If I were opening a cafe this year this is what I would do! Luke & Jimmy's dream cafes.
Hypothetically, if you were opening a cafe this year what would you do? What kind of coffee shop or espresso bar would you set up?
In this video Luke and Jimmy discuss their ideas about exactly what kind of coffee shop they would open if they were to open one. What it would look like, the equipment, staff, budget, the offering and much more.
It's a super interesting chat with neither of them knowing before the video what each other had in mind.
Let us know in the comments what you would do if you were to open a cafe. Enjoy the video.Â
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Unedited Video Transcript
0:00 so Jimmy mate it's the start of the year it's January and and thinking ahead what Â
0:05
kind of Cafe would you actually open this year right I reckon if  I was going to open a cafe the kind of Cafe that I'd love to open [Music]
0:37
it's January this is the first time we've caught up to shoot a video this year and we reckon it'd Â
0:42
be great to have a cup of coffee and ask each other what kind of Cafe we would open up this  year Jimmy's got his version I've got mine we haven't discussed any of these at all but we Â
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thought we'd just try and give you guys a bit of an insight for what we would do giving the  considerations of the Year our personal lives and yeah what's happening in a direction for Â
1:01
for a cafe yeah I'm really curious just to see your instruction you'd go for sure yeah so Jimmy Â
1:07
what is what would you open this year mate what kind of Cafe if you walked up to my Cafe you'd be  walking up to a takeaway space I'd probably make a pretty small we'd go takeaway window Â
1:18
um no dining seats yep really fast grab-and-go food um lots of beautiful equipment of course so Â
1:27
um fast coffee is out the door minimal stuff will probably keep it a little  bit simpler for myself and yeah just reduce the offering but just do a high high volume Â
1:37
in really fast coffee with a few grab-and-go things so seven days a week still pumping them Â
1:44
out from nice and early in the morning and then get those afternoons to go surfing and maintain  that lifestyle with the family so yeah cool it's a bit of a snapshot of where I would go Â
1:53
interesting yeah where do you reckon the UK what's your uh well I think we're on a similar Vibe Â
2:00
um look obviously dining's been a real challenge last couple of years so I would  be sticking away from dining there's definitely not it it would be a small Â
2:07
um actually a drive-through style container because I actually look at multiple angles  in a business always sure so I've kind of always an idea where you can have drive through around Â
2:16
the back of say like a double shipping container and on the front could be served from that kind  of vibe you're actually talking it's a walk up minimal menu but it's the two types of businesses Â
2:25
that I'd really want to be looking at so quick fast Drive throughout the back yep around driving  around a container and then on the front would be it only have like two or three tables with just Â
2:34
a little Cool vibe where you could just sit for a moment moment you know with a laptop have a quick  coffee if you need at that moment it wouldn't be by beach side it'd definitely be on a corner Â
2:44
with high volume where cars can come in and out but just creating a little bit of an atmosphere  just just have that little stop moment in a Cool vibe yeah I think mine's the same in that I'd love Â
2:53
that big site but I think we know where the where the traffic is and if if you want to you'd have to Â
2:58
compromise a little bit there on on that buy but I think we want to be where the people are and  where the volume is for sure yeah I'd definitely be focusing on the Monday to Friday traffic uh Â
3:07
5 30 start done by 12 o'clock and really sticking back to the five day a week just so as as you said Â
3:13
yeah I don't go surfing as much as you but doing stuff on the arvos and freeing up the weekends Â
3:19
um I've got a bit of a model here that I reckon can can show how that could work and have a pretty  good lifestyle for a pretty tight tight unit all right so for you how many staff would you Â
3:29
need three three three staff including yourself yep you're gonna rope the wife in no I've been Â
3:36
there uh look we we've had cafes before um it'd definitely be a full-time kind of staff member Â
3:43
um and myself being being full-time in it um and then another part-timer sure and I reckon Â
3:48
the three of us would be able to get pumped out heaps of volume and keeping it those those like Â
