Sponsor’s comment: Tchibo Coffee Service


THE DAILY GRIND


Coffee represents one of the most popular and profitable areas of the drinks industry, but operators will have to focus on quality and sustainability to stay relevant in a crowded market


Throughout 2018 we have seen consumer expectations of coffee continue to rise, and this is certainly true within the hospitality sector. With increasing demand for sustainable, speciality coffee, today’s consumer has come to expect quality wherever they are. But it doesn’t stop at coffee –


the popularity of speciality tea is also on the rise and consumer expectations on choice, health, wellness, provenance, quality and experience are just as important. Following on from this


increased interest in provenance, we’re seeing that sustainability and ethical production of coffee and other drinks is, quite rightly, a focus for today’s consumer. Consumers are also becoming


more health-conscious, so drinks with a lower sugar content are high on the agenda, alongside products that contain ginger, turmeric and green tea extract. It’s important that UK hotels,


pubs and restaurants recognise these trends in order to meet customer demand and avoid falling behind the curve.


33%


of coffee volume sales are out of home


C


75%


of hotel guests find in-room coffee poor or average


offee is available in a range of formats across a wide variety of outlets. Out-of- home customers can treat themselves to


a single-estate coffee at a specialist café, pour themselves endless refills of filter coffee at a high-street pub, or enjoy ‘free’ coffee in hotel rooms and at conferences and functions. The British Coffee Association pub- lished its report, The UK Coffee Market and its Impact on the Economy, in 2018. Based on a study by the Centre for Economics and Business Research, this calculated that the UK coffee industry’s contribution to the UK economy, both direct and indirect, was £17.7b in 2017, and that it creates approxi- mately 210,325 UK jobs. Within that, the report noted that:


● The out-of-home segment is a growing market and represents about 33% of the volume sales of all coffee products.


● In 2017, the total estimated turn- over generated from coffee prod- ucts in the foodservice sector was £3.2b – a 9% increase on 2016.


● The out-of-home segment saw an average annual growth rate between 2012 and 2017 of 6%.


Tchibo Coffee Service highlights the opportunities that the continuing growth


32 | Drinks Guide 2019


£3.2b


Turnover generated from coffee in foodservice


in popularity of coffee presents. It was the most frequently consumed hot drink in 2018, according to Allegra, with 92.8% of consumers indicating they drink coffee versus any other leading hot beverage, such as tea. Paul Chadderton, UK and Ireland group managing director at Tchibo Coffee Service, comments: “Today’s consumer has grown accustomed to drinking high-quality coffee. They are au fait with coffee origin, brewing methods and taste descriptions, so operators will need to market coffee like they do food and wine, and promote the quality of their coffee on drinks menus.”


When a customer walks into a hotel today they expect the same quality and choice of drinks that they would in any lead- ing coffee shop on all touch points. From their first complimentary cup of coffee when they arrive at the hotel, right through to a higher-quality coffee experience in-room or at conferences and events. “We’ve found that a major trend across most of our hotel clients is the move to using whole beans through all types of service, to improve the coffee offered to


guests,” says Chadderton. At breakfast, for example, the benefits of using a bean-to-cup machine are two- fold: hotels are able to offer customers a


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