MOCAFE™'s Blog (11)

Conjure Up Some Deliciousness

The crisp fall weather has us craving the bite of fresh apples and the decadent warmth of our Precious Divinity Spiced Chai. As it turns out, these classic autumn flavors pair more perfectly that the words “Trick-or-Treat.” You can prepare the recipe below for a single serving, scale it up for a full moon party, or really bring out the spirits by adding an ounce of…

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Added by MOCAFE™ on October 4, 2012 at 2:37pm — No Comments

The Classic Taste of Summer: Root Beer Float Frappe

Not just for fruit smooties, this recipe uses our All Natural Madagascar Vanilla base to capture the classic taste of summer and can be made with non-fat milk to make a fat free treat.

MOCAFE™ Root Beer Float Frappe

6.5 tbsp MOCAFE™ All Natural Madagascar Vanilla Base

1.5 oz Torani Root Beer Syrup

5 oz Milk (use fat-free milk for a nonfat indulgence)

12 oz ice

Combine all ingredients and blend…

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Added by MOCAFE™ on August 31, 2012 at 9:55am — No Comments

Remix – the Spanish Coffee

One of my favorite drinks can be found in …

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Added by MOCAFE™ on July 28, 2011 at 7:25am — No Comments

Item Costing Your Cafe Menu

Solutions for Operators

A standard practice in the restaurant industry is to calculate the food cost of every item you sell. Knowing this cost allows you to a) purchase ingredients more wisely and b) maintain and train staff to standards. There is a time investment in making these calculations, but the reward…

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Added by MOCAFE™ on July 27, 2011 at 5:08pm — No Comments

Daughters, Oil Changes and Hot Chocolates

A few nights ago I was with a good friend, hanging out in the garage, as he taught his young teenage daughter how to change the oil on a SUV. They were both under the truck, poking around, as he explained everything about…

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Added by MOCAFE™ on July 26, 2011 at 7:16am — No Comments

Calculating Labor Cost in Cafes - Weekly Forecasting

Operator Solutions Using Mocafe

In my prior career as a executive chef, I wrote hundreds of work schedules. Let's look at some factors operators have to take into account in managing efficient production labor cost:

  • Staff training and abilities
  • Anticipated business…
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Added by MOCAFE™ on July 25, 2011 at 7:22am — No Comments

Why Isn't There a Good Frappe at Boston South Station?

Saturday mid-day.

I'm at Boston South Station, waiting for a bus up to northern…

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Added by MOCAFE™ on July 25, 2011 at 6:03am — No Comments

From Scratch versus Ready To Go Coffeeshop Solutions

Operator Solutions Using Mocafe

One of the challenges facing foodservice operators dwells on the question of preparing items from scratch or purchasing products that require minimal labor. This question permeates the foodservice industry at all levels, from quick…
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Added by MOCAFE™ on July 23, 2011 at 4:29am — No Comments

From Scratch versus Ready To Go Coffeeshop Solutions

Operator Solutions Using Mocafe

One of the challenges facing foodservice operators dwells on the question of preparing items from scratch or purchasing products that require minimal labor. This question permeates the foodservice industry at all levels, from quick…
Continue

Added by MOCAFE™ on July 23, 2011 at 4:29am — No Comments

Old School Cafe Management Skill: That Item Makes Me This Much

Operator Solutions Using Mocafe

Last night, a perfect New England summer night, I was talking about cafe and restaurant management with an old friend, a…

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Added by MOCAFE™ on July 20, 2011 at 6:36am — No Comments

Fair Food: Fried Kool Aid but No Good Coffee

Last weekend was the first day of the OC Fair in Costa Mesa, CA and boy was it packed!

Not only did it take fifteen minutes or so to find a parking space but there were hundreds of people in line waiting to buy tickets (good thing we already had ours, haha).  At least it was a gorgeous day out so time seemed to go by pretty…

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Added by MOCAFE™ on July 19, 2011 at 3:15pm — 2 Comments

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