3:53
shorter hours like that five to twelve it's a one full shift kind of thing sure so it means there's Â
3:59
not you know stuff changeovers don't have to have more people yeah and and really making sure you've  got the key people to help you there I think it's I think I've got a similar concept and just always Â
4:08
in my mind I want to make sure that it's it's not a six hour work day it's still going to be  a 10 hour work day but you've got four hours of prep Business Development you can actually work Â
4:18
on the business when you're closed you have to be ready for the next day I think it's always this Â
4:23
preconception that if you open from six till 12 you're absolutely only work those out in my mind Â
4:29
I would kind of set it up so that when you're busy you're busy and you do a really good job within  that time and you you're just consistent every single day so the customers know when you're going Â
4:37
to be open they know they can get a coffee first thing in the morning drive through better yep  um but yeah definitely allowing a little bit more time in my day for working on the business Â
4:46
Charlotte's always a missed opportunity and a lot of people kind of underestimate when they  pick their opening hours I know I could just see that lost time or you know you end up doing jobs Â
4:57
while you're trying to trade and it just it's hard so I think it's definitely focusing on the Â
5:02
customers and smashing them out when when you get the opportunity for sure yeah I've always  been all these conversations with people that about 80 of the coffee is drunk before 11 30. Â
5:11
so I find yeah focus on that free up the time to yeah you can get the business model finish early Â
5:18
yeah maybe not lunch just breaky it's a smash yeah for sure what kind of food you reckon you'd have
5:26
um I haven't got anything revolutionary I've been thinking about like I guess this there's so many Â
5:32
good things like the bakery trades there's so many things that people just love and you can't  you can try to get away from them but I mean geez it's eight bucks for a croissant these Â
5:41
days yeah like there's a lot of things that you can make um quick and easy and and but again I Â
5:48
would probably allow that time in the afternoons or first thing in the morning to prep myself yep  I think it's I think I'd want to you can get the better margins out of things you can make yourself Â
5:57
obviously when I'm doing the build I'd have to think about whether I can cook on site yep or go Â
6:04
to food in a minute but I guess just I would say I'd want to be able to prepare some food on site  because I can is this looking like a sweet kind of grab-and-go stuff or would you go like real Â
6:13
healthy real healthy real healthy yeah I think I think it would be like that's why I probably  have to get up nice and early and make some fresh food yep yeah and I'd want to bring in less stuff Â
6:24
and definitely produce my own things and and have a lot of fresh grab and go things okay that'll be Â
6:31
mine healthy would be a great great space for sure yeah right how about you a bit of Classics Â
6:37
I reckon because I think they're still hanging around they're still quick and easy to produce  definitely bacon egg roll Breaky wrap yeah um some sort of like music quinoa bar something really Â
6:46
quick and easy it's prepped up yeah ready to go um and then yeah the muffins like you can't go past Â
6:52
an awesome Big muffin probably a little sweet one and a healthy one yeah every day you can make in a  little kind of Little Oven um and biscuits yeah I mean I can't not have biscuits in my business
7:05
um I mean in your experience do you feel like making these things yourself versus bringing them  in what's which fun tip to the scale more make it yourself like we in our previous businesses we Â
7:15
used to pump out like dozens and dozens of muffins and you can actually get a really awesome mix and Â
7:20
freeze it down if you need to yeah so you can prep that up and yeah it would work really well for us  yeah I think it's it's hard to be able to imagine how much work that can be on top of a day's work Â
7:30
for sure but I think it's super valuable I think it's better product at the end of the day too  yeah we found we were able to do multiple batches throughout the day of cooking muffins like 12 at Â
7:40
a time or whatever um which is where that extra staff member behind the scenes could really come  in handy yeah I would say like even though you might even mine would be a small takeaway man you Â
7:49
you've got two Baristas at least someone's serving there's three on the front but then they might or Â
7:55
