26 Jun '12, 2pm

@killen_chris @flatcapjoe @pinklanecoffee @mentness Havent used either but believe @3FE have baratza with essato

Lately I’ve become a little bit obsessed with work flow and efficiency in coffee bars which has been driven by a few factors of various importance. Barista Comps are always a great way to learn about double/triple tasking and saving yourself 30 seconds. Anyone thats competed will know how organising workflow in a routine can help you appear busier, do more, reduce stress and save time. The same logic applies to coffee bars. An organised bar not only works faster but also gives you a huge advantage in terms of customer service. Yes, the service will be better, that is a no-brainer, but people often overlook something very important about calm, controlled efficient workflow and thats the perception your customers develop of your business. There’s a rule in the service industry called The Bleeding Bunny rule which is based on the logic that the more distressed you appear the ...

Full article: http://colinharmon.wordpress.com/

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