Category Archives: Podcast

ACP 059: Caffeine Crawl in Madison Wisconsin

INTRO
Do you go on cafe or bar crawls? This fall in Madison, Wisconsin I got to do the CaffeineCrawl.com event, big event with a lot of logistics and moving parts. Lots to organize, great exposure for local cafes and super fun for the local community. For me as an attendee it was a great chance to see the whole local scene at one time, stopping into shops that I haven’t been into before.
This episode can be thought of as an extension of the Yelp (episode 54) podcast we did, making a special event and getting people out to see you.

TIME 2:55 : Local coverage…
Sadie from CaffeineCrawl.com took to getting local coverage for JBCCoffeeRoasters.com and all other cafes, reaching out to all media know about. It was important to have a killer after party to end the whole day off on a great note as a whole group of coffee crawlers, all were invited.

TIME 3:35 : Levi’s comments…
If you’re going to setup an event you may not be able to get TV coverage, but what about at least setting the event up on Facebook/Yelp/CouchSurfing/MeetUp/Twitter #YourTown/other sites like local paper? This is SO IMPORTANT.
Think of the next thing, what is the next event you want to promote? The Crawl had a TNT, then after the TNT a local bar to grab drinks? Make sure to leave off with a “Thank you for visiting our cafe and don’t forget about our next event…”

TIME 4:45 : Cafe-Collaboration…
When planning make your first goal to have shops shine in the way they feel comfortable and proud of and is unique to them. Make sure that the samples being served are totally delicious and wonderful, also test to make sure the team can make multiple samples back-to-back-to-back.

TIME 6:00 : Levi’s comments…
Work ON your business not just IN your business.
As Sadie talks to cafes she learns about different roasters who want to have a small pop-up because they don’t have a local retail location. Like JBC, hosting a party because they don’t have retail space at this time, it was perfect for them to open the roastery and welcome people in.
Serve a drink you’re proud of and make sure the other spots aren’t serving that drink as well.

TIME 7:10 : Putting together routes…
Pair businesses that work together well, could be a few surprises along the way, especially little snacks to eat. Craft beverages and foods fit together. This is a chance to meet the makers in the background of the local community.

TIME 8:40 : Levi’s comments…
If you make an event will there be an over-arching theme such as “Coffee in the spring” or “Coffee drinks made without dairy” or “Meet the makers”? Think about what you can do that is super special. What about 1980’s theme, each location playing their favorite ‘80s tunes all day?

TIME 9:50 : How to prepare, catering to customers…
You need 10-15 minutes of great intro to your cafe for people to listen to, you will repeat this the whole day so practice it!
Bridge the gap of enthusiast and pro barista. Meet customers where they are at, whether you’re a hip 4th wave or a Java Jive Cafe with free wifi.
Good chance for someone to see what the community can offer them, this is a chance for people to pick their new favorite cafe in town.
Encourage guests to ask if someone has questions. Leave plenty of time for the community to chat. Important for everyone to feel comfortable and welcome.

TIME 12:50 : Levi’s comments…
This is a great chance for you to make an elevator speech for your business, from there stretch it to a 10 minute pitch.

TIME 14:10 : Columbus Ohio recap…
Old and New contrast, things that don’t seem to fit can be special, even for their contrast. Some may even say that “the obstacle IS the way.”

TIME 16:35 : Levi’s comments…
You can make cafes that don’t really ‘fit together’ and make it work, collaborate, rising tide raises all ships.
That next weekend after an event like this be sure to have a post-event hangout for all the staff(s) who worked the event, re-give a briefing of your speech and best practices you noticed. After all, this event is as much for you as it is for the people who are attending it.

TIME 17:30 : How can you be a great cafe to work with?…
Being accessible is key. Check your email, be alert when serving drinks.

TIME 19:35 : Levi’s comments…
Prepare, have everything setup the day or week before so you can attend to last minute details and also be promoting the actual event the day before, rather then not at all after the fact.
Have fun. Check in with everyone face to face that is working the event to see if they are alright. Appreciate them, make sure they are supported. Drink the drinks they are working on and provide feedback like “I think people are really going to like this part of your presentation.”

