FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL


CREATED FOR CONSULTANTS. BACKED BY MANUFACTURERS.


OUR TARGETED WHITEPAPERS DELIVER TRUSTED INDUSTRY INSIGHT AND INTELLIGENCE, SHAPED BY CONSULTANT COMMENTARY AND OPINION


FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL


FOODSERVICE INSIGHT


A new generation Coffee shops are faced with a younger, better- informed and more demanding customer group


Shifting mindsets A unique experience goes beyond the coffee for consumers who want a sense of belonging


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A NEW GENERATION Much of the innovation in the customer coffee experience in Asia is driven by young people who have traveled and understand what quality coffee is or they have seen how western people – who they want to emulate – enjoy coffee. Schwartz says the most important driver of the elevated standards in the


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coffee experience is the customers. “Consumers dictate by choice, and I think a knowledgeable customer is a great customer – they know what they want,” he says. “Younger customers have seemingly turned their backs on big corporations


and prefer to support the local, more personalized operations as the experience is better.” Te sector would do well to take heed of this consumer group, he adds. “A young customer today has the ability to be a customer for the next 30-50 years. I would certainly discuss with them what they would like next.” Younger consumers may have a better understanding of quality coffee


experiences, but then says Weegens, everybody has more information than ever before. “I do think that the younger generation having a greater understanding puts pressure on everyone to deliver, to raise the bar, but at Onyx we always want to be doing that anyway,” says Weegens. “Tis is not because the younger generation demands it. We want everyone to have access to clear information on what makes a great cup of coffee and we see it as our responsibility to be that resource for them.”


AUTOMATION IN THE FUTURE Tere is consensus that the automation that is spreading across the foodservice sector will also make its way into coffee, but to what extent is uncertain. Gregoire says the showy examples of robotics in coffee operations are


unlikely to take hold. “I saw a place in Los Angeles where a human being greets you but then the coffee is made by a robotic machine behind a glass wall,” he says.


COFFEE SHOP EXPERIENCES HOT-SIDE TECHNOLOGY


“We want everyone to have access to clear information on what makes a great cup of coffee and we see it as our responsibility to be that resource for them”


A new generation of younger consumers have a greater understanding of coffee


TAKING THE COFFEE SHOP EXPERIENCE TO THE NEXT LEVEL


HOW TO STAND OUT IN A MARKET SEGMENT WITH INCREASINGLY ELEVATED STANDARDS


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FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL


FOODSERVICE INSIGHT


Improving performance How total value of ownership (TVO) impacts energy efficiency and sustainability


Improving ROI


Display refrigeration can generate significantly increased revenues for operators


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BEYOND TCO: WHY THE FUTURE OF COMMERCIAL REFRIGERATION IS TVO


REFRIGERATION AS A CATALYST FOR MAKING EFFICIENCY GAINS AND BOOSTING SALES


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