Which Sized Cups to Use?

[eldub]

The city just gave us permission to sell coffee to go by the cup out of our roasting/retail shop.We are looking at a couple of compostable cup vendors. Long story, short..... they won't let us have a sit down coffee shop unless we install sprinkler systems for ALL of the tennants under the 5000 sq ft roof and want a grease interceptor if we install an espresso machine.

Anyway, I'd like to carry a minimum of sizes of green/disposable cups for hot and cold beverages. I've been considering a small and large version for hot and cold. The large hot will prolly be 16 oz. I'm not sure how small to make the small. (10 or 12 oz)

For the cold beverages, I was thinking about having larger sizes due to the use of ice in the containers. (12, 16, 20, 24 oz are available.)

Anyone have opinions on the best way to go?

Thanks in advance.

Scott

 

[PinkRose]

Hi Scott,

The owners of the cafe where I currently work recently cut back on the cups size offerings. Now, they only offer two sizes for hot coffee or tea (16 oz. and 12 oz.)

Also, for the cold drinks (iced coffee, iced tea, lemonade, etc.) they only have one size, which is 20 ounces. The ice takes up a lot of room, and then you need to leave some room for milk, etc.

An example of the current price is $1.50 for a 12 ounce cup of coffee and $1.75 for 16 ounces. The 20-ounce iced coffee or iced tea, etc are $1.75. Since you won't be having an espresso machine, you wouldn't need to worry about making iced mochas, lattes, or cappuccinos.

People seem to be okay with the cups sizes. The only problem I've seen so far is when older people only want a "small" and they give me a hard time because they think the 12 oz. is too big.

Will you be offering "tastes" of your brew (for free)? Four-ounce hot cups would work for that.

Rose

 

[CanadianBrian]

Hello;
Are you able to have an espresso machine without the need for sprinklers and grease trap? If so you could look at cold brewing. I know that it is not the same but it would allow you to grab that extra bit of income from those lattes and iced capps. I am always looking to increase sales and customer base.
As far as cup sizes, I am of the belief that the more choices you give a customer the more they can get confused. You have to strike a balance and giving 2 maybe 3 choices would be all I would do for hot coffees and 2 for cold coffees. This will of course depend on your market, and can be adjusted once you have them for sale.
Brian

 

[eldub]

Thank you folks for the replies.

We can't have an espresso machine without installing a grease trap. We can't have a sit down coffee shop without installing a sprinkler system for the other four renters under the same roof. (Never mind the fact that one tenant is a welder and isn't required to have a sprinkler system unless we set up a few tables and chairs in our coffee shop.)

We do plan on offering cold brewed coffee and teas.

rose: I like the idea of 12 and 16 oz hot drinks. Twenty oz for cold seems reasonable. I also appreciate the pricing examples.

scott

 

[CanadianBrian]

Hello Scott;
I still can't understand the logic of requiring a grease trap for an espresso machine. Maybe someone can explain it to me.
Heres another thought. If you have enough traffic and room, what about an espresso cart right out your door? Each location,city and state have different requirements.
Brian

 

[eldub]

They want a 1000 gallon grease interceptor for an espresso machine here in our county. However, fi the property can't accommodate that, its possible to get by with a small, under the sink model.

I think in our state, a business has to have a license for the espresso cart, but am not sure of those details. We have no space for that idea, unfortunately.

On the bright side, we can still sell by the cup at any and all farmer's markets in the state with only a wholesale food license. on the other hand, if a wholesale company makes a larger percentage of their sales in retail income, they must get a retail license instead. (Wholesale, food production businesses like ours don't fall under the grease trap rule as we/they can get by with a two hole sink.)

 

[CCafe]

Hello Scott;
I still can't understand the logic of requiring a grease trap for an espresso machine. Maybe someone can explain it to me.
Heres another thought. If you have enough traffic and room, what about an espresso cart right out your door? Each location,city and state have different requirements.
Brian

Its quite simple actually. The EPA passed guidelines back in 2006 that had to do with FOG. Fats, Oils and Grease. The sad fact is an espresso machine steams milk and milk has fat in it. Coffee has very small but traceable levels of oil in it. So because of these 2 wonderful things the requirements went off the deep end and require people to have a grease interceptor based on the type and size of facility you plan on running. To cut to the chase most people are required to have a 1000 gallon interceptor and by state code have it pumped every month. Even if there is only 1 gallon of grease in said interceptor you have to have it done.

Why all the headache, because of lobbyist and politicians. Someone lobbied for larger then life grease traps and the politicians came to their aid. With that being said it puts such a strain on the little guy that it really does inhibit small business growth in the restaurant business.

 

[CanadianBrian]

Well that explains alot. Here in Canada we don't have such oppresive legislation. Some cities have weird requirements but most have not gone to this stage.
Brian