View entire thread: Coffee Bar Counter
Posted by Yacub Kopi on 2006-03-08 09:16:45 Post Subject: Coffee Bar Counter
What is the best lay out for the coffee bar counter? Maybe some of the people already in established places could post photos of their counters showing the lay out.
Yacub
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Posted by Yacub Kopi on 2006-03-08 09:16:45 Post Subject: Coffee Bar Counter
What is the best lay out for the coffee bar counter? Maybe some of the people already in established places could post photos of their counters showing the lay out.
Yacub
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View entire thread: Looking for Pastry supplier
Posted by coffeemon on 2004-03-24 08:24:58 Post Subject: Looking for Pastry supplier
I'm buying an established coffee bar in Central California (near Fresno).
I am impressed with everything about the shop except the pastries they are using. Can anyone help me find a good source for quality pastries?
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Posted by coffeemon on 2004-03-24 08:24:58 Post Subject: Looking for Pastry supplier
I'm buying an established coffee bar in Central California (near Fresno).
I am impressed with everything about the shop except the pastries they are using. Can anyone help me find a good source for quality pastries?
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View entire thread: Baristas Needed in Northern New Jersey
Posted by HD883R on 2005-03-29 20:00:00 Post Subject: Baristas Needed in Northern New Jersey
Looking for Creative Baristas and Counter Staff to join a trendy new coffee bar soon to be opening in Northern NJ. Must have a passion for coffee and a drive to help build a successful organization.
Please respond to jondaessentials@optonline.com
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Posted by HD883R on 2005-03-29 20:00:00 Post Subject: Baristas Needed in Northern New Jersey
Looking for Creative Baristas and Counter Staff to join a trendy new coffee bar soon to be opening in Northern NJ. Must have a passion for coffee and a drive to help build a successful organization.
Please respond to jondaessentials@optonline.com
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View entire thread: Business Training
Posted by beans on 2004-06-07 05:28:15 Post Subject: Business Training
Can anyone recommend some type of school/training in the Northeast for running a coffee bar. I noticed a few out on the west coast, but I need something closer to home. Bellissimo Cosulting has a school that covers everything from the business side to making an espresso and that is what I am looking for.
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Posted by beans on 2004-06-07 05:28:15 Post Subject: Business Training
Can anyone recommend some type of school/training in the Northeast for running a coffee bar. I noticed a few out on the west coast, but I need something closer to home. Bellissimo Cosulting has a school that covers everything from the business side to making an espresso and that is what I am looking for.
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View entire thread: Coffee Shop Start-up pack for sale.
Posted by AGK on 2004-06-16 23:24:03 Post Subject: Coffee Shop Start-up pack for sale.
Hi
I have Bean Business Basics 3-Pack + 1 more VHS for sale:
Book - Basics Business Bean (2003 edition)
DVD - Espresso 101
VHS - Spilling the Beans
VHS - Customer Service for the Retail Coffee Bar.
Original price at www.espresso101.com - US$ 290.
I can sell for US$ 190 plus delivery from New Zealand.Excellent condition.
An absolute must for anyone who wants to start their own business!
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Posted by AGK on 2004-06-16 23:24:03 Post Subject: Coffee Shop Start-up pack for sale.
Hi
I have Bean Business Basics 3-Pack + 1 more VHS for sale:
Book - Basics Business Bean (2003 edition)
DVD - Espresso 101
VHS - Spilling the Beans
VHS - Customer Service for the Retail Coffee Bar.
Original price at www.espresso101.com - US$ 290.
I can sell for US$ 190 plus delivery from New Zealand.Excellent condition.
An absolute must for anyone who wants to start their own business!
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View entire thread: LOOKING FOR JOINT VENTURE
Posted by thisisthe day on 2005-03-25 15:20:38 Post Subject: LOOKING FOR JOINT VENTURE
I own a historical building built in 1901 located in the central business district of Sherman, Texas ( short drive north of Dallas)
I have one space of approx. 1500 s.f. that is very charming. I would like to use for a coffee bar. It is a beautiful unique space ( the former Boiler Room); high interior brick walls, stained concrete floor, also has a loft area. It is a great location, plenty of parking and traffic.
If you are experienced and want to run your own business or looking to expand, I am open to discuss any proposals which would be a win/win opportunity for both of us.
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Posted by thisisthe day on 2005-03-25 15:20:38 Post Subject: LOOKING FOR JOINT VENTURE
I own a historical building built in 1901 located in the central business district of Sherman, Texas ( short drive north of Dallas)
I have one space of approx. 1500 s.f. that is very charming. I would like to use for a coffee bar. It is a beautiful unique space ( the former Boiler Room); high interior brick walls, stained concrete floor, also has a loft area. It is a great location, plenty of parking and traffic.
If you are experienced and want to run your own business or looking to expand, I am open to discuss any proposals which would be a win/win opportunity for both of us.
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View entire thread: FoggyBottom Coffee House
Posted by cjpadlock on 2007-02-07 19:20:41 Post Subject: FoggyBottom Coffee House
Hey All!
I''m a lonnng time lurker and 1st time poster, not to mention a huge coffee fanatic, i''ve gotten many great referals to awesome coffee bars and places to get coffee and I just wanted to add a little input myself.
Theres a coffee bar near where I live called FoggyBottom, its an aweomse place, if anyone lives in the ann arbor, mi area go check it out.
You can get the address on there web site...
or if you dont live near buy, they have some great original blends that you can buy from
I highly recomend them!!
Thanks! and I hope to be taking part more often in the forums!
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Posted by cjpadlock on 2007-02-07 19:20:41 Post Subject: FoggyBottom Coffee House
Hey All!
I''m a lonnng time lurker and 1st time poster, not to mention a huge coffee fanatic, i''ve gotten many great referals to awesome coffee bars and places to get coffee and I just wanted to add a little input myself.
Theres a coffee bar near where I live called FoggyBottom, its an aweomse place, if anyone lives in the ann arbor, mi area go check it out.
You can get the address on there web site...
or if you dont live near buy, they have some great original blends that you can buy from
I highly recomend them!!
Thanks! and I hope to be taking part more often in the forums!
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View entire thread: Gaggia vs Jura
Posted by Teddy Boy on 2006-02-19 10:22:50 Post Subject: Gaggia vs Jura
My favourite coffee is authentic Italian espresso as it is served in Italy: short, dense, intense with a golden froth on the surface. I have a moka express and a Francis Francis machine - neither make espresso like Cafe Nero (the best chain in the UK) so I try to drink out mostly.
Over the weekend we visited friends in Switzerland who had a Jura. Made fantastic coffee, very close to coffee bar quality but cost a lot. In terms of spec. the Gaggia looks very similar but cheaper. My question is if I go for the Gaggia will I regret it - is there a difference in the ability of the two machines to produce the dense intense cup I like? In particular I'm wondering whether the greater upper limit of the adjustable doser on the Jura will make a difference.
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Posted by Teddy Boy on 2006-02-19 10:22:50 Post Subject: Gaggia vs Jura
My favourite coffee is authentic Italian espresso as it is served in Italy: short, dense, intense with a golden froth on the surface. I have a moka express and a Francis Francis machine - neither make espresso like Cafe Nero (the best chain in the UK) so I try to drink out mostly.
Over the weekend we visited friends in Switzerland who had a Jura. Made fantastic coffee, very close to coffee bar quality but cost a lot. In terms of spec. the Gaggia looks very similar but cheaper. My question is if I go for the Gaggia will I regret it - is there a difference in the ability of the two machines to produce the dense intense cup I like? In particular I'm wondering whether the greater upper limit of the adjustable doser on the Jura will make a difference.
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View entire thread: Attention to International Bean Supplier
Posted by wantcoffee on 2004-03-15 20:08:33 Post Subject: Attention to International Bean Supplier
Hi All,
It is my first time to get in this forum and I love this site. The tpics are very informative. Thank you all.
I would like to open my coffee bar in Beijing China hopefully this summer and I just finished my business plan. My question is that since the coffee retail business in china is relatively young, I have diffcult to find a reputable coffee bean supplier. A one I found in Beijing was a member of speciality coffee association of american in 2000 and 2001. It offers many origin coffee beans but the prices are so high eventhough It does tell the grade of the origin coffee beans. The price is about US$14/lb. I have found the the most coffee beans are about $6-7/lb in US and most importantly you guys have great access ability to find out their quality.
My plan is that I would like to find a reliable roasted bean supplier so that I can carry its product lines to resell and make my own espress based beverages. I would like to order once each two weeks for quantity to meet my sales volume.
I would like to appreciate your reply. My e mail: efiledong@yahoo.com.cn
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Posted by wantcoffee on 2004-03-15 20:08:33 Post Subject: Attention to International Bean Supplier
Hi All,
It is my first time to get in this forum and I love this site. The tpics are very informative. Thank you all.
I would like to open my coffee bar in Beijing China hopefully this summer and I just finished my business plan. My question is that since the coffee retail business in china is relatively young, I have diffcult to find a reputable coffee bean supplier. A one I found in Beijing was a member of speciality coffee association of american in 2000 and 2001. It offers many origin coffee beans but the prices are so high eventhough It does tell the grade of the origin coffee beans. The price is about US$14/lb. I have found the the most coffee beans are about $6-7/lb in US and most importantly you guys have great access ability to find out their quality.
My plan is that I would like to find a reliable roasted bean supplier so that I can carry its product lines to resell and make my own espress based beverages. I would like to order once each two weeks for quantity to meet my sales volume.
I would like to appreciate your reply. My e mail: efiledong@yahoo.com.cn
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View entire thread: PR: Bar None Coffee opens in Georgetown, TX
Posted by cafemakers on 2007-05-18 20:06:31 Post Subject: PR: Bar None Coffee opens in Georgetown, TX
Georgetown, TX (PRWEB) May 19, 2007 – Bar None Coffee opens for business in Georgetown, Texas, marking the entrance of a new generation of specialty coffee shops into the Lone Star State.
"You won't find a jumbo 20 oz drink anywhere on our menu," boasts proprietor Linda Silva. "Fast food coffee chains use large volumes of milk to hide bitter, over-roasted coffee; our customers will experience the sweet taste of espresso prepared correctly."
Bar None Coffee features a menu of flavorful specialty coffee beverages prepared by highly trained baristas that follow traditional ingredient proportions and serving sizes, including a traditional cappuccino served in a 6-oz ceramic demitasse. An upscale but distinctively Texas-styled seating area allows customers to comfortably enjoy beverages and light food fare with friends.
Recognizing the value of convenience to the American commuter, coffee at Bar None is also available to go from a drive-up window.
"The best coffee shops in the world focus on small beverages that demonstrate their ability to prepare naturally sweet and balanced espresso," says espresso expert Andrew Hetzel of retail consulting firm Cafemakers. Hetzel continues, "Bar None Coffee is part of an emerging class of independent coffee shops that are using quality to their advantage in the face of multiunit competition – the figurative deck of cards is stacked against large operators in the area of beverage quality."
Adds Silva, "we're going to change the Texas expectation that bigger is better where it comes to fine coffee."
About Bar None Coffee
Bar None Coffee is located at 105 Wildwood Drive in the Cedar Breaks Village (next to the HEB Shopping Center on Williams Dr., behind the Bank of America.) and is open Monday through Saturday 6:00 am until 10:00 pm daily. For more information, call (512) 535-3774 or visit the Bar None website at http://www.barnonecoffee.com .
Media Contact
Linda Silva (512) 535-3774
lindasilva@barnonecoffee.com
Bar None Coffee
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Posted by cafemakers on 2007-05-18 20:06:31 Post Subject: PR: Bar None Coffee opens in Georgetown, TX
Georgetown, TX (PRWEB) May 19, 2007 – Bar None Coffee opens for business in Georgetown, Texas, marking the entrance of a new generation of specialty coffee shops into the Lone Star State.
"You won't find a jumbo 20 oz drink anywhere on our menu," boasts proprietor Linda Silva. "Fast food coffee chains use large volumes of milk to hide bitter, over-roasted coffee; our customers will experience the sweet taste of espresso prepared correctly."
Bar None Coffee features a menu of flavorful specialty coffee beverages prepared by highly trained baristas that follow traditional ingredient proportions and serving sizes, including a traditional cappuccino served in a 6-oz ceramic demitasse. An upscale but distinctively Texas-styled seating area allows customers to comfortably enjoy beverages and light food fare with friends.
Recognizing the value of convenience to the American commuter, coffee at Bar None is also available to go from a drive-up window.
"The best coffee shops in the world focus on small beverages that demonstrate their ability to prepare naturally sweet and balanced espresso," says espresso expert Andrew Hetzel of retail consulting firm Cafemakers. Hetzel continues, "Bar None Coffee is part of an emerging class of independent coffee shops that are using quality to their advantage in the face of multiunit competition – the figurative deck of cards is stacked against large operators in the area of beverage quality."
Adds Silva, "we're going to change the Texas expectation that bigger is better where it comes to fine coffee."
About Bar None Coffee
Bar None Coffee is located at 105 Wildwood Drive in the Cedar Breaks Village (next to the HEB Shopping Center on Williams Dr., behind the Bank of America.) and is open Monday through Saturday 6:00 am until 10:00 pm daily. For more information, call (512) 535-3774 or visit the Bar None website at http://www.barnonecoffee.com .
Media Contact
Linda Silva (512) 535-3774
lindasilva@barnonecoffee.com
Bar None Coffee
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View entire thread: New Roasting System
Posted by Fresh Roaster on 2006-07-04 07:57:57 Post Subject: New Roasting System
We are currently looking for test users for a exciting new roasting system.
Although the system has been in successful commercial use for almost six years now as a test program, we are finalizing the design and preparing for a full rollout. Over $12 million has gone into the devlopment of this patented system and it represents what many who've seen it in action, say is a "revolutionary" development in the industry.
What makes it unique? First the system is entirely smokeless and ventless. Using catalysis the system transforms the smoke via chemical reaction to CO2 and water vapor. The catalysed exhaust is then routed through a heat exchanger which heats the new incoming fresh air intake. (After a few roasts, the stored heat accumulates and the computer starts to reduce heater and electrical usage as it create its own heat through the combustion and reaction. Your coffee becomes fuel!) The exhaust is then condensed and cooled and sent through three different filter media, the last of which are two very robust HEPA filters. Finally, it exits out of the top of the system (over six feet up) as slightly warmer than room temperature (90-115 degrees) clean smokeless air. We actually often run the machines in our lab without any filtration other than the catalyst. The system is also fully enclosed. No afterburners, chimneys, expensive venting or dangerous "hot" spots. It can sit anywhere inside a retail establishment safely, which it has now at 28 locations in the past five years of testing and development.
In addition to the advanced catalysis which was specially designed for this system by industry pioneer Englehardt, the system utilizes many other high tech approaches. State-of-the-art process control software, a touch-screen PC, simple user interface tools and our patented system of laser reflectometry complete the package. With the laser we track and control the roasting process "in-line" through color. This basically allows anyone, experienced or not, to create a perfect and consistently identical roast every time. The system replaces the "roast master" with unmatched computer and laser precision.
The operation is simple. The user uses the touch screen to select a bin (variety), a poundage and a type of roast. Done. (There are plenty of advanced features as well, such as creating blends and customizing the roast profile on the fly). A "carousel" or merry-go-round as some call it, with 16 bins (hence 16 different varities) storing almost 300lbs. of green coffee spins to the selected bin or bins inthe case a blend was selected. The beans drop into the scale and then into the drum. That's it and you can walk away! While you're off doing something important, a laser beam is being projected through a window in the drum that sends back a color response to a colorimeter. That in turn is fed into the computer which makes adjustments to the roast profile (real-time) and monitors the roast development adjusting all of the machine's individual systems as needed. When the coffee has been roasted to the selected roast parameters, the heat treatment is terminated and the coffee is dropped into a cooling system, cooled and then dropped into a canister. All one needs to do is empty the canister after each roast. Pretty simple.
In most of our current locations a low level clerk is put in charge of roasting. The "roast master" at one of our locations in Santa Barbara, CA is a 16 year old part time high school student now roasting around 3500 pounds per month for a single store and coffee bar. Her boss just got her a second machine. The point is that the system makes anyone not only an expert but perfect. You can't fool the laser!
This machine finally solves the inconsistency problems of time and temperature and provides a truly automated system which does not require experience or monitoring. It is unaffected by water content, ambient air, humidity, etc. Roast times vary by weight and frequency of roasts. A 5lb. French roast can take anywhere from 11-19 mintues depending on the state of pre-heatedness. The roaster has a maximum 5lb. yield (roasted) and a minimum of 1lb.
The last item of interest is the econmics. What this machine also does is remove a level of distribution and cost. With fuel prices where they are this is becoming increasingly important. With the FRS system you shed the component costs of the wholesale roaster. Our average user is generally getting a fresher product for anwhere from as little as $2.60lb. to $6.00lb which includes our fee. Those same locations were previously paying $5.50lb to $12.00lb for the same coffee. That's an incredible margin increase that can't be ignored. But when you don't have the cost of the roaster's drivers, truck, insurance, bags, boxes, rent, equipment, taxes, repairs, maintenance, personnel... I think you get the picture.
And just for the record, the system has already been recognized by many industry professionals for its ease of use and outstanding consistency as it was made the official roaster of the Kona Coffee Festival a few years ago. Virtually every cupper made note of its ability to acheive such a high level of precision.
We are seeking roasters, coffee shops and other venues looking for increased margin, fresh roasted coffee and to help us finish development for our national rollout. This stage will only involve the West Coast, preferably, from San Francisco south to San Diego and potentially selected areas in Greater Seattle. There is no equipment cost and we do not and will not sell the machines. We will charge a roasting fee per pound and require only an operating agreement. We pay for all maintenance (except for air filters). Simply, you pay only for what you roast. We can pretty much guarantee it will be about half of what you pay now for coffee that is not nearly as fresh and nowhere close to the level of consistency you will be able to achieve on your own.
The machine is not small. It is roughly the size of a large refrigerator at 72"H x 34"W x 50"D and weighs approxmately 1200lbs. It is easily moved as it is on large industrial grade locking casters. It requires 208, 220, 240 single phase 50 amp service (60 amp recommended). This is not a home roaster nor is it really designed for heavy commercial wholesale roasting although we do have people doing that and will consider wholesalers. We seek those requiring between 20 and 100 pounds of roasted finished coffee per day. You must also be willing to spend limited time with our engineers regarding usage and provide feedback for improvements or changes to our staff. We may also ask to visit your site with potential customers. A non-disclosure agreement is required. Roasting fees vary with volume but genarally start at a maximum of $1.50 per pound. We will be selecting only fifty sites for this program stage. If interested please contact us. Looking for some team players!
Matt Weisberg - General Manager
Fresh Roast Systems, Inc.
2536 Pulgas Ave.
Palo Alto, CA 94303
T: 650-325-1795
F: 650-325-1796
mweisberg@freshroastsystems.com
You may also like to visit our new website at:
http://www.freshroastsystems.com
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Posted by Fresh Roaster on 2006-07-04 07:57:57 Post Subject: New Roasting System
We are currently looking for test users for a exciting new roasting system.
