Coffee is more than just a beverage. It's a culture, a passion, and a source of revenue for many restaurants. But how can you make sure your coffee program is up to par with your food and service? Here are some tips to improve your coffee quality, variety, and profitability.
The first step to a great coffee program is to source high-quality beans from reputable roasters. You want to choose beans that match your restaurant's concept, menu, and clientele. For example, if you serve Mediterranean cuisine, you might opt for darker roasts with more body and flavor. If you cater to health-conscious customers, you might prefer organic or fair-trade beans. You also want to consider the freshness, origin, and processing method of the beans, as these factors affect the taste and aroma of the coffee.
In my experiences as a hospitality management consultant, improving a restaurant's coffee program involves a comprehensive strategy. Start with sourcing high quality beans and training skilled baristas. Diversify the coffee menu, upgrade equipment, and offer customization options. Enhance the environment for a pleasant experience and consider collaborations with local artisans. Implement educational initiatives, prioritize sustainability, and utilize digital platforms for promotion and loyalty programs. Regular quality checks and customer feedback loops ensure consistency and improvement This holistic approach aims to elevate the coffee program, providing not only exceptional coffee but also a memorable and enjoyable experience for patrons.
Years ago at a Starwood conference in Phoenix if I remember well we had a speech with H. Schultz that we can call Mr Starbucks. A great lesson on how to make a selling empire with Robusta or Arabica mixtures. Best way is first to know the market you are in and deliver the right mix. Il a second cup is requested you have already won. Make sure that you have the right beans mixture but as well the right equipment and water quality that many times can change the tea or coffee taste.
Local or surrounding area reputable coffee vendor is better than National brand. Travellers like local cuisines and drinks. Know where the beans are from, the regions where the beans are grown make difference in the taste. Lastly, the aroma is 50% of the flavor, the taste follows aroma and not vice versa.
First, identify the types of beans that you are interested in. Usually a property will carry a few types for the different outlets within the hotel.
Visit Coffee Plantations If you're serious about quality, visit the source. It shows commitment to excellence and ethical sourcing. Plus, firsthand stories of your visits add a unique touch to your menu, connecting customers with the coffee's journey.
The second step to a great coffee program is to train your staff on how to brew, serve, and sell coffee. You need to invest in proper equipment, such as grinders, espresso machines, and filters, and maintain them regularly. You also need to teach your staff how to measure, grind, tamp, extract, and steam the coffee, as well as how to clean and sanitize the equipment. Moreover, you need to educate your staff on the different types of coffee, such as espresso, cappuccino, latte, and americano, and how to pair them with food and desserts.
You also need to train staff on Clea ing the coffee equipment properly I found most machines are not well maintained and this offset coffee quality, and heck your brew temperature every week to get the most for your guests.
Beyond selecting the perfect blend, the next critical step lies in acquiring the appropriate equipment and ensuring thorough training. While investing in equipment is a one-time affair, ongoing training in various brewing techniques, equipment upkeep, and maintenance is paramount. Equally vital is imparting comprehensive knowledge on selling coffee. It is imperative for staff to master the nuances of the blend, the art of brewing, and to become passionate ambassadors for the coffee they serve. Additionally, training should encompass understanding the food menu and the skill of pairing food with coffee to enhance the overall experience.
Train your staff, share your knowledge, support them to grow with their skills and everything else (from 1-7 options) will follow thru....
A successful coffee shop will invest in the three baristas training musts: coffee education, customer service, and an employee operations system + manual with clear standards. These measures will ensure that customers walk away delighted that both they and the coffee have been shown uncompromising respect.
This is where coffee programs separate themselves from the pack. The training for staff is crucial both in knowing about the beans but also in how to prepare the coffee. The more information they have, the more engaged they will be in delivering the best coffee experience to customers. Having a flexible training program that they constantly go back to and practice with is really helpful.
The third step to a great coffee program is to offer variety and options to your customers. You want to have a range of coffee styles, from classic to specialty, to suit different preferences and occasions. You can also experiment with flavors, syrups, spices, and toppings to create signature drinks that showcase your creativity and identity. Additionally, you want to provide options for different dietary needs, such as decaf, non-dairy, or sugar-free alternatives.
