The McCafé Effect?
Are brewing upgrades at convenience stores and fast food locations, such as McDonalds and McCafe, a reaction to consumer demand, or are they an innovation? By Rob Stephen In 2007, I was hired by a convenience store…
Coffee and Quick Serve Restaurants
How does a well-known quick serve restaurant enter the coffee arena, and what challenges and opportunities does it create? Interview by Aaron Kiel The Chronicle chats with Roman Gaus, general manager for Franke Coffee Systems…
The Original Brew Crew
Reflections on the early days of SCAA and its Golden Cup Brewing Standards and Labs By Michael R. Pelchar It used to be that we could count on the big guys to do…
Restaurants & Advancements in Brewing
Almost 10 years after throwing in the towel with restaurants, Conscious Coffees now sees 35 percent of bean sales generated from them. And, these restaurants are serving Golden Cup quality coffee. What does…
Food & Coffee Pairing in Fine Dining: It’s Not Flavor Matching
By Stefany Dybeck and Margaret Winzeler Listening to our fine dining customer is always the first step in creating and delivering an exceptional food pairing program. What do they want and what do…
Hand in Hand: Fine Dining and Specialty Coffee
Considerations on Coffee Pairings and Menu Presentation at Restaurants By David Lange Coffee and dining have been mainstays in American culture for generations. Whether it’s the quick morning cup at the corner coffeehouse,…
Restaurants are Paying Attention to Coffee Quality
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…
At Lamill,There’s Much More Going On Than Eggs and Coffee
By Aaron Kiel Boasting executive chefs, tableside barista service and a java-centric menu, LAMILL Coffee Boutique’s Craig and Jean Min perfectly blend the dining experience with specialty coffee in the happening Los Angeles,…
What’s on the Menu? Experts Weigh-in
By Aaron Kiel When it comes to coffee at restaurants, where are we as an industry? Peter Giuliano, vice president of the Specialty Coffee Association of America (SCAA) and director of coffee and…
Coffee & Restaurants: Can Coffee Get it Right?
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…
