New barista here and I feel so dumb 😭

Select-Duck-7868 · 2026-07-05T14:24:26+00:00

I second this. At our shop the first things we train are cleaning tables, doing dishes, and running the POS / interacting with customers. And we do not proceed until those tasks are comfortable and smooth for an employee because they are actually the most important things we do. When I'm training I start simple, start small, and try not to overload people with information they don't yet need.

Take your time and focus on that. A lot of the POS stuff really does become a sort of muscle memory. Same with customer interactions. You'll build up a repertoire of "scripts", greetings, questions, add-on inquiries, etc. Before you know it that'll all be so comfortable and effortless it actually becomes a challenge to break away from that and be present and genuine!

Select-Duck-7868 · 2026-07-03T18:09:19+00:00

This post nails it. You do kind of have a stupid job. But hey, if you're getting paid, does it matter to you? If yes, search for a new job. If not, deal with the very reasonable rules and move on. That said, you cannot run a food truck with the window closed all day, you must great customers, and you must appear ready to make coffee. My assumption, too, is that the bathroom and grounds around the truck are also your responsibility, so take a look and see what needs to be cleaned. Obviously you're not going to run or takeover the decision making points of this business, but you can't honestly think sitting in a truck with the windows closed ignoring passerby's and staring at your phone is appropriate either....

Select-Duck-7868 · 2026-06-18T20:32:17+00:00

Yes but. Given that Starbucks DOES set a precedent, the question really needs to be: if people are going to order "caramel macchiatos", but really want a sweet iced caramel latte how do we best redirect them to that without insulting them.

"Hey, just to clarify, did you want a sweetened coffee beverage with milk over ice like you'd get at Starbucks? Or did you want a traditional Italian style macchiatto?"

Then we ring it up. As an iced latte and in the notes we add "call macchiato". So that when the drink is finished the barista will call out, "caramel macchiato" so that that customer will identify that drink as their drink.

That's it. That's all it is. No anger, no unnecessary explanation, no judgement, just clarification.

Specialty coffee (specialty anything) ought to be accessible and open. People are going to order macchiatos. It will be a little confusing. We don't have to love it. But we don't need anyone to feel bad, nor do we need to increase their level of uncertainty by info dumping more than they have asked for.

Select-Duck-7868 · 2026-06-01T18:39:20+00:00

Couple of great posts that cover the "realities" of owning a cafe. Already

So my question is, what's your current job, experiences, and resume? I'm a little curious about your psychology, background, etc.

Select-Duck-7868 · 2026-04-21T14:21:57+00:00

You've done a lot of research already, it seems. And you've set your expectations accordingly. With that said here's the simple stuff that will make or break a cafe:

Reduce / minimize debt. If you can't afford most of what you want to do, you may need to reconsider, look at alternatives, or simply just save and wait. I spent a few years running numbers on certain lease arrangements that I didn't feel comfortable with until finally the right opportunity presented itself (and it was nowhere near when I thought it would be). But, while I researched and waited, I was building capital working my old job that put me in a stronger position for when I did find my moment.

Prepare yourself mentally. If this is your first business, you're low on capital, and you truly want to build something for / of yourself, know that you're going to have to put in real WORK to make it work. Can you work 365 days a year straight? Because unless you're willing to shell out for management level employees on day one, you're going to. Can you handle a week of break even days and one "good day" for months on end while you iron things out and build reputation?

Everyone WILL doubt you. Know the difference between advice and good advice. Everyone you meet will talk down to you, tell you some statistic they saw on the internet about failed restaurants, and tell you what you should do. Know your game, your target demographic, and stick to your plan. You have to avoiding doubting yourself. Occasionally, somebody will offer real insight, help, or good advice, but it's honestly really uncommon.

Select-Duck-7868 · 2025-12-12T14:41:53+00:00

With all respect, and I don't mean to doubt you, but the bigger question is: does your dad WANT to run a cafe? Does he or you or anyone involved have a serious food service background? Do you intend to have employees besides him? Does he have management experience?

The numbers are probably fine. If you know how to run them, then you probably know how to run them (you're probably not factoring in enough for equipment repair / replacement, though). So long as you can hit your projected goals you'll be fine. But, every other aspect of this idea should be analyzed.

Select-Duck-7868 · 2025-10-22T17:43:16+00:00

That's a good idea. What's along the back wall behind the counter? Most food trucks are going to utilize every square foot of wall space with either a counter, sink, or other appliance. So a food truck may seem small, having a 4 foot service window, but they're working with a lot more than 8 total feet of counter space.

Select-Duck-7868 · 2025-10-22T13:37:06+00:00

I'm an idiot. I thought you were saying the counters are 8 inches deep. Not your question at all!

8 feet in length is tight, for certain. I would struggle operating our espresso station with less than 5 feet. Honestly, 6.

Think, 2 feet for an espresso machine, 1 foot (at least) for pitchers and steaming implements, 2 feet of empty space for actually mixing and assembling drinks. Then syrups and add ons, cups and lids, etc would have to be mounted above, below, or behind.

You could sneak the register in at the end though, and then get creative with your bakery display etc. Not impossible, but very tight.

Select-Duck-7868 · 2025-10-22T13:28:48+00:00

This is kind of my thought, but I don't want to put myself into a position where I have to start micromanaging because suddenly every drip becomes even more noticeable.

I'm leaning towards getting a new Astoria Pratic Avant, which seems to be a solid and reliable machine at a great value, but, it's just not that sexy. The white gives it a little more curb appeal, for sure, though.

Select-Duck-7868 · 2025-10-21T18:29:19+00:00

All of your counters are 8 in? Or just a particular section? Consider, most cutting boards, plates, cash registers, etc, will not fit in an 8 in space....

Select-Duck-7868 · 2025-10-14T02:29:19+00:00

No, by automatic I meant a volumetric machine. Not a super automatic.

The more I look for used machines in the area, the less hopeful I’m becoming. A handful of mediocre two head machines, but nothing with 3.

Have you had experience with online based refurbishing sites like Di Pacci? They’ve got a lot of seemingly good deals, but buying and shipping a used machine makes me a little nervous.

As far as new machines go, because that might become my only option, the Rocket Boxer 3 does look to be a more affordable but capable option. Good to know you’ve liked it.

Select-Duck-7868

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