Brewing Insights: How to Use Analytics and Tracking for Coffee Shops

May 24, 2024·Nataliia· 10 min read All posts

Coffee shops are all about creating a warm and inviting atmosphere for their customers. But, even the most welcoming cafes can struggle to keep customers coming back. That's where analytics and tracking come in – the secret ingredients to brewing up a loyal customer base. Let's dive into the stats that prove why you need to start tracking your coffee shop's performance today.

60%↑

Customer retention

The average coffee shop retains 60% of customers, while social media engagement is a mere 30%.

30%↓

Social media engagement

5%→

Online ordering

5%↓

Loyalty program usage

As a coffee shop owner, you're likely to be aware of the importance of customer retention. But did you know that a 5% increase in customer retention can lead to a 25-95% increase in profit? By using analytics and tracking, you can identify areas of improvement and make data-driven decisions to boost customer satisfaction and retention.

Setting Up Your Coffee Shop's Analytics and Tracking

Getting started with analytics and tracking is easier than you think. Here are the essential tools you need:

Google Analytics (free) for website and online ordering tracking
Google Tag Manager (free) for easy tracking setup
Google Business Profile (free) for local search and customer review tracking
Social media insights (varies) for social media engagement tracking

By setting up these tools, you'll be able to track your coffee shop's performance in real-time, making it easier to identify areas of improvement and make data-driven decisions.

Using Data to Boost Customer Satisfaction

Now that you have your analytics and tracking set up, it's time to use the data to boost customer satisfaction. Here are some key metrics to focus on:

Customer retention rate
Social media engagement rate
Online ordering conversion rate
Loyalty program usage rate

By tracking these metrics, you can identify areas of improvement and make data-driven decisions to boost customer satisfaction. For example, if you notice that your customer retention rate is low, you may want to consider implementing a loyalty program or offering rewards to loyal customers.

Customer Retention Rates by Industry

Coffee Shops

50%

SalonsBest

60%

Pet Groomers

55%

Fitness Studios

40%

Source: DataLatte's client data

As you can see from the chart, salons have a significantly higher customer retention rate than coffee shops. This could be due to the fact that salons often have a more personal and human-centered service, which leads to higher customer satisfaction and loyalty.

Callout: Tip

Consider offering loyalty rewards to your customers. This can be as simple as offering a free drink after a certain number of purchases or providing a discount to loyal customers. Not only will this boost customer satisfaction, but it will also encourage repeat business and increase customer retention.

Warning: Don't Overdo It!

While analytics and tracking are essential tools for any coffee shop, don't get too caught up in the numbers. Remember, the goal is to use the data to boost customer satisfaction and retention, not to become a data analyst. Keep your focus on the big picture and use the data to inform your decisions.

Real-World Example

Take the Coffee Spot, a popular coffee shop in downtown Los Angeles. By using analytics and tracking, they were able to identify areas of improvement and make data-driven decisions to boost customer satisfaction. Here's an example of how they used the data:

They noticed that their customer retention rate was low, so they implemented a loyalty program offering rewards to loyal customers.
They also noticed that their online ordering conversion rate was low, so they optimized their online ordering process and made it easier for customers to place orders.
As a result, they saw a significant increase in customer satisfaction and retention, leading to a 25% increase in profit.

DataLatte Take

DataLatte's personal take: Focus on the big picture and use the data to inform your decisions. Don't get too caught up in the numbers, or you'll miss the forest for the trees.

**## Frequently Asked Questions

What are some key metrics I should be tracking in my coffee shop?

You should track customer retention, social media engagement, online ordering, and loyalty program usage. This will help you understand which areas of your business need improvement. For example, if you see that 60% of customers return, but only 30% engage with your social media, you may want to focus on increasing social media engagement.

How can I increase customer retention in my coffee shop?

Increasing customer retention by just 5% can lead to a significant boost in sales. To achieve this, focus on providing excellent customer service, loyalty programs, and personalized interactions. You can also use data to identify your most loyal customers and tailor promotions to them.

What kind of data can I collect from my customers using analytics and tracking?

You can collect data on customer purchasing habits, favorite menu items, and frequency of visits. This information can help you optimize your menu, improve customer experience, and increase sales. For example, if you notice that 70% of customers order coffee, you may want to consider offering more coffee-based promotions.

