Retail Coffee Business (1,017)
| Discussions | Replies | Latest Activity |
|---|---|---|
Training ProgramsOver the past six months we've undergone a major change of staff, and realized that we need to step up our training program. We strive to h… Started by Pete |
5 |
Sep 8, 2008 Reply by BaristaOnDutY |
Your customers... where to place their order?(South East USA) A customer walks in to your shop and wants an espresso based beverage and a pastry... does he/she go place the drink orde… Started by Denise Smith |
6 |
Sep 4, 2008 Reply by Brady |
Cafes in SeattleI'm going to be up in Seattle for CoffeeFest and I was wondering what the good cafes are in the downtown area. I'm looking for places that… Started by Dave |
15 |
Sep 4, 2008 Reply by Greenway Barista |
Lighting layoutMy husband found this article about lighting plans: http://www.americanlightingassoc.com/info_lighting6.php But when he started plotting it… Started by Denise Smith |
1 |
Sep 2, 2008 Reply by Adrian Badger |
Coffee and working class cultureIn response to the Starbucks thread Chris DeMarse said, "[The prevalence of Starbucks] paired with a working-class town that has not yet de… Started by Chris Hooton |
21 |
Aug 31, 2008 Reply by Chris Hooton |
Where do you find good employees?Hello fellow BXers I have used the craigslist route for the last 5-6 years. I have had mixed results. I have posted on barista exchange as… Started by Brendan |
2 |
Aug 29, 2008 Reply by Benza Lance |
Milkchiller looks super coolHas anybody tried this piece of equipment? http://www.hubert.com/store/products.asp?A=SB.22194.51997&An=966+38+143+275&N=966+38+14… Started by stephanie crocker |
0 | Aug 26, 2008 |
flooring?Hi, We are opening our first shop later in Decemeber in a brand new space(just building now) and are trying to come up with some flooring o… Started by Rob |
26 |
Aug 25, 2008 Reply by Jonathan Christerson |
HELPThe name of my business is called Bean and Bean, and it is an organic café. I am currently gathering information, ideas and equipment for m… Started by Danny Lim |
8 |
Aug 25, 2008 Reply by Denise Smith |
room to serve...Hi everyone, Just in the design stage right now and trying to gauge how much space is enough behind the counter. I want to maximize the spa… Started by Rob |
0 | Aug 23, 2008 |
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