Garden centres and visitor attractions have both halves of the coffee opportunity in one building: a busy café and a gift shop. The café gives visitors a reason to stay and a chance to taste. The retail shelf converts that taste into a bag going home, at gift-shop margin rather than café margin. Running the same coffee in both places is what makes it work. A visitor who enjoyed the flat white will pick up the bag they just saw on the counter; an unrelated factored brand won't
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