Rohop
A lot of cafes have surcharges for various kinds of options on their menu e.g. soy, caramel, extra shot etc. so they can easily do the same for A2. They can put whatever cost they want to make the margins work for them.
It is very low risk for them because, unlike milk alternatives such as soy, almond etc., if there was any unsold A2 milk remaining they can easily use it instead of regular milk. So it is a good point of differentiation for cafes, with very little downside IMO. They can also scale it up based on demand and consumers who want that option will probably happily pay more for it.
Media Updates, page-5221
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