Case Study Of Black Dog Coffeehouse In Lenexa

I went to Black Dog Coffeehouse in Lenexa to observe what they doing and how many people coming there. It is surprise for me to see every two to three minute you see someone park. I am happy to see the how entrepreneur create the opportunity. During my visit there, I have had a chance to interview one representative claimed to be the owner of Black Dog Coffeehouse. I do understand sometimes people try to seal their identity for the security reasons especial in busy location like Black Dog Coffeehouse. I just going use the first name, Anderson, the owner of Black Dog Coffeehouse navigates the Lenexa coffee and baking community with beauty, brains and talent. It is interest for me to explore the sophisticated recipes of baking and to know how

I think the greatest challenge so far has been pricing, because everything from flour, sugar, and creamed, e.tc. Many people are used to getting baked goods from grocery stores that traditionally use mixes because it tends to be cheaper for them to make. So there are very few things I can find at wholesale prices because organic products are costly to purchase in large quantities. People who appreciate and really know the benefits of organics do not really mind paying the fair prices here. It’s usually new customers used to buying a dozen cupcakes for seven dollars at a big chain box store. Tell me what is your typical day look like for you? My day starts at 6:00 a.m. I am up and baking by 7:00 a.m. the I open the door at 7:00 a.m I am ready to save until 9:00 p.m. Sometime during the days I went home to and rest for two hours then my wife volunteers to help around the shop, but usually she will step in if I need to step out for meetings, workshops, community events or to shop for ingredients. So my typical day is a 21-hour workday, five days a week. How do you hope to see your bakery grow within the next year? I hope the next year; my goal is to have an oven on location. I had love for customers to enjoy the smell of baked goods as they enter the bakery shop. Everything is baked within a five-hour window in the morning at another location. We’d also love to offer our space as a community kitchen where other food entrepreneurs could make use of the kitchen space for food testing as well as food