‘The RSU Business Incubator gave us the confidence!’ – two young entrepreneurs on opening a café

Photo: Courtesy of RSU

‘In the first few days, we were run off our feet!’ says Karlīna Jance, one of the founders of the Coffee Society café, reflecting on its opening last November. Karlīna is a student of International Business and Start-up Entrepreneurship at Rīga Stradiņš University (RSU). Interest from visitors has remained strong, and for several months now, Karlīna and her business partner Daniela Solovjova-Vlasova have been delighting coffee lovers with a selection of Latvian-roasted coffees and other beverages, all crafted from recipes developed by the two young entrepreneurs.

The two met and created their concept during the 2023 Incubation Programme run by the RSU B-Space business incubator, where they ultimately won first place.

From the left: Daniela Solovjova-Vlasova and Karlīna Jance

Although the café is tucked away from major pedestrian routes, on 72 Tērbatas iela, it has been buzzing with activity since early morning each day – clearly, their customers know exactly where to go. ‘We are constantly amazed by how many wonderful people we meet here,’ says Daniela. ‘It seems we have managed to create not just a space for enjoying great coffee, but also a place for people to connect, learn, work, attend special events we organise, or simply relax and enjoy themselves.’

I met with both coffee shop owners on an early weekday morning. Over a cup of coffee, we talked about starting a business, the challenges they have faced along the way, and what kinds of coffee Latvians really enjoy.

How did the idea for the café come about, and how did you meet?

Daniela: I studied Micro and Small Enterprise Management at the College of Business Administration, and later I was invited to the RSU B-Space podcast Ugunskura sarunas (Campfire Conversations) to talk about my project Kafijas kalendārs (Coffee Calendar) – a curated selection of different coffees roasted in Latvia. That is where I met Karlīna, who had always dreamed of opening a café. So, we decided to join the incubator programme together. The most valuable thing I gained from the experience was practical knowledge. Our mentor was a café owner who gave us advice on financial planning and many other useful insights. We also had a second mentor – a bar owner – so we could compare different experiences.

I liked that the incubator classes included homework, a set timetable and an opportunity to meet regularly once a week. That routine was essential – it helped us develop discipline. Often, ideas fade after an incubator if you do not build the habit of working consistently.

But Karlīna and I met every week, planned, and took things step by step. The RSU Business Incubator gave us both the confidence and the practical tools to believe we could make this happen.

Karlīna: Daniela and I calculated all the financial costs in our business plan very precisely. We also visited other cafés together to observe how customer flow worked and to understand how a location can influence customer flow.

Naming the café was part of the incubator challenge too. We came up with Coffee Society as a temporary idea, thinking we would change it later, but we grew so used to it that it ended up sticking!

How did the café get started, and how did you choose this particular location?

Karlīna: At first, we rented an empty space. We walked into this place and immediately felt it was right for us – even though it had bare concrete walls and the only power socket was in the toilet! Before that, we had looked at many adverts, but this was the very first location we actually visited – and it is where we have stayed.

We did everything ourselves, starting with the financial calculations. The experience we gained during the mentoring sessions at the RSU Business Incubator was incredibly helpful here.

When it came to professional work, we hired an electrician and a plumber, but everything else was done either by us or with the help of friends – we laid the flooring, built the bar, painted, and sourced all the furniture and lighting.

Did you have any fears about entering the catering business? There are so many cafés out there…

Karlīna: At first, we were full of excitement and passion – we just went for it. But during the construction phase, we started to have doubts – wondering whether everything would come together and whether we would even make it to the opening.

Once the customers began arriving, though, all our doubts disappeared. They gave us the confidence that we were doing the right thing.

Competition is healthy, and it will always be there. I believe the key is to be different and to find your own niche. For us, that is specialty coffee.

How did you source your coffee?

Karlīna: We met with several Latvian roasteries in search of a coffee with a unique flavour – something that would appeal both to everyday coffee drinkers and to real coffee enthusiasts. We eventually found what we were looking for at Rocket Bean Roastery, and we are actually the first café to serve this specific roast.

Our most popular drinks are cappuccinos, coffee with milk, and black coffee. But there are days when customers go for something a bit more niche – like matcha lattes. We also create seasonal drinks. For instance, our cherry Americano was especially popular during the winter.

Karlīna, how do your studies in the Business and Start-up programme help you in your work?

I believe I am the only one from my year of studies who is involved in practical entrepreneurship to this extent. There are study courses that have been particularly valuable, such as crisis communication, as well as interdisciplinary courses on marketing, cooperation, finance, and business negotiations.

