Savvy convenience-store retailers know by now that quality and freshness continue to be the top drivers among consumers of all ages when it comes to food and beverage selections.
The vast majority of both baby-boomers (86%) and millennials (81%) rank quality as the top attribute when choosing what and where to eat and how they place value on a foodservice operation, according to Chicago-based research firm Technomic. Freshness comes in as the next-most-important attribute, with 80% of boomers and 73% of millennials citing this as an important factor.
Given this consumer emphasis on freshness, as well as the continued push for gourmet coffee offerings, how do c-stores maintain the quality and freshness of their coffee program after the morning rush when they might have a leftover brewed batch they would rather sell than dump?
Upgrade Brewing Technology
Luckily, many newer coffee systems feature stainless steel, specialized containers that will hold coffee at its proper temperature for longer periods of time.
“More advanced shuttle and airpot systems will hold coffee longer, keeping the coffee hot and fresh for up to two hours vs. the half-hour coffee hold times for glass pots in years past,” said Nancy Caldarola, a veteran hospitality and c-store consultant and principal of Concept Associates Inc. “And, by using a larger pot, you’re don’t have to brew as often, so you waste less.”
Indirect heating sources vs. older model direct-heat applications also help keep coffee within the precise 180-195 degrees needed for high-quality coffee, thus leading to less dumping and the constant brewing of new batches, Caldarola said.
Know the Trends
People are drinking less straight-brewed coffee and enjoying a wider variety of coffee drinks, according to recent research from Port Washington, N.Y.-based researcher NPD Group. Both iced and frozen coffees, as well as specialty coffee drinks, have seen a rise in sales compared to traditional brewed coffee.
C-stores can use this information to offer customers a wider variety of coffee offerings, from specialty espresso drinks to iced coffee drinks and scale back on the amount made for each at the same time. This can help reduce brewed coffee waste.
Bundle after Breakfast
Bundling can not only help boost food and drink sales individually or together, but it also helps cut down on waste after the morning rush. Pairing coffee with baked goods about to reach their expiration for a discounted rate can help send them out the door with customers, rather than to the trash.
According to Technomic, a majority of consumers say meal combos can prompt them to purchase foodservice items; 60% say the same for foodservice promotions. “Given that more than half of consumers (56%) are interested in promotions on beverages, and coffee/hot beverages are so important to driving traffic and loyalty, bundling beverages and bakery is a great opportunity for convenience stores,” said Donna Hood Crecca, senior director at Technomic.
This post is sponsored by Curtis Coffee and Specialty Beverage Equipment