“We were the first company
disrupting the layout to drive everything undercounter, so from a design and workflow perspective we have always sought to deliver expert beverage experience – initially hot water and hot coffee, then into cold water and different flavor deliverables,” explains managing director Paul Stack. “We were the first to move undercounter for both coffee and water systems.”
With its focus on aesthetics, design and functionality, Marco started a trend. Putting a big, ill-considered lump of metal on the countertop is now shunned in fitouts for retail and business spaces. POUR’D is Marco’s award-winning cold coffee dispense system that creates a variety of coffee drinks – including mochas, lattes and cold brews – from concentrate through a single font/tap. FRIIA is an undercounter water solution that provides an alternative to single use plastics and delivers hot, cold and sparkling water from a single tap. MIX is Marco’s undercounter hot water system that delivers three temperatures and three volumes of hot water from a single
font, with a saving of up to 70% in energy use compared to leading competitors. “Precision is important, too, as is consideration of provenance and preparation in the coffee world,” says Stack. “We have invested in our own knowledge of beverage preparation as a culinary expectation. The result is design, focus and beverage excellence to make life better for the user. “For instance, coffee is now a connoisseur’s product and, being a smaller company, we have been able to invest in that niche area and learn where the market was going and what customers wanted as future disruptors,” he adds. The move into cold-water dispense solutions has been critical. Starbucks
reported that almost 75% of its Q3 US beverage sales were cold. So, too, has the move into tea, which is following the trajectory of coffee, albeit at a slower pace. “Tea is a growing force over the last 10
years,” Stack explains. “It is a strong and growing market and people are investing in it, though it is less of a juggernaut than the coffee space. It has relied on coffee systems for delivery, but it is about to take off in its own right. Bubble tea is invading the whole world. We are always trying to stay ahead of market trends and gazing into the future to see what platforms or beverages are needed.” “We work on the basis of platforms,”
“Tea is a growing force over the last 10 years. It is a strong and growing market and people are investing in it, though it is less of a juggernaut than the coffee space”
says Pearson. “Our solutions are modular and can grow to suit the needs of the end user and help with menu diversification. That is where the pull comes from – menu diversification and sustainability. We break those down to best-in-class hot water and cold water and the best in flavor management.”
No sustainability, no beverage market As Pearson suggests, sustainability is a key part of Marco’s corporate social responsibility efforts. This manifests in many ways – support for local communities, broader initiatives that reflect the needs of the global supply chain, and a focus on energy-efficient design. Its dispense solutions are themselves a way of reducing reliance on single use plastics, but there are specific elements in the design of Marco’s solutions that help users to reduce consumption of both energy and water. “We make our equipment the
most energy-efficient on the market,” says Pearson. “Our boiler is basically a thermos flask, so no heat comes out. The UN’s 2030 sustainable development goals and the EU’s 2050 climate neutral economy goal are the only things that are important. If we don’t get it right, there won’t be markets to sell into. The real end of the world comes in 2050.” For Pearson, sustainability is the only thing that matters. After all, he
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