Professional Zone

Le matcha se vend différemment d'un café. Pitch de 30 secondes, réponses aux 7 objections, techniques d'upsell : la méthode pour en faire un vrai levier de chiffre d'affaires.

Équiper un café pour le matcha coûte 160 à 325 €. Chasen ou mousseur électrique, tamis, verrerie iced : le guide complet du matériel pro, avec les budgets réels.

Le marché du matcha pèse plus de 3 milliards de dollars et croît à deux chiffres. Pénurie, prix +170%, demande explosive : voici pourquoi votre café doit s'y mettre maintenant.

Caffè Nero a vendu 1,3 million de matcha frappés en un trimestre. Voici comment intégrer l'iced matcha latte à votre carte d'été 2026 : recettes signature, marges, mise en place.

Ratios au gramme, températures contrôlées, technique de mousse pro, 5 variantes signature. Le référentiel barista complet pour intégrer le matcha latte à votre carte de café.

A matcha for €5 per 100g and a matcha for €25 per 30g have nothing in common. Shade, harvest, grinding, origin: this guide deciphers what the low price hides and how to find the best value for money.

Market trends, drinks to offer, necessary equipment, and starting budget: everything a cafe manager or restaurateur needs to know to launch matcha in their establishment in 2026.

From €50 to €300 per kilo depending on grade and origin: this guide details the prices of professional matcha in France, the actual cost per cup, and TSUKI Pro prices to optimize your margins.

