Part 2 of my amazing conversation with Reneé Blanchard of Church Alley Cafe & Grocery in New Orleans. We discuss the challenge of compromises and how regularly reviewing your mission can help you stay true to the original purpose. We also chat about making time for yourself to do your admin tasks and review your[...]

On The Cafe Hustle, you hear me talk about values, mission and vision... a lot. Today's guest personifies most of the principles that we talk about on the podcast, so I am really excited to introduce Reneé Blanchard of Church Alley Cafe & Grocery in New Orleans. Reneé is a very mission-driven person, and over[...]

We all know that finding team members to work in your coffee shop in the current climate is extremely difficult. What is a greater challenge is finding high-quality team members that also align with your business and the values that are instilled in the business? I am a great advocate for instilling and using values[...]

In the second part of my conversation with Rachel Hatfield, co-founder of Shoo Social Media, we talk about the post-planning stages of her 7 step strategy for maximising you ROI when it comes to online advertising. If you haven't listened to Part 1, you can catch up here. In these episodes, we speak specifically about[...]

Today we start looking at a seven-step strategy that we can use to maximise the return on investment in any social media marketing. Although the principles are applicable to any social platform, this episode is more directed towards Facebook. I welcome Rachel Hatfield of Shoo Social Media onto The Cafe Hustle to take you through[...]

Today we start looking at a seven-step strategy that we can use to maximise the return on investment in any social media marketing. Although the principles are applicable to any social platform, this episode is more directed towards Facebook. I welcome Rachel Hatfield of Shoo Social Media onto The Cafe Hustle to take you through[...]

Raising prices is something we very rarely want to do, even if we identify that we are significantly cheaper than one of our competitors. But when costs increase and a significant rate, the reality is, we have no option but to. We have to safeguard our business - that's just good business, because if we[...]

In today's episode, I chat with Andrew and Claire Bowen, authors of The Daily Grind book and co-founders of The Cafe Success Hub. We discuss having the courage to increase prices in the wake of ever-increasing costs, and why it is one of the most important things you should be doing to protect your business,[...]

In today's episode, I chat with Andrew and Claire Bowen, authors of The Daily Grind book and co-founders of The Cafe Success Hub. We discuss having the courage to increase prices in the wake of ever-increasing costs, and why it is one of the most important things you should be doing to protect your business,[...]

In this episode, I chat with David Jameson of Danelaw Coffee, a new business to demystify speciality coffee (as well as supply it) and introduce new customers to the variety of flavours and tasts that coffee brings. David brings 16 years of experience in the coffee industry into his new business. In this episode, we[...]

After my episode with Greg Früchtenicht from Saira Hospitality, where we spoke about building links with the local community, this episode brings you five tips to help you start developing a community around your coffee shop. We have said many times that hospitality businesses lend themselves to developing extremely strong ties with the communities that[...]

Today I chat with Greg Früchtenicht, Director of Partnerships at Saira Hospitality, which is a business that partners with hospitality brands to help them foster connections with their local communities to help the business benefit the local area as well as create employment for those people that live in the local communities. In this episode,[...]

In today's episode, I am chatting to the founder of The Coffee Bar Birmingham, Al Mehmet, about his hospitality journey and how his business keeps his customers returning. Al has a particular focus on educating his customers as part of their experience, and this engagement makes The Coffee Bar the place where they continue to[...]

In our final recap episode as I come out of my forced break due to covid, I am taking you back to my episode with Majella O'Connell of Pavlova and Cream where she takes us through some of her best tips for using Instagram for Coffee Shops. Visibility in a digital world is really important,[...]

In our second recap episode as I recover from Covid, we go back to my chat with Dan Nash of SixEight Agency where we dig into some of the tools, strategies and techniques that he uses to create compelling brand stories for his clients that turn their customers into obsessive fans. I'm highlighting these episodes[...]

So, Covid has finally caught up with me, so I am bringing you a recap of some of the most inspirational and valuable episodes from our first 6 months. Today I am bringing you back to our very first episode with Lydia Papaphillipopulos-Snape. I know many of you will have listened to this episode, but[...]

So, Covid has finally caught up with me, so I am bringing you a recap of some of the most inspirational and valuable episodes from our first 6 months. Today I am bringing you back to our very first episode with Lydia Papaphillipopulos-Snape. I know many of you will have listened to this episode, but[...]

In today's episode, Andy chats with one-half of the co-founders of Kilo Ziro Cafe Bar in Birmingham, Jeanette Pell.. We talk about the reality of what it takes to strive toward zero waste and the challenges that you can expect to face on that journey. We talk about; The biggest hurdles faced when moving to[...]

