Dunkin Donuts is known as a donut and coffee shop first introduced as an American company. But, now it has an international label. It was establish in Quincy, Massachusetts in 1950 by Mr. William Rosenberg. Its headquarters is in Canton, Massachusetts.

It focuses on donut and other bakery products but, interestingly, over the half of their profit comes from coffee. It seems they are a larger competitor to Starbucks than to Krispy Kreme and Tim Hortons as usual contestants.

It is stated by Dunkin’ Donuts that they are the world’s largest coffee and baked goods chain, serving almost 2.7 million clients daily, with some 8,800 stores situated in 31 countries. Including, more or less 6,400 Dunkin’ Donuts stores across the United States. Somewhat lacking when compared with the 15,011 stores of Starbucks, who’s baked goods are generally prepared out of shop.

Most of the Dunkin’ Donuts outlets are franchises. Almost 75 franchisees now exist. They are situated primarily west of the Mississippi River, Nevada, Texas and Arizona. Inside their home base in New England, Dunkin’ Donuts is dominant and you can find their stores easily in many supermarkets, gas stations, mall and airport food courts and almost anywhere you go.

In the 1950s Dunkin Donut Munchkin was invented by Mr. Larry DelVerne. In Valley Stream, New York he started his first Dunkin Donut Franchise. It was situated by the side of Sunrise Highway. Larry is from a family of 11 brothers and sisters. His younger brother named Albert DelVerne.

Dunkin’ Brands Inc (formerly well-known as Allied Domecq Quick Service Restaurants, while it was a part of Allied Domecq) is the owner of Dunkin’ Donuts. A French beverage company named Pernod Ricard S.A. was the owner of Dunkin’ Brands after it purchased the Allied Domecq. In December 2005 they signed an agreement to sell the brand to a group of three private equity firms. They are known as the Carlyle Group Bain, Capital Partners and Thomas H. Lee Partners.

Dunkin’ Donuts have almost 1000 donut varieties regularly with other products. Their products: baked goods, Fritters, crullers, bismarcks, donuts, bangels, scones, muffins, danish pastry, cookies, cinnamon twists, brownies, breakfast sandwiches, flatbread sandwiches, harsh brownies. they also have coffee beverages, iced coffee, bulk coffee, espresso, lattes and cappuccino, iced lattes, turbo, late lite espresso, other hot beverages, tea, chocolate, vanilla, dunkaccino, cold beverages, smoothies, iced teas. They also have special diet menu so no one has to miss out on the famous Dunkin donut.

Franchise fees range from $40,000.00 to $80,000.00 with a total investment between $255,700.00 and $1.1mil. Net worth requirement is 1.5mil with $750,000.00 in liquid assets. The Royalty Fee is 5.9%.

When looking to start any business it is important, particularly considering today’s market, that you look for specific ways to cut minimize or reduce overhead and risk. Any business is going to have risk, but it is important to have a full understanding of the amount of investment, startup cost and “ROI” (Return on Investment).

Most people are not aware that 80% of ALL franchise endeavors fail in the first two to five years leaving large debts looming for years thereafter.

One way and in my opinion the best way to cut overhead, startup and investment cost is to take advantage of the new age of entrepreneurship and start a business from the comfort of your home. Opportunities have emerged in the online market that are creating millionaires every single day. Learn more about the exciting opportunities tied to a business model that begins profitable by visiting: http://whatsbetterthanafranchise.com.

Coffee lovers have come a long way since the days when retired NBL players were plugging coffee makers on television. In the late 1990’s what America thought was just a Seattle fad like grunge music and the ever re-occurring “torn jeans” fashion statement turned out to be an evolution of Java worship that would make Juan Valdez proud. Today, the ordinary “cup of Joe” born from a percolating coffee pot is but memory for coffee connoisseurs and practically unheard of by the younger generation born into the hip and trendy coffee-house scene.

It’s not surprising that with all the Mochachinos, Caramel Latte’s and Cappucino Royales tempting us around every corner these days, that Americans have become spoiled and good old Taster’s Choice isn’t cuttin’ it! It’s also not a shocker that smart coffee drinkers are fed up with having to pay up to $7 bucks a pop to get a “Grande” version of something that can be easily recreated at home for pennies. Thank you Seattle for your introduction to fabulous coffee creations and also for inspiring the new wave of home espresso machines and deluxe coffee makers.

Espresso Machine Or Coffee Maker?

