A
D A Y
IN THE LIFE Time for coff ee Esquires Coffee. Here, she describes a typical day...
C L ARE S MITH Fra nchisee at
Esquires Coff ee 7:00AM
I set off for our busy day at work. Arriving at the store, the ‘Tower of Milk’ greets us as we open the door. This is promptly put away in our fridges. We then prepare our freshly made deli sandwiches, cutting and chopping away. All of our machines are switched on, ready for service. Supplier vans begin to pull outside, bringing in the many boxes of stock to meet the demands of the store. This is put away quickly so that we can continue our preparations. We then bake our pastries for display on our front
counter. The display area is prepared for breakfast and consists of cereal, teacakes, pastries and waffl es. Our outdoor furniture is then taken outside and set up. After an hour of being in the store it’s time for a coffee and croissant, and a few minutes to gather our thoughts on what the day ahead will bring.
8:15AM
Our store music is switched on, setting the ambience for the day ready for our door to open at 9:15am. The busy rush of customers arriving gives us a buzz and confi rms how great our coffee is. The same friendly regulars arrive and the students enjoy their fi rst caffeine fi x ahead of their studies.
10:15AM
Two more members of staff arrive; this eases the demand for brunch. We take a few minutes to tidy the display counter and also check our opening paperwork to ensure all of the tasks have been carried out. The list is comprised of fridge temperature checks and coffee grind checks.
12:15PM
We prepare for our busy lunchtime period. Our stews and soups are heated and poured into our kettle pots, and our front display is changed. Staff breaks have to be considered as well, so that we can continue to be attentive and provide fabulous
customer service. Our staff are in full swing at this time; like well-oiled machines, they work together to serve our customers as quickly and effi ciently as possible.
2:15PM
Time to order stock and get to the bank before two members of staff end their shift. It gives an opportunity for us to catch up on any emails, social media advertising and staff rotas. It is also a nice opportunity to have a quick catch up with the staff and give our appreciation for a great team effort.
4:15PM
This is still a fairly busy time as our students fi nish their day at university and start to trickle through our doors to start their next assignment. Our stock is refi lled in our fridges and baskets.
The store close list starts with cleaning down our machines and the store. The till is cashed up and our outside furniture is cleaned and brought inside all ready to start again. Roll on tomorrow for another amazing day. l
Clare Smith runs the Durham branch of
BUSINESSFRANCHISE.COM 45
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84
