Pricing
What are your prices on these sizes....and are they single, double?
8, 12 & 16oz latte'
8, 12 & 16oz mocha.
And, how many grams do you use for a double shot?
Thanks
8, 12 & 16oz latte'
8, 12 & 16oz mocha.
And, how many grams do you use for a double shot?
Thanks
Replies to This Discussion
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Permalink Reply by Eric Hammond on
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The way I figured it all out was the price of the coffee, milk, sauce or syrup, plus any extra. Cup, clutch, lid, etc. So a basic latte costs me something like 80 cents. Another 20 cents for syrup or sauce. Then I want to pay rent, taxes and pay off my loan, pay my self, and everything else. So I price my drinks pretty close to everyone else in town.
As far as recipes, 8, 12, and 16 ounce drinks all get 2 shots. Want more? Sure, for a price. We only offer those sizes. Hope that helps a little.
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Permalink Reply by Sue Harnly on
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I originally priced my drinks based on comparing prices at 4-5 other shops in town similar to mine. I serve only organic fair trade. My prices right now are : for lattes, 8oz.-2.25 one shot, 12oz.-2.75 one or two shots,16oz-3.25 two shots and mochas are .50 more.
Eric Hammond said:The way I figured it all out was the price of the coffee, milk, sauce or syrup, plus any extra. Cup, clutch, lid, etc. So a basic latte costs me something like 80 cents. Another 20 cents for syrup or sauce. Then I want to pay rent, taxes and pay off my loan, pay my self, and everything else. So I price my drinks pretty close to everyone else in town. As far as recipes, 8, 12, and 16 ounce drinks all get 2 shots. Want more? Sure, for a price. We only offer those sizes. Hope that helps a little.
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Permalink Reply by Jared Rutledge on
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single 6 oz. capp (tradizionale) - $2.50
double 8 oz. capp (3rd wave-ish) - $3.00
double 12 oz. latte - $3.25
double 12 oz. mocha - $3.75
taxes included in all prices.
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Permalink Reply by Bryan Wray on
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Obviously demographic plays a role and DEFINITELY pay attention to prices in the area. It's hard to have an answer to, "Why is your coffee so much more expensive than -_insert similar shop of equal quality here_-?" That said, I know you are probably just looking for numbers, so:
lattes, all doubles:
8oz- 3
12oz- 3.50
16oz- 3.75
50 cents per add on, be it a syrup flavor or choc/white choc/soy/whip/breve. Bonus double shot is .75
tax included (pennies are so annoying)
Double shot approx 16.5g depending on all of the variables I'm sure you are already aware of.
-bry
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Permalink Reply by Shadow on
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I don't bother with 8 oz. drinks....All drinks are made with double shots and our prices include NC sales tax.... Prices are as follows....
12 oz. latte - $3.00
16 oz. latte - $3.50
12 oz. Mocha - $3.50
16 oz. Mocha - $4.00
We charge .50 for extra sauces added or 2 or more pumps of any flavored syrups. Of course any sauce can be substituted for another at no added cost.
We also do not charge for whipped cream or extra sugar, Splenda, etc. as we feel it's a rather small expense that leads to great customer satisfaction. We bought an iSi brand thermal insulated dispenser and it is fantastic to use. WAY better than the canned crap.
For our pricing we figured up every single cent required to make each drink, then our overhead expenses, etc... then looked at the highest prices around us as well as the lowest and are comfortably in between each. Hope this helps.... Later!
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Permalink Reply by Jay Caragay on
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Back in 2007, we did an extensive study of our costs and pricing structure and discovered that we were getting hammered on our then 16/20z milk drinks. From there, it was very easy to price our products according to our costs and not the "shot in the dark" pricing that everyone else engages.
Most operators price their drinks based on their "competition" - meaning that crappy shop down the street to the Starbucks around the corner. The crappy shop is buying the lowest priced ingredients possible and probably has very low standards of drink preparation, while Starbucks is using better quality ingredients and buying them on a national scale - meaning that their costs are dramatically different than yours, because it's tough to go to a milk supplier and tell them you want milk priced below market and you're only going to buy fifty gallons a week from them. Starbucks is buying untold thousands of gallons per week - who do you think has the negotiating power in pricing?
For my company, we're buying the best quality ingredients we can possibly find. As a result, our costs are greater than anyone in our city. Our standards are also very high. In turn, our prices are higher to much higher than our "competition."
Prices are current and I am anticipating a February 1, 2010 price increase:
6z Cappuccino - $3.25
12z Latte - $3.75
12z Mocha - $4.25
Drinks are offered only one size.
All drinks are made with 22g double shots.
Prices are based on a 30% cost.
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Jay I totally agree on using the highest quality ingredients that you can afford to use. We are slowly switching to Monin products for pretty much everything they offer. We also make our own whipped cream (like I mentioned earlier) and have people that upfront say "no whipped cream" but then DO want it when they see the dispenser. We also try to find the freshest, highest quality milk, as well as using beans that are just days old from roast and then try to use them within 2 weeks MAX. Not always easy to estimate, but it's getting there. Only been in operation 3 months or so now.... Also don't recommend skimping on cups and lids like some places try to. I personally like the Dart Fusion cups and matching dome lids because no insulator is needed and they are quite sturdy. We don't need a lawsuit because of a lousy cup/lid....
Even though our prices are in between our "competition" we feel that we can always raise prices slowly down the road if the need arises.... Later!
