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:
