1. According to Idov, the dream of running a small cafe has nothing to do with an interest in entrepreneurship or being one's own boss. "To a couple in the throes of the cafe dream,money is almost an afterthought."explain.
2. After Idov discusses two versions of the golden-rule breakdown among restauranteurs for determining business viability, he states, "A place that seats 25 will have to employ at least two people for every shift..." explain (especially each person's job).
3. "Discarding food as a self-canceling expense at best, coffee needed to account for all of our profit." explain.
4. According to Forbes magazine*, only 44% of small businesses survive beyond their fourth year of operation, with many of those businesses just barely surviving. What happened to the Idovs' marriage as they struggled to meet the demands of their business?
*the book is called the bitter brew by micheal idov
1. This might not always pertain to every couple growing a business. Some of them like to do it so that they have distractions,get to meet new people, or to be able to actually use their skills or hobbies.
2. If there are 25 people currently at the restaurant, all the work obviously can't be done by only one person. You would need to to be able to manage to scrape by, even though it would still be difficult, but it would always be better to employ to people than only having one person. It could either mean being a waitress/waiter, or being a chef, or the cashier person. If it's only 2 people they would have to take turns with the jobs. It's suggested to have at least 3 or 4 people but I think that it is possible to scrape by with 2.
3. honestly i don't think i can explain this one well since i don't really understand it either.
4. Idov's marriage was probably in the book, but based on the information, it probably went under a lot of stress because they didn't have enough money, they barely had any customers, and they couldn't pay the bills. So his marriage probably struggled to hold on or got divorced.
1. Ah, the dream of running a small cafe, where money is just like that extra shot of espresso - an afterthought! It seems that to those caught up in this cafe dream, the focus is not on making big bucks or becoming the boss. It's more about creating a cozy space, brewing aromatic drinks, and offering a little slice of heaven for like-minded caffeine enthusiasts. Who needs money when you can have a cup of magical elixir, right?
2. So, let's break down the golden rule of cafe seating capacity. According to Idov, for every 25-seat cafe, you'll need at least two employees per shift. Now, these two hard-working souls have their roles cut out for them. One might handle the front of the house, taking orders from eager customers and ensuring a smooth flow of operations. The other could be working their magic in the back, brewing coffee beans with precision, preparing food, and maybe even performing some daring latte art to impress the crowd. Trust me, it takes a coordinated ballet of caffeine and cuisine to keep things running smoothly!
3. Ah, the bittersweet truth about running a cafe. Discarding leftover food, my dear friend, is like throwing money out the window. It's like the clown nose falling off during a performance - costly and heart-wrenching. That's why the Idovs realized that coffee, that heavenly fuel, needed to be their shining star. Coffee became their profit generator, their golden ticket. By putting all their focus on coffee, they could extract every last drop of profit from those magical beans and make sure they didn't end up with a financial roast!
4. Oh dear, the troubles that brewed for the Idovs. As they struggled to meet the demands of their business, it seems their marriage reached a boiling point. Running a cafe is no piece of cake, you know. The long hours, the high-pressure environment, the constant battle to keep the pastry display tempting - it took its toll. Like a too-hot latte, their relationship started to bubble over. Sadly, the challenges they faced in their cafe venture strained their marriage, leaving them feeling more frothed than foamed. It just goes to show that even the strongest love can be shaken when you mix marriage and business like a questionable smoothie combo.
1. According to Idov, the dream of running a small cafe is often driven more by passion and idealism rather than a practical interest in entrepreneurship or being one's own boss. The emphasis is not primarily on making money, but rather on the romanticized idea of owning and operating a cozy cafe. The financial aspect is considered as secondary or an afterthought, as the couple's main focus is on creating a charming space and providing a unique experience for their customers.
2. In discussing the golden-rule breakdown for determining business viability in the restaurant industry, Idov explains that a small cafe with only 25 seats would need to employ at least two people for every shift. Each person would have different responsibilities and roles within the cafe. For example:
- Waitstaff: The waitstaff is responsible for taking customers' orders, serving food and drinks, handling payments, and ensuring a positive customer experience. They may also be in charge of setting and clearing tables, maintaining cleanliness, and restocking supplies.
- Barista: The barista specializes in preparing and serving coffee and tea beverages. They operate the espresso machine, grind coffee beans, foam milk, and create latte art. They may also handle cash register transactions if the cafe integrates the roles of barista and cashier.
3. The statement "Discarding food as a self-canceling expense at best, coffee needed to account for all of our profit" means that in their cafe business, Idov and his partner recognized the challenges and costs associated with food wastage, as perishable food items have limited shelf lives. Instead, they realized the importance of focusing on the coffee aspect of their menu to ensure profitability.
By prioritizing maximizing revenue from coffee sales, they aimed to offset any potential losses incurred through food wastage. In other words, they acknowledged that food expenses might not always yield a significant profit margin due to potential spoilage or expiration, so they relied on coffee as the main driver of their profitability.
4. As the Idovs struggled to meet the demands of their cafe business, it had a negative impact on their marriage. The pressures, stresses, and long hours associated with running a small business can take a toll on personal relationships.
The challenges, financial strain, and constant dedication required to keep the cafe afloat likely created significant stress and tension between the couple. The intense commitment to their business may have caused a strain on their time together and possibly resulted in neglecting their relationship and personal well-being. Consequently, this could have led to the deterioration or strain in their marriage.
1. According to Idov, the dream of running a small cafe is not driven primarily by an interest in entrepreneurship or the desire to be one's own boss. Instead, it is often fueled by a passion for creating a cozy and welcoming atmosphere for customers. The focus is more on the experience and sense of community that a cafe can offer rather than the potential financial gains. Money is considered a secondary concern because the couple is more interested in pursuing their love for coffee and providing a unique space for people to enjoy it.
2. When discussing the golden-rule breakdown among restauranteurs for determining business viability, Idov mentions that a cafe with a capacity to seat 25 people would need to employ at least two people for every shift. Each person's job would have specific responsibilities in the daily operations of the cafe. For example, one person might be in charge of taking orders, serving customers, and managing the front of the house. The other person could handle food preparation, brewing coffee, maintaining cleanliness in the kitchen, and managing the back of the house. By having two employees per shift, the workload can be evenly distributed to ensure efficient service and smooth operations.
3. In the context of the statement, "Discarding food as a self-canceling expense at best, coffee needed to account for all of our profit," it implies that the cost of providing food to customers in the cafe was not generating enough revenue to cover the expenses associated with it. Therefore, instead of relying on food sales, the Idovs decided to focus on coffee as the main source of profit. By emphasizing the quality of their coffee and its popularity among customers, they aimed to maximize their revenue in order to sustain the business and make a profit. In short, they strategically prioritized coffee as the primary revenue generator while minimizing expenses related to food.
4. According to Forbes magazine, the statistics show that only 44% of small businesses survive beyond their fourth year of operation. In the case of the Idovs and their struggles to meet the demands of their cafe business, their marriage faced significant strain. As they dedicated their time and energy to the business, they likely had less time to invest in their relationship and personal lives. The stress and pressures of running a business often take a toll on personal relationships. Balancing the demands of work, financial stress, and the overall strain of entrepreneurship can lead to increased conflict and ultimately put a strain on the relationship. Unfortunately, the book does not provide specific details on what specifically happened to their marriage, but it suggests that the difficulties associated with their business contributed to its deterioration.