How to Engineer Your Cafe Menu

Once you have a fully costed menu there are various next steps that you can take to build on the value that this process provides for your business but I think it’s worth taking a pause to look at this menu  you have created and seeing what immediate steps you can take. If you haven’t costed your…

How to cost a menu (and as importantly……why?)

How to Cost a Menu We all know we should cost our menus.  Any book on opening a coffee shop/cafe/restaurant will tell you about the importance of doing it.  So why do you, me and so many others totally ignore this sage advice? Unless you have a masochistic streak that loves the tedium of weighing…

Building a Better Cafe Business in 2019

Building a Better Cafe Business in 2019 When I started this blog a few years ago it was always my intention to use it to post about my experiences of running a business.  I’ve written about various topics along the way but I’m now reviving the primary thread.  I intend to get back to talking about what I’m…

Investing in Coffee Technology to Keep Improving

Background At Baltzersen’s we have never claimed to be a specialty coffee shop and we have been comfortable offering the best coffee we can brew with the equipment at our disposable.  We’re a cafe that has always relied on our scratch baking, homemade food with a Scandi twist and friendly knowledgeable service to complement our…

Indies in Harrogate Pt 4: What can we do?

This is part 4 of a 5 part blog about the situation for independent businesses in Harrogate as we head into the summer of 2017.  If you’d like to head back to the first post click here. I’ve tried to write down what I think different readers might be able to do about this situation this includes…

When Things Go Wrong: Averting a PR Disaster!

That things go wrong is one of life’s inescapable facts.  It doesn’t matter who you are or what your business is you will be faced with challenges that will require some quick thinking, some action and possibly a bit of grovelling where appropriate.  That’s fine though, we wouldn’t be human if we didn’t make mistakes….

Dynamic Pricing: How did that work out?!

The idea of altering price based on demand (dynamic pricing) is not new to other sectors and clearly works when done right.  In fact through the use of early-bird deals, set menus, voucher sites and other methods hospitality business are using similar methods to alter their pricing at different times of the day/evening and also days…

Tap Water in Restaurants: The Great Debate!

Tap Water in Restaurants: The Great Debate Last week the Local Government Association (as reported by the BBC) said that families should be offered tap water in restaurants as a matter of course, in a bid to decrease the impact of sugary drinks on children’s health. To many restaurateurs it may feel like old ground being…

Credit card details: Why take them?

Introduction In December 2015 on the back of a particularly bad run of late cancellations and ‘no shows’ we took the decision to start taking credit card details in order to secure table reservations at our restaurant Norse.  What follows is some of the reasoning behind that decision, the factors you need to consider and…