View entire thread: Sales Rep - Coffee Service Specialist - Rochester, NY
Posted by jcresci on 2005-07-21 15:18:14 Post Subject: Sales Rep - Coffee Service Specialist - Rochester, NY
The Coffee Service Specialist will work with the office supply Account Executive to expand current customer purchases to include Coffee service products. Additionally, the Coffee Specialist is responsible for developing and maintaining relationships in new and existing accounts within a set territory. As the product expert on the sales team, you will be recommending products, researching clients’ inquiries, preparing proposals and presentations and assisting in closing the deal.
Qualifications:
Minimum of 2 years outside sales experience within the Coffee industry, modest book of business, strong interpersonal skills, solid relationship building skills, knowledge of MS Office.
The compensation is a base of $30 – 45K DOE plus commission and company benefit package.
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Posted by jcresci on 2005-07-21 15:18:14 Post Subject: Sales Rep - Coffee Service Specialist - Rochester, NY
The Coffee Service Specialist will work with the office supply Account Executive to expand current customer purchases to include Coffee service products. Additionally, the Coffee Specialist is responsible for developing and maintaining relationships in new and existing accounts within a set territory. As the product expert on the sales team, you will be recommending products, researching clients’ inquiries, preparing proposals and presentations and assisting in closing the deal.
Qualifications:
Minimum of 2 years outside sales experience within the Coffee industry, modest book of business, strong interpersonal skills, solid relationship building skills, knowledge of MS Office.
The compensation is a base of $30 – 45K DOE plus commission and company benefit package.
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View entire thread: Advice needed for starting an office coffee service
Posted by TakeFive on 2006-05-11 23:34:44 Post Subject: Advice needed for starting an office coffee service
(I also posted this in the Coffee Shops forum. I apologize for any redundancy!)
Hello all! I just found this site and have been very impressed with what I have seen so far. I do need some advice, though...
Not long after college I worked for a small office coffee service. Basically it was a one-man operation: I did the ordering, delivered the products, serviced the accounts, etc. Being part of a rather large institutional foods company, the accounts were already established, suppliers in place, corporate accounts, et al. As I recall it was a fun and simple job, but at about $3.50 an hour I soon moved on to bigger and better things.
Recently I have contemplated starting a similar office coffee service. I am somewhat familiar with operations such as Standard and Gold Cup, but I feel there is room for another, more "local" service. Can anyone give me some suggestions as to how to get such a business off the ground? I'm not interested in a franchise, and starting capital is pretty low.
Thanks in advance for any help you can give me!
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Posted by TakeFive on 2006-05-11 23:34:44 Post Subject: Advice needed for starting an office coffee service
(I also posted this in the Coffee Shops forum. I apologize for any redundancy!)
Hello all! I just found this site and have been very impressed with what I have seen so far. I do need some advice, though...
Not long after college I worked for a small office coffee service. Basically it was a one-man operation: I did the ordering, delivered the products, serviced the accounts, etc. Being part of a rather large institutional foods company, the accounts were already established, suppliers in place, corporate accounts, et al. As I recall it was a fun and simple job, but at about $3.50 an hour I soon moved on to bigger and better things.
Recently I have contemplated starting a similar office coffee service. I am somewhat familiar with operations such as Standard and Gold Cup, but I feel there is room for another, more "local" service. Can anyone give me some suggestions as to how to get such a business off the ground? I'm not interested in a franchise, and starting capital is pretty low.
Thanks in advance for any help you can give me!
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View entire thread: Wages For Experienced Technicians
Posted by Bean Tech on 2006-06-28 21:12:00 Post Subject: Wages For Experienced Technicians
I would like to know what other coffee service technicians are making or what the starting wages are? I am currently empoyed for 4 years at a great company now, but feel that my wage is not competitive with other companies that I have seen. I am very knowledgable with nouva simonelli, jura, franke, bunn, dawl egbergt, keurig, cecilware, curtis, and more. If anybody knows of any helpful websites that would be great too.
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Posted by Bean Tech on 2006-06-28 21:12:00 Post Subject: Wages For Experienced Technicians
I would like to know what other coffee service technicians are making or what the starting wages are? I am currently empoyed for 4 years at a great company now, but feel that my wage is not competitive with other companies that I have seen. I am very knowledgable with nouva simonelli, jura, franke, bunn, dawl egbergt, keurig, cecilware, curtis, and more. If anybody knows of any helpful websites that would be great too.
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View entire thread: PR - Coffee is Hot at the 2007 Restaurant Show
Posted by cafemakers on 2007-02-12 11:39:15 Post Subject: PR - Coffee is Hot at the 2007 Restaurant Show
Cafemakers' Andrew Hetzel is serving up a cup of wisdom to attendees of the National Restaurant Association's annual trade show for hotel and motel restaurant operators in Chicago in May. Hetzel will show how foodservice operators can capitalize on the latest specialty coffee trends.
Kamuela, Hawaii, February 12, 2007 – Attendees to the National Restaurant Association's annual hotel – motel restaurant convention this May can discover how to ride the espresso lane to bigger profits. That's because Andrew Hetzel, industry expert with Cafemakers, will offer a presentation entitled “Achieve Grande Profits from your Coffee Service”. The show takes place May 19-22 at McCormick Place in Chicago.
“I am delighted by the way that the restaurant industry has begun to embrace espresso and specialty coffee as a valuable addition to their menus,” says Hetzel. “The rapid expansion and success of coffee shop chains has shown foodservice companies that there is a substantial consumer demand for these beverages.”
Recently, the NRA’s "What's Hot and What's Not" chef survey showed that "espresso and specialty coffee" placed in the top 10 among over 200 popular restaurant food and beverage concepts at the end of 2006. Over 70 percent of respondents rated specialty coffee "hot" while 15 percent consider the beverage a "perennial favorite."
But in an emerging market segment, it's hard to know exactly which trends will be profitable and how best to take advantage of them. In his presentation, Andrew Hetzel of Cafemakers will help restaurateurs learn the fundamentals of good coffee and how to make it a successful addition to their establishments.
“Restaurants are particularly well-positioned to benefit from serving better coffee; our education session will show them how they can do so inexpensively,” Hetzel said.
About Andrew Hetzel
Andrew Hetzel is the founder and director of Cafemakers, LLC, a business consultancy based in Hawaii that specializes in retail coffee business concept development and coffee beverage quality improvement.
In addition to regularly addressing audiences at culinary and beverage conferences, Hetzel is a columnist for FG! CoffeeTalk Magazine, a contributor to Tea & Coffee Trade Journal, an elected committee official of the Specialty Coffee Association of America and serves as a judge representing the United States for the World Barista Championship - an organization that holds annual Olympic-style coffee events with competitors from 39 countries. For more information, visit www.cafemakers.com
About the National Restaurant Association:
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry. The Association's mission is to represent, educate and promote a rapidly growing industry that is comprised of 935,000 restaurant and food service outlets employing 12.8 million people.
