StretchLearn Course

Run a coffee shop that actually makes money

Cost every cup, schedule baristas to a labor target, negotiate with roasters, and turn walk-ins into daily regulars, with real numbers and worked examples.

Preview Curriculum Back to Catalog

Beginner9 hr 25 minSelf PacedRegistered

Course Overview

What this course is designed to develop

This course teaches the daily numbers and routines that decide whether a cafe survives its first three years. You will cost a 16 ounce latte to the cent, build a schedule that holds labor under 35 percent of sales, run a wholesale roaster negotiation, and design a loyalty program that lifts visit frequency. Every lesson uses real benchmark numbers, named tools like Toast, Square, and 7shifts, and worked examples you can copy into your own shop the same day.

Learning Outcomes

What the learner should be able to understand, build, or execute.

Cost any drink or food item to the cent using yield, waste, and a standard recipe card, then price it to a 75 to 80 percent gross margin

Read a cafe profit and loss statement and hold the prime cost (COGS plus labor) at or below 60 to 65 percent of sales

Build a weekly barista schedule from sales-per-hour data that keeps labor between 25 and 35 percent of revenue

Negotiate wholesale coffee, milk, and supply terms including price breaks, payment days, and delivery minimums

Design a loyalty and regulars program that raises visit frequency and measure it with repeat-visit and retention rates

Run open and close routines, par-level ordering, and waste tracking that protect margin without stockouts

Curriculum Preview

Inside the curriculum: a structured path from fundamentals to execution.

Preview the course structure, see how the modules build on one another, and understand the path this program is designed to take you through.

Module 1

Module 1: Product Costing and Menu Pricing

Learn to cost every drink and food item to the cent, then price the menu to hit a healthy gross margin. This is the math that keeps a cafe alive.

3 lessons

Costing a Drink to the CentContent · 45 min

Preview Enabled

Pricing the Menu for MarginContent · 50 min

LMS Access

Reading the Cafe P&L and Prime CostContent · 50 min

LMS Access

Module 2

Module 2: Staff Scheduling and Labor Cost

Build schedules from real sales data so the right number of baristas work each hour and labor stays inside your target percentage.

3 lessons

Reading Sales-Per-Hour to Staff the FloorContent · 45 min

LMS Access

Building the Weekly Schedule to a Labor TargetContent · 50 min

LMS Access

Controlling Labor Without Burning Out the TeamContent · 45 min

LMS Access

Module 3

Module 3: Supplier Negotiation and Inventory

Find and negotiate with roasters, dairy, and supply vendors, then run ordering and waste tracking that protect your margin.

3 lessons

Choosing and Negotiating with Your RoasterContent · 50 min

LMS Access

Milk, Pastries, and the Rest of the Vendor ListContent · 45 min

LMS Access

Par Levels, Ordering, and WasteContent · 45 min

LMS Access

Module 4

Module 4: Building a Loyal Base of Regulars

Turn the experience, the loyalty program, and the community around your shop into a base of regulars who visit often and bring friends.

3 lessons

The Experience That Creates RegularsContent · 45 min

LMS Access

Loyalty Programs and Repeat VisitsContent · 50 min

LMS Access

Community, Reviews, and Local MarketingContent · 45 min

LMS Access

Built for Application

A complete learning path, not a one-off inspiration hit.

This program is designed around progression: focused lessons, structured modules, applied resources, assessments, and a course rhythm that turns information into usable capability.

coffee shopcafe operationsfood costlabor schedulingsupplier negotiationcustomer retentionsmall businessmenu pricing