Boost your coffee Revenue through regionality

In today’s world where Starbucks and McCafe are considered the foundation of what is tolerable, however, any hotel that wants to make an impression through its coffee service must be extremely vigilant not only to offer customers a quality superior but also an extraordinarily diversified menu.

It requires both elements because you can not succeed alone on the quality. As a truncated example of how this psychological principle works, let’s assume that the nearest franchise cafe offers a basic menu of filter coffee, American, espresso and cappuccino, while you offer exactly the same list. Regardless of the quality of the beans you stock up on, how much your barista is well informed, or how much better your machinery is, you are still competing on apples for apples. You still compare almost imperceptible changes in flavor while presenting nothing even slightly different.

Instead, you have to take people slightly out of their comfort zones by offering them some beverages and an assortment of snacks that are not what is usually found in a cafe. With so many options at your disposal, where to start? How are you going to find the right balance between exoticism and tradition in order to impress clients without alienating them?

My recommendation is that you are looking to change your coffee or breakfast brand with a theme inspired by a specific geographic region. A negative consequence of the widespread diffusion of franchised coffee is that we have homogenized our selection of coffee, which means that savoring in the nuances of a specific culture will automatically differentiate you from the competition.

Whether France, Italy, Germany, Spain, Morocco, Turkey, Ethiopia, Mexico, Brazil or South Korea, each country has its own interpretation of what makes it unique his coffee culture. Some nations even have the chance to have a myriad of variations from one district to another. And everything can be used to better engage your customers in developing a superior dining experience.

For example, suppose you decide to give your restaurant an Italian theme – let’s say Roman to be exact. So, instead of following the nomenclature that a certain bigwig in Seattle decided was what you call an americano, you opt to put this drink on the menu as a cistrè ristretto (restricted or narrow), caffè corto (short) or , pretty obvious, normal caffè, all three as they would be labeled in any trattoria in sight of the Vatican. Just this simple change can work to create excitement, even without changing the actual drink provided.

Now comes the fun part – decide what you are going to be in broad strokes. Are you going to model your restaurant after an authentic Parisian pastry where the smell of melted butter oozes through the corridors, a Catalan cafe with a bright decor to reflect the frenetic nightlife of Barcelona or perhaps a little wilderness like what you will find next to a bazaar in Istanbul? If you have decided to take the route of Italian bistros, seek a license so that you can offer customers a limited selection of caffè corretto where your baristas can play with infusions of grappa or other liqueurs.

The key all round is that you can not make gains by being just an imitator. Like a well-roasted beverage, you too must be bold with the direction you decide to take your coffee service.