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Milk revolution and the homogeneous New Zealand coffee market Guo Jingsi 2020 Faculty of Culture and Society A dissertation submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Hospitality Supervisor Dr. Lindsay Neill i Abstract It is unsurprising that, as an enjoyable and social beverage, coffee has generated a coffee culture in Aotearoa New Zealand. Part of coffee’s enjoyment and culture is the range of milk types available for milk-based coffees. That range has grown in recent years. A2 Milk is a recent addition to that offering. The A2 Milk Company has experienced exceptional growth. However, my own experience as a coffee consumer in Auckland, Aotearoa New Zealand, has revealed that A2 Milk is not a milk that is commonly offered in many of the city’s cafés. Consequently, my research explores that lack and barista perceptions of A2 Milk within my research at The Coffee Club in Auckland’s Onehunga. As a franchise outlet, The Coffee Club constitutes a representative sample of a wider cohort, the 60 Coffee Clubs spread throughout Aotearoa New Zealand. While my research reinforces much of the knowledge about coffee culture in Aotearoa New Zealand, my emphasis on the influence of A2 Milk within that culture has revealed some interesting new insights. As my five professional barista participants at the Coffee Club revealed, rather than taking a proactive approach to A2 Milk, they were ‘waiting’ for one of two occurrences before considering the offering of A2 Milk. Those considerations included a ‘push’ from the A2 Milk Company that promoted A2 Milk within coffee culture. -
Follow Us! Opening Hours Contact Snow+Rock &Runnersneed What's New at Bluewater There's a World to Explore
*Terms and conditions available at bluewater.co.uk at available conditions and *Terms bluewaterthoughts.com Thomas Cook | TSB | TUI | TSB | Cook Thomas | Santander | Spencer & Marks card * Barclays | Halifax | John Lewis | Kanoo | | Kanoo | Lewis John | Halifax | Barclays and you could win a £500 gift gift £500 a win could you and your experience at Bluewater Bluewater at experience your following stores: following Tell us what you think about about think you what us Tell Bureau de Change can be found at the the at found be can Change de Bureau HOLIDAY SPENDING MONEY? SPENDING HOLIDAY more! 101 signings and and signings offers, book book offers, out on events, events, on out dinotropolis.co.uk us. Don’t miss miss Don’t us. BOOK NOW at at NOW BOOK like like have to to have love us you you us To have a t-rexcellent birthday. t-rexcellent a have themed party rooms you’ll you’ll rooms party themed parties too! With three three With too! parties school groups and birthday birthday and groups school Dinotropolis is roarsome for for roarsome is Dinotropolis this weekend this O’Neill to refuel! to at more and essentials your all Get winter? this slopes the Hitting time to visit the Fossil Cafe Cafe Fossil the visit to time sleeping dinosaurs! Then it’s it’s Then dinosaurs! sleeping be careful not to wake the the wake to not careful be collection has a sexy vibe that’s more tart and sweet! and tart more that’s vibe sexy a has collection and beat the laser beams.. -
9EB0 01 Que 20170607.Pdf
Write your name here Surname Other names Centre Number Candidate Number Pearson Edexcel Level 3 GCE Economics B Advanced Paper 1: Markets and how they work Tuesday 6 June 2017 – Afternoon Paper Reference Time: 2 hours 9EB0/01 You do not need any other materials. Total Marks Instructions • Use black ink or ball-point pen. • Fill in the boxes at the top of this page with your name, centre number and candidate number. • Answer all questions. • Answer the questions in the spaces provided – there may be more space than you need. Information • The total mark for this paper is 100. • The marks for each question are shown in brackets – use this as a guide as to how much time to spend on each question. • Calculators may be used. Advice • Read each question carefully before you start to answer it. • Try to answer every question. • Check your answers if you have time at the end. TurnTurn overover P52139A ©2017 Pearson Education Ltd. *P52139A0124* 1/1/1 Answer ALL questions. SECTION A Read the following extracts (A to D) before answering Question 1. Write your answers in the spaces provided. Extract A Bright future for coffee shops In 2014 the branded coffee chain segment recorded £2.9bn turnover from 5,781 outlets, with impressive sales growth of 11.9%. The number of branded coffee shops grew by 4.9%, with 271 stores added during the year. Costa Coffee, Starbucks Coffee Company and Caffè Nero remain the UK’s leading brands by outlet numbers. Market leader, Costa, added 151 UK outlets in 2014 and increased 5 revenue from £807m in 2013 to £951m in 2014. -
City of Folsom 2010-11 Annual Report Appendices 7A Summary of Employee Evaluations for June 2011 Refresher Training 7B Number O
