Coffee shops business, coffee bar business, espresso business, how to plan, design and open a coffee shop

Coffee Coffee Business Start-Up: How to Open a Successful Coffee Shop, Espresso Drive-Thru or a Coffee Cart Concept.

Coffee Shops, Espresso Carts and Espresso Drive-Thrus are popping up everywhere!
Whether you are planning a new coffee business, would like to improve sales of espresso in your present shop, or increase the efficiency and bottom line of your corporate coffee shops, then this hard hitting information is for you! We will show you how to make real money with espresso, with the least of pain and the most of gain!
The coffee/espresso by the cup business offers generous financial rewards and personal satisfaction, but only if you do it right. However, should you jump into it without understanding of what makes it "tick," you could risk your investment, waste precious time and destroy your dream.

Are you are planning to open a coffee shop or a drive-thru and would like to protect your investment, minimize your mistakes and increase your chances of success?

Would you like to increase sales of espresso in your present shop? Whether you are independent or a franchise, we will show you how to improve your espresso marketing, drink preparation techniques, service and customers satisfaction - leading to higher sales!

Food Service Management Companies: Most of your present B & I and college coffee operations could greatly increase their present revenues without changes in equipment or suppliers.

As a coffee roaster/coffee wholesaler, would you like to sell more beans to your present accounts and increase your market share?

Are you considering to buy an existing coffee shop? It may be a gold mine or a money pit! Please go here.

Coffee Shop Business Q & A, where many of your questions may be answered.

If you are just starting your research, don't agonize about what equipment or coffee to use. Though at some point you will need equipment and products, what you need at this time is some solid, experienced advise, to see if what you have in mind makes any business sense in the first place. Many people fail to notice excellent opportunities staring them in the face, while others may pursue some idea that has absolutely no chance of succeeding.
That is why such advise is so valuable at the beginning: It may prevent you from making major mistakes (faulty business plan, choice of wrong location, wrong concept, wrong equipment or product, nonsensical menu) that may cost you thousands of dollars, months of wasted time and even the demise of your business before you start it.
An experienced adviser may also point out some opportunities that you have not even considered, increasing your chances of success and earnings potential.
If this is your first attempt to open a coffee business, you probably have many questions and concerns on your mind:

Is this a great opportunity, or a dumb idea?

Will I have enough money to pull this off?

I don't know anything about this business, where do I start?

What equipment or coffee should I use?

Where do I learn how to make the drinks?

I found a great location, but $$bucks is close by, can I still make any money there?

If you are seeking the answers, you are in the right place!

By the way, when I say "espresso" I mean all the drinks prepared with espresso as a base, and not necessarily straight espresso, which at this time represents less than 5% of espresso drinks served in this country. I may also refer to "espresso" as "coffee" without making a distinction.
My definition of a "coffee shop" would be an establishment similar to Starbucks, serving mainly coffee/espresso drinks and some pastries, no sandwiches, soups or salads.
As any other business worth pursuing, you will need time and money to bring it to fruition. How you invest that time and money will determine the outcome. The more you know and understand in advance, the more effectively you will invest that time and money!
Reading this report is your First Step in the right direction. It will show you WHAT steps you have to take to open a successful coffee business, and the consequences of not taking them.
If you are in a hurry, and want to know right now HOW to take those steps, please go directly to my
"Espresso Business Success Program" - Book & Video:
If you are really serious about this and want to take the first positive step towards the successful opening of your business, and want to save time and money, you should consider this program. It contains "real world", practical information on what to do step by step, from choosing the right location, to a business plan, to what works in this coffee/espresso by the cup business and what doesn't, how to design your shop for speed of service, what equipment you will need, a menu that could make a huge difference in your bottom line, a list with all the products that you will need to open, to how much money you will need to open your business, etc. etc.

Note: This site was updated June 2002. It contains about 30 pages of information that will help you to understand "How to Make Real Money with Espresso".

Opportunities in the Retail Coffee Business. Is there room for me? How much can I make?

Mistakes that people make and How to Prevent Them. These mistakes may cost you thousands of dollars and may endanger the very survival of your business.

Opening a Successful Coffee Business: How to Do it Right!

How I Can Help.

OPPORTUNITIES IN THE COFFEE BUSINESS

The specialty coffee/espresso by the cup business is growing at a tremendous rate, but only 14% of Americans drink some kind of specialty coffee at the present time, and that includes "gourmet" coffee purchased at the supermarket. Though some areas of the West Coast seem to be saturated with coffee shops and drive-thrus, the rest of the country is wide open and offers great opportunities.

