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Cake and Joe will open a new cafe in Center City at 1735 Market St. on Feb. 18. The first 100 will get free individual cakes. Owners Sarah Qi and Trista Tang opened their first shop in Pennsport in 2020, followed by a second cafe in Fishtown in 2022.
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Michael Tanenbaum
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Iced lattes, cappuccinos, flat whites, seasonal drinks or maybe a shot of espresso — these are some of my go-to orders at coffee shops across Charlotte.
As one of my favorite pop girls, Sabrina Carpenter says, “That’s that me, espresso.” The best part? After three years of living here, I’ve discovered there’s no shortage of great spots, from old favorites to the newer shops popping up around town.
Countless cups later, jolts of energy and lingering taste of nutty, chocolatey or caramel notes, each coffee shop in every neighborhood has its own voice and personality. I love hearing the chatter of girls catching up, murmurs of note taking from a graphic designer and a tech bro in a 10 a.m. meeting asking everyone, “How was your weekend?”
I live for hearing the espresso machine churn out a caffeinated drink, hearing a familiar song by Faye Webster and Laufey or talking to baristas about stuff going on in the city. Regardless of the reason, I love community and I love coffee.
Consider this my love letter — written in espresso shots and milk foam.
Here’s a curated list of my personal picks. Full disclosure: I’m an avid almond milk drinker, so most of my orders feature a milk alternative.
Location: 1217 The Plaza, Charlotte, NC 28205
I frequent Giddy Goat Coffee Roasters, and for good reason. Parking (let alone finding a seat) can be tricky, but it’s worth it. I always try to sit inside in front of the coffee roaster itself. In the mornings, the aroma of freshly ground coffee fills the air as you sip whatever concoction you’ve ordered.
My go-to is a cappuccino with almond milk, extra hot — it takes me a while to finish a drink, and this keeps it warm.
If the weather’s mild, sit at the picnic tables or under the umbrellas. It’s perfect for people-watching since so many pedestrians pass through the area.
For food, don’t miss Giddy Goat’s croissants or quiche. The quiche is buttery and rich but light at the same time — one of my favorite refined breakfast foods.
Location: 2100 N Davidson St, Charlotte, NC 28205
Choosing a favorite in NoDa was tough, but my heart says The Hobbyist. I discovered it shortly after moving here, after friends raved about its convenience and charm. I even considered moving up the street for it.
The Hobbyist has two moods, depending on the garage door: dark and moody, or bright and calm. Both suit the space perfectly. I love sitting at the bar rail, eavesdropping on the baristas’ lore and maybe even making a friend, since most patrons sit alone. If the garage door is open, sit by it to catch the sun’s warmth without overheating. Truly, I used to be a regular here.
Decorated with greenery I envy (I can barely keep one plant alive), it feels inviting. My usual order is a hot coffee with vanilla or an iced matcha with vanilla. I’ve debated with many friends about the best matcha in Charlotte — The Hobbyist always wins.
Location: 210 E Trade St, Charlotte, NC 28202
Parking in uptown gives me the heebie-jeebies, but I make an exception for Lottie’s Cafe. My first visit was during a monthly coffee set hosted by a local group called The 4C, and I’ve been hooked ever since.
I typically get the “Iced Airplane Latte,” a creamy Biscoff cookie butter iced latte. Sweet? Yes — but in all the right ways. Imagine a DJ playing your favorite song while people dance, chat and sip coffee at 11 a.m. on a Saturday — that’s Lottie’s vibe.
The space is bright, with just enough indoor and outdoor seating to enjoy the energy without feeling crowded. And the baristas are fun, too. I love watching them interact when they hear a song they like — they do a little two step and shuffle while making my order.
Location: 125 Remount Rd B, Charlotte, NC 28203
Stable Hand is my top pick in South End. Unlike other crowded spots, it’s never congested — the perfect place to meet friends or even grab a quiet coffee before an interview.
Inside, the space feels modern, clean and straight to the point. My favorite thing about the space is how bright it is; regardless where you’re sitting, you’ll see and feel the sun peeking through.
I usually sit outside, letting the sun’s warmth soak in as I sip an iced vanilla matcha or try one of Stable Hand’s funky seasonal drinks. The seasonal menu is unlike most coffee shops. (No, seriously, last year it had a spiced plum syrup that was to die for!) But the matcha is always a perfect, vibrant green. Not in the mood for coffee? They serve beer and wine, too.
Stable Hand frequently collaborates with local businesses like Hello Uncle and Rowan Coffee.
Come in the morning, and pair your drink with the tofu scramble and add the Verdant sourdough to dip it in. It’s so hearty!
Location: 4209 South Blvd, Charlotte, NC 28209
I first discovered Burr & Berry on TikTok earlier this year. Though originally from South Carolina, it now has locations in Lower South End and Matthews.
This is my favorite grab-and-go spot — the drive-thru makes it easy, and the baristas’ fun energy shines through in every cup. I rarely stick to one specific drink; I usually ask, “What’s the most popular right now?” and go with that.
Any iced drink comes with a chocolate-covered coffee bean, a small touch that makes the experience extra delightful. I especially love visiting during colder months so I can stay in my car while sipping my order.
Location: 2230 Park Rd #102, Charlotte, NC 28203
When I first moved to Charlotte, everyone told me to go visit Not Just Coffee, and they will still tell you that to this day. Whenever I have friends come down to visit me, I will always take them to Not Just Coffee, because, really, this place has it all. There are a lot of locations you can choose from, but I love the Dilworth one.
It’s incredibly cozy inside, but if you’re an outdoor person, the patio is also really nice to sit at. You can catch me on a Saturday morning with the line out the door, mostly because half of the customers are coming from an early morning cycling class at Sky Cycle (me) or yoga at Y2.
