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...
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...
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...
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...
bringing this up because the discussion is getting louder in my market. Morning commuters want clarity on caffeine, not just drink names maybe it becomes real long-term value, maybe it is another...
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. Baristas need simpler language for new guests who are curious but not hobbyists it sounds good in decks and launch...
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...
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. 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...
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...
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...
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...
I keep thinking about running a quiet cafe policy because on paper it sounds attractive, but the practical side is not simple. There is possible upside for brand, revenue, or customer trust, but...
In my market more operators are starting to talk about keeping single origin permanent versus rotating. The idea sounds good in meeting, but I am not sure how well it survives in daily business. We...
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...