Comment/Opinion

Is the out of home coffee market facing any challenges and opportunities? Research shows that somewhere in the region of 99 million ‘lost’ coffee sales in the OOH market can be attributed to poor quality; consumers have high expectations and are happier to go without than compromise.

Peter Flaxman, director of Solutions 4 Caterers, commented: “As consumer confidence slowly begins to recover, many companies are looking to expand into new sites and grow their business. This is a trend we are seeing amongst many of our clients, and that is supported by the latest industry figures.

A takeaway owner was recently fined £2000 plus £450 costs, after a customer found shards of a broken light bulb in his kebab.  Investigating officers from the London Borough of Enfield’s environmental health team discovered that a light bulb had accidentally broken whilst being changed and glass fragments had fallen into dishes in a hot display cabinet.

The assessments were conducted on self nominated premises and the critical criteria on which the analysis of small espresso coffee was based is as follows: Required liquid volume:- 25-30ml, including good crema; Acceptable extraction time:- 20-30 secs; Temperature of drink:- 65°C best, 63-67°C acceptable. Over half those assessed failed on the above criteria alone, with 47% due to under extraction whilst over extraction accounted for 7% of those who didn’t reach the desired BSA standards.

The popularity of high quality drinking chocolate is currently booming. As consumers are becoming more aware of single-origin chocolate and its intense quality, it is creating a real opportunity for coffee shop and café owners to up the ante and provide customers with a hot chocolate experience that will keep customers returning, and provide attractive profit potential too: What are the latest trends in chocolate?

Amy Teichman, quality and nutrition manager at Alliance in Partnership, award-winning education caterers, commented on the report. Whilst the report appears somewhat harsh, it is fair to say that some packed lunches brought into school by pupils leave much to be desired in terms of nutritional goodness – with lunch-box contents being high in processed foods with a high fat and sugar content.    

Nick is the founder of the Harris + Hoole coffee shops, which he runs along with his Australian siblings Laura and Andrew. The trio secured financial backing from Tesco, in the form of a non-controlling investment, to launch the new high-quality coffee proposition in 2012. Before establishing Harris + Hoole, the Tolleys founded Taylor St Baristas, an independent coffee brand with nine branches in central London. How has your business benefited from the Tesco backing?

What are the tea trends in the US? Tea is a growing segment and the out of home market has been growing steadily both sides of the Atlantic. In the United States it’s growing so quickly that it’s outpacing coffee consumption.  Some of the biggest growth areas are organic, premium gourmet teas that are sourced ethically and protect the farmers.

The changes will see ISO 7010, which promotes the use of internationally recognised symbols on safety signs, become EN 7010 and the change means the standard could become written into both UK and EU law as opposed to simply being a recommendation.