# How to make and set coffee or coffee machine

If you want to open an espresso bar / cafe, effective department store design and layout are one of the most important factors for success in your business.

Speed ​​of service is key to the profitability of a coffee shop. Effective ergonomic store design allows you to maximize sales for as many customers as possible during the peak period. Although your business is open 12-16 hours a day, 80% of sales are expected to be below 20%. Coffee is mainly a morning drink, including the days (at times when there are likely to be a number of waiting customers), may be from 6:30 to 8:30, and then again around lunchtime. If the layout of the store is bad, this does not provide a logical and efficient flow for customers and employees, then customer service and product speed are reduced.

Think of it so; If someone opens the store's front door and sees 5 people waiting for the order, they have a good chance to get in, wait and buy. But if they see that twenty people are waiting in the queue, there is a high probability that they will find that waiting will be too long and they will get coffee somewhere else. This is the money that just got rid of your wallet! If you go to the store several times and often find a long line of waiting customers, you can decide that coffee is not a viable option and you will probably never return. Weak planning slows down the entire service process, resulting in a longer line of waiting customers and loss of sales. So, in reality, your daily business income depends on how many customers can live during the peak season and good business design is essential to achieving that goal!

The financial impact of the weak trading system may be significant. For the sake of this, we can say that the average customer transaction for your coffee shop will be \$ 3.75. If there are a number of waiting customers every morning between 7:00 and 8:30, this means that 90 minutes has a break time that should lead as many customers as possible. If you serve the client every 45 seconds, you will serve 120 customers in 90 minutes. But if you take 1 minute 15 seconds to serve each customer, you can only serve 72 customers. 120 buyers x \$ 3.75 = \$ 450.00 x 30 business days a month = \$ 13,500. 72 buyers x \$ 3.75 = \$ 270.00 x 30 workdays a month = \$ 8.100. This is a \$ 5400 \$ monthly \$ 64,800 sale, which is only 90 minutes of business every day!

So how do you do the design of your cafe? First, understand that designing a good design is like compiling a puzzle. You need to fit all the pieces in the correct relationship with each other to end up with the desired image. This may require some attempts and mistakes to get things right. In the past 15 years, hundreds of cafes have been designed and I can really tell you about the experience, it still makes me a lot of experiment to create an optimal design.

The design process begins with the menu and other desired storage functions. If you want to store the baking, you obviously have to include an oven, an extraction cover, a flat tray stand, a large preparation table, and possibly a mixer. If you want to create a great private meeting room, you need to plan an additional 200 square meters or more – in addition to the square meter that is already settled for normal customers.

The intended menu and other business features should also make decisions about the size of the selected location. How many square feet are needed for all the necessary equipment, equipment and other functions, and the seating capacity you need? (19459005), store, preparation, sink and office), and 2 – Ada washbasin approx. You can enjoy 800 square kilometers. If intensive food preparation, baking, coffee or cooking space is required, between 1000 and 1200 or more. What will remain within it will be your resting place.

So a typical 1000-square-meter cafe serving drinks and simple cakes is likely to accommodate 15 to 20 people – max! Increase this square meter to 1200 square meters and planting should rise to 30 or 35. If you want to make sandwiches, salads and other foods on site, there should be enough space between 1400 and 1600 square feet to seat 35-50.

Next, it is necessary to define the tasks that individual employees' positions will take to ensure that the equipment and equipment necessary to carry out the tasks can be found at the appropriate locations.

Usually, the cashier handles the cash register, prepares and serves dripping coffee and serves cakes and desserts. The barista offers all espresso-based drinks, tea, chai, hot chocolate, Italian soda water and all mixing pots. If you are making sandwiches, panniers, packs, salads, snacks and appetizers or baking on the spot, you need a person dedicated to food preparation. And if it counts on large volumes and serves ceramics or ceramics, you may need a bus / dishwasher.

After deciding what you're going to serve, the leased space and the responsibilities of each employee, you are ready to begin the design process. I usually have to start my design work from the back door of the space and go ahead. You need to design all the features that will be needed to meet the bureaucracies and make it easier for the menu before planning plans for a client's rest.

At the back door, it is likely to be an emergency exit, so you need a corridor that connects you to the dining room. The location of the 2-ADA washbasins in the corridor would be a good idea. And as the delivery of products is likely to occur through the back door, access to the back of the household would be more convenient.

At the rear of the house has at least one water heater, water purification system, dry storage, refrigerator and freezer, ice maker, office, 3 compartment sink sink, sink rack, mop bucket sink and sink sink. Any food preparation and prepara- tion preparation and prepara- tions for food preparation are required. For baking, ice cream making, full cooking, or coffee roasting, all the equipment needed for all functions must be added.

After all features are designed for the back of the house you are ready to begin design work at the beginning of the house service and beverage manufacturing area. This area is likely to include a cake, a cash register, a drip coffee maker and a grinder, an espresso machine and a grinder, a grinder, or a granite machine, a stirrer, a ice-maker, a stirrer dishwasher, a hand wash sink, a fridge (espresso machine and mixers) oven.

