{"id":17225,"date":"2018-05-30T12:30:38","date_gmt":"2018-05-30T19:30:38","guid":{"rendered":"http:\/\/freshcup.com\/?p=17225"},"modified":"2018-07-25T13:55:54","modified_gmt":"2018-07-25T20:55:54","slug":"feed-me","status":"publish","type":"post","link":"https:\/\/freshcup.com\/feed-me\/","title":{"rendered":"Feed Me!"},"content":{"rendered":"

“A coffee shop will never make enough money to pay the bills from coffee sales alone,\u201d says Peter Baskerville<\/strong>, a serial entrepreneur who has started, managed, and sold more than 30 retail and hospitality businesses.<\/p>\n

Chew on that for a second. Coffee alone will never make enough money to cover more than just the bills. Take another second to digest it. Okay, now take another bite of Baskerville\u2019s wisdom\u2014\u201cCoffee may be the prime motivator for customers coming into the business, but they must leave with multiple sales if you are going to be successful.\u201d<\/p>\n

\"avocado
photo by Mariana Medeva<\/figcaption><\/figure>\n

Those \u201cmultiple sales\u201d come in the form of foodstuffs\u2014sandwiches<\/a>, soups, desserts, and so on. Food is a natural pair with the beverages you\u2019re already serving. Everyone eats, after all.<\/p>\n

But putting that fact of life into action can prove daunting. There\u2019s sourcing ingredients, factoring their cost, bringing on board new staff such as prep cooks and servers. How much should you budget for foodservice equipment and building out a kitchen space? It\u2019s enough to make you lose your appetite altogether.<\/p>\n

That\u2019s where the Food Integration Lab<\/strong> can help. Over an inspirational three hours, attendees learn simple strategies for adding a successful culinary program to their caf\u00e9.<\/p>\n

\"Erica
Erica Teodoro<\/figcaption><\/figure>\n

Lab instructor Erica Teodoro<\/strong> brings Baskerville\u2019s words to life. \u201cWhen food is done well, it can dramatically increase your business,\u201d she says. \u201cYou pay the same rent, the same bills, and you\u2019re open already, so you might as well make more money. You can be successful by adding just a few items.\u201d<\/p>\n

Erica speaks from real-world experience. A coffee industry and foodservice professional for 20 years, she has worked as a barista, wholesale seller of roasted coffee beans, and as a consultant.<\/p>\n

About 13 years ago, Erica joined Coffee Fest<\/a> as a teacher for their hands-on barista training classes.<\/p>\n

\u201cI loved teaching hands-on barista skills because you have these people who are so eager to learn. It\u2019s like, \u2018Feed me, feed me, feed me!\u2019 I find those same people want to learn about food.\u201d<\/p>\n

Erica and her husband currently own and operate two grocery stores called Harbor Greens<\/a> in Tacoma and Gig Harbor, Washington. A few years ago, the couple reopened an adjacent caf\u00e9 that had gone out of business.<\/p>\n

\u201cWe opened it back up and it was paying the bills, but nothing really above and beyond\u2014until we added food,\u201d she says.<\/p>\n

Obviously, Erica points out, she had an adjoining grocery store with food and wine vendors and the ability to buy in mass quantities. But any caf\u00e9 can do it, she says. \u201cIt can be done. The Lab is a springboard to getting you there.\u201d<\/p>\n

\"Kate
Kate Teodoro<\/figcaption><\/figure>\n

Over a fast-paced three hours, Erica explains everything from menu design (\u201cBe the only place that serves _______\u201d) to the value of grab-and-go cases (\u201cIf you have a few square feet you can make an extra $100 a day\u201d) and food prep tips (\u201cFood that looks good, tastes better\u201d).<\/p>\n

All this talk about food makes attendees hungry, so it\u2019s a good thing food is actually served during the workshop! While Erica explains concepts, chef Kate Teodoro<\/strong> (Erica\u2019s sister-in-law) demonstrates the preparation of dishes on equipment that can easily be incorporated in a caf\u00e9 setting.<\/p>\n

Over four courses, Kate serves us finger sandwiches, a cheese plate, soup, and dessert. \u201cThe key is creating pairings that will compliment coffee and tea\u2014and keeping it simple,\u201d Kate says.<\/h6>\n

\u201cIf we can make delicious food here in a convention center without a hood, you can do it too,\u201d Erica echoes.<\/p>\n

\"benedict
photo by Baby QB<\/figcaption><\/figure>\n

Mid-point during the workshop, Tom Palm<\/strong> of Design & Layout Services<\/a> gives a short presentation explaining the services his company provides. Palm provides a brief description of key pieces of basic equipment for the caf\u00e9 kitchen. He emphasizes the importance of space considerations and easy advice any small operator can follow.<\/p>\n

\u201cAsk your health department,\u201d he stresses, with many of the attendees agreeing based on their own personal experience.<\/p>\n

The Food Integration Lab basically offers an overview of the culinary arts and best practices for foodservice\u2014in three short but action and information-packed hours.<\/p>\n

\u201c99 percent of the time people walk out of here thankful for the information and feeling it\u2019s what they need to add food to their coffee and tea program,\u201d Erica says. \u201cThey\u2019re excited to learn in this class the things that will help them make food and money. It\u2019s a huge win and a lot of fun.\u201d<\/p>\n

Whether you have already built out a kitchen and menu, or are just thinking about it, the Food Integration Lab provides much food for thought.<\/h6>\n

The Lab also affords discussion with other caf\u00e9 owners and operators. \u201cI wish I would have been here for last year\u2019s class, because the information I learned today would have saved me a lot of money then,\u201d one attendee said.<\/p>\n

Another attendee was in the planning stages of opening a mobile coffee\/food truck. \u201cThey had a lot of really easy, simple options, which will give us an edge on our coffee. I\u2019m very excited.\u201d<\/p>\n

The next Food Integration Lab will be held at Coffee Fest Denver, taking place June 8\u201310 at the Denver Convention Center in Denver, Colorado. For more information, log on to coffeefest.com<\/a>. <\/p>\n","protected":false},"excerpt":{"rendered":"

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