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Essentially Catering Magazine - March 2017

Coffee

Coffee mattersIt is indisputable. We have turned into a nation of coffee lovers, with Mintel figures estimating that out-of-home coffee sales topped £3bn by the end of 2016. The days of a quick mug of soluble coffee are over as consumers increasingly expect to be offered good-quality coffee not only by the coffee specialists, but also fast food operators, restaurants, pubs and hotels. It is time for all operators to acknowledge consumer demand by ensuring their offer includes decent coffee 10th - 16th AprilNo longer viewed as an occasional treat, a visit to a coffee shop – whether for a takeaway, time out with friends, or even business meetings – is now an integral part of most people’s daily lives. The nation’s love of good coffee has gone further – we now expect to be able to find a decent cup of coffee everywhere. Woe betide operators who do not acknowledge this trend.

“The ever-increasing popularity of coffee demonstrates an opportunity for operators to drive sales and increase margins by providing a high-quality coffee offering,” says Andrew Jack, Head of Marketing at Matthew Algie. “Operators can take advantage of this trend by offering barista-made coffees, widening the choice of blends to suit different palates and serving speciality coffees with seasonal flavours.”

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Boosting coffee sales“Consumer expectations are higher than ever when it comes to enjoying hot drinks out-of-home, and operators should have a tempting and diverse offer to meet increased demand,” says Tony Holmes, Bestway’s sales director for foodservice and retail.

Here are Tony’s tips for boosting sales of coffee:● Use a choice of flavoured syrups to customise coffees● Offer premium toppings such as whipped cream,

chocolate and marshmallows● Match cakes and pastries with hot drinks in set-

price deals

Adding flavour“In general, coffee consumers are looking for more variety and an added value experience – something they cannot get at home,” says Andrew Jack. “This has resulted in a rise in customer demand for speciality drinks, particularly among younger customers.”

Tom Noonan, Senior Brand Manager for DaVinci Gourmet agrees and has the following advice for operators:● Ensure you capitalise on consumers’ desire to have

new experiences by tapping into the latest beverage and flavour trends

● Look beyond traditional and standard beverages by introducing variety to drinks menus

● Offer dessert-flavoured recipes – ideal for customers who cannot be tempted by a large pudding but are looking for a sweet fix

● Include blended ice drinks on your drinks menu. The subtle tastes of coffee and sweet flavours provided by adding syrups make them popular with younger consumers who are discouraged by the taste of coffee

● Attract consumers by creating different hot beverage menus for each season and key dates. For example, with Spring and Easter coming up, add tasty delights to your menu such as White Chocolate Peach Mocha and Coconut Mocha Frappé. For recipe details visit www.davincigourmet.com

● Highlight low-fat and dairy-free choices for customers looking for healthier choices – Mintel’s reach found one in five consumers would be interested in coffee made using alternatives such as almond or coconut milk

● Promote liqueur coffees alongside dessert menus, as well as on chalkboards and drink lists

● Promote free WiFi to drive daytime sales of hot drinks.

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CoffeeTrain, train, train“Having well-trained staff is essential for creating high-quality coffees and helps operators stand out from competitors,” insists Matthew Algie’s Andrew Jack. “Staff should also be trained in machine maintenance and know how to clean the machines properly as this impacts on beverage quality. At Matthew Algie, we provide free training to all our customers.”

Changing tastesThe latest market analysis from coffee machine specialists Eversys reveals that our taste for coffee changes quite dramatically as we get older.● 41% of baby boomers (aged 55+) and 22%

of those labelled as ‘Generation X’ (aged 35-54) choose to drink filter or traditional brewed coffee

● Cappuccino was the most popular across all age groups, while a latte was preferred mostly by young (under 25) and older millennials (aged 25-34). The latter were also shown to prefer milk-based products

● The youngest millennials appear to be the most adventurous. They love coffee and are open to any new coffee entry in the market

Barista Marzena Brodziak, Eversys, comments: “The shift in people’s drinking habits is mainly related to the rising levels of customer knowledge about coffee. In recent years, many big coffee chain customers swapped to local cafés looking for a better-quality produce.”




