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What is your favorite cooking tip or recipe from Grandma?
My Grams were wonderful, smart, loving, tough, sensible German immigrants. How I loved those women!
Grandma Clara: "Always offer your guests something. Even if all you have are humble crackers, offer them with love on your best plate." Most valued possession, Gram Clara's apron she hand-embroidered with cherries.
Grandma Viola: "Your meat needs to have a bone and fat. Fat is where the flavor is. The bone will make soup the next day." My most cherished posession is Gram Viola's is her solid maple rolling pin. If I only had a nickel for every pie crust rolled with that pin!
Large-Scale Enticing Food Smells
Oh, another one. I was working in downtown Detroit. Every morning, I would smell the aroma of fried potatoes, the wonderful hashbrown-aroma you smell when passing a great diner in the wee hours of a cold morning. One day I finally got off at the exit where the wonderful aroma was coming from to find the restaurant. Manage my surprise when I found out what I was actually smelling was from the Better Made factory, and they were processing potato chips! A disappointment on the level of the waffle story above!
Large-Scale Enticing Food Smells
I was on a business trip and staying at a hotel that served a free breakfast outside of Cedar Rapids. I was working late (it was around 4:00 am) and all I could smell was waffles, and was literally drooling. All I could think of was there would be waffles for breakfast. When I went down for breakfast -- no waffles. When I asked, the hotel servers smiled. We were down wind from a Quaker Oats factory that was making cereal that night and THAT was what I was smelling!
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Recent Comments | Response to Comments
I don't have a ___ in my kitchen and I don't want one.
@brooke29, I didn't mean to affend you! I just meant that being in my very early 20's and on a meager budget, living in my first apartment (very small) without a microwave, I thought I could cook on my stove quicker than heating up the oven for 15 minutes and then waiting an hour for a frozen meal to heat. Please don't take offense, that was not my intention. That forced me to find quick cooking meals that lead to a life-long love of cooking. Again, I never meant to offend.
What is your favorite cooking tip or recipe from Grandma?
My Grams were wonderful, smart, loving, tough, sensible German immigrants. How I loved those women!
Grandma Clara: "Always offer your guests something. Even if all you have are humble crackers, offer them with love on your best plate." Most valued possession, Gram Clara's apron she hand-embroidered with cherries.
Grandma Viola: "Your meat needs to have a bone and fat. Fat is where the flavor is. The bone will make soup the next day." My most cherished posession is Gram Viola's is her solid maple rolling pin. If I only had a nickel for every pie crust rolled with that pin!
Large-Scale Enticing Food Smells
Oh, another one. I was working in downtown Detroit. Every morning, I would smell the aroma of fried potatoes, the wonderful hashbrown-aroma you smell when passing a great diner in the wee hours of a cold morning. One day I finally got off at the exit where the wonderful aroma was coming from to find the restaurant. Manage my surprise when I found out what I was actually smelling was from the Better Made factory, and they were processing potato chips! A disappointment on the level of the waffle story above!
Large-Scale Enticing Food Smells
I was on a business trip and staying at a hotel that served a free breakfast outside of Cedar Rapids. I was working late (it was around 4:00 am) and all I could smell was waffles, and was literally drooling. All I could think of was there would be waffles for breakfast. When I went down for breakfast -- no waffles. When I asked, the hotel servers smiled. We were down wind from a Quaker Oats factory that was making cereal that night and THAT was what I was smelling!
How do you dress up your rice?
I like rice such as jasmine by itself. For plain long grain rice (also like it plain) I sometimes add sauted vegetables, onion, shredded cabbage or carrots, etc.
I heard ___ was amazing so I tried it and, meh, I'm unimpressed.
Salmon. I have tried it many times, but just don't like it. It's the texture. I also never got on the 'sun-dried tomatos' kick that was all the rage several years ago, again, it was the texture.
Romance for One
Although not fish, I would go for simple sauted diver scallops (splurge!) in a simple wine, butter reduction. Quick story: I saw someone mention mahi-mahi, which I love. I first had it while on vacation years ago on St. Kitts. I fell in love with daulphin. When I came home, I scoured the fish markets looking for daulphin. I saw a lot of mahi-mahi, but no daulphin. I asked the fish monger for daulphin, and he said, "In the US, people won't eat daulphin (think it is dolphin like Flipper) so we call it mahi-mahi!"
