Bananas Foster is a flamboyant dessert born in the Crescent City, otherwise known as New Orleans. At Brennan’s restaurant, the chef was inspired to combine bananas, brown sugar, rum and cinnamon, set it ablaze and serve it atop vanilla ice cream, instantly creating a classic dessert enjoyed by all who partake. Torani Bananas Foster syrup is an incredible new flavor, inspired by this Cajun classic!

AVAILABLE PACK SIZES: 750 ml glass

SUGGESTED USES: Lattes, Mochas, Milkshakes, Steamers

MASQUERADE MOCHA

Ingredients
1 oz. Torani Chocolate sauce
1/2 oz. Torani Bananas Foster syrup
8 oz. 2% milk
2 shots Midnight Lotus espresso

Steam milk. Pour sauce and syrup into cup. Pour heated milk into a tall glass and add espresso. Stir. Spoon a thin layer of foamed milk over beverage.

Coupons are good if they promote both customer trials and loyalty. You cannot always guarantee this will happen, but you do want to avoid coupons that basically allow discount seekers to use your coupons as long as you’re cheaper than the competition.

I would suggest your next coupon be a Buy 1 Get 1 Free or BOGO; free is always more enticing than $1.00 off or .50¢ off. Here is a comparison of what you might expect in terms of cost:

16oz. Mocha @ $3.50
Cost = ~.75¢
Profit= ~$2.75

.50¢ off:
Cost= ~.75¢
Profit= ~$2.25

BOGO:
Cost= ~$1.50
Profit= ~$2.00

The BOGO offer costs you about .25¢ more, but very rarely will someone consume both drinks. More than likely, they will share this with a coworker, friend or family member. Why does that matter? Now two people are drinking your product instead of one, and since it’s being delivered by someone they know, it’s like word of mouth advertising plus a sample. That’s well worth the .25¢ difference. This also prevents someone coming in to use a coupon and then going back to the chains once they run out of coupons.

I would also suggest a bounce-back coupon. This could be the same as your BOGO above. I would only give this away periodically to help you build your daily customer counts. Also, I would only give these away after 9:30 am or so, and only to customers who did not present a coupon already on that visit. Lastly, make sure they are given with their change, to avoid them using the coupon on that visit – make it clear to your staff that it is for their next visit.

Next month, you may want to consider a slight variation on the BOGO- that is to hand them out after noon and make them valid only from open to 11am. The point of this is to get your afternoon customers into the habit of making you their morning coffee choice as well. And if they know they cannot come in the morning, maybe they will give the coupon to someone else who would.

You see, it is always about trying to get them to come back!

Always keep in mind that some of the best marketing is cheap. Standing by the road with a sign is one way, coupons are another. I’m not a fan of mass media like newspaper, TV or radio for a local cafes and coffee houses. Broadcast is too vast, too expensive and you really do not get a good hit rate in your immediate area, which is where most of your customers are. More than likely, anything that hits more than three miles from your store is a waste.

Let me know if you have any questions about my logic here. I’ve seen too many people spend money on advertising, only to have no returns come from it. Marketing yourself locally with coupon strategies is often cheaper and more effective.

Thom Swain
Stockton Graham & Co.

Although December has come and gone, the “holidays” are certainly not over. Valentine’s Day can be a great sales booster for your café, and many of our vendors, such as Torani, Monin and DaVinci have come up with some very lovable recipes to help you out during the month of February!

Sugar & Spice Mocha by Torani
Ingredients:
1 oz. Torani Chocolate sauce
1/2 oz. Torani Cinnamon Vanilla syrup
8 oz. Milk
2 shots of Midnight Lotus Espresso
Tips:
Garnish with whipped cream and chocolate shavings.

Hot Cinnamon Twist White Mocha by Monin
Ingredients:
3/4 oz. Monin Spicy Red Cinnamon Syrup
1 oz. Monin White Chocolate Sauce
2 shots of Midnight Lotus Espresso
8 oz. milk
Tips:
Garnish with a cinnamon stick and whipped cream.

Iced Chocolate-Covered Cherries Latte by DaVinci Gourmet
Ingredients:
1/4 oz. DaVinci Vanilla Classic Syrup
1/2 oz. DaVinci Gourmet Chocolate Classic Syrup
1/4 oz. DaVinci Gourmet Cherry Classic Syrup
1 shot of Midnight Lotus Espresso
8 oz. milk
Ice
Tips:
Fill a 12 oz. glass 3/4 full of ice. Add other ingredients. Mix well.

