Leasing commercial space requires careful planning to make your coffee shop a success. Here’s what you need to consider before you sign a lease.

Do espresso and filter coffee really need different roast profiles?

Combined with bubbles or chai, fresh-pressed apple juice has all-season appeal.

In the past, soy was the only regularly available non-dairy option in most cafés, despite many alternative milks being around for centuries. New plant-based milk choices offer improved options for customers and baristas.

Rising costs are forcing business owners to get creative with how they spend money and think about labor—all while preserving the integrity of their cafés.

Hiring team members requires a structured approach: here are three ways you should think about bringing on a new employee.

Adding alcohol to your café lineup can expand menu offerings and give baristas a new toolkit to express their creativity. We talked to three shops about the ups and downs of serving alcohol in the café.

Here are six simple ways to build confidence in your sensory skills and be a better guide to customers.

With an increasing number of coffee chains removing the surcharge for drinks plant-based milks, some owners of small independent shops wonder if they should do the same.