I don't have a ___ in my kitchen and I don't want one.
I thought I was the last person on Earth not to own a microwave!! Nice to know I am not alone. Not having a microwave is the reason I cook today. When I first graduated from college and got my first apartment, I couldn't afford a microwave. I didn't see the use of cooking a frozen dinner for an hour in the oven when I could make something much better in half the time. I have been cooking and loving it ever since.
What food will you not compromise on? Even if it means mucho $$$
Peanut butter, cold cuts, vanilla extract, canned tomatos, beef, and pork.
Cooking Challenge
Home canned dill pickles. Every year I try, every year I'm disappointed.
Favorite Root Vegetables
Count me in the beet category - LOVE them, even like the greens!
Rescue food from the depths of the cupboard!
Ha! I got a kick out of the 'high' shelf stuff. At 5'1", EVERYTHING is on the high shelf to me!
I understand your dilema. Last month I cleaned out my pantry and discovered I had multiples of canned goods I didn't realized I had (for example, I always would buy tomato paste thinking I needed it and when I cleaned the pantry, found out I had 12 cans - two with an expiration date of '05!). Clean out your pantry and be brutal - toss anything that is past its prime. Also get rid of all the boxes of pasta that only have an ounce or two of pasta left in it, you may find you have 5 or more boxes like this and it really takes up space. Ditto for all the 'foodie' items you thought were a good thing at a time but never used - e.g., special vinegars, anchovies, etc. Wipe down all the shelves when you are done. Pause to admire your clean pantry.
Next, re-stock your pantry using the tips the wonderful posters before me suggested. Be careful not to buy canned goods that are a really good buy (like 10 for $10) but that you will never use, if you don't use them, they are not a good buy. That will just get you in the same spot you are in now.
What About Corn on the Cob?
Definately in the minimalist crowd! My local farms have the best sweet corn. I have developed a relationship with the farmers and they let me know the times the tractors come in from the fields so I can be there to meet them to get the freshest corn. I prefer bi-color with small kernels.
I simply steam the cobs on the stove. I like my corn just heated through with a small amount of butter and a little salt. I have also been known to eat an ear raw, it is that good!
Favorite Turkey Sandwich Toppings
Funny, although I like to kick up my other sandwiches, I like my turkey sandwich very plain - white bread, lettuce, salt, and mayo.
Is there any such thing as summer comfort food?
My FAVORITE summer comfort food is sandwiches made with home-grown tomatoes!
I also enjoy other favorite foods, my brother's barbequed chicken and fresh caught walleye simply panned sauted. Living in a place where winter is cold and snowy, don't get the chance to cook outside all year round!
The Cooking Loft.....what did you think?
I am torn on this one. Whenever I see Alex, I am reminded of when she was a contestant on the Thanksgiving Dinner Food Network Challenge (she didn't win). She seemed to have a mental breakdown during the competition. She was crying in front of the judges saying how hard it was for her to have her food judged in front of her. She completely lost it. I find it hard to take her serious as a judge on Iron Chef because of it.
That said, I though what she was making looked very good and will probably try one of her recipes.
Searching for a mysterious Pizza Bianca recipe
I tested the CI Pizza Bianca Portabella Mushrooms and Taleggio version, which I thought was very good but it didn't make the website recipes. The recipes posted on their website right now have the same dough, just different toppings. The best thing about CI recipes is the cooking techniques that accompany the recipes.
CI asks that testers don't post recipes because the recipes are just that - in the test stage. It is like testing a beta-version of software. It is close but may still have some bugs.
I'm looking for a specific cheese -- can you name it?
I know some pizzerias in the Midwest use brick cheese instead of mozzarella. Real brick cheese (not the stuff found vacuumed packed in the grocery store from large manufactureres) can become very strong and full-flavored if left to age. Only thing, I don't know if they make it in wheels!
Remember your sack lunch?
Mom always packed a sandwich, piece of fruit, a small bag of cut up raw veggies, and a 'treat.' My favorite sandwich was baloney (thin sliced from either the local Polish or German deli) with yellow mustard on white bread. If I was lucky, Mom would put a small bag of chips in my lunch bag and I would pile the chips onto the baloney, replace the top, and squish the whole thing together! Still like 'em that way!
