Espresso Stand Business Plan

Espresso Stand Business Plan-83
There’s a difference between tracking inventory and controlling inventory.Keeping track of inventory involves counting your products at regular intervals (like at the end of the month) to see what you’ve gone through so you can calculate your costs and place new orders.These sources of waste can include everything from dairy to syrups, and unfortunately, it can cost thousands of dollars each month.

There’s a difference between tracking inventory and controlling inventory.Keeping track of inventory involves counting your products at regular intervals (like at the end of the month) to see what you’ve gone through so you can calculate your costs and place new orders.

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Some coffee shops waste so many cups that they may as well just throw away an entire case every few months as soon as they receive their shipment.

Providing industry standard training for yourself and your staff will eliminate a majority of waste in your store.

Your goal as a drive-thru coffee shop should be to get people through as fast as possible while providing exceptional service.

Unfortunately, this can’t be accomplished when hot food is part of your menu.

Sometimes people will drive away, even when they’re the second person in line, if their perception is that things are taking too long.

However, there is a way to keep people in line and it’s all about customer service.

Training people to pour perfect portions in pitchers can reduce milk waste by three gallons or more per day.

Training people how to fill the portafilters with the proper dose of espresso, regardless of what the grinder puts out, can save up to 40 shots worth of espresso per day.

Controlling inventory, on the other hand, involves managing how your products are used in order to prevent waste.

One of the biggest sources of lost income for drive-thru coffee shops is from waste, and most coffee shop owners are unaware of just how much of a waste problem they have.

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