The quest for the perfect cup of coffee is a never-ending one for consumers and operators. Whether dine-in or takeout, today’s consumers are seeking more than the classic brewed offerings as part of the coffee drinking experience.
Out-of-home coffee consumption has gone through some significant shifts in recent years. According to CREST® data from Circana, total coffee consumption in commercial foodservice (on premise, carry out, drive thru, and delivery), is up by 11 per cent across Canada for the 12 months ending May 2023. Of that, cold coffee, which accounts for 20 per cent of all servings, is outpacing the trend at 18 per cent.
The demand for both hot and cold specialty coffees is growing by leaps and bounds, putting additional pressure on operators to keep pace with their competitors. Technomic research shows that approximately one-third of consumers are seeking new and unique flavour combinations, including seasonal offerings, as well as specialty coffees with non-dairy based options.
“We are witnessing a ton of product development that is spurring innovation forward,” says Robert Carter, president, Coffee Association of Canada. “Then you have the growing demand from Gen-Z consumers who are having one of the biggest economic impacts of any cohort. We are seeing a lot more influence from the younger generation than ever before.”
Equipment innovation is becoming a crucial investment for operators looking to stay ahead of the curve, he adds. “Technology on the machine front has been explosive over the last couple of years. Labour is obviously a massive component of that. So is consistency in quality at all staffing levels.”
“The labour crunch is the biggest thing operators are facing right now,” says Harold Ooft, head of Sales and Service, Canada, for SEB Professional, a market leader in super automatic and traditional coffee equipment. “Any automation we can provide on the equipment side can help.”
The growing demand for specialty coffees is only adding to the labour challenges as recipes are getting increasingly complex and more consumers than ever are asking for personalized drinks, says Ooft. “Crafted beverages require a lot more training. In areas such as drive thru especially, speed and consistency are that much more crucial.”
Automated and intelligent dispensing equipment can not only reduce training and staffing requirements but can also deliver multiple offerings through a single unit at the touch of a button, he adds. “The latest equipment is not only efficient, but also very sound and reliable, including self-serve equipment, an increasingly popular choice in the convenience store space and other customer facing venues.”
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