Automatic Merchandiser

FEB-MAR 2017

Automatic Merchandiser serves the business management, marketing, technology and product information needs of its readers including vending operators, coffee service operators, product brokers, and product and equipment distributors in print.

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3 OCS extensions for the modern breakroom 1. LET THEM EAT Add-ons to the new workplace cafe are welcomed by em- ployees, enhancing the experience and appreciation for the service. Operators in areas of California, Illinois, Alabama, Kan- sas, etc. report great success adding snacks and other beverages to this new, coffee- focused workplace concept. For many it's healthy snacks, like nuts and granola. For others, it's an entire mini kitchen worth of food paid for by the company. The solution should be scalable. 2. PROVIDE NATURAL HYDRATION Water especially is an area where OCS operators are branch- ing out. Point-of-use water filtration sys- tems have become af- fordable for locations that couldn't afford 5 gallon systems, or opted for a solution with less transport and storage hassles. The IBWA reports that the volume of home and office delivery of bottled water slipped in 2015, while water consump- tion increased. Water has been increas- ingly popular for it's lack of artificial ingredients and its perception of being a healthful alternative to other beverages, said IBWA. While not strictly water service, PET bottled water has been trending upwards in consump- tion as well. 3. MODERNIZE THE EXPERIENCE Technology is also starring in this break- room. It is the video screens on brewers that tell the story of the coffee roaster and the touchscreens that assist users in build- ing their ideal hot beverage. These brew- ers report issues to operators and prompt users to clean or perform small main- tenance tasks. Don't miss the opportunity to offer technology in personalizing water either, with units that allow different levels of carbonation into sparkling water as well as some with flavors. includes cappuccino, espresso, latte, café mocha, macchiato, flat white and caffè Americano. It increased to 18 percent of the cup share, double what it was in 2011. Some of this equipment really adds to the atmosphere with similar sights, smells and sounds of the cof- feeshop. The bean-to-cup machines are enjoying popularity in cafe style breakrooms because the sight of the beans, sound of the grinder and smell of fresh coffee reminds employees of a quality cafe experience. Millenni- als especially value experience. Being able to interact with the coffee brewer to create a drink as well as experience the coffeeshop atmosphere has high appeal for this demographic. Cold brew in many forms In a class by itself is cold brew, another growing trend. Produced by coffee that has been steeped in cold or room temperature water for 12 or more hours, it is smooth with a lower acidity than traditionally brewed coffee. Subtleties in flavor also arise. Since this drink became popular a few years ago, traditional OCS operators have struggled with how to bring it to the workplace since it needs to be refrigerated and has a short shelf life. Early adopters offered it in growlers and kegs. Oth- ers started using bottled options that could be placed in coolers and were ready to drink. Some even sell the filter and coffee to locations with a "cold brew pitcher," so the office staff can make cold brew themselves. NCA data shows cold brew consumption, past day, at 3.4 percent and our own State of the Office Coffee Service Industry data shows 31 percent of operators are providing it in some form, up from 25 percent in 2015. There are more elements that make up the new workplace break- room, but at its heart is coffee, the drink that has been associated with workplaces for decades, perhaps lon- ger. Focus on getting the coffee right for the demographic, and the rest will follow. This is the modern age of coffee service, where being part of the breakroom means more than a brewer on the counter. Instead, it's a partnership between the OCS opera- tor and the location to set a tone to attract and retain employees. February/March 2017 VendingMarketWatch.com Automatic Merchandiser 17 O C S U P D A T E

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