Testimonials and Case Studies: Professionals Who Have Integrated TSUKI Matcha Numbers and arguments are not always enough. Sometimes, the concrete experience of a cafe owner, pastry chef, or restaurateur makes the difference in decision-making. This page compiles feedback from professionals working with TSUKI: what they have implemented, what has worked, and the results they observe.   Editorial note: the testimonials below are typical scenarios based on TSUKI partner profiles. To be replaced with real quotes as they are collected.   Case Study 1: An Independent Coffee Shop Adds Matcha to Its Menu The Context A specialty coffee shop in the city center, 40 seats, young and urban clientele. The manager notes that more and more customers are asking for matcha, but he is hesitant about which quality to choose and about profitability. What Was Implemented Introduction of TSUKI Original ceremonial matcha for lattes (hot and iced). Quick team training on preparation (whisking, dosage, temperature). Highlighting on the blackboard and on Instagram with photos of well-presented lattes. Price set at €5.50 (classic matcha latte) and €6.50 (signature vanilla matcha). The Results Within 4 months, matcha latte became the 3rd best-selling drink behind flat white and filter coffee. Average volume: 12 to 18 matcha lattes per day. Gross margin per cup: approximately €4.20 (classic matcha latte). Instagram impact: several customer posts per week, some with over 500 likes. "We were hesitant to start because we didn't know the product well. TSUKI guided us on the choice of grade, dosage, and even how to present it on the menu. In three months, matcha accounted for 20% of our beverage sales." — Manager of a TSUKI partner coffee shop   Case Study 2: An Artisan Pastry Shop Launches a Matcha Range The Context A neighborhood bakery-pastry shop in the Grésivaudan valley near Grenoble. The head pastry chef wants to refresh his range with trendy flavors, without resorting to gimmicks. What Was Implemented Use of TSUKI culinary matcha for financiers, matcha-strawberry flan, and a signature entremet. Testing ceremonial matcha for a finishing decoration (sieved powder on entremet) providing a vibrant green. Communication in the display window and on social networks with the brand's hashtag. The Results The matcha-strawberry flan has become a seasonal best-seller, with customers specifically traveling for this product. The matcha range accounts for 10 to 15% of pastry turnover. Average basket up by 15% on days when matcha products are in the display. Culinary matcha costs less than the pistachio or praline pastes typically used. "TSUKI culinary matcha holds up perfectly to baking; the color remains vibrant and the taste comes through even in a baked flan. We've tested other brands before: the difference is clear." — Head Pastry Chef, TSUKI partner pastry shop   Case Study 3: A Snack Bar / Concept Store Focuses on Upselling The Context A trendy snack bar in Reunion Island, positioned with a healthy and colorful offering. The clientele is young, connected, and sensitive to the brands they consume. What Was Implemented Matcha latte and matcha-banana smoothie on the permanent menu. Sale of TSUKI take-away packets directly at the counter. Display of the TSUKI brand at the point of sale to enhance credibility. The Results Matcha latte is the most photographed and shared product by customers. The sale of take-away packets generates additional revenue without extra effort (direct net margin). The partnership with TSUKI provides access to co-branded visuals and content for social networks. "Our customers buy the latte, taste it, and leave with a packet for home. It's the best possible advertising: they become ambassadors without us even asking." — Manager of a TSUKI partner snack bar   Case Study 4: A Hotel Integrates Matcha into Beverage Service and Brunch The Context A high-end boutique hotel looking to enrich its beverage offering and brunch menu with a product aligned with the expectations of its international clientele. What Was Implemented TSUKI ceremonial matcha for the bar and room service (premium latte, plain tasting). Culinary matcha for cooking (brunch desserts, verrines). Dedicated menu with storytelling about the origin of matcha (Shizuoka, Yabukita cultivar, certified organic). The Results Matcha latte is now offered in room service and for breakfast, with a growing order rate. Customer reviews specifically mention the quality of the matcha, reinforcing the establishment's reputation. Dual use (ceremonial + culinary) allows covering all uses without multiplying suppliers. "Our clientele expects a high level of quality in every detail. TSUKI matcha meets this standard: we know the origin, the grade, the process. It's this storytelling that makes the difference." — F&B Director, TSUKI partner boutique hotel   Summary of Partner Results Partner Type Matcha Use Key Result Independent Coffee Shop Specialty Coffee Ceremonial + Iced Latte 3rd best-selling drink in 4 months Artisan Pastry Shop Bakery-Pastry Shop Financiers, Flan, Entremets New signature range, average basket +15% Snack Bar / Concept Store Premium Fast Food Smoothie, Latte, Packet Sales Additional take-away matcha sales Hotel / Brunch Hospitality Beverage Menu + Desserts Matcha category integrated into room service The Growth of Matcha in France: A Lasting Trend These testimonials are not isolated. The matcha market is growing steadily, driven by the rise of wellness, the boom in specialty coffee shops, and the enthusiasm of social media. Professionals who integrate matcha today are positioning themselves in a growing category, and those who do it well (quality, storytelling, presentation) gain a lasting competitive advantage. Matcha is not a niche product. It is a profitable, loyalty-building, and differentiating category. Establishments that understand this see the results in their turnover and reputation. ➡ Do you want to become a TSUKI partner and be supported in your matcha launch? Visit our Pro / B2B Area to receive our brochure and discuss your project. Frequently Asked Questions Are these testimonials real? The case studies presented reflect typical scenarios based on the real profiles of our partners (cafes, pastry shops, concept stores, hotels). Quotes will be replaced with named testimonials as they are collected. What support does TSUKI offer professionals? We assist our partners with grade selection, dosages, recipes, menu building, and product storytelling. No minimum commitment, no sales pressure. Can I test the products before committing? Yes. Contact us via the Pro Area, and we will arrange to send samples tailored to your business. How long does it take to launch a matcha offering? Implementation is quick: once the matcha is received, team training takes less than an hour. Most of our partners are operational in less than a week. How was this website designed? This shop was designed on Shopify and we use the Eurus theme (BSS group)

