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 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. 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...
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...
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...
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...
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...
limited seating strategy in a cafe 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...
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...
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...
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...
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...
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...