“Employees can plug in laptops along the bar area while sipping traditional espresso-based drinks, pour-over offerings from local roasters, sparkling teas and green tea matcha lattes. Cold brew is offered on tap.”
Schultz has experience in seeing a coffee concept take off. He is the founder of Infuse Hospitality, which provides upscale coffee service at 32 corporate locations, including Tyson Foods, Yelp, ConAgra and SalesForce. Infuse provides everything—beans, equipment, and baristas. Some coffee bars are free standing; others are mobile carts that circulate through the office setting.
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Described as “a cosmopolitan members’ club meets co-working space,” No18 boasts a members-only breakfast and lunch menu that is just as carefully curated as the decor. Created by Desmon Short, No18’s Atlanta Resident Chef, the breakfast menu offers dishes that are crafted using both local and seasonal ingredients. Additionally, the bistro experience was designed by and is maintained by Infuse Hospitality, which was founded in 2016.
Fairgrounds is built around the premise of choice. Unlike other coffeehouse chains like Starbucks, Peet’s and Intelligentsia, which generally source, roast and pour their own coffees, Fairgrounds will offer a portfolio of brews from a mix of national and local roasters.
“A brilliant idea for the coffee lover: serve multi-sourced coffees, kombuchas, and teas at one place.”
“Inspired in part by the craft brewery boom, Fairgrounds seeks to elevate both the quality of the beverage and the atmosphere in which to enjoy it.”
“Fairgrounds Coffee and Tea is more than just a coffee shop. It’s a place where families can hang out and relax with stellar drinks and good food.”
“Fairgrounds was founded on the premise that magic and excitement are born of choice and that variety lends itself to the guest experience. And variety is exactly what you’ll find – in everything from the clever Chemex lighting fixtures to the seating options.”