Concept & feasibility
Pressure-test the idea, your market, the numbers, and what will make the shop worth choosing.
Coffee shop consulting with Tony DiCorpo
Opening a coffee shop is a lot of work.You don’t have to guess your way through it.
I’ve spent more than 20 years owning and operating Troubadour Coffee Roasters. I can help you build a realistic plan, avoid expensive mistakes, and make better decisions before they become permanent ones.
Straight answers. Practical guidance. No generic coffee-shop playbook.
The honest version
A coffee shop can be very rewarding, but it is not easy money. Buildout, equipment, rent, staffing, cash flow, product delays, pricing, and daily operations all have a way of becoming real at once.
I made plenty of mistakes learning this business. My job as a consultant is to help you see the problems earlier, ask better questions, and protect your time and money. Sometimes that means confirming a good idea. Sometimes it means telling you what you may not want to hear.
Deep coffee knowledge, applied to real decisions
Customers notice the care behind the coffee.
These reviews speak to Tony’s coffee knowledge and the way he shares it during everyday visits to Troubadour. Consultation work goes further into the practical decisions behind opening and operating a shop.
★★★★★“It is abundantly evident that the staff and owner care about coffee at a borderline molecular level.”
Derek LenehanGoogle review
★★★★★“Tony was so knowledgeable about all the different beans and very obviously cares about coffee and his customers.”
Mallory TaylorGoogle review
★★★★★“The owner should be very proud of his product. I was impressed with the lengths at which the owner went to show the process of obtaining and serving coffee.”
Kay KindiceGoogle review
From first idea to opening day
Where I can help
Every project is different. We can work through one specific problem or look at the whole operation from the ground up.
Location & layout
Think through traffic, workflow, counter placement, equipment needs, and problems that are easier to fix on paper.
Equipment planning
Choose equipment that fits your menu, expected volume, available space, and actual budget.
Menu, costs & pricing
Build an offering that can be made consistently and priced with the real cost of doing business in mind.
Opening & operations
Prepare systems, standards, workflow, and the practical details that keep opening day from becoming chaos.
Existing shop review
Get an experienced outside view before a takeover, during a buildout, or when an operating shop is stuck.
Professional & private training
The plan is only as good as the coffee your team serves.
If you are opening a shop, building a team, or preparing for professional barista work, I also offer hands-on professional training. This is a focused working session on commercial equipment, repeatable technique, and real café workflow—not a home hobby class.
- FormatHands-on training
- Duration6 hours
- Class size4 students
- LocationCleveland, in shop
- Core skillsEspresso, milk & workflow
- EquipmentCommercial equipment provided
The scheduled class teaches barista skills, not coffee-shop operations. Customized private training can be discussed through the consultation form.
A useful first conversation
You do not need to have every answer yet.
- You are considering a coffee shop and want a realistic view before committing.
- You have a location in mind and need to evaluate the space, costs, or workflow.
- You are already planning or building and need coffee-specific guidance.
- You are considering buying an existing shop and want an experienced second opinion.
- You are close to opening and need operational or professional training support.
Let’s talk
Tell me what you’re working on.
Share where you are in the process, what kind of help you need, and the biggest question on your mind. I’ll review it and get back to you about the right next step.
Please do not call or come into the shop regarding consulting or training. We are frequently with customers and cannot give your project the proper attention during service.
