crimson cup

Great Customer Service Tips For Running a Coffee Shop.

September 3rd, 2010

When we teach our coffeehouse owners how to run a coffee shop we focus on many things including the coffee bar layout and design, the marketing, the equipment, and the products.  One of the most important parts of this training is the customer service piece. Customer service seems simple enough, but in reality there is a lot more customer service involved in running a coffee shop than most people think. Creating a great customer experience involves the details; the details are what customers remember and are the reason they will keep coming back. It’s also the reason they will tell their friends about your coffeehouse.

Basic Tips for Great Customer Service:

1.  Cleanliness – When customers walk into your coffee shop for the first time they notice the overall look and feel of your location. If the outside has litter and cigarette butts laying around or the  inside appears dirty or run down this can be a huge turn-off.  When running a coffee shop, it’s important to make sure your baristas regularly clean up after themselves and your coffeehouse patrons. Remember, if there is time to lean than there is time to clean.

2.  A Friendly and Knowledgable Staff – One of the most important parts of running a coffee shop is making sure your staff is friendly and knowledgable. Customers should be warmly greeted upon entering your store.  At Crimson Cup Coffeehouse we have implemented the 24/7 rule; when a customer is 24 feet away we give visual acknowledgment like a wave and when they are 7 feet away we give a verbal acknowledgement. In addition to customer service training, we make sure our baristas know company history and coffee facts so they feel prepared to answer any questions customers may have.

3.  Consistency – When running a coffee shop, a clean store and great service can only get you so far. To retain loyal customers your drinks must be consistent in both taste and timing. A customer will not wait several minutes for a less than steller drink. High quality drinks need to be made quickly in order to retain loyal customers; particularly when you have a drive thru in your coffeehouse location.

4.  Getting to Know Customers – Most people who regularly visit a particular coffeehouse location do so because the location is convient for them. It’s pretty common to have regular customers that you see on a daily, weekly, or monthly basis. In fact, when you run a coffee shop, you will often talk to your coffee shop customers more frequently than you do your own family! It only makes sense to learn their name, ask about their weekend, etc. Plus when you establish a friendship it’s more likely that they will continue to visit your store.

These are just a few basic customer service tips we tell to our coffeehouse owners, for more tips on running a coffee shop visit our open a coffee shop page.

Cold Brew Espresso

September 1st, 2010

What is cold brew espresso?

Cold brew espresso is a brew process where coffee grounds are steaped in cold water. The result is a concentrated coffee, much like espresso.

Why do we make cold brew?

There are several reasons. First, it makes a better tasting iced and frozen drink. When hot coffee is poured over ice it creates a harsh taste, which many consumers don’t find appealing. Cold brew has a smoother taste that blends better in frozen and iced drinks.  Secondly, cold brew espresso is very cost effective and can be produced in large quantities during off-peak hours and stored in the refrigerator for weeks. Finally, you can produce an iced or frozen drink much fast by using cold-brew espresso because you don’t have to pull a shot every time you make a drink.

How do we make cold brew?

Setting up a batch of cold brew is a simple process that can be done in a matter of minutes.  Here’s how the process works:
  • Start out with a slightly coarser grind than drip coffee. Our customers use our signature blend, Armando’s Blend, to make their cold brew.
  • Place the cold brew grounds into a paper fiter and tie it closed at the top.  It’s important to leave a little bit of space at the top of the filter for the coffee to expand and move.
  • After the filter is filled, place the coffee in the cold brew container and fill it with water.
  • Place the lid on the cold brew container and let it sit undisturbed for 18-24 hours.
  • After the container with the cold brew espresso filter and grounds has had a day to sit, drain the liquid it into pitchers with lids.
  • Throw away the used grounds and filter and clean out the cold brew container.
  • Enjoy a tasty iced or frozen coffee beverage!

At Crimson Cup, our cold brew espresso is made from our signature coffee blend Armando’s Blend so the taste is consistent with our hot espresso drinks. Our cold brew tastes awesome when served over ice and milk or blended with our frozen drink mix, Polar Powder. Stop by a Crimson Cup community store near you to give it a try.

To learn more about our coffee and coffeehouse products fill out the form to the left or check out the product page on our website.

A Few Coffee Shop Marketing Ideas to Increase Your Coffee Shop Sales

August 27th, 2010

If you own a coffee shop and your sales aren’t where you would like this blog entry is for you. Through owning our own coffee shop we’ve discovered the best ways to increase coffeehouse sales. Below are some of the coffee shop marketing ideas  that have worked for us.

