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business not so good as before

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  • business not so good as before

    hi,

    Running a cafe/coffee machine business is not so much different to other businesses, the idea of charging a fee/ increase the price for the demostration/services/products tends to be the first think come to the head when business is slow, but from the customer point of view they might see us getting greedy, the fact is every cents got to do with the business is increasing, the milk, the coco powder, insurance, petrol etc. how can I make them understand we are almost the last one to the bring the price up.....

  • #2
    Re: business not so good as before

    Originally posted by 7E786060687F6E7F68606C0D0 link=1270338353/0#0 date=1270338353
    hi,

    Running a cafe/coffee machine business is not so much different to other businesses, the idea of charging a fee/ increase the price  for the demostration/services/products tends to be the first think come to the head when business is slow, but from the customer point of view they might see us getting greedy, the fact is every cents got to do with the business is increasing, the milk, the coco powder, insurance, petrol etc. how can I make them understand we are almost the last one to the bring the price up.....    
    Produce an exceptional product, from great equipment and offer fantastic service. If you use stale commercial product, ditch it and get some real coffee.

    If youre the best in the area, people will come and you will find that theyre not price sensitive. When I was in cafes, our coffee was amongst the most expensive. It was also a mile ahead of our competition.

    Know your customers. Dont just see their wallets.

    I for one am completely over ego driven empire builders/cafe owners and their rock star baristi, and regardless of how good they are, I dont bother. Dont be arrogant about who you are and what you do.

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    • #3
      Re: business not so good as before

      Well said Chris

      I switched over from one of the large coffee companies (who would roast in large batches, store the beans for months and distribute when required) to a boutique roaster who would only roast on demand.

      Bean quality was so much better, the freshness and difference shone right through and I have doubled my volume in 6 months.

      I totally agree with Chris about knowing your customers - their name, drink preferences, even the names of their kids!

      Good luck!

      Rob

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