Steps to start and run a coffee bar
Part 1: Getting started
1 . Prepare a business plan
Your vision of your business
How shoul I star out?
Customer profiles: finding your target market
What type of coffee bar is best?
Choosing your product and services
Risk assessmrnt
The business plan
2 Setting up your business
Choosing a name
Your business structure
Start- up costs
Licencing
3 Insurance
Obtaining insurance
Planning your insurance your program
Type of business and personal insurance
4 Securing a site for your coffee bar
Where are the best location
Mapping it out
The site citeria check list
Evaluating the competition
Evaluating the financial viability of the site: the pro foma
Making an offer
How to negotiate your lease- Strategy that can save your thousand of dollars
The key consideration in making your final site decision.
5. Desining your own store
Creating your business’s identify
Your coffee bar’s look
Your staff’s look
6. Getting to your opening
How to do cost efective plans
How to get permits and licenses
Putting the job out to tender
Thing to do and buy
Supplier consideration
Storing your order
How and when to open your doors
7. Building a winning team
How to find a great staff
Employment starndards
How to interview
How to make hiring decisions you won’t forget
Deciding howmany people to hire
How to train your staff
Station designation
How to find a great manager
8. How to keep your coffee bar cleen
Keeping your coffee bar cleen
Cleening tips
The important of dish washing
Specific dish washing introductions
Keeping your coffee bar well stocked
Part 2: The product
9. Roasting coffee
Coffee
Decafeinating
Roasting
The different roasts
Roasts samples
Coffee flavoring
Storing beans
Cupping
Selling roasted beasns to your customers
10. Making and serving coffee
Which coffee should you serve?
Grinding
Measuring – how much coffee for how much brew?
Brwing equipment
The steps to brewing success
How to serve your coffee
11. The secret of espresso success
Essspresso
The espresso grinder
The espresso machine
Six steps to a terrific espresso
Creama
Espresso troubleshooting
Espresso menu items
12. Speciaty coffees
What are specialty coffee?
Foaming versus steaming
Six step to steaming milk
Six steps to foaming meal
Specialty coffee menu items
13. Tea
The contemplative beverage
A brief history of tea
Growing tea
Types of tea
Market potential
Tea “brands”
Five keys to great tea
Cupping tea
Serving tea
Selling tea to your customers
Teahouses – to build or not to build
Part 3: Operation
14. The money exchange station
The money exchange station- where it all happens
The till: policies and procedures
Elevent steps to customer service
At the counter that will wow? Your customers
Special requests
Long lineups
15. How to manage a successful coffee bar business
Business management
Employee management
Product management
Financial management
Facilities management
16. Building sales
Sales objective
Marketing objectives and strategies
Getting new customers
Keeping your customers
Getting your customer to spend more
Gettimg customer to come back more often
Marketing plan
17. Sevent characteristics of a successful coffee bar owner
You as a great leader
You as a Manager
You as a Communicator
You as a Goal setter
You as a Problem solver
You as a great sale builder
Commitment to customer service
18. Expanding and franchising
Expanding when and why
Franchising
Appendixes
Coffee and the eviroment
Coffee orgnizations and suppliers.
Samples
Business plan outline
Star – up bugget
Pro forma
Staff application form
Interview’s form
Traning completion certificate
Brew record
Manager’s meeting form
Inventory order sheet
Daily prep sheet
Daily cash sheet
Weekly summary
Monh-end income and expensive statement
Media thank you letter
Marketing calendar
Complain letter respond
Checklists
Site selection criteria
Coffee bar design and lay out
Pre – opening checklist
Station completion sign-off
Opening checklist
Closing checklist
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