Remember once when I was a Freshman in HS and my brother was a Senior. Brother was an all-state football defensive player and Mom would pack him a HUGE lunch - two large sandwiches, three pieces of fruit, a gallon-sized bag of cut up veggies, and 1/2 dozen cookies. For some unknown reason we grabbed the wrong lunch one morning. I remember all my friends laughed when I pulled out my brother's huge lunch. I also remember my brother bounding across the lunch room looking for his lunch!
How do you make the perfect ham sandwich?
To me, the BLT is the perfect sandwich. Two slices of toasted white bread, thick slice of home-grown Beefmaster tomato, crisp (almost burnt) slices of bacon, leaves of home-grown lettuce, slight smear of Miracle Whip, and a light sprinkle of salt.
Table Manners III: Do you eat European or American-style...
As a southpaw, I use the knive/fork combo like a European. As an American, my tines are always facing upI Regardless of which continential style, I have observed the ill-mannered thumb comes into play more often than naught:
Euro: Pile as much food on the back of the fork as possible, using thumb instead of knife to push food. Place way-too-much food into your mouth.
American: Use thumb instead of knife to create a barrier. Push food up to barrier and use thumb to 'push' food onto fork. Place way-too-much food into your mouth.
What are your coffee shop expectations?
Hmmm - since you are in your local library, I am assuming most of your patrons will have reading material with them, and the library will have WIFI, a plus for you. Here are my two cents worth of suggestions:
Cater to the library crowd. I am assuming most of your patrons will be either high school/college aged students, families with very young children checking out a gazillion books, and senior citizens.
Does the library feature a book, video, or author of the month? Choose a coffee that represents the location of the book or native to the author for your cleverly-named special. The price of the special should really be a value, students and seniors probably either can't afford or will balk at $4+ per cup. Try to keep it $3 or less if you can. This is only for the special, not the other coffee offerings. For the kiddies, how about a themed sugar cookies, Dr. Suess, Harry Potter, etc. The kiddies want cookies, the parents will treat themselves to a higher-priced coffee at the same time.
For the cultural-continuing education-minded, do a coffee-tasting night once a month, similar to a wine tasting. Pair various coffees with food and educate the attendees on how to taste coffee, etc. Of course, you will have the coffee beans featured during the tasting available for purchase. Heck, I would attend a coffee tasting!!!!!!!!!
What are you canning this season?
Sorry, I said steam. Meant pressure.
What are you canning this season?
I have canned dilly beans and strawberry jam (using apple juice instead of sugar this year, turned out quite tasty) so far.
I am determined that '08 is the year I finally can a decent dill pickle. I try them every year, and every year they are either not as crisp as I like or are too vinegary. I will hit on the perfect mix sooner or later that I can proudly share with family and friends.
Do you use the water bath method or steam method for canning? I have only done the water bath but would like to try steam.
Party Food
I love throwing an 'after the event' party! Sometimes I do an all appetiser event, albeit substantial appetisers (more than just veggies and dip!). I have found that certain appetisers always are the first to go, even over the fancy seafood-type. Pigs in a blanket - with several kinds of really good mustard for dipping, devilled eggs, small pita sandwiches, and stuffed cherry tomatoes.
For the pita sandwiches, take small pitas (the kind that are only about 2") and stuff with anything from pulled port to hard salami and cheese to fresh tuna, feta, and spinach. Just try for fillings that are complementary. For the stuffed cherry tomatoes, scoop out the centers and fill with a mixture of crumbled bacon, chopped green onion, and mayo.
Let us know what the menu was and what was served!!!!
Large-Scale Enticing Food Smells
Hi I realize this is pretty late in the game to post but esmesbell mentioned the Cheerios smell in Buffalo, NY. It's from the General Mills Plant on the canal. They alternate between Cheerios and Coco Puffs.
What About Corn on the Cob?
I love corn without any fixings -- dunked in plain, boiling water for a couple of minutes, as well as raw.
What About Corn on the Cob?
