Barista at work Materials on the topic Opening up the city to coffee culture: how the first specialty coffee shop in Nalchik works of garlic in espresso, the coffee community, and changing the name. How do you get regular customers?
Everyone has their own path, their own story
I can say for sure that people of our generation often come, among other things, for the sake of the school board, which is rarely seen in schools now (an old school board, paint brown, hangs on the wall in the hall, with new menu items and seasonal offers written in chalk, Masters’ note).
People also probably come to us because
The permanent positions at 1234 change it’s interesting to come and try something new. We understand that the city is small and people ne to be interest, because three quarters of our sales come from regular guests. It is interesting that investor database they take very little coffee to go, while other coffee shops make half of their revenue from coffee to go.
How do you see this place and yourself in a few years?
Where might this creative energy and uncontrollable desire to do better lead? Alexander: We will definitely work in the format of a city café: we are which is better suited moving towards having wine on our menu. Julia: Our idea with the wine bar is to simplify the attitude to wine as much as possible. That is, these will not be some exquisite wines that you drink in silence, enjoying and savoring.
This will be a good, tasty wine that
You can easily drink with potatoes. Alexander: And there will definitely be funky wine, that is, wines of a new direction. S in which producers experiment with technologies and tastes. In the glass, you can feel both nitro. A enamels and varnish, and at the tg data same time, when it breathes, it becomes super interesting – they don’t bring such things to Arkhangelsk now.