Coffee shops should set drinkware par levels from their busiest daypart, not an average full day. Cups, lids and carriers are linked items: running out of any one can stop a sale.
Standardize the cold-drink station
- Cup sizes that match the posted menu
- Compatible lids with clear shelf labels
- Straws, napkins and drink carriers
- Pastry bags and mobile-order labels
Count after the rush
Check fast movers at the same time each day and reorder before opening the final backup sleeve. Add pastry packaging, towels and food-contact sanitizer to the same recurring count.
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