28. The Challenges and Successes of Running Remote Locations

The Coffee Experts Club Podcast

SUMMARY:

In this episode of Coffee Experts Club, hosts Aaron and Ben delve into the intricate world of running coffee shops remotely, specifically exploring their recent experience in Belize. From the excitement of launching the first drive-through coffee shop in the country to the logistical nightmares of supply chain management, Aaron and Ben share their insights, challenges, and triumphs.

They discuss the complexities of establishing solid supply chains in remote locations, dealing with unreliable shipping times, and the importance of having a hands-on presence during the initial stages of opening a new shop. With anecdotes ranging from last-minute machine breakdowns to navigating customs in foreign countries, they paint a vivid picture of the highs and lows of running a coffee business abroad.

Drawing parallels between small independent shops and major corporations, they emphasize the necessity of standardizing operations to enable scalability and efficiency. While embracing unique aesthetics and local flair, they advocate for standardized workflows to streamline operations and ensure consistency across locations.

Through their candid conversations and practical advice, Aaron and Ben offer valuable insights for coffee entrepreneurs looking to venture into remote operations, highlighting the importance of preparedness, adaptability, and a resilient spirit in the face of challenges. Join them as they share their experiences and lessons learned in the ever-evolving world of coffee entrepreneurship.

Minute by Minute:

0:00 Introduction and why Ben needs so much coffee

3:59 Drew and Aaron’s project on a compressed timeline

7:50 Some things are last minute in the US and internationally

12:36 Supply chain issues…in a 3rd world country

16:11 Running the shop remote…with the help of Drew Moody

23:24 Every major coffee company runs remote