Fancy Coffee Drinkers – If you haven’t been paying attention to what’s happening behind the Starbucks counter when you order you mint mocha caffe’ latte’ you may not notice that the base of your steamy frothy drink is just regular coffee. It’s only the ingredients added and preparation involved that make it the delicious masterpiece you’re willing to pay $5.95 for. A quality coffee maker, a good roast of freshly ground beans, a few household ingredients and a little creativity you can make ten of them for that price; in the comfort of your home.

Strong Coffee & Espresso Lovers – Bean enthusiasts who can’t get enough caffeine and enjoy the deep effervescence, rugged taste and instant kick of a dark strong roast can appreciate a small espresso machine for the home. They are as easy to use as a coffee pot with the capability of making one or two portions at a time. Most models come equipped with a coffee press and steamer to prepare milk for Cappuccino.

Frappuccino & Iced Coffee Fans – Which ever type of coffee maker you choose, be sure to invest in a good blender if you like mocha smoothies, frappuccino and iced coffee. All you have to do to recreate these coffee-house favorites is throw your coffee or espresso into a blender and ice, ice cream, chocolate or caramel syrup and give it a whirl. That’s what Starbucks does.

Restaurant Coffee Maker Upgrades – If you’re a restaurant owner, there’s no better time than now to get on the Seattle coffee bandwagon — if you haven’t since 1992. It’s not a fad, and the coffee craze is here to stay. Coffee preparation has become a gourmet art and coffee drinking has evolved to proportions beyond return. The best way to keep up with the coffee-house competition — or create your own — is to invest in high-end industrial coffee makers and espresso machines and create your own caffeine confections. Offer free wi-fi and beverages that don’t require APR financing and you should do quite well.

So thank you Seattle. For improving the way America drinks coffee, listens to music and for bringing back the flannel shirt.

Things are looking a bit gloomy for the Blackberry, PDA cousin to the Pocket PC.

The latest appeal over a patent dispute has been turned down, making an injunction against selling the Blackberry in the US all the more possible.

I’ve always thought that if you did your research and opted to purchase one of these devices, you weren’t interested in much besides its contact management features.

It really doesn’t pack the required processing oomph for games.

To play devil’s advocate, the Pocket PC is really not the ideal vehicle for e-mail on the run if you happen to reside in the Greater Toronto Area.

I’ve mentioned this in passing in my October 4 blog entry, but data GPRS plans in Toronto happen to be extremely cost-prohibitive.

Coupled with increasing gas prices, you really don’t to siphon your budget by doing Pocket Outlook sends and receives on the run unless you have a few hot spots handy.

Fortunately, Starbucks is mimicking our Second Cup franchise by offering free Wi-Fi access after trundling behind the technology curve for Starbucks locations in the States.

It’s not often that Canada is behind the US technology curve, especially as the greater majority of Canadians are internet savvy.

That probably accounts for the greater prevalence of software piracy.

Nevertheless, as dim as things may look for the Canadian Research in Motion Blackberry company, this bodes well for the Pocket PC world.

If we can’t have our Blackberrys, we will have our Palms and Pocket PCs. A burgeoning market demand for these units is on the horizon if final judgement is found against RIM.

Which means more excellent PDA games, of course, as Pocket PC and Palm game developers cope to keep with anticipated increased demand.

Of course, most of us will be chomping at the bit until this occurs.

Anyway, you’ll have to excuse me. A new bowling game release awaits patiently on my iPAQ 4150.

Hopefully, the elusive 300 game is within reach today.

Seattle; the home of Boeing, software giants, grunge music and…specialty coffee. Well, not quite. Contrary to popular belief, while Pearl Jam, Nirvana and Boeing and Oracle do indeed hail from the Pacific Northwest, modern specialty coffee has its roots much further south.

When Alfred Peet died in his sleep a few weeks ago he was a sprightly 87. He passed away peacefully hopefully dreaming of coffee trees laden with ripened cherries. While most people have never heard of him, Peet is widely recognised as being the father of modern “specialty coffee” in the industry. He was a Dutchman who became an American. He had traded tea for Lipton’s in Java, lived in Sumatra, worked in the business in New Zealand before, finally, settling down (somewhat) in the University suburb of Berkeley, California. It was at Berkeley where he founded his roastery in 1966 and Peet’s Coffee was born. Alfred Peet was passionate about coffee. His roasting exploits legendary and his ability to commentate, roast and put out fires simultaneously are famous. His experiences while living in Indonesia had given him an affinity with farmers who grew coffee, as well as a thorough understanding of the origin, the place where coffee was grown. This background, combined with his love of roasting, resulted in a place where coffee was not just a cup of Java, but something exotic, living and with a story.

