Need some advice in expanding a business... - Barista Exchange2024-03-28T21:18:09Zhttps://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A805362&feed=yes&xn_auth=noThanks Bill,
I did think you…tag:www.baristaexchange.com,2010-03-20:1688216:Comment:8055602010-03-20T14:53:37.444ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Thanks Bill,<br />
I did think you were just was not clear.<br />
Joe<br />
<br />
<cite>Bill Nostrom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A805455&xg_source=msg_com_forum#1688216Comment805455"><div>Sorry, yes I am the roaster.<br></br><br></br><cite>Joseph Robertson said:…</cite></div>
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Thanks Bill,<br />
I did think you were just was not clear.<br />
Joe<br />
<br />
<cite>Bill Nostrom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A805455&xg_source=msg_com_forum#1688216Comment805455"><div>Sorry, yes I am the roaster.<br/><br/><cite>Joseph Robertson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A805350&xg_source=msg_com_forum#1688216Comment805350"><div>Bill,<br/>nice, but you responded "we do roast ourselves" do you mean you are the roaster or do you have a team that you or someone trained?<br/>Don't get me wrong Bill, I and miKe are roasters so we like to know who we are talking to. MiKe has much or many more hours under his belt roasting then me but we both know who we are and why we do what we do. Roasters are another breed for sure. After the farmer and the dirt the roaster is the next step in the cup that you and I drink.<br/>I like what you are doing. I feel a certain kind ship with you because I am expanding as we speak just like you. I have no resources, just a lot of passion for coffee and the people I make and roast it for. Onward and upward. It's spring and time to blossom and bring forth the best cup of coffee this years crop can afford or provide us who roast this most glorious little bean.<br/>best regards<br/>Joseph<br/>--<br/>Ambassador for Specialty Coffee and palate reform.<br/><br/><br/><cite>Bill Nostrom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A805302&xg_source=msg_com_forum#1688216Comment805302"><div>You are right, of course. I'll probably have a single group machine at the first location. BTW, why so many grinders?<br/><br/>I should mention that the two locations are within walking distance from each other, maybe 2/10 of a mile. They are located on the main drag, I'm located off a side street. You wouldn't think that would make that big of a difference...<br/><br/>Joe, yes, we do roast ourselves at our site.<br/><br/><cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?page=2&commentId=1688216%3AComment%3A805238&x=1#1688216Comment805238"><div>Beyond current customers accustomed to getting espresso at your current roastery location if you're doing or planning on doing any wholesale to other coffeeshops, espresso caterers etc. you will really <b>need</b> an espresso machine there. Even if just a single group. Part of my <i>coffeehouse coffee lab</i> at my roastery location is having 5 espresso grinders (4 plus decaf). My other location only has 1 plus 1 for decaf.</div>
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</blockquote> Sorry, yes I am the roaster.…tag:www.baristaexchange.com,2010-03-20:1688216:Comment:8054552010-03-20T10:10:18.739ZBill Nostromhttps://www.baristaexchange.com/profile/BillNostrom
Sorry, yes I am the roaster.<br />
<br />
<cite>Joseph Robertson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A805350&xg_source=msg_com_forum#1688216Comment805350"><div>Bill,<br></br> nice, but you responded "we do roast ourselves" do you mean you are the roaster or do you have a team that you or someone trained?<br></br> Don't get me wrong Bill, I and miKe are roasters so we like to know who we are talking to. MiKe has…</div>
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Sorry, yes I am the roaster.<br />
<br />
<cite>Joseph Robertson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A805350&xg_source=msg_com_forum#1688216Comment805350"><div>Bill,<br/> nice, but you responded "we do roast ourselves" do you mean you are the roaster or do you have a team that you or someone trained?<br/>
Don't get me wrong Bill, I and miKe are roasters so we like to know who we are talking to. MiKe has much or many more hours under his belt roasting then me but we both know who we are and why we do what we do. Roasters are another breed for sure. After the farmer and the dirt the roaster is the next step in the cup that you and I drink.<br/>
