Class Agenda

BUSINESS FUNDAMENTALS

GOVERNMENT BUREAUCRACIES

Working with the health department

Working with the building department

Requirements & Approval time frame

Architect, Designer

LayoutTime-line

Location

Location selection

Demographics

Concept/location evaluation

Budgeting

Lease negotiation and terms

MENU EVALUATION

Coffee drinks

Coffee terms & slang

Drink development consistency

Size options

Brand Consistency

MERCHANDISING AND PRIVATE LABELING

Branding an image

Business name

Cups, Coffee

Mugs, Apparel, Menu

Concept

Cafe products

Cafe location

Cafe design

Budget

Vendors

FOOD AND CAFE PRODUCT OPTIONS

Menu development

Cafe product options

Smoothies, Panini's

Sandwiches, Crepes,

GelatoDesserts

MANAGEMENT & MARKETING

Employees

Hiring and discovering talent

Maintaining a close staff

Keeping Consistency in employees

Hiring managers

Training

Turnover rates

POINT OF PURCHASE

Difference in register configurations

Theft prevention

Up-selling

Customer Service skills

LOSS PREVENTION/THEFT

Methods of reducing theft

Security

Surveillance

Tips/shift changes

Managerial procedures

MARKETING AND PROMOTION

Methods of marketing

Target market

Business expansion

Effective Strategies

Promotional Techniques

ADVANCED BARISTA TRAINING

ADVANCED DRINK PREPARATION

Advanced milk texturing and pouring

Advanced shot extraction methods

Advanced grinding techniques

Combining techniques for maximum efficiency

Point of purchase role play

Decisions between powder and syrup based

BARISTA DEVELOPMENT

ESPRESSO

Extracting shots off multiple espresso machines

Evaluation of the perfect shot

Proper tamping techniques

Espresso quality control

Efficiency techniques

MILK

Learning the fundamentals of steaming

Pouring the perfect latte

Multi tasking

Methods of flavoring

Proper temperature control

History and key facts

Proper brewing

Tea latte drink preparation

Quality control

Serving options

CUPPING

Purpose & Implementation

Regional taste profiles

Tasting Components

Supplies

Scoring Methods

BREWING

Methods of brewing, french press, airpots, satellite, etc.

Different equipment options

Serving options

Systems of extraction

Grinding fresh vs. pre-ground

Quality control

DRINK PREPARATION

Hot, Iced and Blended Drinks

Making Non coffee drinks

COLD DRINK PREP

Proper blending techniques

Equipment options and their results

Methods of iced drink preparation

FLAVOR OPTIONS

Powder vs. pump based system

Differences in ingredients & flavor profiles

Drink development techniques

ROASTING

Roast profiles

Price vs. quality

Roasting methods

Fair trade, Shade grown, Organic

LATTE ART

Introduction to Latte Art

Latte art demonstration

Latte art training

Latte art creation

TEA

History and key facts

Proper brewing

Tea latte drink preparation

Quality control

Serving options

Drink Preparation

Hot, Iced and Blended Drinks

Making Non coffee drinks

SMOOTHES

Whole fruit vs. fruit blend

Proper techniques

Product options

EQUIPMENT

Introductions to multiple manufacturers

Applications for each type of equipment

Cleaning and proper sanitation

Maintenance and repairs