We have a few customers who use an entire sugar shaker in their two 16 oz. cups of coffee. This has not been a persistent problem until recently and usually the problem goes away. I am just wondering if this is a common occurance out there with condiment portion control. If so, what are your thoughts on it besides customers that will have a large dentist bill.
Thanks.
We had that same problem. We
We had that same problem. We switched to individual packets, and it seemed to help.
Although, I do have one guy who comes in and uses TONS of honey. I was thinking of going to packets on that, too. However, he's a steady customer, and one who you don't want to insult. Weighing my options, although honey isn't cheap, it would cost me more if I lost him and the group he brings in every day (sometimes twice a day.)
Condiment Usage
Thanks. This will always be a problem with any food establishment and I will always revisit this topic when it gets out of control. What I notice is that most issues work themselves out when I notice them and work on them. Even when I can't find a solution on my own there seems to be a solution floating around waiting to find me. In this case they quit coming in but no doubt someone else will step in to bring my awareness to waste control exactly when I need to be thinking about it. Thanks again.
I had the same problem
I think we all have to deal with that or the customer is not come back.
Yea same trouble here
I have the same issue at my coffee shop... i remember couple of my regulars from couple of years ago and today, they gotten soooo big/fat. cause all of the sugar they put into their coffee. hahaha. I just let them be. hahaha~ I watch people put all that sugar and cream into their coffee, it just sometimes i don't wanna see that. I tell my customers to enjoy the full flavor of the roast and they have no idea. They just want to be sweet.. what can you do....
Portion Control
We had that issue too during busy hours, but it was hard to pin down where it was going. We had to refill the cream hourly and sugar every couple hours during throughout the morning.
We went to the individual packages of creamer, sugar and subsititutes. It creates a little different mess with wrappers and spillage, but it sure took care of the issue and we have to make our condiment bar cleaning rounds about as often as we did before. We also took cinnimon and cocoa shakers off the condiment bar and placed them next to the barista bar.