ESOM · Cafe Consulting
RUN THE BAR LIKE A PRODUCTION.
Menu, equipment, workflow, training, and cost per cup — reviewed by operators who have run high-volume bars under pressure for a decade.
Ten years of competition circuits. A national network of 2,300+ operators.
Scope
WHERE WE ARE USEFUL
We do not rebrand your shop. We work on the operational decisions that determine whether it is still open in three years.
Menu & Pricing
Equipment & Layout
Bar Workflow
Staff Training
Cost Per Cup
Vendor Terms
MOST CAFES DO NOT FAIL ON COFFEE.
They fail on the things nobody photographs. A menu the closing shift cannot execute. A bar layout that adds four steps to every drink. A cost per cup nobody has recalculated since opening week.
That is the work. A shorter line, fewer remakes, and a margin that survives a slow February.
- 10 yrs Running bars under pressure
- 2,300+ Operators in network
- 100+ Events produced
- NYC Home base
Engagement Formats
THREE WAYS IN.
Start where the pressure is. Most operators begin with a diagnostic and decide from there whether they want us in the build.
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01
Diagnostic
One day on site. You get written findings and a prioritized fix list you can act on without us.
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02
Build
A multi-week engagement covering menu, equipment, and staff training through implementation — not just recommendation.
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03
Retainer
Ongoing advisory for groups running multiple locations who need every one of them to hit the same standard.
Every engagement ends with documentation your team keeps — recipes, dial-in specs, opening and closing procedures.
For Operators
QUICK ANSWERS
Do you work with cafes outside New York?
Yes. Our operator network is national. Travel is scoped into the engagement up front rather than billed against you afterward.
Can you train our existing staff, or do we need to rehire?
Train first. Most bars do not have a people problem, they have an undocumented-standard problem. We write the standard, then train to it.
Do you sell equipment?
No. We specify it and we help you source it, which means the recommendation is not attached to a margin on the machine.
What do you need from us to start?
Your current menu, your rent, and your last three months of sales. Those three tell us more in an hour than a walkthrough tells us in a day.
ESOM · Cafe Consulting
SEND US YOUR MENU AND YOUR RENT.
Two numbers, five minutes, and we can usually tell you where the margin is going. Everything after that is a conversation.