City of Folsom 2010-11 Annual Report Appendices 7A Summary of Employee Evaluations for June 2011 Refresher Training 7B Number of Active Construction Sites and Inspections for 2010/2011 Fiscal Year 7C Summary of Enforcement Actions Taken for Construction Related Inspections for 2010/2011 Fiscal Year 7D Commercial/Industrial Inventory for City of Folsom for 2010/2011 Fiscal Year and Summary of EMD Inspections and Enforcement Actions 7E Summary of Illicit Discharge Inspections and Enforcement Actions Taken for 2010/2011 Fiscal Year 7F Illicit Discharges Map for 2010/2011 Fiscal Year Appendix 7A Summary of Employee Evaluations for June 2011 Refresher Training City of Folsom Stormwater Quality Program FY 2010/2011 Annual Refresher Training Effectiveness Assessment Summary Two training sessions were held for City employees in June 2011. At the conclusion of each session, the employees were given an evaluation worksheet to complete to describe what they learned. Copies of the worksheets are attached. The intent of the evaluation was to determine if employees’ awareness was raised (Outcome level 2) and if possible, determine if employees plan to change their behavior in their job or at home because of the training (Outcome level 3). Evaluation Results June 23, 2011 – City Project Managers and Inspectors Training Objective: Learn more about the new Construction General Permit and impacts to City construction projects Guest speaker: Sandy Mathews, Larry Walker Associates, Chair of CASQA Construction Subcommittee Total Attendance: 12 (see attached -
Growing Types and Interesting Flavors
A COFFEE CLOSEUP; PART 2: GROWING TYPES AND INTERESTING FLAVORS 2018 • TREND INSIGHT REPORT As we mentioned in our first Coffee Closeup (Who, When & Why), coffee consumption in America is not only consistent – it’s consistently high. The average coffee drinker has more than 3 cups each day. In this closeup on coffee, we’ll zero in on the growth and expansion of formats as well as some incredibly unique and innovative flavors hitting the market. WHAT TYPES OF COFFEE ARE CONSUMERS DRINKING? Traditional hot coffee is still the most popular format, however, its losing market share to new coffee types. For example, 21% of consumers claim to have tried cold brew coffee, which is up 6% YTD. Additionally, 8% of consumers have tried flat white varieties, and 5% claim to have tried nitrogen carbonated coffee. Gourmet beverages such as these are driving the increase in past-day coffee consumption. From 2016 to 2017 the number of people reporting having a gourmet coffee drink in the past day rose 10 points from 31% to 41%. What is a Flat White? Espresso-based beverages such as a flat white are driving past-day coffee consumption. So what exactly is a flat white? It’s an espresso-based beverage prepared by pouring steamed milk over a shot of espresso. Starbucks features a seasonal holiday drink called a Holiday Spice Flat White that returned for a third year. It features Ristretto shots of (concentrated) espresso infused with warm holiday spices AT-HOME PREPARATION “subtle enough to let the coffee really shine through,” according to bustle.com, resulting in a less sweet “experience DRIP COFFEE MAKER 46% (for true coffee lovers) that shouldn’t be missed.” SINGLE-CUP BREWER 29% ESPRESSO Heyday Strong & Smooth Espresso Cold- Brew Coffee is described as strong and super Espresso, which chef and food scientist Matthew smooth. -
Valuación De Starbucks Corporation
Universidad de San Andrés Escuela de Administración y Negocios Maestría en Finanzas Valuación de Starbucks Corporation Autor: Alejandro J. Ceroleni DNI: 32.100.194 Director de Tesis: Javier P. Epstein Ciudad Autónoma de Buenos Aires, Diciembre de 2016 Maestría en Finanzas Tesis de Valuación Año 2016 Alejandro Javier Ceroleni Contenido Definiciones, aclaraciones y abreviaciones ................................................................................... 3 Resumen ejecutivo ........................................................................................................................ 5 Descripción del negocio ................................................................................................................ 6 Clasificación de las ventas por tipo de producto ...................................................................... 6 Cadena de valor ......................................................................................................................... 7 Clasificación de las ventas por segmento operativo ................................................................. 8 Clasificación de las ventas según el modelo de crecimiento .................................................... 9 Creación de valor .................................................................................................................... 10 Historia de Starbucks .............................................................................................................. 11 Howard Schultz: visión e influencia en el crecimiento -