From Alfred Peet’s inspirational example came many of the coffee cultures that now are household names today in America and around the world- Starbucks being the most famous of these of course. The original founders of Starbucks- Baldwin, Bowker and Ziv Seigel originally leant their roasting trade from Peet, in fact Peet roasted for them in their early years. Many others in the industry in America today also passed through the Peet’s Coffee experience. In fact when Howard Schulz purchased Starbucks, Bowker and Baldwin moved across and purchased Peets Coffee- Alfred Peet retiring to a role of Coffee Mentor for the Industry as a whole.

Today most coffee drinkers, from Surabaya to San Francisco, recognise Starbucks and its logo, but the name “Alfred Peet” often draws draws blank looks.

Specialty Coffee today is at a crossroad- an important junction in deciding which direction coffee will be heading over the next decade. In the last 10 years many new comers have entered the business. It is estimated that the global coffee sector today is valued at over US$80 billion. It is no wonder that with these revenue numbers, the industry attracts a mix of business people with mixed agendas- who often see the potential bottom line rather than education and passion as being the driving force in what they do. Traditionally the specialty coffee industry has been built on the strong foundation of sharing knowledge and experience- with the supposition that by helping each other the industry will be strongly quality focused. However a number of the more recent arrivals in the market are perhaps choosing coffee for the perceived easy profits, rather than for a real passion for coffee or its heritage. As a result many of the traditional methods of exchange are not as effective, or used as frequently as they have been in the past.

Globally Coffee is in a position where consumption is beginning to slow down and opportunities to grow coffee are becoming more difficult to find in the traditional coffee consuming markets- Europe, USA, South America and Oceania. The easy answer if to look at new emerging markets- China, India, Pakistan and Indonesia are prime targets. These countries either have low coffee consumption (Indonesian’s, for instance, consume 500gm per person per year vs. Norway’s 12kg per person per year), or have reasonable consumption, but historically are tea consumers (India). The new markets are also very suggestible to western branding- in many cases the strength of branding has been shown to be more important than the product itself. This presents a number of opportunities to strong western brands and of course new local brands to emerge. However it does not necessarily equate to long-term longevity of specialty coffee in these new frontiers.

In the more mature markets, the patterns of consumption have changed markedly over the last 15-20 years. The traditional, lower quality coffee products such as instants, are being replaced by roast and ground coffee (drips, plungers etc) and of course Espresso Based Drinks (cappuccino, latte, espresso etc). Fresh roasted coffee has many advantages over the instant coffee. It is more flavoursome and more importantly has a greater link back to where it originally came from. This means that customer awareness is also on the increase- bringing into the spotlight the actual paper trail of where the coffee comes from, who picked it, what price the grower get from it etc. To consumers in countries such as New Zealand this is very important- as generally there is a linkage between quality of coffee and the return the farmer or grower gets. The correlation is the better the return to a farmers, the better the coffee will be. Higher returns means more time can be spent in the origin country looking after the crop, pruning, selective harvesting, proper intensive drying and packing/storing the coffee once it is dried.

The role the specialty coffee industry plays in all this is very important. Retail shops that source and supply only the best coffee help to sustain the industry both upstream and downstream. This means the farmers and workers will be rewarded and the consumers will have access to quality coffee, hopefully growing the business further.

Unfortunately the reverse is gradually becoming more often the norm. Cafes, coffee shops and roasters entering the market all over the world tend to look for short-term cost advantages to try and fuel their business models. To achieve this they either buy poor quality coffee, as cheap as possible or average quality coffee…likewise as cheaply as possible. Cheap coffee equates to, at the best, very average finished product. This in turn means generally a poor perception of the place selling the coffee. This would perhaps be OK if there were not so many cafes now selling poor quality coffee. As it is it means that poor quality coffee is often accepted a being the norm- hence having the result of putting people off drinking coffee.

In many ways the industry can be seen as having come almost full circle back to where it was in the early 1970’s when instant coffee and coffee sitting on hotplates for 10 hours were seen and accepted as being normal coffee. This is what pioneers like Peet worked so hard to change. It is also why the crossroads the industry now stands at are so important.

