The Successful Coffeehouse


Editorial Policy

Published on

Last updated on

[F]ashion and trends are always a concern for a small-business owner who wants to stay relevant. That goes double for coffeehouses, because not only does a café owner need to pay attention to the look, feel, and sound of her shop, she’s got to keep up with the galloping speed of coffee quality and customer expectations. Oh, and remember to smile and be friendly. And keep track of the ledgers.

That’s a tough path to walk, even though coffee is still expanding, which is why Lon LaFlamme, senior sales advisor at Dillanos Coffee Roasters, says, “It’s never been a better time to be in the business; it’s never been a harder time to be in the business.”

To help café owners better their navigation, Coffee Fest is launching a two-day class called the Successful Coffeehouse Business Seminar. The seminar, which debuts at the Chicago Coffee Fest next month, includes LaFlamme, Jack Groot of JP’s Coffee and the Midwest Barista School, Bryan Reynolds of Anthem Coffee House, Joe Lloyd of Durango Joes, and Laila Ghambari of Cherry Street Coffee and the 2014 US Barista Championship winner. The topics range from establishing and maintaining a brand to the importance of an owner’s coffee education to staff training to keeping a handle on cash.

The two five-hour classes run all morning on Saturday and Sunday. The seminar costs $300.

LonLaFlamme_BookPairing with this seminar is a new book, The Successful Coffee House, from LaFlamme and David Morris and Chris Heyer, the heads of Dillanos. Subtitled A 22-day Action Plan to Create a Relevant and Profitable Business, the book lays out twenty-two separate, but closely connected, subjects from creating a brand to the importance of proper training to menu design.

LaFlamme stresses the book doesn’t advocate a frantic chasing of trends, but rather fostering an awareness of the presentation of your café, where it fits in the coffee world, and where that world is headed. This book provides an invaluable template for understanding your café, and making it better.

The seminar is also scheduled for Coffee Fest in Portland in October and New York in March of 2016.

Cory Eldridge is Fresh Cup’s editor.

Share This Article

Cory Eldridge

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.

Other Articles You May Like

Decaf Coffee, But Make It Specialty

Decaf coffee has come a long way over the last one hundred years, but can it join the third wave?
by Fionn Pooler | February 16, 2024

Welcoming Home Baristas Into Coffee: “It’s On Us, The Professionals”

More and more folks are finding a passion for coffee through swipes and likes, but who is the home barista? How can roasters and cafes welcome them into the larger coffee community?
by Miranda Haney | January 12, 2024

The Prototype of All Desire: How Processing Can Increase—and Improve—Sweetness in Robusta

Sweetness in coffee is often a marker of quality, but it’s often ignored when talking about Robusta. But small changes at the farm level can be the key to finding more sweetness in Robusta.
by Mikey Rinaldo | December 15, 2023

Latte Art and Alternative Milks: The Good, The Bad, and the Tasty

Milk steaming is a hard-earned skill; alternative milks don’t make this task easier. But with a few tips, you can easily toggle from oat to soy to almond.
by Zoe Stanley-Foreman | December 13, 2023