does anyone else's store use the 'visual management' for brewed coffee thing? so basically we take one of the Rubbermaid cubes, measure how much coffee we'll need for a daypart based on what size pot we're brewing, and then we're expected to use that amount during that time so that by the end of the day the whole 5lb bullet is gone. the problem with this is we NEVER use a full bullet, ever. even if we brew coffee every single half hour, there will still be a good two to three inches of coffee left in the bin. our TL has directed us to toss this. uh?! what happened to 'lean thinking?' I mean, I'm tempted to at least just grind it all up and brew it or use it for pourovers (I'm used to switching Pike to pourover about an hour before close because nobody orders coffee that late and then we have more beans to carry on through the week), but that feels wasteful too, because we still won't sell that coffee.
I know this direction came from our DM. I think this was how she wanted us to solve the issue that there were times when she came in when the coffee timer wasn't running. and yeah, I know that's an issue, but the solution isn't to force us to use a set amount of coffee; the solution is to give us enough people to do the work because 99% of the time, if the coffee timer isn't running, it's because all the available baristas are doing guest-related tasks and haven't had time to get to it yet. we NEVER serve expired coffee. I just don't see why we have to be forced into so much additional waste because of this.
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