coffee business strategies

The word is out …and it’s about time! In 2006, we started to see the wheels of the foodservice industry turn to take notice of consumers demands for better specialty coffee. There’s still a long way to go, but clearly coffee is now in the minds of the best and brightest of the culinary arts. Just recently, the National Restaurant Association announced in its annual “What’s Hot and What’s Not” chef survey that “espresso and specialty coffee” placed in the top 10 among over 200 popular restaurant food and beverage concepts. 71% of respondents from the 1,146 members of the American Culinary Federation rated specialty coffee “hot” in addition to the 15% that consider the beverage already a “perennial favorite.” Wow!

Andrew Hetzel was recently featured in a foodservice coffee article written by specialty tea and coffee author Diana Rosen. Cafemakers is pleased to offer our newsletter readers a sneak preview of this text that will be published nationally later this year.

Preview from Interested in Greater Profit Margins? Upgrade your Coffee Service!

Your chef has sourced the finest ingredients, developed recipes with imagination and creativity, and your wait staff has served everything with professionalism and grace. So, why don’t some of your diners return?

Diane Rosen’s article “Interested in Greater Profit Margins?Upgrade your Coffee Service!”