☕Café & Coffee Shop

Every modifier priced, every litre of milk accounted for

A café sells one drink a hundred ways and throws away what it over-steams. MondayPOS prices the customisation and counts the milk.

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Bar · Recipe consumptionToday

IngredientBoughtConsumedStatus

Full cream milk24.0 L21.4 LOn plan

Oat milk6.0 L5.8 LOn plan

Espresso beans3.0 kg2.9 kgOn plan

Vanilla syrup1.5 L1.5 LReorder

Wastage (drinks)n/a11 cupsAbove target

The problem

What goes wrong in Café & Coffee Shop

A café's menu is smaller than its actual product list. One latte is a dozen drinks once size, milk, shots and syrup are chosen, and each variation costs something different to make. Price the modifiers loosely and the margin leaks a few taka at a time, all day. Then there is the milk: steamed, poured, over-poured and binned, and almost never counted.

How MondayPOS fits

The modules that matter most for Café & Coffee Shop

POS & Checkout

Fast modifier-driven ordering with dine-in and takeaway handled separately.

Inventory & Stock

Recipe consumption in millilitres and grams, with wastage recorded.

Customer Loyalty

Prepaid cards, stamp cards and regulars recognised at the counter.

Reports & Dashboards

Sales by quarter-hour, and cost per drink after modifiers.

Built for the way you sell

Modifiers that price themselves

Size, milk, shots and syrups each carry cost and price, applied in one tap.

Milk counted in millilitres

Recipes consume to the millilitre, so a litre of milk is accounted for as drinks, not at stock-take.

Wastage on the record

Over-poured, dropped and binned drinks are recorded with a reason.

Dine-in and takeaway apart

Two tender flows and two reporting lines, with any rate difference applied correctly.

Prepaid and stamp cards

Balances and stamps held against the customer, redeemable at the counter.

The real trading curve

Sales by quarter-hour, because a café's day is a trickle with two humps.

Why MondayPOS

Why operators in Café & Coffee Shop choose MondayPOS

Modifiers carry their own cost and price, so a double shot with oat milk is priced on what it actually costs.

Recipe consumption down to millilitres, so milk, beans and syrup deplete as drinks are made rather than at stock-take.

All-day trading measured by the quarter-hour, because a café's curve is a trickle with two humps, not a lunch rush.

Benefits

What you get out of it

A double-shot oat latte is priced properly

Modifiers carry their own cost and price rather than being waved through.

A litre of milk is accounted for

Recipes consume to the millilitre, so the gap between bought and poured is visible.

Wastage is recorded, not absorbed

Binned and over-poured drinks carry a reason and a number.

Takeaway and dine-in report separately

Two flows, two lines, correct rates on each.

Prepaid balances live at the counter

Cards and stamps redeemed without a separate app.

Staffing matches the real curve

Quarter-hour sales, so rostering follows the trickle and the humps.

FAQ

Asked by café owners

Can’t find what you’re looking for? Ask us directly. A human answers, usually the same day.

Each option (size, milk type, extra shot, syrup) carries its own price and its own recipe cost. A customised drink is therefore priced and costed on what it actually is, rather than sold at the base price with the extras waved through.

Yes. Recipes consume ingredients in millilitres and grams as drinks are made, so the difference between what you bought and what you poured is visible during the week rather than at stock-take.

Yes. Balances and stamps are held against the customer record and redeemed at the counter, so regulars are recognised without a separate application.

What do you sell?