The choices are really quite simple. For coffee to evolve and grow further there needs to be education of the retailer and the customer. The global industry is built around national organisations that play a varying role in providing advice and education to those in retail or wholesale. The Specialty Coffee Association of America (SCAA) and the SCAE (Specialty Coffee Association of Europe) are two such organisations. However to become members of these organisations is as simple as filling out a form and paying a fee. Often the motivation of the people joining is just to get a sticker to put on their shop door, knowledge is a secondary motivator. There is talk that membership should involve some form of basic enter test and then continuing education via the internet- which would at least help to provide tools to pass information on to those drinking the coffee.

Looking at those in the industry who do things well, is also a great way of building and planning the future for specialty coffee. In the USA quality roasters and café operators such as Allegro, Blackstump Coffee and Intelligensia have taken industry standards to a new level. Buying quality coffee, hiring quality staff and imparting quality knowledge to customers buying their morning coffee has proven very successful for these companies. So much so that it is an unquestionable part of their corporate culture. All of these companies also practice something unique- they regularly visit their growers in countries such as Indonesia, Guatemala, Kenya, Brazil and Colombia. To take this one step further, they do not just visit and spend a few nights- taking photos of a grower’s coffee trees, they maintain regular contact with those growing the coffee. This approach must be seen as the future for coffee in competitive, quality driven markets. It is true relationship coffee where the roaster becomes by default part of the farmers extended family.

Passing knowledge on to those who buy a coffee everyday, and arming them with information on what type of coffee they drink, how it is grown, who grows it, when it is picked, how it gets to them gives all power to the customer. It is a very important, yet lagging piece of the future of coffee globally. Being able to learn the differences in tastes/cupping qualities has some snob quality, but more importantly it helps the buyer to differentiate between good, average and poor coffee. Here lies the problem. A successful café founded on the principles of sustainability and true coffee culture has nothing to fear from education. A café selling poor quality coffee is unlikely, or perhaps unable, to want to educate clients about quality.

A failure to address quality, education and sustainability in the business sector (from the farmer to the retail customer) will ultimately result in consumption patterns falling further. Quality issues- especially over the counter and in the cup, need to be addressed. If not unfortunately those to suffer will be the grower or origin country, rather than the retailer. With current economics a grower in Indonesia receives only around 2-5% of the cost of the average cup sold in America or Europe. If demand drops off, the Arabica business ultimately will fall back into a cycle of commodity pricing rather than specialty pricing that many quality origins now enjoy. Competition from other beverages, and lifestyle choices, compete with the disposable income that coffee comes from.

If Alfred Peet was still alive, undoubtedly he would just carry on doing what he did well and loved, roasting coffee and sharing his knowledge and experience with anyone willing, and wanting to learn and listen- a model to all of us in the industry today.

© Alun H.G Evans, Merdeka Coffee, 2007. The writer reserves all moral rights to this article. May only be reproduced.

The sheer number of clip out coupons in newspapers, the number of people holding membership and loyalty cards, and the volume of printed tickets is universal and prevalent. The explosion of the Internet and digital conversions is so common that if newspapers were to disappear tomorrow, the world wouldn’t stop spinning.

Enter Passbook – the Apple Newstand equivalent for paper passes

Apple is offering businesses the option to provide tickets, loyalty cards, membership cards, and coupons to their customers digitally via their mobile devices.

Passbook looks to become the new e-wallet that allows users to access and store what would usually appear in consumer’s wallets. Like a traditional wallet, Passbook helps people store all their coupons, boarding passes, and loyalty cards in the same place. Rather than carrying bulky wallets around, consumers only need their devices to access all of these passes. It’s a digital hub that enables users to stay organized and efficient.

Another feature of Passbook goes beyond what traditional paper passes can do. With push notifications, pass holders will receive alerts and updates if their pass changes. Their store card balance is automatically updated to reflect the new number, and consumers will be notified if there is a flight delay whilst their boarding pass changes to correspond to the new time. Real time communication between the merchant and the consumer enhances efficiency and allows for the transmission of information to be more systematic.

Analogous to push notifications, geofencing is also another attribute that takes users’ GPS locations and essentially presents the appropriate Passbook pass on their lock screens. When a person is near or has entered a Starbucks outlet, their Starbucks card would automatically appear on their devices, and users simply swipe and scan to make purchases.

