Anyone else do it this way? So my DM is trying to figure out how not to waste coffee since apparently we have so much left over at the end of the night. Instead of grinding it all in the morning and more if you need it later you have to now grind each individual scoop every 30 minutes when the coffee expires. If our store was slow and or not under staffed this would be okay but since we are neither of those its simply impossible and ridiculous...we have 4 brewers going on all the time and its so easy and convenient to turn around and scoop and throw it in there and press brew! I want to simply hang myself...
Grinding/Brewing Coffee(19 posts) (14 voices)
sounds to me like your dm is stupid. just grind half as much in the morning, until you run out (if you do) then just grind in increments of of 2 - 4 hours.
as if coffee wastage is an issue, at the price they pay farmers for raw beans? rofl.
We do exactly the same thing. The stupidest part is that instead of using 3 scoops of ground coffee, we put 3 scoops of whole beans in the grinder, and put that in the filter. Guess what - the same volume of grounds and whole beans is not the same amount of coffee!
I just said I'm going to do so bad at it and waste even more coffee so they either don't put me on front register or throw the idea out the window! OR when I'm closing just grind a f#$% load so I can focus on more important things...
you have 4 brewers?! at my store we only have 2 and it's a million dollar store that does 50% of sales in brewed coffee....
Sbrean - do you mean 4 brewers, or 4 urns and 2 brewers? Our store does the 2 brewer, 3 satellite warmer system, but the satellite warmer in DT almost never gets used, beyond a.m. rushes during the winter. If you have 4 brewers... I am jealous. That's all I can say :-)
I wish we did 50% sales in bc. Unfortunately, fraps are our big seller. Fraps and white mochas. Urg.
My store is classified as a high brew store and we can brew two coffees at a time, and warm 3 coffees outside the brewers at a time.
If you can actually brew four coffees at once that would be amazingly awesome.
Being a high brewed store is pretty sweet.
We get long lines out the door in the morning, but it doesn't kill us if we brew plenty of full batches because a large amount of it is just BC.
Has anyone else started this new "cadence" crap? We have to do this little dosey-do with the coffee and basically brew coffee every 8 minutes. Yes. Every 8 minutes we brew decaf, then PPR and then morning pick. We have two brewing machines. It's driving me crazy. As if we don't already have enough **** to do.
Yes! it should be nationwide...at least I heard it was corporates idea, I still don't understand how it works :(
okay here's what i can gather. (the entire packet for SMs are like 40 pgs; shows how much those corporate guys know, right?)
Better way #2 - Brewing Coffee
This involves some of the most retarded things that i've ever heard. One side of the brewer is designated for making travelers; so it should stay empty if there are none. on the remaining ONE brewer we are supposed to brew all of our coffee. no exceptions.
There's only going to be one timer on any of the urns at one time, and at 8 minute intervals we are brewing coffee. PP, DCP, and Morning Pick are all going to be brewed on rotation. with a minimum of 2 satellite warmers; this is going to be hell especially when we barely can't keep up with demand using the 2 brewers at once.
SO the bright ideas also involve designation these warming stations as a "home base" for a certain kind of coffee(ie. one satellite is for decaf, the other is for bold, and the wamer in the brewer itself is for pike) while the other side is still not used "just in case travelers come in". So every 8 minutes we are supposedly going to start a fresh batch of coffee on a rotating basis. (theoretically that means we will never run out, but seriously?)
okay i want every "partner" that works at starbucks that are a DM or above to actually WORK THE REGISTER ON A MORNING RUSH while using that **** system. if you can do it, no problems. if you can't, then stop pushing these arbitrary and useless rules on people that actually know how to do their jobs.
Attention: We will be brewing coffee every 15.2 seconds from now on.
I was told this new process was going to be used to have better quality coffee....
Ok we've been doing this whack-**** system for a few days and it sucks! If one thing goes out of step you're screwed. Floating is just a nightmare because you have to make all that coffee, get pastries, heat food, mark cups, make tea, pour coffee, refill everything...etc. Everyone was exhausted yesterday.
