COFFEE SHOPS

The drink was made. The sale was not.

Café shrinkage is rarely cash taken from a drawer. It is a drink produced and handed over without a transaction — which means your inventory moves, your sales do not, and the variance surfaces weeks later as unexplained COGS.

RISK PROFILE

Where a coffee shop actually loses money

⊘ PRODUCE-THEN-RING

The drink is made before payment. A barista who never rings it up leaves a perfect gap between inventory and sales.

⊘ FRIENDS AND FAMILY

Comped drinks for people the staff know are the most common café loss, and almost never recorded as discounts.

⊘ TAKEAWAY BLIND SPOT

Takeaway orders leave immediately. There is no dwell time and no receipt on a table to reconcile against.

⊘ MILK AND SYRUP VARIANCE

Consumables get blamed for calibration and spillage when the real cause is unrung volume.

WHAT ARGUS FLAGS HERE

The events worth reviewing

Argus timestamp-matches each of these to its exact frames of footage, so a shift becomes a handful of clips instead of eight hours of scrubbing.

RECOMMENDED STARTING POINT

CLASSIC fits most coffee shops

CLASSIC

₱4,000/mo

1 camera / branch.

List price. Partner and annual-prepay discounts apply.

One camera covering the till and handover point catches the produce-then-ring gap. That is where the money goes.

FAQ

Coffee shop questions

Will this tell me which barista?

Yes — clips are timestamp-matched to the POS transaction, which carries the cashier ID. You see the person and the event together.

We already do inventory counts. Why add this?

A count tells you something is missing. It cannot tell you when, how, or who. Argus gives you the thirty seconds of footage behind the variance.

ALSO SERVING

Find out what your coffee shop is losing.

Tell us about your setup — branches, cameras, POS — and we’ll come back with a recommendation within one business day.