All restaurants, both formal and casual, must offer good service. Teach your wait staff to hit these service points and you will enjoy repeat business while your servers enjoy bigger tips. Serve Water in the Restaurant Unless you own a restaurant in an area that suffers from drought, not bringing glasses of water when customers are seated says one thing: cheap.
People should not have to ask for water; teach your staff to bring water to tables when they greet the customers. How to Recite Specials Servers tell their tables about the specials. Best practice is to memorize the specials, not read them on notepaper.
Teach servers not to rush through the specials, to pronounce words clearly, and to pay attention to customers and answer any questions asked. This is a conversation, not a monologue.
Take a Drink Order Before leaving the table, servers must offer to take a drink order. Some patrons may not know what they want yet and will not want to be rushed. Good servers take the attitude that the customer may order when ready. Taking Food Orders Taking the meal order correctly may be the most important part of service. Teach servers to write down seat numbers and the entire order. Drill them to write down temperatures of meat, which salad dressing, and what should be served on the side.
Efficiency is key. When to Bring Bread to a Table Bread is as important a part of hospitality at dinner as a glass of water. Some restaurants serve bread right away; others wait to serve bread until after the dinner order is taken. This is to encourage hungry customers to order food. Don't act like you're in the coffee business. When you're in Retail , you're in the people business. This question originally appeared on Quora. More questions on Small Businesses :.
This is a BETA experience. You may opt-out by clicking here. More From Forbes. Precision planning allows for the proper flow of work in the smallest area. This is important when you remember that only the square footage in the seating area generates profit. A well designed coffee shop workstation is vital. Spend time imagining all of the tasks that each employee is asked to do, and be sure that they can do as many of them as possible without annoyance, or having to stray far from their workstations.
Using various online tools, you can produce clear, simple and legible point-of-sale signs to put on the counter and in display cases. But hire a graphic designer to create the larger signs outside and inside your business, including your large menu boards. Make your menu easy to understand, easy to read and not too cluttered or complex. Give items original names. Foreign words, not translated, can put people off. Study the menus of other coffeehouses. Read the menus of successful upscale restaurant chains for inspiration and creativity.
Let people phone-in orders and pick them up with no waiting. Your menu should be both descriptive and alluring. Only a professional coffee bar design firm can understand all of the space and motion relationships that will make your operation work smoothly, well before any concrete is poured or any cabinets are built.
A Florida client resisted our advice to contact a firm specializing in coffee bar design and spent several thousand dollars working with a local architect to make their own dreams come true. After reviewing the plans, we recommended more than thirty changes. At that point, six weeks behind schedule, she realized she DID need someone who specialized in coffee design.
With the help of industry professionals, developing a winning food-service area along with a great concept and efficient layout is easier than you might think. After the service areas, the next step is to design the front — the part of your operation where most of your in-store marketing will take place.
Think your customers want to read? Think your customers are going to spend a lot of their time working on their laptops? Think about how many electrical outlets you have. If you are going to sell merchandise, you will need to create a retail area that fits into your overall design. Chains employ experts to position retail items at key points in their stores, so before you add retail items, visit a chain and take notes on the ways that they do this.
You can be sure they have spent hundreds of thousands of dollars to study the merchandising aspect of the business. Pay attention to the way successful coffee bars and large chain stores integrate retail into their floor plan. Ask yourself how practical your display will be. Will your mugs, T-shirts and other retail items be in clear view of your cashier to prevent theft? It was stunning. Another practical flooring option is acid-etched concrete.
The new high-traffic, commercial vinyl tiles come in a variety of slate patterns and colors, are long wearing, easy to lay and very inexpensive.
Quality non-slip ceramic tile is expensive but lasts longer than other choices, with minimal care. Choose patterns that camouflage soil. Avoid carpets as they soil quickly, are hard to clean and need to be replaced all too frequently. Hardwood floors require care and can warp if exposed to moisture.
Mats near the entry keep floors cleaner. The kick guard at the counter, about five inches high, can be made with rubber that coordinates with your color scheme. If your operation is in an older or historic building, leave the walls in their natural state if they are in good condition. Old brickwork, cleaned up, is beautiful. Aged wood has a unique appeal. You can camouflage ductwork or paint it bright colors to make a statement. Dark ceilings work well in large spaces, while small spaces feel much more open with bright ceilings.
Study decorating websites for ideas. Wall treatments such as murals, wainscoting, wall textures, faux finishes or decorated borders add a distinctive touch. Ergonomics, or human engineering, is about making the designed environment fully compatible with people. Ergonomics was originally the domain of industrial efficiency experts. It talks about how workers move through their tasks and how to make it easy for them to do their best. Good ergonomic design will allow your staff to do things with the fewest steps and the least reaching, performing their jobs quickly without colliding with others or creating hazards.
Good ergonomics will increase convenience, raise efficiency and reduce wasted effort. Use ergonomics to maximize safety and help prevent accidents, while reducing frustration and fatigue, and increasing staff comfort. Good ergonomics is also design that respects your customers. Today, it includes an understanding of how chairs and tables and counters fit, how people line up, how they view signage and how long they will enjoy sitting in a particular chair.
Let ergonomics help you achieve the best fit for your service counter, seating areas, coffee displays, pastry cases and more.
This clever machine makes brewing tea a breeze. Simply add a few scoops of your favorite loose leaf tea and fill to the top with piping hot water. When it's finished steeping, hover the IngenuiTEA over your favorite cup and press down slightly to release the valve. Crystal clear tea will drain into your favorite cup or into a pitcher to make your favorite iced tea!
It works for hot tea or iced tea as well. Coffee shops always fare better if they have food options.
Who doesn't love a cookie or a piece of toast with their coffee? A toaster oven can go a long way, and it can even make more than just toast and sandwiches. Pizza, donuts, bacon, and even chicken can be cooked in a toaster oven, so having one opens the door for a bigger menu selection.
The Wolf Gourmet Elite Countertop Oven's extensive capabilities and features deliver the precision, quality, and look of a Wolf Range, but on your countertop. Six different modes give it the flexibility to proof, warm, roast, bake, broil, and toast, accommodating most 9" x13" casserole dishes.
Whether it's baking sticky, melt-in-your-mouth cinnamon rolls for a family brunch or roasting hoisin pork tenderloin for an intimate meal, the Wolf Gourmet Elite Countertop Oven can withstand the rigors of any kitchen. What's a coffee shop without smoothies? Having smoothies in your coffee shop allows people who might not like coffee or tea to come in and enjoy your space. Plus, more than smoothies can be made with a blender, so there's room to experiment too.
We recommend the Vitamix Ascent A Blender. This blender is the latest and greatest in the Vitamix lineup of powerful blenders. Featuring a 2. Its new Smart-Detect system makes blending safer because the machine senses the container and won't run unless a proper container is present.
It also self-adjusts the time and speed of pre-programmed blends according to which size container is present. It is perfect for any coffee shop. While this might seem unconventional for a coffee shop, having a multi-cooker is a great opportunity for you. The biggest opportunity is soup.
There is a soup out there for everyone, and a multi-cooker is a great way to have a consistent soup menu or a soup of the day.
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