Calculating the Profitability of Matcha in Cafes: Cost Per Cup, Margin, and Revenue Matcha is everywhere. In Parisian coffee shops, provincial concept stores, and hotel brunch menus. A new coffee shop opens every week in France, and matcha latte has become one of the most ordered drinks after espresso. But behind the trend, a central question remains for any manager: is matcha truly profitable? Yes. And in most cases, it generates a higher gross margin than a classic coffee, provided you control your ingredient costs and pricing strategy. This guide provides concrete figures to help you make the right decision. How much does a matcha latte cost to produce? A standard matcha latte is prepared with 2 grams of matcha powder, 200 ml of milk (plant-based or regular), and optionally a sweetener syrup. Preparation takes less than two minutes: whisk the matcha in a little hot water (70–80°C), then add frothed milk. Here is the cost breakdown per cup: Cost Item Low Estimate High Estimate Matcha (2 g per cup) €0.40 €0.90 Milk (plant-based or regular, 200 ml) €0.20 €0.50 Cup + lid (takeaway) €0.15 €0.30 Sweetener / syrup (optional) €0.05 €0.10 TOTAL COST PER CUP €0.80 €1.80 Key point: the cost of matcha represents about 50% of the total cost per cup. The choice of supplier and purchase format directly impacts your margin.   The impact of purchase format on cost per gram The price per gram of matcha varies considerably depending on the purchase format. Switching from a retail format (30g) to a professional format (1kg) divides the cost by 3 to 5. Format Indicative Price / kg Cost per cup (2 g) 30g sachets (retail) €600 – €900 / kg €1.20 – €1.80 100g sachets €300 – €500 / kg €0.60 – €1.00 1kg bulk (pro) €150 – €300 / kg €0.30 – €0.60 This is where the professional format makes all the difference. A café that buys matcha in 30g sachets pays the equivalent of €600 to €900 per kilo. By switching to the 1kg professional format, it significantly reduces its material cost — and mechanically increases its margin per cup.   Matcha vs. Coffee: which drink is more profitable? The material cost of matcha is higher than that of an espresso. An espresso shot costs about €0.25 to €0.40, compared to €0.40 to €0.90 for a dose of matcha. But it's the absolute gross margin that matters — not the percentage margin rate. And this is where matcha has the advantage: the selling price accepted by customers is significantly higher. Matcha is perceived as a premium, wellness, trendy product. Consumers are willing to pay €5 to €7 for a matcha latte, while they might haggle over an espresso at €3.50. Indicator Classic Espresso Matcha Latte Material cost per cup €0.25 – €0.40 €0.80 – €1.80 Average selling price €2.50 – €3.50 €5.00 – €7.00 Gross margin per cup €2.10 – €3.10 €3.20 – €5.20 Gross margin rate ~ 80 – 85 % ~ 70 – 80 % Customer perception Common product Premium / trendy product Result: even with a higher material cost, a matcha latte generates €1 to €2 more gross margin than a classic espresso. Over a month, with equivalent volume, the difference is significant.   Simulation: how much can matcha bring to your cafe? Let's take an average selling price of €5.50 per matcha latte and an average material cost of €1.30 (matcha + milk + cup). Here's what that looks like across different sales volumes: Scenario 10 lattes / day 25 lattes / day Matcha Revenue / day €55 €137.50 Matcha Revenue / month (26 days) €1,430 €3,575 Gross margin / month ~ €1,070 ~ €2,680 Matcha Revenue / year ~ €17,160 ~ €42,900 These figures do not include matcha boxes or accessories sold as add-ons (upselling), nor matcha-based pastry recipes that generate additional margins.   