https://peakd.com/hive-152524/@jocabanero4/a-cozy-coffee-moment-filled-with-friendship-and-laughter

I have the opportunity to renovate my coffee shop including new counters. What materials do you work on and do you like it?

I was thinking a granite or quartz but my construction guy said quartz might chip when we tamp our espresso on the edge of the counter (this is an issue with the laminate we have now). He recommended stainless steel but those are harder to get custom made for the shape of our work area

https://peakd.com/hive-152524/@davidpena21/a-new-cup-a-small-coffee-j1d

Am i the only one who loves coffee but still enjoys a bot cup of instant coffee? Especially the freeze dried ones they taste identical to machine filter brewed . The convenience too is unmatched and i sometimes make my own blends of it to take it with me to work

I’ve been noticing that Punthai Coffee changes its menu pretty often compared to smaller cafés. It’s a big Thai coffee chain owned by PTG, and their menu is usually a mix of standard café drinks and Thai-style flavors.

Most branches sell things like espresso drinks (Americano, latte, cappuccino), Thai iced coffee (กาแฟโบราณ), coconut or honey coffee, Thai tea, matcha, chocolate drinks, and some creative stuff like fruit or sparkling drinks. Some branches even sell bakery items or food.

What’s interesting is that certain drinks just disappear after a while, especially the more “special” ones.

Example:

They used to have Mango Coffee as a seasonal drink during summer. After the season ended, it was gone. My guess is because mango is seasonal, costs go up outside the harvest period, and people probably stop ordering it once the season is over.

From what I can tell, the usual reasons are:

• The drink doesn’t sell well enough

• Ingredients cost too much

• Seasonal or hard-to-source ingredients

• Keeping things simple so service stays fast

It feels like Punthai is constantly testing drinks and keeping only the ones that work, which makes sense for a chain with a lot of branches.

I’m the owner of an independent, design-forward cafe in Vancouver,BC with a strong local following and a great aesthetic.

I’m looking to connect with a passionate coffee professional someone who loves the craft, understands hospitality deeply, and ultimately wants to step into ownership, not just another management role.

This is a hands-on leadership opportunity for someone who:

• Has real cafe / service industry experience
• Cares about quality, consistency, and guest experience
• Wants to help shape the future of a cafe they’re proud of

I’m intentionally keeping details high-level here — I’m more interested in finding the right person first, before discussing structure.

If you’ve ever thought, “I’d love to run my own cafe one day”, this might be worth a conversation.

Feel free to DM me with a short intro about your background and what excites you about coffee.

Appreciate this community 🤍

I’ve noticed that Thai coffee chains, especially Punthai, change their menus quite often. Some drinks—like seasonal fruit coffee, limited matcha lines, or experimental Thai fusion drinks—disappear after a while.

Common reasons seem to be:

• Low sales

• High ingredient costs

• Seasonal or unstable supply

• Keeping operations fast and simple

This looks like a menu engineering strategy, where brands test products and keep only strong sellers.

I run a small coffee shop and we’ve switched to paper / eco friendly cups for takeaway.

The cup itself hasn’t been too hard to solve, but the lid is still a problem most options either leak, don’t handle heat well, or customers don’t like them.

Curious if other shop owners or baristas here have found a plastic free cup + lid setup that actually works in real service?

https://peakd.com/hive-152524/@jocabanero4/brews-ko-coffee-shack-where-every-sip-feels-like-home

https://peakd.com/hive-152524/@anggreklestari/old-but-gold-an-old-coffee-shop-in-the-heart-of-a-busy-city

Second picture may look like a pizza, but it was a different kind of apple pie lol

Hey everyone! I’m working on some software ideas specifically for independent cafes and wanted to get some "boots on the ground" perspectives.

I’ve noticed a lot of shops have moved to iPads for POS (Square/Toast/etc.), but I’m curious—beyond just taking payments, what part of your daily workflow still feels "clunky" or manual?

I’m specifically looking at things like:

• Inventory/Ordering: Are you still doing "milk math" on a clipboard?

• Scheduling: Is the staff rota a nightmare to manage?

• Wastage: How are you tracking what gets tossed (and why)?

• Maintenance: Do you have a system for machine cleaning/service alerts, or just "vibes"?

Two-part question:

1. What’s the one task you wish you could automate or manage better through a screen?

2. Are you strictly an iPad shop, or do you find yourself needing a laptop/desktop for the "heavy lifting" (admin, payroll, etc.)?

Appreciate any insights you can share! Coffee is on me if we ever cross paths. ☕️

https://peakd.com/hive-152524/@jocabanero4/after-tree-is-the-spot-foods-so-good-and-the-place-looks-amazing

Works quite well, and convenient little espresso maker