For some reason, liquids make people talk. Think about it; many conversations begin at the “water cooler” or over a drink at a tavern. Combining that natural instinct with coffee shop proliferation and the economy, and you see another idea: using coffee shops as offices. This development may be called “Cofficing” or “Meet-a-chinos” but it is real and here to stay.
Like any new phase, there are pros and cons:
On the positive side, “cofficing” is:
- Cheap; usually the price of a coffee drink.
- Comfortable; more and more shops have sofas and deep, padded chairs.
- Social; working at home (usually the alternative) can cause cabin fever.
- Networking; depending on your industry, your next client could be one stool away, and ready to share their thoughts.
On the other hand, there are drawbacks:
- Privacy; there usually isn’t much, making confidential discussions difficult if not impossible.
- Security; I.T. experts cringe at how easy it is to hack into a computer that is using a public wifi network, common at coffee shops. Also, if you “step out” for a moment, you could lose an expensive laptop in the blink of an eye.
- Vacancy; it can be a hit or miss proposition to find a good table, and the rules for inhabiting a newly open spot can be perplexing.
- Signal Strength; you cannot count on a robust Internet connection, and if it goes down, the java jockeys are not always quick or proficient with repairs.
So, for occasional client meetings, catching up on non-sensitive work, and keeping the social / networking gears oiled up, a “Meet-a-Chino” makes sense and can save you money versus a 24/7 bricks and mortar office space. But you must be vigilant, prepared for all scenarios, and tuned to the subtle rules of the road.
© Allan Parr, 2010, All Rights Reserved
Nice post. I love meeting clients in coffee shops.