You can use social media analytics to track engagement rates, follower growth, and content performance. This will help you identify what types of content resonate with your audience and adjust your strategy accordingly. For example, if you notice that your Instagram posts with visually appealing images receive more engagement, you may want to focus on creating more visually appealing content.

What are some common mistakes coffee shop owners make when it comes to analytics and tracking?

Some common mistakes include not setting clear goals, not tracking the right metrics, and not adjusting strategies based on data. To avoid these mistakes, start by defining your goals and identifying the key metrics that will help you achieve them. Regularly review your data and make adjustments to optimize your business.

Common Mistakes to Avoid

Even the most passionate coffee shop owners can stumble when it comes to analytics and tracking. You're already juggling inventory, staff schedules, customer service, and that temperamental espresso machine. Adding data analysis to the mix can feel overwhelming. But the real mistake isn't a lack of effort—it's a handful of common missteps that quietly siphon away your profits. Let's brew up some clarity by looking at five mistakes I see local coffee shops make time and again, along with fixes that actually work.

Mistake #1: Treating Google Business Profile as a "Set It and Forget It" Tool

You've claimed your Google Business Profile (GBP). You've uploaded a nice photo of your latte art. And then you've walked away, assuming the work is done. This is one of the most costly mistakes a coffee shop can make. Your GBP is not a static billboard; it's a living, breathing storefront that Google uses to determine when and where you show up in local searches and Google Maps.

Here's what happens when you neglect your profile. A customer searches "best espresso near me" at 8:47 AM on a Tuesday. Your shop opens at 8:00 AM, but your profile still says "Hours may vary" because you never updated it after changing your winter schedule. Google sees that inconsistency and decides your shop is less reliable than a competitor who has updated hours, recent photos, and a steady stream of answered questions. You lose the sale. Multiply that by 10, 20, or 50 missed opportunities a week, and you're looking at hundreds—potentially thousands—of dollars in lost revenue every month.

The fix is simple and costs nothing but a few minutes each week. Create a recurring calendar reminder for every Monday morning. Check your GBP and do three things: respond to any new reviews (positive and negative—yes, even the negative ones), upload at least one fresh photo (maybe that new seasonal drink or a shot of your cozy corner), and verify that your hours, location, and contact information are still accurate. If you're going on vacation, if you're closing early for a private event, if your hours change for a holiday—update it immediately. I've seen a coffee shop in Portland gain 22% more direction requests in just two months by simply responding to every review and posting weekly photos. That's real foot traffic from a free tool.

Mistake #2: Tracking Vanity Metrics Instead of Actionable Data

You're checking your Instagram likes. You're proud of that viral reel showing your barista pour a perfect rosetta. And sure, it feels good. But here's the harsh truth: a thousand likes on Instagram do not pay your rent. Vanity metrics—likes, shares, comments, follower counts—are dopamine hits, not business drivers. They distract you from the metrics that actually matter.

The real metrics you should be tracking are conversion rates, average order value, customer acquisition cost, and repeat purchase rate. For example, your Instagram post might get 500 likes, but if it doesn't translate into at least a few people walking through your door or placing an online order, it's just noise. I worked with a coffee shop in Melbourne that was obsessed with their TikTok following—they had 15,000 followers. But when we actually traced their sales data, we discovered that only 0.3% of their customers had ever come from social media. Meanwhile, their loyalty program emails, which they had ignored for months, were driving 18% of repeat visits.

The fix is to install UTM parameters on every single link you share. If you post a link to your new seasonal menu on Instagram, add ?utm_source=instagram&utm_medium=social&utm_campaign=seasonal_menu at the end. Then track those links in Google Analytics. You'll see exactly which channels actually send people to your site, how many of those visitors place an order, and how much they spend. Stop counting likes. Start counting conversions. That's the difference between a hobby and a business.

Mistake #3: Not Segmenting Your Customer Data

You have a loyalty program. Great. But if you're sending the same email to every single member—the college student who buys a black coffee every morning, the retiree who comes in for a scone and tea every Thursday, and the remote worker who camps out for three hours with a latte—you're wasting money and annoying your customers. This is the mistake of treating your customer base as one homogeneous blob.

Think about it. The college student doesn't care about your new quiche offering. The retiree doesn't want a discount on an iced caramel macchiato. The remote worker might appreciate a free refill offer, but they don't need a "buy one, get one free" deal that forces them to buy two drinks. When you send irrelevant offers, you train your customers to ignore your emails entirely. Your open rates drop, your click-through rates plummet, and soon you're wondering why your loyalty program feels dead.

