[{"data":1,"prerenderedAt":777},["ShallowReactive",2],{"item:\u002Fcafe-staffing\u002Ftraining-for-efficiency-starts-from-the-ground-up":3,"platform:site":261,"more:\u002Fcafe-staffing\u002Ftraining-for-efficiency-starts-from-the-ground-up":714},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":183,"category":184,"categorySlugs":195,"cid":196,"cover":197,"description":203,"extension":204,"featured":205,"language":206,"meta":207,"navigation":208,"noindex":205,"ogImage":209,"path":210,"publishedAt":211,"readingMinutes":212,"recipe":183,"related":213,"revisedAt":183,"seo":247,"seoDescription":203,"seoTitle":5,"sortKey":183,"sources":248,"stem":252,"tagSlugs":253,"tags":254,"translations":257,"type":258,"url":259,"__hash__":260},"platformItems\u002Fplatform\u002Fitems\u002F53370.md","Efficiency Training Begins With the Basics","2026-10-20T11:20:54.000Z",[8],{"name":9,"slug":10,"role":11},"Cameron Evans","cameron-evans","author",{"type":13,"value":14,"toc":174},"minimark",[15,19,22,25,28,33,36,44,47,50,53,56,59,63,66,69,75,78,81,84,87,90,93,97,100,116,122,125,128,131,135,138,141,144,149,152,155,159,162,165,168],[16,17,18],"p",{},"A well-tuned machine. An elaborate dance. The first bite of a meal you spent all day preparing. Pure magic. That's how barista trainers describe efficiency behind the bar, and watching a smooth coffee service is like seeing a card trick up close. Every move looks effortless and captivating, and before you know it, there's a queen of hearts—or a cappuccino—in your hands.",[16,20,21],{},"The first time I worked an espresso machine, I unlocked the portafilter and let it crash onto the drip tray. My shots channeled, my milk scorched, and I spilled drinks constantly. I fought back tears when more experienced baristas jumped in during the rush, flinging espresso into paper cups like basketballs into hoops. My coworkers told me to be patient and that speed would come with time. The more you do it, the faster you'll get.",[16,23,24],{},"That was nearly seven years ago, and now, as the head trainer for Greater Goods Coffee in Austin, Texas, I still find efficiency one of the hardest things to teach. It's complex and hard to pin down, with no straightforward way to measure success. But when it finally clicks—when your muscles take over and your brain fires on all cylinders and hours feel like minutes—it's bliss, and also essential to running a successful cafe.",[16,26,27],{},"So how do we become more efficient? Does it really just come with time? Must we make four drinks in five minutes to prove it? Or is there some secret formula to train efficiency more efficiently?",[29,30,32],"h2",{"id":31},"what-does-it-even-mean","What Does It Even Mean?",[16,34,35],{},"Efficiency is a vague, highly subjective concept. Many factors come into play, not least of which is what the word actually means for your cafe.",[16,37,38],{},[39,40],"img",{"alt":5,"height":41,"src":42,"width":43},785,"\u002Fuploads\u002Fdbbe2a3d8513a2617d22.webp",1024,[16,45,46],{},"\"It's not a one-size-fits-all type of idea,\" said Kyle Conner, senior training manager for Colectivo Coffee Roasters. He oversees barista education for 20 stores in three markets, plus wholesale clients across the Midwest. Each Colectivo location has its own rhythm and energy, which fits the brand but also makes training logistically tricky.",[16,48,49],{},"Conner doesn't let that stop him. \"Given the circumstances, we find the right equation that allows our staff members to work in an environment that isn't stressful, allows them to create beverages and complete orders without worry, and still lends itself to a space where the teams can grow and learn from each other,\" he said.",[16,51,52],{},"For Ali Abderrahman, regional educator for Counter Culture Coffee in Dallas, efficiency is a two-way street. It's not just about how the barista feels about getting drinks out, he says, but also how guests feel about ordering and receiving their drink.",[16,54,55],{},"\"If we're honest about what most customers want from our coffee shops, it's good service delivered efficiently,\" he said. \"To me, if everyone gets the correct drink in a reasonable amount of time without confusion, that's a success.