The 2007 NRA Hotel-Motel Show will feature more than 2,100 exhibitors and more than 890 product categories. For more information or to register, visit www.restaurant.org
###
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Posted by cafemakers on 2007-02-12 11:39:15 Post Subject: PR - Coffee is Hot at the 2007 Restaurant Show
Cafemakers' Andrew Hetzel is serving up a cup of wisdom to attendees of the National Restaurant Association's annual trade show for hotel and motel restaurant operators in Chicago in May. Hetzel will show how foodservice operators can capitalize on the latest specialty coffee trends.
Kamuela, Hawaii, February 12, 2007 – Attendees to the National Restaurant Association's annual hotel – motel restaurant convention this May can discover how to ride the espresso lane to bigger profits. That's because Andrew Hetzel, industry expert with Cafemakers, will offer a presentation entitled “Achieve Grande Profits from your Coffee Service”. The show takes place May 19-22 at McCormick Place in Chicago.
“I am delighted by the way that the restaurant industry has begun to embrace espresso and specialty coffee as a valuable addition to their menus,” says Hetzel. “The rapid expansion and success of coffee shop chains has shown foodservice companies that there is a substantial consumer demand for these beverages.”
Recently, the NRA’s "What's Hot and What's Not" chef survey showed that "espresso and specialty coffee" placed in the top 10 among over 200 popular restaurant food and beverage concepts at the end of 2006. Over 70 percent of respondents rated specialty coffee "hot" while 15 percent consider the beverage a "perennial favorite."
But in an emerging market segment, it's hard to know exactly which trends will be profitable and how best to take advantage of them. In his presentation, Andrew Hetzel of Cafemakers will help restaurateurs learn the fundamentals of good coffee and how to make it a successful addition to their establishments.
“Restaurants are particularly well-positioned to benefit from serving better coffee; our education session will show them how they can do so inexpensively,” Hetzel said.
About Andrew Hetzel
Andrew Hetzel is the founder and director of Cafemakers, LLC, a business consultancy based in Hawaii that specializes in retail coffee business concept development and coffee beverage quality improvement.
In addition to regularly addressing audiences at culinary and beverage conferences, Hetzel is a columnist for FG! CoffeeTalk Magazine, a contributor to Tea & Coffee Trade Journal, an elected committee official of the Specialty Coffee Association of America and serves as a judge representing the United States for the World Barista Championship - an organization that holds annual Olympic-style coffee events with competitors from 39 countries. For more information, visit www.cafemakers.com
About the National Restaurant Association:
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry. The Association's mission is to represent, educate and promote a rapidly growing industry that is comprised of 935,000 restaurant and food service outlets employing 12.8 million people.
The 2007 NRA Hotel-Motel Show will feature more than 2,100 exhibitors and more than 890 product categories. For more information or to register, visit www.restaurant.org
###
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View entire thread: Forum Reoganziztion
Posted by demetri on 2006-08-15 12:21:40 Post Subject: Forum Reoganziztion
Here's a suggestion that I received about reorganizing the forum
Hello Demetri,
I've given some thought to a new logical order of the discussion groups on this forum, organized under "Consumer" and "Professional" headings; here are my suggested topics (not in any order):
Consumer
- Coffee Discussion
Discussion of coffee types and preparation techniques. Coffees from around the world; which is your favorite?
- Consumer Machines
Discussion of equipment suited for home or office coffee service use.
- Home Roasting
Green coffees, where to buy them and how to roast them at home.
- Coffee Drinks and Recipes
Hot and cold coffee drinks - discuss your favorite recipes and signature drinks.
- Coffee Shop Reviews and Recommendations
Visited a good coffee shop lately; let us know!
Professional
- Careers
Job posting and jobs wanted in the coffee profession; retail baristas, roasters, and management positions.
Coffee Reviews
Reviews and discussions of coffee blends and single origin varietals - no advertising permitted.
- Commercial Machines
Discussions of equipment suited for commercial use only, as in a coffee shop, restaurant or other place of business.
- Starting and Running a Coffee Shop
Thinking of starting a coffee shop or looking for ideas to improve? This is your place.
- Coffee Roasting
Forum for professional coffee roasters to discuss craft and tools.
- Industry Events
Upcoming tradeshows, competitions and company events. Discussions of what is happening in the industry and where to find CoffeeForums members in person.
- Buy & Sell Marketplace
Want to buy? Want to sell? Shameless plug of your product or service? This is the place.
In addition, I recommend that it may at sometime in the future be beneficial to introduce regional discussion boards a.l.a. CoffeeGeek for members in specific areas of the world to communicate about local events with each other. I think that the CG version breaks down the world into too many categories and is therefore confusing; will give this some thought.
I'd love to get some feedback from all the moderators on this.
Demetri
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Posted by demetri on 2006-08-15 12:21:40 Post Subject: Forum Reoganziztion
Here's a suggestion that I received about reorganizing the forum
Hello Demetri,
I've given some thought to a new logical order of the discussion groups on this forum, organized under "Consumer" and "Professional" headings; here are my suggested topics (not in any order):
Consumer
- Coffee Discussion
Discussion of coffee types and preparation techniques. Coffees from around the world; which is your favorite?
- Consumer Machines
Discussion of equipment suited for home or office coffee service use.
- Home Roasting
Green coffees, where to buy them and how to roast them at home.
- Coffee Drinks and Recipes
Hot and cold coffee drinks - discuss your favorite recipes and signature drinks.
- Coffee Shop Reviews and Recommendations
Visited a good coffee shop lately; let us know!
Professional
- Careers
Job posting and jobs wanted in the coffee profession; retail baristas, roasters, and management positions.
Coffee Reviews
Reviews and discussions of coffee blends and single origin varietals - no advertising permitted.
- Commercial Machines
Discussions of equipment suited for commercial use only, as in a coffee shop, restaurant or other place of business.
- Starting and Running a Coffee Shop
Thinking of starting a coffee shop or looking for ideas to improve? This is your place.
- Coffee Roasting
Forum for professional coffee roasters to discuss craft and tools.
- Industry Events
Upcoming tradeshows, competitions and company events. Discussions of what is happening in the industry and where to find CoffeeForums members in person.
- Buy & Sell Marketplace
Want to buy? Want to sell? Shameless plug of your product or service? This is the place.
In addition, I recommend that it may at sometime in the future be beneficial to introduce regional discussion boards a.l.a. CoffeeGeek for members in specific areas of the world to communicate about local events with each other. I think that the CG version breaks down the world into too many categories and is therefore confusing; will give this some thought.
I'd love to get some feedback from all the moderators on this.
Demetri
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View entire thread: Wages For Experienced Technicians
Posted by Bean Tech on 2006-06-28 21:38:39 Post Subject: Wages For Experienced Technicians
I would like to know what other coffee service technicians are making or what the starting wages are? I am currently employed for 4 years at a great company now, but feel that my wage is not competitive with other companies that I have seen. I am very knowledgable with nouva simonelli, jura, saeco, franke, bunn, dawl egbergt, keurig, cecilware, curtis, and more. If anybody knows of any helpful websites that would be great too.
