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This content has been automatically translated from Ukrainian.
Coffee occupies a special place in the HoReCa segment. It is not only a daily choice of millions of guests, but also shapes the image of the establishment. The taste of the first cup often determines whether the customer will return again. Therefore, competent formation of the assortment — is a strategic task for owners of coffee shops and restaurants.
How to find a balance between proven classics and modern trends to satisfy different groups of guests and at the same time ensure business profitability?
The role of a reliable partner
For HoReCa, it is important not only to decide on the assortment, but also to choose a supplier capable of guaranteeing stable quality and timely deliveries. Timely and profitable purchases directly affect the reputation of the institution.
If you are looking for an opportunity to expand the range, pay attention to the offers of the wholesale tea and coffee supplier Gemini (https://gemini.ua/kava/). They specialize in comprehensive HoReCa service and offer a wide selection of varieties from classics to premium items.
Why does the classics remain the basis?
Despite the emergence of new trends, classic coffee drinks maintain a stable demand: espresso, Americano, cappuccino and latte — mast-heve on any menu. Guests perceive them as a standard of quality, and it is on the example of classic drinks that they assess the level of the establishment.
The classic has the following advantages:
- The projected demand for — espresso or cappuccino is ordered by almost every visitor.
- Ease of implementation — barista easily maintain stable taste and quality.
- Cost optimization — large purchases of popular varieties allow you to reduce the cost price.
Therefore, when forming a coffee map, classics should be the foundation on which experiments are built.
How to form a balanced assortment
To avoid overloading the menu and unnecessary costs, it is worth applying the principle “60/30/10”:
- 60% — classic varieties that provide the main income.
- 30% — modern trend solutions that attract the attention of new guests.
- 10% — experimental positions for market response testing.
Trends shaping demand
Coffee culture is changing rapidly. More and more guests are looking for something new on the menu, ready to experiment with tastes and formats. Among the most relevant trends:
- Spechelty coffee — varieties with a high SCA score, which are characterized by unique taste profiles.
- Alternative brewing methods — V60, Chemex, aeropress — attract a new audience that appreciates the variety of taste.
- Original drinks —, for example, latte with the addition of spices or cold coffee cocktails.
- Caffeine-free and organic options — response to the upward demand for a healthy lifestyle.
Institutions that integrate at least a few trend positions increase their competitiveness and are able to expand the target audience.
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