All Discussions Tagged '' - Barista Exchange2024-03-28T15:00:53Zhttps://www.baristaexchange.com/group/coffeeshops/forum/topic/listForTag?amp%3Btag=employess&feed=yes&xn_auth=noStarting a Coffee Shoptag:www.baristaexchange.com,2017-01-27:1688216:Topic:16064692017-01-27T04:28:24.860ZStephen Oladokunhttps://www.baristaexchange.com/profile/StephenOladokun
<p>Hello</p>
<p></p>
<p>My name is Stephen. I am very new to this site and this is my first discussion. Hope I ma posting in the right area.</p>
<p>I am fairly new to the whole coffee all things coffee; the only think I knew about coffee was drinking it until maybe 2 years ago. I am about to open a coffee shop in Toronto and in the process of contacting suppliers and vendors that I met at Coffee fest in Chicago. </p>
<p>I need some guidance and pointer. What kind of question should i be asking…</p>
<p>Hello</p>
<p></p>
<p>My name is Stephen. I am very new to this site and this is my first discussion. Hope I ma posting in the right area.</p>
<p>I am fairly new to the whole coffee all things coffee; the only think I knew about coffee was drinking it until maybe 2 years ago. I am about to open a coffee shop in Toronto and in the process of contacting suppliers and vendors that I met at Coffee fest in Chicago. </p>
<p>I need some guidance and pointer. What kind of question should i be asking the coffee suppliers? Any pointers around negotiating term sand conditions would be greatly appreciated.</p>
<p>Any recommendations for a good coffee suppliers in the US or Canada?</p>
<p>Thank you in anticipation of your assistance.</p>
<p>Stephen</p> Origin Trip to my farm in Dota, Costa Rica in January 2015tag:www.baristaexchange.com,2014-09-27:1688216:Topic:15379782014-09-27T17:56:49.114ZMatias Zeledonhttps://www.baristaexchange.com/profile/MatiasZeledon
<p>Hello, everybody! Here is something to consider if you agree with me that business is getting tougher by the day: You need to get ahead of your competition. </p>
<p></p>
<p>We are once again working on our Origin Trip to my farm in the town of Providencia de Dota, in Costa Rica.</p>
<p></p>
<p>The trip is scheduled for January 11th to January 17th which is our Center of the Harvest. Won't tell you much about center of the harvest here but the minute you get there and see the plantation…</p>
<p>Hello, everybody! Here is something to consider if you agree with me that business is getting tougher by the day: You need to get ahead of your competition. </p>
<p></p>
<p>We are once again working on our Origin Trip to my farm in the town of Providencia de Dota, in Costa Rica.</p>
<p></p>
<p>The trip is scheduled for January 11th to January 17th which is our Center of the Harvest. Won't tell you much about center of the harvest here but the minute you get there and see the plantation you will understand what it is.</p>
<p></p>
<p>Check out all the details here <a href="http://www.godowntoearth.org/origin_program.shtml">www.godowntoearth.org/origin_program.shtml</a> and please contact me if you have any questions.</p>
<p></p>
<p>I can provide contact information of past participants, here is a picture from our January 2014 trip.</p> Trip to origin in Dota/Costa Ricatag:www.baristaexchange.com,2011-08-01:1688216:Topic:12217322011-08-01T20:24:30.666ZMatias Zeledonhttps://www.baristaexchange.com/profile/MatiasZeledon
<p>Hello, fellow coffee shop owners!</p>
<p> </p>
<p>I would like to invite you to our Coffee Course, from Seed to Green in Dota/Costa Rica. <br></br><br></br>The course is 7 days long, from Sunday to Saturday, and is totally hands on, you pick and mill your own coffee.<br></br><br></br>If you wish to read more about this opportunity, please click on the following link (NO visitor emails are collected):…<br></br><br></br></p>
<p>Hello, fellow coffee shop owners!</p>
<p> </p>
<p>I would like to invite you to our Coffee Course, from Seed to Green in Dota/Costa Rica. <br/><br/>The course is 7 days long, from Sunday to Saturday, and is totally hands on, you pick and mill your own coffee.<br/><br/>If you wish to read more about this opportunity, please click on the following link (NO visitor emails are collected):<br/><br/><a href="http://www.godowntoearth.org/origin_program.shtml">http://www.godowntoearth.org/origin_program.shtml</a><br/><br/>This trip is perfect to reward a great employee or as an incentive program for the entire staff. </p>
<p>Feel free to email or post, I am always online to answer any questions you might have.<br/><br/>Tks,<br/><br/>Matias</p>
<p>matias@downtoearthcoffee.com</p> Web Shopping Carts: Shopify or Custom?tag:www.baristaexchange.com,2011-04-26:1688216:Topic:11118272011-04-26T14:14:44.786ZDavid Myershttps://www.baristaexchange.com/profile/DavidMyers
For those of you selling on-line, are you using a custom built cart, an off the rack cart, or one of the cloud based carts like Shopify? We are looking at cost/customization vs. monthly fees in perpetuity for something like Shopify. Thanks.