5 Levers to Maximize Matcha Profitability Buy in professional format This is the most immediate lever. Switching from a 100g format to a 1kg bulk format reduces your cost per gram by 40 to 60%. At TSUKI, professional formats are available in 30g, 100g, and 1kg, with no minimum commitment. Choose the right grade for the right use Using ceremonial grade in pastry is wasted margin. Using culinary grade in a latte degrades the customer experience. Align the grade with the use: ceremonial for premium lattes, culinary for cooking and production. Offer a signature matcha latte A vanilla matcha latte, a strawberry matcha, or a charcoal matcha allows you to differentiate yourself and justify a higher price (€6.50 to €8). The additional ingredient cost is marginal, but the perceived value increases significantly. Segment the menu with two ranges Offer a classic matcha latte (premium grade) and a ceremonial matcha latte (higher price). This segmentation allows you to attract price-sensitive customers while capturing quality enthusiasts willing to pay more. Activate add-on sales Customers who discover matcha in cafes often want to recreate it at home. Offering matcha sachets to go, accessories, or gift sets at the counter generates additional revenue effortlessly. This is exactly what TSUKI partners do.   The 3 Mistakes that Sink Matcha Profitability Buying matcha at too high a cost per gram. If you buy in small retail sachets, your material cost explodes and your margin melts away. The professional format is essential as soon as you sell more than 5 lattes per day. Underpricing the matcha latte. Matcha is a premium product. If you sell it at the same price as a coffee latte, you destroy your margin and the perception of value. The French market accepts prices between €5 and €7 without a problem. Neglecting visual quality. A dull, gray-green matcha, hastily mixed in a standard cup, does not justify a premium price. The vibrant color, the foam, the presentation: everything counts. This is also why the choice of grade and supplier matters.   Why Professionals Choose TSUKI At TSUKI, we help cafes, restaurants, and hotels build a profitable and consistent matcha offering. Concretely, this means: Organic matchas, traceable from the farm in Japan (Shizuoka and Kagoshima), certified and consistent from batch to batch. Formats adapted for professionals (30g, 100g, 1kg) with progressive pricing and no minimum commitment. Support on recipes, dosages, and building your matcha menu. Two grades available (ceremonial and culinary) to cover all uses without compromise. ➡ Want to know your exact cost per cup with TSUKI products? Contact us via our Pro / B2B Area and receive our brochure with professional prices. Frequently Asked Questions How much does a matcha latte cost to produce? Between €0.80 and €1.80 depending on the matcha grade, type of milk, and packaging format. In the professional 1kg format, the cost is usually in the lower range. Is matcha more profitable than coffee? The material cost is higher, but the accepted selling price is significantly higher (€5 to €7 versus €2.50 to €3.50). In terms of gross margin per cup, matcha generates €1 to €2 more than an espresso. What volume is needed for matcha to be profitable? As soon as 5 to 10 matcha lattes are sold per day, the matcha category generates significant revenue. At 25 cups per day, annual revenue from this single item exceeds €40,000. Is specific equipment needed to offer matcha? No. An electric whisk or a chasen (bamboo whisk), a sieve, and hot water are sufficient. Preparation takes less than two minutes, without a dedicated machine. What formats does TSUKI offer for professionals? TSUKI offers matcha in 30g, 100g, and 1kg bulk. Two grades are available (ceremonial and culinary), all certified organic. No minimum commitment, shipping from France.  

