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Thread: NEW STORE

  1. #1
    Junior Member
    Join Date
    Mar 2005
    Location
    Ireland
    Posts
    1

    NEW STORE

    Hi all, looking for a little equiptment help

    I have a 2 story building in Dublin Ireland where i have an internet cafe. Am now considering expanding the coffee side of the business. Would like to introduce a cafe on the ground floor with seating for approx 35 people. Have a mock up design of the floor space but am having trouble designing the 'Barista' area.
    Having set up a previous business am all to aware that one can be 'over sold' equiptment and so am turning to you guys for help.
    What are the basic pieces of equiptment needed to create an execellent espresso?
    Thanks for any help

  2. #2
    Member
    Join Date
    Nov 2004
    Location
    Michigan
    Posts
    92
    If you are only doing espresso, you need a good espresso machine, two espresso grinders, an undercounter fridge, glassware, miscellaneous equipment (steaming pitchers, tamper, syrup rack, etc.) and some great espresso. You can check out some pictures of our bar on our website (http://jpscoffee.com/v-web/gallery/Around-JPs/DSC01857).

    As a matter of fact the blond barista you see in the picture on this link married a guy from Ireland. Small world.

  3. #3
    Senior Member
    Join Date
    Jul 2004
    Location
    Hartford and New Haven, CT
    Posts
    991
    Make sure you get at least a two group espresso machine.
    You want cream and sugar?
    NO COFFEE FOR YOU! NEXT!

  4. #4
    Member
    Join Date
    Dec 2004
    Location
    GA
    Posts
    86
    JPS,

    I just now have gotten around to reading this post, and enjoyed the pictures from your coffeehouse. I have not started on my coffeehouse yet - am waiting to pounce on the right location when it presents itself.

    Meanwhile, I am curious, your business looks mighty healthy...how many cups per day, on average do you sell, if I am not being too nosy. Or do you use something else as an activity base? (Again, I don't want to be too nosy).

    Thanks,
    Ellie

  5. #5
    Member
    Join Date
    Dec 2004
    Location
    GA
    Posts
    86
    I just now have gotten around to reading this post
    Guess you're scratching your head...had a senior moment, and thought I saw a date of November on the thread

  6. #6
    Member
    Join Date
    Nov 2004
    Location
    Michigan
    Posts
    92
    We look at our numbers as people per day. We typically serve about 700 people per day.

  7. #7
    Member
    Join Date
    Sep 2003
    Location
    Syracuse NY
    Posts
    74
    Glad to see someone in Eire with an interest in offering good espresso. I spent ten days in ireland last year and had exactly one good cappuccino of the many that I tried. It was in Kilkenny at a small Internet cafe that had a one group ECM machine. You'll want a two group but my point is that even humble equipment can produce great results if you use it properly.

    There may be some thread on here that discuss work area design ut I suggest spendng some time in a few different espresso bars in Dublin (I assume there are at least a couple good ones?). Make notes on how they're laid out but more important.... watch the sequence of tasks that the barista has to perform. There are far more poorly designed cafes out there than good ones. Once you've worked up a design idea try laying it out with masking tape and/or cardboard cut-outs on a floor area about the size of the space you'll have to work with. Get back there with another person and role play. Count your steps... see where you're bumoing into each other. Is there enough space? Do you have to retrace your path too many times to make and serve one drink? Are the refrigerator doors and the register opening the right way and leaving room enough for the second person to do their job?

    These things are easy to correct before you finish your build-out but not after.
    Owen O'Neill
    Syracuse NY

 

 

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