Vietnamese phin and condensed milk
The traditional Vietnamese coffee preparation using the phin filter and sweetened condensed milk, and its cultural significance.
Coffee milk
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.
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.
Cup sizes, dilution, and perception
How cup size and dilution influence flavor perception, drink balance, and customer expectations in a café menu.
Milk-coffee balance in classic drinks
How milk-to-coffee ratios define classic espresso drinks and how balance affects flavor, texture, and customer expectations.