Coffee Industry Fundamentals Class... - Barista Exchange2024-03-29T15:04:16Zhttps://www.baristaexchange.com/forum/topics/coffee-industry-fundamentals?commentId=1688216%3AComment%3A1011667&x=1&feed=yes&xn_auth=noDefinitely include some termi…tag:www.baristaexchange.com,2011-01-23:1688216:Comment:10116672011-01-23T08:19:07.080ZChase Mannhttps://www.baristaexchange.com/profile/MyCoffeePro
<p>Definitely include some terminology and tasting terms/practices with them. When I train new employees, we always start the shift with a coffee tasting ... and we've caught a few bad batches that way too. There's nothing worse than an employee describing your coffee as "bitter" to a customer.</p>
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<p>Another thing I like to train them on are flavor pairings ... like how an Almond Biscotti goes really well with a mellow Columbian, that sort of thing. Not only are they upselling…</p>
<p>Definitely include some terminology and tasting terms/practices with them. When I train new employees, we always start the shift with a coffee tasting ... and we've caught a few bad batches that way too. There's nothing worse than an employee describing your coffee as "bitter" to a customer.</p>
<p> </p>
<p>Another thing I like to train them on are flavor pairings ... like how an Almond Biscotti goes really well with a mellow Columbian, that sort of thing. Not only are they upselling product, but they are truly offering a fuller & richer experience to the customer by doing so.</p>
<p> </p>
<p>Swap out employee with wholesale client, you know what I mean.</p> Aw dude...the original class…tag:www.baristaexchange.com,2011-01-15:1688216:Comment:10067772011-01-15T20:58:09.585ZGeoffrey Carrollhttps://www.baristaexchange.com/profile/GeoffreyTCarroll
Aw dude...the original class name is FAR superior! The original title would've gotten me to RSVP immediately.
Aw dude...the original class name is FAR superior! The original title would've gotten me to RSVP immediately. The number one most overlooke…tag:www.baristaexchange.com,2011-01-13:1688216:Comment:10005882011-01-13T23:35:50.543ZDeferiohttps://www.baristaexchange.com/profile/Deferio
<p>The number one most overlooked factor in retail coffee businesses is customer service. Not just "we will do anything you tell us to do" style of customer service but an intelligent, genuine, and discerning customer service. Building into a team the mindset of customer satisfaction and elation withing the stores chosen quality menu context.</p>
<p>The number one most overlooked factor in retail coffee businesses is customer service. Not just "we will do anything you tell us to do" style of customer service but an intelligent, genuine, and discerning customer service. Building into a team the mindset of customer satisfaction and elation withing the stores chosen quality menu context.</p>