Attention Baristas!!! What owners and managers wish you knew! - Barista Exchange2024-03-28T09:06:32Zhttps://www.baristaexchange.com/forum/topics/attention-baristas-what-owners?commentId=1688216%3AComment%3A1094462&feed=yes&xn_auth=nogreat points Jack!
In fact I…tag:www.baristaexchange.com,2011-04-20:1688216:Comment:10991312011-04-20T14:43:09.631ZDeferiohttps://www.baristaexchange.com/profile/Deferio
<p>great points Jack!</p>
<p>In fact I had intended to start a new thread for that very purpose.</p>
<p>See here....</p>
<p> </p>
<a href="http://www.baristaexchange.com/forum/topics/attention-all-bosses-and" target="_blank">http://www.baristaexchange.com/forum/topics/attention-all-bosses-and</a>
<p>great points Jack!</p>
<p>In fact I had intended to start a new thread for that very purpose.</p>
<p>See here....</p>
<p> </p>
<a href="http://www.baristaexchange.com/forum/topics/attention-all-bosses-and" target="_blank">http://www.baristaexchange.com/forum/topics/attention-all-bosses-and</a> I don't think anyone is tryin…tag:www.baristaexchange.com,2011-04-20:1688216:Comment:10993282011-04-20T14:33:55.538ZStickmanhttps://www.baristaexchange.com/profile/DavidEvans
<p>I don't think anyone is trying to find blame for staff who isn't living up to the expectations of the owners or even owners who aren't living up to the expectations of the staff. If I may, Jack, you're speaking from a slightly different position than most on this website with nearly 20 years of success under your management. Did you feel the same way 14 or 15 years ago?</p>
<p>Life is a struggle, business is a struggle, everything is a struggle: agreed. I think the initial post was…</p>
<p>I don't think anyone is trying to find blame for staff who isn't living up to the expectations of the owners or even owners who aren't living up to the expectations of the staff. If I may, Jack, you're speaking from a slightly different position than most on this website with nearly 20 years of success under your management. Did you feel the same way 14 or 15 years ago?</p>
<p>Life is a struggle, business is a struggle, everything is a struggle: agreed. I think the initial post was getting at something less philosophical and while not condoning griping I think Chris posted something important if for no other reason than to show that his thoughts are not unique among the managers and owners in this industry.</p>
<p>The three things I want from my staff: understanding, compassion, humour...There's more of course and there are a lot of specifics we could dwell on but I want warm human communicators to help me raise my kids and build my community.</p>
<p>Okay, I guess I fell into the philosophical trap, too.</p> Great post! And very good poi…tag:www.baristaexchange.com,2011-04-20:1688216:Comment:10979512011-04-20T03:01:43.206ZJasonhttps://www.baristaexchange.com/profile/Jason21
Great post! And very good points. <br></br><br></br><cite>Jay Caragay said:</cite><blockquote><div><p>What do I wish baristas understood?</p>
<p> </p>
<p>That we are fighting for every penny in a desperate bid to survive.</p>
<p> </p>
<p>Grind waste, milk waste, drink mistakes, product throwaways - it all kills our bottom line and our ability to continue as an operation. Your job and livelihood depends on your ability to maximize profitability for the company. Want a raise? Then increase…</p>
</div>
</blockquote>
Great post! And very good points. <br/><br/><cite>Jay Caragay said:</cite><blockquote><div><p>What do I wish baristas understood?</p>
<p> </p>
<p>That we are fighting for every penny in a desperate bid to survive.</p>
<p> </p>
<p>Grind waste, milk waste, drink mistakes, product throwaways - it all kills our bottom line and our ability to continue as an operation. Your job and livelihood depends on your ability to maximize profitability for the company. Want a raise? Then increase efficiency.</p>
<p> </p>
<p>Two ounces of milk waste may be perfectly acceptable for a cappuccino at the World Barista Championship (where they don't care about how much money they are wasting), but you make 64 drinks with that amount of waste and you've just destroyed a gallon of milk. And it's more than the $5.25 for the gallon, it's $48 in lost drink revenue because you've wasted that gallon.</p>
<p> </p>
<p>Yes, I know you hate on Starbucks and that you keep harping about how their quality sucks, but you know what? I don't care. It's not germane. Starbucks currently runs 18% labor and generates 55% of their revenue strictly from coffee drink sales. Add to that, they're pulling 15% profit per location per year.</p>
<p> </p>
<p>As a barista, it's your job to do the same. Maximize efficiency. Reduce costs. Maximize profitability.</p>
<p> </p>
<p>Starbucks is the behemoth in the business and you are fighting for the same dollar that they are. It's not that customers don't like great coffee, they're afraid of bad coffee - and our shops are unknown entities in their minds. They're worried that they're going to come in and have a bad experience at our shop than the average experience at Starbucks. At least at Starbucks they know what they are going to receive.</p>
