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After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.

Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.

New caf

Comments

  • hiphiphararhiphipharar
    Are there other cafes nearby doing a roaring trade? if so, can yoiu see what they do that might make them more popular than yours. Visibility is clearly a problem if locals aren't noticing you. You might also tell us who you are and where your cafe is. Also tell us about the coffee you serve.  If it is good enough, then one or more of us nearby or passing through could write a review and let word of mouth do its work. Crema itself might even review you. I don't know how you could go bout getting reviews in other coffee mags. What about advertising in your local newspaper along with a discount voucher and/or a mailbox leaflet also with a discount voucher. It doesn't sound like your landlord is on your side. I thought there would be regulations requiring notification if intended renovations for rented properties. Otherwise, are there consultants/business advisers you could use?
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  • Brett HBrett H
    Welcome.  Clearly you are not a Sizzler restaurant.  I would be talking very closely with your supplier because it's in both your interests to get traffic through the door.  Do you offer a phone ahead/preorder coffee  for morning commuters?  A local restaurant did that (it worked the owners and staff very hard initially) and it quickly put them on the local map.  Now you have to book a table.  Clearly they were always going to be a winner but faced defeat because of in initial anonymity. All the best and welcome!
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  • SizzlerSizzler
    Thanks for the reply.
    on 1389220045:
    I would be talking very closely with your supplier because it's in both your interests to get traffic through the door.
    I'm not sure what I should be asking for here, and at the moment I don't think that I am a big enough purchaser to negotiate any big contributions from them. What should I ask for exactly?
    on 1389220045:
    Do you offer a phone ahead/preorder coffee  for morning commuters?  A local restaurant did that (it worked the owners and staff very hard initially) and it quickly put them on the local map.
    Again, I don't think that we are up to that step yet. There is no reason why we couldn't do that (although our service is very quick for walk-ins anyway) but the key problem is to get the people to sell it to in the door in the first place. We have no trouble generating repeat business, it is just that we are working off a low base to start with.
    on 1389220045:
    Clearly they were always going to be a winner but faced defeat because of in initial anonymity.
    That is exactly the problem.  Any other ideas for that?
    on 1389216270:
    Are there other cafes nearby doing a roaring trade? if so, can yoiu see what they do that might make them more popular than yours. Visibility is clearly a problem if locals aren't noticing you.
    Yes, there are some places (and visibility would be clearly a big factor) doing great business. Others not so much, I would say a couple have problems with their offering. What's bugging me is that I think our offering is great, anyone who comes in agrees, but getting them in is the issue.
    on 1389216270:
    You might also tell us who you are and where your cafe is. Also tell us about the coffee you serve.
    I tried to PM you with specific information, but not allowed... can I do something about that?
    on 1389216270:
    What about advertising in your local newspaper along with a discount voucher and/or a mailbox leaflet also with a discount voucher.
    I have found that vouchers have very limited value, particularly since they tend to attract once-off extremely bargain-conscious customers.
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  • hiphiphararhiphipharar
    I tried to PM you with specific information, but not allowed... can I do something about that?
    Not sure why the PM doesn't work but I think you need to post your cafe name and location on the forum and let everyone know who you are.
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  • Ol GrumpyOl Grumpy
    We live in an era where our senses are literally bombarded with 'stuff', clutter, if you prefer. Despite your best efforts you have not stood out from all the clutter around you- and even your customers have told you that. BTW that's exactly where you should start..... With your customers... Don't ever assume what they think or would like to see. You are not your customer... Ask you customers what they really think of your servings- particularly size... You might be surprised at the response... Ask the passers by (survey) and reward their response with a Free 'Taster' and a coffee- whatever is relevant to you. If you want to get max. Bang for buck.... to get really noticed quick.... You need to do a Re-launch... Close the shop, wrap it in brown paper, promote the launch in your relevant market, get the free publicity you need,  get everyone talking about it and 'explode' onto the scene... Your problem is not 'unique' and despite what you think your business in not 'unique', the solution to all your listed problems is very formulaic.... You, my friend, just need to learn the formula.... If you want to know more I highly recommend Mal Emery and his 'Streetsmart Business School'. I worked with Mal, as a client, for a little over two years and he took my humble trade business from a two man band to being a Franchise Organisation. That was a $100k exercise, but that's what I wanted. My first sale was for $365k, so yes it was a good investment and Yes, I suppose I am one of Mal's 'success stories', but the absolute key is 'implementation'... I am a doer much more than a talker... It's not cheap, but it is an excellent investment where your investment in personal growth and knowledge will return to you in many multiples... BTW, Mal has bought and sold many businesses just like yours and is a true expert in your exact situation. You can do it slow and learn yourself or you can pay to have it done for you... Either way, that's where I recommend you start.
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  • GaryatGalaGaryatGala
    A few pics for us to see may help us help you. I also work in the restaurant industry together with the coffee industry. I have mentioned in this forum before and I will mention again. Location is not the most important factor, even though it helps. I have worked in restaurants where customers make it an adventure to travel to a special place for the experience of their life, which is situated 45 minutes out of town. So, you got great coffee beans. You have to get the best out of it. The heart of any coffee is the espresso. Work on getting the best damn espresso. Taste, and taste again. Get everyone who works there to be involved in the tasting process. Make sure the grinder and machine is in tip top shape. The burrs of the grinder should be in immaculate condition and the grinder should be taken apart and cleaned once a week. The grinder will have to be dialled in first thing in the morning and the espresso tested. Also taste test every one or two hours, and adjust the grind if necessary according to humidity, temperature and batch variables. A batch of coffee roasted 2 weeks ago may be different to a batch roasted a week ago, so when you change coffee with a different roast date over, you will need to compensate and test. The espresso machine itself may need to have the brew temperatures adjusted to suit the roast level of the beans. Next is to ensure milk is textured properly. Customers love silky textured milk and mouth feel. As well, the right amount of microfoam for flat whites, lattes and macchiato. If no one there is sure of all that, it is time to re-visit at how to polish up coffee skills. Latte art is not as important as the above, but it does give that edge as far as attracting customers to the cafe. Well executed latte art shows that the espresso and milk was done to perfection and shows the barista's artistry and passion. As far as food goes, offer what is great value for what they pay and do research on what the market wants. It may be fries, a salad, a pie, muffins, whatever it is, it has to look fresh, it has to be done well with a wow factor. If it's going to be a toastie for example, offer a choice of home style mulitgrain or white sourdough with swiss or cheddar, freshly made on the day, ready to be heated for quick service. Muffins, don't keep yesterdays around, if a customer had one that's fresh then comes back two days later and has one that's tastes like it's more than a day old, what do you reckon? All that has to be delivered on a consistent level day in and out. Customers love consistency. Service. Offer the quality of food and beverages at a level that exceeds their expectations with a smile and a few words without standing there and neglecting others goes a long way, so does remembering their names and coffee order the next time they come in. I have been to places where the decor is not much to look at, but boy does the place rock because they got the foundations of food, exceptional coffee, fresh water, great music, convival atmosphere and great service with personality and smiles bang on. Then they tell their friends, who tell others and the rest is you know what happens.. When you got enough capital saved up, then look at getting a artist to do a mural or a sign or two and the lino on the floor removed. But when success comes, you will need to maintain the same level of excellence. It can all come crashing down again when consistency suffers when it gets busy. All the best. :thumb:
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