Although the system has been in successful commercial use for almost six years now as a test program, we are finalizing the design and preparing for a full rollout. Over $12 million has gone into the devlopment of this patented system and it represents what many who've seen it in action, say is a "revolutionary" development in the industry.
What makes it unique? First the system is entirely smokeless and ventless. Using catalysis the system transforms the smoke via chemical reaction to CO2 and water vapor. The catalysed exhaust is then routed through a heat exchanger which heats the new incoming fresh air intake. (After a few roasts, the stored heat accumulates and the computer starts to reduce heater and electrical usage as it create its own heat through the combustion and reaction. Your coffee becomes fuel!) The exhaust is then condensed and cooled and sent through three different filter media, the last of which are two very robust HEPA filters. Finally, it exits out of the top of the system (over six feet up) as slightly warmer than room temperature (90-115 degrees) clean smokeless air. We actually often run the machines in our lab without any filtration other than the catalyst. The system is also fully enclosed. No afterburners, chimneys, expensive venting or dangerous "hot" spots. It can sit anywhere inside a retail establishment safely, which it has now at 28 locations in the past five years of testing and development.
In addition to the advanced catalysis which was specially designed for this system by industry pioneer Englehardt, the system utilizes many other high tech approaches. State-of-the-art process control software, a touch-screen PC, simple user interface tools and our patented system of laser reflectometry complete the package. With the laser we track and control the roasting process "in-line" through color. This basically allows anyone, experienced or not, to create a perfect and consistently identical roast every time. The system replaces the "roast master" with unmatched computer and laser precision.
The operation is simple. The user uses the touch screen to select a bin (variety), a poundage and a type of roast. Done. (There are plenty of advanced features as well, such as creating blends and customizing the roast profile on the fly). A "carousel" or merry-go-round as some call it, with 16 bins (hence 16 different varities) storing almost 300lbs. of green coffee spins to the selected bin or bins inthe case a blend was selected. The beans drop into the scale and then into the drum. That's it and you can walk away! While you're off doing something important, a laser beam is being projected through a window in the drum that sends back a color response to a colorimeter. That in turn is fed into the computer which makes adjustments to the roast profile (real-time) and monitors the roast development adjusting all of the machine's individual systems as needed. When the coffee has been roasted to the selected roast parameters, the heat treatment is terminated and the coffee is dropped into a cooling system, cooled and then dropped into a canister. All one needs to do is empty the canister after each roast. Pretty simple.
In most of our current locations a low level clerk is put in charge of roasting. The "roast master" at one of our locations in Santa Barbara, CA is a 16 year old part time high school student now roasting around 3500 pounds per month for a single store and coffee bar. Her boss just got her a second machine. The point is that the system makes anyone not only an expert but perfect. You can't fool the laser!
This machine finally solves the inconsistency problems of time and temperature and provides a truly automated system which does not require experience or monitoring. It is unaffected by water content, ambient air, humidity, etc. Roast times vary by weight and frequency of roasts. A 5lb. French roast can take anywhere from 11-19 mintues depending on the state of pre-heatedness. The roaster has a maximum 5lb. yield (roasted) and a minimum of 1lb.
The last item of interest is the econmics. What this machine also does is remove a level of distribution and cost. With fuel prices where they are this is becoming increasingly important. With the FRS system you shed the component costs of the wholesale roaster. Our average user is generally getting a fresher product for anwhere from as little as $2.60lb. to $6.00lb which includes our fee. Those same locations were previously paying $5.50lb to $12.00lb for the same coffee. That's an incredible margin increase that can't be ignored. But when you don't have the cost of the roaster's drivers, truck, insurance, bags, boxes, rent, equipment, taxes, repairs, maintenance, personnel... I think you get the picture.
And just for the record, the system has already been recognized by many industry professionals for its ease of use and outstanding consistency as it was made the official roaster of the Kona Coffee Festival a few years ago. Virtually every cupper made note of its ability to acheive such a high level of precision.
We are seeking roasters, coffee shops and other venues looking for increased margin, fresh roasted coffee and to help us finish development for our national rollout. This stage will only involve the West Coast, preferably, from San Francisco south to San Diego and potentially selected areas in Greater Seattle. There is no equipment cost and we do not and will not sell the machines. We will charge a roasting fee per pound and require only an operating agreement. We pay for all maintenance (except for air filters). Simply, you pay only for what you roast. We can pretty much guarantee it will be about half of what you pay now for coffee that is not nearly as fresh and nowhere close to the level of consistency you will be able to achieve on your own.
The machine is not small. It is roughly the size of a large refrigerator at 72"H x 34"W x 50"D and weighs approxmately 1200lbs. It is easily moved as it is on large industrial grade locking casters. It requires 208, 220, 240 single phase 50 amp service (60 amp recommended). This is not a home roaster nor is it really designed for heavy commercial wholesale roasting although we do have people doing that and will consider wholesalers. We seek those requiring between 20 and 100 pounds of roasted finished coffee per day. You must also be willing to spend limited time with our engineers regarding usage and provide feedback for improvements or changes to our staff. We may also ask to visit your site with potential customers. A non-disclosure agreement is required. Roasting fees vary with volume but genarally start at a maximum of $1.50 per pound. We will be selecting only fifty sites for this program stage. If interested please contact us. Looking for some team players!
Matt Weisberg - General Manager
Fresh Roast Systems, Inc.
2536 Pulgas Ave.
Palo Alto, CA 94303
T: 650-325-1795
F: 650-325-1796
mweisberg@freshroastsystems.com
You may also like to visit our new website at:
http://www.freshroastsystems.com
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View entire thread: McDonald's joke. A bit off topic.
Posted by javahill on 2006-09-15 00:27:29 Post Subject:
Last week I was down in the big city of Boston and stopping in a shopping mall. Framingham or Natick. One of those places west of Boston proper. In the mall there was a food court and in it was a Gloria Jean's and a McDonalds.
I found in interesting that many of the people sitting at tables drinking coffee had the Newman's Own from Mickey D's and none of the food. It was stunning to imagine that some people were treating McDonalds as a coffee bar when there was a real coffee bar in the food court.
The one that scares me is Coca Cola's launch of Far Coast and Chaqwa. Stupid names, but they have their sights on grabbing a share of the coffee market. They have a new coffee machine and their goal is to make it as ubiquitous as the soda fountain. If any one is in Toronto, please check it out and report back.
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Posted by javahill on 2006-09-15 00:27:29 Post Subject:
Last week I was down in the big city of Boston and stopping in a shopping mall. Framingham or Natick. One of those places west of Boston proper. In the mall there was a food court and in it was a Gloria Jean's and a McDonalds.
I found in interesting that many of the people sitting at tables drinking coffee had the Newman's Own from Mickey D's and none of the food. It was stunning to imagine that some people were treating McDonalds as a coffee bar when there was a real coffee bar in the food court.
The one that scares me is Coca Cola's launch of Far Coast and Chaqwa. Stupid names, but they have their sights on grabbing a share of the coffee market. They have a new coffee machine and their goal is to make it as ubiquitous as the soda fountain. If any one is in Toronto, please check it out and report back.
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View entire thread: Searching for a place to brew
Posted by CoffeeKat on 2004-08-04 06:54:39 Post Subject: Searching for a place to brew
Hi fellow coffee hounds~
Just found this board and can't stay away from it. Maybe you can help me. My husband and I are taking early retirement next year to open a coffee bar, but we still don't have a clue where. While I have the training and experience in managing a coffee bar (both front of the house and office), I'm a little skittish at the thought of starting from scratch.
I've found one good online resource, www.bizbuysell.com, but I'm in the market for more to help in a location search. We don't want to go much further north than where we are now (Kansas City), do not want to settle in California or Florida, and we don't want a strip mall location.
Ideally we can find a small Mom and Pop operation with a decent location, or establish one from the ground up if we have to. I'm thinking a small to medium-sized college town with a strong arts community and some sort of seasonal tourism attraction would be ideal.
Can anyone help point us in the right direction?
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Posted by CoffeeKat on 2004-08-04 06:54:39 Post Subject: Searching for a place to brew
Hi fellow coffee hounds~
Just found this board and can't stay away from it. Maybe you can help me. My husband and I are taking early retirement next year to open a coffee bar, but we still don't have a clue where. While I have the training and experience in managing a coffee bar (both front of the house and office), I'm a little skittish at the thought of starting from scratch.
I've found one good online resource, www.bizbuysell.com, but I'm in the market for more to help in a location search. We don't want to go much further north than where we are now (Kansas City), do not want to settle in California or Florida, and we don't want a strip mall location.
Ideally we can find a small Mom and Pop operation with a decent location, or establish one from the ground up if we have to. I'm thinking a small to medium-sized college town with a strong arts community and some sort of seasonal tourism attraction would be ideal.
Can anyone help point us in the right direction?
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View entire thread: Siphon Bar at caffe d'bolla is UP
Posted by SunriseCoffeeLasVegas on 2008-11-06 16:13:04 Post Subject:
ooh..that sounds nice. Is it a separate cafe or a coffee bar?
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Posted by SunriseCoffeeLasVegas on 2008-11-06 16:13:04 Post Subject:
ooh..that sounds nice. Is it a separate cafe or a coffee bar?
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View entire thread: Adding Espresso drinks to existing Bakery
Posted by LR2Bragg on 2007-01-15 12:06:53 Post Subject: Adding Espresso drinks to existing Bakery
All,
I am an espresso novice. I love to drink it, but know nothing about it. I own a small bakery and I would like to add a coffee bar and would serve espresso drinks, coffee and smoothies. I am in dire need of advice on an espresso machine. We are a very small shop, I don''t see us doing more than 100 cups a day, and I am looking for a cost-effective machine that would come with support and training. Also, I need advice on espresso beans. Any help anyone could offer would be greatly appreciated.
Thank you!
Lauren
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Posted by LR2Bragg on 2007-01-15 12:06:53 Post Subject: Adding Espresso drinks to existing Bakery
All,
I am an espresso novice. I love to drink it, but know nothing about it. I own a small bakery and I would like to add a coffee bar and would serve espresso drinks, coffee and smoothies. I am in dire need of advice on an espresso machine. We are a very small shop, I don''t see us doing more than 100 cups a day, and I am looking for a cost-effective machine that would come with support and training. Also, I need advice on espresso beans. Any help anyone could offer would be greatly appreciated.
Thank you!
Lauren
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View entire thread: coffee service
Posted by javagal on 2005-08-28 11:58:30 Post Subject: coffee service
I was put in charge of starting a coffee bar at my church. The powers that be have changed the format in an effort to save money and have put the plan on hold. For now they want a vendor to provide the product, machines, etc. for our weekend services and special events. We would serve appoximately 500 cups on a weekend.
I don't want to compromise quality to save money. Anybody with any suggestions?
We are in Grayslake, Illiniois, a suburb north of Chicago.
Thanks.
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Posted by javagal on 2005-08-28 11:58:30 Post Subject: coffee service
I was put in charge of starting a coffee bar at my church. The powers that be have changed the format in an effort to save money and have put the plan on hold. For now they want a vendor to provide the product, machines, etc. for our weekend services and special events. We would serve appoximately 500 cups on a weekend.
I don't want to compromise quality to save money. Anybody with any suggestions?
We are in Grayslake, Illiniois, a suburb north of Chicago.
Thanks.
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View entire thread: Creative Lease Ideas?
Posted by xenvar on 2007-03-30 01:51:08 Post Subject: Creative Lease Ideas?
I currently have one Coffee Bar - literally, we sell Espresso and Beer...
, and have an opportunity to open a 2nd location. The trick is, I think the 2nd location has great potential to be a slammin' spot in 2 or 3 years (it is in a newly developed and speedily growing touristy area) but right now the traffic is not there. The lease rate is ridiculously expensive - ~$45/sf for a bit over 1000 sf, but looking ahead 2 or 3 years, I think this will be a great spot. So my predicament is, do I jump on it now while there is still a space, or do I let it slide by and possibly miss a fabulous opportunity? Of course, if I jump on it now, I would have to negotiate a better lease, and I am thinking percentage lease might be a better way to go. Anyone currently have one of those here? I would love to hear any pros and cons, besides the obvious being that the landlord knows exactly how much money is made and decides not to renew my lease and instead open their own coffee business...
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Posted by xenvar on 2007-03-30 01:51:08 Post Subject: Creative Lease Ideas?
I currently have one Coffee Bar - literally, we sell Espresso and Beer...
, and have an opportunity to open a 2nd location. The trick is, I think the 2nd location has great potential to be a slammin' spot in 2 or 3 years (it is in a newly developed and speedily growing touristy area) but right now the traffic is not there. The lease rate is ridiculously expensive - ~$45/sf for a bit over 1000 sf, but looking ahead 2 or 3 years, I think this will be a great spot. So my predicament is, do I jump on it now while there is still a space, or do I let it slide by and possibly miss a fabulous opportunity? Of course, if I jump on it now, I would have to negotiate a better lease, and I am thinking percentage lease might be a better way to go. Anyone currently have one of those here? I would love to hear any pros and cons, besides the obvious being that the landlord knows exactly how much money is made and decides not to renew my lease and instead open their own coffee business...
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View entire thread: Coffee brewing system for coffee bar?
Posted by BaklaJava on 2005-10-11 10:01:57 Post Subject: Coffee brewing system for coffee bar?
We're in the final prep stages of opening our new coffee bar and I'm not sure which coffee brewing system to buy for the regular coffee -- Bunn or Curtis have been suggested by our supplier and I've looked at them but don't know if I need one or two brewers and whether levered airports are OK -- whether they should be stainless or glass inside --- so many options! Any help would be appreciated.
We have a Nuovo Simonelli espresso maker if anyone is interested in discussing that. Thanks,
Betsy
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Posted by BaklaJava on 2005-10-11 10:01:57 Post Subject: Coffee brewing system for coffee bar?
We're in the final prep stages of opening our new coffee bar and I'm not sure which coffee brewing system to buy for the regular coffee -- Bunn or Curtis have been suggested by our supplier and I've looked at them but don't know if I need one or two brewers and whether levered airports are OK -- whether they should be stainless or glass inside --- so many options! Any help would be appreciated.
We have a Nuovo Simonelli espresso maker if anyone is interested in discussing that. Thanks,
Betsy
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View entire thread: Leasing Equipment Pros N Cons
Posted by GeorgeW on 2006-01-07 20:49:14 Post Subject:
Hi Rod,
I operate a coffee bar in Charleston, SC. Before we opened the bar, I was looking into drive-through operations but was unable to find a suitable location. Now as far as leasing equipment, there are actually quite a few websites out there that give tips on business leasing and the pros and cons of it. I'm not a tax expert but my general understanding is that the lease cost for many types of capital assets can be entirely written off from your revenue as opposed to purchasing an asset outright, which you'll only be able to write of the appropriate amount of depreciation on (generally speaking this will result in less tax savings since depreciation is taken over a longer period of time for most items - again search online for tax advice).
Aside from the tax benefit you may gain from leasing, there are typically a couple other positives -
#1 You probably can preserve more cash by leasing since you don't have to pay the full price of the asset right away
#2 You own it!
Potential downsides -
#1 You generally pay more for the equipment you lease than you would if you bought it outright
#2 Less monthly cash flow once you are up and running since you are paying your leases every month (though in a lot of cases this would be a wash if you were financing the purchase anyway).
Hope that helped a bit, you probably want to get some professional tax help to ensure you are making the right choices here though.
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Posted by GeorgeW on 2006-01-07 20:49:14 Post Subject:
Hi Rod,
I operate a coffee bar in Charleston, SC. Before we opened the bar, I was looking into drive-through operations but was unable to find a suitable location. Now as far as leasing equipment, there are actually quite a few websites out there that give tips on business leasing and the pros and cons of it. I'm not a tax expert but my general understanding is that the lease cost for many types of capital assets can be entirely written off from your revenue as opposed to purchasing an asset outright, which you'll only be able to write of the appropriate amount of depreciation on (generally speaking this will result in less tax savings since depreciation is taken over a longer period of time for most items - again search online for tax advice).
Aside from the tax benefit you may gain from leasing, there are typically a couple other positives -
#1 You probably can preserve more cash by leasing since you don't have to pay the full price of the asset right away
#2 You own it!
Potential downsides -
#1 You generally pay more for the equipment you lease than you would if you bought it outright
#2 Less monthly cash flow once you are up and running since you are paying your leases every month (though in a lot of cases this would be a wash if you were financing the purchase anyway).
Hope that helped a bit, you probably want to get some professional tax help to ensure you are making the right choices here though.
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View entire thread: Menu advice for a coffee bar with a twist
Posted by PeppMBA on 2005-02-23 20:37:55 Post Subject: Menu advice for a coffee bar with a twist
I'm planning on purchasing a laundromat and converting a section of it into a coffee bar for customers that are waiting for their laundry. Since I'm a novice in the coffee business, I'd like some recommendations for a simple but adequate menu offering. Thanks in advance.
Also, as far as the decor and ambiance, would you recommend earthy tones with dim lights or a brighter setting? I'll have a small area for patrons to sit and access the internet. My core customer base will be college students.
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Posted by PeppMBA on 2005-02-23 20:37:55 Post Subject: Menu advice for a coffee bar with a twist
I'm planning on purchasing a laundromat and converting a section of it into a coffee bar for customers that are waiting for their laundry. Since I'm a novice in the coffee business, I'd like some recommendations for a simple but adequate menu offering. Thanks in advance.
Also, as far as the decor and ambiance, would you recommend earthy tones with dim lights or a brighter setting? I'll have a small area for patrons to sit and access the internet. My core customer base will be college students.
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View entire thread: HELLO EVERYONE What coffee machine do you recomend for me...
Posted by sandwich_street on 2005-02-13 13:31:25 Post Subject: HELLO EVERYONE What coffee machine do you recomend for me...
Soon I will be running my own sandwich bar; I know very little about coffee and don’t drink it myself.
I do however want to offer good coffee to my customers. There is already a good coffee bar only a stones throw away from my sandwich bar so I don’t think I can compete with them over quality.
I want a machine that is easy to operate, with fairly consistent quality and preferably a recognised brand name.
Any help would be appreciated.
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Posted by sandwich_street on 2005-02-13 13:31:25 Post Subject: HELLO EVERYONE What coffee machine do you recomend for me...
Soon I will be running my own sandwich bar; I know very little about coffee and don’t drink it myself.
I do however want to offer good coffee to my customers. There is already a good coffee bar only a stones throw away from my sandwich bar so I don’t think I can compete with them over quality.
I want a machine that is easy to operate, with fairly consistent quality and preferably a recognised brand name.
Any help would be appreciated.
