One of the most important elements of a modern hotel property is its coffee service, both within the guestroom and at any restaurant outlet. Given this beverage's significance in everyday life, it's a definite no-no for a hotel that cuts corners in its procurement and preparation of this brown elixir. Hardly a drug, though, coffee is not only big business but an aspect of our culture that continues to evolve.
Thinking of coffee as more than just a direct - and highly profitable - revenue stream, it's also a point of pride for a hotel as well as a prominent contributor to a great guest experience. After all, what hotel wants to be known for having a lousy brew? What hotels want their past guests to shine them in a negative light because their coffee service was subpar?
I've attended conferences where the coffee was so awful that delegates were slipping out to the Starbucks in the lobby. While being average in this regard may have negligible impact either way, bad beverage service will be immediately noticed and have harmful effect. Contrarily, offering something exceptional may be enough to turn that four-star review on Tripadvisor into a five.
Look at improving your coffee as just another way of building your reputation as the best property in your trading area. With so much at stake for this often-overlooked aspect of your food and beverage operations, here are ten new rules for coffee in your establishment.
Hotel Mogel Consulting Limited
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The world’s most published writers in hospitality, Larry Mogelonsky is the managing director of Hotel Mogel Consulting Limited. His experience encompasses hotel properties around the world, both branded and independent, and ranging from luxury and boutique to select-service. Larry also sits on several boards for companies focused on hotel technology. He is a much sought after public speaker. His published work includes five books: “Are You an Ostrich or a Llama?” (2012), “Llamas Rule” (2013), “Hotel Llama” (2015) and “The Llama is Inn” (2017)..and “The Hotel Mogel” (2019).