Waste tracking and reduction
How cafés can track, analyze, and reduce waste to save money, improve efficiency, and lower environmental impact.
Train staff
Communicating responsibly with customers
How cafés, roasters, and coffee professionals can responsibly share health-related information with customers without exaggeration or misinformation.
Customer feedback and iteration
How to gather and apply customer feedback in developing and refining menu items, ensuring offerings stay relevant, appealing, and profitable.
Food pairing and allergen management
How to design thoughtful food pairings for coffee menus while ensuring safe allergen management in a café setting.
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.