View entire thread: PR: Hetzel of Cafemakers named leading Hawaii entrepreneur
Posted by cafemakers on 2007-06-26 01:13:41 Post Subject: PR: Hetzel of Cafemakers named leading Hawaii entrepreneur
Kamuela, Hawaii (PRWEB) June 26, 2007 – Specialty coffee consultant Andrew Hetzel of Cafemakers, LLC has been named one of the Forty Under 40 top young business leaders in the State of Hawaii for 2007 by Pacific Business News.
In a standing room only award ceremony held at the Hawaii Convention Center in Honolulu on Thursday, June 21, Mr. Hetzel (age 33) and 39 other best and brightest young businesspeople in the State were honored by the Pacific Business News, previous Forty Under 40 award recipients and Hawaii business leaders.
"I'm very honored to have been included in this group of very impressive business, education and government leaders," says Hetzel. "Such unexpected independent recognition of the work that I perform is extremely gratifying."
A biography and summary of achievements for each of the 2007 Forty Under 40 honorees appears in the Friday, June 22 print edition of Pacific Business News.
In a written statement, CEO & Chairman Al Landon of Bank of Hawaii commented, "We are proud to salute these outstanding business professionals for their impressive achievements and high standards of excellence in their industries. Their energy, professionalism and dedication for their work and volunteerism serve as an inspiration for all of us."
About Andrew Hetzel
Andrew Hetzel is the founder and president of Cafemakers, a retail specialty coffee business consultancy based on the Big Island of Hawaii. Cafemakers provides business guidance and beverage improvement services for food, hospitality and specialty coffee business operators throughout the United States and worldwide. Mr. Hetzel is a frequent speaker at culinary and beverage conferences, a judge for the World Barista Championship and Ultimate Barista Challenge organizations and writer for Tea & Coffee Trade Journal. More information is available online at http://www.cafemakers.com .
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Posted by cafemakers on 2007-06-26 01:13:41 Post Subject: PR: Hetzel of Cafemakers named leading Hawaii entrepreneur
Kamuela, Hawaii (PRWEB) June 26, 2007 – Specialty coffee consultant Andrew Hetzel of Cafemakers, LLC has been named one of the Forty Under 40 top young business leaders in the State of Hawaii for 2007 by Pacific Business News.
In a standing room only award ceremony held at the Hawaii Convention Center in Honolulu on Thursday, June 21, Mr. Hetzel (age 33) and 39 other best and brightest young businesspeople in the State were honored by the Pacific Business News, previous Forty Under 40 award recipients and Hawaii business leaders.
"I'm very honored to have been included in this group of very impressive business, education and government leaders," says Hetzel. "Such unexpected independent recognition of the work that I perform is extremely gratifying."
A biography and summary of achievements for each of the 2007 Forty Under 40 honorees appears in the Friday, June 22 print edition of Pacific Business News.
In a written statement, CEO & Chairman Al Landon of Bank of Hawaii commented, "We are proud to salute these outstanding business professionals for their impressive achievements and high standards of excellence in their industries. Their energy, professionalism and dedication for their work and volunteerism serve as an inspiration for all of us."
About Andrew Hetzel
Andrew Hetzel is the founder and president of Cafemakers, a retail specialty coffee business consultancy based on the Big Island of Hawaii. Cafemakers provides business guidance and beverage improvement services for food, hospitality and specialty coffee business operators throughout the United States and worldwide. Mr. Hetzel is a frequent speaker at culinary and beverage conferences, a judge for the World Barista Championship and Ultimate Barista Challenge organizations and writer for Tea & Coffee Trade Journal. More information is available online at http://www.cafemakers.com .
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View entire thread: Coffee CFO Financial Management Class @ ABC School
Posted by BaristaTrainer on 2007-08-15 15:18:56 Post Subject: Coffee CFO Financial Management Class @ ABC School
New Class Offered at the American Barista & Coffee School for existing retail coffee business owners and coffee shop chains.
http://coffeeschool.org/files/user/legler_large_4.jpg
Coffee CFO: Financial Management for the Existing Specialty Coffee Business Retailer
This two-day workshop is lead by Chris Legler, whose vast experience and knowledge of finance specifically tailored to the coffee industry, brings an unrivaled expertise to your business. Chris’ expertise includes financial management, roasting coffee, business ownership and a great understanding of business operations.
Chris has held executive positions in finance and administration, marketing, retail operations and strategic planning. He was Vice President and Chief Financial Officer for Barnie’s Coffee and Tea Company and has held positions of increasing responsibility with Starbucks Coffee Company, Sony, British Petroleum, Blockbuster Entertainment and Eddie Bauer.
Read Chris' complete bio: http://coffeeschool.org/about/instructors#Chris+Legler
Click here for full class overview: http://coffeeschool.org/existing and we are also offering a wide range of new consulting services for existing retailers and restaurants who want to take their business to the next level. http://espresso101.com/coffee_infogroup.html
If you have any questions about this or any of our excellent classes please call us at 800-655-3955.
- Matt Milletto
http://coffeeschool.org/files/user/abc_logo.jpg
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Posted by BaristaTrainer on 2007-08-15 15:18:56 Post Subject: Coffee CFO Financial Management Class @ ABC School
New Class Offered at the American Barista & Coffee School for existing retail coffee business owners and coffee shop chains.
http://coffeeschool.org/files/user/legler_large_4.jpg
Coffee CFO: Financial Management for the Existing Specialty Coffee Business Retailer
This two-day workshop is lead by Chris Legler, whose vast experience and knowledge of finance specifically tailored to the coffee industry, brings an unrivaled expertise to your business. Chris’ expertise includes financial management, roasting coffee, business ownership and a great understanding of business operations.
Chris has held executive positions in finance and administration, marketing, retail operations and strategic planning. He was Vice President and Chief Financial Officer for Barnie’s Coffee and Tea Company and has held positions of increasing responsibility with Starbucks Coffee Company, Sony, British Petroleum, Blockbuster Entertainment and Eddie Bauer.
Read Chris' complete bio: http://coffeeschool.org/about/instructors#Chris+Legler
Click here for full class overview: http://coffeeschool.org/existing and we are also offering a wide range of new consulting services for existing retailers and restaurants who want to take their business to the next level. http://espresso101.com/coffee_infogroup.html
If you have any questions about this or any of our excellent classes please call us at 800-655-3955.
- Matt Milletto
http://coffeeschool.org/files/user/abc_logo.jpg
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View entire thread: Ready to rock! Just need the money....
Posted by villagejoe on 2007-06-19 16:12:57 Post Subject: Ready to rock! Just need the money....
Hey everyone! I posted a few months ago concerning opening up a coffee shop operated by a non-profit organization. Well, the business plan is done, the building is purchased and ready for renovations, architect and general contractor have been contacted, and proposed suppliers are planned out. We even have an experienced professional donating their services to do all our logo/website development for free.
I've projected around $100,000 for us to get our doors open. Right now we started our first fundraising project - coordinating with our future roaster, we're selling coffee and cocoa at $4 profit a bag, taking orders just like for Girl Scout cookies. At the same time we're spreading the word about our organization and coffeehouse project, hoping some wealthy philanthropists will catch on to our vision and toss some donations our way.
