Anyone willing to share what you charge your customers?

[melobyrro1]

Hi, im Studying the possibility of starting a Ocs in south Florida, I'm in vending so I plan to start one machine at a time...

I just don't have any idea on how much it's charged of the customers, thanks

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[AZVendor]

If you're doing fractional packs then try to double your cost and include filters in each case.  You'll have to open the case and re-tape it or provide bags of the filters but you can't expect them to pay for something needed just to brew the coffee.  After that you will make the bulk of your profits on ancillary products like the cups, sugar, creamer, stir stix, soluble chocolate and tea, etc.  That's where the real money is made.  Don't scrimp on the quality of coffee or the fraction sizes or you'll leave yourself open to the competition.  You might find that you can't keystone your coffee because of the competition's pricing so you might have to take less for the coffee or upgrade accounts to better coffee so you can still get your price point.

 

Using automatic brewers is best but the most costly way to do it.  Pourovers are the cheapest to buy but the automatics open up other revenue options due to them being plumbed and capable of providing a hot faucet for the soluble products you can sell them.  Whether you use pourovers or automatics, if you're using glass decanters then you need to always bring clean ones with you to change out when servicing the account.  Never leave dirty decanters or expect the location to clean them. 

 

If you have high volume or high employee count locations you might opt for tall automatics that fill airpots for high capacity storage and usage.

 

Check out the Automatic Merchandiser magazine State of the Industry issue that covers the coffee business for detailed statistics on coffee service.  You'll find that most large operations are moving to mostly single cup brewers but they are very expensive and open up another revenue stream/headache of having to lease or rent them to the locations.  This works well in many cases but the up-front investment is enormously high.

[melobyrro1]

If you're doing fractional packs then try to double your cost and include filters in each case.  You'll have to open the case and re-tape it or provide bags of the filters but you can't expect them to pay for something needed just to brew the coffee.  After that you will make the bulk of your profits on ancillary products like the cups, sugar, creamer, stir stix, soluble chocolate and tea, etc.  That's where the real money is made.  Don't scrimp on the quality of coffee or the fraction sizes or you'll leave yourself open to the competition.  You might find that you can't keystone your coffee because of the competition's pricing so you might have to take less for the coffee or upgrade accounts to better coffee so you can still get your price point.

 

Using automatic brewers is best but the most costly way to do it.  Pourovers are the cheapest to buy but the automatics open up other revenue options due to them being plumbed and capable of providing a hot faucet for the soluble products you can sell them.  Whether you use pourovers or automatics, if you're using glass decanters then you need to always bring clean ones with you to change out when servicing the account.  Never leave dirty decanters or expect the location to clean them. 

 

If you have high volume or high employee count locations you might opt for tall automatics that fill airpots for high capacity storage and usage.

 

Check out the Automatic Merchandiser magazine State of the Industry issue that covers the coffee business for detailed statistics on coffee service.  You'll find that most large operations are moving to mostly single cup brewers but they are very expensive and open up another revenue stream/headache of having to lease or rent them to the locations.  This works well in many cases but the up-front investment is enormously high.

thank you so much

[melobyrro1]

If you're doing fractional packs then try to double your cost and include filters in each case.  You'll have to open the case and re-tape it or provide bags of the filters but you can't expect them to pay for something needed just to brew the coffee.  After that you will make the bulk of your profits on ancillary products like the cups, sugar, creamer, stir stix, soluble chocolate and tea, etc.  That's where the real money is made.  Don't scrimp on the quality of coffee or the fraction sizes or you'll leave yourself open to the competition.  You might find that you can't keystone your coffee because of the competition's pricing so you might have to take less for the coffee or upgrade accounts to better coffee so you can still get your price point.

 

Using automatic brewers is best but the most costly way to do it.  Pourovers are the cheapest to buy but the automatics open up other revenue options due to them being plumbed and capable of providing a hot faucet for the soluble products you can sell them.  Whether you use pourovers or automatics, if you're using glass decanters then you need to always bring clean ones with you to change out when servicing the account.  Never leave dirty decanters or expect the location to clean them. 

 

If you have high volume or high employee count locations you might opt for tall automatics that fill airpots for high capacity storage and usage.

 

Check out the Automatic Merchandiser magazine State of the Industry issue that covers the coffee business for detailed statistics on coffee service.  You'll find that most large operations are moving to mostly single cup brewers but they are very expensive and open up another revenue stream/headache of having to lease or rent them to the locations.  This works well in many cases but the up-front investment is enormously high.

Thank you so much... Youre very helpful and we are all lucky to have your input in this forum!! never give it up lol