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Permalink Reply by Danny Heiss on August 7, 2013 at 9:32pm

I'm hitting it tonight...must be that monster I chugged. I factor an average 2 creams and 2 sugars in every cup of coffee I sell in the cost with a 50% cost of good markup. It doesn't add much to the overall price and it covers my ass in waste. I do it for cappu's and lattes too. Half our customers prefer their coffee black which I love. A very small percent get way to much sugar and cream...but I've decided that is a window of opportunity to get them to try other drinks down the road....and it's not the majority of customers. Overall, it averages it towards profit, and I feel better at the end of the day.

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Permalink Reply by Danny Heiss on August 7, 2013 at 9:34pm

2 creams is about an 1 ounce, and 2 sugars is about 2 grams I think...

Danny Heiss said:

I'm hitting it tonight...must be that monster I chugged. I factor an average 2 creams and 2 sugars in every cup of coffee I sell in the cost with a 50% cost of good markup. It doesn't add much to the overall price and it covers my ass in waste. I do it for cappu's and lattes too. Half our customers prefer their coffee black which I love. A very small percent get way to much sugar and cream...but I've decided that is a window of opportunity to get them to try other drinks down the road....and it's not the majority of customers. Overall, it averages it towards profit, and I feel better at the end of the day.

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Permalink Reply by Jay Caragay on August 8, 2013 at 7:38am

Maybe you could get a jigger measure and make it standard for all your baristas, then that can be the basis for the amount of cream you add to the coffees (1,2,3,etc).

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