In coworking, coffee is usually free at the point of use — which makes cost per cup the whole game.
When members pour their own drinks all day, consumption is far higher than in a normal office and waste is easy to hide. The lever isn't rationing; it's the per-kilo cost and the machine format.
We size supply around real occupancy and pour data rather than headcount on paper, and pick a bean that performs in high-cycle automatic machines without tasting cheap.
Spaces that want coffee to be a brand feature rather than a cost line often add own-brand bags members can buy — the same coffee they drink at their desk, taken home.
By fixing the per-kilo price and choosing a format with low waste — not by restricting members. We'll model cost per cup before you commit.
High-capacity bean-to-cup usually wins on cost per cup and speed; capsules make sense only in small or low-traffic spaces.
Yes, and it's an easy margin line since members already drink and like the coffee.
Supply is scheduled and adjustable, with top-ups between drops if a month runs hot.
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