Service planning / CHS Insights
Choosing the right cup size for coffee service
Match the serve, menu and operational flow.
Start with actual recipes rather than a generic size list. Espresso-based drinks, filter coffee and cold beverages each create different volume and lid needs. Consider headspace, milk additions, customer expectations, machine clearance and how many formats staff can manage efficiently. A smaller, well-designed size set often simplifies stock and training.
What to confirm with your supplier
Always confirm specifications, applicable documentation, volumes and planning for the selected product and programme.