From automation and smarter coffee equipment to workflow, consistency and staffing pressures, café operations are changing quickly. But which innovations genuinely make a café better and which are simply more technology?
Join Rob Collier (Managing Director- Segafredo Bean Alliance) and Stefano Giannini (Area Manager Oceania Region- La Cimbali) for a practical conversation about how café operators can use equipment and automation to improve consistency, efficiency and profitability, while protecting the craft and customer experience that make a great café.
