Why Some Coffee Shops Sell Well — But Still Have “No Money Left”

📉 Why Some Coffee Shops Sell Well — But Still Have “No Money Left”

Many cafés are full of customers.

Orders keep coming in.

Daily sales look strong.

But at the end of the month…

👉 “There’s no money left.”

👉 “Working hard, but not getting rich.”

👉 “Selling a lot, but not sure where the profit is.”

If this feels familiar, you’re not alone.

This article will help you see clearly

the problem is not sales it’s the back-end system.

💸 1. High Sales ≠ High Profit

Many shop owners believe that selling more means earning more.

But in reality:

Profit = Revenue – Cost

If costs are high, no matter how much you sell, you may still end up with little.

Simple example:

• 200 cups per day × 60 baht = 12,000 baht

Sounds good, right?

But if the cost per cup is 45 baht, the profit is only 15 baht per cup.

• 200 cups = 3,000 baht/day

• Per month ≈ 90,000 baht

And that’s before rent, salaries, and utilities.

In the end, you may only have a small amount left.

📊 2. Not Knowing the “Real” Cost

Most cafés calculate only:

• Coffee

• Milk

• Syrup

But forget:

• Cups, lids, straws

• Ice

• Electricity (machines)

• Labor

• Rent

• Waste

When calculated properly, actual costs are often 20–40% higher than expected.

👉 The problem is:Owners think they are making a profit —but in reality, they are quietly losing money.

🧋 3. Too Many Menu Items = Rising Costs

Many new cafés try to offer everything:

• Thai tea

• Green tea

• Cocoa

• Coffee

• Soda drinks

• Blended drinks

• Multiple milk options

• Various syrups

The result:

❌ Excess inventory

❌ Slow-moving stock

❌ Expired ingredients

❌ Cash tied up in raw materials

👉 A large menu does not mean better sales.It often means harder control.

👩‍🍳 4. Inconsistent Recipes = High Waste

If there’s no clear standard:

• One staff uses 120 ml of milk

• Another uses 150 ml

• Some drinks must be remade

• Some are rejected by customers

👉 Every mistake = lost money

Profitable cafés are not always the most expensive —they are the ones with the least waste.

🏪 5. Hidden Costs That Add Up

Many cafés overlook:

• Electricity

• Water

• Internet

• Equipment repairs

• Platform fees (Grab / LINE MAN)

• Marketing costs

  
  

When everything is included, the “profit” disappears.

⚠️ 6. Pricing Too Low

Many cafés fear being seen as “expensive,” so they price too low.

The result:

✔ Many customers

❌ Low profit

❌ More workload

❌ No budget to improve the business

👉 A café survives not because it is cheap,but because it has enough profit per cup.

❤️ Conclusion: The Problem Is Not Sales — It’s the System

Cafés that sell well but have no money left often face:

✔ Unknown real costs

✔ Too many menu items

✔ Inconsistent recipes

✔ High waste

✔ Hidden expenses

✔ Incorrect pricing

🎯 Practical Solutions

If you want your café to sell well and keep money, focus on these 5 actions:

• Know your real cost per cup

• Simplify the menu to core items

• Standardize recipes

• Control waste

• Set prices for real profit

“The café that survives is not the one that sells the most but the one that manages money the best.”