Here is your coffee sir

here is your coffee sir.

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Name of artist?

I'm gonna guess it's those words in the bottom left

seems suspicious. I accept the coffee, take off lid and splash the coffee onto his dick.

Your move, user.

still not enough ``cream''
i dont like coffee
take it back and gimme a new cup with all ``cream'' this time

More cream please?

Did he cum in the cup? Why is he not wearing pants?

It's not gay because he has eyelashes

its a cartoon that doesnt even have the anatomy of a man
honestly i prefer dickgirls/traps that are deliberately drawn to have male anatomy

>doesn't have the anatomy of a man
>huge fucking dick with cum dripping out

whatever you say bro

body anatomy
i dont like where they draw woman body and slap a dick on it

Seems wasteful, some of it is spilling over the side of the cup. I'm going to need to drink it straight from the nozzle.

males assigned at birth do not have hips or waists liek that

pixsense.net/site/v/4873594#2980&4873594

Sir that is against company policy, I could get fired.
Maybe if you gave me a $50 tip I could make an exception...

I am straight, but love dick girls with big uncut sticks.
I can't do something about this...

It would be an honor to pay 50 dollars to drink from that nozzle.

You can stop saying you're straight

>He was behind

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Ma'am, your penis is showing.

???

He bond burgered your sister

Can I have some milk with that?

No thanks, I have my own barista and she'll be filling my cup.

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No, but you can have some jizz, bitch.
*lifts up my large dong and shoots a stream of ultra sticky jizz all over your face and body, covering and sealing your left eye shut in the process*
anything else... SIR?

Hahaha

>he

How sustainable would this be as a business model, really?
You would need a consistent throughput from employees to have a consistent product. That means they must always produce the same amount of cum. Variances from overwork, over-arousal, and overstimulation need to be accounted for. How do you overcome those obstacles?
Well, I have a little bit of a business plan myself, actually:
First, pool the cream. Obviously this will mitigate any point of sales advantage of being able to market creams by specific texture and flavor but it will provide a more consistent product since you dispense the cream from a second step, instead of from a first step. So, you always have a volume to work from instead of to. This solves the problem of over-production as well as under-production.

Do you see testicles down there with the penis? I don't see a vagina in the photo 9nly dick and bALLs user that's a dude (tranny)

The hip to waist ratio and the facial neoteny say otherwise.

You're arguing over a depiction of a fictional entity.

and how much will that be darling

No no, I asked for a long BLACK

We could fight over your weight but we need more anons

less arguing more SUCC

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He looks like he's afraid his dick is going to explode.

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>First, pool the cream. Obviously this will mitigate any point of sales advantage of being able to market creams by specific texture and flavor but it will provide a more consistent product

It will also create a product that is not fresh, and I'd imagine the entire appeal of this particular business model is the customer experience of a distinctly fresh and personalised product.
Also, how you do decide how much cream to pool for one business day? If it's not all used, then that's a waste of cream and of the employee's personal resources, meaning greater expenses.
The best solution is to have a minimal reserve of pooled cream at hand throughout service hours from the beginning of the day. The volume of each individual serving will be compared to standard volume: excesses will be added to the minimal reserve throughout the day, and deficiencies will be topped up from the reserve pool.
Also there will need to be a rotation system to replace drained employees with fresh ones at the service stations.
The variations in individual output shouldn't be so high as to require too much cream in the reserve.

also the reality is most customers won't actually want the special sauce so fresh supply from the waitresses won't be an issue

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I don't think you understand. The sauce will be the establishment's main flagship product. It will be a cream shop first and foremost.

is there a big enough market for that kind of thing to sustain the business?
maybe in certain places (London/NYC?)

I was thinking it would be more like a insider thing where people who are into it spread the word to those like them but it isn't officially advertised.
you'd walk in and be like... hey can I get a large coffee... with special cream and then whisper you're from Sup Forums

Well, naturally it would be a niche. But if it's an unregulated, shady, semi-official insider thing, the quality of the product would drop due to lack of transparency and lack of an organised system with dedicated employees.

Not necessarily. Lack of regulation != decrease in quality of product or lack of transparency to customer base. Lack of regulation simply allows for businesses to remain open longer if their product is either A) extremely niche and not offered by any other, more reputable vendor or B) subsidized by some outside fortune. Neither is particularly sustainable as the first is vulnerable to competition and the second is vulnerable to fiscal creep.
As it so happens, I have a bit of experience in the food industry and business, so I can apply some of that to how this kind of venture would work out...assuming certain givens based on the genre of porn.

