Scaling to multiple locations
The challenges and strategies of scaling a café business from a single location to multiple outlets while maintaining quality, culture, and profitability.
Operational considerations
Seasonal menus and merchandising
How to design seasonal coffee menus, align them with customer expectations, and use merchandising to drive sales and brand identity.
House syrups, infusions, and reductions
How to create café-made syrups, infusions, and reductions that elevate coffee menus with unique flavors while maintaining consistency and cost control.
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.
Drum vs fluid-bed roasters
Understand the fundamental differences between drum and fluid-bed coffee roasters, including how each affects heat transfer, flavor development, and batch consistency.