For more recipes or seasonal promotions, be sure to give us a call at 800-835-5943 and your SGC customer care associate will be standing by to assist you!

Matt Hogan
Stockton Graham & Co.

As coffee prices have increased in the past 18 months, more customers have inquired as to what goes into the price they pay for their roasted beans. Let’s take a look at the most common questions and determine what really goes into the cost of green coffee.

1) What is the NY US “C” futures price that coffee is traded on? The NY “C” price is based on the commodity market on any given day. It is the base price used for coffee purchasing. We then pay a differential, which is added to the overall “C” price.

2) What is a “differential?” Differential is the difference between the base, or “C” price of the green coffee and the final price that we pay. Differencial is determined by the coffee broker, the farm, or the country of origin, and is based on the quantity and quality available, in the long and short term.

3) What costs are involved in getting the beans from the farms and ports to our roasting facility in Raleigh, NC? A carrying cost is added for any contract that is purchased over time, to cover storage in New York, insurance on the coffees, etc. Often it is represented by 3 – 5 cents per pound, green. To ship coffee from a farm to the US, insurance must be purchased for the coffee. It is then sealed into a shipping container and goes through customs and port authority just like any other inbound shipment. Then it is unloaded, palletized and brought to storage facilities for a fee.

4) What factors cause the “C” and/or differentials to change? Outside commodity trading effects the “c” price of coffee. For example, if oil increases, so do transportation costs. Weather also plays a big factor – most notably weather in Brazil, since it is the largest producer of coffee today. Crop forecasts and predictions in Brazil, Colombia or even Vietnam can affect the overall “C” price of coffee. Let’s say an origin country is experiencing months of poor weather conditions and social strife. Economic forecasters can probably assume that coffee production would be less than what was expected and what consumers demanded. The shortfall would likely drive the “C” price up.

5) How does the quality of the coffee affect its price? The better the quality, the more work is involved during harvesting, processing, etc., therefore the differential is greater and thus, the coffee is more costly.

6) How do certifications (Organic, Fair Trade, Utz, etc.) affect the price of green coffee? More effort is involved in certifications, and the costs of certification agencies add into the overall price.

Also, keep in mind that one pound of green coffee typically only yields around 3/4 of a pound after roasting.

Mike Adams & Brandon Riggs
Stockton Graham & Co.

Is hot tea on your coffee menu? It should be. Some cafe owners choose to ignore tea and it’s a detriment to their overall sales numbers. The number one reason to add tea to your coffee house menu is, well, because not everyone drinks coffee.

What are the benefits of expanding the menu for tea? For starters, offering hot tea opens up a shop to a new segment of potential customers that would normally not walk through the doors. Also, tea is a high margin item, with an average cost of goods between .30 and .40 cents.

The most common excuses for ignoring tea are:

1) “I’m not educated enough about it.”

2) “My customers don’t ask for it.”

3) “I don’t want to add another group of items to my inventory.”

These concerns simply aren’t legitimate. First of all, you don’t have to be a tea guru to sell it. Tea isn’t the focus of your business, but luckily there is enough information online to educate yourself on the basics in order to effectively market to consumers. Two Leaves & a Bud, Mighty Leaf and red espresso are the tea brands we carry and their websites are full of useful information regarding where their high quality products come from, what’s in the them, how much caffeine they contain, how long to steep them, etc. Your Stockton Graham & Co. Customer Care Associate can be a resource for you, too.

What about customers not asking for tea? Why would a person continue to come in just to check if a business has decided to carry a product? More than likely, they will go to a competitor. It’s a fact that that over 90% of customers who don’t have a good experience never complain to anyone in the store – they decide to never come back. Don’t lose any more customers by ignoring tea!

The last excuse is probably the toughest to mentally overcome. Retailers occasionally view new products as just more stuff to buy – more overhead. Certain additional expenses can be a gamble for a small business owner, but tea is virtually risk-free. Tea ages slowly, so you have plenty of time to sell through stock without having to stress over any expiration date. Also, if you own a coffee house you already have almost everything you need to brew and sell tea. Hot water dispenser? Check. Cups and lids? Check. Done and done. All you need is a tea rack which can be had for less than 60 bucks and a few teas and you’re set.

