| So you have decided on starting a coffee shop! | | | | These are the types you see in the food store bulk |
| Congratulations! In my coffee shop business plan | | | | coffee aisle. Be sure to get the full scale version, not |
| package, I go into more detail regarding equipment but | | | | the shorter one. The only difference I can see is the |
| due to space here, I am only going to give you some | | | | taller one is easier to get a bag under to grind beans |
| basic ideas of what to consider when looking at your | | | | for customers. The shorter one is not! Try to have one |
| equipment needs. | | | | grinder for regular and decaf, and another for flavored |
| First of all, do yourself a favor and DO NOT buy any | | | | coffee if you will serve it. Using the same for all three |
| used equipment unless you know the exact age, | | | | will make the regular and decaf coffee taste like the |
| where it came from, who used it, and that | | | | flavored coffee. This grinder will need proper |
| maintenance records are verifiable. I am only referring | | | | maintenance and burr replacement after so many |
| to anything with a motor or compressor. Used sinks, | | | | hours as well. Follow the manufacturer’s |
| tables, counters, etc are fine as long as they are in | | | | recommendations on this. |
| decent shape. All other equipment, be VERY careful! | | | | Coffee Maker (drip) |
| Even if you get it from a friend, you might be assured | | | | Be sure to buy for your volume. Automatics are best |
| by them that the equipment was maintained properly | | | | as they are plumbed to a water line. Pour over units |
| and often, however did they get it used and can they | | | | will you need to fill manually! The air pot brewers are |
| get that guarantee from whom they bought it from? | | | | the better fits because they brew the coffee directly |
| And how old really is it? | | | | into the air pots. There are single unit models and |
| As you may have guessed, I fell into this trap and had | | | | double unit models. You will save a lot of time |
| things breaking down when I did not expect it shortly | | | | especially in a rush, with a double brew unit. |
| after I opened my coffee shop. Yes even my | | | | Pastry Case (refrigerated and non) |
| espresso machine. I was in a bad spot then! Luckily I | | | | There are several different sizes. Take your floor |
| had access to a one group machine for backup and a | | | | space into consideration but also buy for capacity and |
| local guy was able to fix the other fast but you may | | | | visual display. A nice, attractive unit that holds and |
| not be as lucky. | | | | displays a nice array of pastries is key for |
| I eventually upgraded to mostly new equipment when, | | | | merchandising. Dual zone cases are a good idea |
| but this can be avoided by getting new equipment at | | | | because they let you have part cold, and part room |
| the start. You will be glad you did it, trust me! | | | | temperature (dry case) pastries that do not need to |
| Equipment Needs | | | | be refrigerated. |
| Cash register or POS computer? – A computer | | | | Blender |
| POS (point of sale) system is good there is no doubt | | | | There are several models to choose from but some |
| about it. These are the ones that have the touch | | | | have features you just won’t need. Be sure to get |
| screen monitors and such. However, they are probably | | | | a commercial blender. Consumer units do not have the |
| (and arguably) best for analyzing your sales and | | | | heavy duty types of motors that commercial units |
| inventory only, and not much more. They do not speed | | | | have. That means they will break down a lot faster |
| up your customer line. | | | | than a commercial one! I would suggest you give |
| If you want one of these guys, be prepared to pay | | | | Vitamix a look here. |
| about $5000 for a base system. The price goes up | | | | Sandwich Prep Unit |
| for multiple terminals and printers, monitors, a kitchen | | | | These come in single, double and triple door units. Of |
| printer, etc. | | | | course, plan for your overall room but your needs as |
| In my opinion though, a POS fast food register that has | | | | well. The larger units have more capacity inside the |
| price look ups (PLU) and department categories is | | | | unit, but the bigger plus is the prep top area that has |
| sufficient for most coffee shops. Try to get one that | | | | more compartments to put meats, vegetables, etc in. If |
| allows you to download the information to your | | | | you are planning on a regular deli and Panini service, I |