METHODPour the double espresso into the latte glass, add the syrup – we would suggest Popcorn or Apple Pie. Steam milk until frothy and pour into the glass and garnish with popcorn or cinnamon powder.

“The consumer expectation has increased dramatically over the years and it’s the job of the hospitality industry to keep up,” advises Lee Hyde, Monin’s Beverage Innovation Manager. “Apart from a great cup of coffee, consumers enjoy trying out something new, therefore offering different flavoured coffee is an easy and exciting way to persuade people to walk through the door.

“The opportunity to personalise drinks on the menu gives customers the luxury and choice they crave, as well as offering businesses the opportunity to increase their profits. It is also important to offer some attractive choices to customers who wish to reduce their sugar intake.”

Monin’s sugar-free range is available in Caramel, Vanilla, Hazelnut and Gingerbread.

INGREDIENTSDouble espresso20ml syrup 180ml milk

Customising a latteCourtesy of Monin

Opportunities for pubs and barsNew research by UCC Coffee UK & Ireland has highlighted a significant opportunity for pubs to increase trade through an improved coffee offer. With consumers rating the quality of pub coffee as average, the findings reinforce the demand for better coffee in non-specialist outlets.The research also reveals the following:● Almost half (44%) of consumers would be put off returning to a pub that serves poor quality coffee. Conversely, 41%

would buy more coffee more often in pubs if the quality were better ● A third (33%) of consumers buy coffee out of home at least four times per week and almost two-thirds of consumers are

willing to pay £2.99 for a great cup of coffee● More than a quarter (28%) of consumers state that, if it opened earlier, they would visit a pub or bar for their morning

coffee, rather than a high-street coffee shop● Almost two-thirds (63%) of consumers believe that a high-quality cup of coffee at the end of a meal makes the difference

between a good-quality experience and a truly great one● Almost a third of diners (31%) often order coffee instead of a dessert when eating out● Almost half (44%) of consumers eat out at least once a week.

Phil Smith, head of category & insight, UCC Coffee UK & Ireland comments: “Lots of pub operators are doing coffee well but there’s still significant room for improvement across the market. For pubs and bars keen to diversify, grow and retain their customer base, or to set themselves apart from the competition, high-quality coffee is the key. For pubs with a strong food offer, coffee quality significantly impacts on customer satisfaction. It’s an integral part of eating out, with three quarters of diners valuing coffee quality as an important part of the overall experience.”

The full report is available to download from www.ucc-coffee.co.uk




CoffeeSustainability and certification“In recent years, consumers have become more ethically minded in terms of the goods they consume, with an increased awareness of sustainability, green and Fairtrade issues,” says Andrew Jack, Head of Marketing at Matthew Algie*. “Organic, Rainforest Alliance and/or Fairtrade certified coffee is well received by an increasingly ethically motivated consumer and is often seen as an indication of quality, which can add to their overall experience.”

Ian McDonald, Nespresso UK B2B Commercial Manager agrees: “Consumers are becoming increasingly more discerning when it comes to the quality and provenance of their food and drink. This is a good thing. Consumer expectations ensure businesses deliver responsible sourcing strategies, putting sustainability at the core.

“Through the Nespresso AAA Sustainable Quality Program, which we launched with the Rainforest Alliance in 2003, we work to upskill our 70,000 farmers in the latest agricultural practices. Our 300 agronomists ensure farmers’ environments are protected and their farms are managed in a sustainable way for the long term. We want to ensure our customers can enjoy their coffee moments knowing that from bean to cup, their coffee has been responsibly sourced.”

*Matthew Algie introduced the first Fairtrade espresso beans to the UK in 1997. In 2004, the company created the world’s first triple certified coffee: organic, Fairtrade and Rainforest Alliance.

