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...
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...
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...
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...
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...
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...
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...
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...
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...
selling cafe merchandise 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...
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...
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...
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...
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...
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. Coffee mocktails attract attention fast, then training quality decides if they stay from outside it can look like...
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...
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...