A programme shaped around service
We begin with cup goals, expected weekly volume, menu, equipment, team experience and delivery location. The recommendation considers taste as well as workflow, waste, training time and ordering discipline.
Cafés & restaurants
Espresso selection, recipes, launch calibration and follow-up for teams serving throughout the day.
Hotels & hospitality
Practical coffee specifications for outlets, events and guest-facing service with multiple staff groups.
Offices
Simple whole-bean programmes matched to automatic or manual equipment and realistic consumption.
Onboarding steps
- Share locations, equipment, service format and estimated volume.
- Taste suitable coffees and agree the intended cup profile.
- Confirm commercial terms, order cut-off and delivery schedule.
- Calibrate equipment and train the operating team.
- Review performance after launch and at agreed intervals.
What wholesale does not mean
It is not an unlimited emergency delivery service or a guarantee that every seasonal coffee remains available. Lead times, minimum quantities and delivery areas are confirmed in the account proposal.