Data Intelligence for the coffee industry
We have just returned from a client with a bustling coffee shop that has been trading now for a little over two years. They have built up an excellent local reputation and have got through the inevitable hiccups of bedding down their new business. The problem is they are not making enough money. Like many seemingly busy coffee shops and
To be or not to be digital, that is the question. After surviving the long 4Ps period (Product, Price, Place, Promotion) and arriving in the internet era that boosted us into the 4Cs period (Customer/Consumer value, Cost, Convenience, and Communication), it’s time to combine online and offline interactions between companies and customers. If you bought some Facebook advertising for your
I know you won’t believe me, but please allow me to tell you a true story. We were two baristas at the same coffee serving pop-up event. I worked the morning shift and she did the afternoon shift. The organiser said everything was smooth and the coffee tasted good! I handed over to the barista for the afternoon shift, briefed
People working on laptops, or sitting looking at their smartphones in a cafe is a common scene. A recurring conversation takes place in the coffee shop industry about whether coffee shops should provide wifi, power outlets, etc. with some arguing that if they do so it encourages customers to spend longer periods of time on the premises, but doesn’t necessarily encourage them
How can we be effective in the social marketing era? Do we really have to know all the secrets of online marketing in order to be successful? Yes and no! Let me explain: a café is a public place, where people go, not only to drink a coffee or to get it to go, but also to have a social
One aspect of my research into the coffee shop industry is the extent to which the industry contributes to the development of ‘community’ – one element of this is exploring the activities of social enterprises in the industry, and how they contribute to different communities. The trend for social enterprises is an important feature of the coffee shop landscape, and
Think about how we order meals, find a hotel, suggest a restaurant to friends, even how we take a coffee in some coffee shops, where we can skip the queue with a smartphone app. Our everyday consumer world has been disrupted beyond recognition. Again, look at consumers’ behaviour over the last few years and how they have embraced immediate communication and
Find out 5 steps to increase your customer experience. Learn about the importance of an integrated customer experience value chain and how to drive the results to increase your business.
So, what then? How can we make great decisions in business and in life if we don’t focus on our objectives? Tim Ferriss encourages us to fully envision, and write down, our fears in detail, in a simple but powerful exercise he calls “fear-setting”. This practice can help you thrive in high-stress environments, and take risks in business. Many gurus tell
Ennio Cantergiani, CoffeeBI’s Opinion Leader and owner of L’Academie du Café in Geneva, Switzerland, started his career by analysing the molecules responsible for the most important off-flavours in green coffees. Today, he is a trainer (AST) for several modules of the SCA program (Barista, Brewing and Roasting). We asked him for some secrets on quality in coffee. More and more