Are Blank Street's zero-emission street carts and “micro-shops” the future of the New York coffee cart? egunnison reports
One of Blank Street’s mobile carts. The fast-growing coffee start-up will open its 12th location this week. Photo: Lanna Apisukh Maybe you’ve noticed the pickup window peaking out on Lafayette Street in SoHo. Or the sea-foam green cart that looks like a cross between a Vespa and an Airstream stationed in a former parking lot on the corner of Smith and Pacific Streets in Boerum Hill.
Still, Blank Street has managed to underprice the competition. A cappuccino costs $5 at Blue Bottle, $4.15 at Starbucks, and $3.90 at Dunkin’ Donuts. At Blank Street, it’s $3.50. To achieve this, Menda and Freiha have had to fundamentally rethink what customers like them really want from a coffee experience today, and what that might mean for the future of the beverage in New York City.
Blank Street’s founders, Vinay Menda and Issam Freiha. Photo: Lanna Apisukh On a recent Monday morning, Menda stood in the parking lot of an empty diner on Wythe Avenue in Williamsburg. In front of him was a Blank Street cart about the size of an ice-cream truck, its stainless-steel interior packed tight with stacks of pistachio-hued cups, a glass case filled with breakfast pastries, a warming oven for breakfast tacos, and a cold-brew dispenser.
Blank Street's carts offer a number of different coffees, as well as the usual selection of pastries and even breakfast tacos. Lanna Apisukh. Blank Street's carts offer a number of different coffees, as well as the usual selection of pastries and even breakfast tacos. Lanna Apisukh. This real-estate strategy might be Blank Street’s most important innovation.
In the coffee business, “specialty” is a broad term of art that encompasses a certain ethos around ethical sourcing and meticulous roasting. Menda and Freiha — who say they and Parlor pay the same for their coffee as other third-wave outfits — are not the first to question what a cup of specialty coffee really needs to cost. In 2016, LocoL, a California fast-food concept founded by the chefs Daniel Patterson and Roy Choi, began selling coffee brewed from high-end beans for $1 per cup.
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