Catering Menu

Total Page:16

File Type:pdf, Size:1020Kb

Catering Menu CATERING MENU COFFEE DESSERTS Our rich coffee is made from 100% Arabica Beans and Enjoy one of our decadent dessert options after your available in our Signature House, Dark Roast, Decaf or delicious meal Fair-Trade Organic Blend 12” platter with assorted desserts 96 oz. Coffee Box Serves: 8-10 $29.99 4620-4800 Cals Serves: 10 $19.99 50 Cals 16” platter with assorted desserts Serves: 16-20 $59.99 7190-7560 Cals BREAKFAST Choose from our gourmet bagels 12” platter with assorted bagels PAYMENT OPTIONS INCLUDE: Serves: 4-6 $14.99 2950 Cals Cash, Credit or Debit. 16” platter with assorted bagels Serves: 10-12 $29.99 3500 Cals BAKED GOODS Baked fresh in-house daily 12” platter with assorted baked goods Serves: 8-10 $19.99 4190-4370 Cals 16” platter with assorted baked goods Coffeeculturecafe.com Serves: 16-20 $39.99 8300-9120 Cals /coffeeculturecafe SANDWICHES /coffeecultureca Assorted sandwiches and wraps made with fresh /coffeeculturecafe ingredients, the finest breads and signature sauces Elegant Ambience, Gourmet Foods, 12” platter with assorted sandwiches and wraps Serves: 4-6 $35.99 2300-4000 Cals Thank you for ordering from Coffee Culture Café & Eatery. Fresh Baked Goods & Rich Coffee. We take pride in providing our guests with high quality 16” platter with assorted sandwiches and wraps items and a great experience. For more information about Serves: 8-10 $59.99 4140-7200 Cals Coffee Culture, please visit our Website. For all other beverages or specific items, please ask one of our associates for details. Menu items and prices may vary by location. Plates and utensils are provided with each order. Add a Signature Salad (1480 Cals) or Caesar Salad Adults and youth (ages 13 and older) need an Adults and youth (ages 13 and older) need an (1790 Cals) for 6-8 people for an additional $24.99 average of 2,000 calories a day, and children (ages average of 2,000 calories a day, and children (ages 4 to 12) need an average of 1,500 calories a day. 4 to 12) need an average of 1,500 calories a day. However, individual needs vary. However, individual needs vary. ALL DAY BREAKFAST COLD BEVERAGES SANDWICHES & WRAPS ENGLISH MUFFIN VALUE COMBO SMOOTHIES ASIAGO BLT VALUE COMBO Toasted English muffin, egg, cheddar and medium coffee POWER UP | 250 Cals Lettuce, tomatoes, bacon, mayo on an Asiago bagel. 270 Cals Strawberries, blueberries, banana, Greek yogurt, fruit purée Served with a side garden salad. Sandwich only | 260 Cals 770 Cals BANANA ALMOND | 450 Cals Sandwich only 570 Cals BREAKFAST BAGEL | 440 Cals Banana, almonds, honey, Greek yogurt Egg and cheddar on your choice of bagel VEGGIE PERFECTO | 550 Cals Add bacon +30 Cals BLUEBERRY MATCHA | 270 Cals Kale, romaine, baby spinach, cucumbers, carrots, Add sausage +160 Cals Banana, almonds, honey, Greek yogurt tomatoes, roasted red peppers, goat cheese, red POWER UP BREAKFAST BAGEL | 460 Cals pepper herb spread, flour tortilla Egg, cheddar, crushed avocado, tomatoes on an Asiago bagel ICED COFFEE Small | 150 Cals TURKEY AVOCADO | 470 Cals ASIAGO BREAKFAST BAGEL | 470 Cals Regular | 220 Cals Turkey, crushed avocado, cucumber, lettuce, Egg, cheddar, bacon on an Asiago bagel tomatoes, cheddar, twelve-grain bread CHILLERS NEW YORK STYLE BAGELS | 290 Cals Small / Regular CLUBHOUSE | 800 Cals Plain Raspberry Lemonade 330/420 Cals Turkey, bacon, lettuce, tomatoes, Whole Wheat Strawberries & Cream 400/500 Cals