Interview With a Network Marketing Master

Christopher Terry. By day, stocks trader. By night, network marketing genius. Because of his second "night" job, Terry will be resigning from his primary day job. The really amazing part of that is he will have done this within 5 short months of joining his network marketing company.

Within the network marketing company itself, Terry is a leader and a mentor. He does not abandon his downline members. He keeps us informed of company events and policies on an almost daily basis. He lets us know he is here to support us; as long as we are willing to do the work, he will do anything within his power to help us succeed. He is a network marketer's dream upline sponsor.

How did he do it? What is his secret? I sat down with him to find out and share with you his ideas for success.

Denise: Thank you for granting me this interview, Chris.

Christopher: Thank you, Denise!

D: How long have you been working at your career as a stocks trader?

C: I have been a Stock and Futures trader since the mid 1990's. I owned a construction business prior to that. I wanted to be able work and make money from home. Although I started trading in 1995, it was not until 1998 when I was able to walk away from my construction business and trade full time.

D: How successful were you at doing that?

C: I have done very well. I find it fascinating that I can create wealth from home. I love the fact that a person can take a relatively small amount of money and create a growing stream of income; however, it's all based on your own efforts. For example, in my business if I don't trade, I do not earn income. Also, trading takes years of dedication, time and effort to become successful; in other words, there is no such thing as an overnight success.

D: I understand you became a leader and motivational speaker in your industry. Share with me how you rose to that level.

C: I was actually in Amway for several years in the 1990s. I was fortunate to hit levels of success here in the United States in that company. I then went overseas as Amway opened up new markets, which gave me the opportunity to have an international business. I owe my "positive thinking" to that network marketing experience, since the leaders in Amway always recommended we read positive thinking books and listen to positive thinking tapes. At the time many considered it "brain washing." Today it is called "Laws of Attraction." So, l was into positive thinking and Laws of Attraction before it was a cool thing to do. That time period in my life gave me the foundation to grow both mentally and financially. I started a business outside of Amway, and then I went into the trading business.

D: What qualities do you see within you that helped you achieve success in your trading career?

C: I would have to say vision and foresight. I look at the future of what things can be, not as they are, and then I take action. I have always taken action, I am not afraid of whether that action turns out right or wrong. The worst thing to do is to have an idea and a plan but never actually do anything to put that plan into action. It is better to do something and fail than to never have done anything at all. I have always had a drive for success once I realized I have the power and the ability to become whomever and whatever I want. There is a four-letter word to success, and its spelled W-O-R-K; the reality is anything worthwhile takes work, trading and network marketing included!

D: Do you think those same qualities helped you build your network marketing business?

C: Those, and also reading positive thinking books and books on success, as well as overcoming my fear to speak to people. I was very shy growing up, so I learned to say "Hi" and start a conversation, to truly become interested in other people and what they had to say. I also am not afraid to work; if I had to dig ditches for a living, I would be the best ditch digger I could possibly be. I believe once you get your mindset right and you learn to ask the right questions, the game is 90% won, and success will be yours.

D: Tell me how you got involved in network marketing.

C: Interesting story! I was dating a girl and she was bragging about how her boss was making $5,000 a month in some business and that I should talk to him, so I did. He signed me up, and then my girlfriend, the very one who told me to speak to him, wanted me to quit because it was Amway! I told my sponsor that I had some problems and I had to quit. He told me, "Get rid of the problems." So, I broke up with my girlfriend and built Amway, and as you already know, I became very successful in that business!

D: Were you familiar with network marketing before that?

C: No, I was not.

D: What were your thoughts and, perhaps, preconceived notions, about network marketing in general, prior to joining your first network marketing company?

C: I had no idea what it was, all I knew was I had to bring people in the business with me, sell some products and I would get rich. Unfortunately, though, it does not work that way!

D: Could you elaborate on that idea? Most of us are brought into this industry with that same notion, and we all eventually experience the same rude awakening that you just described, that it is not as easy as they make it sound. So please, for the people reading this who are not yet in network marketing and are considering it, as well as for those who have started and perhaps are failing, explain what you mean.

