Creating the perfect third space for customers

Cafés have evolved far beyond their origins as simple pit-stops for a morning caffeine boost. Today’s customers see coffee shops as vital “third spaces” where socialising, wellness and remote working intersect. Diners prize reliable Wi-Fi, inviting décor and a menu that keeps quality-conscious regulars, busy mums and budget-minded diners happy, so here are our suggestions to inspire as we head towards the end of another busy year.

FROM COST-CONSCIOUS DINERS TO INCREASING YOUR ASP

Balancing the needs of younger, deal-focused diners and older, quality-driven customers requires flexibility. Think about presenting your core menu in two formats: a value “express” menu with smaller portions and lower price points, alongside a premium range that showcases artisan elements such as homemade cheese scones, farmhouse loaf sandwiches, specials boards or Vietnamese-style iced coffee using single-origin beans. This dual-track approach ensures no one feels priced out, while maximising your margin on those willing to pay for a host of indulgent extras.

To increase your average spend per diner, consider a “cake flight” of three small bakes, served on a communal board to tempt groups into sharing. This could also be a great way to showcase a new recipe or flavour amongst perennial favourites.

For a savoury option, look to the Mediterranean for mezze-style brunch boards featuring whipped feta dip, olive oil-drizzled flatbreads, marinated aubergine and spiced chickpea fritters to satisfy groups looking for something snackable that also offers variety. “We offer brunch plates designed to feel generous and special, often featuring dressed cakes or pastries, pickles, and whipped butters. Customers love variety, but also value quality and personality — those little finishing touches really count,” says Jamie, founder of The Bakery TW.

Building unique meal-deals such as Create-Your-Own Snack Boxes offers customers a variety of handheld options at a mid-price point, encouraging those on a budget to treat themselves occasionally, while delivering value to those seeking a premium experience. Invite customers to choose four items from a selection (such as a smaller-portion sized sausage roll, spinach & feta puff, mini quiche and a selection of sweet treats) for a set price. By guiding customers toward combination deals at a slight discount, you will amplify the spend per head without eroding profit margins. “build-your-own coffee pairings, or weekday coffee and toastie also combos work well,” suggests Mimi Nguyen, founder, Cafely. “People love variety without commitment, especially with sweets.”

FOOD TRENDS TO TRIAL

Plant-centric menus continue to flourish, dishes such as glazed miso aubergine bowls and jackfruit “pulled pork” sandwiches are the perfect marriage of comfort and health food. Fermented foods—kimchi-topped smashed avocado on sourdough or probiotic-rich kombucha blends—also tap into the wellness wave, promising gut health and Instagram appeal. For a good grab-and-go breakfast option, try chia seed pudding layered with turmeric-spiced yoghurt, coconut crumble and fresh berries, commanding a premium without demanding complex preparation.

You can also introduce new flavours with innovative infusions. Matcha tiramisu takes the Italian food trend on a journey to the far east and earl grey panna cotta, or black sesame financiers weave familiar comforts with exotic profiles. On the savoury side, global dips such as harissa aioli or cashew tzatziki enrich loaded toasts and open-faced sandwiches. “Consumer trends reveal an increased desire for world flavours, especially spice and heat,” says Bill Mathieson, Managing Director, Clawson Farms. “It’s a prolific flavour profile that’s popping up in everything from sweet to savoury dishes and combined with the superior flavour of Clawson Farms’ cheese, it takes umami to another level! The morish Caribbean Blazer consists of mild Cheddar with Scotch Bonnet chilli relish and red peppers running throughout, adding a fiery twist to chicken wraps, quesadillas, veggie melts, and more.”

Rotating monthly specials with pumpkin-spiced empanadas in autumn/winter and hibiscus-glazed doughnuts in spring give customers a reason to return. These limited-edition offerings, when teased via social channels and in-store chalkboards, tap into trends, create urgency and sparks conversation. “I see three big trends for cafés currently. Health-conscious tweaks (low-sugar syrups, milk alternatives), cultural crossover drinks (ube lattes, Vietnamese egg coffee), and functional add-ins like collagen, mushrooms, or adaptogens are really coming through in a big way. But the trick is offering these without overwhelming the customer, so just a few thoughtful, well-executed options that feel modern, added seasonally and are indulgent will give you the right balance,” says Mimi.

STORE-CUPBOARD MUST-HAVES

At the heart of any efficient café lies a well-curated store cupboard. Stock ingredients that pull double (or triple) duty such as tins of chickpeas can morph into hummus for sandwiches, falafel balls or a warming chickpea curry. Long-life grains such as pearl barley transform into porridge, risotto or a summer salad, and frozen leaf spinach delivers vibrant colour to smoothies, quiches or toasted flatbreads. “We build menus around multi-use components — things like citrus curd, pickles, flavoured syrups, and compound butters. These can appear across toast toppings, plated desserts, and savoury dishes, helping us keep ingredients moving” says Jamie.

Investing in a basic array of herbs and spices such as smoked paprika, cumin and dried chilli flakes, as well as a dependable base of onions, garlic and lemons means you can riff on everything from shakshuka at breakfast to seasonal tagines. Such staples not only minimise waste but also encourage creative specials that keep menus fresh without inflating costs. “Focus on versatile and long-shelf-life ingredients like condensed milk especially if you offer Vietnamese-style drinks, shelf-stable plant milks, cocoa powder, chia seeds, oats, and canned fruits for easy compotes. These stretch across drinks, breakfast items and baked goods. Also, bulk teas, spices and syrups that can be used in both beverages and desserts reduce waste and improve margins,” recommends Mimi

Finally, don’t forget to make sure the ambience of your café reflects the hard work you put into your menus. Curate seating and lighting that accommodates both solo workers (with power sockets and bar-height benches) and social clusters featuring communal tables with plush armchairs to entice guests to sit and linger. Fill shelves with community noticeboards, local art and board games and make sure there is space for parents to navigate to seating with pushchairs to reinforce your café’s role as a welcoming gathering point for all.

TIME-SAVING & REVENUE GENERATING TIPS

BATCH-BAKE AND FREEZE

Bake muffin and brownie batters in advance, then freeze individual portions.

PRE-PORTION SAUCES AND DRESSINGS

Whisk up dressings like tahini-lemon or balsamic vinaigrette in bulk, storing them in labelled squeeze bottles

USE HIGH-QUALITY BASE PRODUCTS

Partner with suppliers of prebaked pastry shells or ready-made fruit compotes.

BUILD MISE-EN-PLACE TRAYS

Keep pre-chopped fruit, blanched vegetables and portioned proteins at eye level and grouped together. For instance, diced avocado, roasted chickpeas and micro-greens for power bowls in under one minute.

OFFER SEMI-PREPARED RETAIL ITEMS

Make your own granola jars or overnight-oats pots for sale. These not only generate revenue during slower periods but also showcase your café’s own recipes.

SWITCH UP THE ORDINARY

Swap standard brownies for salted caramel blondies or trade sausage rolls for flaky parcels filled with mushroom duxelles and chestnuts. By refreshing classics with a gourmet twist, you give diners a reason to rave about their visit on social media.