What does Fig Leaf Coffee do?
Specialty coffee roasting for retail and wholesale.
Starting a coffee business is not for the faint of heart. It will bring blood, sweat, and tears (plus a lot of caffeine).
Yet, there’s still something that makes the pursuit worthwhile.
And as the saying goes, hindsight is 20/20. So what better way to truly learn what it takes to successfully build a coffee business than to turn to those who know best?
The editors at Bond Street asked individuals behind some of America’s best cups to share what they wish they knew before opening their coffee shops, or other caffeine-infused operations. The result is 33 pieces of advice that all aspiring entrepreneurs would benefit from knowing.
From mistakes made to tricks of the trade, you’re bound to discover at least one nugget of wisdom that will save you time, money, energy, and quite possibly your sanity — or all of the above.
[Editor’s note: If you have no idea what this title means, check out this infographic explaining third wave coffee.]
The following post originally appeared on Perfect Daily Grind
Written by E. Squires and edited by T. Newton
If you’re anything like me, you’ve spent countless hours reading, researching, tasting, traveling, and diving deeper into our favorite drink. You love reading about farmers and their best practices. You spend hours perfecting your brew methods and your espresso shots.
But many, if not most, of your customers won’t be as interested in the minutiae of TDS and coffee processing methods. They simply want a shot of caffeine (plus or minus sugar). Sure, some customers will come for a quality coffee experience. A select few will even want to know everything. But these will be in the minority.
The thing about us in the Third Wave is that we’re desperate to share specialty coffee with everybody – but we can’t. Great customer service means understanding your customers and meeting them where they are, whether it’s simply a morning caffeine fix or a matter of helping them along their coffee journey in small steps.
Yet while you can’t force your customers to appreciate coffee like you do, you can open the door and allow them to walk through it. Getting the balance is hard, so we’ve come up with four practical ways to teach people about Third Wave coffee without preaching or being intimidating.
“As a regressive tax borne largely by consumers, the proposal can hurt […] hundreds of independent roasters, coffee shops, restaurants, retailers, and suppliers. Aimed at promoting a healthy diet, the tax would have the opposite effect if applied to coffee.” – William M. Murray, CEO, NCA
The Seattle City Council will vote on introducing a “soda tax” in the city on Monday. The measure would put a one-cent per ounce tax on sugary beverages, and would impact coffee as collateral damage. Furthermore, small businesses would be disproportionately affected.
The National Coffee Association has submitted the following letter to the City Council to express the industry’s strong position on how the tax would severely impact the local coffee economy and that coffee should be exempt should any soda tax be ratified.
Tell the Seattle city council that levying a soda tax on coffee would have unintended and unanticipated consequences for the coffee industry and local businesses. Send an email to email@example.com, or call 206-684-8888.
Comments? Share your thoughts in the comments below, or get in touch at firstname.lastname@example.org.
By Rocky Rhodes, International Coffee Consulting
I have been in the coffee industry for 21 years now. I feel I am pretty well versed in most things ‘coffee.’ That was until I went to the National Coffee Association Convention.
The attendees are made up of multi-generational coffee companies that have survived and thrived for 50, 60 – even over 100 years. I knew I had a lot to learn at this event.
By Vivian Giang, Fundera
The way Americans drink coffee has changed drastically. According to the New York Times, Americans drink less coffee today than we did in the past, but we’re drinking higher quality, better brewed cups.
In fact, according to a 2014 National Coffee Drinking Trends study from the National Coffee Association (NCA), daily consumption of gourmet coffee among adults in the U.S. is up 34% in 2014, a 3% rise compared to 2013.
With thanks to Laura Freebairn-Smith of the Organizational Performance Group, for permission to cite her findings.
Ensuring that the right organizational leadership is in place is a task that is so challenging that it has spawned an entire industry.
Whether you search the web or pop into an old-school brick-and-mortar bookstore, the amount of advice on offer about “being a leader” is staggering.
One of the reasons that leadership can be a challenging subject is because it pertains to human behavior. A second difficulty relates to things like stylistic differences, gaps between what is said vs. what is done, and self-promotion.
Written by E. Squires (@ericsguitar) and edited by T. Newton
Maybe you dream of one day owning your own specialty café. Maybe you already own a shop but are struggling to get out of the startup phase. Or maybe you’re just looking for ways to see a little more return.
The truth is that owning a specialty coffee shop may be the dream — but it’s not just about coffee. It’s also about business, costs, and profit margins. Regardless of where you are with your coffee shop, there’s always room to increase your profits, so read on for our top six ways to do it.
By Sara Brown, Bond Street
How can a passionate affinity for coffee and a stirring desire to create something of your own manifest into a successful business?
If you’re overwhelmed by the multitude of initiatives associated with building a new business and are looking for a step-by-step guide that breaks down the everything you need to know about starting a coffee shop enterprise, you’ve come to the right place.