After a challenging and unsettling couple of years for many in hospitality, even if cafés and coffee shops were able to rely more heavily on their takeout and delivery services, there are further challenges to face; not least rising food prices and inflation, as well as finding suitably skilled members of staff.
This issue of the guide casts its eye over equipment decisions and the importance of beverage quality, packaging considerations and ice cream potential to name but just a few areas of café life, offering opinion and insight from those in the know in the sector along the way.
Although starting a new business is a challenge in its own right, and never more so in hospitality in the current economic environment, the process does offer a good opportunity to think things through carefully and plan ahead in order to give your new venture the best chance of success.
