Coffee: Why 70% of hotel customers think that is not good

Coffee in any culture worldwide plays an important role. This is evident since many hotels have invested providing the ultimate experience.

Coffee consumption is linked to the modern Greek tradition, since 95% of Greeks buy coffee. Indicative is the fact that about 8 out of 10 respondents drink on a daily basis (84%), while most of those who do not drink (66%), make sure to stock their household with coffee.

According to the International Coffee Organization, the top ten Europeans who consume coffee per annum are Finland with 12 kg per year, Norway with 9.9 kg per year, followed by Iceland with 9 kg per year, Denmark with 8.7 kg , the Netherlands with 8.4 kg, Sweden with 8.2 kg, Switzerland with 7.9 kg, Belgium with 6.8 kg, Luxembourg with 6.5 kg and Canada completing the top ten with 6.5 kilograms per year. Greece is in 14th place with 5.5 kg per year, i.e. 1.5 cups of coffee per day.

At all stages of the culinary tradition and identity of each region, coffee and its local varieties bring travelers in a direct contact with the culture of each place, leading them on a multicultural journey of aromas and flavors.

Hotels, although a large percentage of them include coffee varieties in their menus, adopting a coffee culture and aiming to create unique experiences for their guests as well as to increase their profitability, 70% of hotel customers think that it is not good.

The reasons for the reference vary and are mainly found in the poor quality of the product offered but also in the lack of advertising focusing on a simple reference to the existing menu.

Coffee is part of the morning ritual and its combination with a nutritious and tasty snack starts each day. The first image of a traveler is also the most important since it associates both positive and negative impressions with it.

How many times have you stayed in an accommodation and been overwhelmed by the waft of freshly brewed coffee and buttery pastries? On the other hand, how many times have you expressed your query when serving an overcooked, tasteless or bitter beverage and preferred the choice of a delivery coffee with definite results instead?

An important issue, especially in hotels with a large number of beds and occupancies, is the coffee of the morning meal, as in most cases, due to the workload, businesses prefer the solution of machines and devices for mass production. The result is at best below average as these machines essentially extract instant coffee and have nothing to do with an authentic espresso.

Obviously, the reasons given by several hotel companies lie in the immediate and fast service of their customer base, but in the majority, their guests will try only once expressing their dissatisfaction.

In conclusion, a guest will resort to other solutions, such as ordering beverages from an external store or, ideally, going to the hotel bar/café, in order to pay for the coffee of his choice, as a result of which these type of machines acquire a purely decorative role by burdening businesses with increased costs.

Focusing on changing the mindset with 70% of hotel customers considering that coffee is not good, businesses looking to reshape their policy can deliver excellent service if:

Focus on creating a brand identity, which they will serve accurately and consistently. Staff training is a key point.

Maintain or change their equipment

Damaged, dirty or poorly maintained machines can alter the result in a cup of coffee and prevent you from offering the best possible flavors. If facilities are closed for an extended period of time, it is imperative that the equipment is cleaned before it is put back into service. In addition, it is also essential to consider that maintenance is not a solution that works for life and should be replaced.

Implement a specific advertising plan (such as spots within the business or in mini bars)

However, it is worth saying that the cornerstone of a company’s success is its human capital. Encourage your staff to try the menus, to have an overall picture of your services so that they, in turn, become ambassadors of your business.