Analysis, action, follow up and improving: these the steps of our coffee shop start up consultant...
A coffee shop start up consulting with Espresso Academy always starts with the evaluation of the location. This is a very important point also because we have to consider that a location can be good or bad depending of the market’s target that we want to reach (a specialty coffee shop, for instance, usually needs a relaxed walking area with windows on the street, a classic cafè/dine is ok at the metro station.)
Your skills and abilities will also guide us to one model rather than another.
Once we have identified the location, but before spending anything on it, we will make an economic evaluation, a first business plan to define costs and feasibility.
Then the project pass into the operational phase, defining menus, equipment, products and coffee and we will begin to work to train the staff. In this phase the role of graphic designers and architects will be also very important, as well as of any companies for the realization of Coffee Shop, figures that we can provide you with our team
At this point we will enter into a third step, that of the actual opening. Important, because the clients will give us just one chance, they will offer us just one visit and we will must be able to win their trust immediately. No problem, we will support you in this fundamental stage!
Analysis, action, follow up and improving: these the steps of our coffee shop start up consultant...
A coffee shop start up consulting with Espresso Academy always starts with the evaluation of the location. This is a very important point also because we have to consider that a location can be good or bad depending of the market’s target that we want to reach (a specialty coffee shop, for instance, usually needs a relaxed walking area with windows on the street, a classic cafè/dine is ok at the metro station.)
Your skills and abilities will also guide us to one model rather than another.
Once we have identified the location, but before spending anything on it, we will make an economic evaluation, a first business plan to define costs and feasibility.
Then the project pass into the operational phase, defining menus, equipment, products and coffee and we will begin to work to train the staff. In this phase the role of graphic designers and architects will be also very important, as well as of any companies for the realization of Coffee Shop, figures that we can provide you with our team
At this point we will enter into a third step, that of the actual opening. Important, because the clients will give us just one chance, they will offer us just one visit and we will must be able to win their trust immediately. No problem, we will support you in this fundamental stage!
Analysis, action, follow up and improving: these the steps of our coffee shop start up consultant...
A coffee shop start up consulting with Espresso Academy always starts with the evaluation of the location. This is a very important point also because we have to consider that a location can be good or bad depending of the market’s target that we want to reach (a specialty coffee shop, for instance, usually needs a relaxed walking area with windows on the street, a classic cafè/dine is ok at the metro station.)
Your skills and abilities will also guide us to one model rather than another.
Once we have identified the location, but before spending anything on it, we will make an economic evaluation, a first business plan to define costs and feasibility.
Then the project pass into the operational phase, defining menus, equipment, products and coffee and we will begin to work to train the staff. In this phase the role of graphic designers and architects will be also very important, as well as of any companies for the realization of Coffee Shop, figures that we can provide you with our team
At this point we will enter into a third step, that of the actual opening. Important, because the clients will give us just one chance, they will offer us just one visit and we will must be able to win their trust immediately. No problem, we will support you in this fundamental stage!
1st STEP
Evaluating
the project
2nd STEP
From the project to the opening
3rd STEP
Opening and first period support
1st STEP
Evaluating the project.
In a coffee shop start up consultancy we start with a deep and precise evaluation. Of the location, of the target, of the products, of the trends of consumption in the area compared with the market analysis. From these evaluation we will achieve an effective business plan, the first stone of your successful brand.
- Location e target
- Financial analysis e planning
- Business plan
2nd STEP
From the project to the opening
Once we’ve decided the right location and the right idea for the right target we can proceed to the operative that will bring you to the opening of the Coffee shop.
We will help you in creating and designing the right coffee and food menu for your customers, and with an effective food cost analysis on every recipes we can guide you with the right prices.
Our team can help you with interior design experts. They will support in giving to the business an atmosphere consistent with the brand and its mission. Also they will set the lay out from the ergonomic point of view to create the perfect space for the most efficient workflow. Again, eventually with the support of Espresso Academy Partners brand like Elektra, Eureka, La Goretti, La Marzocco, we will support you in getting the best equipment for your coffee shop.
Espresso Academy has in its DNA a long experience in Coffee Training. We can provide you the best barista training program for you staff and we can support you in organize the soft and hard opening of your business in every details.
- Menu, food cost analysis and pricing
- Equipment, possibly with the support of Espresso Academy partners
- Furniture, interior design and ergonomic evaluation
- Products and quality
- Staff training
3rd STEP
Opening and first period support
Ready, set, go! Now it’s time to open the door of the coffee Shop and in this step we will guide you in setting up the best daily routine of your business, checking the workflow to increase the productivity of your employees and give the best experience to your customers. In this step will be also very important to get the first feed backs from the clients, and be able to set your shop according to.
With a quality check of the standards of the service and the menu we will help you in matching the targets of your customers and reduce any waste.
- Daily routine
- daily employees management
- quality check
Our projects...
In our area the competition between coffee shops, both cafes and specialty, is very high, there are many shops and many others open every day. A strong identity and knowing how to convey it well is therefore essential.
The Italian coffee shop has a strong and easily recognizable identity, which is why we decided to focus on this approach and on Espresso Academy. With them we have structured recipes, menus and operating manuals by adopting their standard “Italian Barista Method” which focuses on the recovery of traditional and less known recipes on the international market (but very good, such as “bicerin”).
This standard also puts the barista's ability to interact with the customer, communicate quality and know how to work quickly and efficiently in the first place.
We worked a lot on this during the stay of the EA staff with us, even involving our bartenders in a real time trial barista!
After several years as manager of a coffee bar I have seen, as a personal evolution of my career, the possibility of opening my own business. To push me in this direction were also the data that show how coffee is increasing more and more in the average consumption of the Middle East area.
To get my project off to a good start, I thought I should give a stronger structure to my knowledge acquired in the field, and I attended the courses of the Espresso academy. It was a very intense week from which I returned with clear ideas about what I wanted to do.
Once the location was identified, I contacted back the Espresso Academy group to discuss specific elements of my location and my project. Some calls were very important, for example for items like the menu. I understood how we often think that the composition of the menu is a relevant element to attract the public, but in reality it is even more important to structure it in order to optimize preparation (even the layout of the shop and the structure of the counter derives from the menu) and the food cost. In this sense, the work on the operating manual done by Espresso Academy has been extremely important.
We contacted Espresso Academy shortly after the opening of our coffee shop on the seafront of Souk Al Wakra. Our objective was to create and educate our team of baristas and develop a number of preparations fit to our exclusive format: a line of coffee related beverages that could be also bottled and served through home delivery and event catering. We started with some online meetings with the school in which we set the standards for hiring new staff and later Espresso Academy developed, directly from Florence, the recipes that we were planning to offer by finding the correct ratios between the ingredients and the ideal procedures to optimize production. At this point Simone from Espresso Academy joined us directly in Qatar and in one week he gave us the needed training for our baristas to make our service efficient and dynamic. With him we were also able to study our menu and find the best ways to communicate our quality to our customers.
