Business intelligence for the HORECA, OCS & Vending markets
Can water have a huge influence on the way coffee tastes? It has always been clear that, with it being 98% water, water is the most important ingredient in coffee preparation, but, nowaday,s its importance is clearly definable by Specialty Coffee Association (SCA) Standards. SCA standards for minerals: Total hardness of 50-175 ppm CaCO3 (2,9-9,8 dH°) Carbonate hardness of 40-75
The quality of cappuccino from certain vending machines deviates significantly from the classically prepared cappuccino. In everyday life, there is not always time to freshly prepare a cappuccino or to be served in a quality café. However, as many people do not want to miss out on their cappuccino, vending machines that can prepare a variety of coffees are very popular
Transport hubs have long been places where coffee shops have had a presence, and to some extent the trends in coffee consumption have been reflected here – in particular the spread of chain coffee shops. Some of the chains have recognised that transport hubs need to begin to shift their coffee offerings too – in 2017 Starbucks opened a 24 hour
It is no secret that coffee has grown to become one of the most instagrammed drinks today, and no matter the time of the day, you will find at least one coffeegram on your Instagram feed. The most commonly captured types of coffee are lattes and cappuccinos, but new coffee crazes are constantly evolving, even as you are reading this.
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
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
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