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Posted by Bean Tech on 2006-06-28 21:38:39 Post Subject: Wages For Experienced Technicians
I would like to know what other coffee service technicians are making or what the starting wages are? I am currently employed for 4 years at a great company now, but feel that my wage is not competitive with other companies that I have seen. I am very knowledgable with nouva simonelli, jura, saeco, franke, bunn, dawl egbergt, keurig, cecilware, curtis, and more. If anybody knows of any helpful websites that would be great too.
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View entire thread: Starting an office coffee service
Posted by TakeFive on 2006-05-11 23:01:01 Post Subject: Starting an office coffee service
Hello all! I just found this site and have been very impressed with what I have seen so far. I do need some advice, though...
Not long after college I worked for a small office coffee service. Basically it was a one-man operation: I did the ordering, delivered the products, serviced the accounts, etc. Being part of a rather large institutional foods company, the accounts were already established, suppliers in place, corporate accounts, et al. As I recall it was a fun and simple job, but at about $3.50 an hour I soon moved on to bigger and better things.
Recently I have contemplated starting a similar office coffee service. I am somewhat familiar with operations such as Standard and Gold Cup, but I feel there is room for another, more "local" service. Can anyone give me some suggestions as to how to get such a business off the ground? I'm not interested in a franchise, and starting capital is pretty low.
Thanks in advance for any help you can give me!
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Posted by TakeFive on 2006-05-11 23:01:01 Post Subject: Starting an office coffee service
Hello all! I just found this site and have been very impressed with what I have seen so far. I do need some advice, though...
Not long after college I worked for a small office coffee service. Basically it was a one-man operation: I did the ordering, delivered the products, serviced the accounts, etc. Being part of a rather large institutional foods company, the accounts were already established, suppliers in place, corporate accounts, et al. As I recall it was a fun and simple job, but at about $3.50 an hour I soon moved on to bigger and better things.
Recently I have contemplated starting a similar office coffee service. I am somewhat familiar with operations such as Standard and Gold Cup, but I feel there is room for another, more "local" service. Can anyone give me some suggestions as to how to get such a business off the ground? I'm not interested in a franchise, and starting capital is pretty low.
Thanks in advance for any help you can give me!
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View entire thread: One of the evidence to see the quality of your espresso!
Posted by pstam on 2005-04-03 12:38:39 Post Subject: One of the evidence to see the quality of your espresso!
I would announce my point here first, that I would not offend any of the friends here.
As we are coming here not for hearing good words only, even if any one like to hear it, but for getting our brewing skills improved to have a better taste of espresso.
Also, as I used to be in a scientific atmosphere, we prefer to hear the trueth more than a good word because we have to go further, never stopped somewhere.
What I would like to talk about in the following is only to know the trueth, not anything else. If we were wrong, we would know it earlier, not years later. Otherwise, we waste too much time for nothing.
------------------------------------------- ------------------------------------------
As one of the general understanding about the real taste of espresso in Italy, I would believe that espresso should be tasted very well. Otherwise, there is no reason why so many Italian like it. It seems that Italian people are not used to disturb nor hurt themselves by something too much bitter, because they like very good food. In fact, nobody would do it to themselves.
If the espresso in the local area is averaged good, the people there tend to like it. As we know in Italy. While for other area, if the espresso is not so good, sometimes not even drinkable, the people will never like it. I do not know how you understand it, but this is really my understanding.
From other post, I saw in some coffee shop, the sale of espresso is only about 2-3% of the total sale of coffee drinks. After I saw it, I would like to get some data from our shops.
This evening, I collected the data from one of our franchised coffee service, which is an Italian restaurant and Bar, and found that the espresso including the double and ristretto, not hammerhead or red eye, takes 14.0% of the total sale of coffee drinks. It is the data from 28 Feb. to 30 Mar. because the data for 31st is not available yet. (I counted in terms of cups, not the value because the prices is different anywhere)
I do not mean that it means something definitely, but maybe make some sense.
I would hear your comments about it, and if possible, any similar data from any other coffee shops.
Thanks in advance.
http://www.coffeegeek.com/images/15678/207x200/kaffa_analysis.jpg
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Posted by pstam on 2005-04-03 12:38:39 Post Subject: One of the evidence to see the quality of your espresso!
I would announce my point here first, that I would not offend any of the friends here.
As we are coming here not for hearing good words only, even if any one like to hear it, but for getting our brewing skills improved to have a better taste of espresso.
Also, as I used to be in a scientific atmosphere, we prefer to hear the trueth more than a good word because we have to go further, never stopped somewhere.
What I would like to talk about in the following is only to know the trueth, not anything else. If we were wrong, we would know it earlier, not years later. Otherwise, we waste too much time for nothing.
------------------------------------------- ------------------------------------------
As one of the general understanding about the real taste of espresso in Italy, I would believe that espresso should be tasted very well. Otherwise, there is no reason why so many Italian like it. It seems that Italian people are not used to disturb nor hurt themselves by something too much bitter, because they like very good food. In fact, nobody would do it to themselves.
If the espresso in the local area is averaged good, the people there tend to like it. As we know in Italy. While for other area, if the espresso is not so good, sometimes not even drinkable, the people will never like it. I do not know how you understand it, but this is really my understanding.
From other post, I saw in some coffee shop, the sale of espresso is only about 2-3% of the total sale of coffee drinks. After I saw it, I would like to get some data from our shops.
This evening, I collected the data from one of our franchised coffee service, which is an Italian restaurant and Bar, and found that the espresso including the double and ristretto, not hammerhead or red eye, takes 14.0% of the total sale of coffee drinks. It is the data from 28 Feb. to 30 Mar. because the data for 31st is not available yet. (I counted in terms of cups, not the value because the prices is different anywhere)
I do not mean that it means something definitely, but maybe make some sense.
I would hear your comments about it, and if possible, any similar data from any other coffee shops.
Thanks in advance.
http://www.coffeegeek.com/images/15678/207x200/kaffa_analysis.jpg
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View entire thread: Sinagpore Coffee Scene
Posted by Alun_evans on 2007-10-04 22:25:49 Post Subject: Sinagpore Coffee Scene
Having been effectively marooned in Sinagpore the last month (baby was unexpectedly born here), I have had a very good opporunity to look at the coffee scene in the Island state.
Essentially coffee can be seperated into 3 distinct groupings-
1/. Local coffee: Kopi Tiams and coffee shops catering to the local market
2/. International Coffee chains: The big r biggish names that have set up here
3/. Local Specialty chains:
1/. Local Coffee: Kopi or coffee for most older people in Singapore is enjoyed in "coffee shops" and "Kopi Tiames". The word "coffee shop" is a bit meaning as they sell coffee during the day and a variety of beer products at night. The coffee sold here is nearly always strong robusta, made using the traditional "sock and watering can" methoh of brewing. Coffee is ground fine and placed in a large mesh sock, then dripped into a watering can. Coffee is poured direct from the can into cups. The coffee is strong, even stronger than the Indonesian "kopi Tubruk" that I am normally used to. The Robusta of course gives you a kick, but as I drink mainly arabica I have found the kick and the of course the tar-like taste and consistency in the cup is not to everyone (read 'my') liking. The local places are everywhere in Sngapore and include such gamous names as "Kaya Toast" In these local places coffee is eneviatably enjoyed with runny poached eggs and slices of toast smothered in butter.