For those of you selling on-line, are you using a custom built cart, an off the rack cart, or one of the cloud based carts like Shopify? We are looking at cost/customization vs. monthly fees in perpetuity for something like Shopify. Thanks. Measuring Syrupstag:www.baristaexchange.com,2010-10-25:1688216:Topic:9518182010-10-25T20:55:31.147ZSue Harnlyhttps://www.baristaexchange.com/profile/SueHarnly
<p>Hi all,</p>
<p>I would appreciate any information or opinions my fellow coffee mates have regarding measuring syrups for espresso drinks.</p>
<p> </p>
<p>I use Torani syrups and have used the pumps but didnt find them very consistent plus they seemed messy. I now use the pour spouts and prefer that baristas measure the dose of syrup in a shot class for each drink. Consistency is so important AND YET...i understand the need for speed. Many of my baristas use a counting while pouring technique…</p>
<p>Hi all,</p>
<p>I would appreciate any information or opinions my fellow coffee mates have regarding measuring syrups for espresso drinks.</p>
<p> </p>
<p>I use Torani syrups and have used the pumps but didnt find them very consistent plus they seemed messy. I now use the pour spouts and prefer that baristas measure the dose of syrup in a shot class for each drink. Consistency is so important AND YET...i understand the need for speed. Many of my baristas use a counting while pouring technique which i find very inconsistent.</p>
<p> </p>
<p>Help!! What do you do at your shop?</p>
<p> </p>
<p>Thanks....see you at CoffeeFest!!</p>
<p> </p>
<p>Sue Harnly</p>
<p>Eugene Coffee Company</p> Mazzer Robur conical burrstag:www.baristaexchange.com,2010-10-25:1688216:Topic:9516442010-10-25T16:48:12.816ZPaul Tostberghttps://www.baristaexchange.com/profile/PaulTostberg
<div class="rich-comment">What the usefull life of a set of Mazzer Robur conical burrs? I was told it was 1,600 lbs. but just replaced them after 1,200 lbs. due to typical signs of burr fatigue. A bit disappointing but mainly need to know what to plan for. Please share.</div>
<div class="rich-comment"> </div>
<div class="rich-comment">What the usefull life of a set of Mazzer Robur conical burrs? I was told it was 1,600 lbs. but just replaced them after 1,200 lbs. due to typical signs of burr fatigue. A bit disappointing but mainly need to know what to plan for. Please share.</div>
<div class="rich-comment"> </div> Newbie Question on Subletting/Lease Assignmenttag:www.baristaexchange.com,2010-06-17:1688216:Topic:8686512010-06-17T14:30:06.360ZBern-istahttps://www.baristaexchange.com/profile/Bernista
<p>Greetings everyone. I am new here and have been reading voraciously for the past couple months as we have been planning for a possible coffee shop. I have a couple of questions for those of you who may have experience with an asset sale or business purchase where you took over the equipment, and space, but re-branded under your coffee concept. </p>
<p> </p>
<p>We are looking to do an asset sale of all the equipmen and supplies of a little bistro in town and a condition of the sale is…</p>
<p>Greetings everyone. I am new here and have been reading voraciously for the past couple months as we have been planning for a possible coffee shop. I have a couple of questions for those of you who may have experience with an asset sale or business purchase where you took over the equipment, and space, but re-branded under your coffee concept. </p>
<p> </p>
<p>We are looking to do an asset sale of all the equipmen and supplies of a little bistro in town and a condition of the sale is favorable lease terms. W then learned that the Landlord won't release the current tenant from the guaranty even though he'd only had the lease 2 months when we got involved. We'd also have to guaranty the lease and they appear to want us to accept the lease pretty much as is. There were some amendments they put in but we wanted more to protect ourselves and make it a bit more fair (current tenant agreed to a horrible lease). The last response from them was that they don't usually amend lease assignments and that if we wanted to make these kinds of changes we'd need to pay for their attorney to get involved (ummm - us pay for your attorney to represent you????). They are even throwing it in our face that we don't have experience in this area.</p>
