Spec changes and communication
How to manage specification (spec) changes in coffee programs and communicate them clearly to suppliers, staff, and customers.
Customer communication
Building a sensory memory bank
How to train your palate by building a sensory memory bank of flavors, aromas, and textures to improve consistency and precision in coffee evaluation.
Staff training for new items
How to train staff effectively when introducing new menu items, ensuring consistent preparation, confident service, and strong customer engagement.
Food pairing and allergen management
How to design thoughtful food pairings for coffee menus while ensuring safe allergen management in a café setting.
Customer communication on defects
How to effectively inform customers about coffee defects and maintain trust.