New shop layout help. Top order left-to-right: Cashier, syrups, grinders, tamper, espresso machine, knox box, water, dump sink, handwash sink. Bottom order: cooler, ice, trash.
New shop layout help. Top order left-to-right: Cashier, syrups, grinders, tamper, espresso machine, knox box, water, dump sink, handwash sink. Bottom order: cooler, ice, trash.
by n_o_t_d_o_g
7 Comments
n_o_t_d_o_g
The espresso machine can’t be moved. And nothing can go on the right side counter.
Sexdrumsandrock
And what of it?
ansoni-
I’d replace the dump sink for a proper pitcher rinser.
virus_apparatus
To hand the drink off do you go around the cashier? Is the back wall the tea/brewed coffee set up? I like it overall as much as I really prefer the espresso machine facing the customer. It’s such a statement piece. Otherwise great!
oliverpls599
Think about the workflow. When the coffee is finished, you’re standing over two sinks. What then? Where does it need to go? How is it going to get there?
Where is your milk fridge? Where is your counter top space to keep the most frequently used milks? Where do you throw out empty milk cartons/trash?
ianisalways
If it’s possible, I’d swap the water and sinks with the grinders and puqpress. I’d also swap the ice machine and cooler.
The flow from right to left in building of drinks from dosing, pulling, assembling drink, handing off to customer.. creates less cross over.
The sinks more central also would reduce unnecessary crossover from bar to cashier.
Keeping the trash and knock box near the grinders on the tight would contain Coffee ground mess to a central point.. would also help brushing counter grounds and mess into the trash.
Swapping the ice machine and the cooler would allow the cashier to finish drinks with ice without needing to interrupt bar. It would also put the cooler closer to the barista for convenient reach of milks.
Not knowing your staffing or plans, these are all assumptions. I’d draw paths for each person working for hypothetical orders and try to reduce crossing lines and making the whole process as localized to the person as possible.
literallyhouse
It’s hard to tell, but to me the work area itself looks to be lacking in unobstructed counterspace. Having somewhere convenient to briefly set pitchers/drinks/milks without them being three inches from the ledge is incredibly useful and prevents a lot of spills. And if the fridge has to be where it is, the hinges NEED to be on the left. Why cram everything so close to leave so much unused.. where it isn’t even useful?
7 Comments
The espresso machine can’t be moved. And nothing can go on the right side counter.
And what of it?
I’d replace the dump sink for a proper pitcher rinser.
To hand the drink off do you go around the cashier? Is the back wall the tea/brewed coffee set up? I like it overall as much as I really prefer the espresso machine facing the customer. It’s such a statement piece. Otherwise great!
Think about the workflow. When the coffee is finished, you’re standing over two sinks. What then? Where does it need to go? How is it going to get there?
Where is your milk fridge? Where is your counter top space to keep the most frequently used milks? Where do you throw out empty milk cartons/trash?
If it’s possible, I’d swap the water and sinks with the grinders and puqpress. I’d also swap the ice machine and cooler.
The flow from right to left in building of drinks from dosing, pulling, assembling drink, handing off to customer.. creates less cross over.
The sinks more central also would reduce unnecessary crossover from bar to cashier.
Keeping the trash and knock box near the grinders on the tight would contain Coffee ground mess to a central point.. would also help brushing counter grounds and mess into the trash.
Swapping the ice machine and the cooler would allow the cashier to finish drinks with ice without needing to interrupt bar. It would also put the cooler closer to the barista for convenient reach of milks.
Not knowing your staffing or plans, these are all assumptions. I’d draw paths for each person working for hypothetical orders and try to reduce crossing lines and making the whole process as localized to the person as possible.
It’s hard to tell, but to me the work area itself looks to be lacking in unobstructed counterspace. Having somewhere convenient to briefly set pitchers/drinks/milks without them being three inches from the ledge is incredibly useful and prevents a lot of spills. And if the fridge has to be where it is, the hinges NEED to be on the left.
Why cram everything so close to leave so much unused.. where it isn’t even useful?