2/. International Chains: Starbucks, Dome, Port City Java, Coffee Bean and Tea Leaf, McCafe, Spinelli's and the like are all well represented in Singapore. Spinelli roast there own here on the island, and the master roaster does a good job in presenting a coffee that drinks well as an espresso or cappaccino. The other brands I think import their coffee. Service is highly variable. I have had the absolutley worse service experienced anywhere in the world (no kidding) at the Coffee Bean and Tea Leaf store at Raffles Hospital. Conversely I have had excellent and knowledgeable service from their store on sentosa... Overall Spinelli's staff take 1st prize for knowldege about coffee and preperation techniques- probably has something to do with Master-roaster Ross being a WBC judge I would think
3/. Local Specialty Coffee chains: The biggest of these is TCC (the Coffee Connoissiur). Other big local names are the Coffee Club, Highland coffee and an increasing number of small opperators. TCC has 25 stores and growing. This rivals spinelli for size. Unfortately someone at sometime decided to go with Superautos to compliment the funky post modern design of the stores. As a result the quality of the espresso and EBD's is not what it should be. The chain is also incredibly expensive compared to even the international brands.
What I like about Singapore cafe scene>
- Standard free WIFI
- Well airconditioned stores make drinking hot beverages feel almost the norm even though its 98f outside!
- Cleanliness of the places
- The coffee quality in the top places is excellent and compares well with specialty coffee in Australia/NZ.
However-
- There is also a general lack of training and enthusiasm in some opperators places. This generally refers to the chains. Most of the local Kopi Tiams have staff who may have been making coffee for decades and still love doing it!
- Service. Singapore has a very high employment level. As a result the quality of those entering the service industry is variable. I have seen some of the best barista here (attention to detail) and worse (8 second shots, steaming milk to almost 90 degrees c)... then throwing the cup accross the counter.
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Posted by Alun_evans on 2007-10-04 22:25:49 Post Subject: Sinagpore Coffee Scene
Having been effectively marooned in Sinagpore the last month (baby was unexpectedly born here), I have had a very good opporunity to look at the coffee scene in the Island state.
Essentially coffee can be seperated into 3 distinct groupings-
1/. Local coffee: Kopi Tiams and coffee shops catering to the local market
2/. International Coffee chains: The big r biggish names that have set up here
3/. Local Specialty chains:
1/. Local Coffee: Kopi or coffee for most older people in Singapore is enjoyed in "coffee shops" and "Kopi Tiames". The word "coffee shop" is a bit meaning as they sell coffee during the day and a variety of beer products at night. The coffee sold here is nearly always strong robusta, made using the traditional "sock and watering can" methoh of brewing. Coffee is ground fine and placed in a large mesh sock, then dripped into a watering can. Coffee is poured direct from the can into cups. The coffee is strong, even stronger than the Indonesian "kopi Tubruk" that I am normally used to. The Robusta of course gives you a kick, but as I drink mainly arabica I have found the kick and the of course the tar-like taste and consistency in the cup is not to everyone (read 'my') liking. The local places are everywhere in Sngapore and include such gamous names as "Kaya Toast" In these local places coffee is eneviatably enjoyed with runny poached eggs and slices of toast smothered in butter.
2/. International Chains: Starbucks, Dome, Port City Java, Coffee Bean and Tea Leaf, McCafe, Spinelli's and the like are all well represented in Singapore. Spinelli roast there own here on the island, and the master roaster does a good job in presenting a coffee that drinks well as an espresso or cappaccino. The other brands I think import their coffee. Service is highly variable. I have had the absolutley worse service experienced anywhere in the world (no kidding) at the Coffee Bean and Tea Leaf store at Raffles Hospital. Conversely I have had excellent and knowledgeable service from their store on sentosa... Overall Spinelli's staff take 1st prize for knowldege about coffee and preperation techniques- probably has something to do with Master-roaster Ross being a WBC judge I would think
3/. Local Specialty Coffee chains: The biggest of these is TCC (the Coffee Connoissiur). Other big local names are the Coffee Club, Highland coffee and an increasing number of small opperators. TCC has 25 stores and growing. This rivals spinelli for size. Unfortately someone at sometime decided to go with Superautos to compliment the funky post modern design of the stores. As a result the quality of the espresso and EBD's is not what it should be. The chain is also incredibly expensive compared to even the international brands.
What I like about Singapore cafe scene>
- Standard free WIFI
- Well airconditioned stores make drinking hot beverages feel almost the norm even though its 98f outside!
- Cleanliness of the places
- The coffee quality in the top places is excellent and compares well with specialty coffee in Australia/NZ.
However-
- There is also a general lack of training and enthusiasm in some opperators places. This generally refers to the chains. Most of the local Kopi Tiams have staff who may have been making coffee for decades and still love doing it!
- Service. Singapore has a very high employment level. As a result the quality of those entering the service industry is variable. I have seen some of the best barista here (attention to detail) and worse (8 second shots, steaming milk to almost 90 degrees c)... then throwing the cup accross the counter.
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View entire thread: La Marzocco Linea- 4AV - very nice - $3000
Posted by surplusbid on 2006-05-29 13:52:54 Post Subject: La Marzocco Linea- 4AV - very nice - $3000
We have a very nice La Marzocco Linea 4AV Espresso Machine with all portafilters included. This machine was manufactured in 1997. We purchased from a liquidation of a closed coffee service. The machine was being used up until day of close. We can ship this item, or you can pickup the machine in Indianapolis area. Shipping will be probably $140-250 depending on where you live. Email me at bnentrup@gmail.com if interested - http://image.inkfrog.com/click_enlarge1.php?image=IMG_4636.JPG&username=surplusbid
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Posted by surplusbid on 2006-05-29 13:52:54 Post Subject: La Marzocco Linea- 4AV - very nice - $3000
We have a very nice La Marzocco Linea 4AV Espresso Machine with all portafilters included. This machine was manufactured in 1997. We purchased from a liquidation of a closed coffee service. The machine was being used up until day of close. We can ship this item, or you can pickup the machine in Indianapolis area. Shipping will be probably $140-250 depending on where you live. Email me at bnentrup@gmail.com if interested - http://image.inkfrog.com/click_enlarge1.php?image=IMG_4636.JPG&username=surplusbid
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View entire thread: Restaurant wants equipment as well as coffee
Posted by Alun_evans on 2008-10-15 08:07:49 Post Subject:
I always found in Office coffee service (OCS) I would need to warn them that when we replaced the not very good coffee with great coffee that the consumption in pounds of coffee would go up by quite a bit. but that can also be a great selling point because they know less people will be leaving office to get coffee.