I like what you are doing. I feel a certain kind ship with you because I am expanding as we speak just like you. I have no resources, just a lot of passion for coffee and the people I make and roast it for. Onward and upward. It's spring and time to blossom and bring forth the best cup of coffee this years crop can afford or provide us who roast this most glorious little bean.<br/>
best regards<br/>
Joseph<br/>
--<br/>
Ambassador for Specialty Coffee and palate reform.<br/>
<br/>
<br/>
<cite>Bill Nostrom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A805302&xg_source=msg_com_forum#1688216Comment805302"><div>You are right, of course. I'll probably have a single group machine at the first location. BTW, why so many grinders?<br/><br/>I should mention that the two locations are within walking distance from each other, maybe 2/10 of a mile. They are located on the main drag, I'm located off a side street. You wouldn't think that would make that big of a difference...<br/><br/>Joe, yes, we do roast ourselves at our site.<br/><br/><cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?page=2&commentId=1688216%3AComment%3A805238&x=1#1688216Comment805238"><div>Beyond current customers accustomed to getting espresso at your current roastery location if you're doing or planning on doing any wholesale to other coffeeshops, espresso caterers etc. you will really <b>need</b> an espresso machine there. Even if just a single group. Part of my <i>coffeehouse coffee lab</i> at my roastery location is having 5 espresso grinders (4 plus decaf). My other location only has 1 plus 1 for decaf.</div>
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Watch this guy miKe ver…tag:www.baristaexchange.com,2010-03-20:1688216:Comment:8053622010-03-20T03:37:51.728ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Bill,<br />
Watch this guy miKe very close. He DOES know what he is talking about. My shop/business is 50 crow miles away one way but I visit as much as possible to find out how I am doing as to my spro blends. This guy has it together. Tasting for spro is a science in and of itself I have a lot to learn just with that. I have been to coffee fests, taken classes at the SCAA conventions, which by the way I will be doing this year at Anaheim Ca.,<br />
and still miKe's spro does kicks ass. I stop in as often…
Bill,<br />
Watch this guy miKe very close. He DOES know what he is talking about. My shop/business is 50 crow miles away one way but I visit as much as possible to find out how I am doing as to my spro blends. This guy has it together. Tasting for spro is a science in and of itself I have a lot to learn just with that. I have been to coffee fests, taken classes at the SCAA conventions, which by the way I will be doing this year at Anaheim Ca.,<br />
and still miKe's spro does kicks ass. I stop in as often as I can afford to travel 100 crow miles round trip to taste his spro. This very strange guy is on the cutting edge of coffee. Do not expect warm fuzzy's. Mike is not about that. He will tell and sell you the truth when it comes to coffee.<br />
If you ever get a chance to come out this way you really need to stop and chat and test his coffee. I do not work for him, let me repeat this, I do not work for him and god forbid I am not related to him. I love coffee and I love great coffee even more. Some shops are doing it right. His is one. I am and will always be a mentor of his work.<br />
Sincerely,<br />
Just me,<br />
Joseph<br />
<br />
--<br />
Ambassador for Specialty Coffee and palate reform.<br />
<br />
<br />
<br />
<cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A805308&xg_source=msg_com_forum#1688216Comment805308"><div>Ah, 4 besides decaf taint so many;) Allows running my main espresso blend, couple SO currently Kenya Kirinyaga and Ethiopia "Kalda Bomb" (2 wp & 2 dp Ethiopias all 4 melange roasted then mixed) espresso plus one free to use for whatever. Testing new blend, new batch, new SO etc.<br/><br/>Man, walking distance apart could make a difference! You'd might want/need to really differentiate their purposes and focus. Maybe keep the focus at the roastery education and exotic stuff while the larger location the "Third Space". Even though my (first) two locations are 10min drive apart, their personalities are different with the roastery coffeehouse location more focused on education and getting to play with more SO espressos of course. Both have extensive brewed to order pour-over & press menus. Haven't added vac's yet but will be. Thought about putting my Ibrik into play too at the roastery but haven't brought it in from home yet (or gotten a heat source). But a simple hotplate would do.