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them all, you're throwing money away. So start small. Order limited quantities. See what sells. Scale up from there. I also recommend tracking your food costs. Food cost is the percentage of your food sales that goes to purchasing ingredients. In the restaurant industry, food cost is typically 30-35%. In a café, with a limited menu, it should be lower—25-30%. If your food cost is above 35%, your prices are too low or your portions are too big or you're wasting too much product. Here's another tip: don't try to be a restaurant. Your customers aren't coming to your café for a five-star meal. They're coming for coffee, and they want something to eat with it. They're not expecting fine dining. They're expecting a decent sandwich and a nice pastry. Meet that expectation and move on. And if you really want to serve "café food," look at it as an experiment. Start small. See what works. Then expand. There's no shame in starting with pre-packaged pastries and then graduating to a relationship with a local bakery. There's no shame in starting with cold sandwiches and then adding a panini press. The key is to grow organically, based on demand and your capacity, not based on ambition. My third café does breakfast sandwiches on a panini press, soup in the winter, and a rotating selection of pastries from a local bakery. That's it. I don't have a cook. I don't have a prep person. My baristas can handle the food with minimal extra training. My food costs are low. My food sales are steady. And I don't spend a minute worrying about the kitchen. Food is a necessary evil. Embrace it. But don't let it take over your life. Focus on the coffee. That's the star. The food is a supporting actor.