For the business to work in a semi-professional manner there'd be strict private regulation by the company itself and they would willingly provide customers with transparent access to certain informations.
This would all come at a cost which they'd have to pass on to the customer though that doesn't mean it still can't be very economically sound investment.

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I do its my fetish :)

>This would all come at a cost which they'd have to pass on to the customer
Not really. The costs of onboarding new staff are minimal in terms of mid-term productivity increases. Method and training are also low-cost options that can be justified as short-term expenses that will maximize long-term profit. In reality, self-regulation of business doesn't necessarily translate into an increased consumer burden. Even if we account for the need of specialized equipment and medical fees, then we have: first, a sharp increase in noise in one quarter that, over several quarters, becomes a smaller blip in overall expenses; second, static increases in noise throughout multiple quarters which are offset by peak noise in profit. So, there is no real argument against efficient self-regulation in this market.

I see, that's helpful info. Thanks.
Could you explain in more detail how officiality/lack thereof and regulation/lack of regulation would affect such a venture? Both in the case of the cream being the main/only (niche) product and in cases where it's offered as an extra service alongside standard products like coffee.

So, let's approach this from two scenarios. Both assume that the business can operate without suppression from outside forces, so we're a little outside the boundaries of reality (such a venture would certainly be in violation of multiple other laws than simple food service regulation, such as municipal obscenity laws, laws against sex services, etc.).
The first scenario assumes that a regulatory authority is present in the jurisdiction the business operates in. The business, as your question asserts, is a niche service that has no direct competition. The general trend in management will, likely, be to subsidize the costs of maintaining standards, as required by inspectors, through consumer burden. This is for two reasons: first, regulatory authorities rarely come without extraneous costs in the form of minimum wage requirements and local adherence that has little to do with the actual work done, and second because the regulatory efforts are not an internal option: they are an external impetus. Further, since the regulatory authority will only be able to send an inspector within the terms of their by-laws, which usually require notice and the like, it is actually _easier_ for the venture to cut corners in what they view as "non-essential" practices until the time of inspection. Best practices, therefore, tend to be minimized with that external pressure.
On the other scenario, where the business self-regulates, in general this will be part of a trend in maximizing their appeal to the general market to increase saturation. If you can guarantee a safe and clean product, then you can attract less committed customers than your fervent base: in this case, people with a fetish for such a service. Therefore, it would be viewed as a non-capital investment and the business will be less likely to subsidize through consumer burden. Also, as this is a chosen investment, best practices will be regularly examined.

This all assumes good management, naturally.

Looking for good art, check out Incase.

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Thank you, very informative.
And would there be any variations or differences in these scenarios depending on whether it was offered as a standalone product within a niche establishment, or as a separate optional niche service within an establishment that already offers regulated mainstream products?

moar

Haha, I would suck her cock. Lol, and swallow her load while I looked her in the eyes! Lmao then I would pound her ass until I came inside! XD

If it's a standalone product, then you would be cutting out the costs of sourcing other products, so there's a decrease in the initial capital investment required. However, you'd need to saturate into the general market to get any sort of customer base, so advertising would be a definite requirement. Tertiary services would be advisable at that point, such as luxury appointments in the general service area, etc.
As an optional niche service in an establishment that sells regulated, mainstream products and services, it's a little trickier. You have, of course, the initial capital investment in the mainstream product sourcing, so you might need to make a decision on whether you want to offer standard quality goods at competitive prices, or luxe at higher prices. Both have their merits. Secondly, it depends on the jurisdiction, but with both you might need to pursue a variance with a food regulatory authority - it's called a variance here in the States, dunno about elsewhere - which would allow you to provide the service as it involves a non-homogenized, non-pasteurized animal product (in this case, human semen).
My business model for such an establishment would be to offer the niche service as the primary draw, while having secondary services and products in the mainstream line to compliment the niche service. Selection would probably be done as a collective effort by floor/line workers for secondary products, to better accommodate and anticipate for customer needs. Luxe tertiary services, designed for comfort and atmosphere, would be another draw: I'd anticipate a need for a degree of privacy for patrons, so the majority of seating would be booth seating behind some sort of divider, while I could offer regular seating at a premium (to cater to exhibitionism or the like).

Oh shit.

Sorry to butt in sir
Pound his ass is the correction needed

That's some incredible insight you have there, user, thanks again. May I ask what sort and level of experience you have in the industry?

>Level of experience
Expertise in pretty much all back and front of house operations except bartending and sommeliership. Certifications in those positions too, except for HAACP planning - but that's more of a formality since you need to know it anyway.

Search google for Incase art, first link.