Coffee By the Numbers 2014

The importance of a strong coffee program to c-store sales is apparent in numbers provided at CSP’s Hot Dispensed Beverages Meeting. With its potential for margin and the higher-than-average spend of coffee drinkers, the case for a successful coffee program is as strong as a dark cup of joe.

How important are each of these in
influencing your decision to stop at a c-store?
Percent of respondents saying
“important or “very important”
Convenient location90%
Taste and flavor of the food90%
Quality of the beverages87%
$50.3 Billion Retail Sales of Hot Beverages in 2013 
Limited-service restaurants47%
Full-service restaurants16%
2.8 Billion Gallons of Hot Beverages Sold 
Limited-service restaurants39%
Full-service restaurants16%
Gross Margin Comparison 
Hot, cold, frozen dispensed beveragesGreater than 70%
Prepared sandwiches, fresh fruit, soup40%-60%
Hot Dispensed Beverage Breakdown of Purchases at C-stores in 2013 
Specialty hot coffee24%
Hot cocoa2%
Hot tea1%
Which of the following types of coffee do you purchase from convenience stores at least occasionally (about every 90 days)? 
Brewed regular hot coffee79%
Machine-dispensed hot specialty coffee40%
Canned or bottled coffee beverage31%
Brewed cold or iced coffee25%
Machine-dispensed cold or iced specialty coffee23%
Made-from-scratch specialty coffee22%
Scratch cold or iced specialty coffee16%

Source: Technomic

* Note: The disparity in price over volume may indicate that c-stores serve less expensive cups of coffee, according to Technomic.