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Coffee ideology | Business coach for cafes

@coffee.ideology

50K

followers

1132

following

📈 I help cafes increase profit
☕ 50+ cafes launched | $30m+ revenue generated
🤝 Open to brand partnerships
⬇ Click the link to work with me

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🛑 Stop! Read this!

You own a café and you always feel broke. Not broke like you can’t pay rent. Broke like you work harder than anyone you know and you still can’t figure out where the money goes. That kind of broke.

That’s not bad luck. That’s not the economy. That’s not your landlord. That’s you not knowing your numbers!

And I wrote the exact thing you need to fix it.

The Café Profit Playbook. COMMENT PLAYBOOK Right now. Not later. Now! And I’ll send you the link to the playbook.

Because later you’ll forget. And next month you’ll be in the exact same spot wondering why nothing has changed. by @coffee.ideology

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4 months ago

This is going to shock you!

let’s calculate the price you should be charging for an 8-ounce takeaway coffee.

@arabica.kyoto

#smallbusiness #hospitality #cafetips #coffeeideology #fyp #cafehelp #arabica by @coffee.ideology

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a year ago

Here’s how much it costs to run a bakery café in 2025.

Today I’m breaking down the actual costs of running a large sized 100 seat café in Sydney Australia, for just one week.

#coffeeideology #smallbusiness #hospitality #cafetips #fyp #specialtycoffee #cafehelp taken in Sydney, Australia by @coffee.ideology

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a year ago

Cold coffee shouldn’t slow down your café.

ColdPerk produces espresso-strength coffee concentrate in minutes, ready to use in iced lattes, cold brew, coffee cocktails and milkshakes.

The specs:
☕ Holds 230–910g of ground coffee per batch
⚡ No electricity or plumbing required
📏 Compact 380 × 228mm bench footprint
✅ Stainless steel filter and dispersion components

For café owners, that means you can batch your coffee concentrate ahead of service and build cold drinks without pulling a fresh espresso shot for every order.

Want to see how it could work in your café?

Comment PERK and I’ll send you a link to learn more and receive an exclusive deal. by @coffee.ideology

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8 days ago

The standard you walk past becomes the standard your team accepts.

Late starts. Missed cleaning jobs. Inconsistent coffee. Poor customer service.

Every time you let it slide, you make it harder to pull back.

But accountability starts with you. Have you explained the expectation? Shown them how to do it? Given them the training and support to get it right?

Once that’s clear, follow through. Address issues early, have the uncomfortable conversation and recognise the people doing the right thing.

Your best staff deserve to know that everyone is held to the same standard.

Be clear. Be fair. Be consistent. by @coffee.ideology

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9 days ago

$70,000 a week sounds impressive. But the number alone doesn’t tell you what it took to get there.

Helping a café reach that level meant getting involved in the daily work. Working with the team. Reviewing pricing and margins. Tightening rosters. Improving service. Building systems that could handle more orders without everything falling apart.

It took uncomfortable conversations, consistent follow-through and a team willing to make changes.

Because increasing sales is only part of the job. You need to know what’s left after paying for the ingredients, wages and everything else it takes to keep the doors open.

After more than 20 years in hospitality, I still come back to this: growth comes from doing the basics well, then doing them consistently.

Swipe through for what it took and what you can apply to your own café. by @coffee.ideology

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11 days ago

Nobody sees you lying awake wondering how you’re going to cover wages, or questioning yourself after another quiet week.

They see the coffee, the food and the smiling face behind the counter.

Running a café can take a lot out of you. I know because I’ve been there.

When you’re already exhausted, “work harder” isn’t much help. You need to understand what’s going wrong, get support and make the changes you’ve been putting off.

A tough week doesn’t mean you’re a bad owner. And asking for help doesn’t mean you’re not capable.

What’s been weighing on you most in your café lately? by @coffee.ideology

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14 days ago

Your roster is the biggest expense in your café every week.

So why are you still building it around the same people, the same shifts and the same hours?

Then your P&L arrives and labour is sitting at 35%, 40% or higher. You know it’s costing you money, but you’re not sure which shifts are causing the problem.

You don’t automatically need to cut staff. You need to know what your sales can support, when you actually need people on the floor, and whether each shift is productive.

After 20+ years in cafés, I’ve seen how much difference that understanding makes.

That’s why I created Rostering For Profit: a practical guide to building your roster around sales, productivity and profit.

Comment ROSTER and I’ll send you the link. by @coffee.ideology

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22 days ago

Opening your first café? There’s a lot you’re expected to know before you’ve even served your first customer.

Is the location right? Can you afford the rent? Does the layout work? How many staff will you need? What sales do you need to cover your costs?

These decisions can cost you a lot to change once you’ve signed the lease and paid for the fit-out.

That’s where getting help from someone who’s done it before matters.

After 20+ years working in, managing and owning cafés, I know the questions you need to ask before committing your money.

You don’t need to have every answer yourself. But you want someone beside you who can help you make informed decisions from the start.

Planning your first café? Send me a DM and let’s talk. by @coffee.ideology

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18 days ago

One of the biggest problems I see in cafés is that owners don’t cost their menu often enough.

Ingredient prices go up. Portions change. Suppliers change. But the menu prices stay the same.

A dish that made good money six months ago might be barely breaking even today. When that happens across your menu, you can be busy all week and still wonder where the money went.

Costing your menu isn’t a once-and-done job. Review your bestsellers regularly, check your actual portion sizes and update your prices when the numbers call for it.

If you don’t know what each item costs to make, you don’t know what you’re making from it.

Comment PROFIT and I’ll send you a link to the app I use to cost menus. by @coffee.ideology

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24 days ago

If you own a café, these are the five numbers you should be tracking every single week.

Number one: Revenue

How much did your café actually generate? Compare it to last week, your forecast and the same period last year.

Number two: Average order value.

Divide your total sales by the number of transactions. If this number isn’t growing, you need to improve your pricing, add-ons and upselling.

Number three: Cost of goods.

This is what you spent producing what you sold. For many cafés, a healthy target is roughly 25 to 30% of sales.

Number four: Labour percentage.

Take your total labour cost and divide it by your sales, using figures excluding GST. If your labour is consistently above budget, you need to review your roster, productivity and opening hours.

Number five: Net profit.

After paying for ingredients, wages, rent and every other operating expense, how much money did the business actually keep?
Because $30,000 in weekly sales might sound impressive, but if there’s nothing left at the end, you don’t have a profitable café. You’ve just created yourself a very stressful job.

Track these five numbers every week and you’ll start making decisions based on facts, not feelings. by @coffee.ideology

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a month ago

Most café owners don’t learn these lessons from a business book.

They learn them through long hours, expensive mistakes, difficult staff conversations and weeks where the café is busy but there’s still no money left.

After more than 20 years in hospitality, I’ve learned that running a successful café isn’t about having the best fit-out or the most expensive equipment.

It comes down to knowing your numbers, building strong systems, training your team and being willing to change when something isn’t working.

The earlier you learn these lessons, the fewer mistakes you’ll have to pay for.

Save this post and send it to someone who owns or wants to open a café. by @coffee.ideology

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a month ago