Ca va Cafe
Client
Ca Va Cafe
Industry
Cafe
Year
2025
Duration
2 Months
(01)
Project overview.
Ca Va Café wanted to stand out in Indore’s growing café scene by creating a menu and experience that felt fresh, youthful, and community-driven. Their existing offerings lacked a clear identity and didn’t align with the brunch-forward, all-day vibe they wanted to build. The challenge was to reshape the café’s menu, train their team, and streamline operations, all while making the food cost more sustainable.
(02)
Challenge.
We started by revisiting the foundation: the food. Our culinary consulting combined creativity with practicality, ensuring that every dish on the menu supported Ca Va’s brunch-first positioning. We designed a new brunch-style menu rooted in comfort and global familiarity, while tailoring it for Indore’s café culture.
This wasn’t just about adding new items, it was about building a system. From kitchen operations setup to staff training, we aligned the back of house and front of house to deliver consistently.
What We Did
Redrafted the Entire Menu – bringing in brunch favorites like hashbrowns, eggs done right, and indulgent breakfast plates.
Introduced a Waste-Breakfast Menu – creative reuse of ingredients to cut waste and keep offerings fresh.
Menu Engineering – structured offerings for flow, profitability, and guest delight.
Staff Training – both kitchen and service staff trained to deliver with consistency and confidence.
Kitchen Operations Setup – reorganized workflows for speed, efficiency, and quality.
(03)
Result.
The new brunch-forward menu gave Ca Va Café a distinct identity in Indore’s café market. Dishes like hashbrowns quickly became crowd favorites, creating the kind of sticky menu items that define a café’s reputation. The introduction of the waste-breakfast menu not only showcased creativity but also demonstrated responsibility, reducing waste while surprising guests with playful, limited offerings.
Operationally, the café became sharper: trained staff and streamlined kitchen flows led to smoother service, happier guests, and fewer errors. Most significantly, food costs came down by 15%, giving the café more room to grow sustainably while maintaining quality.
Ca Va Café is now positioned as more than just a place to eat, it’s a brunch club in the making, where good food, efficiency, and vibe come together.
(04 Projects)
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