If you look for them, you can find dire statistics of small business success. So, it’s no surprise many aspiring Coffeepreneurs® are afraid of failure. Of course, we host classrooms full of coffee enthusiasts from all over the world whose dreams are so persistent that they feel not starting at all would be even worse than failing. But following a cafe startup dream doesn’t mean the logical fears just disappear.
Entrepreneur Tips from Texas Coffee School Founder Tom Vincent
In 2009, Tom Vincent was laid off from his job as a creative director. Facing an economic recession and declining print industry, his lack of prospects sent him spiraling from a cush creative career to rock bottom. He eventually found himself donating plasma and picking up day labor gigs to scrape by.
Tom, a long-time specialty coffee enthusiast, (who by chance got to apprentice several of the most respected minds in the entire specialty coffee industry for two years) spent his last $3.00 to treat himself to a cappuccino.
Following a year of unexpected upheaval for small business owners, to start a small business may seem unthinkable. You’ve endured a year of new routines, rules, and adaptations. It’s tempting to want to hold off on your dream until a more reasonable time presents itself. Don’t. It may be surprising, but we have reason to believe now is a great time to start a small business.
In 2010, Harvard Business Review launched a yearlong analysis of successful corporate strategies during the 1980 crisis,
A few coffee schools can teach you brewing basics, but only the best coffee schools can teach you how to start a successful business. Opening a business isn’t easy: 20% of small businesses fail within the first year. If you’re in the coffee industry for the long haul, how can you increase your coffee shop’s chances of success?
Anything worth doing is worth doing right. That’s why our coffee education courses are designed to help students develop a solid foundation for opening a coffee shop.
With temperatures rising and people stepping out for coffee post-pandemic, cold brew continues to prevail as a favored coffee shop menu item. Coffee shop owners, managers, and baristas attest to the popularity of the smooth chilled beverage, especially among millennials. We like it black, sweetened, bottled, and even infused with nitrogen.
Making commercial cold brew is typically a slow process. Ground coffee is steeped in cold water for at least 12 hours before leaving you with the familiar concentrate.