Photo courtesy Photo-Rob/Realistic Art Photography
(continued from page 5) brings area workers in for coffee and food, and families come in the evenings, he explained. “We don’t get a lot of morning commuter traffic,” he added. “No one wants to be stuck on this side of the railroad tracks [during rush hour].” Fall is the busiest season for Grounds Central Station, he said. People don’t like to leave their houses as much in the winter, and hot beverages are not popular in summer, Brower explained. Recently, he added smoothies, ice cream and bubble tea to the offerings in the hopes of drawing more business during the warmer months. Brower said selling them kept business steadier this summer. e most popular drink on the menu: “Anything with chocolate,” he laughed. Other changes planned for the coffeehouse include outdoor seating (newly approved by the City of Manassas) and a large, overhanging sign. Visit www.groundscentralstation.com for updates, events and new menu items.
Deja Brew Coffee House: Community-Conscious Grounds Tom and Lisa Nichols opened Deja Brew Coffee House in Haymarket three and a half years ago as a shop with a community-conscious vibe. “Coffeehouses are community places. … Revolutions started out of coffee shops,” said Tom. While discussions at Deja Brew are more peaceful, Tom said that the shop acts as a community hub, or common grounds, with something for everyone. To create a community-oriented atmosphere, the Nichols have included in Deja Brew a variety of seating areas, a bring-yourown-mug shelf for regular visitors, a book exchange—and a collection of musical instruments. Tom, who was a sound engineer in the music industry before opening Deja Brew, always wanted to manage a coffee shop that features local music as well as art, he said. Showcasing the work of area artists, Deja Brew also hosts poetry readings, an open mic night, an acoustic club, jazz and even a “Twister” game night, Tom said. For young customers, there is story time on Tuesdays at 10 a.m. and children’s music ursdays at 11 a.m. Additionally, customers are encouraged to play the guitars and other instruments lining the walls. “I want Deja Brew to be inspirational to kids and people in music and arts. We’re not in it for the money,” said Tom. e Nichols modeled Deja Brew after the coffeehouses Tom visited in Europe during his earlier career, he said. In Europe, coffee shops are privately owned, neighborhood businesses, Tom said. “I love coffee,” he said. “I’m a coffee fanatic, and I love the history behind coffeehouses.” 6 | October 2013 prince william living
Customer Rob Arnold enjoys a beverage while making use of the free Wi-Fi at Deja Brew in Haymarket.
Opening Deja Brew initially in Gainesville, the Nichols eventually moved the shop closer to their home in Haymarket and near where their son, Max, was starting high school. Tom ensured that the coffeehouse, located at 5311 Merchants View Square, looked less corporate and more like a place where the community can come together, he said. e Nichols’ sense of community consciousness extends to events usually reserved for adults, such as the shop’s open mic nights. Tom said he keeps the events, which mingle age groups, kidfriendly and encourages older children to act as role models for the younger ones. He said his most loyal customers are families. “Coffee is a social thing, a bar alternative,” he said. Tom emphasized that he wants Deja Brew to be a vehicle for enhancing Prince William. To that end, the Nichols started the Deja Brew Foundation, which raises money for children with health problems, Tom said. Partnering with local theater groups, the foundation raised $9,000 for a child with cerebral palsy and sold artwork by a woman with similar health problems to give her greater financial independence, he stated. As independent owners of Deja Brew, the Nichols have the flexibility to make any changes they wish to their business, unlike chain operations, Tom said. “We’re not boxed in,” he explained. “You couldn’t host a Twister night or have a ’70s disco night in a chain.” Also, as the owner of a small business, he can make changes more quickly than owners of large businesses may be able to and respond sooner to what the community needs, he said. One need he’s addressing is the desire for fresh, unprocessed food. All of the shop’s food are made from scratch and in-house, and the coffee is served within 10 days of roasting. e business is increasing its organic offerings, and Tom said that he eventually wants to purchase products from local farmers. e coffeehouse’s menu alters slightly with the seasons. In addition to coffee and tea, Deja Brew serves wine, beer, cider and even sake and mead.