Book or Blog!

Its 2310hrs now and finally my little "baby-rista" is ready to call it a day, coaxed to sleep and accompanied by the consistent pat/s from dearest wifey. Decision now since i have a little free time and not yet feeling sleepy; Blog or read a new coffee book? I choose to blog. Onward by Howard Schultz have to wait for now but since i mentioned Howard Schultz, (He is CEO of Starbucks for those who don't know by now) why not i touch a little something which has Starbucks indirectly related to it.

It is no secret that i was a former Starbucks Barista and i am proud of it. And because i was, there were pros and cons relating to my scope of work, while i am cafe consulting for cafe operators. I will just quote a few because the list will just go on....

Pros

1. Customer/s smiled and asked, "So, how do you do the Caramel Macchiato? I want to include that in the menu!"

2. If i can compile a book on this common topic, it will be called, "Frappuccino: All secrets behind the making." Again having customers asking how to do the Java Chips, Rhumbas(this long time extinct lor) and what/ how to make the Frap base!

Conclusion- I have an exciting consultation period where client is free flow with questions and the ice already broken.

Cons

1. Customer/s not smiling and asked, "But i want concept like Oriole/ Papa P, KITH.... All these Australian. You only know American/ Starbucks style huh?" (Pardon the Singlish)

2. "The coffee not that good. Mine will be better. I want to open 4 in a year and all beside a SB stores!"

Conclusion- I lost a little time trying to reassure that what they want, can be discussed even if i am from SB.

I guess this is common when places like SB, CBTL, SPINELLI and what have you is mainstream commercialized. For 10 staunch supporters, you have another 10 who simply have nothing but negativite approach to these Global brands. Most alarming, every Cafe operators that i meet will always compare their style to one of the bigger boys, bragging that their's will be better and etc etc. This is my view and solely not intended to enter a debate with anyone....

Rather than criticizing or trying to draft plans to take down one of this Big Boys, why not sit and observe from far as to why they remain successful today. Why they can still expand and even after 15-16 years in Singapore, these Boys are still raking in the sales and often with a group of regulars actively following their developments.

Why can't we evaluate their success, understand it and make a mental note of how we can replicate their way of doing business? How they manage the processes and empowering the Partners (Barista are called Partners) to take ownership and be responsible for the Cafes success? Cos when that happen, sales naturally come in and these Cafe operators might just need lesser time to manage a store or channel their energy to planning a second one. Instead of speaking ill and not getting anything out of it, why now learn and re-learn how they do it.

Food for thoughts. Its 2351hrs and i am nodding off......

Suhaimi Sukiman