The Different Types Of Coffee

When it comes to Italy and Italian coffee, you will quickly find that there is as much a love affair as there is for other fine fares such as pasta. While Italy usually does not drink coffee like North Americans do, this is not to say that Italians do not enjoy it. Generally speaking Italians do not wake with coffee first thing in the morning to get them going; it is usually a few hours into the day before you see Italians sitting down for coffee and a pastry. Whatever time they enjoy their coffee, you can be sure that they will make the most of each and every cup. If you enjoy sweets and really enjoy Italian coffee, then why not mix the two together and appreciate a great cup of Cappuccino? With its delightfully sweet taste and the smooth whipped cream topping, this hot drink of choice is something that is enjoyed around the world. There are thousands of locations around the world that sell this drink on a daily basis and it is for good reason.

Cappuccino is very much like hot coco, and it is a great evening drink on a cool night at a cafe. There are so many people today that actually appreciate Cappuccino that you can buy a home Cappuccino maker from retailers. This makes it convenient to have one whenever you feel like it, and you do not have to go searching for a vendor that sells them. If you are looking for something with a little more punch, then why not try the Italian coffee known as Espresso. Much like Cappuccino, you can find this coffee virtually all around the world today. This coffee may not be as forgiving as the previously mentioned drink; as a matter of fact the latter is something of an acquired taste. You will struggle to find many people outside of Italy that would show much appreciation for this type of coffee, as it is extremely strong and bold in nature.

This coffee is thick in consistency, and is so strong that it is usually served in tiny little cups which at most are only ¼ the size of a normal coffee cup. Regardless of the cup or the strong flavor of this coffee, you can be sure that it too has its share of followers that enjoy it whenever they can. Italian coffee is something that you do not hear about on a regular basis, as many associate Italy with fine foods. This is not to say however, that coffee has no play in Italy. It merely means that coffee is enjoyed at certain times, and that it is usually not something that is enjoyed throughout the day much like in North American culture. Coffee is something that is enjoyed in just about every country in the world, and it is no exception in Italy. Finding the right time to drink it if you are living in Italy should be nothing more than personal preference much like anywhere else today.

Exposing customers to your impulse items and pastries, before they order, will greatly increase their sales. Then, after the order and payment has been taken, they should proceed down-line away from the cash register to pick-up their beverage, and finally, the condiment bar should be located beyond that point. Be sure to separate your point of order from the point of product pick-up by at least six feet, otherwise customers waiting for their beverage may begin to intrude into the space of those ordering. Don't make the mistakes that many inexperienced designers commonly make. They arrange these features in a haphazard way, so that customers have to change direction, and cut back through the line of awaiting customers to proceed to their next destination in the service sequence. Or, wanting to make their espresso machine a focal point to those entering the store, they place it before the cashier along the customer's path of travel.

Customers inevitably end up trying to order from the barista before they are informed that they need to proceed to the cashier first. If this happens dozens of times each day, confusion and slowed beverage production will be the result. On the employee's side of the counter, work and product flow are even more important. Any unnecessary steps or wasted movements that result from a less than optimal design will slow down employee production. All products should flow seamlesly in one direction towards the ultimate point of pick-up. For example, if preparing a particular item is a 3-step process, then placement of equipment should allow for the 3 steps to occur in order, in one linear direction, with the final step occurring closest to the point where customers will be served. Equipment should be grouped together so that it is in the immediate proximity of the employee(s) who will be using it. http://mycafesupplies.com