The Power of Information

Information is what makes the world go round. Being informed, staying alert and updated with what’s happening around you is extremely important in this day and age. Passbook takes care of that demand and makes transmitting information between several parties a lot easier. With this comes a magnified user experience.

The digital era is here to stay, while static coupons, tickets, and paper passes are slowly becoming obsolete. Digital passes provide much more functionality and accessibility, and it capitalizes on the digital marketing space too. With the number of smartphone users continuing to grow exponentially, Passbook is certainly an app that could change the way we all use our wallets.

Each law firm has a unique identifying culture. In order to be successful, individual lawyers need to understand the culture of the law firm (or in-house legal department) they are considering – or where where they have already landed.

An entity's culture consists of the rules of behavior that direct daily actions in the workplace. These rules can be written or unwritten, intentional or organic. Simply put, culture is the way a law firm does things.

A clearly defined culture lets employees know what is expected of them. It also lets employees know what to expect from the organization. A clearly defined culture provides invaluable clues about how to navigate the culture – and achieve success.

It helps to use the image of a bicycle when describing a law firm's culture. The front wheel is the organization's vision or mission. The handlebars are the strategies used to steer the front wheel. The back wheel provides power and forward momentum. The back wheel is the law firm's culture.

Culture needs constant tending or it will slip. A few years ago, Starbucks Coffee came to this stark realization. Howard Schultz put it this way: 'We somehow evolved from a culture of entrepreneurship, creativity and innovation to a culture of … mediocrity and bureaucracy. We have somehow lost our edge. ' Because of this realization, Starbucks was able to stop its slide and regain momentum.

Understand the culture before you take the job

Traditionally, the culture of any organization is set by its leaders – whether illuminated, extreme workaholics, or somewhere in between. Problems can arise when a leader comes from a different generation than others within the organization. Boomers – born between 1946 and 1964 – occupation many leadership positions.

Boomers are workaholics who live to work and feel rewarded by money and titles. Members of Gen X and Gen Y work to live and find their rewards in freedom, flexibility and meaningful work. There are differences in use of technology, communication style and even work attire.

Boomers, for example, grew up before computers. They learned how to use computers, got used to them, and now spend much of their work day at the office in front of their desk-tops. Gen X grow up with computers; Gen Y grow up with laptops, smart phones and other portable technology. As a result, Gen X and Gen Y are perfectly comfortable working "in the cloud" from any location – not just the office.

Given these differences, it takes real insight for leadership to forge and maintain a meaningful culture that motivates all of a law firm's generations.

Do your research before accepting any new position. Ask yourself hard questions about your personal work ethic, work view and work rewards. Then, ask the right people (often insiders at or alumni of the potential employer) the right questions about the ethical, view and rewards at this organization.

Is the culture gossipy and backstabbing, or helpful and supportive? Does it value individual or team efforts? What are the real hours? How much time is spent in meetings? Always remember – no matter how tempting the job offer, you have many choices. The workplace culture must be as attractive as the job itself.

Ensure a good fit

The best cultural fit occurs when an individual understands his or her own motivations. What are your interests? Lawyers can put their skill set to work in any industry. Look for a firm that works within an industry you find interesting.

You also need to understand your own values ​​- whether individual, cultural or generational. A person who is structured and process-oriented will succeed best in a structured and process-oriented culture. A creative person motivations to his or her full potential in a creative culture.

A strong performance culture will value what you accomplish rather than how you accomplish it. A strong style culture values how you do things. A style culture tends to have lots of rituals – like customer-care campaigns and employee recognition events – that clearly communicate these values. Some organizations stress results, others style.

Once you understand your own interests, values ​​and motivation, you need to find a professional home where interests, values ​​and firm culture all intersect.

Accept, adapt … or move on

Lawyers working in an environment that is a bad cultural fit have two options – they can accept the culture and do their best to adapt to it – or they can move on.

If you try to fight an established workplace culture, you will never win. Listen and learn, so that you can use the culture to your advantage. Network, build relationships and ask questions about how things are done. Find a mentor. Ask for help. Never gossip or complain about the existing culture.

An established culture, often found in mature organizations, is harder to change than a weak culture, often found in younger organizations.

The existing culture is created by and important to leadershiponsmith. It is more enduring than you are. Intentional, strategic cultural changes can take up to 15 years to execute. Before the culture will change, you will be seen as a 'bad fit' and replaced. So if you want to stay and succeed, adapt your attitude. You can not control the wind, but you can adjust your sails to work with the prevailing wind.

