TIMING CONSIDERATIONS - When to Open?
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SPRING OPENING (March-April):
- Warmer weather = more foot traffic
- Catch the post-winter energy
- Easter/spring break could be slow initially
- Gives summer to build momentum before fall
- Hiring in Feb = college students available

FALL OPENING (Sept-Oct):
- Back to school/work energy
- People settling into routines
- Holiday season shortly after (good or bad?)
- Darker earlier = more indoor coffee time?
- Hiring in Aug could be competitive

AVOID:
- December opening (chaos)
- July/August (vacation season, hard to get contractors)
- January (everyone broke from holidays)

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TIMELINE WORKING BACKWARD FROM SPRING OPENING:

Target: April 1 opening

- T-6 months (October): Sign lease
- T-5 months (November): Begin buildout/permits
- T-4 months (December): Equipment orders (lead time!!)
- T-3 months (January): Buildout continues
- T-2 months (February): Hire and train staff
- T-1 month (March): Soft opening, work out kinks
- T-0 (April): Grand opening

Seems aggressive? Maybe target May instead?

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STAFFING TIMELINE:

Need to hire:
- 1 manager (promote from L1 or external?)
- 3-4 baristas
- 1 part-time baker? Or centralize baking at L1?

Manager lead time: 2-3 months (need to train on our systems)
Baristas: 1 month training minimum

QUESTION: Do we split our best people between locations?
- Pro: Maintains quality/culture
- Con: Weakens Location 1

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PHASING IDEAS:

Option A: Big bang - full menu day one
Option B: Soft launch - drinks only, add food later
Option C: Limited hours first month, then expand

Sarah thinks Option B is safer. I think customers expect full offering.

What did Starbucks lady say about their rollouts? Find that article.

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Other timing considerations:
- Lease negotiations take 4-6 weeks minimum
- Permits in Seattle = unpredictable (could be 2 weeks or 2 months)
- Equipment backlog still an issue post-COVID?

NOTE: Whatever we pick, add 20% buffer. Everything takes longer.
