Syrup can be tricky. On one hand, you want to serve customers memorable, delicious drinks that bring them back again and again. On the other hand, you want your drinks to be profitable -- and that means keeping ingredient costs, including syrup, under a reasonable threshold.
While balancing cost and quality is a perennial coffee shop problem, every cafe owner can cut syrup costs by applying precision management techniques to their purchase and use. Wondering how? Here are three practical strategies.