Replies to This Discussion

Permalink Reply by Peter Tam on January 29, 2008 at 8:24am

It is a hard work, and not many people are interested in it, I suppose.

And, there are many mistakes in the world coffee industry, and it is almost impossible to avoid mistakes, IMHO.

Permalink Reply by Billy Kangas on January 30, 2008 at 12:44am

Yeah... thats why I need you guys. Things change faster then I can keep track of. I want this thing to be relevant and reliable, but at the same time accessible for someone completely new to the world of coffee.

Permalink Reply by Bloke on June 22, 2008 at 11:07am

As far as quality, what I've read is good. As a consultant for many industry companies the fact of customer service and safety and security are often overlooked. If you make the best espresso or latte but your an asshole or to cool for me chances are you'll not going to have the business you deserve. If you have the business but you employees are not trained to handle cash properly and safely then you losses increase every moment of every day. Most companies go out of business because of poor cash handling procedures.
Our market place today promotes mediocre shops. That's where shops like yours find their niche in the high quality. So my suggestion would be as difficult as it might be add how to interact and treat customers into your manual. Also you should have a standard operating procedures for cash.

Here's the only usefull link I could find.
http://www.mwr.navy.mil/trainingresources/nuggets/Cash_Handling.ppt

Permalink Reply by Damian on July 14, 2008 at 3:46am

Hi Billy,
Read what you have done so far. Seems fine. Have you started on the next section. Are you going to cover topics like extraction time and appearance of product in cup. I have some nice pictures of under, over & perfect extraction if you want them.
Damian.