The "retail specialty coffee by the cup business" is more rewarding, pleasing, and requires less start-up capital than most fast food concepts. And it can be a lot of fun! Though it may seem simple to an inexperienced person - after all, what's so complicated when you are dealing mainly with one product, coffee - it is a complex business once you begin to understand it.
For a shop to generate enough revenues from one product (coffee), selling at an average price of $2.00, the business has to meet certain requirements in location, work area design, appearance, marketing and product taste so as to attract enough customers and bring them back day after day.

As an individual with limited resources and clueless about this business, but ready and willing to join the coffee race, could you open a coffee shop or a drive-thru and become successful? After all, you have never seen the back of an espresso machine or worked in any kind of a food operation. How would you know what to do or where to start? Could you make sure that whatever money you invested wouldn't be wasted? And could you compete against the likes of Bigbuck$?
Of course you could!
You, as the owner-operator of your own business could do much better serving your customers than a chain or a franchise!
You could design your shop for a more efficient operation, provide better and faster service, prepare better tasting drinks, and take better care of your customers!
And you could do that for half the cost of a franchise, without paying any franchise fees or royalties!
There are hundreds of independent successful coffee concept operators all over the country, some of them right next to $$bucks, doing very well!
Most of the independents do between $200,000 and $500,000 a year in sales. There are coffee houses in some college towns that do over one million a year, leaving for the owner around $250,000 in profits!
However, your sales and profits will vary greatly depending on your location and on what you mostly sell: Food, beans, brewed coffee, or espresso based drinks.
Generally speaking, if you know what you are doing, and assuming that you pay around $2500 in rent and your gross sales are $25,000 a month, you could put in your pocket about $7000 a month, working yourself only a few hours a day. And you probably could return the investment in your shop in a year or so, provided that you have a decent location.
There are thousands of communities across the country ready to offer people like you the opportunity to make an excellent income with the right kind of a coffee concept, without having to invest $300,000 in a franchise!

As an example, Starbucks invests $320,000 on the average to open one of their shops. My clients have invested from $63,000 - $220,000 to open their shops. You would be surprised how many customers ask: "Is this a franchise?". I help to open two shops every month on the average.

Though some areas of the Northwest seem to be saturated with coffee shops and drive-thrus, the rest of the country is wide open and waiting for you!
The single most important factor for the success of a retail coffee business is it's location. There are still thousands of prospective good locations available all over the country. However, good locations are not going to wait forever! Will your shop be one of them?
Where are the best coffee shop opportunities for a small entrepreneur, with a limited budget?

College town locations. There are hundreds of small college towns all over the country begging for a decent coffee house! The best location, where your risk would be minimal, would be right on the same block where the college bookstore is located. If you find such a shop available for lease, run, don't walk, and lease it! (Call me first). Recently I opened for a client a very successful coffee house in Hillsdale, MI, next to a small college.

Downtown business districts with high density walking traffic.

Older neighborhood business streets undergoing renovation. Best locations would be on a corner, providing high visibility.

Unattached small buildings on a high traffic road, with easy access and visibility. Preferably on the morning commute side. If you can add a drive-thru window, you could double your business.

Corner shops in strip malls, with high traffic and easy access. If you are in a large strip mall, somewhere in the middle, with many rows of parking in front, you probably won't be visible from the main road and do little business.

Some of the best opportunities for existing business owners in good locations is to add a cart or a small kiosk to the business. There are carts/kiosks in antique shops, book stores, music stores, beauty salons, etc. With a relatively small investment, many of these businesses could add a substantial income to their bottom line. Make sure that before you commit yourself, you clear it with the Health Department in your community. If you were planning to add espresso to your present business please go here: add espresso. There are many excellent locations across the country that could greatly benefit by this concept. They may be existing food operations, book stores, spas, and any location that is "highly visible and easily accessible". Finally, there are many oversized stores in good locations that are wasting valuable space that could be turned into very profitable coffee shops. If you have such a store, and are not sure if such a concept would work, why don't you give me a call?

Small strip mall or service station owners could greatly benefit by the addition of a drive-thru coffee stand to their parking lots.

