Archive | July, 2011

Basic Social Media for Cafes

Solutions for Operators Social media for foodservice and coffeeshops has exploded in the past two years. Is your business taking advantage of this effective communication tool to reach customers and build brand loyalty? For the cost of a few hours a week, a cafe can build new relationships, strengthen existing relationships and increase sales. There’s […]

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Tasty and Healthy: Good news at the bottom of your cup

It seems like every day doctors are telling us that we should avoid this and have more of that, only to turn around a few years later and say, “Just kidding! Go right ahead and have [previously discouraged thing]! It’s good for you now!” (Glass of red wine, anyone?) Well, come on. All things in […]

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Remix – the Spanish Coffee

One of my favorite drinks can be found in Portland, Oregon at a long-lasting bar called Paddy’s. Paddy’s is a gorgeous older bar, with a back bar nearly forty feet wide and sixteen feet tall, replete with two of those rolling library ladders for the bartenders to get to the ultra-premium top shelf. This bar, […]

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Item Costing Your Menu

Solutions for Operators A standard practice in the restaurant industry is to calculate the food cost of every item you sell. Knowing this cost allows you to a) purchase ingredients more wisely and b) maintain and train staff to standards. There is a time investment in making these calculations, but the reward is a “tighter […]

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High on a hill was a lonely goatherd…

What is the history of coffee? According to the National Coffee Association of U.S.A. Inc., it all begins with a legend. As the story goes, a goatherder in Ethiopia named Kaldi discovered the magical brew after noticing that his goats became “so spirited they did not want to sleep at night” after eating from a particular […]

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Daughters, Oil Changes and Hot Chocolates

A few nights ago I was with a good friend, hanging out in the garage, as he taught his young teenage daughter how to change the oil on a SUV. They were both under the truck, poking around, as he explained everything about oil’s function in engines. This time they spent together was pretty awesome […]

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Calculating Labor Cost in Cafes – Weekly Forecasting

Operator Solutions Using Mocafe In my prior career as a executive chef, I wrote hundreds of work schedules. Let’s look at some factors operators have to take into account in managing efficient production labor cost: Staff training and abilities Anticipated business volume Local event calendars Potential constraints (risks to the schedule) The question today is, […]

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Why Isn’t There a Good Frappe at Boston South Station?

Saturday mid-day. I’m at Boston South Station, waiting for a bus up to northern New Hampshire. It’s hot. Really hot. Not only that, it’s also wicked muggy. I have a couple hours to kill, so I’ve been outside on Atlantic Avenue. Across the street is a brand new Dunkin’ Donuts – not even open yet. […]

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From Scratch versus Ready To Go Coffeeshop Solutions

Operator Solutions Using Mocafe One of the challenges facing foodservice operators dwells on the question of preparing items from scratch or purchasing products that require minimal labor. This question permeates the foodservice industry at all levels, from quick serve (QSR) to ultra-hyper-local-fine-dining. Attend any foodservice or beverage tradeshow and you’ll see numerous exhibitors offering solutions […]

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Into The Heat

As tough as I imagine myself to be, I’m still… a guy. I can hike twenty-some miles in a day (if I put my soul into it), break back with friends on construction projects and endure tons of mosquitoes. But I’m still… a guy. At the end of the day I can still be accused […]

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