Congratulations! You’ve been hired or already are a manager of a café/espresso bar. Now what? It’s a great position full of responsibility and potential, but… Recognise a couple of things up front and you’ll be better able to understand, and tolerate, your position. First of all, the business you are managing is probably [...]
These days computerised point-of-sale systems can take care of the back-log or orders for the barista. However, if your system is not computerised, these codes are to be written on the take-out cups so that the barista knows which milk, syrup or powder to apply. The applicable code should be written on the cup [...]
Here are some tasting expressions that you can use to help describe your coffee. We find that if you can give these to
SWOT – Strengths, Weaknesses, Opportunities, and Threats analysis is always a starting point for us when we approach a new cafe. It is a simple form
You will ofter interview many people when looking for employees. This is the letter we used when we rejected someone after we interviewed them. The letter
A roster is critical for your staff. Try to get it out on the same day of the week each week. We used to get one
We found a goods received form is critical to a business. It adds to the accurate tracking of all the transactions in the business. We asked
An appointment letter will follow a successful interview and should reflect your conversations with the person to-date. This letter in most countries will form a contract
This is one version of what an employee contract could look like. Like all our forms and contracts this should be used as a basis for
This is the template we used in our cafes to make sure that all necessary items were attended to day/evening before the cafe closed. This is important
