Tickets are stacking up, the register keeps ringing, and someone just ordered a quad oat shaken matcha with cold foam. We've all been there.

Moving fast to keep pace with the morning rush is part of the business, but fast doesn't have to mean frantic, and it definitely doesn't mean sacrificing quality.

Here are five prep tips we swear by to help streamline your mornings and keep quality high.

But first, we have to say consistency beats speed

Slow is smooth, and smooth is fast.

We know, we know you wanna go fast, but it's important to remember that consistent quality is the most important thing for your café's long-term success, and mistakes happen when you try to move too quickly. Speed will improve naturally as you and your team get drinks dialed.

1. Batch your cold brew, teas, and concentrates.

If it can be batched, it should be. Make cold brew, iced teas, and drink bases like matcha or chai concentrates in advance. Store in labeled bottles or containers so your team can pour and go.

Speaking of labeling.

2. Label and stage for efficiency.

Your team can't grab what they can't find. Keep your fridge and station clearly labeled and always staged for service. Think: squeeze bottles in the same spot every day, tools wiped and ready, and a restock list that gets checked off before you open for business.

3. Streamline your workspace.

A well-organized workspace is to cafés what NOS is to Vin Diesel in the Fast and Furious.

Arrange your bar to make it easy for baristas to move fast and avoid stepping on each other's toes. Position high-use tools, like milk pitchers, tampers, and towels, within arm's reach. Remove clutter from high-traffic areas to maintain smooth workflows. Twisted ankles and broken dishes are universally frowned upon.

Optimize and automate where you can.

• Use grind-by-weight grinders for consistent espresso.
• Pre-portion common ingredients during slower shifts.
• Invest in an auto-tamper to reduce variables and strain.
• Set up POS shortcuts for top-selling drinks. The more you standardize your process, the faster and more consistent your drinks will be.

And under no circumstances should you store sugar or other powders on top of your espresso machine.
If you know, you know.

4. Make cold foam in advance.

Yes, cold foam can be prepped ahead. Just make sure you use it within a day or two, or it will deflate and lose its foamy texture. 
 When prepping for storage, blend it, bottle it inside a squeeze bottle, mason jar, or whipped cream dispenser, then pop it in the fridge.  Just give it a quick shake before topping your drink to refroth it and restore its texture.

5. Highlight a 2-minute menu section.

Create a section on your menu that showcases drinks your team can make in under two minutes. Featuring them prominently lets customers know exactly what they can grab when they're in a rush—helping you move the line faster and giving new drinks a moment to shine.

Need some inspo? Check out our fav sub 2-minute recipes.

Bonus Tip: Don't Get Caught Without Your Critical Supplies.

Shop Barista underground to get café essentials like oat milk, straws, and more at stellar prices, delivered right to your door. (Talk about fast and efficient!)