By Ric Rhinehart
The specialty coffee industry is setting its sights on the restaurant and foodservice market, from fine dining and casual restaurants to quick-serve establishments. Many in the coffee industry—some of which are featured in this issue—are successful as they’re educating restaurateurs about the specialty coffee difference. Some businesses are even taking the coffee and dining experience to a whole new level, as in the case of the LAMILL Coffee Boutique (see page eight). In this edition, The Specialty Coffee Chronicle explores coffee at restaurants, and covers topics like coffee pairings and menu presentation, the Golden Cup standard for brewing and industry success stories. Use these articles and wisdom for inspiration and guidance, and let us know what you think. To read the rest of this article, subscribe to The Chronicle or become a member today! If you’re already a Chronicle subscriber or member, please login.
