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.
Summary effective
Bar layout and workflow design
How to design a café bar layout that maximizes efficiency, ergonomics, and customer experience while supporting barista workflow.
Pricing strategy and margins
How to set prices for coffee menu items, calculate margins, and balance profitability with customer expectations.
Tamping technique and pressure
How proper tamping technique and consistent pressure contribute to puck integrity, flow resistance, and espresso quality.
Customer communication on defects
How to effectively inform customers about coffee defects and maintain trust.
Spare parts and downtime planning
How to maintain roaster uptime by managing spare parts inventory and planning for downtime.