Date: July 3, 2017
Created by: Dawood

How Restaurants Are Getting Clever with Coffee

We take a look at how restaurants are adapting their coffee and tea selections to drive sales and stand out from the crowd. Here are 4 ways restaurants have improved their hot beverage offering:

1) Understand Your Market

Arabica Bar & Kitchen focus on serving French press and Turkish coffee with the latter making up roughly 50% of their sales. The Middle Eastern restaurant decided to concentrate on serving 100% Arabica as their Borough market site is practically neighbours with Monmouth Coffee, an establishment serving one of the finest espressos in London.

2) Match Your Drinks with Your Theme

A number of restaurants have stepped up their coffee and tea game over the years by linking their beverage options to their restaurant concept. The move has allowed establishments to offer quality tea and coffee that can’t be found else where giving them a unique selling point for customers to revisit. Examples include Mexican chain Wahaca, who serve coffee exclusively sourced from Oaxaca, Mexico, to Vietnamese chain Pho, serving ‘kopi luwak’.

3) Treat Hot Beverages Like Wine

Tea has vast flavour profiles and can be compared to wine in that it can be paired up with food as well as being used a quality ingredient. Given this, restaurants have improved their tea offering by putting in more consideration to creating a quality yet small tea offering.

Martin Morales, owner of Peruvian restaurant Ceviche, has revamped the way he serves tea at his four London restaurants. Morales sources fresh leaves from Peru for brewing and works with a small producer supplying organic and fair trade teas from the Andes.

Morales tea selection changes according to the seasons.

4) Training is a Must

A restaurant could have the most extravagant and quality ingredients to make a wonderful cup of coffee or tea. However, it’s no use if there is no solid training procedures or systems in place.

Both tea and coffee-making processes involve variables including extraction times to dosage sizes that have to be controlled to achieve a great-tasting beverage. UCC Coffee UK & Ireland head of coffee excellence Gareth Davies says “More often than not, a poor cup of coffee isn’t actually down to the quality of the product, but different baristas not following a consistent coffee recipe from one day to the next”.

By Dawood Pathan

For further advice on your coffee shop or restaurant design, contact Catersales at or call 020 8684 6500