By Pat Snyder
The consensus within the specialty coffee and restaurant industries is that most restaurant decision makers are finally getting it: An excellent coffee is as essential to the fine dining experience as delicious, perfectly prepared food, fine wines and outstanding service.
“In the last five or more years, we’ve seen a significant turnaround in restaurant coffee quality due to the growing specialty coffee industry’s influence,” says Katy Boyd Dutt, director of marketing for Boyd Coffee Company in Portland, Ore.
“Guests are demanding more of restaurant coffee service, and restaurants are responding by making coffee a featured menu item; for example, matching coffees with food, choosing sustainable and organic coffees, and brewing the coffee to the Specialty Coffee Association of America’s industry-recognized standard for excellence,” Dutt says. “At Boyds, we believe that serving coffee appropriately matched to the restaurant’s menu enhances the meal experience in an extremely rewarding way, just like a fine wine or after-dinner aperitif.” 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.
