Hospital cafes raise the bar on coffee service

Morrison and Cura partner with local or brand-name roasters to offer barista-inspired drinks and premium food choices.


How cold coffee is heating up the menu at Caribou

Gretchen Hashemi-Rad, beverage category manager at Caribou Coffee, focuses on the cold side to appeal to younger consumers.

A premium coffee program and experience must also include ensuring top quality taste and variety, sourcing quality beans, using preferred brewing methods and collaborating with an experienced, passionate partner that can help grow participation and interest in coffee.

Trends currently include premium options, transparent sourcing and favorite brands, cold coffee, big flavors and functional benefits.

Cold coffee is hot—no doubt about it, but is it just a craze or here to stay?

Here’s a look at emerging trends in coffee service to help bring customers back.

Key areas for operators to consider when crafting a premium coffee program include: taste and variety, coffee quality and promotion.

It’s not news that coffee is many consumers’ preferred drink for the morning hours.

To fully engage clientele, foodservice operators in both commercial and non-commercial settings should offer a variety of the most popular formats of coffee.

To engage clientele, foodservice operators at business and industry facilities should offer classic and specialty coffees as well as pairing trending flavors using syrups and add-ins. Here’s what’s hot.