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View entire thread: Bean Business Basics 3-Pack + 1 more VHS for SALE
Posted by AGK on 2004-06-16 23:26:21 Post Subject: Bean Business Basics 3-Pack + 1 more VHS for SALE
Hi
I have Bean Business Basics 3-Pack + 1 more VHS for sale:
Book - Basics Business Bean (2003 edition)
DVD - Espresso 101
VHS - Spilling the Beans
VHS - Customer Service for the Retail Coffee Bar.
Original price at www.espresso101.com - US$ 290.
I can sell for US$ 190 plus delivery from New Zealand.Excellent condition.
An absolute must for anyone who wants to start their own business!
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Posted by AGK on 2004-06-16 23:26:21 Post Subject: Bean Business Basics 3-Pack + 1 more VHS for SALE
Hi
I have Bean Business Basics 3-Pack + 1 more VHS for sale:
Book - Basics Business Bean (2003 edition)
DVD - Espresso 101
VHS - Spilling the Beans
VHS - Customer Service for the Retail Coffee Bar.
Original price at www.espresso101.com - US$ 290.
I can sell for US$ 190 plus delivery from New Zealand.Excellent condition.
An absolute must for anyone who wants to start their own business!
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View entire thread: Coffee fest or SCAA/Seattle?
Posted by Ellie on 2005-01-02 07:19:39 Post Subject: Coffee fest or SCAA/Seattle?
OK, here is another "which should I do" question...for an aspiring coffee bar owner, which event would be the best use of our time and money...the Coffee Fest (probably Chicago) or the SCAA event in Seattle? We are looking at a probable opening date of mid-summer.
Thanks,
Ellie
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Posted by Ellie on 2005-01-02 07:19:39 Post Subject: Coffee fest or SCAA/Seattle?
OK, here is another "which should I do" question...for an aspiring coffee bar owner, which event would be the best use of our time and money...the Coffee Fest (probably Chicago) or the SCAA event in Seattle? We are looking at a probable opening date of mid-summer.
Thanks,
Ellie
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View entire thread: Any Photos of coffee cafe in Korea
Posted by Habilus on 2005-08-18 14:19:55 Post Subject:
Hi Smelly,
Sorry I've taken a while to reply. Life has been hectic lately. It's nice to meet you as well. I've not seen the Korean shows you've described, although I've seen several Korean movies in-flight.
The setting you've described sounds alluring and comfortable. I can imagine locations that would suit this decor nicely.
The Chinese coffee bar's I've visited, are currently more reminiscent of the traditional Itialian coffee bar. They can get as stuffy and formal as you like since the main clientel are the more affluent.
I live in Portland Oregon USA.
Take care,
Hab
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Posted by Habilus on 2005-08-18 14:19:55 Post Subject:
Hi Smelly,
Sorry I've taken a while to reply. Life has been hectic lately. It's nice to meet you as well. I've not seen the Korean shows you've described, although I've seen several Korean movies in-flight.
The setting you've described sounds alluring and comfortable. I can imagine locations that would suit this decor nicely.
The Chinese coffee bar's I've visited, are currently more reminiscent of the traditional Itialian coffee bar. They can get as stuffy and formal as you like since the main clientel are the more affluent.
I live in Portland Oregon USA.
Take care,
Hab
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View entire thread: Any Photos of coffee cafe in Korea
Posted by Smelly on 2005-08-21 01:59:07 Post Subject:
Hi Smelly,
Sorry I've taken a while to reply. Life has been hectic lately. It's nice to meet you as well. I've not seen the Korean shows you've described, although I've seen several Korean movies in-flight.
The setting you've described sounds alluring and comfortable. I can imagine locations that would suit this decor nicely.
The Chinese coffee bar's I've visited, are currently more reminiscent of the traditional Itialian coffee bar. They can get as stuffy and formal as you like since the main clientel are the more affluent.
I live in Portland Oregon USA.
Take care,
Hab
Hi Hab
Thanks for replying. It is alrite, life is always that hectic, tat's y we need these coffee cafe or a cup of nice coffee to relax down.
U normally won't get to c the coffee cafes in korean movies, u will get to c more on their drama.
Okie u take care n do drop me msg when u r fee.
Smelly.
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Posted by Smelly on 2005-08-21 01:59:07 Post Subject:
Hi Smelly,
Sorry I've taken a while to reply. Life has been hectic lately. It's nice to meet you as well. I've not seen the Korean shows you've described, although I've seen several Korean movies in-flight.
The setting you've described sounds alluring and comfortable. I can imagine locations that would suit this decor nicely.
The Chinese coffee bar's I've visited, are currently more reminiscent of the traditional Itialian coffee bar. They can get as stuffy and formal as you like since the main clientel are the more affluent.
I live in Portland Oregon USA.
Take care,
Hab
Hi Hab
Thanks for replying. It is alrite, life is always that hectic, tat's y we need these coffee cafe or a cup of nice coffee to relax down.
U normally won't get to c the coffee cafes in korean movies, u will get to c more on their drama.
Okie u take care n do drop me msg when u r fee.
Smelly.
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View entire thread: drive-thru lane legalities...
Posted by burkemom on 2008-07-26 01:00:35 Post Subject: drive-thru lane legalities...
Hello, I am wondering if anyone has any insights as to what type of rules there are for making a drive-thru \"lane\" onto my commercial property to start a drive-thru coffee bar. It would have to be a single side drive-thru. I feel I may have a great location for a drive through and am wondering how I go about getting a lane for the cars to pull off, are there legalities? Do I just ask city hall what to do ? In Canada a business liscence is $50. I have the property. My husband and I want to make the unit and custom everything inside... Do I just need food and safety certificate if I run my own shop. Does a food health/safety inspection happen even for drive-thru joints? I am sure they must. Do I need to have plumbing or can I carry water out from our house? We have a commercial/res. property and both sides of the property are paved the alley access has a great potecial as it is right off the highway...Just looking for insights as I would love to make this happen....
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Posted by burkemom on 2008-07-26 01:00:35 Post Subject: drive-thru lane legalities...
Hello, I am wondering if anyone has any insights as to what type of rules there are for making a drive-thru \"lane\" onto my commercial property to start a drive-thru coffee bar. It would have to be a single side drive-thru. I feel I may have a great location for a drive through and am wondering how I go about getting a lane for the cars to pull off, are there legalities? Do I just ask city hall what to do ? In Canada a business liscence is $50. I have the property. My husband and I want to make the unit and custom everything inside... Do I just need food and safety certificate if I run my own shop. Does a food health/safety inspection happen even for drive-thru joints? I am sure they must. Do I need to have plumbing or can I carry water out from our house? We have a commercial/res. property and both sides of the property are paved the alley access has a great potecial as it is right off the highway...Just looking for insights as I would love to make this happen....
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View entire thread: Need Advice on Roasting on-site
Posted by mo on 2004-11-19 16:33:05 Post Subject: Need Advice on Roasting on-site
Hey all, I'm new to the site and am actually doing some research on possibly opening a coffee bar. Right now I'm trying to decide if roasting on-site is better than using a wholesale roaster. For those of you roasting on-site, can you give me some recommendations? How do I find out what roasters are out there? What about pricing? Where do I get the beans? How much are green beans...and anything else you can think of that would be helpful.
Student of the bean...
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Posted by mo on 2004-11-19 16:33:05 Post Subject: Need Advice on Roasting on-site
Hey all, I'm new to the site and am actually doing some research on possibly opening a coffee bar. Right now I'm trying to decide if roasting on-site is better than using a wholesale roaster. For those of you roasting on-site, can you give me some recommendations? How do I find out what roasters are out there? What about pricing? Where do I get the beans? How much are green beans...and anything else you can think of that would be helpful.
Student of the bean...
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View entire thread: coffee bean oils and acne
Posted by Anonymous on 2005-01-29 15:13:42 Post Subject: coffee bean oils and acne
I just started to work at a coffee bar and roasterie not too long ago. I've noticed since I started that my skin has broken out really bad and was wondering if anyone knows anything about the oils and grounds in relation to acne. The only thing that I can think of is that my skin must be sensative to the oils released after roasting. If anyone has any info I'd appreciate it thanx.
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Posted by Anonymous on 2005-01-29 15:13:42 Post Subject: coffee bean oils and acne
I just started to work at a coffee bar and roasterie not too long ago. I've noticed since I started that my skin has broken out really bad and was wondering if anyone knows anything about the oils and grounds in relation to acne. The only thing that I can think of is that my skin must be sensative to the oils released after roasting. If anyone has any info I'd appreciate it thanx.
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View entire thread: percentage of drive by traffic
Posted by jennybean on 2007-10-01 00:44:32 Post Subject: percentage of drive by traffic
Hi everyone!
I''m wondering if any of you might be able to help me with a question. I''m thinking of opening up a coffee bar near a very popular truck-stop popular with tourists and long-distance truckers alike.
Nearest competition (besides the actual truck-stop gas station) is 45 minutes away.
I have NO foot traffic, but am wondering about what percentage of drive-by traffic I can/should expect to get. I think I saw a post a while ago asking if 1-3% were realistic numbers. Can anyone else corroborate or offer any insight?
Help is much appreciated!
~Jen
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Posted by jennybean on 2007-10-01 00:44:32 Post Subject: percentage of drive by traffic
Hi everyone!
I''m wondering if any of you might be able to help me with a question. I''m thinking of opening up a coffee bar near a very popular truck-stop popular with tourists and long-distance truckers alike.
Nearest competition (besides the actual truck-stop gas station) is 45 minutes away.
I have NO foot traffic, but am wondering about what percentage of drive-by traffic I can/should expect to get. I think I saw a post a while ago asking if 1-3% were realistic numbers. Can anyone else corroborate or offer any insight?
Help is much appreciated!
~Jen
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View entire thread: Starting an office coffee service
Posted by TYKES on 2006-06-13 01:49:36 Post Subject:
this is a service that i will also be solicting to local businesess once i get up and running, but i am going to open a full service coffee bar as well.
My question is about insurances? have you looked into what is needed in that aspect of things....im concerned of the liability
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Posted by TYKES on 2006-06-13 01:49:36 Post Subject:
this is a service that i will also be solicting to local businesess once i get up and running, but i am going to open a full service coffee bar as well.
My question is about insurances? have you looked into what is needed in that aspect of things....im concerned of the liability
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View entire thread: which green beans ?
Posted by jstirton on 2006-02-12 11:27:21 Post Subject: which green beans ?
We need green bean advise. We are trying to roast our own beans for our future drive thru and coffee bar/car wash. We still have a few months but time it running out. We can't find green beans we like?
We have a new table roaster that seems to be working fine it's just the different beans we have tried ( 200lb various) are kinda flat. any suggestions? my favorite coffee right now is Zoka, maybe I'm not being realistic!
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Posted by jstirton on 2006-02-12 11:27:21 Post Subject: which green beans ?
We need green bean advise. We are trying to roast our own beans for our future drive thru and coffee bar/car wash. We still have a few months but time it running out. We can't find green beans we like?
We have a new table roaster that seems to be working fine it's just the different beans we have tried ( 200lb various) are kinda flat. any suggestions? my favorite coffee right now is Zoka, maybe I'm not being realistic!
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View entire thread: percentage of drive by traffic
Posted by SageHare6 on 2007-10-01 18:49:05 Post Subject: Re: percentage of drive by traffic
Hi everyone!
I''''m wondering if any of you might be able to help me with a question. I''''m thinking of opening up a coffee bar near a very popular truck-stop popular with tourists and long-distance truckers alike.
Nearest competition (besides the actual truck-stop gas station) is 45 minutes away.
I have NO foot traffic, but am wondering about what percentage of drive-by traffic I can/should expect to get. I think I saw a post a while ago asking if 1-3% were realistic numbers. Can anyone else corroborate or offer any insight?
Help is much appreciated!
~Jen
hi Jen,
What I would do is actually pick a few weekedays and a weekend to actually sit, on location, and count the number of visitors to this truck stop. Based on what you described, the truck stop equivalent to your typical \"anchor\" store for a strip mall. How this anchor does, so goes all the other stores on the strip. Counting cars and counting people is a boring activity, but it pays in the long run to give you more insight into the general traffic flows to that area. You might even find certain traffic patterns across a given day or week.
My two cents!
-Dale
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Posted by SageHare6 on 2007-10-01 18:49:05 Post Subject: Re: percentage of drive by traffic
Hi everyone!
I''''m wondering if any of you might be able to help me with a question. I''''m thinking of opening up a coffee bar near a very popular truck-stop popular with tourists and long-distance truckers alike.
Nearest competition (besides the actual truck-stop gas station) is 45 minutes away.
I have NO foot traffic, but am wondering about what percentage of drive-by traffic I can/should expect to get. I think I saw a post a while ago asking if 1-3% were realistic numbers. Can anyone else corroborate or offer any insight?
Help is much appreciated!
~Jen
hi Jen,
What I would do is actually pick a few weekedays and a weekend to actually sit, on location, and count the number of visitors to this truck stop. Based on what you described, the truck stop equivalent to your typical \"anchor\" store for a strip mall. How this anchor does, so goes all the other stores on the strip. Counting cars and counting people is a boring activity, but it pays in the long run to give you more insight into the general traffic flows to that area. You might even find certain traffic patterns across a given day or week.
My two cents!
-Dale
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View entire thread: Does anyone know where I can rent espresso machine from NY?
Posted by BaristaTrainer on 2007-04-24 13:00:05 Post Subject:
Andrew makes some good points. Having sufficient working capital while building a customer base is imperative during your start-up phases. Have you selected a coffee roaster, I hope?
Instead of renting you may want to discuss a lease option on a machine. Your espresso machine is THE most important piece of equipment (and your grinders) in a coffee bar environment. It is also the biggest profit generator, and should be thought as an investment. I would contact a few roasters that also work with equipment ...
- Matt
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Posted by BaristaTrainer on 2007-04-24 13:00:05 Post Subject:
Andrew makes some good points. Having sufficient working capital while building a customer base is imperative during your start-up phases. Have you selected a coffee roaster, I hope?
Instead of renting you may want to discuss a lease option on a machine. Your espresso machine is THE most important piece of equipment (and your grinders) in a coffee bar environment. It is also the biggest profit generator, and should be thought as an investment. I would contact a few roasters that also work with equipment ...
- Matt
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View entire thread: Is there a place for Folgers at a Cafe?
Posted by javahill on 2006-10-28 09:28:28 Post Subject:
You don't need to worry about the gods if you serve Folgers in your coffee bar. You need to worry about your cash register. Cash is king, but god it ain't.
The issue you're going to run into is one of diferentiation. If people can get coffee in a can at home for 3 cents a cup or in your coffee bar for $1 a cup, you might have a value gap. if you lower your prices to reach out to the Folgers crowd, you're going to have to be very, very tight on expenses or you're going to have a major margin squeeze.
A better choice would be a nice, basic central american washed coffee with a light roast. That will allow people to move up from Folgers and Maxwell hour and provide enough differentation so that when people go back to Folgers it will taste just a little off.
You want the coffee equivalent of the roach motel. Folgers drinkers go in, but they don't go out.
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Posted by javahill on 2006-10-28 09:28:28 Post Subject:
You don't need to worry about the gods if you serve Folgers in your coffee bar. You need to worry about your cash register. Cash is king, but god it ain't.
The issue you're going to run into is one of diferentiation. If people can get coffee in a can at home for 3 cents a cup or in your coffee bar for $1 a cup, you might have a value gap. if you lower your prices to reach out to the Folgers crowd, you're going to have to be very, very tight on expenses or you're going to have a major margin squeeze.
A better choice would be a nice, basic central american washed coffee with a light roast. That will allow people to move up from Folgers and Maxwell hour and provide enough differentation so that when people go back to Folgers it will taste just a little off.
You want the coffee equivalent of the roach motel. Folgers drinkers go in, but they don't go out.
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View entire thread: Messed up packaging horror story
Posted by CafeBlue on 2006-12-21 13:55:31 Post Subject:
You have just discovered an irony of packaging. NO package will maintain coffee freshness for a long time.
Better quality packaging with greater oxygen and moisture barrier properties, offer some protection to the contents from "overt staling" - that is exposure to moisture, aromas, and oxidation. The packaging can prolong food safety by preventing contamination by elements from outside the package. Roasted coffee will deteriorate inside the package, losing its fresh characteristics - even if un-opened.
Fresh is by definition FRESH - not packaged for a long time.
Treat your coffee like a fresh baked good or produce, and you will discover that fresh tastes best. Consider "fresh baked" and "day old", and compare local farm fresh green beans to canned beans - fresh roasted coffee is the best choice for true "gourmet" taste experience. Since you have ravenous consumption, try buying coffee fresh roasted weekly, grind it yourself to brew and serve immediately - and discover all it has to offer in complexity and richness in the cup.
The cafe likely "serves wonderful coffee and espresso", because their coffee is fresh roasted, fresh ground, properly brewed and served freshly prepared.
If that is the case, then they might consider the bag is only a temporary container (like a bread sack or a cake box). They intend for you to re-purchase coffee from a newly roasted batch within a week or two at the most. They also intend for you to store the coffee in a glass, ceramic or metal container once you arrive home. That said, a glassine or poly lined paper sack is fine for SHORT term storage of a fresh roasted coffee. It also made us think about the fresh roasted coffee concept and cup quality.
Does the coffee from your newly discovered espresso bar taste better than the typical coffee from a more expensive package you purchase at the grocery store? What is the name of this coffee bar, and the coffee you liked?
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Posted by CafeBlue on 2006-12-21 13:55:31 Post Subject:
You have just discovered an irony of packaging. NO package will maintain coffee freshness for a long time.
Better quality packaging with greater oxygen and moisture barrier properties, offer some protection to the contents from "overt staling" - that is exposure to moisture, aromas, and oxidation. The packaging can prolong food safety by preventing contamination by elements from outside the package. Roasted coffee will deteriorate inside the package, losing its fresh characteristics - even if un-opened.
Fresh is by definition FRESH - not packaged for a long time.
Treat your coffee like a fresh baked good or produce, and you will discover that fresh tastes best. Consider "fresh baked" and "day old", and compare local farm fresh green beans to canned beans - fresh roasted coffee is the best choice for true "gourmet" taste experience. Since you have ravenous consumption, try buying coffee fresh roasted weekly, grind it yourself to brew and serve immediately - and discover all it has to offer in complexity and richness in the cup.
The cafe likely "serves wonderful coffee and espresso", because their coffee is fresh roasted, fresh ground, properly brewed and served freshly prepared.
If that is the case, then they might consider the bag is only a temporary container (like a bread sack or a cake box). They intend for you to re-purchase coffee from a newly roasted batch within a week or two at the most. They also intend for you to store the coffee in a glass, ceramic or metal container once you arrive home. That said, a glassine or poly lined paper sack is fine for SHORT term storage of a fresh roasted coffee. It also made us think about the fresh roasted coffee concept and cup quality.
Does the coffee from your newly discovered espresso bar taste better than the typical coffee from a more expensive package you purchase at the grocery store? What is the name of this coffee bar, and the coffee you liked?
