Waste tracking and reduction
How cafés can track, analyze, and reduce waste to save money, improve efficiency, and lower environmental impact.
Brewed coffee
Service standards and hospitality
How cafés define and implement service standards to deliver consistent hospitality, improve customer loyalty, and enhance brand identity.
Quality tiers and specialty instant
The different quality tiers in instant coffee production, how specialty instant differs from commodity products, and the innovations driving this segment.
Regulatory limits and labeling
The regulatory standards for caffeine content, safety limits, and labeling requirements that affect coffee products worldwide.
Pregnancy and intake guidance
How caffeine affects pregnancy, current intake guidelines, and practical advice for expecting mothers who consume coffee.
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.