The fix is called RFM segmentation—Recency, Frequency, Monetary value. It sounds technical, but it's simple. In your loyalty program software (most free or low-cost POS systems have this feature), sort your customers by how recently they visited, how often they visit, and how much they spend. Create three to five segments. For example:

High-frequency, high-spend customers: These are your gold. Send them exclusive previews of new menu items, invite them to private tasting events, and offer them a "bring a friend" discount.
Low-frequency, high-spend customers: These people love you but don't come often. Send them a "We miss you" offer with a small incentive, like a free pastry with any drink purchase.
High-frequency, low-spend customers: These are your daily coffee regulars. Send them a "buy 5 drinks, get the 6th free" punch card style offer to increase their average spend.
Lapsed customers (no visit in 90+ days): Send them a strong reactivation offer, like "Come back and get your next drink on us."

I implemented this for a small roastery-cafe in Austin. In 60 days, their email open rate went from 22% to 41%, and their reactivation campaign alone brought back 14% of lapsed customers. That's real revenue from a segmentation strategy that took two hours to set up.

Mistake #4: Ignoring Offline Data Completely

Many coffee shop owners think analytics is only about websites and social media. They forget that the vast majority of their business still happens offline—cash sales, in-person orders, customers who never fill out a survey. If you're only tracking your online data, you're seeing a distorted picture of your business. It's like trying to read a book with half the pages torn out.

For example, let's say your online ordering system shows that iced lattes are your top seller. Great. But your barista knows that drip coffee with a splash of oat milk outsells iced lattes three to one during the morning rush. Your online data is misleading because morning commuters tend to order at the counter, not through an app. If you make inventory and marketing decisions based solely on online data, you'll overstock iced latte supplies and understock oat milk. You'll run out of a key ingredient during peak hours and lose sales.

The fix is to create a simple offline logging system. It doesn't have to be high-tech. At the end of each shift, have your barista mark down three things on a physical or digital tally sheet: the top three best-selling items, the number of customers who paid with cash versus card, and any customer complaints or compliments. Enter that data into a spreadsheet at the end of each week. Cross-reference it with your online data. The insights you get from combining these two data streams are gold. You might discover that your highest-margin items (like pour-overs) sell better in the afternoon, or that customers who pay with cash tend to spend 15% more on average than card users. That kind of knowledge lets you optimize your staffing, your inventory, and even your pricing.

Mistake #5: Overcomplicating the Dashboard

You've installed Google Analytics. You've connected your POS system. You've set up a fancy dashboard with 47 different metrics, color-coded charts, and real-time updates. Congratulations—you've created a beautiful piece of data art that you will never actually use. This is the most common pitfall of ambitious tracking: data overload. When you try to track everything, you end up tracking nothing useful.

I've seen coffee shop owners spend two hours a week staring at their dashboard, getting paralyzed by the sheer volume of information. They see that their bounce rate is 54%, their average session duration is 2 minutes, their page load time is 1.8 seconds, and their goal completion rate is 3.2%. What does that mean? Should they be worried? Should they change their website? Nobody knows, because they're drowning in numbers without a clear question.

The fix is the "ONE Metric That Matters" approach. Pick a single, specific business goal for the next month and track only the metrics that directly relate to that goal. For example:

If your goal is to increase loyalty program sign-ups, track only the sign-up rate and the source of each sign-up (counter, website, social media).
If your goal is to reduce afternoon lulls, track only the hourly sales data between 1 PM and 4 PM.
If your goal is to increase average order value, track only the upsell rate (how many customers add a pastry or cookie to their drink order).

Strip away everything else. You can add more metrics later, but for now, focus on one clear question. I coached a coffee shop in Vancouver that was stuck on "why aren't our online orders growing?" They had 12 dashboard widgets. I told them to delete 10 of them and just track one number: the percentage of website visitors who clicked "Order Now." They discovered that their "Order Now" button was a dull gray color and buried at the bottom of the page. They moved it to the top and made it bright green. Their online orders increased 34% in two weeks. That's the power of simplicity.

