Cafe Consulting
Open smarter. Operate tighter.
We advise cafe owners and hospitality groups on the parts of the business that decide whether the doors stay open: menu, equipment, workflow, training, and cost per cup. Ten years of running high-volume bars under pressure, applied to yours.
Where we are useful
- Menu and pricing. Build a menu your team can execute at peak and your margins can carry.
- Equipment and layout. Specify machines, grinders, and bar flow around your actual volume, not a catalog.
- Workflow. Cut steps between order and handoff. Faster line, fewer remakes.
- Training. Bring your staff to a repeatable standard — espresso dialing, milk technique, service pacing.
- Cost control. Cost per cup, waste, and vendor terms reviewed line by line.
Engagement formats
- Diagnostic. One on-site day. Written findings and a prioritized fix list.
- Build. Multi-week engagement covering menu, equipment, and staff training through implementation.
- Retainer. Ongoing advisory for groups running multiple locations.
Every engagement ends with documentation your team keeps — recipes, dial-in specs, opening and closing procedures.