Anybody have a program in place to encourage mindful milk usage? I would like to address milk waste at our stores, eliminating as much as possible while maintaining quality.
I've considered incentive programs, testing, etc. What do you guys do?
Needless to say, every Barista is heavily trained on milk; however, I feel some don't care enough about waste (since most Baristas don't see the numbers - $$$).
I've found filling up the paper cup 3/4 of the way makes milk waste virtually disappear for lattes. For Cappuccino's, I only fill half the cup and generate double the foam and it fills it nicely to the top. Easy. Universal. Time saving.
This topic is a hard one...I definitely agree with the finger-reference in the pitcher and i think the residual milk for baking is excellent, though unique to a cafe/bakery. However, at the end of the day, i believe it is reduced to the inoculation of passion and the art of the craft to the baristi. I think Simone's on the right track; if you introduce one to the art of the thing, excellence and passion and attention to detail will flow out of that. Don't get me wrong, training intensively on that subject alone is imperative, but i think you get my meaning. Here's to reduced waste on all fronts and to passionate baristi!