there's always going to be someone behind the scenes keeping the ball rolling on that one you  know stuff in the fridge prepping throughout the day so I'd say probably need for okay so what size Â
8:06
like physical size are you talking for your shop because this is the thing about Staffing if we  just sort of said small but too many people make it pretty pretty tight so how big do you reckon Â
8:16
I think I think from a shop hunt the front point of view it's not a walk in the room kind of thing Â
8:21
yep it's it's just a on to the onto the main road or somewhere where you can pull up good parking Â
8:28
um but the the space inside is probably more of a usable space that you can cook in and Â
8:34
actually utilize yeah of course I think I think the inside of the shot would need  to be a little bit bigger because once you start filling out cafes with fridges benches Â
8:43
cooking like you need a much bigger space than people originally intend yeah for sure and I Â
8:49
I can see that as we think about the food you start to build your menu Â
8:54
um it's good to think about them early because you you really do need to think about whether Â
9:00
you're going to need a great job whether you're going to need to cook whether you're going to like  it how much room you got you're going to need it's a well and good to say fresh and healthy Â
9:07
but if I don't have the fridges and the space and you've got to get deliveries every single day you  get a Time beforehand yeah you have space better prep all that as well then he just fridge yeah Â
9:17
yeah and then you end up with a cafe yeah so yeah try to try and bring it back I think I think the Â
9:25
main goal of the business would be fast simple healthy food yeah great and and quality coffee Â
9:33
speaking of which you got a fancy machine on your bench I do have a fancy machine the setup Â
9:38
um probably maybe talking my size a bit more so it's literally going to be a 20 foot shipping  container at the back end and a 20 foot at the front um you'd have an awning that would come Â
9:47
out so people could walk up and because it's a bit of a loop road going around the back for  the drive through that that front is a bit more protected with weather because the the panel so Â
9:56
front panel lift up so I would only have six meters to to work with with the 24 container Â
10:02
so the far first part of the corner will be ordering and the other end would be um pickup Â
10:08
so in between that space um I've got about four meters of space to have Grinders coffee machines Â
10:14
um yeah automated milk definitely yeah all the fridge is everything underneath automated milk I Â
10:22
love hot so hot automated is is definitely the way to go sad that you won't be spinning your own milk Â
10:29
um you're still going to spend some milk right for sure that's true but look from someone's  being behind machine for years as you know it really just takes a toll on your body it does Â
10:37
um and if you want to get consistency speed and and put anyone into a situation that they can just  learn how to make coffee really quick and get a good consistent product that's what your customers Â
10:46
want sure um having Automation and being able to train that quickly is is definitely the way  to go yeah go back to staff I think that they come hand in hand when you're talking about hiring and Â
10:56
how fast you can do it can someone walk straight into yep you know five kilos in two hours like can Â
11:03
they can they jump in and help yeah those automate that automation's really going to help it'll be a  La Marzocco Swift you got two billions definitely Chuck it in where you go yeah look I know they're Â
11:13
not perfect but um it's just seamless it's just really you can we know we can do things to make Â
11:18
it a really tasty cup yeah a bit of an overdose it'd be a three group caving 90. same yeah
11:26
hey uh that's it yeah like just RSI like I know from from the time to making coffee my Â
11:37
wrists were killing me yeah yeah once you start doing some serious volume yeah once  you're doing 10 kilos a day yep you get very soft yep shout out to La Marzocco I mean let Â
11:47
me work on that for years as a technology um it's interesting yeah we've been there we've Â
11:52
been doing the handles all different machines for years and it does it kills you it really does hurt Â
11:57
um but to have a machine now that's accessible it's not at a good price point let's let's be  real it's a big investment yeah it's definitely well we're investing in these that's where my Â
12:05
money would be going yes it was on Automation and coffee equipment for sure yeah team would actually  love us mate because we're they're starting at the peak oh yeah like if you and that's why I Â