TIME 21:10 : National drink trends…
Nitro coffee on Draft, bridging the gap between craft beer and coffee. Impressive baristas working hard to master niches. Coffee/Cocktails (like gin with coffee).

TIME 24:00 : Levi’s comments…
Get out there and host something special for everyone. Don’t be afraid to try something totally different. Contact other businesses in your area and get something special going, who knows where it will lead to =]

MUSIC : The Dirty Moogs, Clause. Podington Bear, Now Son. Podington Bear, Movin On Up. Podington Bear, Now Son.

ACP 058: Tulsa Coffee Crawl

Topeca Coffee in Tulsa hangs photos of their coffee farm on their wall, then roasts it to be tasty

A photo posted by Levi Andersen (@audio_cafe) on


Topic
1) Coffee crawling through Tulsa, OK
2) Meeting baristas is a great thing
3) Get out there and try stuff, bring people with you
4) Thank you to Samuel Smith (video below), for coming along with me on the trip

Insight:
1) Ask baristas ‘where should I go next’ and use Yelp to save the answers
2) Cold Brew nitro with vanilla and cream was outrageously great
3) Maple Soda uses shelf stable ingredients that don’t expire or require to be ‘dialed in’

Reason to interact:
1) Map of the places I went
2) Maple Soda and Sparkling Green Tea recipe
3) Photos of the drinks (below!)

“How do I use Yelp to find cool places?”
1) Look for 3-5 star ratings
2) Number of reviews and photos should be higher relative to other local cafes/places
3) Keep track on your favorites list when someone suggests a place, then when in a new area open up your “Bookmarks” tab in the mobile app
4) Checkout podcast #54

I got to see Tulsa Oklahoma through three peoples eyes in the last two days. One girl has Family ties to the land, literally the very Native American clan who named this place Tulsa so very long ago. She also had dinosaur bones in her house that I got to see, while Indiana Jones played in the background on her XBox. Another girl who I would call a traveling bartender, staying in town for a few months or years experiencing the area, but always looking to the next place that may quench her thirst again, for now. And finally I worked out of the café this morning while I watched a barista who I had met when he was a teenager. He's now moving up in the world and shared his experience about going to New York and Vancouver Canada because of his skill and craft with coffee. I grabbed my phone and looked up his name, where I found a bunch of notes about him and his coworker and a wonderful experience I had here almost exactly 2 years ago . I have it to him on his break while we reconnected and laugh and over how I described him back then . Three different people, two industries, one city. Tulsa

A video posted by Levi Andersen (@audio_cafe) on

Time 2:18
    Visit the show notes for ISI Whipped cream recipes. I’ve seen some sped-up extraction recipes.
    How can you tell if its real ice? …It melts.
Time 3:45
    Different levels of carbonation for different brands
    Real Maple or Honey does change the mouth feel, LINK to brands and their level of carbonation. Sometimes a high level of carbonation is great because some recipes have a lot of other ingredients competing for the total volume of the drink itself.
Time 4:44
    Espresso Tonic recipe, Levi uses just a hint of espresso in his recipe to allow for coffee to be the background flavor, rather than having it dominate the flavor profile.
    Thought – why don’t we look at espresso as a background flavor?
Time 6:50
    Owl Puccino signature drink, the name plays into what the cafe used to be called. What about a signature drink called the Al-Puccino, and it can be made with almond milk?
Time 8:30
    Foolish Things Coffee Company, don’t be foolish, ask questions.
    Oak Aged Cold Brew Float – was cool, you can use a brand like Time & Oak to get those flavors. They used local ice cream but not enough, lost the woody-flavor but like the idea and it was fun.
    Cold Brew Soda with Blueberry Shrubs –
Time 13:00
    Do the next thing, hop on Yelp and find a cafe then ask the barista ‘where should I go next?’ and they may direct you to some wonderful place or party that only the locals know about. I also use Yelp to bookmark places I will visit in the future when you’re in that town.
Time 15:30
    Why don’t we list the barista that came up with that signature drink like they do at fancy bars?

Yelp, raining bird poop in Tulsa…

A video posted by Levi Andersen (@audio_cafe) on

 

Thank you to Podington Bear, for lending the track Gravy.

