Coffee ideology

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Coffee ideology

📈 I help cafes increase profit margins
☕ 50+ cafes launched | $30m+ revenue generated
🤝 Open to brand partnerships
📍Sydney

11/10/2026

Cold coffee shouldn’t slow down your café.

ColdPerk produces espresso-strength coffee concentrate in minutes, ready to use in iced lattes, cold brew, coffee cocktails and milkshakes.

The specs:
☕ Holds 230–910g of ground coffee per batch
⚡ No electricity or plumbing required
📏 Compact 380 × 228mm bench footprint
✅ Stainless steel filter and dispersion components

For café owners, that means you can batch your coffee concentrate ahead of service and build cold drinks without pulling a fresh espresso shot for every order.

Want to see how it could work in your café?

Comment PERK and I’ll send you a link to learn more and receive an exclusive deal.

09/10/2026

The standard you walk past becomes the standard your team accepts.

Late starts. Missed cleaning jobs. Inconsistent coffee. Poor customer service.

Every time you let it slide, you make it harder to pull back.

But accountability starts with you. Have you explained the expectation? Shown them how to do it? Given them the training and support to get it right?

Once that’s clear, follow through. Address issues early, have the uncomfortable conversation and recognise the people doing the right thing.

Your best staff deserve to know that everyone is held to the same standard.

Be clear. Be fair. Be consistent.

07/10/2026

$70,000 a week sounds impressive. But the number alone doesn’t tell you what it took to get there.

Helping a café reach that level meant getting involved in the daily work. Working with the team. Reviewing pricing and margins. Tightening rosters. Improving service. Building systems that could handle more orders without everything falling apart.

It took uncomfortable conversations, consistent follow-through and a team willing to make changes.

Because increasing sales is only part of the job. You need to know what’s left after paying for the ingredients, wages and everything else it takes to keep the doors open.

After more than 20 years in hospitality, I still come back to this: growth comes from doing the basics well, then doing them consistently.

Swipe through for what it took and what you can apply to your own café.

04/10/2026

Nobody sees you lying awake wondering how you’re going to cover wages, or questioning yourself after another quiet week.

They see the coffee, the food and the smiling face behind the counter.

Running a café can take a lot out of you. I know because I’ve been there.

When you’re already exhausted, “work harder” isn’t much help. You need to understand what’s going wrong, get support and make the changes you’ve been putting off.

A tough week doesn’t mean you’re a bad owner. And asking for help doesn’t mean you’re not capable.

What’s been weighing on you most in your café lately?

30/09/2026

Opening your first café? There’s a lot you’re expected to know before you’ve even served your first customer.

Is the location right? Can you afford the rent? Does the layout work? How many staff will you need? What sales do you need to cover your costs?

These decisions can cost you a lot to change once you’ve signed the lease and paid for the fit-out.

That’s where getting help from someone who’s done it before matters.

After 20+ years working in, managing and owning cafés, I know the questions you need to ask before committing your money.

You don’t need to have every answer yourself. But you want someone beside you who can help you make informed decisions from the start.

Planning your first café? Send me a DM and let’s talk.

26/09/2026

Your roster is the biggest expense in your café every week.

So why are you still building it around the same people, the same shifts and the same hours?

Then your P&L arrives and labour is sitting at 35%, 40% or higher. You know it’s costing you money, but you’re not sure which shifts are causing the problem.

You don’t automatically need to cut staff. You need to know what your sales can support, when you actually need people on the floor, and whether each shift is productive.

After 20+ years in cafés, I’ve seen how much difference that understanding makes.

That’s why I created Rostering For Profit: a practical guide to building your roster around sales, productivity and profit.

Comment ROSTER and I’ll send you the link.

25/09/2026

One of the biggest problems I see in cafés is that owners don’t cost their menu often enough.

Ingredient prices go up. Portions change. Suppliers change. But the menu prices stay the same.

A dish that made good money six months ago might be barely breaking even today. When that happens across your menu, you can be busy all week and still wonder where the money went.

Costing your menu isn’t a once-and-done job. Review your bestsellers regularly, check your actual portion sizes and update your prices when the numbers call for it.

If you don’t know what each item costs to make, you don’t know what you’re making from it.

Comment PROFIT and I’ll send you a link to the app I use to cost menus.

22/09/2026

If you own a café, these are the five numbers you should be tracking every single week.

Number one: Revenue

How much did your café actually generate? Compare it to last week, your forecast and the same period last year.

Number two: Average order value.

Divide your total sales by the number of transactions. If this number isn’t growing, you need to improve your pricing, add-ons and upselling.

Number three: Cost of goods.

This is what you spent producing what you sold. For many cafés, a healthy target is roughly 25 to 30% of sales.

Number four: Labour percentage.

Take your total labour cost and divide it by your sales, using figures excluding GST. If your labour is consistently above budget, you need to review your roster, productivity and opening hours.

Number five: Net profit.

After paying for ingredients, wages, rent and every other operating expense, how much money did the business actually keep?
Because $30,000 in weekly sales might sound impressive, but if there’s nothing left at the end, you don’t have a profitable café. You’ve just created yourself a very stressful job.

Track these five numbers every week and you’ll start making decisions based on facts, not feelings.

18/09/2026

Most café owners don’t learn these lessons from a business book.

They learn them through long hours, expensive mistakes, difficult staff conversations and weeks where the café is busy but there’s still no money left.

After more than 20 years in hospitality, I’ve learned that running a successful café isn’t about having the best fit-out or the most expensive equipment.

It comes down to knowing your numbers, building strong systems, training your team and being willing to change when something isn’t working.

The earlier you learn these lessons, the fewer mistakes you’ll have to pay for.

Save this post and send it to someone who owns or wants to open a café.

16/09/2026

Your café layout can either make you money or quietly drain it every single day.

A strong starting point is:

70% front of house
30% back of house

Why?

Because your front of house is where customers sit, order and spend money. But that space still needs to work seamlessly with your kitchen, storage, preparation and washing areas.

Get the balance wrong and you could end up with:

• Not enough seats to generate the required revenue
• Staff constantly crossing paths
• Slow service and longer wait times
• Poor kitchen and coffee-bar workflow
• More labour needed to complete simple tasks
• Expensive renovations after opening

A beautiful café means nothing if the layout cannot handle volume.

Plan the customer journey, staff movement and service workflow before you build. Fixing it on paper is cheap. Fixing it after opening can cost you thousands.

Address

157 Victoria Road
Marrickville, NSW
2204

Website

http://links.coffeeideology.com.au/

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