Owning a small cafe and being a barista is a blend of art, science, and sheer dedication. It’s a role that requires not just a passion for coffee but also a knack for efficiency, especially when working solo. Curating an efficient barista workflow is essential to ensure a smooth operation, particularly during busy periods or when staffing is limited.

When solo, the key is to streamline tasks. This includes organizing the workspace for easy access to ingredients and equipment, preparing ingredients in advance, and prioritizing orders based on complexity and waiting time. Additionally, multitasking becomes crucial, such as steaming milk while shots are pulling to save time without compromising quality.

As summer approaches, the demand for iced drinks increases significantly. This shift in demand necessitates a reevaluation of equipment and workflow. Upgrading to a larger, more efficient sink and other equipment can greatly enhance workflow, allowing for quicker preparation of iced drinks and reducing customer wait times.

One of the most rewarding aspects of owning a cafe is the opportunity to know and work closely with employees. It’s a chance to build a small, tight-knit community within the workplace. Recently, we took our staff on an outing to the county fair, where we bonded over fun activities and created lasting memories. Such outings not only boost morale but also strengthen the bond among team members, fostering a positive work environment.

In conclusion, owning a small cafe and being a barista is a dynamic and rewarding experience. It’s about more than just serving coffee; it’s about creating a welcoming space, curating memorable experiences, and building a community, both with customers and employees alike.

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MUSIC:
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🎵 Track : A Summer Night’s Dream: https://www.youtube.com/watch?v=hC29Vt9u6T0&t=0s
🎵 https://youtu.be/5zq-u92tFZY?si=Tndim0Y9NH_31mmr