ACP 057: Levi Gets Interviewed Pt. 3

Episode 3 of 3, the in park interview. Above is a short video of me making the Reversed Irish Coffee recipe (no booze).

Please enjoy this recipe and if you menu it or make it for a party

Reversed Irish Coffee Recipe:

  • 4 oz cold brew (concentrate)
  • 1 oz Jameson
  • Pour those into a pint glass filled with ice or chill in a freezer
  • Separately heat up to 150-160F
  • 2 oz half and half (or cream)
  • 1 oz DaVinci Gourmet Naturals Vanilla
  • Put these warmed ingredients into a small (small is essential) french press and agitate by plunging swiftly till textured
  • Pour chilled coffee and Jameson into a frozen 8 oz mug, straining the ice
  • Tilt the mug so the coffee is always near the lip/rim, then pour the warm cream on stop in the same fashion
  • Top with coffee grounds, serve

Show notes:

Time 1:10 – Levi talks about the Reversed Irish Coffee recipe, his new favorite coffee cocktail.
Time 4:40 – “Where is the industry going with beverage recipes, to mocktails?” Talk a little about bottomless portafilters and the MAVAM espresso machine. Also the DaVinci Gourmet Iced Coffee syrup was mentioned for restaurants that don’t have an espresso machine.
Time 5:40 – There is no new origin or ingredients on the market, like the past the stories that spice traders would make up to keep from finding their spices. Barista Meets Barman presentation at 2016 TOTC, you have just one machine and one area to make things for coffee. For a bar there may be multiple bar stations.
Time 7:10  “What I like about going to a cool cafe is that I know I’m going to get a beverage from someone who loves beverages.” Baristas are being more and more serious and well studied on their craft.
Time 7:30 – “How do we come up with an idea for a new syrup?” is asked and Levi talks about challenges with that.
Time 8:10 – Booze Milkshake recipes you say? I’m in but it really is work, even though it sounds like a total dream.
Time 8:25Peach Chipotle coffee recipes? Peach Chipotle White Mocha? Sprite-Asada recipe? How are you thinking about recipes with coffee in them, do you have to use a whole 1-2 oz shot or do you use just a little espresso in your recipes? Have you tried an Espresso Tonic with just a little (0.25 oz) espresso in it? What are you assuming incorrectly about approaching coffee recipes? Why don’t you pull all of your ingredients out and look at what you have?
Time 10:30 – EOFire.com question “If you woke tomorrow in the same world but you knew no one, what would you do?” has helped me come to new ideas. Look at what you can create when you forget all of your assumptions about hurdles. As the book title says, “The Obstacle is the Way”
Time 12:25 – Fruit Loop Frappe “It looks like a clown went to art school”
Time 13:25 – Why not try to do that crazy business idea? What are you doing to up your game as a barista? That is where I met great people like Laila Ghambari. One of my coffee epiphanies came from just different dosing of espresso weight then tasting the difference.
Time 15:55 – “Super Natural” natural opportunities in life that you can turn into learning or opportunities. Laila taught us all the basics. Caffe Ladro in Seattle used a head Coffee Trainer, a manager at each cafe, then also a Coffee Educator to each of the 11 locations so each location has the same coffee experience.
Time 18:30 – Coffee books with bizarre recipes, trying all the recipes was really fun. Gilligan’s Island Latte, Marzipan Latte, making fun drinks like that.
Time 19:40 – Using the perfect brown bananas. Bananas actually are an easy and great analogy for learning about flavor, green/yellow/brown banana. Red Velvet Mocha recipe.
Time 21:10 – Do the weird unexpected twists, such as using dynamic texture or dynamic temperatures together. Chia seeds can be hydrated with Oregon Chai liquid and made into a Chia Chai Soda, Chia Chai Aperol Spritz recipe (I said it was carbonated but I think I spoke incorrectly there oops!).
Time 26:10 – The big take away of look what you can add to these businesses, be scrappy on how to start out, an make sure you properly evaluate your talent.

