Do You Dream of Running a Café or Tea Room?
Anytime I walked past, day or night, someone was at work.
The Pitch
It’s really hard work. The hours are endless. The margins are slim to none. Say good-bye to everyone you know socially. Get ready to ask friends for favors, vendors for price breaks, inspectors to come back later—when the water main is fixed. Learn how to remove graffiti from a giant window pane, operate too many appliances, unclog toilets, and make scones in three inches of water from a flood in the kitchen without getting electrocuted—and open on time. Think about it. It’s a LOT.
The Package
I have opened three cafés in the middle of New York City and consulted on dozens of others. Podunk was a restaurant writ tiny, while I have also created Manhattan spaces (in Sutton Place, The Pink Moose, and in Hell’s Kitchen, The People’s Forum) that served 200 covers a day. Whether you’re still in the daydreaming stage, writing your first business plan, renovating your business space, or navigating the permitting process, I’d be happy to talk to you about large or small projects.
Whether you are well-funded or putting it together scrap by scrap, gather as much information as you can.
Most people who open tea rooms are led by their daydreams.
The Promise
If I haven’t talked you out of this yet, maybe you really are ready to start your business. We can chat via Zoom or Teams about your dream, plan your menu (it’s the first thing you should do, not the last), or draft out ideas for opening day. I’ll marry your wish list with practical considerations so you make better choices as you go. If you’d like a longer consult, I can put you in touch with professionals. We knew nothing. It accidentally worked out. Don’t be a victim of wishful thinking. DM me on Instagram at formerly_podunktearoom.