<br/><br/><cite>Bill Nostrom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?page=2&commentId=1688216%3AComment%3A805302&x=1#1688216Comment805302"><div>You are right, of course. I'll probably have a single group machine at the first location. BTW, why so many grinders?<br/><br/>I should mention that the two locations are within walking distance from each other, maybe 2/10 of a mile. They are located on the main drag, I'm located off a side street. You wouldn't think that would make that big of a difference...<br/><br/>Joe, yes, we do roast ourselves at our site.<br/><br/><cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?page=2&commentId=1688216%3AComment%3A805238&x=1#1688216Comment805238"><div>Beyond current customers accustomed to getting espresso at your current roastery location if you're doing or planning on doing any wholesale to other coffeeshops, espresso caterers etc. you will really <b>need</b> an espresso machine there. Even if just a single group. Part of my <i>coffeehouse coffee lab</i> at my roastery location is having 5 espresso grinders (4 plus decaf). My other location only has 1 plus 1 for decaf.</div>
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nice, but you responded…tag:www.baristaexchange.com,2010-03-20:1688216:Comment:8053502010-03-20T03:23:20.450ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Bill,<br />
nice, but you responded "we do roast ourselves" do you mean you are the roaster or do you have a team that you or someone trained?<br />
Don't get me wrong Bill, I and miKe are roasters so we like to know who we are talking to. MiKe has much or many more hours under his belt roasting then me but we both know who we are and why we do what we do. Roasters are another breed for sure. After the farmer and the dirt the roaster is the next step in the cup that you and I drink.<br />
I like what you are…
Bill,<br />
nice, but you responded "we do roast ourselves" do you mean you are the roaster or do you have a team that you or someone trained?<br />
Don't get me wrong Bill, I and miKe are roasters so we like to know who we are talking to. MiKe has much or many more hours under his belt roasting then me but we both know who we are and why we do what we do. Roasters are another breed for sure. After the farmer and the dirt the roaster is the next step in the cup that you and I drink.<br />
I like what you are doing. I feel a certain kind ship with you because I am expanding as we speak just like you. I have no resources, just a lot of passion for coffee and the people I make and roast it for. Onward and upward. It's spring and time to blossom and bring forth the best cup of coffee this years crop can afford or provide us who roast this most glorious little bean.<br />
best regards<br />
Joseph<br />
--<br />
Ambassador for Specialty Coffee and palate reform.<br />
<br />
<br />
<cite>Bill Nostrom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A805302&xg_source=msg_com_forum#1688216Comment805302"><div>You are right, of course. I'll probably have a single group machine at the first location. BTW, why so many grinders?<br/><br/>I should mention that the two locations are within walking distance from each other, maybe 2/10 of a mile. They are located on the main drag, I'm located off a side street. You wouldn't think that would make that big of a difference...<br/><br/>Joe, yes, we do roast ourselves at our site.<br/><br/><cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?page=2&commentId=1688216%3AComment%3A805238&x=1#1688216Comment805238"><div>Beyond current customers accustomed to getting espresso at your current roastery location if you're doing or planning on doing any wholesale to other coffeeshops, espresso caterers etc. you will really <b>need</b> an espresso machine there. Even if just a single group. Part of my <i>coffeehouse coffee lab</i> at my roastery location is having 5 espresso grinders (4 plus decaf). My other location only has 1 plus 1 for decaf.</div>
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</blockquote> Ah, 4 besides decaf taint so…tag:www.baristaexchange.com,2010-03-20:1688216:Comment:8053082010-03-20T01:36:36.482ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
Ah, 4 besides decaf taint so many;) Allows running my main espresso blend, couple SO currently Kenya Kirinyaga and Ethiopia "Kalda Bomb" (2 wp & 2 dp Ethiopias all 4 melange roasted then mixed) espresso plus one free to use for whatever. Testing new blend, new batch, new SO etc.<br />
<br />
