I don't know about you, but when you break down the cost of any individual packaged sweeteners, they all seem exorbitantly expensive to me.
You'll have to decide if you're ready to weather the storm by taking away what your customers have come to expect and/or pay for the exorbitantly expensive Stevia or Xylitol. Are these other sweeteners any less of a carbon footprint than the others?
Jay, you are absolutely right. I guess I am really masking my own response to the taste of artificial sweeteners. I should probably just take the least of all evils road and carry Splenda until those people grow extra limbs.
Bryan, will do! Yeah if I can shaker it then cost goes down, etc.
Andy, Yeah a lot of thought went into this, but I am uniquely qualified to talk about it. I went refined sugar free about 9 years ago. So, yeah, I don't really have any appreciation for the sweet + coffee people. (I know I just opened a worm bag.) But I love them all! I don't want to alienate anyone ... I just don't want to fund the chemical food companies.
For the record: We have shakers of white sugar and evaporated cane juice on the condiment bar. We also have agave syrup behind the bar for regulars we love.