MANAGE AND OPERATE A COFFEE SHOP D1.HPA.CL4.01 Trainer welcomes trainees to class and explained the topic for today is “Manage and operate a coffee shop”.

Manage and operate a coffee shop Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical skills Practical exercises Formal report from employer/supervisor Trainer to advise: Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required. Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

Manage and operate a coffee shop This Unit comprises four elements: Plan coffee shop facilities Plan the product and service elements of coffee shop operation Prepare food item display and serve coffee shop produce Organise the storage of coffee shop produce Trainer to advise: Trainer advises students this Unit comprises Four elements, as listed on the slide explaining: Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail Students can obtain more detail from their Trainee Manual The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

Manage and operate a coffee shop Element 1: Plan coffee shop facilities: Plan coffee shop operations according to available facilities and customer expectations Develop floor plan of production and service areas Develop floor plan of customer area Identify fixture, fittings, décor and equipment according to business plan, floor plan and budget Trainer to advise: Trainer to relate performance criteria to element 1 Performance criteria is the process by which the students training match the learning element The element is the skill To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency. The trainer should relate how the performance criteria is related to the element To be able to Manage and operate a coffee shop the students must be able to; Plan coffee shop facilities The student should be able to Plan coffee shop operations according to available facilities and customer expectations Develop floor plan of production and service areas Develop floor plan of customer area Identify fixture, fittings, décor and equipment according to business plan, floor plan and budget.

Plan coffee shop facilities Plan operations according to facilities and expectations of customers: Market place entry Style Size Trainer to advise: Marketplace entry is what position in the marketplace is the business meant to supply Cheap and cheerful in a street front café style Up-market establishment that will charge a premium for the service Catering to all tastes Style This will be controlled by the marketplace entry. Cheap and cheerful is the most basic style and can grow as the enterprise makes money. Percentage of profits should always be put back into the business to allow it to grow organically Up market styles will need a lot of money invested to set the coffee shop up before trading with the public Good coffee Very good food Expensive chairs and table settings Size How many tables and chairs will be in the enterprise The more tables and chairs the more money required to be invested to set up the enterprise

Plan coffee shop facilities Plan operations according to facilities and expectations of customers: Permissions required: Local government Building owners Trainer to advise: Opening any business has many permissions that have to be acquired Local government: Register as a food business Any business that sells food to the public must register with the local government authority to ensure that they know what the food safety regulations are required The government may have taxes that have to be paid to operate a business in their area of control Business registration requirements All businesses must be registered What are the garbage collection requirements for such a business? Building owners Leases have to be signed Insurance must be taken out against fire and flood damage What alterations can be made to the building

Plan coffee shop facilities Plan operations according to facilities and expectations of customers: Layout of floor space Front of house Kitchen Equipment requirements for both Storage requirements Trainer to advise: When setting up a new business many things need to be planned Buying an established business, new owners can just walk in and make changes slowly over time Starting new: Planning the layout How many tables Are the tables for 2 of 4 people Where will they be positioned Any out door seating and tables How will things flow from the kitchen How will things flow from coffee making area What plumbing has to be installed for the following Coffee machine Dishwasher Hand washing places Dishwashing by hand Staff amenities Where will stores be kept Equipment required for the coffee making area Equipment required for the food production area Storage space for the chemical and cleaning equipment What colour are the walls to be painted What size will the outside sign be What is the theme of the coffee shop What will be the opening times How many lights need to be installed How many electrical power outlets will be required When does the garbage get collected Who will collect the garbage Where is the garbage stored until collected Will customers come to the coffee shop??????????