Coffee programing is a great way to tie into your story. By selecting partners who share your values wether it be sustainability, conservation, fair trade or any combination of them or many other factors, you are able to reach your audience in speak to them in impactful ways through your selection. Similar to breweries there are so many options now to choose from giving operators the front seat when deciding where to spend their money and who to support. Choose the stories you tell and your guests will take notice.
Es ist enorm wichtig, auf die Trends der aktuellen Zeit einzugehen. Vor allem im Bereich Café hat sich in den letzten Jahren viel getan im Bezug auf BIO, Vegan und nachhaltiger Herstellung. Auch ist es wichtig, die richtigen Milch Sorten anzubieten.
People are definitely very particular about their coffee. Therefore having a variety of options and offering ways to personalize drinks is key.
Menu Innovation: Experiment with different coffee-based beverages, seasonal specials, and unique flavor combinations to keep your menu fresh and exciting. Consider offering specialty drinks like cold brews or flavored lattes.
I see variety as divided in two categories. Beans and coffee styles: ??Bean Selection: Offer a range of beans from different regions, each with its unique flavour profile. This caters to all tastes, from fruity African beans to bold South American blends. ??Coffee Styles: From classic espressos to trendy cold brews, provide a variety of brewing methods. Experiment with seasonal specials or limited-time offers to keep the menu exciting and encourage customers to try new things - but we won't get into sales tactics here.
The fourth step to a great coffee program is to set the right price for your coffee. You want to balance the cost of the beans, equipment, and labor with the value and quality of the coffee. You also want to consider the market demand, the competition, and the customer perception of your coffee. You can use various pricing strategies, such as bundling, upselling, or discounting, to increase your sales and profits. However, you should avoid underpricing or overpricing your coffee, as this can hurt your reputation and customer loyalty.
There are sooo many ways of setting the price. If the product is of superb quality, I would suggest to price it according to its perceived value Perceived Value: Enhance the customer's experience with great service, ambience, and education about the coffee's origin and preparation. This can justify a higher price point.
To know your beans their taste profile is very essential for servers .so they can explain very well to guest. To understand that they need a good training in a such a manner so that they can understand aspect of barista as well. Try to put coffee promotion on it.
It's vital to understand the price . A small up and down of pricing affects sales . There are ways to increase sale via promotion too. That could be simple up selling products Discounting . While doing so it's important profit and loss book is maintained
Providing opportunity to taste various types of country coffee and blended coffee three times in a week for resident guests and non resident guests. Options must be available to buy the bottle of coffee of choice. Breeding indigenous method of coffee preparation. Creating ambience of theme based coffee ceremony.
Off course you need to make a good calculation for your product, but especially for coffee you should look at the prices of the competitors who are the closest to you. Furthermore I would like to mention what I saw in a classic French cafe: Un café € 2,80 Un café, s'il vous pla?t € 2,60 This can also be a strategy for you considering the price of your coffee
The fifth step to a great coffee program is to promote your coffee program to your existing and potential customers. You want to use different marketing channels, such as social media, website, email, or flyers, to showcase your coffee offerings, specials, and events. You can also use word-of-mouth, reviews, or referrals to spread the word about your coffee program. Furthermore, you can partner with local roasters, suppliers, or influencers to create buzz and awareness about your coffee program.
My two cents -please figure out the water first . Water is 87-90% of any beverage. What is the cations and anions in the water ? How acidic is the bean? It all begins and ends with the constituents of water
Many small things matter to have a successful coffee program 1. Right people to deliver the right knowledge of coffee, to deliver the right knowledge, hand to hand training is required. 2. To Brew a perfect cup of coffee 4 things are very important a. Grind b. Proportion c. Freshness d. Water temperature 3. Maintaining the coffee machine religiously as per the set standards will definitely provide a perfect espresso 4. Lastly passion towards brewing is very important. Brewing coffee is an art.
As with any journey, there are obstacles: Talented employees move on to other opportunities, causing a skills gap among your staff Wholesale coffee suppliers serve multiple clients, unintentionally leading to inconsistencies in roast quality or volume capacities Customer preferences are ever?evolving, favoring the latest trendy beverage and flavors This all leaves coffee shop owners wondering, “How can I realistically and consistently improve coffee quality at my café while maintaining a competitive advantage?” In the guide, we’ll show you: Why defining “quality” is the key to unlocking your café’s potential How adopting a Systems Strategist approach can solve recurring coffee problems
Ainda que seja obrigatório, é importante treinar gar?ons e atendentes oferecendo de forma atraente e correta o café, descrevendo a qualidade, sabor, aroma e eventualmente a origem/ tipo/marca do gr?o, se possível também a torra e op??es de agregados como leite, chantilly ou prepara??es alternativas
Training the team is important. The team should be able to anticipate guest queries and answer them confidently. Would it be great to have a coffee sommelier? An expert who can create stories about the best coffees from around the world.
