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How can you reduce beverage waste in a coffee shop?

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Beverage waste is a common problem in coffee shops, especially when customers order customized drinks or change their minds after ordering. Not only does it affect your profits, but it also harms the environment and your reputation. Fortunately, there are some effective ways to reduce beverage waste in your coffee shop without compromising quality or customer satisfaction. Here are some tips to help you achieve this goal.

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Train for precision:

Equip your staff with standardized recipes and portion control tools. This ensures accurate drink preparation, reducing waste from over-pouring or incorrect orders.### *Customer education matters:Offer detailed menus and tastings to help customers make informed choices. This minimizes returns and unfinished drinks, cutting down on beverage waste significantly.

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Kieran Gibb

F&B Connector and Venture Builder - Ask…
Denis Kondopoulos, MBA MBCS CITP CEng CIM Google-Cert.

Technology, Marketing and Management…

1 Train your staff

One of the main causes of beverage waste is human error. Whether it's overfilling, spilling, misreading, or forgetting orders, your staff can make mistakes that lead to wasted drinks. To prevent this, you need to train your staff on how to measure, pour, and serve beverages accurately and efficiently. You can also use standardized recipes, portion control tools, and clear labels to help them follow the instructions and avoid confusion. Additionally, you should encourage your staff to communicate with each other and with customers to confirm orders and avoid misunderstandings.

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Denis Kondopoulos, MBA MBCS CITP CEng CIM Google-Cert.

Technology, Marketing and Management Hybrid
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To reduce beverage waste in a coffee shop: - Control beverage portions with standardized measurements. - Offer various cup sizes to promote smaller drink choices. - Encourage reusable cup usage and provide discounts. - Implement a Bring Your Own Cup (BYOC) program for beverages. - Offer a cup rental service for drinks. - Promote in-house consumption to reduce takeaway cups. - Repurpose excess brewed coffee or espresso shots when possible. - Train staff to minimize over-pouring and waste. - Engage with customers to educate them on waste reduction for beverages. - Monitor inventory and adjust based on drink sales data.

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2 Educate your customers

Another cause of beverage waste is customer behavior. Sometimes customers order drinks that they don't like, don't finish, or return for various reasons. To reduce this, you need to educate your customers on what they are ordering and what they can expect. You can do this by providing clear and detailed menus, displaying samples, offering tastings, and explaining the ingredients and preparation methods of your drinks. You can also ask your customers for their preferences and feedback, and suggest alternatives or modifications if they are not satisfied with their drinks.

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3 Implement a loyalty program

A loyalty program is a great way to reduce beverage waste and increase customer loyalty. By offering rewards, discounts, or freebies to your regular customers, you can incentivize them to order drinks that they like and finish, and to bring their own reusable cups or containers. You can also use a loyalty program to promote your seasonal or special drinks, and to encourage your customers to try new flavors or combinations that they might enjoy. A loyalty program can also help you collect data on your customers' habits and preferences, which can help you optimize your inventory and menu.

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4 Reduce your inventory

Having too much inventory can lead to beverage waste, especially if you have perishable ingredients or products that expire quickly. To avoid this, you need to reduce your inventory and only order what you need and can sell. You can do this by tracking your sales, inventory, and waste levels, and by using forecasting tools or software to predict your demand and adjust your orders accordingly. You can also use inventory management techniques, such as first in first out (FIFO), to ensure that you use your oldest products first and avoid spoilage.

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5 Recycle or donate your waste

Even if you implement all the above tips, you might still have some beverage waste in your coffee shop. However, instead of throwing it away, you can recycle or donate it to reduce its environmental impact and benefit your community. For example, you can recycle your coffee grounds as compost, fertilizer, or fuel, or you can donate them to local farmers or gardeners. You can also donate your unsold or returned drinks to food banks, shelters, or charities, or you can use them to make other products, such as baked goods, sauces, or syrups.

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Kieran Gibb

F&B Connector and Venture Builder - Ask me for solutions that will make you grow profitably
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There's no doubt one of the largest waste products in coffee shops are the used coffee grounds. But there are uses for used coffee grounds that will allow you to either create new products using this waste, or sell the used grounds to other companies creating their own products (not to mention, a great CSR angle!). For example, a brewery in Hong Kong is making beer from waste bread and used coffee grounds. Another company in the UK is making exfoliating shower products from coffee grounds. Not only will this start producing revenue from waste, but also appeal to eco-conscious customers with a great social responsibility initiative.

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6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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How can you reduce beverage waste in a coffee shop?

1

2

3

4

5

6

1 Train your staff

2 Educate your customers

3 Implement a loyalty program

4 Reduce your inventory

5 Recycle or donate your waste

6 Here’s what else to consider

Food & Beverage Operations

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How can you reduce beverage waste in a coffee shop?

1

2

3

4

5

6

1 Train your staff

2 Educate your customers

3 Implement a loyalty program

4 Reduce your inventory

5 Recycle or donate your waste

6 Here’s what else to consider

Food & Beverage Operations

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