I attended CoffeeFest Atlanta a few weeks ago, and paid the extra bucks for the Specialty Coffee Business Seminar. I think it was well worth the investment. I gained good contacts, good resources, and sanity of mind.
So, any words of wisdom at this stage in the game? I'd appreciate any feedback at all.
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Posted by villagejoe on 2007-06-19 16:12:57 Post Subject: Ready to rock! Just need the money....
Hey everyone! I posted a few months ago concerning opening up a coffee shop operated by a non-profit organization. Well, the business plan is done, the building is purchased and ready for renovations, architect and general contractor have been contacted, and proposed suppliers are planned out. We even have an experienced professional donating their services to do all our logo/website development for free.
I've projected around $100,000 for us to get our doors open. Right now we started our first fundraising project - coordinating with our future roaster, we're selling coffee and cocoa at $4 profit a bag, taking orders just like for Girl Scout cookies. At the same time we're spreading the word about our organization and coffeehouse project, hoping some wealthy philanthropists will catch on to our vision and toss some donations our way.
I attended CoffeeFest Atlanta a few weeks ago, and paid the extra bucks for the Specialty Coffee Business Seminar. I think it was well worth the investment. I gained good contacts, good resources, and sanity of mind.
So, any words of wisdom at this stage in the game? I'd appreciate any feedback at all.
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View entire thread: PR: Negotiate a better lease at the World Tea Expo
Posted by cafemakers on 2007-06-03 12:52:03 Post Subject: PR: Negotiate a better lease at the World Tea Expo
KAMUELA, HI (PRWEB) June 4, 2007 – Attendees of the 2007 World Tea Expo in Atlanta this month can discover how to select an ideal retail business location and productively negotiate lease terms by attending Andrew Hetzel's two speaking sessions "Retail Location and Leasing Strategies" and "Negotiation and Bargaining," both on Saturday, June 9.
"Choosing a good location and then securing the site with preferable lease terms are two of the most important factors that will determine the ultimate success or failure of a retail business," says Cafemakers founder Andrew Hetzel. "Drawing on my 14 years of international retailing experience, I developed these two presentations to address the most critical issues that can help small tea and coffee retailers to succeed."
The World Tea Expo that will be held June 9-11 at the Georgia World Congress Center in Atlanta is the largest tea trade conference in the world, showcasing hundreds of exhibitors of tea and related products. For more information or to register, visit http://www.worldteaexpo.com .
About Andrew Hetzel
Andrew Hetzel is the founder and president of Cafemakers, a retail specialty coffee business consultancy based on the Big Island of Hawaii. Cafemakers provides business guidance and beverage improvement services for restaurants, hospitality businesses and multiunit coffee business operators throughout the United States and worldwide. Mr. Hetzel is a frequent speaker at culinary and beverage conferences, a judge for the World Barista Championship and Ultimate Barista Challenge organizations and writer for Tea & Coffee Trade Journal.
Mr. Hetzel is formerly the founder and CEO of a multi-million dollar multinational retail services company whose clients include some of the most influential and respected names in their industries: 3M, Aveda, Burger King, Brinker International, DaimlerChrysler, Calvin Klein, Hard Rock Cafes and Hotels, Hugo Boss, Procter & Gamble, Skechers USA and Sears. More information is available online at http://www.cafemakers.com .
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Posted by cafemakers on 2007-06-03 12:52:03 Post Subject: PR: Negotiate a better lease at the World Tea Expo
KAMUELA, HI (PRWEB) June 4, 2007 – Attendees of the 2007 World Tea Expo in Atlanta this month can discover how to select an ideal retail business location and productively negotiate lease terms by attending Andrew Hetzel's two speaking sessions "Retail Location and Leasing Strategies" and "Negotiation and Bargaining," both on Saturday, June 9.
"Choosing a good location and then securing the site with preferable lease terms are two of the most important factors that will determine the ultimate success or failure of a retail business," says Cafemakers founder Andrew Hetzel. "Drawing on my 14 years of international retailing experience, I developed these two presentations to address the most critical issues that can help small tea and coffee retailers to succeed."
The World Tea Expo that will be held June 9-11 at the Georgia World Congress Center in Atlanta is the largest tea trade conference in the world, showcasing hundreds of exhibitors of tea and related products. For more information or to register, visit http://www.worldteaexpo.com .
About Andrew Hetzel
Andrew Hetzel is the founder and president of Cafemakers, a retail specialty coffee business consultancy based on the Big Island of Hawaii. Cafemakers provides business guidance and beverage improvement services for restaurants, hospitality businesses and multiunit coffee business operators throughout the United States and worldwide. Mr. Hetzel is a frequent speaker at culinary and beverage conferences, a judge for the World Barista Championship and Ultimate Barista Challenge organizations and writer for Tea & Coffee Trade Journal.
Mr. Hetzel is formerly the founder and CEO of a multi-million dollar multinational retail services company whose clients include some of the most influential and respected names in their industries: 3M, Aveda, Burger King, Brinker International, DaimlerChrysler, Calvin Klein, Hard Rock Cafes and Hotels, Hugo Boss, Procter & Gamble, Skechers USA and Sears. More information is available online at http://www.cafemakers.com .
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View entire thread: Mobile Espresso & Festivals
Posted by Andrews Espresso on 2008-09-13 08:24:44 Post Subject: Mobile Espresso & Festivals
I had a storefront in North Carolina which I sold and moved to Delaware. I am unable to get the specialty coffee business out of my system so now I have an enclosed triler that has all the equipment, electrical, generator and plumbing etc. I have already been in contact with the department of health and have everything in place along those lines.
I have participated in forums when I had my store on another site and have reseached here and have mostly found information on carts and trailers for sale but nothing that pertains to actual experience on mobile units at either festivals or as a set up on a daily basis.
I am looking for information as to anybody's experience at weekend festivals including where most provide electrical for a fee or will I need to be prepared to use my generator full time ? Are music festivals typically better crowds for this service ? Does anyone do state or county fairs ?
Does anyone do mobile service for example to weddings or graduations ?
I would appreciate at feedback.
Andrew's Espresso Express
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Posted by Andrews Espresso on 2008-09-13 08:24:44 Post Subject: Mobile Espresso & Festivals
I had a storefront in North Carolina which I sold and moved to Delaware. I am unable to get the specialty coffee business out of my system so now I have an enclosed triler that has all the equipment, electrical, generator and plumbing etc. I have already been in contact with the department of health and have everything in place along those lines.
I have participated in forums when I had my store on another site and have reseached here and have mostly found information on carts and trailers for sale but nothing that pertains to actual experience on mobile units at either festivals or as a set up on a daily basis.
I am looking for information as to anybody's experience at weekend festivals including where most provide electrical for a fee or will I need to be prepared to use my generator full time ? Are music festivals typically better crowds for this service ? Does anyone do state or county fairs ?
Does anyone do mobile service for example to weddings or graduations ?
I would appreciate at feedback.
Andrew's Espresso Express
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View entire thread: Goodbye Alex Fisenko
Posted by cafemakers on 2007-01-25 13:31:06 Post Subject: Goodbye Alex Fisenko
I'm sad to report that Alex Fisenko has passed; he was quite a character in the business and will be missed.