<p> </p>
<p>It's your job to allay their fears and make them feel comfortable and welcome. Gosh, so many places look shabby, the baristas dress shabby - everything about the experience is shabby (including the service attitude) and then baristas wonder why the masses aren't flocking to try their coffee made by some sort of self-appointed barista god who is taking a few hours from his/her day to grace these unwashed masses with his/her coffee presence.</p>
<p> </p>
<p>I'm lucky in that I have the opportunity to travel the world and travel the nation. In the course of a year, I'll have the chance to visit many coffee shops. Mostly, I'm unimpressed. Even (maybe even especially) by the "famous" coffee shops. Usually, they're deficient somewhere. Yes, the coffee may be lauded but they miss on showing respect for their customers. Respect in providing them with a welcoming environment. A clean environment that's not run down would also be nice.</p>
<p> </p>
<p>But really, it's about that penny. Every barista should know and execute in a manner that understands that we are fighting for every single penny in a desperate bid for survival.</p>
</div>
</blockquote> Owners/Managers need to set t…tag:www.baristaexchange.com,2011-04-20:1688216:Comment:10976862011-04-20T00:55:10.389ZDawn E Donsonhttps://www.baristaexchange.com/profile/DawnEDonson
<p>Owners/Managers need to set the example and model correct techniques. Model good work ethics, as Deferio put it...be the workhorse along with the crew, don't just bark the orders. Find time to work with your barista's, make time for training. As an owner I am right in there scrubing the toilets.</p>
<p>I do not want a prima-dona barista. We all will clean the toilets and mop the floors not just the big shinny machine. You are a liability if you can't see past your own needs. I want workers…</p>
<p>Owners/Managers need to set the example and model correct techniques. Model good work ethics, as Deferio put it...be the workhorse along with the crew, don't just bark the orders. Find time to work with your barista's, make time for training. As an owner I am right in there scrubing the toilets.</p>
<p>I do not want a prima-dona barista. We all will clean the toilets and mop the floors not just the big shinny machine. You are a liability if you can't see past your own needs. I want workers in my shop to care for others more. If they have the heart for people and serving them, then they tend to do the extra things and go above and beyond the expected.</p>
<p>If you have barista's working for you who do not care, well it is hard to teach them that, (to care). Your best to let them go.</p>
<p> </p>
<p> </p> Great post!
1. everything co…tag:www.baristaexchange.com,2011-04-19:1688216:Comment:10973432011-04-19T16:12:26.674ZSandy Honhttps://www.baristaexchange.com/profile/SandyHon
<p>Great post!</p>
<p>1. everything costs money. every gram of coffee costs 3-5+ cents or more. consider your waste and what it is costing the company. </p>
<p> </p>
<p>2. be self motivated, take ownership- dont wait for someone to tell you what to do!</p>
<p> </p>
<p>3. don't suck up to the boss- your co-workers are who you need to win over the most.</p>
<p> </p>
<p> </p>
<p>(my first three, will post more later)</p>
<p> </p>
<p>Great post!</p>
<p>1. everything costs money. every gram of coffee costs 3-5+ cents or more. consider your waste and what it is costing the company. </p>
<p> </p>
<p>2. be self motivated, take ownership- dont wait for someone to tell you what to do!</p>
<p> </p>
<p>3. don't suck up to the boss- your co-workers are who you need to win over the most.</p>
<p> </p>
<p> </p>
<p>(my first three, will post more later)</p>
<p> </p> GOSSIP...UGH!!! That is the…tag:www.baristaexchange.com,2011-04-19:1688216:Comment:10971282011-04-19T14:02:43.224ZAshley N Rubyhttps://www.baristaexchange.com/profile/AshleyNRuby
<p>GOSSIP...UGH!!! That is the worst. My shop if primarily girls (high school / college aged) and I have had to deal with this a lot in the past. We also strongly enforce a no-gossip policy; I just don't tolerate it! This is a job - a business; not high school! </p>
<p><br/><cite>Jack Groot said:</cite></p>
<blockquote><div><p>We do not tolerate gossip and have a no-gossip policy in our handbook. You gossip once, you get written up. You gossip again, you go buh-bye.</p>
</div>
</blockquote>
<p>GOSSIP...UGH!!! That is the worst. My shop if primarily girls (high school / college aged) and I have had to deal with this a lot in the past. We also strongly enforce a no-gossip policy; I just don't tolerate it! This is a job - a business; not high school! </p>
<p><br/><cite>Jack Groot said:</cite></p>
<blockquote><div><p>We do not tolerate gossip and have a no-gossip policy in our handbook. You gossip once, you get written up. You gossip again, you go buh-bye.</p>
</div>
</blockquote> Hey Chris,
This is Dawn from…tag:www.baristaexchange.com,2011-04-18:1688216:Comment:10955402011-04-18T20:14:17.172ZDawn E Donsonhttps://www.baristaexchange.com/profile/DawnEDonson
