Coffee shops were an integral part of many people’s lives pre-Covid. For majority a place to work, for some as a place to get a caffeine fix on the way to work, for others as a place to gather and meet friends. The pandemic made coffee shops shut, shifted business to takeaway and online sales, and coffee consumers shifted their consumption patterns to brewing at home.
While we are gearing up to step out and start a routine, #thenewnormal has set to these non-negotiable terms in stone, social distancing, hygiene and cleanliness. Eateries and social places around the world are coming up with innovative and aesthetic designs to minimise disruption in the experience they offer – plexiglass for people to safely eat and individual greenhouses to keep diners apart. The most frequently used social counter i.e. coffee counter, must be managed with equal hygiene and care.
Usually, a take-away, needs to be just right and lately, safe. The customers need to be reassured that all measures of protection are taken care of without interrupting their experience. As the barista is the front line of defence here, he needs to meticulously clean, disinfect and serve a good cup of coffee. Here are some pointers for the coffee counter management to ensure that all the safety needs of the customers are met.
i. Entry point decorum:
On entering the premise, the staff needs to go through the mandatory temperature check, discard the mask he/she has been wearing, sanitise their hands, and wear a clean mask again. He needs to head straight to the coffee counter and sanitise the entire countertop.
ii. Manage taking orders:
While customers order their coffee, the barista needs to ensure that they do not touch the counter for their safety and stay at 2.5 meters away from each other. Creating coloured blocks will help customers follow this.
iii. Disposable cleaning accessories and sanitized coffee cups, tools:
A periodic sanitisation of tools and using a warmer to sanitise the cup before making a drink in it can help take disinfection to another level. Disposable wipes instead of microfiber napkins can break the chain of multiple hands using it. At Kaapi Machines, we suggest Urnex brand wipes to ensure a safe and clean surface.
iv. Coffee station management:
A well-planned shift rotation and prescribe guidelines during the start and the end of the shift to clean and disinfect can be a life-changer. A hygienic barista with a mask, gloves using clean and sanitised coffee accessories can build the trust of the customer.
v. New tech use during brewing:
New age products – like the Puqpress auto-tamper and Milk-IT, an auto milk dispensing unit are products to be used to make coffee brewing more precise, reduce waste, while also reducing points of contact by hand during brewing.
vi. Cleaning of an espresso machine and other coffee equipment:
A clean machine ensures that the taste of coffee remains uncompromised. A meticulous cleaning procedure(https://bit.ly/2Bx5yhK) consisting of an everyday deep cleanse, a periodic shift and a swift clean after extraction clean can safeguard the machine and prolong the life of it. With equipment (https://bit.ly/2YqHvdL) of different sizes and structures, and efficient agent with a thorough technique makes the task easier.
vii. Contactless payment:
Creating a digital menu and online payments can ensure quick orders and paperless transactions. This process can restrict the transmission of any kind. We at Kaapi Machines recently launched contactless feature in a few of our fully-automatic machines. This will extend to contactless payment very soon.
viii. Make it easy to order via Apps
Delivery platforms are fully operational and can help expand the reach of your services. With less people leaving their homes, this enables you to bring your food and coffee to them.
(The author is CEO, Kaapi Machines Private Limited)