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From concept to coffee shop
Step 1. Evaluating the premises’ potential: Before we sign the contract, we comprehensively evaluate both the shop’s and location’s potential, the type of flow that would be likely in the coffee shop, personnel requirements, technical specifications and, not least, if we believe the shop can be profitable. Unlike many other chains, we do not need separate restaurant ventilation, which allows us to be a great deal more flexible when it comes to choosing a location.
Step 2. Flexible store concept makes every coffee shop unique: When we begin sketching a new shop, we have a flexible modular system for spaces of all sizes and tailored to suit market demands and type and character of the area it will be operating in. This is also a reason why some of our coffee shops have a greater focus on fresh food while others have a more specialised menu. All the shops have the same range of coffees, however, with our popular espresso blend created and crafted to mix perfectly with high quality dairy products to create our signature caffe latte.
Step 3. Tried-and-tested methodology minimises planning time: With ten years experience in the business, we know what must be done for the results to live up to our high standards. This helps us plan ahead to improve production flows in our shops so that the baristas can serve faster and more efficiently. And from time to time, our architects and planners work hands-on in our coffee shops to get a thorough understanding of the workspace and its ergonomics. The result is a series of basic modules that work in real life to considerably reduce project time without compromising the opportunity to make every coffee shop unique.
Step 4. The brand plays a central role: We use our own designers and construction project managers to ensure that the brand experience is consequent for our guests regardless of the shop and its size. This means that we avoid costly and time-consuming misunderstandings about how we should be perceived. While the coffee shop is being designed, we train the Store Manager and Baristas to be good ambassadors for Wayne’s Coffee and everything we stand for. Part of this involves them getting access to the chain’s intranet and management manuals, financial plans and examples of business and marketing plans.
Step 5. Experienced contractors who know what they are doing: In order to speed up the building process, the whole shop interior is test assembled in a hangar next to the factory. This allows us to quickly spot eventual improvements and make them before they reach the building site. The interior is then disassembled and transported in small packages to the premises, where expert carpenters and contractors may once again assemble the shop’s interior together with all kitchen and serving areas. We usually count on it taking a week from delivery to the coffee shop being able to open its doors.
Step 6. Opening marks the beginning: All Wayne’s Cofffee shops have continual support from the local Wayne’s Support Centre in each country to increase profitability and provide access to our comprehensive intranet with information about how you can efficiently and best run a coffee shop. As part of the chain, all the shops participate in national campaigns, exciting partnerships and challenging sales contests.
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