Try this method. It hasn't been presented above and it is the recipe of a famous French Canadian cook of the genre of Julia Child. Use very fresh, sweet corn, husk and place in cold water with some sugar - squeeze the juice of 1/2 a lemon, then throw it in the water. Add a tray of ice cubes and cover. Bring to a boil covered, then removed lid and turn the heat off. The corn will be crisp and flavourful. It can be eaten as is, but I prefer to butter, S & P it before eating. I also like to put the cobs on some paper towel to absorb any water. I would love to hear any feed back if someone tries this method.
What About Corn on the Cob?
I discovered this trick last summer. Peel off outer husks, wrap ear in paper towel and microwave for about 40 seconds. Handle VERY carefully - will be super hot. Peel back husks and the silk comes off all in a clump. Then brush with melted butter and add S&P and devour. This is sometimes my whole dinner!.
Super good.
What About Corn on the Cob?
I too am married to a Southern Man. I found that "True Southerners" do not add sugar or salt to the water when boiling fresh corn on the cob, they add about a tablespoon of Dark Karo Syrup! Yummy Sweetness and brilliant color! I am a convert to this method!
What are your coffee shop expectations?
Hi Vicki..I am an Iowa girl. but have lived in the Southwest a long time..so glad to hear that you are located there:) It is so beautiful in Iowa inJune and July...minus the humidity of course!! I grew up outside of Dubuque-You?
Here's an update for you-for some reason the food issue lessened a bit when I wrote "No Outside Food Please" on the large whiteboard sign at the entrance of our cafe. We have had signs on each table since we opened 3 years ago but find that folks ignore them...see last posting, right?!
Anyway, we have no walls separating us from the rest of the library..oh how we wish we did. So it seems that while the Library staff here (who are valued regular customers and truly wonderful folks) support our no food policy, they allow or overlook food and drinks in other Library areas. Hard to draw a line on the floor and say "See? This is the Library and THIS is the cafe..Food is okay here but not over THERE." And there is our food dilemma-even with Library support.
Also, to make our lives more interesting, the Library is under renovation for the next year...80 computers were available and now that is down to 30...and 2 of these 30 sit in the cafe. Again, the way we are constructed means that people waiting for these 2 computers (reserved at the reference desk) sit at our tables and do not purchase any cafe items.
Then, our safe is far away from my office where I do the money managing everyday...I now have to make my way thru these folks carrying the money bags...imagine how secure that feels.
The lady in the office next to mine is a grant writer and organizes the use of our large meeting room. Oftentimes, she is on a teleconference or hosting a "webinar". Throngs of people outside our offices waiting for their computer times are NOT conducive to business. Because you know Mr. Youtube and his teenage buddies are all using the same computer and commenting or playing the latest rap video without considering the others around them. Also, people walk into our offices (Labeled STAFF ONLY!!!) looking for the printers tied to these 2 computers.
I was told today that these 2 computers would be removed from the Cafe-hooray-can't happen soon enough. So, one difficulty down...just the food and messy people to go! Hope you are hanging in there! Have a great weekend-Julie
What are your coffee shop expectations?
Julie,
Sorry it's taken so long to post here!
I had a meeting with our library board and they are in total support of our coffee shop.
They are also understanding of the public's desire to have a place at the library for family eating.
While they had planned for folks to come to the library and buy items from the cafe and eat or drink at the available tables, they did not plan for people bringing their own food. Since this is a public library they would like to accommodate their patrons.
I think they have decided to amend our lease, with no extra cost to us, to include the 6 tables in the entryway. The four tables outside are to be for public use.
This really works for me as I figure the outside tables are least profitable. Here in Iowa they are not used at all during winter and later this summer it will be to hot to sit outside. The tables are metal. I have also stopped maintaining those tables to discourage people from using them! Since they are not part of the lease I feel it's not my responsibility to clean off the bird poop, except for my customers who want to use them, of course!
I highly recommend you meet with your foundation people, they support your shop, yes? and find out what their expectations are for your space. Let them know how detrimental to your business the practice of customers bringing food and beverage into your coffee shop. I know you said you chase them to outside tables, that is good and you must continue to do this. I would encourage you to put signage on your tables letting people know which tables are for coffee shop use exclusively (with the support of the library) and which can be used for the public (hopefully none of them) and be very vocal about enforcing this decision.