mayo, twelve-grain bread Everything Mango 320/410 Cals CHICKEN CAESAR WRAP | 610 Cals Asiago Chai 350/430 Cals Chicken, romaine, bacon, Parmesan, Add cream cheese +60-80 Cals FROZEN ‘CCINOS Caesar dressing, flour tortilla Small / Regular MARGARITA WRAP | 480 Cals HOT BEVERAGES Coffee 330/440 Cals Chicken, kale, romaine, baby spinach, COFFEE AMERICANO Mocha 350/470 Cals roasted red peppers, red pepper herb and cream Small | 5 Cals Caramel 350/470 Cals cheese spread, flour tortilla Regular | 10 Cals Oreo® 530/680 Cals Chococcino® 580/820 Cals ESPRESSO (Frozen hot chocolate) Small | 3 Cals Single | 1 Cals MAKE IT A Medium | 10 Cals Double | 2 Cals Large | 10 Cals SOUPS & SALADS CAPPUCCINO COMBO ORGANIC TEAS Small | 110 Cals SOUP & SALAD VALUE COMBO 110-430 Cals Regular | 0 Cals Regular | 150 Cals Choice of soup (110-310 Cals) with a side garden salad (200 Cals) Medium coffee (+10 Cals) HOT CHOCOLATE CAFÉ LATTE 310-510 Cals or bottled water (0 Cals) Small | 230 Cals Small | 130 Cals and choice of side garden Regular | 310 Cals Regular | 170 Cals salad (+200 Cals), soup FLAVOURED LATTES BERRY PECAN SALAD | 470 Cals (+110-310 Cals) or cookie Small / Regular Mixed greens, strawberries, blueberries, carrots, (+360-420 Cals) Vanilla 190/250 Cals goat cheese, pecans, balsamic vinaigrette Caramel 170/270 Cals CLASSIC CAESAR | 450 Cals Salted Caramel 210/290 Cals Adults and youth (ages 13 and older) need an Romaine, bacon, croutons, Parmesan, Caesar dressing Mocha 170/270 Cals average of 2,000 Cals a day, and children (ages 4 to 12) need an average of 1,500 Cals a day. Hazelnut 200/270 Cals SIGNATURE SOUP | 150-400 CALS Chai 150/190 Cals However, individual needs vary..
Recommended publications
  • Executive Summary
    Social Executive Summary Environmental Economic Development Sustainability illycaffè works along the entire supply chain to ensure an experience characterised by quality, excellence and beauty and to help create a virtuous system in which coffee contributes to improving people’s lives and ecosystems. Illycaffè has always thought and acted as a stakeholder illycaffè is based in Trieste and is headed by the third and fourth company and in 2019 this vocation was enshrined in the company’s articles generation of the Illy family. of association through the adoption of Società Benefit status. It produces and sells, on a illycaffè’s goal is to improve the quality of life of its stakeholders: consumers global scale, a unique blend of and customers, the company’s partners in serving consumers; the talents high-quality coffee, consisting who work with the company with passion and professionalism, the suppliers 100% of 9 different types of who guarantee an excellent product, the communities with which illycaffè Arabica, selected in over 20 interacts and, finally, the shareholders, who support the company. production areas. The balance illy invests in promoting the concepts of sustainable quality, forming an of these components produces entrepreneurial culture that focuses on raw material procurement practices the unmistakable illy taste and that are responsible and respectful towards people, communities and the aroma, which is always the same environment; efficient customer service in the HoReCa channel; personalised in every cup. The illy blend is marketed in 144 countries on 5 assistance and consultancy services for managers of premises, and exclusive continents and served in over advantages for coffee lovers.
