Restaurant Social Media
Restaurant Coffee
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?
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?
Tags: coffee
Replies to This Discussion
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Permalink Reply by Jeff Klemetsrud on -
Well Spencer, I feel very strong about the whole coffee thing.
Even after 17 years we still get people who just cannot belive that the coffee is so good at my restaurant.
This alone brings people in for breakfast and lunch.
At dinner we see more of a lean to decaf, but dessert sales are very good ( I think all scratch desserts does not hurt)
I manage the coffee myself and have set up a 10 year relationship with my small scale roaster who knows just what I like and how we want it roasted. I am proud to be able to say we get coffee from a small scale local shop and this makes the guest feel supportive as well.
we pay 6.50 for a # of coffee we use 2 oz. portion for a 10 cup pot so thats around .82 per pot we charge $2 for a cup with unlimited refills. yes it is a money maker as most people do not o.d. on the strong cup we pour.
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Permalink Reply by Spencer on -
Jeff -I think you passion and interest in coffee is great!
Would you be suprised to hear that most specialty coffee shops and national coffee chains are using 3.25 ouces of coffee to 64 ounces of water?
Do you fresh grind or use portion pack?
When you have moment please conduct a taste test and increase your coffee from 2.0 oz to 2.5 ounces and judge the reaction and comments from your staff and guests.
Here is a great example of a good coffee program that has great oportunity. Start with a base of guests who already enjoy your coffee, and work to increase the overall sales via quality, consistacy, and promotion.
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Permalink Reply by Daniel Clements on -
Nothing worse than getting a luke warm cup of dish water at the end of a great meal!
We use a colubian blend that I personally love. (for my fellow Canadians. I drive by 2 timmy's on my way to work and still wait to brew a pot)
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Permalink Reply by David McGuffin on -
We use a small specialty roaster at my restaurant. We place the order on Monday, coffee is roasted on Tuesday and delivered on Wednesday. It is probably the best coffee I have ever had. In answer to the question, yes, I believe a strong coffee program is just as integral as any other facet in the restaurant.
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Permalink Reply by Spencer on
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His is your coffee as compared to your competitor?
Do you purchase and prepare the same coffee is your competitor? Do yo use the same equipment? Is your coffee marketing and price the same? Really is there any point of difference?
Can you look at your coffee program as a point if distinction for your restaurant and cafe, are you proud of your coffee offering?
Do you follow the industry guidelines for service and quality?
Let's use this discussion or try and help you understand your coffee program and develop a strategy for success!
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