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this week I attended a green chamber of commerce meeting. pretty cool. main topic was local support. how to inspire people to shop and support local business. how local business can support each other. I will join, have offered a side of my building for a "shop local" logo to be painted on...

we a selling a lot of iced coffee lately. probably because our freezer broke and I've had to run to the store multiple times per day. the 100 degree weather we may have something to do with it too. for iced coffee, we brew it and let it cool, refrigerate it then ice it as it is ordered...

school starts next week. business is good! lots of it! it is busy, that is good. maybe the worst is over. my customers are amazing. had a broken window for a month. pane in a mullioned window. a very regular customer made a pane of stained glass and asked if I MINDED if he put it in place...

all procedures in writing all shift duties and descriptions of duties in writing list of side jobs, and shift duties, in writing check off sheet for each shift. notebook containing check off sheet, and hourly sales. end of day, print hourly report showing sales. if it was busy and some stuff...

I'm not complaining. business is good and I think it is getting better. coffee is good. we get lots of compliments. people are checking out the roaster. I hear a lot of 'you roast your own beans here?' although we have for several years, not at the shop and I guess seeing is believing...

for a while, I've been thinking magnetic signs with our logo would be a good idea. I am back and forth all day. store to bank to home to shop to store to...well, you all know. found a very very nice 72 vw beetle. colors in our logo match the paint of the bug. so logo on bug, driving all over...

ok. still not legal. my stomach ties in knots when I think that another week has gone by without my gas line run or roaster inspected. got in an argument with fire chief the other day. it is NONE of his business who pulled the permit, yet he was snooping around. I've been roll over compliant...

so my pipe is installed. after roasting several hours, it is cool to the touch. head fire honcho says "36 inches from all surfaces!!. pipe is rated for 2" from combustable surfaces. . ah, well, we do want to be protected from ourselves, right? the plumber says he will take care of permits...

when I sold my shop, I had in mind to spend some time out of town. since having to take it back, I've worked really hard since January to get things running smoothly. ( has it only been 5 months?) thought I had things in place to be away for about 5 days. still weekdays, weekends can be a bit...

another contractor is less stumped by roaster installation.. but he says it will be really hot in the room where we roast. even with double wall insulated pipe? heat is a consideration in New Mexico in the summer!

hopefully tomorrow the ducting and gas line for my in shop roaster will start, (and be completed? :wink: ) I can still change my mind and move the roaster to my house/outdoor roasting shed. But I think putting it in the shop will be a good thing. I hope that it will make a positive impact on...

our roaster came in a day ahead of schedule. unlike my last order of beans which are two days late. I am fighting the urge to go down to the shop and stare at it. for 4 years I've roasted coffee off site, in a little barn on our residential property. It feels like the time to start roasting...

I want to put my new roaster in my shop. I also would like to streamline the behind the bar area. I feel kind of mentally locked into our present layout. we have a nice long area, and I know there are possibilities, but just can't seem to see them. Could anyone recommend resources for...

this may be a silly question to ask, but do those of you who have shops, use a cleaning service or crew or expect the baristas to clean? I'm re-thinking having the employees clean. I suppose I should just come in and inspect before we close, or plan on the added expense of someone who knows...

I've decided that when I get my new roaster, I will be selling my YM 2. It is a 2001 model. it is a pain to clean, but if kept clean, does a wonderful job. after a major cleaning and change to a better and higher stack pipe, I roasted 3#, and it did fine. so I roasted 4# and it did fine...

on the ym2, is it normal for the exhaust to blow much harder when the air flow is to the cooling tray? I've now got strong air blowing from the exhaust when the fan is pulling from the tray. and maybe about half when it is coming from the drum.

I've just "rolled over" my retirement. (well, a part of it) into a new US roaster. I'm excited, is putting it mildly!!

I would really appreciate some advice on air flow around the drum and cooler. my roaster is an older YM 2. it has an awkwardly positioned motor that turns the squirrel cage blower. the fan and motor fit tightly inside the chambers that air moves through. the motor is an import motor, and I've...

I think about 75% of our business is done between the hours of 8 and 2, even though we were open 6:30 till 6. I hire mostly college kids, and doing the schedule is like a jig-saw puzzle every week. I keep wondering which would be better: close earlier, reduce income by 20-25% and payroll by...

I am looking for a larger roaster. I think. our Ambex YM2 is a great little roaster, and I think I have learned to roast pretty well on it. a larger roaster will probably have more variables that I will have to learn. there are benefits to roasting 4# batches.....variety, freshness. But...

not sure which smilie to use here. I used to post on this forum as lizzy. my daughter and I had a coffee shop.A good job fell into my lap, so we decided I'd take the job and she'd take the shop. in about a year, she had some promising opportunity, but would have to move to another town. And...