Are you planning a new cafe?
Or maybe it's just time to renovate?
today I'm going to talk you through all the things that you need to consider when thinking
about the best coffee setup for your new Cafe now we go into a lot of detail with our customers
and we go through specific plans but today we're just going to discover some of the things
that you need to think about throughout the whole process to make sure that you end up
with the best result [Music] now before I get into it I have a downloadable PDF that
I'm going to share a link with you and it's going to be super helpful resource it's got
more than what I'm even putting in this video today so make sure you head to the link below
download that but make sure you watch the whole video before you do
working out who you need to work with now have you got your trades organized is there
certain people that you want to work with is your family involved but who are you getting
the best advice from obviously you've come to the right spot you're on YouTube you're
watching us and we're going to help you but there is going to be need to be some more
people that surround you and support you whether it's from the build whether it's from the
cafe planning but definitely go into it with people that have experience with coffee this
is not just any business you can't just build a bench and put a coffee machine on it and
you're good to go you definitely want to work with the right people throughout the whole
process so that when you get to the end of the line we're not surprised that something
was wrong and we have to fix it so let's work with the right people get your trades on board
and that's going to be your first step to a successful coffee bet setup thank you
so this is a little bit of a chicken before the egg game where we're trying to work out
how much coffee you're going to sell if you're a new business if you're an existing Cafe
and you already know the volume you're doing that's going to help with your planning because
all of that planning has all of the volume that you're doing will dictate the equipment
that you require it it's the workflow are you planning a bench for multiple people working
on the machine and there's considerations there that have to come into effect of as
to how busy you're truly going to be and what the system needs to be in place so start thinking
about the volume and predicting that volume that volume might also be of help to you if
you're contacting suppliers Coffee Roasters is your coffee roaster able to help with the
supply of equipment free up your cash and use that coffee roaster able to grow with
you if you do start with a small setup and then change the build and increase your equipment
over time as you grow so thinking about the volume of coffee that you're going to be selling
is going to help rightly so you can plan and maybe you do need to invest in your equipment
early it's always hard to see to know whether you can justify the cost of that dual boiler
coffee machine or that second grind of the deli grinder that you've really had a vision
for but understanding the kind of volume that you're going to do is going to help justify
all of the expenses to making sure you've got the equipment that's required to do great
specialty coffee really fast with great workflow [Music] [Applause]
so we're here at beautiful Bernie's Deli on the Coffs Coast New South Wales Australia
and this amazing Cafe is pretty new and there are considerations that we had to think about
when coming into this space as well now there's a great area here for the customers to sip
but we didn't want to lose seating by doing our usual workflow that is from one side to
the other and out now in this space we did have to put the Grinders towards the wall
we wanted to tuck them away which loses a little bit of our great flow that we usually
get but in this case it was the best scenario for the customers and that is something you
do need to consider when you actually setting up your workflow it's not just about what's
happening behind the bench so think about where your customers are coming in they're
taking their order and then they're moving back to their seats so we want to make sure
that there's a comfortable place for them to come pick it up and that is on the side
that they're going to be sitting and waiting in this room but from this side we're definitely
wanting to make sure the customer experience is great and then come around this side so
for the staff obviously we've got a nice clear in and out we're taking the order from here
we're writing on the cup so we're only in Arms Reach now I would say if you're building
a cafe be sure to think about how far away your till system is from your Baristas from
your kitchen docket systems can be challenging we love the process of writing on cups watch
the video on that one and we know that that connection between the person taking the order
and the barista is important so you do want to think about how close they are especially
if you're using a process of writing on a cup so you can easily reach that coffee machine
from there now we will be moving from here you've in this space as they're growing they've
generally got one person on the machine they'll get two people in there when they're busy
but they have nice amount of space here they went for a three group machine now they're
only six months old they're growing their business but this is going to prepare them
to be seriously busy it is a dual boiler La Marzocco Linea PB they have a jug rinser they've
got the Anfim SP2 Cinoart Tamper and the Mazzer ZM ensures that they can do retail coffee
it thinks about the fact that they can do their single Origins for their batch Brew
now this equipment has been chosen as an early investment in this business to make sure that
it is ready to get busy it sets the standard for the specialty coffee that they want to
produce and this is something that was was high on the list for them to ensure that they
were setting the standard for sure on their coffee [Music] so a great example of a cafe
