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January 2012
Features Departments Feeding the bottom line
How can you develop a menu that's both enticing and doable?
Baked goods and sandwiches 18 Th ey're the most common menu items, but they can be a challenge to furnish while maintaining your shop's identity
Tea stirs the retail pot
Tea is driving to increase market share in the retail specialty beverage segment—and coff ee ventures are helping lead the charge
Syrups bring the
flavor of success New fl avors, matched to the seasons, can add zest to your menu
To feed or not to feed?
We ask coff eehouse owners across the country about the pros and cons of serving food
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Editor's Insight Brew News Calendar
Jack's Blend
Buyer's Boutique Advertiser Index Secrets
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Volume 19 Number 1
Cover photo courtesy of The Woods Coffee
January 2012 • www.specialty-coffee.com | 3
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