<p>Hey Chris,</p>
<p>This is Dawn from Lucie Monroe's Coffee in Christiansburg VA</p>
<p> </p>
<p>Good to see you, your dicussion board couldn't have been more timely. I am meeting with my team tonight at the Cellar for drinks and buisness and I am going to use your discussion board as an opener for our "Socratic Seminar" for the night. I will post our out come tomorrow.</p>
<p> </p>
<p>Hey Chris,</p>
<p>This is Dawn from Lucie Monroe's Coffee in Christiansburg VA</p>
<p> </p>
<p>Good to see you, your dicussion board couldn't have been more timely. I am meeting with my team tonight at the Cellar for drinks and buisness and I am going to use your discussion board as an opener for our "Socratic Seminar" for the night. I will post our out come tomorrow.</p>
<p> </p> Three...really?!? There are…tag:www.baristaexchange.com,2011-04-18:1688216:Comment:10944622011-04-18T17:12:40.496ZAshley N Rubyhttps://www.baristaexchange.com/profile/AshleyNRuby
<p>Three...really?!? There are soooo many things I could put on here!</p>
<p> </p>
<p>1. <strong>Customer Service!!!</strong> They really don't always know how important this is! We want...no NEED...to provide each and every customer with a positive customer every time! Particularly in an industry where we have compeditors on every corner. They come for the coffee, they keep coming for the excellent service.</p>
<p> </p>
<p>2. <strong>Quality and Consistency!</strong> I put these two…</p>
<p>Three...really?!? There are soooo many things I could put on here!</p>
<p> </p>
<p>1. <strong>Customer Service!!!</strong> They really don't always know how important this is! We want...no NEED...to provide each and every customer with a positive customer every time! Particularly in an industry where we have compeditors on every corner. They come for the coffee, they keep coming for the excellent service.</p>
<p> </p>
<p>2. <strong>Quality and Consistency!</strong> I put these two together because serving the best possible product will only take you as far a your consistency will allow. I once heard a customer say a barista in my shop "Can Jen make my drink insted, she makes it how I like it?" UNACCEPTABLE! Everyone should be making everything by the standard. And if that customer had a special request, of coarse we will accommodate!</p>
<p> </p>
<p>3. <strong>Good work does not go unnoticed (or unrewarded).</strong> There are so many ways to say this, but I know we all mean the same thing. A good barista will go above and beyond "the list". If something needs done, do it. If something needs cleaned, clean it. Take initiative. Don't expect a raise, show me that you deserve one. Be an asset. Be creative. Tell me your ideas. Show me that this is more than just a job for you. Show me that you are as passionate about the business as I am.</p>
<p> </p>
<p>Great discussion topic!</p> Agreed!
Jay Caragay said:
Wh…tag:www.baristaexchange.com,2011-04-18:1688216:Comment:10946232011-04-18T15:00:30.843ZJeremy Grayhttps://www.baristaexchange.com/profile/JeremyGray
Agreed!<br></br>
<br></br>
<cite>Jay Caragay said:</cite><br />
<blockquote cite="http://www.baristaexchange.com/forum/topics/attention-baristas-what-owners#1688216Comment1094522"><div><p>What do I wish baristas understood?</p>
<p> </p>
<p>That we are fighting for every penny in a desperate bid to survive.</p>
<p> </p>
<p>Grind waste, milk waste, drink mistakes, product throwaways - it all kills our bottom line and our ability to continue as an operation. Your job and livelihood depends on your ability to…</p>
</div>
</blockquote>
Agreed!<br/>
<br/>
<cite>Jay Caragay said:</cite><br />
<blockquote cite="http://www.baristaexchange.com/forum/topics/attention-baristas-what-owners#1688216Comment1094522"><div><p>What do I wish baristas understood?</p>
<p> </p>
<p>That we are fighting for every penny in a desperate bid to survive.</p>
<p> </p>
<p>Grind waste, milk waste, drink mistakes, product throwaways - it all kills our bottom line and our ability to continue as an operation. Your job and livelihood depends on your ability to maximize profitability for the company. Want a raise? Then increase efficiency.</p>
<p> </p>
<p>Two ounces of milk waste may be perfectly acceptable for a cappuccino at the World Barista Championship (where they don't care about how much money they are wasting), but you make 64 drinks with that amount of waste and you've just destroyed a gallon of milk. And it's more than the $5.25 for the gallon, it's $48 in lost drink revenue because you've wasted that gallon.</p>
<p> </p>
<p>Yes, I know you hate on Starbucks and that you keep harping about how their quality sucks, but you know what? I don't care. It's not germane. Starbucks currently runs 18% labor and generates 55% of their revenue strictly from coffee drink sales. Add to that, they're pulling 15% profit per location per year.</p>
<p> </p>
<p>As a barista, it's your job to do the same. Maximize efficiency. Reduce costs. Maximize profitability.</p>
<p> </p>