FOR IMMEDIATE RELEASE
Cuppy's Coffee Will Miss Alex Fisenko: 'Godfather Of Specialty Coffee'
Fort Walton Beach, FL (January 23, 2007) Alex Fisenko, the specialty coffee industry's top espresso consultant, passed away January 21, 2007.
Alex was known in the coffee industry as the 'godfather of espresso'. His focus was to bring knowledge and attention to detail to aspiring coffee minded entrepreneurs. Alex will be remembered for his seminars and training programs including 'Espresso Business Success'. His expertise and passion for the specialty coffee business has helped thousands of entrepreneurs and corporate companies realize their dreams of success.
Many coffee shops and companies like Cuppy's Coffee adapted the Fisenko training method in their stores and continue to model the style, principles and procedures taught by Alex.
"Alex Fisenko was a pioneer in the industry, a mentor and a friend. Much of the success of Cuppy's Coffee was made possible by using Alex's training methods and his understanding of consumer wants and needs," said Janice Baker, director of training.
Alex Fisenko started serving up great espresso back in 1969 in Berkley, Ca. Owning several shops of his own and consulting for numerous individuals and companies, Fisenko helped pioneer a little known concept here in the United States, the specialty coffee industry. Today there are thousands of coffee shops that serve espresso based coffee drinks in America and Canada that have benefited from Alex's teachings.
"This is a great loss to the specialty coffee industry." Baker said. "All that knew Alex and learned from him will miss him."
Our heartfelt wishes go out to the Fisenko family and friends. All of us here at Cuppy's Coffee will miss you, Alex Fisenko...
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Posted by cafemakers on 2007-01-25 13:31:06 Post Subject: Goodbye Alex Fisenko
I'm sad to report that Alex Fisenko has passed; he was quite a character in the business and will be missed.
FOR IMMEDIATE RELEASE
Cuppy's Coffee Will Miss Alex Fisenko: 'Godfather Of Specialty Coffee'
Fort Walton Beach, FL (January 23, 2007) Alex Fisenko, the specialty coffee industry's top espresso consultant, passed away January 21, 2007.
Alex was known in the coffee industry as the 'godfather of espresso'. His focus was to bring knowledge and attention to detail to aspiring coffee minded entrepreneurs. Alex will be remembered for his seminars and training programs including 'Espresso Business Success'. His expertise and passion for the specialty coffee business has helped thousands of entrepreneurs and corporate companies realize their dreams of success.
Many coffee shops and companies like Cuppy's Coffee adapted the Fisenko training method in their stores and continue to model the style, principles and procedures taught by Alex.
"Alex Fisenko was a pioneer in the industry, a mentor and a friend. Much of the success of Cuppy's Coffee was made possible by using Alex's training methods and his understanding of consumer wants and needs," said Janice Baker, director of training.
Alex Fisenko started serving up great espresso back in 1969 in Berkley, Ca. Owning several shops of his own and consulting for numerous individuals and companies, Fisenko helped pioneer a little known concept here in the United States, the specialty coffee industry. Today there are thousands of coffee shops that serve espresso based coffee drinks in America and Canada that have benefited from Alex's teachings.
"This is a great loss to the specialty coffee industry." Baker said. "All that knew Alex and learned from him will miss him."
Our heartfelt wishes go out to the Fisenko family and friends. All of us here at Cuppy's Coffee will miss you, Alex Fisenko...
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View entire thread: employee evaluations
Posted by janie1963 on 2004-10-07 21:40:46 Post Subject: employee evaluations
Does anyone know where to find an employee evaluation form specifically for the specialty coffee business? I'm trying to put my own together, but I'm putting in a lot fo hours and I'm not having much luck getting my brain to work too well.
Thanks in advance
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Posted by janie1963 on 2004-10-07 21:40:46 Post Subject: employee evaluations
Does anyone know where to find an employee evaluation form specifically for the specialty coffee business? I'm trying to put my own together, but I'm putting in a lot fo hours and I'm not having much luck getting my brain to work too well.
Thanks in advance
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View entire thread: PR: Barista Training at the Kona Coffee Cultural Festival
Posted by cafemakers on 2007-07-20 04:51:23 Post Subject: PR: Barista Training at the Kona Coffee Cultural Festival
KAILUA KONA, HI (PRWEB) July 20, 2007 – For the first time in its 37-year history, the Kona Coffee Cultural Festival will include a professional espresso training workshop during its 10-day celebration of Hawaii's coffee heritage. The full-day hands-on workshop held by the Kona Pacific Farmers Cooperative will teach participants how to taste espresso, prepare espresso and make popular specialty drinks using Kona coffee.
"We believe that it is in the Hawaii coffee industry's best interest to embrace the ever-increasing consumer demand for espresso and other specialty coffee drinks," says Sotero Agoot, Kona Pacific Farmers Cooperative general manager. "Kona is already widely recognized as a leading world origin for fine coffee; we intend to continue that tradition in the modern marketplace of cappuccinos and café lattes."
Andrew Hetzel of Kamuela, Hawaii-based Cafemakers will lead the workshop. "Our course is designed for food and beverage professionals that want to know more about what makes great espresso," says Hetzel. "We have experienced station instructors that will work one-on-one with participants of every level -- from beginners learning basics to experienced baristas looking to polish skills, there will be something of value here for anyone serious about coffee."
The class will be held from 9:30 AM to 5:30 PM on November 8, 2007 at the Hale Halawai center on Ali'i Drive in Kona for a fee of $195 per attendee. Class size is limited to 20 participants; advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411.
About the Kona Coffee Cultural Festival
The 37th Annual Kona Coffee Cultural Festival celebrates Hawaii's 179-year coffee tradition from November 2 - 11, 2007. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit http://www.konacoffeefest.com .
About Cafemakers
Cafemakers is a specialty coffee business consultancy and training firm based in Kamuela (Waimea) on the Big Island of Hawaii. Founder and president Andrew Hetzel is a frequent speaker at culinary and beverage conferences, a member of the Specialty Coffee Association of America's Training Committee, judge for the Ultimate Barista Challenge competition and a writer for Tea & Coffee Trade Journal. In 2007, Mr. Hetzel was named one of Hawaii's top young business leaders by Pacific Business News. More information is available online at http://www.cafemakers.com .
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910; now processing over 5 million pounds of beans annually supplied by 300 member farms. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at http://www.kpfc.com .
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Posted by cafemakers on 2007-07-20 04:51:23 Post Subject: PR: Barista Training at the Kona Coffee Cultural Festival
KAILUA KONA, HI (PRWEB) July 20, 2007 – For the first time in its 37-year history, the Kona Coffee Cultural Festival will include a professional espresso training workshop during its 10-day celebration of Hawaii's coffee heritage. The full-day hands-on workshop held by the Kona Pacific Farmers Cooperative will teach participants how to taste espresso, prepare espresso and make popular specialty drinks using Kona coffee.
"We believe that it is in the Hawaii coffee industry's best interest to embrace the ever-increasing consumer demand for espresso and other specialty coffee drinks," says Sotero Agoot, Kona Pacific Farmers Cooperative general manager. "Kona is already widely recognized as a leading world origin for fine coffee; we intend to continue that tradition in the modern marketplace of cappuccinos and café lattes."
