Many foodies and coffee aficionados dream of one day opening their own cafe or small restaurant. And while some take the plunge, others stay dormant in this “one day” mindset which seems to never come. A lot of this has to do with the unknown and the risk that it brings.
But what if we told you some real advice about operating a coffee shop? The fun parts and the dirty bits? Maybe it will make the risk more calculated for you, prompting you to join in the ranks of a coffee shop owner.
People Like Coffee
As opposed to other food dishes which may or may not resonate with your audience, virtually every coffee shop has business. There will be the regulars, those who use it as a meeting spot, dates, business meetings and more. People like the idea of supporting independent coffee shops and don’t mind paying a premium for a quality brew. Have a variety of beverages at different price points to keep people coming through the door. You’re lucky.
Your location is extremely important. Do a lot of research before setting down your roots. Preferably choose a spot that has decent foot traffic and other interesting things to do and visit around it, whether a park, a place of employment, or just other businesses. This can make or break you, though if you have amazing coffee, people will travel for it.
People choose their cafes like they choose their outfits. They are looking for something they feel comfortable in and can identify with. If you want to stand out and develop a following, you are going to have to invest in the right decor. It used to not be a big deal, but you’re going to be spending quite a bit of time and money on this- start looking for an interior designer and branding team.
People who drink coffee outside of popular chains are looking for quality. Get a BFC machine for your business, source good beans, and start practising all your beverages. Get additional schooling if you don’t have a background in it, and train up your staff so that the quality is consistent. This also goes for the snacks and treats you carry in house. Whether you bake them, or you source them elsewhere, don’t cut corners. You want to have the best offering.
Not many coffee shops fail. But it is a large investment and there are more and more people out there who have a firm grasp on the coffee game. They will be selective, but they are also a growing sector which could be walking through your doors in you serve them what they are looking for: good coffee.