r/Coffee_Shop

Anyone up for a random drive + coffee in DHA? 😄
Skipping office today, so thought I’d make the most of it.
Good vibes, chill conversation, and **all the bills are on me**. 😎
Please, creepy/weird people stay away — just looking for genuine, decent company. ✌️

QR ordering can be genuinely useful when it loads quickly, works without an app or account, and lets a café update items or prices without reprinting everything.

But it becomes frustrating when the QR code is the only option. A dead battery, poor signal, glare, accessibility needs, or simply not wanting to use a phone shouldn't prevent someone from seeing a menu or placing an order.

The best setup seems complementary: keep a clear paper or overhead menu, then offer QR ordering as an optional second channel for customers who want it.

For café owners and staff: when has QR ordering actually improved service, and when has it created more work?

Full disclosure: I'm building restaurant-ordering software, so I have a bias. The strongest operator feedback I've heard so far is that customer choice matters more than the technology.

​

Cafe Double 9 is now open in Kilpauk!

Looking for a place to grab a bite, chill, or have a late-night coffee? Cafe Double 9 is open 11 AM to 2 AM.

🎉 Welcome offer: ₹50 OFF your first order

💰 On orders ₹250+

📍 Kilpauk, Chennai

🕚 11 AM – 2 AM

You can claim the welcome offer here:

₹50 Welcome Offer – Cafe Double 9

Hi everyone,
I’m looking for honest advice from people who have experience running cafés or small businesses.
Last month, I opened a coffee shop after investing **all of my savings** and also using my **credit card** to help fund it. This has been my dream, but right now I’m really worried. it’s in a neighbourhood where there are other takeaway cafes with no seating area. my cafe is 60m2. amazing colors. best quality food and coffee.
At the moment, we’re only making around **£50 a day**, but we need to make at least **£200 a day** just to cover our operating costs. At this rate, we’re losing money every day.
One of our biggest problems is **waste**. We end up throwing away food and desserts that don’t sell, and I know that’s hurting us financially.
Another issue is coffee calibration. Our baristas calibrate the espresso machine every morning, and it usually takes around **five shots of coffee** before they’re happy with the settings. That means we’re throwing away several coffees every single day just for calibration. Is this normal? Is there a better way to reduce this waste while still maintaining quality?
I’d really appreciate any advice on:
How to increase daily sales.
Ways to reduce food and coffee waste.
Whether using around five shots to calibrate each morning is standard practice or if we’re doing something wrong.
Any mistakes you made when your café first opened that you wish you’d known sooner.
I’m feeling overwhelmed because I’ve put everything into this business, and I really want to make it work. Any advice or suggestions would mean a lot.
Thank you.