Artikel Ngupi-Ngupi Terbaru dari Feedly: Former USBC Champ Unveils New Cafe Concept
After operating so many cafes, is it a tough transition to operate a different model? LG: Definitely. The concept of food was not a new challenge for us, but how we’re doing the service has been a big one. In the coffee industry we talk about how we can offer better customer service and create a better experience for people. As we were planning this location I realized: We aren’t opening a coffee shop, we’re opening a restaurant. That has been the challenge that we are adapting to now— I know coffee very well but I don’t know restaurants very well. So I told all the staff when we started, our rally cry is going to be, “Adapt, adapt, adapt.” It’s just been a learning process and I think it will be for a while, but we’ll figure it out eventually I think.