News articles tagged with 'cafeowners'
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Out with the old, in with the new
What a year! Most of us in Australia managed to get through the GFC pretty much intact. Maybe the dream boat or holiday in Tuscany has been put on hold for another year, but generally business is tracking along alright.
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The 80/20 Principle — more reward for less work!
Many years ago I stumbled across a book in a public library called ‘The 80/20 Principle’ which claims that it can help you get bigger returns on your efforts by applying a universal concept called ‘the Paretos principle’. Named after Italian economist, Vilfredo Pareto, its basic premise is that for most events, roughly 80% of the effects come from 20% of the causes. In essence, it’s saying to concentrate your scarce resources (time) on the areas that have the most impact.
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What's changed?
On a recent coffee crawl, I couldn’t help but notice that the coffees I tasted were much cleaner, livelier, and more interesting than they were just a couple of years ago. Don’t get me wrong, I think the focus has always been on quality, it’s just that in recent years it feels as though there’s been a surge in the number of coffee professionals who are ready to break some boundaries and re-evaluate their options when it comes to providing a memorable coffee experience.
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Managing workflow in your café
To manage workflow efficiently in your café, you don’t need to be a drill sergeant, shouting orders at the staff as if you’re facing battle conditions! Managing workflow is all about creating an effective structure and efficient operating systems. The goal is not simply to make coffee more quickly, but to do so while maintaining a high standard of quality.
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