So, I'm currently managing a pretty old shop. They've done things the same way for a long time and, as a result, we have a coffee taste of ten years ago... I'm doing what I can with my resources to improve espresso quality and I've retrained the staff properly on the basics. We still have a non-PID'd Linea, too many Torani syrups, and 20-ounce drinks... and Hershey's chocolate syrup. The latter drives me absolutely crazy. I hate serving people a $4 mocha made of shit they can buy from the grocery store. It's cheap and that's what the owner cares about. That aside, I am the manager and am in a position where I can make changes. I need a better tasting, cost effective solution for mochas and hot chocolates. We currently go through about six five pound cans of Hershey's syrup in a week, so volume is a concern. I've been kind of interested in making our own chocolate sauce, if I can do so in a cost effective manner. Let me know what you guys do at your shops.
You need to be a member of Barista Exchange to add comments!
Replies