Thursday, December 23, 2010

Working with local media


- Let your customers know about what's happening in your business through local media.
- If you have an interesting event happening at your cafe, let local media outlets know.

Our espresso bar Mug Shots was in the local paper today, celebrating our first year up and running.
The article was an update on an ongoing series in the Northside Chronicle about trading conditions in our local suburb.

Some local businesses have noticed that since a large supermarket moved out of its previous location into a new shopping centre, foot traffic has gone down. While we haven't been open as long (and so haven't been able to compare), we were definitely told by many that our suburb just didn't have the local interest in coffee to remain viable. And that was before we'd opened our doors.

From the start, we've believed that we can serve a consistently excellent coffee; from the beans we source, to roasting our own, to serving up every cup. That's 55,000 this year.

Our aim every day is to give our customers excellent customer service, and we back it with a money-back guarantee. We may not get it right every time, but we encourage feedback, and appreciate it when we receive it.

At the end of the day, our customers have repaid us with their ongoing support, which allows us to work with the local community, to provide employment in our business, and our suppliers' businesses.

For that, we thank them.

Kerri & Nathan


Wednesday, December 15, 2010

Why is coffee in Paris so bad?

Source: http://tmagazine.blogs.nytimes.com/

  • Old beans, over-roasted beans, second-rate machines
  • Milk out of a UHT carton
  • NY Times gives scathing assessment of everything wrong with the French coffee scene.


So this is a controversial viewpoint. Most people when they think of coffee talk of the great history of French and Italian coffee. Indeed both have types of coffee roasting (more accurately, degrees of roasting) named after them.



But European coffee is not all its cracked up to be. Don't get me wrong, sitting in a European cafe, among the locals, savouring the sights and sounds of the Continent, is on many people's bucket list. But it's for the totality of the experience, the Edith Piaf playing on the stereo, the people watching out the window, not the coffee itself, that makes it so good.


This scathing New York Times travel piece examines the reasons why, with blunt assessments including: "the French have a taste for robusta, a low-cost, low-quality bean that gives good crema but can taste thin and harsh" and "But the coffee? It sucks so bad."


It's an interesting piece. Read the full article here and tell us your thoughts: http://tmagazine.blogs.nytimes.com/2010/04/08/ristretto-why-is-coffee-in-paris-so-bad/

Wednesday, December 8, 2010

Our espresso bar has chalked up one year - and impressive figures

Today is the one year anniversary of our espresso bar, Mug Shots Espresso. After starting during the Global Financial Crisis we're chuffed with our progress.

Since opening, our hole-in-the-wall has served up more than 2.5 tonnes of coffee, 55,000 drinks, and more than a tonne in cakes and muffins.
Barista Alison Bourne and Kerri Scholz, celebrate
one year of our espresso bar
When we started, a few people questioned whether there was enough of a taste for coffee in our suburb to sustain a business, but not only have we developed a group of loyal customers, we’ve been able to give back to the local community.

Mug Shots hires local people, plus our sandwiches and muffins are sourced locally, which all helps the local community.

We’ve also received a lot of requests for prizes and gifts for fundraisers for schools and community groups, and we are always keen to support them, to be able to give back and help their efforts.”

We are looking forward to a big year ahead, with the launch of our new website Budan Beans, and an increased focus on partnering with people who are starting a cafe.

Thank you to the local community who have made this possible.