Service speed vs quality
How to balance speed of service with cocktail quality in coffee mixology, especially in high-volume or specialty settings.
Staff training
Cash handling and POS systems
How cafés manage cash securely, implement POS (Point of Sale) systems, and integrate technology for smooth financial operations.
Food safety and HACCP basics
The fundamentals of food safety in cafés, the HACCP framework, and how to apply preventive controls to protect customers and comply with regulations.
Consumer education on decaf
How to educate consumers about decaf coffee, address misconceptions, and highlight its role in specialty coffee culture.
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.