Starting a Breakfast Cafe Business
For the brave who dare to answer the calling towards starting up their own breakfast cafe business, hold your horses and read this first. This is not an attempt to derail you from your objective but instead a means to give you a prospective of how business works.
Consider this a sneak peak to life on the other side of entrepreneurship.
Assuming you have done your business homework and you have managed to get passed the hurdle of setting up the physical aspects of your breakfast cafe business in which most owners fail in by the way. You are now ready to open. This means you have financed a location viable for your business and have done the necessary renovations electrical, plumbing, painting, and even the legal to operate lawfully. This also means you have the appropriate licenses, the necessary permits and sanitary inspection documents. You also now understand and abide with proper food handling procedures after weeks of several work shops, seminars and tests. Not only that, this also means you have invested thousands of dollars on coffee equipment, huge storage freezers, burners, fryers, utensils, plates, chairs, tables and yes even a cash register too!
Cafe Business Menu and Chefs
For the menu, you figured you’ll start with pancakes, omelets, bacon and sausage, Belgian waffles, salad and steak since most cafe restaurants offer the same choices. You think you won’t go wrong with those choices as well. You decide to make an extra menu for the kids too. Then you hire a decent chef and a couple of teenagers for serve. And after reading a lot about different kinds of coffee beans and grounds and after a couple brewing practices under your belt, you decide to man the coffee role for awhile so you also get a chance to rub elbows and do small talk with customers during orders and refills to create loyalists.
How to Market Breakfast Cafe Business
And so the grand opening finally comes. It turns out to be a big success! With the massive campaigns, endless flyers, bumper stickers, newspaper ads and even word of mouth through church, you managed to rally the whole neighborhood into your grand opening day. You congratulate yourself with a pat on the back and say, “I made the right investments and decisions.”
Days passed into weeks and before you knew it you already been in business operation for a month. You really haven’t made real profit yet since you were still covering payments incurred from opening a store. You say, “Its ok business will pick up soon.”
Times flies again and this time four months have passed. And now you begin to notice things. You experience leaks and other plumbing problems. You also notice that the turn over of your food stocks are slower than before. Suddenly you remembered that you purchased several supplies of everything two weeks ago that you fail to focus on the ones that sell more. You also noticed that you feel tired and cranky sometimes maybe brought about by the early 5 am food and store preparations because you decided you want to be hands on in your business so you know the ins and outs. On top of that, you only had on average twenty customers compared to thirty five last month. You unconfidently talk to yourself that this is just a phase in every business. “Things will get better.”
The months turned into a year and after getting over your plumbing problems, your air conditioning breaks down. Your chef asks for a raise and you find out a competitor coffee shop is opening just around the next corner. And still you haven’t made any really profit because you’re still paying for the overhead of the business start-up as well as the monthly expenses to run the business, not to mention the costly mistakes brought by inexperience and the renewal of permits and licenses are coming up.
This is a short story of how actual business happens. If after readings this you feel more challenged to pursue the breakfast coffee business, I congratulate you. You understand what it takes to be an owner.
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