UCC Coffee UK & Ireland Food Menu Report
June 2017
What’s next for coffee
shop food menus?
Fierce competition between
coffee shop operators has raised
the bar when it comes to offering the
best quality coffee. The next frontier
is coffee shop food menus that give
consumers the innovative experience
they want. So in our new food menu
report, Sarah Hartnett, pastry chef
and UCC Coffee UK & Ireland chef
ambassador takes a fresh look at
coffee shop menus to explore how
food and coffee work together to
create an elevated experience, to give
operators the edge over competitors
and maximise profitability.
Sarah Hartnett
UCC Coffee UK & Ireland
chef ambassador
Pastry chef formerly of Claridge’s
and Sheraton Park Lane
Fellow of the Royal Academy
of Culinary Arts
Stale coffee shop food menus leave consumers unsatisfied
With coffee shops competing to excel across
The UK is a world leader in hospitality, breaking
The lack of innovation on coffee shop menus
the board and quality coffee increasingly
ground and shaping food trends that traverse
leaves UK venues lagging behind the global
available anytime, anyplace, operators are
sectors and borders. Despite our impressive
hospitality industry. For example, the Nordic
going beyond coffee to create a point of
coffee culture, this is not always reflected in
countries are seeing considered and diverse
difference. Innovative and exciting menus are
coffee shops.
food offers create an all-round heightened
a key success factor for coffee shops - the
and more memorable coffee experience.
battle to attract and retain customers will
It’s time to raise the bar.
be fought on food.
OVER
2/3
CONSUMERS
BUY COFFEE
SHOP FOOD
REGULARLY
SATISFACTION
WITH COFFEE SHOP FOOD
QUALITY IS DECLINING
INNOVATIVE
& EXCITING FOOD
= KEY SUCCESS
FACTOR
E: info@ucc-coffee.co.uk | T: 01908 275 520 | W: www.ucc-coffee.co.uk
Create to elevate
People want to buy food and stay on site to eat.
Operators aren’t just selling a coffee – they’re
selling an experience. Venues that elevate the
experience beyond coffee, with well-paired,
innovative and on-trend food offers, will cement
their reputation as a great destination. And
people will be willing to pay.
Carefully paired sweet snacks can change the
experience. Try pairing ThreeSixty°’s Cuban
Cumanayagua with my recipe for salted peanut
butter brownies. The nuttiness of the brownies
CONSUMERS EAT & DRINK
ON THE PREMISES
really heightens the coffee taste notes of
roasted peanuts and cinder toffee. It’s about
being inventive and offering something fresh
and enticing that sidesteps the norm.
The recipes I’ve developed with UCC Coffee
include a traditional Irish Tea Brack – a small
tweak of ingredient takes it from clashing
to complementing the exact same coffee
when paired with the ThreeSixty°
Ethiopian Yirgacheffe.
1/3 CONSUMERS WOULD PAY MORE
And with Louie Mio coffee, I’ve explored how
milk-based coffee can harmonise with specific
sweet products, to develop a Hazelnut Praline
Financier with toasted sablage. With the
coffee’s taste notes of dark, chocolate fudge
through milk, you don’t know where the coffee
ends and the cake begins. Exploring how
different the food experience can be when
it harmonises with coffee gets you thinking
differently about the experience.
FOOD PRICE IMPACTS ALMOST
FOR QUALITY FOOD 1/2 COFFEE SHOP VISITS
Time to rethink your food?
75%
MEAL TIMES GREATER
CHOOSE CAKES
OR PASTRIES
MOTIVATOR THAN SNACKING
WHEN ORDERING FOOD
WITH THEIR COFFEE
BREAKFAST PRODUCTS
MOST IN DEMAND
TOP FOODS PURCHASED WITH COFFEE
TOP CAKES PURCHASED WITH COFFEE
1 CAKES
1 CHOCOLATE
2
SANDWICHES
2
CARROT
3
PASTRIES
3
CHEESECAKE
There are no surprises when it comes to
the top foods and cakes purchased with
coffee, but when was the last time anyone
challenged the norm? For instance a
chocolate cake, the number one choice,
won’t necessarily work well with the coffee
served. And a carrot cake and almond
croissant wouldn’t both match the same
coffee. These popular choices have been
the same year in, year out – are they what
consumers really want or is it because that’s
what’s available? We have to be prepared
to offer twists and encourage people to try
something new. Proactively recommending
a pairing at the point of order could be a
simple start.
E: info@ucc-coffee.co.uk | T: 01908 275 520 | W: www.ucc-coffee.co.uk
And have you thought about your coffee?
When teaming up coffee and food, the impact of
roast profile can’t be overestimated.
Gareth Davies, head of coffee excellence,
UCC Coffee UK & Ireland explains: “The way
your customers choose a snack or a dessert
comes down to the taste – the decision is based
on the experience they are craving when they
reach the counter or at the end of a meal and
how it’s going to make them feel. Operators
need to ensure this craving is met in the context
of coffee by understanding the basics of drink
types for example a flat white versus black filter,
and roast profile from light to dark. The latter
is a topic which is often overlooked but it is
absolutely central to how your coffee tastes.
