Industry News | May 3, 2013
Coffee Away From Home Fuels Limited-Service Growth
New findings from a recent breakfast study show that coffee sales are on the rise nationally, and that customers’ increasingly having their morning cups of joe away from home continues to be a key driver in fueling growth for limited-service restaurants and cafés.
The findings will be released to the general public this summer by Technomic, Inc., a research firm that publishes reports and trends about and for the foodservice industry.
“The study substantiates what we’ve always known through four generations of crafting premium coffee and working with our clients to strengthen their breakfast programs,” says Billy Boswell, general manager, coffee service marketing for Community Coffee Company. “Most consumers feel the quality of coffee they’re served is just as important as the food when they place their breakfast order.”
A leading provider of premium coffee since 1919, Community Coffee Company’s commitment to quality extends to helping its restaurant, convenience store, and hotel customers build strong breakfast programs to promote increased sales in the breakfast daypart.
Other core services the company offers its foodservice clients include server and manager training; brewing equipment installation, service, and maintenance; “Community Private Reserve” coffees from the top 1 percent of all Arabica beans worldwide as upsell items; and customized marketing support to help drive coffee sales for improved profit margin management.
The new study shows 64 percent of consumers feel the quality of coffee is as important as the food when choosing where to purchase breakfast—all the more reason for operators to secure a good quality coffee for their menu, Boswell says.
“Breakfast has certainly been the hot segment for incremental sales opportunities,” he adds. “Breakfast daypart growth over the last four years has outpaced overall industry growth substantially. As the largest family-owned retail coffee brand in America, we know that consumers are becoming more particular about the quality of coffee they drink—higher-quality Arabica coffee and specialty coffee drinks.”
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