why are there more coffee shops that actually focus on matcha and tea?

tiga bulan yang lalu

i got a weird shift. a lot of cafe just opened with a name and a visual of "coffee vibes," but when you see the menu, 60-70% of the tea, matcha, or noncoffee.

it's a strategy or the owner himself isn't sure what to sell. there's something you can explain on the business side. why is this happening?

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empat bulan yang lalu

there's also a cost factor. green tea matcha ceremonial grade per portion of it. the costume can be more predictable than the specialty espresso that's worth volatile. the risk management is valid.

empat bulan yang lalu

the customer asked for it. if you have two counters that have a matcha queue longer than coffee, it's business obvious where to allocate resource.

empat bulan yang lalu

there's more to "cafe aesthetic" as a format, not "coffee" as a product. it's actually the evolution of the catele. we might need to redefine what coffee shop is.

empat bulan yang lalu

this is the most minor-bending. if coffee becomes optional in the coffee shop, what's the category now.

tiga bulan yang lalu

diversification play. owner realized not everyone was drinking coffee, so the extension to a segment that couldn't drink high caffeine or didn't like coffee but loved "cafe culture." the margins are good too.

tiga bulan yang lalu

from Angle roaster, this is a slightly concerting development. "coffee shop" should have committed to coffee as core product. If coffee is just a filler amongst matcha drinks, relations with roaster supplier is also less mesaningful.

tiga bulan yang lalu

it's valid. some cafe's order to us starts shortening the volume because they're more push matcha and tea-based drinks. it doesn't matter but it has to add just volume planning.

why are there more coffee shops that actually focus on matcha and tea?

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