<p>Starbucks is the behemoth in the business and you are fighting for the same dollar that they are. It's not that customers don't like great coffee, they're afraid of bad coffee - and our shops are unknown entities in their minds. They're worried that they're going to come in and have a bad experience at our shop than the average experience at Starbucks. At least at Starbucks they know what they are going to receive.</p>
<p> </p>
<p>It's your job to allay their fears and make them feel comfortable and welcome. Gosh, so many places look shabby, the baristas dress shabby - everything about the experience is shabby (including the service attitude) and then baristas wonder why the masses aren't flocking to try their coffee made by some sort of self-appointed barista god who is taking a few hours from his/her day to grace these unwashed masses with his/her coffee presence.</p>
<p> </p>
<p>I'm lucky in that I have the opportunity to travel the world and travel the nation. In the course of a year, I'll have the chance to visit many coffee shops. Mostly, I'm unimpressed. Even (maybe even especially) by the "famous" coffee shops. Usually, they're deficient somewhere. Yes, the coffee may be lauded but they miss on showing respect for their customers. Respect in providing them with a welcoming environment. A clean environment that's not run down would also be nice.</p>
<p> </p>
<p>But really, it's about that penny. Every barista should know and execute in a manner that understands that we are fighting for every single penny in a desperate bid for survival.</p>
</div>
</blockquote> What do I wish baristas under…tag:www.baristaexchange.com,2011-04-18:1688216:Comment:10945222011-04-18T13:26:24.777ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
<p>What do I wish baristas understood?</p>
<p> </p>
<p>That we are fighting for every penny in a desperate bid to survive.</p>
<p> </p>
<p>Grind waste, milk waste, drink mistakes, product throwaways - it all kills our bottom line and our ability to continue as an operation. Your job and livelihood depends on your ability to maximize profitability for the company. Want a raise? Then increase efficiency.</p>
<p> </p>
<p>Two ounces of milk waste may be perfectly acceptable for a cappuccino at…</p>
<p>What do I wish baristas understood?</p>
<p> </p>
<p>That we are fighting for every penny in a desperate bid to survive.</p>
<p> </p>
<p>Grind waste, milk waste, drink mistakes, product throwaways - it all kills our bottom line and our ability to continue as an operation. Your job and livelihood depends on your ability to maximize profitability for the company. Want a raise? Then increase efficiency.</p>
<p> </p>
<p>Two ounces of milk waste may be perfectly acceptable for a cappuccino at the World Barista Championship (where they don't care about how much money they are wasting), but you make 64 drinks with that amount of waste and you've just destroyed a gallon of milk. And it's more than the $5.25 for the gallon, it's $48 in lost drink revenue because you've wasted that gallon.</p>
<p> </p>
<p>Yes, I know you hate on Starbucks and that you keep harping about how their quality sucks, but you know what? I don't care. It's not germane. Starbucks currently runs 18% labor and generates 55% of their revenue strictly from coffee drink sales. Add to that, they're pulling 15% profit per location per year.</p>
<p> </p>
<p>As a barista, it's your job to do the same. Maximize efficiency. Reduce costs. Maximize profitability.</p>
<p> </p>
<p>Starbucks is the behemoth in the business and you are fighting for the same dollar that they are. It's not that customers don't like great coffee, they're afraid of bad coffee - and our shops are unknown entities in their minds. They're worried that they're going to come in and have a bad experience at our shop than the average experience at Starbucks. At least at Starbucks they know what they are going to receive.</p>
<p> </p>
<p>It's your job to allay their fears and make them feel comfortable and welcome. Gosh, so many places look shabby, the baristas dress shabby - everything about the experience is shabby (including the service attitude) and then baristas wonder why the masses aren't flocking to try their coffee made by some sort of self-appointed barista god who is taking a few hours from his/her day to grace these unwashed masses with his/her coffee presence.</p>
<p> </p>
<p>I'm lucky in that I have the opportunity to travel the world and travel the nation. In the course of a year, I'll have the chance to visit many coffee shops. Mostly, I'm unimpressed. Even (maybe even especially) by the "famous" coffee shops. Usually, they're deficient somewhere. Yes, the coffee may be lauded but they miss on showing respect for their customers. Respect in providing them with a welcoming environment. A clean environment that's not run down would also be nice.</p>
<p> </p>
<p>But really, it's about that penny. Every barista should know and execute in a manner that understands that we are fighting for every single penny in a desperate bid for survival.</p>