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think you'd attract I know that I could attract some serious persons with that equipment yep it's  always that's that's an easy way to you know a good producer will come up and get a coffee Â
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and they'll say that would sound like oh yeah I'd like to work on that so you can definitely attract Â
12:31
um good Bruises with good equipment yeah would you customize that gear uh yeah I would like Â
12:37
red wouldn't be the color that I would choose naturally yep um I think from a look and feel Â
12:42
of the cafe it would because it's healthy and it's clean I think I think any Cafe needs to look and Â
12:48
present well yeah I mean nice and maybe a little bit minimal um but but also have some Vibe about Â
12:54
it I think you don't want to strip it out so much that it's cold um bring a little bit of Â
13:00
color in it a bit of a bit of fun yeah I mean you're a designer I go for design in the back  end so what what's the color mate what color you reckon you'd have almost is it white with a splash
13:11
oh that's really um right now it's safe right now it's like it's um it's softer colors it's just Â
13:22
you know it's camels it's yep yeah um it's organic without being organic in a way I think I think you Â
13:31
can bring some life into it a little bit more but yeah definitely some some subtle colors and some Â
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tasteful tasteful soft greens and stuff like that in there yep um yeah have a good pretty similar Â
13:45
um I definitely texture that texture for me I like these kind of VJ style walls  um probably some light still whitewash Timber I think is still pretty fresh and clean um probably Â
13:54
in a parquet v-shaped style across the main front front part when people walk up looks kind of cool Â
14:01
um color scheme yeah something like this I do love this this camel color um I think green Â
14:06
for me it was a bit last year but I'd probably bring Green in with a couple of nice plants and Â
14:12
um yeah and just a maybe a bit of a one Splash wall it just says who we are what we do so that  it links I love that shirt by the way how do I get one how do you get one well this shirt is made by Â
14:22
Jimmy that you can jump online grab this shirt comes with a cool sticker um and well yeah it's Â
14:30
it's definitely the art of espresso I mean it's a journey that the business has been on yeah and  um I would say like from being graphics on it I'd go hard on very things I'd be like you know logo Â
14:41
that could be translated to cups takeaway cups I'd probably go hard on on the visual concept I Â
14:46
think there's we know the big brands that do it and we're not that impressed with them but it's Â
14:51
always nice to have you know consistency from the wrapping to the cup to the to the visual of it I Â
14:59
mean translate that back to social media um to be honest that probably the higher Ryan and he Â
15:07
can run all my socials behind the scenes I think that's what your team would grow yeah also like Â
15:13
um is is that brand and that kind of big concept of yeah what people are seeing or in all areas of Â
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the business for sure all right there's a question that's coming out to me right now and it's  something that you and I probably have different perspective on because we're in it and we're Â
15:29
attached to a coffee brand but if you're starting a shop how would you how would you balance your Â
15:35
own brand versus the coffee you use because we kind of we tailor our brand back a bit we pair Â
15:40
it back so we are at the Forefront some people have really pushed our brand out there and become  it yeah what do you reckon what do you think you'd do would you you just said packaging and branding Â
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across a whole lot would that be Jimmy's Cafe and be Jimmy's coffee or do you think you'd still have  the two so they can be their own individual brand shining you there's so much value in in Â
16:00
representing the coffee that you use you wouldn't pair it away from your own coffee I I don't think Â
16:06
going only your own brand is the answer yep um the coffee that you choose you go with artistic and Â
16:13
you and you you do attach yourself to a brand that already is established it really has a reputation Â
16:18
someone comes up and order some coffee they get a cup the cup travels with them they tell the next Â
16:23
person they say how good this coffee is they no it's an artistic cup and they're not going to say Â
