Given that there are fewer employees in the offices, how would you manage the "Corner Cafes" where coffee and snacks are kept?

Clarifications/Assumptions - 

1. Lets talk about only 1 cafe catering 4-5 floors at an office, seating 100-150 employees per floor
2. This cafe offers 7-8 types of savoury items and 4-5 types of sweet items
3. Food items are sufficient enough for 70% of the capacity, and Tea/Coffee/Other beverages cater to 90%-100% of capacity

1. Have a regular weekly survey to understand the capacity of the office
2. If this is a corporate cafe, present the food items 1 week before and see how many employees chose to pre-order
3. Reduce the food items and beverages. 
4. Overall aim at catering around 60-70% of the capacity, considering employees would want to bring food from home