Here we are: the furniture has been assembled, you nearly have all the equipment behind the counter, the walls have been freshly painted… what did you say? Haven’t you picked a name yet?
Even if the coffee break is still an indispensable moment for many customers, it’s impossible not to notice that more and more regular customers choose to spend their free time in the company of their trusted smartphone.
The definition of the Third Wave of Coffee has begun to spread also across Italy. The term was first used by a Norwegian coffee roaster, Trish Rothgeb, in a newsletter of The Flamekeeper association, in 2002.
Often customers reflect the managers, sharing their values, philosophy and the style that characterises the café. If you want a polite and amiable clientele, learn how to attract it to your café! How? Here are the ten rules of good manners and useful tips to better manage your business, day after day.
In the vast panorama of aromas obtainable from the combination of water and coffee, French coffee is certainly the result of one of the most fascinating alchemies. Let’s discover the secrets of the French Press and see how it works. It’s amazing how these few ingredients can give life to so many different taste experiences.Read more
Those who are about to open a café or renew their old premises can now do it following an entrepreneurial path that respects the environment and ecology.
Christmas with your family, Easter with… coffee! Rephrasing this popular Italian proverb (Christmas with your family, Easter with whoever you want!) we would like to introduce one of the trending themes for decorations and food of the spring festivity.
Are all coffee shops the same? Not always. A place of passage or a gathering point – what really makes the difference and makes it stand out from the rest is what it offers, the original ideas that can be implemented to win customers and build their loyalty.