5 Challenges of opening a café in a different country & culture
Lui Coffee
Tbilisi, Georgia
Challenge #1
It is crucial to conduct thorough research before creating a business, and not to rely solely on information from another country or city, which was the mistake made with the creation of Lui Coffee in Tbilisi.
The owners had been preparing for a coffee shop for a long time, learning all the necessary processes, identifying suppliers, and researching the local market in Kyiv, Ukraine. However, a life-changing event brought them to Tbilisi, Georgia, where they hoped to realize their dream.
However, the owners rushed into starting their coffee shop, assuming that the same coffee-to-go concept with desserts and sandwiches would work in Tbilisi as it did in Kyiv. This assumption turned out to be wrong, as Georgian people preferred to drink wine and eat tasty food, which is more of a local tradition. Additionally, they tend to eat in a more leisurely and festive manner, making every meal look like a feast.
It is crucial to consider cultural differences and acknowledge the audience when creating something new. The original concept of Lui Coffee was a small coffee shop with homemade cakes and pastries, mainly for takeout, with a seating capacity of 20-26 people. After a year of operation, the owners realized the need to adjust to the local market and are now creating a new strategy for Lui Coffee, which includes food, wine, and desserts.
First Sketch
First Layout Sketch Main Floor
One of the Concepts
View from the Bar
Final Concept
Lounge Zone
Final Concept Main Floor
Final Concept Bar
Basement Hallway
Guest Toilet Concept
Concept Sketches and Renders
Challenge #2
The site for the café presented the second challenge, as it required a complete remodel from its previous use as a fabric store to a functional café with a kitchen.
The building was two stories high, comprising a first floor and a basement, with a total area of approximately 1000 sq. ft. (~100 m2). However, there were no windows, and the ventilation was inadequate, which posed a challenge for the remodel.
The Site Before Reconstruction
The café space occupies the entire 500 sq. ft. first floor, featuring tables and a bar, while the kitchen, technical rooms, and washrooms are located in the basement.
The ventilation system for the kitchen was designed to accommodate only preparation processes and baking, without any frying or other processes that generate strong odors. However, as the concept of the café evolved, modifications were made to the ventilation system to address the changes.
Exterior view of the Café
Ceramic Cups Lui
Winter Board
Main Floor Seating Area
View from the Stairs' Balcony
Home-made cookies
Main Floor
Main Floor Seating Area
Main Floor
Seating area
Seating area
Seating area
Basement Hallway
Washroom
Challenge #3
One of the major challenges I faced was a lack of connections and trusted vendors in a completely new market. Additionally, I had to deal with a language barrier issue. In Georgia, the older generation speaks Russian, which was helpful, but younger generations have limited knowledge of it, and while they do speak English, it wasn't always enough for proper communication and negotiations.
To explore the market, I relied on the internet and social media and also attempted to reach out to local designers for advice, but unfortunately, I never received a response. Thus, I had to find furniture manufacturers and suppliers based on reviews and photos of their previous work.
Interestingly, I found the carpenters who constructed the wood balcony around the stairs in a unique way. While walking in the town, I saw some workers installing a new wood railing on a balcony on the second floor of a building. I called out to them and asked if they could do the same for us, and they agreed, thus beginning our cooperation.
Here are some of the vendors we used in the project:
all the sitting furniture and tables Shno | მთავარი + Shno • შნო (@shno.ge)
custom-made lights Funduki (@funduki)
ceramic cups Ceramic studio 1300 (@ceramicstudio_1300)
Challenge #4
When it comes to design, there is a significant difference between commercial and residential spaces. While I had previous experience working on commercial projects, most of my work was in residential or collaborative commercial projects where the design process was divided among team members. However, this project was entirely new to me, and I had to start from scratch. When designing a residential space, you get to know the family you are designing for and create a home that suits their lifestyle, interests, and routines.
Designing for commercial spaces, on the other hand, requires identifying the audience. The owners are not the focus; rather, it's the future clients who will use the site. Therefore, the design process begins by identifying the audience's habits, preferences, and likes. This process shouldn't be rushed since planning is crucial for the business's sustainability.
To meet the challenge, I tried to incorporate local features into the design, but as the concept creator, I had to consider the habits and preferences of the local audience as well.
Challenge #5
Last, but certainly not least, politics came into play. While developing the café, the owners faced discrimination from some of their neighbors who were displeased that individuals from "other" countries were running a business in their city. This issue gained widespread attention. As a result, the café garnered supporters and new fans who loved their delectable coffee and food. Tolerance proved to be a crucial factor.
In summary, the challenges we faced during the development of Lui Coffee pushed us to think creatively and develop our skills. If you happen to be in Tbilisi, we highly recommend visiting Lui Coffee and trying their delicious desserts. We suggest the Kyiv cake if you don't have a nut allergy, but there are many other treats that are sure to leave a lasting impression.
