From a flat white to super smoothies – how to develop the perfect breakfast drinks menu. Expert hints and tips from Beacon's supply base.
The drink that people choose to have with their breakfast is an important choice, and one that is becoming more varied year on year. According to our recent research, when asked which drink they usually choose outside of the home half of respondents chose coffee and 44% chose tea. Juices were the third most popular choice with 40%, showing that traditional beverages are still popular.
However, when choosing to eat breakfast outside of the home, specifically at a hotel, consumers are no longer happy with orange juice from concentrate and a mug of English breakfast tea. Our Regional Purchasing Manager, Kelley Walker has called upon key trends and knowledge from our expert suppliers Matthew Algie and Oranka Juice Solutions to advise hoteliers when it comes to the breakfast drink offering. Kelley said:
“We know that eating breakfast at a hotel is one of the most common reasons for consumers eating breakfast outside of the home (47% of people) so it is essential for hoteliers to recognise trends and changing tastes to ensure their offering can compete with high street chains.
“A nation of coffee lovers – how to provide the perfect cup
Breakfast is the highest consumption period for coffee and the UK coffee shop market continues to show solid growth and last year had an estimated turnover of £7.2billion, representing a growth of 10.7% in 2014 vs. 2013 (Allegra, 2014). When it comes to what consumers are looking for, it’s all about quality, taste, strength and roast – not size, and as coffee-drinkers become more knowledgeable, it becomes essential for hoteliers to train their staff as well as purchase premium equipment. The humble latte may be the UK’s favourite coffee, with sales growing year on year to 13%, according to Allegra’s Project Café 13 research, but more and more they are looking for variety and an added value experience, which is where Barista-made coffees come in. In order to meet these consumer needs staff need to be personable and efficient, and have great knowledge themselves – suppliers like Matthew Algie are able to provide not only the beans and machines, but the barista training too.
“Serving a proper brew – from English breakfast to herbal and fruit
Tea is making a return to the spotlight, according to Allegra data and Beacon’s research, and the rise in popularity of unique blends is being driven by a need to differentiate from what can be bought on the average supermarket shelf (which is now a lot!). Breakfast tea is the perennial best seller, Matthew Algie is reporting a rise in the popularity of the loose leaf Suki Tea range – the range boast 19 artisanal teas and infusions to choose from including fruit and herbal flavours. There is an element of theatre to the preparation of coffee which can often be lost when it comes to tea, investing in good quality teapots, premium trays and cups and saucers ensure good visual presentation and can encourage consumers to repurchase, therefore increasing profits. An innovative tea offering is key to boosting profits – there is often a substantial menu for coffee drinkers, so it is important to develop a creative and extensive tea menu to sit alongside.
“From juices to smoothies – what cold drinks are your consumers looking for?
There is a growing awareness amongst consumers of juices containing high levels of added sugar so they are now far more interested in seeking out healthy juice options. When it comes to the offering, again, it’s about variety of flavours and innovative presentation – Oranka Juice Solutions promotes the use of 100% from concentrate or freshly squeezed orange juice alongside more unusual flavours such as rhubarb, elderflower and lime. Oranka also offers the innovative ‘Hydration Station’ concept to its operators, which utilises its range of 21 Hydration Plus juices. Hoteliers are able to balance the cost of Hydration Plus juice against the more expensive premium apple and orange juices, so the customer enjoys quality and variety, whilst there is a little impact on the hoteliers’ costs. Furthermore, we are seeing a growth in the popularity of super smoothies and juices, using super fruits and vegetables such as spinach and kale, and in contrast, a continual rise in the consumption of soft drinks at breakfast with 6% of survey respondents quoting that they would choose a soft drink. The most important aspect of serving cold drinks, however, is that they are kept chilled – for many consumers, there will be nothing worse than a lukewarm juice or water.”