5S the Bar Before the Rush
Apply the 5S sequence to make an espresso station easier, safer, and faster to run during peak volume.
The move: make the station tell the barista what to do next. Sort Remove anything that is not needed for the next service window. The seasonal bottle that sells twice a day should not compete with milk pitchers during a 70-drink hour. Set And Shine Place tools by sequence of use: cup, dose, pull, milk, finish, handoff. Then clean as inspection. A wiped counter is useful; a wiped counter that reveals a loose drain hose is management. Standardize And Sustain Take the best layout and make it visible. Use labels, outlines, photos, or a station card. Sustain it with a…
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