This issue of the guide casts its eye over equipment decisions and the importance of beverage quality, packaging considerations and ice cream potential to name but just a few areas of café life, offering opinion and insight from those in the know in the sector along the way.
Although starting a new business is a challenge in its own right, and never more so in hospitality in the current economic environment, the process does offer a good opportunity to think things through carefully and plan ahead in order to give your new venture the best chance of success.