Serving sugar

coffee_extremist

Hi, we are setting up a cafe and trying to decide how to provide sugar to customers.  I like the idea of sugarcubes but are they practical?  Also considering sugar shakers, or just bowls of sugar.  Probably put these on a couple of service tables rather than on tables - what are your thoughts?  Will also have a large communal table so can put sugar etc in the middle of it.  While I am at it, what about jams and other spreads.  Considering putting large jars on the service tables, maybe with spoons and small bowls so customers can serve themselves.  Once again, is this considered unhygienic or impractical - does it work?  I guess my thinking is to get away from lots of packaging and throwing away unused packages still full.

askthecoffeeguy

sugar cubes are a bit passe - I have container of sugar sticks dotted around the cafe, rather than putting them on the saucer s we put the coffees out. it sends a message that sugar should be optional and not mandatory when it comes to serving coffee, and they are minimal fuss, and well presented at the same time - i guess it depends on the vibe you're trying to create. its a good idea to have a side station that you can put condiments on, and then the customers can help themselves the more that customers can do to help themselves (up to a point - i like adding sugar to takeaways and lidding them myself) - the better off you are in not disrupting the flow of service cheers, pat

coffee_extremist

Thank you, there are so many options, it all gets confusing - good to get info from someone in the know!  

Unknown

Hi Good luck in your set up.  As to serving of sugar in bowls or cubes on tables, this is a big no no and is illegal due to health and safety issues.  Sugar shakers are okay, but are really ugly not to mention having to contiously clean out the spout as people put their wet teaspoons next to the spout to catch the sugar.  Sugar sticks in smart looking containers really are the most practical way.  This way you can provide options to your customers (white, raw, equal..) in the same container and when it comes to refilling the containers, makes it very easy to grab handfuls and do in one go. We serve home made jam and marmalade in small ramekins, but other condiments such as vegemite, honey, peanut butter and butter are sent out as prepacked portions.  We would also serve jam in portions, but as most people would use up to four portions on a Turkish Toast, was more economical this way.  We find that people prefer to have portions as there is a perceived idea that the food has not been "tampered" with or handled. As to large jars with spoons and takeaway bowls.  Not too sure about the health regulations, but  can only imagine the unholy mess that would ensue with people dripping jam and honey and leaving the spoons on the table then forgetting to put the lids back on, flies in summer etc.  Personally I would not go to a cafe that did that, because in reality, some customers are just really feral and who would know where those spoons have been.  Ever seen a self serve station at GG's, they are just really gross. In a very busy environment, it is all about practicality and speed and prepacked portions really are the best option.  You will find that you won't have to throw away many unused portions, if you instruct your staff on how many to put out depending on what the item is.  Some cafes I have been to simply put out a whole selection straight on the table already made up and you will find that people only open what they will use.  Hope this helps. L2L

Unknown

will you run it with allrounders or dedicated bar(/floor)/food?

coffee_extremist

I guess I had a bit of a romantic notion in my head that it would work but the reality of shared sugar/jam is definitely messy and gross.  After your insightful comments I will go down the track of mostly pre-packaged and perhaps a similar idea to yours with the jams given in pre-made serves.  Was going to do butter by cutting it into single serve slabs and serving in small bowls - are there any benefits to using pre-packed single serve butters?  Do places that use them recycle those that aren't used by customers?  Have had pre-packed butter that is curdled - always suspicious!  Should all packages (jams etc) that have been handed out be thrown away if brought back unopened? Billy - Our staff set up is - Professional, experienced Barista, part-time barista-in-training/waitperson, casual waitperson(also trained on the machine), my hubby (also a Barista) and myself doing/supervising the baking - and looking after our 19 month old!  (This is actually my hubby's sign on - have to do up my own!)