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20 barista magazine F O A M : N E W S GFHS Coffee Bar project wouldn't have gotten off the ground in the first place without the support of Meg, Dan, and the Blue Star crew. While the coffee bar only has five to six staff positions available, students not on the schedule work on other aspects of the business. "We have someone in charge of accounting and finance, a few more handling marketing and advertising, and others take on special projects that they develop," says Crosby. "One of our coffee bar managers, Heather Hirschi, created the position of director of sus- tainable operations. She has overseen the transition to compostable hot and cold cups and utensils, the composting of our grounds, and the rollout of our new line of all-natural fruit smoothies." Being successful in the moment is one accomplishment for the GFHS Coffee Bar, but it's Crosby's hope that the work affords the students real-world job skills, as well. If they fall head over heels for the coffee industry, well, then that's just another benefit. "Many of my peers have developed a passion for the coffee industry," says Heather, 18. "It is unique in that there are so many different directions that coffee can take you, such as roasting, mar- keting, farming, and serving. I know that I will always have a con- nection to artisan coffee, whether as a consumer or entrepreneur." Kaitlyn Jones, the 17-year-old student who originally contacted Barista Magazine about her school's coffee bar, is so inspired that she plans to open her own coffeehouse one day. "Before this class, I wasn't interested in anything," says Kaitlyn. "But now I am all for opening up my own café, Katy Jay's. I love everything about this store and I want to make it something bigger." Today, the GFHS coffee bar is fully integrated into student life. "We're doing pretty well so far. We're profitable, which is increas- ingly rare for high-school student stores, and we continue to grow," says Crosby, who notes that the revenue generated is Associated Student Body (ASB) money. The coffee bar's main recipient is the Future Business Leaders of America, which is the student organi- zation linked to the entrepreneurship class. "We just transferred a solid amount of money into that account to help fund students competing at the state and national levels," he says. "Last year we had around 20 students compete at the state level, and five of those kids made it to nationals." The GFHS Coffee Bar is open for about an hour-and-a-half each day, five days a week. When it was launched, the bar went through about 10 pounds of coffee per week, but now that's up to 20 pounds. Along with Blue Star, Stumptown Coffee's Seattle operation has offered support, training, and coffee to the high-school project. It's a learning experience, sure, but to some of the students, par- ticipation in entrepreneurship at Granite Falls High School goes beyond making the grade. "Working in the coffee bar is so much more than just a class," says Abigale Nolen, 17. "It teaches you how to run and manage a business. It also teaches you how to work with others. The coffee bar is a family." —Sarah Allen Let the Pros help you get ready for your big day! We have the products and the resources you need! W W W.BARISTAPROSHOP.COM OR CALL US AT 866-PRO-LATTE ARE YOU OPENING SOON? SUPPLIES - BPS supplies quality products including syrups, cups and grab-n-go food items for cafés across the nation. SERVICE - We have experienced baristas on call to help you in any situation! ONLINE - Read up on best practices and discover industry trends in "Ask The Pros." Then set up EZ-Order for a speedy checkout! B o o k 1 - 4 6 . i n d d 2 0 Book 1-46.indd 20 5 / 1 5 / 1 4 1 0 : 2 8 P M 5/15/14 10:28 PM