We were lucky to catch up with Chris McColl recently and have shared our conversation below.

Hi Chris, thanks for joining us today. Let’s start with what makes profitability in your industry a challenge – what would you say is the biggest challenge?

The biggest challenge to profitability in the specialty coffee industry is the all-too-common business model that is actually broken. Let me say it plainly; you cannot sustain a cafe business just slinging coffees and croissants! Your shop really needs to diversify its offerings – from beverages to retail – while catering to the immediate needs of your local community.

Another important cog of the broken business model is poor operating hours. If you have to make $5000 in rent each month, do you think you’ll be more successful doing it being open for 8 hours or for 12 hours? It’s important to vertically maximize your coffee business. Hosting events, collaborations with local businesses, or even allowing another business to use and activate your space in “off-hours” can dramatically increase profitability.

Chris, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I’m a coffee professional with 11+ years of experience centered in operations, leadership, and barista work in the industry. Over the last ~5 years, I’ve also offered extensive consulting services for new & existing cafes, which has really served to expand my index of valuable lessons and factors pivotal to success.

I’m particularly driven to show up to this beloved industry in a manner that I was never taught when I jumped in – one rooted in humility and compassion for others. I am especially passionate about mentoring others professionals in all the ways I needed at the beginning of his coffee career.

My most recent accomplishment in the coffee space is in May 2021 at the height of the pandemic, I successfully opened and operated Little Lunch Coffee (Venice Beach, CA) which maintained a profitable bottom line only 2 months after opening and grossed 1.2 million in sales in 2022.

Let’s talk about resilience next – do you have a story you can share with us?

As a CIS white male in the coffee space, it’s easy for folks to assume that I might have been born with a silver spoon in my mouth or to be awarded consistent opportunities based on my privilege. And quite frankly, I wouldn’t fault anyone for assuming that, but I most definitely have not traveled an easy road.

In my early twenties when I first dipped my feet into coffee, I was living paycheck to paycheck and renting a garage that was poorly converted into a studio. I had no health insurance and couldn’t even afford an active phone plan. Without a car, I had to take a 1.5 hour bus to and from work – sometimes just for a 4 hour shift. The more time I spent around coffee, however, the more I realized I had a natural knack for it – as well as a pipeline to grow.

It wasn’t until after leaving Starbucks a few years later – in which I had worked up to an ASM role – did I find Specialty Coffee. The leap was thrilling, with the exception of Specialty Coffee being so coveted at the time that most did not value my experience and I had to start back as a barista to earn respect. Despite the huge mountain to climb, I poured myself into coffee, consuming every bit of knowledge and building every possible relationship I could – and it has all served as steps into where I’ve arrived today.

Can you tell us about a time you’ve had to pivot?

After pouring over two years of blood, sweat, and tears, I decided to step down from operating my cafe at the beginning of 2023. Leaving Little Lunch Coffee was gut-wrenching. I had built such an immense community around the business, but decided it was best for me and my future family to step away and leave Venice.

I put so much into that business that initially, the thought of stepping down and handing over the reigns was a non-starter. After I took the time to sit down with my now wife, I wrote out every single pro and con. Unfortunately, the cons list included things like “not being able to control my future” and “not sure when we’ll be able to achieve other goals like kids and owning a home”. Ultimately, I only owned 10% of the business and had learned the hard way that I would not always be able to steer it in the direction that would serve the business best.

I couldn’t continue to build my life around something that was not offering me an equal energy exchange, which is why I’m currently in the process of raising the money for a new coffee concept – Our Spot Coffee + Goods – to open in Long Beach in 2024! My wife and I are creating an elevated space for intentional people to come together for inclusive community + love. We will be reimagining the broken cafe business model and curating an all-day cafe utilizing a non-alcoholic cocktail bar and tapas, as well as extended afternoon hours, to help shape the next wave of coffee. We hope to see you at Our Spot!

Contact Info:

• Instagram: thecoffeewarlock
• Instagram: @ourspotcoffeeandgoods