Tip Your Barista, or Else.
The word TIP was initially an acronym for "To Insure Proper service." At a restaurant or service station you would give a tip to the employee beforehand so they would perform their service to the best of their ability. Eventually the transaction shifted from before meals and services to after, and the word has not carried quite the same weight since. Cafés are one of the few places where you still have
Coffee Questions and Conundrums
It has been a blast writing posts for all of you, I hope you've enjoyed them. Here at Silver Service, we are interested in what you are interested in, at least as far as coffee goes. What would you like to read about in the future? What questions related to coffee, tea, cafes, love, life, business, and coffee culture can we research and answer for you? Please humor us by commenting below! Also,
Will the “Third Wave” Coffee Shop Last? Part 3: The Final Verdict
Having looked at “The Good” and “The Questionable” aspects of the Third Wave movement, let’s try to piece together a projection of what the future of these shops looks like, and what it will take for the ones that already exist to enjoy further success.
Will the “Third Wave” Coffee Shop Last? Part 2: The Questionable
Few are willing to deny the positive values held dear by third wave café owners, yet from a perspective seasoned in business and attuned to the history of local food service, the third wave coffee shop very well may be temporary phenomena. Here are some facts that hinder this wave from carrying the societal clout it strives for.
Will the “Third Wave” Coffee Shop Last? Part 1: The Good
If you have encountered a young person—usually with a handlebar mustache, a cardigan, a smattering of tattoos, and a knack for thrift shopping—who has proceeded to tell you about a new coffee shop in an artsy part of the city you live in, he or she was probably referencing what is now known as a “third wave” coffee shop. You've probably heard of cafés like it before; they usually serve fair trade coffee, offer gluten-free pastries, and are more expensive than your run-of-the-mill coffee spot. In the worst case scenario, the young person you encountered might have scoffed at your frequent Starbucks runs and your cup of Folgers every morning. In the best case, they encouraged you to visit their favorite café because they enjoy the environment, the coffee, and the values the business boasts. The patrons of these budding establishments are often referred to as “hipsters,” but the interesting fact is that they aren't just a fringe demographic; their values correspond with the values of millennial consumers as a whole. Those born between 1980 and 2000—the peak ages for specialty coffee drinkers—show marked concern for the environment, healthy growth of the economy, and gravitate towards companies committed to good citizenship. These are the frequenters of the third wave coffee shop. So all of us longstanding coffee industry participants need to ask ourselves, is the third wave here to stay? In what ways is the tide changing? Let’s take a look at what good has come from this movement to see if this style of café will long endure.
Three Healthy Green Drinks You Can’t Live Without
It's easy to get lost in the ever changing menu boards of your local café, especially when you're trying to make a healthy decision. Many options can be tailored to fit your lifestyle's needs, but end up falling short in the taste category. There are plenty of reasons why we associate green foods with holistic well-being; they often contain a hefty amount of antioxidants, are low in calories, and high in phytonutrients. Well, green drinks are no different, and they won't taste as leafy as some of their edible companions. Here are three drinks that you may be familiar with, but that are definitely worth giving a second look and taste.