\"",[16,57,58],{},"Although the exact time a drink should take is debatable, efficiency is never just about speed. Efficiency means making delicious, accurate, beautiful drinks quickly; moving with purpose, confidence, and cleanliness. It means baristas feel prepared and supported, and guests feel their wait times are justified.",[29,60,62],{"id":61},"measuring-efficiency","Measuring Efficiency",[16,64,65],{},"I once overheard a Greater Goods (GG) customer say our cafe was like the Franklin Barbecue of coffee. Franklin's is Austin's top barbecue spot, and people literally camp out to hold their place in line, waiting up to five hours for a pound of brisket. It was a harsh comparison (our line usually takes about twenty minutes during peak hours), but it pushed us to pause and rethink what efficient service should look like at our cafe.",[16,67,68],{},"Like many shops, GG is much busier now than during the pandemic. It's been a game of catch-up to adjust to the new pace, and as seasons change and tourists flock to sunny Austin, efficiency has been top of mind. From the rise in business and similar guest feedback about long waits, we realized a major bottleneck was at the register.",[16,70,71],{},[39,72],{"alt":5,"height":43,"src":73,"width":74},"\u002Fuploads\u002Fb96e4750ca3878004d51.webp",768,[16,76,77],{},"A single cashier was handling orders, grabbing pastries, starting pour overs and teas, and serving cold brew and drip coffee. They constantly had to step away for other tasks, leaving a long line of impatient customers. Our most popular drinks are hot coffee and cold brew, so often more people were waiting in line to order than waiting for espresso drinks.",[16,79,80],{},"Inefficiencies like this, once spotted, offer a great chance to problem-solve. So we experimented. We redefined some roles behind the bar and moved another barista to the register to help with the workload. We also set out a QR code customers could scan to view the menu while waiting. After a few shifts, the flow felt smoother, guests were happier, and tips were higher. It felt like a win, but efficiency training is never over. We constantly learn, unlearn, and adapt because that's our job in an ever-changing industry.",[16,82,83],{},"We track success anecdotally at GG, but metrics can also come from harder data, like transaction times. The magic number for Temple Coffee Roasters in Sacramento, Calif., is 60 seconds per transaction. According to Elise Jones, Temple's director of education, analytics are regularly pulled for employee and store evaluations.",[16,85,86],{},"\"Tracking transaction times helps us gauge what may be causing a delay in the flow of the line,\" she says. \"We can pinpoint the issues and implement new policies, then see improvements in the numbers.\"",[16,88,89],{},"Doing things more efficiently doesn't always mean doing them faster, however.",[16,91,92],{},"\"Ultimately, success is gauged not by how quickly we can get customers in and out,\" says Jones, \"but by serving tasty beverages and adapting experiences to meet guests' needs.\"",[29,94,96],{"id":95},"layout-matters","Layout Matters",[16,98,99],{},"A well-designed cafe is the literal foundation for efficiency. A common layout follows the natural flow of drink preparation:",[101,102,103,107,110,113],"ul",{},[104,105,106],"li",{},"Guests line up at the register and order from a cashier.",[104,108,109],{},"A barista stands a few feet away with a stack of cups and the grinders, followed by the espresso machine, pitcher rinser, and pickup counter.",[104,111,112],{},"She pulls the shot, grabs a pitcher of cold milk, steams it, and pours it over the espresso.",[104,114,115],{},"She serves the drink at the end of the bar, where the guest has been waiting, then starts the next order.",[16,117,118],{},[39,119],{"alt":5,"height":120,"src":121,"width":43},684,"\u002Fuploads\u002Fe3d54e6cfa9e53e62d12.webp",[16,123,124],{},"Temple does it differently: the queue starts at the espresso machine and ends at the register. The barista is the first point of contact; they take the order, make the drink, and hand everything to the cashier to complete the transaction. As part of training, Temple baristas get prompts and conversational tools to engage guests while they work.",[16,126,127],{},"\"We believe it to be the most efficient, yes, but more importantly, this system allows for a built-in service experience,\" says Jones. \"I've noticed people are much happier to wait, or ideally don't feel like they are waiting at all, if the service is great.