According to surveys conducted by the National Coffee Association, coffee is the most consumed beverage in the U.S. It’s also long been a product that has the potential of offering restaurant operators a solid margin, so long as a coffee program is run efficiently.
But the rise of independent specialty coffee operations has also raised the stakes for restaurant operators. Today’s consumers are more educated than ever, with some potentially able to taste the difference between a fresh cup of coffee and one that’s been sitting for a while in a coffee pot.
“More and more restaurants recognize how quality coffee adds to the entire dining experience,” says Emmanuel Couppey, vice president of marketing for SEB Professional North America. “From quick-service restaurants to fine dining, the quality of coffee can drive traffic, customer satisfaction, and profits for any operation.”
At the same time, restaurants are facing a pressing labor crisis—The National Restaurant Association reports that 71 percent of restaurants are currently understaffed—making it difficult to rely on staff to invest the time required to brew great coffee with conventional machines.
This slideshow showcases a new product, the Curtis Genesis Bean-To-Cup coffee unit, engineered to help restaurants produce consistent, fresh, and high-quality coffee, without breaking the bank on labor costs. The result, according to Couppey, is a more profitable coffee program.
Most people can picture this scene: They order a cup of coffee at a restaurant during a slower time of day. The waitstaff goes behind the counter to retrieve a pot of coffee that’s been on the warmer for an indeterminate amount of time, and the resulting cup of coffee is often not what the diner had in mind.
“For optimum freshness and taste, employees must ensure coffee is rotated every couple of hours with any unsold coffee disposed of and a new batch brewed,” Couppey says. “This process can quickly eat up profits as it’s labor dependent and can be wasteful. From our rollout experiences with large operators, the waste factor can be as much as 30 percent. The Curtis Genesis Bean-to-Cup machine provides a simple and profitable solution that guarantees the freshest cup of coffee any time of day. “
From its elegant design to its user interface, the Curtis Genesis was engineered with operational efficiency in mind.
“The Genesis fits seamlessly in the back- or front-of-house,” Couppey says. “And our high capacity 28-gram brewing chamber is the most recognized, reliable and heavily used in the industry. It enables operators to brew large beverages or directly into a 64-ounce carafe with quality, consistency and speed.”
Most restaurants aim to have signature, consistent output that helps establish brand loyalty and a coffee program should be no different.
“The Curtis Genesis guarantees the freshest cup of coffee every time,” says Couppey. “At the simple touch of a button, every brew cycle (cup or batch) grinds coffee beans for fresh flavor, aroma and taste. Genesis is both fast and consistent, and has the ability to deliver a 24-ounce size drink in less than a minute—all while maintaining consistency through sophisticated technologies.”
With awareness of the science of coffee at an all-time high, it’s important for restaurants to recognize consumer expectations and adapt. The Curtis Genesis can be an ideal solution, as it uses a pressure-brewing method that is similar to that of an espresso machine while consistently delivering a fresh cup of coffee without the added labor.
“This machine is from Curtis, a company that brings an 80-year reputation for intuitive operation, user-friendly technology and efficiency,” Couppey says. “As our first purpose-built, automated, bean-to-cup machine designed exclusively around pressure-brewed coffee, Genesis is engineered to provide any operation with a simple, profitable solution to elevate their coffee business.”
For more on the Curtis Genesis, visit the company’s website.