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Coffee wars brewing?
Sacred Grounds manager Justin Farmer ordered goods Monday for the coffee shop in Ravina Parc Plaza.
"The only thing I am really worried about is sleeves," Farmer told an employee who was placing the restaurant's supply orders.
Those sleeves cover the cups of hot coffee that are a constant at Sacred Grounds. But in the year that Sacred Grounds has been open, the restaurant's food and entertainment focuses have evolved -- including bands on Friday nights and an upcoming event featuring the Archway Artisans.
In the beginning, the idea was to sell mainly coffee. Now, food sales are responsible for the majority of the restaurant's profits.
On Friday, Sacred Grounds began selling pizzas.
"This restaurant doesn't fit any typical restaurant mold," Farmer said.
Farmer, along with co-owner Dave Bartlemay and a silent partner, opened Sacred Grounds about a year ago. Since its creation, many regulars, including Bill Wise, have been there to watch the small restaurant earn a large following.
Everyday the restaurant has been opened, Wise, who owns the Hyundai car dealership just down the road, has gotten a cup of coffee from Sacred Grounds.
"It's good personal service and good food," Wise said.
A faithful group of customers from Earlham College have also helped the restaurant survive the dreaded first year of business that claims many establishments.
"Earlham is our biggest supporter by far," Farmer said.
The last week of the Earlham school year was the highest grossing week ever for Sacred Grounds. Farmer hired extra help just to work that week.
Farmer believes the restaurant's variety will help it survive the competition of the Starbucks that is planned for Richmond.
"The competition coming into town will only make people more aware that there is good coffee out there," Farmer said. "It's only going to help us."
He is worried, however, that Starbucks' unique coffee monikers might become a problem.
"It's going to drive us nuts, because they have really weird names for their stuff," he said. "People are going to come in here and try to order it."
To get through the long days demanded by the starting of a new restaurant, Farmer drinks two to three caramel lattes a day.
Employee Kristin Caldwell drinks two cups of coffee a day.
"Richmond needs something different," she said.
The restaurant even succeeds in extremely hot summer temperatures.
"We had a really busy lunch rush," Farmer said Monday, a day when temperatures reached the 90s.
"People who want their coffee are going to get it no matter what."
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