In the first and second iteration of this series, we addressed some of the key elements to building a solid foundation—in more than one way—for your business. In this piece, I’ll share some tricks I’ve picked up in the last several months on how to deal with the utter chaos of construction.
While every entrepreneurial experience is unique, there are a number of commonalities that we share in our struggle. In the first part of this series, we addressed the importance of creating a foundation of good paperwork, bookkeeping, and financial planning at the start of your project. In this second installment, we’ll unpack what to look for in a location, how to navigate negotiations, and more.
If I’ve learned anything about opening a café in the last year, it’s that Instagram is full of lies. Social media paints a well-lit picture of seamless construction projects, well-dressed entrepreneurs, and smiling, happy faces. Sitting in the shell of a coffee shop that has been under construction since December 2016, I can assuredly say that it’s all a farce.
On the evening of Wednesday, November 15, 17 members of the Charlotte Coffee Collective (CCC) gathered to discuss the Specialty Coffee Association’s (SCA) decision to host the 2018 World Coffee Competitions in Dubai and the recently announced Deferred Candidacy Policy.
We discuss the bottom line—money—in the final installment of our series on budget-friendly benefits small businesses can provide their staff.
In the second part of this series on budget-friendly benefits small businesses can provide their staff, we focus on in-house educational opportunities and professional development.
It can seem difficult to offer the benefits and luxuries of a large business when you’re a small coffee shop owner. In this series, we explore different ways to provide perks and incentives to keep your staff happy and well cared for.
They wear aprons, carry around clipboards, shake a lot of hands, and look very serious. But what’s happening behind the judges’ curtain that we don’t know about? I had the privilege of tech-judging during the Knoxville Championships, and am here to tell all.
We’ve spent the past three segments of this series figuring out how to build an effective and productive barista training program in your business. However, no matter how engaging your lesson plans, how visually-pleasing your handouts, or how focused your curriculum may be, it won’t have nearly the staying power without a culture of active learning within your barista staff.
In Part Two of this series, we covered the basic theories of adult education and shared some practical ideas on how to empower all types of learners in your barista training program. In this post I’ll help you assess your limitations and iron out the content of your classes.
