Start with the guest experience
List the drinks your audience wants, the hours they use the building, how they will order and pay, and the proposed location. A model that works for one audience may fit another building differently.
SIPJOLT’s automated café prepares espresso, matcha, milk tea, chai, hot chocolate, and seasonal specialties to order. The station handles ordering and payment.
Then identify the operating responsibilities
For each option, write down who buys or supplies the station, supplies ingredients, stocks, cleans, maintains, and supports it. Include storage, utilities, and access for service.
Ordering, payment, and drink preparation run without a staffed café counter. Stocking, cleaning, and maintenance follow the operating arrangement agreed with your property. SIPJOLT can handle servicing and restocking, or your team can take a more hands-on stocking role.
Review the commercial agreement
The standard property partnership includes free station installation, a share of cups sold, quarterly deposits, performance reporting, and dashboard access. Your proposal confirms the commercial terms and service arrangement for the site.
A comparison should use the specific terms offered for the location. Avoid treating projected cup volumes, staffing reductions, or fixed revenue assumptions as guaranteed results.
Questions for your property
What is a hosted automated café?
In the SIPJOLT property model, SIPJOLT supplies the station under a free-install partnership, while commercial and servicing responsibilities are agreed for the site.
How should we compare costs?
Separate equipment, property utilities, counter staffing, supplies, maintenance, and the agreed revenue arrangement. Use your actual costs and written proposals.