Andrew Hetzel of Kamuela, Hawaii-based Cafemakers will lead the workshop. "Our course is designed for food and beverage professionals that want to know more about what makes great espresso," says Hetzel. "We have experienced station instructors that will work one-on-one with participants of every level -- from beginners learning basics to experienced baristas looking to polish skills, there will be something of value here for anyone serious about coffee."
The class will be held from 9:30 AM to 5:30 PM on November 8, 2007 at the Hale Halawai center on Ali'i Drive in Kona for a fee of $195 per attendee. Class size is limited to 20 participants; advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411.
About the Kona Coffee Cultural Festival
The 37th Annual Kona Coffee Cultural Festival celebrates Hawaii's 179-year coffee tradition from November 2 - 11, 2007. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit http://www.konacoffeefest.com .
About Cafemakers
Cafemakers is a specialty coffee business consultancy and training firm based in Kamuela (Waimea) on the Big Island of Hawaii. Founder and president Andrew Hetzel is a frequent speaker at culinary and beverage conferences, a member of the Specialty Coffee Association of America's Training Committee, judge for the Ultimate Barista Challenge competition and a writer for Tea & Coffee Trade Journal. In 2007, Mr. Hetzel was named one of Hawaii's top young business leaders by Pacific Business News. More information is available online at http://www.cafemakers.com .
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910; now processing over 5 million pounds of beans annually supplied by 300 member farms. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at http://www.kpfc.com .
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View entire thread: 5 important features to a cafe
Posted by Anonymous on 2004-10-09 00:45:40 Post Subject: success in the specialty coffee industry
Great Tips; However, there are many ohter keys that determines the success of a specialy coffee business.
Running a successful drive-thru specialty coffee business is not an easy task. Many factors and details are to be considered in order to produce quality beverages and deliver superior customer service.
Freshly made ingredients, well-trained baristas, consistent quality and superior customer service are all keys to a successful drive-thru business. However, the primary key to a successful business is the owner. A successful drive-thru owner must have the following required skills:
Solid communication skills
Great leadership skills
Superior customer service skills
Effective management skills
Goal Setting and accomplishing skills
Problem solving skills
Sales skills
Great leaders have goals, plans and visions for their business. They are also able to share their goals and visions with others. Great leaders are well equipped with breath-taking organizational, communicational and motivational skills. They know exactly what their vision is and have a solid action plan for achieving unpredictable success.
---------------------------------------------------------------------------
If you are interested in more information, www.e-importz.com offers valuable infomational guides; designed for achieving extraordinary success.
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
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Posted by Anonymous on 2004-10-09 00:45:40 Post Subject: success in the specialty coffee industry
Great Tips; However, there are many ohter keys that determines the success of a specialy coffee business.
Running a successful drive-thru specialty coffee business is not an easy task. Many factors and details are to be considered in order to produce quality beverages and deliver superior customer service.
Freshly made ingredients, well-trained baristas, consistent quality and superior customer service are all keys to a successful drive-thru business. However, the primary key to a successful business is the owner. A successful drive-thru owner must have the following required skills:
Solid communication skills
Great leadership skills
Superior customer service skills
Effective management skills
Goal Setting and accomplishing skills
Problem solving skills
Sales skills
Great leaders have goals, plans and visions for their business. They are also able to share their goals and visions with others. Great leaders are well equipped with breath-taking organizational, communicational and motivational skills. They know exactly what their vision is and have a solid action plan for achieving unpredictable success.
---------------------------------------------------------------------------
If you are interested in more information, www.e-importz.com offers valuable infomational guides; designed for achieving extraordinary success.
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
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View entire thread: Start-up consulting costs
Posted by HotCups on 2008-09-04 12:39:35 Post Subject: Start-up consulting costs
Hello all! I discovered this site a few weeks ago but never got around to joining until today; this is my inaugural post! I am very interested in starting my own drive-thru espresso stand here in beautiful sunny Florida. I can''t even begin to estimate the amount of time I have spent researching the specialty coffee business and I am about to start working on a business plan.
That being said, through reading various materials on things to do before you dive into business, it has come to my attention that many people recommend hiring a consultant for essentially all parts of the business BEFORE ever opening the doors. These include attorneys, accountants, architects, insurance agents, designers, HR specialists, as well as various coffee industry consultants.
My question is basically if you experienced owners agree with these statements. I agree that ideally it would be a wise investment, but considering all the other start up costs (equipment, building, software, etc.) I am just not sure.
Any tips?
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Posted by HotCups on 2008-09-04 12:39:35 Post Subject: Start-up consulting costs
Hello all! I discovered this site a few weeks ago but never got around to joining until today; this is my inaugural post! I am very interested in starting my own drive-thru espresso stand here in beautiful sunny Florida. I can''t even begin to estimate the amount of time I have spent researching the specialty coffee business and I am about to start working on a business plan.
That being said, through reading various materials on things to do before you dive into business, it has come to my attention that many people recommend hiring a consultant for essentially all parts of the business BEFORE ever opening the doors. These include attorneys, accountants, architects, insurance agents, designers, HR specialists, as well as various coffee industry consultants.
My question is basically if you experienced owners agree with these statements. I agree that ideally it would be a wise investment, but considering all the other start up costs (equipment, building, software, etc.) I am just not sure.
Any tips?
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View entire thread: Freinds looking to start a future in the buss...
Posted by jpscoffee on 2005-01-17 07:10:31 Post Subject:
Yes Nick, as a matter of fact there is a great opportunity for you. Go to the Coffee Fest (http://www.coffeefest.com) website and look at the Coffee Fest Specialty Coffee Business Seminar. It was created exactly for perons such as yourself. The show is in Chicago next month and then again in Las Vegas in June.
Have a blast,
Jack
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Posted by jpscoffee on 2005-01-17 07:10:31 Post Subject:
Yes Nick, as a matter of fact there is a great opportunity for you. Go to the Coffee Fest (http://www.coffeefest.com) website and look at the Coffee Fest Specialty Coffee Business Seminar. It was created exactly for perons such as yourself. The show is in Chicago next month and then again in Las Vegas in June.
Have a blast,
Jack
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View entire thread: Dallas Area Roasters
Posted by CoffeeBar on 2005-12-04 06:58:22 Post Subject:
Cafemakers,
Thanks for the response and I appreciate the points you make.
From my admittedly brief study of the specialty coffee business I note that the numerous consultants available to a novice (key word here) startup seem to be geographically centered some place other than North Texas, i.e., the Northwest, the Midwest, and the Southeast mainly.
It seems obvious to me that my endeavor (and I guess this would be true of anyone) would be better served by support at the local level. If that support included some potential financial benefit (like reducing startup costs), well, so much the better.
I guess my original post should have been more general - roasters in the Dallas area - instead of implying that my interest was solely on roasters that provide 'free' equipment/training/support.
Allow me to restate my question:
Any advice on roasters in the Dallas area?
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Posted by CoffeeBar on 2005-12-04 06:58:22 Post Subject:
Cafemakers,
Thanks for the response and I appreciate the points you make.
