Bring Cafe Meria to your space.
I see a cafe as a complementary business to almost every business. Right now I'm putting the idea in people's ears and starting to network, to find a spark. We want to add Cafe Meria in Detroit, New York, Los Angeles and San Francisco, and I'm flexible on what it looks like.
Jesse Meria, founder
Tell me about your space
As small as one table, as big as a full kitchen.
In each plan, the gold is where we'd go.
One table
A single-table pop-up that serves matcha, espresso and chai drinks. It's super portable, so it can go pretty much anywhere.
A bar, by day
A bar that's closed in the daytime and only open at night. We open it up in the morning and daytime, in a space that already exists, and it still brings people in the doors for the evening.
A lobby or open space
An open, empty space that could use some community and some energy.
A kitchen that's closing
A cafe or restaurant that's closing, in a decent location with actual foot traffic and a commercial kitchen already there, even if it's in rough shape. That's room for the full menu: smoothies, bowls and our own food.
A new build-out
In a perfect world, we'd be part of something new that actually wants us there, for its community.
What comes with us
The energy, the music, the community, the clean ingredients, and delicious food and drinks.
- Our own music
- Puana, the music app we built to play in the café.
- Syrups made in house
- Real vanilla beans, real coconut, organic cane sugar.
- Ceremonial matcha
- Hikari, a single-origin ceremonial matcha, hot, iced or blended.
- Our own chai
- Meria Chai: organic black tea and six spices, now its own brand.
- Our own food
- Beef slow-cooked overnight, granola we make ourselves, whole-fruit smoothies.
- Our own kiosk
- Order June, the self-order kiosk we built so the line keeps moving.
Where we come from
Cafe Meria is real life. It's where we get to show the world how we believe life should be: fun, music, vibrant, a casual community space where you might run into a neighbor you've never talked to.
We opened Cafe Meria in February 2023. I came up through marketing, video and photography in the San Francisco Bay Area, and we opened the café because we kept looking for clean, real food and coming up short, so we made it ourselves. The chai we made from scratch is now its own product, and the software I built for the café now runs its ordering kiosk and its music. Now we want to grow into more places, alongside the café at home.
Have a space, or know someone who does?
Tell me where it is and what it's like today. An intro to the right person helps too.
mabuhay@cafemeria.com