FOOD & BEVERAGE
Well-present coffee with breakfast at QT Hotels in Australia
Collection . “ It does not mean that nut milk is healthy or a better alternative as sometimes the preservatives added to them makes them more unnatural and unhealthier than natural dairy .”
However , if a guest prefers it , hotels need to take note of it . “ After one sitting , staff should know how guests have their coffee for the next morning ,” says Adrian Broadhead , global food and beverage director for Aqua Expeditions . “ Attention to detail and genuine care is the backbone of great service .”
“ People really want their coffee like their want their coffee ,” says Will Marquardt , managing director of food & beverage for the Palisociety Dining Group . “ It ’ s one of those familiar things that they want to see when they wake up in the morning . We see repeat guests venture out and try new things , but coffee seems to be one of those comfort items you want it how you ’ re used to it , and we like providing what people want .”
Quality and local are two considerations guests consider . “ We foster a relationship with local coffee roasters ,” Kennedy says . “‘ Cult coffee ’ offerings are important . We use local , high-quality producers , and we name these suppliers and producers on the menu . Consumers are well educated . They expect quality produce and products in our environment , and like their preferred coffee roaster , they are familiar with who these are .”
These locally roasted coffees are popular served in different methods . “ We ’ re seeing growth in poor over coffee ,” Kennedy says . “ The rise of drip , filter and cold brew are all earning spots on our menus .”
“ Our quality of coffee in Costa Rica is extremely good ,” Odendaal says . “ We also work with a coffee farmer who grows a variety . Our coffee offering is based on the variety , origin of Costa Rica and a specific farm of origin and the process , which is based on washed , honey or natural fermentation .”
Educating customers on these methods of fermentation and the preparation techniques , Odendaal says , is important . “ We encourage our guests to experience the different techniques in making coffee where the appreciation for a specific element in taste is only tasted when it is black , with no added milk or nondairy products .”
“ Coffee will remain one of the most important ways to measure an F & B operation ,” says Gustavo Borja , corporate head of food and beverage for Inkaterra Hotels in Peru . “ The growing interest in where the coffee has been produced and how many types of coffee we offer is making way for innovation .”
Infusing different local ingredients is also trending , Borja says . “ There ’ s a growing demand for local infusions ,” he says . “ The taste is not more important than the source , in this case , as long as it ’ s fresh , natural and even better , organic . For example , adding wildflowers in our infusions has been very popular .”
Local is also important when it comes to tea and tea experiences . “ Inkaterra owns a tea plantation in the hills of Machu Picchu at Inkaterra Maccha Picchu Pueblo Hotel ,” Borja says . “ The tea leaves are hand-picked and processed . Our guests are fascinated with the fact that they can join in daily excursions to visit the plantation and process their own tea .”
Coffee cocktails are quite popular with guests , Marquardt adds . “ We have flavored coffees , Irish coffees and takes that are really fun ,” he says . “ One of our most popular is our cereal milk lattes . We have a really fun one called Cocorico , which is named after the French word for what a rooster says .”
The Cocorico is made with milk that has been infused with breakfast cereal , vodka , and coffee liqueur . “ It ’ s delicious and fun ,