In coworking, coffee is usually free at the point of use — which makes cost per cup the whole game. When members pour their own drinks all day, consumption is far higher than in a normal office and waste is easy to hide. The lever isn't rationing; it's the per-kilo cost and the machine format. We size supply around real occupancy and pour data rather than headcount on paper, and pick a bean that performs in high-cycle automatic machines without tasting cheap. Spaces that want
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