Good evening experienced cafe owners/managers, suppliers and the CoffeeSnobs community:
I have been in the corporate world for the past 6.5 years and would like to get out of it and am very seriously considering starting a small business - "hole-in-the-wall" sort of cafe selling coffees that would meet the general CS standards. I dont mind the hours, as the consulting industry is as highly-competitive as the rest of the industries out there.
Because the initial capital outlay is probably a little less than 70k, I would like to keep the shop fittings minimal, maybe only 2-3 tables and chairs, and have a small team (1-2 of wait staff) for support during peak hours, while placing alot of focus on the product that I am selling - coffee. I will also need to think about the food preparation I would like to introduce; hopefully something different to avoid the common "greasyspoon-takeaway" stereotype.
I have minimal roasting experience (just started last month), but hopefully in a year or so, Ill be ready to introduce a blend of my own to the market.
With that in mind, do you think its wise for a small bootstrapper like me to either:
[olist][*]sign a contract with a coffee supplier (e.g. Di Bella, Tobys Estate, Campos) to provide freshly grounded beans (which could get me an espresso machine, grinder, etc.)[*]source my green beans from someone like BeanBay and have it outsourced to a professional roaster
[/olist]
While I do like the idea of introducing my blend and have it professionally roasted, I am just worried of months where my supplier is not able to source me the green beans essential for my blend. And also the possible high upfront cost of equipment/assets. Maybe there is a leasing option for professional coffee grinders and machines?
If I do go contract, is there an agreed amount of coffee I have to purchase every week from my supplier? I understand companies like Di Bella do encourage their business customers to dispose the beans after 5 weeks (read it from Phils debate discussion forum here in CS).
Any other help/feedback will be appreciated.
Thank you,
Darryl.
I have been in the corporate world for the past 6.5 years and would like to get out of it and am very seriously considering starting a small business - "hole-in-the-wall" sort of cafe selling coffees that would meet the general CS standards. I dont mind the hours, as the consulting industry is as highly-competitive as the rest of the industries out there.
Because the initial capital outlay is probably a little less than 70k, I would like to keep the shop fittings minimal, maybe only 2-3 tables and chairs, and have a small team (1-2 of wait staff) for support during peak hours, while placing alot of focus on the product that I am selling - coffee. I will also need to think about the food preparation I would like to introduce; hopefully something different to avoid the common "greasyspoon-takeaway" stereotype.
I have minimal roasting experience (just started last month), but hopefully in a year or so, Ill be ready to introduce a blend of my own to the market.
With that in mind, do you think its wise for a small bootstrapper like me to either:
[olist][*]sign a contract with a coffee supplier (e.g. Di Bella, Tobys Estate, Campos) to provide freshly grounded beans (which could get me an espresso machine, grinder, etc.)[*]source my green beans from someone like BeanBay and have it outsourced to a professional roaster
[/olist]
While I do like the idea of introducing my blend and have it professionally roasted, I am just worried of months where my supplier is not able to source me the green beans essential for my blend. And also the possible high upfront cost of equipment/assets. Maybe there is a leasing option for professional coffee grinders and machines?
If I do go contract, is there an agreed amount of coffee I have to purchase every week from my supplier? I understand companies like Di Bella do encourage their business customers to dispose the beans after 5 weeks (read it from Phils debate discussion forum here in CS).
Any other help/feedback will be appreciated.
Thank you,
Darryl.
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