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The coffee break has been an accepted
part of workplace culture since it was
introduced at the start of the 20th
century. However, over the past decade,
coffee drinking habits have changed –
and with them, the office coffee break.
As consumers demand quality and
speciality coffees, increasing numbers of
larger offices are introducing their own
in-house coffee bars. As a company that
mainly supplies cafés and restaurants,
we have noticed a significant rise in the
number of enquiries for professional
catering kits from office-based businesses.
n
The Nottingham-based TDX Group
– named as one of the top 50 workplaces
in the UK by the Great Places toWork
Institute – recently installed several fresh
milk bean-to-cup coffee machines for its
200+ employees. For CEO Mark Sanders,
this is a good way to show staff they
are valued: “A major cornerstone of our
business is the working environment we
create for our people – we believe it key
to our success.”
n
The Reading head office of
a national retailer has put aside a
substantial amount of space on their
second floor for an in-house coffee shop
kitted out with an automated coffee
bean grinder and a La Spaziale Automatic
coffee machine. Staff can now enjoy a
cappuccino, Americana, macchiato or
mocha as good as any offered by the
high street chains.
So, why go to the trouble of creating
an in-house coffee bar? The main reasons
are convenience and productivity:
Café Culture
The rise of the
workplace coffee bar
Top Tips for a workplace coffee bar
1. Make sure you have a dedicated space.
By providing
a space where staff can talk and relax, you are clearly
delineating between work and relaxation areas, as well
as enabling staff to form better relationships within and
across departments. You could add a noticeboard for
social events and turn it into a social hub.
2. Invest in the right equipment.
Cheap domestic
equipment is unlikely to last. Instead, invest in a coffee
machine designed for industrial use. Prices start at around
£2,750. Even cup size is important: espresso cups should
hold around 3oz, with thick walls to retain heat; lattes,
mochas and hot chocolates are best served in tall cups.
3. Train your staff.
Coffee machines aren’t complex, but
steam is dangerous so it’s important everyone knows
how to use them safely.
Changing Tastes
Kenco Millicano is helping vending
operators satisfy customers’ more
sophisticated tastes
In vending, 80% of machines are
located in the workplace sector
*
; and
demand in the UK for traditional floor
standing systems is still growing
**
. So
as consumer tastes and expectations
have changed, vending operators have
come under pressure to provide more
of a ‘coffee shop’ experience.
Last year, to help vending operators
meet rising expectations, Kenco
Professional launched Kenco Millicano
to out of home operators. Already
revolutionising the instant coffee
category in retail, this innovative new
product combines a blend of premium
freeze-dried coffee with finely-milled
roast and ground coffee beans. In this
way, it offers the convenience of instant
with a more roast & ground-like taste.
The product was launched to retail
last year in a new ‘Wholebean Instant’
category and is now being offered to
operators in 300g vending bags for use
in vending machines and in counter-top
dispensers. It is also available as part of
the Kenco2Go range, along with decals
and fascias.
Andy Dixon, sales manager for
vending at Mondelez International,
says the new product is a great way for
operators to revitalise their hot beverage
selection.
“Customers want the reassurance
of retail brands and the quality they
bring. Millicano meets this demand by
offering a quality product and trusted
brand which is delivered efficiently and
at fantastic value for money. It is helping
to challenge perceptions and raise
expectations of what a hot beverage
from a vending machine should be.
“Kenco Millicano takes
instant coffee, something
consumers already love, and
makes it even better, adding
coffee shop appeal for those who
want it. It’s our closest thing to
‘proper’ coffee in an instant,”
he said.
www.kencoprofessional.co.uk
www.mdlz.com
* Eva Market Research, The home of business
intelligence, 2009. Datamonitor)
** AVA Consensus 2010
Paul Armstrong of
Select Catering explains the
growing popularity of the
office coffee bar.
magazine
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01732 759725
offering quality drinks on the premises
means staff don’t waste time on coffee
runs. Spending 15 minutes popping out
for a coffee three times a day might not
sound like much, but multiply that over a
year and it equates to around 25 working
days lost.
Company owners also report that the
prestige of an in-house coffee bar boosts
workers’ perception of the business and
makes them feel valued as employees. In
fact, it’s one of the cheapest staff benefits
companies can provide.
An in-house coffee bar might not be
appropriate for every company, but for
the reasons outlined above, it can make
good business sense – and boost staff
morale. So, maybe it’s worth considering
whether it would be a wise investment
for your company?
Paul Armstrong is MD of Select Catering
Solutions, a supplier of catering goods to
cafes, restaurants and businesses.
www.selectcateringsolutions.com
Why go to
the trouble
of creating
an in-house
coffee bar?