Coffee Shop Beverage Menu Development
Original coffee, matcha, tea, smoothies and refreshers developed around your café concept, guests, equipment and service workflow. Work from measured recipes and clear preparation guidance, with a signature collection or a complete beverage menu.
Original café drinks developed around your concept and customers.
Measured recipes, preparation methods and practical service guidance.
Choose 4, 10 or 20 drinks, with a clear scope and one-time project fee.
Trusted by bartenders, consultants & hospitality teams worldwide
AT A GLANCE
Format
Custom recipes & preparation guide
Delivery
5–14 days after complete brief
Price
From USD 150 · one-time
Support
30–90 consulting minutes
Service
Remote development for your venue
A custom beverage menu development service for coffee shops, cafés, bakeries, wellness concepts and hospitality venues. Create a signature collection, refresh your menu or build a complete drinks offer.
Signature Starter — USD 150: 4 original drinks, full specifications, preparation methods, service guidance and 30 consulting minutes. Delivery: 5 days after the complete brief.
Café Menu Development — USD 450: 10 drinks across up to 3 categories, full recipes, preparation and operational guidance, and 60 consulting minutes. Delivery: 10 days after the complete brief.
Full Beverage Menu — USD 900: 20 drinks across up to 5 categories, complete menu and operational development, and 90 consulting minutes. Delivery: 14 days after the complete brief.
One-time project fees. Costing, pricing, graphic design and training are separate unless agreed.Your drinks can cover espresso and specialty coffee, matcha and tea, smoothies, refreshers, frappés, blended beverages and seasonal signatures. Categories are agreed around your concept and selected package.
Turn an unclear menu idea into a practical beverage programme with written specifications, ingredient sharing and preparation guidance that your team can follow and test.
1. Choose a package or discuss a custom scope.
2. Send your complete brief, equipment list and ingredient information.
3. Receive the agreed recipes and preparation guidance.
4. Your team tests the drinks with local ingredients and equipment; feedback supports refinement within the agreed scope.Independent coffee shops, cafés, bakeries, wellness concepts and hospitality venues opening an outlet, refreshing a drinks menu or planning a seasonal collection.
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BUILT BY INDUSTRY EXPERIENCE
Created by Riccardo Grechi, working beverage manager, bar consultant & trainer.
The Double Strainer is built by Riccardo Grechi, an Italian head mixologist, bar consultant and trainer with 10+ years of hands-on experience across Europe and Southeast Asia. His work combines cocktail R&D, menu engineering, cost control, SOP development, training and beverage-program design, with a focus on practical systems that can be used in real service, not just theory.
10+ years of bar and hospitality experience
Award-winning head mixologist
Menu development, training & operations systems
Luxury hotel, cocktail bar & multi-venue experience
Founder of The Double Strainer, read by 60,000+ people yearly
LUNORA Beverage Menu Development
BRIEF
Develop a distinctive beverage offer for LUNORA, a Pilates and wellness concept, covering coffee, matcha, smoothies and signature drinks.
WORK
12 beverage concepts developed into 17 production variants, with four standard preparations to support consistency and ingredient sharing.
HANDOVER
Recipe manual, preparation guidance, costing workbook and launch materials. Pink Matcha Cloud and Golden Hour Latte are examples from the concept collection.
PROJECT VISUAL
Concept illustration of Pink Matcha Cloud; not a photograph of the venue. Final tasting and operational validation take place with the venue team.
Kuttley House Seasonal Beverage Collection
BRIEF
Create a seasonal beverage programme for Kuttley House, with smoothies, refreshers and permanent no-added-sugar options.
WORK
A contracted 10-drink programme, supported by 12 concepts including two additional Halloween alternatives. Serving specifications cover 16 oz and 20 oz formats.
HANDOVER
Beverage manual, testing form, quick guide, costing and implementation materials. The venue validates final flavour, cup fill and local ingredient costs.
PROJECT VISUAL
Green Goblin Apple Matcha Smoothie concept image from the Kuttley House seasonal beverage development project; not a photograph of the venue.
WHAT'S INSIDE
The Framework
Concept and guest profile → beverage categories → original recipes → preparation and service guidance → venue testing and handover.
Practical Tools
Measured ingredient specifications, step-by-step preparation methods, glassware and garnish guidance, and practical menu recommendations. Costing, selling-price guidance, graphic design and training are separate unless agreed.
Real Examples
LUNORA: 12 beverage concepts with 17 production variants for a Pilates and wellness concept, supported by recipes, preparation and launch materials.
Kuttley House: a contracted 10-drink seasonal programme, with 12 concepts including alternatives, specified for 16 oz and 20 oz servings, with testing and implementation guidance.
Pro Checklist
Share your café concept, location, target guests, equipment, ingredients, desired beverage categories and launch date. Your team carries out final tasting and service checks using local ingredients and equipment.
WHAT BAR PROS ARE SAYING
“Everything is clearly explained and easy to follow, especially the recipes, costing and preparation steps.”
tcassgerard
United Kingdom · 5/5