| computer. Most have this feature today. It may, | | | | would say the double door unit would be good. You |
| however increase your manual inventory and sales | | | | may even get away with the smaller one! |
| tracking if you have to put this info into your accounting | | | | Under Counter Refrigerator |
| software and spreadsheets manually but it can be a | | | | Do yourself a favor and get a double door unit. These |
| big money saver. If you get in the habit of entering the | | | | are basically like the sandwich prep units but without |
| figures daily, you will not have a huge amount of data | | | | the top compartments. The inside capacity should be |
| entry to do at month’s end. You can usually get | | | | big enough to hold a good portion of your dairy, as well |
| these types of registers for about $800 or so. | | | | as opened soy cartons, smoothie mix, bottled water |
| If you end up opening other stores, I think the touch | | | | and soda (if you do not have a larger unit or |
| screen computer POS may be the way to go then | | | | merchandiser for water and soda. Plan accordingly. |
| because it will make your management and inventory | | | | Storage Refrigerator |
| control much easier, and you can link all of your stores | | | | This is for the back of your shop. This will be your |
| together and control them from one place. | | | | commercial refrigerator in the back area to house your |
| Espresso Machine | | | | back stock of refrigerated items such as milk, as well |
| This is the Mack daddy of the whole business, your life | | | | as your baking ingredients, food items, etc. There are |
| blood. DO NOT SKIMP ON IT! However, having said | | | | double and single door units. |
| that there is the line of overkill you do not need to | | | | Ice Maker |
| cross either. I say, two group maximum, if you need | | | | Getting an ice maker that can make an average of |
| more power or want a backup, get a one group as | | | | 600-1000 lbs per day is good. It will give you enough |
| well. | | | | and still be able to make more within 24 hours. In a |
| The feasibility of a three or four group is great but | | | | busy shop, you’d be surprised how much ice you |
| it’s difficult to get more than one person working on | | | | can go through: sodas, fruit smoothies, frappes, frozen |
| them due to spacing of the group heads, etc. Ordinarily, | | | | chai. |
| you do not need more than one person pulling shots | | | | Freezer |
| and making the espresso beverages anyway. It is | | | | You will need one of these to keep your ice cream, |
| almost impossible for one barista to use all four groups | | | | and other food ingredients that can and need to be |
| at one time so you be the judge! However that may | | | | frozen. |
| be up to debate if you get REALLY busy. However, a | | | | Oven |
| two group is always my choice. | | | | Get this based on your baking level. A ¼ size may |
| There are three basic types of espresso machines: | | | | be too small and a full size may be too big. The |
| Semi-Automatic, Automatic or Super Automatic. Well | | | | median unit is a ½ size and has 3 racks. |
| My choice is always the automatic because you can | | | | Convection oven? Most pastries, pies and other baking |
| program them to cut off a shot at 23 seconds, or | | | | can be done well in a convection oven. That is an |
| whatever you choose but still do it manually. The | | | | oven that has a blower wheel that disperses the heat |
| semi-automatic requires manual shut off by the | | | | evenly and faster throughout the oven. Therefore your |
| operator. | | | | baking time is usually cut in half. |
| The super automatic machine will grind the beans, | | | | Panini Grill |
| tamp, pull the shot, shut it off and even discard the | | | | Cast iron (non-ceramic) with ribbed plates are the |
| used grounds. Yes, I am serious. I believe you lose a lot | | | | better units. With the ribbed, rather than flat plates you |
| of ‘art’ when you use one of these. You’d | | | | will get the ‘grill marks’ on the bread and that |
| be surprised at the amount of people that love to see | | | | always looks impressive. I recommend a double plate |
| a barista set up and then pull a great shot. These | | | | unit so you can effectively grill up to four Panini at |
| super autos are also big bucks. But if all you want to | | | | once if you have a large order |
| do is move your cattle call through the line, this is the | | | | Three Compartment Sink |
| machine for you! | | | | This will be essential per most health departments for |
