One of the practices that I find not good working for 7-Eleven is the fact that we “mix” the oldish coffee with the fresh, maybe is not an extended practice but hey! in all the stores that worked before is very usual and accepted practice, and to try to talk about it with the franchisee and is always a risk of being profiled as a “bad employee” because they asume that we dont care about profits.
The scenario is not unusual, we just made a fresh brew and somebody takes a 20 Oz. cup from that fresh pot. . is great. But if there is quarter of a pot with coffee sitting there for about half an hour that nobody wants because every time they sniff -they put literally their nose right inside the pot- smells bad and burned, characteristic smell of an old coffee, simply they refuse to buy it. Well, the extended practice is let’s mix the not so fresh coffee with the fresh one and nobody will notice and they’ll buy it anyways, which is what happens all the time.
And is understandable from the point of view of the franchisee, nobody wants their numbers messed up, nobody wants to waste a quarter pot of coffee, is a loss for the bussiness and is going to hurt the inventory. The philosopy is : nothing goes to waste, everything must be used, so let’s mix them and it will sell!
Assuming that an employee makes a new pot of coffee and has the time to move it to a new location in the coffee section, away from the old coffee that now is in prime location, preferably where the fresh one was and with more than a quarter full, the customer will take the not so fresh and will leave the store assuming that the coffee bought is with the right quality, fresh, and everybody is happy, the store makes a dime and the customer saves a dolar or so by not buying in Starbucks for whatever reason.
My point here is : we know why we mix the coffee. . for profit. We know that the customer will buy it. . for their own profit and savings. Must be a solution for this . . and is quite simple.
Like I said earlier, let’s make a fresh pot, move that one to a new location, the best being away from the old pot and not leaving the new one in the same place, I mean . . that is why after all that the old coffee is being sidelined and ignored by the customer right? . . move away the fresh coffee. Is it cheating, yes and no! yes because the franchisee sets the standard of what is old when talking about coffee, and no because if that criteria is set right the customer will benefit. When is time to dump the relatively old coffee onto the sink? when is less than a quarter full. Of course that is not always 100% the case, almost all the time the patron will squeeze that old pot of coffee till the last drop. Is far better system than mixing, don’t you think?
And you know, the best stores always use that system, and sell tons of coffee, of course it took time those franchisees to mold the mentality of everybody. From one side -the worker- to take care for quality and time to earn the trust of the patrons that we do not cheat and we care for quality and freshness and from the other side -the patrons- to convince themselves that is really happening.
Those two sides of the coin really enable the relation customer-employee-franchisee, and we all know that once earning the trust those sales are going up, And never look back in cuestionable practices. Come on is for the good franchisees! you are going to maybe loose a little at the beginning, but the earnings are going to be fantastic and maybe wih time . . a pay raise to employees Uh?