If we look at the successful coffee operators in
the UK and Ireland, the medium-darker roasts
are winning hands down. Without exception, this
is where the UK and Ireland consumer palette is.
“When we roast coffee, we’re essentially
cooking it to a light, medium or dark profile.
Much like a steak, the difference in cooking time
will define the flavour, texture and aroma your
customers will experience. Understand this idea
and you can tailor your coffee and food offers
to your customers’ preferences, meeting their
needs, tastes and expectations while offering
them something complementary and different
that works.
“We have made coffee unnecessarily complex
as the market has grown, but in reality
achieving a great tasting coffee isn’t difficult.
It’s a recipe to be followed with primarily three
ingredients; coffee, water and milk, and we
can’t lose sight of that.”
How the roast profile affects taste
ROAST PROFILE
LIGHT
MEDIUM
DARK
CHARACTERISTIC
Part cooked
Balanced acidity and sugar
Acidity removed
High acidity
Sugar starts to caramelise
Low sweetness
Cooked fruit flavour
Sweetness more pronounced
Sugar caramelised which
leads to bitter notes
WHERE
Trendy artisanal – seen
in specialists
Increasingly more
popular – starting to
see on high street
Most popular on high street
FLAVOUR ANECDOTE
“A punnet of ripe raspberries
and you pick the unripe one.”
“You pick a ripe cherry from
a punnet of sharp cherries.”
“Picking a really ripe blueberry
from a punnet of sharp ones.”
Like choosing lemon sorbet
Like choosing apple crumble
with sweet custard
Like choosing a dark
chocolate torte
E: info@ucc-coffee.co.uk | T: 01908 275 520 | W: www.ucc-coffee.co.uk
Move over indulgence, health is here
REGULARLY BUY HEALTHIER
FOOD WITH COFFEE
INDULGENCE
ON THE DECLINE
MOST SOUGHT AFTER MENU ADDITIONS
1 HEALTHIER / FRESH SALADS
1/7 MISSED FOOD SALES
HEALTHIER FOOD OPPORTUNITIES
= KEY SUCCESS FACTOR
DUE TO LACK OF HEALTHY OPTIONS
2
FRUIT
3 FRESHLY MADE SANDWICHES
4 HEALTHIER SAVOURY
5 FRESH / HOMEMADE SOUP
Healthy options are more in demand than
ever. The health and wellbeing trend is high
in customers’ priorities and it’s important to
meet their expectations. Whether it’s healthier
protein focused snacks, smaller portion sizes
or nutritional transparency for more indulgent
items – cater for the health conscious and
calorie counting consumers.
The coffee and food opportunity
The key to a successful food offer isn’t
necessarily about changing menus completely,
it’s ensuring each product fits into the wider
experience. Have you something for the health
conscious, the indulgers and the mealtime
customers? And most importantly – does it
bring out the best in your coffee? Actively
paired food choices can accentuate and
harmonise with your coffee’s flavours.
Pairing food to coffee can be as simple as
a minor tweak in ingredient or garnish to
complement the flavour notes of both products.
Ultimately, consistent and tasty coffee, great
food, and friendly, efficient service should
all work together to create one great
customer experience.
E: info@ucc-coffee.co.uk | T: 01908 275 520 | W: www.ucc-coffee.co.uk
In practice
To celebrate the launch of UCC Coffee’s
Grand Crü Composition No.2 at the European
Coffee Symposium, we worked together
to customise sweet snacks by Easy Food A/S
to complement and accentuate flavours. It’s
a great example of how coffee can work with
cakes to help sell more and elevate
the experience.
Brown Sugar. Dark Cherry.
60% Cocoa.
GRAND CRÜ
COMPOSITION NO.2
Double Espresso
Paired with a Cacao
Wholegrain ‘Short’.
Madagascan 65% chocolate
glaze, roasted mini cocoa nibs
and shimmered gold lustre.
Caramel. Spiced Biscuit.
60% Cocoa.
GRAND CRÜ
COMPOSITION NO.2
Piccolo
Paired with a Brown
Sugar ‘Short’.
Caramelised hazelnut
sablage and gold flakes.
The cacao flavours surge
through the wholegrain snack
accentuating the chocolate
chips, affording great balance
with the brown sugar and cocoa
notes of the espresso.
The creamy caramel flavours of
the coffee are enhanced by the
roasted caramelised nuts and rich
brown sugar, as the ‘short’ melts
into a smooth dough to finish.
Sources:
Allegra World Coffee Portal – UK Retail Coffee Shop Market – Strategic Analysis, December 2016© Corporate Licence
Allegra World Coffee Portal – Allegra Coffee Track Q2 2016
UCC Coffee UK & Ireland partnered with Sarah Hartnett to inspire operators to think differently about food and coffee.
To find out more contact Gareth Davies - gareth.davies@ucc-coffee.co.uk
E: info@ucc-coffee.co.uk | T: 01908 275 520 | W: www.ucc-coffee.co.uk
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