After hiring was finished I spent the next few days
outlining everything I could about coffee, from the legend of its discovery to
how it’s grown and processed, to how each drink was created. Then I went on to
creating a manual on how to create perfectly steamed milk, our drink recipes,
the general history of tea, suggested food and beverage parings and a synopsis
on our fresh juice options.
While I gave lectures on barista knowledge Eythan gave demos
on beverage prep. We took turns coaching the team so that everyone was right
where they needed to be when we opened.
It was finally here a week before opining and everything
seemed like it was in place the store was completely renovated, inventory was
all in and accounted for and social media had us looking like the next big
thing.
We decided to have a party the Wednesday before we opened
with all the staff and a few friends. Everyone got to try any and everything
from the menu and was encouraged to give feedback. While the event was
mandatory for staff no one griped or moaned about showing up, apparently I did
a good job hiring. Everyone was getting along and enjoyed being at work but it
was clear that there were many different personalities and I could not wait to
see how they would get along with customers.
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