retain top talent and create a positive
company culture. Operators can part-
ner with these companies and benefit
with a pantry service, micro kitchen
or other similar solution in place.
4.
Cold brew
For Jeff Deitchler general
manager of PrairieFire
Coffee Roasters in Kansas, the pop-
ularity of cold brew came as a bit of
a surprise. "We are located in the
Midwest and trends tend to hit us
slower," he said, "but cold brew is
here. Many more people know about
it than I thought." With that in mind,
Deitchler decided he didn't just want
to offer cold brew from PraireFire, but
"wow" people with it. "We decided to
produce and package our own cold
brew," said Deitchler. The target for
this service isn't the traditional OCS
customers looking for something hot
and black, but the Mil-
lennials and people
who travel and have
had cold brew in other
areas of the country.
These people appreci-
ate the fact that a cold
brew could be avail-
able that is locally
roasted. "Local means
it is not warehoused
for months," said
Deitchler. "We can
get to market quicker,
so its fresh, not pre-
served," he said.
Deitchler has also
found that a location
does not have to be large for cold
brew to be offered. He believes that
a location of 10 to 20 people with
good volume could enjoy the Praire-
Fire cold brew. There have been some
challenges, however. Transport of a
beverage that has a short shelf life and
that must be kept cold without having
a dedicated route was one. Dietchler
went to a beer distributor for advice
LittleDebbieVending.com | FoodService@McKee.com | 1 (800) 251-6346 Ext. 24656
*Source: The Nielsen Company, SCANTRACK®, Total US - XAOC + Convenience Channels, 52 Weeks Ending 10/22/2016
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