BARISTA BUSINESS
seriously, and being invested in, rather than running along behind the big boys in Europe.
Reactions like a cat – leading innovation in engineering Most business people will agree that speedy reactions are important in every aspect of commerce. If you see a need for a product in the market, for example, the key to success is getting on straight away with finding a solution. So what is the key to keeping up with the
competition in a really crowded market? In addition to the reliability of products, excellent customer service and quality aftercare, the key is innovation! Developing new ideas and new products is time
consuming and expensive, but Britain has a large part to play in the engineering and manufacturing of these machines if it continues to use its best coffee brains to compete on an equal footing with established continental brands. What’s more, the UK has a really strong
reputation for engineering and manufacturing. Huge advances are made in such spheres as aerospace, pharmaceuticals and Formula One on a regular basis. We have such an enormous pool of talent in the UK, and it means that the best minds are involved in developing new products and innovations. You know you have got it right, and established a
reputation to be reckoned with, when big companies start asking you for a unique product for a specific purpose, which they know from experience that you can deliver. Fracino has been approached by such companies as Costa and Unilever to produce bespoke items, on the strength of our design and engineering reputation.
A foot in the door with expanding markets What’s more, with Asia really embracing coffee and American-style coffee shops springing up in Korea, Singapore and Hong Kong, there has never been a better time to steal a march on competitors and really get ahead in an expanding market. The key is to stay one step ahead of the game. If you get in early and really impress new customers, why should they ever have a reason to go any where else? Loyalty is key, especially in a crowded market like this.
Bringing it all together Yes, the coffee machine market is crowded, and if we’re honest the Italians and Spanish are the established players. However, if your offering goes above and beyond the competition, it means customers will seek you out when they are dissatisfied with the service they have received elsewhere. The key to retaining them is making sure that they are happy every step of the way, not only with
the machine you are providing them with, but with everything that happens after they part with their money. In this way, you can ensure that you are remembered for all the right reasons, and that people not only keep coming back to you with their business, but that they recommend you to others. Whether that is for an order for 50 machines for an expanding chain of coffee shops, or with a request for an entirely new machine for a specific purpose, it doesn’t matter: innovation, engineering, quality service and lots of passion are the ingredients for success.
Barista Training Dairy October 2010 5 Latte Art (London School of Coffee) 7 Advanced Barista (Cooper’s Coffee) 7 Introduction to Professional Cupping (London School of Coffee)
8 Advanced Professional Cupping (London School of Coffee)
9 & 12 Basic Barista (London School of Coffee) 13 Basic Barista (Cooper’s Coffee) 13 Intermediate Barista (London School of Coffee) 14 Latte Art (Cooper’s Coffee) 14 Advanced Barista (London School of Coffee) 18 Intro to Barista Skills (Coffee Community) 19-21 Level 2 City & Guilds VRQ in Barista Skills (London School of Coffee)
22 Latte Art (Coffee Community) 28-29 How to Start a Coffee Shop (London School of Coffee)
November 2010 1-3 Level 2 City & Guilds VRQ in Barista Skills (Coffee Community)
2 Basic Barista (Cooper’s Coffee) 3 Advanced Barista (Cooper’s Coffee) 11 Basic Barista (London School of Coffee) 12 Intermediate Barista (London School of Coffee) 15 Basic Barista (Cooper’s Coffee) 15 Intro to Barista Skills (Coffee Community) 16 Latte Art (Cooper’s Coffee) 16-17 How to Start a Coffee Shop (London School of Coffee)
19 Latte Art (Coffee Community) 19 Introduction to Professional Cupping (London School of Coffee)
23-26 Level 2 City & Guilds VRQ in Barista Skills (London School of Coffee)
29 Progressive Barista Skills (Coffee Community) 30 Basic Barista (Cooper’s Coffee) If you have any training dates you would like including, please send details to:
amanda-roberts@btconnect.com
Contact details for
training courses: Café Sienna 01709 532032
www.cafesienna.co.uk Coffee Community 01484 340033
www.coffeecommunity.co.uk Cooper’s Coffee 07825 384831
www.cooperscoffee.co.uk Gaggia 07970 291448
www.gaggia.co.uk Miko 01942 601911
www.miko.co.uk Moran Beverage Services 01642 455145
www.morbev.co.uk Pumphreys Coffee 0191 414 4510
www.pumphreys-coffee.co.uk The London School of Coffee 020 8439 7981
www.londonschoolofcoffee.com SCAE 01245 426060
www.scae.com Union Hand-Roasted 020 7474 8990
www.unionroasted.com
www.cafe-business.co.uk
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