ACP 056: Levi Gets Interviewed Pt. 2

Some of the highlights from this podcast will include:

  • People are the biggest thing in your business, the right people bring in all the best opportunities.
  • Levi talks a little about oatmeal coffee? Yum or no?
  • How do you convince people to work in one area over another, such as the register over the espresso machine? Conflicts disguised as opportunity, a conflict brings up a topic that clearly needs to be addressed.
  • What its like to start a cafe, get married, and go back to school all at the same time. It’s very hard but it can be done if you focus and have support. On the flip side having a cafe during a divorce, how do you turn this around.
  • What its like to work from 4:30A to 6:30P to get your cafe up and running on its feet? Its better to have a more time to work ON your business rather than always be working IN your business.
  • What its like to attend and speak at a CoffeeFest.com event 6 times per year.

 

 

I ate this recipe for a summer, depending on taste you can add in raisins, maple syrup, or DaVinci Gourmet Naturals Vanilla syrup to sweeten it up.

OATMEAL COFFEE RECIPE

30g Bob’s Red Mill – 7 Grain Hot Cereal
10g Viva Labs Organic Maca Powder
0.2g Wild Oats Marketplace Organic Cinnamon
7g Plentiful Planet Organic Raw Pumpkin Seed Kernals
30g Crunchy Peanut Butter
15g (3 Tbsp) Dandy Blend
10g Kirkland Signature Organic Coconut Oil
280g (10 fl oz) hot water

Blend together!

 

Thanks to the Dirty Moogs for the killer background music

APC 055: Levi Gets Interviewed Pt. 1

I’m off to Coffee Fest Anaheim but wanted to post this ASAP! See ya’ll in California? =]

 

Topeca Coffee in Tulsa hangs photos of their coffee farm on their wall, then roasts it to be tasty

A photo posted by Levi Andersen (@audio_cafe) on

 

Thanks to Behance for my logo design.

ACP 054: Corey Dane from Yelp

Hello, Levi here =] Summer 2015, I sat down with Corey Dane at a local cafe to talk about how cafes should use Yelp.com to get more business. As a former coffee stand owner I used it myself and know for a fact that people came in because of the app/site. Yelp.com helped people discover my business who would otherwise not have found me. I’m also someone who uses Yelp several times per month, mostly to find new places to eat (especially when on the road/traveling).

This episode you will learn:

