When you're running a cafe, every ounce of wastage can impact both your bottom line and the environment. From discarded coffee grinds to leftover milk, the costs can quickly add up. In this comprehensive guide, we'll provide you with practical strategies to minimize wastage in your cafe, which not only saves you money but also contributes to a greener planet.
Coffee grinds left behind during the brewing process are a significant source of wastage. Messy grinders can exacerbate the issue. Here's how to tackle it:
a. Adjust Grinder Technique
Baristas should manage their dose better and avoid overfilling the basket, reducing the mess.
b. Upgrade Your Grinder
Consider investing in a grinder with a better chute design to direct coffee into the basket.
c. Use Scales
Measuring coffee with scales ensures accuracy and prevents overdosing.
d. Dosing Pots
Use dosing pots to minimize coffee spillage when transferring to the portafilter.
Don't toss used coffee grounds into the trash; they have multiple valuable uses:
a. Fertilizer
Coffee grounds are rich in nitrogen, phosphorus, and potassium, making them excellent for composting or enriching garden soil.
b. Pest Deterrent
Coffee grounds can deter pests like ants, slugs, and snails.
c. Odor Neutralizer
They absorb and neutralize unpleasant odors in your cafe.
d. Cleaning Scrub
Coffee grounds' abrasive texture makes them effective for cleaning stubborn grime and grease.
e. Natural Exfoliant
Combine coffee grounds with a carrier oil for a homemade skin exfoliant.
Use knock tube bags to easily collect and store coffee grounds, both reducing landfill waste and offering customers a sustainable option.
Milk wastage is a common issue in cafes. Follow these steps to minimize it:
a. Right Jug Fill Levels
Ensure baristas use the correct amount of milk for different coffee types, preventing leftover milk.
b. Frothing Techniques
Train your staff to froth milk correctly for each type of coffee, avoiding overuse.
c. Correct Milk Jug Size
Use appropriately sized milk jugs to match cup sizes.
d. Splitting Jugs
Teach baristas to make two cups of coffee from one jug, reducing milk wastage.
Implement a "milk tipping bucket" to visually demonstrate how much milk is wasted, raising awareness among your staff.
Reducing waste from packaging and disposables is not only eco-friendly but also cost-effective:
a. Offer Bags and Trays on Request
Ask customers if they need a bag or tray for takeaway orders to minimize waste.
b. Promote Reusables
Encourage customers to bring reusable cups and mugs to reduce single-use cup waste.
c. Use Recyclable Cup Sleeves
Opt for recyclable cup sleeves instead of double-cupping for hot drinks like long blacks.
d. Buy in Bul
Purchase items like sugar and straws in bulk to reduce packaging waste and costs.
Efficient systems can help reduce wastage and increase productivity:
a. Minimize Printed Dockets
Set your point-of-sale system to print only necessary dockets to reduce paper waste.
b. Energy-Saving Equipment
Invest in energy-efficient equipment like the La Marzocco range to reduce power consumption.
By adopting these practical strategies, you can significantly cut wastage in your cafe. Not only will this benefit your bottom line, but it will also position your cafe as an environmentally responsible business.