If you serve your meals on simple pastries and desserts, you may have a panini toaster, a chilled sandwich / salad preparation plate, a soup / hot pot, a toaster, etc. sandwiches, ribbons and salads, as well as a selection of bottled drinks, an open, supermarket refrigerator must be considered. Ice cream or ice cream? If your answer is yes, you need an ice cream or ice cream dripping cabinet and an additional well drill.

Finally, when all workspaces in the band are designed, the client's resting place can be determined. Of course, it includes our cafe tables and chairs, sofas and comfortable upholstered chairs, coffee tables, and sometimes a window or stand-up bar with bar stools. Pulse shopping and retail store shelves need to be established and a spice bar close to where customers can buy their drinks.

Quickly about sofas, large upholstered chairs and coffee tables. Living room furniture occupy a lot of space. If you want to open evenings and occasionally serve beer and wine, and comfortable seating areas will be important in creating a relaxing environment, you should do so. But if you take a limited space and do not try to encourage people to relax and stay for a long time, stick to the coffee tables and chairs. The more people you can sit, the higher the potential for income!

The functions from the main entrance to the guard bar should be arranged logically, in order. As customers enter the front door, their travel needs to go beyond the impulse purchase transit and cake business before they arrive at the order (where your cashier, checkout and menu item will be placed). Customers are greatly boosting their sales before ordering impulse items and cakes. Then, after the order and the payment have been made, the cash register must be removed for the drinks, and then the flavor should be placed at this point. Be sure to separate the ordering request from the product entry at least 6 feet apart, or else you may begin to intervene in the order.

Do not make the mistakes many cheap designers usually do. These services are arranged in an irregular way, so customers have to change direction and withdraw client queues in order to proceed in the order in the next order. Or to place their coffeemaker in the storeroom, placed before the treasurer on the customer's travel path. Clients will inevitably ultimately try to order the bartender before they are informed that the cashier first has to act. If it happens dozens of times a day, confusion and slower beverage production will be the result.

Worker and product flow on the counter employee's side is even more important. Any unnecessary step or wasted movement that is less than optimal will slow down employee production. All products must move smoothly in one direction towards the end of the pickup. For example, if the preparation of a particular item is a 3-step process, the placement of the equipment must allow the 3 steps to be carried out sequentially, in a linear direction, and the last step closest to the point at which clients serve.

Equipment must be grouped to be in the direct portfolio of the worker (s) who will use it. In addition to the actual installation, empty spaces must be left on the counter for storing ingredients and small products (tools) . The counter space will also be needed where the menu items are assembled. Think about grouping equipment for different working conditions as a station . Try to keep the various stations close and close together and work closely together, but make sure that there is enough space between them, so the workers' workplaces do not pass through, which can contribute to staff collision.

Creating specific workstations will allow you to place more staff behind the counter if needed. If you are busy, you may have 2 cashiers, another person will only cook cakes and coffee, 2 barists behind the espresso machine, maybe even a dedicated person working on the mixers. If you make sandwiches and salads ordered, another person must add it to the task. Keeping your stays apart will allow an employee to easily access all equipment in very slow business periods, saving you valuable workforce savings.

When arranging gear with each other, keep in mind that most people are right. By moving to the right side of the coffee machine, you can make the coffee maker more comfortable than left. Similarly, place the ice container on the right side of the mixing console, so when you pull up the ice, you can hold the cup or mixer jug ​​in your left hand and dripping with your right hand.

When creating a layout, the selected device must match its location and expected business volume. A busy site is likely to be a double or double-bed, air-drier, drip coffee machine (19459003) (one that can produce two containers simultaneously), versus the only brewery. If you sell a lot of mixed and ice-cream, the ice-maker running as a underpass that will only produce 100 pounds a day or less will not suffice. Instead, place a high-performance ice maker (19459003) (400 or 500 lbs per day) in the rear of the house and transport the ice to a ice compartment. Are you planning to import frozen desserts and ice cream? Then the 1-door freezer at the back of the house will probably be suitable for storage needs, so you have to take two or three doors. I always suggest a 3-pack espresso machine in any place that can produce up to 150 drinks a day or more. And I can tell you from experience, never have too much dry or cool storage!

Make sure the equipment you want to purchase is acceptable to your local bureaucracy before you buy it and takes delivery. All gears are typically NSF and UL approved or similar, acceptable, equivalent to foreign certification. Bureaucracy is likely to want to see the manufacturer's specification pages on each device to check this before approving your plans.

ADA (American with Disabilities Act) also meets the cafeteria. In some parts of the country this applies only to those areas of the store that customers will use. However, other bureaucracies must demand that the whole business be ADA-compliant. Below are some basic requirements for compliance with the code:

• Corridors and islands must be at least 5 feet wide (minimum)

• Each worksheet should be 34 inches high Instead of 36 inches).

• 18 inch free wall should be placed on the strike side of the doors (on the side of the door button)

• All manual sinks should be ADA friendly.

• All bathrooms must be ADA-compliant (5 feet for wheelchair access, barriers in the toilet, acceptable distance around the toilet and hand washer dishwasher, etc.)