From my admittedly brief study of the specialty coffee business I note that the numerous consultants available to a novice (key word here) startup seem to be geographically centered some place other than North Texas, i.e., the Northwest, the Midwest, and the Southeast mainly.
It seems obvious to me that my endeavor (and I guess this would be true of anyone) would be better served by support at the local level. If that support included some potential financial benefit (like reducing startup costs), well, so much the better.
I guess my original post should have been more general - roasters in the Dallas area - instead of implying that my interest was solely on roasters that provide 'free' equipment/training/support.
Allow me to restate my question:
Any advice on roasters in the Dallas area?
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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: starting up a coffee cart as a youth group fund raiser!!!
Posted by Gary on 2004-03-23 10:13:16 Post Subject:
Sounds like you are already getting good help for your quest.
Another book title that may help you is "Espresso! Starting and Running Your Own Specialty Coffee Business". By Joe Monaghan and Julie Sheldon Huffaker. Published by Wiley. ISBN 0-471-12138-X
The reason I suggest this book in your case is that Joe and Julie focus on a mobile cart business and it's fairly comprehensive including checklists for everything from concept to opening day. When it comes to the example pricing of drinks, it's a little dated -- $1.65 for a 12 oz latte not enough. The book is copyright 1995.
Hope this helps further.
Gary
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Posted by Gary on 2004-03-23 10:13:16 Post Subject:
Sounds like you are already getting good help for your quest.
Another book title that may help you is "Espresso! Starting and Running Your Own Specialty Coffee Business". By Joe Monaghan and Julie Sheldon Huffaker. Published by Wiley. ISBN 0-471-12138-X
The reason I suggest this book in your case is that Joe and Julie focus on a mobile cart business and it's fairly comprehensive including checklists for everything from concept to opening day. When it comes to the example pricing of drinks, it's a little dated -- $1.65 for a 12 oz latte not enough. The book is copyright 1995.
Hope this helps further.
Gary
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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: A good book?
Posted by Scheezo on 2005-10-29 18:52:03 Post Subject:
Thank you for the advice. I'll check those books out. I also ordered: Espresso Bartenders Guide to Expresso Bartending and ESPRESSO! Starting and Running Your Own Specialty Coffee Business a couple days ago.
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Posted by Scheezo on 2005-10-29 18:52:03 Post Subject:
Thank you for the advice. I'll check those books out. I also ordered: Espresso Bartenders Guide to Expresso Bartending and ESPRESSO! Starting and Running Your Own Specialty Coffee Business a couple days ago.
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View entire thread: Continued Coffee Woes.......
Posted by PinkRose on 2008-04-28 18:01:06 Post Subject:
Hi ABM,
I agree. Things probably will get better, (eventually) but in the meantime you could lose your shirt if you open up an independent specialty coffee business now. I've been watching lots of established shops struggle to survive.
Many people have to cut back on their spending now-a-days, and they're cutting back on even the simplest of luxuries such as going out for specialty coffee drinks, movies, and popcorn, etc.
When you consider that the price of gasoline is now $3.50 a gallon, and in some cafes a specialty coffee drink is the same price ... well, you can't blame people for giving up the coffee.
I know you'll give it a lot of thought before you decide to take the plunge.
Good luck.
Rose
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Posted by PinkRose on 2008-04-28 18:01:06 Post Subject:
Hi ABM,
I agree. Things probably will get better, (eventually) but in the meantime you could lose your shirt if you open up an independent specialty coffee business now. I've been watching lots of established shops struggle to survive.
Many people have to cut back on their spending now-a-days, and they're cutting back on even the simplest of luxuries such as going out for specialty coffee drinks, movies, and popcorn, etc.
When you consider that the price of gasoline is now $3.50 a gallon, and in some cafes a specialty coffee drink is the same price ... well, you can't blame people for giving up the coffee.
I know you'll give it a lot of thought before you decide to take the plunge.
Good luck.
Rose
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View entire thread: blending coffee
Posted by MrJim on 2005-07-25 15:43:21 Post Subject: Blending - a good starting point
BLENDING – THE ART AND FUN OF HOME ROASTING
If I just had a coffee bean for every time someone asked me what is the “PERFECT BEANâ€
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Posted by MrJim on 2005-07-25 15:43:21 Post Subject: Blending - a good starting point
BLENDING – THE ART AND FUN OF HOME ROASTING
If I just had a coffee bean for every time someone asked me what is the “PERFECT BEANâ€
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View entire thread: La Marzocco Espresso machine
Posted by cafemakers on 2005-01-27 11:47:55 Post Subject:
Everydaygourmet makes an extremely important point: we find that all many new shop owners place all of their focus on the espresso equipment, and overlook many of the most basic important aspects of starting and running their new coffee business: 1) the coffee and 2) the business.
The challenges in running a coffee shop are the same as running any other retail business: selecting a good location, dealing with landlords, contractors and red tape, developing solid operational procedures, selecting good employees and managing them effectively, marketing that business, dealing with competition... and the list can go on and on.
The specialty coffee business faces one added challenge, in that the far majority of people who start a coffee shop have never even tasted good coffee. Although helpful for ideas in shop design and location selection, the danger in using Star$ as a model is that many shop owners do not realize how awful a product they serve. This would be like trying to start a gourmet restaurant without ever having tasted food other than McDonald's.
Save the equipment selection for later. If you really want to help your new business now, buy a plane ticket to Italy and hop from cafe to cafe to see what the USA is really missing in product quality. You'll see a number of different machine names, and all of them will serve great coffee.
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Posted by cafemakers on 2005-01-27 11:47:55 Post Subject:
Everydaygourmet makes an extremely important point: we find that all many new shop owners place all of their focus on the espresso equipment, and overlook many of the most basic important aspects of starting and running their new coffee business: 1) the coffee and 2) the business.
The challenges in running a coffee shop are the same as running any other retail business: selecting a good location, dealing with landlords, contractors and red tape, developing solid operational procedures, selecting good employees and managing them effectively, marketing that business, dealing with competition... and the list can go on and on.
The specialty coffee business faces one added challenge, in that the far majority of people who start a coffee shop have never even tasted good coffee. Although helpful for ideas in shop design and location selection, the danger in using Star$ as a model is that many shop owners do not realize how awful a product they serve. This would be like trying to start a gourmet restaurant without ever having tasted food other than McDonald's.
Save the equipment selection for later. If you really want to help your new business now, buy a plane ticket to Italy and hop from cafe to cafe to see what the USA is really missing in product quality. You'll see a number of different machine names, and all of them will serve great coffee.
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View entire thread: Starting a Coffee Shop
Posted by macchiato on 2003-11-12 06:12:59 Post Subject:
cool, I'll be looking for Espresso! Starting and running your own Specialty Coffee Business ASAP.
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Posted by macchiato on 2003-11-12 06:12:59 Post Subject:
cool, I'll be looking for Espresso! Starting and running your own Specialty Coffee Business ASAP.
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View entire thread: La Marzocco Espresso machine
Posted by everydaygourmet on 2005-01-27 12:07:39 Post Subject:
Everydaygourmet makes an extremely important point: we find that all many new shop owners place all of their focus on the espresso equipment, and overlook many of the most basic important aspects of starting and running their new coffee business: 1) the coffee and 2) the business.