Today we chat weith Charlie Eblen of Single Tree BBQ about what it takes to build a community following around his business and the challenges that they face being a mobile business. We talk about some of the key things that contribute to what a community around a food business actually is and Charlie shared[...]

In today's episode, I chat with the founders of a fantastic new business using waste coffee grounds to create beautiful crockery that we can use in our businesses for dine-in and take-away orders. Ricardo and Daniela Garcia are the people behind Coffee Kreis and we chat about where the idea for the business came from,[...]

Communication is one of those things that a whole heap of issues are blamed on. In our relationships, when we were at school and also into the workplace. How many times have you heard that issues arose due to 'a breakdown in communications'. It happens all the time. But how often do we really make[...]

In today's episode, I chat with Katy Moses of KAM about the importance insights in the hospitality industry and how they can influence how you see not only your customers but also your team members too. We also discuss the fact that insights aren't just for the wider industry, but are beneficial to smaller, owner-operator[...]

In part 2 of my chat with Jess and Joel Grubbs of the Transient Coffee Company, we talk about the pain and heartache that they suffered when their brand new coffee trailer got totalled. We discuss how they initially dealt with that and what their plans are now for the future. There are some great[...]

Today we speak with Jess and Joel Grubbs of Transient Coffee Company, based in Washington. In part 1 of this episode, we chat about their journey of discovery into the world of coffee and how that grew into them buying and fitting out their new coffee trailer. We talk about some of the challenges and[...]

Today I welcome Nick Waldon-Howe onto The Cafe Hustle and we are talking about what coffee shop owners should consider when setting up a solid foundation to provide great coffee, and exceptional service, to their customers. Nick is a cafe owner, business coach, industry leader and coffee lover and although heading down the corporate route,[...]

Interviewed live at the back of the Isle of Man TT Grandstand, I met Atham Tsuchnikas in arranging an interview relating to the Ace Cafe London and found out that Atham actually had his own restaurant too, so we worked together on this episode too. We have a great conversation about his business, The Cafe[...]

In the third and final part of my chat with Steve West, we continue our discussion around mental health issues in the hospitality industry and how we are able to identify and rectify things when we encounter them. We also talk about the amazing work that Hospitality Action do in terms of serving our industry.[...]

I am really happy to welcome Steve West onto The Cafe Hustle to chat about a range of things but in this second episode, we chat about Why diversity and inclusivity is really important to the whole of the hospitality industry. This is Part 2 of my chat with Steve, so if you haven't listened[...]

I am really happy to welcome Steve West onto The Cafe Hustle to chat about a range of things but in this first episode, we chat about the importance of food safety and why it is really important to put this high up on our priority list as owners or managers. This is part 1[...]

It's Senior Race Day here on the Isle of Man as part of the Isle of Man TT Races. Locally, it is a national holiday and some consider it the biggest holiday of our year. I am really excited to bring you this episode with Atham Tsuchnikas and Anesti Karagiorgi of Ace Cafe London talking[...]

At a time where my hometown, the Isle of Man, see's a huge number of people descend on our small 30 by 11 mile island for the Isle of Man TT Races, preparing for significant increases in customer numbers is something that businesses local to me have to do each year. It isn't something that[...]

The pandemic has really opened up our customers to the reality of interacting with their favourite businesses and services remotely through apps - and this is something that isn't going to change soon. This trend is here to stay, that's why it is important to ensure your digital presence is stronger than ever - which[...]

We welcome back Lydia Papaphilipopoulos-Snape of Warwick Street Kitchen to The Cafe Hustle to talk about the huge challenges she has faced in opening up a new bakery cafe, in addition to her two existing sites. We talk about budgeting, how they have managed to staff the site as well as some of her biggest[...]

Today I chat with Kenny Child about the importance of getting your sandwiches right in your cafe or coffee shop. Kenny was a chef for 40 years before being forced to retire due to ill health and is now a community champion for a supermarket, helping them to find recipients for their waste food so[...]

Today I speak with Jane Peyton, who is the Founder of The School of Booze. In this episode we look at what you should consider before introducing alcohol to your menu, what alcoholic drinks fit with your concept and how they can compliment your current menu items. Leadership Survey I am developing a comprehensive leadership[...]

There are many different ways in which we can grow our coffee shop and hospitality businesses. There are also many metrics that can help us to do that, and that's something I touch on today. Data that is freely available can be used to help you dial in your business and, along with focusing on[...]

In today's episode I chat with Mark Smith of Double Up Social about how we should approach the production of our social media content and, in particular, how context is really important when it comes to engaging with your audience. In this episode we discuss; What content we should be producing as hospitality businesses; Why[...]