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Shadow, not to sound like an A-hole, but Jay is on a whole different level. They don't use the highest quality syrups you can buy... they make their own. They don't taste test different company's chocolate sauces and pit them against one another... they source ingredients from all over and make it themselves. It's just a completely different approach, that's why he can charge what he does (which still isn't that different than what other people are posting...)
Being $.25 more/less here or there on different drinks compared to your competition probably won't get anyone talking, but if your "add on's" are $.75 ea and another shop down the road has their add on's (if same quality/brand/whatever) priced at .35 ea it can add up quickly for the customer with a crazy customized milk drink (which, let's be honest, pays the bills...). This is what I was referring to earlier. Basically, just don't be so out of touch that you get the question I posted earlier and you don't have an answer.
Shadow, in reference to the cup/lid thing I totally agree 100%. I worked with the Dart Fusion cups for a while and loved the lid, but OMG did I HATE that cup. I felt like I was going to crush it. We got a lot of complaints actually. People said great things about that crazy lid, but they hated that the cup felt like Styrofoam (which I think it is, or at least partially is? I don't remember). For me, a lot of what makes or breaks a cup is the angle of the side walls. I know it sounds ridiculous, but it bothers me if, when handling a medium sized cup (12oz) I have my hand around the middle and the base doesn't fit into the ring around the bottom of my hand/pinky, it always feels strange. (As your hands are most likely on a keyboard... the parts facing towards the outside... it has to lock snuggly into that part). To date, my favorite cup is, and has been for some time, plain white Insulair cups with their spiffy lid. No need for a sleeve because it's built into the cup. I like black lids typically... not sure why; well, no I know why, it's because they don't discolor when drinking. Alright... time to stop derailing the thread... sorry Ray.
-bry
Shadow said:Jay I totally agree on using the highest quality ingredients that you can afford to use. We are slowly switching to Monin products for pretty much everything they offer. We also make our own whipped cream (like I mentioned earlier) and have people that upfront say "no whipped cream" but then DO want it when they see the dispenser. We also try to find the freshest, highest quality milk, as well as using beans that are just days old from roast and then try to use them within 2 weeks MAX. Not always easy to estimate, but it's getting there. Only been in operation 3 months or so now.... Also don't recommend skimping on cups and lids like some places try to. I personally like the Dart Fusion cups and matching dome lids because no insulator is needed and they are quite sturdy. We don't need a lawsuit because of a lousy cup/lid....
Even though our prices are in between our "competition" we feel that we can always raise prices slowly down the road if the need arises.... Later!
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Shadow, not to sound like an A-hole, but Jay is on a whole different level. They don't use the highest quality syrups you can buy... they make their own. They don't taste test different company's chocolate sauces and pit them against one another... they source ingredients from all over and make it themselves. It's just a completely different approach, that's why he can charge what he does (which still isn't that different than what other people are posting...)
Bryan - thanks for the kind words.
One thing I would like to note is that it's true that our prices are not exorbitantly higher than our competitors (or other shops on a national level). Why I think this is significant is that it demonstrates that a greater attention to detail and commitment to higher quality does not necessarily mean a gouging when it comes to pricing.
Take our 12z mocha, for example. It's $4.25, which isn't terribly more expensive than other places, but the quality of ingredients is higher than the comparable product. For our espresso, we import and ship a blend from Hines Public Market Coffee in Vancouver, BC. It's a great blend that's uniformly consistent, great quality and after nearly six years of serving it, I'm still stoked every time I drink the espresso.
We make our own chocolate syrup using a very simple recipe of coverture Cordillera chocolate from Colombia's Compania Nacional de Chocolates, organic heavy cream and 100% pure cane sugar. Our milk is a 3.5% fat whole organic milk from Trickling Springs Creamery, a local dairy based in Pennsylvania.
To make the drink, we simply combine the espresso, chocolate and milk - a rather simple recipe and one that doesn't take herculean effort to produce. Best of all, we can offer a product we're ecstatic about to our customers at a price point that both respects our cost metric of 30% and offers value for the dollar.
Pursuing something a bit more thoughtful is simple, but it isn't easy. However, I think the results speak louder than the words I'm writing here and I encourage everyone to explore for themselves to determine whether this approach is appropriate for their operations.
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Well we've been doing this a whole 3+ months and hardly have the time or energy to make our own sauces. Probably will never bother with doing so either... just too many good products out there that take the guesswork out of it and most other places we have "visited" locally use subpar ingredients based on what we've actually seen. Like Hershey's chocolate syrup, DaVinci flavored syrups.... really we are already on a "different level" as it is..
Like chai..... I often get asked if I make it from a tea bag and add spices or if I use liquid, etc.... I simply tell them the truth, that we are so new to this and I know very little about chai at the moment that I find it better to use something like the Big Train chai mixes that work great, have pretty much an infinite shelf life, etc. BUT I do proceed to ask all chai customers what they like in chai and for any recommendations if they have any.
So if I ever get asked that question... I surely have an answer and have told many customers why our hot chocolate costs what it does. Most are expecting Swiss Miss and hot water in a cup for $1. Same with drip... ground and brewed on-site, kept in clean airpots for a matter of a few hours MAX. That sort of thing. I'm more than happy to tell them why we charge what do and then go on to tell them if they don't like their drink it's free without question. Every single customer has had no trouble paying after doing so. Later!
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