How a Former Hong Kong University Grad Turned Teaching Into Coffee Shop Survival

When your coffee shop’s first year is a financial disaster and your business partners walk out, most people would shut the doors. But Wang Xiaomie didn’t. The former Hong Kong University graduate, who dreamed of running her own place, refused to give up—even when she had to juggle the roles of chef, waiter, electrician, and gardener just to keep the lights on. Her solution? Teach English onsite to cover the bills. Here’s how that bold move helped turn things around.

Wang Xiaomie kept her Xiamen coffee shop afloat by teaching English to customers; the shop turned a profit by March of this year after surviving a tough first year and losing all its original partners.

The Cafe That Almost Didn’t Make It

Wang Xiaomie, born in 1985, graduated from Hong Kong University in 2008. By all accounts, she was the model student—but instead of following a conventional career path, she waited two years before choosing to open a coffee shop. "It was my delayed rebellious phase," she says. In January last year, she and three friends launched a cafe called "Siheyuan" , pooling her savings along with financial help from family.

The early days were rough. The cafe lost money its first year, and by the time the losses piled up, her partners had had enough—they quit. Wang was ready to throw in the towel herself. She had already lined up a job in Beijing and planned to sell the shop. But her parents stopped her. "They told me, ‘If you can’t even do this, what else can you do?’ That stuck with me." So she stayed.

Teaching English to Save the Cafe

With no partners and mounting losses, Wang needed income—and fast. Her solution was unorthodox but effective: she started teaching English to customers inside the cafe. The extra income helped cover the bills, and slowly, the business found its feet. By March of this year, the cafe finally became profitable. "You have to have a plan and stick with it," she says. "That first year taught me how to manage better. I learned to adapt.

Running Every Role—and Prioritizing the Customer

Today, Wang still wears many hats: she’s the cook, the server, the handyman, even the landscaper. "My cafe’s biggest feature is me," she says with a hint of pride. But despite the long hours and multiple jobs, she keeps customer experience at the heart of the operation. When the cafe once suffered a power outage and customers waited ages for their orders, she surprised them by telling them they didn’t have to pay if they were unhappy. Instead of walking out, those customers came back—and became regulars.

Food quality matters more than cutting costs. Take her cheese cake: it’s made with pure cream cheese and no flour, delivering rich flavour without hiking the price. In fact, her dishes often cost less than those of competitors. "I studied food nutrition and science," she explains. "So I bring that knowledge into how I prepare food."

Sharing Success With Staff

Now that the cafe is in the black, Wang hasn’t forgotten those who helped her get there. "If we’re doing well, I want the staff to share in it," she says. "If we get along, I’d even consider offering them a stake in the business. The more we earn, the more they earn."

Frequently Asked Questions

What did Wang Xiaomie study in university?

Wang Xiaomie graduated from Hong Kong University in 2008, having studied food nutrition and science.

Why did her original business partners leave the coffee shop?

The partners left after the cafe lost money during its first year and couldn’t sustain the losses anymore.

How did Wang Xiaomie keep the cafe open after her partners quit?

She supported the business financially by teaching English to customers onsite until the cafe became profitable again.

When did the cafe finally become profitable?

The cafe turned a profit in March of the year the article was written, after overcoming a tough first year.

What approach does Wang take toward food quality in her cafe?

She prioritizes taste and ingredient quality over cost, making items like pure cream cheese cakes without flour, often at lower prices than competitors.

Does Wang Xiaomie share profits with her employees?

Yes, she plans to increase staff income as the cafe earns more and is open to offering them shares in the business if they work well together.

Recommended FrontStreet Beans for Independent Cafes

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