Man, walking distance apart could make a difference! You'd might want/need to really differentiate their purposes and focus. Maybe keep the focus at the roastery education and exotic stuff while the larger location…
Ah, 4 besides decaf taint so many;) Allows running my main espresso blend, couple SO currently Kenya Kirinyaga and Ethiopia "Kalda Bomb" (2 wp & 2 dp Ethiopias all 4 melange roasted then mixed) espresso plus one free to use for whatever. Testing new blend, new batch, new SO etc.<br />
<br />
Man, walking distance apart could make a difference! You'd might want/need to really differentiate their purposes and focus. Maybe keep the focus at the roastery education and exotic stuff while the larger location the "Third Space". Even though my (first) two locations are 10min drive apart, their personalities are different with the roastery coffeehouse location more focused on education and getting to play with more SO espressos of course. Both have extensive brewed to order pour-over & press menus. Haven't added vac's yet but will be. Thought about putting my Ibrik into play too at the roastery but haven't brought it in from home yet (or gotten a heat source). But a simple hotplate would do.<br />
<br />
<cite>Bill Nostrom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?page=2&commentId=1688216%3AComment%3A805302&x=1#1688216Comment805302"><div>You are right, of course. I'll probably have a single group machine at the first location. BTW, why so many grinders?<br/><br/>I should mention that the two locations are within walking distance from each other, maybe 2/10 of a mile. They are located on the main drag, I'm located off a side street. You wouldn't think that would make that big of a difference...<br/><br/>Joe, yes, we do roast ourselves at our site.<br/><br/><cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?page=2&commentId=1688216%3AComment%3A805238&x=1#1688216Comment805238"><div>Beyond current customers accustomed to getting espresso at your current roastery location if you're doing or planning on doing any wholesale to other coffeeshops, espresso caterers etc. you will really <b>need</b> an espresso machine there. Even if just a single group. Part of my <i>coffeehouse coffee lab</i> at my roastery location is having 5 espresso grinders (4 plus decaf). My other location only has 1 plus 1 for decaf.</div>
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</blockquote> You are right, of course. I'l…tag:www.baristaexchange.com,2010-03-20:1688216:Comment:8053022010-03-20T01:18:30.780ZBill Nostromhttps://www.baristaexchange.com/profile/BillNostrom
You are right, of course. I'll probably have a single group machine at the first location. BTW, why so many grinders?<br />
<br />
I should mention that the two locations are within walking distance from each other, maybe 2/10 of a mile. They are located on the main drag, I'm located off a side street. You wouldn't think that would make that big of a difference...<br />
<br />
Joe, yes, we do roast ourselves at our site.<br />
<br />
<cite>miKe mcKoffee aka Mike McGinness said:…</cite>
You are right, of course. I'll probably have a single group machine at the first location. BTW, why so many grinders?<br />
<br />
I should mention that the two locations are within walking distance from each other, maybe 2/10 of a mile. They are located on the main drag, I'm located off a side street. You wouldn't think that would make that big of a difference...<br />
<br />
Joe, yes, we do roast ourselves at our site.<br />
<br />
<cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?page=2&commentId=1688216%3AComment%3A805238&x=1#1688216Comment805238"><div>Beyond current customers accustomed to getting espresso at your current roastery location if you're doing or planning on doing any wholesale to other coffeeshops, espresso caterers etc. you will really <b>need</b> an espresso machine there. Even if just a single group. Part of my <i>coffeehouse coffee lab</i> at my roastery location is having 5 espresso grinders (4 plus decaf). My other location only has 1 plus 1 for decaf.</div>
</blockquote> Beyond current customers accu…tag:www.baristaexchange.com,2010-03-19:1688216:Comment:8052382010-03-19T23:49:58.788ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
Beyond current customers accustomed to getting espresso at your current roastery location if you're doing or planning on doing any wholesale to other coffeeshops, espresso caterers etc. you will really <b>need</b> an espresso machine there. Even if just a single group. Part of my <i>coffeehouse coffee lab</i> at my roastery location is having 5 espresso grinders (4 plus decaf). My other location only has 1 plus 1 for decaf.