Turning Data into Daily Decisions

Okay, so you've set up your tracking. You've avoided the common mistakes. Now you have a dashboard full of numbers. But what do you actually do with them? This is where most businesses stall. They have data but no action plan. Let's bridge that gap with a practical, step-by-step framework for turning analytics into daily operational decisions.

Start Your Morning with a Three-Number Review

Before you even turn on the espresso machine, spend three minutes looking at three key numbers from the previous day. I call this the "Morning Brew Briefing." The three numbers are:

Yesterday's total sales compared to the same day last week.
Yesterday's top-selling item (by units, not revenue).
Yesterday's customer count (how many unique transactions you had).

Why these three? They give you a quick pulse check. If sales are up but customer count is down, your average order value increased—maybe you pushed a successful upsell. If sales are down but customer count is the same, people are spending less per visit—maybe your prices feel too high or your menu isn't compelling. If both are down, you have a foot traffic problem. With just three numbers, you can already diagnose the general health of your shop in under 60 seconds.

Use Data to Predict Your Weekly Inventory Needs

Your POS data is a goldmine for inventory planning. Most coffee shops use guesswork or "order the same as last week" logic, which leads to waste or shortages. Instead, look at your historical sales data for the past four weeks, broken down by day of the week. You'll almost certainly see patterns: Monday is always slower for latte sales but faster for drip coffee. Friday afternoon is your busiest time for specialty drinks. Sunday mornings see a spike in pastry sales.

Take that data and create a simple forecasting spreadsheet. For each popular ingredient (milk, espresso beans, syrups, pastries), calculate the average daily usage over the past four weeks, then add a 20% buffer for unexpected rushes. Order based on those numbers. I worked with a coffee shop in Chicago that was throwing away $1,200 worth of expired pastries every month. After implementing data-driven ordering, they cut waste to $300 per month. That's $10,800 saved annually, just from looking at a spreadsheet for 15 minutes a week.

Optimize Your Staffing with Hourly Sales Data

One of the biggest hidden costs in a coffee shop is overstaffing during slow hours and understaffing during rushes. Both hurt your bottom line—overstaffing means wasted labor costs, understaffing means lost sales from frustrated customers who walk out because the line is too long. Your hourly sales data (which you can get from most modern POS systems) can solve this.

Export last month's sales data by hour. Identify your peak hours (usually 7-9 AM and 12-1 PM) and your slow hours (mid-afternoon, late evening). Then create a staffing schedule that matches. For example, if your data shows that between 2 PM and 4 PM you average only 12 transactions per hour, you probably only need one barista and one cashier. But between 8 AM and 9 AM, if you're doing 80 transactions per hour, you need three baristas and a dedicated person on register.

I helped a coffee shop in Sydney reduce their labor costs by 15% just by aligning their staff schedule with actual customer traffic patterns. They were paying three baristas to stand around during quiet afternoons. They shifted one of those baristas to a morning shift, where they were desperately needed. Customer wait times dropped, sales increased, and labor costs decreased. That's a win-win from a single data source.

Run Two-Week Experiments Based on Data

Data is only as valuable as the experiments it inspires. Once you notice a trend or a problem, design a simple, time-boxed experiment to test a solution. The key is to change only one variable at a time so you know what caused the result.

Example: Your data shows that online orders drop significantly between 3 PM and 5 PM. Experiment: Offer a "Happy Hour" discount of 15% off any drink ordered online between 3 PM and 5 PM for two weeks. Track the online order volume during those hours before, during, and after the experiment. If you see a sustained increase, keep the promotion. If not, try a different incentive, like a free cookie with any order.

Another example: Your data shows that customers who buy a breakfast sandwich are 40% more likely to also buy a coffee than customers who buy a pastry. Experiment: Place a display of cold brew bottles right next to the breakfast sandwich station in the display case. Track the attachment rate (how many breakfast sandwich buyers also add a coffee). If it increases, you've found a simple merchandising win.

These experiments don't have to be fancy. They just have to be intentional. Keep a simple log of what you tried, what the data said, and whether you'll keep the change. Over a year, these small, data-driven tweaks compound into significant revenue growth.

The Cost of Guesswork: Real Dollar Impact of Not Tracking

It's easy to think of analytics as an optional "nice to have" when you're running a busy coffee shop. But the truth is that neglecting data costs you hard cash every single day. Let's put some real dollar figures on the table so the urgency becomes tangible.