I normally get a vanilla latte, the Dukkah Avocado Toast, the breakfast sandwich or if it’s the afternoon, the tuna melt. Many coffee shops might have food items, but to me, NJC has the best. Guaranteed, there’s not an item you won’t like.
It isn’t just the coffee that warms you here — it’s also the people behind the counter. The staff greets you like an old friend.
Location: 919 Berryhill Rd #104, Charlotte, NC 28208
I think I’m a sucker for coffee shops with real food. Not the kind where someone reheats a pastry for you, but the kind with a kitchen where a burger is sizzling on the grill.
Platform Coffee is that place. You’ll want to order The Moonlight, its ube latte layered with coconut and ube-infused milk. Drink it iced, and, yes, you will finish this drink in two minutes — because it’s that good. Sometimes, I will add cold foam if I’m feeling fancy. This drink is also good as a matcha, as well. Come early to Platform Coffee because it does fill it up quickly. I love sitting by the roastery, it fills the space with such a strong aroma — it’s like getting an extra shot of espresso in your body.
I would say anything off Platform’s food menu would be the perfect pair, but I haven’t tried everything yet. Do get the breakfast burrito or the Railyard Burger if you’re coming closer to lunch time. You’ll leave here filled, warm and wanting to come back the next day if you live up the street like me.
Location: 440 E McCullough Dr #210, Charlotte, NC 28262
Vavela Cafe opened this year, and it’s a spacious Turkish cafe that offers beautiful views, delicious desserts and plenty of food options.
But the real reason this spot is a standout for me is because everyone kept raving online about the pistachio latte. Listen, this is coming from someone who doesn’t like pistachio, but this drink surprised me. From the looks of it, I thought it was going to be super sweet, but it was right in the middle.
I usually pair my drink with, of course, the Dubai Chocolate Strawberry cup and an eclair. I’m a sucker for a sweet treat with coffee. My favorite thing about this café is that there’s always somewhere to sit. Cozy, green and inspiring, perfect for getting work done.
Location: 15119 Bowl St #101, Charlotte, NC 28277
I was a little skeptical about Fly Kid Fly at first because a friend told me it could be hit or miss. But after my first few visits, I quickly realized it was a hidden gem.
The space is small, so it’s not my typical spot to work for hours, but the few times I’ve been, I’ve been able to claim a corner cubicle and loved it. The music here feels like it’s curated just for me, like someone peeked at my Spotify playlist.
Order the Cumulus: It’s an iced matcha with toasted coconut, blue spirulina, and a cloud of cream, agave and sea salt. If you’re not a coconut fan, skip it, but otherwise, this drink is a little work of art. I swear, I finished mine in under five minutes — it’s that soft, creamy and refreshing.
Location: 1824 N Brevard St, Charlotte, NC 28206
There are several locations of Night Swim Coffee, but the Brevard Street location is by far my favorite of the bunch. It throws “For The Early Birds,” a Saturday morning daytime jam session with a local DJ. Along with listening to some good tunes, it has a killer matcha colada that tastes like you should be somewhere warm with your toes in the sand. Here’s what you should get: a bag of beans. I’m serious. Night Swim Coffee, in my opinion, has the best coffee beans. My go-to bags are Bahire, which are sourced from Burundi. These bags have a lighter, fruiter taste in comparison to Ultraviolet, another bag that I frequently buy.
Aside from buying beans, my go-to is a cortado with almond milk and — hear me out — quarter-sweet simple syrup. It’s still got that velvety strong taste but with a little extra sweetness.
Location: 1609 Elizabeth Ave, Charlotte, NC 28204
Technically a market, The People’s Market serves great coffee. It’s one of those places I kept seeing on TikTok and everyone kept hyping up — and rightfully so.
Locally, this place has the best chai lattes. Now, I only drink chai from October until spring rolls around because it’s the perfect fall drink in my opinion. I get mine hot, never iced. It warms the soul, truly. It’s never not too sweet, and the aromas really sell it for me. The velvety texture of the milk and the spices really makes me feel like I’m living in an episode of Gilmore Girls, although Luke’s would never serve chai. If The People’s Market has a seasonal chai latte, like the pumpkin chai latte, do it. It’ll really put you in the mood to jump in a pile of leaves.
If you’re going in the morning, grab yourself a breakfast burrito with it and sit outside on the patio, at a table closest to the street in a corner. Or if you want something hearty with it, get a side of grits and bacon.
Location: 1133 N Wendover Rd, Charlotte, NC 28211
Tucked away off Independence and North Wendover Road, Julia’s Cafe and Books is easy to miss — but trust, you don’t want to miss this. The vibes inside are busy and bustling, but still quiet enough that it feels like you’ve stepped into a library that just happens to serve great coffee.
Julia’s is an extension of Habitat for Humanity ReStore of the Charlotte Region, so while you’re shopping, you can stop by the café and its used bookstore, which has an amazing, well-loved collection.
There’s a little bit of everything on the menu, plus some fun seasonals. But my go-to is always the cappuccino. The few times I’ve been, I’ve had it plain — just a classic cappuccino — and other times I’ve added flavor shots of toasted marshmallow or butter pecan. The cappuccino is this soft, foamy dream with smooth milk and that bold espresso kick running underneath. It’s organic, rich and the kind of drink that wakes you up and warms you up all at once. The coffee is not burnt, not bitter — just balanced.
I love sitting upstairs on the small second floor that gives off major loft vibes. If you’re nosy like me, it’s the perfect perch to people-watch and take in the cozy vibes below. But they also have nooks tucked throughout the bookstore, where each one feels like a secret spot waiting to be claimed.
