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 40% QSR di Amerika pakai self-order kiosk per 2023 (Hospitality Tech data). beberapa specialty cafe mulai adopt juga, sebagian besar buat reduce queue dan upsell. tapi gue skeptis: specialty...
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...
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...
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...
market RTD coffee global udah $25.5 miliar di 2022 dan diproyeksikan tumbuh CAGR 7.9%. di minimarket udah penuh pilihan RTD dari berbagai brand, termasuk yang artisan dan "specialty". yang gw...
seeing more of this lately and still not sure the market is processing it honestly. Quiet mornings are ending faster because pre-orders bunch the same time window it sounds good in decks and launch...
this has been sitting in my head because the industry keeps pushing it faster. Batch brew is getting more relevant again because bar pace is getting rough from outside it can look like obvious...
belakangan ini lihat banyak produk kopi dengan tambahan mushroom extract, collagen, ashwagandha, lion's mane. market adaptogens sendiri kata Grand View Research growing 9.7% CAGR. angka yang cukup...
seeing more of this lately and still not sure the market is processing it honestly. Baristas need simpler language for new guests who are curious but not hobbyists it sounds good in decks and launch...
this has been sitting in my head because the industry keeps pushing it faster. Retail coffee subscriptions picked up from cafes are smoother than shipping for some customers from outside it can look...
this has been sitting in my head because the industry keeps pushing it faster. Shelf-stable RTD in cafes might work as takeaway bridge if brand fit is right from outside it can look like obvious...
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...
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...
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...