When starting out, offer two black teas (a breakfast varietal and the ubiquitous Earl Grey), one green tea and one herbal, caffeine-free tea. With all new products, it’s always best to start small and expand as customer demand dictates.

So, for less than $200.00 (which includes product) you can add an additional revenue stream that has the potential to bring in new customers every single day…no excuses!

Also, for more information on introducing iced tea to your menu, check out THIS previous post.

Mike Adams
Stockton Graham & Co.

With 2012 just days away, we reflect back on what has occurred in the world over the last year. We have seen our world change forever; from an opulent royal wedding to a devastating earthquake in Japan, from the introduction of the newest iPad to the loss of Steve Jobs and from the fall dictators and despots to our official withdrawal from a warzone. While these headlines certainly captured all of our attention, things have been busy here at Stockton Graham & Co., as well.

2011 was a year of growth and change for Stockton Graham & Co, and we would like to share some of our 2011 news with you in case you missed anything.

We announced officially that we acquired the wholesale division of Dilworth Coffee. Dilworth Coffee is Charlotte’s oldest coffee roaster and coffeehouse brand. Founded in 1989, Dilworth Coffeehouse is Charlotte’s oldest gourmet coffee roaster and coffee house supplier. Dilworth serves coffeehouses, espresso bars, specialty retailers and cafes throughout the Southeast. The company also has licensed stores throughout the greater Charlotte area.

Through a partnership with Red Espresso, we became the master distributor for the product for North America. We now directly import their rooibos tea, which is prepared and served much like espresso, but without the caffeine and five times the antioxidants of green tea.

We have also officially unveiled our new coffee branding. Stockton Graham Coffees is our flagship brand; these are the great, same-day, custom-roasted coffees that our customers have loved since our beginnings nearly 18 years ago. In addition to Stockton Graham Coffees, we also now offer NCompass, Stockton’s Reserve and Dilworth Coffee brands. NCompass is our line of sustainable coffees which includes organic, fair trade, rainforest alliance and shade grown coffees. Stockton’s Reserve is our new line of limited edition coffees, including very special finds that our roastmaster has decided to bring in. Stockton’s Reserve coffees can help differentiate your shop from your competition and are great for special in-store events. And, we’re pleased to uphold the longstanding tradition of Dilworth Coffee, Charlotte’s oldest specialty coffee brand. All of our coffees are now kosher certified, as well.

Be sure to ask for Point-of-Sale materials to help highlight your coffee offerings. We now offer counter cards and shelf-talkers for Stockton Graham Coffees, NCompass, Stockton’s Reserve, Dilworth Coffee and seasonal promotions. These colorful and simple displays are a great way to draw attention and help promote bulk or retail coffee sales.

It certainly was an exciting year here at Stockton Graham & Co. Please be sure to let us know if you missed out and need to know more, or if you wish to try any of our great new products.

Our partners and vendors were very busy in 2011 with new product and program introductions. Here are some of the highlights in case you missed anything.

Soccer moms, Mandy and Sheri exploded onto the scene with Umpqua Oats, an all-natural and varied line of ready to go oatmeal. Simply add hot water and the customer has a healthy alternative to the usual café fare.

Jane Goodall has partnered with Rishi Tea to raise awareness for The Roots and Shoots program she found in 1991 to improve our world with youth-driven service projects. A portion of the proceeds from the sale of the Masala Chai Concentrate benefits this program. We are proud to be part of such an esteemed and worthy cause.

Monin Gourmet introduced new flavors for the fall, Pumpkin Pie, Pecan Pie, Blueberry Pie and Apple Pie. All are great in hot and cold applications, and make great new additions to your current line-up or just a limited-time feature.

Big Train introduced “On Track Rewards,” a program which allows you to enter your Big Train purchases to earn points towards free product. As a new member, you get a free case just for signing up, and you will hear about new products and specials before anyone else.

Big Train launched Fit Frappe™ Protein Drink Mixes in a response to customers demanding healthier beverage options. Packed with 20 grams of protein, less than 1 gram of sugar and 130 calories, a 16 ounce beverage can be a meal replacement or a refreshing mid-day snack that can be enjoyed guilt-free. Fit Frappe™ also has 19 vitamins and minerals, at least 5 grams of fiber, only 3.5 grams of fat and is gluten free.

