We've all been there. A line of drinks to be made, and an even longer line of people yet to order. The stares of the uncaffeinated, each hoping that their drink must be next. It can be a bit overwhelming at times. Oftentimes such a scenario can cause mistakes to happen, drinks to not go out as quickly, and often the quality of the product can be dramatically reduced. Unfortunately, if this happens frequently enough, one won’t have to worry about long lines for much longer.

However, with proper training and some very small changes to workflow and bar design, a stagnant line can look more like a steady stream of people moving out as quickly as they came in. In this lecture, we will discuss how to utilize your staff to their greatest efficiency while avoiding burnout, and how to set up a bar for speed and quality, whether it be a brand new shop or one that’s been around for decades. We will follow the path of the cup from the moment it is ordered to the moment that the satisfied customer walks out of the door, delicious drink in hand.

This is a free session included in your general admission.