Caffeto: A Colombian coffee bar, located on North Davidson Street. I went to Colombia last year and had my first bombon, and I’ve been obsessed ever since. The sweetened condensed milk and espresso combo is like having a dessert I could drink every day.
Undercurrent Coffee: It’s not on the menu currently, but seasonally, it does the best espresso and tonic water/soda combinations. If the drinks come back, get the Little Gay Tonic and the Dirty Shirley. They’re so different and refreshing.
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Tamia Boyd
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Four and half months after suddenly closing stores in Chicago, Texas, and Washington, D.C., Foxtrot will attempt a comeback by opening its first store this week. Outfox Hospitality, the company that ran those 33 stores filed for bankruptcy in May, leaving a wake of angry vendors, workers scrambling to find new jobs, and accusations of breaking federal labor law. Since then, a new entity has been formed by the chain’s co-founder who says he’ll return the company to its roots by showcasing cool snacks made by local artisans and avoid the pitfalls that lead to the chain’s failure.
The first store is scheduled to open on Thursday, September 5 at 23 W. Maple Street in Gold Coast, according to a news release. An Old Town location at the corner of North Avenue and Wells Street will follow, though an opening date hasn’t been announced. A few vendors Eater spoke with last week said one of the reasons they joined the comeback effort is Foxtrot isn’t rushing to reopen all the stores they closed. Mike LaVitola, who founded Foxtrot in 2013, and is now chairman of the newly named Foxtrot Cafe & Market. He was part of an effort that bought Foxtrot’s assets in an auction for $2.5 million. LaVitola told Eater he wanted to focus on “getting it right” at individual locations rather than opening multiple stores at once. The initial plan announced was to open about 15 stores scattered in Chicago and Texas, with the majority in Chicago. There are two new details from the company’s latest release: They’re not specifying the number of stores anymore (last week, LaVitola said they were negotiating leases in unannounced locations including Wicker Park and Willis Tower.) The other details might be bitter for those in Austin, Texas, as it appears Foxtrot is focusing on reopening in Dallas, at least in the interim. Austin was home to four locations.
The closures caused a nationwide commotion in April, with a combination of anger (a class-action lawsuit alleging Outfox violated federal law by failing to provide proper notice for a mass layoff is pending; October 1 is the next court date), sadness (customers who lived nearby grew attached, one famously bemoaned moving to their residence to be near a Foxtrot), and resentment (some South Siders who had never been to a Foxtrot wondered why folks were being so dramatic). Foxtrot had found a niche in North Side Chicago neighborhoods as a corner store with trendy snacks, a coffee bar, and a cafe space to get work done or to sip wine or beer. It was a kind of third place for former office workers who had transitioned into a hybrid work-from-home schedule during the pandemic. Foxtrot saw an opportunity to scale, and after merging with local Chicago grocer Dom’s Kitchen & Market — which also had its own ambitious expansion plans — in 2022, Foxtrot announced intentions to open as many as 100 locations by 2024. By that point, LaVitola was no longer chief executive officer. He says he was pushed out to an advisory role. Foxtrot began opening in neighborhoods with pricey real estate like Fulton Market and at Wrigley Field. They were spending in the hope of getting noticed.
That detail is important as vendors have been gunshy about joining Foxtrot 2.0 and worried the chain would repeat mistakes. LaVitola told them he wasn’t involved in a leadership role at Outfox. Some have accepted LaVitola’s reassurances, saying they need Foxtrot’s customer base. Others have picked other retail routes.
But, as LaVitola points out, Foxtrot is about more than gourmet gummies or hot dog-flavored potato chips. The coffee bar was “the biggest revenue driver” — it was so much that nearby coffee shops were losing business to Foxtrot. The previous interaction of Foxtrot made a big deal of partnering with Philadelphia’s La Colombe. That relationship will continue, but the new Foxtrot will also stock items from local roasters Metric and Kyoto Black. They’re also adding new food items to complement its morning breakfast tacos, which will remain. Look for new panini sandwiches, salads, lunch bowls, and cookies.
Expect to see growing pains. As of last week, LaVitola wasn’t sure if customers would need to create new profiles on the store’s app, which was vital to the chain’s business. Before it was a brick-and-mortar, Foxtrot used its app for liquor and beer delivery. Still, LaVitola says he’s committed to “delivering an awesome experience in the stores.” One way is making sure customers better connect with the stories behind the people who make their products. He feels the previous iteration of Foxtrot relied too much on its website to do that.
“There’s just going to be a lot more of that content — for lack of a better word — and storytelling happening in the store versus online,” LaVitola says. “Online is still really important, and it’s still there, but I think that gap is going to be bridged.”
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Ashok Selvam
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Cafes in India often feel like French cafes with similar layouts. The differences stem from Indian bakers using croissants and other baked goods as vehicles for savory flavors like the spiced potatoes that fill a samosa or the tamarind zing from chutney used in snacks like chaat.
And though coffee is popular, especially in places in South India where kaapi, filter coffee made with chicory and cardamom, Indian customers have the patience to wait for a properly brewed cup of masala chai. Generally, there’s a void for cafes that feature teas for all varieties in Chicago, and while there are a few South Asian snack shops that feature desserts like gulab jamun or burfi, baked goods aren’t as easy to track down. Thattu in Avondale offers a puff filled with spicy beets, but there are more possibilities, especially when the authenticity police go off duty which can allow for more flavor mingling.
That’s the goal at Swadesi, a new cafe that recently opened in West Loop. It comes from Sujan Sarkar, the chef behind the city’s only Michelin-starred Indian restaurant, Indienne. Sarkar was also the opening chef at Rooh Chicago in West Loop and brought over Yash Kishinchand to manage the cafe. Sarkar is familiar with Kishinchand due to their time working at Rooh Columbus in Ohio.
