Your New Coffee Shop, What would you do different on the next one? - Barista Exchange2024-03-28T20:21:11Zhttps://www.baristaexchange.com/forum/topics/your-new-coffee-shop-what?commentId=1688216%3AComment%3A741790&feed=yes&xn_auth=noNathan,
Nice to see you putti…tag:www.baristaexchange.com,2010-01-08:1688216:Comment:7418392010-01-08T17:22:47.398ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Nathan,<br />
Nice to see you putting so much thought into this process. This is something that can not be overdone. Your notes here and observations will be a great help for me as well. Reading your observations I realize one advantage I have over many shops in that I only have to go drink lids below the espresso machine. Everything else is done standing up right. When you bend over to open a frig for instance you take up much more room in your space and there by increase the chance of getting…
Nathan,<br />
Nice to see you putting so much thought into this process. This is something that can not be overdone. Your notes here and observations will be a great help for me as well. Reading your observations I realize one advantage I have over many shops in that I only have to go drink lids below the espresso machine. Everything else is done standing up right. When you bend over to open a frig for instance you take up much more room in your space and there by increase the chance of getting bumped. After working my station for over a year now I have been bumped many times for various reasons. Keep in mind here there is only two people working in our shop, me and my partner. In a busy shop, I can't even imagine the bumping going on if the space is poorly designed. After reading your post here Nathan, I realize I need to keep the barista station as far from the ( kitchen ) as possible to minimize traffic jams. In a hopefully, high volume espresso coffee drink setting, design is of critical importance.<br />
Joseph<br />
--<br />
Ambassador for Specialty Coffee and palate reform.<br />
<br />
<br />
<cite>Nathan Kosky said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/your-new-coffee-shop-what?commentId=1688216%3AComment%3A741790&xg_source=msg_com_forum#1688216Comment741790"><div>Although I do not own a coffee shop yet, I am planning to open one a year or so after I graduate...<br/><br/>As such I have been spending a lot of time in other shops around Chicago, and combined with my barista experience, i have several observations to note:<br/><br/>1) if food is offered on the menu that requires counter space to prepare , such as pies or quiches, then that counter space should be placed carefully, so that it is convenient for the barista to use, and is in a location that can remain sanitary i.e. used solely for plating and serving food to the customer.<br/><br/>2) Your bar should be offset slightly from the rest of space behind the counter, to allow the barista enough room to stand in his or her own space, without other staff running around them, or bumping them. Every time a barista gets bumped while they are dosing or tamping, their portafilter also gets bumped, which leads to channeling and less than quality drinks...<br/><br/>3) Refrigerators located under the bar should be designated solely for things that the barista will need. It is inefficient and unpractical to expect others to be able to sneak underneath the barista while they are trying to steam milk or pull their shots, and grab either iced tea, iced coffee, or anything else that can typically be stored there. Another note on fridges: if you expect that your shop will be busy enough to double bar, and you want to put your milk fridge under the bar, then you should use sliding doors, because it is difficult for one person to open hinge doors to prep their milk while the other person is standing their pulling shots.<br/><br/>4) careful consideration should be given to the amount of space customers have to stand in line, order, wait for their drink, use the condiment bar, and then exit. Placement of the condiment bar is crucial, because many many many shops expect customers to wait for their lattes in a location that blocks off access to the condiment bar by customers ordering coffee. Trace the path coffee ordering customers may need to take, and then trace the path latte ordering customers will take, and design your layout so the two paths do not cross and cause traffic jams!<br/><br/>5) In most shops, the biggest chore at the end of the night, as well as throughout the day, is doing the dishes. Placement of the sink and dishwasher is crucial to lightening this load. If one person can work on dishes while they are watching the front of the store, then they are able to do a load or two while they wait for customers to walk in the door. Some people prefer that customers do not have to hear/ see the sanitation process. I've seen some very clever systems set up to allow the dishwasher to see the customer while the customer can't see the dirty dishes. Either using a half wall to hide the sink, or a backroom with a window, or mirrors can solve this problem.<br/><br/>6) Things that limit the amount of steps a barista needs to take while preparing a drink, limits the potential places baristas could run into each other behind the bar. Cups for coffee should be next to coffee Urns, which should be near coffee brewers-- Plates and silverware for food should be near pastry cases etc.<br/><br/>Those are six things I have noticed while working with coffee that make a huge difference, and you can really tell which shops thought them through, and which ones didn't. Good luck and I really look forward to hearing what others have to say on the topic!</div>