16:28
oh that's I don't know where that's from yep but they're gonna they're gonna learn pretty  quickly that that's theirs and that stairs and I mean there's always opportunities for Â
16:37
co-braining there's always um but I definitely think that um very much in the early stages Â
16:43
for sure you want to be attaching yourself to brands that are already doing good things yep Â
16:49
um customers know them especially locally if it's a local company and and they already have a good  reputation it's been really valuable in the in the cafes that we look after they've definitely taken Â
16:59
on some of our branding and their look and their feel you know done their own Renovations and fit  outs and use the white Concepts and brought us in yep um but yeah that it really pairs well without Â
17:12
our branding I think that's really beneficial to them that's what I do yeah I think the ones that Â
17:18
do it well concentrate on brand as their cafes brand and they still Market that really well and Â
17:24
then our brand attaches well with the coffee yeah if they don't if you don't if you're not thinking  if you're thinking the coffee is going to be the hero for everything I think that's a worry I think Â
17:33
it's got to be complimenting you as well so I'll be making sure I've got that that double brand  moving it out yeah making sure yeah the look and the feel the uniforms are yeah it's part of that Â
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looking well presented being consistent um knowing what your purpose is and what Â
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you you know what the reason for the space is and bringing people in on that yep so that's important Â
17:57
cool coffee volume I've got here 100 kilos a week oh wow I think I think in those opening hours Â
18:08
like if you were trading six tool ten yep you could do five six kilos in that time yep you Â
18:14
do that five days a week there's 30 kilos you do that seven days you go out to 12. it's it's high Â
18:22
volume like it's a lot of coffees yep but it's definitely treatable okay I would aim for 40 to Â
18:29
50 I think financially to pay for all of my fancy equipment yeah to justify the offensive equipment Â
18:35
and everything I'd want to do there you'd be like you really want to get to that volume Â
18:40
um and to make that easy uh like we're talking if I'm getting 40 to 50 cups a kilo and I'm doing Â
18:47
um 50 kilos a week that's two and a half thousand cups of coffee as a guide I think that's helpful Â
18:53
I know people kind of go how much is 50 kilos of coffee if I'm getting 50 cups per kilo yep Â
18:59
that's that's the quick Maths for sure okay I'm pretty similar actually I I maxed at 40. Â
19:06
um and getting to that and being consistent around that volume yeah because um I think when you hit  past that you're going to have things Break um yeah and in in that setup I've got um I'd happen Â
19:17
to look at another machine or more people to get the volume yeah I think the car traffic would be  would be far more so definitely pre-ordering pre so your app or whatever it might be yeah Â
19:26
um sometimes that can be good and otherwise it can be a pain in the butt with the drive through  because you've got a person that's already ordered and they're still stuck in the queue trying to get Â
19:33
through so sometimes that can be a negative so it might only be pre-order for pickup yeah Â
19:39
um but yeah 40 kilos a week for me um and again same maths I said 2 000 cups a week Â
19:47
yeah went a little bit further just to be able to work that out in money just to share  that but that would be just in coffee sales alone 468 000 odd dollars at four bucks 50 a Â
19:57
cup or nine grand a week in that short amount of time so yeah if you break it up real quick Â
20:04
um 30 wage cost that's 140 Grand 30 expenses 30 cost of goods 10 profit another 46k Â
20:12
um that's 186 Grand worth of money to people um that'll be about 96 Grand in the owner 60 grand Â
20:19
for full-timer and 30 for a part timer correct and then well I did not do my math no that was good Â
20:25
um and then on top of that obviously is the food the extras the you know I'd have a little bit of  retail as well so again keeping it simple keeping it tight rewarding those people that will help Â
20:35
you build the brand and do a great job I think it's the food isn't is an opportunity I think Â
20:41
I love coffee and I wanted that would be my focus and that's what I'd want to do so well  but the opportunity especially if you can make it yourself give you a bit more margin Â
20:49
and food you're growing a brand and you can add that extra little bit of percentage because you Â
