In this interview with Nation’s Restaurant News on the state of America’s fast growing coffee chains, I comment on franchisor It’s a Grind’s chances of becoming #2 behind Starbucks. Reprinted with the permission of Nation’s Restaurant...
In my August 2006 column for CoffeeTalk Magazine, I interview and share tips from restaurants that are serving great coffee. Past articles in this series have addressed many problems plaguing the quality of coffee served in America’s restaurants and made some...
Latte art is popular among the barista trade; videos show master baristas adorning their cappuccinos with creative and sometimes whimsical designs in milk: flowers, holiday symbols, even a skull and crossbones — but does this really help you sell more coffee?...
Last month’s article in this series presented the unfortunate reality of a typical fine dining experience: great food, great wine, great service followed by not-so-great coffee. Like tripping over the finish line of a record-breaking marathon run, many of...
There is a natural tendency for new coffee business owners to try to attach some familiar brand identity to their own when planning a new concept. Take for example, the promotion of a name brand of coffee from Seattle or Italy – theoretically as representing...
How should I set coffee menu prices? Such an important business question should always be addressed on an individual case basis; however, when setting coffee menus prices, consider surveying local and national chain competition and then position yourself higher not...