bringing this up because the discussion is getting louder in my market. Some cafes are overexplaining origin and underexplaining how the drink will taste maybe it becomes real long-term value, maybe...
saya baru mau buka cafe kecil dan lagi planning menu. udah dua teman yang bilang "harus ada oat milk", tapi oat milk-nya harganya hampir 3x susu sapi biasa. kalau saya charge lebih untuk oat milk...
awal buka, gw yakin ini bisnis kopi. sourcing yang bagus, barista yang skilled, menu yang dipikirkan dengan serius. tapi makin ke sini, yang drive customer itu lebih ke vibe, playlist, interior...
bringing this up because the discussion is getting louder in my market. Seating limits feel rude only when the service tone is already wrong maybe it becomes real long-term value, maybe it is another...
seeing more of this lately and still not sure the market is processing it honestly. Guests ask more about sleep-friendly coffee than we expected six months ago it sounds good in decks and launch...
seeing more of this lately and still not sure the market is processing it honestly. Cafe merchandise gets photographed more than it gets purchased in some shops it sounds good in decks and launch...
I keep thinking about where to place retail bag display in a cafe because on paper it sounds attractive, but the practical side is not simple. There is possible upside for brand, revenue, or customer...
In my market more operators are starting to talk about reducing batch brew waste. The idea sounds good in meeting, but I am not sure how well it survives in daily business. We all want something...
seeing more of this lately and still not sure the market is processing it honestly. Protein coffee only works when it still tastes like a cafe drink, not gym powder it sounds good in decks and launch...
I keep thinking about improving retail shelf turnover for coffee bags because on paper it sounds attractive, but the practical side is not simple. There is possible upside for brand, revenue, or...
barista explanations of specialty coffee looks like one of those ideas that can either become strong long-term asset or just another busy project. I am interested in the boring reality behind it...
this has been sitting in my head because the industry keeps pushing it faster. Pastry partnerships help traffic, but they also blur what people remember about the cafe from outside it can look like...
I keep thinking about communicating decaf to cafe guests because on paper it sounds attractive, but the practical side is not simple. There is possible upside for brand, revenue, or customer trust...
gue udah coba salt coffee, egg coffee ala Vietnam, Spanish latte dengan pinch of salt. jujur ada yang surprisingly enak. salt coffee itu bukan baru, udah ada di Taiwan dan Vietnam puluhan tahun. tapi...
seeing more of this lately and still not sure the market is processing it honestly. More customers want smaller cups and better flavor, not just bigger beverages it sounds good in decks and launch...
renovasi bagian sudut cafe supaya "worth a photo" itu investment yang serius. tapi belakangan udah begitu banyak cafe yang lakuin hal yang sama sampai satu sama lain jadi identik. dari survey Harris...
I keep thinking about running a cashless-only cafe because on paper it sounds attractive, but the practical side is not simple. There is possible upside for brand, revenue, or customer trust, but...
gw notice ada shift aneh nih. banyak cafe baru buka dengan nama dan visual yang nuansanya "coffee vibes" tapi pas liat menu, 60-70% minumannya teh, matcha, atau non-coffee. ini strategi atau memang...
limited seating strategy in a cafe looks like one of those ideas that can either become strong long-term asset or just another busy project. I am interested in the boring reality behind it: workload...
banyak yang bilang "jangan hard selling, edukasi customermu". oke tapi actionnya gimana konkretnya? posting penjelasan origin di instagram? kasih cupping notes di packaging? bikin workshop? gue udah...