Manage a Coffee Shop

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Manage and Opereate a Coffee Shop

• DEDY WIJAYANTO

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Plan coffee shop facilities

• Plan operations according to facilities and
  expectations of customers
• Layout of floor space
• Front of house
• Kitchen
• Equipment requirements for both
• Storage requirements

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Lay out Kichen
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Kitchen Production Area

• Water availability
• Electrical requirements
• Drainage of waste
• Cold storage
• Food production space availability
• Staff access

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• Inside seating
• Size of the tables
• Style of seating
• Number of available space for each table
• HOW MANY seats can be accommodated
• Outside seating
• See above

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Plan and design the menu with a range suitable
food and beverage item according to facilities

• Coffee
• Theme?
• Quality of coffee
• Premium
• Generic
• Variety of styles

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Plan and design the menu with a range suitable
food and beverage item according to facilities

• Non Coffee
• Teas
• Carbonated drinks
• Fruit juice

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Plan and design the menu with a range suitable
food and beverage item according to facilities

• Food
• Hot
• Cold
• Savoury
• Sweet

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Identify supplier for menu items

• Coffee supplier
• Good roasting skills
• Food suppliers
• Regular supply times
• Broad range of offerings

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• Prepare work schedules in line with coffee shop
  operations
• Where will staff be needed?
• How many staff will be needed?
• What time will the most staff be required?
• How much time is required to prepare before
  customers can be allowed to enter shop?

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Plan food items display and serve coffee shop
items

• Plan the display food items
• High risk food items
• Refrigerate below 5C
• Keep protected from contamination
• Room temperature
• Some foods can be stored at room temperature
• Cakes and pastries with no cream
• Cookies

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Prepare and serve beverages and food items

• Coffee Espresso
• Make to order
• Customised for individual requests
• Time expensive
• Expensive to set up

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Prepare and serve beverages and food items

• Coffee Espresso
• Ristretto
• Macchiato
• Long Black
• Café Latte
• Cappuccino

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Prepare and serve beverages and food items

• Beverages Other than coffee
• Tea
• Carbonated flavoured waters, Cola, Orange
  flavoured drinks
• Fresh Fruit Juices

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Prepare and serve beverages and food items

• Food menu items
• Hot
• Is a kitchen really necessary
• Can it be managed from the front of house
  service area
• Mini grills - Toasted Sandwiches Pies
• Limit the offering of hot snacks

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Prepare and serve beverages and food items

• Food menu items
• Cold
• Sandwiches easily stored and served to order
• Biscotti Cake slice with cream or ice cream
• Limit the offering of snacks

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Food items are stored at correct temperature and
condition

• High risk raw
• High risk cooked
• Low risk fresh
• Low risk dry

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• Maintain maximum eating quality, appearance and
  freshness
• Purchase only in usable quantities
• Keep in suitable environment
• Protect from contamination from outside
  environment

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Soal latihan

1. Dalam merancang sebuah Restoran apa saja hal yang
   harus diperhatikan?
2. Disamping itu, hal apa lagi yang perlu
   diperhatikan?
3. Jelaskan fasilitas yang harus ada di kitchen
   area?
4. Apa yang harus ada sehubungan dengan penataan
   meja dan kursi?
5. Makanan apa saja yang harus diperhatikan dalam
   pembuatan menu?

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Soal latihan

1. Persiapan apa yang perlu diperhatikan sehubungan
   dengan staff?
2. Bagaimana menyimpan makanan di ruang pendingin?
3. Berikan contoh-contoh minuman espresso?
4. Berikan contoh-contoh makanan dingin
5. Bagaimana menyimpan makanan pada suhu yang benar?

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