One difficult cultural challenge takes place when one law firm acquires or is acquired by another – an increasingly common situation in the past year. The dominant culture is usually the culture of the acquirer. Do not fight it. Things may be chaotic for a while but, by listening and learning, you can adapt.

Every law firm or legal department is different – with its own rules, individuals and challenges. Success and satisfaction with your work rests on your ability to understand – and then navigate – the unique workplace culture.

“Coffee is the common man’s gold, and like gold, it brings to every person the feeling of luxury and nobility.” – Sheik Abd-al-Qadir

Think about the last cup of coffee you drank. Was it a gourmet coffee blend from Starbucks Coffee? Or maybe a pot you brewed at home such as Maxwell House? Now answer this question: Where did it originate from? Chances are the response will be a wild guess or an “I don’t know”.

According to the International Coffee Organization’s Executive Director, the amount of coffee consumed worldwide throughout 2009 reached roughly 132 million bags. Nearly 21.5 million of those bags could be attributed to consumption in just the United States, which is more than any other single country. Of those avid coffee drinkers, most will admit knowing very little about the history and origin of the tantalizing beverage.

The exact beginnings remain unclear. Legends tell of an Ethiopian goat herder named Kaldi who, in c.850, noticed the energizing effects his flock experienced after eating the bright red berries from a local shrub. After experimenting with the berries himself, Kaldi brought the berries to a nearby Muslim holy man. However, the holy man disapproved of their use and threw them into a fire. Suddenly an enticing aroma began to fill the air. The roasted beans were then raked from the glowing embers, ground, and dissolved in hot water, creating the world’s first cup of coffee.

Although this tale has emerged as an entertaining speculation, the earliest credible evidence of either knowledge of the coffee tree or coffee drinking comes from mid-fifteenth century southern Arabia in the Sufi monasteries around Mocha (or Mokha), Yemen. It was here that coffee beans were first roasted and brewed similarly to how they are today. It is rumored that the Arab word ‘qahwah’, stemming from the verb ‘gahiya’, signifying “to have no hunger”, was the first name given to what is known as ‘coffee’ in today’s English language.

In 1587 Abd al-Qadir al-Jazirir, who may be considered one of the most important early coffee writers, compiled a work tracing the history and legal controversies of coffee. A translation of this work maps the spread of coffee from Yemen north to Mecca and Medina, then on to the larger cities of Cairo, Damascus, Baghdad, and Istanbul. Historians place the first established coffeehouse in Constantinople (today’s Istanbul). There is some controversy regarding the exact time and location. Various legends tell of place known as ‘Kiva Han’ that was opened in the late fifteenth century. However, the Ottoman historian Ibrahim Pecevi reported that in 1555 “a fellow called Hakam from Aleppo and a wag called Shams from Damascus came to the city; they each opened a large shop in the district called Tahtakale, and began to purvey coffee.”

The immense amount of trade between Venice and the Muslims in North Africa, Egypt and the East brought a variety of goods to Europe, including coffee. Coffee-drinking was introduced as something prestigious to wealthy Venetians which, in turn, allowed merchants to charge heavily. At this time controversy arose regarding whether or not it was acceptable to consume during Lent. Thankfully Pope Clement VIII settled the dispute in 1600, ruling that it was. Coffee’s popularity in Europe continued to grow and then, in 1645, the first European coffeehouse was opened in Venice.

Shortly after the opening of this coffeehouse in Venice, the first English coffeehouse, Oxford’s Queen’s Lane Coffee House, was established. The business is still in existence to this day, attracting connoisseurs and enthusiasts from around the world. At this time coffeehouses were known as ‘penny universities’ because a penny was charged for admission and a cup of coffee. It was here that the concept of tipping was formed. Signs reading ‘To Insure Promptitude’ were placed by a tin. Those patrons desiring prompt service and better seating threw coins into the tin. And so, the word ‘tip’ was created.

Coffee continued to spread like wildfire throughout Europe. At the end of the seventeenth century the Dutch became the first to commercially transport and cultivate the plants. In fact, they were among the first to defy the Arab prohibition on the exportation of unroasted seeds or plants by smuggling seedlings from the port of Mocha to the Dutch East Indies. The first attempt at cultivation in Java and Ceylon, Indonesia, was met with such success that the Dutch East India Company was able to supply the demand in Europe with ‘Java coffee’ by 1719.

