My group and I are students of the Hotel School at Cornell University and are conducting industry research about coffee consumption in the hospitality industry. We're assessing why people buy the coffee that they buy based on their coffee education level.
We would appreciate your participation in our quick survey and value your responses. Please note that all your answers will be kept confidential and used for research purposes only.
Thank you for your feedback. If you have any questions, feel free to message me back.
Sincerely,
Jaimee Estreller
Bachelor of Science '10, School of Hotel Administration, Cornell University
H ADM Hospitality Industry Practicum
Things are going good with "the Lady" and I ... she is going to be at the SCAA for sure, so if you do make it there you should definitely stop by and say hi.
Congrats on the bookstore location! ABCs has been keeping me busy.. I just got back from an on-site training and store opening in Salisbury MD on Sunday. Are you going to head out to the SCAA this year?
Cool, No worries. We just have extra. We bought one for trade shows that we aren't even using. it's like new. Make you a heck of a deal. call me if you want.
Jason yes please stop by We roast every day 8am to 4:30pm Mon- Fri. come by for a cup of coffee or espresso. We always have a Appia or Aurelia up and running. T.J.
At 11:29am on December 22, 2008, Matt Milletto said…
Hey Jason! Things are good. Snow snow snow here. Have a great holiday my friend.
At 12:31pm on September 30, 2008, Jason Duncan said…
..by the way, if you need random equipment, Jen of The Flying Barista (a coffee catering company in AZ) is selling her stuff.
As articulated elsewhere here it is simply much more economical to buy quantity from one source at as steep a discount as possible. That means one coffee order instead of many, a training regimen suited to one coffee and presumably a volume discount…
Why would anyone settle for one roaster?
How could having multiple roasters put a business at a disadvantage?
On our 'today's coffees' menu we identify the coffee by estate / farm / co-op /whatever, certifications, region & country of origin, varie…
Here's a related question for you multiple-roaster shops... Do you sell beans and coffees under the roaster's name, or under yours? I can see benefits of both approaches, and am curious what the experiences have been.
Another item to add to the dis…
Why do you say that?
In many industries, it is recommended practice to source multiple suppliers for purchased goods. It gives you options when you have availability issues or price disagreements with one supplier. That's a pretty sound business po…
Hi Garrett,
Not sure how long either have been around, but they are certainly smaller than the ones you mentioned. A little closer to home for you as well:
1000 Faces in Athens Georgia
Cup to Cup in Savannah Georgia
Good luck in your quest.
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You up for representing Tucson?
Jorge..
My group and I are students of the Hotel School at Cornell University and are conducting industry research about coffee consumption in the hospitality industry. We're assessing why people buy the coffee that they buy based on their coffee education level.
We would appreciate your participation in our quick survey and value your responses. Please note that all your answers will be kept confidential and used for research purposes only.
Thank you for your feedback. If you have any questions, feel free to message me back.
Sincerely,
Jaimee Estreller
Bachelor of Science '10, School of Hotel Administration, Cornell University
H ADM Hospitality Industry Practicum
Survey link:
http://surveys.cit.cornell.edu/Survey.aspx?s=4578cbb4bf4c47a28945a744c949ef4f
How's Van Go Coffee going? It's been a wet and cold winter in PDX, I think we could use a little of Tucson's weather right now.
KEEP UP THE GOOD WORK BTW!
Thanks for adding Coffee Kids. If you're ever up Santa Fe-way, let us know. You could swing by the office.
Take care,
Kyle @ Coffee Kids
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