It introduced a new drink Sweater Weather last winter, consisting of a double shot of espresso, with local maple syrup and steamed milk, which has proven so popular that it stays on the menu year-round. In fact, its food and coffee sales are split 50/50. Yelp responders praised its avocado toast and frittatas, and its breakfast burrito and turkey brie sandwiches are perennial best sellers. “We bake our own buttermilk biscuits, focaccia, and baked goods in-house,” Barillari noted. It buys coffee beans from Coava, a Portland, Oregon coffee roaster, known for its unique blends and Ethiopian blends.ĥ0/50 Split Between Food and Coffee Revenuesīut Origin Coffee, more so than most coffee shops, emphasizes home-made food. “We know some people like to drink coffee late in the afternoon but not enough for us to risk staff challenges and burnout,” he added. Closing early each day ensures “quality of life for our staff and ensuring a great customer experience every time, and there is a sales component as well,” Barillari said. Its clientele is about 40% locals in high season and can rise to 70% locals in winter, though Lake Placid still manages to attract tourists year-round.Ĭo-owner Bordonaro focuses more on accounting, bookkeeping and social media, and Barillari is more “boots on the ground” and doing daily hiring and overseeing staff.īarillari had worked in larger hotels in the past and prefers being an entrepreneur where he can “curate the workplace and create the atmosphere he wants.”Įach Origin Coffee opens at 7 a.m. Staff is trained to greet guests as they walk through the door, and create a conversation beyond, “What can I get for you?” They’ve established a network of 20 purveyors, work with local farmers, and still make occasional emergency trips to local grocery stores. “It’s a tough spot to find purveyors, and staffing is always a balancing act,” he acknowledged. But running two coffee shops in small town presents challenges.
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