  • We introduce and promote new products like Frozen Hot Chocolate to keep consumers interested.
  • We celebrate our World Wide Headquarters anniversary at our coffeehouse with a $1 drink blowout.
  • We feature and promote different specialty drinks over the course of the year using our creatively designed free marketing materials.
  • We never stop marketing; When one promotion ends another starts.

Two Meaningful Tactics

The list above consist of promotions and some of the coffee shop marketing ideas we’ve implements. We have also used a number of coffee shop marketing tactics designed to increase visibility and brand awareness; Here are two that had the most impact.

This first has been the most meaningful and has involved networking with our neighbors and area business owners.  For this tactic, Greg visited each and every business, large and small, in a targeted area. The targeted area was much bigger than the few blocks around our store, but it was still within a few miles of the coffeehouse. When Greg would visit he would introduce himself to the owner or manager of the business and offer free drink cards for all the employees. The camaraderie and support he received was energizing and led to some important community partnerships. The time Greg spent networking was extremely valuable and it helped raised the level of awareness for our store in the local community. The coupons were very effective in bringing in new customers and it was a great way for us to track the return on time and money invested in the project.  This coffee shop marketing idea has been a huge success and something we encourage other coffee shops to consider trying.

The second tactic we use is A-frame signs by the road. These signs go out every morning and back in every night. The message and colors change often so as not to become part of the scenery and ignored; sometimes we even hang balloons or streamers on them to blow in the wind. The A-frame signs have gotten new customers interested in our products and have let current customers know about the newest products we have. This is a simple coffee shop marketing idea, but it has proven highly effective.

For additional coffee shop marketing ideas or to download a free section of Seven Steps to Success, our guide to getting into the coffee business, click here.

The Difference Between Arabica and Robusta Coffee.

August 26th, 2010

There are two main types of coffee plants—Arabicas and Robustas.  here are the differences between the two plants.

Arabicas

Arabica coffee beans are a luxury item and are the type of bean used in specialty coffee. As such, they are not easy to obtain, but their superior taste is well worth the effort. Quality Ohio coffee roasters, like Crimson Cup, only use Arabica beans.

Arabicas are grown at high elevations between 3,000 and 6,000 feet and just beneath the frost line. Growing beans at higher elevations produces a denser, richer bean because there is less oxygen. This allows the plants to grow slowly with a more concentrated flavor. This high quality, however, comes at a price. Because Arabicas are grown on mountain terrain, they are very difficult to plant and harvest. Plus, they all must be hand-picked. This is a very time-consuming, labor-intensive process. At Crimson Cup we are a quality Ohio coffee roaster and we know how much work goes into growing the beans we roast. As a result, we make sure we maintain the integrity of the coffee beans the way the coffee grower intended by following strict coffee roasting processes.

Arabica plants need adequate rainfall to flower and bear fruit. On average, these plants will bear fruit (beans) one or two times per year, depending on the rainfall. If the rain is evenly distributed throughout the year, you will find the plants simultaneously producing flowers, ripening fruit, and bearing fully-ripe fruit. This is ideal for the farmer. However, because Arabicas grow so slowly and are so sensitive, an Arabica coffee crop is most likely not a farmer’s only business. This means that Arabica coffees, like wines produced in vineyards, are grown in smaller crops on individual estates in the mountains.

Robustas

Robustas grow at altitudes below 3,000 feet. They are a “heartier” plant than the Arabica, being markedly more resistant to parasites and disease.  They grow best on flat, lower levels of elevation. Consequently, they are easier to harvest and plant. Large companies use Robustas because they are readily available and are lower in price than Arabicas. Unfortunately, the Robustas do not taste very good.  They may taste dirty or rubbery, “green” or sour, and contain acids that can make them bitter.

As a quality Ohio coffee roaster, we never use robusta beans in our final product. Sadly, to cut down on costs, some of the larger “supermarket” companies blend quite a bit of Robusta beans into their coffees. For decades this has been the American consumer’s only choice, and perhaps not coincidentally, many have been fooled into thinking this is what good coffee tastes like.

At Ohio coffee roaster Crimson Cup, we only use Arabica beans in our delicious coffees. To learn more about our coffee check out the coffee section on our website.