FAT-WHYME

Starting a coffee shop: Team needs

So you have decided on starting a coffee! Congratulations! In my package cafeteria business plan, go into more detail regarding equipment, but for reasons of space here I'll just give some basic ideas of what to consider when looking for in your equipment needs.

First, do yourself a favor and DO NOT buy used equipment unless you know the exact age, where it came from, who uses it, and that the records maintenance are verifiable. I am just referring to anything with a motor or compressor. Used sinks, tables, counters, etc are fine as long as they are in good condition. The rest of the team, watch out!

Even if you receive a friend, can be secured by the equipment properly maintained and often however raised are used and can get the guarantee from whom you bought it? And how old it really is?

As you might guess, I fell into this trap and had to break things when I was not expecting it shortly after I opened my coffee shop. Yes, even my espresso machine. I was in a bad place then! Luckily I had access to a machine from a backup group and a local man was able to fix the other fast but can not be so lucky.

Finally I updated the whole team back when, but this can be avoided by getting new equipment in the output. You'll be glad you did, trust me!

Team Needs

POS cash register or computer? – A system of computer terminals (POS) is good no doubt about it. These are the have touch screen monitors and such. However, they are probably (possibly) better to analyze sales and inventory only, and not much else. No accelerate customer line.

If you want one of these guys, be prepared to pay about $ 5000 for a base system. The price rises for multiple terminals and printers, monitors, printer, kitchen, etc.

In my opinion, however, a quick search of food outlets that have a price look ups (PLU) and categories of the department is sufficient for most coffee shops. Try to get one that lets you download information to your computer. Most have this feature now. You can, however increase its manual inventory tracking and sales if you have to put this information into your accounting software and spreadsheets manually, but can be a money saver. If you get in the habit of entering the numbers, you will not have a lot of input to ends meet. You can usually get this kind of record of about $ 800 or less.

If you end up opening other stores, I think the point of sale Touch screen computer may be the way forward then it will cause its management and inventory control much easier, and you can link all shops together and control them from one place.

Espresso machine

This is Mack's father the whole thing, its lifeblood. Do not skimp on IT! However, having said that there is excess line crossing is not necessary either. I mean, more than two groups, if you need more power or want a copy of security, get a group of one as well.

The viability of a group of three or four very good but it is difficult to get more than one person working on them because the separation from the lead, etc. Usually, you do not need more than one person pulling shots and making espresso coffee drinks anyway. It is almost impossible for a barista to use the four groups at once to be the judge! However, it can be up to debate if you get really busy. However, a group of two is always my choice.

There are three basic types of espresso machines: Semi-automatic, automatic or super automatic. My choice is always good is automatic and can be programmed to cut a shot at 23 seconds, or whatever you choose, but they still do it manually. The semi-automatic locking requires manually by the operator.

The super automatic machine grinding the beans, tamp, pull the shot, turn off or even discard the used coffee. Yes, I'm serious. I think you lose a lot of "art" when you use one of these. You will be amazed at the number of people who love to see a barista created and then pull a great shot. These cars are super too much money. But if all you want to do is move the cattle call through the line, this is the machine for you!

The capacity of the boiler must be large enough for a big rush, 9-14 liters should be sufficient. You do not want to stay no steam or hot water in a hurry and with a smaller boiler is going to happen! Trust me on this from experience!

Buy a machine based on ensure availability of parts and service locally. Do not buy based on price alone, or "cold" or "characteristics" of a machine. All they are good nowadays. Functions do not mean anything if you can not get local service on your machine.

As for water softeners, the option of getting a water softener around the system will depend on where you are. At the heart of Texas, the water is very hard, but I chose not to soften my system whole water, just for the coffee machine. If you are not familiar with hard water, this is what causes scale buildup. It is a white crust, seeking building that will kill the $ 5000 espresso machine or 10000. Clogs the pipe over time, builds up to the point that water can not pass. Then equipment must be completely disassembled and lime. Not pretty and not cheap!

Most likely to have a total of lime-made several times in the life of your machine however, if your water is hard and not smoothed for coffee, it is likely to be-cal of a minimum of once per year. This will make the time and money, even if you learn to do it yourself. I had my group of lime-about $ 900 to do the calculations. Prevent scale accumulation of lime that a water softener.

Espresso Grinders

Need one for decaf and regular coffee. There are several manufacturers and models. I tell you, although ensure that automatic and has a dispenser / container of coffee. They make a model doserless grinding right into the filter and although this is just express of land that does not work well in a hurry! Units with a hopper tank can be filled with ground coffee and have a lid to keep the air. The larger units have greater capacity and vice versa. In addition, they have a hopper that you can get about 2 pounds of espresso beans inches

Bulk coffee grinder

These are the guys you see in the ship's food store bulk coffee. Make sure you get full-scale version, not shorter. The only difference I see is the highest it's easier to get a bag below to grind the beans to customers. The shorter one is not! Try to have a grinder for regular and decaf, and one for the coffee flavor if you want to serve. Using the same for all three will make the taste of regular and decaffeinated coffee and the coffee flavor. This mill will need proper maintenance and replacement burrs after so many hours too. Follow the manufacturer's recommendations in this regard.

