Sadly, this is a normal situation in most restaurants, even fine dining. If chefs and restaurateurs understood more about coffee quality and the true benefits of serving an incredible cup, they would rethink their entire coffee service.
Here are a few simple, easy to implement steps to retaining your customers and brew profits with delicious coffee:
Coffee is grown between the tropics of Capricorn and Cancer and is the seed of a fruit. One coffee shrub produces approximately one pound of roasted beans per year. Think about that the next time your server spills a bunch of beans on the floor!
Arabica and Robusta are two of the most common species of coffee, with Arabica considered specialty coffee. Coffee is identified by individual country, specific region, cooperative or farm and coffee taste represents a ‘place’; a micro-climate, just like wine. How’s that for a quick coffee primer?
Starbucks put specialty coffee on the minds and in the mouths of consumers everywhere. The company strategically educated consumers, encouraging the purchase of $4 caffe lattes and bringing coffee awareness to the general population. Now, educated consumers seek out the best.
The specialty coffee market is (still) the fastest growing coffee market in the US. Customers are getting more sophisticated and are demanding better quality coffee.
So, don’t let your customers be deserters. From crop to cup, brew your best.
© FoodBev Media Ltd 2020