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Coffee Shop Operations Guide

This document provides side notes for making coffee and maintaining coffee making equipment. It outlines steps for taking customer orders, maintaining machines and inventory. Key steps include clearly confirming orders, being available to chat with customers, fulfilling personal requests when possible, refilling ice and replacing depleted supplies quickly. The notes also cover cleaning the milk steamer daily and organizing shelves to use older inventory first.

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15 views2 pages

Coffee Shop Operations Guide

This document provides side notes for making coffee and maintaining coffee making equipment. It outlines steps for taking customer orders, maintaining machines and inventory. Key steps include clearly confirming orders, being available to chat with customers, fulfilling personal requests when possible, refilling ice and replacing depleted supplies quickly. The notes also cover cleaning the milk steamer daily and organizing shelves to use older inventory first.

Uploaded by

8
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
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Side Notes for coffee

Coffee making-

1. Ask clearly and complete of the order, repeat it when receiving money to
confirm.
2. Chat if available, never hurts to warm up to customers.
3. Personal requests are always a yes, unless without the needed materials,
EX: Long black, Cappuccino…etc. That are not on menu.
4. Always refill backup ice cubes after using as top priority.
5. If machine malfunctions, using De'Longhi can take time, be sure to inform
the customer to prevent confusion or waiting prolong.
6. Be confident when customer ask about the materials, introduce bean type,
origin, milk…etc.

Machine WMF-

1. After a making a latte-based drink, the milk will leak for a few seconds, be
sure to wash it down before leaving it too long
2. When ending the day, get the coffee bin out and clean all dusts remain
inside.

Saturday inventory-

1. Mark the boxes if needed to track amount from week to week for easy
access.
2. Always have on set of everything within the counter prepared, EX: Box of
milk, Box of beans…etc. When depleted, quickly replace them for next
usage.
3. All new coming materials will be used the last, use the older materials on
shelfs, and be sure to clear spaces and organize well.

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