Coffee and its impact to the restaurant experience
I decided to write this post due to many recent experiences with poor coffee post-meal at high-end lounges, restaurants, bars, you name it. Many patrons are asked whether they'd like a cup of coffee post-meal. The problem is that more often than not, cheap coffee is used as a 'cherry on top' of the overall experience within the establishment. Isn't this backwards? Why go to great lengths to 'wow' a customer with service and amazing food only to serve them with a lackluster coffee?
We're hoping we can change this approach, one restaurant at a time. I understand that it's all about margins in the restaurant industry but I'd argue that the customer experience is just as important when it comes to business longevity and profitability. Why buy/serve cheap coffee to your customers, sending them on their way with a potentially negative impact to end their experience in your establishment? Why not serve a premium, local coffee with a story behind it? You can get approximately 35-cups of coffee from 1lb of our beans. Let's just say you charge $4/cup, that's $140 revenue from a single pound. I'd argue that these are better margins than some of the food/beverages you serve and it almost guarantees an end-to-end positive customer experience.
Contact us and if you're interested in serving Beachcomber Coffee in your restaurant!