Cafe unit economics
How to analyze café unit economics, breaking down revenue, costs, and profitability per location to understand financial sustainability.
Milk syrups
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.
Pricing strategy and margins
How to set prices for coffee menu items, calculate margins, and balance profitability with customer expectations.