1. Considerations
1.1. Operational Facilities
1.1.1. A3
1.1.1.1. Full Kitchen
1.1.1.2. Extraction
1.1.2. A1
1.1.2.1. Kitchen
1.1.2.2. No kitchen
1.2. Competition
1.2.1. Avoid Direct Competition
1.2.2. Avoid Price Competition
1.3. Skill levels
1.3.1. Barista led
1.3.2. Chef led
1.4. Market
1.4.1. Age
1.4.2. Neighbourhood
1.4.3. Office
1.4.4. High Street
1.4.5. Shopping centre/mall
1.4.6. Student
1.5. You...
2. Model - Note: many cross over
2.1. Speciality
2.1.1. Kiosk/Cart
2.1.2. Small plus very limited menu
2.1.3. With strong food offer
2.1.3.1. Merch example
2.1.4. Minimal/Scandi feel
2.1.5. Classic UK wood
2.1.6. The Identifiers
2.1.6.1. Banana Bread
2.1.6.2. Avocado on Toast
2.1.6.3. Flat White and Cortado sales high
2.1.6.4. Pastel de nata
2.1.6.5. Double/Triple Cheese Toasties
2.1.6.6. Brownies
2.1.6.7. Flapjack
2.1.6.8. Sourdough
2.1.6.9. Granola
2.1.6.10. Fermentation increasingly
2.1.6.10.1. Kombucha...
2.1.6.10.2. Kimchi
2.1.6.11. Lack of sweeteners
2.1.6.11.1. But...
2.1.6.12. Some classic pastries but also...
2.1.6.12.1. Kouign amann
2.1.6.12.2. Cronut
2.1.6.13. Higher quality crockery
2.1.6.13.1. TabXTab
2.1.6.13.2. Prufrock
2.1.6.14. Small cup
2.1.6.14.1. Piccolo and Cortado
2.1.6.14.2. 6 oz Flatwhite
2.2. Strong identity - food driven
2.2.1. Antipodean relaxed food driven
2.2.1.1. Day time
2.2.1.1.1. Brickwood
2.2.1.2. Day and evening
2.2.2. Sandwich Model
2.2.2.1. Thug
2.2.2.2. Maxes
2.2.3. Story/country driven
2.2.3.1. Baltzersens
2.3. Traditional Cafe
2.3.1. Seaside
2.3.1.1. Food driven
2.3.1.2. Ice cream
2.3.2. Italian
2.3.2.1. Seaside
2.3.2.2. Town
2.3.3. British
2.3.4. Parks
2.3.5. Road Side
2.4. Starbucks Model
2.4.1. Big Three
2.4.1.1. Nero
2.4.1.2. Starbucks
2.4.1.3. Costa
2.4.2. Multiple independents
2.4.3. Characterised by
2.4.3.1. No kitchen
2.4.3.2. Non-speciality grade coffee
2.5. Concession
2.5.1. Museums
2.5.2. Hospitals
2.5.3. University
2.5.4. Railway
2.5.5. Transport hubs
2.5.6. Community Centre
2.5.7. Further education
2.5.8. Sports facilities
2.6. Office
2.6.1. Bottom of building - external operator
2.6.1.1. Starbucks model
2.6.1.2. Independent
2.6.1.2.1. Grind
2.6.2. Office owned and operated
2.6.3. Co-working model
2.7. Retail add on
2.7.1. Food/deli
2.7.2. Garden Centre
2.7.3. Gift
2.7.4. Clothes
2.7.5. Supermarket
2.8. Coffee House
2.8.1. Strong hospitality
2.8.1.1. Carter Lane
2.8.2. Strong food offer
2.9. Takeaway only
2.9.1. Coffee plus very snacks
2.9.2. Food Driven
2.10. Cafe bar
2.10.1. Designed ground up to maximise day and night
2.10.1.1. Nueground
2.10.1.2. OverUnder
2.10.1.3. Grind
2.11. 11. Wellness Cafe
2.11.1. Add ons such as
2.11.1.1. Yoga
2.11.1.2. Meditation
2.11.1.3. Nutritional classes
2.11.1.4. Craft classes
2.11.2. Very strong community links
2.11.3. Likely to have vegan/veg/organic angle
2.11.4. Examples
2.11.4.1. Nueground
2.11.4.2. Mae Deli
2.11.4.3. Delicously Ella
2.11.5. Article
2.12. Add-ons
2.12.1. Delivery
2.12.2. Catering
2.12.3. Workshops
2.12.4. Events
2.12.5. Vertical integration
2.12.5.1. Bakery
2.12.5.2. Roastery
2.12.5.3. Food Production
2.12.6. Training
2.12.6.1. Food
2.12.6.1.1. Bakery
2.12.6.2. Drink
2.12.6.2.1. Coffee
2.12.6.2.2. Alcohol
2.12.7. Retail
2.12.7.1. Coffee
2.12.7.1.1. Beans
2.12.7.1.2. Cold Brew
2.12.7.2. Grocery
2.12.7.3. Deli
2.12.7.4. Own brand
2.12.7.4.1. Muesli
2.12.7.4.2. Kombucha
2.12.7.4.3. Juices
2.12.7.4.4. Meal Prep
2.12.7.4.5. Meals