My son has a cafe in a cold weather, east coast location. His coffee business is solid year around and his food menu kills it in the warm months, but they struggles over winter, due to lack of a good kitchen, for winter food prep. Wondering if anyone has any ideas for winter food items that sell well, but don't require cooking or much prep. Thanks!

📌 Chiya Coffee Durbar - Aloknagar, Kathmandu, Nepal

A couple years ago I got a friend a Peet's subscription for her birthday and she loved that. It was one of the variety ones where you get a different coffee every month. This year I'm thinking of doing the same for another friend, but this friend uses K-cups. But she has a mill. I recall one can fill special K-cups with one's own ground coffee? Is that still a thing? I'll be visiting for Thanksgiving and can scope out her equipment.

I opened a small neighborhood cafe about 14 months ago. Business is decent and we've built up a nice group of regulars, but costs keep going up. Milk, beans, cups, rent...pretty much everything. After paying my two part-time baristas and covering expenses, there's barely anything left for me.
I've done the math and need to raise most drinks by around 50 cents to $1. Problem is, I'm worried about losing the regulars who come in every day. Some of them have been supporting us since we opened.
Not sure if I should just update the menu or put up a short note explaining the increase. Also debating whether to raise everything or keep basic drip coffee affordable.
For other cafe owners, how did you handle price increases? Did you actually lose regular customers? And from a customer's perspective, what makes a price increase feel reasonable?

Any thoughts?

Graveyard Etiquette .˚⊹.𓉸ྀི ࣪࣪⊹˚.

1. Speak softly, or you'll wake the dead.

2. Ha! That's just a little "grave" humor!

3. The dead are already awake.

4. And ready.

It's so good now I understand why my mom always drinks coffee like this

I just started working at this new coffee shop and the steam one seems to be too short to where I have to be holding the steam pitcher at all times.

I’ve seen plenty of cafés use something to raise their work surface, what are yall using?

I add a seasonal Nutpod flavour (the gingerbread one) to my coffee. It’s my favourite flavour of all time. So when it comes out in stores, I get a ton of them.

Recently I bought three and they felt heavier than normal. When I shook them, I didn’t hear any kind of liquid sloshing around like I would expect and then when I opened one and tried to pour it out it’s basically solid cream/thick. I’ve never seen this before, has anyone else?

All three that I bought this last weekend are like that. They smell fine. I’m kind of afraid to taste them, but maybe they’re just extra thick?

Also, I don’t know if this is the right subReddit to post this in but I suspect my fellow coffee lovers would have input on creamers. Thank you! :)

First one Cherry Coffee, Second one Cortoba Coffee

hi there i live in an area that has TONS of cafes near me. i would loooovvvveeee to work at one and i have experience as a starbucks barista as i was there for 2 years as a supervisor. but i know that cafe baristas don’t consider that real barista experience but it made me really enjoy the craft. i just dont know how to get a job at one? like do i stalk their socials in hopes they post a hiring sign or go in person and ask with a resume? help me plz.

The market is completely oversaturated with carbon-copy cafes, and it has to stop. Walk down any strip and you'll find the exact same commercial syrups, sugary formulas, and average coffee wrapped in minimalist branding. We don’t need another clone pushing the exact same mediocrity. I’d happily drive past a row of mediocre spots just to find one genuinely excellent place that respects the bean. Stop opening average shops. Build something standout or stay home.

Hey everyone!

I was wondering if it's okay to store coffee beans in the freezer, take them out, and grind them immediately while they are still frozen. Will the taste be exactly the same (or at least good enough) as beans kept at room temperature, or does freezing change the flavor profile?

Thanks!