PROCRASTINATING and MISTAKES
Many people would like to be in business for themselves. But when it comes to put their money, time and effort into it, they drag their feet. Wishful thinking alone never started a business for anyone.
For most people taking the first step is the most difficult. I have encountered dozens of people that were in a continuous state of "researching" this business to death!
Are you?
They talked to numerous equipment salespeople, tasted a great number coffees, envisioned the decor of their shop to the smallest detail, attended industry conventions, read books on the subject and visited a zillion coffee shops. And the more they "researched," the more confused they became! The truth is, they were scared of taking action and the research gave them an excuse to postpone that first step.
Unfortunately, while they were "researching", other people were acting, taking the best available locations in their communities, not only for coffee shops but for other businesses.
However, once you stop dreaming and start acting, secure your financing, find the right location, and finally open for business, considering how much time, money and emotional investment you have put into it, it would be a terrible waste of money, time and a great loss of opportunity if you did not know how to maximize the potential of your business, wouldn't it?
Maximizing the potential means getting back the money that you have put into it, and start making a profit. In fourteen of my own sixteen shops that I opened, I got my money back from eight months to eighteen months.
For all you business novices, profit is what is left over after you pay all of your operating expenses.
Making a profit in any business requires, first of all, understanding of the business.
Unfortunately, many people jump into the coffee business with very little understanding, turning what could have been a great opportunity into a disappointment for themselves, their investors - and their customers.
I assume that you don't want to be one of them.
While on consulting assignments around the country, I have the opportunity to visit and observe many coffee concepts. They range from "Ma & Pa" small independent shops to large franchised chains. Here is what I have observed and learned:
If you start planning without the knowledge of what makes this business "tick", it would be equivalent to buying an airplane without knowing how to fly, and with only a short lesson by your salesman, attempt to fly it by yourself.

You might be able to take off, but the landing could be pretty rough!

Though no one can guarantee your success, not even a $300,000 franchise, you can take steps that will minimize your risks and maximize your chances to succeed.
Though the location of a retail coffee business is the single most important element for it's success - or lack of it - there are some other reasons why coffee shops, drive-thrus or additions of espresso to some other existing business may have slow espresso sales:

1. Lack of an effective marketing strategy: If you do not know how to attract customers when you first open and how to sell them espresso based drinks instead of brewed coffee, your revenues may be greatly reduced; it may take you longer to return your investment and it will be harder to build a great number of loyal daily customers, which is the base of any successful coffee by the cup business.
2. Improper store design and equipment layout: If your work area is not designed for speed and efficiency of service, it may take you much longer to prepare the drinks, the customers will be inconvenienced by waiting longer than needed, you will sell less in a given time period, tire your employees sooner and irritate your customers. Unfortunately, many espresso work areas around the country are designed more as monuments to the architects' ego than to the customers convenience and speed of service!
3. Poor taste of the product: If your customers do not like the taste of your espresso based drinks because of faulty preparation techniques (not equipment or coffee), they either won't order it again or won't come back. Unfortunately, most of the espresso served in this country has no relation to the real thing, and the only way it can be consumed is by drowning its thin, overheated, bitter, flavorless, overpriced taste with some fancy flavored syrup. By the way, the taste of an espresso based drink has more to do with the way it is prepared than with the coffee or equipment being used. I had some tasteless cappuccinos prepared with $11.00 a pound coffee on a $10,000 machine, while some excellent ones made from $5.00 a pound on a $3000 machine.
4. Wrong kind of coffee blend or roast used for the US market: The best of beans used for excellent espresso in Italy may not be proper to prepare the (mostly) milk based espresso drinks consumed in the US.
5. Lack of understanding of espresso extraction process: If you do not understand this process, and how it influences the taste of the espresso based drinks, it will be very difficult for you to prepare the best tasting product, regardless of the coffee you are using. Unfortunately, many coffee bar operators and so-called "baristas" have no clue! This reduces customers satisfaction, frequency of return and the amount of money in your pocket!
6. Not having a true standard of product taste comparison: Most of the owners, managers and employees of coffee bars/houses/carts in this country have never tasted a properly prepared "cappuccino"! You would be amazed to know what a slight variation in grind, extraction time and proper combination of steamed milk could do to the taste of a cappuccino or caffe latte! And to your bottom line!
7. Lack of focus on what your main product should be: If you try to please everyone with an extensive menu, you may end up pleasing no one! You will be much better off if you specialize on fewer menu items and preparing them correctly.
8. Not being a daily espresso based drink consumer yourself: How can you sell with enthusiasm and understand what you serve to your customers if you do not like the product yourself? Many times, when I ask the owners or operators if they drink what they serve to their customers, they tell me they only enjoy "that blended frozen sweet stuff".
Here is a perfect example of a missed opportunity:
Some time ago, while on a consulting trip to a large Midwestern city, I came across a coffee shop with a big neon "ESPRESSO" sign on the window. As it was time for my second "latte fix" of the day, I decided to give them a try.
The shop was in a very busy downtown business street, with thousands of pedestrians walking by. Inside, the smell of fresh grinding coffee filled the elaborately decorated shop. A brass covered espresso machine was sitting on the back counter under a wall menu that seemed to list every flavored coffee and espresso drink in the universe.
I ordered a caffe latte and watched with fascination as the "barista" proceeded to murder my greatly anticipated drink by doing everything wrong:

The machine was installed improperly on the back of the counter with no room for the operator to prepare the drinks efficiently;

The coffee beans in the grinder seemed like pieces of tar, dark and burned;

The operator did not put enough coffee in the filter, the beans were too coarsely ground, he did not "tamp" the coffee forcefully enough - consequently, producing some under-brewed bitter-brown hot water, instead of a creamy espresso "shot;"

He overheated the milk, almost to the boiling point, making it too thin;

The menu was too confusing, too long and without any explanations;

The terrible "latte" was overpriced. ($2.50 for 12 oz.);

It took about three minutes to prepare the drink, four times as long as it would have taken a well trained operator with a proper setup;

As I sat there trying to sip my overheated, tasteless, overpriced latte, I noticed that most of the customers were buying the flavored brewed coffees that were displayed on the front counter for self service. I wondered how many espresso based drinks did they sell, and if they had any repeat customers? By the looks of it, and the taste of my latte, I would say not too many! This also may hurt the coffee supplier's reputation, as the customer tends to blame the coffee if he or she does not like the taste of the drink.
This was not an isolated incident. Unfortunately, that is exactly what happens in many coffee shops, espresso bars and other establishments serving espresso all over the country. In my travels, while consulting, I make it a point to visit as many diverse coffee concepts as I can. They vary from large book/coffee chains to one person cart operations. At times I get so frustrated by the poor tasting drinks, slow service and a complete lack of an espresso marketing strategy that I feel like screaming at the top of my voice:
"What is the matter with you, don't you want to make any money?!"
This lack of an effective espresso marketing program, slow service and poor tasting drinks not only contributes to lower revenues, but it may also endanger the very existence of the business should a more expert operator open nearby.
It is distressing to see a business where the owner has invested so much money and time wasting such a golden opportunity!
Many of you may be apprehensive to invest your hard earned money in any kind of business. This feeling is completely natural, as it serves to protect you from the unknown. The apprehension comes from not having the necessary information to formulate the right decisions.

Thirty years ago, when I opened my first coffee shop, I was also very anxious. Unlike today, there was no precedent to this business, and no one to teach me anything about it! It took me years to get my act together and begin to understand all the factors that contribute to it's success.
By the time you open your coffee business you will have invested from $15,000 to $300,000, depending on the concept and location. Most of your money will go into remodeling your shop, into equipment, fixtures, furniture etc. Don't jump into this business before you get all the information that will prevent you from making major mistakes and risking that investment.
I have positioned all my shops, and now my client's shops, so as to generate at least 80% of gross sales from espresso based drinks and 20% from the rest, including brewed coffee and pastries. Why? Because that is where the real money is in this business, and not in brewed coffee or 99 varieties of beans!
Additionally, what I have learned from my own thirty years of experience, and after observing many failing or poor operations all over the country, is that most of the failures could have been prevented. The best way in preventing a business failure is not to start the business in the first place unless you have your act together! And most of the failed operations didn't.
I am a firm believer in properly prepared and marketed espresso based drinks. Though thousands of coffee and restaurant concepts in this country serve espresso, very few of them understand how to market them effectively and prepare them properly for better taste.
One of the main reasons why many coffee shops fail or under- perform, even in some excellent locations, is that the owners do not understand, or failed to implement, an effective espresso focused marketing program.
To see what other mistakes people make when they open a coffee shop please go to this site: Actual Stories of Poorly Conceived Coffee Operations

OPENING A COFFEE BUSINESS: DO IT RIGHT FROM THE START!
You can do it on your own, doing "research" by visiting countless shops and talking to the employees, going to industry conventions and even, like one of my clients did before she found me, get hired by a coffee shop for a few months to acquire some "experience".

