The Daily Grind

When the price of flour, coffee or olive oil climbs, your carefully costed recipe changes overnight Every cafe owner knows the feeling: you open a supplier invoice and the price of a staple has jumped again. Maybe it is butter, maybe it is the single-origin espresso blend you built your menu around. The immediate reaction is often frustration, but the real question is what that price rise does to the numbers inside each dish and drink you sell. A recipe that was profitable