The global matcha market grew from $4.59 billion in 2024 to $4.92 billion in 2025, with an annual growth of over 7%. In France, a coffee shop opens every week, and sales in the sector have jumped 140% since 2010.   But it's not just about volume. Matcha attracts a specific customer profile: informed, discerning, willing to pay more for a product that makes sense. Understanding this profile means understanding why matcha isn't just an addition to your menu, it's a positioning lever.   Matcha as a premium alternative to coffee Coffee remains the staple of any coffee shop. But a growing portion of customers are looking for something else: more stable energy, without the caffeine peak followed by a crash. Matcha addresses precisely this need. Its unique combination of caffeine and L-theanine provides a state of calm focus, without jitters. This is the number one argument cited by consumers transitioning from coffee. And these consumers don't look back: once the matcha habit is established, it becomes ingrained in their daily routine. For an establishment, this means: a product that builds loyalty and generates recurring visits, not just impulsive purchases.   A clientele that consumes consciously The typical matcha consumer profile in France in 2025 is a young adult (25-40 years old), urban, and mindful of what they put into their body. They read labels, know the difference between ceremonial and culinary grade, and value the product's origin. This consumer values traceability, organic certification, and artisanal production. They are not looking for the lowest price: they are looking for consistency between the product, the experience, and the establishment's values. In other words: offering quality matcha doesn't just attract customers. It attracts the right customers — those who spend more, come back more often, and recommend your establishment.   Matcha at the heart of the wellness and lifestyle trend Matcha is no longer a niche product. It has become a lifestyle marker. On Instagram and TikTok, matcha generates millions of views: social media mentions have increased by over 107% in one year. The aesthetic of matcha, vibrant green, creamy foam, careful presentation, has become a visual code of well-being. For a cafe or restaurant, this is a major asset: every well-presented matcha latte is free advertising when a customer photographs and shares it. The visual virality of matcha generates organic traffic without additional marketing budget. Key trends driving matcha in 2025-2026: Plant-based consumption: Matcha pairs perfectly with plant-based milks (oat, almond, coconut), making it compatible with vegan and flexitarian diets. Functional energy: Consumers want drinks that "do something" – focus, gentle energy, antioxidants. Matcha checks all the boxes. Instagrammable aesthetic: The vibrant color, latte layers, matcha latte art: the product is designed to be shared. Accessible luxury: A matcha latte for €5-7 is perceived as a small daily luxury, in a context where consumers are cutting back on dining out but maintaining premium coffee.   The concrete impact on your establishment Offering quality matcha in your establishment is not just about adding a line to the menu. It's a signal sent to your clientele: you are attentive to trends, demanding on quality, and aligned with conscious consumption.   Increase in average basket size A matcha latte sells for €5 to €7, which is €1.50 to €3 more than a classic coffee. Matcha customers also often order an accompaniment (pastry, cookie), which drives up the average basket size. Natural loyalty Matcha creates a habit. Unlike ephemeral trendy drinks, matcha becomes part of a daily ritual. Customers who find their matcha spot return regularly. Differentiation from competition In a market where coffee shops are proliferating, matcha is a positioning marker. A cafe that serves a well-prepared ceremonial matcha immediately distinguishes itself from an establishment that uses industrial powder. Organic visibility on social networks Matcha is one of the most photogenic products in food & beverage. Each customer post is micro-content that works for you. Some Parisian cafes have built their entire digital reputation around their matcha offering.   What premium customers expect from your matcha offering Visibly high-quality matcha: Intense green color, fine foam, mild taste. No gray or bitter powder. Transparency: Being able to state where the matcha comes from, what grade, what cultivar. Product storytelling is a powerful conversion tool. Careful preparation: The barista's skill matters. Whisking the matcha in front of the customer, using a chasen or a dedicated electric whisk: it's the ritual that creates perceived value. Options: Hot, iced, plain, vanilla, signature. Premium clientele want to personalize their experience.   TSUKI: the matcha that speaks to your clientele At TSUKI, we work with professionals who understand that matcha is not just an ingredient: it's a positioning. Our matchas are certified organic, come from the Yabukita cultivar (Shizuoka and Kagoshima regions), and are stone-ground in Japan. We support each partner with product storytelling, adapted recipes, and showcasing matcha in the customer experience. TSUKI has been selected by Madame Figaro as one of the essential matcha addresses in France. This type of recognition also reflects positively on your own establishments. ➡ Want to attract premium clientele with matcha? Discover our Pro / B2B Area and receive personalized support. Frequently Asked Questions Is matcha a passing trend? No. The market is growing by over 7% per year, and social mentions are consistently increasing. Matcha is part of a fundamental movement around wellness, conscious consumption, and an alternative to coffee. Major chains (Starbucks, Blank Street, Bluestone Lane) are now integrating it as a permanent category. What type of clientele does matcha attract? Mainly urban 25-40 year olds, who are wellness-conscious, active on social media, and willing to pay more for a quality product. This is a high-value clientele with strong loyalty potential. Does matcha cannibalize coffee sales? No, it complements them. Matcha attracts a clientele that isn't satisfied with coffee alone. It expands your customer base rather than redistributing existing sales. Should you communicate specifically about matcha? Yes. Highlight it on your blackboard, your Instagram, and train your baristas to talk about it. Matcha is sold through experience and visuals, not by a simple line on the menu.  

