Forum

I'll probably open up a can of worms with this discussion but here we go...We do not seek out restaurants as wholesale accounts for a number of reasons.  We have recently opened our first retail coffee shop after being in the wholesale business for the past 5 years and with the increased visibility we have had restaurants come to us looking to change their coffee programs over to use our coffee.  They are impressed with the coffee we serve in the shop and they want to serve coffee of this quality in their restaurants.  The problem with this is they don't want to brew coffee with the standards we are using.  I've talked to a number of restauranteurs and it seems like they all use about half the dose we use for brewing the same amount of coffee.  We always brew within the SCAA guidelines with all of our methods and are getting great results in the shop.  We use 235 grams per gallon for auto-drip.  I know probably the easiest solution would be to not deal with these accounts but is their any way that anyone has found to get great results with less coffee.  One of the accounts that we may gain is a 100 pound a week account.  This would be a big account for us but we don't feel like it will be worth it if they do a bad job of serving our product.  Thanks for the help.