20:55
know you've you've got that room I think the food is is there to to boost that income for Â
21:01
sure I think it's it would I don't think I'd make enough money if I was just relying on coffee yep Â
21:07
uh the little snacks yes the cookies Little Bits here and there but I think the food is the thing  that takes any any place of that next opportunity of burning for sure yep there is work in it there Â
21:18
is more staff and more expenses but I think that extra profit opportunity is what would really Â
21:24
um bring it home for sure digital equipment food wise the one piece that um you see him in some of Â
21:32
those sandwich shops where you can open up your sandwich fill them and toast them real quick yeah  is it a merry Chef it's a microwave and a cooker in one I know one of our customers I think I would Â
21:42
have to have a merry Chef because you could do bacon in it you can toast so quickly real quick  yeah they are they'd be the keyword again another another investment in Improvement well worth it Â
21:52
um the speed on Toasties is what kills people the sandwich presses just like Â
21:59
it just doesn't it's not fast enough no you've got to microwave them first to get them hot through  which makes the bread soggy and you still have to toast a certain amount of time I think that's Â
22:10
a it's not in alignment I think when you make a choice that I'm going to be quick you have Â
22:15
to purchase the things that are going about going to back you up on them sure for sure so Â
22:20
how many how many alternative milks would you offer Jimmy I know this is getting a bit of  a crazy Mark yeah in 20 this year moving forward sure what's what's hot all right Â
22:32
so right now right now we're moving a lot of oat milk and I I go oh almond then soy Â
22:38
um I think to entertain because of the market that I'm also hitting to with the healthy Â
22:44
options you'd have to bring in some of the other ones at the new hemp milk is actually quite good Â
22:51
um and doing the volume you're doing the concern of having so many milks is slowing you down yep so Â
22:58
that's more of a workflow thing and and managing like if you've got a heated milk system for your Â
23:03
full cream and your skin potentially some of those will soon be able to do like a bladder Â
23:09
of almond milk um if you're if you're doing that it's not that hard to be spinning milk Â
23:14
for this toys yeah sure so I think you could have that bigger offering I think it's valuable for Â
23:20
customers us to have those options but you just have to read the market if you aren't using up a Â
23:26
bottle of coconut before it goes off yep take off the meat yeah I think Coconut's dead yeah I mean Â
23:32
it's good in the smoothies things like that yeah um actually I'm going to make the no smoothies  no frappes that is sure not mine uh I've added it well I would just do all pre-prepped yeah so Â
23:43
I recently went somewhere um the fridge was full of uh juices had coconut water apple baby spinach Â
23:51
but nothing was Blended yeah right but the cup is full of all of the ingredients the fridge is full  and I'd like you might know who there's some big supplier is but it was just a great New Concept Â
24:02
I ordered it it took it off took it off in the blender 20 seconds later lid was back on I was Â
24:09
out the door that's good like if you can think about the Innovation on on those fast things yeah Â
24:14
um if you're if you were going to do a smoothie you'd want to have like pre-bagged banana nutmeg Â
24:20
like protein powder everything in a bag straight in a blender yep um it like you'd almost have Â
24:27
another milk system cold milk system just for that but again it's just like the coffee area don't you Â
24:33
can't you can't copy everything and then and then have yeah because you'd also need to mail it yeah Â
24:38
okay it's another staff member on cold drinks yeah it's an area that I know always slows everything  way down and people expand that out really far and then they try and come back to the juice Â
24:46
of the day like coffee by bruises and not leaving that machine yeah yeah cool so it's another staff  member again you'd want to justify the expense of that staff member by selling a lot of smoothies Â
24:56
yeah but um but it would be hard to not do them with the kind of clientele that I'd be attracting Â
25:03
all right so I've got to think about what they're coming for they're going for breakfast am I am I Â
25:09
missing am I not actually giving them what they're coming for you know maybe they're not getting a  coffee they always get a coffee yeah but they'll also get bookies and a bag okay if I can increase Â
25:18
