If your coffee shop isn’t making money, join us to learn how to grow sales.
A free 90-minute live workshop for coffee shop owners. We rebuild the three numbers that decide whether your café actually pays you — and walk through the playbook for growing sales without burning your team.
can double
Most coffee shops are busy. Very few are profitable.
You see lines at the bar. Your team is exhausted by 11am. The till looks healthy at the end of the day. And then the month closes — and somehow there’s almost nothing left for you.
This isn’t a sales problem. It’s a structure problem. And nobody taught you how to see it.
Four silent profit killers hiding in your café — right now.
None of them show up on your bank statement as a single line. They live inside your daily operations, your menu, and your habits. We’ll name all four in the workshop.
Pricing built on guesswork
Most owners price by looking at the café next door. The right price comes from your real cost-per-cup, your positioning, and what your customer actually values — not the market average.
// hidden cost: 3–8% marginA menu that’s eating itself
The “best-selling” item isn’t always the most profitable one. Without menu engineering, your top sellers can be the very products quietly draining your bottom line every single shift.
// hidden cost: 5–12% marginLabor scheduled by feeling
Over-staffed slow hours. Under-staffed peaks. Tips and turnover masking real cost-per-hour. When labor is built around habit instead of data, it becomes the second-largest leak after COGS.
// hidden cost: 4–10% marginWaste you don’t even see
Over-pour, over-portion, comp drinks, expired pastries, milk down the drain at close. Shrinkage in cafés averages 2–6% of revenue — and almost nobody measures it. We’ll show you how.
// hidden cost: 2–6% revenue
or the cup that doesn’t
Six tools you can use tomorrow morning — not someday.
This isn’t theory. Every one of these comes from real cafés we’ve worked with — across Romania, Italy, Spain, Germany, and the UK.
The Profit Triangle
The three numbers that determine whether your café is a business or a job — and how to read them in 5 minutes a day.
Menu engineering, simplified
Our 4-quadrant grid for finding your hidden stars and quietly retiring the items that drain your margin.
Labor cost, the right way
How to schedule against revenue per hour — not vibes. The scheduling rule that saves owners 4–6 hours a week and ~€1,500/month.
Pricing that sticks
A simple framework for raising prices without losing your regulars. The script and the timing matter as much as the number.
The waste audit
A 30-minute weekly ritual that surfaces the 2–6% you’re losing without seeing it. One owner found €3,200/month on the first try.
Cash flow, not just profit
Why profitable cafés still go broke — and the simple weekly cash-flow view that keeps you ahead of suppliers, tax, and surprise repairs.
Is this workshop actually for you?
This is built for owners. If you’re still in planning mode, we have other resources for you.
This is for you if…
- You own a coffee shop that’s been operating for at least 6 months
- Your sales are decent — but the money on your owner account isn’t
- You’ve never sat down and built a real cost-per-cup or labor-cost-per-hour
- You’re tired of working IN the café and want to start working ON it
- You’re open to looking at uncomfortable numbers if they unlock cleaner months
This is not for you if…
- You haven’t opened your café yet — start with our concept workshop instead
- You’re looking for marketing tactics or social media tricks
- You want a quick fix without changing how you read your numbers
- You don’t have access to your own P&L or basic sales data
- You believe more revenue is always the answer — even when margin keeps shrinking
I’ve opened cafés that looked profitable — and weren’t. So I rebuilt how I read them.
For over a decade I’ve been opening, advising, and turning around coffee shops across Romania and Europe. 110+ openings, hundreds of P&Ls reviewed, and one consistent finding: the difference between a café that pays the owner and one that drains them is rarely on the menu.
Coffee Shop Academy was built around that insight. This workshop pulls out the financial part of our full programme — the part most owners desperately need but never get taught.
Here’s exactly what you’re signing up for.
9PM EEST · 7PM UK
Seats are limited so the Q&A stays useful.
You’ll get the Zoom link and the workbook the moment you reserve.
Things owners ask before they say yes.
Your café can pay you. Properly. Let’s start there.
You’ve already done the hard part — opening it. Now let’s build the part nobody taught you. 90 minutes. Free. Live.