Hello Sweetbird! UK based, Sweetbird Smoothies are a unique line of smoothie purees, featuring such flavors as raspberry-blackcurrant. This product not only features innovative flavors, but is a bit more whimsical than many of the more well-known brands. In additions smoothies, Sweetbird also produces a line of syrups, sauces and frappe powders.

The makers of Jet Smoothies brought us an extension to their smoothie line. Jet Non-Fat Yogurt Smoothies are 100 calories per serving, loaded with Vitamin C and contain prebiotics to aide in boosting immunity.

Torani introduced a new smoothie line as well, the Torani Real Fruit Smoothie, is a delicious, nutritious and user-friendly product that you simply pour over ice and blend. They offer such flavors as Strawberry, Wildberry, Superfruit and more.

We also have the new and improved Mighty Leaf Tea Rack. This beautiful, new display is available a la carte or as a starter set. Of course, if you like the rack you have, we also have refurbish kit with bright, new labels. Simply ask for them the next time you order.

Be sure to let us know if you wish to try any of our great new products, and Happy New Year 2012!

Stockton Graham & Co. will be closed on Monday, January 2nd. FedEx will not pick up or deliver on the 2nd, too. We encourage all customers to order early and stock up as FedEx’s normal shipping transit times are not guaranteed during this time of year due to tremendous increases in their overall package volume.

All orders received after noon on Friday, December 30th will not ship until Tuesday, January 3rd. We resume normal business hours on Tuesday the 3rd.

FOR LOCAL CUSTOMERS: All orders must be picked up by noon on Friday, December 30th.

If you have any questions, please contact us at (800) 835-5943.

All of us at Stockton Graham & Co. wish you a safe and happy holiday season!

Mike Adams
Stockton Graham & Co.

1. Sugar Free Iced White Chocolate Cream Latte
½ oz Sugar Free White Chocolate Syrup
½ oz Sugar Free French Vanilla Syrup
1 shot Espresso
Ice
8 oz Cold Milk

Fill a 12 oz glass ¾ full of ice. Add other ingredients. Mix well.

2. Sugar Free Faux French 75
1/2 oz DaVinci Gourmet Raspberry Sugar Free Syrup
Dash of Bitters
Squeeze of Lemon
5 oz Clear Diet Soda
Ice

To a highball or tall old-fashioned glass, add syrup, bitters and a squeeze of lemon. Fill with ice, and top off with soda. Stir well, and garnish with a twist of lemon.

3. Skinny Snowman Latte
1 oz Sugar Free White Chocolate Syrup
¾ oz Monin Almond Sugar Free Syrup
2 shots Espresso
8 oz Cold Milk

Combine Monin White Chocolate Sugar Free Syrup, Monin Almond Sugar Free Syrup and espresso in a cup. Stir while filling with steamed milk. Garnish with milk froth and slivered almonds.

4. Sugar Free Snowflake Steamer
1 oz DaVinci Gourmet Vanilla Sugar Free Syrup
9 oz Steamed Non-Fat Milk

Combine ingredients in a 12 oz cup. Mix well.

5. Skinny Blended Vanilla Freeze
1 scoop of Skinny Vanilla
4 oz Skim Milk or Water
12 oz Ice

Pour Skinny Vanilla, skim milk and ice into blender. Blend 30 seconds or until smooth.

6. Sugar Free English Toffee Steamer
1 oz Torani Sugar Free English Toffee Syrup
8 oz Nonfat Milk

Steam milk and Torani together. Pour heated flavored milk into a tall glass and a stir gently.

7. Low Sugar Cherry Cheese Pie
2 Tbsp. DaVinci Gourmet Cherry Syrup
2 Eight ounce packages fat-free cream cheese
2 Tbsp. fat-free ricotta cheese
1/2 cup Splenda granulated sweetener
1 pie crust
1 cup boiling water
1 packet unflavored gelatin

In a large bowl, soften cream cheese and add the ricotta. Beat until smooth with a mixer and set aside. In a smaller bowl add DaVinci Gourmet Vanilla and Cherry Sugar Free Syrups, Splenda, and gelatin. Add 1 cup of boiling water and stir until gelatin dissolves – about 5 minutes. Add gelatin mixture to the cheeses and beat with mixer until smooth. Pour into pie crust and refrigerate until firm – about two hours. Cover in fridge over night.