It is a tough one to figure out how to compete and the most important thing is not to risk much and you cant compete on price. You can offer a better coffee and the proof should always be in the cup. You may want to walk away as I have from an account that has thousand in free equipment , with some sitting in storage that does not believe that the quality of the coffee does not matter only the cost.
Top points Mark- as a green horn, about the same time I had the early morning Hotel call, my boss at the time sent me to convince a hotel to change suppliers. We blind cupped the coffee, we killed the encumbents product. What I failed to realise was the historical usage that I estimated future usage on was based on, at best, morning buffet dinners having 1 cup of terrible coffee at best (worst). Of course usage blew out, costs were way over and we ultimatley lost the account back to "terrible coffee Inc". Lesson learnt
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Posted by Alun_evans on 2008-10-15 08:07:49 Post Subject:
I always found in Office coffee service (OCS) I would need to warn them that when we replaced the not very good coffee with great coffee that the consumption in pounds of coffee would go up by quite a bit. but that can also be a great selling point because they know less people will be leaving office to get coffee.
It is a tough one to figure out how to compete and the most important thing is not to risk much and you cant compete on price. You can offer a better coffee and the proof should always be in the cup. You may want to walk away as I have from an account that has thousand in free equipment , with some sitting in storage that does not believe that the quality of the coffee does not matter only the cost.
Top points Mark- as a green horn, about the same time I had the early morning Hotel call, my boss at the time sent me to convince a hotel to change suppliers. We blind cupped the coffee, we killed the encumbents product. What I failed to realise was the historical usage that I estimated future usage on was based on, at best, morning buffet dinners having 1 cup of terrible coffee at best (worst). Of course usage blew out, costs were way over and we ultimatley lost the account back to "terrible coffee Inc". Lesson learnt
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View entire thread: Restaurant wants equipment as well as coffee
Posted by Mark at Whole Latte Love on 2008-10-15 07:43:58 Post Subject:
I think a good thing to tell your potential customer is that you will sell them equipment at cost. You will provide a far superior cup of coffee and that it will not only help sales but will also make sure to leave a much better impression on his customers. You can always tell the truth and say he will always be charged a premium on his mediocre coffee for equipment. You can have him pay upfront for equipment or charge an extra 1-2 dollars a pound until equipment is paid off. Then you will go back to the price you have agreed to sell it to them at. You may also want to consider for large accounts that you will sell below cost or give equipment to them for less or much less then cost depending on the volume they are doing. I would also say if you are buying the equipment from us there is no contract and if you choose to leave us you can have the equipment and there is not the issue of worrying about what to do for equipment now that we have switched. Of course you need to make sure that does not happen .
I always found in Office coffee service (OCS) I would need to warn them that when we replaced the not very good coffee with great coffee that the consumption in pounds of coffee would go up by quite a bit. but that can also be a great selling point because they know less people will be leaving office to get coffee.
It is a tough one to figure out how to compete and the most important thing is not to risk much and you cant compete on price. You can offer a better coffee and the proof should always be in the cup. You may want to walk away as I have from an account that has thousand in free equipment , with some sitting in storage that does not believe that the quality of the coffee does not matter only the cost.
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Posted by Mark at Whole Latte Love on 2008-10-15 07:43:58 Post Subject:
I think a good thing to tell your potential customer is that you will sell them equipment at cost. You will provide a far superior cup of coffee and that it will not only help sales but will also make sure to leave a much better impression on his customers. You can always tell the truth and say he will always be charged a premium on his mediocre coffee for equipment. You can have him pay upfront for equipment or charge an extra 1-2 dollars a pound until equipment is paid off. Then you will go back to the price you have agreed to sell it to them at. You may also want to consider for large accounts that you will sell below cost or give equipment to them for less or much less then cost depending on the volume they are doing. I would also say if you are buying the equipment from us there is no contract and if you choose to leave us you can have the equipment and there is not the issue of worrying about what to do for equipment now that we have switched. Of course you need to make sure that does not happen .
I always found in Office coffee service (OCS) I would need to warn them that when we replaced the not very good coffee with great coffee that the consumption in pounds of coffee would go up by quite a bit. but that can also be a great selling point because they know less people will be leaving office to get coffee.
It is a tough one to figure out how to compete and the most important thing is not to risk much and you cant compete on price. You can offer a better coffee and the proof should always be in the cup. You may want to walk away as I have from an account that has thousand in free equipment , with some sitting in storage that does not believe that the quality of the coffee does not matter only the cost.
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View entire thread: What to charge
Posted by CafeBlue on 2007-02-01 14:36:19 Post Subject:
Many progressive companies pay for the coffee service as a "perk" for employees and clients. This sounds like a relatively inexpensive way for your company to boost morale in a small but daily way. Most employers also find that subsidized in-house coffee keeps employees on-site (versus a trip to *$ or cafe) and working for a greater percentage of their day. Some companies even "splurge" on one-cup brewers and espresso machines.
If you end up sticking with honor system fundraising, try $0.25/cup or $1.00 per week each drinker (no matter the # of cups). Either option is way cheaper than a restaurant cup of joe, and if you have a surplus of cash, you could donate it to the office party or buy lottery tickets for the coffee pool.
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Posted by CafeBlue on 2007-02-01 14:36:19 Post Subject:
Many progressive companies pay for the coffee service as a "perk" for employees and clients. This sounds like a relatively inexpensive way for your company to boost morale in a small but daily way. Most employers also find that subsidized in-house coffee keeps employees on-site (versus a trip to *$ or cafe) and working for a greater percentage of their day. Some companies even "splurge" on one-cup brewers and espresso machines.
If you end up sticking with honor system fundraising, try $0.25/cup or $1.00 per week each drinker (no matter the # of cups). Either option is way cheaper than a restaurant cup of joe, and if you have a surplus of cash, you could donate it to the office party or buy lottery tickets for the coffee pool.
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View entire thread: Drive-Thru Coffee Hut for sale
Posted by Marotti on 2005-04-02 09:57:20 Post Subject: more details
I might be a dope but I can't figure out how to put a photo on here.
It is built specifically for coffee service. It is on wheels so you can hitch it behind a truck and pull it, but it is not really intended to be constantly mobile. You can also put it on a truck or trailer and transport it.
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Posted by Marotti on 2005-04-02 09:57:20 Post Subject: more details
I might be a dope but I can't figure out how to put a photo on here.
It is built specifically for coffee service. It is on wheels so you can hitch it behind a truck and pull it, but it is not really intended to be constantly mobile. You can also put it on a truck or trailer and transport it.
