It Doesn't Get More Instagram-Worthy Than This
If nothing else, you can always depend on social media to alert you to the latest and greatest must visit destinations. When images of beautiful lattes and honeycomb wall fixtures started springing up on our timeline, we had to figure out where this coffee haven was and get there STAT. Turns out that the place in question is none other than Lavender & Honey Espresso Bar located in a quaint neighborhood of Los Angeles. Distinguishing yourself amongst the highly competitive coffeehouse crowd is no easy feat, so we chatted with the owner Melanie Porter of the IG/Snap worthy outpost to learn more about her business.
When did you decide to pursue your current career path?
My path to coffee shop ownership was somewhat unconventional. Although I learned a lot in my former life as an accountant, I always felt that my creative abilities were drastically underutilized. I realized that if I wanted to feel completely fulfilled in my work, I’d have to find a way to blend my business skills with my creative passions. This meant changing my career trajectory, and creating my dream position (and Company) from scratch. I had always romanticized the notion of one day owning a coffee shop, but beyond being a barista in my younger years, I did not have intimate knowledge of what it meant to manage a brick & mortar, and I had never owned my own business.
Once I made the decision to leave corporate life and create a coffee start-up, it took about me two years before I could make the leap. I used this time to research and explore with a solid financial and professional safety net. There is something uniquely liberating about creating a brand out of thin air, fostering and cultivating that brand, and then having it take on a life of it’s own. I am very proud of my decision to pursue my current career path and I hope that my experience helps to instill confidence in others to do the same.
How did you go from idea to execution?
I’m generally risk averse. So, naturally, I had to have a solid business plan and adequate funding in place before I could turn my dream into reality. Because my corporate role required a lot of travel, I was able to do a lot of my market research abroad, in some of the world’s most awe-inspiring café-centric cities; at the quaint, farm-inspired coffee houses along the Amsterdam canals, the modern third-wave roasters in Sydney where I could order an open faced sandwich with my flat white, and sitting in my favorite bistro chairs in Bordeaux eating fresh and flaky croissants, and sipping my double espresso. I took note of their branding, their menus, their design, and how they fit into the fabric of the community. Once I returned home, I focused on learning more about the local market and the general state of the coffee industry, as a whole. This really helped me pair down my “likes” and “dislikes” for my own future shop, and from there I was ready to brainstorm my own concept and how it would fit into the current coffee landscape. I started with answering some basic questions: How much will it cost? What demographic will I market to? What will my menu look like? What vendors should I use? How many employees do I need? What margins do I need to hit to turn a profit? How much money do I expect to make? I got as specific as I could, sometimes an answer would take up five pages (or more) in my business plan.
It should be said that there are certain things that you simply cannot plan for, like constantly changing labor/wage laws, and food prices, and a lot of our business plan changed (and still changes) over time, so it’s important to be flexible and know how and when to adjust.
How does the city you live in influence your creativity?
Pasadena is a city rich with history and tradition. It’s also a city that has a long and pretty remarkable culinary history, going all the way back to Julia Child (she was actually originally from Pasadena). So, needless to say, people are pretty serious about their food here, and many of the chefs and restaurants in the area reflect that energy. Both our menu and design was inspired by our neighborhood’s wants and needs, but we also made it a point to introduce outside elements to give our customers something new and exciting.
In addition, Pasadena, by its nature, is a very creative city simply because of the people who live here. Knowing that my customers include world-renowned scientists at NASA’s Jet Propulsion Laboratories, award-winning authors, actors and film producers, I really am extra motivated to do more and do better to live up to that extraordinary standard.
In your words, what does it mean to be a “creative”?
Being unapologetically original.
What do you consider to be your biggest achievement to date?
Making a profit in our first year.
How do you deal with critics?
Criticism is inherent to any service based position and I am not surprised to have gotten some push back here & there from customers. I’ve learned to roll with the punches and think I do a much better job at sifting through the noise to focus on what really matters in order to improve my business. After a while, it’s easier to differentiate when a complaint or criticism is valid versus when it’s something that really is outside of what you can possibly control. I think it’s important to take ownership of your mistakes, but also equally as important to set the record straight, when warranted.
What do you do to get through your day?
Taking breaks when I need them and not beating myself up over things I cannot change.
What advice would you give to someone who wanted to pursue the same career as you?
Ask questions. Take calculated risks. Have confidence in your ideas.
What is the best part about your space?
It is a true reflection of who I am and what I want my brand to convey.
Do you have any advice about creating the best possible work environment?
Lead by example, treat your employees with respect and hold people accountable. As a business owner, you have a responsibility to make the hard decisions and follow through to create a safe and enjoyable work environment for all.
Is there something happening in your career that you are looking forward to? Any exciting projects on the horizon?
We have some exciting opportunities for growth on the horizon in terms of new products and expansion. We are launching our own bottled cold brew label later this year, and are working through some new recipes in our test kitchen. We are also taking steps to expand our brick & mortar and digital store presence within the next couple of years. We are all very excited to see where our little mom-and-pop shop will take us!
Finish this sentence:
I feel most powerful when: I say “no.”
My biggest frustration is: trying to find that perfect balance between working AT the shop vs. working ON the shop.
I couldn’t live without my: cold brew coffee.
For more on Lavender & Honey Espresso Bar visit: lavenderandhoneyespresso.com
Photography by Maritha Mae