Serving People Serving Coffee Since 2005
Issue link: http://baristamagazine.epubxp.com/i/659497
CUSTOMERS WILL PARTICIPATE 91% F O A M : N E W S YOUTUBE SNAPCHAT INSTAGRAM TWITTER FACEBOOK 0 80 100 60 40 20 Weekly Social Media Habits I have many stories, but they all boil down to the same: When the per- son behind the counter takes a personal interest in me and takes the time to chat, it is a pleasant and welcome surprise in my fast-paced city. — Lyman; Los Angeles While visiting La Colombe Coffee in Philadelphia, the owner, Todd Carmichael provided a bag of coffee free of charge. Above that, though was the fact that he took the time to speak with myself and friend about coffee, how to be a better home roaster, etc. I will never forget that moment. — Stephen S; Fort Wayne, Ind. Four Barrel coffee in [San Francisco]—I had ordered a coffee from their single-origin bar that they hadn't gotten their espresso grinder dialed in for yet. Instead of them saying, "Pick something else" or "Wait while I dial this in," he said "Let's get it right together. He poured shot after shot while we chatted about the attempts. Really made me feel part of the process. — Jared Wyles; Sydney, Australia Caturday! We held a cat adoption day at the Cafe! We got 27 kittens adopt- ed in three hours. It takes the shelter about a week to get 20 adopted. — Roberto Torres, The Blind Tiger Cafe; Tampa, Fla. We created a farm-level bar that shows the direct relationship of our farmers, processing methods, and the journey of coffee from seed to cup. Customers can come get a pourover on our Modbar and learn about the coffee they chose and the farm/farmer it came from. The transparency is amazing and allows customers to see the whole picture. — Jenna Elise, Verve Coffee Roasters; Los Angeles We offer flights of coffee: One coffee prepared three ways to taste brewing differences, or three coffees prepared one way to taste pro- file difference. — Kat Stauffer; Caravan Coffee; Newberg, Ore. We price on the quarter, something we've gotten a lot of positive feed- back on. — Matthew Scott Communication is huge in our shop. The staff write down specs for all of our drinks to track what's tasting the best. We have frequent Coffee Meetings where we cup current coffees, work on pourover techniques, and dial-in espresso. It's also a great time to talk about the challenges of customer service. We also have a private Facebook page that we use to communicate with each other as well. Its a fast way to get info to everyone at once. — Misha Neidorfler; Morsels Espresso; Traverse City, Mich. Visit www.handground.com/baristamag for additional results and responses. CUSTOMER USE SHOP POST DELIVERING SURPRISE + DELIGHT REPORT AN INCREASE IN SALES SHOPS OFFER LOYALTY PROGRAMS 68% 92% OF CUSTOMERS ARE LIKELY OR VERY LIKELY TO USE DRONE COFFEE DELIVERY 36% % OF TOTAL RESPONDENTS FREE DRINK CARD 1 2 3 4 5 6 7 8 24 barista magazine