How to make Alex’s Coffee at home
Q&A with Alexandra LourdesA: It’s 50 per cent social media and 50 per cent meeting expectations. It’s of course important to get the word out about our businesses, but if the quality isn’t there to back the hype, the word will eventually get out.
There are also two sides to social media. It’s great to share positive posts, but many times, negative videos go viral too. I remember someone posted that they came into one of our locations and bought a creme brulee donut that didn’t have any cream in it. I, of course, did what was necessary to rectify the situation, but at the end of the day, we’re still human. All of our donuts are made and decorated by hand and I never expect my team to be 100 per cent, 100 per cent of the time.
Whenever I go into other businesses, I ensure to be extra nice. I have no idea what that person has been through.A: I’ve always been a foodie. I would travel and take pictures of food. I’ve always loved taking photos and videos of other people’s stuff. When we opened up our stores, I started to cross-promote our products. During COVID, I started sharing about myself, and I think that’s what really changed the game. People wanted to learn more about me.
A: When we had our marketing business, we decided to move our office location. We found a retail location that was the same price as our previous office space. We wanted to open up a cafe and figured this was a great opportunity. We built our office on the second floor and hoped we could start a cafe that would bring in enough cash flow to cover the cost of rent. When we opened six months later, there was already a line out the door.Article contentA: I’m always at the stores.
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