About a year later seedlings found their way to Martinique in the Caribbean thanks to a French naval officer. Some fifty years later there were nearly 20,000 coffee trees on the island. In the meantime, coffee had made its way to Brazil by around 1727. A man named Francisco de Mello Palheta was sent to French Guinea by the Emperor of Brazil with strict instructions to obtain viable seeds. After some initial struggle and a few near-death experiences, Francisco succeeded in seducing the French Governor’s wife who, in turn, secretly sent seeds and shoots to him in Brazil. This initiated the Brazilian coffee industry, although it didn’t begin to truly prosper until a century later.

Coffee continued to grow and spread throughout South and then Central America until it finally reached North America during the Colonial period. Although one would assume that as soon as it reached North America this delectable beverage would quickly gather momentum, this was not the case. Interestingly enough, alcoholic beverages remained much more popular. However, when the Revolutionary War hit, the increased alertness that came from drinking coffee caused its demand to soar. When the British cut off access to tea imports during the War of 1812, Americans’ taste for coffee grew. That paired with the amplified demand during the American Civil War and brewing technological advances, later followed by prohibition, sealed coffee’s fate as an everyday commodity in the United States.

Today there are numerous blends, brands and brews that range from instant to premium or gourmet coffee. Some of the top-selling national brands are Maxwell House and Folgers Coffee while the premium names include Starbucks Coffee and Caribou Coffee. No matter the name, though, the historical journey holds true for all. So the next time you pour yourself a cup of gourmet coffee or order that caramel macchiato at the Starbucks drive-through, take a moment to appreciate those who made such delicious beverages not only possible, but everyday necessities in many people’s lives.

How To Make The Ultimate Frappe – Part 2

Thanks for reading our article. You must have noticed the huge increase in the number of outlets offering frappes and frappuccinos, particularly during the spring and summer months. If companies like McDonald’s and Costa Coffee are selling them, then you can be sure that everyone else will follow.

Whether you want to know how to make a frappe so you can serve them to your customers or just to enjoy one at home on a hot summer day, this article is designed to make life as easy as possible and have you making the ultimate iced drinks in no time!

Before we start, I should probably clear up something which we’re asked by our customers quite regularly. What is the difference (if any) between a frappe and a frappuccino? You’ll see frappes sold in McDonald’s and frappuccinos sold in Starbucks. Put simply, a frappuccino is a fancy frappe loaded with whipped cream, syrup and sometimes chocolate sauce. Frappuccino is actually a registered trademark of Starbucks, so think of it as the difference between a burger and Big Mac, whereas the frappe was an accidental invention originating in Greece, and outside of the USA, is usually served as a flavoured, iced, milk-based drink without all the toppings.

Frappe

So let’s drop the Frappuccino as it’s simply a trademark name, and concentrate on how to make an amazing, grown-up and delicious frappe…

1. Take a 12oz tumbler and fill it near to the top with ice cubes

2. Pour milk over the top of the ice and up to the top of the glass

3. Empty the contents of the glass into your blender

4. Add a scoop of frappe mix to your blender. There are a wide number of flavours to choose from, so pick your favourite.

5. If you want to add a further shot of flavouring syrup, then do it at this point, but don’t add any cream or extra sugar.

6. Blend until smooth and pour back into a glass.

7. You can add any additional touches at this point, and there are no rules – try chocolate shavings, a little whipped cream or a drizzle of sauce.

When topping your frappe, remember that sometimes less is more. A frappe served to you in America will be loaded with whipped cream and look more like a Knickerbocker Glory than an iced drink and will be impossible to consume without a spoon. European tastes are a little different, and a lot of customers seem to prefer skipping the toppings altogether, despite what you might find served in a McDonald’s or Starbucks (and no prizes for knowing the nationality of both these companies!)

There are a lot of great flavoured frappe powders available to buy that take all the effort out of making these drinks, from standard vanilla and chocolate to sticky toffee (one of our favourites). Alternatively, if you don’t have a blender, don’t worry – there are now some liquid frappes available in cartons, pre-mixed so all you need is a cup of ice cubes and just pour the frappe over them and serve.

Don’t be afraid to experiment a little too – unlike coffee, there is so much interpretation around of what a frappe should actually be that you can pretty much come up with anything based on the above recipe, and so long as you (or your customers) like it, then who is to say it’s wrong?

