View Case StudyCafé Concept Development
Concept study — not client work
F&B Development
New Café Project
A café built from the beverage programme outwards: specification, food offer, layout, throughput, costing, pricing and the standards that keep the cup consistent.
The business problem
A café is judged on the third visit, not the first, and the third visit is decided by whether the drink was the same each time. Everything else is secondary to that.
What we analyze
- Target guests and occasions
- Site, catchment and competitors
- Menu, service model and opening capacity
- Capital, budget and pre-opening sequence
01What We Do
The beverage programme decides most of what follows: equipment, bar layout, staffing at peak, training depth and the food offer that has to sit beside it without slowing the bar down.
We work through specification and recipes, costing and pricing, bar and counter flow, the food offer and its preparation load, supplier selection, and the standards and training that keep a drink identical on a Tuesday morning and a Friday evening.
02Our Approach
Consistency in a café is a training and specification problem long before it is a talent problem. We write the specification first and design the training to defend it.
Services
What You Get
- 01Beverage programme and specifications
- 02Food offer definition
- 03Recipe costing and pricing model
- 04Bar layout and throughput plan
- 05Equipment and supplier requirements
- 06Training and standards manual
- 07Pre-opening checklist
- 08Specification written before equipment is chosen
- 09Throughput planned for the peak hour, not the average
- 10A food offer sized to the bar it sits beside
- 11Training built to defend the specification
Our Approach
Our Approach
- 01
Programme
Beverage direction, specification and recipes.
- 02
Model
Costing, pricing and throughput at peak.
- 03
Fit
Layout, equipment and supplier requirements.
- 04
Train
Standards, training and the opening checklist.
Work
Selected Work
View Case Study2025
Frequently Asked Questions
Do you select the coffee supplier?
We define the specification and evaluate options against it. The commercial relationship stays yours, and we take no supplier commission.
Can you work on an existing café?
Yes — that engagement is Café Consulting, which starts from what already runs rather than from a blank plan.
Services
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- ToolGross Profit CalculatorGross profit in money and as a margin, calculated from verified revenue and direct cost.
More NORIVA services
All Services →- New Restaurant ProjectDeveloping a new restaurant from concept through to opening readiness.
- F&B Concept DevelopmentDefining what the concept is, who it is for, and how it is different in its market.
- Feasibility StudyAssessing whether the project holds together commercially before the money is committed.
- Expansion StudyAssessing readiness for a new branch, and what has to be true before opening it.
- Brand Strategy & IdentityWe define the strategy, positioning and identity that make an F&B brand distinctive, coherent and ready to grow.
- Social Media ManagementAlways-on channel management that keeps your restaurant in the feed and in the conversation.
New Café Project
New Café Project request
Tell us about the business and what you need, and we will come back to you.
Start a Project
Developing a new café or coffee shop from concept through to opening readiness.