C: Well, of course you do not just get in and get rich, this is the most common misconception about network marketing. There are people who enter the business and think everybody they know will get in with them. Then there are people who come in saying they have this "one guy that if he gets in, he will make us all rich, he knows everybody!" and it is the furthest thing from the truth. This business is a numbers game. To be successful, you must expose people to the business every single day, to be consistently meeting new people and telling others about our dynamic opportunity. The more people you come in contact with, the more likely you will find people who want to become a part of your team and earn an income with you. This is true from day one; even though you may have a list of 100 or 500 people that you know, you still want to always be in the creative mode and working what I like to call the ABC's - Always Be Contacting. You do not know where the next million dollar earner will come from.

The hardest thing for me is I cannot take the feelings inside my heart and mind that motivate me and give them to someone else, although I wish I could. The truth is, everybody has to find their own will, desire, and hunger to succeed; without them, they will end up like the rest, having some success, but not truly creating wealth. We all know or have heard the hard, cold fact that 98% of the people in this great country are broke and do not have a backup plan; if they lose their job or business, they will be 90-120 days away from poverty. People can blame it on the government, but the responsibility ultimately falls on each one of us. We should be proactive when we do not actually need to be and start our own home based businesses, which will get us out of that 98% and into the 2% income earners.

One final thought on this topic: I think the reason most people fail in the network marketing industry is that they treat it like a job and not like their own business. When you act as if it is just another job, you do the least amount of work possible for whatever pay you can get. These people want to work very few hours and get rich right away. Unfortunately, this does not happen in network marketing. Those who invest their time and effort into growing the business, even if there is no income at first, can see the vision of the future. At the beginning they will work 20 hours a day for zero pay, because they see that putting in 20 hours will pay the equivalent of 2,000 hours' worth of work one day, and eventually zero hours will pay 10,000 hours. Fortunately, in our business the compensation for our work is amazing, but if you do not expand with people, you will not take advantage of the true income potential of network marketing.

D: Thorough and well said. I would like to add that when you said one should always be in the creative mode, in addition to working the ABC's, I think the creativity part should apply to marketing your business. Be creative in your marketing efforts. Think outside of the box and create many different marketing campaigns. Utilize technology and the internet. The more you put yourself out there, the more you achieve exactly what you are saying, Chris, which is maximum exposure of the business to as many people as possible so you can increase your odds of signing up significant numbers new members into your downline. I do this on a daily basis myself, and I also make it a point to talk to people every day to make new contacts, as you have recommended.

Getting back to my questions, what were your first thoughts when you were introduced to the specific business we are in together?

C: I was actively looking for an online business to get into. I was not looking for network marketing/multi-level marketing, I was searching for an online business that was cutting edge and in which I could earn a residual income. When I saw this business it was in a cutting edge industry, doing business in 170 countries, it offered a strong income opportunity without having to sponsor people, yet by sponsoring people, it offered the ability to create wealth and long term residual income. They say to be successful you need a product that people want, need and can afford, that will be used over and over and is desired in the market place. I found it!

D: As we already know, this is not the only network marketing business you have ever been involved in. Were there any others besides Amway and ours?

C: I looked at a few others along the way, but I did not join any.

D: Why not?

C: Well, I am a high income earner in the trading world, both as a trader and an educator. I have been doing this for 17 years, and nothing really struck me as good enough for me to give it my full attention. I have seen MANY companies, products and services. When I saw the opportunity in the industry you and I are in together, I saw an industry that was young, dynamic, and that people loved. It has a place in the market because it meets people's desires to find a bargain and/or make a deal. Also, it is VERY profitable, so I wanted to be a part of it. I got in first, and then I learned about it as I grew with it. I have not looked back. I have built an incredible team that's growing in leaps and bounds. You are a part of that team, Denise, an amazing student and downline member.

D: Thank you, Chris! How do the other network marketing companies you've analyzed compare to the one you and I are in together?

C: They cannot compare.

D: Besides what you have already stated about our company when you actually found it, what made you think that this was the company to join?

C: I have no products to carry around, no juices or vitamins to purchase or sell, I did not have to sneak up on my family and friends, and I do not have to sell expensive products that I can buy in the store cheaper. We get paid to advertise. Period.

D: Now, I would like to share with our reading audience your own personal tips for network marketing success. Please tell me, what works for you?

