A prediction round-up for 2016 (Part 1)

At this time of year there are a number of posts online which seek to make predictions for the coming year. While I have no intention of adding to this list, I thought it might be interesting to reflect on some of the predictions which I found of particular interest.

The first prediction relates to coffee in the restaurant sector of our industry.
Chris Jennings, Owner, Purssells London, says,

“Quality coffee is becoming more and more accessible online as discerning customers seek premium taste, provenance and quality. The taste for espresso, rather than syrup-sweetened or milk-based coffee drinks, will grow throughout 2016 and similarly coffee-based cocktails will offer a more grown-up way to imbibe!”[1]

There have long been calls for many restaurants to improve the quality of the coffee served after dinner. In recent years many top restaurants have opted to purchase pod coffee machines in an effort to improve quality, while at the same time negating the need to develop the skills of their staff. However, it is difficult to ignore the growth in the coffee market over which has been sustained over a number of years and it can only be a matter of time before restaurants and hotels pursue quality as a key factor when they reflect on their coffee offering.

Consumers themselves are becoming more discerning when it comes to coffee, fuelled in part by the rise in capsule coffee machines which allow people to make a passable cup of coffee at home. When on their travels consumers are becoming more demanding:

The importance of a good cup of coffee at breakfast cannot be understated. It has been proven that coffee is the second most important item to get right in a hotel at breakfast, according to guests [2]

When it comes to the eating out experience, the importance of after-dinner coffee was highlighted in a study by coffee company, UCC.[3] They found that 77% of consumers say a good coffee makes the difference between a mediocre and a good dining experience. Interestingly, less than 50% of diners expected to be served a good coffee so there is plenty of opportunity here for the restaurant industry to make positive gains.

We saw a number of hotels and restaurants changing to Carvetii as their coffee supplier in 2015, and we are already involved in some exciting projects for 2016 which should see an even better experience for consumers staying and dining locally.

3 Comments Add yours

  1. Coffee in restaurants is a huge growth area, as is coffee at hotels at breakfast (I’d forgotten about this segment). When staying in a hotel, I rarely have coffee at breakfast since it will almost certainly be poor and I know I can get better elsewhere (plus there’s a limit to the amount of coffee I can drink during the day, so one at breakfast is one less good coffee elsewhere).

    As well as hotels, what about the bed & breakfast market? There must be plenty of good B&Bs around you. Although it’s more hard work for you in terms of marketing, good beans, freshly ground and made in a cafetiere is an excellent way to start any day and would add to any B&B experience!

    Brian.

    1. We have considered the Bed & Breakfast market here but at the moment while the number of establishments is huge, the usage per B & B is quite small making distribution and interesting area – few people like the thought of delivery charges. Interestingly 40% of B&B guests rated their coffee experiences as good, while 40% of boutique hotel guests rated their experiences as poor. Might be due to expectations but has made me think more about boutique hotels.

      1. I thought that the logistics of the B&B market would be tricky. Hopefully some of them just buy your coffee as regular customers 🙂 Boutique hotels sound like a good bet 🙂

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