Restaurant Coffee Menus
When was the last time you visited a restaurant and had a great coffee experience?
Last week, last month, last year – or are you struggling to remember?
The perception of ‘restaurant coffee‘ is not as good as it could be, and many restaurants appear to include coffee as part of a dessert menu with little or no focus on offering a premium quality coffee that is a course in it’s own right.
Coffee and other hot beverages often have attractive profit margins attached to them, therefore even small increases in sales creates a noticeable contribution to the bottom line.
Coffee Menu
Introducing a standalone coffee menu adds additional sales opportunites and can enhance your customers dining experience
An often overlooked part of the dining experience is the period between finishing dessert and paying the bill. More often than not your customers would prefer to linger and finalise a deal, or to finish catching up with friends. The coffee could be the last thing your customer remembers as they relax and will stay in their memories.
What should your coffee menu look like?
There is no ‘one size fits all’ solution and a number of factors will be taken into consideration when making recommendations.
We touched on the ‘course’ concept which as a restauranter or bar owner will be well understood, and considerable time and effort would have been invested into designing and implementing, using fresh, seasonal ingredients, and lashings of inspiration from themed or local influences.
This concept will be carried through to your coffee menu and local influences explored to design a fresh and exciting offering for your customers to savour, long after they have finished their meals.
Alternative Brewing Methods
Over the next few weeks we will be highlighting ‘alternative brewing methods’, including Chemex, Filter, Dripper (Pourover) and Aeropress
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Comments
Thanks for your contribution Romany, much appreciated.
There is certainly demand for coffee at the end of a meal and a growing appetite for a better cup. As the standard of coffee continues to improve, restauranters, bar owners and hoteliers will need to keep pace to ensure their customers don’t skip the final course and head to a venue who offers a significantly better experience.
Honestly, thinking about it I can’t remember when last I visited a coffee shop, must’ve been in March. I’m not a big coffee fan but almost everyone I know is and every waiter who has offered coffee at the end of the meal has certainly gotten a cuppa out of the people who like to drink coffee.