Motor Oil Coffee的动态

The reaction to when Motor Oil Coffee did the pause three weeks ago fell into two camps: Camp A - "Good on you guys." Camp B - "What the hell are you doing? Are you sure?" Both of those reactions came from primarily a point of good concern. You see businesses say they're going to suspend operations and then, poof, they are gone. We never wavered in coming back. I think throughout the entire duration of Motor Oil Coffee's existence - it has been met with many raised eyebrows. So anything we do is going to be met with a certain level of criticism - some warranted, some not really. The fact of the matter is - we recognized we have a good brand, but it was being undone by frays beyond our control. The only way to begin to fix that is to take inventory of what is going well, what's not working, stop doing what's not working, and make the necessary adjustments to physical equipment, staff, etc. to move forward. And over that time, we've had those honest, hard conversations that have laid everything out on the table. Any and everything was considered. This initial plan is exactly that - an initial plan of attack. We want to do right by you first, our guests, our customers, our vendors, our supporters, and our community. So we invite you to come back - give us a new try - and let us know what we can do better, so we can serve you the best way possible. And above all else, continue to rev up with MO.

Your restroom matters...... Ok, hear me out. Think about the last time you were at a restaurant and had to use the bathroom. Mine was at Panera Bread. And their restroom was awful. - Water on the floor - Graffiti all over the door - No paper towels - No soap - Bad odor Why does the bathroom even matter? How you do the little things (like taking care of the bathroom) represents how you do everything. Was it a coincidence that the coffee was stale and my avocado toast was the worst? I don't think so. Now when was the last time you went into a Chick-fil-A Restaurants restroom? - Always clean - Always smells great - Mouthwash?! I can only remember 1-2x I've ever had a bad experience at CFA. And how they treat their bathroom is representative of how they treat everything else, including their customers. How can something as innocuous as a restroom leave us surprised and delighted? Maybe you're not in the restaurant game, but there's always something that can be done to surprise and delight those we serve. We're either creating memories that surprise and delight our customers or leave them wanting more. What's the seemingly little thing you do that separates you from the mediocre?

In the bustling metropolis of Geyser City, let's envision a beloved coffee shop, Caffeinated Sprinkle, known for its delicately brewed lattes and charming ambiance. One fine morning, as the shop’s customers wandered in, they were greeted by a mysterious new sign: “From now on, to order a latte, you must have a barista’s license.” Sounds absurd, right? Well, this is the curious and somewhat bewildering scene unfolding in Colorado’s plumbing sector. Local plumbers and water districts are shaking their heads and scratching their collective pipes over a new law, akin to demanding mocha licenses from customers. Here, a backflow prevention device – a nifty contraption that keeps the funky water from doing a moonwalk back into our pristine supply – now requires a licensed Midas touch. No license? No dice. Let’s break this down: 1. **Price Hike Inbound**: Just as our fictional cafe had to raise coffee prices to cover the cost of all those barista licenses, Colorado consumers are about to face higher prices. Plumbers need to invest time and cash into getting licensed, and guess who picks up the tab? You guessed it – the consumer. 2. **Caught Flat-Footed**: Much like our coffee aficionados entering Caffeinated Sprinkle without a clue about the change, the plumbing world didn’t see this coming. Many were blindsided, and now they’re in a mad scramble like espresso beans in a grinder. 3. **Quality Control or Red Tape**: Sure, in theory, this law ensures high standards, a noble venture. But was it necessary? It smells a bit like an overcooked latte – a fine idea left on the burner too long, with an end result that's bitter rather than smooth and satisfying. Reflecting on this saga makes one think: is this legislative latte perhaps more froth than substance? Only time will tell if we’ll sip compliance or choke on inflated bills. In Geyser City’s enchanted coffee shop, customers might eventually treasure their prized barista licenses, showing them off as tokens of caffeine passion. Or they might simply switch to tea. Similarly, will Colorado see a boom in certified plumbing expertise or an exodus to simpler terrains? In the grand symphony of regulation, here’s hoping for a harmonious blend instead of a discordant siren. #PlumbingLife #RegulationMadness #ConsumerCosts #ColoradoNews #BackflowBlues #WaterSystems #LocalBusinesses #NewLegislation https://lnkd.in/emdgfXDV

But it's there ... uric scale, hiding under the rim and under urinals. Odor from uric scale causes customers to never return. It's also like removing concrete. It requires the right chemicals, tools, and know-how to get rid of this stubborn scale. And better establishments are not immune. I was at an upscale restaurant the other night. A quick glance with my mirror and there it was. I'm not surprised anymore. With tight margins, business owners and managers are looking to cut costs. As long as things look clean, they're fine with the status quo. Except they could be losing customers and staff who resent restroom duty. Whenever I see this, I'm thinking, does this extend to a restaurant's kitchen? #restaurants