Which matcha grade for professional use? Are you a coffee shop owner, pastry chef, restaurateur or hotel manager, and you want to integrate matcha into your menu? The question always arises: ceremonial, premium, or culinary? The choice of grade is not just a matter of taste. It is a decision that directly impacts your profit margin, the perceived quality by your customers, and the consistency of your menu. This guide will help you choose the right matcha grade according to your business, your recipes, and your positioning.   Matcha grades: what each level concretely means The term "grade" refers to the level of matcha quality, determined by the selection of leaves, the harvest time, and the care taken in grinding. There is no official international standard: classification is based on market conventions and the rigor of the supplier. This is why working with a transparent partner regarding origin and manufacturing process is essential.   For a professional, three grades are relevant: Ceremonial grade This is the highest level of quality. Ceremonial matcha comes from the first spring harvest (ichibancha), from the youngest, most tender hand-picked shoots. The tea plants are shaded for three weeks before harvest, which stimulates the production of chlorophyll and L-theanine. The result: an intense jade green powder, with a sweet and umami taste, without bitterness. Ideal professional use: premium matcha latte, hot water tasting, high-end signature offering. Premium grade (or "latte grade") Located between ceremonial and culinary, this grade is often a blend of the first and second harvests. It retains a beautiful green color and a balanced aromatic profile, with a slight hint of bitterness that pairs particularly well with milk (dairy or non-dairy). Ideal professional use: classic matcha latte (the best-selling drink in coffee shops), smoothies, cold drinks. Culinary grade Produced from more mature leaves from subsequent harvests. The taste is more robust, more vegetal, and more bitter. Its color is yellowish-green. This grade has a decisive advantage in cooking: its intense flavor resists cooking and stands out even when mixed with butter, sugar, or chocolate. Our culinary matcha   Ideal professional use: pastry (cakes, cookies, financiers), volume production, ice cream, spreads.   Comparative table of matcha grades for professionals Here is a summary to help you choose quickly according to your activity: Criterion Ceremonial Premium / Latte Culinary Leaves 1st harvest, young shoots 1st/2nd harvest, selected leaves 2nd harvest and later Color Vivid jade green Deep green Yellowish-green, dull Taste Umami, sweet, zero bitterness Balanced, slight bitterness Robust, bitter, vegetal Ideal professional use Premium latte, tasting Classic latte, beverages Pastry, cooking, production Cost / gram High Intermediate Accessible Cooking resistance Low (nuances lost) Medium Excellent (intense flavor) Which grade to choose according to your activity? You manage a coffee shop or a tea room Matcha latte is generally your highest sales volume. A premium or latte grade offers the best quality-cost ratio for this preparation. If you want to offer a signature latte or a pure tasting on your menu, supplement with a ceremonial grade. This dual offer allows you to segment your menu and justify a higher price for the premium product. You are a pastry chef or artisan Opt for a culinary grade for production: its intense taste does not disappear with cooking and it costs you less per gram. For display creations (high-end desserts, decorations, finishes), a ceremonial grade can provide a vibrant green and an incomparable sweetness in the mouth. You manage a hotel or restaurant Menu consistency is key. A ceremonial grade for beverage service and a culinary grade for cooking allow you to cover all uses without compromising perceived quality. Your premium customers expect an experience that matches the positioning of your establishment.   The common mistake: using the wrong grade in the wrong place Two scenarios often come up among professionals starting with matcha: Using a ceremonial grade in pastry: the subtle nuances of this grade are masked by butter, sugar, and cooking. You pay a high price for a result that culinary grade would have produced at a lower cost. Serving a culinary grade in a latte: the bitterness and dull color can disappoint customers who expect a sweet and aesthetic drink. The perceived quality drops, and so does your profit margin. The right approach: align the grade with the use. Each grade has its place; none is inferior to the other; it is simply designed for a different use.   The Tsuki Matcha approach: a grade adapted to each use At Tsuki Matcha, we offer two distinct grades for professionals: Matcha Original (organic ceremonial grade): from the Yabukita cultivar, Shizuoka region, hand-picked during the first spring flush. Ideal for premium lattes and tasting. Matcha Culinary (organic culinary grade): more intense and robust, perfect for pastry, smoothies, and volume production. Both are certified organic, traceable from the Japanese farm to your establishment, and available in professional formats (30g, 100g or 1kg in bulk). We support each partner in choosing grades, appropriate dosages, and building a consistent matcha menu. No minimum commitment, no pressure: just quality matcha at the right price. ➡ Would you like to test our grades and receive our professional brochure? Discover our Pro / B2B Space and contact us for personalized support. Frequently Asked Questions Is ceremonial matcha "better" than culinary matcha? No. It is different, not superior. Ceremonial excels in pure tasting; culinary excels in cooking. Each grade serves a specific purpose. Can I use a single grade for everything? It is possible, but rarely optimal. Ceremonial grade used in pastry represents unnecessary overspending. Culinary grade served in a latte can be disappointing. The most cost-effective strategy is to combine two grades according to your uses. Are TSUKI grades organic? Yes. Our Original (ceremonial) and Culinary matchas are both certified organic, from the Yabukita cultivar and stone-ground in Japan. Which grade for a matcha latte? For a premium latte with a vibrant color and sweetness in the mouth, ceremonial grade is ideal. For a classic, high-volume latte, a premium or latte grade offers the best quality-cost compromise.

Buying matcha in bulk isn't just about the price per kilo. Traceability, origin, quality control, and batch consistency are essential to secure your business.

Matcha is becoming a must-have in professional patisserie for its intense colour and unique flavour profile. Discover how to choose the right grade, master the dosage, and ensure optimal stability during baking.

Matcha is becoming a popular, profitable premium alternative in coffee shops. Discover how to make a professional matcha latte, optimize your profit margin, and choose the right supplier for your establishment.

Professional matcha supplier in France: wholesale formats, premium quality, and B2B support for coffee shops, hotels, and patisseries.