When we think of the craft of coffee we tend to think only in terms of the bean and beverage itself. The whole value chain of coffee has benefited greatly from continued emphasis on transparency and today we have the ability to track down almost every detail and variable of a coffee to accurately determine what went into the resulting cup. But what about systems and operations that lead to that cup in your customers hand? If a coffee tastes off, we strive to investigate, diagnose, and adjust. When we run out of an item, have abad service encounter, can’t keep the cafe clean, have inconsistency between staff etc. everything is suddenly opaque. This is a failure to invest in operations as an equally important craft and it is killing your cafe.
Today we are going to be talking about how, if you are a coffee shop operator, then operations has to be your craft, and what steps you can take to begin being just as good at dialing in the cafe as you are at dialing in a coffee.
Related episodes:
- 248 : The 5 Elements of Resourcing your Team
- 425 : Some Thoughts on Supporting Your Manager
- 424: Developing Menu and Hospitality Guides
- 057 : SOP’s FTW! Success through Standard Operating Procedures
- 330 : Establishing Systems in Your Coffee Shop
- 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters
Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.
Custom consulting for your unique business.
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