  • Overall strategy you should use when starting a Yelp page
  • How to reward fans
  • Dealing with negative reviews
  • Rewarding your staff for a job well done.
BIO: Corey Dane Corey Dane hails from Chicago and worked as a voice over artist, TV host and arts administrator before joining Yelp in 2010. Since then he’s created and cultivated two robust communities of consumers looking to connect with great local businesses, first in Tucson, AZ and most recently in Madison, WI. In his current role as Manager of Local Business Outreach, Corey travels North America, speaking with business owners about leveraging the power of Yelp to help grow their business.
Show notes by time:
  • Time 3:20
    • Q: What is the first step when starting a Yelp profile?
    • A: First look to see if anyone has started you a page or if you’re already listed as a business. If its brand new how long before you should start a Yelp page. Start all other social media first then leave Yelp as one of the last. Plus you want to leverage that HOT AND NEW Yelp endorsement when you are actually open and people can come and buy things from you right away.
  • Time 4:30
    • Stagger the build out of your business plan, first pick a concept, then find a location, train, get a photo shoot ready, then 1-2 weeks before launch that Yelp.
  • Time 6:00
    • Yelp started as Yocal – like local and yo check this out!
  • Time 7:55
    • Post events at your business on Yelp.com! That would get people to find your new business and get Yelp Elite’s (super users) attention. 70% of browsing on Yelp is done via the app.
  • Time 9:40
    • “Cuppa-Yelp” as an idea for a fun event to get people out. A group of unique cafes offering different helpful stuff like ‘cupping’ or milk ’texturing’ or just a $1 off different and unique items. Its really event-marketing and pulling people in because of the event itself. The firs step to gaining a regular is getting them into your door.
  • Time 11:45
    • How do you get a Yelp users attention? What draws them in? You sell them an experience, more than just food. They will want to come experience that thing at your business and pay you to do it. What gets your interest, what is exciting to you? “You never know what’s going to grab people” so experiment.
  • Time 13:25
    • “How do you speak their language?” Corey response to that question.
  • Time 17:30
    • The big takeaway is figure out exactly your ideal cafe can serve, then people will know what they will get before they GET there. Have pictures of your staff waving at the Yelper, be totally transparent so people aren’t surprised when they visit.
  • Time 19:30
    • Denver cafe, Steam (www.SteamEspressoBar.com) is leveraging reviews from Yelp users on their website. Its like picking a customer of the month, but also like picking a Yelper of the month? Customer AND Yelper of the month? Should you leverage these into ads if you’re going to use them on Facebook? Best to describe your cafe from someone else’s eyes.
  • Time 21:00
    • Incentives for reviews? Well, they can be in-authentic if there is an expectation for a reward. Recognize them when they come in, print out the good reviews and have them at the register with that persons photo so your staff can say thanks to them personally. Leave a nice note for them and toss them a scone or something they wouldn’t consider buying already.
  • Time 24:30
    • Check-in offers for visiting your cafe? Put an Ad of the offer on FB/Twitter of users who aren’t already a fan/following your business. You can even offer a free high-five or thumbs up if you want to be quirky.
  • Time 26:25
    • But you gotta wash them hands…… so how about a hug?
  • Time 27:55
    • POS check-in offers, there is more help at Yelp.com/Brand. When you have a check-in offer it shows up on Yelp with a little star and it really helps stand out in the search engine and captures people’s attention, making them more likely to come in an visit. If you offer something I recommend it not being a beverage, but rather a food item that is unique to your coffeehouse.
  • Time 28:55
    • Add Yelp-burst onto your site to cross promote and get people interested in leaving a review or sharing YOUR site on THEIR social media.
  • Time 29:55
    • Yelp is all about CONNECTING the community. Anytime you use Yelp or a user review remember its a way to connect your customers to other customers who love your brand. don’t be surprised if one Yelper becomes the local celebrity-endorser of your cafe.
  • Time 30:40
    • Newsletters that have themes to users. Make sure you’re getting the business owner newsletter and read the tips there.
  • Time 31:45
    • Events that people talk about may get in the newsletter, get your event up there and it will get noticed, you don’t have to do more than that.
  • Time 32:00
    • Ahhhhhhhhhhhhh negative reviews….. respond to good and bad. Rather than just responding and saying thanks, why don’t you respond and say ‘thanks for coming in next week we are featuring this special event or drink’ if its a good review – but what to do with bad reviews……
  • Time 35:45
    • If you have a staff member who needs guidance, leverage yelp reviews to use them as a starting point to talk to them. It will show that their actions are being noticed by customers (good or bad). Reward staff for good behavior.
  • Time 38:00
    • Photos: “thanks for helping us tell our story” what a great phrase. Make sure you caption the photos, and personally I love when there is a month and year listed. I first upload in Instagram then take that gorgeous photo and pump it onto Yelp after that. Take a look at www.RockfordRoastingCompany.com for inspiration.
  • Time 40:55
    • “People are looking for the best ways to spend their hard earned money”  people in the community trying to lift up other wonderful things in their community.
  • Time 42:50
    • How often should you check your account to stay on top of it? Mostly just keep pace with it all as it comes in. If you are checking your Yelp everyday and notice you’re getting 1 review a week, then why check more often that once a week? Don’t burn yourself out, but you do want to stay in tune.

ACP 053: New Orleans Coffee Crawl

August 27th 2015 marks the 10 year anniversary of when Hurricane Katrina touched down in New Orleans. I was just flying out of New Orleans the Monday before the storm touched down, close timing. I remember visiting Cafe Du Monde, I actually had two cans of coffee from them that I took back home.

This episode shows what the cafe culture is like in the city here today. The next podcast will show a little piece of the story of the city.

    • TIME 2:55
        • If you want to know what it looks like when a New Orleans resident takes over a cafe space from a big chain that had intense colors and worn-out floors, you should look up Pulp And Grind on 644 Camp St in the Warehouse District. Look them up on Yelp, or visit this episodes show notes to find out what-the-fuss is going on with those Bagel Bombs they’re cooking up.

