Home' Australian Hotelier : AH MAY 2015 Contents AUSTRALIAN HOTELIER MAY 2015 | 13
he lines between pubs and cafés, and
even pubs and restaurants, are blurring as
Australian pubs are increasingly embracing
high-quality menus with a gourmet-yet-casual
“cheap eat” theme.
This is not restricted to midday and evening dining
either; however, the real stumbling block for pubs
hoping to attract the morning trade is that the brew
of choice for early risers these days is more likely to
be coffee than beer or a bloody mary.
SO ARE COFFEE AND PUBS
REALLY SO ANOMALOUS?
According to Euromonitor International research
analyst Julia Illera, coffee can provide operators with
the chance to bring punters back to pubs by offering
a little something for everyone, particularly for venues
with a kitchen.
“If a pub can make a name for itself by offering
quality coffee, there is added appeal for a range of
patrons: brunch crowds, designated drivers, non-
drinkers or those wanting the choice to alternate
between alcohol and alcohol-free beverages beyond
soft drinks,” she says.
Illera explains that while “everyone is doing it” has
never been a rational argument, there is nevertheless
an urge to get on board with cross-category
“Despite competition posed by at-home coffee
capsule machines and frugal consumer behaviour,
fresh coffee volume sales through foodservice are
forecast to increase by a 4 per cent compound annual
growth rate (CAGR) for the five years to 2019.”
Nicole Parker, Nespresso marketing manager
Australian and Oceania, told Australian Hotelier
there has been a greater focus within pubs on food
and non-alcoholic offerings in the last few years.
“In particular, we’ve seen menus expand to serve a
broader range of quality products,” she says.
“With Australians being sophisticated coffee
drinkers, there is now an increasing demand for high
quality coffee in pubs.”
Parker says she is “really excited” about the
continued growth in the hospitality channel.
“Nespresso plans to partner with high-end pubs
who uphold the same values and passion for high
quality service and luxury coffee experiences.
Nespresso Business Solutions provide a consistent and
convenient way for establishments to create a quality
coffee to meet this demand,” Parker says.
“The feedback we hear from our establishments
is that consumers are looking for consistently high
quality food and beverages and great customer
service. At busy periods like lunchtime and in
the evening, this can be a challenge. Nespresso’s
commercial machines provide the ability to manage
the volume demands required by the hospitality
industry, with minimal cleaning and maintenance.”
Also understanding the importance for operators to
offer a high quality coffee selection is D.E Coffee and
Tea Australia’s Darren Kilkeary.
“Our vision is quite simple,” he says.
“Everyone deserves to get the coffee they love. It’s
an expression and enjoyment of personal taste and
everyone should be free to enjoy their coffee their way.”
As the national business manager for clubs, gaming
and leisure, Kilkeary believes gaming has played
an enormous part in propelling the hotel industry
forward, and from a food and beverage perspective,
coffee has and continues to evolve rapidly while
consumers look for new and innovative experiences.
“Pubs are looking for diversity,” he says.
“They want a quality roasted bean delivered to their
patrons from a quality machine by a staff member that
has had the right level of barista training.
“This of course has to complement their vastly
improved food offer. But for the publican, it doesn’t
stop there. They also want a coffee solution for their
all-important gaming patron.”
“At D.E, we provide the complete hot beverage
solution. We offer a number of espresso brands
including Espresso Di Manfredi and Piazza D’Oro
and we have recently added an organic coffee, namely
Org, to our espresso brand hierarchy.”
When it comes to gaming environments, Kilkeary
explains that D.E can replicate this type of offer,
with VIP lounges such as Churchills Sorts Bar in
Kensington, or look to an automatic bean-to-cup
machine which will do everything from freshly grind
the coffee to texture fresh milk.
“Pop into the Three Swallows Hotel and see how
simple we can make it or alternatively, we can place
an automatic vending machine using Australia’s much
loved Moccona range of coffees,” he says.
Pubs are also diversifying their approach to
the market. For instance, more and more pubs
are changing or extending their trading hours to
introduce a breakfast offering.
“The Newport Arms Hotel is a great example of
how this has been executed well and how we have
supported them by creating a new outdoor coffee
space through a mobile coffee cart, a colourful La
Marzocco espresso machine and a number of machine
operators all of whom recently graduated from The
Barista Workshop, our new state of the art training
facility in Kingsgrove NSW,” Kilkeary says.
“We have a solution, we just need to understand
what the venue wants to achieve.”
are forecast to
increase by a 4
per cent CAGR
for the five
2014 to 2019
– Julia Illera, Euromonitor
GIVEN THE CROSS-CATEGORY COMPETITION RIFE WITHIN THE FOODSERVICE
INDUSTRY, IT SHOULDN’T COME AS A SURPRISE THAT PUBS IN AUSTRALIA WOULD
CONSIDER DIVERSIFYING THEIR MENUS AND APPEAL BY OFFERING AN IN-HOUSE
AND/OR TAKEAWAY COFFEE OPTION.
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