Opening a new coffee shop. This is what I would do
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- เผยแพร่เมื่อ 17 ม.ค. 2023
- Hypothetically, if you were opening a cafe this year what would you do? What kind of coffee shop or espresso bar would you set up?
In this video Luke and Jimmy discuss their ideas about exactly what kind of coffee shop they would open if they were to open one. What it would look like, the equipment, staff, budget, the offering and much more.
It's a super interesting chat with neither of them knowing before the video what each other had in mind.
Let us know in the comments what you would do if you were to open a cafe.
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If you're in Australia and need help with your cafe set up then reach out to us via the form on this page: artisti.com.au/pages/wholesale-coffee
Equipment is definitely something that gives me a smile. I've lost count of the number of cafe's sporting a 3 group LM Linea Classic that serves below average coffee but if i see a KB90... Either they have money to burn or more likely.... They actually care about making good coffee at scale. However if i were looking to open a cafe... It'd be hard to justify an imilk setup straight away or even a KB90 unless they're leased or something like that but people should definitely plan for those in future.
Yes for sure, there is a lot of bling in cafes, leasing helps, and a kb90 does mean businesses
Really like the idea's gents. Appreciate the coffee chat regards from South Africa
I've been watching your videos from France for several months now. It's always very informative for a passionate newbie like me. A really great team! And I must say that this one is pure gold for someone like me who dreams of running a small and friendly coffee shop someday. Lot of things to work on first, but, who knows... Thanks a lot!
We’re always ready humbled to get comments like this 🙏🏻 we love to share what we know and it’s great that you are getting value out of it.
Hopefully one day of you do your own cafe, we may have helped along the way.
@@ArtistiCoffeeRoasters
Hi Jimmy and Luke,
I love watching your videos. I’m just an espresso hobbyist who finds it interesting to understand the business side of just about anything coffee too. Your video are very informative and enjoyable to watch at the same time.
There’s a small point where you could improve imo and that’s the echo at your location. Sound sound deadening the room would probably be way to much effort but maybe some wearable microphones could help to get rid of most of the echo. It’s no show stopper but it would help (me) to follow the conversation without having to rewind occasionally.
My ears aren’t the best anymore and I’m not a native speaker (listener:), so please don’t take it too seriously!
Anyway thanks again for making these videos!
Edit: oops, I see you’re already wearing microphones. 😬
Such a great team! Really enjoy all your videos , nice insight for someone wanting to own a cafe
Thanks for watching!
Thank you for this open and transparent conversation, really inspiring.
Our pleasure! Glad you enjoyed it
incredibly insightful and a big thanks for making this video and disclosing information most would gatekeep. thanks guys.
We love to share and help where we can. Cheers luke
Great concept for a video, and good to here from people in the know! Love it
Thanks so much!
Love it guys. For the drive-thru concept, what’s the cafe in the footage you’ve used?
That is a fantastic video. That's really a quite a learning experience from such in-dept experience café operators. Thanks for it.
Glad you enjoyed it!
really great, cool and inspiring video. and really useful, for those of us considering to open a small coffee shop. thanks guys.
Great, job done 😊
wow, fantastic video. Am actually considering to set up, this video is very helpful to give me a head start and understanding
Thanks so much! Glad to hear you found it helpful :)
Happy New Year!
Awesome presentation and content. Pretty sure will help lot's of future (and existing) coffee shop owners. Saludos from Florida, USA !!!
Glad you enjoyed it! We hope it inspires many to open new cafes and make great coffee
Nice one guys, some great nuggets that you shared.. especially liked the double click around the automation subject to improve consistency and reduce physical impact.. ✌ looking forward to the future sessions..
Automation is the future, it’s coming in all industries and coffee will not be exempt, yes it will effect jobs which sucks, but it makes room for more technical support roles, which the industry needs growth
Wow...this was so cool! So informative and amazing! Interesting!
Glad you enjoyed it!
Really helpful, thanks guys!
Our pleasure! It’s was a lot of fun
Very insightful video, keep up the good work 👏🏻
Thanks mate 🤙🏻
Howzit guys. Thank you for making this video, it really answered a ton of questions and gave me a realistic view on the idea of opening up my own cafe. If possible, can you guys please do a video talking about the cost associated with opening one and deep dive on topics you touched on now ( wages, cost to goods and profit) ? Love both of your ideas, I think Luke's idea will work nicely in my area here in South Africa. Cheers
Thank you. Costing is tough at the moment as here it’s about 40% more than last year, how ever a good check list and considerations we could cover
@@ArtistiCoffeeRoasters That would be amazing! Thank you
such a great convo. Learned a lot
Thank you. More to come
You guys definitely work on my wave length.
When I eventually attempt to step into the cafe world, I want to do exactly that.
Hole in the wall, providing for the peak hour working class and only opening from 5/5:30 to 12. No one’s gain enough to take that risk to cut the hours for better gain after hours. Always trying to squeeze every minute of the day to hope they sell 3 coffees while paying 2 change overs of staff.