C: Relationships are everything; your network is your net worth. I am always in the creative process and always opening doors to new people, saying hello and breaking the ice to get a conversation going. In network marketing, our job is to leverage time and money; without people on your team it becomes impossible. I would suggest genuinely becoming interested in others, going to events, whether it is a show or a business event, or any gathering where good quality people who you may want to work with will attend. I also suggest speaking to people who you would not normally speak to and might even make you feel a little uncomfortable; those are often your best prospects. We tend to feel heroic because we got the number of the drive-through window guy at Mc Donalds; meanwhile, we get false impressions of success when we see somebody dressed in a nice suit and tie and just assume they are already successful, so we say nothing to them because we think they've got it all already and don't need a change in their lives. Both of these people may be your best prospect, or your worst, but you will never know unless you open up the door and say something to break the ice. With the "successful business man" (or so we assume) who we are often afraid to approach, you can start with something as simple as, "Hey, nice tie, where did you get it?" Then see where the conversation leads.

D: Is there anything that you've done that didn't work so well?

C: Yes. As I've mentioned before, it takes years to become an "overnight success." I have made, will make, and will continue to make mistakes. It is okay to fail; the more you fail the closer you will get to winning. Becoming immune to failing is the key to success. You may wonder why I say this. Well, if you have somebody who is not used to failing and thinks failing is bad, then when he/she hears "No" enough times, it damages his/her confidence, and that person is afraid to keep trying. However, if you are not afraid to fail, you will not let those "No's" stop you. Instead, you will become more motivated to find the people who will say "YES" to your opportunity or presentation. Become a failure to become a success. This goes for ANY business!

D: What is the ONE business building idea you can share that you think is the MAIN reason you are where you are today, about to retire from trading, and about to embark on some major journeys in life, both literally and figuratively?

C: First, let me clarify something very important. The word "retire" is loosely used in the network marketing industry. I have been trading for 17 years and it is time for me to take a break. Do I think I will stay out of it for long period of time? No, it has always has been and will always be a passion of mine. I have built my name and reputation as a trader and educator, so I will most definitely return to the industry; however, I welcome a break in the action right now.

I love to help and give to others, so this is my current mission. There is nothing better than creating a profit in network marketing and helping others create wealth in the same fashion. Then, bringing my profession back into the mix, profiting on those profits as a trader too is a home run! However, I really do have the freedom to either work or not work; that is how large the income that I have created in our network marketing business is already. The MAIN reason I am where I am today is I will do whatever it takes; I will work 100 hours in a 24 hour day until I make it. As I said earlier, the main ingredient for me is that four-letter curse word, W O R K... and I have a LOW "IQ" ("I QUIT") level!

D: Lastly, you are extremely jazzed about the network marketing company we are in together. What are the defining qualities of this company that makes it so good? Based on that, what should people look for in their own network marketing company or when deciding to actually join one?

C: Well, it seems lately I am sleeping no more than 3 hours per night! The energy of the team, of the company, and of the industry has taken the world by storm, and this keeps me "jazzed" as you say! I believe I had already mentioned earlier the reasons why I like our company, because there are no products to lug around and there is no trying to sell to friends and family a product or service they do not want. I have been approached by other network marketing companies that involve selling legal insurance, utility companies, juice companies, vitamin companies, weight loss companies, you name it! I have found that ours is so simple; our work is to advertise and it takes no more than two minutes per day. I am from the Amway world. I got my PhD in network marketing. In my opinion, the most ideal situation is the one that does not require a person to sponsor people to become successful, yet offers the opportunity to earn larger income because you do sponsor, train, and motivate others, and once you help them earn income, you earn additional bonuses. I come from a world where, when you help enough people get what you want, you in turn will get what you want. Everybody has their own version of what is best for them. Some may like a particular industry. My advice? Do your due diligence, figure out what you are passionate about, and run with it. That's all.

I want to thank Mr. Terry for taking the time to answer these questions so thoughtfully and thoroughly.

On a side note, Christopher Terry is one of the most benevolent and philanthropic men I've ever met, and he does it without creating great publicity or accolades for his generosity. He believes very strongly in the idea that "it is in giving that you shall receive." I am honored to know him and very glad we have gone into business together.

So there you have it. Christopher Terry's story and his tips for helping you create success in your own network marketing company. If you want have any questions or want to learn more, please email me at denise@bettermlmsuccess.com.

How to Design and Layout a Coffee Shop Or Espresso Bar

If you are planning to open an espresso bar/coffee shop, then developing an efficient store design and layout will be one of the most important factors in positioning your business for success.