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View entire thread: coffee shop owners, and or friends thereof
Posted by Fresh Roaster on 2006-07-26 13:52:08 Post Subject:
I have one for you... PM me. Very upscale coffee bar in Solvang/Ventura. Very willing and happy to cooperate owner.
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Posted by Fresh Roaster on 2006-07-26 13:52:08 Post Subject:
I have one for you... PM me. Very upscale coffee bar in Solvang/Ventura. Very willing and happy to cooperate owner.
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View entire thread: how to set up coffee bar
Posted by wahidkarim on 2004-03-14 08:48:18 Post Subject: how to set up coffee bar
Hi people,
interested to setup coffee bar?
where: school function, church, club, small hotel, fair...etc
why: startup kit very cheap, no franchise fee. various coffee menu available, no expensive machine required, can start immediately. banners and menu wilb provided. High profit guaranteed.
emailme for further info.
wahidkarim@hotmail.com
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Posted by wahidkarim on 2004-03-14 08:48:18 Post Subject: how to set up coffee bar
Hi people,
interested to setup coffee bar?
where: school function, church, club, small hotel, fair...etc
why: startup kit very cheap, no franchise fee. various coffee menu available, no expensive machine required, can start immediately. banners and menu wilb provided. High profit guaranteed.
emailme for further info.
wahidkarim@hotmail.com
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View entire thread: Coffee Aroma
Posted by alex041277 on 2004-11-15 12:56:20 Post Subject: Coffee Aroma
Hello Everyone,
I am new to this site. I think it is a grate way to collaborate with other coffee enthusiast.
I am the owner of a Coffee Bar. I have a very big problem. It smells. I want the place to smell like fresh coffee. I make sandwiches, and people smoke in the shop. I have installed high volume extractors but I still have the smell of sandwiches and cigarettes.
Does anyone know how to get a strong coffee smell? What ideas do you have to improve the aroma to a fresh coffee sent?
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Posted by alex041277 on 2004-11-15 12:56:20 Post Subject: Coffee Aroma
Hello Everyone,
I am new to this site. I think it is a grate way to collaborate with other coffee enthusiast.
I am the owner of a Coffee Bar. I have a very big problem. It smells. I want the place to smell like fresh coffee. I make sandwiches, and people smoke in the shop. I have installed high volume extractors but I still have the smell of sandwiches and cigarettes.
Does anyone know how to get a strong coffee smell? What ideas do you have to improve the aroma to a fresh coffee sent?
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View entire thread: I need to sell my equipment
Posted by surplusbid on 2006-04-06 15:14:12 Post Subject: I need to sell my equipment
We have been stocking up equipment to start a coffee bar, and are abandoning the plan due to cash needs right now (we are moving).
Where is the best (for price) place to sell this machine? It is a 4-group La Marzocco Linea 4AV machine, that is in mint condition. Is there a place here at the coffeeforums.com to post for sale items (hopefully it is acceptable here)
Also, I bought this espresso machine in a package deal, and do not know what they are worth. Again, it was full tested prior to removal and it looks cherry. It was made in 1997 -
I also have
-qty 2 Mazzer Luigi Super Jolly grinders w hoppers
-2 Bunn Dual makers with servers
-A single bunn maker
Your insight and help is greatly appreciated.
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Posted by surplusbid on 2006-04-06 15:14:12 Post Subject: I need to sell my equipment
We have been stocking up equipment to start a coffee bar, and are abandoning the plan due to cash needs right now (we are moving).
Where is the best (for price) place to sell this machine? It is a 4-group La Marzocco Linea 4AV machine, that is in mint condition. Is there a place here at the coffeeforums.com to post for sale items (hopefully it is acceptable here)
Also, I bought this espresso machine in a package deal, and do not know what they are worth. Again, it was full tested prior to removal and it looks cherry. It was made in 1997 -
I also have
-qty 2 Mazzer Luigi Super Jolly grinders w hoppers
-2 Bunn Dual makers with servers
-A single bunn maker
Your insight and help is greatly appreciated.
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View entire thread: New to OCS
Posted by javahill on 2005-11-15 22:59:08 Post Subject:
Some of the larger operators drop a machine off for 2-5 day test with free coffee. Then they "try" to take it away. Single cup is so well suited to office that it usually ends up with a sale.
You bill the office. Don't get in a situation where you are charging employees. Let the office manager make that decision.
The selling point for the employer is that employees are not taking the 20 minute trip to the coffee shop. They stay on site and are more productive. There is some research on the effect of casual interaction between employees (hallway talk, water cooler, coffee bar, etc) on innovation. You can google it.
You make your money by selling cases of single cup servings. Have a variety of flavors because that is the strength of single cup.
Good luck
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Posted by javahill on 2005-11-15 22:59:08 Post Subject:
Some of the larger operators drop a machine off for 2-5 day test with free coffee. Then they "try" to take it away. Single cup is so well suited to office that it usually ends up with a sale.
You bill the office. Don't get in a situation where you are charging employees. Let the office manager make that decision.
The selling point for the employer is that employees are not taking the 20 minute trip to the coffee shop. They stay on site and are more productive. There is some research on the effect of casual interaction between employees (hallway talk, water cooler, coffee bar, etc) on innovation. You can google it.
You make your money by selling cases of single cup servings. Have a variety of flavors because that is the strength of single cup.
Good luck
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View entire thread: Most unusal place to have coffee
Posted by BUDDY on 2004-02-23 08:45:08 Post Subject:
How about in a church? And not just a card table with coffe for a quarter and powdered creamer. A full coffee bar. With everything from granitas to bubble teas to mochas and machiatos to cheesecake, doughnuts, and tacos. I thought the idea was a bit unusual at first but then i saw Barnes and Noble book stores, Ashley furniture, and Dell computers doing it so why not?
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Posted by BUDDY on 2004-02-23 08:45:08 Post Subject:
How about in a church? And not just a card table with coffe for a quarter and powdered creamer. A full coffee bar. With everything from granitas to bubble teas to mochas and machiatos to cheesecake, doughnuts, and tacos. I thought the idea was a bit unusual at first but then i saw Barnes and Noble book stores, Ashley furniture, and Dell computers doing it so why not?
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View entire thread: Need opinions.
Posted by sisupagrl5o4 on 2006-01-06 13:34:48 Post Subject: Need opinions.
I am opening a coffee bar/shop in a large suburban neighborhood in Houston, TX and hope to extend into other areas of Texas in the future. how does this sound to you guys:
WABASH coffee
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Posted by sisupagrl5o4 on 2006-01-06 13:34:48 Post Subject: Need opinions.
I am opening a coffee bar/shop in a large suburban neighborhood in Houston, TX and hope to extend into other areas of Texas in the future. how does this sound to you guys:
WABASH coffee
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View entire thread: starting a coffee bar
Posted by weebit on 2007-09-29 20:34:59 Post Subject: starting a coffee bar
I am in the process of putting together a business plan for a coffee bar. In this niche many say to pick three good ideas for entertainment and stick with those, and if they do well then add something else to the mix. I have a diverse mix of different age people in this area close by, mostly men. The ratio is almost 2 to 1. There are more 20ish and 30ish when it comes to age wise in my area. Lucky for me my competition is scarce. Just one other place which is a cafe. The nearest Starbucks is 24 miles away.
I had thought about setting it up as a starving musician day, a poetry day, and for the life of me can''t think of anything for the third area. I could implement the use of TVs and stereo equipment and have a dance one day or more depending on if it is a hit or not. I also heard of a few having town news and discussions etc of one sort or another. But in my area that may not go well because of the ages of the town people.
But the major thing I wanted to do is have a bar setting, and the only difference would be the fact I would have no beer or liquor. I want my coffee bar to be fun. My workers fun to be around, and not have to worry if someone wants to dance or not. I mean why call yourself a bar and have the patrons sitting around in a slumber? I thought about dividing the area up have one side so the patrons could move around, have fun then have a area sort of closed off with maybe one large table and smaller tables that seat four.
I believe the bar setting would be a hit around here because of the consumers ages, and because I have a base nearby also, and the major hospital in the area also.
I can''t believe they don''t have one here already.
So what should the 3rd thing be? or am I setting up to fail already?
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Posted by weebit on 2007-09-29 20:34:59 Post Subject: starting a coffee bar
I am in the process of putting together a business plan for a coffee bar. In this niche many say to pick three good ideas for entertainment and stick with those, and if they do well then add something else to the mix. I have a diverse mix of different age people in this area close by, mostly men. The ratio is almost 2 to 1. There are more 20ish and 30ish when it comes to age wise in my area. Lucky for me my competition is scarce. Just one other place which is a cafe. The nearest Starbucks is 24 miles away.
I had thought about setting it up as a starving musician day, a poetry day, and for the life of me can''t think of anything for the third area. I could implement the use of TVs and stereo equipment and have a dance one day or more depending on if it is a hit or not. I also heard of a few having town news and discussions etc of one sort or another. But in my area that may not go well because of the ages of the town people.
But the major thing I wanted to do is have a bar setting, and the only difference would be the fact I would have no beer or liquor. I want my coffee bar to be fun. My workers fun to be around, and not have to worry if someone wants to dance or not. I mean why call yourself a bar and have the patrons sitting around in a slumber? I thought about dividing the area up have one side so the patrons could move around, have fun then have a area sort of closed off with maybe one large table and smaller tables that seat four.
I believe the bar setting would be a hit around here because of the consumers ages, and because I have a base nearby also, and the major hospital in the area also.
I can''t believe they don''t have one here already.
So what should the 3rd thing be? or am I setting up to fail already?
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View entire thread: Any good trade magazines?
Posted by EspressYourself on 2004-08-22 11:53:34 Post Subject: Two books we just read...
"Espresso! Starting and running your own specialty coffee business". Joe Monaghan/Julie Sheldon Huffaker
"Start and run a coffee bar". Tom Matzen and Marybeth Harrison
Loved both books but I don't know which I liked writing less, the Business Plan or the Proforma.
Good luck.
Ed.
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Posted by EspressYourself on 2004-08-22 11:53:34 Post Subject: Two books we just read...
"Espresso! Starting and running your own specialty coffee business". Joe Monaghan/Julie Sheldon Huffaker
"Start and run a coffee bar". Tom Matzen and Marybeth Harrison
Loved both books but I don't know which I liked writing less, the Business Plan or the Proforma.
Good luck.
Ed.
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View entire thread: Opening church coffee bar
Posted by javagal on 2005-01-08 17:50:06 Post Subject: Opening church coffee bar
I am just beginning to investigate the possibility of opening a coffee bar in our church center. If you run one or attend a church with a coffee shop any suggestions or references you have for getting started would be greatly appreciated, (as would anyone with suggestions for a name!) Thanks.
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Posted by javagal on 2005-01-08 17:50:06 Post Subject: Opening church coffee bar
I am just beginning to investigate the possibility of opening a coffee bar in our church center. If you run one or attend a church with a coffee shop any suggestions or references you have for getting started would be greatly appreciated, (as would anyone with suggestions for a name!) Thanks.
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View entire thread: Coffee Bar
Posted by agfahy on 2005-11-28 05:48:57 Post Subject: Coffee Bar
Hello, everyone! I'm new to coffee forums. My husband and I are remodling our kitchen. We are adding a breakfast/coffee bar to it. If you could have anything in the world, what would you want to go with your coffee bar? Is there anything unique as far as tools, machines, etc that you would recommend? Any input would be greatly appreciated! Thanks!
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Posted by agfahy on 2005-11-28 05:48:57 Post Subject: Coffee Bar
Hello, everyone! I'm new to coffee forums. My husband and I are remodling our kitchen. We are adding a breakfast/coffee bar to it. If you could have anything in the world, what would you want to go with your coffee bar? Is there anything unique as far as tools, machines, etc that you would recommend? Any input would be greatly appreciated! Thanks!
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View entire thread: live music
Posted by RoastingGuy on 2005-03-03 09:22:24 Post Subject: I Love Jazz in coffee bar
I Love Jazz in coffee bar
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Posted by RoastingGuy on 2005-03-03 09:22:24 Post Subject: I Love Jazz in coffee bar
I Love Jazz in coffee bar
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View entire thread: Opening a New Cafe Across from the Lake
Posted by Gary on 2004-04-01 09:55:06 Post Subject: help planning a coffeeshop
Hi Jennifer,
I found a book that is fairly comprehensive for how to startup a coffeehouse/coffeebar and I paid less than $20 for it. It's from the "Start & Run A" series of books. This one is:
Start & Run A Coffee Bar, by Tom Matzen and Marybeth Harrison, Self-Counsel Press Business Series. ISBN 1-55-180-354-2.
The authors favor roasting your own beans but I think there are lots of very good coffee roasters from which you can get your bean supply. That's what I'm planning to do.
Another good book is "Espresso! Starting and Running Your Own Specialty Coffee Business" by Joe Monaghan and Julie Sheldon Huffaker, Wiley Press, ISBN 0-471-12138-x.
This book favors the "coffee cart" model of business but has more good insights. Also this book is a little dated (copyright 1995) when it comes to example prices on a latte.
Also, if you're like me and never started a business I highly suggest going to your local SBA office for more resources to help write a business plan. Like what EspressoOutfitters says, Health Department review plans are required, but that's only one part of the business plan to help get your business off on the right track. I think a lot of people only right a business plan to get a loan or to get a lease on a site. I disagree, even if you have all these things, write a plan anyway to keep from wasting your resources.
Cheers,
Gary
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Posted by Gary on 2004-04-01 09:55:06 Post Subject: help planning a coffeeshop
Hi Jennifer,
I found a book that is fairly comprehensive for how to startup a coffeehouse/coffeebar and I paid less than $20 for it. It's from the "Start & Run A" series of books. This one is:
Start & Run A Coffee Bar, by Tom Matzen and Marybeth Harrison, Self-Counsel Press Business Series. ISBN 1-55-180-354-2.
The authors favor roasting your own beans but I think there are lots of very good coffee roasters from which you can get your bean supply. That's what I'm planning to do.
Another good book is "Espresso! Starting and Running Your Own Specialty Coffee Business" by Joe Monaghan and Julie Sheldon Huffaker, Wiley Press, ISBN 0-471-12138-x.
This book favors the "coffee cart" model of business but has more good insights. Also this book is a little dated (copyright 1995) when it comes to example prices on a latte.
Also, if you're like me and never started a business I highly suggest going to your local SBA office for more resources to help write a business plan. Like what EspressoOutfitters says, Health Department review plans are required, but that's only one part of the business plan to help get your business off on the right track. I think a lot of people only right a business plan to get a loan or to get a lease on a site. I disagree, even if you have all these things, write a plan anyway to keep from wasting your resources.
Cheers,
Gary
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View entire thread: coffee & alcohol or liquors
Posted by jenandnaomi on 2004-09-08 19:55:14 Post Subject: coffee & alcohol or liquors
Hello all! I am an interior designer beginning to plan a coffee bar serving alcohol/coffee (high end liquors no beer or wine) drinks. I havn't seen too many posts regarding this subject. Do you feel it draws different crowds or conflicts with the "traditional" feel of a coffee shop ...or is this a growing trend that hasn't been embraced fully? Have any of you added alcoholic drinks to your menu? Is it worth it in sales to go for a liquor license?
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Posted by jenandnaomi on 2004-09-08 19:55:14 Post Subject: coffee & alcohol or liquors
Hello all! I am an interior designer beginning to plan a coffee bar serving alcohol/coffee (high end liquors no beer or wine) drinks. I havn't seen too many posts regarding this subject. Do you feel it draws different crowds or conflicts with the "traditional" feel of a coffee shop ...or is this a growing trend that hasn't been embraced fully? Have any of you added alcoholic drinks to your menu? Is it worth it in sales to go for a liquor license?
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View entire thread: Roasting Apprentice
Posted by Meemz on 2006-10-25 21:08:53 Post Subject: Roasting Apprentice
I opened my coffee bar a year ago, which is doing really well, and I am desiring to learn the art of roasting.
I would like to be in the Philadelphia area and was wondering if anyone knew of roasters that would take on an apprentice. Or maybe a better question would be how I go about this? I just assumed that being an apprentice would be the first step in the learning process.
I would love any feedback!
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Posted by Meemz on 2006-10-25 21:08:53 Post Subject: Roasting Apprentice
I opened my coffee bar a year ago, which is doing really well, and I am desiring to learn the art of roasting.
I would like to be in the Philadelphia area and was wondering if anyone knew of roasters that would take on an apprentice. Or maybe a better question would be how I go about this? I just assumed that being an apprentice would be the first step in the learning process.
I would love any feedback!
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View entire thread: Locations, Leases, and Surveys
Posted by felmonk on 2007-11-07 16:11:05 Post Subject: The Lease Coach
John P,
I’d very much like to know more about your experience with the Lease Coach. Would you mind telling us more, or please send me a PM.
We plan to open a coffee bar sometime next year in a major metropolitan area, and this will be our first venture into commercial leasing. We definitely feel like we’re going into a David and Goliath scenario.
Thanks much.
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Posted by felmonk on 2007-11-07 16:11:05 Post Subject: The Lease Coach
John P,
I’d very much like to know more about your experience with the Lease Coach. Would you mind telling us more, or please send me a PM.
We plan to open a coffee bar sometime next year in a major metropolitan area, and this will be our first venture into commercial leasing. We definitely feel like we’re going into a David and Goliath scenario.
Thanks much.
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View entire thread: Creating Culture
Posted by caffe biscotto on 2008-07-09 13:52:26 Post Subject:
Hi houseoflazerus,
What's so crazy about a Christian Cafe with a stage for live bands?
It's a coffee bar, a Christian themed night club, I like it.
Will you have an open mic night?
I couldn't help but notice, if you're thinking about calling the cafe House of Lazerus, you might need to change it to House of Lazarus, lest you receive negative comments on the spelling.
John 11:1-14
I wish you the best with it and if you keep us posted on your progress, I'll send you a sample order of biscotti from a reputable New England bakery.
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Posted by caffe biscotto on 2008-07-09 13:52:26 Post Subject:
Hi houseoflazerus,
What's so crazy about a Christian Cafe with a stage for live bands?
It's a coffee bar, a Christian themed night club, I like it.
Will you have an open mic night?
I couldn't help but notice, if you're thinking about calling the cafe House of Lazerus, you might need to change it to House of Lazarus, lest you receive negative comments on the spelling.
John 11:1-14
I wish you the best with it and if you keep us posted on your progress, I'll send you a sample order of biscotti from a reputable New England bakery.
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View entire thread: Wholesale Bean Supplier??
Posted by barry on 2004-07-24 22:58:37 Post Subject: Re: Wholesale Bean Supplier??
I am looking for a wholesale bean supplier. I am finalizing the business plan for opening a Coffee Bar. I have info from Chicago Coffee Roastery and Kaldi.
Is that Kaldi's in St. Louis?
Consider also: Chauvin Coffee in St. Louis, and Intelligentsia Coffee in Chicago.
