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Efficiency is key

Use a POS system to efficiently control the flow of orders to directly send orders to the barista and kitchen saving time and reducing staff numbers and allowing staff to focus on customers.

Make sure work areas, seating and and equipment allow for seamless flow of staff to be more efficient.

Efficiency is key in having a team that focus on the important things which increases productivity and increases sales.

Reduce your menu size, a bigger menu does not mean more customers.  A simple menu allows for a better control of COG's, prevents wastage and allows the kitchen to focus on presentation and keeping the food fresh and consistent.

The bigger the menu does not mean you will attract more customers, simplifying the menu allows you to control and manage product waste and allows the kitchen to focus on producing food that showcases fresh produce.

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