Plan coffee shop facilities Develop floor plan of production and service areas: Coffee Service area Water availability Electrical requirements Drainage of waste Cold storage Food display Staff access Trainer to advise: Many things need to be planned What facilities are already in existence? What needs to be added? Water supply for coffee making Water supply for cleaning Electrical power needs; what is already there, what needs to be added? What system is in place for waste water to drain away Water from coffee machine Water from dishwasher and sink washing area Type of equipment required for holding high risk foods in a controlled environment How is the food going to be displayed How is the displayed food going to be protected from the environment and customers Where will the staff enter the coffee production area? What will be the ‘flow’

Plan coffee shop facilities Develop floor plan of production and service areas: Kitchen Production Area: Water availability Electrical requirements Drainage of waste Cold storage Food production space availability Staff access Trainer to advise: Many things need to be planned What facilities are already in existence? What needs to be added? Water supply for coffee making Water supply for cleaning Electrical power needs; what is already there, what needs to be added? What system is in place for waste water to drain away Water from coffee machine Water from dishwasher and sink washing area Type of equipment required for holding high risk foods in a controlled environment How much space will be available for the food production How many people can work in this space safely Where will the staff enter into the coffee production area? What will be the ‘flow’

Plan coffee shop facilities Develop floor plan of customer area: Inside seating: Size of the tables Style of seating Number of available space for each table HOW MANY seats can be accommodated Outside seating: See above Trainer to advise: All plans can be changed, need to start somewhere. Size of the table Number of people at each table How crowded is the coffee shop going to be 1.5 meters from table edge is required for each seat will be required All things need to be considered and planned CUSTOMER FACILITIES Toilets Wash area

Plan coffee shop facilities Identify fixture fitting equipment needs according business plan: Quality of fittings Basic Premium Image of the establishment Trainer to advise: A business plan that states that the establishment can be developed to supply high value customers with minimal investment is flawed. If people want to set up to make coffee for customers and not spend money on fittings and fixtures then they are not going to survive Business plan should state where the enterprise will start and where it will be in 12 months time and maybe 2 years time A well thought out business plan will allow for organic growth Business can start with minimal and add as the business grows, new fittings and fixtures can be added as more money flows through the business

Manage and operate a coffee shop Identify fixture, fitting, equipment needs according to budget What is required? Best quality Suitable quality Sufficient standard Trainer to advise: Working to budget is the best way to manage a start up of any business Can the best quality be purchased? Does the best quality need to be used? Do the fittings meet the criteria of the theme of the coffee shop

Manage and operate a coffee shop Element 2: Plan the product and service elements of coffee shop operations: Plan and design the menu incorporating a range of suitable food and beverage items taking into account available facilities Identify suppliers for menu items Prepare work schedules in line with coffee shop operations Trainer to advise: Trainer to relate performance criteria to element 2 Performance criteria is the process by which the students training match the learning element The element is the skill To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency. The trainer should relate how the performance criteria is related to the element To be able to Manage and operate a coffee shop the students must be able to; Plan the product and service elements of coffee shop operations The student should be able to Plan and design the menu incorporating a range of suitable food and beverage items taking into account available facilities Identify suppliers for menu items Prepare work schedules in line with coffee shop operations

Manage and operate a coffee shop Plan and design the menu with a range suitable food and beverage item according to facilities Coffee Theme? Quality of coffee Premium Generic Variety of styles Trainer to advise: Coffee theme? Italian; Greek: Turkish: Vietnamese: American Quality of coffee to be served Arabica Robusta Grind beans as required Pre ground Variety of styles Italian Style Espresso; Macchiato; Ristretto; Doppio; Cappuccino; Latte; Flat white; Affogato This is only a selected version Every style has many versions

Manage and operate a coffee shop Plan and design the menu with a range suitable food and beverage item according to facilities: Non Coffee Teas Carbonated drinks Fruit juice Trainer to advise: Not everybody will want to drink coffee so it is good practice to offer OTHER beverages It all adds to the bottom line. Money in the cash register. Good quality is always important but carrying stock that does not sell is a bad business practice If something is not selling on regular basis then drop it from the menu Change offering Keep to core activity Selling coffee

Manage and operate a coffee shop Plan and design the menu with a range suitable food and beverage item according to facilities: Food: Hot Cold Savoury Sweet Trainer to advise: When does a coffee shop become a café or restaurant??? Coffee shops are about the Coffee. Food can be generic and non-descript. Non descript means it is not aligned to any style or theme. Will the food be served hot What can be served at room temperature or chilled What can be displayed and served out at coffee service area What times of the day will food be on offer

