Foodservice Equipment & Supplies

FEB 2018

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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52 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2018 functional by design Coffee Kiosks The small spaces and simple designs of coffee kiosks force the issue of a functional workspace. By Dana Tanyeri H ow's that caffeine buzz going? For most Americans, it's going strong, getting stronger and the message to operators is clear: Keep it coming. Coffee consumers now want and expect good coffee — make that gour- met coffee — anywhere, any time, and in environments that suit any mood and any occasion. While second- and third-wave coffeehouses provide the type of comfort- able, third-place environments that nur- ture the coffee culture buzz, the need for speed makes smaller, more nimble formats a popular choice for consumers who just want their coffee and want it fast. Kiosks and drive-thru-only locations that fit in minimal square footage and in nontradi- tional sites feed that need, and consump- tion trends suggest demand for such on-the-go options will continue to grow. The National Coffee Association's National Coffee Drinking Trends 2017 tracking report shows the percentage of Americans drinking coffee on a daily basis has increased to 62 percent, up from 57 percent in 2016. Younger consumers fueled much of that increase with their taste for gourmet varieties, but daily coffee consump- tion also grew for all age groups. The study also found that out-of-home coffee consump- tion reached a high of 46 percent in 2017. The importance of convenient ac- cess to coffee was likewise seen in data from NPD Group's Crest research, which showed at least 45 percent of all U.S. coffee orders are now to-go orders. If coffee kiosks represent a boon to Next-gen coffee kiosk Café X brings automation and maximum speed to the specialty coffee experience. Image courtesy of Café X

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