Swadesi’s menu is more of a second-generation South Asian American feel that bridges Western and Eastern tastes. That creates inventions like croissants with samosa chaat or butter chicken. Jaggery, a cane sugar that’s used in South Asia, is used in a chocolate chip cookie. Beyond the baked goods there are breakfast and lunch sandwiches served on pav, a type of roll the size of a slider bun.
They’ll eventually serve wine and beer, but it’s mostly a daytime affair. There are rumblings about hosting pop-up events in the evenings. As far as the tea, it’s imported from India and staff will take their time brewing. Other drinks include an oak smoke vanilla latte, malted milk chocolate mocha, and turmeric & ginger latte.
Tour the space and check out some of the food below.
Swadesi, 328 S. Jefferson Street, open 7 a.m. to 3 p.m. on weekdays.
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Ashok Selvam
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Since the unexpected closure of Cultivate Coffee and Taphouse in February 2022, Ypsilanti residents have been eagerly hoping for some sort of comeback for the beloved cafe. Finally, Vertex Coffee Roasters is breathing new life into the space at 307 N. River St., with an opening set for March 23.
This will mark the second location for Vertex, whose home base is at 1355 S. University Ave. in Ann Arbor. The women- and queer-owned space was opened in 2019 by Kara Soto and her wife Mackenzie.
The cafe serves coffee and tea crafted with housemade syrups, as well as 12-ounce and 16-ounce bags of beans straight from the company’s roastery in Milan. Plus, Vertex prides itself on a commitment to sustainability, helping produce less waste by recycling, using all compostable materials, and more.
Vertex first announced its Ypsilanti location through an Instagram post in late January with a photo of the building captioned “New location unlocked.”
People were immediately excited.
No one was sure when the space would re-open though, but earlier this week, another Instagram update announced a soft opening will take place on Saturday, March 23 from 7 a.m.-5 p.m.
“We will be introducing new menu items slowly over the next few weeks, but we are so excited to open up the space!” the post reads. “This weekend we will have coffee and toasts/sandwiches! Our zero-proof bar is in the works and opening soon.”
While Cultivate served both coffee and alcohol, Vertex currently has no plans to get a liquor license.
The hours for the new coffee shop will be Monday through Sunday from 7 a.m.-5 p.m.
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Layla McMurtrie
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A Simple and Secure Restaurant Budget Management Method and Technology Designed for the Unique Needs of Quick-Service Restaurants, Coffee Shops, Bakeries, and Food Trucks
MOBILE, Ala., March 20, 2024 (Newswire.com)
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Table Needs Inc., a leading provider of innovative solutions for restaurant operations, is proud to unveil its latest addition to its Restaurant Operations Platform, Table Needs Cash Flow, a profit-focused restaurant budget management capability. Developed specifically for busy operators of independently-owned quick-service restaurants, coffee shops, bakeries, and food trucks, Table Needs Cash Flow redefines the way restaurateurs manage their finances.
Table Needs Cash Flow simplifies the often daunting task of budget management while providing a practical and simple path to profitability. Integrated seamlessly into Table Needs’ Restaurant Operations Platform, Cash Flow becomes an integral part of daily operations, ensuring that restaurant owners actually use it and keep it up-to-date.
“We intentionally designed Cash Flow with simple, practical features and a profit-focused approach to make it easier for restaurateurs to make informed financial decisions, communicate more effectively with business partners and staff, and achieve long-term success,” said Ben Simmons, CEO of Table Needs.
Cash Flow: Restaurant Budget Management by Table Needs
Unlike traditional budgeting methods, Cash Flow adopts a profit-first approach, empowering users to determine the amount of profit needed for success.
Among the standout features of Cash Flow are its:
By taking a week-to-week approach to cash flow management, Cash Flow alerts users when they exceed their budget or have bills coming due, preventing end-of-month surprises and ensuring that there is always enough cash on hand to cover expenses.
“Cash Flow is designed to break the month-to-month planning and spending cycle that often plagues restaurant owners,” said Simmons. “Instead of being reactive, Cash Flow helps restaurateurs take a proactive approach to their finances.”
In addition to providing key financial metrics, Cash Flow helps reduce stress and improve communication among partners, managers, and employees. With a deeper understanding of their business’s financial health, restaurant owners can have confidence in their business plan and make much better decisions.
Cash Flow is the latest addition to Table Needs’ growing suite of products and services designed to help quick-service restaurants, coffee shops, and food trucks operate profitable businesses. For more information about Cash Flow, visit: https://tableneeds.com/restaurant-budget/
Also Announced Today:
Table Needs Launches Restaurant Marketing Services for US-based Food Trucks, Coffee Shops, and Quick-Service Restaurants
Table Needs, Inc. also announced today that its Restaurant Marketing Services are now available to any qualified US-based quick-service restaurants, coffee shops, bakeries, and food trucks. New restaurant marketing services customers are no longer required to be current users of the Table Needs Restaurant Operations Platform.
ABOUT TABLE NEEDS
Table Needs, Inc. is a fast-growing provider of restaurant technology and business services for quick-service restaurants, coffee shops, bakeries, and food trucks. Built to grow with your business without requiring disruptive updates or hardware overhauls, restaurants can start where they are and add on features, like commission-free online ordering, sales tax automation, cash discount program, staff management, digital marketing, bookkeeping, and more, as goals and growth develop. For more information about Table Needs, visit https://tableneeds.com/.
Source: Table Needs, Inc.
