Independent Coffee – providing information & tools for those starting or running coffee shops & cafe’s
It’s really easy to spend £100,000 on a fit out of a premise, although it will look amazing and customers will oh and ah about it in the first weeks, it soon stops being a talking point. Once it’s no longer a talking point the focus will be on the quality of the service & the product and if you have spent all the money and fit out and scrimped on everything else it will soon become apparent to your customers. So start lean, spend what you need to get open, yes make it look good but don’t go over the top. You can always go back and upgrade things once you are making money.
A coffee shop with average or poor coffee is a business heading for closure, customers visit coffee shops for lots of reasons but nearly all will have a cup of coffee with their lunch, meeting or break from shopping. So focusing on delivering consistently good coffee should be your number one focus from startup onwards. This requires 4 ingredients:
The ability of your staff to upsell to customers could be the difference between profit & loss, that extra few pence or pounds on the average customer spend make a huge difference. In our case a difference of £1 in the average customer spend between two of our shops equates to an extra £100,000 in annual revenue. Train your staff to upsell at the counter and at the tables.
Wastage is any produce you have to throw away, typically food products. Controlling wastage is an important cost control in the business because its amazing how quickly it can add up. Wastage of <2% is good anything above 2% is out of control. Your best method of controlling wastage is ordering the right amount of product with particular attention to food products that have a short shelf life. Of course estimating the right amount is always difficult but better to sell out than to chuck out.