I owned a coffee shop in Greece. I know what it is to open the door in the morning and carry the whole place on your back — the product, the people, and whether the month works. Then I spent 10 years in New York hospitality. Behind the bar at Avra Madison in Midtown. At the Terrace and Outdoor Garden at The Edition in Times Square. New York taught me the other side: speed, standards, and rooms that do not forgive a weak shift. I started Coffee Lab Consulting because independent cafes deserve more than advice from someone who has never stood in the shop. I work with owners who are already open and with people opening their first cafe. The goal is the same: a shop that is yours, that holds up in this city, and that pays you for the life you put into it. This is not a chain and not a team. If we work together, you work with