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Have cafe owners ever faced these problems?
Selling a lot but still losing money
Not knowing how to price items, costs completely out of control
Having 20 items on the menu but only selling 5
The customer did not return
Spending a lot on setup but seeing no results
Solutions for you:
The book "Starting a coffee business"
Choose the right business model and location based on your capital
Build a bestselling menu with minimal ingredients
Price your drinks correctly so every cup earns a profit
Optimize costs and keep your cash flow turning
Use customer-attraction strategies for the first 30 days
Retain customers so your cafe stays busy every day
How will this book help you?
Optimize the layout of a small café space.
Run the shop efficiently with just 1–2 staff.
Control ingredients and prevent losses.
Create a great customer experience to increase repeat visits.
Handle risks and operational issues smoothly.
A complete checklist to open a café without missing anything.
Some customers' comments
After reading the book, I applied the section on menu optimization and cost calculation exactly as instructed. Before, my café sold around 35–40 cups per day, and revenue was very unstable. But after cutting the items that weren’t performing and re-pricing everything according to the book, daily sales increased to more than 120 cups. Most importantly, I now know exactly how much profit I make from each cup, no more unknowingly selling at a loss.
My cafe is only 10–12m², so at first it felt very cramped and disorganized. But the book includes a very detailed small-shop setup checklist. After rearranging the bar area, workflow, and equipment exactly as suggested, the café became much tidier and service became faster. With shorter waiting times, more customers started coming in naturally especially during after-school hours.
Before, I ran my cafe based on intuition, so every month I had losses ingredients were sometimes excessive, sometimes not enough. After reading the book, I learned how to calculate portions, manage inventory, and control ingredients properly. As a result, the shop’s profits became noticeably clearer. Most importantly, I feel much more at ease now no more worrying about “running out of money at the end of the month.
Maria Angelica Reyes, 29 years old – Manila
Mark Joseph Santos, 32 years old – Quezon City
Louise Marian Delgado, 30 years old – Iloilo City
BOOK INFORMATION
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Business – Management
Mashabooks
14 x 20 cm
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CUSTOMER FEEDBACK
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Shanelle
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18
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21 minutes ago
Thanks to the cost-calculation spreadsheet in the book, I now know exactly how much profit I make per cup and can adjust prices properly. In just 30 days, my shop’s profit increased by 31% without changing the location. The entire operation runs far more smoothly than before.
I once burned 12,000 Pesos on ads and still saw no increase in customers. After applying the shop-visibility checklist from the book, my customer count doubled within a month. The best part is I no longer need to run ads, customers now come to me on their own.
56
Like
35 minutes ago
Mark
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Joshua
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48
Like
47 minutes ago
I reduced my menu from 20 items down to 7, exactly as the book suggested. As a result, revenue increased by 35% in just one month, and serving time became noticeably faster. I can now manage ingredients more easily, and wastage has almost completely disappeared.
Nicole
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I used to worry because my small shop was hidden in an alley and could hardly attract customers, selling only 25–30 cups a day. After applying the book’s strategy of ‘a signature item + a visual highlight,’ my daily sales rose to 85–90 cups within four weeks. Revenue tripled, and customer return rates increased significantly.
98
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58 minutes ago
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