--Barry "and I do limited wholesale, too"
St. Louis, MO
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Posted by barry on 2004-07-24 22:58:37 Post Subject: Re: Wholesale Bean Supplier??
I am looking for a wholesale bean supplier. I am finalizing the business plan for opening a Coffee Bar. I have info from Chicago Coffee Roastery and Kaldi.
Is that Kaldi's in St. Louis?
Consider also: Chauvin Coffee in St. Louis, and Intelligentsia Coffee in Chicago.
--Barry "and I do limited wholesale, too"
St. Louis, MO
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View entire thread: advice needed for starting a coffee/comic shop.
Posted by javahill on 2005-09-21 22:16:05 Post Subject:
Think of your business as having 2 knds of products: traffic items and margin items. traffic items are those that get people in the door and margin is what keeps you in this year's fashions. coffee can do both.
Dunkin Donuts sells 13 donuts for every cup of coffee, but based on models we've run, they make about 60 percent of their profits on coffee.
Comics would be... traffic items - branding for your store to differentiate it from other coffee shops. They might also be anti-traffic items if people look in the store and have an image of 30 years olds living in their mom's basement IMing their krew about Deep Space 9. If your city has the population to support a comic shop (Boston does) you can probably add in a coffee bar. You'll make more money per customer and keep them in the store longer.
I remember shopping at Newbury Comics in 1984-5. They had music I could not get elsewhere - I was looking for German imports. Their ability to get stuff that nobody else had plus competitive prices enable them to grow. Do you have the stuff people want but can't get elsewhere? Coffee people can get most anywhere - or at least they think they can.
I take it back - the coffee market is so saturated, if you have a good location, people will come in looking for coffee. Otherwise, it is the books that will need to deliver the customers for you to shake down at the register.
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Posted by javahill on 2005-09-21 22:16:05 Post Subject:
Think of your business as having 2 knds of products: traffic items and margin items. traffic items are those that get people in the door and margin is what keeps you in this year's fashions. coffee can do both.
Dunkin Donuts sells 13 donuts for every cup of coffee, but based on models we've run, they make about 60 percent of their profits on coffee.
Comics would be... traffic items - branding for your store to differentiate it from other coffee shops. They might also be anti-traffic items if people look in the store and have an image of 30 years olds living in their mom's basement IMing their krew about Deep Space 9. If your city has the population to support a comic shop (Boston does) you can probably add in a coffee bar. You'll make more money per customer and keep them in the store longer.
I remember shopping at Newbury Comics in 1984-5. They had music I could not get elsewhere - I was looking for German imports. Their ability to get stuff that nobody else had plus competitive prices enable them to grow. Do you have the stuff people want but can't get elsewhere? Coffee people can get most anywhere - or at least they think they can.
I take it back - the coffee market is so saturated, if you have a good location, people will come in looking for coffee. Otherwise, it is the books that will need to deliver the customers for you to shake down at the register.
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View entire thread: Wholesale Bean Supplier??
Posted by mkuhl on 2004-07-13 11:32:57 Post Subject: Wholesale Bean Supplier??
I am looking for a wholesale bean supplier. I am finalizing the business plan for opening a Coffee Bar. I have info from Chicago Coffee Roastery and Kaldi. Has anyone dealt with them? I am in Kentucky and buying out of Oregon or Washington is not a good idea. I know...roast my own! I will get to that at some point soon, but in the meantime just want to get going quickly and generate some revenue to purchase a roaster down the road.
Thanks in advance folks!
Mike
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Posted by mkuhl on 2004-07-13 11:32:57 Post Subject: Wholesale Bean Supplier??
I am looking for a wholesale bean supplier. I am finalizing the business plan for opening a Coffee Bar. I have info from Chicago Coffee Roastery and Kaldi. Has anyone dealt with them? I am in Kentucky and buying out of Oregon or Washington is not a good idea. I know...roast my own! I will get to that at some point soon, but in the meantime just want to get going quickly and generate some revenue to purchase a roaster down the road.
Thanks in advance folks!
Mike
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View entire thread: Extremely small space for coffee bar- is this doable??
Posted by supergirl on 2007-05-05 23:38:26 Post Subject: Extremely small space for coffee bar- is this doable??
Hi Everyone!
I am looking to open a coffee bar and am slowly narrowing down prospective locations. One of the locatoins I am intereted in is very small - 550 SF total. Due to the shape of this location (L-shape) and the fact that the bathroom takes up much of the space, I am left with very little space for my counter/prep area - basically a 10' x 10' square (with one side and 1/3 of another side accessible by patrons (this would be the front counter) - the other 2 and 2/3 sides are walls (where the back counter items would be placed). Is this enough space? I know it will depend on what I want to serve. In addition to coffee and espresso drinks, I would like to serve pastries (obtained from a bakery, not baked in house), as well as packaged sandwiches (not sure whether or not these will be made in-house) and possibly a small selection of ice cream (featuring 4 flavors at a time), I may also offer smoothies in addition to, or instead of the ice cream.
I have spec sheets on the equipment that I think I will need, and it seems to fit, albeit very tightly into the space. It does not leave any room for an office.
I am wondering, can I make a successful espresso bar work in this tiny space, or will it be too cramped?
I realize this size is not ideal, but is it doable? This particular space, although small, has several benefits, one being the low rent.
I am currently working with an architect who mainly has experience in residential projects, so I am not sure that her layout of the service area is realistic or not. As for the seating area, the current layout is configured to seat approximately 15 people.
Thanks in advance for any comments or suggestions!
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Posted by supergirl on 2007-05-05 23:38:26 Post Subject: Extremely small space for coffee bar- is this doable??
Hi Everyone!I am looking to open a coffee bar and am slowly narrowing down prospective locations. One of the locatoins I am intereted in is very small - 550 SF total. Due to the shape of this location (L-shape) and the fact that the bathroom takes up much of the space, I am left with very little space for my counter/prep area - basically a 10' x 10' square (with one side and 1/3 of another side accessible by patrons (this would be the front counter) - the other 2 and 2/3 sides are walls (where the back counter items would be placed). Is this enough space? I know it will depend on what I want to serve. In addition to coffee and espresso drinks, I would like to serve pastries (obtained from a bakery, not baked in house), as well as packaged sandwiches (not sure whether or not these will be made in-house) and possibly a small selection of ice cream (featuring 4 flavors at a time), I may also offer smoothies in addition to, or instead of the ice cream.
I have spec sheets on the equipment that I think I will need, and it seems to fit, albeit very tightly into the space. It does not leave any room for an office.
I am wondering, can I make a successful espresso bar work in this tiny space, or will it be too cramped?
I realize this size is not ideal, but is it doable? This particular space, although small, has several benefits, one being the low rent.
I am currently working with an architect who mainly has experience in residential projects, so I am not sure that her layout of the service area is realistic or not. As for the seating area, the current layout is configured to seat approximately 15 people.
Thanks in advance for any comments or suggestions!
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View entire thread: Crunching the Numbers...
Posted by alex041277 on 2004-11-20 09:49:41 Post Subject:
I also have a coffee bar with 1800 square ft. My rent is 2,250 Electricity is about 1000 per month. Averge sale per person is $4.75 you need minimum 2 people per shift. Any other questions just post them..
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Posted by alex041277 on 2004-11-20 09:49:41 Post Subject:
I also have a coffee bar with 1800 square ft. My rent is 2,250 Electricity is about 1000 per month. Averge sale per person is $4.75 you need minimum 2 people per shift. Any other questions just post them..
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View entire thread: which machine to buy
Posted by TCS on 2004-11-01 22:48:00 Post Subject:
Yep, John, the owner of our gourmet coffee bar, says "semi-automatic" because you have better control over the machine and can personalize the drink better, whereas "Automatic" automatically doses everything.
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Posted by TCS on 2004-11-01 22:48:00 Post Subject:
Yep, John, the owner of our gourmet coffee bar, says "semi-automatic" because you have better control over the machine and can personalize the drink better, whereas "Automatic" automatically doses everything.
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View entire thread: Crunching the Numbers...
Posted by jpscoffee on 2004-11-20 17:46:45 Post Subject:
We have 4000 sq. ft. total. 2300 of it is total for the coffee bar (another business in rest) We pay about $3300 total. Probably about $2000 for the coffee by sq. ft. We pay about $1000/month for electric also. We have minimum 3 and maximum 5 employees per shift. 35,000 population in city. In business 11 years.
Hope this helps.
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Posted by jpscoffee on 2004-11-20 17:46:45 Post Subject:
We have 4000 sq. ft. total. 2300 of it is total for the coffee bar (another business in rest) We pay about $3300 total. Probably about $2000 for the coffee by sq. ft. We pay about $1000/month for electric also. We have minimum 3 and maximum 5 employees per shift. 35,000 population in city. In business 11 years.
Hope this helps.
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View entire thread: Hospital Location
Posted by jfpetesn on 2007-07-31 18:04:47 Post Subject: Hospital Location
I have an oppritunity to locate a coffee bar in a hospital lobby. I am trying to run the number and have a lot of questions. Does anyone have any experience operating within a hospital environment?
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Posted by jfpetesn on 2007-07-31 18:04:47 Post Subject: Hospital Location
I have an oppritunity to locate a coffee bar in a hospital lobby. I am trying to run the number and have a lot of questions. Does anyone have any experience operating within a hospital environment?
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View entire thread: Opening soon...
Posted by villagejoe on 2008-02-20 10:01:04 Post Subject: Opening soon...
Hey everyone! I've posted sporadically over the last year about a coffee shop endeavor that is now coming to fruition! I'm starting a coffee bar in an apartment complex, sharing a building with the leasing office but having our own space, complete with large kitchen/back room, full service bar, seating areas, three public-use computers, Wi-Fi, and outdoor balcony seating. It all overlooks a river and the swimming pool. I'm employed by a local non-profit organization and we get to run the shop as an amenity for residents, rent- and utilities-free!
Right now we're waiting on some zoning issues, but it's expected to clear up soon. We've already set up most of our equipment and will probably be ready to make drinks by the end of the week. I've tapped the people I want to hire and we're hopefully opening in March!
I'm trying to prepare as much as I can for the operation side of things. I have limited experience from working as a supervisor at Starbucks, but now I have to face the entire mountain of bookkeeping! I know I need to have basic systems in place for cash handling and deposits and such, as well as tracking purchases and inventory. I have some resources to help me in this process, but does anyone out there have specific tips regarding shop operations that might help me? Maybe what to make sure I go over with employees, the best way to structure daily/weekly reports, etc.? Any advice would be greatly appreciated.
Thanks!
Jonathan
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Posted by villagejoe on 2008-02-20 10:01:04 Post Subject: Opening soon...
Hey everyone! I've posted sporadically over the last year about a coffee shop endeavor that is now coming to fruition! I'm starting a coffee bar in an apartment complex, sharing a building with the leasing office but having our own space, complete with large kitchen/back room, full service bar, seating areas, three public-use computers, Wi-Fi, and outdoor balcony seating. It all overlooks a river and the swimming pool. I'm employed by a local non-profit organization and we get to run the shop as an amenity for residents, rent- and utilities-free!
Right now we're waiting on some zoning issues, but it's expected to clear up soon. We've already set up most of our equipment and will probably be ready to make drinks by the end of the week. I've tapped the people I want to hire and we're hopefully opening in March!
I'm trying to prepare as much as I can for the operation side of things. I have limited experience from working as a supervisor at Starbucks, but now I have to face the entire mountain of bookkeeping! I know I need to have basic systems in place for cash handling and deposits and such, as well as tracking purchases and inventory. I have some resources to help me in this process, but does anyone out there have specific tips regarding shop operations that might help me? Maybe what to make sure I go over with employees, the best way to structure daily/weekly reports, etc.? Any advice would be greatly appreciated.
Thanks!
Jonathan
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View entire thread: Examples of monthly expenses/budget and opinions
Posted by kimbica on 2006-08-15 01:41:30 Post Subject: drive thru questions
Hi Beanster! You are smart to try to assess this location very carefully before you commit. I am in the process of opening my own espresso bar and it has a drive thru window that was there before. I really do believe drive thrus can be wonderful money producers IF the location is excellent. I don't know wat kind of traffic you have there, but I would look for high counts of morning commuter cars. The traffic can be heavy at other times of day and not help you enough, or you may have too many people in your area getting their fix at home to save $ or at the office. Make sure that they are passing by your store and can easily get into and out of the parking lot. I mean very easily. If it is tricky, it is probably very risky.
I do worry a bit when you describe the structure - is it permanent, and will it pass codes in your city? I know here in Tucson they are really particular about the access required for any drive thrus whatsoever and they need to be permanently attached to a slab foundation with full utility service. The space that can be required can be a LOT, much more than you would guesstimate by looking at the parking lot. Check with your city zoning dept to make sure you can comply with any (outside the shop) space needs. Do you have enough room for a lot of paper and plastic cups, napkins, straws, sugar, syrups, etc? This stuff can take up some serious space. Wall shelving is a great help when floorspace is limited, but if this is really tiny it may be a factor.
I agree with comfy that you should try not to get into any "deals" with roasters or suppliers that force you into a relationship. You can get some great buys on ebay if you shop saavy. I scored a used dual (half cold) pastry case made by Millbrook for $950 that retails for over $8K. (: It takes some time this way but it is worth it for your freedom. Also consider having training from someone who is not selling you anything. These follks usually know their stuff and have your best interests in mind as they need referrals for new consulting biz. Get fresh beans in your shop - not something sent from overseas or even across the country. It's ideal if you have a good local roaster but try the coffees first - do a cupping and try to get a custom blend for your house espresso. I am using my roaster as a consultant but he is charging me for his time and does not care if I choose to roast with him or not - he just likes to see new independent shops make it.
Don't make the mistake of waiting until you sign a lease to get started planning everything out. It is true that you may not get the space and you spent all that time researching, but you learn from it and it will save you money in getting your doors open earlier once you are paying rent. Oh, and don't be scared of higher rent either. A busy spot can make you much more $ even with more overhead than a slow spot with cheap rent/tax/ fees. High volume is everything in this business. Do make sure to visit the "thriving" coffee house, the one you said was slow on service, and figure out exactly what they are doing right and what is needing improvement. You absolutely MUST be fast in making great drinks working a drivethru window. If it takes more than 1-2 minutes to take and order and fulfill it, you will lose a huge number of customers who will go down to the SBux drivethru instead. This is partly why training can be so helpful and worth every penny. People will judge you harshly from the first day you are open - I know it sux - there is no "grace period".
You might find it helpful to talk to other successful small restaurant owners in your city and glean knowledge of the process of opening up shop in your area. It can be a hassle to jump through the hoops required to get open. In my city it is the county health dept. that is brutal. Some ppl have had their shops ready to open for weeks until the final health inspection was done and "passed" to allow them their Certificate of Occupancy. Maybe since you are in a much less urban area this will be a simpler process for you. I hope so!
Sorry if this sounds awfully negative overall - it isn't to deter you. It is just that I am learning a lot about the business, especially financially, that I never would have guessed when I was merely a coffee bar customer for many years. It is not that cheap to start and it takes time to break even in most places. Even over a year sometimes, so have savings to live on in the meantime.
Feel free to email me if you want to ask questions or talk shop. I am really busy but I like talking to others who are getting into this too! Good luck and definitely make sure you have enough $ budgeted for the project ahead of time - before you sign anything!
--Kim
Crave Espresso Bar - to be opened this fall (Please!)
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Posted by kimbica on 2006-08-15 01:41:30 Post Subject: drive thru questions
Hi Beanster! You are smart to try to assess this location very carefully before you commit. I am in the process of opening my own espresso bar and it has a drive thru window that was there before. I really do believe drive thrus can be wonderful money producers IF the location is excellent. I don't know wat kind of traffic you have there, but I would look for high counts of morning commuter cars. The traffic can be heavy at other times of day and not help you enough, or you may have too many people in your area getting their fix at home to save $ or at the office. Make sure that they are passing by your store and can easily get into and out of the parking lot. I mean very easily. If it is tricky, it is probably very risky.
I do worry a bit when you describe the structure - is it permanent, and will it pass codes in your city? I know here in Tucson they are really particular about the access required for any drive thrus whatsoever and they need to be permanently attached to a slab foundation with full utility service. The space that can be required can be a LOT, much more than you would guesstimate by looking at the parking lot. Check with your city zoning dept to make sure you can comply with any (outside the shop) space needs. Do you have enough room for a lot of paper and plastic cups, napkins, straws, sugar, syrups, etc? This stuff can take up some serious space. Wall shelving is a great help when floorspace is limited, but if this is really tiny it may be a factor.
I agree with comfy that you should try not to get into any "deals" with roasters or suppliers that force you into a relationship. You can get some great buys on ebay if you shop saavy. I scored a used dual (half cold) pastry case made by Millbrook for $950 that retails for over $8K. (: It takes some time this way but it is worth it for your freedom. Also consider having training from someone who is not selling you anything. These follks usually know their stuff and have your best interests in mind as they need referrals for new consulting biz. Get fresh beans in your shop - not something sent from overseas or even across the country. It's ideal if you have a good local roaster but try the coffees first - do a cupping and try to get a custom blend for your house espresso. I am using my roaster as a consultant but he is charging me for his time and does not care if I choose to roast with him or not - he just likes to see new independent shops make it.
Don't make the mistake of waiting until you sign a lease to get started planning everything out. It is true that you may not get the space and you spent all that time researching, but you learn from it and it will save you money in getting your doors open earlier once you are paying rent. Oh, and don't be scared of higher rent either. A busy spot can make you much more $ even with more overhead than a slow spot with cheap rent/tax/ fees. High volume is everything in this business. Do make sure to visit the "thriving" coffee house, the one you said was slow on service, and figure out exactly what they are doing right and what is needing improvement. You absolutely MUST be fast in making great drinks working a drivethru window. If it takes more than 1-2 minutes to take and order and fulfill it, you will lose a huge number of customers who will go down to the SBux drivethru instead. This is partly why training can be so helpful and worth every penny. People will judge you harshly from the first day you are open - I know it sux - there is no "grace period".
You might find it helpful to talk to other successful small restaurant owners in your city and glean knowledge of the process of opening up shop in your area. It can be a hassle to jump through the hoops required to get open. In my city it is the county health dept. that is brutal. Some ppl have had their shops ready to open for weeks until the final health inspection was done and "passed" to allow them their Certificate of Occupancy. Maybe since you are in a much less urban area this will be a simpler process for you. I hope so!
Sorry if this sounds awfully negative overall - it isn't to deter you. It is just that I am learning a lot about the business, especially financially, that I never would have guessed when I was merely a coffee bar customer for many years. It is not that cheap to start and it takes time to break even in most places. Even over a year sometimes, so have savings to live on in the meantime.
Feel free to email me if you want to ask questions or talk shop. I am really busy but I like talking to others who are getting into this too! Good luck and definitely make sure you have enough $ budgeted for the project ahead of time - before you sign anything!
--Kim
Crave Espresso Bar - to be opened this fall (Please!)
