John Richardson has been, and still is, involved in some of the most successful sandwich and coffee bars, cafes, and turnkey consultancy projects in the UK, and is an expert in marketing and financial business modelling. He currently spends the majority of his time helping his international client base increase their profitability in their coffee related businesses. Hugh Gilmartin is well known in international coffee business circles. He speaks at conferences in Europe and the US, and is a board member of The Speciality Coffee Association of Europe.

'A quite brilliant new book on cafe operation.' Coffee House Magazine'...a quite exceptional new book from Ireland's Coffee Boys,...in it they bring together their favourite stories and wake-up calls, from what has sometimes been hard-won experience...the most meaningful work on coffee retailing since Sahar Hashemi wrote about how she founded Coffee Republic.' Caterer and Hotelkeeper Magazine 'This gem of a book contains 52 motivating tips and suggestions relevant to any catering establishment that wants to be sucessful. A must have publication.' Essentially Catering

• Introduction; 1. It's all about the money - the good news; 2. It's all about the money - the bad news; 3. It's all about the money - a little story; 4. Focus on coffee for profit; 5. Great coffee (profits) come from great training; 6. Great coffee sales come from one thing - great taste; 7. It's all about the food; 8. There are three ways and only three ways to grow your business; 9. Be brave about your prices; 10. Know your figures and have a plan - a plan that works for you!; 11. Get accountable and know your figures; 12. Know your food cost for every single item; 13. Know your labour/wage cost and stay accountable; 14. It's your fault - get this and then get it again; 15. A coffee shop is all about people - and people need clear rules; 16. Make sure your employees understand the numbers; 17. Every pound is not equal. A pound earned is worth a lot less than a pound saved; 18. View your coffee business as if you were a customer; 19. View the business every day as if you were an employee; 20. Break the whole selling process down and make it better; 21. Keep your toilets spotless; 22. Treat lunch like a restaurant; 23. Create food stories about your star products and sell, sell, sell; 24. Get crafty with your menu and signage; 25. Watch your language; 26. Say hello; 27. Don't point and watch your body language; 28. Nod your head when asking a customer if they would like something; 29. Thank them; 30. The Granny Rule; 31 Keep the kids occupied; 32. Sell more coffee with cake and more cake with coffee Up selling and cross selling; 33. Sell more cold drinks; 34. Get your customer flow right; 35. Make it easy for the customer to buy; 36. Work out your lifetime customer value; 37. Consider the sizes - carefully; 38. Make it accessible and open. Make it all look great; 39 Use your sign wisely. Spend money and make yourshop look obvious; 40. Get creative with signage; 41. Avoid A"sour faced hagsA"; 42. Make the customers feel you care; 43. Use the list -cheapest marketing you'll ever do; 44. Create a catering side to your business; 45. Post the utility bills; 46. Incentives for saving money and making money; 47. Get creative with your marketing and steal ideas from other industries; 48. Create a A"bibleA"; 49. Beware staff attitudes towards business ownership; 50. Make a big deal of the big days; 51. Think wisely before you open your second shop; 52. Give a bit extra; 53. Work A"onA" the business not A"inA"it; And finally; Thanks; More from The Coffee Boys.

John Richardson has been, and still is, involved in some of the most successful sandwich and coffee bars, cafes, and turnkey consultancy projects in the UK, and is an expert in marketing and financial business modelling. He currently spends the majority of his time helping his international client base increase their profitability in their coffee related businesses. Hugh Gilmartin is well known in international coffee business circles. He speaks at conferences in Europe and the US, and is a board member of The Speciality Coffee Association of Europe.

'A quite brilliant new book on cafe operation.' Coffee House Magazine'...a quite exceptional new book from Ireland's Coffee Boys,...in it they bring together their favourite stories and wake-up calls, from what has sometimes been hard-won experience...the most meaningful work on coffee retailing since Sahar Hashemi wrote about how she founded Coffee Republic.' Caterer and Hotelkeeper Magazine 'This gem of a book contains 52 motivating tips and suggestions relevant to any catering establishment that wants to be sucessful. A must have publication.' Essentially Catering

• Introduction; 1. It's all about the money - the good news; 2. It's all about the money - the bad news; 3. It's all about the money - a little story; 4. Focus on coffee for profit; 5. Great coffee (profits) come from great training; 6. Great coffee sales come from one thing - great taste; 7. It's all about the food; 8. There are three ways and only three ways to grow your business; 9. Be brave about your prices; 10. Know your figures and have a plan - a plan that works for you!; 11. Get accountable and know your figures; 12. Know your food cost for every single item; 13. Know your labour/wage cost and stay accountable; 14. It's your fault - get this and then get it again; 15. A coffee shop is all about people - and people need clear rules; 16. Make sure your employees understand the numbers; 17. Every pound is not equal. A pound earned is worth a lot less than a pound saved; 18. View your coffee business as if you were a customer; 19. View the business every day as if you were an employee; 20. Break the whole selling process down and make it better; 21. Keep your toilets spotless; 22. Treat lunch like a restaurant; 23. Create food stories about your star products and sell, sell, sell; 24. Get crafty with your menu and signage; 25. Watch your language; 26. Say hello; 27. Don't point and watch your body language; 28. Nod your head when asking a customer if they would like something; 29. Thank them; 30. The Granny Rule; 31 Keep the kids occupied; 32. Sell more coffee with cake and more cake with coffee Up selling and cross selling; 33. Sell more cold drinks; 34. Get your customer flow right; 35. Make it easy for the customer to buy; 36. Work out your lifetime customer value; 37. Consider the sizes - carefully; 38. Make it accessible and open. Make it all look great; 39 Use your sign wisely. Spend money and make yourshop look obvious; 40. Get creative with signage; 41. Avoid A"sour faced hagsA"; 42. Make the customers feel you care; 43. Use the list -cheapest marketing you'll ever do; 44. Create a catering side to your business; 45. Post the utility bills; 46. Incentives for saving money and making money; 47. Get creative with your marketing and steal ideas from other industries; 48. Create a A"bibleA"; 49. Beware staff attitudes towards business ownership; 50. Make a big deal of the big days; 51. Think wisely before you open your second shop; 52. Give a bit extra; 53. Work A"onA" the business not A"inA"it; And finally; Thanks; More from The Coffee Boys.