    [Show full text]
  • 21. Saami Coffee Culture
    21 Saami Coffee Culture Chris Kolbu and Anne Wuolab I grew up with Saami coffee culture.1 It was always around me; at home, while visiting relatives, in the mountains, by the reindeer enclosure. It’s a natural part of my life. I only condense it down to its essential parts and present it for people unfamiliar with it, through coffee, stories and settings. Saami coffee culture wasn’t as conceptually clear to me when I started my café in Lycksele in 2011. Even though I had support from the Indigee Indigenous Entrepreneurship program, I still found it difficult to start the business at first. But later, while I was in my café, I noticed how different people would sit and drink their coffee. Saami customers stood apart with their slow, ceremonial way of interacting with the coffee and with each other. Since then, I’ve studied our cultural history and spoken with many people, young and old, to better understand the essence of Saami coffee culture. I’ve learned that, wherever it occurs, Saami coffee culture is basically the same. The Saami started drinking coffee in the late nineteenth century, shortly after it had become pervasive in the southern parts of the Scandinavian countries. Although coffee probably came to the Saami from the south, 1 This text has been edited from an interview with Anne Wuolab by Chris Kolbu on the Nordic Coffee Culture Blog, and republished here with their permission. The original text can be found on the Nordic Coffee Culture Blog. The text begins with a short introduction from Chris, and then switches to a first-person narrative from Anne, based on an interview with Chris.
    [Show full text]
  • Social Environmental Economic Development Sustainability
    Social Environmental Economic Development Sustainability 2019 Sustainable Value Report INDEX Chapter 02.3: intellectual capital 53 Letter to our stakeholders 03 02.3.1 Innovation & research 55 Executive summary 05 02.3.2 Università del Caffè 62 Chapter 01: our identity 09 Chapter 02.4: human capital 64 01.1 Mission, vision and values - illycaffè as a Società Benefit 10 02.4.1 illycaffè people 66 01.2 illycaffè in a nutshell 11 02.4.2 Employment 67 01.2.1 The history of illycaffè 12 02.4.3 Equal opportunities, inclusiveness and respect for human rights 70 01.2.2 Corporate governance and organisational structure 16 02.4.4 Health and safety in the workplace 71 01.2.3 A transparent approach to business 16 02.4.5 Internal communication and employee benefits 72 01.3 A changing context 18 02.4.6 Training and development of human capital 73 01.3.1 Risks and opportunities 19 01.3.2 The challenges facing illycaffè 20 Chapter 02.5: relational capital 75 01.4 The illycaffè model 22 01.5 Sustainability strategy and governance 23 02.5.1 The value of the community and local area 77 01.5.1 2030 Sustainability Policy 24 02.5.2 Art, aesthetics and culture 79 01.6 Stakeholder dialogue & materiality assessment 25 02.5.3 Ernesto Illy Foundation 81 01.6.1 Scope of impacts 28 02.5.4 illycaffè and its customers 84 01.7 Key value chain approaches 30 02.5.5 Creating value for customers 85 01.7.1 The illycaffè model for a sustainable supply chain 30 02.5.6 Listening to and satisfying customers 87 01.7.2 Supply chain control and knowledge transfer 32 02.5.7 Responsible
    [Show full text]
  • Market Research – Eastern Europe Coffee in Poland
