Enhancing Your Coffee Service With Ten Tips
July 11, 2018 11:58am
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com)
One of the most important elements of a modern hotel property is its coffee service, both within the guestroom and at any restaurant outlet. Given this beverage’s significance in everyday life, it’s a definite no-no for a hotel that cuts corners in its procurement and preparation of this brown elixir. Hardly a drug, though, coffee is not only big business but an aspect of our culture that continues to evolve.
To witness this evolution, look no further than guests’ expectations for a property’s in-room coffee and tea service. Within the past decade, we’ve seen a migration from metal foil sachets, to Keurig, Nespresso and a host of other machines capable of delivering a more flavorful and bespoke experience. Complementing this, most hotel restaurants offer barista levels of services with cappuccinos, lattes and espressos the norm along with a few custom creations in tune with the local market. Even basic by-the-gallon foodservice grinds like what you would find in a breakfast buffet are far better than they ever used to be.
Thinking of coffee as more than just a direct – and highly profitable – revenue stream, it’s also a point of pride for a hotel as well as a prominent contributor to a great guest experience. After all, what hotel wants to be known for having a lousy brew? What hotels want their past guests to shine them in a negative light because their coffee service was subpar?
I’ve attended conferences where the coffee was so awful that delegates were slipping out to the Starbucks in the lobby. While being average in this regard may have negligible impact either way, bad beverage service will be immediately noticed and have harmful effect. Contrarily, offering something exceptional may be enough to turn that four-star review on Tripadvisor into a five.
Look at improving your coffee as just another way of building your reputation as the best property in your trading area. With so much at stake for this often-overlooked aspect of your food and beverage operations, here are ten new rules for coffee in your establishment.
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Editor’s note: To discuss business challenges or speaking engagements please contact Larry directly.
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One of the world’s most published writers in hospitality, Larry Mogelonsky is the principal of Hotel Mogel Consulting Limited, a Toronto-based consulting practice. His experience encompasses hotel properties around the world, both branded and independent, and ranging from luxury and boutique to select-service. Larry is also on several boards for companies focused on hotel technology. His work includes four books “Are You an Ostrich or a Llama?” (2012), “Llamas Rule” (2013), “Hotel Llama” (2015), and “The Llama is Inn” (2017). You can reach Larry at firstname.lastname@example.org to discuss hotel business challenges or to book speaking engagements.
Contact: Larry Mogelonsky
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