ILBA Coffee School's Business Development and Expansion Class consists of (4) eight-hour training days focusing on the fundamentals of Managing, Marketing, Operating and Successfully Growing a Coffee Business paired with Advanced Barista Trainingtechniques and disciplines.

This class focuses on the targeted questions clients ask when opening or expanding a specialty coffee business in addition to our world class barista training. Our consultants will cover topics such as developing a logo, image, and a brandLocation selection, lease negotiation, and product integration will be evaluated and discussed in detail, as well.

This class, combined with the Private Training: system development / menu creation is the most elite and rewarding class the students at our coffee school.

Class Agenda

BUSINESS DEVELOPMENT, MANAGEMENT & MARKETING

GOVERNMENT BUREAUCRACIES

Working with the health & building department, Requirements & Approval time frame, Architect, Designer, LayoutTime-line

MERCHANDISING AND PRIVATE LABELING

Branding an image, Business name, Cups, Coffee, Mugs, Apparel, Menu

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

Concept

Cafe Products, Location & Design, Budget, Vendors

FOOD AND CAFE PRODUCT OPTIONS

Menu development, Cafe product options

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

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

CUPPING

Purpose & Implementation, Regional taste profiles, Tasting Components, Supplies, Scoring Methods

BREWING

Methods of brewing, 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

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

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

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