COFFEE STANDARD OPERATING PROCEDURES
Having a café or restaurant that serves coffee is very common, and the standards of customers wanting to have the perfect barista made coffee is very high with all the advertising about it.
How do you get your barista to make the perfect coffee every time, and what happens to the staff that don’t know how to make coffee but really want to learn, do you have the information for them to know all about coffee. It is a very big subject and has a lot of information that can be told about it.
There are specific barista schools that do courses on training how to make coffee, but there is very little time spent on the information required for all aspects of coffee and maintenance.
Our Maralytics "Business Manuals Made Easy" Coffee Standard Operating Procedures Manual has all aspects of coffee and maintenance.
It has all the information that is trained in ‘How to prepare and serve espresso coffee’ SITHFAB204/SITHFAB005 courses, plus all the information that a business needs to use for effective use of expensive coffee machines and grinders, and recipes for different types of coffees all in one document.
It can be used as a training program for new staff, and a refresher for existing staff, so that you have consistency of product for your business all the time, regardless of staff turnover or different baristas working in the venue.
Your staff don’t need to be trained on how to use it, as it is a working document.
Templates can be photocopied, filled out on a daily basis, and stored in a separate folder for management or council inspections. If the last copy has been used, then it is easily reprinted from your digital file.
This makes it so much easier to download this manual, rather than spending hours and hours typing it up yourself (if you know how to use a computer well).
All that needs to be done is to print it out and put into a folder, that simple.
When you purchase the manual, it will be emailed to you as a downloadable document.
You can keep this digital file in your business folders, so that you always have a copy of it. The manual can then be printed and put together in a folder. It includes information on best types of folder and how to put it together. I like to use plastic sleeves, as this keeps the pages nice and tidy, and easy removable for copying templates.
The instructions include how many plastic sleeves you would need to have for the manual, so there is no guesswork required. Some of the templates are best to be laminated for easier use, but that is up to you if you want to do this.
There is a contents page and all the pages are numbered, so it is easy to find any item that you may want to search for.
Included in the instructions, are what you need to add or do to have a complete manual, so you have everything in one folder, no longer needing to search in many different places to find all the documents you need when you get an unexpected health inspector drop into your business.
It is so much easier to have staff follow a checklist, or go to an instruction procedure, so they know what to do on their shift without asking questions. As the manager/owner, you can go to the folder and check what has been done/or not done, and allocate tasks to staff so that the busy periods are left to serving customers and making meals, and quiet periods are utilized doing tasks that need to keep the business clean and operating to high standard.
Every business that serves coffee should have operation manuals, as this is the systems that help run the business automatically. Anyone in the business can look at them at any-time, and not ask questions from the bosses as interruptions. All the templates and instructional procedures have been tested in a real business and have been updated and edited over many years with many staff members input to have them be the best working documents that are easy to use.