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Now Available: Digital Marketing Designed to Help More Restaurants Reach Profitability
MOBILE, Ala., March 20, 2024 (Newswire.com)
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Table Needs, Inc. announced today that its Restaurant Marketing Services are now available to any qualified US-based quick-service restaurants, coffee shops, bakeries, and food trucks. New restaurant marketing services customers are no longer required to be current users of the Table Needs Restaurant Operations Platform.
“Marketing is an essential part of operating a profitable restaurant — especially since studies estimate that 30-60% of restaurants fail within the first year of operation and up to 80% within the first five years — but figuring out how to market themselves or find the right marketing partner that can deliver an ROI can be a challenge for many owners and operators,” said Ben Simmons, CEO of Table Needs. “I’m excited to offer our results-driven marketing services outside of our current customer base and help more restaurants succeed.”
Hands-On Restaurant Marketing
Table Needs offers the ideal option for quick-service restaurants, coffee shops, bakeries, and food trucks looking for a true partner in their marketing efforts. Each engagement begins with a deep dive into understanding the heart of the restaurant, its goals, and its market before developing and executing a results-oriented marketing plan. Regular check-ins, reporting, and open lines of communication are core tenets of this service.
“We take a very hands-on approach in everything we do here at Table Needs, and that includes marketing services,” said Robby Trione, Marketing Director at Table Needs. “Seeing the difference these services make for a restaurant’s bottom line is thrilling.”
Restaurant Marketing That’s Built Into Your Business
Although not required, by pairing marketing services with its Restaurant Operations Platform, Table Needs makes it even easier for restaurateurs to get a 360-degree insight into their business and follow a clear path to profitability.
“Too often I talk to restaurant owners who are dialed into their reports and know their numbers, but have no idea what’s going on with marketing, and that’s assuming they’re even doing any marketing,” said Ben Simmons, CEO of Table Needs. “Restaurant owners should always have full transparency into their business, and that includes marketing. You can’t run a successful, profitable restaurant with a blindspot.”
About Table Needs Restaurant Marketing Services
Table Needs provides done-for-you digital marketing so restaurants can focus on doing what they do best while Table Needs works on delivering more customers to their counters.
Services include:
With a variety of options and service levels to choose from, Table Needs makes it simple and affordable for restaurants to attract more customers, build loyalty, and increase revenue. Learn more about Table Needs Restaurant Marketing.
Also Announced Today
Table Needs Announces Release of Table Needs Cash Flow For Profit-Focused Restaurant Budget Management
Table Needs is proud to unveil its latest addition to its Restaurant Operations Platform, Table Needs Cash Flow, a profit-focused restaurant budget management capability. Developed specifically for busy operators of independently-owned quick service restaurants, coffee shops, bakeries, and food trucks, Table Needs Cash Flow redefines the way restaurateurs manage their finances.
ABOUT TABLE NEEDS
Table Needs, Inc. is a fast-growing provider of restaurant technology and business services for quick-service restaurants, coffee shops, bakeries, and food trucks. Built to grow with your business without requiring disruptive updates or hardware overhauls, restaurants can start where they are and add on features, like commission-free online ordering, sales tax automation, cash discount program, staff management, digital marketing, bookkeeping, and more, as goals and growth develop. For more information about Table Needs, visit https://tableneeds.com/.
Source: Table Needs, Inc.
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This tiny coffee shop, across the street from Amundsen High School, is cozy and features drinks find nowhere else in the city, many flavors are Filipino. Purple chai comes with ube syrup. The Pandan Paradise combines pandan, vanilla, and macadamia nuts. Furthermore, if you become a regular, the barista will get to know you and craft drink based on your preferences.
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Naomi Waxman
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Season 3 of The Bear, the critically acclaimed TV series that has showcased many of Chicago’s most popular restaurants, should release in June, according to FX. The network’s chairman, John Landgraf, confirmed the time frame during the Television Critics Association winter press tour last week.
Season 2 and its 10 episodes were released all at once on June 22, 2023 on Hulu. Season 3’s news follows that template. Since then, the series has garnered 10 Emmys and three Golden Globes. After enduring the ire of some Chicagoans for its depiction of the city in Season 1, where some natives railed about inaccuracies, creator and suburban native Christopher Storer and his team began Season 2 as a love letter to the city with plenty of pretty shots of the city and cameos from chefs and restaurant owners.
The show moved away from Italian beef in Season 2 and focused on the opening of an upscale neighborhood restaurant. A handful of local chefs told Eater Chicago that TV reps approached them to see if they were interested in cameos in Season 2; there’s no shortage of possibilities in terms of filming locations. Eater Chicago has some opinions on where the show should go in Season 3. Perhaps they’ll also include a certain rodent-shaped crevice.
In more TV news, a pair of local chefs will appear on Season 21 of Top Chef, set in Chicago’s mostly pleasant neighbors to the north, Wisconsin. Get ready for national writers to parachute in and Columbus supper clubs as the TV show heads to Madison and Milwaukee. The season premieres on March 20 and Bravo with Alisha Elenz (last seen at Bambola in Fulton Market) and Kaleena Bliss. Elenz won a local Jean Banchet Award for her work at Mfk in Lakeview. Bliss recently moved to Chicago from Seattle where she worked as executive chef at the Thompson Seattle hotel and its flagship food and beverage offering, Conversation. Bliss also won Chopped Casino Royale. She’s now the executive chef at Chicago Athletic Association. Like the Thompson, it’s a Hyatt property.
