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How to improve restaurant coffee: Consistency, quality and training

By Peter Ruddick , 04-Jul-2012

Related topics: Business, Events & Awards, People, Trends & Reports, Restaurants, Hotels, Pubs & Bars

With the meteoric rise in the UK of the popularity of coffee shops, baristas and a flat white or a latte over a regular filter coffee, keeping the quality up in restaurants can be a grind as BigHospitality discovered in a special video report.

In restaurants, hotels and pubs and bars coffee, despite being the most popular after-dinner drink, has sometimes been viewed as a final afterthought to a menu.

However customer expectations are driving hospitality businesses to think more about what they offer and capitalise on the popularity of the bean beyond outdated liqueur coffees.

The future of coffee, restaurant quality, trends, consistency, training and being more adventurous with the drink were all topics up for discussion at the latest Restaurant magazine roundtable sponsored by Nespresso.

BigHospitality was there to capture the arguments and explore the issues further in a special video report featuring Henry Harris, chef patron at Racine, and Adam Bennett, head chef at Simpsons restaurant. We also spoke to Dimitri Bellos, restaurant manager at Marcus Wareing at the Berkeley, who showed us how to make the perfect cup of restaurant coffee.

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