My wife is starting a cake and cookie boutique bakery in Northern NJ. There will be limited foot traffic (my very rough estimate would be for 20-40 cups sold per day). We have no idea what direction to go in and would love some advice. Should we brew behind the counter and place carafe service at the station or should we put the brewing station where the customers will pour? Either way I would appreciate any recommendations in the way of coffee systems and brands. My preference is to keep the hardware purchase economical (based on the small volume) but would like to provide a \"premium bean\" at a reasonable cost.