21 - Opening A Coffee Shop With Purpose - A Conversation With Hive Coffee's Landon McDaid

In this episode, host Jack sits down with Landon McDaid, owner of Hive Coffee in Suttons Bay, Michigan. They discuss Landon’s journey from studying environmental biology to finding his passion in hospitality and coffee. Landon explains how he took over the former Mundos Coffee location (opening Hive Coffee in 2023), and how he transformed the space with a unique “Japandi” design to create a light, welcoming environment during Michigan’s long winters. Landon talks about the mission behind Hive Coffee – supporting honeybee conservation and mental health – and why community is at the heart of everything he does. He shares personal stories about his love for coffee: drinking black coffee with his grandma, and experimenting with a thrift-store espresso machine at home with his wife. The conversation also covers the realities of opening a cafe. Landon training to use a Slayer espresso machine at a Dune Bird Winery, nerves of the grand opening day, and the challenge of launching during the slower winter season. Emphasizing having fun with customers, and building a friendly team. Finally, Landon offers candid advice to anyone dreaming of their own coffee shop: save money or find smart funding, do your research, get the right people on board, and most importantly write a solid business plan with a clear mission and vision. This ensures you stay true to your goals and values as your business grows. 00:00 Introduction 00:28 Landon's Background 02:14 Cafe Takeover 3:37 Passion & Community 07:19 Transforming the Space 9:19 Family & Mundos Support 11:32 Japandi Cafe Design 14:28 Love of Coffee 19:28 Education & Career Pivot 23:28 – Coffee Rituals 25:49 – Leland Lodge & Dunebird Winery 26:36 – Seizing the Opportunity 28:11 – Opening Day 30:11 – Winter Opening Strategy: 32:23 – Authenticity 33:35 – The Name “Hive” & Mission 35:54 – Day-to-Day Operations 40:45 – Favorite Coffee Origins 45:13 – Home Coffee Roasting 48:46 – DIY Roasting Setup 52:11 – Advice for Aspiring Cafe Owners

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