Speed of service is critical to the profitability of a coffee business. An efficient ergonomic store design will allow you to maximize your sales by serving as many customers as possible during peak business periods. Even though your business may be open 12 to 16 hours a day, in reality, 80% of your sales will probably occur during 20% of those hours. Coffee is primarily a morning beverage, so your busy times of day (those times when you are most likely to have a line of waiting customers), may be from 6:30AM to 8:30AM, and then again around lunchtime. If you have a poor store layout, that does not provide a logical and efficient flow for customers and employees, then the speed of customer service and product preparation will be impaired.

Think of it like this; if someone pulls open the front door of your store, and they see 5 people are waiting in line to order, there's a good chance they'll come in, wait in line, and make a purchase. But, if they see that 20 people are waiting in line, there is a high probability that they may determine that the wait will be too long, and they will simply get coffee somewhere else. This is money that just escaped your cash register! And, if they come to your store multiple times, and frequently find a long line of waiting customers, they may decide you are not a viable option for coffee, and will probably never return. Poor design slows down the entire service process, resulting in a longer line of waiting customers, and lost sales. So in reality, your daily business income will be dependent upon how many customers you can serve during peak business periods, and good store design will be essential to achieving that objective!

The financial impact of a poor store design can be significant. For the sake of this example, let's say the average customer transaction for your coffee business will be $3.75. If you have a line of waiting customers each morning between 7:00 AM and 8:30 AM, this means you have 90 minutes of crunch time, in which you must drive through as many customers as possible. If you can service a customer every 45 seconds, you will serve 120 customers during this 90 minutes. But, if it takes you 1 minute 15 seconds to service each customer, then you will only be able to serve 72 customers. 120 customers x $3.75 = $450.00 x 30 business days per month = $13,500. 72 customers x $3.75 = $270.00 x 30 business days per month = $8,100. This represents a difference of $5,400 in sales per month ($64,800 per year), coming from just 90-minutes of business activity each day!

So how should you go about designing your coffee bar? First, understand that putting together a good design is like assembling a puzzle. You have to fit all the pieces in the proper relationship to each other to end up with the desired picture. This may require some trial and error to get things right. I've designed hundreds of coffee bar over the past 15 years, and I can truthfully tell you from experience, it still usually takes me a couple of attempts to produce an optimal design.

The design process begins by determining your menu and other desired store features. If you plan to do in-store baking, then obviously you'll need to include in your plan an oven, exhaust hood, sheet pan rack, a large prep table, and perhaps a mixer. If you plan to have a private meeting room for large groups, then an extra 200 sq. ft. or more will need to be designed-in, in addition to the square footage you are already allocating for normal customer seating.

Your intended menu and other business features should also drive decisions about the size of location you select. How many square feet will be required to fit in all the necessary equipment, fixtures, and other features, along with your desired seating capacity?

Typically, just the space required for the front of the house service area, (cash register, brewing & espresso equipment, pastry case, blenders, etc.), back of the house (storage, prep, dishwashing and office areas), and 2-ADA restrooms, will consume about 800 sq. ft. If space for extensive food prep, baking, coffee roasting, or cooking will be required, this square footage may increase to 1,000 to 1,200, or more. What ever is left over within your space after that, will become your seating area.

So, a typical 1,000 sq. ft coffee bar, serving beverages and simple pastries only, will probably allow for the seating of 15 to 20 customers - max! Increase that square footage to 1,200 sq. ft., and seating should increase to 30, or 35. If you plan to prepare sandwiches, salads, and some other food items on site, 1,400 to 1,600 sq. ft. should provide enough space to seat 35 to 50, respectively.

Next, you will have to determine the tasks that will be performed by each employee position, so that the equipment and fixtures necessary to accomplish those tasks can be located in the appropriate places.

Normally, your cashier will operate the cash register, brew and serve drip coffee, and serve pastries and desserts. Your barista will make all your espresso-based beverages, tea, chai, hot chocolate, Italian sodas, as well as all the blender beverages. If you'll be preparing sandwiches, panini, wraps, salads, snacks and appetizers, or will be baking on-site, then a person dedicated to food prep will be necessary. And, if you anticipate high volume, and will be serving in or on ceramics, a bus-person/dishwasher may be a necessity.

After you have determined what you will be serving, the space you will be leasing, and what each employee will be responsible for, you will then be ready to begin your design process. I usually start my design work from the back door of the space and work my way forward. You'll need to design in all of the features that will be necessary to satisfy your bureaucracies and facilitate your menu, before you make plans for the customer seating area.

