Customer feedback and iteration
How to gather and apply customer feedback in developing and refining menu items, ensuring offerings stay relevant, appealing, and profitable.
Menu design & beverage development
Waste reduction in R&D
How to minimize waste during research and development (R&D) of new coffee menu items while still fostering creativity and innovation.
Staff training for new items
How to train staff effectively when introducing new menu items, ensuring consistent preparation, confident service, and strong customer engagement.
Consistency and recipe cards
Why recipe cards are essential for consistency in beverage preparation and how they help maintain quality across baristas and shifts.
Pricing strategy and margins
How to set prices for coffee menu items, calculate margins, and balance profitability with customer expectations.
Cup sizes, dilution, and perception
How cup size and dilution influence flavor perception, drink balance, and customer expectations in a café menu.