The challenges in running a coffee shop are the same as running any other retail business: selecting a good location, dealing with landlords, contractors and red tape, developing solid operational procedures, selecting good employees and managing them effectively, marketing that business, dealing with competition... and the list can go on and on.
The specialty coffee business faces one added challenge, in that the far majority of people who start a coffee shop have never even tasted good coffee. Although helpful for ideas in shop design and location selection, the danger in using Star$ as a model is that many shop owners do not realize how awful a product they serve. This would be like trying to start a gourmet restaurant without ever having tasted food other than McDonald's.
Save the equipment selection for later. If you really want to help your new business now, buy a plane ticket to Italy and hop from cafe to cafe to see what the USA is really missing in product quality. You'll see a number of different machine names, and all of them will serve great coffee.
Great McDonald's analogy - well said on all points Cafemakers!
Barb,
The one of the other things I would do, is utilize a consultant for more than a few hours of consultation. I believe cafemakers offers this service, and they are not pushy about it in the forums - they have my respect just for that reason alone.
If you ahve never opened and/or operated a business (I have done both several times....and it is still a somewhat overwhelming process) then I would most definately budget for some professional advice from a consultant.
You'll get an idea pretty quick of the 3,000 other decisions besides your espresso machine that I mentioned earlier.
Again, Good Luck
http://www.brealins.com/images/Brealins_Sign.jpg
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Posted by everydaygourmet on 2005-01-27 12:07:39 Post Subject:
Everydaygourmet makes an extremely important point: we find that all many new shop owners place all of their focus on the espresso equipment, and overlook many of the most basic important aspects of starting and running their new coffee business: 1) the coffee and 2) the business.
The challenges in running a coffee shop are the same as running any other retail business: selecting a good location, dealing with landlords, contractors and red tape, developing solid operational procedures, selecting good employees and managing them effectively, marketing that business, dealing with competition... and the list can go on and on.
The specialty coffee business faces one added challenge, in that the far majority of people who start a coffee shop have never even tasted good coffee. Although helpful for ideas in shop design and location selection, the danger in using Star$ as a model is that many shop owners do not realize how awful a product they serve. This would be like trying to start a gourmet restaurant without ever having tasted food other than McDonald's.
Save the equipment selection for later. If you really want to help your new business now, buy a plane ticket to Italy and hop from cafe to cafe to see what the USA is really missing in product quality. You'll see a number of different machine names, and all of them will serve great coffee.
Great McDonald's analogy - well said on all points Cafemakers!
Barb,
The one of the other things I would do, is utilize a consultant for more than a few hours of consultation. I believe cafemakers offers this service, and they are not pushy about it in the forums - they have my respect just for that reason alone.
If you ahve never opened and/or operated a business (I have done both several times....and it is still a somewhat overwhelming process) then I would most definately budget for some professional advice from a consultant.
You'll get an idea pretty quick of the 3,000 other decisions besides your espresso machine that I mentioned earlier.
Again, Good Luck
http://www.brealins.com/images/Brealins_Sign.jpg
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View entire thread: Has anyone use any books?
Posted by FreeHelp on 2005-04-05 03:25:57 Post Subject: Bellissimo No Reply!
You are not alone, I sent them the following email about ordering their books / tapes last month and have yet to get a reply.
===============email contents================
Dear Sirs,
I am interested in buying the 3 pack but due to my specific interests, I have no need for Espresso 501 & Everything but coffee. (At least not for now). Also can you pls let me know if the price incl shipping & handling & if now how much is it to Singapore. (We have Fedex & DHL). The 3 pack incls:
1. Achieving Success in Specialty Coffee
2. Espresso 501
3. Everything BUT Coffee
4. Free Bonus Section: Customer Service for the Retail Coffee Bar (Pls confirm that this is included FREE! I MUST have it!!!)
I don't want books 2 & 3 valued at $69.55+79.95=$149.50 Can I replace it with
a. Effective and Essential Marketing for the Specialty Coffee Retailer (+$49.95) &
b. Spilling the Beans ( $39.95) &
c. Advanced Barista Training ? Extreme Pours Sale Price: ( $59.95) = $149.85 ?
Could you pls incl in my order all your pricing for you ABCs course and any other training your esteemed co provides. Further, would you also consider sending a trainer here to Singapore, Asia if I can round up a group of say 30 (or whatever number of students to make economic sense) to attend your courses (Barista, How to set up a Specialty Coffee Business etc). ........
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Posted by FreeHelp on 2005-04-05 03:25:57 Post Subject: Bellissimo No Reply!
You are not alone, I sent them the following email about ordering their books / tapes last month and have yet to get a reply.
===============email contents================
Dear Sirs,
I am interested in buying the 3 pack but due to my specific interests, I have no need for Espresso 501 & Everything but coffee. (At least not for now). Also can you pls let me know if the price incl shipping & handling & if now how much is it to Singapore. (We have Fedex & DHL). The 3 pack incls:
1. Achieving Success in Specialty Coffee
2. Espresso 501
3. Everything BUT Coffee
4. Free Bonus Section: Customer Service for the Retail Coffee Bar (Pls confirm that this is included FREE! I MUST have it!!!)
I don't want books 2 & 3 valued at $69.55+79.95=$149.50 Can I replace it with
a. Effective and Essential Marketing for the Specialty Coffee Retailer (+$49.95) &
b. Spilling the Beans ( $39.95) &
c. Advanced Barista Training ? Extreme Pours Sale Price: ( $59.95) = $149.85 ?
Could you pls incl in my order all your pricing for you ABCs course and any other training your esteemed co provides. Further, would you also consider sending a trainer here to Singapore, Asia if I can round up a group of say 30 (or whatever number of students to make economic sense) to attend your courses (Barista, How to set up a Specialty Coffee Business etc). ........
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View entire thread: Best Drink Menu for a shop?
Posted by josiebojo on 2005-02-21 05:28:58 Post Subject:
I'm new to the specialty coffee business. What is a Hammerhead?
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Posted by josiebojo on 2005-02-21 05:28:58 Post Subject:
I'm new to the specialty coffee business. What is a Hammerhead?
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View entire thread:
Posted by CCafe on 2008-06-28 21:42:34 Post Subject:
I hate to break it to you but most of the people you will find on this forum probably wouldn't even consider taking a passing glance at that can let alone drink it.
I don't want to speak for everyone here but I think I can say most of here work in the specialty coffee business and are used to drinking our coffee fresh from the roaster and not preground in can.
The only time I drink cheap coffee is when I'm at Perkins Restaurant, 1 creamer and 2 sugars please so I can choke it down.
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Posted by CCafe on 2008-06-28 21:42:34 Post Subject:
I hate to break it to you but most of the people you will find on this forum probably wouldn't even consider taking a passing glance at that can let alone drink it.
I don't want to speak for everyone here but I think I can say most of here work in the specialty coffee business and are used to drinking our coffee fresh from the roaster and not preground in can.
The only time I drink cheap coffee is when I'm at Perkins Restaurant, 1 creamer and 2 sugars please so I can choke it down.
