Page 62 - #55 English

Design

Article by Ed Arvidson / Photos by Coffee t&i Thailand

Designing A Specialty Coffee Shop Part
2

On the employee’s side of the counter, work and product in close proximity to each other will allow one employee to easily
flow are even more important. Any unnecessary steps or move- access all equipment during very slow periods of business, thus
ments that result from a less than optimal design will slow down saving you valuable labor dollars.
employee production. All products should flow seamlessly in one When you arrange equipment in relationship to each
direction towards the ultimate point of pick-up. For example, if other, keep in mind that most people are right handed. Stepping
preparing a particular item is a 3-step process, then placement of to the right of the espresso machine to access the espresso grinder
equipment should allow for the 3 steps to occur in logical sequen- will feel more comfortable than having to move to the left.
tial order, in one linear direction, with the final step occurring As you create your store layout, the equipment you
closest to the point where customers will be served. select should fit your space and the needs of your anticipated
Equipment should be grouped together so that it is in the business volume. A busy location will most likely require a dual
proximity of the employee(s) who will be using it. Beyond the or twin, air pot, drip coffee brewer as opposed to a single brewer.
actual equipment, empty spaces must be left on the counter top If you anticipate selling a lot of blended and ice drinks, then an
to store ingredients and small wares used in product preparation. under counter icemaker, one that can only produce 100 pounds
Counter top space will also be needed where menu items will of ice or less per day, will not be sufficient. You should instead
actually be assembled. Think of the grouping of equipment for locate a high-capacity icemaker in the back of the house. Plan to
different job functions as stations. Try to keep different stations bring in frozen desserts and ice cream? Then a 1 door reach-in
compact and in close working proximity to each other, but make freezer in the back of the house will be inadequate for you storage
sure that there is enough space between each so that employee needs. I always recommend a 3-group espresso machine for any
working-paths don’t cross, which could contribute to employee location that may generate 150 drinks per day or more. And, you
collisions. can never have too much dry or refrigerated storage space!
Creating defined work stations will allow you to put Make sure that any equipment you select will be
multiple employees behind the counter when needed. When it acceptable with your local bureaucracy before your purchase and
is busy, you may need to have 2 cashiers, another person bag- take delivery of it. All equipment will typically need to be NSF &
ging pastries and brewing coffee, 2 baristas behind the espresso UL approved, or have a similar, acceptable, foreign certification
machine, and a dedicated person working the blenders. If you’re equivalent. Your bureaucracy will most likely want to see manu-
preparing sandwiches and salads to order, then another person facturer specification sheets on all equipment to verify this fact,
may need to be added to handle that task. Keeping your stations before they’ll approve your plans.
62