</blockquote> Although I do not own a coffe…tag:www.baristaexchange.com,2010-01-08:1688216:Comment:7417902010-01-08T16:43:08.778ZNathan Koskyhttps://www.baristaexchange.com/profile/Nathan
Although I do not own a coffee shop yet, I am planning to open one a year or so after I graduate...<br />
<br />
As such I have been spending a lot of time in other shops around Chicago, and combined with my barista experience, i have several observations to note:<br />
<br />
1) if food is offered on the menu that requires counter space to prepare , such as pies or quiches, then that counter space should be placed carefully, so that it is convenient for the barista to use, and is in a location that can remain…
Although I do not own a coffee shop yet, I am planning to open one a year or so after I graduate...<br />
<br />
As such I have been spending a lot of time in other shops around Chicago, and combined with my barista experience, i have several observations to note:<br />
<br />
1) if food is offered on the menu that requires counter space to prepare , such as pies or quiches, then that counter space should be placed carefully, so that it is convenient for the barista to use, and is in a location that can remain sanitary i.e. used solely for plating and serving food to the customer.<br />
<br />
2) Your bar should be offset slightly from the rest of space behind the counter, to allow the barista enough room to stand in his or her own space, without other staff running around them, or bumping them. Every time a barista gets bumped while they are dosing or tamping, their portafilter also gets bumped, which leads to channeling and less than quality drinks...<br />
<br />
3) Refrigerators located under the bar should be designated solely for things that the barista will need. It is inefficient and unpractical to expect others to be able to sneak underneath the barista while they are trying to steam milk or pull their shots, and grab either iced tea, iced coffee, or anything else that can typically be stored there. Another note on fridges: if you expect that your shop will be busy enough to double bar, and you want to put your milk fridge under the bar, then you should use sliding doors, because it is difficult for one person to open hinge doors to prep their milk while the other person is standing their pulling shots.<br />
<br />
4) careful consideration should be given to the amount of space customers have to stand in line, order, wait for their drink, use the condiment bar, and then exit. Placement of the condiment bar is crucial, because many many many shops expect customers to wait for their lattes in a location that blocks off access to the condiment bar by customers ordering coffee. Trace the path coffee ordering customers may need to take, and then trace the path latte ordering customers will take, and design your layout so the two paths do not cross and cause traffic jams!<br />
<br />
5) In most shops, the biggest chore at the end of the night, as well as throughout the day, is doing the dishes. Placement of the sink and dishwasher is crucial to lightening this load. If one person can work on dishes while they are watching the front of the store, then they are able to do a load or two while they wait for customers to walk in the door. Some people prefer that customers do not have to hear/ see the sanitation process. I've seen some very clever systems set up to allow the dishwasher to see the customer while the customer can't see the dirty dishes. Either using a half wall to hide the sink, or a backroom with a window, or mirrors can solve this problem.<br />
<br />
6) Things that limit the amount of steps a barista needs to take while preparing a drink, limits the potential places baristas could run into each other behind the bar. Cups for coffee should be next to coffee Urns, which should be near coffee brewers-- Plates and silverware for food should be near pastry cases etc.<br />
<br />
Those are six things I have noticed while working with coffee that make a huge difference, and you can really tell which shops thought them through, and which ones didn't. Good luck and I really look forward to hearing what others have to say on the topic! Steve,
Thanks, I forgot to al…tag:www.baristaexchange.com,2010-01-08:1688216:Comment:7414882010-01-08T07:21:13.514ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Steve,<br />
Thanks, I forgot to allow enough counter space for a pour over bar. Yes, more grinders. Can't have enough good grinders.<br />
<br />
<cite>Steve Belt said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/your-new-coffee-shop-what?commentId=1688216%3AComment%3A741487&xg_source=msg_com_forum#1688216Comment741487"><div>Joseph-<br></br> <br></br> I guess I could weigh in on biz model changes I've made over the last 6 months of planning:<br></br>
<br></br>
- adding a pour bar over as the primary…</div>
</blockquote>
Steve,<br />
Thanks, I forgot to allow enough counter space for a pour over bar. Yes, more grinders. Can't have enough good grinders.<br />
<br />
<cite>Steve Belt said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/your-new-coffee-shop-what?commentId=1688216%3AComment%3A741487&xg_source=msg_com_forum#1688216Comment741487"><div>Joseph-<br/> <br/>
I guess I could weigh in on biz model changes I've made over the last 6 months of planning:<br/>
