Thank you both for the great insight into this business model. I have been contemplating a shift into a small coffee cart business but never had an idea of the day to day running of this business. Thanks again for the great breakdown and inside knowledge.
Great idea for somewhere like Australia or somewhere hot. I'm in England and people don't want to stand in the rain for a coffee...Also my generator was huge to lift in and out everyday. Backbreaking if you are on your own. I could go all day and serve like 3 coffees and it was speciality coffee, not instant rubbish. I'm glad someone is doing really well with it but not everyone has the same experience unfortunately. Our events were so expensive. Some charge up to £3000 for a pitch at a large event 😔
Hi Jimmy, great first hand information and insight from Tara. I would love it if you could do a follow up from your perspective and experience having seen other set ups prosper and a lot more fail. Maybe highlighting where others have done well and where others have gone wrong. I'm guessing there would be some common mistakes and some common hurdles that people don't fully appreciate, and some common traits that allow others to do well. Cheers
This video has been very helpful. As someone in the process of creating a mobile cafe, this has answered some questions I had while also confirming many things! Thanks for the video!
Thank you for this informative interview. This is something that I have considered doing but never dared to try. One of the reason is that I am not comfortable with towing a caravan. Well done Tara.
Also, she didn’t mention ice, this can be a big deal. Some mobiles have icemakers, but it is often not viable, so I will have to load ice into my ice bin every day. Also, for Some people in the United States and elsewhere, some states require you to have an agreement with a commissary kitchen, a commercial kitchen Where are you do some prep and storage, and sometimes are technically required to park the unit at night
Great episode! Tara has a great personality and obviously an excellent set of realistic business management skills. On the flip side: Whatever was the fate of that Hillside Coffee trailer project? I recall it seemed after the original owners bowed out (didn't ever seem like the couple was on the same page), the trailer was parked in the Artisti garage being worked on. Sort of assumed Artisti bought it, converted it to a quality coffee trailer and then it disappeared. Sold to another entrepreneur? I think contrasting the great success an astute entrepreneur like Tara has had, lessons learned by coffee trailer failures you mentioned would underscore the harsh realities of operating one.
Hi there, I am preparing and working on for long time now on my truck, but I am trying to figure out what's the best way to solve the water resource? My bezzera duo I can plug directly to a home waterpipe system but here I would love to have a big 60l tank where I would love a pump that pushes constantly water to not worry ever about refilling the tank. How did you solve your water source situation and would you have a pompe recommendation? Thanks so much !
1. What should be the Size for In house cups and take away cups for coffees. 2. What are the basic milk,foam and espresso measurements for different milk based coffees. 3. What are the most known frappes served in cafes and how to make them. 4. What are the most common black coffees served in cafes. I am planning to start a cafe and will do coffee making by myself I need to know these and if there's something I missed. Please help guys. Thankyou.
Good question. In a small coffee operation like that you should be able to closely track the stock and number of cups being served by the kilo's of beans you are using and match that to your income. I think you could safely take cash and card.
How many days or hours would you need to run to make it viable, eg retiring and running 2-3 days per week for a couple of hours each day with a ready made on site customer flow from a few businesses at the location.
I’m jealous, in California you can’t have a completely open window like that. I’m going to have a big glass window, but the two serving openings can only be about 15in.²
@@CatVo1971 The actual serving opening can only be approximately 14 in.² per health department regulations. But check with your local health department, look at their website
