ROUM&COMPANY

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BUSINESS

Roum F&B

Roum F&B

Chapter1.

Cafe Consulting

Roum Solutions All we do is on the basis of our client’s needs.
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  1. STEP 01 Consultation for starting businesses

    Business startup design is made according to your chosen location.

    Analysis will be conducted on marketing, environment, location and economic privilege.

    We present the best item for the division of business you want to open.

  2. STEP 02 Analysis Process

    Based on the budget, we design to maximize the image of the shop.

    Design portfolios will be presented to predict product line- up and shop ambience.

  3. STEP 03 Interior Renovation

    We supervise and coordinate the interior and exterior renovation, considering concepts and the flow of users’ movements, after meeting with interior manager in charge.

    *Light bulbs, furniture, kitchenware, decorations matching the interior will be purchased.
  4. STEP 04 Menu development and Equipment Selection

    Appropriate menu chosen and unique signature menu developed to meet the clients’ needs.
    Equipment and devices are selected according to the concept and chosen menu.

    *Reasonable prices of the selected menu are made based on the raw price and the margin.
  5. STEP 05 Equipment and devices delivered

    Raw material and supplies for the startup will be delivered and equipment installation will be started.

    Education and hands on training will be followed to enable you to operate and manage the equipment.

    Equipment and devices will be chosen to go along with planned products in the shop.

  6. STEP 06 Training

    Training on drink and brunch preparations and service management training about the manual will be provided.

    A team of professional instructors and expert’s from Roum will make your shop more competitive.

  7. STEP 07 Final check

    We perform a final check before opening for any issues with operations.

    An open simulation and final employee practice will be performed to confirm smooth operations.

  8. STEP 08 Opening shop

    Staff in charge will be in the shop to supervise the opening.

    In the case of an unpredicted issue or problem appropriate service can be immediately delivered.

  9. STEP 09 After care

    Material distribution, equipment A/S, and menu management will be continued.

    *Additional costs might occur after consulting.
Roum Part Solution All we do is on the basis of our client’s needs.
Roum Part Solution
  1. STEP 01 Coffee / brunch menu development
    • When you want to change the menu
    • When you have doubts about the signature menu
    • When you need another menu different from the basic menu
    *Menu selection is made after the client tastes the menu and the recipe training is followed.
  2. STEP 02 Equipment
    • When you want to select appropriate equipment for the open shop with reasonable prices
    • Equipment installation and A/S
  3. STEP 03 Coffee.Brunch.CS training
    • Training for employees will be delivered on the basic concepts of coffee, and recipe preparation
    • Developing coffee menus that will have synergy with the brunch menu
    • Training in preparation of sides and brunch menu recipes
    • Customer service and marketing training
    *After consultation, 100% customized training will be delivered considering the current situation and environment.
    Total solutions for each client’s needs will be presented.
  4. STEP 04 Roum Academy
    • Coffee Barista curriculum training
    • Coffee machine engineer curriculum training
    • Brunch and coffee related drinks training
Chapter2.

Coffee Machine Education

2nd level Coffee machine engineer
2nd level Coffee machine engineer
  • Trainees

    Anyone who pursues a 2nd level engineer certificate

  • Training fee

    1,000,000 Won per person, including Book fees
    (application fee and individual materials excluded)

  • Training hours

    Total 36 hours
    (2 times a week, 4 hours per session)

  • Training Contents

    Understanding Coffee machine mechanisms,
    Understanding Coffee machine malfunctioning,
    Coffee machine disassembly and assembly,
    Replacing wear and tear parts,
    Coffee machine maintenance and management

  • Evaluations

    Written multiple choice (60 questions, 60 points)
    Hands on troubleshooting / repairing (60 minutes, 40 points)

1st level Coffee machine engineer
1st level Coffee machine engineer
  • Trainees

    Anyone who pursues a 1st level engineer certificate

  • Training hours

    Total of 36 hours
    (2 times a week, 6 hours per crash course session)

  • Training Contents

    Understanding coffee machine structures,
    How each part works and repairing,
    Coffee machine overhaul (descaling),
    General machine A/S

  • Qualifications

    2nd level Coffee machine engineer certificate holder
    Of at least 3 months,
    Coffee machine engineer certificate holders who are working in related areas

  • Evaluations

    Written multiple choice (60 questions, 60 points)
    Hands on coffee machine part repair / overhaul (60 minutes, 40 points)

Chapter3.

Coffee Education

2nd level Barista certificate
2nd level Barista certificate
  • Trainee

    Anyone who pursues a 2nd level Barista certificate

  • Training fee

    500,000 won including book fees per person (application fees and individual materials fee excluded)

  • Training hours

    Total 36 hours
    (2 times a week, 4 hours per session)

  • Training contents

    General knowledge and understanding coffee, understanding the characteristics of different coffee beans from each country, coffee making, and how to use various devices

  • Evaluations

    Written multiple choice (60 questions, 60 points)
    Hands on Espresso Extraction, Cappuccino preparation (total 30 minutes, 40 points)

1st level Barista certificate
1st level Barista certificate
  • Trainees

    Anyone who pursues a1st level Barista certificate

  • Training hours

    Total 36 hours (2 times a week, 40 hours per session)

  • Training contents

    Understanding coffee machine extraction mechanism, various techniques depending on extraction method, cultivar of coffee, understanding differences of roasting stages, and developing own drip methods.

  • Qualification

    2nd level Coffee barista certificate holder

  • Evaluations

    Written multiple choice(60 questions, 60 points)
    Hands on espresso extraction, Latte art (total 25 minutes, 40 points)

Chapter4.

One-day Class

One-day Class
  • Trainees

    Anyone, regardless of age or gender who are interested

  • Training hours

    Once a week, 2~4 hours depending on the class

  • Training contents

    Simple baking, brunch menu preparation trial and training

  • Training method

    Students or groups
    The group class is for about 10 people, with customized content for small number classes. Demonstrations and hands on cooking 1~2 menu per day

Chapter5.

Opening café class

Opening café class
  • Trainees

    Anyone who is waiting to open a related shop, existing menu operator.

  • Training hours

    Varies depending on the menu

  • Training contents

    Basic menu training for café startups, new menu development and upgrading existing menus depending on the shop

  • Training method

    After consultation on the menu, demonstration,training, and hands on cooking