Hello there all, and before we get started, Im a CoffeeSnobs virgin so please be gentle with me.
Im currently in the process of negotiating to buy a run-down shop in my local tourist town. (120,000 visitors a year and counting)
The plan - based on quite a lot of market research- is to re-brand and open a deli/food store/coffee house. My issue for all those coffee afficianados out there is this - all the market research points to our domestic and international tourists to our district stating, "You cannot get good coffee anywhere." By this they mean coffee to consume on the spot and coffee to take home.
Im just about to embark on the arduous task of investigating suppliers, blends, machines, and so on. (There is a veeeeery old espresso machine there that I think could be genuinely classified as an archeological ruin and they currently use a blend that tastes like wood chips)
So heres the rub - where the hell do I start to get a great coffee house going? (This seems like a start though doesnt it?) What about the smells, sounds, experience, etc of a good coffee house-come-deli? Id be grateful for any advice, information or details you could pass on and I apologise ahead of time if this topic has been done before.
Yours in grovelling gratitude
Madam Macchiato
Im currently in the process of negotiating to buy a run-down shop in my local tourist town. (120,000 visitors a year and counting)
The plan - based on quite a lot of market research- is to re-brand and open a deli/food store/coffee house. My issue for all those coffee afficianados out there is this - all the market research points to our domestic and international tourists to our district stating, "You cannot get good coffee anywhere." By this they mean coffee to consume on the spot and coffee to take home.
Im just about to embark on the arduous task of investigating suppliers, blends, machines, and so on. (There is a veeeeery old espresso machine there that I think could be genuinely classified as an archeological ruin and they currently use a blend that tastes like wood chips)
So heres the rub - where the hell do I start to get a great coffee house going? (This seems like a start though doesnt it?) What about the smells, sounds, experience, etc of a good coffee house-come-deli? Id be grateful for any advice, information or details you could pass on and I apologise ahead of time if this topic has been done before.
Yours in grovelling gratitude
Madam Macchiato
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