Some coffee shops waste so many cups that they may as well just throw away an entire case every few months as soon as they receive their shipment. These are all sources of daily waste that add up to hundreds of dollars per week.
Remaking a drink because the customer changed their mind.Two ounces or more of leftover milk in each pitcher after making 50+ drinks during each shift (100 ounces of milk is about ¾ of a gallon).A pot of coffee that expires and has to be dumped.A pot of brewed coffee that had grounds in it that gets re-brewed.A stack of cups, lids, napkins, sugar, or other supplies that fall to the floor and are thrown away.
Two or three mistake drinks that results in wasting cups, lids, straws, sleeves, sugar, syrups, sauces, whipped cream, and espresso beans.Each employee can produce the following average amount of waste during the day: Let’s say you staff four different employees in the course of a day. Here’s a typical, real-life example of how waste can add up in an average day. These sources of waste can include everything from dairy to syrups, and unfortunately, it can cost thousands of dollars each month. Waste is a problem that occurs as a cumulative effect of small sources of waste that seem insignificant until you add them all up. It didn’t look like much on a per-drink-basis, but after serving hundreds of drinks, the waste really added up. By the end of the day, the bucket was almost full. To prove this, I ran a shift where I required every barista to dump their leftover milk into a 5-gallon bucket. One of the biggest sources of lost income for drive-thru coffee shops is from waste, and most coffee shop owners are unaware of just how much of a waste problem they have. Controlling inventory, on the other hand, involves managing how your products are used in order to prevent waste. Keeping track of inventory involves counting your products at regular intervals (like at the end of the month) to see what you’ve gone through so you can calculate your costs and place new orders. There’s a difference between tracking inventory and controlling inventory. Contrary to popular belief, it’s not just your menu items, gourmet pastries, or fancy drinks that create success-it’s how you run your store, from the inside out. While this wasn’t good news for the owners, it demonstrated the importance of these systems.įailure in the coffee industry is predictable, and if you want to avoid failure, you need to know what drives success. I’ve also seen thriving corporations franchise their locations only to watch the business fail in less than three months because the new owners eliminated the systems that were driving the success. I’ve seen a lot of success in those fifteen years. As a trainer, I’ve watched new baristas gain the skills and confidence to fly solo within a week. As a manager, I’ve increased sales by over 100 transactions per day by making small, effortless changes. As a barista, I’ve completed 4-hour shifts earning over $50 in tips. During that time, I’ve seen success bigger than Dutch Bros, where customers were served in under a minute no matter how long the line was. I’ve worked in, supervised, and managed multiple drive-thru coffee shops over the course of fifteen years. For a more detailed look at the process of starting a coffee shop, check out the Bplans coffee shop and cafe business startup guide. Whether you’re buying an existing franchise or building your shop from scratch, building a solid business plan and following these tips will launch you far ahead of the competition. Being moderately successful is okay if you want to run your business for the rest of your life, but if you want to retire, you’re going to need some power tips-especially if you’re aiming to match the legendary status of Dutch Bros. While owning a drive-thru coffee shop can be profitable, there are some lesser-known secrets to creating a thriving coffee business. Have you opened up a drive-thru coffee shop? Are you thinking about opening one? Drive-thru coffee seems like an automatic cash machine-everyone loves fast, convenient coffee, right?
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