Manage and operate a coffee shop Identify supplier for menu items: Coffee supplier Good roasting skills Food suppliers Regular supply times Broad range of offerings Trainer to advise: Coffee supplier Only one supplier of coffee should be used People will come for the coffee alone so it is important that the quality can be aligned to the skill of the roaster of the coffee. Food supplier Several suppliers of food ingredients can be used Many bakers supply good bread Many suppliers have good quality of meats Many suppliers of good quality of cakes and pastries

Manage and operate a coffee shop Prepare work schedules in line with coffee shop operations: Where will staff be needed? How many staff will be needed? What time will the most staff be required? How much time is required to prepare before customers can be allowed to enter shop? Trainer to advise: To prepare work schedules or staff rosters in new coffee shops will need to be overloaded. This is to make sure that all the customers can be served when they come in to consume coffee. Disappointing customers will cause them not to come back. This is deadly for any new business. Serve the customers as quickly as possible and they will be happy with the service They come back Casual staff can be eased off if the business is not there when first opening and it is not as busy as expected. Not having enough staff is a very big mistake Plan staffing numbers is always difficult and always will be a balancing act.

Manage and operate a coffee shop Element 3: Prepare food item display and serve coffee shop items: Plan the display of food items Prepare and serve beverages and food items Trainer to advise: Trainer to relate performance criteria to element 3 Performance criteria is the process by which the students training match the learning element The element is the skill To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency. The trainer should relate how the performance criteria is related to the element To be able to Manage and operate a coffee shop the students must be able to; Prepare food item display and serve coffee shop items The student should be able to Plan the display of food items Prepare and serve beverages and food items

Plan food items display and serve coffee shop items Plan the display food items: High risk food items Refrigerate below 5°C Keep protected from contamination Room temperature Some foods can be stored at room temperature Cakes and pastries with no cream Cookies Trainer to advise: Display food attractively but it must also be held in an environment that will keep it safe from outside contamination and also safe from unwanted bacterial activity Keep high risk foods at a temperature that will reduce to possibility of bacterial growth. Store below 5°C Room temperature stable foods can be stored in containers that protect from insects, dust and dirty hands of multiple of customers Store in a glass jar with lid on counter so customers can see but not touch. Purchase individual items like cookies in pre-wrapped packaging

Plan food items display and serve coffee shop items Prepare and serve beverages and food items: Coffee: Espresso Make to order Customised for individual requests Time expensive Expensive to set up Trainer to advise: Espresso coffee was developed in Italy and has become standard in France, United Kingdom, Switzerland, Australia and is gaining popularity in many countries in the world. There are many ways to make coffee but expressing water through the coffee bean grinds under pressure at specific temperature has become popular in developed countries. Espresso coffee is expensive to set up because the machinery is expensive and services like electricity and water need to be available else the espresso style cannot be produced. Then there is the ongoing cost of maintaining the machinery to a good working level.

Plan food items display and serve coffee shop items Prepare and serve beverages and food items: Coffee: Espresso Ristretto Macchiato Long Black Café Latte Cappuccino Trainer to advise: Espresso coffee will be named in many ways. Names change from culture to culture and country to country These names are Australian based. If Australians ask for a latte in Italy they will be served Milk, from the cow. Latte means milk. They should ask for a café latte, coffee milk. French refer to this a café au lait; milk coffee. Long black coffee in Australia is offered for sale in some Asian countries as ‘Americano’. Cappuccino is so named after the Capuchin monks or friars; a religious order from Italy. Names of all things have a history. Students are encouraged to investigate the names of products to learn the history and why they are called specific names.

Plan food items display and serve coffee shop items Prepare and serve beverages and food items: Coffee: Filter Pre-prepared Just pour and serve Quicker service Trainer to advise: Filter coffee is standard in many catering establishments. It allows for quick service. It can be prepared ahead of time and held until required. Service of this style of coffee is faster and more cost effective than espresso style.

