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Trying out a new place to work. Self-roasted coffee, hip gastro-menu, annoying music, absurd prices, not nearly enough tables, plugs, or general surfaces.
Yes, this is the future of the coffee shop #whynotacoffeeteria #tablesandcoffeeandwififormiles
@anders Reading it now. It's an interesting approach and I think it definitely has a place in the market. I did the barista thing for a few years at a 24hour place, and its shocking the difference in customers. Daytime customers don't actually know good coffee, they just want the status. They'll drink anything so long as it comes from 'their' cafe. NIghttime customers hate bad coffee, and they can tell. They also don't give a damn where it comes from, as long as it's strong.
@Mainebot Did you read this? https://www.nytimes.com/2017/04/10/dining/coffee-locol-restaurant-one-dollar-cup.html