F1d2d570d39644e7b46a7de8
STARBUCKS COFFEE ALLERGY INFORMATION This is the information on the main allergens and their derivatives in our products. Depending on your allergy, please select which you prefer. GLUTEN CRUSTACEANS EGGS FISH PEANUTS SOY MILK NUTS CELERY MUSTARD SESAME SULPHITES LUPINS MOLLUSCS COFFEE AND ESPRESSO Caffè Latte with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Caffè Latte with or without ice (with soy milk) n Cappuccino with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Cappuccino with or without ice (with soy milk) n Caffè Mocca with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n Caffè Mocca with or without ice (with soy milk) n n White Mocha (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n White Mocha (with soy milk) n n Caramel Macchiato with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n n n Caramel Macchiato with or without ice (with soy milk) n n n n Caffè Americano Caffè Americano (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Caffè Americano (with soy milk) n Espresso n Espresso Macchiato (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Espresso Macchiato (with soy milk) n Espresso Panna n Pumking Spice Latte (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Pumking Spice Latte (with soy milk) n n Flat White (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Flat White (with soy -
Cafe Contacts
Cafe Contacts No Company Name Contact Person Posion Address Town / City Postcode Telephone Fax E‐mail Website Product Total Shops Comments 59 bars Tariq Affara Director 101 concessions Khalid Affara Director 18 overseas 1 Coffee Republic Trading Ltd David Reynolds Chief Financial Officer 11 ‐ 13 Knightsbridge London SW1X 7LY 020 7235 3535 020 7235 4503 recepon@coffeerepublic.com www.coffeerepublic.co.uk Coffee Chains franchises Person to speak to is the CEO. Currently on Annual Leave Dr. Gerry Ford Chairman and CEO Mr. Jonathan Hart Managing Director 2nd Floor 2 Caffè Nero Group PLC Mr. Andy Wilson Retail Director 3 Neal Street London WC2H 9PU 020 7520 5150 020 7379 0858 enquiries@caffenero.com www.caffenero.com Coffee Chains > 400 Person in charge is on holiday Receponist is not allowed to give out names. Was passed Mr. Anthony Habgood Chairman Whitbread House to Markeng Department. Le a message. Mr. Christopher Roger Finance Director Park Street West 881 in the UK Person in 3 Costa Coffee / Whitbread PLC Mr. John Derkach Managing Director, Costa Coffee Luton Bedfordshire LU1 3BG 01582 424 200 www.whitbread.co.uk Coffee Chains 407 overseas charge is on holiday Mr. Clive Schee Chief Execuve as per 2007: Mr. Andrew Walker Managing Director 148 in the UK Mr. Julian Metcalfe Co‐Founder 10 in NYC 4 Pret a Manger Mr. Simon Hargraves Commercial Director 1 Hudson's Place London SW1V 1PZ 020 7827 8000 020 7827 8829 www.pret.com Take away sandwich bar 7 in HK Person in charge is on holiday Mr. Henry Dimbleby Co‐founder and CEO Unit 128 [email protected] 5 Leon Restaurants Mr. -
Trade Slower, but Expected to Revive Market Conditions Have Slowed Down the Rate at Which New Cafes Have Opened – but Many Report Business Went up Over the Last Year
Trade news, insight and comment from the Beverage Standards Association No. 5, January 2020 Trade slower, but expected to revive Market conditions have slowed down the rate at which new cafes have opened – but many report business went up over the last year. The BSA has welcomed the realistic warning given in the latest Allegra report on the cafe sector. For the first time that we can recall, this annual coffee trade report has spoken of something other than headlong growth in the coffee-shop sector – the 2020 publication suggests that while British The phenomenon of 'barista wrist' is cafes have maintained positive sales, the growth in the number of outlets well known – it is an RSI-type injury has 'stalled'. which comes from one or more of the movements required when tamping According to Allegra, the UK now has very nearly 26,000 coffee shops. coffee and twisting a portafilter into Growth in cafe numbers has been under two per cent, and the 'branded coffee place in the espresso machine. shop segment', a phrase created by Allegra many years ago, grew by less than one per cent, around seventy new stores. However, sales in that sector did La Marzocco, which introduced a show noticeable growth, up by 4.2 per cent to what machine featuring an 'Ergonomic is reckoned to be £4.5 billion. Portafilter' design last year, now says that early users of the machine Unsurprisingly, Allegra comments that "outlet confirm that the new design can growth slowed significantly amid challenging "noticeably mitigate the repetitive market conditions," and refers to industry doubts stress injuries occurring through its over the costs of property and labour and the ease of action". -