Plan food items display and serve coffee shop items Prepare and serve beverages and food items: Beverages: Other than coffee Tea Carbonated flavoured waters, Cola, Orange flavoured drinks Fresh Fruit Juices Trainer to advise: Some coffee shops will ‘value add’ to their liquid refreshment menu by offering alternatives to coffee. Tea can be made with real tea leaves as opposed to teabags. Not a convenient due to the mess of the tea leaves but produces a better tea flavour. Purity of the product. Other drinks like flavoured carbonated drinks can also be offered Fresh fruit juice drinks is also a good value add but it takes more equipment and also may be detrimental to coffee sales

Plan food items display and serve coffee shop items Prepare and serve beverages and food items: Food menu items Hot Is a kitchen really necessary Can it be managed from the front of house service area Mini grills - Toasted Sandwiches; Pies Limit the offering of hot snacks Trainer to advise: Defining the difference between a coffee shop and a café can be in the finer detail Coffee shop or coffee house is supposed to be about the beverage; Coffee. Some people may like to have a ‘snack’ while enjoying a drink so the proprietor begins to offer some snacks Coffee is a bitter drink so people tend to eat sweet snacks with their coffee; Biscotti; double baked Italian cookies; hard dry sweet pastries that are dipped into the coffee Basic savoury offerings like sandwiches, Focaccia, Panini; all these can be kept in refrigerated storage then heated to order If too many menu items will cause the focus away from coffee. Variables will always cloud the issue

Plan food items display and serve coffee shop items Prepare and serve beverages and food items: Food menu items Cold Sandwiches: easily stored and served to order Biscotti; Cake slice with cream or ice cream Limit the offering of snacks Trainer to advise: Cold or hot food can be offered If menu is too large then kitchen staff will need to be employed Define the central business role Coffee shop or cafe

Organise the storage of coffee shop produce Food items are stored at correct temperature and condition High risk raw High risk cooked Low risk fresh Low risk dry Trainer to advise: High risk food whether cooked or raw, need to be held in a controlled environment that will limit the growth bacteria that may cause an adverse reaction in customers when consumed. Separate cooked and uncooked (raw) foods Do not place on same tray or containers Cooked foods store on higher shelf than cooked foods Store in controlled environment of less than 5°C in temperature for not more than 3 days. Cooked and raw foods need to be covered when they are being stored

Manage and operate a coffee shop Element 4: Organise the storage of coffee shop produce Food items are stored at correct temperature and conditions Maintain maximum eating quality, appearance and freshness Trainer to advise: Trainer to relate performance criteria to element 4 Performance criteria is the process by which the students training match the learning element The element is the skill To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency. The trainer should relate how the performance criteria is related to the element To be able to Manage and operate a coffee shop the students must be able to; Organise the storage of coffee shop produce The student should be able to Food items are stored at correct temperature and conditions Maintain maximum eating quality, appearance and freshness

Organise the storage of coffee shop produce Maintain maximum eating quality, appearance and freshness Purchase only in usable quantities Keep in suitable environment Protect from contamination from outside environment Trainer to advise: To maintain freshness product needs to be purchased or produced in quantities that will sell in a suitable timeframe: Same day or the next Fresh food is just that: FRESH Food can be produced and stored frozen until required if it is cost effective. Is it a large business or small coffee shop Time that stock is held in freezer will cost the enterprise money Ideal situation is that all the food purchased is converted into menu items on the day of purchase and it is all sold by the end of trading and no customers has been told, no, we do not have that menu item available. But this is just a dream scenario When storing foods it is important to maintain freshness: this involves making only what can be sold in a set period of time; daily When storing food it is important to maintain quality: this involves using good quality ingredients and not selling produce that is OLD When storing produce it is important to protect that produce from going stale too quickly; STOP moisture loss: Stop moisture getting into some produce and causing the crispness to be lost Keep produce wrapped and stored in environment that will not compromise the quality of that produce. Chilled, frozen; dry store; covered to protect from outside contamination.