naikin harga kopi itu scary, apalagi pasar Jakarta yang pilihannya bejibun. tapi kenyataannya cost naik terus dan kalau harga gak ikut naik, perlahan-lahan mati. yang gue lihat: ada cafe yang naik...
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...
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...
dalgona coffee 2020 dapet 750 juta views di TikTok dalam 2 bulan pertama. cheese tea viral di 2017-2019. ombre drink pernah ada di setiap feed Instagram. yang gw mau tau: dari sisi bisnis, apa worth...
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...
udah seminggu ini ada aja customization request yang bikin gw bingung. "kopi tapi gak ada rasa kopinya", "es kopi tapi gak pahit sama sekali", "susu oat tapi frothy-nya kayak full cream". gw paham...
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...
baru sadar betapa massive-nya tren matcha ini pas liat angka ekspor teh matcha Jepang yang udah nembus $293 juta di 2022, naik 35% dari 2020. dan harganya ceremonial grade itu bisa 150 sampe 400rb...
this has been sitting in my head because the industry keeps pushing it faster. Coffee mocktails attract attention fast, then training quality decides if they stay from outside it can look like...
In my market more operators are starting to talk about app pre-order for coffee shops. 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. More customers want smaller cups and better flavor, not just bigger beverages it sounds good in decks and launch...
bringing this up because the discussion is getting louder in my market. Single-origin espresso is getting harder to keep stable with faster menu rotation maybe it becomes real long-term value, maybe...
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...
serving locals versus destination visitors 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...
seeing more of this lately and still not sure the market is processing it honestly. Table time tension is worse now that cafes are half social space half workstation it sounds good in decks and...
loyalty cards versus app-based rewards 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...
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...
In my market more operators are starting to talk about subscription pickup from the cafe. The idea sounds good in meeting, but I am not sure how well it survives in daily business. We all want...
In my market more operators are starting to talk about seat turnover pressure versus hospitality. The idea sounds good in meeting, but I am not sure how well it survives in daily business. We all...
I keep thinking about menu complexity in a specialty cafe because on paper it sounds attractive, but the practical side is not simple. There is possible upside for brand, revenue, or customer trust...