24h • General discussion
Start ups
New staff.
New drinks.
New energy.
That mix of nerves and excitement is real.
But here’s what I’ve learned…
👉🏾 Start with more staff than you need.
Not forever — just at the beginning.
You’re not just making coffee —
you’re guiding your customers into your space.
Showing them your flow, your rhythm, your way.
At the same time…
you’re building your team.
Give them space to learn,
minimise mistakes,
and build confidence.
👉🏾 Have a few seasoned staff in there.
They set the tone.
They steady the room.
👉🏾 Ducks in line early.
Clear roles.
Simple systems.
And this one’s important…
👉🏾 Plan your exit.
If you’re there at the start,
customers will connect with your energy.
But the goal is for them to trust your team —
not rely on you.
Step in with purpose.
Step back with intention.
That’s how strong cafés are built.
☕️ Coffee is the medium.
❤️ People are the mission.
**Who’s launched a café before? What worked for
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Start ups
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