As a coffee retailer, you probably have a solid working knowledge of the coffee world, as so many new products, purchasing decisions, and flavors continue to surround such an antique drink. While your understanding is important to running a successful business, it is just as vital that your staff understands the product they are serving as well, as they are the link between the customer and that cup of joe. Here are a few basic questions that your staff should be able to answer: How does the cost of the coffee relate to its quality? Oftentimes, the cost of specialty coffee pertains to the... |
Freshness: One of the biggest issues in terms of quality problems is the freshness. Oftentimes, it is recommended that you don’t brew more coffee than you can use in 45 minutes. Brewing an overabundance of coffee and leaving it to sit on heating elements until it is gone drastically changes the flavor of the coffee, regardless of the quality of the beans. Cleaning: One of the most common problems is also one of the most basic: cleaning. Especially if you are switching between regular and flavored coffee, a thorough cleaning regimen is of the utmost importance, as the oils will linger and... |
The "specialty" appeal of specialty coffee has already been established, and consumers have now come to expect high-quality, great-tasting product. To meet customer expectations, retailers focus on creating exciting beverage offerings prepared by knowledgeable employees and served in an ambience that is inviting. While all can directly affect your business' bottom line, one of the most fundamental requirements to create these specialty beverages is to have the appropriate equipment. Therefore, the decision on which equipment to purchase should not be taken lightly. Be it an espresso... |
| If you are in the market for a new machine, do not stop your research short of the super-automatic machines. While they run a bit steeper in price, remember to consider what you are getting in return. As completely automated machines,With programmable settings that allow different drinks to be created with the press of a button, these machines can replace a highly skilled, focused baristas and fill voids in high volume cafes or in circumstances that have inexperienced operators. Automatic refill devices and cleaning indicators take much of the guesswork out of creating the perfect... |
What you ultimately decide should depend on a variety of issues that range from customer eye contact to the health department regulations.
Standard kitchen counters are typically about 36” high, and standard bar counters are typically about 42” high. Although either counter height will work, most operators prefer to have the machine low enough to allow visual contact with the customer if the machine is located on the front bar or low enough to allow the operator to easily see into a milk frothing pitcher while steaming milk. This would favor a counter height of 36” or less, depending upon...
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