Planning and Managing a Lobby Coffee Shop

In the past few weeks, several of my industry colleagues have inquired as to the optimal method for planning and managing a lobby coffee shop. I must emphasize that every hotel and lobby is unique. As a result, this article only covers the fundamentals of planning and preparing a coffee shop.?This piece addresses the following aspects of the framework: (i) the planning and concept, and (ii) the standard operating procedures for managing such a region.

(i) The design of a coffee shop

Introduction: The planning of a coffee shop can be broken down into eight primary categories. These included, but are not limited to, detailed planning, location, the purchase of OES (Operational Equipment Stock), the hiring and training of staff, the creation of menus, the design of the space, the marketing strategy, and the monitoring of the business.

Over the last couple of weeks some of my industry colleagues ask me what is the best approach to plan and manage a lobby coffee shop. I have to state that every hotel and ever lobby is different. Therefor I have only stated the basic concepts relevant to the planning and preparing of a coffee shop. This article is address the framework as follows, (i) the planning and concept and (ii) the standard operating procedures to manage such an area.

(i) The planning of a coffee shop

Introduction: The planning of a coffee shop can be highlighted in eight main areas. These included but are not limited to detailed planning, location, purchasing of OES (Operational Equipment Stock), Hiring and Training of Staff, development of the menu's, designing the space, the marketing strategy and monitoring

1. Develop a detailed plan: Create a detailed plan for the coffee concept, including the menu, equipment, staff requirements, and marketing strategy. Ensure that the plan aligns with the hotel's overall objectives and budget.

2. Choose the right location: Choose a location in the hotel lobby that is easily accessible and visible to guests. Consider the flow of foot traffic and how the coffee shop will fit into the overall design of the lobby.

3. Purchase the necessary equipment: Purchase the necessary coffee equipment, such as an espresso machine, coffee grinder, and drip coffee maker, as well as any other items required for the menu, such as cups, saucers, and utensils.

4. Hire and train staff: Hire and train a team of skilled baristas who can deliver a high-quality coffee experience. Ensure that staff members are trained on the menu, equipment, and service standards. Provide ongoing training to maintain high standards.

5. Develop the menu: Develop a menu that reflects the coffee concept and target market. Consider offering a range of coffee drinks, as well as pastries, sandwiches, and other items that complement the coffee experience. Ensure that the menu includes options for different dietary requirements and preferences.

6. Design the space: Design the space to reflect the coffee concept and target market. Consider the layout, lighting, furniture, and décor. Ensure that the space is comfortable and welcoming for guests.

7. Market the concept: Develop a marketing strategy to promote the coffee concept to hotel guests and the local community. This can include social media, email marketing, and partnerships with local businesses. Consider offering promotions and discounts to attract new customers.

8. Monitor and adjust: Monitor the performance of the coffee concept and make adjustments as needed. This can include adjusting the menu, staffing levels, or marketing strategy. Continuously seek feedback from guests to improve the coffee experience.

Implementing a coffee concept in a hotel lobby requires careful planning, execution, and ongoing monitoring to ensure that it satisfies the requirements and expectations of the target market and provides a superior coffee experience.

(ii) Operating procedures

Introduction:

Now that the plan is set for implementation, checks and balances will be essential. The following are standard operating procedures (SOPs) for a hotel lobby coffee area:

1. Opening and closing procedures:

- Ensure that all coffee equipment is clean and in good working condition.

- Prepare the coffee station by stocking supplies, such as coffee beans, milk, and cups.

- Check the temperature and quality of the coffee beans.

- Ensure that the cash register and POS system are working properly.

- Open and close the coffee space at the designated times.

2. Coffee preparation procedures:

- Follow the recipe for each coffee drink on the menu.

- Grind the coffee beans to the appropriate size and tamp them into the portafilter.

- Extract the espresso shot for the appropriate amount of time.

- Steam the milk to the appropriate temperature and texture.

- Pour the milk and espresso shot into the cup to create the desired coffee drink.

3. Service procedures:

- Greet guests with a friendly and welcoming attitude.

- Take orders and provide recommendations as needed.

- Prepare and serve coffee drinks in a timely manner.

- Ensure that all drinks are served at the correct temperature and meet the quality standards.

- Handle cash and credit card transactions accurately and efficiently.

- Thank guests for their business and invite them to return.

4. Cleaning and maintenance procedures:

- Clean and sanitize all coffee equipment and surfaces regularly.

- Dispose of used coffee grounds and other waste properly.

- Restock supplies as needed.

- Perform routine maintenance tasks, such as descaling the espresso machine and replacing water filters.

- Report any equipment malfunctions or maintenance issues to the appropriate person.

These are general SOPs for a coffee space in a hotel foyer, and they can be modified based on the hotel and coffee concept's specific requirements. To ensure that the coffee space operates efficiently and provides guests with a high-quality coffee experience, it is crucial to establish clear and consistent procedures.?