The software your cup supplier should have been giving you.

Put in your cups a day, your drink price and what you pay for cups now. It works out what the switch costs you over a year, what the price increase earns back, and what you keep — then shows the same thing per cup, because that's how owners actually think about it. If the honest answer is that you'd lose money, it says so rather than dressing it up. Open to anyone, no account needed.

Build each drink once — shots, milk, syrup, cup, lid — and we cost it to the cent against a BC price library you can override anywhere you know better. When milk or beans move, every recipe recosts itself and you get a note naming the drinks that fell below target margin and the price that puts them back. Packaging costs pull from your live prices, so nothing goes stale. Labour and overhead are deliberately left out and offered as an optional input: fold them in and every drink looks unprofitable, and you stop trusting the tool.

A monthly note, sent only when there's something real to say. It watches what your ingredients have done against the date you last changed your menu, and tells you what a small increase across your top drinks would be worth over a year. If you raised prices recently it stays quiet — a nudge that ignores what you just did is a nudge you unsubscribe from.

Office drops, weddings, markets and film crews, priced on your actual recipe costs rather than a guess. It models drinks per guest by event type, adds the setup and teardown time everyone forgets, and covers travel and staff. You get a branded quote with a minimum guest count, a confirmation deadline and a cancellation policy — the three things cafés leave off and later regret. Your margin shows on your screen, never on the customer's copy.

Sales by hour and weekday against what you're staffing, so you can see which hours actually pay. One honest limit: we can see your sales, not your rota, so you tell us roughly who's on and we do the rest.

We estimate what you have left from what you've been using, and text you before you run out — not after. Reply YES and it's on the van; reply with a number to change the amount; reply STOP and we never text again. One message a week, maximum, and we never charge a card without a reply. A silence is not consent.

Before we text you, we check every size. If a second one is due within three weeks we bundle it and tell you what skipping a second delivery fee saves. You also get the per-cup landed cost at each order size, delivery included, so you can see for yourself why a bigger order is cheaper. It's the one feature that actively costs us a delivery fee, and that's the point.

Every order, invoice and tracking number in one place, with the balance and the delivery date, instead of scrolling your inbox for a PDF from four months ago.

Tick what you keep on site and we build the binder: a hazardous products inventory with locations, a safety data sheet index with a QR code per product, the new and young worker orientation WorkSafeBC requires with a sign-off record for the worker's file, café-specific safe work procedures, an incident report and a monthly inspection checklist. We link each manufacturer's sheet rather than copying it, so you always open the current version, and we check those links nightly at our end. In BC sheets must be reviewed every three years — your binder is stamped with its own review date.

Approved language for a menu line, a chalkboard and your website, each one a claim our certification actually supports. Then the claims to avoid — "biodegradable" on its own, "eco-friendly", a recycling symbol on a compostable cup — and a defensible replacement for each. Plus a substantiation page you can hand a customer, a procurement officer or an inspector. It draws the line clearly: our certificate covers the cup, not your waste stream.

A back-of-house poster showing where everything goes, customer-facing bin decals sized for a standard opening, and a one-page briefing so your staff can answer the cup question without guessing. It's honest about the green bin: the regional organics programme is built for food scraps and soiled paper, so our cups go in compost, not there.

The walk-round an inspector does, as a checklist you can do first — temperatures and logs, handwashing, sanitizer concentration, storage and separation, surfaces, pests, and whether your FOODSAFE certification and permit are current. You get a dated PDF with a fix-by log, and keeping the completed sheets shows improvement over time.

Funding a BC café can actually apply for — hiring and wage subsidies, start-up financing, energy-efficiency rebates — filtered by what you're trying to do. Each one links to the funder's own page and carries the date we last checked it, and anything we haven't re-verified in six months is hidden rather than shown stale.

A dated monthly certificate of what you've actually been served — cups delivered, and the plastic lining avoided by using a PHA-lined cup instead of a conventional one. Deliberately narrow: no carbon figure, no "plastic saved from the ocean", nothing we can't stand behind. Useful when you're bidding for a corporate, campus or municipal account and someone asks a green procurement question.

Upload your logo and we do the parts you can't: check it will actually print, pull a palette out of it, and generate the single-colour version cheap printing needs. Pick one of six templates and a colour, and you get an A-frame poster, a window decal, a tent-fold till card, a menu chip and a set of Instagram posts announcing your switch — print pieces at trim with bleed and crop marks. Six templates on purpose: a full design tool produces something worse and you blame the tool.

We run ads that bring people to a map of every café serving the cup. You're on it from the day you launch, with your address, hours and a link to your own site — and you can see how many people viewed your listing and clicked through. Early numbers will be small, and we'll show you the real ones rather than a vague claim about exposure.