Coffee shop bar management-it's easy to open a coffee shop, but it's not easy to master bar management.

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It is not difficult to open a cafe, capital and technology are mature, everything is done, but the next operation and management is the key. The soul of a cafe is at the bar, and the management method of the bar staff is very important. Many bar people pay great attention to the improvement of beverage technology, but often ignore the most important bar management. The production of a cup of delicious drinks attracts customers to come again. But the management of the bar is related to the quality, professionalism and profit of building a cafe.

In fact, it is not difficult to manage the bar well, it depends on whether the barista in charge of the bar has made a good plan, because the whole work flow of the bar should be the most clear.

I used to go in and out of the bar of many restaurants and cafes because of my work, but almost every time I entered the bar, I always saw a frightening sight: yellowed, sticky dirty rags, wet sticky floors, messy workstations, coffee machines and bean grinders covered with coffee dirt and water stains, and not only that, cluttered refrigerators. . Wait, the situation.

Seeing such a scene, I can't help but question the hygiene and quality of the products made by such a bar. How professional are the baristas who work here? For a long time, I have always adhered to the idea that a clean bar is not only respect for guests but also respect for work. Managing a bar not only can win the trust of customers, but also represents the professionalism and dedication of a barista.

Everyone in the catering industry understands a truth: the management of a restaurant is good or bad as long as it looks at the cleanliness of its toilet, and the professional ability of a chef can be roughly understood by looking at the placement of ingredients in his refrigerator. The professionalism of a barista can also be seen by his refrigerator and workbench management and the cleanliness of the floor, which shows the importance of bar management.

In fact, it is not difficult to do a good job of bar management, everything depends on whether the barista in charge of the bar is well planned, bar planning focuses on the workflow, and the whole bar workflow is the person in charge of the most clear.

From past experience, managing a bar can be roughly divided into several key points:

I. Warehouse management:

There are a lot of materials at the bar that belong to practical goods, so they do not need to be refrigerated, but the temperature and humidity in the storage place should not be too high, so as to avoid dampness or breakage of the materials. The arrangement should strictly abide by the principle of first-in-first-out, so as to avoid the increase in cost caused by the expiration of the materials and the increase in cost. The lighting in the warehouse must be adequate, otherwise it will cause mistakes in inventory and replenishment due to the misplacement of the goods in and out. The end result is an increase in costs.

2. Management of hardware equipment:

Generally speaking, there are many catering machines and equipment in the bar, such as refrigerator, freezer, coffee machine, bean grinder, muffin machine, cake cabinet, smoothie machine and hot water. . Wait, wait, The same is true of the Italian coffee machine, if you do not clean the filter every day, the coffee oil dirt will become thicker and thicker, resulting in the blockage of the filter, hot water can not come out how to extract coffee? How can the coffee extracted from the oil dirt accumulated over the years taste good? The filter cores of coffee machines and ice makers also need to be replaced for a fixed time to prevent water pollution, so regular maintenance of machines and equipment is very important, which can save unnecessary maintenance costs.

III. Management of refrigerators:

In addition to preparing drinks, the bar may also handle sandwiches or lettuce salad light food parts, so the refrigerator needs to store a lot of materials, in the case of sandwiches: there may be tuna salad or egg salad. these processed salads must be placed in the fresh-keeping box and marked with the ready-made date, and the cut fruit needs to be wrapped in plastic wrap and placed in the fresh-keeping box. Basically, the principle of first-in, first-out and separate storage of raw and cooked food is adopted to avoid food expiration and cross-infection of raw and cooked food.

It is also very important that every time you need to fill a new material, it is best to take a clean container, not to fill in the old material before it is used up, because it is possible that the old material is about to go bad. when the new material is filled in, everything will be broken together, so the bar can not have a disorganized refrigerator, otherwise it will cause unnecessary waste.

IV. Management of appliances:

Cups are the most commonly used at the bar, and cups and teapots are often difficult to clean because of coffee or tea, and the utensils are managed to bleach and disinfect about once a month. after each cleaning, you need to dry the cup with a mouth cloth and then polish it with another mouth cloth.

Let's talk about the most important bar cleaning tool, "dishcloth". There is usually a dishcloth for wiping the countertop, a rag for wiping knives and drillboards that are in use, and a dishcloth for coffee machines to wipe the steam pipe. Because the latter two will come into contact with the edible part, these rags must be bleached and disinfected at the end of business every day. And the dishcloth that will come into contact with the edible part also needs to be bleached separately with the dishcloth that wipes the countertop. The dishcloth used by the bar had better be white, so that it is easy to check whether the rag is clean or not, and then it can be bleached and disinfected at any time.

Fifth, floor cleaning:

Whether it is making drinks, food or cleaning utensils in the bar, water is often used, the floor must be kept dry at any time to prevent personnel from slipping, and the floor needs to be scrubbed and dragged every day after work, so as not to cause the slippery floor to protect the safety of personnel.

In conclusion, although there are many things to pay attention to in managing a bar, it is a habit. As long as you manage the bar well, you will find that it can reduce a lot of unnecessary waste and expenses and improve the quality of the goods. for a barista, managing the bar is a professional ethics and a symbol of professionalism. On the other hand, cost control is very important for a manager or boss, so both bosses and professional baristas should have the concept of bar management. Mastering bar management is nothing more than controlling part of the cost for you. It's worth it!