Courtney Waldfogel, director of B2B sales, Nespresso
strawberries grow along with lavender and other herbs.
CAFFEINATED MINDS One of the clearest indicators of this level of scrutiny is coffee. As guests have become increasingly sophisticated in their coffee expectations, including iced, plant-based or alternative milk options, the standard drip machine with unrecognizable ground coffee has demanded a facelift. Pre-portioned pod systems bridge quality and consistency, while also enabling a wide range of formats, blends and customization with ease.“ Rather than requiring multiple pieces of equipment, hoteliers can look to solutions that deliver iced lattes, cappuccinos, Americanos, hot water for tea and milk-based beverages from a single system— meeting increasingly varied guest preferences without adding operational complexity,” said Courtney Waldfogel, director of B2B sales at Nespresso.
With a wide range of guest profiles, a one-sizefits-all approach is gone,
The coffee machine has quietly become an attraction, with guests often judging morning coffee offerings the way they judge food quality.
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