<br/>
- adding a pour bar over as the primary "drip" brew method<br/>
- upgraded quality of grinders for espresso<br/>
- working on upgrading grinder for drip (have a Bunn G3, trying to get a Guatelama)<br/>
- practice, practice, practice</div>
</blockquote> Joseph-
I guess I could weig…tag:www.baristaexchange.com,2010-01-08:1688216:Comment:7414872010-01-08T07:18:37.338ZSteve Belthttps://www.baristaexchange.com/profile/SteveBelt
Joseph-<br />
<br />
I guess I could weigh in on biz model changes I've made over the last 6 months of planning:<br />
<br />
- adding a pour bar over as the primary "drip" brew method<br />
- upgraded quality of grinders for espresso<br />
- working on upgrading grinder for drip (have a Bunn G3, trying to get a Guatelama)<br />
- practice, practice, practice
Joseph-<br />
<br />
I guess I could weigh in on biz model changes I've made over the last 6 months of planning:<br />
<br />
- adding a pour bar over as the primary "drip" brew method<br />
- upgraded quality of grinders for espresso<br />
- working on upgrading grinder for drip (have a Bunn G3, trying to get a Guatelama)<br />
- practice, practice, practice Jay,
I sincerely wish you al…tag:www.baristaexchange.com,2010-01-07:1688216:Comment:7402882010-01-07T05:22:11.034ZJoe Marroccohttps://www.baristaexchange.com/profile/JoeMarrocco
Jay,<br />
<br />
I sincerely wish you all the luck in the world. I hope I will be able to get to you shop someday. Sounds like it is going to be something very special. Your heart is obviously totally invested. <br></br><br></br><cite>Jay Caragay said:</cite><blockquote><div>What would I do differently next time: - better capitalization
- more thorough training for staff<br />
- greater focus on customer service/experience<br />
- multiple roasters<br />
- wider selection of coffees<br />
- multiple brew methods<br />
- coffees made to order,…</div>
</blockquote>
Jay,<br />
<br />
I sincerely wish you all the luck in the world. I hope I will be able to get to you shop someday. Sounds like it is going to be something very special. Your heart is obviously totally invested. <br/><br/><cite>Jay Caragay said:</cite><blockquote><div>What would I do differently next time:
- better capitalization<br />
- more thorough training for staff<br />
- greater focus on customer service/experience<br />
- multiple roasters<br />
- wider selection of coffees<br />
- multiple brew methods<br />
- coffees made to order, by the cup<br />
- refined environment<br />
- progressive thinking<br />
- classic yet progressive decor focused on coffee<br />
- no music<br />
- no live music<br />
- no televisions<br />
- no WiFi<br />
- welcoming baristas<br />
- selection of brew methods for home<br />
- coffee lab for testing & experimentation<br />
- greater coffee awareness through cupping<br />
- focused food menu<br />
- 34" high counters for better interaction with customers<br />
- 34" high brew station with integral storage, hot water, grinder and waste basin<br />
- dipwell next to espresso machine<br />
- integrated pitcher rinser, soda fountain & drip tray<br />
- refrigerated drawers for cold milk and pitchers<br />
- greater focus on quality ingredients<br />
- greater commitment to sourcing<br />
- greater focus on crafting our syrups and products in-house<br />
<br />
Happily, these have all been incorporated into the new place we're going to open in the coming weeks!</div>
</blockquote> What would I do differently n…tag:www.baristaexchange.com,2010-01-07:1688216:Comment:7402592010-01-07T04:29:26.173ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
What would I do differently next time:<br />
<br />
- better capitalization<br />
- more thorough training for staff<br />
- greater focus on customer service/experience<br />
- multiple roasters<br />
- wider selection of coffees<br />
- multiple brew methods<br />
- coffees made to order, by the cup<br />
- refined environment<br />
- progressive thinking<br />
- classic yet progressive decor focused on coffee<br />
- no music<br />
- no live music<br />
- no televisions<br />
- no WiFi<br />
- welcoming baristas<br />
- selection of brew methods for home<br />
- coffee lab for testing &…
What would I do differently next time:<br />
<br />
- better capitalization<br />
- more thorough training for staff<br />
- greater focus on customer service/experience<br />
- multiple roasters<br />
- wider selection of coffees<br />
- multiple brew methods<br />
- coffees made to order, by the cup<br />
- refined environment<br />
- progressive thinking<br />
- classic yet progressive decor focused on coffee<br />
- no music<br />
- no live music<br />
- no televisions<br />
- no WiFi<br />
- welcoming baristas<br />
- selection of brew methods for home<br />
- coffee lab for testing & experimentation<br />
- greater coffee awareness through cupping<br />
- focused food menu<br />
- 34" high counters for better interaction with customers<br />
- 34" high brew station with integral storage, hot water, grinder and waste basin<br />
- dipwell next to espresso machine<br />
- integrated pitcher rinser, soda fountain & drip tray<br />
- refrigerated drawers for cold milk and pitchers<br />
- greater focus on quality ingredients<br />
- greater commitment to sourcing<br />
- greater focus on crafting our syrups and products in-house<br />
<br />
Happily, these have all been incorporated into the new place we're going to open in the coming weeks! Everything to stay.
