If you want to open an espresso bar or a coffee shop, one of the most crucial aspects of your business plan would be to create an effective store design and layout. Check coffee brewed in Tampa, FL.
A coffee shop’s profitability depends on how quickly it serves customers. During peak business hours, an efficient ergonomic store design will help you to maximise your sales by serving as many customers as possible. Even if your company is open 12 to 16 hours a day, 80 percent of your sales will most likely happen within the first 20% of those hours. Since coffee is mainly a morning beverage, your busiest hours (the periods when you are most likely to have a line of waiting customers) could be between 6:30 and 8:30 a.m., and then again at lunchtime. The pace of customer service and product planning would be hampered if you have a bad store layout that does not have a logical and reliable flow for customers and employees.
Consider this scenario: if anyone walks into your shop and sees five people standing in line to order, there’s a fair chance they’ll come in, wait in line, and buy anything. However, if they see 20 people in line, they are likely to decide that the wait will be too long and will simply get coffee somewhere else. This is money that has just slipped through the cracks of your cash register! And, if they visit your store several times and are consistently met with a long line of waiting customers, they will conclude that you are not a viable coffee choice and will likely never return. Poor design causes the entire service phase to slow down, resulting in a longer line of customers waiting to be served and missed sales. In fact, how many customers you can service during peak business times can determine your daily business profits, and good store design will be critical to achieving that goal!
A bad store design can have a major financial effect. Let’s pretend your coffee shop’s average customer transaction is $3.75 for the sake of this example. If you have a line of waiting customers every morning between 7:00 and 8:30 a.m., you’ll have 90 minutes of crunch time to get through as many customers as possible. If you can serve a customer every 45 seconds, you’ll be able to serve 120 people in 90 minutes. However, if each customer takes 1 minute 15 seconds to serve, you will only be able to serve 72 customers. $13,500 = 120 customers x $3.75 = $450.00 x 30 business days per month 72 customers x $3.75 = $270.00 per month x 30 business days = $8,100 This equates to a monthly revenue gap of $5,400 ($64,800 per year) from just 90 minutes of business action a day!
So, how do you approach the design of your coffee shop? To begin, remember that creating a good design is similar to putting together a puzzle. To create the desired image, you must arrange all of the pieces in the proper relationship to one another. To get it right, you might have to do some trial and error. Over the last 15 years, I’ve built hundreds of coffee shops, and I can tell you from experience that it typically takes me a couple of tries to get it right.
The first step in the design process is to decide on your menu and other store features. If you want to do in-store baking, you’ll probably need an oven, an exhaust hood, a sheet pan stand, a large prep table, and possibly a mixer. If you want to have a private conference space for large groups, you’ll need to add an additional 200 square feet or more to the square footage you’ve already set aside for regular customer seating.
The size of the location you choose should be based on your planned menu and other business features. How many square feet would you need to accommodate all of the required equipment, fixtures, and other features, as well as the seating capacity you desire?
Just the space needed for the front of the house service area (cash register, brewing and espresso equipment, pastry case, blenders, etc. ), back of the house (storage, prep, dishwashing, and office areas), and two ADA bathrooms will typically take up about 800 square feet. If extensive food preparation, baking, coffee roasting, or cooking is needed, the square footage can need to be increased to 1,000 to 1,200 square feet or more. After that, whatever is left in your room will become your seating area.
So, a standard 1,000 sq. ft. coffee shop serving only drinks and basic pastries would possibly seat 15 to 20 people at most. Increase the square footage to 1,200 square feet, and the seating capacity to 30, or 35 people. If you want to make sandwiches, salads, and other foods on the premises, 1,400 to 1,600 square feet should be enough to seat 35 to 50 people, respectively.