that transformed from an account doing only 10 to 15 kilos a week was this place Village
Pantry so this the previous owners were only doing a small amount of coffee they only had
a small two group coffee machine tucked behind a wall that was through here when the new
owners came in they saw a vision to be able to open up the bar improve the the look and
the feel but also make sure that they fully committed to the right equipment that was
required to to go into the volume that they were looking at doing so straight away we
set them up with a three group machine we had a blend grinder that we were doing high
volume coffee on we had an ek43 here at one point but they increased their volume so much
that we could give them a dedicated single origin grinder and a separate Deli grinder
decaf grinder for their bar so that was a great example of someone that just had a vision
for growth and understanding of what equip equipment was required they do also have a
hands-free juggling so that's the little touches that make the advantage on speed and efficiencies
in their workflow now this particular Cafe is one of my favorite workflow setups is that
we're actually working from what would be left to right so custom comes in takes their
order on one side that cut moves through the process from the Grinders to a Tamp we've
got our OCD NCD tool there good distribution we've got our three group La Marzocco FB80
here all of our milk set up here good fridge space underneath so that workflow smoothly
runs from one side of the bench to the other and that is not always possible in every single
Cafe scenario we're going to look at a few different scenarios for you but today this
particular location has a great workflow it means that the cup the staff can work fairly
together there is plenty of room for multiple safety and that was a big consideration we
know that we need multiple bruises on the machine when we're doing high volume and that's
been in from the start we want to make sure that we hit the ground running it was an early
investment but it's definitely paid off because we've more than doubled the volume in this
particular location I have already done a full walkthrough of this Espresso Bar so check
out the link in the description below for the cafe walkthrough on Village Pantry so
let's not forget that there's also the consideration for the customer and their workflow now remember
when you're planning a cafe you've got to think about whether customers are coming in
and how they're exiting we really don't want that crossover of Staff we don't want that
Clash so you do need to have a good floor plan good map there is another great video
we've got Luke did a floor plan layout video we'll put the link below think about the customer's
experience when they come to the bar to take their order there's not staff crossing over
them and then their order work Works through and they move out of the way so if you can
direct your start your customers to move in One Direction and then come to the end of
the bench where they can pick up their coffee order it's going to massively improve the
experience for the customer as well [Music]
so in a space like this there's a few different places for storage now they have a beautiful
display where they put all their bags up and the customers can see that it's a very clever
way to not take up under bench storage but be able to obviously have a lot of coffee
on hand it still looks beautiful and it's not taking up space there's simple little
cupboards they're using some of the bent space but it's definitely a consideration because
under your benches you've got fridges both sides and you are limited on what you can
access straight away here so good shelves behind the Baristas good workspace so they
can use this all the stock comes down and they can use that you can create something
that looks as beautiful as this it's a great use of storage in your Cafe
all right so I've got heaps of room here and I could put all the equipment I want on this
bench and not everyone has that luxury and sometimes if you really need to think about
what equipment you're actually going to need do you need a three group or do you need a
two group are you do you have room to be able to fit a puff press or Auto tamper can you
fit a second grinder can you fit other Deli Grinders are you planning on doing retail
have you thought about the amount of equipment that you're actually going to need on your
bench and can you even fit all of that equipment on your bench you've got to also then consider
do you have access to the power and water and the waste that you need in your coffee
space so in any good machine you're looking at potentially 20 to 32 amps of power you
want to make sure that the building itself has that much power access but you also need
to consider whether you're going to need extra trades to plumb more pipes in to put water
to put waste and to put extra power points in for your coffee machine so consider that
when you're choosing your equipment as to what equipment you want what equipment do
you need what can you fit and then consider what availability you have to the other Power
Water weights that you're going to need to be able to actually set that up in your Cafe
[Music]
[Music] um
[Music] so everyone always wants to know what is the best best specs for my bench now this
is completely considered by The Experience from the customers whether you're working
left or right but there's definitely a few key components that we think are of an advantage
for the Barista just make it more comfortable and that would be the one thing would definitely
be the height of the bench this one's a little bit more a little bit lower because not everyone
is six foot six tall you've got to think about your staff and how high your benches and will
that impact the way that they comfortably use the machine so some people are hot challenged
yeah like this all the time and there isn't a huge gap here but as a as the technician