I personally told a lady unloading her fast food onto a table the other day that she needed to take it outside. She replied that it was raining (it wasn't!) so I told her she needed to take it inside and she did. I let her know those are my tables and to move on!
Yes the table had signage that said tables reserved for our customers!
Once you let people take over your space they will continue to do so. Most customers appreciate the signs and feel people bringing food in are rude.
Get the support of your library and enforce it!
By the by, I spoke with another library coffee shop and they pay a bit less rent that I do but they only rent the counter and the space behind it so the serving portion of the shop is library property but they still maintain it and ask people to leave if they are busy. They said while they allow people to bring in food and drink it is rare and they really hate it when people leave their trash to be cleaned up! Can you imagine?
Look forward to hearing how you're doing
Vicki
What are your coffee shop expectations?
Vicki-Pleeeease share any suggestions your friend can pass along! Yesterday, two young men came into our cafe toting a large green cooler and TOLD me (they did not ask for assistance or request my permission) that they were going to be leaving their large cooler in the cafe while they were studying in the library for most of the day. WHAT? We find that more and more folks consider the library as a dining destination -bringing their own food and drinks, or provisions in the case of these two men.
SIlly me, but my first thought when I leave KFC (as if!) with my dinner bucket IS NOT "Hey, let's eat this in the Connections Cafe at the Tempe Library!" Help-any comments and suggestions are welcomed!
As for sanitizing...yeah, we know:) -makes us better consumers if that's all that it does. Continued good luck to you and your exciting venture-do keep me posted...I'll be sending the picnic folks packing til we chat again!! Julie
What are your coffee shop expectations?
Julie,
Thanks for all your comments. I too have used the health department to discourage folks from bringing in outside items. However, when I checked with them the other day I learned they HAVE NO REGULATIONS regarding restaurant seating and tables. They recommend that the tables are cleaned and sanitized a minimum of every 4 hours! Consumers beware! Can you believe that? Behind that counter I practically have to wash my hands every minute and sanitize everything with bleach water after each use, but hey after it leaves the counter you all are on your own! It also turns out that my insurance already covers the outdoor and indoor seating areas so I will meet with the library to see how I can get those tables in the lease for as little money as possible. They are extremely interested in our success and I think are somewhat disappointed in the folks who said "if you build it we will be there". Not that we are struggling but I think that allowing people to bring in food and drink is very detrimental to what I'm trying to accomplish here. I will meet with them next week and keep you posted. For the most part if I ask people to leave they do so as they consider the library tables are something of a picnic ground. They do not know that I pay the library rent, how else would it work? There is another library coffee shop not far away and I know the owner, she has the same problem and I'm going to give her a call and see how she is handling this situation.
TTFN
Vicki
What are your coffee shop expectations?
Hi Vicki-Oh boy do I have a few comments about the outside food and drink!! Since we are located inside the public library there are food and drink restrictions already in place re: maintaining clean surfaces for computer use, books, and study areas. However, once some folks enter the cafe space all bets seem to be off! We have had entire families come in toting their Taco Bell items, fried chicken and even a 6pack of brewskies! We do have signs posted that are pretty blunt in stating "No outside food please" but ...?! I do try to gently remind folks that the Maricopa County Board of Health makes the rules and we must follow them. I do offer these folks a table on outdoor patio but as we approach the AZ summer weather that becomes less of an option. Perhaps that solves a bit of the problem for us. Making the Board of Health the"bad guy" does seem to work with most folks.....so far!
Our Library is beginning to undergo renovation of the lower level which houses, among other things, the entire children's area. This area has been relocated to just near our Cafe and means that we now have to become more family-friendly...and that opens up other cans of worms...but also, how do I handle the mom of the toddler with the little box of Cheerios? That IS outside foood, right? I am a mother myself so I have compassion for the situation...best thing for us is to create a "Kid's Cafe" area with smaller furniture and a kid's menu from the items we already stock...or at least that's the idea so far.
To answer your question about our business structure, I can tell you that we are funded by the Friends of the Tempe Library-see their website also. I do know that we also have grant monies from the Virginia Piper trust...but never enough!!! We do also have non-profit status but I am not sure how those details work.
I hope this info is helpful-got a little long winded! Have a great weekend! J.
