SUBSCRIBE

Sectors > Pubs & Bars

How to improve restaurant coffee: Consistency, quality and training

By Peter Ruddick , 04-Jul-2012
Last updated on 04-Jul-2012 at 10:14 GMT2012-07-04T10:14:20Z

How to make the perfect cup of coffee in a restaurant, hotel or pub and bar was the focus of the latest Restaurant magazine roundtable

How to make the perfect cup of coffee in a restaurant, hotel or pub and bar was the focus of the latest Restaurant magazine roundtable

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driving hospitality businesses to think more about what they offer and capitalise on the popularity of the bean beyond outdated liqueur coffees.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

Cyrus Todiwala shares competition success tips as Zest Quest Asia 2017 opens

Cyrus Todiwala shares competition success tips as Zest Quest Asia 2017 opens

Chef Cyrus Todiwala's annual industry competition Zest Quest Asia has opened for entries giving...

VIDEO: Cyrus Todiwala on secret to successful hotel restaurants

VIDEO: Cyrus Todiwala on the secret to successful hotel restaurants

Indian chef Cyrus Todiwala, with his wife Pervin, is the chef-proprietor of Café Spice Namasté,...

In Operation with...Coast to Coast

In Operation with...Coast to Coast

BigHospitality visits Coast to Coast, The Restaurant Group's American restaurant chain, to find out...

Allan Pickett on Piquet and working with the Galvin brothers

Allan Pickett on Piquet and working with the Galvin brothers

Allan Pickett, chef patron and owner of French restaurant Piquet, has seen it all...

Galvin pub Spitalfields first look

First Look: Galvin HOP

BigHospitality takes an exclusive First Look at Galvin HOP, the brand new pub concept...

First Look: Inamo Covent Garden

First Look: Inamo Covent Garden

Tech-driven restaurant Inamo re-located its St James's site to Covent Garden last week and...

Spotlight on Service

Service hiccups: Gold Service Scholarship finalists 2015

Everyone can have a bad day every now and then, as the Gold Service...

Raymond Blanc: Service is no longer about servitude

Raymond Blanc: Service is no longer about servitude

As part of our Spotlight on Service series we speak to chef Raymond Blanc...

German Gymnasium: Behind the scenes at D&D London’s latest restaurant

German Gymnasium: Behind the scenes at D&D London’s latest restaurant

With the opening of the vast German Gymnasium in King’s Cross as well as...

Service Tips Spotlight on Service

Service Tips: Gold Service Scholarship finalists on how to give great service

With our spotlight firmly on service and front of house we asked the finalists...

Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

How to use Twitter for restaurants

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...