And/Or Café Opened in Charlotte With Waste-Reduction Focus
The new 60-seat café integrates local sourcing and a multi-service model to drive operational efficiency.
Updated on Oct. 9, 2026 in Openings & Closings
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Justin Hazelton has launched the And/Or Café at 932 Seigle Ave in Charlotte, currently operating in a soft opening phase. The establishment combines coffee and cocktail services with a waste-reduction strategy by utilizing ingredients from local nonprofits.
Why it matters
The owner adopted this hybrid service model to increase revenue potential by maximizing utility for the space throughout the day. By incorporating multiple service streams, the business aims to remain competitive by attracting customers across different dayparts.
The 60-seat café will eventually feature a cocktail menu of 8 drinks priced between $12 and $15. The business sources honey, produce, and herbs from local entities including Innovation Barn and The Bulb.
The players
Justin Hazelton
The owner and entrepreneur behind the And/Or Café concept.
Innovation Barn
A local Charlotte hub focused on circular economy initiatives and sustainable production.
The details
The café operates with a focus on waste reduction, sourcing ingredients from an onsite garden and beehives. It functions as a multipurpose space that includes a dedicated area for an onsite DJ, Lorem Ipsum Radio. The transition from its current 8am to 2pm schedule to an expanded 7am to 8pm window will coincide with the full launch of the cocktail program.
Timeline
2023: Lorem Ipsum started as a pop-up listening bar.
May 2026: Lorem Ipsum closed following an HVAC failure.
October 9, 2026: And/Or Café soft opening reported.
Market Landscape
This opening marks a significant evolution for the founder, who is transitioning from a temporary pop-up model to a permanent space. It reflects a broader industry trend toward maximizing asset utilization through hybrid, multi-service models.
Operators should evaluate the efficiency of their physical footprints and consider if adding secondary service lines can improve margins. Assess your local supply chain to see if partnerships with nonprofits or agricultural groups can reduce procurement costs.
The takeaway
Successful urban food and beverage operators are increasingly looking to maximize the value of their square footage through diverse, all-day service menus. Watch how this site leverages its 60-seat capacity during the upcoming transition to extended evening hours to benchmark your own space utilization.
Further reading
For more on new businesses arriving in the city, visit Charlotte Openings & Closings.
Source note: This article includes information reported by Axios.
Live Poll
Do you prefer visiting businesses that combine daytime coffee service with evening cocktail offerings?
