In a small town in Catalonia -Viladecans-, Lorena’s entrepreneurial story fulfills the dream of many: Turn your passion for specialty coffee into one own business. After living in Bristol (UK) for several years, where he discovered a whole new universe of coffee, he decided it was time to return home to open his own café.
The experience in Bristol was crucial for Lorena. Over there, She was captivated by the world of specialty coffee: cozy rooms, well-kept machines, coffee with identity. After my return to Barcelona He trained as a barista and worked in several cafésbut he knew he wanted his own space.
When he realized there was no cafeteria of this type in Viladecans, he knew he had the opportunity. This is how the idea came about to open her restaurant, which goes beyond traditional coffee and focuses on specialties, our own pastries and a differentiated atmosphere.
To start your business, Lorena has invested approx. € 105,000opt for a transfer to reduce procedures and work. There were obstacles such as the license he purchased that was for a bakery and not a cafeteria, which limited the use of tables; After extra effort, he managed to adapt it to his needs.
Approximately in the first year of operation The cafeteria achieved a turnover of 138,000 euros. Once all costs have been deducted, The remaining net margin is approximately 8-9% about billing. Lorena defines it this way: “The business is sustainable and growing.”
Compared to the initial illusion, this is a modest percentage, but realistic: it shows that behind “creating a beautiful cafeteria” are numbers, morning effort and daily discipline.
Although coffee is the main product, it is not the product that leaves the largest margin. Lorena says that a load of coffee costs her about 0.55 euros, and she sells it for 1.80 euros, so a tight margin. On the other hand, the real difference and greatest profitability lies in home baking:
Cookies, for example, In winter they can sell up to 70 units per day; In summer they drop to 10-20 units. Furthermore, the dough was a gamble: Lorena no longer bought it from a workshop, but made it herself with her mixer and is now looking for an even bigger dough.
Digital marketing also plays an important role: the presence on Instagram and TikTok ensures queues at the inauguration and maintains public interest. “Every time I publish something, people ask about it,” Lorena says in an article in El Español.
Lorena opens early: She arrives at the store at 7 a.m. to weigh coffee, bake pastries and prepare cookies. The day is long: six days a week from opening to closing. Although it already has staff, it is still “at the bottom of the gorge.”
Product consistency: The focus on specialties and our own pastries distinguishes the business from an ordinary canteen.
Cost control: A good knowledge of fixed and variable expenses and determining the daily balance point are fundamental steps.
Niche marketing: Using networks to viralize specific products generates relevant traffic.
Patience and realism: A margin of 8-9% is not spectacular, but it is sustainable and allows for incremental growth.
adaptability: Adjust licenses, change machines, adapt to the premises and the market.
Although Lorena has already repaid the bank loan, she has not yet received back the savings she invested. He estimates that if he keeps up the current pace, he will have recouped the entire investment in about three years. The future is about optimization: delegating more to reduce your workload, possibly expanding the pastry business, continuing to innovate in specialty coffee and maintaining visibility on networks.
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