What are your coffee shop expectations?
Julie, I did check your site and congratulate you on your success. I am interested in how your business is structured. Currently I pay rent to the library and have to pay insurance, to the tune of $1600 + per year, on the space that I rent which is less than 600 square feet. There are six tables just outside my facility and 4 tables outdoors that are not included in the rent. Several times since opening people have brought in food and drinks that have been purchased outside of my business. Lately I have put signs on the tables stating that they are for Cafe del Sol Coffee & Tea patrons only and that product from other sources can be consumed inside the library. I have had a positive response to these signs as customers think it is rude for people to bring food and drinks into areas that I maintain. I have also asked people to take their food elsewhere. Legally I have no right to do this as these are not included in the rent. To include them would be a huge increase, possibly not in rent, but in insurance cost. I feel food and drink being brought to tables that I maintain is rude and extremely detrimental to my business as I offer these items also. Any thoughts or comments on this?
What are your coffee shop expectations?
Vicki-Glad to hear from you. Log on to our website at www.tempeconnections.org to see our menu, etc. I currently have a staff of 9 super people of all ages and backgrounds but with great customer service skills in common. We have been in operation for 3 years on May 19th and welcome any suggestions for ways to celebrate beyond a big old cake and coffee special:) Keep the questions coming! J.
What are your coffee shop expectations?
Julie,
Vicki here! I would be very interested to know what you serve in your coffee shop. We have good loyal customers and all say they appreciate our being there. How many people do you have on staff? To many questions!
Vicki
What are your coffee shop expectations?
Just found this site and wanted to respond to the folks opening a coffee shop in the public library. I have been managing our Cafe inside the Tempe Public Library, Tempe AZ since August 2008. Maybe you have moved on in your business and decided to try other things...may not even see my comments ...wanted you to know that we have had great success and hear from our friendly customers daily how appreciative they are that we are here in the Library and wish others would consider doing the same thing. Good luck!
What are your coffee shop expectations?
It sounds like it's a small place, but for me, my advice would be to invest in good staff. Just because a 16 year old can pull some espresso, doesn't mean he or she can interact with the customers. I don't want flaky service, I don't want giggling employees who nominally pay attention to me while talking with each other. I love the idea of a daily quiz, first five people who answer correctly receive a free cup of coffee, or something to that effect. Hire genuinely friendly people without attitudes who are knowledgeable about coffee and not pretentious, and you'll have people coming back time and again.
What are your coffee shop expectations?
I know this sounds obvious, but some places only serve milk in their coffee and I hate milk. It has to be light cream or half and half or I will not go back. Also, if you have a self serve station to put in your own cream/sugar, please make sure it's well stocked. I hate going into a place and not a drop of cream is left for me to put into my cup.
What are your coffee shop expectations?
This coffee shop is my business. Yesterday a meal, none of it purchased from me, was consumed at tables that I clean and maintain, also sandwiches were consumed and several people walked in with beverages purchased elsewhere. I serve all of these products that could easily have been procured at our location. Now, lets pretend you HeartofGlass, are the owner of my place. You pay employees minimum wage (yes they do need tips). I have just come into your place with a friend and my friend gets a cookie for $1 and I have brought in my own PB & J sandwich, which you can also make for me. I sit there with my friend and use your table, your internet, your napkins and ask you for a glass of ice water to go. How long can you stay in business when you have rent to pay and $50,000 in equipment as well as product to purchase that you hope to sell and employees to pay, utilities etc. After I have lingered a few hours using the net, I decide to leave and now you have clean up the table I used and sweep up the crumbs from the floor where I dropped my sandwich. By the way I also used your bathroom so you need to go clean that up also.
I would be interested in knowing how you keep this business viable.
Vicki
What are your coffee shop expectations?
This is the Internet so I will be honest:
1. You say you will evict people who make negligible purchases. What if I don't want something, but I am with a friend who does? You will lose my friend's business if we both decide not to come in, as a result of your no freeloading policy. Also, what if I just buy a cookie one day or plain coffee because my friend wants a sandwich but I have my own pbj--do I not get kicked out but a single person with a coffee does? Do you kick out me but not my friend? What if I want a sandwich one day, a cookie the next--if I get kicked out because my purchase is deemed negligible I am not coming back for anything.
