Three roasteries, one that didn't make it, and a growing list of shops and restaurants we now supply. We built this program with everything that cost us the first time — so it doesn't have to cost you.
In roasting, a curve shows exactly where a bean is at every second — charge, turning point, first crack, the drop. Ours looks a lot like a business, especially the parts nobody puts on a menu.
We built a full partnership, not a wholesale account. Take all four pieces or start with what you need most — the point is you're not doing it alone.
The same coffee we roast for our own shops — sourced through the family farm relationships we grew up with, dialed in and priced for your volume.
Menu, pricing, and margins reviewed by people who've read their own P&L at 1am — not a generic checklist from a wholesale rep.
Help choosing, financing, or maintaining machines and grinders, so equipment is a decision you make once, not a recurring emergency.
Monthly check-ins and a real phone number for the slow Tuesdays and the "why did we lose money this week" days.
You've got the lease, or you're about to sign one, and you'd rather not learn the expensive lessons on your own dime.
Sales feel flat, margins feel invisible, and it's hard to tell whether it's the coffee, the pricing, or the traffic.
You run a restaurant and want a coffee program that's reliably good without becoming a second full-time job.
Queen Bean is a women-run roastery in Toronto, built on family ties to coffee farms in Mexico — the same relationships that taught us what a bean is worth before it ever reaches a bar.
We've run the shops, missed the payroll by a hair, closed one we loved, and rebuilt by roasting for other people's counters. That's the version of "coffee consulting" we're offering: not theory, the actual scar tissue.
No script, no auto-reply from a sales team you'll never meet. One of us reads every message and follows up personally.