Turn the assortment into a physical catalogue
Roasteries can use a coordinated silo display to present origins, blends and roast styles without relying only on bags or menu text. The display becomes both storage equipment and a showroom system.
Build for a changing portfolio
Plan spare positions for seasonal coffees and use a consistent naming structure. A digital menu can be updated as coffees change while the physical system remains stable.
Separate showroom and production stock
The silo bank can represent the roasted-coffee portfolio while reserve stock remains in the packaging and storage system selected by the roastery. Display quantity should follow showroom turnover.
Create batch traceability
Number each silo position and connect it to the current coffee, roast date and batch. Clean the unit before assigning a different coffee to that position.
Use the display for guided tasting
Arrange coffees in a meaningful order—such as roast profile, flavour family or origin region—so staff can guide customers through the range.
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Turn this guide into a working display plan.
Enter the available space, number of coffees and expected daily use to receive a model, quantity and capacity recommendation.
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