Coffee shop essential: bar and outfield preparation content and process, as well as precautions

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

I. preparation of the bar

Concept: refers to the scope of preparation work that should be made at the bar desk after the completion of the decoration and before the trial operation or opening of the new store, including the arrangement of appliances and materials, the purchase order of appliances and materials, cleaning and hygiene, product testing, personnel arrangements, etc. (the situation of each store is not consistent, especially when the personnel enter the room early, they should make good arrangements. )

Program:

1. When you arrive at the new store, report to the preparatory manager first, and ask for instructions on "schedule" and preparation work.

2. According to the instructions of the preparation manager, and according to the actual situation, negotiate with the head chef and outfield ministers (organizers) to classify them according to the types of shopping, make purchase orders, avoid historical omissions, buy more, and so on.

3. Generally tidy up and clean the bar (take the time to play your own consciousness).

4. after the wind is returned, the equipment and materials should be properly kept at the bar and other places for safety. You need to ask the preparation manager.

5. Thoroughly clean the whole store

6. Equipment and materials shall be put back into place.

7 production test, prepare for all trial business, as the last inspection procedure, for the key important, should carefully check all materials, equipment are in place, (the preparation manager to give arrangements, usually one day before the trial business. (8. The personnel arrangement for the day before the trial operation (usually arranged by the preparation manager). Due to the close to the opening, the preparation manager has many things to do, so pay attention to the preparation manager (pay attention to euphemism). The preparation manager will decide whether the shift is arranged by the bar manager or by Quan (she) herself. In addition, as the bar manager, the formula can not be careless, to arrange the "itinerary" of the two foremen and other personnel, should stay in the store the next day In order to wait for help, I should also get up early to prevent emergencies, in order to deal with, it is recommended to go to work one or two days before (morning, evening shift), pay more attention to whether there is any abnormal situation, in order to make adjustments.

Note:

1 according to the actual situation, if there are personnel to enter the field first, personnel arrangements should be made at the same time

2. Adjust the actual situation according to the arrangement of the preparatory manager.

3. Ask the preparation manager for more instructions, but don't know how to ask more questions.

4. The above procedures are for reference only.

Second, the design of the coffee table (for reference only) the width of the coffee table base is 21cm, in which the furnace is located at 1:2, the width is not narrower than 23cm, the length is 100cm, the coffee table height is 85cm, the marble width is 40cm, the upper hole is 3cm, and the furnace hole diameter is 2.5cm.

Bar preparation process

(I) procedures for preparation

The first day: morning: looking for market appliances, grasp the price of local goods, the markets are: the largest local supermarket, hardware and electrical appliances, equipment procurement market, and to understand the terrain; in the afternoon: determine the moderate price market to purchase appliances and appliances (to the kitchen utensils market), and send a foreman to the supermarket to buy seasonings, and take time to collect points in the opposite compartment to find a suitable full-time partner.

The second day: purchase spices and replenish unpurchased appliances. Morning: find the market or contact by telephone, arrange for the foreman to buy back the unpurchased equipment; in the afternoon: identify the supplier, observe the items we need, and negotiate the most suitable price.

The third day: clean the bar, check the water and electricity, be familiar with the water meter in our shop, understand the specific setting of the water power switch and fire hydrant, and determine whether there is water and the correct placement of the things in it.

The fourth day: install and debug the bar equipment; carefully check the hygiene of the bar, install and debug the bar equipment. In the morning: arrange for the bar clerk to clean it carefully, the foreman is responsible for coordinating the arrangement, and the supervisor an plans to install electrical appliances (such as water boilers, refrigerators, etc.). Afternoon: put the goods and materials at the bar and try out the installed equipment to see if it can work properly. (note: the maintenance card of the equipment manual will be handed in to the office in time.)

The fifth day: materials in place, the production of semi-finished products in the morning delivery (such as: ice cream, square bags …... ) in the afternoon: all the bar staff enter the counter to try to make semi-finished products.

(2) contents of preparations

1. Purchase appliances and materials

2. Personnel check and training

3. The planning and placement of the bar

(3) points for attention in preparation

1. Purchase of materials and distribution of work, coordination and cooperation of personnel, and pay attention to staff morale and discipline during the preparation period.

2. Pay attention to check the project, whether there are any omissions and whether the electrical equipment can operate normally, remedy and adjust in time. 3. Pay attention to the installation of the water circuit in the bar, and understand the water, electricity and switch position in the store.

4. work inspection and follow-up in the later stage.

5. Before testing the beverage, prepare the material and check the personnel, and make the final examination.

Outfield preparation process

The first day: arrange an hour's rest at noon and drive everyone to get to know each other. After arriving at the store, first briefly familiarize yourself with the environment (to facilitate the arrangement of the foreman's work), and record several work cabinets and boxes (used to calculate the number of pepper bottles and other appliances) to observe the hygiene conditions in the venue and dormitory.

Task: arrange the outfield foreman to cooperate with the cadres of other departments, and make a general arrangement of the site. Clean the dormitory. The supervisor strives to buy back the outfield shopping within one day (the key point is that the cleaning tools must be ready so that the staff can come in and clean up. Post the recruitment well, and there will be applicants and receptions at any time. Responsible for the acquisition and placement of utensils. Dormitory sanitation is complete. The dormitory should be clean and complete (garbage cans, garbage bags, water bins, mops, chairs, etc.). There is no big rubbish in the store. Make sure that the outfield items are fully purchased. There is no white ash on the floor, and there are no stains in the bathroom.

The next day: make an order for the items that were not bought the day before, please buy them on your behalf. Lead the whole outfield to do another day of hygiene, continue the previous day's hygiene, and strengthen the floor cleaning. Wax the sofa before entering the arena. And arrange an hour and a half of training in the afternoon.

Task: the general sanitary condition of the store is good. The floor should be thoroughly cleaned. People are not allowed to walk on the floor five to eight hours after waxing. The first time waxing is best to apply hard wax, find a professional to do, the effect is good and easy to protect. During the training, it is important to note that the personnel come from different stores and the service is unified. Cadres should do more to boost the morale of the personnel, and cleaning is relatively hard.

The third day: the sofa enters the market to clean the dust in the sofa by slapping. The outfield cadres should make up the table number and tell the waiter to keep it in mind. The company delivers the goods and arranges two people to help order the goods, and the others clean up as usual. If the outfield equipment should be used, the supervisor must register the quantity in order to check with the logistics.

Task: the equipment used must register the quantity and check the quality. It must be cleaned and sterilized before use, and the kettle should be soaked with lemonade for a few hours. The gap between knives and forks should be cleaned carefully. Take inventory every day before opening to avoid loss caused by chaos in the store. Ask the manager about the price of the meal plate. Post a sample first.

Day 4: clean up within the specified time. Stick the menu and pay attention to the neatness of the price tag. Put the utensils out of the collar. Toilet paper, air freshener and other store items are all put away in the toilet. Line up the shift. Inform the staff to clock in tomorrow. Ask the store manager about the matters needing attention in the evening drink test and convey it in time.

Task: check the employees' familiarity with the station number and record the price in the shortest possible time. Ask the store manager about the requirements for issuing VIP cards / box consumption / per capita consumption / opening discount, etc.

Day 5: pay attention to the preparation: the personnel during the preparation period are relatively hard, so we should pay more attention to them. Pay more attention to the sanitary details of the outfield, help check the engineering problems and report them in time. Ask the manager more questions if you don't understand.

Task: open for business.

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Congratulations, you are 30% done since you left a coffee shop.