We hope you’ll soon be serving the best iced drinks in town, and if you happen to end up inventing something totally amazing, don’t keep it to yourself! Let us know and we’ll share it with everyone.

A1 Coffee

http://www.a1coffee.co.uk

Magic of a Mission Statement – Small Business Instruction

When you create a business, you bring forth an entity which has its personality; a living thing. A mission statement expresses the essence of that personality and its nature of being. Defining your mission statement is not, therefore, an empty exercise. Rather it captures and radiates the core purpose of the business and serves as the driving force in everything you do.

Apart from the overarching opening I’ve just presented, why else would you spend time crafting a mission statement? The very act of thinking about your mission statement helps to clarify your business’s goals, standards, and values. These, in turn, form the foundation by which all interested parties know, understand and buy into your vision. And the foundation by which your company will flourish.

Of all the business planning elements, I believe this one provides the most direction. It pulls together disparate pieces and creates focus. Decision making becomes easy, as does strategy formulation. Your marketing messages appear clear and consistent. A strong mission invokes the company’s public voice. In other words, your communications and marketing materials speak in a way that reflects the character of every facet of your business.

A mission statement can be as short as a couple of words or as long as a few sentences. Make it vibrant. Make it mean something. Use active verbs and the active voice but most of all, make it inspire action. You want it to make a powerful impact.

Make your mission broad enough for expansion. Let me explain this by example. Take Starbucks; they could have had a mission: “To make the best coffee in the world”. It’s a decent enough statement, but it is limiting. See how their actual statement broadens the scope; “To inspire and nurture the human spirit – one person, one cup and one neighbourhood at a time.” Do you see the difference? Without a doubt, Starbucks lives its mission, and the scope is wider than just coffee.

To get your thinking in gear, I have presented some questions. Take a look, think about them and write your answer. When you have finished, pick out the most important points and put together in one, two or three sentences. And lastly, find out what other people think before you finalise it.

ASK YOURSELF THESE QUESTIONS

• Why am I in this business – what made me want to do this?

• What do I do – define who you are, what you offer, and price, quality?

• How do I do it – how am I different to the competition?

• Who do I serve – persona?

• What image do I want to portray – how do I want my business to be perceived

• What value do I provide?

• What are the defining characteristics of my business – what philosophies or values guide me?

One of the most common New Year’s resolutions year after year is to improve overall well-being, which includes eating healthier and losing weight. Eating healthier can be a difficult goal to attain when the work-life balance is thrown into disarray. A hectic, unbalanced life often increases stress; and stress is known to affect your mood, energy levels, and eating habits. During the long, busy workday packed with meetings and conference calls, it’s often easier to grab a blueberry muffin from the break room than it is to mix up a cup of yogurt with a handful of fruit and granola. Unfortunately, many people are oblivious to the amount of calories that they are consuming daily by making impulsive food choices.

Here are a few examples:

· Yoplait Light Blueberry Patch Yogurt is 100 calories compared to Dunkin Donuts Blueberry Muffin at 500 calories or Reduced Fat Blueberry Muffin at 450 calories

· A medium banana is 110 calories compared to a slice of Starbucks Banana Nut Loaf at 490 calories

· A medium apple is 95 calories compared to McDonald’s Baked Apple Pie at 250 calories

· McDonalds medium Strawberry Banana Smoothie is 260 calories compared to McDonalds medium Strawberry McCafe Shake at 710 calories

· A packet of Quaker Apples & Cinnamon Instant Oatmeal is 130 calories compared to Starbucks Outrageous Oatmeal Cookie at 370 calories

According to the United States Department of Agriculture, the suggested calorie intake for an active adult woman is 2,200 calories and the suggested calorie intake for an active adult man is 2,800 calories (both can vary based on age, activity level, and weight). When consuming high-calorie foods during one meal or snack, it doesn’t leave much room for the rest of the meals that day. If you are craving a particularly high calorie food, do a quick search for a healthier, satisfying alternative. There are countless sites to help determine the calorie content of any food item and most restaurants post nutrition facts on their website. Lastly, always remember to read the nutrition labels when available! Just because a food item sounds healthy, doesn’t mean it really is healthy. For the purpose of this blog, only calories were compared. There are various other factors to consider when choosing healthy foods; i.e. fat, cholesterol, sodium, carbohydrates, sugar, and protein are some of the most popular.

Help your fellow comrades stay on track to improving their overall well-being and share your favorite healthy foods with us!