About CaffeOS
CaffeOS exists so the numbers of your specialty coffee shop make sense, before you open and every day after.
Why it exists
Plenty of specialty coffee shops open with passion and hard work, but without the tools to run themselves well. It isn't a lack of talent or of good coffee. The numbers just aren't clear, before opening or after.
From behind the bar it looks like this: morning rushes that throw everything off, end-of-month surprises when the numbers don't add up, and owners lying awake thinking about the books. The mistakes that sink a café are almost always the same, and they almost always show up in the numbers first.
CaffeOS comes from years of work behind the bar and alongside cafés, one at a time. Now that work is the foundation of CaffeOS, so anyone about to open, or already running a café, can see their numbers clearly.
The product
Investment, equipment, premises, fit-out, cost per drink and when you'll earn it back. Real numbers before you spend a cent.
Margins per drink, costs that rise without warning and a connection to your POS. Your day to day numbers, in your pocket.
What you plan in Build becomes your starting point when you open.
Principles
CaffeOS is built on what actually works behind a bar, not on theories that sound good on paper.
Data and technology are tools to free up your creativity, not to smother it. Clear systems, without losing the human side.
You enter your project's or your café's data and see your real numbers. No recorded videos, no generic templates: CaffeOS won't teach you to make coffee, it helps your business turn a profit.
Rent, fit-out and equipment don't cost the same in every country. Cost ranges will be adjusted for each one over time.
Who's behind it
I've always lived between two worlds: coffee and technology. I've been building websites as a hobby since I was a teenager, and I've never stopped teaching myself programming and software development. CaffeOS is my attempt to bring them together in the most human way possible, where coffee and technology meet.
I've spent six years in coffee, on both sides of the bar: the barista who does the work and the manager who makes the calls. I've worked out margins, trained teams and closed the books at the end of the month. I trained in Gastronomic Sciences and ended up doing a master's in Leadership, Productivity and Entrepreneurship, but what has taught me most is the day to day and my own mistakes.
Need a different kind of help? Tell me about your café.
Waitlist
The CaffeOS Build beta is coming soon, and we're looking for people who are genuinely about to open to try it. If your café is already open, join too and CaffeOS will let you know as soon as it's ready for you.
Thanks, . If you're opening in the next few months, you'll get an email as soon as the CaffeOS Build beta is ready so you can try it. In the meantime, you can follow along on Instagram: @caffeos.
Thanks, . You'll get a message as soon as CaffeOS for open cafés is available. In the meantime, you can follow along on Instagram: @caffeos.
