endlesscycles wrote:That doesn't fit with my mission to offer my customers the best cup of coffee ever, every morning. That being said, I sell to Whole Foods, who buy only enough to sell that week. In that context I get great exposure and the customer gets great coffee. I sometimes see my coffee past prime at another retailer who doesn't move Whole Foods volume. I'm considering replacing stock unsold there after two weeks, but I think selling less to them more frequently would be preferred.
This is very good. It's all in the partnership with the retailer. Note though that Eastsideloco recently wrote the following about the the Austin WF (which is the flagship store):
"On a good day the locally roasted coffee with a date stamp won't be more than a week old. In other cases, it is all 2-6 weeks old according to the stamp. They need to buy smaller quantities and buy more often."
See the whole discussion here: Mountain Grown Beans, anyone used them before?
I suspect it comes down to your relationship with local managers. I assume you make shipments to specific stores and they order directly from you. Yes?
ex trahere wrote:
I recently started selling coffee from reputable roasters-- by the cup and in 12 oz. packages--at local farmers markets. The feedback has been great, and I have been having fun doing it. I buy coffee once a week, and if any retail bags don't sell this week, they are dubbed 'sale coffee,' and sold at a discount the following week.
People have told me its stupid and that I will never make money if I keep that up. Honestly I do it to teach myself to buy less coffee if I bought too much the week before. In addition, by explaining to people that fresh coffee is actually worth more that stale coffee, they are more likely to take you seriously.
After bringing my syphon and halogen beam heater to prepare samples this past week-- I sold out of fresh bags.
That's great, I love it. As you know of course, the object is not to sell at a big discount so your friends think you're nuts. You want to have as little "sale coffee" as possible. There are many retail situations where a coffee department can be added initially on a very small scale, with some appropriate signage and educational pamphlets and so on. Well chosen, fresh beans from a quality roaster are excitingly different. Starting with a couple of coffees, it can grow into a nice department with a substantial trade, and lots of good buzz around it. (no pun of course..
Trust your taste. Don't trust your perception.