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excellence

Serving Coffee, Creativity, and Community

By May 2, 2014 building relationships, coffee, creativity, customer service, Durham, excellence, inspired by others, local flavor, people skills, working in restaurants

One of my first outings after I moved to Durham was venturing to a place called Motorco. On Sunday’s they had a community market where artists and artisans were selling their wares. That is where I first met Areli. She had a table where she sold spices, chocolates, and coffee. While her wares were intriguing and attractive, the vibrancy of Areli’s smile and the light in her eyes were what made me interested in what she was selling.

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I continued to follow what Areli and her husband, Leon, were up to. They began selling hand ground coffee around town from a bike that they had built for their mobile coffee business called Bike Coffee. Their momentum was building with a mobile food scene happening at the time, with a number of food trucks showing up to feed people around town. Areli and Leon were in the middle of that movement.

A while later, I saw them launch a Kickstarter project for their coffee business. They were planning to build a brick and mortar space to sell their unique wares. From the perspective of an outsider looking in, they spent a lot of time building relationships with the community here in Durham. When it came time for them to launch the fund-raising campaign for their business, people were ready for them to have a larger presence in the community. They raised $32,325 dollars for their coffee shop, Cocoa Cinnamon. That is $12, 325 more than their goal. To see a video about those guys and their Kickstarter video, click HERE.

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Finally, long after my initial intention to have more than a causal conversation with Areli, we sat down in front of her coffee shop for a chat. I wanted to know what it has been like for her and Leon to get this business going. I wondered what it was like for them to work together. I wondered how they had created the magic that I experience when I go to Cocoa Cinnamon.

I feel like I could write a book about what makes Cocoa Cinnamon such an enjoyable place to hang out. I go there a couple times a week for coffee. You might remember just a moment ago when I mentioned what interested me about Areli in the first place. Extrapolate vibrancy, soulful energy, and passion from a human being, and they will create a space where people want to be. From the warm and welcoming staff behind the bar, to the creativity that spills off of the walls in their coffee shop, like attracts like.

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Areli and Leon have been incredibly thoughtful about the creation of their space, carefully choosing who they have hired to be a part of their team, and deliberately selecting what they sell in their shop. I applied to work there when they began looking for staff. While I decided to continue my journey working in the restaurant world, it is still tempting to me to go to work for Areli and Leon. Their application process is different than most. They are digging into people’s interests. Areli says that their hiring process is like casting for a Broadway musical.

The process seems to be working for them from my side of the coffee bar. I enjoy good service. Having worked in the service industry for 20 years, I appreciate businesses that put a lot of effort into how they interact with their customers and the community.

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Areli said that in their first year open that they were able to donate $5,000 to the community of Durham. That is remarkable for a first year of business. They also pay their staff a living wage. Thankfully, more thoughtful employers are into creating a long term staff. Areli said that their goal is to hire people who want to have careers with them. Having a staff that is passionate and invested in what they do for work makes a world of difference in how they perform. Most of the baristas at Cocoa Cinnamon never worked as baristas before. I made sure to tell Areli that I would have never known that before she told me.

A lot of training goes into the staff. Areli seems to be good at giving people responsibilities that fit their personal desires. One of her team members, Susie, has a culinary background. Susie creates the specials. These kinds of moves are important ones for a business owner to make. They keep the staff engaged and provide opportunity for personal and professional growth.

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As a culinary and service professional, I know that it speaks volumes when business owners can relinquish control and allow their staff to take a lead in creating menu items or implementing ideas. That is what facilitates a culture amongst a staff.

This kind of leadership that Areli and Leon are exercising is integral for a young business to thrive. Businesses like theirs are breaking the mold of the old business models. We are living in a new world. Times are changing rapidly. While Areli did not mention how successful she feels after recently celebrating a year as a brick and mortar business, she did mention how they have only just begun. I got the notion that she and Leon have a lot of ideas up their sleeves and much more creativity to unleash.

With their attitudes and passion for what they are doing, these people are not only running a coffee shop. They are creating a model for a new way of doing business, and they are creating a model for building community.

I left my chat with Areli today wanting to know more and more about her plans and ideas. I wanted to say, “Hey, when can I start?” I left wanting to be a part of what they have going on.

