She added that as consumers get older, they have a higher degree of loyalty, so consistency is key. "In the morning, when you brew the one and a half gallons, it has to taste the same in the afternoon when you're [image-nocss] only brewing a half gallon," she said. "Once you have a customer who likes the cup of coffee you have, they will stay with you."
In 2007, according to National Coffee Association (NCA) data, coffee even surpassed soft drinks in past-day consumption among those aged 18 and overfor the first time. The NCA also reported in 2008 that 80% of the population over the age of 18 drank coffee in the previous year. To that end, Heery said that beverage sales still dominate c-store foodservice and that there is a growing emphasis on improving coffee quality and saleswhile also adhering to the basics. "In our industry, there are some bedrock fundamentals," she said, "and they are taste and flavor, convenience and speed, value and comfort and service and hospitality."
Watch for the June 2009 issue of CSP magazine for more in-depth coverage of CSP's 2009 Coffee Bar Development Summit.
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