by WRUX on Tue Mar 11, 2008 3:56 pm
Hi,
Yes we now have 2 GS3's for catering. Catering is really no different then any other kind of espresso service except for perhaps a cart which has to be licensed with the city. With a catering service, we essentially need to have a commissary, a licensed food preparation facility. One unique aspect of our "catering" business is that we, like most caterers take full payment for our service up front to run an open espresso bar. This is opposed to a farmers market type situation where you collect money. From the several pay per drink gigs we have done, the city requires us to pay a $100 licensing fee to the city right off the bat.
I think this is one reason that many of those who run espresso setups for farmers markets often have a vehicle setup that then serves as their commissary. I have to question the success of this because at any one time I can go on Craigslist and find 5-10 of these espresso vans selling for about $30k. With that said, I urge you to not underestimate the time, dedication and backache it takes to run a business like this. Hauling around a 200lb $5K machine is no trivial matter.
We bought 2 GS3's to replace the La San Marcos we have been using. We have saved about 30lbs in weight with the GS3's which now means it's possible for one person to carry a machine. The GS3's allow for a non plumbed service with it's pour over capability's. But most important is the drink quality. The GS3's simply meets or exceeds the shot quality of a GB5/ FB80.
In fact, had they simply called the machine a a GB6, a single group, pour over, 110volt gb5, or better yet a Mistral. Few would have argued about the price. In fact, looks wise, the Mistral was designed as a bit of a copy of the original GS machine so perhaps coming full circle, the GS3 should have rightfully been called a Mini Mistral, Boy would that changed the $7,500 paradigm. In fact having had hundreds of shots pulled from Stumptowns Mistrals, I have to say that what we achieve with the GS3 is much closer to a Mistral the a GB5. If anything, Marzocco should be faulted for poor marketing as I don't even think they knew what a fine machine the GS3 would turn out to be.
Ok, I got a bit sidetracked. Let me add this, if you are thinking about a propane machine. I don't think you can use it indoors. If you decide to bring in a little extra money or have some inquires about having you serve a function indoors, You'll be stuck and realize how the flexibility of a GS3 would have payed off. Also, you only need throw your back out once, moving a 200 pound machine, to realize that having your head barista, YOU, not able to work their shift could be disasterous.
With that said, you rarely get a second chance to repair a botched reputation. Never compromise the quality of your drinks.
That should have been the Buckian philosophy from the beginning. Now look where they are at....
-Wes
I wish!