Lesson: Doing business in this world today calls for a different quality of service and wares. Cocoa Cinnamon is embodying a way of doing business that is a model for the entrepreneurial folks here in Durham. The way Areli and Leon are doing things inspires me to continue to pay attention to all of the ingredients in my business and in my life! Little details make large impact. What little touches do you notice about a business that make a difference in the community? What makes it so important to you and your community? 

 

 

 

 

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Breakfast at Barista Parlor

By April 25, 2014 beverage junkie, coffee, excellence, in the South, local flavor, Nashville, simplicity

Imagine walking into a room full of beautifully crafted wood tables, with vintage industrial light pendants hanging from the ceiling above the tables. They look handmade. People are busy chatting with colleagues, friends, or sitting with their headphones on their ears and plugged into their laptops. In the center of the room there is the center of reason – the reason that some people get out of bed in the morning – COFFEE.

Because I am nerdy and diligent about keeping up with food and drink focused businesses in various cities, I had been anxiously awaiting a visit to Barista Parlor in the East Nashville neighborhood of Nashville, TN for months. I had already carefully mapped the walking distance between where I stayed during my recent Nashville visit to this “more than a coffee shop” before my feet ever left the soils of North Carolina.

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I went into the Barista Parlor wide-eyed at all of the artisanal details. I knew that I was in a place that serves the best of what’s around. The counter was lined with beautifully wrapped chocolates. In the glass cases, which were also the order counter, you could find little macaroons in different flavors along with those old-fashioned no-bake oatmeal chocolate cookies. I knew either was a lovely pairing for coffee.

I had read a few online reviews that had deemed this little gem of a shop to be a bit pretentious and snobby about their coffee. I can appreciate a bit of coffee snobbery. What does that imply to me? It simply implies that I am going to get a really good cup of coffee. And I certainly did!

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Let’s get down to business, though. I also came here for the biscuits! This is the kind of place where you would not even fathom that the biscuits were anything other than homemade.

At the counter, I found handmade wooden menus listing the breakfast and coffee offerings. Buttermilk biscuits were offered on one side. Coffee options were offered on the other. I was very entranced in the biscuit options, so I regret that I cannot tell you what coffee options were beyond the standouts.

I chose the buttermilk biscuit with farm eggs and Kenny’s Farmhouse Jalapeno Cheddar cheese that is made in Kentucky. The biscuit was served to me on a beautifully made artisan wooden board, along with a navy blue bandana for a napkin. The biscuit was tender. The scrambled eggs were flavorful. The cheese added just the right amount of contrast between the biscuit and the egg. The flavor of the jalapeno was a bonus!

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I had an iced coffee to drink. I am not sure what kind of coffee I drank, but it was amazing. It was brewed in a Japanese method used for cold brewed coffee. Barista Parlor offers a handful of well-known coffee roasters from all over the country, such as Counter Culture from Durham, NC; Stumptown, from Portland, OR; Intelligentsia from Chicago, IL – the best of what’s around. My coffee was poured over perfectly cubed ice cubes in a handled Mason jar.  For iced coffee, Barista Parlor uses ice cubes that are mostly seen in craft cocktails these days. The benefit of such a detail is that the coffee doesn’t get watered down with quick melting ice. The coffee was so smoothly flavored and well brewed that I didn’t even need the shot of half and half that usually adorns my coffee. That was a first!

For some reason, I took a sip of the black coffee before adding my usual cream. It was perfect all on its own. Perhaps I just knew that it would be because of all the other seemingly perfect high quality products in that environment.

Did I mention how cool I thought it was to sit at that beautiful table on that handmade wooden stool enjoying my carefully crafted breakfast while listening to Kenny Rogers Greatest Hits spinning on the turntable? It was my perfect first stop on my first day returning to Nashville.

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I am a Southern Gal at heart. I grew up listening to classic country music. I grew up eating homemade buttermilk biscuits. You know, the simple things were what made people happy. The simple things still make me the happiest. I think when people take the time, they realize that that’s what makes them the happiest, too.

I figure that the reason for the surge in popularity of businesses like Barista Parlor is because people like to be connected to the good ol’ days. I find a lot of wonder in having the best of what’s around. It’s simple. It’s satisfying.

 

Lesson: My experience at Barista Parlor emphasized my love for simple things done really well. If you’re going to do something, can you give it your very best? It will certainly make a difference in how you feel about what you do every day! What do you think?

 

 

 

 

 

 

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