GET YOUR BEARINGS
Plan your next Barista Simulator session
Our independent guide examines Barista Simulator’s main systems—recipes, expansion, staff, finances and equipment—so you can see how each element influences the others. By observing patterns and comparing choices, you can decide where to focus effort for a smoother café operation without relying on hidden shortcuts.
01 / THE GUIDE
Recipe Cost Review
List the ingredient cost for a simple Americano and a complex Tripplo. Compare the net profit after accounting for the equipment needed for each. Use the comparison to decide which drinks to prioritize during high‑traffic periods.
- Check which ingredients are needed for each new recipe before purchasing equipment.
- Keep a small reserve of high‑use items like beans and milk to avoid interruptions during busy periods.
02 / THE GUIDE
Layout Sketch
Draw a quick floor plan showing current machine placement. Highlight any back‑and‑forth paths between stations. Redesign the sketch to create a more linear workflow, then test the new arrangement in‑game.
- Prioritize space upgrades that allow additional equipment before spending on decorative items.
- Plan the layout of new stations to keep the workflow linear and reduce back‑and‑forth movement.
03 / THE GUIDE
Staff Training Timeline
Create a timeline for hiring two employees and scheduling their training sessions. Record the expected speed increase after each session and compare it to actual order completion times during rush hour.
- Hire early enough to have trained staff ready before peak traffic times.
- Monitor each employee’s performance and consider retraining if speed drops.
04 / THE GUIDE
Equipment Investment Log
Maintain a log of each machine purchase, noting the new recipes it unlocks and the change in daily revenue. Review the log after a week to see which hardware gave the best return on investment.
- Review daily expenses to spot unnecessary ingredient waste.
- Set aside a portion of profit each day for future upgrades.
05 / THE GUIDE
Weekly Cash Forecast
Project weekly income based on current sales, then subtract expected expenses for supplies, wages and upcoming upgrades. Adjust the forecast when you add a new recipe or staff member, and use the difference to set safe spending limits.
- Identify which high‑margin drinks require new equipment before buying.
- Arrange machines in a logical order to minimize movement between stations.
