Warehousing: Solving Your Storage Problem

We spoke to 100 different coffee shop owners in New York, and 99 of them said the same thing: they have no storage. That's the problem warehousing actually solves.

That's the constraint nobody puts on a spec sheet. A café can want better packaging, better pricing, and a lower per-unit cost, and still be blocked by the fact that there is physically nowhere to put six months of cups.

Storage is the real constraint

Bulk pricing assumes you have somewhere to put the bulk. Most independent cafés don't. Back rooms are small, and the space that exists is competing with milk, syrups, dry goods, and staff bags. Add fluctuating demand and seasonal traffic and the math gets worse: order big and you're storing cups you won't touch for months, order small and you're paying more per cup every single time.

So operators end up choosing between cash flow and floor space, when the actual answer is to stop storing it themselves.

How warehousing works

Instead of forcing businesses to figure out where to keep inventory, we hold it at Earth Base, our 50,000-square-foot facility in the Kansas City metro. We opened it in 2023 to get more control across our operations, and it's built to handle exactly this kind of complexity: production, warehousing, and fulfillment all under one roof.

You order what you need, when you need it. We handle storage, fulfillment, and delivery coordination. Storage is climate-controlled, orders placed before cutoff are processed the same day, and the central US location means most domestic destinations are reachable in roughly two to five days.

You also get live inventory visibility in your dashboard, so "how many cups do we actually have left" stops being a question someone answers by walking into the back room and counting.

Two months of floor stock, held for you

This is the part operators tend to care about most once they hear it. We keep a rolling 60-day safety stock of your contracted inventory on hand. Demand spikes and supply delays don't leave you short, and you're not the one absorbing that buffer into your own square footage.

It's the difference between a supplier who ships what you order and a supplier who makes sure you don't run out.

How it fits with custom production

Warehousing is usually part of a contract alongside custom production, and the two solve different halves of the same problem. Low minimums fix the order size. Warehousing fixes the storage. Together they mean a café can put its brand on a cup without committing to a pallet in the back room.

For multi-location operators it does something else too: every location reorders through the portal from the same contracted inventory, at the same locked pricing, without re-running production each time.

We work to remove friction from the supply chain so operators can focus on running their cafés, not managing boxes.

If you're a café, roaster, or multi-location operator dealing with storage constraints, tell us your weekly volume and how much space you've actually got. That's enough for us to show you what holding your inventory would look like.