No sizes.…tag:www.baristaexchange.com,2010-01-06:1688216:Comment:7399472010-01-06T23:35:03.973ZJohn Phttps://www.baristaexchange.com/profile/JohnP49
Everything to stay.<br />
No sizes. Each drink has it's proper size.<br />
No flavors.<br />
Just the basics.
Everything to stay.<br />
No sizes. Each drink has it's proper size.<br />
No flavors.<br />
Just the basics. Ahh, more thoughts on what I…tag:www.baristaexchange.com,2010-01-06:1688216:Comment:7398492010-01-06T22:28:34.856ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Ahh, more thoughts on what I would/will do different next build out.<br />
Electrical Plan notes.....All LED lighting. They have some very efficient bulbs/fixtures out now. Very low power consumption. Quite high initial cost but fantastic pay back in cost of monthly electrical bill. Also new fan technology for Cold cases. Most of the new ones come with them already. My Grocer accross the street where I get my milk told me he had all the cold cases in the store switched out and his electrical savings…
Ahh, more thoughts on what I would/will do different next build out.<br />
Electrical Plan notes.....All LED lighting. They have some very efficient bulbs/fixtures out now. Very low power consumption. Quite high initial cost but fantastic pay back in cost of monthly electrical bill. Also new fan technology for Cold cases. Most of the new ones come with them already. My Grocer accross the street where I get my milk told me he had all the cold cases in the store switched out and his electrical savings was very substantial.<br />
Green as green can be the new construction standards.<br />
Joseph<br />
--<br />
Ambassador for Specialty Coffee and palate reform. Steve,
In many ways I envy yo…tag:www.baristaexchange.com,2010-01-06:1688216:Comment:7397442010-01-06T21:02:29.985ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Steve,<br />
In many ways I envy you guys who are in the early planning stages. A careful business plan can go a long ways to a smooth opening and a happy first year. The time is right and ripe for ( I don't like time stopping labels) the "third wave" speciality coffee shops done well. It sounds like your on the right track by comparing high end shops like Intelligentsia to what you have locally. Based on how I did our first year in a bad location in a town of 2k or not much more, you should rock…
Steve,<br />
In many ways I envy you guys who are in the early planning stages. A careful business plan can go a long ways to a smooth opening and a happy first year. The time is right and ripe for ( I don't like time stopping labels) the "third wave" speciality coffee shops done well. It sounds like your on the right track by comparing high end shops like Intelligentsia to what you have locally. Based on how I did our first year in a bad location in a town of 2k or not much more, you should rock them in your town with a good location Steve.<br />
<br />
<cite>Steve Belt said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/your-new-coffee-shop-what?commentId=1688216%3AComment%3A739682&xg_source=msg_com_forum#1688216Comment739682"><div>I'm sort of with Chris here...haven't opened yet, but very curious what responses develop with this thread.<br/><br/>I will say that being from the Phoenix area, I hadn't seen any of the truly world class 3rd wave shops until this last weekend, when I traveled to LA and got to experience Intelligentsia in Venice. I was blown away. I don't have the capital budget to execute what they did there, but it did give me an excellent long range goal.</div>
</blockquote> I'm sort of with Chris here..…tag:www.baristaexchange.com,2010-01-06:1688216:Comment:7396822010-01-06T19:33:29.764ZSteve Belthttps://www.baristaexchange.com/profile/SteveBelt
I'm sort of with Chris here...haven't opened yet, but very curious what responses develop with this thread.<br />
<br />
I will say that being from the Phoenix area, I hadn't seen any of the truly world class 3rd wave shops until this last weekend, when I traveled to LA and got to experience Intelligentsia in Venice. I was blown away. I don't have the capital budget to execute what they did there, but it did give me an excellent long range goal.
I'm sort of with Chris here...haven't opened yet, but very curious what responses develop with this thread.<br />
<br />
I will say that being from the Phoenix area, I hadn't seen any of the truly world class 3rd wave shops until this last weekend, when I traveled to LA and got to experience Intelligentsia in Venice. I was blown away. I don't have the capital budget to execute what they did there, but it did give me an excellent long range goal.