Coffee & bakery · Specialty coffee group, 5 shops
ProjectionFive shops, one margin standard
A specialty-coffee group with five different ways of running a morning — what one shared recipe, par and attachment system would deliver.
- +9%
- Beverage margin
- -22%
- Food waste
- +18%
- Attachment rate
By the numbers
Where it stands, where it lands
Modeled figures for this format — today’s baseline against the projected position at day 90.
Beverage margin
66% → 75%
TodayDay 90Bakery waste
14% of pars → 11%
TodayDay 90Food attachment rate
31% → 37%
TodayDay 90Margin spread across shops
9 pts → 2 pts
TodayDay 90
| Measure | Today | Projected day 90 |
|---|---|---|
| Beverage margin | 66% | 75% |
| Bakery waste | 14% of pars | 11% |
| Food attachment rate | 31% | 37% |
| Margin spread across shops | 9 pts | 2 pts |
The situation
Milk and bean costs are not tracked per shop, bakery pars are guesswork, and baristas have no consistent prompt for the food attachment that carries the margin.
How we would work it
- Recipe cards and yield standards across every drink
- Par levels rebuilt from actual hourly sales data
- Attachment scripts and barista training rollout
- Single weekly scorecard for all five shops
Projected outcome
Modeled outcome: beverage margin up nine points, food waste down roughly a fifth, and each new shop opens against a standard rather than an improvisation.
Similar situation at your establishment?
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