Fresh Cup Magazine, providing specialty coffee and tea professionals with unique insight into the trends, ideas, products and people that shape their world.
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B usiness continuity planning" may not be the most exciting phrase, but it's one that's likely quite relevant to you. Translated into plain speak, it means heading off disasters before they occur. It's not too hard to anticipate the most common risks for your geographic area, from blizzards to blackouts. But other possibilities may never cross your mind: a robbery at your store, for example, or an employee suffering a major injury on the job. Why think about such unpleasant mat- ters, especially if they're unlikely to ever happen? Simple: If you have clear-cut policies in place, you can minimize damage—or, better yet, avoid disruptions or accidents from occurring in the first place. Safety-proofing your café can be as simple as sitting down with your personnel and reviewing risks, says Gregory L. Shaw, associate professor at George Washington University and an expert in disaster and risk management. Do that and "you're probably three-fourths of the way there," he says. The next step is laying out a plan for how to handle the most likely scenarios in an economical, sensible manner. Here are the five most common "danger zones" for specialty coffee and tea operators, with doable safe- guards recommended by roasters and retailers nationwide. MOTHER NATURE'S INEVITABLE HAVOC Storms are a dreaded but expected event for Donald Machado, founder of Coastal Roasters, a craft roasting operation in the town of Tiverton, R.I. His 500-square-foot roastery- café is located along the waterfront on what used to be a fishing dock. Obviously, high tides are a concern. "Once or twice a [hurricane] sea- son, everything inside and outside is tied up and tied down," he says. Machado also puts up extra bar- storm. "Hurricane Irene was our most significant evacuation and our most aggressive preparation," he says. "Usually we fill a sta- tion wagon and make a few trips. For Hurricane Irene, I rented a U-Haul truck and kept it over the weekend, drove it inland, then drove it back." FIRE RISK While on a business trip last year, Miriam Vigoa and Kristi Linebaugh, co-owners of Café Latte Coffee House and Eatery in Winter Haven, Fla., got the call every owner dreads: There had been a fire at their establishment. "Those words will jump-start your heart faster than a Cuban coffee," says Linebaugh. After a conveyor oven caught fire as an employee was cook- ing pizzas, she called 911. The fire department urged everyone to vacate the premises, but non- plussed customers paid little mind and "slowly moved out to the patio to finish lunch," Linebaugh recalls. When flames shot up two feet, the shop's cook sprang into action and wrapped the oven in aluminum foil. "She thought it might smother the flames, and surprisingly enough, it worked," Linebaugh says. "I would not, however, recommend this as a standard cure for a conveyor oven fire." So what's the fix for handling fire emergencies? With the help of your fire department or other experts, create a set of procedures and expectations, communicate them to your employees, then conduct "Once or twice a hurricane season, everything inside and outside is tied up and tied down." riers for water mitigation and has elevated his supplies, hot water heater and refrigerator located in the basement. "Everything is off the ground now, nothing is located on the floor anymore" due to losses during previous flood- ing, he explains. As Hurricane Irene devastated parts of New England last year, Machado was prepared for a potential pummeling, and he trans- ported his supplies to an inland warehouse for the duration of the fire drills to practice in a controlled environment. At Coastal Roasters, the roasting operation is the biggest fire hazard. To reduce risk, Machado has the premises inspected twice a year by a private agency and once a year by the town fire marshal. In addition, the shop utilizes fire extinguishers and makes sure all exits are clearly marked. SLIPS, BURNS AND IMPROPER TAMPING The retail environment can be a hectic one—especially during peak periods—and that can sometimes lead to mishaps. According to the U.S. Bureau of Labor Statistics, the leading causes of injury to restaurant workers include burns, sprained muscles, wrenched continued on page 56 Fresh Cup Magazine 55