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speciality coffee, as opposed to bulk-brewed filter coffee and, as bean-to-cup machines are self-serve, they are able to utilise break- fast staff more efficiently. Research shows that 75% of hotel guests find in-room coffee poor or average, with 30% saying it would not encourage them to return to the hotel. “Offering a single-serve capsule system in hotel bedrooms, particularly in executive or premium rooms, enables owners to charge premium rates. These small improvements can mean customer perception of the hotel is greatly enhanced,” advises Chadderton. Customers are also increasingly seeking out coffee beans that have been sustainably grown, and Chadderton says that, accord- ingly, “operators should be looking to weave sustainability and corporate social responsi- bility into their brand identity to win loyalty and attract new business.” “Because of the importance of coffee in our culture and its prevalence in foodservice, it’s important that the hospitality industry keeps up with the trends. “We expect that 2019 will be a big year for the coffee industry, as younger genera- tions start to discover coffee, demand access for higher quality beans, and coffee shops expand their menu and try out new, interest- ing techniques.”
www.thecaterer.com
“Operators will need to market coffee like they do food and wine, and promote the quality of their coffee on
drinks menus” Paul Chadderton, Tchibo Coffee Service
BEAN COUNTING By hot drinks specialist writer Ian Boughton The curious situation in coffee is that the sector continues to rise, but that the true picture is confused by the rah-rah statistics which the trade continues to put out. Ten years or so ago, the annual statistics were flavoured with an understandable ‘wow!’ feel – look how we’re growing! Look at the number of coffee shops! Today, the researchers seem unable to get out of that “isn’t it all wonderful?” atmo- sphere, so it is rather hard to get a true picture. In one recent report, it was said that
20 million people visit a coffee shop every week – and nobody questioned it. If that were true, then two-thirds of the entire economically
active population of the UK are regular coffee- shop customers.
The figure of coffee shops varies: some say 24,000, some say 25,500, and we are told that big-brand coffee shops already have more than 8,000 sites and will reach 10,000 by 2023. Coffee shops will outnumber pubs in the next 10 years or so; three open every day, against a slightly big- ger number of pubs closing. We are told there are 500 speciality coffee shops in London alone. We can see another statistic saying that of all coffee shops, the main brand ones and the inde- pendents have roughly the same numbers, give or take a thousand, but are both outnumbered by the ‘non-specialist’ caterers now offering decent coffee – the rise of Greggs as a serious coffee contender, a planned strategy which it began at least 12 years ago, is typical; one researcher says McDonald’s is now recognised as a coffee shop, and before that is laughed off, it is worth considering how deeply coffee shops have now moved into the quality food sector. Certainly, there is growth and there is a public enthusiasm for good coffee. The queues outside the London Coffee Festival are real. There was a certain amount of truth in a wonderfully cynical A-board outside a café, that warned it was the “Last coffee shop for 50 yards!” There is good business to be had. But as more and more catering businesses get into decent coffee, the fight for survival gets tougher.
Drinks Guide 2019 | 33
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