This is a coffee shop, not a restaurant.
2. I hate tip cups with cute phrases like 'money for tuition.'
What are your coffee shop expectations?
I'm thinking also of adopting a waitress/waiter style for awhile. Put menus on the tables and have approach customers at tables to see what they'd like to order. I think they'd get the message. Since our place is so small delivering the order to the table is no problem.
Also, lately the tips have been poor. We need a campy statement to put on the tip jar (ex. Tips for poorly paid baristas!) Something to get attention. By waiting on tables more tips might be left.
Vicki
FYI: We will make you a fresh drip coffee any time. I use the melitta cones. (This for chardonnay who might request this at the current coffee shop) Right now we just place then on top of the cups but if we overfill we don't notice. I know I can get a drip station but they are obnoxiously expensive, take up a lot of room and usually require drainage.
What are your coffee shop expectations?
Even more effective might be a sign on the door or near the entrance that says "no outside food and drink". I know this seems a little off-putting, but in my experience, if someone has already walked in and found a table they want to sit at, they will ignore table tent signs. Good luck with this!
What are your coffee shop expectations?
@Vicki...yes, I would put table tents or some other signage indicating that at least the tables inside the shop are for shop patrons. You may have to 'police' the area for a bit...but after awhile people will get used to it. If they need further explanation, perhaps pointing out to them that if you don't make any money the tables will not be available because the doors to your coffee shop will be closed may be necessary.
Good luck!
What are your coffee shop expectations?
Even though it's been posted several times already, good fresh hot coffee. The last 3 times that I have been out to eat my coffee was served to me luke warm. It's such a turn off. I usually have my lunch around 3 pm and it seems that after the lunch rush places just either forget to make fresh coffee or they just don't care.
What are your coffee shop expectations?
Update on the new location!
Thought I'd pop in with an update on how things are going.
Most of the suggestions above had and will continue to be implemented. We opened the first part of December 2008. Business is continuing to grow and we intend to offer afternoon tea on Sundays.
While nearly all is good the one major dilemma I must now deal with is freeloading. The footprint of my shop is very small, less than 600 square feet. The library provides outside seating and seating in the lobby outside my shop. I maintain tables that the library provides for me. My only responsibility to those areas are keeping the tables clean.
The dilemma comes with people bringing their own food into ALL of the space.
Let me go back a bit. When coffee shops became popular they were something of a unique phenomena. Now we have gourmet coffee being served at every convenience store (similar to mine? NO!) Pushing a button on a machine and having every ingredient magically appear in the cup is not what we do here! Starbucks and Caribou on every corner and all good restaurants in town serving great product, mostly ours! Competition has increased within the business so I feel the need to offer more. We do offer fresh baked goods every day, they are purchased in frozen batter form and we bake them. Also have smoothies, ice cream and we do make fresh sandwiches and soup. Will stop the soup soon and make salads.
People bring in their own food and drinks and use the tables inside and outside that I maintain, they even bring their stuff into my small space. Sometimes no purchase is made and many times the purchase is insignificant (water, a cookies)
Would it be prudent for me to place signs on the tables stating that they are for coffee shop patrons?
People are allowed to take food and drinks into the library and they can play card games or majong (sorry, spelling!) at the tables inside the library.
Help is requested please!
Vicki
Large-Scale Enticing Food Smells
The only saving grace of my family's yearly road trips to California was passing through Gilroy, the garlic capital of the world, and the worst smell I've ever experienced was Lodi, which we never passed through again. Imagine every form of animal byproduct just waiting to pervade your senses for days.
Large-Scale Enticing Food Smells
I live in a little town in Yorkshire, England, and there's a health-food shop called the Bear Co-Op near me that always smells really strongly of spices and herbs. I've always loved it, since I was a little girl.
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@brooke29, I didn't mean to affend you! I just meant that being in my very early 20's and on a meager budget, living in my first apartment (very small) without a microwave, I thought I could cook on my stove quicker than heating up the oven for 15 minutes and then waiting an hour for a frozen meal to heat. Please don't take offense, that was not my intention. That forced me to find quick cooking meals that lead to a life-long love of cooking. Again, I never meant to offend.