my car purchase to from that five dollar coffee to a 15 order yep um that's the goal all right sure Â
25:26
you say that because every daughter value of AOV is something you've really got to look at until I  forget about that just getting one extra thing in people's hands when you're buying yeah um you know Â
25:35
I didn't mind maths here on a 4.50 coffee now that's not realistic I don't think this year I Â
25:41
think it's going to have to be the six bucks for a basic coffee now just with costs going up so yeah Â
25:47
um you know that all that does is push the sales up but everything else is relevant the same costs  all those things the price has gone up so I'd be aiming for about a 12 average yeah out of Â
25:58
a customer yeah do you reckon you pull more than that out of someone I'd be wanting more  than that yeah I think um we're selling more of the 12 ounce cups anyway yeah we'd probably go Â
26:06
50 12 hours 25 in the eight ounce and 25 of the 16 ounce again you're tapping into that morning Â
26:13
Market where tradies yeah there's a kilo of trading kilo of coffee just for tradies before six Â
26:18
am yep six and ounce cup of shot you know there's you've got to you yeah especially in that takeaway Â
26:25
for sure like as much as it as a specialty coffee guy you know I cringe a little bit yep Â
26:31
but the the Market's there for it so so interesting on that I would you go six Â
26:37
ounce a cup uh no I don't like the flavor of them okay so I actually went 6 8 12. yeah and I know Â
26:45
that's really contradictory because um it is the tradie coffee the big one yeah but um I feel the Â
26:50
time that it takes and the extra shots it takes for sure slows everything down so I'd be really  trying to educate everyone back to the 12 ounce yeah and just really pumping it um I don't think Â
26:59
that's yeah it's just not what I'd want to do I think yeah efficiencies I'd make it price pointed  so it's quicker and just try and push back into that um yeah look I love the tradies there's no Â
27:09
doubt with the drive through but I just think that the time that it takes slows it down and we could Â
27:14
really educate people on that yeah no agreed for sure I just love a good double Australia eight Â
27:19
ounce yeah that's my thing what about beans how many offerings would you have Â
27:24
probably more than I should so I I couldn't help but want to have a single origin I'd want to have Â
27:32
yeah I'd I'd also have them because I'd want to have Apache yep like I'd have it actually sitting Â
27:38
on the bench if someone comes up to me and orders and they want a black coffee but they don't want  to wait in line it just pulled a cup and hand it to them out the door yep um you know not using my Â
27:48
other stuff for that they're not getting in order so being able to pull it back to you straight away  I'd probably actually if I had all the money in the world bring in some Taps oh yeah yeah Â
27:57
so like have a tap system where I could have a single origin batch Brew like a filter coffee on Â
28:03
Tab I'd have a cold coffee on tap a tap system would be great I mean there is the opportunity Â
28:08
to do self-serve as well on those like selling Carpenters come up and choose their own single Â
28:15
um so I definitely want to give myself The credibility of being a specialty coffee shop Â
28:21
set yourself apart from the other um takeaway shops for shop yeah awesome those tap systems Â
28:27
are pretty cool and definitely a bit more pre-prep but in terms you've got to get you're not gonna Â
28:32
yeah you want to move you want to turn them over yep um and then yeah so uh so because we've got Â
28:40
the Swift I have main blend nothing too dark just sort of a medium roast like our champion I'd have Â
28:45
decaf and then I would have a black offering and a cold brew yeah the cold brew would be a  pre-bottled product that I'd just be able to hand over and give out way over the counter but it'd be Â
28:54
our own product that I'd bottle yeah 100 yeah just so that we could keep that going through  through there maybe look at um canning trying to get some nitrogen cans yeah Nitro cold brew or Â
29:06
cold brew and and have that as an option um yeah it's good to be able to get 10 cents back if you  can take it away that way and it's not just a cup that's getting thrown the bin I feel like Â
29:15
that's probably a better option yeah I think we have to think about that sustainability this year Â
29:20
yeah it's definitely a Hot Topic it always has been always will be but it's just been uh more Â
29:27
obvious in Australia at the moment there's a lot of laws changing around packaging yep forks and Â
29:33