       

       

 

  • TIME 3:30
      • While we were there Becca made me some chai she’s working on, we tried some of their juices….. Woohoo! But… (music stop) I don’t exactly have a recording of that. Because. We accidentally locked our phones and bags in the back room. With the backup keys….. ooops.

     

     

 

 

 

  • TIME 4:20
    • Flashforward with me now past all of that and to us leaving, where you get to hear us leaving with those same keys we accidentally locked in the back room! From there we got a ride from one cafe to the next spot.
  • TIME 8:20

 

Getting my craft #doughnut (#donut) on!

A photo posted by Levi Andersen (@audio_cafe) on

  • TIME 14:00
      • District Donuts location – did you hear my excitement about the Maple Sriracha doughnut?

     

     

 

 

  • TIME 15:45
      • Revelator Coffee, totally got lost on ‘637 Tchoupitoulas’ before running into Brandon Paul Weaver. Very sleek space, minimalist, very limited and specific menu.

     

     

 

 

 

  • TIME 17:00
    • Thanks to a special barista from Spitfire Espresso Bar
    • New Orleans is an old city, 1920 larger population than today, 384,000 residents. NOLA being a very traditional sport where things don’t change quick, its richly STEEPED in traditions and character.
    • Backup and thank Byron, Spitfire Coffee off St Peter for making my list. That part of the city has buildings older than America itself.
  • TIME 20:00

 

Here is a link to where I stayed in AirBnb, it was gorgeous. The host left me notes, beer, magazines with local events. All of that great stuff, highly suggest it (if you don’t mind being a couple miles from down town).

No I did not visit Cafe Du Monde this time, I have in the past though. Also, Spitfire is awesome. I didn’t mention them in the podcast, but it was the shop I went to almost every single day.

StuartGuestSmith of Bare Coffee In Seattle With Levi Andersen for a Podcast April 2015

Audio Cafe 051: Stuart Guest-Smith of Bare Coffee pt. 2

StuartGuestSmith of Bare Coffee In Seattle With Levi Andersen for a Podcast April 2015

 

TIME 1:50 “What different trends do you see in the USA and abroad?”

  • 1) The Australian coffee market may be 10 years ahead of the US market, maybe because of the high concentration of Greeks and Italians?
  • 2) In Australia we see more dark/syrupy/chocolate but full of flavor coffee, not as much light roast or citrus/fruit/acidic centric coffee.
  • 3) China appears to be quality focused, everything used has to be absolute highest quality beans.
  • 4) America loves single origin coffees.

TIME 8:20 “How long is the waiting period between when you hear a customer wants Bare Coffee before they actually have Bare Coffee in their shop?”

  • 1) We have an automatic system, if an order is set it can ship out nearly instantly.
  • 2) Other customers can take about 3 months depending on their own internal systems. It seems that the Australian market is faster, just a different market.
  • 3) If a customer has an agreement with their current roaster then there is that waiting period.
  • 4) We don’t sell it to everybody that comes a long, you wont find out coffee in 7-11. We’re looking for people who want to be our customer.
  • 5) We also have a system called Bare Buddies (lawyers/accountants/webdesigners). We offer this because we want our customers to be around longer, not to add another sale or source of revenue.

TIME 13:20 “What services that you offer to smaller cafes are the biggest help or biggest surprise to cafe operators?”

  • 1) There’s only so many coffees you can make and sell in one day. Have you scaled up to see just how much you can sell within a day, or how much traffic/customers you can facilitate? There are so many other ways you can make money rather than selling just lattes. When there’s 30 cafes in a strip on a street, how do you differentiate or what do you do to keep open? You need passion – but likely you already have the passion, what you likely need to do is to learn how to make a profit. Usually cafes focus 95% on just the coffee and forget about the other peices that support it as well, and that can be an oversight.
  • 2) Outsource where you can, put in some of the items that are higher margined or higher ticket.
  • 3) Think about renting out a boardroom or space for freelancers to have a landing space to work out of. Now there is a person who chas thought about maximizing the offerings that their cafe can give. And my view has always been to charge for top-top-top quality wifi.

TIME 20:00 “What are your plans for the next 6-months and next 6-years?”