<p> </p>
<p>So what experience does anyone have negotiating a sublet where the Landlord doesn't have any real pressing need to lease the space as they have someone on the hook? We would like this space since space is hard to find; but if need be we can walk away.</p>
<p> </p>
<p>There's more details if needed, but I figured I'd start with this.</p>
<p> </p>
<p>Thanks so much for any insight. You all are such a knowledgeable bunch and I just hope to join your ranks in the near future.</p>
<p> </p>
<p> </p> Two Group or 3? What are the defining factors?tag:www.baristaexchange.com,2010-03-24:1688216:Topic:8097192010-03-24T12:17:57.412ZDavhttps://www.baristaexchange.com/profile/Dav
<p>Hi All,</p>
<p> </p>
<p>I've been collating information for my coffee shop (still a few months away). I have to decide whether to go for a 2 group or a 3 three group.</p>
<p> </p>
<p>When looking at the literature, the 2 groups seem impressive (160 Cups of Cappuccino Per Hour ). I appreciate there are a number of factors involved. Maybe the following could help.</p>
<p> </p>
<p>1) There will be 20-25 covers in the coffee shop.</p>
<p>2) Takeaway crowd will be catered for.</p>
<p>3) Breakeven…</p>
<p>Hi All,</p>
<p> </p>
<p>I've been collating information for my coffee shop (still a few months away). I have to decide whether to go for a 2 group or a 3 three group.</p>
<p> </p>
<p>When looking at the literature, the 2 groups seem impressive (160 Cups of Cappuccino Per Hour ). I appreciate there are a number of factors involved. Maybe the following could help.</p>
<p> </p>
<p>1) There will be 20-25 covers in the coffee shop.</p>
<p>2) Takeaway crowd will be catered for.</p>
<p>3) Breakeven point is 200 cups a day (but of course we are looking to build on that)</p>
<p>4) The usual peak periods apply</p>
<p>5) We are going to supply tea as well, but haven't decided if I am going to draw the hot water from the espresso machine orr a separate hot water boiler</p>
<p> </p>
<p>Thank you in advance again</p>
<p> </p>
<p>Cheers,</p>
<p> </p>
<p>Dav</p> Sound Systemtag:www.baristaexchange.com,2009-12-29:1688216:Topic:7328822009-12-29T22:50:57.352Zmike glodeckhttps://www.baristaexchange.com/profile/mikeglodeck
I'm wondering if there are any coffeehouse owners out there that have experience with a portable PA System. We do live music 2 to 3 times a week and would like to have our own in house system. I'm afraid that if I ask musicians they'll tell me some top of the line system that will be more than I need. The room is a little over 800 sq ft with 15 ft high ceilings covered in tin and hardwood floors.
I'm wondering if there are any coffeehouse owners out there that have experience with a portable PA System. We do live music 2 to 3 times a week and would like to have our own in house system. I'm afraid that if I ask musicians they'll tell me some top of the line system that will be more than I need. The room is a little over 800 sq ft with 15 ft high ceilings covered in tin and hardwood floors. philadelphia coffee shopstag:www.baristaexchange.com,2009-11-26:1688216:Topic:6979142009-11-26T05:16:09.519ZNathanael Everharthttps://www.baristaexchange.com/profile/NathanaelEverhart
hey all,<br />
in philly for the next few days. Any shops in particular I NEED to check out during my first time in the city?<br />
Thanks
hey all,<br />
in philly for the next few days. Any shops in particular I NEED to check out during my first time in the city?<br />
Thanks