Garages run on tea and coffee from 7am, and the customer waiting on an MOT is judging the whole business by the cup they were handed. Two very different needs from one supply.
The workshop side wants volume and strength. Technicians drink through the day, they want it fast, and they will not stand at a machine for ninety seconds. Larger bags, a stronger darker profile and a simple push-button setup fit that better than anything precious.
The customer waiting area is a different proposition. Someone waiting two hours for a service will accept the wait far more readily with a decent coffee in hand, and it is one of the cheapest complaint-reducers a service manager has.
Environment is a real constraint. Airborne dust, oil and temperature swings kill machines placed in the workshop itself. Put the machine in reception or a partitioned tea point, and keep beans sealed rather than open in a hopper all day.
A darker, chocolate-forward blend in a larger bag. It holds up in a big mug with milk, which is what most technicians actually drink, and it stays recognisable when brewed quickly.
Reception or a partitioned tea point, never the workshop floor. Brake dust and oil mist get into grinders and burrs, and a machine in that environment fails far earlier than it should.
Yes. Waiting customers rate the visit on how the wait felt. A real coffee is a cheap and visible upgrade against a vending machine.
A ten-bay site with a waiting area commonly runs 6kg to 15kg a month across staff and customers. We will size it with you from headcount and daily job volume.
Yes, multiple sites run under one account with individual delivery addresses and one consolidated invoice.
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