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View entire thread: Espressobusiness - Alex Fisenko ?
Posted by BaklaJava on 2005-10-11 10:42:37 Post Subject: Alex Fisenko book and espresso101 training DVD
Hi - my husband and I are opening a coffee bar/bakery in our village and purchased the book and DVD from Alex for $300. We thought it was well worth the money. We spoke to Alex on the phone for over an hour and found him very informative and helpful, charming and funny too! I am surprised by the posts on the linked discussion from people who found him rude???? Anyhow, my main concern was the drink menu - what to offer and how much to charge. It seemed to me that his menu was a great solid start and we are going with it unless someone tells me something vastly different!! Good luck to you,
Betsy
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Posted by BaklaJava on 2005-10-11 10:42:37 Post Subject: Alex Fisenko book and espresso101 training DVD
Hi - my husband and I are opening a coffee bar/bakery in our village and purchased the book and DVD from Alex for $300. We thought it was well worth the money. We spoke to Alex on the phone for over an hour and found him very informative and helpful, charming and funny too! I am surprised by the posts on the linked discussion from people who found him rude???? Anyhow, my main concern was the drink menu - what to offer and how much to charge. It seemed to me that his menu was a great solid start and we are going with it unless someone tells me something vastly different!! Good luck to you,
Betsy
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View entire thread: VHS - Customer Service for the Retail Coffee Bar
Posted by FreeHelp on 2005-03-25 07:23:59 Post Subject: VHS - Customer Service for the Retail Coffee Bar
Any comments abt this VHS?
Any 2nd hand copies avail? In Singapore?
Interested to know how useful it is if I'm not into espresso but a cafe & other forms of local coffee. Pls advice on suitability of :
Customer Service for the Retail Coffee Bar
Achieving Success in Specialty Coffee
Espresso 501
Everything BUT Coffee
Bean Business Basics, Second Edition
Espresso 101
Effective and Essential Marketing for the Specialty Coffee Retailer
email: roxpat@singnet.com
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Posted by FreeHelp on 2005-03-25 07:23:59 Post Subject: VHS - Customer Service for the Retail Coffee Bar
Any comments abt this VHS?
Any 2nd hand copies avail? In Singapore?
Interested to know how useful it is if I'm not into espresso but a cafe & other forms of local coffee. Pls advice on suitability of :
Customer Service for the Retail Coffee Bar
Achieving Success in Specialty Coffee
Espresso 501
Everything BUT Coffee
Bean Business Basics, Second Edition
Espresso 101
Effective and Essential Marketing for the Specialty Coffee Retailer
email: roxpat@singnet.com
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View entire thread: Oh dear... another newbie with another story...
Posted by Renee on 2006-04-08 14:19:18 Post Subject: Newbie
Hi there
I am new to this forum so if some of what you read is redundant my apologies...but 3 years ago I was there were you are now. Just starting out.
The first year I researched, read everything I could find on the Coffee and Tea industry and wrote my business plan. The best book I found was Start and Run a Profitable Coffee Bar (Self-Counsel Business Series) It is written by Canadians but the information is not really country specific. They teach you about the different coffee types and have check off lists which gave you a sense of starting off organized.
I focused on organics and fair trade niche market and I wanted a business that was ethical and morally sound, ie didn't make me lose sleep at night, I did end up loosing a lot of sleep but for different reasons. Reasons not related to being ethically challenged thank goodness. :)
I went to all the suppliers and trade shows locally and in Vancouver, I live in Edmonton AB. I researched tons of equipment, cups, pots, trays espresso machines, even roasting beans. ( that’s were the money really is in ) It was love at first site when I found a local supplier that carried the Electra, I chose a semi automatic. I loved the hands on feel of it, I felt authentically Italian! :)
From my experience all suppliers need new blood so to speak walking through their doors. That’s how they stay in business, don't worry about how much money you have or don’t have, or that you are new at this. So were they at one time. No one has a crystal ball that knows if you'll be successful or not. Find a supplier that believes in your business and is excited about it as much as you are. But not just a flashy type that wants to sell you everything, one that has some common sense and wants you to still be in business 10+ years down the road, someone that you can 'argue' with as well. :) Someone that can guide or mentor you, and tells you 'NO you really don't need that for your type of cafe' kinda person. They're the ones that see the bigger picture, and long time customer loyalty for them as well.
I have that in the guy (Italian family owned business) that I bought the espresso machine from, by the way this was the only new piece of equipment I bought. He was also a good source for second hand equipment. Don’t worry about using used equipment, just clean it really well (all natural orange oil cleaners are great on cutting through coffee oils ) besides the customers won’t know the difference. You can also go to auctions but they can definitely be risky at times, there is often a lot of equipment to choose from, take someone that really knows their lines, dishwashers and espresso’s are the most trickiest mostly due to the number of things that can go wrong with them.
Though I bought his Authentically Italian blend, I also bought from organic/fairtrade roasters. He didn't get that part. :) I also used all natural syrups. No chemicals.
Here in Canada 80% of the restaurants don't make it. Unfortunately I became one of them. I was in business for two years and never had a salary and never stopped working. I burnt out basically. My husband was supportive most of the time, but not 100%, he paid most of the over head, and thought I should work harder, never taking time off. (He’s a just tad bit of a work alcoholic himself ) That is a huge thing, you need someone that can back you up and is as committed to your success and your health as well.
Partners have to be present, either emotionally, physically or monetarily, ie working or money people, and totally trust worthy, is this your dream or is it a 'we' thing. Money people often don't work in the cafe. But they will often want to tell you how they think you should work.
Another way to look at it is like having a baby…It becomes a part of your life 24/7, even if you are closed 10 hours a day those 10 hours aren’t necessarily yours to do want ever you want. There is shopping / cleaning / restocking / accounting / banking / staff scheduling etc etc etc :) Plus unless you have a housekeeper to look after you at home, there is shopping / cleaning / banking, well I’m sure you get the idea. Friends ? Family ? social life ? …well hopefully they’ll come by and be content to visit with you at the café. :)
I hope this didn’t come across as negative in anyway. There is a lot of hard work guaranteed but I’d do it again, my panini grill and espresso machine as well as all my teas are all sitting in my 600 sqft apartment! If you can imagine. Waiting for the next place to move too. Actually I want living accommodations above my next café. Reduce the traveling time I say.
Good fortune and feel free to email if you want to chat.
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Posted by Renee on 2006-04-08 14:19:18 Post Subject: Newbie
Hi there
I am new to this forum so if some of what you read is redundant my apologies...but 3 years ago I was there were you are now. Just starting out.
The first year I researched, read everything I could find on the Coffee and Tea industry and wrote my business plan. The best book I found was Start and Run a Profitable Coffee Bar (Self-Counsel Business Series) It is written by Canadians but the information is not really country specific. They teach you about the different coffee types and have check off lists which gave you a sense of starting off organized.
I focused on organics and fair trade niche market and I wanted a business that was ethical and morally sound, ie didn't make me lose sleep at night, I did end up loosing a lot of sleep but for different reasons. Reasons not related to being ethically challenged thank goodness. :)
I went to all the suppliers and trade shows locally and in Vancouver, I live in Edmonton AB. I researched tons of equipment, cups, pots, trays espresso machines, even roasting beans. ( that’s were the money really is in ) It was love at first site when I found a local supplier that carried the Electra, I chose a semi automatic. I loved the hands on feel of it, I felt authentically Italian! :)
From my experience all suppliers need new blood so to speak walking through their doors. That’s how they stay in business, don't worry about how much money you have or don’t have, or that you are new at this. So were they at one time. No one has a crystal ball that knows if you'll be successful or not. Find a supplier that believes in your business and is excited about it as much as you are. But not just a flashy type that wants to sell you everything, one that has some common sense and wants you to still be in business 10+ years down the road, someone that you can 'argue' with as well. :) Someone that can guide or mentor you, and tells you 'NO you really don't need that for your type of cafe' kinda person. They're the ones that see the bigger picture, and long time customer loyalty for them as well.
I have that in the guy (Italian family owned business) that I bought the espresso machine from, by the way this was the only new piece of equipment I bought. He was also a good source for second hand equipment. Don’t worry about using used equipment, just clean it really well (all natural orange oil cleaners are great on cutting through coffee oils ) besides the customers won’t know the difference. You can also go to auctions but they can definitely be risky at times, there is often a lot of equipment to choose from, take someone that really knows their lines, dishwashers and espresso’s are the most trickiest mostly due to the number of things that can go wrong with them.
Though I bought his Authentically Italian blend, I also bought from organic/fairtrade roasters. He didn't get that part. :) I also used all natural syrups. No chemicals.
Here in Canada 80% of the restaurants don't make it. Unfortunately I became one of them. I was in business for two years and never had a salary and never stopped working. I burnt out basically. My husband was supportive most of the time, but not 100%, he paid most of the over head, and thought I should work harder, never taking time off. (He’s a just tad bit of a work alcoholic himself ) That is a huge thing, you need someone that can back you up and is as committed to your success and your health as well.
Partners have to be present, either emotionally, physically or monetarily, ie working or money people, and totally trust worthy, is this your dream or is it a 'we' thing. Money people often don't work in the cafe. But they will often want to tell you how they think you should work.
Another way to look at it is like having a baby…It becomes a part of your life 24/7, even if you are closed 10 hours a day those 10 hours aren’t necessarily yours to do want ever you want. There is shopping / cleaning / restocking / accounting / banking / staff scheduling etc etc etc :) Plus unless you have a housekeeper to look after you at home, there is shopping / cleaning / banking, well I’m sure you get the idea. Friends ? Family ? social life ? …well hopefully they’ll come by and be content to visit with you at the café. :)
I hope this didn’t come across as negative in anyway. There is a lot of hard work guaranteed but I’d do it again, my panini grill and espresso machine as well as all my teas are all sitting in my 600 sqft apartment! If you can imagine. Waiting for the next place to move too. Actually I want living accommodations above my next café. Reduce the traveling time I say.
Good fortune and feel free to email if you want to chat.
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View entire thread: hi..i'm having my thesis about services in coffee shops..
Posted by StarBuffs on 2006-10-04 10:39:30 Post Subject: the coffee bar
I hope that these ideas will help you, feel free to email me if you would like some more details...
I am a manager of a cafe, and I also work many of the hours...like many of the small business' here. The most interesting insight that I have is the relationship to a bar and a coffee bar. Now realize that the big boys...with the green dot... really do not fit this category exactly. Manyof the customers that I have are regulars, also very common. They always buy the same thing and I usually can have it ready by the time they get their money out. This makes them feel like they have a place where "everybody knows your name (or drink)" Baristas, those who atcually get to make and serve the coffee/espresso drink, usually have to opportunity to talk to their customers. Many times my counter becomes the place where people can talk about their problems and hardships. They know that I will listen, give help ONLY when asked and provide them with a caring place.
Look into this some more and if you want send me an email if this is something that you would like to hear more about.
BUFF
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Posted by StarBuffs on 2006-10-04 10:39:30 Post Subject: the coffee bar
I hope that these ideas will help you, feel free to email me if you would like some more details...
I am a manager of a cafe, and I also work many of the hours...like many of the small business' here. The most interesting insight that I have is the relationship to a bar and a coffee bar. Now realize that the big boys...with the green dot... really do not fit this category exactly. Manyof the customers that I have are regulars, also very common. They always buy the same thing and I usually can have it ready by the time they get their money out. This makes them feel like they have a place where "everybody knows your name (or drink)" Baristas, those who atcually get to make and serve the coffee/espresso drink, usually have to opportunity to talk to their customers. Many times my counter becomes the place where people can talk about their problems and hardships. They know that I will listen, give help ONLY when asked and provide them with a caring place.
Look into this some more and if you want send me an email if this is something that you would like to hear more about.
BUFF
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View entire thread: Ideas
Posted by BaristaTrainer on 2004-11-19 19:41:44 Post Subject:
I agree that you need to be a coffee bar first, if you do beer and wine make it upscale, served only in bottles ... I agree you don't want to be a bar. I managed an Italian themed cafe that sold excellent wines in the evening and european bottled beer. Just an idea
Don't let any smells overpower the beutiful aroma of freshly brewed coffee!
BT
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Posted by BaristaTrainer on 2004-11-19 19:41:44 Post Subject:
I agree that you need to be a coffee bar first, if you do beer and wine make it upscale, served only in bottles ... I agree you don't want to be a bar. I managed an Italian themed cafe that sold excellent wines in the evening and european bottled beer. Just an idea
Don't let any smells overpower the beutiful aroma of freshly brewed coffee!
BT
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View entire thread: How many employees to schedule?
Posted by BaklaJava on 2005-11-01 18:15:05 Post Subject: How many employees to schedule?
Hi - I'm getting ready to open my coffee bar/bakery and don't know how many people I will need to work. Also how much to pay people. Any experiences you'd like to share would be welcome! Thanks,
Betsy
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Posted by BaklaJava on 2005-11-01 18:15:05 Post Subject: How many employees to schedule?
Hi - I'm getting ready to open my coffee bar/bakery and don't know how many people I will need to work. Also how much to pay people. Any experiences you'd like to share would be welcome! Thanks,
Betsy
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View entire thread: A good book?
Posted by BaristaTrainer on 2005-10-28 19:44:08 Post Subject:
We also have a wide variety of books on our site that are specific to Starting & Running a coffee bar. I highly recommend Bean Business Basics.
http://www.espresso101.com/catalog/coffee-book
Good luck!
- Matt
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Posted by BaristaTrainer on 2005-10-28 19:44:08 Post Subject:
We also have a wide variety of books on our site that are specific to Starting & Running a coffee bar. I highly recommend Bean Business Basics.
http://www.espresso101.com/catalog/coffee-book
Good luck!
- Matt
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View entire thread: Yearly profit/expense increase/decrease
Posted by laradder on 2008-05-05 19:35:36 Post Subject: Tanning/Coffee
A friend of mine used to work in a salon that had a coffee bar, tanning, stylists, and manicures. I have the opportunity to buy all of their inventory and thought I'd give the tanning/coffee combination a shot.
Thanks for all the cute advertising slogans! Do I owe anyone royalties?
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Posted by laradder on 2008-05-05 19:35:36 Post Subject: Tanning/Coffee
A friend of mine used to work in a salon that had a coffee bar, tanning, stylists, and manicures. I have the opportunity to buy all of their inventory and thought I'd give the tanning/coffee combination a shot.
Thanks for all the cute advertising slogans! Do I owe anyone royalties?
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View entire thread: VHS - Customer Service for the Retail Coffee Bar
Posted by Sinister703 on 2005-03-25 11:28:22 Post Subject:
Achieving Success in Specialty Coffee: very good book, contains many articles by many pros in the industry, some very good reading
Esp 101: nice 1 hr intro to espresso and the coffee bar, good to show to prospective employees before you hire them, and jsut before you start espresso training. I like it and show it to all our employees.
Esp 501: more technical in nature, about how esp machines operate and how they work inside as it relates to esp preparation. I dont think this is neccessary to make good espresso.
Customer Service video: pretty good, a bit corny but shows the fundametals of good customer service as it relates to cafes. A nice intro to new employees on the importance of good customer service.
I would get 101, Achiving, & Cust Service, ALSO one you dont have listed that is very good is David Schomers book:
Espresso Coffee: Porfessional Techniques
http://www.espressovivace.com/books_videos.html
Do yourself a favour and get his book and read it, espresso preparation is
a critical part of any cafe (in my opinion)
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Posted by Sinister703 on 2005-03-25 11:28:22 Post Subject:
Achieving Success in Specialty Coffee: very good book, contains many articles by many pros in the industry, some very good reading
Esp 101: nice 1 hr intro to espresso and the coffee bar, good to show to prospective employees before you hire them, and jsut before you start espresso training. I like it and show it to all our employees.
Esp 501: more technical in nature, about how esp machines operate and how they work inside as it relates to esp preparation. I dont think this is neccessary to make good espresso.
Customer Service video: pretty good, a bit corny but shows the fundametals of good customer service as it relates to cafes. A nice intro to new employees on the importance of good customer service.
I would get 101, Achiving, & Cust Service, ALSO one you dont have listed that is very good is David Schomers book:
Espresso Coffee: Porfessional Techniques
http://www.espressovivace.com/books_videos.html
Do yourself a favour and get his book and read it, espresso preparation is
a critical part of any cafe (in my opinion)
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View entire thread: Need Some Advices for Espresso Machines
Posted by dr4p4 on 2005-11-27 01:14:34 Post Subject: Need Some Advices for Espresso Machines
Hello all, i need some advices from all of you.
I'm gonna open a coffee bar in my town, but i haven't got a clue about how many machines i need ? so far, i only know i must need an espresso machine.
Another question is can anyone recommend any espresso machine which is good but has a medium price ?
Ok, thanks for all of your advices.
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Posted by dr4p4 on 2005-11-27 01:14:34 Post Subject: Need Some Advices for Espresso Machines
Hello all, i need some advices from all of you.
I'm gonna open a coffee bar in my town, but i haven't got a clue about how many machines i need ? so far, i only know i must need an espresso machine.
Another question is can anyone recommend any espresso machine which is good but has a medium price ?
Ok, thanks for all of your advices.
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View entire thread: Just opened... not sure what to think. Advice?
Posted by kcooley on 2008-11-06 18:25:39 Post Subject:
Ok, perhaps I said it the wrong way. When I say net sales, I mean not including the sales tax.
We are doing self-serve frozen yogurt and a full coffee bar. We do not have a drive-thru, but we have convenient parking. We are not in a business district or anything like that, so mostly just commuters, the after school crowd and families out for an evening treat.
I had thought that the coffee would drive our business, but instead it's the yogurt. We've had a lot people come in during the evening for yogurt and then, after discovering we also have coffee, coming back the next morning.
We did do 5000 door hangers and got back about 30 so far. That was last Saturday. Other than that, we just have banners out on the street and I've been doing some marketing at the local high school. We already have some regulars, so I know once we get them in the door, we can keep them.
Now that I explained it, does it seem OK?
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Posted by kcooley on 2008-11-06 18:25:39 Post Subject:
Ok, perhaps I said it the wrong way. When I say net sales, I mean not including the sales tax.
We are doing self-serve frozen yogurt and a full coffee bar. We do not have a drive-thru, but we have convenient parking. We are not in a business district or anything like that, so mostly just commuters, the after school crowd and families out for an evening treat.
I had thought that the coffee would drive our business, but instead it's the yogurt. We've had a lot people come in during the evening for yogurt and then, after discovering we also have coffee, coming back the next morning.
We did do 5000 door hangers and got back about 30 so far. That was last Saturday. Other than that, we just have banners out on the street and I've been doing some marketing at the local high school. We already have some regulars, so I know once we get them in the door, we can keep them.
Now that I explained it, does it seem OK?
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View entire thread: Just opened... not sure what to think. Advice?
Posted by kcooley on 2008-11-06 18:26:02 Post Subject:
Ok, perhaps I said it the wrong way. When I say net sales, I mean not including the sales tax.
