Coffee Shop Opening & Operations Consulting
Turn your café concept into a practical beverage and operations plan. Connect your menu, recipe costing, equipment priorities, sourcing, SOPs and staff preparation before opening, with a clear scope built around your venue.
Plan your beverage offer around your guests, service model and launch volume.
Align recipes, costing, suppliers, equipment and daily operating routines.
Receive practical launch documents and training priorities tailored to your project.
From concept to practical café operations
AT A GLANCE
Focus
Concept, menu and operations
Format
Remote consulting; on-site by agreement
Price
Tailored proposal before booking
Handover
Recipes, costing and SOPs as agreed
For
New and developing coffee shops
Project-based consulting for new coffee shops and cafés, or existing venues rebuilding their beverage operation. Riccardo Grechi connects the creative menu with the systems your team needs to prepare, cost and serve it consistently.
An agreed project brief and priorities. Depending on scope: menu architecture, recipe specifications, preparation notes, costing and pricing models, supplier and equipment priorities, SOPs, checklists, staff reference materials and a launch action plan. Deliverables, review rounds and fee are confirmed before work begins.
How to choose a manageable beverage range, share ingredients across recipes, check costs and price assumptions, size equipment to realistic demand, organise prep and service, and test the menu with your team before launch.
Avoid a disconnected opening plan: too many menu items, equipment purchases without a clear purpose, unverified recipe costs, complicated prep and unclear staff routines. Build one practical system that connects the guest offer with everyday execution.
1. Share your concept, location, guests, opening stage, equipment and target service volume.
2. Agree the brief, deliverables, milestones and fee.
3. Develop and review the beverage and operating system.
4. Validate local ingredients, supplier quotes, cup fill, preparation speed and service with your venue team.
5. Complete the agreed documents and launch priorities.New independent coffee shops, cafés adding a distinctive beverage programme, wellness and hospitality concepts, and owners who need structured menu and operations support before launch.
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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 100,000+ people yearly
Kuttley House: From Menu Architecture to Daily Execution
PROJECT
A specialty-café beverage programme for Kuttley House in Greenpoint, Brooklyn.
SCOPE
50 menu concepts, 97 production variants, eight beverage categories and ten house preparations.
OPERATIONAL FOCUS
Recipe and serving-size logic, equipment alignment, costing inputs, testing controls and staff-ready documentation. Pre-launch models require final supplier costing and venue validation.
LUNORA: A Practical Wellness Café Launch
PROJECT
A wellness-led café beverage programme in Kuala Lumpur.
SCOPE
12 menu concepts and 17 operational variants, with sourcing structure, four standard preparations and staff quick references.
OPERATIONAL FOCUS
Ingredient sharing, equipment suited to launch volume and normally one barista per shift, costing models and implementation actions. Financial figures are planning models, not claimed sales results.
WHAT'S INSIDE
The Framework
Discover → structure the menu → standardise recipes → review costs → align equipment and workflow → test and prepare for launch.
Practical Tools
Menu architecture, recipe cards, ingredient and supplier references, costing workbooks, equipment and smallwares priorities, prep plans, SOPs, opening and closing checklists, testing controls and training references, selected according to the agreed scope.
Real Examples
Kuttley House: beverage architecture and operational specifications covering 50 menu concepts and 97 production variants.
LUNORA: a wellness-led beverage programme with 12 concepts and 17 operational variants, aligned with sourcing, cost models and one-barista launch practicality. These are examples of project scope; they are not promises of post-launch revenue.
Pro Checklist
Prepare your concept, location, guest profile, floor or counter information, existing equipment, target opening date, expected drink volume, team size, ingredient access and priorities. Local quotes, exact-product checks and venue testing inform the final implementation.
BEFORE YOU BOOK
Your venue and opening stage determine the scope. Start with a brief, then agree the deliverables, milestones and project fee before work begins.
A clear plan before you commit
Defined scope · Agreed milestones · Practical handover