More specifically, to which aspect of the retailer? The variables run the gamut.
Roasting – Sampling green beans, cupping, buying, roasting (which has its own inner accounting), careful storage of green and mindful accounting of how old the roast is that you’re serving.
Brewing – Many many variables in how you brew because of the broad range of drinks. But the same best practices would apply.
It would not take long to jot down all the best practices from green bean to brewed cup and ensure those methods are being applied.