War against wasteWith over 100 billion single-use takeaway cups going to landfill every year globally (that’s 273,972,603 coffee cups every single day), David McLagan, Ecoffee Cup founder, provides tips for the professional catering community to tackle the ever-growing issue of single-use waste:1. Acknowledge the problem The first step to solving the problem is to acknowledge that it exists in the first place. Many food providers are not aware of the environmental issues with single-use items, so have not even considered a programme to start reducing this ever growing mountain.

2. Offer an alternativeSeek out and offer products that can help consumers change their behaviour. Reusable coffee cups, cutlery, napkins, noodle or soup containers. Offer them for sale as part of your retail mix and actively encourage their reuse.3. Offer an incentiveA discount or reward scheme for reuse is an easy and particularly successful way to start, especially with takeaway hot drinks. It is a great loyalty driver with added environmental benefits.4. Talk to your local councilCash-strapped councils are keen to reduce expenditure on waste collection and disposal. Certain initiatives are springing up in Europe that offer financial incentives for businesses seeking to reduce the waste they create. If your local council isn’t offering such a scheme, try and lobby them to create one.

Ecoffee Cup is a new generation of reusable cup, launched to help tackle the ever-growing problem of single-use packaging waste. The Ecoffee Cup is manufactured using bamboo fibre (the world’s fastest-growing, most sustainable crop) and non-GMO corn starch, which means it’s not only BPA and phthalate free, but biodegradable. For further information visit www.ecoff.ee




Made from tempered glass, the Picardie range of tumblers from Artis - with ‘Soft Touch Black’ and ‘Smooth Frost’ finishes - provides a funky way to serve hot drinks

Coffee Island – the shape of the future?Recently opened near London’s Covent Garden at 5 Upper St Martin’s Lane, Coffee Island may be new to the UK, but the concept is so successful in its native Greece that the brand garnered Best Coffee Chain – Southern Europe at the Allegra European Coffee Awards 2016.

If you simply fancy a cup of coffee without any frills, you will be most welcome at this establishment where passion oozes from every member of staff. If, however, you wish to take your experience a little further then this is indeed the place to come, for here you can make your own customised blend (under the expert guidance of head barista Joao) with the very best, seasonally changing beans that are, of course, all weighed to the gram to ensure your experience is as close to perfection as possible. Needless to say, all water here is filtered.

If you feel that filter is passé, alternatives at Coffee Island include Aeropress, V60, Chemex, syphon, cold drip and Ibrik – traditional Greek (some say Turkish) coffee brewed in hot sand

“Filter coffee is making a comeback,” says Kerttu Inkeroinen, Marketing Director at Union Hand-Roasted Coffee. “Filter brewing methods bring out the cleanest and purest flavours possible on single origins and microlot coffees and is a recommended alternative to Americanos. Cold coffee drinks such as cold brew and cascara (drink made out of the fruit of the coffee cherry) are also on the rise, and with some mainstream café chains taking on cold brew coffee, we would expect it to be widely distributed in the summer.”




Coffee

● A range of offers and promotions on hot drinks will be running throughout 2017 to help operators raise their game and take a share of the £3bn coffee market

● Leading brands such as Nescafé, Cadbury’s, Yorkshire Tea and Twinings are included in Bestway’s promotions

● Price Hold Guarantee offers allow you to plan for two months at a time

● Broad product range includes coffee beans and pods, fruit and herb teas, flavoured syrups, and much more

● Free delivery

Bestway Wholesale operates a dedicated telesales hotline (01738-646666) for orders

plus nationwide deliveries.

Caterers can also order online at www.bbfoodservice.co.uk

Bestway - here to help with your hot drinks

“Presentation is an essential consideration for enhancing food and drink,” says Henry Stephenson, Managing Director of Stephensons catering equipment suppliers. “Operators are always looking to differentiate themselves from chains and other establishments. As such, the desire for quirky and unique presentation continues in 2017. Colour is set to be a big theme this year.”

“There are about 31% more coffee shops in our towns and shopping centres compared to five years ago,” says Lee Hyde, Monin Beverage Innovation Manager. “And the coffee shop revolution shows no signof slowing.”



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