Starbucks Baristas: The daily grind
↑
11
↓
what to do for store prep during open? (self.starbucksbaristas)
submitted by hannah_nj
i’ve been here for about a month and a half now and i’ve done quite a few opens, but the first one i did the other partner showed me how to do food turnover and i’ve just done that each time ever since lol. we’ve got quite a few new hires since i started though and i get the sense that i’m gonna need to be able to know how to do more than sandwiches and pastries soon haha. would someone be able to walk me through how to do the store open? i know that you brew coffee/iced tea, get ice, sanitizers, etc. but i’m sure there’s probably stuff that i’ve never noticed before and it seems like so much to do so i’d love to hear any time management advice; i’m worried about trying to do it and then getting like half done before the store is open. i’m at a cafe + drive store if that matters :)
thank you!!
thank you!!
GlassComplaint2144 7 points 2y ago
Heyo! Six month old partner here. This is generally my setup.
While my opening partner handled pastries, food, and display case, I would wake up our espresso machines (which takes some time so always do this first). While they’re waking up, fill your bean hoppers and start brewing your first two cubes of iced coffee. While the iced coffee cubes are brewing, get your first batch of teas and your first set of tea backups going.
Time everything around your coffee brewing. Work while the iced coffee is brewing doing everything you mentioned (grabbing ice, stocking anything that night crew might have missed, etc.). Once you have three cubes brewed, fill your Curtis, then get to brewing three more cubes for backups (that way you can completely fill Curtis again should you guys run completely out), and then brew decaf iced coffee.
During the process of going through brew cycles you should also have time to calibrate your espresso machines (one at a time!!!!!!!! Otherwise you’ll have both machines down for approximately 15 minutes which can be a big problem if you don’t time it right or get a lot of orders exactly at open). You can also make whips or lemonades if you need them. Get your sani all set up too and make sure you’re stocked on dairies.
I hope this is helpful and not just an info overload! It can seem like a lot but I promise if you get in the habit of sectioning things off based on your brew cycles it will really help.
While my opening partner handled pastries, food, and display case, I would wake up our espresso machines (which takes some time so always do this first). While they’re waking up, fill your bean hoppers and start brewing your first two cubes of iced coffee. While the iced coffee cubes are brewing, get your first batch of teas and your first set of tea backups going.
Time everything around your coffee brewing. Work while the iced coffee is brewing doing everything you mentioned (grabbing ice, stocking anything that night crew might have missed, etc.). Once you have three cubes brewed, fill your Curtis, then get to brewing three more cubes for backups (that way you can completely fill Curtis again should you guys run completely out), and then brew decaf iced coffee.
During the process of going through brew cycles you should also have time to calibrate your espresso machines (one at a time!!!!!!!! Otherwise you’ll have both machines down for approximately 15 minutes which can be a big problem if you don’t time it right or get a lot of orders exactly at open). You can also make whips or lemonades if you need them. Get your sani all set up too and make sure you’re stocked on dairies.
I hope this is helpful and not just an info overload! It can seem like a lot but I promise if you get in the habit of sectioning things off based on your brew cycles it will really help.
hannah_nj [OP] 2 points 2y ago
thank you!! do you brew hot coffee right at open/when would that fit in?
dazedandconfusedhere 2 points 2y ago
We start the first batch of pike 5mins before open, so it’s ready at open
GlassComplaint2144 1 points 2y ago
You can interrupt your cycle to brew Pike (we also brew dark because many of our morning regulars drink it) right before open, then go back to making your last remaining cubes or backups!
GlorisSkates 1 points 2y ago
Hello, I open almost every morning at a cafe and drive thru store. Here is my routine after I clock in.
1. Tab the bars
2. While those are tabbing fill the ice bins
3. Grab the sani buckets and also fill the bars’ sani trays
4. Get two cubes for iced coffee going at the same time
5. Start your teas
6. Go back to your bars and get them ready for the day (fill with espresso, clear after tabbing)
7. While your teas steep now is the time to check your backups. I make a list on a piece of paper on what’s needed.
8. Finish your teas
9. Pour your two cubes into the Curtis. Start another cube and your pike in accordance to the brew guide.
10. Work on backups until open.
I made a routine out of it, and this is what works best for me. What works best for you will depend on your store and your store’s needs.
1. Tab the bars
2. While those are tabbing fill the ice bins
3. Grab the sani buckets and also fill the bars’ sani trays
4. Get two cubes for iced coffee going at the same time
5. Start your teas
6. Go back to your bars and get them ready for the day (fill with espresso, clear after tabbing)
7. While your teas steep now is the time to check your backups. I make a list on a piece of paper on what’s needed.
8. Finish your teas
9. Pour your two cubes into the Curtis. Start another cube and your pike in accordance to the brew guide.
10. Work on backups until open.
I made a routine out of it, and this is what works best for me. What works best for you will depend on your store and your store’s needs.
rosesandthorns17 1 points 2y ago
i make 4 cubes of sweet cream every morning because my store goes through it so fast lmao. just stock and prep as much as you can in addition to what the other commenter said and you’ll be good
This nonprofit website is run by volunteers.
Please contribute if you can. Thank you!
Our mission is to provide everyone with access to large-
scale community websites for the good of humanity.
Without ads, without tracking, without greed.
scale community websites for the good of humanity.
Without ads, without tracking, without greed.
©2023 HumbleCat Inc • HumbleCat is a 501(c)3 nonprofit based in Michigan, USA.