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thehungryartist

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About thehungryartist

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    Green Bean

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    York
  1. Funny I have asked the same question on here with not many replies like you! I guess we are posting in the wrong forum or something. Much head scratching
  2. Hi I hope I am posting this in the right forum! We are setting up a New Coffee Shop, its quite small so I expect to sell anywhere between 40 and 100 coffees per day and would expect no more than say 20 in any 1 hour period. I am thinking of a 2 group machine but have no idea of what boiler capacity to go for? I was thinking of spending around £4000 and hope to have it installed for this. Any suggestions out there. Oh and I also need a couple of grinders, regular and decaf! Cheers G
  3. I see that my post has been moved? However I cant find where to? Anyone have any ideas Thanks
  4. Hi We are setting up a New Coffee Shop, its quite small so I expect to sell anywhere between 40 and 100 coffees per day and would expect no more than say 20 in any 1 hour period. I am thinking of a 2 group machine but have no idea of what boiler capacity to go for? I was thinking of spending around £4000 and hope to have it installed for this. Any suggestions out there. Oh and I also need a couple of grinders, regular and decaf! Cheers G
  5. oops glad you spotted that! Actually the footfall based on my early observation is nearer 2000 per day (250 per hour 9-5) and probably much more in summer so maybe 60-70 customers sounds about right. I actually need to get nearer 120 customers through the door per day to make the rent + rates work! But I presume the 60-70 would increase with repeat business and advertising pull ins etc. Anyway it is clear I need to do more research and maybe some maths lessons too !
  6. We intend to sell Coffee ( obviously!) Tea, Smoothies, Shakes, Panini's Toasties, Sandwiches, Cakes and treats. ( All top notch quality) However we are hoping to stay clear of bacon butties full breakfast's etc as although we appreciate they can be great earners we are not sure the smell will fit in with the model of Coffee shop with Art Gallery/Exhibitions/Classes etc. We have seen a few other Coffee Shops that seem to get plenty of business with this model. The trouble is the only good premises and locations we can find are with A1 retail use and cant seem to figure out if
  7. Hi everyone I am looking at a few sites to open up my first coffee shop come art gallery ( my wife is an artist) We intend to sell Coffee ( obviously!) Tea, Smoothies, Shakes, Panini's Toasties, Sandwiches, Cakes and treats. ( All top notch quality) However we are hoping to stay clear of bacon butties full breakfast's etc as although we appreciate they can be great earners we are not sure the smell will fit in with the model of Coffee shop with Art Gallery/Exhibitions/Classes etc. We have seen a few other Coffee Shops that seem to get plenty of business with this model. The t
  8. thanks garydyke. I am familiar with both of these Coffee Shops, both excellent but one in particular would be a stones throw away from where I am thinking of opening so I'm not sure how helpful they will be haha. Unless they have no fear of the competition of course ( good attitude to have I guess)
  9. Hi everyone! A great thank you to all of you for the words of wisdom and advice. It is good to see so many helpful Avatars already I have spoken with a few people in the trade including Limini Coffee in Bradford and York Coffee Emporium. I have already been blown away by the level of detail that goes into making that perfect cup of espresso and cap. I agree, I will be keeping things simple to start with and may try a guest espresso later down the line. I have tried my hand at using an espresso machine but reckon I have quite a lot to learn. I will be trying to source a
  10. Greetings to all here. My wife and I are planning on starting our own Coffee Shop combined with an Art Gallery and art skills centre. She has the skill ( artist) and I have the business savvy ( hopefully) I have been involved in the operation of several other business but don't have a great deal of experience in catering, so I am on here to get some pointers on business planning, Food safety, equipment etc. I've had a good lurk on here ( doesn't everyone?) and a recurring theme and perennial question seems to be "how do I estimate occupancy from footfall"? Mmmm seems its pretty
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