Yep. We are very much I tune with a high volume low expenses option. Good luck with your dreams. Cheers luke
🎉 woow definitely wouldn’t miss having a store serving artisti coffee on trade credit if I was in Australia 😂😂 with all this knowledge you got me here
Hey boys! Thanks for the video. My husband and I are opening a coffee shop in Sydney's Inner West this year and this was super helpful! Would you guys be interested in doing a cost breakdown video? Even the little bit Luke shared in this video was awesome. Cheers!
Thank you, yes it’s on our list, is it for the build budget or the sales focus for budgeting ?
I am opening a cafe in belconen Canberra. Thanks for the information!!
Great to hear, check out our other work flow videos to help you. If we can help you out with info or coffee supply shoot us a message. Cheers luke
Love the videos! Will you do content on cost of goods sold and how to be profitable?
Thank you from New York!
Yes, soon
This is exactly what I needed. I'm thinking on opening a small cafe while I don't have any prior experience with coffee making. My goal is to learn barista skills and master a menu at home then go look for a place, do the preparations and eventually open up. I'm so stressed about it but I've had it with working for others who have never appreciated my hard work. Let's see how it goes ✌🏻
I'd recommend working in an actual shop as a normal barista too just to get the hang of the work flow and get experience with real rushes.
Glad it was helpful! Watch out other videos on workflow to help you plan your shop. 🙏🏻 you will get there 🤜🏻
@@ArtistiCoffeeRoasters I have and I will . Cheers 🙏🏻
@@Doobency I will if possible. Things aren't normal where I live. Thanks for the advice
Thanks for the open discussion! In terms of their cafe ideas though, this seems like the anti-cafe in terms of the Scandinavian/European values for cafe spaces. To me, a cafe should be a community space, and that's what people come back for (besides the good drinks/food)!
Yes for sure. The biggest challenge is the staffing and the costs to run cafes today. The willingness not to pay for the value staff, products and assets cost to make these profitable and a long term investment
@@ArtistiCoffeeRoasters fair enough! Thanks for the insights guys!!
Both of these plans are close to what I need to do!
Awesome! Have you got a location picked already?
17:18 That’s interesting and I agree. A café is much more than the coffee brand but the brand is a rather essential part of it.
If a cafe would identify as ‘Artisti’ you guys would have to make sure that everything in that place would not only match your standards but it would also have to be consistent with all ‘Artisti’ cafes (to not confuse or disappoint customers) and that would require a franchise organisation.
We do our best to train and keep the standards high in our café partners, not every cafe is aligned with this so we don’t work with cafes that don’t align with what we talk about and share in TH-cam
@@ArtistiCoffeeRoasters
It’s very important to keep your standards high but it also takes a lot of courage to turn potential customers down.
Thanks!
Thanks for sharing such a inspiring business plan. Just wondering if any recommendations for a ordering or till system? Thanks in advance
Many businesses are using square at the moment, pretty good all round
Thanks for all the helpful videos! Do you have a video, or examples, of what you mean when you're referencing automated milk steamer or hot milk dispenser?
Milk on Tap for the Cafe - An Overview of the i-milk Automated Milk Delivery System
th-cam.com/video/Whj6IkKZaL8/w-d-xo.html
That’s exactly my coffee shop
In Bondi
Sweet! What cafe is it? We will pop in one day?
I'm curious if there is a ball-park figure or range for a viable margin (percent) on a take-away coffee in Australia, or even just NSW.
Clearly there are many factors that determine an actual selling price, but cafes are not charities, so profit has to be part of the price!
300 to 400.% markup on smaller items is a good place to start, you then have to factor in market price as this always plays a role in your pricing as it’s want people will pay. Then adjust accordingly. You have to have a high margin as you can only make so many coffees and you need to pay bills and survive
i love the kb90 we got in our cafe but damn those heads are a pain to clean
😂 yes easy to use, hard to clean, but so worth it in the arm department
Are your lav mics working?
We use a turbochef at my bakery, we use it for pies, toasties, scrolls, scones, and we sell over 50 pies a day, i wouldn't use anything different, 100% need one for a cafe
That’s awesome Cameron 👏🏼 you’re way ahead of us 😂
@@ArtistiCoffeeRoasters Keep up the amazing videos, really enjoy them.
What does a frothing i-milk cost?
I know i-milk were working on a dispensing and frothing system but we only have the dispensing unit. You could contact them at i-milk.com.au/ and see if they can help you out with that question :)
How do you guys feel about cafe trucks or trailers vs a stationary brick and mortar? 🤔
Portable coffee is a little more costly and less volume we have found. As you drive a lot the costs are higher and you need to get a good number of sales each stop. Is a good model for manufacturing areas with lots of workers that don’t have access to great coffee
@@ArtistiCoffeeRoasters understood, thank you very much, I appreciate your taking the time to reply and I thank you for the info. 😁
Have you heard about the new coffee brewer machine called " Ground Control"/ What do you think about this machine
no, we have not heard about it. sorry
I just want to work for you guys 😢
What country are you in?
@@ArtistiCoffeeRoasters Syrian but working in Iraq baghdad _ the American university
Struggling to find small bistro tables and furniture
I've resubscribed does that make me a newbe or a returnee aka returning 🙂
Wrong