  • 1) We’re moving into China, its a tough space to get into, but they love Australia. Perhaps setting up a roastery there.
  • 2) We will be rolling out some new cafes as well, that we are really excited about.
  • 3) The next 6-years? Wow, that’s a big question. The coffee industry is strong but always changing, how can we know where its all headed? Will Starbucks focus more on the home and will that change everything? Who knows.

TIME 32:20 “How should we be educating our customers before they enter our doors?”

  • 1) Starbucks has been great for educating the marketplace for us. We want educated customers.
  • 2) But we definitely need to become more efficient as a workforce serving our customers.

Audio Cafe 050: Stuart Guest-Smith of Bare Coffee

April 2015 I was walking through the streets of Seattle the Wednesday night before the SCAA event and was tweeting out a few things like where I was eating dinner. Then out of the blue, @BareCoffeeCo started chatting with me on Twitter. Eventually the two fellas invited me for a drink, I accepted, and we chatted. Here is a picture from that very night.
Here are my notes from the recording, with my main take away thoughts or learning. Enjoy =]
6:00: WHY WORK WITH AND FOR BARE COFFEE RATHER THAN ANY OTHER ROASTER
  • Chance to work with friends
  • Enjoy working in a space (the USA) that is still blooming
  • A chance to apply skills from other industries and take into the coffee industry
7:30: WHAT ARE 1-2 BUSINESS MISTAKES COMPANIES MAKE
  • Not specific to coffee, they’re always let by passion but don’t always identify the main goal whether that’s pure profit or a passion to be within the industry
  • It needs to be business first and passion second, because at the end of the day the passion stops when the money runs out.
  • Why is it you want a cafe rather than any other business. The key is when someone says “I wanted to run a great business and I love coffee.
  • Or do what Richard Branson did, hire to your weaknesses so you can focus on your strengths
14:00: HAVE YOU HAD TO TURN AWAY A CAFE THAT DIDN’T HAVE THEIR BUSINESS ACUMEN UP TO SNUFF, OR A CAFE THAT SLIPPED
  • Maybe its been a lucky streak with our marketing, but we haven’t had a customer in that situation
  • Our marketing is a ‘wine to coffee’ and the intrigue round that
20:00: WHAT ARE THE MOST COMMON QUESTIONS YOU GET ASKED
  • People trying to understand who we are, and why come from Australia to the USA?
  • A good second question is what is the difference between the US and Australian market?
  • We can talk about competition because the Australian market is so robust, so much competition in close proximity.
26:00: WHAT IS 1 THING YOU WISH CAFE OWNERS DID OR DIDN’T KNOW
  • “Do you know what a balance sheet is?”
29:00: THE TEAMWORK IN AUSTRALIA WAS GREAT
  • “They’re paid well”
  • Each cafe respects their internal culture
  • Brothers Espresso, Queensland Australia
  • Boom Coffee, Houston
  • Wrecking Ball San Francisco
  • 34:00 Smallest espresso bars, hole in the walls, are great. PROS: so cheap to setup and run day to day. Quirky and tiny, smaller, faster, cooler, small menu.
  • 37:45 I think we’re tapped out on sports analogies
  • 42:00 there is plenty of room for growth within the coffee industry
42:30: HOW CAN A CAFE GROW 10X?
  • Know your COGs (cost-of-goods-sold)
  • Understand your operating capitol needed
  • Identify your differentiators
  • Team up with another business like a local bakery, “What can we do where we both make a killing” also private label roast for other businesses
  • Keep your eyes on cold-brew as well
49:30: IDENTIFY YOUR UNIQUE PROPOSITION
  • Customer Service is a hard thing to market as the differentiating factor
  • Always step back and think of a couple of hooks that will establish a relationship with your brand versus another brand.

Audio Cafe 049: Why Your Cafe Should Host a TNT

I was just at a TNT event in Milwaukee (thanks Stone Creek Coffee for hosting!) and ran into a listener who is not in the coffee industry. He was telling me about how much fun he is having at this TNT and how glad he was to have seen a simple poster hanging up by the door that told him about the event. He then went on to tell me my next podcast needs to be on this exact topic of “Why Your Cafe Should Host a TNT: and since customer service is so near and dear to me, Andrew, your wish is my command, enjoy.