We are doing self-serve frozen yogurt and a full coffee bar. We do not have a drive-thru, but we have convenient parking. We are not in a business district or anything like that, so mostly just commuters, the after school crowd and families out for an evening treat.
I had thought that the coffee would drive our business, but instead it's the yogurt. We've had a lot people come in during the evening for yogurt and then, after discovering we also have coffee, coming back the next morning.
We did do 5000 door hangers and got back about 30 so far. That was last Saturday. Other than that, we just have banners out on the street and I've been doing some marketing at the local high school. We already have some regulars, so I know once we get them in the door, we can keep them.
Now that I explained it, does it seem OK?
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Posted by kcooley on 2008-11-06 18:26:02 Post Subject:
Ok, perhaps I said it the wrong way. When I say net sales, I mean not including the sales tax.
We are doing self-serve frozen yogurt and a full coffee bar. We do not have a drive-thru, but we have convenient parking. We are not in a business district or anything like that, so mostly just commuters, the after school crowd and families out for an evening treat.
I had thought that the coffee would drive our business, but instead it's the yogurt. We've had a lot people come in during the evening for yogurt and then, after discovering we also have coffee, coming back the next morning.
We did do 5000 door hangers and got back about 30 so far. That was last Saturday. Other than that, we just have banners out on the street and I've been doing some marketing at the local high school. We already have some regulars, so I know once we get them in the door, we can keep them.
Now that I explained it, does it seem OK?
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View entire thread: Name calling: Cafe, Caffe, Coffee Shop, Coffee House?
Posted by John P on 2007-08-25 22:30:56 Post Subject:
It matters what YOU call yourself, others may call you a "coffee shop", but it depends what KIND of coffee shop they have in their head when they say your name or think about you.
"cafe" Diner or "bistro" with coffee.
"caffe" coffee, coffee bar/coffee shop/espresso bar
this is not semantics.
Coffeeshop is such a common term it is like "tissue" as opposed to "Kleenex".
It's either a subtle or very direct form of marketing. It is about positioning, it's about educating the public, it's a lot of things that are much more than a name.
Great question. You can be a "boutique coffee shop" or you can be a "high end coffee shop" or you can be a " coffee shop" Even if you decide for some odd reason to give yourself the cafe moniker, BE a caffe instead.
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Posted by John P on 2007-08-25 22:30:56 Post Subject:
It matters what YOU call yourself, others may call you a "coffee shop", but it depends what KIND of coffee shop they have in their head when they say your name or think about you.
"cafe" Diner or "bistro" with coffee.
"caffe" coffee, coffee bar/coffee shop/espresso bar
this is not semantics.
Coffeeshop is such a common term it is like "tissue" as opposed to "Kleenex".
It's either a subtle or very direct form of marketing. It is about positioning, it's about educating the public, it's a lot of things that are much more than a name.
Great question. You can be a "boutique coffee shop" or you can be a "high end coffee shop" or you can be a " coffee shop" Even if you decide for some odd reason to give yourself the cafe moniker, BE a caffe instead.
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View entire thread: Advice Needed
Posted by BaristaTrainer on 2007-11-05 11:09:45 Post Subject:
Hi Chacha,
Adding a specialty coffee retail bar to your business could be a great option. Would you lose a tenant or two by adding the coffee bar? If so it would be very important to run some financial projections to make sure that you can feasibly cover your expenses and it would be viable in your building.
Since your question also addressed super automatic espresso machine, I thought I'd post some thoughts from a previous discussion here on this forum.
I do think that there are applications where super-automatic machine would work well in i.e., car dealerships, schools, c-stores, salons, some restaurants, etc. but I feel that if coffee and espresso is your primary or even secondary business you'd be much better off going with a traditional machine, and investing the difference into training.
A super automatic espresso machine is not as fast as a skilled barista on a conventional machine. While a super automatic may be able to produce one drink faster than a barista on a conventional machine, there is no contest when preparing multiple drinks. This slow down in preparation time could/would seriously effect your success in building a clientele base, especially at the drive thru window. This may be why we often see 2 or even 3 super automatic machines in many large chain locations.
A conventional machine provides an element of "theater" within your coffee bar or even your drive-thru. People like to watch the sights an hear the sounds associated with drink preparation. They want to know that they are buying there espresso drinks from a skilled professional.
Most important, many super automatics will only produce a mediocre quality beverage. Because of the mechanical complexity of the machine (which I might add can involve constant maintenance & repairs), the engineering will often not allow for a grind consistency fine enough to produce a top quality shot of espresso. If the coffee was ground fine enough to produce a quality shot, significant residues of coffee grounds would be left in the extraction chamber after the expended puck of used coffee was disposed of, thus causing a fouling of the mechanism, or requiring some type of rinsing cycle between shots. It is for this reason that super automatic machine almost always extract too fast, and often produce watery, more sour shots of espresso.
I would want consumers to be able to differentiate the quality of your coffee as compared to the big chains. Using a super automatic will only drag down your coffee quality down to their level. I believe the best way to compete against them is to have better tasting drinks, at comparable price, served by friendly people.
Also remember when buying your espresso equipment to always opt for a warranty and know who will be servicing your machine before buying it ... if your machine is down for 2 days and you lose 2 days of business, the initial cost of the equipment can be irrelative.
Good luck and keep us posted on your progress.
- Matt
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Posted by BaristaTrainer on 2007-11-05 11:09:45 Post Subject:
Hi Chacha,
Adding a specialty coffee retail bar to your business could be a great option. Would you lose a tenant or two by adding the coffee bar? If so it would be very important to run some financial projections to make sure that you can feasibly cover your expenses and it would be viable in your building.
Since your question also addressed super automatic espresso machine, I thought I'd post some thoughts from a previous discussion here on this forum.
I do think that there are applications where super-automatic machine would work well in i.e., car dealerships, schools, c-stores, salons, some restaurants, etc. but I feel that if coffee and espresso is your primary or even secondary business you'd be much better off going with a traditional machine, and investing the difference into training.
A super automatic espresso machine is not as fast as a skilled barista on a conventional machine. While a super automatic may be able to produce one drink faster than a barista on a conventional machine, there is no contest when preparing multiple drinks. This slow down in preparation time could/would seriously effect your success in building a clientele base, especially at the drive thru window. This may be why we often see 2 or even 3 super automatic machines in many large chain locations.
A conventional machine provides an element of "theater" within your coffee bar or even your drive-thru. People like to watch the sights an hear the sounds associated with drink preparation. They want to know that they are buying there espresso drinks from a skilled professional.
Most important, many super automatics will only produce a mediocre quality beverage. Because of the mechanical complexity of the machine (which I might add can involve constant maintenance & repairs), the engineering will often not allow for a grind consistency fine enough to produce a top quality shot of espresso. If the coffee was ground fine enough to produce a quality shot, significant residues of coffee grounds would be left in the extraction chamber after the expended puck of used coffee was disposed of, thus causing a fouling of the mechanism, or requiring some type of rinsing cycle between shots. It is for this reason that super automatic machine almost always extract too fast, and often produce watery, more sour shots of espresso.
I would want consumers to be able to differentiate the quality of your coffee as compared to the big chains. Using a super automatic will only drag down your coffee quality down to their level. I believe the best way to compete against them is to have better tasting drinks, at comparable price, served by friendly people.
Also remember when buying your espresso equipment to always opt for a warranty and know who will be servicing your machine before buying it ... if your machine is down for 2 days and you lose 2 days of business, the initial cost of the equipment can be irrelative.
Good luck and keep us posted on your progress.
- Matt
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View entire thread: A good book?
Posted by cafemakers on 2005-10-28 00:23:37 Post Subject:
We have some books on this subject that I have read and recommend on our site that you can purchase through Amazon.com: http://www.cafemakers.com/coffee-books.html
I would suggest that the "Start and Run a Coffee Bar" book is a good introduction - it's a little simplistic and out-of-date on some of the details, but I belive that a new edition will fix some of that soon.
Best of success,
Andrew
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Posted by cafemakers on 2005-10-28 00:23:37 Post Subject:
We have some books on this subject that I have read and recommend on our site that you can purchase through Amazon.com: http://www.cafemakers.com/coffee-books.html
I would suggest that the "Start and Run a Coffee Bar" book is a good introduction - it's a little simplistic and out-of-date on some of the details, but I belive that a new edition will fix some of that soon.
Best of success,
Andrew
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View entire thread: Traffic information?
Posted by Ellie on 2004-12-28 17:38:14 Post Subject:
CoffeeLvr,
I am new to this, too. Just this morning I went to our Chamber of Commerce and looked at the traffic count map. The state Dept. of Transportation puts out results of traffic studies every year. In my state (Georgia), they will send you the map for $14. It's huge, and shows average daily traffic counts for all major roads.
In an earlier post, which you probably read too, one fella bemoaned the fact that his coffee bar was not near a traffic light, and cars were zooming by at 60mph. Other than that, and others may have some good thoughts on this, better than mine, but which side of the road you are on would make a difference (you want to be on the right side of the road for morning wake-up coffee customers on their way to work). Fewer customers are going to go to the trouble of making a left-hand turn on their way to work in order to get coffee. Also visabilityand signage will make a difference.
Good luck and have fun!
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Posted by Ellie on 2004-12-28 17:38:14 Post Subject:
CoffeeLvr,
I am new to this, too. Just this morning I went to our Chamber of Commerce and looked at the traffic count map. The state Dept. of Transportation puts out results of traffic studies every year. In my state (Georgia), they will send you the map for $14. It's huge, and shows average daily traffic counts for all major roads.
In an earlier post, which you probably read too, one fella bemoaned the fact that his coffee bar was not near a traffic light, and cars were zooming by at 60mph. Other than that, and others may have some good thoughts on this, better than mine, but which side of the road you are on would make a difference (you want to be on the right side of the road for morning wake-up coffee customers on their way to work). Fewer customers are going to go to the trouble of making a left-hand turn on their way to work in order to get coffee. Also visabilityand signage will make a difference.
Good luck and have fun!
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View entire thread: Small Roaster
Posted by tucker713 on 2006-10-02 17:27:38 Post Subject: Small Roaster
Ok - I will first talk a little about myself then my idea.
I'm a grad student finish his MBA - I have been looking at starting several business now. I thought of a coffee bar but to many in the town I currently live in or would start. I'm doing some real estate investment for long term wealth, but that is not where my passions is.
I currently roast my on coffee beans now and I really enjoy the process as well as the final product. So I guess my question is what advise would you give some one starting a small roaster.
Thanks
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Posted by tucker713 on 2006-10-02 17:27:38 Post Subject: Small Roaster
Ok - I will first talk a little about myself then my idea.
I'm a grad student finish his MBA - I have been looking at starting several business now. I thought of a coffee bar but to many in the town I currently live in or would start. I'm doing some real estate investment for long term wealth, but that is not where my passions is.
I currently roast my on coffee beans now and I really enjoy the process as well as the final product. So I guess my question is what advise would you give some one starting a small roaster.
Thanks
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View entire thread: starting a coffee bar
Posted by weebit on 2007-10-05 04:24:48 Post Subject:
Thank you for your replies.
I had decided yesterday not to go with the poetry, and to stick with just the music. I did some checking out of restaurants in the area, and many of the good ones have TVs in their restaurants. These same restaurants have a good amount of customers, and are even packed at times. So I believe I will go with the Music on the weekends, and TV during the week. I may purchase up to 3 TVs and have sports on one, Soaps on another, and news on the third. This seems to be how the other restaurants are set up as far as programming set up. The main emphasis is on Coffee for my bar. I have no intentions of becoming a full fledged restaurant. There are plenty of those in the area already, and a good variety. There is no coffee bar though. There is a coffee shop, but they sell donuts, and other pastries as well. Locations so far would not permit me to have a outside area. So this could be iffy setting up. Plus major concerns is setting up a band to play that the public can't stand means I may have a night with very few customers to buy coffee. Which could be a disaster if it happens too often. moonmonkey have you ever had a band to flop? Could you share how you handled the situation?
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Posted by weebit on 2007-10-05 04:24:48 Post Subject:
Thank you for your replies.
I had decided yesterday not to go with the poetry, and to stick with just the music. I did some checking out of restaurants in the area, and many of the good ones have TVs in their restaurants. These same restaurants have a good amount of customers, and are even packed at times. So I believe I will go with the Music on the weekends, and TV during the week. I may purchase up to 3 TVs and have sports on one, Soaps on another, and news on the third. This seems to be how the other restaurants are set up as far as programming set up. The main emphasis is on Coffee for my bar. I have no intentions of becoming a full fledged restaurant. There are plenty of those in the area already, and a good variety. There is no coffee bar though. There is a coffee shop, but they sell donuts, and other pastries as well. Locations so far would not permit me to have a outside area. So this could be iffy setting up. Plus major concerns is setting up a band to play that the public can't stand means I may have a night with very few customers to buy coffee. Which could be a disaster if it happens too often. moonmonkey have you ever had a band to flop? Could you share how you handled the situation?
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View entire thread: Low cost startups
Posted by Bigdog on 2005-03-20 19:19:46 Post Subject: Low cost startups
Hey all... I'm new here but I've been in the coffee business before, and having just retired from a couple of careers within Government I am opening up a coffee bar.
I am a great believer in low cost startups and I shudder to see what some people are contemplating as initial costs. Either they have way more money, credit, good friends or wealthy parents than 90% of the world, or they are hiding drug money.
I for one think that low cost startup, used equipment, low rent, excellent location and maximized sales, coupled with local community participation is the way to go. Throwing buckets of money at a poor location, shiney brand new equipment or hiring a large number of staff will not necessarily make a success of your business. In fact it puts you at a disadvantage right off the hop. Every dollar you spend needs to come out of your profits... do the math.
Anyhow, I wish everybody lots of success, I'm just trying to point out that I think we can all get up and running for a lot less than some people are talking about. I for one don't have the backing of the big chains, nor the luxury of having 4-6 staff to sell my coffee. I'll be in there grinding and serving, myself. And loving it!
I love this forum... the information here is fantastic! Let's go sell coffee!
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Posted by Bigdog on 2005-03-20 19:19:46 Post Subject: Low cost startups
Hey all... I'm new here but I've been in the coffee business before, and having just retired from a couple of careers within Government I am opening up a coffee bar.
I am a great believer in low cost startups and I shudder to see what some people are contemplating as initial costs. Either they have way more money, credit, good friends or wealthy parents than 90% of the world, or they are hiding drug money.
I for one think that low cost startup, used equipment, low rent, excellent location and maximized sales, coupled with local community participation is the way to go. Throwing buckets of money at a poor location, shiney brand new equipment or hiring a large number of staff will not necessarily make a success of your business. In fact it puts you at a disadvantage right off the hop. Every dollar you spend needs to come out of your profits... do the math.Anyhow, I wish everybody lots of success, I'm just trying to point out that I think we can all get up and running for a lot less than some people are talking about. I for one don't have the backing of the big chains, nor the luxury of having 4-6 staff to sell my coffee. I'll be in there grinding and serving, myself. And loving it!
I love this forum... the information here is fantastic! Let's go sell coffee!
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View entire thread: Help starting a coffee shop
Posted by COFFEEISGOOD on 2005-03-10 09:19:19 Post Subject:
I bought a book called Start and Run a Coffee Bar by Tom Matzen and Marybeth Harrison and it has been extremely informative. I took a business class on starting your own business, but I don't think that I learned anything that wasn't already in this book. If you want to find a good bean distributor, I would check with other coffee shops in the area and try to get prices and info from them. You don't want to have the same distributor and you definately don't want to pay more for your product. A good way to get the info if you don't feel like they will be helpful is to act like you're a grad student doing a project. Good luck!
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Posted by COFFEEISGOOD on 2005-03-10 09:19:19 Post Subject:
I bought a book called Start and Run a Coffee Bar by Tom Matzen and Marybeth Harrison and it has been extremely informative. I took a business class on starting your own business, but I don't think that I learned anything that wasn't already in this book. If you want to find a good bean distributor, I would check with other coffee shops in the area and try to get prices and info from them. You don't want to have the same distributor and you definately don't want to pay more for your product. A good way to get the info if you don't feel like they will be helpful is to act like you're a grad student doing a project. Good luck!
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View entire thread: Coffee Bar
Posted by agfahy on 2005-11-28 18:24:07 Post Subject: coffee bar
Yes, I love espresso! I make is almost every day for myself. I already own a Barista espresso maker. It has already paid for itself many times.
My husband mentioned getting some sort of rack to put syrups on. I mostly would like to make the coffee bar a place to socialize with friends and have fun making them espresso. I really need some ideas that would make the space convenient for making espresso or coffee without tons of clutter. I'm not very familiar with some of the new gadgets out there today, maybe there is something that could help. Also, I don't have a grinder for espresso. Any grinders that you would recommend for the home?
Thanks!
Andrea
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Posted by agfahy on 2005-11-28 18:24:07 Post Subject: coffee bar
Yes, I love espresso! I make is almost every day for myself. I already own a Barista espresso maker. It has already paid for itself many times.
My husband mentioned getting some sort of rack to put syrups on. I mostly would like to make the coffee bar a place to socialize with friends and have fun making them espresso. I really need some ideas that would make the space convenient for making espresso or coffee without tons of clutter. I'm not very familiar with some of the new gadgets out there today, maybe there is something that could help. Also, I don't have a grinder for espresso. Any grinders that you would recommend for the home?
Thanks!
Andrea
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View entire thread: Green to Ground
Posted by caffe biscotto on 2008-04-06 10:30:52 Post Subject:
I just saw a show last night on the Discovery Channel called "Dirty Jobs". The guy was working on a coffee farm in Hawaii. He put in a few hours, picking the fruits off of the trees, the ones that were not yellow. He then went through the pulping and drying process. The green beans were bagged up in burlap sacks and taken to the roaster. The beans were roasted then taken to the coffee bar for grinding and brewing. All of this occurred on the farm. At the end of the day, he finally got to try a cup of coffee that he picked himself that morning. The lady who owned (or managed) the farm said the ratio of actual fruit picked to the final roasted coffee is 7 to 1.
I remembered this thread and thought this would be a nice entry. Fincalady is right on target with what I saw on the show.
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Posted by caffe biscotto on 2008-04-06 10:30:52 Post Subject:
I just saw a show last night on the Discovery Channel called "Dirty Jobs". The guy was working on a coffee farm in Hawaii. He put in a few hours, picking the fruits off of the trees, the ones that were not yellow. He then went through the pulping and drying process. The green beans were bagged up in burlap sacks and taken to the roaster. The beans were roasted then taken to the coffee bar for grinding and brewing. All of this occurred on the farm. At the end of the day, he finally got to try a cup of coffee that he picked himself that morning. The lady who owned (or managed) the farm said the ratio of actual fruit picked to the final roasted coffee is 7 to 1.
I remembered this thread and thought this would be a nice entry. Fincalady is right on target with what I saw on the show.