You may get some "free" training from your coffee or equipment dealer. Most of them will show you how to operate the espresso machine. Such training would be equivalent to a car dealer taking you around the block without you knowing how to drive, and then turning you loose on a busy freeway!

Though preparing drinks correctly is a very important function, it only represents a small part of the whole business. You may be the best "barista" in the world, but fail if you do not understand the rest of it. Besides, while your coffee or equipment dealers may be experts in their field, equipment and coffee alone does not make a "coffee business". One single mistake in location, in faulty work space design, in menu or ineffective marketing may cost you thousands of dollars in lost sales, months of wasted time and aggravations. But then, you got the training for "free".

The principles of "Espresso Business Success" will remain the same whether you are planning a coffee shop, a drive thru, a cart, or just want to add espresso to an existing business.
Here is what you will need to do to succeed, and before you can sell your first cup of cappuccino:

Gain an overall understanding of the BUSINESS. The coffee business is not "about making drinks". I can teach you how to make the best espresso drinks in your town in two to three hours, but you still won't understand the nature of the business. I have people calling me every day with questions about "what espresso machine or coffee should I use?" Machines or coffee do not matter if you don't have the money, a location, a design, a sensible menu, an effective marketing strategy and understanding on how to put it all together and make it work. You can waste months in "research" and end up getting faulty information from people that never operated their own shops, or you can seek out people that "been there and done that" and have a track record to prove it. They will save you countless headaches, thousands of dollars and months of wasted time!

Write a Business Plan. What is a Business Plan? It is simply a projection that tells you and the people that you are trying to get the financing from what you intend to do, how you intend to do it, how much will it cost, what is involved, what your sales will be, and how you intend to pay them back. In other words, the people putting up the money or leasing you the location want to know whether you yourself understand what you are doing and have the necessary expertise to do it.

Get adequate financing. How much? For a drive-thru from $40,000-$150,000, for a coffee shop from $60,000 to $350,000. However, spending more money to build a shop won't guarantee it's success, unless you understand which areas of your business deserve most of your attention. And let me tell you, equipment and decor are not on the top of the list.

Find a proper location. What is a good location? Similar to Starbucks, or any place that is "highly visible and easily accessible" by a large number of demographically correct potential customers. I talk much more on locations in my FREE thirty page "How to Make Real Money with Espresso" e-mail newsletter and in my book "Espresso Business Success Program". You will find how to request it further down on this page.

You should design your shop not only for looks, but also for speed and efficiency of operation.

If your resources are limited, put the money where it will do the most good, like: proper work space design, decent outside signage, an effective menu board and in acquiring some real education and training.

You should implement an effective, "espresso focused" marketing strategy. Why? Because that's where the real money is!!! What counts in any business is not how much you sell, but how much you have left over after you pay all your bills and operating expenses. You will make more money by selling $500 in espresso based drinks than $900 in beans or food.

You must understand correct espresso preparation techniques for improved drink taste and speed of service.

You and all your employees should be trained in all phases of the operation, especially in espresso marketing strategy.

You should invest your money in areas that will help maximize sales and profits, instead of expensive, unnecessary and superfluous equipment and decor.

You or your manager should like coffee in general and consume espresso based drinks on a daily basis. It is difficult to sell with enthusiasm and passion a product that you yourself don't consume or like.

If you can do all of the above, you will be able to provide your customers with faster service, better tasting drinks and a more satisfying experience in general, which will tend to bring them back on a daily basis. And put more money in your pocket; and make your life more enjoyable!

Let's talk some coffee/espresso by the cup "Business Sense:"

Your success in the coffee/espresso by the cup business - regardless of the concept that you have - will depend mostly on your location.

Getting a good location will be your biggest challenge. You will have to compete not only against people with more money, but also against other entrepreneurs looking for the same location for some other purpose than coffee. You should never take a location because "it was the only one that I could afford", like I hear from some people that call me. You would be way ahead paying $3000 a month in rent and making money, than $300 and losing money, wouldn't you?

Therefore, it would be a terrible waste and a great loss of opportunity - should you secure a good location- to mess it up because you did not know how to design, market and operate it so as to maximize it's potential!

Food and espresso do not mix. People do not go to a coffee shop or an espresso bar to eat. Many coffee concepts suffer from poor espresso sales because they fail to focus on the core of their business! Instead, they try to please "everyone" by offering soups, sandwiches, salads and other goods that have no place in a coffee shop, thus destroying completely the atmosphere that makes the coffee shops/houses so unique and appealing to a large number of people.