The knowledge gained during my studies has been very useful when working in this environment on a daily basis.

How did you both develop a passion for coffee?

Daniela: Daniela: I began enjoying sweet coffee drinks during secondary school. What I liked most about coffee shops was that they were not just places to buy a drink, but spaces where people met, studied, and socialised. I wanted to be on the other side – to work in a coffee shop and eventually open one of my own. I found a job in a café and began taking part in barista competitions. That is when I realised just how much I did not know about coffee, and I wanted to learn everything. I started to explore and immerse myself in the world of coffee.

I learned that every detail matters – how the beans are roasted, ground, and brewed, and how individual tastes vary.

I began experimenting, giving masterclasses and tours, and eventually created my own Coffee Calendar.

Karlīna: It was only after I started working together with Daniela that I began to explore coffee in more depth. What fascinated me most was precisely that – this unknown, mysterious world. The richness of coffee flavours and the culture that surrounds it is incredibly diverse.

The café only opened on 14 November last year. How have things been over the past few months?

Karlīna: We are doing really well! In the first few days, we were completely swept off our feet – we were not prepared for the level of interest. We had stocked up on coffee and other supplies thinking they would last for a while, but everything was gone by the end of the first day. That was definitely the “new place” effect – people were curious to see what was going on. However, even now, we certainly cannot complain about a lack of customers. We have many regulars – young mothers, dog owners, couples who come here for dates, people working remotely, and students who come to study. We even have customers who make a special trip just to visit us.

Judging from customer reviews, it seems this is a place where people not only enjoy coffee but also socialise and spend quality time.

Karlīna: Yes,

our café really lives up to its name – Coffee Society. It is a place where people come to work and study together, but also to chat, meet new people, crochet, and read books. We want the café to feel vibrant and full of life.

In December and April, we partnered with the Riga Run Club, a community of young runners. They follow a set route and then gather at the café afterwards. At one of the events, we welcomed 156 runners!

Daniela: Around Christmas, we organised a vision board evening, where everyone could create their goals for the year ahead. It was a lovely evening with meaningful conversations. We also host other events – matcha masterclasses, coffee tastings, acoustic concerts, DJ nights, and more.

Karlīna: This is a residential building, so a real sense of community is forming here. We recognise our regular customers and know what they will order. For many, it has become part of their morning ritual – they grab their coffee and get on with their day.

What are the biggest surprises you encounter in your day-to-day work?

Daniela: My biggest surprise has been how often we have managed to fulfil our wishes and form great partnerships. Sometimes, all we had to do was think about what we needed – like chairs or rugs we could not find anywhere – and suddenly, the opportunity would just fall into place. It felt like things came to us out of the blue! We had also been planning to collaborate with the Riga Run Club, and amazingly, they approached us themselves – before the café had even opened.

People never cease to amaze me. Every day, I feel grateful that they appreciate what we are doing. Latvians are not usually known for openly expressing their appreciation, but we receive so many kind words and warm thanks.

Karlīna: Just like Daniela, I have been surprised by how wonderful our visitors are. For example, older people, who do not follow us on Instagram, where we mainly communicate, have somehow still managed to find us. We even had one guest who came all the way from Lithuania just to visit the café! We have warm, heartfelt conversations every day. Our visitors often share helpful advice with us, and sometimes we are able to offer them advice in return. That is how our community has started to form.

What was the hardest part of setting up the café?

Daniela: It was the bureaucracy! I expected it to be challenging, but I never imagined it would be so difficult. We originally thought we would be able to open the café in two weeks, but it took four months to complete all the paperwork and deal with the relevant authorities. The process was slowed down by the fact that we did most of the work ourselves instead of hiring specialists. We encountered a noticeably different attitude – there was a real lack of willingness to cooperate on the part of the officials.

Karlīna: When we were furnishing the premises, we were surprised by how complex the layout of the building was. We really had to rack our brains to figure out how to bring in the water supply, how to deal with the six-metre-high ceilings, and how to install the electrical systems.

At the moment, we are doing everything ourselves – serving customers, handling communication, managing the accounts, and ordering supplies. We are learning as we go, but we do plan to hire another team member in the future.

What advice would you give to others who are thinking about starting their own business?

Daniela: The most important thing is to be truly passionate about your idea! You have to give it a try – once you do, everything starts to fall into place. It is essential to work consistently, make a clear plan, and move forward step by step.