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View entire thread: Ice Cream----does it work in a coffee shop
Posted by ABM on 2008-02-17 13:05:14 Post Subject:
I'm looking to start with a drive-thru-only operation in the Atlanta metro area. The more research I've done, I've eventually concluded that (hard) ice cream will be a nice addition to the specialty coffee drinks (hot and cold) I'll be offering.
Additionally, I see that Starbucks has added ice cream in some of their operations. They've sold ice cream through grocery stores, but now beginning to sell in their coffee stores.
I'm happy to say that Atlanta is ready-for-prime-time in the specialty coffee business!
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Posted by ABM on 2008-02-17 13:05:14 Post Subject:
I'm looking to start with a drive-thru-only operation in the Atlanta metro area. The more research I've done, I've eventually concluded that (hard) ice cream will be a nice addition to the specialty coffee drinks (hot and cold) I'll be offering.
Additionally, I see that Starbucks has added ice cream in some of their operations. They've sold ice cream through grocery stores, but now beginning to sell in their coffee stores.
I'm happy to say that Atlanta is ready-for-prime-time in the specialty coffee business!
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View entire thread: Starting a Coffee Shop
Posted by lltruc on 2003-11-12 00:00:34 Post Subject:
It's more of a business book. I found it in the small busines section at barns and noble. There's more to the title too. It's Espresso! Starting and running your own Specialty Coffee Business Hope you find it there is a lot of really wonderful information inside.
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Posted by lltruc on 2003-11-12 00:00:34 Post Subject:
It's more of a business book. I found it in the small busines section at barns and noble. There's more to the title too. It's Espresso! Starting and running your own Specialty Coffee Business Hope you find it there is a lot of really wonderful information inside.
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View entire thread: Questions on opening a shop
Posted by cafemakers on 2007-02-04 22:50:20 Post Subject: Re: NCA
I would hope that it would provide me statistical information that I could apply to my business model/plan. For instance what age groups drink specialty coffee and how often. I would then take that info and extrapolate from the census data for my target area to get an idea of how many people in that area might be interested in buying from me.
You should be able to do all of those things with the report.
I assume that there would be info that would help with targeting marketing as well. I definitely don't want to spend money if I don't have to though. For instance if it would mainly help with marketing I would buy it farther down the line (I'm in the planning prior to lease negotiation stage).
That might be a little bit of a stretch -- the report will definitely tell you who is buying coffee and how many, even answer some of the "where" but the "why" is left open to your own interpretation (they do say "why not.") That being said, I believe it is the best report available to help you understand the scale of the U.S. specialty coffee business and consumer buying trends and will be good to consider when you create your marketing campaign.
So far I have calculated several different ways to try to zero in on my potential gross sales:
1. sales per square foot in similar businesses/locations
2. capture rate of drive by traffic
3. capture rate of pedestrian traffic and traffic to other businesses in the shopping center I'll be in
Using these data (well, informed guesses based on these data) and various average check scenarios I've come up with similar numbers for all the methods (thats's good I guess).
Just wondering if the NCA report will shed any more light for me.
Sounds positive to me, I believe that the $350 is a pretty minor investment to understand more about the industry. (if you sign up as a SCAA provisional member and save $100 on the report)
I refer to the document most often when writing an article or preparing a presentation that needs some kind of data; though, there are always a interesting points in each new edition.
Andrew, you seem very well informed so I'd also like to ask you about my previous question of rent as a percentage of gross sales. Is there a good number to use?
I personally do not like that number to exceed 10% for a typical sit down shop, unless it has some other unique value beyond the value of its sales. Additionally, your business model will affect the net result (drive through only = less, for example, as are full restaurants due to the larger ticket size (but lower profit margin)).
Is there a percentage of sales I should allocate for marketing?
That's a tricky question - once the business is established, the amount will be minimal. Look at Starbucks, for example, how many TV commercials have you seen for their stores? (RTD products, excepted)
I suggest that you devote your marketing resources to promotions and events that help to support your brand image, but keep overall marketing and advertising minimal. For the launch, you should have a budget set aside specifically to promote the opening of the business - but that budget will vary in every situation. It would be a little premature of me to make a suggestion for you without understanding more about your situation.
Also I've seen a lot of people asking about loans vs. self finance. It doesn't seem to me that you can avoid personal responsibility for the businesses debts (even if you incorporate since they require collateral) so given the option is self financing the way to go?
Well... sometimes you can avoid the personal responsibility, but it's pretty tricky. All of the debt is usually your responsibility. So, that being said, I suggest that you pick the resources that cost you the least (in interest and penalties and the lost opportunity of investment income) but minimize your personal liability, while not jeopardizing your lifestyle.
Here too, this one of those situations that should be considered on a case-by-case basis; it's difficult to paint broad strokes when considering the wide possible ranges of personal financial conditions and available options.
I hate borrowing money, but will if I have to or it's cheaper than using my own.
Hope that helps, at least a little!
Best regards,
Andrew
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Posted by cafemakers on 2007-02-04 22:50:20 Post Subject: Re: NCA
I would hope that it would provide me statistical information that I could apply to my business model/plan. For instance what age groups drink specialty coffee and how often. I would then take that info and extrapolate from the census data for my target area to get an idea of how many people in that area might be interested in buying from me.
You should be able to do all of those things with the report.
I assume that there would be info that would help with targeting marketing as well. I definitely don't want to spend money if I don't have to though. For instance if it would mainly help with marketing I would buy it farther down the line (I'm in the planning prior to lease negotiation stage).
That might be a little bit of a stretch -- the report will definitely tell you who is buying coffee and how many, even answer some of the "where" but the "why" is left open to your own interpretation (they do say "why not.") That being said, I believe it is the best report available to help you understand the scale of the U.S. specialty coffee business and consumer buying trends and will be good to consider when you create your marketing campaign.
So far I have calculated several different ways to try to zero in on my potential gross sales:
1. sales per square foot in similar businesses/locations
2. capture rate of drive by traffic
3. capture rate of pedestrian traffic and traffic to other businesses in the shopping center I'll be in
Using these data (well, informed guesses based on these data) and various average check scenarios I've come up with similar numbers for all the methods (thats's good I guess).
Just wondering if the NCA report will shed any more light for me.
Sounds positive to me, I believe that the $350 is a pretty minor investment to understand more about the industry. (if you sign up as a SCAA provisional member and save $100 on the report)
I refer to the document most often when writing an article or preparing a presentation that needs some kind of data; though, there are always a interesting points in each new edition.
Andrew, you seem very well informed so I'd also like to ask you about my previous question of rent as a percentage of gross sales. Is there a good number to use?
I personally do not like that number to exceed 10% for a typical sit down shop, unless it has some other unique value beyond the value of its sales. Additionally, your business model will affect the net result (drive through only = less, for example, as are full restaurants due to the larger ticket size (but lower profit margin)).
Is there a percentage of sales I should allocate for marketing?
That's a tricky question - once the business is established, the amount will be minimal. Look at Starbucks, for example, how many TV commercials have you seen for their stores? (RTD products, excepted)
I suggest that you devote your marketing resources to promotions and events that help to support your brand image, but keep overall marketing and advertising minimal. For the launch, you should have a budget set aside specifically to promote the opening of the business - but that budget will vary in every situation. It would be a little premature of me to make a suggestion for you without understanding more about your situation.
