Tolerance bands and QC gates
How to set tolerance bands and quality control (QC) gates for brewing recipes, ensuring consistency while allowing practical flexibility in production environments.
Batch brew
Strength targets for different methods
Typical strength targets (TDS ranges) for different brewing methods, and why each method has its own ideal balance.
Waste tracking and reduction
How cafés can track, analyze, and reduce waste to save money, improve efficiency, and lower environmental impact.
Service standards and hospitality
How cafés define and implement service standards to deliver consistent hospitality, improve customer loyalty, and enhance brand identity.
SOPs and training programs
The role of Standard Operating Procedures (SOPs) and structured training programs in ensuring consistency, quality, and efficiency in café operations.