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Corporate Coffee
We as baristas add value to the end product, the hi, how are you, knowing what they want, recognising and delivering. Well, guess what? The vending machine cannot do any of that. Lets bring back the person, the character, the theatrical, come on , lets face it we are the star of our own show.
So, why dont we, as I am endeavouring, sell the added value of staff facilities that offer the person, not the button.
Anyone that is interested, lets chat.
So, why dont we, as I am endeavouring, sell the added value of staff facilities that offer the person, not the button.
Anyone that is interested, lets chat.
Views: 1
Replies to This Discussion
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Permalink Reply by Matthew Gee on -
I would wholeheartedly agree with that.
The problem with corporate accountants is that they look at cost/benefit analyses and amortisation schedules. If they stopped sipping their ginger teas and got onto the real stuff, they may well appreciate the taste of a specialty coffee made from a real barista!
Cost/benefit analyses aside, the automatic machines are still to this day incapable of texturing milk effectively or getting it to the right temperature. Apart from this, the other key ingredient of coffee, the espresso, is often poorly extracted and being made from very stale coffee.
In the 1980's these machines would have gone off at most offices. Today, most people would be running back to the kettle and Blend 43 to get a brew. I say bring in a barista - make him/her self-funding, and everyone at the workplace wins.
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