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Chill with a treat: How to highlight cold coffee drinks as snacks

For most consumers, coffee is more than just a morning ritual. That’s especially true for cold coffee drinks, which are often perceived as a snack all by themselves or paired with a sweet or savory indulgence.


Despite innovation and new flavors, drip coffee remains top choice

Restaurant operators are probably familiar with elaborate pour-over rituals, typically seen at specialty coffee bars. The process involves measuring a specific amount of coffee, then pouring water kept at a specific temperature over it in a slow stream.

Cold coffees in various forms have been gaining traction across the restaurant spectrum, from QSR to fine dining.

America loves gourmet coffee, and nothing fits the bill like hot specialty drinks, particularly those made with espresso.

High-tech features continue to percolate through all aspects of restaurant coffee service.

Operators who focus on offering quality coffee during the afternoon and other softer times of day can capitalize on consumer demand for caffeine and boost the bottom line.

New equipment solutions can help restaurateurs compete in the fast-growing market for trendy chilled brews.

Savvy operators have moved beyond simply offering a cup of joe and have turned their coffee bars into neighborhood meeting places.

When it comes to beverages, coffee and tea service is impossible without a constant supply of hot water. And it’s indispensable for cleaning and sanitizing utensils and equipment.

When it comes to trying to define the millennial generation, it’s hard to make generalizations. There is one thing, however, that can be said about them with some certainty: They love specialty coffee beverages. And that’s not just opinion; the statistics bear it out.

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