HOT BEVERAGES
SELF-SERVICE: EASE OF USE BECOMES A KEY DIFFERENTIATOR Alongside beverage variety, user experience is becoming increasingly important. In self- service environments – such as offices, supermarkets or self-service stores – intuitive and low-barrier operation is essential. The “Easy Access” feature of the Schaerer Coffee Soul enhances usability for a broad range of users, including wheelchair users.
Flavour becomes a platform for innovation
Coffee syrups are no longer peripheral in vending. Increasingly, they are being repositioned as strategic tools for premiumisation, personalisation and value growth, helping operators compete more directly with high street coffee culture.
According to Simpsons Beverages, three converging trends are reshaping the category. The first is the evolution of better-for-you formulations. Zero-
FLEXIBLE SOLUTIONS FOR EVERY SECTOR – FROM ENTRY- LEVEL TO BARISTA-GRADE Many operators are seeking flexible solutions that can adapt to different locations and levels of use. “Customers increasingly want scalable concepts from a single source. By providing a one- stop shop, we are able to offer a unique proposition,” Fähnle explains. While new machine developments are designed to support workplace coffee concepts, out-of-home hospitality remains a key focus. In the hospitality area, a range of beverage equipment will demonstrate how a seamless workflow can deliver consistently high drink quality across a variety of settings – from breakfast service through to lobby and bar environments. • SEB Professional Beverage Germany brings together the WMF, Schaerer, Curtis, La San Marco and Zummo brands, presenting practical solutions tailored to a wide range of applications – from compact office setups to barista-led hospitality environments.
sugar and reduced-sugar ranges are expanding. Health-conscious consumers are scrutinising ingredient lists even in unattended retail, prompting demand for cleaner-label syrups that avoid artificial colours and unnecessary preservatives. At the same time, functional coffee syrups are emerging as a natural extension of this shift. Designed to support cues such as energy, focus, wellbeing or nutritional fortification, they allow operators to introduce added-value beverages without compromising flavour integrity or investing in new equipment. Secondly, flavour innovation is accelerating. While vanilla and
caramel remain core fixtures, operators are broadening their menus with bakery-inspired and globally influenced profiles such as pistachio, tiramisu and maple pecan. More exploratory notes — from ube to yuzu and chilli chocolate — reflect a growing appetite for discovery. Limited-time rotations create theatre and repeat purchase opportunities, translating easily into “add-a-shot” upsells that increase spend. The third driver is operational discipline. Calibrated portion-
control systems protect cost-per-cup and consistency whilst concentrate and bag-in-box formats improve storage efficiency, reduce changeovers and minimise waste. Sustainability considerations are also influencing packaging choices, with recycle-ready solutions gaining ground. As Caleb Simpson, managing director at Simpsons Beverages, notes: “Flavour is becoming a platform for innovation rather than a seasonal extra.” The implication for the sector is clear: syrups are evolving
into a flexible growth lever — balancing health, indulgence and operational efficiency in a format suited to modern vending.
vendinginternational-online.com | 21
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28