In today's episode, Andy chats with the co-founders, Ed Parkes and Henry Ayers, of the iconic independent coffee house, The Gentlemen Baristas. We dig into the early days of their coffee house and the challenges they faced before moving to their now ten locations. In this episode, we chat about; How they have developed their team culture and[...]

Today's episode covers something that will affect all businesses in the U.S. and should at least be looked into. We are talking about the Employee Retention Credit for hospitality businesses with Catherine Tindall CPA, a partner at Dominion Enterprise Services. Catherine is an Employee Retention Credit Expert and talks through how the situation has changed[...]

Today we explore the coffee subscription market with Susanna Morgan from Dog & Hat. With the pandemic changing when, how and where people enjoy their coffee, there has been a big increase in demand from people enjoying their coffee at home. In this episode, we discuss; How Su got to the point of starting Dog & Hat and[...]

Running a coffee business is hard work - taking that same coffee business and making it a mobile one introduces a whole range of new challenges.  Today, Andy chats with Med Boxwell, founder of Make It So Coffee, about the reasons he wanted to start a coffee business and the challenges that it brought.  We[...]

In today's episode, I speak with Reena and Henal Chotai of Red Cup Cafe in Harrow, London, about their journey into hospitality, setting up their business and the impact that they have had by engaging with their community.  Both Reena and Henal are also very passionate ambassadors of  , a charity that does some amazing[...]

The current situation of rising food costs and other expenses means that we have to look at where the money is being spent on our businesses.  But the subject of food waste isn't a new one.  With food waste in the US alone capable of feeding 150m people, it's not just a financial incentive to[...]

Few people realise how important your menu design is to your cafe or coffee shop.  Your menu is your greatest marketing asset and is the one thing most people will check out online before even stepping foot on your premises.  In this episode, I talk through some of the fundamentals of menu design and how[...]

Today, I chat to AJ Sharp, founder of Sharp Relations, a PR agency dedicated to helping food and Hospitality brands gain the reach and exposure they need.  In this episode, we chat about; why hospitality businesses should consider PR as an integral part of their marketing strategy; How a dedicated PR agency can help you[...]

Today I chat with Ola Sars, founder of Soundtrack Your Brand, the commercial arm of Spotify, which supplies music streaming services for businesses.  We are talking todays about how music can shape the way in which your customers experience your business. Why music and timing of music is so important for hospitality businesses; Some of[...]

Today we are talking about performance - specifically leveraging the power of your brain and how you can leverage the power of your subconscious to improve both your performance and the performance of your teams.   I am welcoming Melinda Limoges, a coach certified in motivational neuroscience, onto The Cafe Hustle to discuss the power[...]

In our first workshop type episode, I welcome Scott McNamara back onto the mic as he takes us through his template for analysing and forecasting gross profit margins in his business.  Knowing your gross profit is really important for many aspects of your planning and forecasting.it is also important when it comes to your menu[...]

In today's episode of The Cafe Hustle Podcast, I talk with Liam Jones, host of An Hour With An Indie Podcast and Founder CEO of Foursquare Group.  Foursquare Group is all about helping independent hospitality businesses manage their compliance and operations through their product, Pilla .Pilla includes a free online document library where you can[...]

In this episode, I dive into a really great conversation with Chris Adams of Ellis Adams Group about how the hospitality industry must change its image if we are going to attract our amazing people back to the industry and retain them going forwards.  As a hospitality consulting business, Ellis Adams Group helps business in[...]

Today I chat with Majella O'Connell of Pavlova and Cream about how food service businesses can use Instagram to market their business.  There are so many different ways for coffee shops and restaurants to use Instagram to reach the people in their area.  we discuss; Instagram hashtags and how they can help to get your[...]

In today's episode, I am looking at Mission, Vision and Values statements and why you should have them for your business, regardless of your size or culture.  I look at; The purpose of each of the three elements; Areas in which they can be implemented and benefit you, and; Touch on some tips about how[...]

In this episode, I explore the steps that have served me in developing our next leaders.  In the hospitality context,  that is whether you are in a cafe, coffee shop, restaurant or hotel, the process of developing and implementing a succession plan to identify the next leader is very similar.  In this episode I cover; [...]

In today's episode, we are talking about kitchen design and operation and how you can drive profitability from your back of house areas.  I chat with Izzy Kharasch of Hospitality Works about what you can do to drive your business performance in the kitchen.  We chat about; The importance of back of house design and[...]

Thai coffee is on the rise and today Andy chats with Susan Borvornpotsakul of Coffee Culture Thailand about the effect that this increase has had on the industry generally and how her business has helped to fill a gap within the market during the pandemic.  In todays episode, we chat about; The Thai coffee scene[...]

