New Location Design Exercise

It's been a little while since I posted last. This is not due to any lack of interest or subject matter, but a family illness that has almost completely consumed my mental attention.
Rest assured I have a cranium filled with relevant topics that I hope will benefit anyone out there interested in starting their own coffee shop.

What I've decided to do is to let all of you in on the exact details involved in the design and build out of my company's new location. The space was chosen after many failed attempts at securing lease that met the following criteria:
1. Affordable Rent
2. Minimum 10 years term
3. Geographically removed from our existing locations so as not to cannibalize sales
4. Located in what is to referred to as "downtown" in my city
5. A corner or equivalent location of high visibility and traffic
6. Existing interior features that would be attractive to customers
7. The possibility of fully operational windows to permit an indoor/outdoor feeling
8. A reputable landlord who cares for their buildings and chooses their tenants carefully
9. Minimum 800 square feet, maximum 1500 square feet.
10. Suitable masthead to accomodate visible outdoor signage

The space we chose is directly across from the oldest continually operating outdoor market in Canada, which serves as an outdoor skating rink in the winter. The square is also home to antique markets, concerts, outdoor movie nights, buskers, water fountain, Christmas tree in Winter and city provided free cafe tables. It is one block from the waterfront, and directly behind our historic City Hall which served as Canada's first capital. The location is not a corner, but the open space across the street permits broad visibility and prominence.
In addition to these features, the interior space has 14' ceilings, exposed brick on one wall, and exposed limestone on the other. The front of the building will be re-pointed this fall, and new operational windows and doors installed that meet strict historical standards enforced in our city.

I have included a JPEG of the layout of the raw space listed as "322" on the drawing, and am encouraging readers to copy the image and sketch out their own versions of what they think the space should look like. Each attempt should include 2 washrooms, seating for at least 20, a service counter (cash and espresso bar). The dividing wall between 318 and 322 is exposed red brick, and the angled wall is exposed limestone. The front windows swing in to open.

Have fun and please respond with your designs in the comments. Don't worry about doing anything overly technical, just draw on it, scan it, and submit it. I hope some of the submissions will spark interesting debate, and will ultimately end up in the finished drawings. As we progress I will produce an equipment list, and budget that will adhere as close to possible to my 50 Grand Business Plan. Impossible you say! Well let's see.

50 Grand Business Plan

This week, after a protracted search, I've managed to secure a lease for a 3rd location for my company's espresso bars. I've been giving out lots of advice on this blog, but you know the definition of a consultant right?...A guy who tells you how to do something he has never had the guts to risk a penny on himself. Well at least in order to be an actual consultant, I'd have to be overpaid so I'm in the clear because I'm free.
Some of my favourite espresso bars are sparse, filled with recycled, repurposed and vintage fixtures, built with lots of sweat and toil on a shoestring budget. I can think of one in Toronto called Sam James Coffee Pocket which makes me smile every time I think about it, stunningly simple, awesome. So what I've decided to do is build this location as if I was just starting out, new to the business and on a super tight budget. I'm going to disclose the details of the lease, post a budget, keep you all posted on progress with photos, and tell you when I screw up. I'm going to prove to all you out there that I can build a cafe for less than $50,000 and make it look awesome. The process will begin with some preliminary drawings, and budget development complete with equipment and material list. The goal is to stick to my budget, no exceptions. If I find that something has come in over budget, I will cut money in another area, all real life decisions new owners must have the discipline to make.
Why would I do this? I want to show all of you baristas sitting on the sidelines, or folks who are looking for a new career as an entrepreneur that you don't need to go into massive debt to make it happen. The measure of a great coffee shop or espresso bar is the quality of the products and people, not the fixtures and fittings. That being said, I expect to install pebbled limestone flooring, marble counters and oak cabinetry, nothing cheap. Some of the products will be recycled or repurposed, but all of it will be first class finishes when installed and approved by the local health unit of course.
I'll use the label "50 Grand Business Plan" on all posts related to what I've just described, because I still intend to post on other financial issues as they pop into my head.
Please ask any questions you like and I'll answer them a completely as I can. Good reading and get building!