LA is probably the most expensive place to open a bar in the US given the monstrous overhead. Something like a village pub or small neighborhood bar can't generate sufficient income just to meet licensing costs. Harder reality: “The community of people living downtown, it isn’t what it used to be,” he said. “A lot of people moved out and moved on. They went away. It just isn’t happening downtown the way it used to be.” 30 years ago there was a large contingent of grumpy old Jewish men/real estate brokers who predicted this is what would happen if they built a lot of downtown housing. They, of course, were ignored as standing in the way of progress. To make things worse, a lot of the critical mixers to make these exotic cocktails are in short supply and rewriting a bar's cocktail list to accommodate shortages is a costly pain and incentivizes you to abandon that recipe. Many bars cannot currently source Chartreuse; a couple of exotic French mixers which already runs at least double the price per oz. of what the booze is you're pouring. There are not easy and reliable replacements for either. https://lnkd.in/gyqrRcvc

Is Your Blender Costing You More Than It's Worth? When Smoothies Turn Sour: How Esse's Cafe Could Save Summer with the Blendtec Stealth 885 A Summer Meltdown Waiting to Happen… At Newington Shopping Centre, Esse's Cafe is the go-to spot for refreshing summer delights like her famous Cucumber Lemonade and the crowd-favorite Refreshing Iced Matcha Latte. But behind the scenes, her trusty blenders are a ticking time bomb. Her old machines struggle to crush ice—barely managing to produce a single smoothie before overheating. Staff are scrambling to keep up with orders, and the deafening noise? It's like a construction site in the middle of her cafe! To top it off, these inefficient blenders are chewing through electricity, sending her power bills sky-high. Esse knows that as summer crowds pick up, her cafe won't survive the rush without a major upgrade. The Cost of Doing Nothing… Imagine this: it's peak summer, and your cafe is packed. Customers eagerly line up, craving your signature Strawberry Lime Sorbet smoothie. But what happens? Long Wait Times: Your blenders can't keep up. Customers leave frustrated, leaving behind half-filled orders. Noise Complaints: That jackhammer-like roar drives people out before they even order. Lost Revenue: Without reliable equipment, you're burning resources and losing your reputation. Esse can't afford to lose her loyal customers. She needs a solution that's as smooth as her recipes—and fast. https://lnkd.in/gdz_3qcf

Is Your Blender Costing You More Than It's Worth? When Smoothies Turn Sour: How Esse's Cafe Could Save Summer with the Blendtec Stealth 885 A Summer Meltdown Waiting to Happen… At Newington Shopping Centre, Esse's Cafe is the go-to spot for refreshing summer delights like her famous Cucumber Lemonade and the crowd-favorite Refreshing Iced Matcha Latte. But behind the scenes, her trusty blenders are a ticking time bomb. Her old machines struggle to crush ice—barely managing to produce a single smoothie before overheating. Staff are scrambling to keep up with orders, and the deafening noise? It's like a construction site in the middle of her cafe! To top it off, these inefficient blenders are chewing through electricity, sending her power bills sky-high. Esse knows that as summer crowds pick up, her cafe won't survive the rush without a major upgrade. The Cost of Doing Nothing… Imagine this: it's peak summer, and your cafe is packed. Customers eagerly line up, craving your signature Strawberry Lime Sorbet smoothie. But what happens? Long Wait Times: Your blenders can't keep up. Customers leave frustrated, leaving behind half-filled orders. Noise Complaints: That jackhammer-like roar drives people out before they even order. Lost Revenue: Without reliable equipment, you're burning resources and losing your reputation. Esse can't afford to lose her loyal customers. She needs a solution that's as smooth as her recipes—and fast. https://lnkd.in/gT4DQcSV

Opening a coffee shop? Better study the chains in your region. Even if you don't want to make a shop that's ANYTHING like theirs. I'm working with a new shop owner in Brooklyn to develop their Swedish bakery and cafe concept... And one of the first things we did wasn't to brainstorm ideas. Or build out a menu. Or decide how the bar was going to be laid out. The first thing we did was look at the competition. And even though the cafe wasn't going to be just another Joe Coffee (NYC already has 24 of those!)... We learned a lot from looking at them. Like what set them apart from all the other cafes in the city. What they're doing really really well. And the areas where we could do better. And we did the same thing for 9 other coffee bars and bakery cafes. To get a great idea of where the opportunities were. So we could maximize the chances of building a successful brand and not become just another cafe that opens, struggles for a while, and then closes its doors for good. Good coffee isn't enough. The best coffee businesses find a niche.?

Should You Towel-Dry Dishes? Here's What the Experts Have to Say

Should You Towel-Dry Dishes? Here's What the Experts Have to Say