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Alexander Leger said:
its two baristas per shift and both make drinks and run the register. if we were busy enough to warrant a third employee per shift, i'd love to have a dedicated barista and then two expediters. sadly, its not gonna happen.
Maybe I read it wrong, but it sounds as though on the weekends at least you are busy enough to warrant three baristas! I think Fraser was spot-on. 1) Have one barista make all the drinks, 2) one bar-back prep the drinks, hand them off, and clean up after the barista while also getting people their pasteries etc. and 3) have the third person explain flavor profiles, answer questions, and run the register. Again, not being there in the shop, I can only base that on what I've read here. But it seems like that third employee may make all the difference in the world in terms of efficiency.
Just to get the obvious out of the way - you mentioned that it's only a few employees whose speed you're worried about. Have you tried just talking with these few slower baristas one-on-one? I usually see great results when I just sit down for a brief one-on-one check-in, tell the person everything I love about what they do, and lay down the few specific things I think would push them even further into awesome-hood. Then I like to work together with the person to create a plan for achieving these goals, and we continue to check in until the goal is reached.
Pucci said:
Work ethic can't be trained
True enough, but we can work to help develop the work ethic our employees already have.
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