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View entire thread: B2B
Posted by Coffee Guy on 2006-10-26 03:02:28 Post Subject:
Hey Peter:
Breaking into the gourmet coffee market is a tough one. And Jackson is right. Most large institutions don't care about serving good quality coffee. Their motivation is making money, not serving quality coffee. You may have better luck finding yourself a niche to start. Maybe trying to find personal chefs or someone like that. Small, but high class cafes, and or coffee houses. Nowadays, OCS (Office Coffee Service) type companies are starting to fall by the waste side because the equipment and service costs far outweigh any profit potential from good coffee. Takes too long to pay off especially when you have to pay through the nose to provide all of that stuff just to get someone to purchase your coffee. I speak from experience, since I've not only gone after that market in the past, but the same applies for airlines, oceanlines, rail roads, etc. Maybe some day that might change. Just not today. But if you ever decide to pursue moving forward with private labeling, etc. Give us a shot, I'd be more than happy to work with you...
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Posted by Coffee Guy on 2006-10-26 03:02:28 Post Subject:
Hey Peter:
Breaking into the gourmet coffee market is a tough one. And Jackson is right. Most large institutions don't care about serving good quality coffee. Their motivation is making money, not serving quality coffee. You may have better luck finding yourself a niche to start. Maybe trying to find personal chefs or someone like that. Small, but high class cafes, and or coffee houses. Nowadays, OCS (Office Coffee Service) type companies are starting to fall by the waste side because the equipment and service costs far outweigh any profit potential from good coffee. Takes too long to pay off especially when you have to pay through the nose to provide all of that stuff just to get someone to purchase your coffee. I speak from experience, since I've not only gone after that market in the past, but the same applies for airlines, oceanlines, rail roads, etc. Maybe some day that might change. Just not today. But if you ever decide to pursue moving forward with private labeling, etc. Give us a shot, I'd be more than happy to work with you...
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View entire thread: Barista training
Posted by pstam on 2005-03-15 10:55:17 Post Subject: Re: Barista training
I'm afraid that there is no such thing as an accredited certification for a barista. When you stand behind the bar, you're the barista. The only true certification of your skill is the quality of your beverage the the experience that you provide for your customers.
That is really true. But now, one can find a good training centre in Beijing of China. It works well, as you can see from our recently joined Franchise Coffee Service, in an Italian restaurant. We are called Kaffa Cafe.
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Posted by pstam on 2005-03-15 10:55:17 Post Subject: Re: Barista training
I'm afraid that there is no such thing as an accredited certification for a barista. When you stand behind the bar, you're the barista. The only true certification of your skill is the quality of your beverage the the experience that you provide for your customers.
That is really true. But now, one can find a good training centre in Beijing of China. It works well, as you can see from our recently joined Franchise Coffee Service, in an Italian restaurant. We are called Kaffa Cafe.
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View entire thread: B2B
Posted by Osteele on 2006-10-26 09:49:00 Post Subject:
Hello Coffee Guy,
Thank you so much for your quick response. I really appreciate it.
Rather than repeating myself, kindly refer to some of my responses in a reply I posted to Jackson.
A few words though:
You're absolutely right when you said:
"Most large institutions don't care about serving good quality coffee."
A few years ago, I was part owner of a Bistro style cafe located on one of this city's busiest boulevards. We were part of a very recognisable franchise. Actually, their exists approx. 150 stores across the nation.
We served a large variety of coffee, from espresso to flavored. I always complained about how bad the coffee was. We had no choice but to purchase it from the franchisor's main supplier. What a scam!
Office Coffee Services:
Not interested.
I was thinking more along the lines of
Restaurant
Sports bar (serve espresso almost exclusively)
Some franchises.
I'd like to know more about "private labelling" though.
Once again, thank you for your time and patience. It means a lot to me.
Hey Peter:
Breaking into the gourmet coffee market is a tough one. And Jackson is right. Most large institutions don't care about serving good quality coffee. Their motivation is making money, not serving quality coffee. You may have better luck finding yourself a niche to start. Maybe trying to find personal chefs or someone like that. Small, but high class cafes, and or coffee houses. Nowadays, OCS (Office Coffee Service) type companies are starting to fall by the waste side because the equipment and service costs far outweigh any profit potential from good coffee. Takes too long to pay off especially when you have to pay through the nose to provide all of that stuff just to get someone to purchase your coffee. I speak from experience, since I've not only gone after that market in the past, but the same applies for airlines, oceanlines, rail roads, etc. Maybe some day that might change. Just not today. But if you ever decide to pursue moving forward with private labeling, etc. Give us a shot, I'd be more than happy to work with you...
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Posted by Osteele on 2006-10-26 09:49:00 Post Subject:
Hello Coffee Guy,
Thank you so much for your quick response. I really appreciate it.
Rather than repeating myself, kindly refer to some of my responses in a reply I posted to Jackson.
A few words though:
You're absolutely right when you said:
"Most large institutions don't care about serving good quality coffee."
A few years ago, I was part owner of a Bistro style cafe located on one of this city's busiest boulevards. We were part of a very recognisable franchise. Actually, their exists approx. 150 stores across the nation.
We served a large variety of coffee, from espresso to flavored. I always complained about how bad the coffee was. We had no choice but to purchase it from the franchisor's main supplier. What a scam!
Office Coffee Services:
Not interested.
I was thinking more along the lines of
Restaurant
Sports bar (serve espresso almost exclusively)
Some franchises.
I'd like to know more about "private labelling" though.
Once again, thank you for your time and patience. It means a lot to me.
Hey Peter:
Breaking into the gourmet coffee market is a tough one. And Jackson is right. Most large institutions don't care about serving good quality coffee. Their motivation is making money, not serving quality coffee. You may have better luck finding yourself a niche to start. Maybe trying to find personal chefs or someone like that. Small, but high class cafes, and or coffee houses. Nowadays, OCS (Office Coffee Service) type companies are starting to fall by the waste side because the equipment and service costs far outweigh any profit potential from good coffee. Takes too long to pay off especially when you have to pay through the nose to provide all of that stuff just to get someone to purchase your coffee. I speak from experience, since I've not only gone after that market in the past, but the same applies for airlines, oceanlines, rail roads, etc. Maybe some day that might change. Just not today. But if you ever decide to pursue moving forward with private labeling, etc. Give us a shot, I'd be more than happy to work with you...
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View entire thread: Help! Bad coffee at work!
Posted by javahill on 2005-11-03 19:50:31 Post Subject:
Get a Keurig machine. Beats Flavia in taste tests. Several roasters, so you get a big selection of coffees.
Call your office coffee service and see if you can get a demo machine. Tell them you'll call Allied if they can't get you one.
As far as Bunn, they do have commercial pod machines, but the selection of coffees is limited and pods have freshness problems unless each one is individually wrapped.
If you don't mind a little work, get yourself or your office an office espresso machine.
I have a (used) Capresso consumer grade espresso machine for my cubicle. I get fresh ground and brewed espresso whenever I want. It's a little pretentious because just around the corner in the kitchen are 3 Keurig machines and a selection of 20 coffees. But I gots to go with my strengths.
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Posted by javahill on 2005-11-03 19:50:31 Post Subject:
Get a Keurig machine. Beats Flavia in taste tests. Several roasters, so you get a big selection of coffees.
