Blank Street’s Accessible Journey to Coffee Ramps Up

It’s hard to argue coffee’s prominence as a habitual commodity. Restaurants chase the high-profit business through frequency and routine. But Vinay Menda saw friction in the blueprint. Some of the sector’s giants had loaded up with complexity and multi-layered menus—something that was bogging service, and, perhaps more notably, resulting in higher-priced items and quick-churning staffs.

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