This was a short episode continuing our series with Paul Ross. 

This episode touched on some aspects of the business fundamentals of running a cafe, but we will go a lot deeper into this in future episodes. As Tibor alluded to in his question, there are many first time cafe owners who do not have a good knowledge of targets such as labour and cost of goods sold as a percentage of net revenue. Pricing is based on what a customer is willing to pay, but it needs to cover purchase costs, wastage, and contribute to labour, rent, rates and other overheads. So, often that high quality cake with a healthy 50% margin is losing you money, because it should have a 100% margin, but your customers won’t pay that price for it.  

Since this episode was recorded in early April and it is now July, a lot has happened with the Special Guests cafe, but builders have only just gone on site, So it is well behind schedule. 

Thanks for listening to the Coffee Knowledge Hub podcast with Tibor and Andrew. Please rate us/like us and subscribe wherever you get your podcasts. And share this series with anyone you know who is thinking of opening a cafe. 

If you have ever experienced staff shortages, difficulties finding qualified people for your business or find recruitment overwhelming, watch this interview with Ben Szobody. 

Ben’s interest in coffee predates many people’s, he was following the US coffee competitions in the 2000’s, in a time before twitter, which was once a big thing in the coffee world and certainly before competitions became a thing. He wrote the chemically imbalanced blog from 2007, chronicling “the way stellar coffee collides with real life.”

Though he never actually worked directly in coffee, it was instead a useful vehicle for achieving positive social change in his other work. So, why would you listen to Ben Szobody’s advice on recruitment, training and people working in cafes? Because he has year’s of experience in developing professional baristas through his charity work in a program called Pro Baristas. The program has trained a truly diverse multitude of people with barista skills and soft skills and then supported them to find work in specialty cafes. 

I think even the most experienced of cafe operators will find wisdom in what Ben has to say in the podcast. I expect you will come away, as I did, thinking differently about the benefits of diversity as a strategy for managing the challenges around labour shortages many operators are facing. These lessons can also be applied to other business sectors in the coffee industry. 

If you feel inspired by the work of Pro Baristas and want to support or find out more, please go to 

https://www.probaristas.com/our-story

They can also offer consulting services in some instances. 

Our latest podcast is released in time for WOC Copenhagen, where Ewelina is now based.

Over the course of our conversation with Ewelina we learned about growing into new roles and developing skills. We learned about the transition from barista and friend to boss and we learned about retailing.

There are some practical tips for improving cafe retails operations, implementing new service styles and also going online.

Ewelina has been in the hospitality game for almost a decade. Her journey began as a Barista in Poland, where she honed her coffee skills before venturing to London and joining Prufrock Coffee. The world famous Prufrock cafe was owned by World barista champion Gwilym Davies and Jeremy Challender, now dean of studies at Barista Hustle. Ewelina started at Prufrock under their tutelage and became General Manager after working as a barista and competing in the coffee competitions.

Prufrock was acquired by the world famous Square Mile Coffee roasters around 2016/2017 and as General Manager of Prufrock, Ewelina was given the freedom to experiment with innovative ideas to make customers smile and the whole operation run smoothly. It was a chapter marked by learning and growth.

Over the past eight years, she has navigated the behind-the-scenes intricacies of the hospitality industry, handling management changes, and confronting the challenges posed by a global pandemic. Nowadays, Ewelina is working as the Chief Operating Officer at Barista Hustle Tools, where she does everything from crunching numbers to untangling logistic complexities.

Ewelina makes some recommendations for places to visit if you are headed to Copenhagen. See the show notes for details.

Watch the podcast here:

🔗https://community.coffeeknowledgehub.com/c/podcast/from-barista-to-boss-with-ewelina-kania

This is episode 2 of the series following Paul Ross' journey in setting up the Special Guests Coffee cafe. This is a fun one to watch. We recorded it in early April and then travel and a few challenges with the editing got in the way of releasing it. So, you will hear Paul’s projected opening dates which have not yet been realised. He is battling on though.

I highly recommend watching/listening to this if you are thinking of opening a cafe or you work in the retail end of the supply chain. The challenges Paul describes are very similar for many who venture down this road. Opening a cafe is incredibly rewarding. While it sounds pretty stressful based on this interview and I am not sure if we are doing a good job promoting becoming an entrepreneur and cafe owner, it does enrich your life in many ways.

The phase Paul is describing here though, is one of the toughest phases in pre-launching the business. It is the pre-construction phase, where the building contractors are estimating the costs of turning the designs into your dream cafe.

Watch it here: https://coffeeknowledgehub.circle.so/c/podcast/episode-2-of-our-series-interviewing-paul-ross

Please like/rate/follow this podcast on whichever platform you are using.

We are Following Paul Ross, founder of Special Guests coffee as he takes his high end specialty coffee business from a digital to a physical experience in his soon to open cafe in Marylebone, London. 

This is the first of a multipart series where we follow Paul on his journey in opening a cafe. 

This episode covers the origin story of Paul and his business Special Guests. We learn why he is opening a physical location and the steps he has taken to get to the point of finding and signing on that location. We also learn that expertise in coffee, does not transfer to expertise in opening cafes. Paul is on a very steep learning curve with high ambitions. 

I have really enjoyed these conversations with Paul. Opening cafes is an exhilarating experience. You can get well beyond your comfort zone very quickly. It requires a wide ranging skillset in everything from operations to property, construction, people management, project management, design, legals and more.  There is a lot that can be learned from the experience of others, so get out your pen and paper and enjoy episode one of this series. 

To follow these episodes and more, you can follow, subscribe and like the podcast. We also have the video version on the coffee knowledge hub. 

https://coffeeknowledgehub.circle.so/c/podcast/bricks-and-mortar-a-new-series-tracking-paul-ross-journey-building-a-flagship-cafe-for-special-guests-coffee

https://espressoembassy.hu/

https://specialguestscoffee.com