Chapter 3

Is a slow bar really the staff's fault?

Quầy chậm có thật là do người pha chậm?

The chapter's question

Which step at my counter is holding up the whole queue?

Big idea

Ninety minutes in the morning decide most of the day. There, speed is a matter of design.

In this chapter

  1. Part 3.1

    Find the slowest step

    Which step at the bar is the slowest during peak hour, and how many cups an hour does it allow?

  2. Part 3.2

    Two lines, one counter

    Are my takeaway and dine-in customers standing in the same queue, and how much shorter is the wait if I split the two flows?

  3. Part 3.3

    Lay out the bar along the path of one cup

    How many steps does one cup travel from the moment it is ordered to the moment it is handed over?

  4. Part 3.4

    Work done at six so seven runs light

    What can be done at six in the morning so it no longer has to be done at seven?

The reading for this chapter is inside Conan School

This chapter has 4 readings, with case stories and exercises. Chapter 1 of The Drink Counter Handbook is free to read right here.

Read in Conan School

Chapters of The Drink Counter Handbook

  1. 1.Am I overpriced, or do I not know my cost?
  2. 2.Do guests choose their drink, or does the menu?
  3. 3.Is a slow bar really the staff's fault?
  4. 4.Can a recipe card replace me at the bar?
  5. 5.Does a full till mean the shop is making money?