Café (Drip)

Make sure you buy for your volume. Automatic best are as they are plumbed to a water line. Pour over the units needed to complete manually! Airboat brewers are the best fit for brewing pots directly from the air. There are models of a single unit and dual-drive models. You save time especially in a race with a group of double espresso.

Pastry Case (not refrigerated)

There are several different sizes. Take your space considered, but also to buy the building and the visual. A pleasant and attractive unit has and shows a nice variety of cakes is key to marketing. dual-zone cases are a good idea because they let you have cold hand, and the temperature of the room (if dry) cakes need not be refrigerated.

Blender

There are several models to choose from, but some have features that just will not need. Be sure to get a blender commercial. consumer units do not have the types of heavy duty diesel engines that have business units. That means they decompose much faster than a commercial one! Vitamix I suggest you take a look here.

Sandwich Preparation Unit

These come in single door units, doubles and triples. Of course, the plan of your room in general, but their needs also. The larger units have greater capacity within the unit, but the larger the Preparation upper area has more compartments to put the meat, vegetables, etc in. If you are planning on a regular deli and Panini service, I I would say the double door unit would be good. You can even get away with the smallest!

Under Fridge against

Get a favor and get a double door unit. These are basically like the sandwich preparation units, but without the upper chambers. The ability interior should be large enough to contain a good part of your dairy and soy opening containers, mixing fruit smoothies, bottled water and soft drinks (if you not have a major unit or merchandise for water and soda. Plan accordingly.

Cold Storage

This is to the back of his shop. This will be your commercial refrigerator in the back of the house of his subsequent action refrigerated items such as milk and baking ingredients, food, etc. There are double door units and one single.

Ice Maker

Getting an ice maker that can be averaged of 600-1000 pounds per day is good. It will give you enough and still be able to do more in less than 24 hours. In a busy shop, which had be surprised the amount of ice you can go through: soft drinks, fruit smoothies, frappes, chai frozen.

Freezer

You need one of these to keep its ice cream and other food ingredients that can and should be frozen.

Oven

Get this based on their degree of doneness. ¼ size can may be too small a size too big. The average unit of medium size and has three racks.

Convection oven? Most cakes, pies and baking others can do well in a convection oven. This is an oven that has a fan wheel that disperses heat evenly and quickly throughout the oven. Therefore cooking time is usually halved.

Panini Grill

Cast iron (not ceramic) with corrugated plates are the units. In the striatum, rather than flat plates get the "grill marks" on the bread and always looks stunning. I recommend a unit dual plate so you can actually four Panini Grill immediately if you have a large order

Three compartment sink

This will essential by a majority of health departments to wash, rinse and sanitize. If you have a commercial dishwasher, usually prevails over 3 bay sink. No However, most restaurants have both. You do not need a big, big enough for more his 'clean' sheet of baking or cooking hardware into one.

Hand sink (s)

Check your state health department requirements, because you may need a hand sink for so many feet or based on how many employees it has, or based on floor plan. These sinks are just large enough to wash your hands and it is. That's why they are so small.

Furniture

Pick and choose what is in the midst of comfortable and no. This will help prevent squatters who love to stay all day. In general, people in their store is a good thing, but not if they are taking up space and just be comfortable! This will include tables and chairs and a sofa, wing hair, etc. If you are an eclectic cafe, it can be found in the Goodwill and other resale shops.

Phone

Get one that can hear when it rings! Your wireless phone is a great idea.

Radio System

If you can, get extra speakers and have a at least in the four corners of the best sound quality.

Credit Card Machine

This is the Swiper w / pin pad – If you accept credit cards and debit cards, this is essential. Usually, you buy your credit card processor. Leasing one of these is usually a scam. Try to buy directly.

Preparing tables

These are stainless steel or aluminum and large to make a kitchen preparation area. It also cleans easily. Come at different heights and widths, with or without rear and usually have a shorter duration.

So you have any information to begin the planning of your equipment needs to stare at a café. Make sure you have your space into account when calculating the size of your computer. Also make sure that account for the volume of prospective customers. Early planning is key to having the right equipment to get started.

DiCorpo Tony owns a cafe, creative, barista and entrepreneur. He is also a coffee shop business consultant. He has authored numerous articles on the specialty coffee business and a package of business plan that can be found http://www.tonys-coffee-shop-business-plan.com

About the Author

Tony DiCorpo is a coffee shop owner, operator, barista and entrepreneur. He is also a coffee shop business consultant. Tony has extensive experience in business and more than 20 years experience in sales, customer service and business management with special focus on start-up and entrepreneurship, marketing and public relations.

He is experienced in real estate acquisitions, leases and lease negotiations, business acquisitions and fixing distressed coffee shops. He has authored many articles on the specialty coffee business. His complete coffee shop business plan package can be found at tonys-coffee-shop-business-plan.com

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