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...
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...
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...
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...
bringing this up because the discussion is getting louder in my market. A smaller, tighter menu is outperforming our clever seasonal ideas lately maybe it becomes real long-term value, maybe it is...
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...
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...
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. Milk choice complexity is stealing more counter time than our menu team expected from outside it can look like obvious...
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...
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...
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...
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...
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...
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...
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...
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...
this has been sitting in my head because the industry keeps pushing it faster. Afternoon traffic is changing now that more guests want lower-caffeine options from outside it can look like obvious...