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The 80/20 Rule That Will Fix Your Café Menu
What if 80% of your café's profit is coming from just 20% of your menu? 👀
In this episode of Pulling Shots, Kailee and Sam sit down to talk menu simplicity and the 80/20 rule—using real sales data from their three shops to expose what actually sells, what just clutters the menu, and how a bloated menu hurts baristas, customers, and margins.
We cover: Why vanilla and caramel lattes quietly crush all the "fun" drinks
How many syrups and SKUs you really need
Why blenders and "just one more special" can wreck your morning rush
How to use the 80/20 rule to simplify your café menu without losing customers
Where creativity should live (hint: specials, not your core menu board) If you own or manage a coffee shop, this is a practical, honest conversation you can take straight to your next menu reset.
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By Friedrichs CoffeeWhat if 80% of your café's profit is coming from just 20% of your menu? 👀
In this episode of Pulling Shots, Kailee and Sam sit down to talk menu simplicity and the 80/20 rule—using real sales data from their three shops to expose what actually sells, what just clutters the menu, and how a bloated menu hurts baristas, customers, and margins.
We cover: Why vanilla and caramel lattes quietly crush all the "fun" drinks
How many syrups and SKUs you really need
Why blenders and "just one more special" can wreck your morning rush
How to use the 80/20 rule to simplify your café menu without losing customers
Where creativity should live (hint: specials, not your core menu board) If you own or manage a coffee shop, this is a practical, honest conversation you can take straight to your next menu reset.