The sixth and final step to a great coffee program is to solicit feedback and improve your coffee program based on the data and insights you collect. You want to ask your customers, staff, and partners for their opinions, suggestions, and complaints about your coffee program. You can use surveys, comment cards, online reviews, or focus groups to gather feedback. You also want to track and analyze your coffee sales, costs, and profits to measure your performance and identify areas of improvement. You should always be open to learning, experimenting, and adapting your coffee program to meet the changing needs and expectations of your customers.
The sixth and last stage in developing a strong coffee programme is to elicit feedback and enhance it based on the data and insights you get. You should solicit feedback from your customers, employees, and partners on your coffee programme, including recommendations and concerns. You can collect feedback using surveys, comment cards, internet reviews, or focus groups. You should also monitor and analyse your coffee sales, expenses, and profits to assess your performance and discover areas for improvement. You should be open to learning, experimenting, and altering your coffee programme to match the changing demands.
Customer preference can be served through the right mix of varieties in the coffee program Critics should be invited and feedback to be taken positively for all improvement Sales and Profits are directly linked to customer feedback
You should integrate technology into your business , it can be ERP with AI, it can be to automate the processes of purchase coffee beans and delivery , anything you may come up with but in order to grow and expand your coffee business you should integrate technology and develop it .
There are several ways to improve restaurants and coffee programs. Here are a few suggestions: 1. Enhance the menu: Regularly update and diversify the menu to offer a variety of options that appeal to different tastes and dietary preferences. Consider incorporating seasonal ingredients and experimenting with new flavors to keep customers excited about the food offerings. 2. Improve customer service: Train staff to provide excellent customer service, ensuring they are friendly, attentive, and knowledgeable about the menu. 3. Focus on quality ingredients: 4. Offer a unique coffee experience: 5. Create a welcoming ambianc 6. Embrace technology: 7. Seek customer feedback
To enhance your restaurant's coffee program, consider a multifaceted approach. Hosting coffee events and tastings introduces customers to the nuanced flavors of various blends, fostering a sense of community and elevating their appreciation for quality coffee. Concurrently, providing quality accompaniments such as delectable pastries or desserts complements the coffee experience, creating a harmonious pairing that encourages patrons to linger and savor the moment. Regularly updating the menu, perhaps inspired by the discoveries made during tastings, keeps the offerings fresh and exciting, enticing customers to explore new blends and accompaniments, thereby contributing to a dynamic and engaging coffee program.
To improve your restaurant's coffee program: source high-quality beans, invest in quality equipment, train staff, create a signature blend, offer diverse brewing methods, clean equipment regularly, provide alternative milk options, enhance coffee presentation, solicit customer feedback, and collaborate with local roasters.
Me being a coffee freak, makes me put it this way... I get stimulated with the aroma! Irrespective of my mood, my hunger status or my action at that moment, the magic of the aroma pulls me for grabbing one... So, I believe working on different trends of coffee consumption styles, for eg, your outlet may promote coffee with vanilla, coffee margarita or coffee mojito or bullet coffee whatever, without hampering it's essence will definitely stand out. The new trends n garnishes will definitely wow the youngsters, however, if you still have a filter coffee in your menu, it will for sure stand out, as many who wish to sip in one such typical flavor will love returning back... Cuz hardly these days do any cafe have one. Remember, Old is Gold!
Coffee is like the magic potion that wakes guests up and gets them going. To promote it, just make it fun! Have a coffee party with cool music, make special coffee drinks, and surprise guests with little coffee tastings. Keep it simple, make it fun, and guests will love it!
Every great coffee program I’ve had within an operation, started with a great coffee partner (locally roasted is great, when possible). When interviewing companies, look for a turn key solution that includes beans, equipment, service and staff training. Lastly…partner with someone that gives you a good gut feeling and that you will enjoy partnering with for years to come.
Connecting with the local community is a great way to drive your coffee program. Choosing local & diverse partners to work with will broaden the scope of interest. Also inviting your partners into your space to teach about the product is always a win.