That is also the reason why bagel shops, sandwich shops and other fast food operations sell so little espresso: people do not go to these places to get their espresso drinks! The concept can be successful, but it would require a complete separation of the two. Please click here if you are planning to add espresso to your existing business.

The brand of espresso machine, and to some degree the coffee you are using, will have very little to do with the taste of the product, especially the mostly flavored, milk based drinks that are served in this country.

Simple works better. Some coffee roasters will push on you all kinds of coffee blends that only they can understand and appreciate. All your customers want is a good cup of coffee, and 99.9% of them could care less where and how it is grown. Remember, you are there to make money for yourself, not for the roaster. I will be happy to work with your roaster, like I do with many smaller independent roasters around the country. Most of them are flexible and even if they don't have the kind of espresso that I may like, we can blend something that will meet our expectations.

Unless you are buying a franchise, where all the thinking has already been done for you for a hefty price, you should get expert advise with your start-up. Though you won't need to spend $10,000-$20,000 upfront to attend a franchised Coffee U, pay upwards of $200,000 for the build-out of your shop and continuous 6%-10% royalties for the privilege of owning a franchise, you still will have to invest time and money in learning how to plan, open and operate your business so as to return a profit. Unfortunately, people that get in trouble in this business spend more money for a single chair for their shop than for an effective advise, education and training which is so essential for their success!

Do not buy any equipment, carts or drive-thrus until you have secured your location; that is, unless you want to conduct your business from your garage.

If you want to know more, why don't you request my FREE 30 page "How to Make Real Money with Espresso" e-mail newsletter? It will give you some more details and expand on this material.
Here are some of the contents of this letter:
1. Where to Start? How much Capital do you need?
2. What Makes a Coffee Concept Successful?
3. What Earnings should you expect?
4. Location: The Key to your Success
5. Effective Marketing of Espresso
6. The Importance of Proper Drink Preparation
Please click here to request this FREE newsletter.
I send it by e-mail ONLY.
We will never give out or share your e-mail address!

To summarize, I can help you in the following ways:

My "Espresso Business Success Program " book and video will give you a good starting point.

"Turn-Key on Site Personal Consulting"

This full consulting and training program will provide you with a "turn-key" knowledge and expertise on how to plan, design and operate your coffee business, including my personal presence in your shop from three to seven days, just before and after opening, teaching you all phases of the operation.

If you are already open and would like to increase your revenues, check out this web site: "How to Increase your Espresso Sales".

A great number of existing food or non-food related businesses can greatly benefit by the addition of espresso. To see what it takes, please go here: "How to add Espresso to an Existing Business"

Are you considering to buy an existing coffee operation? Check with us before you do, it may be a gold mine or a money pit!

Most of your questions dealing with "Coffee Drive-Thru" may be answered here: Espresso Drive-Thru Business

For Coffee Carts please go here

Here are some links leading to your area of interest. These will explain the "heart and mind" of this present day coffee retail phenomena and will make it much easier for you to understand the specific concepts like the espresso drive-thru, espresso cart or coffee bar business.
Coffee Shop Business Q & A site.
Coffee Shop Business for Dummies
Espresso Business Success Program - Book & Video
Espresso Drive-Thru Business
What machine should I use?
How to open a Coffee House or a Coffee Shop - Turn-Key step by step Consulting Program.
Cyber Cafe Business
Adding Espresso to Bagel and Bake Shops
What may Go Wrong with your Coffee Concept
How to Increase Espresso Sales in your Shop
Espresso Workshop for Coffee Franchises
Coffee Roasters: Increase your sales!
Alex Fisenko has been helping companies and individuals to develop successful espresso concepts for the last 30 years. He provided initial "espresso expertise and inspiration" to some of the biggest players in the field. Besides having opened and operated 16 espresso bars for himself, he travels all over the world helping clients to open successful espresso bars, including South Korea, Thailand, Belgium, Saudi Arabia, Canada, and many US states. He was also an "Espresso Business Seminar" Presenter for the Coffee Fest Organization in Seattle. He will be happy to speak on any espresso related matters during your Industry Convention, or to contribute articles, free of charge, to your coffee related publication. He resides in Portland, OR
alex@espressobusiness.com
"INTERNET CAFE GUIDE"
KNOCKOUT espresso grounds disposal system
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