Your back door will most likely have to serve as an emergency fire exit, so you'll need a hallway connecting it with your dining room. Locating your 2-ADA restrooms off of this hallway would make good sense. And, because delivery of products will also probably occur through your back door, having access to your back of the house storage area would also be convenient.

In the back of the house, at minimum, you will need to include a water heater, water purification system, dry storage area, back-up refrigerator and freezer storage, ice maker, an office, 3-compartment ware washing sink, rack for washed wares, mop bucket sink, and a hand washing sink. Do any food prep, and the addition of a food prep sink and prep table will be necessary. If doing baking, gelato making, full cooking, or coffee roasting, all the equipment necessary for those functions will also need to be added.

After all the features have been designed into the back of the house, you will then be ready to start your design work on the front of the house service and beverage preparation area. This area will probably include a pastry case, cash register(s), drip coffee brewer and grinder(s), espresso machine and grinders, a dipper well, possibly a granita machine, blenders, ice holding bin, blender rinse sink, hand washing sink, under counter refrigeration (under espresso machine and blenders), and a microwave oven.

If serving food beyond simple pastries and desserts, you may need to add a panini toaster grill, a refrigerated sandwich/salad preparation table, soup cooker/warmer, a bread toaster, etc. If you plan to serve pre made, ready to serve sandwiches, wraps, and salads, along with a selection of bottled beverages, an open-front, reach-in merchandising refrigerator should be considered. Serving ice cream or gelato? If the answer is yes, then an ice cream or gelato dipping cabinet will be necessary along with an additional dipper well.

Finally, when all the working areas of the bar have been designed, the customer seating area can be laid out. This will, of course, include your cafe tables and chairs, couches and comfortable upholstered chairs, coffee tables, and perhaps a window or stand-up bar with bar stools. Impulse-buy and retail merchandise shelves should be established, and a condiment bar should be located close to where customers will pick-up their beverages.

A quick word about couches, large upholstered chairs, and coffee tables. Living room type furniture takes up a lot of space. If you plan to be opening evenings, and will perhaps serve beer and wine, and having comfortable seating will be important for creating a relaxing ambiance, then by all means do it. But if you have limited seating space, and are not trying to encourage people to relax and stay for long periods of time, then stick with cafe tables and chairs. The more people you can seat, the greater your income potential!

Features from the front door to the condiment bar should be arranged in a logical, sequential order. As your customers enter the front door, their travel path should take them past your impulse-buy merchandise display, and the pastry case, before they arrive at the point of order (where your cashier, cash register, and menu-board will be located). Exposing customers to your impulse items and pastries, before they order, will greatly increase their sales. Then, after the order and payment has been taken, they should proceed down-line away from the cash register to pick-up their beverage, and finally, the condiment bar should be located beyond that point. Be sure to separate your point of order from the point of product pick-up by at least six feet, otherwise customers waiting for their beverage may begin to intrude into the space of those ordering.

Don't make the mistakes that many inexperienced designers commonly make. They arrange these features in a haphazard way, so that customers have to change direction, and cut back through the line of awaiting customers to proceed to their next destination in the service sequence. Or, wanting to make their espresso machine a focal point to those entering the store, they place it before the cashier along the customer's path of travel. Customers inevitably end up trying to order from the barista before they are informed that they need to proceed to the cashier first. If this happens dozens of times each day, confusion and slowed beverage production will be the result.

On the employee's side of the counter, work and product flow are even more important. Any unnecessary steps or wasted movements that result from a less than optimal design will slow down employee production. All products should flow seamlesly in one direction towards the ultimate point of pick-up. For example, if preparing a particular item is a 3-step process, then placement of equipment should allow for the 3 steps to occur in order, in one linear direction, with the final step occurring closest to the point where customers will be served.

Equipment should be grouped together so that it is in the immediate proximity of the employee(s) who will be using it. Beyond the actual equipment, empty spaces must be left on the counter top to store ingredients and small wares (tools) used in product preparation. Counter top space will also be needed where menu items will actually be assembled. Think of the grouping of equipment for different job functions as stations. Try to keep different stations compact and in close working proximity to each other, but make sure that there is enough space between each so that employee working-paths don't cross, which could contribute to employee collisions.

Creating defined work stations will allow you to put multiple employees behind the counter when needed. When it is busy, you may need to have 2 cashiers, another person just bagging pastries and brewing coffee, 2 baristas behind the espresso machine, a maybe even a dedicated person working the blenders. If you're preparing sandwiches and salads to order, then another person may need to be added to handle that task. Keeping your stations in close proximity to each other will allow one employee to easily access all equipment during very slow periods of business, thus saving you valuable labor dollars.