comes in and the technician's having to go through the bench and run your waste your
power your water you want to make sure that that can go through your bench and easily
feed over the top of your fridge you don't want that fridge butting up against here so
you want to make sure you've got enough clearance so there's no real answer you do sometimes
have to choose your appliances first you have to think about whether you're you've got other
things like ice machines dishwashers other appliances cupboards about fridges specifically
it's worth investigating early what fridges you'd like to use because it might be that
they dictate the amount of space required above your fridge to do that the other thing
to really consider is the depth of that fridge with the amount of equipment that goes behind
that fridge now for a coffee machine like this a drill boiler machine does have a large
motor that's external it needs to generally be put against the wall behind the fridge
so there's like a dual water filter system them there's a coffee pump there's all the
power and all the outputs of water I always allow 150 millimeters behind the fridge for
that equipment so I will always opt for a deeper bench if you've got the room in your
shop and this is very much dictated by the space that you have available maybe you don't
have quite this much space and that's intruding on customer space and you might have to compromise
there but allow yourself a little bit of room in front of the machine and even behind the
machine it is a beautiful display area it's something that more storage but also just
that minimal look nice spacious area so don't be afraid to give yourself that extra depth
everyone tends to build as small as possible the depth to the bench that really helps obviously
the length of the bench is what's going to dictate you being able to fit multiple Grinders
an auto tamper whether you have a three group now or whether you're going to upgrade to
a three group in the future could be dictated by this length of your bench if you get a
two group now and you go and put your jug rinser right up tight Against the Machine
you might actually never be able to upgrade to a three group without redoing your bench
so consider that make sure you've got plenty of space there and also make sure you've got
a nice clear space for pouring your coffees so that you're not making a mess you can pull
your sauces out and it's a great workspace super comfortable for the barista great for
two people when you do get really busy so whether you're rebuilding a cafe and renovating
or you're building from scratch you've got to think about a lot of the same things do
you have power do you have waste do you have water and can you save some money by keeping
any of the original build can you keep some of the bench and extend on it that is something
that was done here and done quite well is that sometimes it can be really costly to
move the power and water and waste so it is something that I've seen a lot of people have
to compromise on their dreams set up because the building just doesn't allow for the water
to be sent to the other side of the room so well and good to have a coffee machine at
the front window of the shop but if the power's at the back and you don't have the budget
to really extend and have the trades out to do that work it can be quite expensive and
you might have to compromise on that so definitely consider what you can keep where you can save
your money on the build and that's going to be a consideration of how you could better
allocate that budget and get creative with that money [Music] all right so you've got
all of those things considered have you been doing the budget the whole time have you been
planning along and working out what all these things are going to cost you and that's something
that I highly recommend you do at the start of any project start to map it out start to
keep track of all the things and all the expenses it's not a cheap exercise opening a cafe especially
opening a good one one that looks good one that's functional with the right equipment
obviously you're trying to set the bars as far as a good specialty coffee shop and it's
not a cheap exercise and we want to make sure that you're not losing or wasting money along
the way so that's what this plan is for and to tie into that it's the timeline how long
can you afford to build this Cafe how much time do you need to plan and get the advice
together can you get the trades that you want to be able to build soon enough or are they
the thing that's going to push you out and a lot of projects excited they get pushed
out by the tradies they're the ones that are even busier and they are hard to get and if
you miss them they can push you out by a week and that week can be detrimental to the opening
we want to make sure you've got enough time for training you want to learn how to use
your new equipment spend time with your coffee roaster and make sure that you are well prepared
for opening let alone being completely finished with the build so the timeline is really important
making sure you're working with your budget and that is how we're going to make sure that
we're going to produce the best outcome for your Cafe so now what you need to do is go
to the link below there is a PDF download that I've created a whole list of these considerations
is more than what I've covered today that's the run sheet that you need you need to go
download that PDF so that you can start answering those questions so you're planning ahead for
the future you're doing the right thing when getting your Cafe set up so download it now
and if you haven't already be sure to subscribe to the channel we've got more videos just
like this and if you want to talk to myself or Luke or any other team here at Artisti
about your Cafe build and can we help you launch your dream Cafe we'd love to hear from
you head to the website get to the contact page on our website and like this video hit
the Bell icon and I will see you next time cheers bye [Music]
thank you [Music]