Blog
Insights on running your cafe on your own numbers.
Tips, Wages, and the Numbers Your Team Cares About
You read labor as a percent of revenue. Your team reads tips and hours. Here is how to pull the same Square numbers into a view both of you trust.
Feb 21, 2026·7 min read
Stop Guessing, Start Counting: A Practical Guide to Cafe Inventory
Most cafes guess their way through inventory. Here's how a simple counting routine cuts waste, prevents stockouts, and saves hours every week.
Feb 20, 2026·5 min read
The Ordering Playbook: Order From Your Count, Not Your Gut
Running out of a key ingredient during Saturday rush is preventable. Here is the playbook that makes it impossible.
Feb 19, 2026·6 min read
Coffee Shop Par Levels: How to Set Reorder Points
A par level tells you when to reorder, not how much. Here is how to set coffee shop par levels from two weeks of your own counts, with worked examples.
Feb 18, 2026·6 min read
Your Morning Routine Should Not Include Panic Ordering
If your first hour involves frantically checking stock and rushing supplier orders, the problem is not the morning. It is the system.
Feb 17, 2026·6 min read
How to Track Cafe Food Waste With Your Data
Waste hides in the gap between what your Square sold and what your shelves actually lost. Here is how to track it, count by count, and close it.
Feb 16, 2026·8 min read
When Your Cafe Inventory Spreadsheet Stops Working
Your Google Sheet counts what you have just fine. The exact day a cafe inventory spreadsheet stops working is the day you need to know what you used.
Feb 15, 2026·8 min read
Connecting Your Square POS to Inventory: What Changes
Your POS knows what you sold. Your inventory knows what you have. Connect the two and you know what today's sales used up, what each drink cost you, and what to order before cutoff.
Feb 14, 2026·5 min read
How AI Predicts What Your Cafe Needs Tomorrow
AI forecasting is not magic. It is pattern recognition applied to your own sales and inventory data. Here is how it works.
Feb 13, 2026·7 min read
Recipe Costing 101: Know What Every Drink Actually Costs You
If you don't know your cost per drink, you can't set profitable prices. Here's how to calculate real ingredient costs for every item on your menu.
Feb 12, 2026·6 min read
Cafe Sales Data: What Your First 30 Days Reveals
You think you know your cafe's patterns. But after 30 days of actual data, most owners are surprised by what they find.
Feb 11, 2026·7 min read
The Coffee Shop Supplier Ordering Schedule
Every supplier runs on a different clock. How to build one weekly ordering schedule around your cutoffs, lead times, and delivery days, then trust it.
Feb 10, 2026·6 min read
Five Reports Every Cafe Owner Should Run Weekly
You do not need twenty dashboards. You need five reports, reviewed weekly, to run a smarter cafe.
Feb 9, 2026·7 min read
Beyond Gut Feel: Data-Driven Decisions for Cafe Owners
The best cafe operators combine experience with data. Here are five decisions that get sharper the moment you add numbers to the conversation.
Feb 8, 2026·6 min read
Why I Built Parly
I built Parly because cafes deserve better than spreadsheets. Here is what it does and why I made it.
Feb 6, 2026·6 min read