Unit Richbelt Tower, 17 Annapolis St.
Start your Coffee Shop Business! If you want to make some real money with the coffee retail business, you must follow steps that will lead to that goal. Location This will be the most important factor in your success or lack of it.
This is especially important for the drive-thru locations. There have been times when I had to wait ten minutes to get served my latte, with only a few people ahead of me. Slow, sloppy service like that may reduce the number of drinks that you sell in a given time period, reflecting directly on your revenues.
It will also upset your customers, which will also affect your revenues.
The Successful Coffee House: Think about the price difference between a cup of house coffee and a latte! That difference is almost pure profit. I believe that one of the best ways to build your coffee business is by developing an effective, customer friendly espresso drink based marketing program.
By achieving that you will make more money for yourself and be in a stronger position against your competition. After twenty-seven years in this business, I have come to the conclusion that the single most important factor-besides the location- for the success of an espresso operation is whether the owner, the CEO or the person responsible for the overall project is an espresso-based drink consumer himself or herself, and understands what a properly prepared drink should taste like.
Unfortunately, properly prepared espresso drinks are hard to find in most parts of this country. This will result in lower revenues, lower customer satisfaction and the failure of providing the customer with a compelling reason to return on a daily basis. Unfortunately, most of the espresso served in this country has no relation to the real thing, and the only way it can be consumed is by drowning its thin, overheated, bitter, flavorless, overpriced taste in some fancy flavored syrup.
By the way, the taste of an espresso-based drink has more to do with the way it is prepared, than with the coffee or equipment being used. You may be surprised to know that most of the espresso operations in this country do not understand how to properly prepare espresso-based drinks.
What is the use of blending and roasting the best coffee in the world if it becomes unpalatable during the preparation stage at the retail level, and the only way it can be consumed is by drowning its bad taste with flowered syrups?
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