bar
considerations
Having already
decided that you want to operate a bar you
should consider the following carefully:
All manufacturers provide
equipment dimensions. To each machine you will need to add about
35cm for the grinder which must be located immediately next to
the machine, preferably on the left. Ideally you will also need
a counter that is deep enough to provide a working area on the
counter in front of the machine for the barista to make the
drinks prior to serving.
Locating the machine on the
front has the benefit that customers don’t see the mess that
making coffee can sometimes cause, but a back bar machine shows
off the full glory of the process. The choice is yours but we
point out that locating the machine on a back bar leaves the
front bar free for merchandising and serving.
You will need to fit a water
softener in the cabinet beneath the machine. This is about the
size of medium sized fire extinguisher, so you need a space that
can accommodate such a large vessel. Finally you will need a
knock out drawer for knocking out the used coffee. In a coffee
shop operation we suggest that you fit a large capacity draw
directly beneath the machine. Alternatively you could use a
smaller, self-contained draw unit that sits beneath the grinder.
Correctly assessing
the required output of a machine is an important factor in your
buying decision. If you need hundreds of cups per day you will
require a machine that is robust and able to withstand the
punishment that it will be expected to soak up.
The rule "you get what you pay for" holds true in
this case. If you are happy to replace your espresso machine every
18 months because it has fallen to pieces then go ahead and buy on
price. If, however, you want a life expectancy exceeding 3 years
then you will need to spend a little more.
It is important that you remember that most manufacturers
specify the potential drink output of equipment. Few specify the
recommended daily throughput. This can be misleading because if a
manufacturer says the machine can produce 150 coffees per hour,
this does not necessarily mean that the build quality is
sufficient to withstand 150 cups per hour for 8 hours per day, 7
days per week! At Nuova Simonelli UK we will make certain you know
what our recommended daily throughput is.
In any retail coffee operation your espresso machine is THE key
piece of equipment and you will expect it to produce hundreds of
thousands of pounds profit over its life. Our recommendation is to
buy quality. You will experience fewer technical failures and will
not be forced to change your machine as often as you will if you
buy cheap equipment.
A trained Barista will take a minimum 35
seconds to make a 12oz latte coffee and so the labour costs are
high when using a traditional machine. Whilst grinding, dosing the
coffee into the filter, putting the filter into the machine,
selecting the cup, frothing the milk and decanting milk from a jug
into the cup the Barista can do no other work.
Conversely, making a 12oz latte on a Super-Automatic takes less
than 5 seconds of the operators time. All they have to do is put a
cup under the spout and press a button. Whilst the machine is
making the drink the same member of staff can be collecting
payment, preparing a food item or serving other customers.
In summary: Super-Automatic equipment might cost you more but
you will save money in staff and labour time.
Super-Automatics
offer a number of advantages over traditional machines in
environments where output is not the prime consideration. These
are as listed below:
- Minimal staff training required
- No requirement for dedicated and costly barista staff
- Consistent drink quality
- Minimal ingredient wastage
- Generally takes up less counter space than traditional
machine and grinder
- Useful for a wider variety of catering applications
The espresso machine market is awash with
scores of models from dozens of manufacturers. Some of this
equipment is reliable and well supported with proper field
based technicians. The rest is neither reliable nor properly
supported.
Sadly, there are scores of suppliers in the market who rely
on sub-contracted service. This is fine if you are prepared to
wait days for a service visit but it is not fine if you need
an urgent response because your inoperable machine prevents
you from making money.
At some stage
you will need rapid response after sales support, and the only
suppliers that can guarantee this is are those with salaried
service technicians.
Generally, espresso machines are modern in style. They tend
to be viewed as functional pieces of equipment rather than ’Statement
Makers’. There are some fairly avant-garde designs floating
around in the market but they err towards modern rather than
traditional. When choosing a machine you obviously need to
bear in mind that if you go for something too way-out it may
not suit your shop style if you decide to change décor,
colour, layout or theme in the future. For this reason we
would probably suggest obtaining equipment that has fairly
neutral styling.
In any retail coffee operation your espresso machine is THE key
piece of equipment and you will expect it to produce hundreds of
thousands of pounds profit over its life. Our recommendation is to
buy quality. You will experience fewer technical failures and will
not be forced to change your machine as often as you will if you
buy cheap equipment.
Correctly assessing
the required output of a machine is an important factor in your
buying decision. If you need hundreds of cups per day you will
require a machine that is robust and able to withstand the
punishment that it will be expected to soak up.
The rule "you get what you pay for" holds true in
this case. If you are happy to replace your espresso machine every
18 months because it has fallen to pieces then go ahead and buy on
price. If, however, you want a life expectancy exceeding 3 years
then you will need to spend a little more.
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