Foodservice Equipment & Supplies

JUL 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 101 of 119

100 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2017 e&s segment spotlight COFFEEHOUSES Continue Creative Focus Although a crowded space, smaller players in the coffeehouse segment find success with proprietary brews, on-site roasting and creative offerings. By Lisa White O ne would be hard-pressed today not to find a coffeehouse, either a large chain like Starbucks or Peet's Coffee & Tea, or an independent local spot within a five-minute drive. While that sounds like a mature market, creative brews, new technology and a focus on coffee origin continue to keep the market on a growth trajectory. Cold-brewed coffee ranks high among the most prevalent trends in the coffeehouse segment. The cold-brew process starts with room temperature or cold water, followed by a 12- to 24-hour brewing time. "Cold-brew coffee is a huge and growing trend, with many coffeehouses now making their own blends using different extraction methods and devices," says Rocky Rhodes, owner of International Coffee

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