The Complete Guide to Wholesale Coffee Shop Supplies (2026 Edition)
The nine categories every café buys, how to cost them per drink, and how to build a reorder system that never leaves you out of 16 oz lids on a Saturday.
How to Calculate Cost Per Drink (With a Worked Latte Example)
Most cafés know their price per drink. Fewer know their cost per drink, line by line. Here's the formula, a worked 12 oz latte, and the hidden costs that quietly eat margin.
How to Price Your Coffee Menu in 2026
Pricing is the fastest lever you have on profit. A step-by-step method that starts with cost per drink, checks the market, builds a clean size ladder, and handles price increases without drama.
How to Choose a Coffee Shop Supplier: 12 Questions to Ask First
The cheapest supplier is rarely the cheapest once you count stockouts, remakes and rush shipping. Twelve questions that separate a vendor from a partner.
Ordering Calendar: When to Reorder Cups, Syrups, and Milk
Stop ordering in a panic. A weekly ordering calendar that matches each supply to its count day, order day and delivery day, plus a template you can copy.
Inventory Management for Coffee Shops: Par Levels and Counts
Inventory isn't glamorous, but it's where cafés quietly win or lose margin. A simple system for counts, par levels, rotation, waste tracking and variance that a busy owner can actually maintain.
COGS Benchmarks for Coffee Shops: What's Healthy
Cost of goods sold is the first number to check when margins feel tight. What goes into COGS for a café, how to calculate it, the rule-of-thumb ranges, and the levers that move it.
A Seasonal Marketing Calendar for Coffee Shops
A year of coffee shop marketing on one page: what to promote each month, the dates worth celebrating, and when to order seasonal cups, syrups and merch so they arrive on time.
How to Communicate a Price Increase
Raising prices is uncomfortable, but customers mostly accept it when it's honest, modest and clearly explained. When to announce, what to say, and copy you can adapt.
Food Cost vs Beverage Cost: Tracking Both
Coffee and pastries run on very different margins. What beverage and food cost percentages mean, how to calculate each from inventory, and why blending them hides problems.
Menu Engineering for Coffee Shops: Stars, Plowhorses, and Dogs
Your POS already knows which drinks earn their spot. A step-by-step menu engineering method for cafés, with a worked example and what to do with each category.