I was recently promoted to manager at my coffee shop (I am both excited and horrified at this new position). Right now I feel like my team is pretty efficient on our hot bar, but what tricks/layouts do you guys use or like in your own shop?
Our current setup (from left to right): Register – Syrup racks – Grinder (with rag attached to clean portafilters)- Espresso machine- Sanitizer bucket – Lids
I don’t have a good video of our setup, but here’s a screenshot of part of it!
by cloudy-lillies