What works best here? In this space? Those are a couple of questions many operators forget to ask before opening their doors.

Now, it’s true that many places are limited by the space itself. I was talking to my wife the other night about a coffee place that closed at her work. She was telling me how many people–for obvious reasons–want it to reopen.

After discussing it in more detail with her I discovered that there is no direct water source! For 8 years the proprietor schlepped water in from down the hall, in 5 gallon buckets, just to brew his coffee and run his espresso machine. Gee, I wonder why he finally walked away from it…

Or

I worked at a place that was situated in a building erected in 1927. To say there were limitations in that place would be an understatement. No room for anything. No storage…