When you arrange equipment in relationship to each other, keep in mind that most people are right handed. Stepping to the right of the espresso machine to access the espresso grinder will feel more comfortable than having to move to the left. Likewise, place your ice storage bin to the right of your blenders, so when you scoop ice, you can hold the cup or blender pitcher in your left hand, and scoop with your right.

As you create your store layout, the equipment you select should fit your space and the needs of your anticipated business volume. A busy location will most likely require a dual or twin, air pot, drip coffee brewer (one that can brew 2 pots at the same time), as opposed to a single brewer. If you anticipate selling a lot of blended and ice drinks, then an under counter ice maker, one that can only produce 100 pounds of ice or less per day, will not be sufficient. You should instead locate a high-capacity ice maker (one that can make 400 or 500 lbs. per day) in the back of the house, and transport ice to an ice holding bin up front. Plan to bring in frozen desserts and ice cream? Then a 1 door reach-in freezer in the back of he house will probably be inadequate for you storage needs, so you'll need to consider a 2 or 3 door. I always recommend a 3-group espresso machine for any location that may generate 150 drinks per day or more. And, I can tell you from experience, you can never have too much dry or refrigerated storage space!

Make sure that any equipment you select will be acceptable with your local bureaucracy before your purchase and take delivery of it. All equipment will typically need to be NSF & UL approved, or have a similar, acceptable, foreign certification equivalent. Your bureaucracy will most likely want to see manufacturer specification sheets on all equipment to verify this fact, before they'll approve your plans.

ADA (American's with Disabilities Act) compliance will also come into play when you are designing your coffee bar. In some areas of the country, this will only apply to those areas of your store that will be used by customers. However, other bureaucracies may require your entire store to be ADA compliant. Following are some of the basic requirements of compliance with the code:

• All hallways and isle ways must be 5 feet wide (minimum).

• All countertop working heights must be 34 inches high (instead of normal 36 inch height).

• 18 inches of free wall space must be provided on the strike-side of all doors (the side with the door knob).

• All hand-washing sinks must be ADA friendly.

• All bathrooms must be ADA compliant (5 foot space for wheelchair turnaround, handrails at toilet, acceptable clearance around toilet and hand washing sink, etc.).

• No steps allowed, ramps are OK with the proper slope.

• If your space has multiple levels, then no feature may exist on a level where handicapped access has not been provided, if that same feature does not exist on a level where it will be accessible.

You can find the complete regulations for ADA compliance at the following website:

http://www.access-board.gov/adaag/html/adaag.htm

Beyond the basic Equipment Floor Plan, showing new partitions, cabinets, equipment, fixtures, and furnishings, you'll need to produce some additional drawings to guide your contractors and satisfy the bureaucracies.

Electrical Plan

An electrical plan will be necessary to show the location of all outlets needed to operate equipment. Information such as voltage, amperage, phase, hertz, special instructions (like, "requires a dedicated circuit"), and the horizontal and vertical location of each outlet, should all be specified.

A small, basic coffee shop might get away with a 200 amp service, but typically 400 amps will be required if your equipment package will include items like an electric water heater, high-temperature dishwasher, or cooking equipment (ovens, panini grill, etc.).

In addition to the electrical work required for your coffee business-specific equipment, you may need to adjust existing electrical for additional or reconfigured lighting, HVAC, general-purpose convenience outlets, and exterior signs. Also, have your electrician run any needed speaker wires, TV/internet cables, and cash register remote receipt printer cables at the same time they are installing electrical wires. Finally, make sure your electrician makes provisions for lighted exit signs, and a battery-powered emergency evacuation lighting system, if needed.

Plumbing Plan

A plan showing all plumbing features will be necessary. At minimum, this should show stub-in locations for all needed water sources (hot & cold), drains, your water heater, water purifications system, grease interceptor (if required), bathroom fixtures, etc.

