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    To Good Home 'Cafe in a Box' for Beginners!

    Café in a Box! Closed Café due to unexpected health crisis and now selling all equipment, supplies, and a unique supplier list of independent and organic suppliers! Equipment used for less than 6 months in small rural town (less than 600 espressos made!! Must sell STAT—sold as one complete...
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    Cafe in a Box!

    Hi Friends! I opened my lovely cafe in my beautiful small town. It was beautiful and well-loved. However, I've had to close up because of a health crisis that I can't work and focus on fighting! I originally wanted to lease the cafe but I couldn't find the "right" person... So-- I am selling...
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    URGENT ADVICE NEEDED! Ceiling water leak at shop

    Hi Everyone--- We have a small shop, 1200 sq ft (49 occupancy) and we opened a few months ago at a commercial rental location in town. Tonight the ceiling leaked right across the whole center space! I don't have any ceiling collapse (yikes) and the water finally quite flowing down but have...
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    Opening Soon: How many ceramic mugs is TOO many?

    Hi Everyone-- Well we open in late November-- and here is yet another question!! Seating capacity is 45 (but only going for 38-40) to start with. One of the activities I love about the shop is it lets me nurture by dish addiction-- I love to look at dishes especially old ones and have quite...
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    Used or New?

    Just wondering-- with all the used espresso machines and grinders out there on the market which is better? I am thinking of buying a used machine from a reputable company in PA but wonder if buying this used equipment even when its been pre-serviced will taint the quality of my product ie oils...
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    stencils...

    So I was thinking about stencils for lattes-- I am practicing my latte art but its still a work in progress... anyhow-- I think that yes they are cheating but they are kind of cute and I made one with our logo to add to our little stencil collection. We haven't started using them with every...
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    Ovens, Stoves, Vents oh My!

    Hello Everyone-- I am opening a small cafe in a rural county in Upstate New York; max occupancy 4o persons; in November and planning out the logistics. I have a background as an assistant chef ect but the initial planning for the baking set up for the shop has raised many questions... Most of...
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