Yes, the world of He-Man is set in Eternia (which perhaps is as fictional a realm as River North was to viewers as Season 1 of The Bear). But the ‘80s cartoon, a series created as a way to sell toys to kids, has made a comeback via Netflix. The latest installment, titled Masters of the Universe: Revolution, dropped in late January, and Chicago’s very own Dark Matter Coffee has released a coffee with toy maker Mattel. “Skeletor Blood” features gorgeous art from Dark Matter’s Jourdon Gullett. Beer fans may recognize his work on bottles for Solemn Oath Brewery. Dark Matter is also selling coffee mugs with the art: “This caffeinated concoction permeates dark chocolate and luscious fruit, fueling the evil lord of destruction to accomplish universal domination.” The mug, canned cold coffee, and 12-ounce bags of beans are available online and at stores.
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Ashok Selvam
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Dutch Bros (NYSE: BROS) stock appears to have started off its life as a public company on the wrong foot. It sells today at a 68% discount to the all-time high it set soon after it went public in the fall of 2021
Still, even as investors were bidding down the stock, Dutch Bros was pushing headlong into its nationwide expansion plan, adding coffee shops at a rapid clip and growing revenue. This growth, along with other factors, should bode well for the coffee stock over time.
Dutch Bros appears to have been a victim of the 2022 bear market. This was unfortunate timing on the company’s part as its stock launched near the peak of a bull market.
However, the stock price behavior seems to offer the characteristics one might look for in a bear market stock. After a massive drop in 2022, Dutch Bros struggled with range-bound trading as the sluggish economy weighed on investor confidence.
Moreover, the coffee market is highly competitive. Aside from industry giant Starbucks, it must also compete with privately held chains such as Dunkin’ and countless independent coffee shops. Furthermore, McDonald’s has begun to build a beverage-focused chain called CosMc’s, and its first location in the Chicago area has shown early signs of success.
In that environment, Dutch Bros stock rose by just over 10% over the last year, though at some points in early 2023, it was up by more than 40%.
Nonetheless, Dutch Bros carried on almost as if it was unaffected by these challenges and continued expanding. As of the end of the third quarter, its shop count had grown to 794 as it added 153 locations over the previous 12 months, an increase of 24%.
The company’s financials show the fruits of that expansion. In the first three quarters of 2023, revenue rose 32% year over year to $712 million. That included a 4% increase in same-shop sales.
Moreover, it began reporting profitable quarters in 2022, which mainly continued into the following year. In the first nine months of 2023, its net income was $14 million, compared to a $16 million loss in the prior-year period.
In short, even as its stock has lost value, Dutch Bros has become more attractive — and that trend should continue. Management forecasts between $950 million and $1 billion in revenue for 2023, which would amount to growth of 32% at the midpoint.
Admittedly, its forward earnings multiple is currently a lofty 87, but that ratio is skewed by its recent shift to profitability. Its price-to-sales (P/S) ratio, however, is a more reasonable 2. That’s also significantly cheaper than rival Starbucks, which has a P/S ratio of around 3.
Since Dutch Bros’ relatively smaller size allows for higher growth on a percentage basis, the coffee chain may present a more compelling investment opportunity than the market leader.
Dutch Bros stock is in a solid position to profit investors. Even as investors sold the stock, the company continued to push forward with its aggressive expansion plans. Also, its recent transition to profitability and its low P/S ratio make the stock more attractive.
The company could face a more competitive landscape as competing coffee shops continue to appear. But with Dutch Bros adding around 150 stores every 12 months, its rapid growth will likely take the stock higher over time.
Should you invest $1,000 in Dutch Bros right now?
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Will Healy has no position in any of the stocks mentioned. The Motley Fool has positions in and recommends Starbucks. The Motley Fool has a disclosure policy.
1 Growth Stock Down 68% to Buy Right Now was originally published by The Motley Fool
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Barcelona is one of the most popular destinations in Europe for tourists. There is so much to see and do in the city. If you want to buy weed while visiting Barcelona, you will be happy to know that there is no law that will prevent you from doing this. Under Spanish laws, it is perfectly legal for visiting tourists to get their marijuana and smoke it in the city.
The origin of Barcelona Catalans themselves connects the origin of Barcelona with the legend of Hercules.
The ancient hero sailed to the foot of Mount Montjuïc from Libya, having landed on the coast, he walked across the fertile plains of future Catalonia very pleased with what he saw and decided and decided to establish a city there.
Barcelona has so many places to visit! The city has so many places you want to visit and be sure to catch a Spanish dance show, attend a soccer match at Camp Nou, or just take a walk through the picturesque neighborhoods. But there is another unique entertainment in Barcelona – you can legally taste marijuana here. Of course, if you are over 18,
We’re not advocating anything and we’re not judging anyone. We are for the completeness of the guide!
However, you won’t find the stuff in a weed store. The city has some unique laws on cannabis. You have to know and follow them to buy, carry weed, and smoke it legally. Remember, this is not Colorado or Amsterdam. Be completely sure of the legal status…
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Digital Menu Boards Seamlessly Integrate With Table Needs Point of Sale to Increase Restaurant Efficiency and Sales
MOBILE, Ala., July 31, 2023 (Newswire.com)
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Table Needs, Inc., a leading provider of restaurant technology and business services for food trucks, cafes, and quick service restaurants, announced today the launch of digital menu boards to its growing suite of services.
In alignment with Table Needs’ commitment to providing comprehensive technology built to enhance restaurant operations, the addition of digital menu boards offers a simple, cost-effective way for quick-service restaurants, coffee shops, and drive-thru restaurants to increase sales, improve customer satisfaction, and streamline menu management.
“With the addition of digital menu boards, Table Needs offers an even more comprehensive restaurant POS solution that’s intentionally designed to help restaurants increase profits and streamline their operations,” said Ben Simmons, CEO of Table Needs. “This is an important part of our mission to be the complete profitability solution to restaurants.”
