Speciality Coffee Shop – Business and Point-of-Sale

Now let’s get down to business. At some point you have to face facts, and facts are something that is hard to come by. Polvo was always meant to be a well-oiled little machine that could run on its own at minimal expense. To do this, you need to know what works and what doesn’t work. And if something is tapping your finances, you need to put a stop to it.
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Most coffee shops like going into detail when it comes to their coffee consumption. A lot of time is spent calculating grams and wastage per shot. This is clever business, but something I decided early on not to worry about too much. By all means, understand the consequence of shot costs to your business. It is after all “black gold”, so keep an eye on your stock consumption. Just don’t lose any sleep over it.

I am a crime author by nature, so detail is my one vice. However, at Polvo, before anything else, coffee and service was going to be my focus, my detail. I did not want to scrutinize my end product to see if I could save a gram somewhere. Instead, we rather looked at curbing wastage behind the counter and in the kitchens. From grinding, to tamping, to milk usage, make sure all staff are on the same page with regards to minimizing unnecessary costs. Spend a couple days observing staff and the process before laying down the law.

There are a number things that could help curb losses:

POS
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Before you even look at anything else, you must have an army general at till point. Your choice of Point-of-Sale software could make or break your business. You need a system that is user-friendly, easy to regulate and militaristic in capturing data. We decided on the EasiPos system by AnkerData, by far the most uncomplicated system around. Not only does the program flag altered orders and regulate cash sales, but it also acts as a clocking system for staff. This system is a must for any start-up coffee shop. It will save you tons of troubles and simplify your business. It helps that AnkerData has a high after-sales service standard and interacts well with clients. They can be reached on: answers@ankerdata.com

FOOD WASTAGE
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If you do food, make sure you sell desserts or foods that do not go off at a rapid rate. For cakes and things, research the types of cakes that do not dry out quickly. And for meals, instead of offering plain chicken sandwiches, rather make it smoked chicken. Smoked and cured meats have a longer shelf life than raw-to-cooked meats. This does not entitle you to become a dodgy establishment with a reputation for selling stale cakes and inedible lunches. Essentially you want everything to stay fresh all the time but we know that will never happen, so safeguard the business by stocking items with maximum shelf life and ensure fast and effective stock rotation. For fresh stock, set up business relationships that will ensure the best produce at the best price at the best time.

SNAPSCAN

At some point you are bound to have staff with fingers in the till. It is inevitable, and not just in this wonderfully corrupt South Africa. It is a problem the world over. In order to minimize cash on the premises, we sought out a mobile payment method. We showed our customers how to download the SnapScan application on their phone, link it to their bank, scan our unique code, enter their code and pay. It is the easiest thing!. They come, they scan, they go. This system worked well for our jogging or cycling customer, who often found themselves without a wallet, but only with their phones.
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TIME WASTAGE

One of the worst forms of waste! As a business owner you have little to offer the business by hitting the till or drawing doodles on the morning newspaper. It made more sense for me to measure my minutes and my efforts. Every morning I forced myself to tend to physical shop related work before having my first cup. After a cuppa, we will meet for training and only then will I concentrate on mails and media updates. It has to become a routine. Remember: finger on the pulse.

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