Get In Touch 020 7060 3121


How Restaurants Are Getting Clever with Coffee 
Team Offbeat | 28 Jul

Restaurants are getting smarter with their tea and coffee offerings by linking their selections to their concept. Here are 4 ways restaurants have improved their hot beverage offering:

1) Find a Gap in Your Market

When Arabica Bar & Kitchen planned to offer coffee at their Borough Market site, the establishment had to take into account that Monmouth Coffee was only a few doors down and offering one of London’s best espressos.

Given this, Arabica decided to focus on serving French press and Turkish coffee, using only 100% Arabica. Turkish coffee now makes up 50% of Arabica’s sales according to owner James Walters.

2) Link Your Offering to Your Concept

An increasing number of restaurants are linking their hot beverage offering to specifically fit with their concept to establish a unique selling point, encouraging return custom. Mexican chain Wahaca serves coffee sourced exclusively from Oaxaca in Mexico, whilst Vietnamese chain, Pho, serve ‘kopi luwak’, a special type of coffee with a very unusual preparation method.

3) Treat Tea Like Wine

Tea has arguably gained the same level of respect as wine over the years as high-end restaurants focus on creating small batches of seasonal tea offerings.

Martin Morales, owner of Peruvian restaurant Ceviche, has revamped the way he serves tea at his four London restaurants. Morales sources fresh leaves from Peru for brewing and works with a small producer supplying organic and fairtrade teas from the Andes. Morales tea selection adapts with the seasons to stay relevant.

4) Be Strict on Training

A bad coffee is not always down to the product, but also the lack of experience and training required to operate top specification equipment. A restaurant serving hot beverages should have quality training systems in place to ensure staff are competent in using machines given the complex variables involved with coffee-making.

UCC Coffee UK & Ireland head of coffee excellence, Gareth Davies, says “More often than not, a poor cup of coffee isn’t actually down to the quality of the product, but different baristas not following a consistent coffee recipe from one day to the next”.

By Dawood Pathan

Opening a coffee shop or restaurant? Let’s discuss your design at or call 020 7060 3121