I just love this site. Tell me about this brewing every 8 minutes? Don't forget the poor SM's who have to teach this to you, and still float, do their counts, and everything else we do, without any labor hours. I can understand the Million Dollar Stores. Mine used to be one, but they have now put in another new one just one mile down the street. We now have seven in a 5 mile stretch of one road. Keep my numbers up, yea right! We are now not even hitting a quarter mil. And those lard **** in Seattle who come up with this ****? Does anyone even see what is going on! Just think of the waste of brewed coffee. When it is busy, tell me you won't be brewing full batches, and dumping when it is not used, because you have to keep up with 8 minutes of grinding, and brewing, marking cups, making frappuccinos, calling down the line, running down to heat sandwiches, and grabbing pastry,and then making sure each barista has their break with out violations. Oh, ****, someone forgot to do their spin, and what temp is the milk in the carafes, and who changed that sanitizer water. When is ecosure coming in? Who is out there on the floor helping that poor chump with his coffee choice of beans? Don't forget to check that burned out light bulb, and also deal with the dumb **** who tries to get his free white mocha every day! Make sure that your communications board is up to date, talk about paper waste! Make sure each barista knows how to read all the financial papers for the store, and has a full understanding of it! (Does your DM understand it?)
Did all of the partners in the store sign up for Direct Deposit? Bring down your bakery markouts, no they are too low, we need to raise them!
I am so looking forward to just one month within Starbucks with NO CHANGES TO ANYTHING! WILL IT EVER HAPPEN? I hope that Howard reads this!
working at starbucks, when they enforced those nonsense details, felt like being in jail.
Ok, the Suits in Seattle have gone too far.
Every 8 minutes? With a skeleton crew? What about DT stores? Most stores already have a system down regarding brew cycles during the morning rush. For example, my old store brewed PP every 15 minutes, just as the previous urn was running low. No waste there, except of course the damn decaf!
And what's this about grinding just enough to brew? Nobody has time for that!!! Did the Suits give this scheme a trial run before imposing yet another useless and cumbersome policy change? Probably not, they're entirely too busy for common sense business strategies (i.e., "if it ain't broke, don't try to fix it").
What do partners have to do to get it through the Suits' heads? Organize some form of civil disobedience? Go to the media? Come to this site?
8 minutes! Are they on crack? OMG I am sooo glad I,m not a SM anymore. I agree with you BC SM. It would be enough to drive me and the rest of my team up the wall. At least the ones worth keeping have all left. WOW!!
I'm a SS who usually opens three mornings, and closes three nights per week... one day off per week, sometimes two. Anyway, it seems SS will have a lot of free-time during opens if we no longer grind coffee beans for the day. Adding water to the teas, and making ice coffee take no more than 5 minutes. Counting drawers and the safe take about 5 minutes. The barista only needs 15 minutes to set-up the pastry case since the closers are FORCED to put the trays and tags in place.
I'm thinking there are 20 minutes to clean? Or maybe "create" today's Value Walk?
So - what will you SS be doing during opens once we start the new grind on demand?
I will be making myself an americano and reading the nytimes headlines. Don't worry, I'll encourage the opening barista to do the same.
**** this job and its pretension, its false status, its empty promises and bombastically overinflated rhetoric. I am tired of lying to customers, I am tired of lying to myself. This is the most ridiculous job that I have EVER had, and it masquerades as "the best."
My **** SM, who is a decent person but an APPALLING manager, thinks that Starbucks is the best job "evar." She's one of those "what would Howard do?"/"Starbucks is trying to save the world" people. The kicker is that she's also lazy, manic-depressive and inherently mistrustful of the shifts and baristas who actually try to make the store run a little better.
Seriously, beyond the health care, what's to love about this job anymore?
-No more personal day, and we accrue 1/2 as much vacation time
-Our scheduling has become insane this year
-Lean Thinking/Better Ways may or may not be a long-forgotten scheme of Hitler's (but I'm inclined to think that, yes, it is)
Basically I feel like I'm being paid to put up with **** and do too many things in too short a time span, dividing my attention between half a dozen or more objectives, all the while trying to keep smiling and upselling. I am supposed to enforce the SM's policies, which are supposed to mirror corporate directives, which are supposed to MAKE SENSE, but I can't write up baristas - nor would I really want to, since I don't care about dress code or time and attendance anymore - and I can't get upset if I have a legitimate complaint about a partner, because of course my SM doesn't care if someone is treating my like ****, she only cares if I've filled out the bloody temp log and given out all the recovery coupons to the whiny little customers.
U.S. Postal Service employees ---- eat your heart out!!!
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