Good afternoon all.
I own a restaurant and currently serve 7 different iced teas to our customers. We brew them fresh each morning and allow customers to self serve out of BUNN TDO5 dispensers. These dispensers are lined up along an 8 foot counter that is dedicated to this purpose. Customers go crazy for our teas, and it has been a very strong part of our offering.
Here's the challenge. We are about to sign a lease for a second location. This location is in a traditional food court setting where we have just 18 ft of counter space with which to interact with the customer. Does anyone know of a very efficient way to store/serve large amounts of tea? It would be great it customers could self-serve, but I would even be happy with a very efficient way for a single employee to serve all of our beverages from behind the counter. Any thoughts would be very appreciated!
Sep 1st, '07, 10:12
Posts: 704
Joined: Aug 21st, '07, 15:53
Scrolling: scrolling
Location: Connecticut
Contact:
CynTEAa
Good day, Kuai!
It looks like those Bunn dispensers are quite tall. Would it be possible to find smaller (and shorter) dispensers and perhaps build a shelf? You would have the 7 available for self-serve but have 3 or 4 on the top shelf and the remainder below?
Would be good to keep the self-serve if you can to keep that single employee free, I'd imagine.
It looks like those Bunn dispensers are quite tall. Would it be possible to find smaller (and shorter) dispensers and perhaps build a shelf? You would have the 7 available for self-serve but have 3 or 4 on the top shelf and the remainder below?
Would be good to keep the self-serve if you can to keep that single employee free, I'd imagine.