Ristretto Time: Starting and Running Your Own Coffee Shop

This week I open the Ristretto Time inbox and answer two listener questions I get versions of all the time. Eric in Colorado is building his coffee shop business plan and asks how to estimate tickets per day and average ticket size. I walk through my foot traffic counting method: when to count, what percentage of passersby actually walk in, what average ticket to assume for a coffee and pastry shop versus one serving lunch, and a simple daily revenue target you can reverse-engineer into custome

After some time away from regular episodes, Ristretto Time is back. In this episode, I share the story behind Grounds — my new book about building, running, and ultimately closing Café Chocolat, an independent coffee shop in Washington, D.C. If you've followed this podcast for a while, you know it originally started as a way for me to document the lessons, mistakes, and realities of owning a coffee shop after Café Chocolat closed. Over time, I realized there was a much bigger story to tell: no

Three years ago, Ristretto Time stopped publishing. Not because the story ended — but because the ending still needed to be lived. In this short return episode, host Gjergj Dollani reconnects with the original Ristretto Time community to share what happened after the microphones went silent — and why the story of Café Chocolat has now become a book. Pouring Dreams is a candid memoir and practical guide about: • Opening a coffee shop with nothing but optimism • Learning small-business realitie

I have been thinking about doing this interview for months! Ryan and Jamie are the founders of The Nest Family Cafe in Londonderry, NH. They -- just like me -- started without having any coffee or business experience. After over a year and a half of hard work, they took the leap of faith, left the comforts of corporate behind and dove into this new adventure. We talk about how they started, the easy parts and hard parts of owning and running a business. We talk about how they run their shop, ho

I have gotten a few emails with listeners asking what books I recommend. I email each person individually, but decided it would be more beneficial if I just record a Bonus episode. I broke the list in 4 categories: Coffee, Strategy, Operations, Mindset. I end it with some thoughts on work-life balance. As always, email me at dollani@gmail.com with any questions or comments. --- Send in a voice message: https://anchor.fm/ristrettotime/message Support this podcast: https://anchor.fm/ristrettotim

In this episode, I talk a bit about POSes, but spend a good amount of time talking about various aspects of working with cash and how to protect your business or coffee shop from scammers. I share some issues I ran into and how you can avoid them. Let me know what you think dollani(at)gmail.com. http://www.ristrettotime.com --- Send in a voice message: https://anchor.fm/ristrettotime/message Support this podcast: https://anchor.fm/ristrettotime/support

I spent 1.5 years over 23 podcast episodes talking about what we did at Cafe Chocolat and how we did it. Meanwhile the 800 pound gorilla was sitting right next to me staring at me — Cafe Chocolat had been shut down. I wasn’t podcasting about a wildly successful shop, or some chain that I grew and sold off. For all intents and purposes it was a failed business — regardless of how and why. But here’s the reality — most businesses fail. Yours will probably, as well. In this BONUS podcast episode I

We have come to the end if the “Starting Your Coffee Shop” journey. In this episode I share a personal story of a childhood book/character that I always think of when I run into something that looks hard and scary, and how I use that to dive in the many directions my career has taken me. I also talk about my favorite episodes I have recorded. Ristretto Time http://www.ristrettotime.com --- Send in a voice message: https://anchor.fm/ristrettotime/message Support this podcast: https://anchor.fm/

Yes, FREE Wifi is nice, it’s convenient, it’s fun, but it’s not a right. Should you offer it at your coffee shop? Should you not? Let’s discuss! Ristretto Time: Starting and Running Your Coffee Shop by Gjergj Dollani http://ristrettotime.com --- Send in a voice message: https://anchor.fm/ristrettotime/message Support this podcast: https://anchor.fm/ristrettotime/support

In this episode I talk about some different ways to find money to support your new business. I share how I did it at Cafe Chocolat. --- Send in a voice message: https://anchor.fm/ristrettotime/message Support this podcast: https://anchor.fm/ristrettotime/support

In this episode I answer some of the questions that although may seem trivial are important and will keep you up at night. How many cups do you need? Should you offer different cappuccino sizes? Should you carry different espresso blends? — http://www.ristrettotime.com twitter: @gjergjdollani --- Send in a voice message: https://anchor.fm/ristrettotime/message Support this podcast: https://anchor.fm/ristrettotime/support

In this Episode I talk about the importance of treating customers like patrons first, and friends second. Just because they’ve been coming to your shop for years, it doesn’t mean you can take liberties with them as you would with old friends. Joking, or providing subpar service can backfire, and you can lose an old, loyal customer in a heartbeat. Listen and let me know what you think. Podcast by Gjergj Dollani http://www.ristrettotime.com --- Send in a voice message: https://anchor.fm/ristrett