\"",[16,129,130],{},"While you may be tempted to tear out your bar and start over, you can do plenty to improve workflow with a less-than-ideal layout. Maybe you can't move the espresso machine, but what about the cups, syrups, or pastry case? Abderrahman recommends watching the workflow, spotting where things get stuck, and then working with owners and managers to rearrange what you can. Try it and see! You can always move things back.",[29,132,134],{"id":133},"staffing-for-success","Staffing for Success",[16,136,137],{},"During interviews, be as transparent as possible about your cafe's volume and efficiency expectations, says Katie Thomas, senior manager of training and quality assurance for La Colombe. This applies to everyone, from managers to prospective baristas.",[16,139,140],{},"\"High volume is not for everyone,\" she says. It's important to remember that high volume means different things to different people. Luckily for Thomas, La Colombe has multiple locations in cities like Philadelphia, New York City, and Washington, DC, so baristas can move to other sites if the workload isn't a good fit. \"Everyone responds differently to the needs of the cafe.\"",[16,142,143],{},"Whenever possible, managers should aim to create schedules that promote efficiency. Tools like Square and Toast can track peak hours, so daily rushes shouldn't come as a surprise. Make sure you're fully staffed when and where it counts, and play to each team member's strengths.",[16,145,146],{},[39,147],{"alt":5,"height":43,"src":148,"width":43},"\u002Fuploads\u002F06438a4948bca7cd8e24.webp",[16,150,151],{},"Strategically pair newer baristas with shift leads, or schedule them for quiet Sunday afternoons until they feel confident enough for the morning rush. Try not to schedule too many closing and opening shifts back-to-back. If you're fortunate enough to have a fully staffed cafe, asks Conner, why not use it to your advantage?",[16,153,154],{},"\"As little as it may be to some, these things can make or break a person's shift,\" he says, noting that inefficiency might not be an individual problem but a staffing and logistics mismatch. \"Longer wait times might be because there wasn't a barback when there should've been.\"",[29,156,158],{"id":157},"preparation-is-key","Preparation Is Key",[16,160,161],{},"Before the rush, I like to play a game called \"Worst Case Scenario.\"",[16,163,164],{},"It goes like this: What's the worst thing that can happen if the line wraps around the building? What if you knock over the drip coffee urn and don't have a backup batch brewed? Brew it now while it's slow. What if you run out of pastry bags? Run to the back and grab some during a lull before it's too late. What if we're down to our last two grams of matcha? Don't wait until you're scraping the bottom of the canister to refill it! It doesn't matter how many cappuccinos you can make in five minutes if you run out of milk in the middle of an endless line. When there's time, use it to prepare for the next time there isn't.",[16,166,167],{},"The barista's role is to make quality drinks efficiently and consistently, and neither should suffer for the sake of the other. Just as quality and consistency are habits that must be developed and taught, so must efficiency. It won't come naturally to everyone, but it's crucial to set baristas up for success before holding them responsible for inefficient service. Clearly define what efficiency means for your cafe, and set actionable goals with metrics for success. Identify areas for improvement in bar layout, equipment, or tools.",[16,169,170],{},[171,172,173],"em",{},"Cover photo by Ali Abderrahman",{"title":175,"searchDepth":176,"depth":176,"links":177},"",2,[178,179,180,181,182],{"id":31,"depth":176,"text":32},{"id":61,"depth":176,"text":62},{"id":95,"depth":176,"text":96},{"id":133,"depth":176,"text":134},{"id":157,"depth":176,"text":158},null,{"slug":185,"name":186,"path":187},"cafe-staffing","Staffing & Labor",[188,191,194],{"slug":189,"name":190},"coffee-tea","Coffee & Tea",{"slug":192,"name":193},"cafe-business","Café Business",{"slug":185,"name":186},[189,192,185],53370,{"src":198,"srcset":199,"width":200,"height":201,"alt":202},"\u002Fuploads\u002F3fe8cd0891be4c433d1f.webp","\u002Fuploads\u002Fadaaa66815e1ead25823.webp 400w, \u002Fuploads\u002Ffc784a09f26a6da517d0.webp 800w, \u002Fuploads\u002F3fe8cd0891be4c433d1f.webp 1600w",1600,1039,"Training For Efficiency Starts From the Ground Up","Efficiency is essential for a successful cafe, yet it's also one of the trickiest skills to teach. 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