Call your office coffee service and see if you can get a demo machine. Tell them you'll call Allied if they can't get you one.
As far as Bunn, they do have commercial pod machines, but the selection of coffees is limited and pods have freshness problems unless each one is individually wrapped.
If you don't mind a little work, get yourself or your office an office espresso machine.
I have a (used) Capresso consumer grade espresso machine for my cubicle. I get fresh ground and brewed espresso whenever I want. It's a little pretentious because just around the corner in the kitchen are 3 Keurig machines and a selection of 20 coffees. But I gots to go with my strengths.
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View entire thread: Tamper
Posted by phaelon56 on 2003-09-25 15:39:36 Post Subject: Tamper
You need a 58mm tamper. The cheap plastic ones are totally worthless and should be discarded. Low end for a decent tamper is the heavy machined aluminum in $22-$28 range or machined steel for a few $ more. Generic rosewood handle with steel base is about $28 to $30 from folks like Chris Coffee Service and 1st Line. The generic is a knock off of ther big daddy - the Reg Barber tamper. They're gorgeous - nicely finished wood handle and polished machined stainless steel base. Available in convex or flat bottom styles. If you're into the aesthetic of turned wood.... Les over at Thor Tamper makes really gorgeous turned wood tampers - pricey but nice to have.
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Posted by phaelon56 on 2003-09-25 15:39:36 Post Subject: Tamper
You need a 58mm tamper. The cheap plastic ones are totally worthless and should be discarded. Low end for a decent tamper is the heavy machined aluminum in $22-$28 range or machined steel for a few $ more. Generic rosewood handle with steel base is about $28 to $30 from folks like Chris Coffee Service and 1st Line. The generic is a knock off of ther big daddy - the Reg Barber tamper. They're gorgeous - nicely finished wood handle and polished machined stainless steel base. Available in convex or flat bottom styles. If you're into the aesthetic of turned wood.... Les over at Thor Tamper makes really gorgeous turned wood tampers - pricey but nice to have.
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View entire thread: Researching Mobile Espresso Businesses
Posted by AnnaLee on 2006-11-27 18:56:56 Post Subject: Mobile Coffee
Hello,
I live in Illinois and am interested in setting up a mobile coffee service.
Where is the cheapest place to get a van/trailer, whatever? And, equipment of course.
Thanks.
AnnaLee
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Posted by AnnaLee on 2006-11-27 18:56:56 Post Subject: Mobile Coffee
Hello,
I live in Illinois and am interested in setting up a mobile coffee service.
Where is the cheapest place to get a van/trailer, whatever? And, equipment of course.
Thanks.
AnnaLee
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View entire thread: Aeropress question for experienced users.
Posted by cloudsipper on 2007-11-06 09:27:09 Post Subject:
About caffeine..and taste
If the company's coffee service provides the usual fare (little packages of very stale coffee-like substance), it is probably a Robusta. Robusta coffee contains almost twice as much caffeine as Arabica, roasts easily, stores well, and is what most of us grew up with (Folger's, Maxwell House, MJB, etc. etc.) It's difficult or impossible to reproduce that taste with Arabica.
There, I said it!
The shift is a bit like going from Boone's Farm Apple Blossom to Beaulieu Vineyards Cabernet Sauvignon. Lot's of people don't like cabernet! No matter how badly you brew the Arabica's they will never taste quite like Folger's. The question then becomes which do you prefer?
BTW, some respectable Espresso blends include a small bit of premium Robusta to pull the flavors together and produce better crema (foam) when extracted. In this case, espresso blends may have a bit more caffeine than single origin coffees.
Also, to gain the maximum taste, the coffee should be freshly roasted..no more than a week out of the roaster. You can achieve this from a neighborhood roaster, on-line from places like Intelligentsia, Stumptown, Paradise or many of the members of this forum OR..
Roast at home ..which almost everyone can do.. ($70 roaster +$10 green beans = the best coffee you will ever drink). Currently I'm enjoying a cup made from green beans that were just processed a week ago. This is a Puerto Rican Jayuya 2007 crop. I pay a bit more($8/lb) for these because a) the coffee is outstanding and b) it helps another small producer stay in the coffee business.
Thanks for sitting through another long post, I do get carried away at times...
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Posted by cloudsipper on 2007-11-06 09:27:09 Post Subject:
About caffeine..and taste
If the company's coffee service provides the usual fare (little packages of very stale coffee-like substance), it is probably a Robusta. Robusta coffee contains almost twice as much caffeine as Arabica, roasts easily, stores well, and is what most of us grew up with (Folger's, Maxwell House, MJB, etc. etc.) It's difficult or impossible to reproduce that taste with Arabica.
There, I said it!
The shift is a bit like going from Boone's Farm Apple Blossom to Beaulieu Vineyards Cabernet Sauvignon. Lot's of people don't like cabernet! No matter how badly you brew the Arabica's they will never taste quite like Folger's. The question then becomes which do you prefer?
BTW, some respectable Espresso blends include a small bit of premium Robusta to pull the flavors together and produce better crema (foam) when extracted. In this case, espresso blends may have a bit more caffeine than single origin coffees.
Also, to gain the maximum taste, the coffee should be freshly roasted..no more than a week out of the roaster. You can achieve this from a neighborhood roaster, on-line from places like Intelligentsia, Stumptown, Paradise or many of the members of this forum OR..
Roast at home ..which almost everyone can do.. ($70 roaster +$10 green beans = the best coffee you will ever drink). Currently I'm enjoying a cup made from green beans that were just processed a week ago. This is a Puerto Rican Jayuya 2007 crop. I pay a bit more($8/lb) for these because a) the coffee is outstanding and b) it helps another small producer stay in the coffee business.
Thanks for sitting through another long post, I do get carried away at times...
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View entire thread: purchasing a roaster in Canada, afterburner needed? customs
Posted by demetri on 2006-11-22 10:38:26 Post Subject:
There are a lot of great Cafe's here, though my two favorite ones have now closed up shop.
There were three high end roasters that have now merged into just one. There are a few other coffee service companies in town that roast their own beans but I wouldn't call them "high quality". They're pretty average.
There was a Melrose Coffee plant in the city that shut down a few years back. It used to be my favorite spot to drive by on my way to school. The aroma of fresh roasted coffee beans was quite invigorating.
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Posted by demetri on 2006-11-22 10:38:26 Post Subject:
There are a lot of great Cafe's here, though my two favorite ones have now closed up shop.
There were three high end roasters that have now merged into just one. There are a few other coffee service companies in town that roast their own beans but I wouldn't call them "high quality". They're pretty average.
There was a Melrose Coffee plant in the city that shut down a few years back. It used to be my favorite spot to drive by on my way to school. The aroma of fresh roasted coffee beans was quite invigorating.
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View entire thread: Has anyone tried Caracolillo Coffee Mill?
