Smallwares are, by definition small. The IRS defines them as items that food establishments need which cost less than $500. They include things like glassware, bar supplies and food preparation utensils. The placement of these little items might seem insignificant. For coffee shops, however, the location of smallwares is of the utmost importance. Where pitchers, portafilters and other bar items are placed affects both how a cafe looks and how fast it can serve customers. If you run a coffee shop, here's how to strategically place your cafe's smallwares to improve its speed of service and atmosphere.
Steaming pitchers sit to the right of the espresso machine
Some of the most popular and time-consuming beverages that coffee shops serve are espresso-based drinks: lattes, cappuccinos, americanos and the like. Therefore, the placement of many smallwares will revolve around the espresso machine. Immediately to the right of the machine should sit the steaming pitchers, which are used to create warm, frothy milk.
The steaming pitchers should be on the right -- and not the left -- of the espresso machine for two reasons. First, on espresso machines that only have one steam wand, it's usually located on the right. Keeping the pitchers on the right reduces how far baristas must move them when steaming milk.
Second, even if your machine has a steam wand on the left and right, most employees will be right handed and reach for pitchers with their right hand. If the pitchers are on the right, then baristas don't need to cross their arms or pass pitchers between hands, which would increase the likelihood of spills.
Portafilters stay in the espresso machine's group heads
When not in use, portafilters, which hold the espresso grounds, should sit in the espresso machine's group heads, which is where the steam exits the machine. Storying portafilters in your espresso machine's group heads has the following advantages:
- they're always handy, so baristas know where to find one when they need it
- counter space is kept free of clutter, which lets baristas use it for other preparatory tasks
- they and the espresso machine create a classic look, which patrons expect to see in a coffee shop
A dump box goes to the left of the espresso machine
The dump box, where used espresso grounds are dumped out of the portafilters, should be located as close to the espresso machine as possible. By placing it next to the espresso machine, baristas won't even need to move their feet between shots.
Since the milk pitchers are to the right of the espresso machine, the next best place for the dump box is to the left of it. Dumping grounds requires less dexterity than steaming milk, so letting most baristas use their dominant hand for this task isn't as important.
Manual pour-overs and iced coffee makers go opposite the espresso machine
In a coffee shops, there are two icons that serve as anchors for the room. One is the espresso machine, which is the main feature of any cafe. It requires an electric and a water line, so it's location will be somewhat dictated by your building's infrastructure. The other is a manual pour-over or iced coffee maker. The location of these is more flexible, as they don't require an electric line or water line.
Any pour-overs or iced coffee maker that your shop has should be placed opposite the espresso machine. Pour-overs and iced coffee makers aren't used as frequently as steaming pitchers, portafilters or dump boxes, so they don't need to be as readily available. They are, however, highly artistic and can significantly add to your cafe's atmosphere. To bring balance to your coffee shop, therefore, they ought to be at the other end of the cafe from your espresso machine.
If you own or manage a coffee shop, take some time to consider where you keep smallwares. These are seemingly insignificant, but the location of them can dramatically impact both your cafe's speed of service and atmosphere. Try rearranging them according to these guidelines for a day, and see whether it improves your shop. Chances are, it will.
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