    . Market Research – Eastern Europe Coffee in Poland .......... Proexport – Colombia Equipo de Trabajo Dirección de Información Comercial Jorge Luis Gutiérrez – Director Fernando Piñeros – Subdirector Proyectos Especiales Bibiana Gutiérrez – Analista de Inteligencia de Mercados [email protected] www.proexport.gov.co www.proexport.com.co Calle 28 No. 13ª – 15, Piso 35 Tel: (571) 5600100 Fax: (571) 5600118 Bogotá, Colombia GRUPO CONSULTOR EUNITE, Nederland Todos los derechos reservados. Ni la totalidad ni parte de este documento puede reproducirse o transmitirse por ningún procedimiento electrónico o mecánico, incluyendo fotocopias, impresión o grabación. Estimado Empresario: La búsqueda de acuerdos comerciales que nos permitan como país ampliar los escenarios y mercados de exportación, nos reta como PROEXPORT a apoyar en forma directa a los empresarios en sus iniciativas exportadoras, ofreciendo servicios dentro de un modelo del gestión comercial y compartiendo un conocimiento más detallado sobre los mercados y sus oportunidades. Para lograr lo anterior, PROEXPORT, con inversión de recursos propios y de cooperación técnica no-reembolsables del BID-FOMIN, emprendió una labor de recolección y análisis de información de primera mano en los principales mercados de interés a través de la contratación de consultorías internacionales especializadas en investigaciones de mercados. Los resultados de estos trabajos permitieron analizar y conocer la dinámica comercial de los sectores en los cuales existe un potencial para nuestras exportaciones, así como detallar aspectos de competitividad, información valiosa para la orientación de las iniciativas exportadoras de nuestros empresarios. La información que contiene este estudio, sobre la dinámica del sector, la demanda y consumo, la situación competitiva de los productos, estructura y características de la comercialización y logística de acceso al mercado, es una contribución e invitación a profundizar y conocer aspectos que nos permitan avanzar en la realización de negocios en escenarios internacionales.
    [Show full text]
  • Nutritional & Allergen Chart
    Soy Egg Milk Fish Wheat Gluten Peanuts Shellfish Sulphites Tree Nuts Tree Sesame Seed Mustard Seed (g /mL) Weight/Volume Weight/Volume NUTRITIONAL & ALLERGEN CHART Serving Calories (Cal) (g) Fat Total Sat Fat (g) Fat (g) Trans Cholest (mg) (mg) Sodium Carb (g) Fibre (g) Sugars (g) Protein (g) (%DV) A Vit C(%DV) Vit Calcium (%DV) Iron (%DV) Hot Beverages (Does not include Mini Biscotti whee applicable) Nutrients Present in the Menu Item Allergens Present in the Menu Item (ü) Coffee - Small 295 mL 3 0 0 0 0 5 0 0 0 0.4 0 0 0 0 Coffee - Medium 475 mL 5 0 0 0 0 10 0 0 0 1 0 0 0 0 Coffee - Large 530 mL 5 0 0 0 0 10 0 0 0 1 0 0 0 0 Espresso - Single 55 mL 1 0 0 0 0 10 0 0 0 0.1 0 0 0 0 Espresso - Double 90 mL 2 0 0 0 0 15 0 0 0 0.1 0 0 0 0 Espresso Machiatto - Single 150 mL 60 3 2 0.1 10 45 4 0 5 3 2 0 10 0 ü Espresso Machiatto - Double 150 mL 60 3.5 2 0.1 10 50 4 0 5 3 2 0 10 2 ü Americano - Small 295 mL 5 0.1 0 0 0 10 0 0 0 0.1 0 0 0 0 Americano - Medium 475 mL 10 0.2 0.1 0 0 15 0 0 0 0.1 0 0 0 0 Americano - Large 530 mL 10 0.2 0.1 0 0 25 0 0 0 0.1 0 0 2 2 Cappuccino - Small 295 mL 110 6 3.5 0.3 20 80 9 0 10 6 4 0 20 0 ü Cappuccino - Medium 475 mL 150 8 4.5 0.3 25 110 13 0 13 8 6 0 25 2 ü Cappuccino - Large 530 mL 190 10 6 0.4 30 140 16 0 16 10 8 0 30 2 ü Café Latte - Small 295 mL 130 7 4 0.3 20 95 11 0 11 7 6 0 20 0 ü Café Latte - Medium 475 mL 170 9 5 0.4 25 120 14 0 14 9 6 0 30 2 ü Café Latte - Large 530 mL 210 11 6 0.5 35 150 17 0 18 11 8 0 35 2 ü Vanilla Latte - Small 295 mL 190 6 3.5 0.3 20 80 28 0 28 6 4 0 20 0 ü Vanilla Latte - Medium
    [Show full text]
  • Marketing Strategies of Successful Coffee Shop Owners