Also I've seen a lot of people asking about loans vs. self finance. It doesn't seem to me that you can avoid personal responsibility for the businesses debts (even if you incorporate since they require collateral) so given the option is self financing the way to go?
Well... sometimes you can avoid the personal responsibility, but it's pretty tricky. All of the debt is usually your responsibility. So, that being said, I suggest that you pick the resources that cost you the least (in interest and penalties and the lost opportunity of investment income) but minimize your personal liability, while not jeopardizing your lifestyle.
Here too, this one of those situations that should be considered on a case-by-case basis; it's difficult to paint broad strokes when considering the wide possible ranges of personal financial conditions and available options.
I hate borrowing money, but will if I have to or it's cheaper than using my own.
Hope that helps, at least a little!
Best regards,
Andrew
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View entire thread: New Coffee Shop Name
Posted by cherylann324 on 2007-04-09 18:16:52 Post Subject:
Hi JavaJunkie,
I think a cart is the way to go a a local college, then if it takes off, maybe a kiosk or a shop can develop.
Contact the peson in charge of the the cafteria or snack shop and submit a business plan or maybe a lease proposal (your class should be able to help with that.) I bought the book Espresso Starting and Running Y0ur Own Specialty Coffee Business which is very old ( 1995) but has a Lease Proposal in it. I would have a very complete Business Plan ready first, but this is a good book to help you figure out your starting costs. (Everything has changed since this book was printed, but it still tells you where to start.) It does seem like the information to start a coffee shop is highly guarded, but you can figure it all out if you do enough internet research on your own.
What your really need is coffe drinking industry statistics which are very costly unless you can glean a few from internet researches which are older, around 2000 but still usable.
At any rate, start your research for coffee carts and that will lead you to more information.
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Posted by cherylann324 on 2007-04-09 18:16:52 Post Subject:
Hi JavaJunkie,
I think a cart is the way to go a a local college, then if it takes off, maybe a kiosk or a shop can develop.
Contact the peson in charge of the the cafteria or snack shop and submit a business plan or maybe a lease proposal (your class should be able to help with that.) I bought the book Espresso Starting and Running Y0ur Own Specialty Coffee Business which is very old ( 1995) but has a Lease Proposal in it. I would have a very complete Business Plan ready first, but this is a good book to help you figure out your starting costs. (Everything has changed since this book was printed, but it still tells you where to start.) It does seem like the information to start a coffee shop is highly guarded, but you can figure it all out if you do enough internet research on your own.
What your really need is coffe drinking industry statistics which are very costly unless you can glean a few from internet researches which are older, around 2000 but still usable.
At any rate, start your research for coffee carts and that will lead you to more information.
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View entire thread: Opening a coffee shop
Posted by susmand on 2004-01-19 11:54:54 Post Subject: Do you need experience to open a coffee bar?
I read with interest many of the posting about this question. Sure, its nice to have experience but if everyone had experience in the type of work they wanted to do everyone would be an expert. My husband and I got into the specialty coffee business five years ago - without any experience and only the love of great coffee and a desire to be on our own. We did alot of homework over a couple of years before we develed into investing any money. Neither of us worked in espresso before! The key to making good espresso was learning from experienced people (not baristas but coffee people - roasters!). They are the ones best to learn from because they know what their product requires. Don't rely on hiring trained staff. It is too difficult to retrain them and too easy for them to do it their way. Who's to say they are making it right, except for themselves?
Check your local area for specialty coffee roasters. Interview them as if they were coming to work for you. Critique their product and customer service. Talk with other shops that may use their products and make certain you inquire about their customer service. Are the roasters just looking to get their product sold or are they interested in helping you become successful? They may also be a resource for equipment they might lend you while you purchase their product. This probably won't apply to an espresso machine (too costly). Seriously look at a 220v! They are worth the money and with proper maintenance can last a very long time. We've used a number of machines, Pasquini, Caramali, Futuramat and lastely an Iberital. I'd have to say my favorite was the Caramali but too costly to maintain. Second choice would be the Iberital.
As far as your building, if it is mobile, check with your local health department for mobile vending unit codes. Most counties and states east of the Rockies don't have a clue what an espresso kiosk or drive-thru is and may, at first blush, tell you you simply can't do it. We have manufactured units that have gone as far east as Wisconsin (we have the first with an ADA approved bathroom). You may need someone to interpret your local codes for you.
The best advice would be to do your homework in depth before you start investing any serious money and pursue your dream!
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Posted by susmand on 2004-01-19 11:54:54 Post Subject: Do you need experience to open a coffee bar?
I read with interest many of the posting about this question. Sure, its nice to have experience but if everyone had experience in the type of work they wanted to do everyone would be an expert. My husband and I got into the specialty coffee business five years ago - without any experience and only the love of great coffee and a desire to be on our own. We did alot of homework over a couple of years before we develed into investing any money. Neither of us worked in espresso before! The key to making good espresso was learning from experienced people (not baristas but coffee people - roasters!). They are the ones best to learn from because they know what their product requires. Don't rely on hiring trained staff. It is too difficult to retrain them and too easy for them to do it their way. Who's to say they are making it right, except for themselves?
Check your local area for specialty coffee roasters. Interview them as if they were coming to work for you. Critique their product and customer service. Talk with other shops that may use their products and make certain you inquire about their customer service. Are the roasters just looking to get their product sold or are they interested in helping you become successful? They may also be a resource for equipment they might lend you while you purchase their product. This probably won't apply to an espresso machine (too costly). Seriously look at a 220v! They are worth the money and with proper maintenance can last a very long time. We've used a number of machines, Pasquini, Caramali, Futuramat and lastely an Iberital. I'd have to say my favorite was the Caramali but too costly to maintain. Second choice would be the Iberital.
As far as your building, if it is mobile, check with your local health department for mobile vending unit codes. Most counties and states east of the Rockies don't have a clue what an espresso kiosk or drive-thru is and may, at first blush, tell you you simply can't do it. We have manufactured units that have gone as far east as Wisconsin (we have the first with an ADA approved bathroom). You may need someone to interpret your local codes for you.
The best advice would be to do your homework in depth before you start investing any serious money and pursue your dream!
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View entire thread: Research on Opening a Coffee Shop
Posted by Strawberry78 on 2004-08-17 02:26:55 Post Subject: The Barista School
I'm planning to open a coffee house. The tips i've read on this forum have been helpful. I recently bought a book from Borders called "Espresso! Starting and Running Your Own Specialty Coffee Business" I would recommend this book for someone new to the business.
Coffeeguy, how long do commerical espresso machine suppliers normally train people on the machine when they sell it?
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Posted by Strawberry78 on 2004-08-17 02:26:55 Post Subject: The Barista School
I'm planning to open a coffee house. The tips i've read on this forum have been helpful. I recently bought a book from Borders called "Espresso! Starting and Running Your Own Specialty Coffee Business" I would recommend this book for someone new to the business.
Coffeeguy, how long do commerical espresso machine suppliers normally train people on the machine when they sell it?
Back to top | view poster's profile