TABLE NEEDS DIGITAL MENU BOARDS INCREASE PROFITS FOR COUNTER-SERVICE RESTAURANTS AND DRIVE-THRU RESTAURANTS
100% ROI within six weeks plus an increase in average ticket sales. That’s just a glimpse into the power of digital menu boards.
Between the cost savings of not having to continuously replace plastic or paper menus and the increase in average tickets, restaurants using digital menu boards see a return on their investment within 2-3 months.
Average tickets skyrocket after the installation of digital menu boards because people buy with their eyes. Restaurants using digital menu boards are able to showcase their most profitable menu items in vivid color, making them irresistible to customers.
In addition to higher average tickets, digital menu boards also encourage a higher volume of tickets. Digital menu boards make it easier and faster for customers to place orders and greatly reduce miscommunication – saving your staff a tremendous amount of time per order.
TABLE NEEDS DIGITAL MENU BOARDS INCREASE EFFICIENCY & CUSTOMER SATISFACTION
With Table Needs, restaurant owners can manage all digital menus – online menus, QR code menus, digital menu boards – from a single platform. Menu modifications, pricing changes, and availability can be adjusted and reflected on all or just one digital menu in real time with just a few clicks. This eliminates the need to painstakingly update static, plastic signs or have to redesign and reprint paper menus, saving restaurant owners thousands of dollars.
Because digital menu boards integrate seamlessly with the Table Needs Point of Sale system, all orders, no matter where they originate, are processed, routed, and reported through a single platform.
“Creating simple, effective systems that improve a restaurant’s efficiency and profits is what we’re about here at Table Needs,” said David Frahm, COO of Table Needs. “We make it possible for restaurant owners to manage everything, from menus and ordering to expediting, reporting, and beyond, from a single platform.”
Digital menu boards also increase order accuracy. Customers can see their orders appear on the digital menu board’s screen in real time, allowing them to confirm or make changes before firing.
TABLE NEEDS PARTNERS WITH STREAM TO PROVIDE DIGITAL MENU BOARDS
“We decided to partner with Stream, LLC to provide digital menu boards to our restaurant partners because they offer a great product but also because they’re outstanding people,” said Simmons. “The team at Stream truly cares about their customers and their customers’ businesses.”
Stream is a cutting-edge provider of digital signage products based in Salt Lake City, Utah. In addition to digital signage products, the team at Stream offers graphic design, video design, and photography services. https://explorestream.com
TO LEARN MORE ABOUT TABLE NEEDS PRODUCTS AND SERVICES
Products
Services
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ABOUT TABLE NEEDS
Table Needs, Inc. is a fast-growing provider of restaurant technology and business services for quick-service restaurants, coffee shops, and food trucks. Built to grow with your business without requiring disruptive updates or hardware overhauls, restaurants can start where they are and add on features, like commission-free online ordering, sales tax automation, cash discount program, staff management, digital marketing, bookkeeping, and more, as goals and growth develop. For more information about Table Needs Needs, visit https://tableneeds.com/.
Source: Table Needs
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You overhear a lot of strange things in coffee shops, but an order for an “almond-based dairy-alternative cappuccino” is not one of them. Ditto a “soy-beverage macchiato” or an “oat-drink latte.” Vocalizing such a request elicited a confidence-hollowing glare from my barista when I recently attempted this stunt in a New York City café. To most people, plant-based milk is plant-based milk.
But though the American public has embraced this naming convention, the dairy industry has not. For more than a decade, companies have sought to convince the FDA that plant-based products shouldn’t be able to use the M-word. An early skirmish played out in 2008 over the name “soy milk,” which, the FDA acknowledged at the time, wasn’t exactly milk; a decade later, then-FDA Commissioner Scott Gottlieb pointed out that nut milk shouldn’t be called “milk” because “an almond doesn’t lactate.” To be safe, some fake-milk products have stuck to vaguer labels such as “drink,” “beverage,” and “dairy alternative.”
But a few weeks ago, the FDA signaled an end to the debate by proposing long-awaited naming recommendations: Plant-based milk, the agency said, could be called “milk” if its plant origin was clearly identified (for example, “pistachio milk”). In addition, labels could clearly state how the product differs nutritionally from regular milk. A package labeled “rice milk” would be acceptable, but it should note when the product has less calcium or vitamin D than milk.
Rather than prompt a détente, these recommendations are sucking milk into an existential crisis. Differentiating plant-based milk and milk requires defining what milk actually is, but doing so is at odds with the acknowledgement that plant-based milk is milk. It is impossible to compare plant-based and cow’s milk if there isn’t a standard nutrient content for cow’s milk, which comes in a range of formulations. This awkward moment is the culmination of a decades-long shift in the way the FDA—and consumers—have come to think about and define food in general. At this point, it’s unclear what milk is anymore.
Technically, milk has an official definition, together with more than 250 other foods, including ketchup and peanut butter. In 1973, the FDA came up with this: “The lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows.” (Yum.) The recent guidance doesn’t override this definition but doesn’t uphold it either, so milk’s status remains vague. The agency doesn’t seem to mind; consumers understand that plant-based milk isn’t dairy milk, a spokesperson told me. But the FDA has long allowed for loose interpretations of this standard, which is why the lacteal secretions of sheep and goats can be called “milk.” As time goes on, what can be called “milk” seems to matter less and less.
At one point, names mattered. In the late 1800s, people began to worry that their food was no longer “normal and natural and pure,” Xaq Frohlich, a food historian at Auburn University who is writing a book on the history of the FDA’s food standards, told me. As food production scaled up in the late 19th century, so did attempts to cut corners with cheap products parading as the real thing, such as margarine made with beef tallow. In 1939, the FDA began establishing so-called standards of identity based on traditional ideas of food.