Today I am talking with Barbara Casey of Mobile High 5, a full-service SMS marketing company that helps you drive repeat business while allowing you to focus on doing what you do best.  In today's episode we discuss; What SMS marketing is and how it differentiates from other forms of marketing; How SMS marketing can[...]

Today we are talking about sustainability on The Cafe Hustle with Caroline Bell, founder of Cafe Grumpy.  Cafe Grumpy have a number of locations across New York City and Miami, and Caroline has a particular passion for sustainable choices in both her business and her personal life.  In today's episode, we chat about; The current[...]

Today we are diving into the world of alternative milk, in particular potato milk,  with the director of UK sales at Veg of Lund, Graham Stonadge.  Veg of Lund is the company behind DUG potato milk and it is becoming more and more well known as a viable alternative milk for many uses, particularly in[...]

In this episode, Andy chats with George Purnell of Koop & Kraft and Goozie and this is the latest in a series looking at how business owners and managers deal with the mental health of their staff and how they see our approach, as an industry, changing as a result.  In this episode, we cover[...]

In today's episode, Andy speaks with the Founder of Copperhouse Chocolate, Juliet Sampson.  In this episode, we explore her 100% vegan cafe, which focuses on high-quality products and delivering a great customer experience.  In this episode, we discuss; Why as cafe and coffee shop owners, we should really consider selling 100% cocoa hot chocolate; Why[...]

In today’s episode I chat with founder and CEO of Otolo, James Lemon.  In this episode we touch on the labour crisis and some strategies you can use to attract and retain your team members and James touches on a 3 pillar strategy to help you do that.Head to my website to join my newsletter,[...]

In this second episode in a series looking at mental health in the hospitality industry, Andy talks to Will Macpherson of CAM Ventures and Angus Grill & Larder.  In this episode, we are looking at a number of things we should all be looking out for as owners and managers when it comes to looking[...]

In today's episode, I am talking to Hannah Wolsey of Urban Emporiums in Birmingham.  Urban is a cafe but has a focus on bringing great coffee to their community and also partnering with a homeless charity in their area, Sifa Fireside, working together to tackle homelessness in and around their locations.  In today's episode we[...]

Today we head to Oakland Park in Florida and chat with Mikaela Schipani and find out all about Cyth & Co. - a coffee and cocktail bar serving a wide range of customers.  Today we talk about; Why you need to be hyper-organised when fitting out your coffeeshop; Why you should consider growth into the[...]

In this first series of special episodes talking about mental health in the hospitality industry,  Andy talks to Philip Juma of Juma Kitchen about how he deals with mental health issues and strives to be a business that doesn't contribute to poor mental health.  In this episode we discuss; Why it is important to be[...]

Today I talk to Lee McArdle and Chris Griffin, one-half of the co-owners of Hengata, a coffee shop and restaurant located in Harborne, Birmingham.  Hengata is a fairly new business with a concept focused on the community and creating a great space to "hang out", the literal translation What you need to consider when it[...]

Today we chat to Dan Nash of SixEight about what it takes to develop a cult brand for your food service business.  We dig into the fundamental elements that you should look to develop when considering the branding for your business.  It’s not as simple as opening your social media and creating a few posts,[...]

Today I am chatting with Rebecca Feely, owner of Kale + Coco, a plant-based, whole food cafe located in Dublin, Ireland.  We talk about the growth of the business from a smoothie bowl pop-up to a full-fledged brick and mortar cafe as well as some of the challenges of establishing an all vegan.  We speak[...]

In today's episode, Andy chats with Ed Kanerick of Stour Cafe in Hackney Wick in London.  Stour is a not-for-profit organisation that provides studio spaces and galleries for artists as well as running a number of community events, all supported by their cafe business.  In today's episode we talk about; Why hospitality is such a[...]

Steve Magnall is part owner (with founder Rebecca Bishop) of Two Magpies Bakery and together they have grown their artisanal bakery and cafe business to a massive 7 sites across Norfolk and Suffolk.  They have also grown their turnover from £620,000 to over £7.5 million in only 3 and a half years, with plans for[...]

Scott is the owner and operator of Gather Coffee Lounge in Oneida, Tennessee.  They now have 2 locations and 15 employees between their cafe in Oneida and their drive-thru in Huntsville and have been the first proper coffee locations in the area.  They faced challenges including educating their customers in the most up to date[...]

Today we talk to Jonathan Nalywaiko of Campers Coffee in Olympia, Washington.  Jonathan is the founder of Campers Coffee but is also an army veteran and a pastor of 15 years.  Once Jonathan finished as a pastor, he started City Campers, an outreach programme helping homeless people through addiction and mental illness issues. Jonathan got[...]