• None Permitted step, ramps are appropriate with the right slope.

• If space is on multiple levels, there is no level of service where disadvantaged access is denied if the same service does not exist at the level at which it will be available.

Basic introduces new partitions, cabinets, appliances, equipment, and equipment to create additional drawings to guide entrepreneurs and meet bureaucracy.

Electrical Plan

An electrical plan is required to show all the premises needed to operate the equipment. All information such as voltage, current, phase, hertz, special instructions (eg "Dedicated circuitry"), and horizontal and vertical positioning of each output must be provided.

A small, basic cafe with 200 meters service, but typically 400 amperes is required when the set includes batteries such as an electric water heater, a high-temperature dishwasher or a cooking appliance (ovens, panini grill, etc.)

In addition to the electrical work required for your coffee shop-specific equipment, existing electrical equipment may need additional or reconfigured lighting, HVAC, general purpose convenience connections, and external signs. The electrician must provide the necessary loudspeaker wires, TV / internet cable and cashier remote disturbance printer cables, while installing electrical wiring. Finally, make sure that your electrician uses illuminated exit signals and an emergency discharge lighting system with the battery.

Plumbing Plan

There is a need for a plan showing all plumbing functions. At least this location must be placed on all necessary water sources (hot and cold), for drains, water heater, water purification systems, grease trays (if required), bathroom fittings etc.

While a typical P trap drain should be acceptable to most equipment and equipment, some must have a 19459003 air gap. The air discharge drain does not exceed the "S" shaped bolts of the P trap. Instead, the drainage line comes straight from the appliance or from the luminaire and the porcelain floor cleaner flange is broken by two inches. This porcelain drainage basin is usually installed directly on the floor. The air gap between the drainage line of the equipment or the luminaire and the bottom of the basin applies to any bacterium that penetrates into the apparatus or into the luminaire through the channel canal. The following equipment is dewatered to wash the substrate when a plumbing plan is made:

• coffee maker

• drill holes

• ice maker

• ice tank

• refreshing dispenser

To preserve the life of the appliance, only use a coffee machine and a coffee machine to handle the treated water. Coffee is 98-99% water, so good water quality is essential. The ice maker needs only a simple particle filter on the incoming line (except the water quality is terrible) No water and water cleaning, washing, cleaning mops, washing and floor washing.

Be aware that many bureaucracies now require grease jams on the 3-compartment washbasin and the automatic dish drain line. The grease maker is basically a box containing scrapes that prevent fat from entering the public canal.

Also understand that a typical retail space will not be equipped with a water heater that has enough capacity to meet your needs. Without your place being a food service earlier, you probably have to replace a larger one.

If floor cutters are needed for porcelain floor sinks, grease traps and drainage pipes, then a few general purpose floor ducts behind the counter will be helpful and useful on the back of the house. Floor channels allow you to remove liquid when it spills and when washing the floor.

Finally, if you have added some new walls during the renovation, you might need the fire extinguisher to set up or reconfigure your location.

Drawing cabinet elevations, (the view would be if you were standing in front of your cabinets), all the functions that need to be incorporated into the closet.

These elevations are not the manufacturing drawings of tissue work, but rather provide a rigorous reference that provides the necessary functions and the desired configuration. Where do you want the drawers and the desk storage? and where do you want the cabinet doors under the desk storage? Where should the space be opened when placing refrigeration and waste bins? Would you place the cup feeder behind the counter on the cabinet surface? These heights provide the cabinet manager with a clear understanding of all these features.

While the home cabinet is typically 24 inches deep, commercial applications should be 30 inches deep and 33 inches when a bottom-mounted refrigerator is to be placed. When determining the openings, check that a few inches in the refrigerator space is larger than the physical size of the appliance so it can be easily inserted and removed for daily cleaning.

Dimension Plan

You must create a floor plan that will showcase the critical dimensions of new partitions, doors, cabinets, and fittings. This of course helps to make everything happen, assuming it is the right size.

Ultimate thought about design; Unless the planned location is not a pure vanilla skirt, ie it is not present in space except for an ADA washbasin (19459004), you must ensure that all features are acceptable to local bureaucracy. Many older buildings are not designed to present codes. If your business type is the same (your place is hosted by a food service provider) you will sometimes have all inadequate properties capital letters, must meet the current requirements. But do not expect this. You must check your bureaucracy to make sure it is secure. I see more and more bureaucracies that require new business owners to renovate to ensure that all features are compatible with the codes. This means that you may have to break down the bathrooms and corridors, have fire extinguishers, and provide stairs where there are steps. Better know these things before you start your business!

I always tell my consulting clients that if I make a perfect plan and layout, they will never notice it … because everything will be exactly where they would expect it. Unfortunately, if you create a less optimal design at the cafe, you will probably not recognize it until you start working. Changing design errors or deficiencies after the fact can be very costly. Correcting errors should not cause more loss of potential sales. That is why I would suggest using an experienced coffee betting fan to plan your layout, or at least see the plan you made. This will result in a dividend.