Today I spoke to someone who specializes in marketing food products. I was told that all the other people she works with offer her discount on their product as her profit, depending on the bulk pricing model they offer.
She was stunned when I told her our pricing model is designed to reward all clients, and promote fresh coffee. Hence we sell our product at the best price we can, regardless of the amount of coffee ordered. This means that client’s do not bulk order in order to get a discount, but rather can order as they need. She told me that all my competitors were on board and that they offered these bulk discounts.
Fresh roasted coffee beans in the cooling bin
What amazed me is that she is actually right. I decided to do so market research and see what other coffee resellers where doing, including so called specialty coffee producers. And they are rewarding people for buying in bulk by offering discounts for between 30 and 40%. This means that if you buy for freshness you pay more.
This to me shows a lack of understanding of their product. If you are serious about coffee you know that coffee is best consumed 2-3 weeks after roast. There are those that argue about this, but if you have done your own tests like we have, there is a drop off in flavour and taste. Our personal experience has also found that if we do not tell anyone the age and leave the coffee with them their consumption drops as soon as the coffee is 3 weeks old, and halves by week 5.
I will not even get into the freezer debate here. Let us just side line that, put a pin in it ;)
So if coffee is about freshness then you should reward the people who appreciate freshness, not punish them. If you are passionate about your product, surely you want it to be enjoyed by those who have invested the hard earn buck and time in getting it. Why reward those that want to buy in bulk?
I would rather offer my best pricing, to everyone not just those with the biggest budget, and have clients enjoy fresh coffee, then see people get a discount for the sake of discount, and let the product suffer.
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Thursday, 16 August 2012
Wednesday, 8 August 2012
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|This is the second newsletter and Wow do we have news. We have a new home! Nic is on the verge of opening a place where all Quaffee lovers can meet and eat and drink, and Mzukisi is now our master roaster
The Quaffee Team
We have moved to BuitenverwachtingIt is with great excitement that we can now announce that we are now up and roasting at Buitenverwachting wine farm. Our 12kg Diedrich has been roasting for almost a month there already, and with our phone lines finally moved yesterday we can announce that we are open. This new move is one that has taken close to 9 months to finalize, and we are very excited to be here. Just like a wine farm should we will be offering tastings of Quaffee here, team building events on demand and will welcome all our clients to the roastery. We have a small space since this is a production and admin facility here. But Nic is working with Buitenverwachting to add to their offering a place where you can enjoy coffee and snacks, that he and Buitenverwachting hope will be up and running in 6 weeks time. We are now checking each roast, and can produced detailed results on each roast for you. We will continue to use the best coffee we can source, read below for exciting news regarding that. Here are a few pics of the Mzukisi and the Quaffee Bloc:
New coffees coming OctoberWe are always on the look out for great coffees. We imported the Columbian coffees we sell directly and now we are also importing some fully traceable and very drinkable coffees. The coffees are already on the water, here are some details on them:
So that is it for now. It has been great to update you and hope to hear your feedback.