Today, The Cafe Hustle is talking accountancy with Gareth Evans of Evans & Co Hospitality Accountants.  After a career in the hospitality industry as a chef, Gareth decided to change to accountancy to help the amazing small business operators who work so hard to create the experience for their customers.  In this episode we cover;[...]

Today we are talking about ghost kitchens and how, when combined with a well-thought-out and consistent virtual brand, cafe's, coffee shops and restaurants can realise additional revenue whilst using the unused capacity of their food production areas. Whether you call them ghost kitchens, dark kitchens, virtual kitchens or cloud kitchens, they are all about preparing[...]

Today, I chat with Ebenezer Heng, business consultant and creator of On Coffee Makers, a very popular Instagram account sharing information and tips about coffee. We talk about how you can best develop the marketing of your coffeeshop or cafe including getting your product in front of new customers, and making sure your offer is[...]

Today, we head to Myaree in Perth, Australia, to talk to Renata Taylor about her coffee roasting business, Grouch & Co and her exciting new venture of a barista academy.  In this episode we talk about; Why using reputable coffee suppliers is important for both sustainability and ethical reasons; Why your branding needs to be[...]

Today, Andy talks to celebrity chef, author, restaurant operator and farm owner Chef Susy Massetti.  Born above her mother's restaurant, Chef Susy Massetti was literally born into the food and beverage industry and has worked in many places around the world, including Europe, the United States and, most recently, in the Middle East.  Chef Susy[...]

Today, Andy speaks to Alf Molinas of FoodRazor, an invoice management tool that provides near real-time data relating to your business expenses.  Alf discusses how we can use this data to better manage our businesses and get a better idea of how our business performs.In the current climate, with increasing costs and a squeeze on[...]

Hospitality businesses around the world are struggling to find staff to fill their available roles. The UK is no different in many respects, however the impacts of Brexit have compounded these issues, making them worse.The reduced need for staff members through a large part of the pandemic has meant that the true extent of issue[...]

Today I am talking to Nicolene Elhadad, founder of Xpresso Cafe's and known as The Franchise Queen.  Nicolene has successfully franchised her coffee shop business to 31 stores across South Africa since 2016.  Nicolene is the proud owner of several 6 and 7 businesses and is motivated by the impact and help that the work[...]

In today's episode, we chat to Juslena Randhawa, founder of Nashtaa Cafe in Slough, about how she managed to open an extremely successful cafe in the middle of the pandemic.  Juslena accidentally fell into starting the cafe after offering to help do breakfast at the hotel owned by a family friend.  This developed into a[...]

Today, Andy chats with Marina Prokoiosifi, co-founder of Dinerly, a solution for cafes and restaurants that provides a digital presence with a website as well as online ordering and table booking.Marina is talking about how you can use digital marketing to your advantage and make life easier for your customers. She also covers; Why you[...]

When Sarah Heward of The Real Food Cafe in Tyndrum, Scotland, left her high paying corporate job in London, she didn't quite understand the scale of the challenges before her.  The pull of a derelict Little Chef at the side A82 was the start of her vision of setting up her own coffee shop.Sarah faced[...]

There is no doubt that the pandemic has changed how hospitality businesses engage with their customers, at least in the short term.  That being said, some elements of how we interact with our customers will persist for a long time.  One such method is the use of technology to keep in touch with your customers. [...]

In today's episode, we talk to Lydia Papaphillipopulous-Snape of Warwick Street Kitchen about what it takes to develop an inclusive team culture in her coffee shops.  Not only has this culture helped her expand to a second cafe, but it has also helped them to begin work on a wholesale bakery, opening in late 2022. [...]

Today's episode see's us head stateside for a chat with Shannon Cornelius of Yellow Bike Coffee, based in Hermantown, off Lake Superior in Minnesota.  We are talking about the strength of the community around a coffee business and how you can have a tangible impact on the people interacting with your business.  Shannon fell into[...]

Hi, and thank you for joining me at The Cafe Hustle.  In this introduction episode, I will introduce myself, Andy Jones, and tell you about my background and why I founded The Cafe Hustle Podcast.  I will also let you know who the podcast is for, what to expect from the episodes and how often[...]

Get a taster of what is in store on The Cafe Hustle Podcast.  Andy Jones interviews inspirational and successful food business entrepreneurs and talks about the tool and strategies they have used for their success.  We are launching on 31 January 2022.https://www.thecafehustle.comIG: /thecafehustlepodcastFB: /thecafehustleTwitter: @cafe_hustle