But the agency’s food definitions were malleable even before oat milk. The agency hasn’t been very strict about standards of identity, because consumers haven’t either. Around the 1960s, as people became aware of the ills of animal fat and cholesterol—and purchased the low-fat and diet foods that proliferated in response—the agency moved away from defining the identity of food toward a policy of “informative labeling” that provided nutritional information directly on the package so consumers knew exactly what they were eating. It became accepted that food was something that could be “tinkered with,” Frohlich said, and what mattered more than whether something was natural was whether it was healthy. In the midst of this change, milk was assigned its official identity, which came with caveats for added vitamins. Loosely interpreted, “milk” soon came to encompass that of other ruminants, as well as chocolate, strawberry, skim, lactose-free, and calcium-fortified stuff.
In this context, the FDA’s recent expansion of this standard to accommodate plant-based milk is to be expected; Frohlich doesn’t think the plant-based or dairy industries “are particularly surprised by this proposal.” Very little will change if the new guidance becomes policy. (The decision has to go through a public-comment period before the FDA issues the final word.) If anything, there may be more plant-based products labeled “milk” at the supermarket, and perhaps the new labels will stave off any potential confusion that occurs. Pointing out nutritional differences between plant-based and dairy milk on packaging, the FDA spokesperson said, is meant to address the “potential public-health concern” that people will mistakenly expect these products to be nutritional substitutes for each other. But the nutritional value of dairy milk varies depending on the type, and in some cases, the nutrients are added in. Milk is just confusing, and perhaps that’s okay. For most consumers, milk will continue to be milk—a white-ish fluid, sourced from a variety of plants and animals, and ever-evolving.
Milk aside, for most modern consumers, what to call a food matters less than other factors, such as what it consists of, where it comes from, how it’s made, and its impact on the planet. “Public understandings of food have really changed since the early 21st century,” Charlotte Biltekoff, a professor of food science and technology at UC Davis, told me. In some cases, people don’t define food by what it is so much as what it does. Many plant-based milks, Biltekoff said, don’t look or taste much like dairy milk but are accepted as milk because they’re used in the same way: splashed in coffee, poured into cereal, or as an ingredient in baked goods. In short, trying to define food with a standard identity can’t capture “the full scope of how most people interact with food and health right now,” she said. A name—or, indeed, a label pointing out nutritional differences between dairy and plant-based milk—can encompass only a fraction of what people want to know about milk, all of which is beyond what the FDA can regulate, Biltekoff added. No wonder its name doesn’t seem to matter much anymore.
That’s not to say that all food names will eventually become diffuse to the point of meaninglessness. It’s hard to imagine peanut referring to anything but the legume, but then again, a debate over what counted as “peanut butter” lasted for a decade in the ’60s and ’70s. Naming clashes, in all likelihood, will occur over staple foods that already attract a lot of scrutiny and are produced by powerful industries, such as eggs or meat. For example, Americans use the term meat flexibly: In addition to animal flesh, it can also refer to products made from plants, fungi, or even mammal cells grown in a lab. Just as the dairy and plant-based industries fueled the naming debate over milk, there will undoubtedly be pushback from those holding on to and breaking meat conventions: “You will see the meat industry make similar arguments” about what constitutes a hamburger or what lab-grown chicken can be named, Frohlich said.
So long as technology keeps pushing the boundaries of what food can be, food names will continue to shift, and the results won’t always be neat. Someone can value natural foods plucked from farmers’ markets and served to them at farm-to-table restaurants but at the same time champion technological advances that make different versions of our foods possible. Such a person might exclusively eat free-range organic bacon but demand highly processed oat milk for their cortado. These inner conflicts are inevitable as we undergo what Biltekoff calls “a kind of evolution in our understanding of what good food is.” Milk, for now, remains fluid—simultaneously many things and nothing at all.
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Yasmin Tayag
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Press Release
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Dec 9, 2022 08:00 EST
MOBILE, Ala., December 9, 2022 (Newswire.com)
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Table Needs, Inc. announces today the launch of Table Needs Bookkeeper, an all-in-one accounting service for restaurants, cafes, juice bars and food trucks. Offering monthly bookkeeping, tax-filing services and access to professional accountants, Table Needs Bookkeeper makes it easier for owners to manage their restaurant’s finances.
“One of the biggest hurdles for restaurant owners is staying on top of their finances. It’s a tough part of running any business but it’s the only surefire way to operate a successful, profitable restaurant,” says Matthew Mazankowski, Table Needs’ Chief Revenue Officer. “Table Needs Bookkeeper makes it easy for restaurant owners to know their numbers and make more informed decisions to improve their business.”
With origins as a nimble point-of-sale system, today Table Needs is creating a unique full-service solution to help counter-service restaurants manage both day-to-day operations and the business of running a successful restaurant.
Table Needs Bookkeeper is the latest addition to Table Needs’ growing suite of business services. Table Needs also recently launched Table Needs Marketer, a done-for-you digital marketing service for restaurants, and announced a partnership with Homebase to provide payroll, scheduling and other staffing solutions.
“The new Table Needs Bookkeeper service is hugely beneficial to our existing client partners and also works great as a standalone service to other restaurants,” says Ben Simmons, CEO and co-founder of Table Needs. “Our goal is to reduce the stress that comes with running a restaurant so that more restaurants thrive and continue to serve their local communities for years to come.”
Table Needs, Inc. is a fast-growing provider of restaurant technology and business services for quick-service restaurants, coffee shops and food trucks. Their growing suite of products includes point-of-sale, commission-free online ordering, digital menu management, time clock, payroll, digital marketing, accounting and more. Learn more at tableneeds.com
For more information about Table Needs Bookkeeper, contact Robby Trione, Marketing Director: robby@tableneeds.com
Source: Table Needs, Inc.
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