I'm taking a short break from reading Bruce Miletto's "Effective and Essential Marketing for the Specialty Coffee Retailer" (great book by the way) and was thinking about the option of roasting in store..
Now, I've asked the broad question about roasting in the store on here before, but have given it a bit more thought and have since come to the conclusion that I could seek out training and read until I go blind, but I will not have the depth of experience I'll need to "make beans sing" as a fellow bXer put it.
So, I'm thinking about allocating space for a Roasteria (with a glass partition) and finding a local roaster whom I could pay to send a roaster over to run the roaster in the shop. Customers I would imagine would be intrigued by the opportunity to see this piece of the production cycle and it would also be a strong marketing tool. This would also open new profit channels by selling whole beans to customers, restaurants, etc.
Of course, it would be an investment, but I believe it could be a great one if managed properly!
Thoughts?
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