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Permalink Reply by Benza Lance on December 14, 2008 at 7:51pm

In my experience, pastries that are baked on site always are a better selling point than pastries from somewhere else, even if that off site place has better product. Weird? You betcha. But I only say what I've experienced, mind you.
Gelato is always a good choice, and affigato's are freakin amazing during the summer, but this takes up alot of space. I would also say Naked Juice, if you can get a good deal from a distributor.

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Permalink Reply by Monica Rae Hill on December 16, 2008 at 12:32pm

I'm a big fan of focusing on whole bean sales. I really think that this can be the most overlooked area of profits for a cafe. I heard once that 80% of coffee is drunk at home... meaning that even if they're coming in to buy a latte, they're drinking most of their coffee at home also. In this economy too, it's wise to offer the consumer a more sustainable option.

Focus on using all of your extra space on a bean shelf of pre-bagged beans. It's amazing how much a display can really change your sales.

It can be a lot up front to keep shelves stocked and coffee fresh, but you will be rewarded... I promise.

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Permalink Reply by The Barista Formerly Known As JavaJ on December 16, 2008 at 4:53pm

I'll second what Ben said. Note however, it wouldn't mean better, and might even mean worse margins.

And like pastries, I see customers prefer to buy whole bean from a crappy shop that roasts their own spot market beans over a good shop that sells quality coffee. Sometimes it isn't fresh and good that sells, but the perception of those things, especially in an uneducated market.

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Permalink Reply by comforteagle1965 on December 17, 2008 at 12:53am

All great ideas thanks everyone

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