Gee whiz! A global pandemic is causing fuel prices to rise, and green coffee beans are becoming more expensive. Australia’s cafe and hospitality industry has been hammered, and no one is to blame.

Many operators have lost irreplaceable employees, 80% of their original menus, and a significant portion of their customer base. They have also lost their livelihoods. We all hold on to hope but brace ourselves for further hardships.

Watching our coffee industry rise from the ashes of this disaster is a beautiful spectacle and a welcome diversion as we shift our focus from emergency measures towards rebuilding an industry that can withstand any future catastrophes.

This magnitude of change can be a little unsettling, but it is rewarded with a landscape of exciting possibilities.

The ride has been wild and traumatic, but there is a silver lining.

Gen Z is now firmly in the workplace – a generation that has never lived without the internet. We are getting a crash course in their culture and how they think.

The coffee industry suddenly found itself without seasoned staff to train or manage junior employees and new hires. Cafe owners and senior staff, who have worked to “hang in there,” are still under a lot of pressure. They must now do the jobs of too many other people while trying to train new, inexperienced staff.

Many coffee professionals who had been in the industry for a long time were forced to change careers due to the COVID-19 epidemic. They chose industries that they felt would be more financially stable during a crisis. Even if you love your job, the necessities of life and your family are not negotiable.

The gloomiest days are behind us. We are seeing new cafe owners with fresh ideas filling the spaces that have been left, so much so that we created a “how to open a café” resource.

Much younger staff are replacing their seniors in a changing-of-the-guard not seen in our lifetimes and injecting a vividly different take and attitude into it. Many are more tech-savvy and comfortable with the technology. They bring these skills to the table, helping cafes improve their online presence, customer interaction, and operating systems.

It doesn’t necessarily mean that they won’t benefit from mentors, training, or the experience of senior colleagues. Few industries can survive solely on enthusiasm and dreams. We will see many changes in the future, with more innovative and convenient menus, coffee products, and delivery methods.

What Australian cafes and new start-ups have done right since 2022

You can only decide what to do when you cannot change the world around you. It is one of those things which are easy to say but difficult to put into practice. It’s safe to say that many cafe owners do just that.

The effect of a younger workforce is that they are more willing to adopt new business models and ideas. Many of these were available long before the COVID-19 pandemic or cost of living hikes.

The changes that have been made to the cafe culture and operations are not revolutionary, and they are covered in greater detail in the Lockdown survival guide released in 2021. However, these changes were implemented at lightning speed when the need for them arose.

Self-service is here to Stay.

Understandably, table service has suffered a blow – after all, you can’t eat in if you’re not allowed to enter the building. The pay-at-the-counter model is not only acceptable to most consumers but also preferred by many. For younger generations and millennials, the ability to order at a counter and be left alone (literally) while their meal is delivered unobtrusively has been a major plus.

The table service is still alive. Many younger generations don’t want or expect it when they go out to eat. They are often in a meeting or working remotely or prefer to think. By paying at the counter, you can eliminate a lot of interaction between the server and the customer.

– Same Staff, More Productive Work This does not necessarily mean that cafes will have fewer staff. This means the staff can focus on producing high-quality food and beverages and having meaningful interactions with clients during service interactions.

The demographic of the target market has changed. It happens when a large percentage of customers change generation. The cafe market is reorganizing itself to meet the needs of customers and economic pressures.

Table service is still a popular option in many cafes.

Embracing Technology

Many cafes, due to reduced staff capacity and a variety of restrictions, were forced to adopt existing POS and coffee systems technology. This streamlined their operation. Before COVID-19, much of this technology had already been developed and was available. However, many cafe owners considered it to be wanky, unneeded, or simply too expensive.

During the first days of the Australian lockdown, there was a stark difference between those who managed to remain open and offer takeaway food and those who were unable to. The cafes did not have the necessary equipment.

The following technologies, equipment, and adjustments are:

– Intelligent coffee grinders that measure doses based on weight and time, such as the Mythos One and Anfim Practica

– Automatic tamping machines with digitally adjustable pressure and magnetic sensors like the Q2 Puqpress

– Coffee machines that have LCD digital timers built in, as well as flow and steam adjustments and temperature fluctuations controls. Examples include the Rocket EspressoR9

– Automatic milk steaming stations such as the Uber Milk Commercial Milk Frother

– Online ordering and delivery systems such as Eatsap and HeyYou

– Integrated Point of Sale Systems that connect seamlessly with bookkeeping software, EFTPOS, online ordering software, and customer reward schemes

Automated dispensing systems for Acai, cold brew, and soft serve to make things go faster

If Gen Z knows who Avril is, they would probably ask: “Why did you make it so complicated?” In the next five years, her vintage band tees will be available.

A new experience with an improved look.

When restrictions and lockdowns hit, many cafes were forced to change their layouts and entrance and exit points.

Many cafes moved their barista station and customer service points to the front of the store to avoid confusion about where people should order and wait. The cafes allowed customers to order their coffee and snacks outside and then wait for them, creating an ‘outside drive-through effect’.’After the lockdown, many of these changes have been kept in place. This is because cafe owners and their customers found it very appealing for several reasons.

• Customers waiting for take-out orders will be using less indoor space.
• Noise levels are reduced for diners and staff in the restaurant
• Diners and staff are less likely to bump against furniture or other people.
• The increased space will allow for the installation of equipment that provides for better and better-quality production.
• Reduced labor time spent in house cleaning, restocking, and unnecessary interactions. This time is now spent on direct customer services, online marketing, engagement, and product operations.
• Customers can now enjoy faster coffee and food service.
• More and more people are using online ordering and delivery services.

What is the single biggest cost-saving for small businesses and cafes? Renting or purchasing a smaller commercial property is now an option for saving money if you don’t need so much space.

You may have also noticed that offices, banks, and other venues are using smaller spaces.

Get cafe design ideas to ensure your business stays in business

We can help with questions about the best cafe layout, equipment to buy, menu ideas, or even how to train baristas.

Two key reasons have helped the team at Crema Coffee Garage to be ahead of this change:

1. Our job is to be. Staying informed is the foundation of our business.

2. We know what works and what doesn’t. The business models of our cafe and restaurant customers are wildly different.

We’ve learned a lot in our 20 years of wholesale coffee roasting. While we experienced significant pain along with our clients in the past two years, our access to information was a huge support to our ability to switch to different technologies and operating system systems. It was an advantage to know that these options were available and how they worked.

We strive to make sure that our clients are able to move as quickly as we do. Education and explanation are a big part of this. If you feel lost or frustrated, don’t. Some people will offer solutions to any problem.

Call us, Send us an email, or come to our store to talk to one of the best team members. In a difficult economic climate, it’s never too late to minimize expenses and maximize revenue. But the sooner you start, the better.