now TRENDING in CAFES

In Business Sense, Cafe Culture Pt 1

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ALWAYS TRENDING, ALWAYS EVOLVING
The scene is varied, competition fierce and customers fickle. With something always new around the block, potential entries into the market need to do more homework to find that one factor that will draw in people while existing business owners look to adding small embellishments if possible and most importantly maintaining consistency. Here are some of the elements in the industry that many cafes are adopting.

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MISMATCHED FURNITURE AND UNCONVENTIONAL SEATING ARRANGEMENTS
As we move towards a more free-thinking mindset, walking into an outlet lined with the same tables and chairs could become a rarity soon. Today, antique pieces are reupholstered and refurbished, placed casually (it only looks that way but most likely has been planned in detail), long benches to match food-sharing concept and community or armchairs to lounge and read in comfort.

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TEXTURAL DIFFERENCES
Previously we might have seen cafes going wood, stainless steel or pristine white all the way but more and more outlets are experimenting with clashing textures. We imagine wood & metal, soft touches (cushions, anyone?) & the hardiness of granite being friendly when put together in the right doses.

cafe4FAST FOOD; NOT AS YOU KNOW IT
The accelerated pace of life has led many to the convenience of drivethrus. And now they have begun to realise too much of it can’t be good and are turning towards freshly cooked natural ingredients but they would still like it fast. Think of ways to prepare food with speed, on-the-minute and price it reasonably.
cafe5GOING LOCAL AND NATURAL
Cafes are sourcing from suppliers nearer to them as it keeps better margins and experimenting more with what their homeland can provide. Seasonal items are also a great avenue for cafes to offer special items. To an extent, local farmers are also finding new ways to cultivate produce that have been often associated with other regions. For example, growing grapes in tropical Malaysia. In terms of natural, cafes are gearing towards ensuring that most items on the plate are not processed.
cafe6THE ‘WOW’ FACTOR
Social media’s power is yours to leverage. Some cafes have taken it up a notch by staging food items that creates a buzz. If you’re going to do it, bear in mind to keep it to ver y few items only. Reason being, novelty is a cost that not many people would pay for repeatedly and neither would you have time to make every item in the menu a stage show.
Eileen Channow TRENDING in CAFES