spoons are gone like plastic spoons coffee cups aren't quite there yet and we've already moved to Â
29:38
a PLA polylactic acid lining takeaway cup for our own customers biodegradable lid and that's that's Â
29:46
something you know to cost that we we take on because we see the value in in that long term  it's so interesting when you talk about um cups takeaway cups and and packaging being Â
29:56
definitely the move that's for sure 20 25 it's all good recyclable compostable I think it's the Â
30:02
year to bring back the reusable keep cut bio you know replacement kind of cup swap scheme Â
30:08
um we lost it over the last couple of years for obvious reasons but I think that's a great way  to bring it back the customer maybe save a little bit of money offering some sort of discount for Â
30:17
that and make sure it's turning up clean because that's the killer with those cups yeah so that's Â
30:22
where my breathing is going to come back in I can sell them a cup with The Branding on it or  you covered Supply I can you can get it from there yep it reminds us somewhere they get a good coffee Â
30:31
every day yep and um yeah I think you can bring it back for sure it's gonna it's gonna help uh Â
30:38
with your own labor as well and costs would you go cup swap system because I know there's a few  of them out there and I've found that everyone never seems to have the right cup for the system Â
30:45
you have because there are a few of them or due to a general cup swap across the whole board Â
30:51
I haven't found I haven't seen one that works for us regionally as well that's I'm saying if you're Â
30:56
in a major city it might be a slightly different story there might be a more consistent couple  system that people are using but I don't know if there is one that's perfect regionally and and Â
31:05
that everyone's using enough to to do it but it's can't be that hard yeah introduce so if you can Â
31:13
add add that in you should all right didn't quite go into it enough at retail and merch oh yeah Â
31:19
definitely shirts hats merch for the brand get people wearing it for sure retail bags of coffee Â
31:25
to take home some drip bags and that would all be up there and maybe some quick little Brewing  devices maybe in the area that's definitely something I'd have yeah it's a good opportunity Â
31:34
they they will still come back and get a coffee I think people will get a little bit worried that Â
31:39
if you sell them coffee from home they're not going to come back and get a copy yeah I don't  think that concept works I think they only fall in love with your coffee more um and then yeah they Â
31:47
wrap on the shirt they they it's funny how our customers get that attachment to Cafe so I think Â
31:53
um it's definitely something you could do in the beginning for sure yeah awesome well guys I hope  that's helped you understand what kind of Cafe Jimmy would open this year yeah and what I would Â
32:02
um open similar alignments interesting um yeah not sit down not dine in not huge labor and uh maybe Â
32:09
in a few years time I'd like to do that when I got a few more hours up my sleeve and yep and I could Â
32:15
really entertain that in a specialty coffee guy in me and have a crazy range of coffee but right now Â
32:20
yeah and this time it's keeping it simple yeah this year yeah for sure so if you're looking at Â
32:26
open near Cafe and some of this stuff has helped you you know get the brain going and want a bit of Â
32:31
extra info mate if you're in Australia we'd love to help you we do help people open cafes or if  you actually have an existing Cafe and you've got some challenges what we're really good at Jimmy Â
32:40
is putting systems that we have not just coffee some other things as well into your business to Â
32:45
help you grow and and do a better job so reach out to us contact Jimmy on the website yeah head to Â
32:51
artisti.com.au go to the wholesale page and get in touch with us there it's definitely something that Â
32:57
we can help at any stage of the business and um yeah bring your dreams to life really yeah if your Â
33:04
dream is one of our dreams yeah yeah we'd love to help you with it that'd be awesome for sure  yeah oh Jimmy exciting you're ahead yeah forward to it it's been it was big year last year for us Â
33:13
um thanks again for everyone supporting YouTube channel yeah yeah if you're new if you're new  subscribe to the channel and if you like this video hit the like button and the bell icon Â
33:22
you get notified by doing heaps more content this year so yeah keep an eye out share it with  a friend share with a friend that's it cheers guys thanks so much thanks for watching [Music] Â
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