Most owners inherit a set of plates from a previous tenant, order whatever their supplier has in stock, or default to white ceramic because that's what restaurants use. Find out what is best for your brand & why.

Your coffee might be the best on the street. Your beans sourced, your roast dialled in, your barista trained to within an inch of their life. But the customer who just left? They photographed the mug. That's the part most café owners don't plan for — and the ones who do are quietly building something far more valuable than a loyal customer. They're building a brand that markets itself every...