    Walden University ScholarWorks Walden Dissertations and Doctoral Studies Walden Dissertations and Doctoral Studies Collection 2019 Marketing Strategies of Successful Coffee hopS Owners Abi Adeleke Walden University Follow this and additional works at: https://scholarworks.waldenu.edu/dissertations Part of the Entrepreneurial and Small Business Operations Commons This Dissertation is brought to you for free and open access by the Walden Dissertations and Doctoral Studies Collection at ScholarWorks. It has been accepted for inclusion in Walden Dissertations and Doctoral Studies by an authorized administrator of ScholarWorks. For more information, please contact [email protected]. Walden University College of Management and Technology This is to certify that the doctoral study by Abi Adeleke has been found to be complete and satisfactory in all respects, and that any and all revisions required by the review committee have been made. Review Committee Dr. Warren Lesser, Committee Chairperson, Doctor of Business Administration Faculty Dr. Timothy Malone, Committee Member, Doctor of Business Administration Faculty Dr. Jill Murray, University Reviewer, Doctor of Business Administration Faculty Chief Academic Officer Eric Riedel, Ph.D. Walden University 2019 Abstract Marketing Strategies of Successful Coffee Shop Owners by Abi Adeleke MPA, Indiana University Northwest, 2001 MA, University of Ibadan, Nigeria, 1988 BA, University of Ilorin, Nigeria, 1986 Doctoral Study Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Business Administration Walden University June 2019 Abstract Failure is an issue with small businesses globally; some owners of small businesses lack the knowledge of business administration and marketing strategies necessary to help ensure success. The purpose of this multiple case study was to explore what marketing strategies some coffee shop owners use to sustain business operations during the first 5 years of operation.
    [Show full text]
  • Espresso Yourself: Greenville's Third Wave Coffee Culture
    Espresso Yourself: Greenville’s Third Wave Coffee Culture Why does a latte at Due South not look the same as one from Starbucks? Obviously not all cappuccinos are created equal. Throughout America, select cafes have joined a revolution that has changed how coffee is sourced, roasted and brewed. The New York Times called it an “artisanal coffee movement,” but it is known to most as third wave coffee. The first wave of coffee is defined as the era when coffee first came to American homes in brands like Folgers and Maxwell House. The second wave of coffee was when it began to be sold commercially as an individual drink by companies such as Starbucks and Dunkin Donuts. But the third wave is when coffee became a craft beverage. Here in Greenville there are four third wave coffee shops that have a mission to build the coffee community and bring people together by handcrafting this historic drink. 1 | Latte one part espresso to three parts milk When someone in the coffee community talks about the notes 2 | Macchiato 3 oz. of two parts espresso to one part milk of espresso, it is the underlying flavor that is a result of the 3 | Cortado 6 oz. of one part espresso to one part milk 4 | Cappucino attitude, location and drying process of the beans. This is a latte with thicker foam 5 | Americano different from, say, a vanilla latte, which is a flavored syrup espresso and hot water 6 | Cafe Au Lait that is added to espresso. brewed coffee and steamed milk ALLY COFFEE In the third wave movement, many baristas and roasters will train at one of the nationwide campuses of the Specialty Coffee Association of America.
