Menu Planning
Practical reading for the decisions behind the drinks: what to sample, what to buy and what to ask before an order.
Menu Planning
Compare the cost of the recipe, not just the bag
A simple worked example shows why pack price, recipe dose and usable yield belong on the same purchasing sheet.
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Menu Planning
Build a small opening menu around shared ingredients
Before adding another drink, look at what it asks you to buy, prepare and keep open. A compact menu can still offer customers a clear choice.
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