A few years ago i worked at the Australian National University in Canberra. They had just opened a new cafe there and i applied for a job as a casual barista. A week later i was head barista and responsable for training all campus baristas.
To make a long story short i was doing around 350 - 450 coffees a day and to make things easy on myself i requested that we use "Hi-Lo" milk. a 50/50 blend of skim and full cream. Normal customers never noticed it was lacking the extra fat and skim milk drinkers were happy to have it also when told what it was.
Everyone was happy

As for the no soy or decafe situation... It can throw a spanner in the works for sure but if you were to charge .50c extra for each would it be worth it to you? or will a streamlined speedy menu be more profitable and barista friendly for you?

)
Leave a comment: