Trainers & Education

Comment

Comment by jules on September 13, 2009 at 5:36pm

THanks for the advice ricky but THis traing is not on the bar its in a traing room, for a franchise, for new stores. I was more looking for techniec advise things that deum it in fast, with new franchise store traing you do not have the lux of taking months like you do in a exsiting store. but cheers anyhow

Comment by Ricky Sutton on September 12, 2009 at 1:50pm

Don't let rookies on the bar. Someone new spends at LEAST a month learning how the store operates and watching everyone else make drinks before i even begin talking with them about pulling shots. It's another month after we begin pulling shots together until they steam a pitcher of milk. Introduce these things very slowly and they will have enough time for them to absorb. If you're just like "fill out these tax forms and we'll start pulling shots" of course they will forget.
If you're giving them ample time and they're still screwing it up, just exercise constant vigilance. Don't be afraid to say the same thing 50 times in the same day. For example, i have an otherwise fantastic employee who for whatever reason CANNOT remember to purge the wand before he starts steaming. So i keep an eye on him, and at least a few times per hour i say "PURGE" like a robot just before he starts to steam without purging.

Comment by jules on September 12, 2009 at 12:34pm

Any tips on a fast way to teach rookies how to understand the grind properly, I teach these kids and they forget the next day.

Comment by Birgit on July 16, 2009 at 4:08am

On August the 4th we will have the honor to welcome Troels Overdal Poulsen at IECAFE - he' s a great barista and a big champion. He was World Barista Champion in 2005 in Seattle, 2003 he was the 4th classified in Boston. He has been the Champ of Denmark in 2003 and 2005 - and in 2002 he was the 6th classified. He will be together with us and he agreed also to give a course about "How to become a World Barista Champ". The content will be about his experience, what you have to take into consideration to compete and above all, details how to be a good Barista. Of course he will at the disposal of the audience for any questions. The course will last for about 4 hours starting at 09.30 and finishing up before lunch. We invite you to ask for information and to spend a great day with a big Champion. - www.iecafe.com - bs@iecafe.es - tel. +34 93 636 39 38

Comment by Kevin Selig on July 9, 2009 at 8:44pm

Mark, I strongly agree with David on the LaSpaziale S5. We have been selling the LaSpaziale brand for over 5 years now with over 50 units placed and I can count the number of service calls on one hand. These units are hand crafted to order, use a dry steam system and a 2 screen brew head system. They pull excellent shots. Also agree with the Rancilio units but I only know the new Lever manual pull series and I can only say one thing about this unit-SWEET! It is a dream to work on but you must be on your game because there is no cheating the system. Good luck, check out both companies web sites.

Comment by Mark Jackson on June 25, 2009 at 7:17am

I really love the Dalla Cortes , I have used them and sold them and in my opinion are the most advanced and also best in the cup machine

Comment by David Davenport on June 25, 2009 at 6:25am

Best performance, best price, best warranty, etc.? Lot's of paramaters to consider. I have had good reviews on the LaSpaziale S5. Pulls great shots, gives you control over the boiler temp., great looks, good warranty, holds up well in the long run, good price. Might also take a look at the Rancilio classe 8, little more pricey however.

Comment by Michael Canton on June 24, 2009 at 10:01pm

I'm opening a new cafe soon and time for me to purchase the new espresso machine. My question to all of you is: What is the best 3-group automatic espresso machine?

Comment by Bryan Wray on June 20, 2009 at 3:45pm

Whatever sizes you decide to go with, make the in-house and to-go the same size.

I would say that if you are going 8, 10, 12 for in house, then you should go 8, 10, 12 for to-go as well and explain to your customers why you are moving to smaller sizes vs other chains and shops in the area. Educate your customers on why smaller is better and you will start to gain loyal supporters.

Having said that, I would say go with 8, 12, 16 for both in-house and to-go.

-bry

Comment by David Davenport on June 19, 2009 at 5:27am

Michael, the in-house sizes are good but for to-go I suggest you go with the more traditional 12, 16, and 20. 16 being the most popular to-go cup size there is. As far as your mochas go I would think you would want a bit larger sizes perhaps 10, 12, and 16. However it is starting to look like now you are in a position to have to carry every cup size there is which might not be a good idea or even feasable. Hope that helped.

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