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Hey guys! 
Im stuck with a dilemma, the pace of the weekend rushes is starting to pick up at the cafe Im working at, and need some advice as the the best techniques to handling them.
During rushes we are getting approximately 4 standard coffee orders per minute (CPM) and up to 6 CPM when taking into account larger cup sizes. These rushes usually last for 15-20mins, but can be sustained for hours on end (especially around Christmas time!).
Now obviously one person cant handle that rate without some seriously shifty technique (or could they?). Right now I use a steaming platform to make milk while doing shots, with one cycle making about 6 standard coffees, and taking around 4 minutes. Though on average its about 1 CPM. The strategy I use is to prioritize orders that can be completed in one cycle (Using 1 milk type, or small orders), and putting a small delay on orders that are using more than one milk type, or are would take an excessive amount of time. This works generally speaking, except some orders can end up waiting 10 minutes which to me is unacceptable, and it isnt sustainable for long periods of time.
Our multi-barista strategy is essentially one barista makes milk, while the other does shots and pours/sets up drinks. Considering that you can milk whilst doing shots, the only time saved is in the pouring and setting up of drinks, which isnt a huge saving. Plus there is a work imbalance as the milk cant be used as fast as its made. So, the saving is minimal compared to a single barista (only a 30% increase in output).
There is another like minded barista I work with, so we devised our own technique. Essentially we are both working individually on completing orders, but work together to tackle large/multi-milk type orders. This is hugely effective, as we can produce 2CPM of any milk type, such that large orders dont delay the smaller orders, and we are both working at maximum efficiency.
The problem is this is against the status quo of our workplace. Most of our baristas dont work well together due to a lack of communication, and use different approaches to making coffee (no comment). In addition, the layout of the coffee area isnt particularity suited to having multiple baristas. Its a rather cramped and a highly trafficked area, such that is isnt a good idea to have two baristas working around eachother. For those reasons, managers hate it, no matter how effective it is.
Calling on the vast cafe expertise of the coffee snobs members, what techniques have you found that are effective at handling rush periods? Im very interested in learning how those CBD cafes serve armies of thirsty patrons at a near lightning rates.
Cheers guys,
Trev
Im stuck with a dilemma, the pace of the weekend rushes is starting to pick up at the cafe Im working at, and need some advice as the the best techniques to handling them.
During rushes we are getting approximately 4 standard coffee orders per minute (CPM) and up to 6 CPM when taking into account larger cup sizes. These rushes usually last for 15-20mins, but can be sustained for hours on end (especially around Christmas time!).
Now obviously one person cant handle that rate without some seriously shifty technique (or could they?). Right now I use a steaming platform to make milk while doing shots, with one cycle making about 6 standard coffees, and taking around 4 minutes. Though on average its about 1 CPM. The strategy I use is to prioritize orders that can be completed in one cycle (Using 1 milk type, or small orders), and putting a small delay on orders that are using more than one milk type, or are would take an excessive amount of time. This works generally speaking, except some orders can end up waiting 10 minutes which to me is unacceptable, and it isnt sustainable for long periods of time.
Our multi-barista strategy is essentially one barista makes milk, while the other does shots and pours/sets up drinks. Considering that you can milk whilst doing shots, the only time saved is in the pouring and setting up of drinks, which isnt a huge saving. Plus there is a work imbalance as the milk cant be used as fast as its made. So, the saving is minimal compared to a single barista (only a 30% increase in output).
There is another like minded barista I work with, so we devised our own technique. Essentially we are both working individually on completing orders, but work together to tackle large/multi-milk type orders. This is hugely effective, as we can produce 2CPM of any milk type, such that large orders dont delay the smaller orders, and we are both working at maximum efficiency.
The problem is this is against the status quo of our workplace. Most of our baristas dont work well together due to a lack of communication, and use different approaches to making coffee (no comment). In addition, the layout of the coffee area isnt particularity suited to having multiple baristas. Its a rather cramped and a highly trafficked area, such that is isnt a good idea to have two baristas working around eachother. For those reasons, managers hate it, no matter how effective it is.
Calling on the vast cafe expertise of the coffee snobs members, what techniques have you found that are effective at handling rush periods? Im very interested in learning how those CBD cafes serve armies of thirsty patrons at a near lightning rates.
Cheers guys,
Trev
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