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consistent coffee experience at the touch of a button.
Historically, operators viewed premium experiences and cost efficiency as a trade-off. The best hospitality brands today are proving that’ s no longer true. Guests don’ t judge a coffee program based on what it costs a hotel; they judge it based on the experience. Hoteliers should think beyond cost per cup and focus on total value delivered. The conversation becomes less about cost and more about return on experience.
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The Nespresso Vertuo Pop + in black. |
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HOTELS: The perception persists that capsule systems are limited to black coffee and carry a sustainability problem. What’ s changed in the technology? Stevens: The perception is based on what capsule systems were years ago, not where the technology is today. Today’ s systems can deliver espressos, cappuccinos and other specialty drinks. In hospitality, the challenge isn’ t making one great coffee; it’ s making the hundredth coffee as good as the first.
A GM or owner should ask
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what partner can deliver the guest experience while making the operation easier to run? How much training is required? How reliable is the equipment? And can they deliver the same experience across every property in the portfolio?
Sustainability is another important consideration. Rather than focusing solely on capsules, it’ s important to examine the entire coffee system. Traditional brewing can result in significant amounts of unused coffee being discarded.
Coffee for hotels is about return on experience across the full venue.
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Portion-controlled systems reduce that waste by delivering exactly what’ s needed. Nespresso has also invested heavily in capsule recycling, which is complimentary for business customers, responsible coffee sourcing, and programs designed to support coffeegrowing communities.
HOTELS: Guest expectations keep evolving, cold coffee has exploded and younger travelers want to discover new things. Where do you see hotel coffee heading over the next few years and what’ s a moment that captures why coffee matters so much in this industry? Stevens: We’ re entering an exciting period because guest expectations are becoming higher and more diverse. Travelers want quality, personalization, convenience and discovery. Cold coffee is a great example of how tastes are evolving.
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We’ ll see coffee become an even greater point of differentiation for hotel brands. The most successful properties will view coffee as part of the overall guest experience rather than simply an amenity. The opportunity for Nespresso is to help hotels meet those evolving expectations, whether that’ s a familiar coffee that feels like home or a new experience that becomes a memorable part of a guest’ s stay.
Consider a traveler arriving late after a delayed flight and a full day of meetings. The next morning, they make a really great cup of coffee. On the surface it’ s a small thing, but in that moment there’ s comfort, familiarity and a sense of normalcy. Guests remember how a place made them feel. Hospitality is at its best when it makes the guest feel like the star of the show, and coffee is one of the simplest ways to do exactly that.
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September 2026 hotelsmag. com 71 |