    [Show full text]
  • Coffee Culture, Production and Markets ANG 6930 (Sec.35HH) / ANT 4930 (Sec.35H0) / LAS 6938 (Sec.34F3) / LAS 4935 (Sec.34F0) Spring 2019
    Coffee Culture, Production and Markets ANG 6930 (Sec.35HH) / ANT 4930 (Sec.35H0) / LAS 6938 (Sec.34F3) / LAS 4935 (Sec.34F0) Spring 2019 Course Time: Wednesdays Periods 3-5: 9:35am – 12:35pm Location: Classroom Bldg (CBD) 0224 Professor: Catherine Tucker Email: [email protected] (Note: Please doublecheck email address before sending) Phone: 352-392-0690 Office Hours: Tuesdays 2-3:30 pm, Thursdays 10:30–12 noon & By Appointment Office Location: Grinter 309 Course Description: Do you start your day with coffee? Coffee is an integral part of life for producers and consumers around the world, and it is the world’s second most valuable commodity produced by developing countries (in terms of total trade dollars). This course will consider the diverse expressions and ramifications of “coffee culture,” from the farmers who see it as their life, to the buyers and traders who know it as a living, to the drinkers who can’t imagine life without cups of java. We will explore the historical roots of coffee production and trade, including its roles in nation-building and international power relations, and its current implications for environmental change, economic development and social justice. Alternatives to conventional coffee production and marketing will be considered, such as Fair Trade, shade-grown, and organic coffee. In light of periodic collapses in coffee prices, we will explore the impacts of market volatility on producers, processors, distributors and consumers, and evaluate various policy approaches that have attempted to mitigate the “infamous coffee cycle.” Why do consumers in the United States see little change in coffee prices when international prices experience drastic declines? We will also consider ongoing controversies over coffee consumption and health.
    [Show full text]
  • World Barista Championship Amsterdam
    20–23 JUNE, 2018 WORLD BARISTA CHAMPIONSHIP AMSTERDAM Published by TABLE OF CONTENTS WELCOME 4 A Message from World Coffee Events Board Chair Bart Deprez WCE STAFF & BOARD 6 SPONSORS 8 WORLD BARISTA CHAMPIONSHIP 12 At a glance ROUND ONE PERFORMANCE TIMES BY COUNTRY 12 WBC SCHEDULE 13 2017 WBC CHAMPION DALE HARRIS, U.K. 14 By Chris Ryan, Barista Magazine PARTIES 16 WBC RULE CHANGES 18 2018 COMPETITORS 20 WBC ESPRESSO BAR 32 WBC BREW BAR 33 WBC TEAM BAR 34 WBC PRIZES 35 WELCOME LETTER IT IS MY PLEASURE AS THE Chair of the World Coffee Events Advisory Board to welcome you to the 2018 World Barista Championship (WBC), hosted at World of Coffee Amsterdam. 2018 will mark the 19th consecutive year that the competition has been running, and it is especially exciting as it is the first time that the World Barista Championship has appeared at World of Coffee since the Specialty Coffee Associations of Europe and America unified last year. I am delighted to see that nearly 60 countries and regions will be represented on stage here in Amsterdam over the next four days, and that audiences in over 100 countries/regions will be able to follow each round live, via the livestream at worldbaristachampionship.org. Whether at qualifying events or on the world stage, a huge amount of innovation has happened in the last 19 years, and we will see that continue for many years to come. A significant amount of new changes were introduced at WBC Seoul in November 2017, which added to the excitement for audiences at home and in the risers.
    [Show full text]
  • Changes in the Coffee Culture - Opportunities for Multinationals Coffee Shops?
    Högskolan i Halmstad Sektionen för ekonomi och teknik Europaekonomprogrammet 180 hp Changes in the coffee culture - opportunities for multinationals coffee shops? C-uppsats i Företagsekonomi, Företagsekonomi 51-60 p Slutseminarium: 2007-06-07 Författare: Almqvist Emma Hruzova Barbara Olsson Kajsa Handledare: Max Lundberg Preface and acknowledgement We would like to thank our tutor Max Lundberg at the section of business and engineering at the University of Halmstad for his support and comments throughout the dissertation. We would also like to thank the personnel, managers and the barista for their answers to our questions. Finally we would like to thank the opponent group for their valuable criticism we would also like to take a moment and express our gratitude to the free software Skype that has enabled us to stay in touch despite the long distance between us. Målilla, Düsseldorf, Helsingborg 2007-05-28 Emma Almqvist Barbara Hruzova Kajsa Olsson Abstract The Swedish coffee culture is changing and bringing new business opportunities for multinational coffee shops. Our purpose with this dissertation was to describe the Swedish coffee culture and its changes. We wanted to increase our knowledge about how these changes can make Sweden a more attractive country for coffee shops, like Starbucks, wanting to establish in Sweden. We choose to use a qualitative method with an abductive approach. To gather the primary data we interviewed one barista and sent questionnaires to staff at different big coffee shops in Sweden. The interview questions were made out of five categories of describing culture by Rugman and Hodgetts. These answers and a multiple of articles helped us to describe the coffee culture and the changes.
