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Starting a farm-to-cup coffee shop at a college campus with Sebastian Ramirez - Cafetal Coffee, Arizona
Manage episode 341338333 series 2532254
Το περιεχόμενο παρέχεται από το Valerian Hrala. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον Valerian Hrala ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.
Talking with former student of mine Sebastian Ramirez about his tips for new coffee shop entrepreneurs.
Cafetal Coffee is a Specialty Coffee shop located near ASU in Tempe, Arizona. offering coffee from their family farm in Colombia and serving Latin infused breakfast and lunch!
Sebastian was very generous and shared a lot of useful tips for everybody who is thinking to open a cafe or a coffee shop.
00:00 Introducing Sebastian Ramirez Cafetal Coffee
00:48 Sebastian's First Coffee Experience
02:14 Is taking a Q Grader course a good way to start a coffee shop? Why does Sebastian work with coffee
07:08 Why start a coffee shop? The foundation story of Cafetal Coffee.
12:30 About Cafetal Coffee's coffee shop menu. Do sweet drinks, QR codes, and pastries belong to a specialty coffee shop?
25:50 Tips for how to buy a coffee shop?
31:30 The largest expenses when running a coffee shop
37:13 How do you find baristas and employees for your coffee shop?
39:25 Profit sharing, employee-owned coffee shop, and other "crazy" ideas for keeping your coffee shop staff happy and motivated.
51:12 Does it make sense for a coffee shop to roast its coffee? What is the ideal size of a coffee roaster for a coffee shop?
1:06:05 what other products except coffee make a coffee shop profitable?
1:13:11 ❤️ for Ukraine
1:15:58 What margins should one use to make a coffee shop profitable?
1:20:30 The Best coffee in the world is ...
1:25:26 What is the most profitable food product in a restaurant?
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