There are so many things to consider before hiring a coffee service these days: Are their prices reasonable? Can I trust them? Will they deliver decent service? The competition is fierce, and everyone is trying to get into your wallet. Few are trying to make a home in your heart, earn your trust and deliver the quality of service they promised over the phone.

In the coffee industry, it’s sometimes difficult to judge a “good” service from a “bad” service. After all, most customers just want their beverage bar stocked and their machines running smoothly. But there are a lot of other factors that determine good from bad. For example, is the delivery on time? Did they note your current and future inventory needs? Are they considerate to your staff?

The Millennials – or Generation Y, or those born between the 1980’s and 2000’s – are certainly making a name for themselves. Slammed early on with titles of “lazy” and “naive,” these futuristic thinkers have more recently turned the world upside down with their innovative insights and unparalleled tech skills.

 

It’s easy to overlook “kitchen issues” at the office. The mugs are piling up in the sink. There are stains all over the counter. Employees roll their eyes at the k-cup selection; “oh. Breakfast Blend. Again.” And the creamer? Half and half – on a good day. But it’s hard to overlook these “minor” issues when they snowball into their potential… Your kitchen starts to smell like rotting coffee grounds. Your employees grow irritated, day after day, at the lack of variety staring back at them. They begin to lose motivation, re-enforcing to each other, in hushed whispers of resentment, this idea that you don’t care about their well-being.

 

As smaller coffee programs fight for their fair share of the coffee market, and larger chains sink their teeth into profit potential, we’re seeing a wave of maddening innovation sweep the country. Unique selling tactics, merchandise displays, social media integration – new approaches to capture a piece of the coffee market are popping out of the wood work on a consistent basis. It’s almost as if there is no limit to the amount of renovation, transformation and enhancement coffee bars can initiate.

 

Have you ever wondered what it would be like to drink coffee in space? What about sit in a Wes Anderson wonderland, complete with vintage pinball machines, while sipping on your morning mocha? With the most recent breakthroughs in the coffee industry, from farming and roasting, to production and culture, we’re creating, drinking and enjoying our java in ways we never thought possible.

 

Finding ways to increase convenience store coffee sales can be tough when you feel that you’ve exhausted the standard methods of bringing in business. Discounts, special promotions, and loyalty perks can only take your business so far. Here are some tips that shift the sales focus and responsibility to your actual brick and mortar store, that will not only entice new customers but also encourage repeat customers to come back often

  1. Coffee should always be fresh

 

Have we lost our java way?

With coffee prices on the rise, it’s no wonder that Americans are turning to cheaper brands to satisfy their morning buzz. Luxury taste and gourmet flavor has slipped the the wayside as our survival instincts kick in, and our wallets want nothing more than to grab whatever does the least amount of damage. Value coffee is and has been on the rise for quite some time. With the drought in Brazil hindering crops, chains like McDonalds and Dunkin Donuts, and many convenience stores as well, have been gaining in popularity. Does that mean your team also has to settle for fast food coffee?

 

Before you decide which type of office coffee service you want to provide your hard working employees, you should consider the options available to you and which is the better fit.

K-Cups

The majoirty of people at home and in the office use k-cups for convience and It’s a plastic container with a small paper filter inside. Ground coffee is packed in the K-Cup and sealed air-tight with a combination plastic and foil lid. When the K-Cup is placed in a Keurig brewer, the brewer punctures both the foil lid and the bottom of the K-Cup and forces hot water under pressure through the K-Cup and into a mug.

The K-Cup is placed in a receptacle on the brewer. K-Cups have an outer ring or rim that stays dry during use, allowing for removal and disposal after use without getting the user’s hands wet or sticky. Most manually discarded pod machines require you to lift out the wet pod before your next brewing cycle. The pod is not really that wet nor is it too hot to handle. There may be an occasional drip of water from either one of the systems coffee device so be careful when discarding!