30 Oct '14, 11pm

Cuvée Coffee’s New Bar Changes the Tide on Customer Flow:

Cuvée Coffee’s New Bar Changes the Tide on Customer Flow:

By Jeremy Martin SPECIAL TO BARISTA MAGAZINE The culture of the specialty-coffee café has always been synonymous with cool—from the style of the spaces, to the innovative buying practices of the roasters, to the equipment and brewing methods utilized in the space. One thing, however, has remained stagnant: the flow of the coffeehouse. “Nothing has changed since the inception of the modern espresso bar,” says Mike McKim, owner of Cuvée Coffee in Austin, Texas. “It goes: walk up to the register, pay, and go get your drink, When my wheels started turning was when I first went to a place like Chipotle where you walk up and you build your food along the way, and you pay at the end.” Mike’s idea was to take the customer-flow principles found at fast-casual dining establishments and transfer them into a café. “At a fast food restaurants and most cafés, you pay at the register and...

Full article: http://baristamagazine.com/blog/?p=15211

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