Pour-over workflow
We had our grand opening on Friday and it went pretty good. However, during a rush, we began to lose track of who was making what order. My original plan was to have a cashier, an espresso barista and a coffee brew person. Then, we adopted a method of, hi, I'm going to take your order and make your coffee approach.However, when about 12 people came in at once, it fell apart. Everyone was taken care of but I think it looked like we were overwhelmed. How do you handle a rush in a pour-over bar?
Replies to This Discussion
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Permalink Reply by Bryan Wray on
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Have pre-weighed doses and a dedicated person running pour over bar.
That person solely works pourover bar, you really can't leave the station.
The second person works register and preps cups and milk pitchers. Hopefully the register is centrally located and can easily prep to the left and right for both stations.
If the espresso station falls behind, the other station backs up the espresso station until they are once again needed at their own station. The first place to enter into the espresso station to help should be steaming milk, not pulling shots.
If pour over falls behind you are a little stuck, other than just having more hands pouring.
The register is your front line and should always be manned before any other station.
While the "walk the person through the whole line" approach is awesome, and the one I personally enjoy the most, busy is busy... it's best to have people with set stations when you need to crank out 12-15 drinks in 20 or so minutes.
-bry
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Permalink Reply by John Gibbons on
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I think this runs the same way as the espresso bar.
Like bryan said, definitely have everything pre weighed.
But when it gets busy, the cups just line up. You only make as much coffee as brewers, so i don't think you're really doing anything wrong. In this case, I'm not sure if color coded kettles is necessary because you only need two or so with a hot water dispenser, especially because you don't need to worry about how much water is in the kettle because you just stop with however large your cup is. Ex: 8 oz coffee-the cup can't hold more than 8 oz.
BUT! It might be a good idea to organize which coffees go in which dripper. For example: SO on the left, decaf on the right. Say you have 6 drippers, the the 3 left will be single origin, but in order of which they are ordered. The first being the furthest left, second being the middle, and so on. Then Same goes with decaf. The 4th would be the oldest ordered decaf.
Then when the coffee is brewed, put it in the cup, and call out what it is. Or if you take a name and coffee, then call out the name. I think if you use names, then put the cup with the corresponding dripper.
Does that sound good?
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One more thing! Put the filters in the drippers and NEVER leave them empty. If you're busy, then constantly keep them pre washed. That way, it's always ready and all you need to do is grind the coffee, pop it in the filter, fill the kettle, and brew for your desired time. If you seem behind after this. Then you are a busy shop, and be thankful. Maybe you need to invest in new drippers : ).
I've found that's is really helpful if you align the cups with dripper, and use some sort of decanter to brew into to, then pour into the cup and you're ready.
John Gibbons said:I think this runs the same way as the espresso bar.
Like bryan said, definitely have everything pre weighed.
But when it gets busy, the cups just line up. You only make as much coffee as brewers, so i don't think you're really doing anything wrong. In this case, I'm not sure if color coded kettles is necessary because you only need two or so with a hot water dispenser, especially because you don't need to worry about how much water is in the kettle because you just stop with however large your cup is. Ex: 8 oz coffee-the cup can't hold more than 8 oz.
BUT! It might be a good idea to organize which coffees go in which dripper. For example: SO on the left, decaf on the right. Say you have 6 drippers, the the 3 left will be single origin, but in order of which they are ordered. The first being the furthest left, second being the middle, and so on. Then Same goes with decaf. The 4th would be the oldest ordered decaf.
Then when the coffee is brewed, put it in the cup, and call out what it is. Or if you take a name and coffee, then call out the name. I think if you use names, then put the cup with the corresponding dripper.
Does that sound good?
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Permalink Reply by Dennis McQuoid on
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Thanks John. Good suggestions and I'll give it a try.
John Gibbons said:
One more thing! Put the filters in the drippers and NEVER leave them empty. If you're busy, then constantly keep them pre washed. That way, it's always ready and all you need to do is grind the coffee, pop it in the filter, fill the kettle, and brew for your desired time. If you seem behind after this. Then you are a busy shop, and be thankful. Maybe you need to invest in new drippers : ).
I've found that's is really helpful if you align the cups with dripper, and use some sort of decanter to brew into to, then pour into the cup and you're ready.
John Gibbons said:I think this runs the same way as the espresso bar.
Like bryan said, definitely have everything pre weighed.
But when it gets busy, the cups just line up. You only make as much coffee as brewers, so i don't think you're really doing anything wrong. In this case, I'm not sure if color coded kettles is necessary because you only need two or so with a hot water dispenser, especially because you don't need to worry about how much water is in the kettle because you just stop with however large your cup is. Ex: 8 oz coffee-the cup can't hold more than 8 oz.
BUT! It might be a good idea to organize which coffees go in which dripper. For example: SO on the left, decaf on the right. Say you have 6 drippers, the the 3 left will be single origin, but in order of which they are ordered. The first being the furthest left, second being the middle, and so on. Then Same goes with decaf. The 4th would be the oldest ordered decaf.
Then when the coffee is brewed, put it in the cup, and call out what it is. Or if you take a name and coffee, then call out the name. I think if you use names, then put the cup with the corresponding dripper.
Does that sound good?
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Bryan, As always - you have good insight. Much appreciated.
Bryan Wray said:
Have pre-weighed doses and a dedicated person running pour over bar.
That person solely works pourover bar, you really can't leave the station.
The second person works register and preps cups and milk pitchers. Hopefully the register is centrally located and can easily prep to the left and right for both stations.
If the espresso station falls behind, the other station backs up the espresso station until they are once again needed at their own station. The first place to enter into the espresso station to help should be steaming milk, not pulling shots.
If pour over falls behind you are a little stuck, other than just having more hands pouring.
The register is your front line and should always be manned before any other station.
While the "walk the person through the whole line" approach is awesome, and the one I personally enjoy the most, busy is busy... it's best to have people with set stations when you need to crank out 12-15 drinks in 20 or so minutes.
-bry
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