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.
Customer experience
Bar layout and workflow design
How to design a café bar layout that maximizes efficiency, ergonomics, and customer experience while supporting barista workflow.
Calibrating across a team
How to align sensory perception across a team of baristas, roasters, or cuppers so evaluations remain consistent and reliable.
Brew bar offerings and rotations
How to design and rotate brew bar offerings—manual filter methods and single-origin features—while keeping the menu dynamic and customer-focused.
Competition standards for milk drinks
The rules and expectations for milk-based espresso drinks in barista competitions, and how they influence café standards.
Acceptance thresholds and tolerances
How to set clear quality thresholds and tolerances to ensure consistency in coffee production and brewing.