Posted by phaelon56 on 2005-03-18 09:29:09 Post Subject:
I've heard the same comments about the darkness level of their roasts. They were on the list of places I gave to a friend who asked me to help him get his new food cafe set up with good coffee service. He made his choice for a wholesale supplier based on how r4esponsive the vendor was to requests for samples, how quickly they shipped, what info they could offer relative to roast date and what the overall quality of the coffee was like. Price was the least important factor on his list.
He was not thrilled with the customer service aspects of his CCM experience (in all fairness to them - he has similar so-so experiences with three of the six vendors). He ended up settling on George Howell's Terroir Coffee as his vendor and has been extremely pleased. I sampled the coffee when I installed his equipment and must agree - the quality is exceptional. But they are more expensive than CCM and most other wholesale vendors.
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Posted by phaelon56 on 2005-03-18 09:29:09 Post Subject:
I've heard the same comments about the darkness level of their roasts. They were on the list of places I gave to a friend who asked me to help him get his new food cafe set up with good coffee service. He made his choice for a wholesale supplier based on how r4esponsive the vendor was to requests for samples, how quickly they shipped, what info they could offer relative to roast date and what the overall quality of the coffee was like. Price was the least important factor on his list.
He was not thrilled with the customer service aspects of his CCM experience (in all fairness to them - he has similar so-so experiences with three of the six vendors). He ended up settling on George Howell's Terroir Coffee as his vendor and has been extremely pleased. I sampled the coffee when I installed his equipment and must agree - the quality is exceptional. But they are more expensive than CCM and most other wholesale vendors.
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View entire thread: question about Royal Gourmet coffee routes
Posted by Bill Laine on 2008-08-05 08:14:32 Post Subject:
I don't know anything about this company. I have a few thoughts based on their presentation, as you relate it:
If you are on this forum because you are a specialty coffee enthusiast I think you might be disappointed. Usually office coffee service is about marketing, not quality. Marketers take "whatever" products and give them the sizzle. "Gourmet" in the name is a clue.
They get the accounts for you: Lots of people dream about having their own business. Not so many have the sales gene. They think "it would be great to drive around and service accounts if only I didn't have to try and convince anyone." Those people are the target for this pitch, in my opinion. I don't have hands on experience with this type of situation but I am that person and I have examined a number of these pitches in my time. Give them money and I will have a good job handed to me. Unlikely, I think. If you want to have some kind of stocking route you have to sell your accounts.
They roast their own beans: This sounds like a positive but what if it is a combination cost cutting measure and marketing hook. They roast mediocre beans cheap and give "we roast" to the marketing department.
If you are really serious about these guys you want to see their system in action. Talk to other route owners. Visit their customers. The company could be reluctant to give you contacts and the ones they do give you have a good chance of being shills. Be very wary and if you smell anything fishy back out fast.
In the franchise/vending field I think there are more predators than sincere operators. Especially if they are targeting wannabee entrepreneurs in their marketing. Look out for yourself.
Bill
New Orleans
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Posted by Bill Laine on 2008-08-05 08:14:32 Post Subject:
I don't know anything about this company. I have a few thoughts based on their presentation, as you relate it:
If you are on this forum because you are a specialty coffee enthusiast I think you might be disappointed. Usually office coffee service is about marketing, not quality. Marketers take "whatever" products and give them the sizzle. "Gourmet" in the name is a clue.
They get the accounts for you: Lots of people dream about having their own business. Not so many have the sales gene. They think "it would be great to drive around and service accounts if only I didn't have to try and convince anyone." Those people are the target for this pitch, in my opinion. I don't have hands on experience with this type of situation but I am that person and I have examined a number of these pitches in my time. Give them money and I will have a good job handed to me. Unlikely, I think. If you want to have some kind of stocking route you have to sell your accounts.
They roast their own beans: This sounds like a positive but what if it is a combination cost cutting measure and marketing hook. They roast mediocre beans cheap and give "we roast" to the marketing department.
If you are really serious about these guys you want to see their system in action. Talk to other route owners. Visit their customers. The company could be reluctant to give you contacts and the ones they do give you have a good chance of being shills. Be very wary and if you smell anything fishy back out fast.
In the franchise/vending field I think there are more predators than sincere operators. Especially if they are targeting wannabee entrepreneurs in their marketing. Look out for yourself.
Bill
New Orleans
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View entire thread: Internet access for free...why?
Posted by aeneas1 on 2006-05-18 11:13:57 Post Subject:
if you charge for wi-fi you become a de facto isp (imo) which is a hat i don't care to wear - if the system is slow, customers want an explanation, if it goes down or service is interrupted for short or long periods you become the reason why a user couldn't meet their deadline, if a user has trouble logging on you become a troubleshooter, etc., etc. etc.
obviously every operation is different - i do a brisk lunch a dinner business (full menu) on top of my coffee service and roasting so having a single person (why bring friends when you can bring a pc?) take up a table for 3+ hours, regardless if he/she spent for lunch, doesn't work for me. 7 soloists taking up 7 tables with their laptops would sink me!
since i already had a broadband connection in my office for my business needs, i decided to pop in a wireless router which cost very little. i don't advertise and customers are pleasantly surprised when their laptops light up indicating that they are in a hot zone. but, interestingly, they don't feel a sense of entitlement given that i don't advertise as an internet cafe - quite to the contrary, most customers are actually covert about their usage; as if they stumbled onto a free ride or back door (which, of course, they immediately turn their friends on to) and, consequently, are very careful not to rock the boat! and if i get busy and want to scoot them on their way, all i have to do is put my modem in stand by and the free lunch is over.
but, honestly, i have never had to this - so far everyone has been very considerate and appreciative and are more than willing to move to the bar or call it quits if my cafe starts to fill up as oppossed to indignantly taking up a 4-top!
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Posted by aeneas1 on 2006-05-18 11:13:57 Post Subject:
if you charge for wi-fi you become a de facto isp (imo) which is a hat i don't care to wear - if the system is slow, customers want an explanation, if it goes down or service is interrupted for short or long periods you become the reason why a user couldn't meet their deadline, if a user has trouble logging on you become a troubleshooter, etc., etc. etc.
obviously every operation is different - i do a brisk lunch a dinner business (full menu) on top of my coffee service and roasting so having a single person (why bring friends when you can bring a pc?) take up a table for 3+ hours, regardless if he/she spent for lunch, doesn't work for me. 7 soloists taking up 7 tables with their laptops would sink me!
since i already had a broadband connection in my office for my business needs, i decided to pop in a wireless router which cost very little. i don't advertise and customers are pleasantly surprised when their laptops light up indicating that they are in a hot zone. but, interestingly, they don't feel a sense of entitlement given that i don't advertise as an internet cafe - quite to the contrary, most customers are actually covert about their usage; as if they stumbled onto a free ride or back door (which, of course, they immediately turn their friends on to) and, consequently, are very careful not to rock the boat! and if i get busy and want to scoot them on their way, all i have to do is put my modem in stand by and the free lunch is over.
but, honestly, i have never had to this - so far everyone has been very considerate and appreciative and are more than willing to move to the bar or call it quits if my cafe starts to fill up as oppossed to indignantly taking up a 4-top!
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