Coffee Business

Cafe tips, start a cafe, POS, roaster, team, staff, launch a cafe

6 TOP TIPS ON STARTING A NEW CAFE FROM OUR EXPERTS

Thinking of opening a new café? First of all, good on you for sharing our passion for bringing great coffee into people’s lives. It’s something we love doing through our wholesale, retail and coffee cellar door arms and we are sure you will get the same kick out of it as we do.

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MEET OUR QUALITY EXPERT, ROB

Robert Greer knows great coffee! He’s been pouring coffees and working to create successful cafes for years.

Rob is our Brand Manager, friendly Quality Control expert and your partner in the creation of great coffee. He’s on-hand to ensure every coffee you serve is Peaberry’s perfection.

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PEABERRYS TOP APPS FOR RUNNING A CAFÉ

Bang on social media is a huge boost for any modern café, but these days the digital realm of running a café is so much more than a steaming coffee shot. With apps now available by the millions, with less time than ever to sort the crème from the instants, we’ve put together this impressive list…READ MORE

THE IMPORTANCE OF CAFE STAFF TRAINING

Quality training is the ultimate sweetener

So you’re opening a café and you’ve got your location, fit-out and suppliers sorted – phew! But now it’s about finding and keeping the right bunch of people to bring your menu to life, chat to customers and make that amazing coffee that will keep people lined-up outside your door.READ MORE

IS YOUR COFFEE OFFERING THE BEST IT CAN BE?

The New Year is steaming ahead, and so is our great industry! Australia’s love affair with premium coffee and café culture has fueled average revenue growth of 7.4% per annum over the last five years and it’s tipped to top $5.3 billion nationally in 2016. Your business is part of the 7,200+ cafes in Australia who are employing over 70,000 Australians!READ MORE

CAFE CASE STUDY: DOUBLE SHOT

These guys are the very definition of a no-nonsense espresso bar: Hole in the wall, minimal food & absolutely cranking espresso.

Starting with their first site on the Pacific Highway at Belmont, NSW, they have expanded to two more locations also on the highway at Swansea & Charlestown. The creation of two brothers Chad & Luke, along with their mum, Julie.

I’m having a chat today with Chad & Julie about their journey and the secret of running a ‘lifestyle’ business…

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MANAGING ONLINE REVIEWS

It’s certainly not something grandma had to deal with, but unfortunately we do. As painful as they are, online reviews are a fact of life for cafes, espresso bars and food businesses.

Here are some tips to take control of how your brand is perceived online and maybe even turn them into an opportunity.

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MEASURING ESPRESSO: WHY BOTHER WITH A COFFEE RECIPE?

Earning a reputation for consistently delicious coffee can make or break a cafe or espresso bar – so why do we give it so little attention?

Perhaps because it’s often seen as a mystery.

“If I just find the right barista…”, “maybe it’s just the humidity…”, “it tastes best when neptune is aligned with saturn…”
I guess there is an element of ‘art’ to coffee, but extracting coffee is really just some pretty basic science.

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MAKING CONVENIENCE PAY: 5 WAYS TO SPEED UP CAFE SERVICE

Whatever you think of their quality, the big guys have one thing on lockdown: convenience.

The hard truth for independent cafes is that no matter how good the quality, many regular customers will eventually give in to convenience. So don’t make them choose – here’s some practical ways to give them indie quality with fast food efficiency…

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COMMERCIAL COFFEE MACHINES: BUY OR LEASE?

There is a lot to consider when sourcing equipment for a cafe: quality, reliability, cost, street cred, timber handles hand-carved by a tibetan monk.

One question we get asked a lot, should I buy or lease…and by the way, do you do ‘free’ equipment.

Good question, let’s break it down.

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