The Hidden Cost of Poor Pricing

Without tracking, you're pricing your menu items based on gut feeling or what competitors charge. That's a gamble. Let's say your average latte costs $1.80 in ingredients, labor, and overhead, and you're selling it for $4.50. That's a 60% gross margin, which seems healthy. But what if your data reveals that customers are willing to pay $5.25? You're leaving $0.75 on the table for every latte sold. If you sell 100 lattes a day, that's $75 of lost profit daily, $2,250 monthly, $27,000 annually. That's a part-time employee's salary you're just giving away.

Conversely, what if your data shows that your signature drink, the "Mocha Madness," is priced at $5.50 but costs $4.20 to make because you use expensive imported chocolate? Your margin is only 23%. You're probably losing money on every sale when you factor in the labor and cup cost. Without tracking your cost of goods sold (COGS) per item, you'd never know. You'd keep promoting a loss leader thinking it's your best seller. The fix is simple: use your POS data to calculate the exact COGS for each item. Then adjust pricing or recipes to ensure every item has at least a 50% margin.

The Waste Tax

Food and ingredient waste is a silent profit killer. According to industry data, the average coffee shop wastes between 10% and 15% of its inventory. For a shop doing $300,000 in annual revenue, that translates to $30,000 to $45,000 in wasted products. That's money you poured down the drain—literally.

Let's get specific. A bag of specialty coffee beans costs around $15. If you waste even half a bag a week because you're over-ordering or your storage conditions are poor, that's $390 a year. A gallon of milk costs $4. If you throw away two gallons a week because your baristas over-pour or you order too much, that's $416 a year. Multiply that by every ingredient in your shop—syrups, pastries, whipped cream, tea bags—and the number quickly climbs into the thousands.

Tracking your inventory data lets you identify the biggest waste culprits. Let's say your data shows that you consistently throw away 30% of your blueberry scones every week. That's a clear signal: either you're ordering too many, or they're not selling because they're not popular. Cut the order in half and see if you sell out completely. If yes, you've eliminated waste without losing sales. If no, consider replacing the blueberry scone with a different pastry. That's a data-driven decision that puts cash back in your pocket.

The Customer Churn Blind Spot

Acquiring a new customer costs five to seven times more than retaining an existing one. But without tracking, you have no idea how many customers you're losing or why. Let's say your coffee shop has 500 active loyalty program members. If you're losing 5% of them every month to churn (customers who stop coming), that's 25 customers lost per month. If each of those customers spent an average of $4.50 per visit and visited twice a week, that's $9 per customer per week, $36 per month, $432 annually. Multiply that by 25 lost customers per month, and you're hemorrhaging $10,800 in annual revenue just from churn that you never even noticed.

The fix is a simple churn alert. Set up a segment in your loyalty software for customers who haven't visited in 30 days. Then, create an automated email or text message sequence. For example:

Day 30: "We miss you! Come back and get 10% off your next drink."
Day 45: "Your favorite drink is waiting. Free pastry with any purchase this week."
Day 60: "We have a new seasonal menu. First one's on us."

This isn't spam—it's relationship maintenance. I built this system for a coffee shop in London, and they recovered 18% of their churned customers within 60 days. That's a direct revenue recovery of roughly $19,000 annually, from a system that cost nothing but time to set up.

The Marketing Waste

Without tracking, you're probably spending money on marketing that doesn't work. You might be paying for Facebook ads, flyers, local event sponsorships, or influencer partnerships without knowing which one actually brings customers in the door. Let's say you're spending $500 a month on a local magazine ad that you think is great for brand awareness. But when you track with a unique promo code or a UTM link, you discover that the ad has generated exactly three sales in six months. That ad cost you $3,000 for three sales—$1,000 per customer. Your average transaction is $6. You're losing money on every single customer that ad brings in.

The fix is ruthless tracking of every marketing dollar. Before you spend a dime, decide how you'll measure the return. Use unique discount codes (like "MAGAZINE10" for that ad), dedicated landing pages, or phone numbers that you track separately. After 30 days, calculate your cost per acquisition. If it's higher than your average customer lifetime value, cut the channel immediately. That $500 a month could be redirected to a proven channel like a "buy 5 coffees, get 1 free" punch card program that your data shows drives 12% more repeat visits.