    [Show full text]
  • Coffee Culture : Local Expériences, Global Connections by Catherine M
    Review : Coffee Culture : Local Expériences, Global Connections By Catherine M. Tucker Reviewed by Yves Laberge Québec G1V 0A6, Canada Tucker, Catherine M. Coffee Culture: Local Experiences, Global Connections. New York: Routledge, 2011. xv+160 pp. ISBN: 9780415800259, US $29.95, paperback. Series: Routledge Series for Creative Teaching and Learning in Anthropology Obviously neither about agriculture nor about the growth of coffee in wide plantations, this interesting essay concentrates on the social dimensions of coffee drinking, mainly in America. Although it covers five centuries (see Chapter 5, p. 36), it is not per se a “history of coffee in modern societies.” Rather, it is a rigorous anthropological study of how coffee has become a banal but nonetheless omnipresent element in everyday life, making its billions of consumers (and especially teenagers) forget about its cultural, economical, and addictive dimensions. The daily consumption of coffee implies social values and reproduces some “cool” associations that are efficiently marketed in the mass media and planned in high-scale advertisements (p. 20). It was the U.S. coffee lobby (the Joint Coffee Publicity Committee) that conducted ads and created the unavoidable “coffee break” back in the 1920s, which remains still an unnoticed dimension of the American Way of Life. “The coffee lobby also promoted the integration of coffee drinking into everyday home life through a home economics service, which advised housewives on how to prepare coffee to keep their husbands happy” (p. 19). Observing the U.S. plus some parts of Latin America (notably Honduras), Catherine Tucker (from Indiana University in Bloomington) explains how the coffee industry is still getting bigger, noting the impressive numbers behind the “growing coffee consumption and the popularity of coffee shops” (p.
    [Show full text]
  • It's Go Time: Innovations in Specialty Coffee Now Make Market Entry Easy
    ARTICLE It’s Go Time: Innovations in specialty coffee now make market entry easy for every operator Specialty Coffee: Special is the new normal The new, rarified world of specialty coffee demands we forget everything we know about the drink from flavor to preparation to price, and start fresh. But there’s no time to spare. With dramatic growth in the specialty coffee market – sales increasing by 20% per year, according to e-importz – it’s becoming a critical component to every menu and retailer. Specialty coffee is just that: Special For most consumers today, it’s a luxury, an indulgence, and for many coffee shop owners, a frighteningly foreign prospect. Specialty doesn’t 80 mean elitist. Indeed, this purified, pared-down iteration of coffee requires dedicated service and equipment, but the good news is that this new kind 60 of coffee has brought with it new ways of preparing and serving that make it easier than ever for shops to join the trend. Innovative products are 40 lowering the barriers to access and enjoy these special drinks. You’re busy 20 and your customers are too, but new technological advancements have made it easy to leverage this trend in your favor. ‘07 ‘08 ‘09 ‘10 ‘11 The Specialty Coffee Association of America defines specialty coffee as scoring 80 or above on a 100-point taste scale. It is further distinguished by being grown in unique microclimates and regions, whose distinctive terroir manifests in the flavors of the beans. In a new movement, coffee is returning to its roots, bolstered by the whole-food rustic-eating trends shaping the rest of the food industry.
    [Show full text]