Cafe Larem Update

This blog is for Kate, because I think you are the only one reading this. Thanks KG x

Month 2 of running the Café has just begun and I have learned the following:

#1: You cannot assume that if you ask the cook to stick the pizza in the toaster oven to re-heat it that the cook will know how to turn the toaster oven on

#2 No one can tell really the difference between a Latte and a Cappuccino (or at least they don’t care to, because they’re enjoying the rare pleasure of having it in Gulu.)

#3 Using strawberry cream for the base of your chocolate and mocha ice cream fools everyone except Amanda

#4 Inventory’s a bitch

#5 When you hire a manager and the power goes out on his first day, he may not show up

#6 The Beatitudes poster is the source of great debate

#7 Jesus isn’t

#8 The customer is always right, even if it’s a war tourist up for the weekend from Jinja to “hang out” or the fulbright scholar who stole my friend Mollie’s house or a lonely clingy ex-pat who’s trying to steal Emily’s pizza sauce recipe or a missionary who’s a regular and who you’re afraid to tell you’re opening up a wine bar because that’s where the real money is

It was an ok first month. We suffered a loss, but we knew we would. Business is low and we had to re-stock everything. I am beginning to make peace with the fact that all the big ideas we had for the place will take a lot more time than anticipated. We have had to prioritize. First we find a manager, and then we open a wine bar, for example. Also, we can’t advertise until we are officially registered. I’ve developed a sincere and healthy appreciation for the risk that is involved in private business. Money’s not coming from an employer or a donor government. If you don’t inject your own personal cash into this thing, it ain’t gonna happen. I may become a republican at the end of this venture. Not.

I’m currently strategizing on how to turn the business over to my local friends, which is more difficult than I thought. I was expecting an Acholi business partner to emerge obviously from my friends, but I have had to be proactive in courting a partner. I have felt a bit slimy when I’ve made my pitch, “We want to set up a business model that is built on local capital and local commerce. We aren’t making money yet, but with a little advertising and a little more capital, we’re going to be sailing.” I mean, I hope that’s the case. I have four women on staff at the moment. Two cooks, a barista/assistant manager, and a barista in training (the infamous Jennifer of early blogs.) They are great. Truly. They are keeping the place running as we blunder through the trials of business ownership. I’ve got my housekeeper Emily on board too, as principal (and currently sole) pizza chef and Café Larem shopper. Now I’ve got the daunting task of figuring out how to turn it over to them. If I just hand it over, they’ll be out of business as soon as they suffer their first loss. So much preparation and innovation is needed to complete this altruistic but naïve and intimidating intention.

The irony of all of this is that in my current “day job” we teach community groups all about income-generating activities, financial management and marketing. I now understand that their failure, which is not uncommon, isn’t necessary the result of not working hard enough. In fact, I’d say most of the small business owners we’ve supported are hustling for their lives. Private venture is complex. It’s risky and exciting at the same time. It’s unpredictable yet somehow also intuitive. It is certainly addictive. It reminds me of learning how to hit a golf ball or a tennis ball. 99 times out of 100 you hit them shite, but on that 100th time if you hit the sweet spot and you hear the ball sing as it soars, it’s all worth it. I got the same feeling when I walked in last Saturday and saw all the tables full and THE cutest five year old eating chocolate (strawberry) ice cream. He was covered in it and delighted. This café is about simple pleasures, but delivering those simple pleasures sure is tough stuff.