How to introduce one size cappuccino on the menu and to the customer.
So starting in October we are rolling out the whole no menu board thing with only a small printed menu framed and posted in an inconspicuous place. On this menu we are going to offer only one size cappuccino (8oz paper cup, or 6oz ceramic cap cup) with the larger sizes (12 and 16oz) as lattes.
We do have regular customers that come in, walk up, and order large caps (currently 16 oz) every day. Obviously we dont want to loose these customers, and we dont want to come off as snobby jack asses. However, we really want this to work, and we really want people to understand why we are doing this.
I know that some of you guys have done this already. How do we interact with the customer without coming across as "the snobby barista" yet still getting people to understand that a "cappuccino" is a very specific thing. Any advise would be immensely appreciated .
Thanx,
Andy
We do have regular customers that come in, walk up, and order large caps (currently 16 oz) every day. Obviously we dont want to loose these customers, and we dont want to come off as snobby jack asses. However, we really want this to work, and we really want people to understand why we are doing this.
I know that some of you guys have done this already. How do we interact with the customer without coming across as "the snobby barista" yet still getting people to understand that a "cappuccino" is a very specific thing. Any advise would be immensely appreciated .
Thanx,
Andy
Replies to This Discussion
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Permalink Reply by Jared Rutledge on
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i totally understand. thanks for throwing out some decent points.
my basis for the statement, though, isn't really based on internet research. the only coffee shop in town that's really decent (dripolator) uses the same machine that's sitting in my living room till i open (gb/5) and they've totally eschewed single baskets under the guidance of counter culture coffee out of durham.
that said, the things only cost 10 bucks, so i'll pick one up and give it a test run before i open when i figure out all my ratios and menu items. if i can get it to work with my grinder (getting a k-10 doserless) and i like the WBC defined cappuccino, then we're good!
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Permalink Reply by Jason Haeger on
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If I figure out which basket it was that takes the same grind setting as a double, I'll try to remember to let you know which one it is.
Jared Rutledge said:i totally understand. thanks for throwing out some decent points.
my basis for the statement, though, isn't really based on internet research. the only coffee shop in town that's really decent (dripolator) uses the same machine that's sitting in my living room till i open (gb/5) and they've totally eschewed single baskets under the guidance of counter culture coffee out of durham.
that said, the things only cost 10 bucks, so i'll pick one up and give it a test run before i open when i figure out all my ratios and menu items. if i can get it to work with my grinder (getting a k-10 doserless) and i like the WBC defined cappuccino, then we're good!
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word, thanks, it's gotta be made to fit a 57mm LM portafilter. i'll just run it naked too, i don't have a single spouted portafilter
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57? Did you mean 58? You didn't get custom tiny-sized LM PF's, did you?
I have a factory LM PF. I have used it with said single. It will fit.
Jared Rutledge said:word, thanks, it's gotta be made to fit a 57mm LM portafilter. i'll just run it naked too, i don't have a single spouted portafilter
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i was just going by this: espresso parts tamp size list. are the LM pf's just 58's that take a 57mm tamp? i've got them sitting next to me i can measure i guess....measured directly across the bottom a LM double basket is 57mm, looks like, and the portafilter mouth (sans basket) is like 63mm.
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The basket is slightly smaller, but the old ones were 58mm. Your PF's will take 58mm baskets. I like the Synesso style baskets, myself.
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the big triple ridgeless ones? i've got two of those, two even bigger square cornered ones, and then a couple LM ridged doubles. plus 3 spouted portafilters and a naked. so really i guess i just need another naked PF and a single basket. word.
anyways this discussion has wandered far afield, so i'll attempt to add something -
i think a great way to interact with the customer when resetting their notions of coffee is to take a "we" approach. as in, "we used to do it this way too, but we're moving towards the world standard." show them the WBC rules if need be, or videos on youtube, or whatever. be tactful and learn stuff together, if the customer is puzzled. that's the way i plan to do it. of course there's always the few that are just immovable and want their crazy drink, but 95% of people will be flexible if they understand what you're trying to do.
another thing that i think helps is just to not offer stuff. not many people will straight up ask for whipped cream, but most will take it if you offer it. if you're using a few simple syrup flavors, put them in an inconspicuous place and don't offer them outright, etc.
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