For Restaurants
Coffee for restaurants, bakeries and breweries
Coffee is usually the last thing a guest has before they pay the check. It's a strange place to cut corners.
Our Bakehouse and Downtown cafes are food first, so we know how coffee has to fit around a kitchen. Quick, simple, and good without anyone babysitting it.
Keep it simple
Most restaurants don't need a full espresso program. A good batch brewer, the right coffee and a recipe taped to the wall will beat most dinner coffee in town. If you do want espresso, we offer training for your team. We can also grind at the roastery so the kitchen just brews.
Third Street is the usual pick for service. Clyde if your guests like it darker, and Excelso for decaf. See the full lineup.
Bakeries
If your croissants are good, your coffee should be too. We run a bakery ourselves, and it pours the same coffee we'd bring you. Drip, espresso, and retail bags for the shelf if you want them.
Breweries
We're working with a Riverside brewery on its first coffee program right now, starting from nothing. Blends for brunch service, coffee for cold brew and draft lattes, beans for a coffee beer. If you've got taps and an idea, come talk to us.
Same delivery
Minor Figures oat milk by the case, chai concentrate and our canned cold coffee can all come on the same truck.
Where we deliver
We drive it ourselves across the Inland Empire, Orange County, the Temecula Valley and the Coachella Valley.
A few questions people ask
Do we need an espresso machine?
No. Plenty of great restaurant coffee comes out of a good batch brewer. If you want espresso later, we'll help you plan for it.
Can you grind it for our kitchen?
Yes. We grind at the roastery so your team just brews.
How much coffee will we need?
Depends on covers and how you serve it. Tell us your seats and hours and we'll help you guess well.
Tell us about your menu
What you serve, how you serve coffee now, and roughly how busy you are. We'll bring samples that fit.