Food safety and HACCP basics
The fundamentals of food safety in cafés, the HACCP framework, and how to apply preventive controls to protect customers and comply with regulations.
Café operations & business
Service standards and hospitality
How cafés define and implement service standards to deliver consistent hospitality, improve customer loyalty, and enhance brand identity.
Cost of goods, labor, and pricing
How cafés calculate and balance cost of goods sold (COGS), labor costs, and pricing strategies to maintain profitability while staying competitive.
Inventory, par levels, and ordering
How to manage café inventory effectively by setting par levels, monitoring stock, and creating efficient ordering systems to avoid shortages or waste.
SOPs and training programs
The role of Standard Operating Procedures (SOPs) and structured training programs in ensuring consistency, quality, and efficiency in café operations.
Bar layout and workflow design
How to design a café bar layout that maximizes efficiency, ergonomics, and customer experience while supporting barista workflow.