Welcome to the sixth edition of Café Life magazine's 'How to Start & Run a Coffee Bar' guide.
There is so much to think about when starting up your own hospitality business, especially in the current financial climate. However, it's also exciting and a wonderful challenge - with demand for vibrant coffee houses and cafés returning to pre-pandemic levels, creating new opportunities for those with an entrepreneurial spirit.
With all of this in mind, we've tried to cover as many aspects of your journey as possible. Starting with equipment, machinery, water, hygiene and sustainable packing, there's extensive insight from businesses who know the sector inside-out. Payment methods and employment legislation are also addressed, alongside that modern-day essential - your social media presence.
Case studies provide real-life examples of the challenges faced, while not forgetting the importance of talented baristas and key product offerings such as ice cream.
Finally, I would like to thank all of those companies who have contributed to this fantastic publication. You will undoubtedly be seeing them in future editions of Café Life.
