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Cold brew can be a major revenue-driver in coffee shops. See how four cafes are using it to build menus, improve workflows, and keep customers engaged.

Rich Lee and Liza Otanes bet everything on a coffee trailer in San Francisco in 2017. Now, their brand, Spro Coffee Lab, has five locations—and is still growing, thanks to smart tech choices made…

Sweet-and-savory flavors are trending in 2026, according to Monin’s data. The brand’s new Toasted Coconut syrup was designed to meet that emerging demand.

Chocolate is ubiquitous on coffee menus, but Ghirardelli shows how to create innovative specialty beverages that feel fresh through unique flavor pairings that’ll keep coffee lovers engaged.

Coffee is 98% water, which means cafes should consider dialing in their water the same way they do their grind settings. Bluewater Group’s new Café Station 1 makes that process easy.

​At one Texas cafe, tea refreshers now make up 30% of drink sales. Owners say the drinks are a great way to bring in customers who don’t want coffee.

Custom cups typically require bulk orders in the thousands. LogoCup’s new minimum order starts at just 50, however, making branded cups accessible to cafes of all sizes and budgets.

To grow a coffee company, you need to invest in technology that can scale alongside your business. Here’s how Connecticut’s Rebel Dog Coffee used its tech stack to expand from a single store to…

The award-winning, solar-powered roastery uses a lot of software—and it’s rethinking nearly all of it. Here’s how Three Keys Coffee’s tech stack is evolving to meet its new goals.

This article is sponsored by our partner, Nani Sweets. In the United States, demand for gluten-free pastries and treats is continuing to climb—so much so that Starbucks recently announced plans to roll out a…