| The boiler capacity should be large enough for a big | | | | wash, rinse and sanitize. If you have a commercial |
| rush, 9-14 liters should be sufficient. You do not want to | | | | dishwasher, it usually overrides the 3 bay sink. |
| run out of steam or hot water in a rush and with a | | | | However, most restaurants have both. You don’t |
| smaller boiler that will happen! Trust me on this from | | | | need a big one, just one big enough to get your |
| experience! | | | | biggest ‘washable’ piece of baking or cooking |
| Buy a machine based on the availability to get parts | | | | hardware into. |
| and service locally. Do not buy based on price alone, or | | | | Hand Sink(s) |
| ‘coolness’ or ‘features’ of a machine. | | | | Check your health department requirements because |
| They are all good these days. Features will not mean | | | | you may need a hand sink every so many feet or |
| anything if you cannot get local service on your | | | | based on how many employees you have, or based |
| machine. | | | | on your floor plan. These are sinks only big enough to |
| As far as water softeners, the choice to get a whole | | | | wash your hands in and that is it. That is why they are |
| water system softener is going to depend on where | | | | so small. |
| you are located. In central Texas, the water is VERY | | | | Furniture |
| hard but I chose to not soften my whole water | | | | Pick and choose what is in between comfortable and |
| system, just for the espresso machine. If you are not | | | | not. This will help you avoid squatters that love to stay |
| familiar with hard water, this is what causes lime | | | | all day. Ordinarily, people in your store is a good thing |
| build-up. It’s a white, crusty looking build up that will | | | | but not if they are taking up space and just being |
| kill your $5000 or 10,000 espresso machine. It clogs up | | | | comfy! This will include your tables and chairs, as well |
| the piping that in time, builds up to the point of the | | | | as couch, wing hairs, etc. If you are an eclectic coffee |
| water not being able to get through. Then your | | | | house, good finds can be had at Goodwill and other |
| machine needs to be completely taken apart and | | | | resale shops. |
| de-limed. Not pretty and not cheap! | | | | Phone |
| You will most likely have to have a complete de-liming | | | | Just get one that you can hear when it rings! A |
| performed several times over the life of your machine, | | | | cordless phone is a great idea. |
| however if your water is very hard and you do not | | | | Radio System |
| soften it for your espresso machine, you will most likely | | | | If u can, get extra speakers and have one in at least |
| have to have it de-limed at a minimum of once per | | | | all four corners for best sound quality. |
| year. This will get time-consuming and expensive, even | | | | Credit Card Machine |
| if you learn to do it yourself. I had my one group | | | | This is the swiper w/pin pad – If you accept credit |
| de-limed for about $900 so do the math. Avoid lime | | | | and debit cards, this is essential. Usually they are |
| scale build-up by getting a water softener. | | | | purchased from your credit card processor. Leasing |
| Espresso Grinders | | | | one of these is usually a rip-off. Try to buy it outright. |
| You will need one for decaf and one for regular | | | | Prep Tables |
| espresso. There are several manufacturers and | | | | These are stainless steel or aluminum and great to |
| models. I will tell you though to be sure it’s | | | | make a kitchen prep area. They clean easily too. They |
| automatic and has a doser/coffee hopper. They make | | | | come in various heights and widths, with or without a |
| a doserless model that grinds right into the portafilter | | | | backsplash and usually have a shelf underneath. |
| and though this is freshly ground espresso, it does not | | | | So there you have some information to get you |
| work well in a rush! The units with a hopper allow the | | | | started on planning your equipment needs for staring a |
| hopper to fill with ground espresso and have a lid to | | | | coffee shop. Be sure you take your floor space into |
| keep out the air. The bigger units have a bigger hopper | | | | account when figuring the sizes of your equipment. |
| and vice versa. Also, these have a bean hopper that | | | | Also be sure you account for your anticipated |
| you can get about 2 lbs of espresso beans in. | | | | customer volume. Early planning is key to having the |
| Bulk Coffee Grinder | | | | right equipment to begin with. |