How important is a good coffee program to the operation of a restaurant. Is this still a commodity - I'll serve whatever I can get as long as it is cheap! or a quality offering - I want my coffee to be on the same quality scale as my food!
Who manages the coffee service in your restaurant? The bar staff, The wait staff? The bus staff? The dish staff? anybody who is walking by?
Do you have quality standards for coffee?
Do you know the profit % for each cup of coffee sold?
Would a better coffee program contribute to your sales/profit figures? Would it increase your dessert sales?