Category: Work

I follow a small handful of Youtubers.  Most of the channels I watch focus on small business owners in various industries, or folks who are building an independent lifestyle…mostly off-grid. 

I love to watch them create something valuable and useful out of nothing but an idea and their belief that they can do it.  Sometimes they succeed on their first try, other times they need to adjust and try again.  I admire their willingness to push themselves way outside their comfort zone in pursuit of the way they want to live.      

This past weekend, I watched as the twenty-year-old daughter of someone I follow took the plunge to start her own coffee house.  She has 1-2 years of experience being a barista and talked about how much she loved that job, her teammates, and her customers. 

She told a nice story about how her mom met her dad 20-plus years ago.  He and his band came to perform at the coffee house where her mom worked as a barista.  She said that she would be investing her life savings in this new venture. 

She started by leasing a 1,900 square-foot space that had all the bones to become a great coffee house location. She and her mom set about visualizing and planning the space, identifying the equipment she’d need, and how they’d work together to remodel the space.  They talked about where the small kitchen would go, how the prep tables would be organized, where the coffee counter and espresso machines would go, how the space would be decorated for comfort and a relaxing vibe. 

As I watched them walk around visualizing, the experienced business manager in me started thinking about all the paperwork she’d need to file.  The health code permits, the special equipment she’d need, the certifications that may be required to serve food, the creation of a business and DBA, opening bank accounts, capitalizing, and accounting for the business…sales and income tax filings. 

I wondered how many customers she’d need to serve each day to generate an adequate cash flow and profit.  Had she identified her suppliers?  Did she know the supply costs yet?  How many employees would she need to hire to cover all the shifts?  Was she ready to establish a payroll process for her new employees, establish HR systems, purchase the various insurance coverages she’d need, including worker’s compensation coverage. 

Cut to the next scene in their video, and they’re filing the DBA paperwork, and starting to file the health code paperwork and forms.  It turns out that there is a healthy server certification that she’ll need to obtain (which includes a ton of study materials and a written test). 

She was undeterred.  She plowed straight into the process, all the while renovating and remodeling the space along with the help of friends and family. It was truly a labor of love for her.  After 3-4 weeks of work, the place was starting to take shape. 

What happens next?  I’ll be tuning in next week to find out.        

There’s a prevailing stereotype that youth and inexperience are synonymous with recklessness and abandon.

How can this 20-year-old possibly know enough to successfully launch her new coffee business? 

Look more closely and it may be that her lack of experience and knowledge are the catalyst for her leap into entrepreneurship.  She knows that she doesn’t want to work for someone else, and she loved her experience being a barista.  Why not create her own coffee house?   

One of the paradoxes of entrepreneurship is that knowledge, while valuable, can sometimes become a barrier to action. Older generations, armed with years of experience and a deep understanding of the intricacies involved in starting and running a business, may find themselves paralyzed by the fear of failure, or an unwillingness to put in all the work they know lies ahead. Knowing what they know, they can easily talk themselves out of almost anything.

On the other hand, young entrepreneurs often possess an infectious optimism and a sense of invincibility that propels them forward. Unencumbered by the weight of past failures or the mounting responsibilities of adulthood, they approach new ventures with a boldness that can be both exhilarating and inspiring. Their willingness to take risks stems not from ignorance, but from a belief that they can overcome any obstacle that stands in their way.

They are adaptable, more willing to pivot and change course when facing unexpected challenges. They haven’t yet become set in their ways or entrenched in established routines, allowing them to embrace change with a sense of excitement rather than fear. They view setbacks not as roadblocks, but as opportunities for growth and learning.

Young entrepreneurs understand the value of learning by doing. They’re not afraid to dive into the nitty-gritty of running a business, knowing that experience is the best teacher.

Will any of it be easy?  No.

Will she have moments of self-doubt, and fear of failing?  Yes. 

Will she overcome the wall of worry and doubt, plus all the challenges associated with owning and running a successful business?  Maybe, but I know she has what it takes to make it successful. 

Would I open a coffee house at this point in my life?  Nope. 

But I love that she’s pursuing her dream.  I love that her parents are there to help.  I can already see that they’re being supportive, but also letting her drive the process, take the risks, and make the decisions. 

If she were to ask for my advice, I’d tell her to consider the following (in no particular order):

• Create or join a network of trusted allies and service providers.  Join the local Chamber of Commerce, a BNI chapter, or a group that has other business owners as members.  You’ll get to meet other entrepreneurs, compare notes with them, and many of them will provide services and expertise that you can use.

• Focus on the customer’s experience in everything you do.  Advocate for your customers and they will advocate for you.

• Start your marketing and awareness campaign long before the day you open your business.  While you’re remodeling the interior or your space, take the time to remodel and brand the exterior.  Put up “coming soon” signs.  Try to generate as much anticipation in your surrounding neighborhood as possible…again, long before opening day. 

• If possible, ensure that your business has at least 3 months (or more) of operating capital in the bank at any time.  The more, the better.  You never know when something unexpected might happen…a big expense or capital investment opportunity, or maybe a cyclical downturn in your business. 

• Remember that leaders always eat last.  This means you’ll probably have some lean times, financially.  Keeping your business healthy and paying your employees must come first.  It’s quite possible that you won’t be pulling anything that looks like a paycheck from your business for 6-12 months.  Prepare for this and realize it’s completely normal.   

• As you hire employees, whether they’re part-time or full-time, make sure they know your values, why your coffee house is special, why they are fortunate to be part of your team and that you feel blessed and fortunate to have them on your team. 

• Advocate for your employees, but don’t be afraid to quickly let go of employees who aren’t embracing your company culture. You need to employ believers in your mission…anything less is unacceptable.  I don’t remember who said it but hire slowly and fire fast.  Both are extremely difficult to do in practice but will pay off with amazing results if you’re able to do it. 

p/c – Nathan Lemon – Unsplash

Want to see what happens next with Belle’s coffee house?