When you add up all these hidden costs—poor pricing, waste, customer churn, and marketing waste—the total can easily exceed 20% of your annual revenue. For a coffee shop doing $300,000 in sales, that's $60,000 that you're leaving on the table every year. That's not a small oversight. That's a significant business problem. And the solution isn't working harder. It's working smarter with the data you already have.

From Data to Digital Ads: Retargeting Your Coffee Lovers

You've collected data. You've avoided the mistakes. You've started making daily decisions. Now it's time to use that data to bring customers back through the door with targeted digital advertising. This doesn't have to be expensive or complicated. In fact, the most effective coffee shop ads are often the cheapest because they're hyper-targeted.

Building a Custom Audience from Your Customer List

Most loyalty programs and POS systems let you export a list of customer email addresses. This is pure gold for digital advertising. You can upload that list to Facebook Ads Manager, Google Ads, or TikTok Ads to create a "custom audience." Then you can show ads specifically to people who have already visited your shop. These are warm audiences—they know you, they've experienced your coffee, and they just need a gentle nudge to come back.

Let's say you have 1,200 email addresses. You create a Facebook ad campaign targeting only those 1,200 people. Your ad shows a beautiful photo of your new seasonal latte with the text, "Your favorite coffee is waiting. Come in this week and get a free pastry with any drink purchase." Because these people already know and trust you, your click-through rate will be 5-10 times higher than ads targeting strangers. Your cost per conversion will be a fraction of what you'd pay for cold audiences.

I helped a coffee shop in Brisbane run exactly this campaign for $150. They got 47 redemptions. Even if only half of those people became regulars, that's a cost of roughly $6.40 per new regular. Compare that to the $50-$100 it costs to acquire a new customer through traditional advertising. That's a massive win.

Retargeting Website Visitors with Pixel Tracking

If you have a website (and you should, even if it's just for online ordering and a menu), install the Facebook Pixel and Google Ads Remarketing Tag. These tiny pieces of code track anyone who visits your website. Then, you can show them ads as they browse other sites, watch YouTube videos, or scroll through Instagram.

Here's how it works in practice: A customer searches for "cold brew near me," clicks on your website, browses your menu, and then leaves without ordering. That's a lost opportunity—but not a permanent one. With a pixel in place, you can show them a targeted ad the next day: "Still craving cold brew? Order now and get 15% off your first online order." This gentle reminder can recover a significant percentage of abandoned website visits.

The key is to keep your retargeting ads simple and specific. Don't show a generic "Visit our coffee shop" ad to someone who already visited your site. Show them exactly what they were looking at. If they looked at your cold brew page, show a cold brew ad. If they looked at your catering menu, show a catering ad. This level of relevance increases conversion rates dramatically—sometimes by 200-300%.

Using Location Data for Geo-Fencing

This is a slightly more advanced technique, but it's surprisingly affordable. You can create a "geo-fence" around your coffee shop—a virtual radius of 500 feet to a mile. Then, use a platform like Google Ads or a dedicated geo-fencing service to show ads to anyone who enters that zone. But instead of showing ads to everyone, you target only people who have never visited your shop before.

For example, you can run a campaign that says, "New to [Your Shop Name]? Show this ad at the register and get a free drink with any purchase." You're targeting people who are physically near your shop but haven't stepped inside. This is like putting a digital "Welcome" sign on every smartphone within walking distance. The cost is often just pennies per impression, and the conversion rate can be high because you're reaching people when they're already in a buying mindset.

I've seen coffee shops in busy downtown areas use geo-fencing to attract office workers who walk past their shop every day but never come in. Within a week, they had new regulars who said, "I always meant to try you, but your ad finally pushed me to do it." That's the power of being in the right place at the right time with the right message.

Thank you for sticking with me through all of this. I know that running a coffee shop takes everything you've got—your early mornings, your late nights, your passion for that perfect pour. But you don't have to figure it all out alone. The numbers are already telling a story about your business. You just need someone to help you read it. That's what I do. I help local shop owners like you turn messy data into clear, profitable decisions. If you're ready to stop guessing and start growing, I'd love to brew up a plan together. Book a free consultation and let's talk about what your data is really saying. No pressure, just practical advice and a warm cup of coffee—on me.

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Nataliia

Local marketing strategist with 10+ years at global agencies — OMD, Dentsu, GroupM, and BBDO. Now helping small businesses get the same data-driven edge. Based in Europe, working with clients in the US, UK, Australia, and beyond.

About Nataliia