FLTR Paper

How customers change when sustainability, ethics, and quality stop being free

What people say vs what they actually do

Dec 27, 2025 • Andy Anderson

10

This is what successful cafés will do in 2026

They will focus on the parts of hospitality that decide whether people return or not

Dec 20, 2025 • Andy Anderson

8

This is what hospitality should be in specialty coffee

Rosetta Roastery delivers a masterclass

Dec 13, 2025 • Andy Anderson

12

1

The real lesson behind Nestlé letting go of Blue Bottle

What every café owner should take from the Blue Bottle and Nestlé story

Dec 6, 2025 • Andy Anderson

15

1

November 2025

Why most café marketing fails (and what customers notice instead)

What customers actually pay attention to when they choose a café

Nov 29, 2025 • Andy Anderson

6

1

What customers actually want from a café brand

A simple look at why people return to the cafés they trust

Nov 22, 2025 • Andy Anderson

7

How to use Instagram the right way for a coffee shop

How cafés can use Instagram without chasing trends

Nov 15, 2025 • Andy Anderson

9

How to raise your prices without losing customers

A practical guide to protecting your margins while keeping regulars close

Nov 8, 2025 • Andy Anderson

5

How to build community for your coffee shop without discounting

How to keep customers coming back because they love your café, not your discounts

Nov 1, 2025 • Andy Anderson

9

2

September 2025

How to run a successful coffee shop that lasts

Why most cafés fail within two years and the fundamentals that help a coffee shop survive long term

Sep 6, 2025 • Andy Anderson

13

August 2025

The best entry point into specialty coffee

Specialty coffee is not that complicated

Aug 30, 2025 • Andy Anderson

10

FLTR Paper is back

It has been a while since you last heard from me here.

Aug 23, 2025 • Andy Anderson

11