{"id":32504,"date":"2022-10-26T06:00:00","date_gmt":"2022-10-26T11:00:00","guid":{"rendered":"https:\/\/freshcup.com\/?p=32504"},"modified":"2022-10-26T10:24:04","modified_gmt":"2022-10-26T15:24:04","slug":"training-for-efficiency-starts-from-the-ground-up","status":"publish","type":"post","link":"https:\/\/freshcup.com\/training-for-efficiency-starts-from-the-ground-up\/","title":{"rendered":"Training For Efficiency Starts From the Ground Up"},"content":{"rendered":"\n

A well-oiled machine. An intricate dance. Taking the first bite of a meal you worked on all day. Pure magic. This is how barista trainers describe efficiency behind the bar, and witnessing an efficient coffee service is like watching a card trick up close. Every single move is effortless and mesmerizing, and before you can blink, there\u2019s a queen of hearts (or a cappuccino) in your hands. <\/p>\n\n\n\n

The first time I stepped behind an espresso machine, I unlocked the portafilter and let it fall onto the drip tray with a clunk. My shots channeled, my milk scorched, and I spilled drinks often. I tried not to cry when more experienced baristas took over during the rush, tossing espresso into paper cups like balls into baskets. My coworkers told me to be patient and that speed would come with time. The more you do it, the faster you\u2019ll get. <\/p>\n\n\n\n

That was almost seven years ago, and now, as the head trainer for Greater Goods Coffee<\/a> in Austin, Texas, I still find that efficiency is one of the most challenging things to teach. It\u2019s complicated and difficult to conceptualize, with no cut-and-dry method of measuring success. But when it does finally click, when your muscles succumb to memory and your brain fires on all cylinders and hours feel like minutes, it\u2019s bliss\u2014and also key to running a successful cafe. <\/p>\n\n\n\n

So how do we become more efficient? Does it really just come with time? Must we make four drinks in five minutes to prove it? Or is there some secret formula to train efficiency more efficiently? <\/p>\n\n\n\n

Definition, Please? <\/strong><\/h2>\n\n\n\n

Efficiency is an ambiguous, highly subjective concept. There are many factors to consider, not the least of which is the actual definition of the word as it pertains to your cafe. <\/p>\n\n\n\n

\"\"
Photo courtesy of Elise Jones<\/figcaption><\/figure>\n\n\n\n

\u201cIt\u2019s not a one-size-fits-all type of idea,\u201d said Kyle Conner, senior training manager for Colectivo Coffee Roasters<\/a>. He oversees barista education for 20 stores in three markets, plus wholesale clients across the Midwest. Each Colectivo location has its own unique rhythm and energy, which is very on-brand but also logistically challenging, training-wise. <\/p>\n\n\n\n

But Conner doesn\u2019t let that get in the way. \u201cGiven the circumstances, we find the right equation that allows our staff members to work in an environment that isn\u2019t stressful, allows them to create beverages and complete orders without worry, and still lends itself to a space where the teams can grow and learn from each other,\u201d he said. <\/p>\n\n\n\n

For Ali Abderrahman, regional educator for Counter Culture Coffee<\/a> in Dallas, efficiency is a two-way street. It\u2019s not only how the barista feels about getting drinks out, he says, but how the guests feel about their experience ordering and receiving a drink. <\/p>\n\n\n\n

\u201cIf we\u2019re honest about what most customers want from our coffee shops, it\u2019s good service delivered efficiently,\u201d he said. \u201cTo me, if everyone gets the correct drink in a reasonable amount of time without confusion, that\u2019s a success.\u201d <\/p>\n\n\n\n

Although the exact amount of time it should take to make a drink is up for debate, efficiency is never about speed alone. Efficiency is the ability to make delicious, accurate, beautiful drinks swiftly; to move with intention, confidence, and cleanliness. It means baristas feel prepared and supported, and guests feel their wait times are justified. <\/p>\n\n\n\n

Efficient Metrics<\/strong><\/h2>\n\n\n\n

I once overheard a Greater Goods (GG) customer say our cafe was like the Franklin Barbecue<\/a> of coffee. Franklin\u2019s is the premier barbecue spot in Austin, and folks will literally camp out to save their places in line, waiting up to five hours for a pound of brisket. It was a harsh review (our line usually takes twenty minutes to move through during peak hours), but it motivated us to pause and reconsider what efficient service should look like at our cafe. <\/p>\n\n\n\n

Like many shops, GG is way busier now than during the pandemic. It\u2019s been a game of catch-up to try and adjust to the new pace, and as the seasons change and the tourists flock to sunny, warm Austin, efficiency has been top of mind. From the uptick in business and similar guest feedback about long wait times, we realized a major hang-up was happening at the register. <\/p>\n\n\n\n

\"\"
Photo courtesy of Ali Abderrahman<\/figcaption><\/figure>\n\n\n\n

A lone cashier was responsible for taking the orders, grabbing pastries, starting pour overs and teas, and serving cold brew and drip coffee. They constantly had to step away to do other tasks, leaving behind a long line of impatient customers. Our most popular drinks are hot coffee and cold brew, so a lot of the time, there\u2019d be more people waiting in line to order than waiting for their espresso drinks. <\/p>\n\n\n\n

Inefficiencies like this, once identified, present a beautiful opportunity for problem-solving. So we experimented. We redefined some roles behind the bar and shifted another barista to the register to help with the workload. We also put out a QR code customers can scan to view the menu while they wait. After a few shifts, the flow started to feel smoother, the guests were happier, and tips were higher. It felt like a win, but efficiency training is never over. We constantly learn, unlearn, and adapt because that\u2019s our job in an ever-changing industry. <\/p>\n\n\n\n

We track our success anecdotally at GG, but metrics can also come from more concrete data, like transaction times. The magic number for Temple Coffee Roasters<\/a> in Sacramento, Calif., is 60 seconds per transaction. According to Elise Jones, Temple\u2019s director of education, analytics are regularly pulled for employee and store evaluations.<\/p>\n\n\n\n

\u201cTracking transaction times helps us gauge what may be causing a delay in the flow of the line,\u201d she says. \u201cWe can pinpoint the issues and implement new policies, then see improvements in the numbers.\u201d <\/p>\n\n\n\n

Doing things more efficiently doesn\u2019t always mean doing them faster, however. <\/p>\n\n\n\n

\u201cUltimately, success is gauged not by how quickly we can get customers in and out,\u201d says Jones, \u201cbut by serving tasty beverages and adapting experiences to meet guests\u2019 needs.\u201d <\/p>\n\n\n\n

Laying It Out<\/strong><\/h2>\n\n\n\n

A well-designed cafe is the literal building block for efficiency. A common concept for coffee shop layout is to follow the natural flow of drink preparation:<\/p>\n\n\n\n