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View entire thread: new coffee shop; first time owner
Posted by sisupagrl5o4 on 2006-01-06 13:46:52 Post Subject: new coffee shop; first time owner
can anybody refer me to a web site or company that I can order counters and display cases from for a coffee bar? and maybe even a really good one for furniture.
and suggestions for really good espresso blends?
oh yeah, and how much you spent on the espresso machine in your coffee shop right now?
THANKS!!!
WABASH coffee
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Posted by sisupagrl5o4 on 2006-01-06 13:46:52 Post Subject: new coffee shop; first time owner
can anybody refer me to a web site or company that I can order counters and display cases from for a coffee bar? and maybe even a really good one for furniture.
and suggestions for really good espresso blends?
oh yeah, and how much you spent on the espresso machine in your coffee shop right now?
THANKS!!!
WABASH coffee
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View entire thread: New Coffee Shop AND Starbucks is coming to town
Posted by pma1960 on 2004-03-28 18:56:23 Post Subject:
Thanks all for the responses . I know in my heart, with excellent coffee and well trained staff, I can compete with SB easily.
I plan to capitalize on the morning crowd and the local professional crowd. I am just outside the local research park and the wireless (free of course) should be a draw to the techno folks - there are about 55,000 people employed within a 1 mile radius.
I have spent time in plenty of coffee places around the world over the last several years and many of those starbucks. I am not planning (at least not right now) an open mike kind of environment. I dont think this towns 'artist' population is anywhere close to the engineer population.
No no-compete clause. Asked and couldnt get it. There is a Target with a SB in it in the same plaza. The lease is signed, the Landlord incentives are gifts (they are doing the build out, only studs exist today), I am doing the finishing work (Counters, tile, bath finishes (which to meare an extension of the coffee bar). I have a better location than the SB stand-alone going in.
I dont plan on a deli because the place is in an area called resturant row. To much to compete with on that level. I will put in 2 1/2 size convection ovens and try to keep them baking all the time (pre-made doughs and muffin mix, brownies, cookies). Cheese cake....anything else that might cause a heart attack. NY TIMES, WSJ, news mags, and maybe something for the ladies (fashion, or cooking). Also plan on some coffee wares. I have a SAECO superautomatic home unit, but selling those is capital intensive and margins are slim - not sure if I want to venture down the espresso machine path.
The name is Aromas and the tag line is 'Coffee, desserts and a network'. I am wondering about putting in some premium ice cream. Any thoughts? I'd be interested in any creative ideas you might have.
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Posted by pma1960 on 2004-03-28 18:56:23 Post Subject:
Thanks all for the responses . I know in my heart, with excellent coffee and well trained staff, I can compete with SB easily.
I plan to capitalize on the morning crowd and the local professional crowd. I am just outside the local research park and the wireless (free of course) should be a draw to the techno folks - there are about 55,000 people employed within a 1 mile radius.
I have spent time in plenty of coffee places around the world over the last several years and many of those starbucks. I am not planning (at least not right now) an open mike kind of environment. I dont think this towns 'artist' population is anywhere close to the engineer population.
No no-compete clause. Asked and couldnt get it. There is a Target with a SB in it in the same plaza. The lease is signed, the Landlord incentives are gifts (they are doing the build out, only studs exist today), I am doing the finishing work (Counters, tile, bath finishes (which to meare an extension of the coffee bar). I have a better location than the SB stand-alone going in.
I dont plan on a deli because the place is in an area called resturant row. To much to compete with on that level. I will put in 2 1/2 size convection ovens and try to keep them baking all the time (pre-made doughs and muffin mix, brownies, cookies). Cheese cake....anything else that might cause a heart attack. NY TIMES, WSJ, news mags, and maybe something for the ladies (fashion, or cooking). Also plan on some coffee wares. I have a SAECO superautomatic home unit, but selling those is capital intensive and margins are slim - not sure if I want to venture down the espresso machine path.
The name is Aromas and the tag line is 'Coffee, desserts and a network'. I am wondering about putting in some premium ice cream. Any thoughts? I'd be interested in any creative ideas you might have.
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View entire thread: Coffee and "selling sex"
Posted by javahill on 2005-06-28 06:57:29 Post Subject:
That coffee bar is in Mumbai. Fairly sure that is in Iowa, somewhere near Ottumwa. Maybe you don't need to be on the computer at 1 am after all. You have options.
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Posted by javahill on 2005-06-28 06:57:29 Post Subject:
That coffee bar is in Mumbai. Fairly sure that is in Iowa, somewhere near Ottumwa. Maybe you don't need to be on the computer at 1 am after all. You have options.
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View entire thread: Coffee Drinks & Recipes
Posted by davidsbiscotti on 2007-12-28 17:47:13 Post Subject:
Cool, I found a recipe for a chocolate espresso martini.
I'll have to add that to my strip club coffee bar menu.
It looks as though all coffee recipes come down to espresso being the main ingredient.
See what a novice I am?
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Posted by davidsbiscotti on 2007-12-28 17:47:13 Post Subject:
Cool, I found a recipe for a chocolate espresso martini.
I'll have to add that to my strip club coffee bar menu.
It looks as though all coffee recipes come down to espresso being the main ingredient.
See what a novice I am?
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View entire thread: In house roasting.
Posted by coffeemon on 2004-03-24 08:56:44 Post Subject: In house roasting.
I'm buying an established coffee bar and considering doing my own roasting sometime in the near future. I've located a few sources for small roasters but not familiar with the brands and their reliability/user friendliness. Does anyone have suggestions or experience in this arena?
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Posted by coffeemon on 2004-03-24 08:56:44 Post Subject: In house roasting.
I'm buying an established coffee bar and considering doing my own roasting sometime in the near future. I've located a few sources for small roasters but not familiar with the brands and their reliability/user friendliness. Does anyone have suggestions or experience in this arena?
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View entire thread: Roasting in Sydney Australia
Posted by roastme on 2004-07-20 21:34:10 Post Subject: Roasting in Sydney Australia
I'm looking into setting up our first coffee bar with in Sydney Australia. I have read lot's of material in regards to setting up a coffee to which are the best beans from around the world. I have yet to find an article on which roaster is the best roaster to use with in a retail outlet that will allow us to roast all day in small quanities. The bar / customers will have 15 to 20 different beans to choose from for the coffee so grinders also become very important. So if anyone can share some information on equipment will be greatly appreciated. Thank you
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Posted by roastme on 2004-07-20 21:34:10 Post Subject: Roasting in Sydney Australia
I'm looking into setting up our first coffee bar with in Sydney Australia. I have read lot's of material in regards to setting up a coffee to which are the best beans from around the world. I have yet to find an article on which roaster is the best roaster to use with in a retail outlet that will allow us to roast all day in small quanities. The bar / customers will have 15 to 20 different beans to choose from for the coffee so grinders also become very important. So if anyone can share some information on equipment will be greatly appreciated. Thank you
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View entire thread: looking for experienced advice - will pay $$
Posted by susansaddiction on 2006-01-03 10:56:29 Post Subject: questions answered
The hospital is quite large (the largest employer in town) and the only in the region - a major medical center serving a 3-4 state region. There are roughly 2000 employees on staff in a typial day and I'd say that 65-75% of sales are staff.
The area is a "permanent" coffee bar and the hospital has supplied great seating - though the times I've been there to observe, very few people use the seating - they typically get their order and go back to work or to a patient's room.
There are no display cases, as part of the lease states that no food can be sold during the hours that the cafeteria is open - so that pretty much leaves the night shift for food sales - which I think could add a fair amount to the bottom line...
Thanks for the questions and taking the time to respond!
Susan
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Posted by susansaddiction on 2006-01-03 10:56:29 Post Subject: questions answered
The hospital is quite large (the largest employer in town) and the only in the region - a major medical center serving a 3-4 state region. There are roughly 2000 employees on staff in a typial day and I'd say that 65-75% of sales are staff.
The area is a "permanent" coffee bar and the hospital has supplied great seating - though the times I've been there to observe, very few people use the seating - they typically get their order and go back to work or to a patient's room.
There are no display cases, as part of the lease states that no food can be sold during the hours that the cafeteria is open - so that pretty much leaves the night shift for food sales - which I think could add a fair amount to the bottom line...
Thanks for the questions and taking the time to respond!
Susan
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View entire thread: sample business plans
Posted by rickhulme on 2004-12-31 02:57:02 Post Subject: sample business plans
Hi
I was wondering if any forum members have copies of sample business plans for a coffee bar available for me to look at in order to see how detailed they are etc...
cheers
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Posted by rickhulme on 2004-12-31 02:57:02 Post Subject: sample business plans
Hi
I was wondering if any forum members have copies of sample business plans for a coffee bar available for me to look at in order to see how detailed they are etc...
cheers
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View entire thread: looking for experienced advice - will pay $$
Posted by susansaddiction on 2006-01-02 20:25:09 Post Subject: Thanks - I appreciate that!
Rowley
Thanks for that - I was just a bit hesitant to impose on people as I know we are all very busy...but I will go ahead and see who has time to respond....
shop has been open since April - owner recently moved to another state
annual net sales are projected at $150,000 (based on the first 6 months)
rent is a percentage of sales - about $750 per month - no utilites
cost of sales are running about 38%-42% - a bit high I think
payroll is high also- about 48% with payroll taxes (open 20 hr/day 6 days)
assets are low - POS valued at $3500, and other equipment at $4000
fixtures at about $3000 (coffee bar, etc)
I will need to purchase an espresso machine - can get a great used 3 group for about $4000
Also, I can get a new lease for 3 year term with first right of renewal.
By adding a badge reader so that hospital staff can pay right from their paycheck, I think I can increase sales by about 10%-20%. Also, I will be working 10-20 hours per week myself, plus I have an employee who'd like to be a 20% partner - and I'd love to have her mainly to have someone else on board who has a vested interest - and more time available that I do.
The guy originally wanted a ridiculuos amount, but after I offered him $25,000, he came back and said he'd take $40,000. My hesitation is that there's a bunch of blue sky in that price. But I see great potential by making some minor changes and adding food to the night shift (the cafeteria closes at 10:00 and there's no where but vending machines for the staff to get food). Simple items that I offer at my existing shop.
So, any takers onn advice? My gut tells me to go for it, but I'd love to have some experienced advice. Thanks in advance for your time!
Susan
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Posted by susansaddiction on 2006-01-02 20:25:09 Post Subject: Thanks - I appreciate that!
Rowley
Thanks for that - I was just a bit hesitant to impose on people as I know we are all very busy...but I will go ahead and see who has time to respond....
shop has been open since April - owner recently moved to another state
annual net sales are projected at $150,000 (based on the first 6 months)
rent is a percentage of sales - about $750 per month - no utilites
cost of sales are running about 38%-42% - a bit high I think
payroll is high also- about 48% with payroll taxes (open 20 hr/day 6 days)
assets are low - POS valued at $3500, and other equipment at $4000
fixtures at about $3000 (coffee bar, etc)
I will need to purchase an espresso machine - can get a great used 3 group for about $4000
Also, I can get a new lease for 3 year term with first right of renewal.
By adding a badge reader so that hospital staff can pay right from their paycheck, I think I can increase sales by about 10%-20%. Also, I will be working 10-20 hours per week myself, plus I have an employee who'd like to be a 20% partner - and I'd love to have her mainly to have someone else on board who has a vested interest - and more time available that I do.
The guy originally wanted a ridiculuos amount, but after I offered him $25,000, he came back and said he'd take $40,000. My hesitation is that there's a bunch of blue sky in that price. But I see great potential by making some minor changes and adding food to the night shift (the cafeteria closes at 10:00 and there's no where but vending machines for the staff to get food). Simple items that I offer at my existing shop.
So, any takers onn advice? My gut tells me to go for it, but I'd love to have some experienced advice. Thanks in advance for your time!
Susan
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View entire thread: Coffee shop franchise: any suggestions? recommendations?
Posted by wahidkarim on 2004-03-16 08:27:42 Post Subject: start up
Hi
you interested in start up coffee bar? how about Coficabana, its kind of franchise but no start up fees, we will provide you the kit, consist of banners with menu and the coffee powder. no expensive machine require,What you have to do is to get constant hot water and cup. email me for further info.
wahidkarim@hotmail.com
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Posted by wahidkarim on 2004-03-16 08:27:42 Post Subject: start up
Hi
you interested in start up coffee bar? how about Coficabana, its kind of franchise but no start up fees, we will provide you the kit, consist of banners with menu and the coffee powder. no expensive machine require,What you have to do is to get constant hot water and cup. email me for further info.
wahidkarim@hotmail.com
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View entire thread: Minimum dimensions for a coffee shop
Posted by Crazy4Coffee on 2008-08-06 11:58:20 Post Subject:
When I first posted, the photo of the "long and narrow" coffee bar came up but was rather large. Since then, it no longer shows up. Caffe biscotto was gracious enough to post a smaller version of the photo, but for some reason his post has been deleted. My post loses its context without the photo.
Try right clicking the blue square with the question mark to see the photo.
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Posted by Crazy4Coffee on 2008-08-06 11:58:20 Post Subject:
When I first posted, the photo of the "long and narrow" coffee bar came up but was rather large. Since then, it no longer shows up. Caffe biscotto was gracious enough to post a smaller version of the photo, but for some reason his post has been deleted. My post loses its context without the photo.
Try right clicking the blue square with the question mark to see the photo.
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View entire thread: A favor
Posted by CCafe on 2005-11-07 07:40:01 Post Subject:
You know I had a call to fix a problem like that once. The coffeehouse had actually used a 3/4" garden hose to fix a broken water line they had run to the coffee bar. So maybe just maybe you ran in to another one of those types!
At least she gave you another glass to try (wasn’t that thoughtful). What gets my goat is when they tell you that the coffee is supposed to have all those grounds floating in your glass. Some how the grounds in the glass make the coffee taste better!
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Posted by CCafe on 2005-11-07 07:40:01 Post Subject:
You know I had a call to fix a problem like that once. The coffeehouse had actually used a 3/4" garden hose to fix a broken water line they had run to the coffee bar. So maybe just maybe you ran in to another one of those types!
At least she gave you another glass to try (wasn’t that thoughtful
). What gets my goat is when they tell you that the coffee is supposed to have all those grounds floating in your glass. Some how the grounds in the glass make the coffee taste better!
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View entire thread: Green Mountain Roasters Coffee?
Posted by javahill on 2006-04-25 21:06:06 Post Subject:
If you want info, just call their 800 number and ask for a coffee bar in your area. They'll be happy to give you a few names. Sort out the convenience stores - they are not going to give you the coffee bar experience you might want to copy.
You can always ask to talk to a sales rep, too. Most companies will talk to prospective customers and share a lot of information.
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Posted by javahill on 2006-04-25 21:06:06 Post Subject:
If you want info, just call their 800 number and ask for a coffee bar in your area. They'll be happy to give you a few names. Sort out the convenience stores - they are not going to give you the coffee bar experience you might want to copy.
You can always ask to talk to a sales rep, too. Most companies will talk to prospective customers and share a lot of information.
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View entire thread: commercial machines-automatic vs Semi auto
Posted by ndtedebear on 2004-11-28 17:30:56 Post Subject: commercial machines-automatic vs Semi auto
working on starting drive thru coffee bar. Any info on equipment or advice would be appreciated
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Posted by ndtedebear on 2004-11-28 17:30:56 Post Subject: commercial machines-automatic vs Semi auto
working on starting drive thru coffee bar. Any info on equipment or advice would be appreciated
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View entire thread: Opening a new coffee shop
Posted by villagejoe on 2007-03-12 20:34:22 Post Subject:
Well I'm still crunching numbers... Initial estimates for coffee bar and kitchen equipment run just over $20,000. The house we're going to renovate needs a lot of work, and that'll be a huge expense - the owner is putting up $5,000, but that probably won't cover half of what needs to be done. Our lease is just $500 a month, with payments going towards an eventual buy of the house.
A rough estimate on startup costs... $75,000 or so. Since we're a non-profit organization money's tight to begin with, but the great thing is that we are expecting the vast majority - if not all - of our initial financing to come through charitable donations. We'll also be eligible for grants, assuming we can do the necessary grant writing. I'm not even putting up any money myself. Because of all this, we should be profitable right off the bat as long as we're operating effeciently.
This is definitely a unique position to be in for me... I'm allowed complete creative control in starting the coffee shop just as if I were doing this all on my own, but without the financial risk. The flip side of that is there won't be a big financial return for me even if the shop is successful - all revenue goes toward the non-profit organization.
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Posted by villagejoe on 2007-03-12 20:34:22 Post Subject:
Well I'm still crunching numbers... Initial estimates for coffee bar and kitchen equipment run just over $20,000. The house we're going to renovate needs a lot of work, and that'll be a huge expense - the owner is putting up $5,000, but that probably won't cover half of what needs to be done. Our lease is just $500 a month, with payments going towards an eventual buy of the house.
A rough estimate on startup costs... $75,000 or so. Since we're a non-profit organization money's tight to begin with, but the great thing is that we are expecting the vast majority - if not all - of our initial financing to come through charitable donations. We'll also be eligible for grants, assuming we can do the necessary grant writing. I'm not even putting up any money myself. Because of all this, we should be profitable right off the bat as long as we're operating effeciently.
This is definitely a unique position to be in for me... I'm allowed complete creative control in starting the coffee shop just as if I were doing this all on my own, but without the financial risk. The flip side of that is there won't be a big financial return for me even if the shop is successful - all revenue goes toward the non-profit organization.
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View entire thread: Financing the Dream
Posted by AJPRATT on 2007-04-04 20:20:21 Post Subject:
I would check out www.sba.gov and see. If you do a /(your state abbreviation), it'll give you more specific info. There are loans with SBA that only require 10% down. There are different programs and yes, the banks are ALL different. I tell two banks the exact same thing; one bank laughs at me and the other says, "Yeah, I think we can make this work." You never know. There is also CIT Small Business Lending, which someone referred me to. Sounds like they do some "non-traditional" types of loans. Good Luck!
ElPugDiablo: When you say "coffee shop", was it a coffee business like a coffee bar or a coffee shop that served breakfast/lunch items? I'm only asking because I have an opportunity to purchase an existing coffee shop that does breakfast and lunch.
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Posted by AJPRATT on 2007-04-04 20:20:21 Post Subject:
I would check out www.sba.gov and see. If you do a /(your state abbreviation), it'll give you more specific info. There are loans with SBA that only require 10% down. There are different programs and yes, the banks are ALL different. I tell two banks the exact same thing; one bank laughs at me and the other says, "Yeah, I think we can make this work." You never know. There is also CIT Small Business Lending, which someone referred me to. Sounds like they do some "non-traditional" types of loans. Good Luck!
ElPugDiablo: When you say "coffee shop", was it a coffee business like a coffee bar or a coffee shop that served breakfast/lunch items? I'm only asking because I have an opportunity to purchase an existing coffee shop that does breakfast and lunch.
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