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Thread: Express-o Bar in addition to the regular cafe.

  1. #1
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    Express-o Bar in addition to the regular cafe.

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Well it looks like my workplace is setting up a second machine for high volume, basic coffees only, in addition to our existing cafe.

    Any thoughts on the best way to streamline a coffee menu for superfast delivery? Im thinking of requesting no soy and no decaf, since these are both available from the cafe anyways, and I think it might have been dennis (? sorry if Im wrong.... edit oops might have been scoota girl now I think of it...) who had the dreamers menu in another thread of black or white, small or large as the only options.

    This is pretty much gunna be my baby, but unfortunately still limited to the equipment and coffee we are contracted to, and will only be operating on busy days/nights in addition to (not replacing) the regular cafe.

    Am I unreasonable to want a very limited menu, or does it sound ok given the fact that the full range will still be available less than 5metres away?

  2. #2
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    Re: Express-o Bar in addition to the regular cafe.

    I worked at an event once where it was black or white (short black, long black, flat white, latte) and that was it. Also one size.

    No soy, no skim milk, no decaf. Out of serving 1500 coffee probably only turned away 5 people, all on lactose intolerance reasons.
    Amazing how many times someone would ask for a skinny, be told that there is no skinny and they didnt really care. Same on decaf.

    Sounds like a [s]good[/s] great idea.

    If you want something out of the ordinary you should have to wait.
    I cant drink cow juice and I dont care waiting for Soy.

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    Re: Express-o Bar in addition to the regular cafe.

    Quote Originally Posted by 5F5C4E4E4A5C443D0 link=1251156951/1#1 date=1251163618
    I worked at an event once where it was black or white (short black, long black, flat white, latte) and that was it. Also one size.

    No soy, no skim milk, no decaf. Out of serving 1500 coffee probably only turned away 5 people, all on lactose intolerance reasons.
    Amazing how many times someone would ask for a skinny, be told that there is no skinny and they didnt really care. Same on decaf.

    Sounds like a [s]good[/s] great idea.

    If you want something out of the ordinary you should have to wait.
    I cant drink cow juice and I dont care waiting for Soy.
    Soy was my main issue, since Id be effectively cutting off my own supply to! But I figured if youre like me n youd really prefer soy, it is still available just from the main cafe. And its not like the wait on cafe is ever that long - Ive had double lines along the machine full of coffee orders and cleared them, summer after summer, and customers still dont have to wait more than 15mins, 20mins if its heaps backed up.
    In theory some of that back up should filter round to my little hole in the wall op, so even if you were a soy drinker, you should still be getting better, faster service from the main cafe.

    I like the idea of only one size option too. With the limited space, keeping plenty of just one size cup would be advantageous. Considering the aim is to provide something like an event-only machine, the methodologies applied in arena-type setups are def. the sort of operation we will be looking at. Thanks bass!

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    Re: Express-o Bar in addition to the regular cafe.

    In a well organised system soy will not slow you down very much at all, if there are only a few then it isnt a big issue but they often come with other orders that you will be saying no too as well. All you need is another jug and the system should flow almost as well (thats why you charge extra for the extra time). As for sizes that is much more of an issue, bigger coffee takes more time, I would ditch the decaf though if I could (unless you have a dedicated decaf grinder then you should do it as you can charge more for it.)

    Anyway I would be careful of limiting your range lest you loose customers but if you will be flat out anyway then go ahead and streamline.

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    Re: Express-o Bar in addition to the regular cafe.

    Quote Originally Posted by 3E303D322533325C0 link=1251156951/3#3 date=1251167580
    (unless you have a dedicated decaf grinder then you should do it as you can charge more for it.) *
    Ha! I wish - tins of preground is our only decaf option!
    Seriously, if theyd consulted me first I would have kept the 1 coffeeshop, offering everything, and put the money into our own equipment and source some better coffee... but oh well.

    Shouldnt see any loss of customers at all - it is all available under the same roof. They will just go up to the other counter if they want the "fancy stuff". Very limited room for storage (both dry stock and fridge) as I am effectively perched on the end of a bar (sort of)... Im pretty quick, soy included, but running out to the larger storage areas to grab soy milk for 1 person when theres 5 others waiting to order is a bit rough on everyone.

    Also, we dont charge for soy at all... or decaf. And atm you only get charged $1 for a shot of the black cause theres no price for espresso only on our tills. (Much love to the lady who keeps getting her $1 shot and free cup of hot water instead of just buying her long black pre-assembled for $2.90)... Were pretty reasonable, weve got our established customer base and just looking to expand to offer a faster option for "plain coffee".


    Personally cant wait to get a comparison on coffee sales with the cafe, then well see whos getting the customers in and I might have some actual say in what coffee, soy, etc we use. *;) *Figures speak louder than reputation, so hopefully the tide will turn and we can get some really awesome coffees happening. Til then its just making the best with what Ive got.

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    Re: Express-o Bar in addition to the regular cafe.

    Mel,

    When we do functions we only use 8oz and I never get asked for a large or small there. Bizarre but true I know, I can only think that at the shop we get the different size requests because we offer them - so in light of that, we could probably just tell people what theyre going to get and not give a choice ever. I suppose really, its been the marketing people who tell us to give customers a choice so as to improve our sales blah blah blah...

    If you can try to just offer one size, and then just go for espresso, long blacks, cappucino, latte and flat white, surely thatd just about cover it for you? If someone asks for a mocha or even sillier like a baby cino, then you can tell them yes they can have that or not.

    Just my thoughts...

    (and yes, the dream menu was me. Id dare you to go for that too! ;) :D )

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    Re: Express-o Bar in addition to the regular cafe.

    Quote Originally Posted by 6474787863764870767B170 link=1251156951/5#5 date=1251204240

    (and yes, the dream menu was me. Id dare you to go for that too! *;) *:D )
    Haha, Im gunna try! Thanks scoota - Id agree on the marketing ppl pushing for choice thing too. Its that whole idea of make sure you have something for everyone so you can make a sale on every single person.
    Not necessary!

    Looks like 6 weeks and the new cafe will be in and my little mini espressobar set up ordered. Im so excited!

  8. #8
    Senior Member Luke_G's Avatar
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    Re: Express-o Bar in addition to the regular cafe.

    Behmor Brazen - $249 - Free Freight
    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?



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