Beyond current customers accustomed to getting espresso at your current roastery location if you're doing or planning on doing any wholesale to other coffeeshops, espresso caterers etc. you will really <b>need</b> an espresso machine there. Even if just a single group. Part of my <i>coffeehouse coffee lab</i> at my roastery location is having 5 espresso grinders (4 plus decaf). My other location only has 1 plus 1 for decaf. Bill,
In case I missed someth…tag:www.baristaexchange.com,2010-03-19:1688216:Comment:8052362010-03-19T23:49:16.898ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Bill,<br />
In case I missed something here, are you the company roaster?<br />
JR<br />
<br />
<cite>Bill Nostrom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A805185&xg_source=msg_com_forum#1688216Comment805185"><div>I agree that I want to build community. One of our core values is to become a "third place", and that's happening. This is what I envision happening.<br></br>Keep the original location and make the focus centered on…</div>
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Bill,<br />
In case I missed something here, are you the company roaster?<br />
JR<br />
<br />
<cite>Bill Nostrom said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A805185&xg_source=msg_com_forum#1688216Comment805185"><div>I agree that I want to build community. One of our core values is to become a "third place", and that's happening. This is what I envision happening.<br/>Keep the original location and make the focus centered on the roasting aspect. I would still serve coffee there, but with different ways of brewing: drip, cold-brew, drip-over, french press, ibrek etc. I would do coffee cuppings and coffee seminars, and it would be a center for home roasting enthusiasts. There is a sizable number of them in the local area.<br/>Location #2 would be the college crowd (it already is). There I would have the espresso drinks, sandwiches, wraps, etc.<br/>There are a few reasons why I want the second place: obviously I want to expand my business. I do want to promote good coffee- and i should say that they do buy good coffee, they just don't care about preparing it right. But I also want to protect my turf. If someone comes in who knows what they are doing, they would have a tremendous advantage over me- good coffee and location. Hey, it's still a business, and I still have to make a buck.<br/>As I do more research, I'll continue updating you all. Thanks again.</div>
</blockquote> I agree that I want to build…tag:www.baristaexchange.com,2010-03-19:1688216:Comment:8051852010-03-19T22:20:34.095ZBill Nostromhttps://www.baristaexchange.com/profile/BillNostrom
I agree that I want to build community. One of our core values is to become a "third place", and that's happening. This is what I envision happening.<br />
Keep the original location and make the focus centered on the roasting aspect. I would still serve coffee there, but with different ways of brewing: drip, cold-brew, drip-over, french press, ibrek etc. I would do coffee cuppings and coffee seminars, and it would be a center for home roasting enthusiasts. There is a sizable number of them in the…
I agree that I want to build community. One of our core values is to become a "third place", and that's happening. This is what I envision happening.<br />
Keep the original location and make the focus centered on the roasting aspect. I would still serve coffee there, but with different ways of brewing: drip, cold-brew, drip-over, french press, ibrek etc. I would do coffee cuppings and coffee seminars, and it would be a center for home roasting enthusiasts. There is a sizable number of them in the local area.<br />
Location #2 would be the college crowd (it already is). There I would have the espresso drinks, sandwiches, wraps, etc.<br />
There are a few reasons why I want the second place: obviously I want to expand my business. I do want to promote good coffee- and i should say that they do buy good coffee, they just don't care about preparing it right. But I also want to protect my turf. If someone comes in who knows what they are doing, they would have a tremendous advantage over me- good coffee and location. Hey, it's still a business, and I still have to make a buck.<br />
As I do more research, I'll continue updating you all. Thanks again. B.R.
Spoken way better than m…tag:www.baristaexchange.com,2010-03-19:1688216:Comment:8048982010-03-19T14:26:09.133ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
B.R.<br />
Spoken way better than my professional branding coach that I paid big bucks to hear say it.<br />
Thanks for the birds eye view of any little or big shop in anytown USA.<br />
Joe<br />
<br />
<cite>B. R. Lehman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A804866&xg_source=msg_com_forum#1688216Comment804866"><div>I am speaking not as an expert so that makes my advice much more valuable.<br></br>Ask yourself, what would make…</div>
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B.R.<br />
Spoken way better than my professional branding coach that I paid big bucks to hear say it.<br />
Thanks for the birds eye view of any little or big shop in anytown USA.<br />
Joe<br />
<br />
<cite>B. R. Lehman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/need-some-advice-in-expanding?commentId=1688216%3AComment%3A804866&xg_source=msg_com_forum#1688216Comment804866"><div>I am speaking not as an expert so that makes my advice much more valuable.<br/>Ask yourself, what would make you come into your shop, besides the fact it is yours. Forget who you are. Be objective and tough on yourself.<br/>While your wife is making coffee or the other way around, take a walk on campus, through town, and greet people tell them about you and your store. Tell them about coffee. Let who you are sell your business and location. If you find that hard to do go back to what you did before. Opening a business is more than a good product - it's being a good person. As to location, do you want sales or customers? Good customers will swim an ocean for your coffee. I live in a city where you can't sling a dead cat through it without hitting a coffee shop, but I drive by ten of them(coffee shops not dead cats) to get to the one I want. You can stick it in the middle of a cow pasture, but it takes time. Think of it as building a community.<br/>Take care & unprofessionally yours,<br/>B. R. Lehman</div>
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