While a typical P-trap drain should be acceptable for most fixtures and equipment, some will require an air-gap drain. An air gap drain does not go through the "S"-shaped twists of the P-trap. Instead, the drain line comes straight down from the piece of equipment or fixture, and terminates 2 inches above the rim of a porcelain floor sink drain. This porcelain drain basin is usually installed directly into the floor. The air gap between the drain line from your equipment or fixture, and the bottom of the basin, prevents any bacteria in the sewer pipe from migrating into the equipment or fixture. I drain the following pieces of equipment to a floor sink drain when creating a plumbing plan:

• espresso machine

• dipper wells

• ice maker

• ice holding bin

• food prep sink

• soft drink dispensing equipment

To save on the life of your water filtration system, only your espresso machine and coffee brewer should be supplied by with treated water. Coffee is 98% to 99% water, so good water quality is essential. Your ice maker should only require a simple particle filter on the incoming line (unless your water quality is terrible). There is no need to filter water that will be used for hand and dish washing, cleaning mops, flushing toilets, and washing floors!

Be aware that many bureaucracies are now requiring a grease interceptor on the drain line from your 3-compartment ware washing sinks and automatic dishwasher. A grease interceptor is basically a box containing baffles that traps the grease before it can enter the public sewer system.

Also understand that a typical retail space will not come equipped with a water heater with enough capacity to handle your needs. Unless your space was previously some type of a food service operation, you will probably need to replace it with a larger one.

If cutting trenches in the floor will be necessary to install porcelain floor sinks, a grease interceptor, and run drain lines, then establishing a few general purpose floor drains at this same time behind the counter, and in the back of the house, will prove useful. Floor drains will allow you to squeegee liquids away when spills occur, and when washing floors.

Finally, if you added some new walls during your remodel, you may need to have the fire sprinkler system for your space adjusted or reconfigured.

Cabinet Elevations

Drawing cabinet elevations, (the view you would have if you were standing in front of your cabinets), will be necessary for your cabinet maker to understand all the features they will need to incorporate into your cabinet designs.

These elevations are not meant to be shop fabrication drawings for your cabinetmaker, but merely serve a reference, showing needed features and desired configuration. Where do you want drawers, and under counter storage space; and, where do you want cabinet doors on that under counter storage? Where should open space be left for the placement of under counter refrigeration and trashcans? Will cup dispensers be installed in the cabinet face under the counter top? These elevations will provide your cabinetmaker with a clear understanding of all these features.

While your kitchen base cabinets at home are typically 24 inches deep, for commercial applications they should be 30 inches deep, and 33 inches if an under counter refrigerator is to be inserted. Also, when specifying the size of an open bay to accommodate under counter refrigeration, be sure to allow a couple of inches more than the physical dimensions of the equipment, so that it can be easily inserted and removed for daily cleaning.

Dimensions Plan

You will need to create a floor plan showing all the critical dimensions for new partitions, doors, cabinets, and fixtures. This will, of course, help make sure that everything ends up where it is suppose to be, and will be the right size.

A final thought about design; unless the space you will be designing is a clean vanilla shell (meaning, nothing currently exists in the space, except perhaps one ADA restroom), you will have to make sure that all the features that you are considering keeping, will be acceptable with your local bureaucracy. Many older buildings were not designed to present codes. If the business type remains the same (your space was occupied by a food service establishment before you), then some times any non compliant features will be grandfathered-in, meaning you don't have to bring them up to current requirements. But don't count on this! You need to check with your bureaucracies to make sure. More and more I see bureaucracies requiring new business owners to remodel, so that all features are compliant with codes. This means you may have to rip-out bathrooms and hallways, add fire sprinkler systems, and provide ramps where there are steps. Better you know all these things before you begin your store design!

I always tell my consulting clients, that if I produce a perfect design and layout for them, they will never notice... because everything will be exactly where you would expect it to be. Unfortunately, if you create a less than optimal design for your coffee bar, you probably won't realize it until you start working in it. Changing design mistakes or inadequacies after the fact, can be extremely expensive. Not correcting those mistakes may even cost you more in lost potential sales. For this reason, I strongly suggest using an experienced coffee business space designer to create your layout for you, or at very least, to review the design you have created. Doing so will payoff with dividends.

Money and the Laws of Value

One summer day a hen was on the look out for food on a farmyard. As she scratched at the straw on the ground, she unwrapped a diamond jewel. The hen suspect that the jewel might be valuable because of the way it glittered in the sun.

This object is probably worth a lot, the hen thought to herself, but I will trade a bushel of this diamond for a single bushel of corn. (One bushel of diamond is worth about 20 million tons of corn)

What is true for the hen is also true for human beings. People can not use money better than their level of appreciation of its power. If you are primarily a consumer you will only be familiar with the consumption power of money - what money can buy. An investor is very familiar with the reproducible power of money - How money can multiply. A business man is familiar with the production power of money - How money change forms into valuable products and services. Money has no power in itself to change your financial personality; it however has the power to magnify your financial nature.

