FohBoh

Voice of the Restaurant Industry

As we all know, serving the finest in specialty coffee on the road brings its own challenges - temp. stability, power, grind consistency, etc.

What equipment do you use? How do you control these factors? What are other factors?

Please discuss!

Tags: catering, coffee

Views: 1

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I've been doing espresso catering for about 6 years mostly at weddings. I've also been doing festival concessions for about 4 years & just last year started doing it full time. Im coming up into my busiest season starting this week through early November, almost every week/weekend booked solid. Always a fun time of year! Curious to know how many other caterers or concessionaires are out there (guess not many right now!)

Mitch
Bella Caffe Fine Coffee & Espresso Catering
http://www.baristaexchange.com/profile/MitchBucknerBellaCaffe
Hey Mitch, thanks for joining! We have been in business for 3 years now and have been doing our best at making this a niche that is seen as highly as a coffee retailer.

If you know of others that are doing coffee catering, invite them in! We also have a group on Barista Exchange (I just threw it up today!)

Thanks!

PS. Will you be in Seattle for Coffee Fest?

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