Business intelligence for the HORECA, OCS & Vending markets
Do you know why customers go to the cafes around you and not yours? When creating a value proposition or USP for your specialty cafe, think of it as something that the cafes in your neighborhood can’t claim. Research your competitors inside and out, from their philosophy, to the types of baristas they have. You also need to know why customers are
Do you ever think about how much coffee people drink? Here are some facts, trends and industry statistics you should know. People spend approximately $40 billion on coffee annually. Coffee lowers the risk of Type II diabetes and liver disease. A person’s coffee consumption increases by 25% when they reach their 20s. People aged 60+ drink the most coffee. 68% of
Weeks ago, I was giving a lecture on the economics of the coffee industry as part of an international business module. At one point, I ended up discussing the so-called ‘waves of coffee’ and how they relate to the way coffee has been viewed, not only as economic goods at the international trade level, but as an object of consumption
Will automation take over for the baristas or will it take them to the next level? A view on running efficient coffee business without losing the passion for the product. As third wave coffee becomes increasingly prevalent, customers with a taste for the good stuff are setting a new standard in the overall coffee experience. Whereas coffee evolved from a morning
The history of coffee houses in Europe were developed with the arrival of coffee, a new and delicious drink able to wake up people’s imagination and strength. From wine, the typical drink of pubs, which slows down ideas and conversation, everything changed with the introduction of coffee, a new dynamic and active drink. Europe is covered by different coffee houses, such as the Danish Coffee Collective or Caffè Florian, but where you can drink the best coffee?
We have just returned from a client with a bustling coffee shop that has been trading now for a little over two years. They have built up an excellent local reputation and have got through the inevitable hiccups of bedding down their new business. The problem is they are not making enough money. Like many seemingly busy coffee shops and
To be or not to be digital, that is the question. After surviving the long 4Ps period (Product, Price, Place, Promotion) and arriving in the internet era that boosted us into the 4Cs period (Customer/Consumer value, Cost, Convenience, and Communication), it’s time to combine online and offline interactions between companies and customers. If you bought some Facebook advertising for your
Diego Campos, 28 years old colombian talent, former national barista champion in 2014 and 2016, is the winner of the fourth edition of Barista & Farmer, the only talent show dedicated to coffee culture, created by Francesco Sanapo, multiawarded barista champion, in collaboration with Italian Exhibition Group and SIGEP, which took place in the Huila department in Colombia. “It’s been
I know you won’t believe me, but please allow me to tell you a true story. We were two baristas at the same coffee serving pop-up event. I worked the morning shift and she did the afternoon shift. The organiser said everything was smooth and the coffee tasted good! I handed over to the barista for the afternoon shift, briefed
People working on laptops, or sitting looking at their smartphones in a cafe is a common scene. A recurring conversation takes place in the coffee shop industry about whether coffee shops should provide wifi, power outlets, etc. with some arguing that if they do so it encourages customers to spend longer periods of time on the premises, but doesn’t necessarily encourage them