Money as a Store of Energy

Money is a store of economic energy. Without the awareness, acquisition, organization, and perfection of these internal values ​​in any man, wealth creation in a sustainable manner is impossible. Poor resulting from lack of cash or tangible assets is temporary and easily curable; however, poverty resulting from lack of discovery or awareness of these internal sources of wealth is permanent and can not be cured by the acquisition or possession of money or tangible assets . Attempting to cure malaria by the use of pain relieving tablets is at best a temporary solution. Unfortunately, most people looking for money usually neglect and disrespect their internal primary source of wealth. According to Mark Victor Hansen "You do not have wealth, you are your wealth" ! The earlier you come to the full realization of this universal principle, the quicker you will be on your journey to financial success.

External sources of values ​​are those invisible assets outside a person that is reliably fixed and is accessible to every man equally. These include: Time, Problems, and Relationships. Everyman has equal access to these three variables; and they are unavoidable raw materials for the creation of every form of tangible wealth.

Money Creation Process

Three variables therefore determine the quantity of money a person can legally create over a given period of time: The number of internal sources of wealth discovered and properly harnessed; Amount of external sources of values ​​efficiently utilized; and how much of the outputs of the combination of those variables that is successfully delivered to those who need them in exchange for money. For instance, the income that an employee will extremely earn will be determined by how much of his talents, passions, and skills he is able to discover, improve, and convert to expertise. Combined with how well he is able to manage the time, opportunities, and relationships available in his work to generate and deliver the expected results consistently over a period of time.

Laws of Value

Since we now understand that, value is the source of money; and that money can not exist alone without corresponding value; understanding the principles and laws of value will enable us create and sustain money in a legal and enduring manner.

# 1 - Law of Value Flow

" In every human relationship or interaction value is always flowing but money may not"

Since value is an invisible carrier of money, you may be gaining or losing money without you being consciously aware of it. Every time you come in contact with or spend some time with people, you will either increase or decrease your cumulative value if or not money exchanged hands during such interaction. That means if you are in a high paying job, but spend a lot of time with people with poverty mind set or low expectation individuals; your net cumulative value will gradually reduce to reflect your dominant mind set. This will naturally reduce your productivity on your job resulting in stagnation or ultimate downsizing! Conversely, if every time you have a meeting with a prospect he comes out feeling he has added more value than he has during the interaction; he'll seek more opportunities to receive such values, on a more frequent basis - which means the consummation of a business relationship and the signing of contract!

On a daily or weekly basis, if your interaction or association is more with those who drain value from you without offering equivalent or more value in return, you will eventually become money poor.

# 2 - Law of Multiple State of Value

"Value like water has three states, as long as value keeps flowing, under the right circumstance and conditions, it will freeze to tangible money"

Many people get discouraged when they begin to offer value and they do not immediately receive the money equivalent of such values. Such frustration often leads to compromise, mediocrity in service delivery, untimely resignation, and quitting from entrepreneurial venture. But, think about it this way, it takes time for water to become ice in a deep freezer even under the consistent application of electrical power. Even when you are delivering value consistently, it takes some time for the value to be appreciated and recognized for its money worth by other people.

Most of the world's leading successful people have gone through times when the values ​​they offered were not immediately rewarded with money. Zig Ziglar in his autobiography stated that his first 3,000 speeches were given for free. Anthony Robbins - the restructured author and personal achievement expert said that "in his first six months as motivational speaker, all his statements were given free, and he had an average of 5 speaking engagement every day".

# 3 - Law of Value Exchange

"Value must be greater than or equal to price"

Think about the last time you paid $ 20 for your transportation fare. Was it because you liked the driver of the vehicle? Or because you believed that trekking the same distance will have more adverse effect on your health and finance. Human Beings are naturally selfish. They will not willingly give out an amount of money unless they have convinced them that the product or service will deliver to them more value than the price they want to pay for it.

Marketing is there an honorable service of helping people enjoy more value than the price they pay for the product or service that solves a particular problem in their life or business. A marketer is not a money taker; he is a value giver and a solution provider. Many technically sound people shy away from marketing their products with zeal because of psychological guilt fueled by ignorance of the law of value exchange. Not selling your product denies someone from enjoying the benefits it offers and slows down the growth of the nation's economy.