The bean-or-ground decision is really a decision about who is making the coffee.
Whole bean protects flavour for longer — ground coffee loses aromatics quickly once the surface area is exposed — and generally delivers a better cup per pound spent.
Ground removes a step, a machine and a training requirement. In settings where staff turnover is high or there's no grinder, it's the pragmatic answer and the consistency is easier to control.
Venue type usually decides it: cafés and busy bars belong on bean; offices with filter brewers, care settings and event catering often run better on ground.
Plenty of businesses run both — bean on the espresso machine, ground for the filter brewer or meeting rooms.
Much faster than whole bean — grinding multiplies the exposed surface area, so aromatics escape in days rather than weeks.
Per kilo it can be similar, but cost per cup is usually better on bean because you control dose precisely and lose less to staleness.
Yes — tell us the equipment and we grind to suit rather than shipping a generic medium grind.
Yes, and most multi-area businesses do exactly that.
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