Well. We own a coffee shop. It’s a lot. A lot to do, a lot to think about, a lot. But I love it.
Dave is managing it. Scott oversees all the finances and business details. I run the marketing and social media. Did I mention Dave is managing it? What an undertaking. He is rocking it. He manages the staff, the ordering, the supplies, the cleaning, payroll, oversees all that is done in there. He works endless hours. I spend about 2 hours a day all told, less some days, more others. Not all of that is directly in the store. Scott spends about 1 to 2 hours a day on it in addition to his full time job. Dave works there 12 hours a day. Every day.
I love to go to the coffee shop before, between, and after I see clients. Sometimes I sit outside and work. Sometimes I hang behind the counter. I’m being trained on the register, making drinks and baking. The register is confusing disguised as simple. Until today I didn’t really know the difference between a cappuccino and a latte. And today someone ordered a wet cappuccino. What? Apparently it is somewhere between a latte and a cappuccino. There are buttons on the register for brewed drinks, latte’s and specialty drinks. Confusing. Not all the drinks come in the same sizes. So I have to ask, what size, hot or iced, what flavors, what milk. Once they tell me all this and I have to put it in the register in a different order than what they told me, my brain has leaked out what they just told me. Yikes.
Maybe I ought to stick to making the coffee. Ok, grab the cup, the right size, the right type for hot or iced, measure in the syrup, 21, 28 ounces on the scale. Then comes the espresso. Grind the beans, tap it, smash it, (that probably isn’t the coffee shop term for that) and then put it in the thing and push the button. Pour the espresso into the cup and stir it with the little spoon. Then add the milk. Or froth the mild just right (“do you hear the ripping?”) and pour that in the cup. Get the lid, straw for cold, then remember which customer ordered it and go take it to them. Oh wait, knock out the coffee, rinse it in super hot water and wipe it out, clean off the espresso thingy with super hot water and rinse out the cup for the steamed milk. Then take a wet rag in your hand and clean off the steamer thingy by steaming it! Without burning your hand through the rag! Ouch!
Here’s the important part. Try not to eat and drink all the profit. The chocolate chip cookies are absolutely amazing. I love them dipped into a latte. I haven’t even tried all the coffee flavors yet. We hand make them. The muffins, oh my, I ate a chocolate chip raspberry muffin this morning. Unbelievable. I eat a sandwich or a breakfast sandwich about 3 times a week. I can even make them myself.
Scott and I go close about three times a week. We walk down to the shop at 10:00, take out the trash, wipe down things, carry in all the tables and chairs, dump the grounds and rinse the bucket, plug in the iPad, Scott closes out the register and gives the girls their tips. (I made a bunch of tips today even though I was messing up people’s orders).
We have amazing employees. Today I helped Joy bake chocolate chip cookies for a catering deal we have tomorrow. We can only bake 8 cookies at a time in the two tiny ovens. Every cookie weighs exactly 81 grams. The whole coffee shop smelled amazing. It smells amazing every day anyway, like coffee, but today it also smelled like baking cookies. We sell a lot more cookies while they are baking. I tease people that it is a subliminal message, they don’t really have a choice.
I love doing the social media. I post three or four times per day. So far I haven’t run out of ideas to post. Today I took pics of all of the people there. We had quite a diverse group today, age and race. Everyone was happy to have their photo taken. I said, “Brothers Coffee. A great place to…. work, study, date, meet, spend a Saturday afternoon.”
People say they love the vibe at the shop. I do too. It’s laid back but bright and cheery at the same time. It’s quiet but not like a library. People are spaced apart so you can have a private conversation. And on gorgeous days, the outside seating is perfect. It’s off the beaten path but you can still people watch.
I’m excited to start singing with Dave at the shop more as soon as things calm down a bit.
We feel like we are at least breaking even every day. That’s pretty amazing for being open one month and it still being during covid. We have had unexpected expenses like having to get a new ice machine and replace some other key things. It’s hard to know how much to spend on promotional items. We are purchasing our second order of t shirts and also ordered some stickers. We are getting our loyalty program up and running. We will have a pay it forward plan which I’m pretty excited about. We are purchasing refillable tumblers for every staff and student at MCC (with help from a friend) and hopefully will be sponsored to put a coupon for free coffee inside. We’ve had a lot of free advertising with Dave being interviewed by the Collegian, several radio stations and WIBW. We kept the crowd from Sparrow and are building on it. We almost always have people in the shop and many times it’s full. Our conference room is being reserved and we are getting catering orders. We haven’t even started selling beans (coming soon) and plan to do a whole online ordering and online merchandise store. We also hope to have live entertainment.
We have our grand opening this next Friday. Lots of things to plan and get ready for. So exciting!
So far I love owning a coffee shop. 