Espresso & Coffee
STARBUCKS ESPRESSO & COFFEE GRANDE 16 FL OZ Iced Caramel Cloud Macchiato contains egg $4.95|190 cal Iced White Chocolate Mocha $4.95|420 cal Vanilla Sweet Cream Cold Brew $4.15|110 cal Salted Caramel Cream Cold Brew $4.75|230 cal Salted Caramel Mocha $5.25|470 cal Cold Brew with Cinnamon Almond Milk Foam $4.75|40 cal Starbucks Cold Brew $3.75|5 cal Caramel Macchiato $4.75|250 cal Almond Milk Honey Flat White with Starbucks Blonde Espresso $5.45|170 cal Café Mocha $4.65|360 cal Café Latte $4.15|190 cal STARBUCKS ESPRESSO & COFFEE GRANDE 16 FL OZ Cappuccino $4.15|120 cal Café Americano $3.45|15 cal Freshly Brewed Coffee $2.65|5 cal ADD ESPRESSO ADD FLAVOR NONDAIRY* Starbucks Blonde or Regular or Sugar - Free Sumatra Coconut milk, Organic Soy milk, or Almond milk $.70 Signature $.90 | 5 cal $.50 | 0 – 25 cal per pump DON’T SEE YOUR FAVORITE? JUST ASK! We cannot guarantee that any unpackaged products served in our stores are allergen-free because we use shared equipment to store, prepare and serve them. Customers with allergies can find ingredient in- formation at starbucks.com/menu or on the labels of our packaged products. 2,000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information available upon re- quest. *Nondairy substitutions do not add calories. STARBUCKS FRAPPUCCINO blended beverages GRANDE 16 FL OZ Pumpkin Spice $5.25 | 420 cal Salted Caramel Mocha $5.25 | 420 cal Caramel Ribbon Crunch $5.25 | 470 cal Mocha Cookie Crumble $5.25 | 470 cal Vanilla Bean Crème $4.65 | 370 cal Strawberry -
Anyone-Can-Do-It-Building-Coffee
36 ANYONE CAN DO IT MARKET RESEARCH 37 CHAPTER THREE: MARKET RESEARCH TURNING THE IDEA INTO A BUSINESS So you’ve got a great idea for starting a business and you feel confident in your vision. The reality, however, is that you’re no more than .01% of the way down the road to entrepreneurship. Gut instinct has got you on the road, but conviction is what you will now need to employ to follow it successfully. Almost all of us, at some stage in our lives, have dreamed of starting our own business but very few of us are able to turn the dream into a concrete reality. The fundamental reason for this is that progress almost inevitably stalls at the ‘idea stage’, that point where a business light bulb has to leave the comfort of the imagination and enter into the real world. “If everyone who has talked about starting a business actually went out and did it, the whole nation would be self-employed. But most people would rather fantasize about it than do it.” - MARK McCORMACK, author of What they don’t teach you at Harvard Business School Law 16: An idea not acted upon is worthless Since we started Coffee Republic, countless people have told us that they had the same idea that we did, in a great many cases even before us. They, too, had been to the United States and had indulged in the coffee bar experience that so captured our own imaginations. On their return to England, they had pondered 38 ANYONE CAN DO IT MARKET RESEARCH 39 the idea of opening a similar concept in the UK. -
Toward a Value of Coffee
2018 Toward a Value of Coffee IT’S A WORKING TITLE CHRISTOPHER LECLERE LeClere 1 This research uses coffee to explore the three streams of Value as defined by Graeber (2001) and considers Massey’s (1993) argument that once an occupation is deemed “immigrant work”, native born workers will usually develop an aversion to that line of work because of employment hierarchies. I will investigate how immigrants are using coffeehouse employment, which is now immigrant work in Ireland to create economic opportunity. As the cost for future migrants declines, this is creating patterns of chain migration. LeClere 2 Introduction Ireland is a nation of tea drinkers. The island nation has the second highest per capita tea consumption in the world. Second to Turkey, the average Irish person steeps a staggering 4.831 pounds of tea per person per year (Ferdman 2014). In her book, Put the Kettle On: The Irish Love Affair with Tea (2013) Juanita Browne profiles 63 Irish citizens who are living at home in Ireland, and abroad about their relationship with tea. The people profiled range from doctors, paramedics, and firefighters to artists, archaeologists, and teenagers. Each person is photographed for the book holding their tea of choice or a serving vessel. In their profile each person waxes poetically and nostalgically about how they first started drinking tea and how it reminds them of being Irish. Rosita Agnew, who grew up in Ireland, but now works for the European Union and lives in Brussels says she has bags of Irish tea shipped from home, because tea in Brussels tastes like they “brush the floor in the teabag factory, look in the dustpan and say ‘that’ll do for the continent”.