SUMMARY:

In this exciting episode, Aaron, Drew, and Ben dive into the thrilling and chaotic experience of opening the first-ever drive-thru coffee shop in Belize, Coffee De Los Mayas. Fresh off the grand opening, the trio shares a candid recount of the unexpected hurdles they faced, including a critical power meter issue that threatened to derail the event by disabling the espresso machine and air conditioning in the tropical heat. With hundreds of customers expected, the team pivoted to an all-iced and blended drink menu, a decision that led to an astonishing 1,100 cups served and faster service times without exhausting their baristas. The episode explores valuable lessons learned, emphasizing the importance of adaptability, humility, and creative problem-solving when things don't go as planned. The hosts reflect on how their extensive experience with coffee shop openings across the U.S. didn't fully prepare them for the unique challenges of operating in Belize, from navigating supply chain delays to embracing cultural differences. They discuss the power of community excitement during a grand opening, the value of transparency with customers, and the strategic use of social media to amplify the event's success. Packed with practical advice for coffee shop owners, this episode is a testament to turning obstacles into opportunities and delivering an unforgettable customer experience, no matter the circumstances. Minute by Minute:

0:00 Introduction

4:06 You don't really know all that much

8:48 Get through grand opening without a limp

11:34 How to make pivots with customers

14:37 Don't get in your own way

17:03 Don't forget the photo and video