“Would you like any dessert or coffee?”
It’s tradition at a restaurant to at least offer, after the meal, a final slice of pie or cake with a cup of coffee. The sweetness of the dessert pairs perfectly with the warmth of a cup of coffee, and the combination of sugar and caffeine will keep your clientele energized for the rest of their evening, if it’s the movie part of “dinner and a movie” or simply getting back to doing stuff around the house. For the stereotypical, it’s what police officers enjoy with a good donut and what college students pour by the gallon-full to power through a final assignment.
There’s a whole world of fancy coffees out there that include everything from imported brews and sizes that prefer to be referred to in foreign languages.
It may not be what you serve in your restaurant, but maybe it should be. Eater discusses the debate between high-class coffee and simple “pod coffee“, that which comes out of a little cup at the press of a button, impossible to mess up. Pod coffee is perfect for those who lack the time or training, and is perfectly serviceable for many.
Making sure that a standard cup of coffee can be produced by all relevant members of the staff starts a good plan. Lula Cafe has a dedicated barista in the mornings, but the entire staff needs to know how to make the drinks later in the day. Espresso, on the other hand, can be an intensely difficult craft. No matter how good the machine or grinder for the beans, there’s still a fair amount of expertise required when it comes to pouring the perfect cup.
No matter how good the barista or machine, it takes a good roaster to produce good beans for your restaurant. There’s a variety of origins to consider when it comes to beans, going from Guatemalan, Sumatran, Mexican, Ethiopian, and Italian to fill in to your dispensers.
Finally, you need to make the decision if you want to produce in bulk or by-the-cup. Producing for each cup prevents waste and keeps things fresh and custome for each customer, while large amounts may be better suited for parties, minimal variances, and self-service refills.
With any sort of coffee, you can’t forget some of the essentials; coffee filters, coffee mugs, and saucers for coffee mugs, creamers and sugar or sugar packet holders are considered essential for many coffee consumers.
Have you considered how to handle coffee sales in the future for your restaurant? It’s a simple price point to add on to the end of the bill for dinner, and an integral part of the breakfast experience for any restaurant. While you may not have to convert your restaurant to a full-on coffee shop, it may be the perfect time to reconsider how you handle the beans in your restaurant. A few simple tweaks and you can turn something you crank out into a memorable part of meals.