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  • Schofield Media's - Food and Drink Magazine

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    Food and Drink is all about best practices: in customer focus, in supply chain management, in productivity, in food safety and in marketing. You might operate a successful chain of restaurants, but you need to know how processors are improving their distribution networks. Or, you might manufacture food or beverages, but you need to know how restaurant patrons’ tastes are changing. Food and Drink is the only magazine that can facilitate this sort of “cross-table” conversation.

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    Food and Drink is all about best practices: in customer focus, in supply chain management, in productivity, in food safety and in marketing. You might operate a successful chain of restaurants, but you need to know how processors are improving their distribution networks. Or, you might manufacture food or beverages, but you need to know how restaurant patrons’ tastes are changing. Food and Drink is the only magazine that can facilitate this sort of “cross-table” conversation.

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    Attribution Non-Commercial (BY-NC)
    Unduh sebagai PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    20 tayangan1 halaman

    Schofield Media's - Food and Drink Magazine

    Diunggah oleh

    Schofield Media
    Food and Drink is all about best practices: in customer focus, in supply chain management, in productivity, in food safety and in marketing. You might operate a successful chain of restaurants, but you need to know how processors are improving their distribution networks. Or, you might manufacture food or beverages, but you need to know how restaurant patrons’ tastes are changing. Food and Drink is the only magazine that can facilitate this sort of “cross-table” conversation.

    Hak Cipta:

    Attribution Non-Commercial (BY-NC)
    Unduh sebagai PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 1

    BAD 7/24/08 9:15 AM Page 48

    bad ass coffee co.

    “We haven’t found so far we’ve had to


    adjust it too much,” he says. “Naturally,
    every culture has so many things going
    on. If it isn’t the exchange on the dollar, it’s
    cultural things.”
    In fact, Hill says, the international mar-
    ket has more in common with the United
    States than one might assume.
    “Even though we’ve moved to other
    countries, the same problems plague us
    over there as over here,” he says.
    In particular, finding locations and
    negotiating for them is just as difficult
    overseas as it is in the United States, he
    says, if not more so. “It took us over a year
    in Malaysia, for example,” Hill says.
    Most of that can be attributed to lags
    caused by the distance between the com-
    pany’s offices and the site, he adds.
    The only significant adjustment the
    company has made to convert its con-
    cept for international markets is to scale
    down the size of some stores because
    of the preponderance of high-density
    properties in some markets.
    Hill says the company has plans to
    expand even further, including Dubai,
    Lebanon and Mexico in its list of territo-
    ries of interest.
    “We’re open to anything at this
    << minute,” he says. “If we manage to get the
    International coffee chain Bad Ass Coffee brews world-class, American-grown Kona coffee fresh daily. The company’s
    menu features signature lattes and a wide assortment of cold drinks. Its Hawaiian theme and décor is meant to be scenarios in Dubai and those other places
    welcoming to customers. “We believe in the Hawaiian heritage and the aloha spirit,” COO Harold Hill says. “Every cus-
    tomer that enters our store should get an aloha greeting and a friendly smile.”
    going, our plate is pretty full.”

    The Legend
    The company name derives from the leg-
    end of the Kona Nightingale donkey.
    According to the company, Kona
    Nightingale donkeys hauled loads of cof-
    fee up and down the mountainside.
    As they worked, the donkeys bel-
    lowed and the noises echoed through the
    mountains. The native people, the
    company says, called the donkeys
    “Bad Ass Ones.”
    “In honor of these hard-working don-
    keys, we named our coffee company,” the
    company states. “The legend of the Kona
    Nightingale lives on right here.”
    The company relocated from Hawaii
    to the mainland in 1999 to be closer to
    its franchisees.

    48 food and drink • fall 2008 • www.fooddrink-magazine.com

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