From the rise of local coffee producers to guests educating themselves about the intricacies of tea, there is no shortage of trends impacting coffee and tea service at hotels. Shelia Turner, vice president of restaurant operations for San Francisco-based consultancy Puccini Group, shared her thoughts about what is brewing with HOTELS.
HOTELS: What general trends are you observing in coffee drinks?
Shelia Turner: The trend of promoting local coffee producers is big, as well as hotels leasing space within their lobby or building to a local coffee producer or even a Starbucks.
Also, there is the trend of less is more. In the same vein as the current non-alcoholic trend, people are looking to beverages that will satisfy but not overwhelm. Turkish coffee, Italian espresso and traditional tea services that require one to pause, sip and savor all require unique service pieces and, possibly, in-room burners for making the Turkish coffee or making stovetop espresso.
HOTELS: What would you highlight about trends in coffee serving pieces specifically?
Turner: The tasse à café is a French coffee cup that can hold around 4 ounces of liquid, while a demitasse holds 1/4 the amount of an American coffee cup at 2-3 ounces per serving. The demitasse is the ideal serving vessel for Turkish coffee or espresso. What makes these cups great for a hotel room, restaurant or café is that they are small and often stackable, so for those compact spaces, these cups make the most sense.
HOTELS: Do you believe afternoon tea is experiencing a renaissance of sorts, and if so, what are some possible reasons for this?
Turner: I do indeed, and I have to think it’s due to the pervasive desire that exists among Americans in particular to locate moments for rest, socialization and decompression time. Additionally, the popularity of spirits, wine and even beer tastings have seeped into the world of tea and wine. Consumers are interested in tea for the educational aspect as well, and tea services make for a great way to learn about tea while relaxing and unwinding.
HOTELS: What trends are you observing in tea service pieces?
Turner: I’ve noticed both a rise in the romanticism of tea and old-world tea service elements, as well as the popularity of modern, Scandinavian designs in tea service pieces. Depending on the guest and targeted consumer, there’s a place for both in the current hospitality arena.
HOTELS: How have in-room coffee and tea service pieces evolved, and what are some new trends in this area?
Turner: The do-it-yourself aspect and elements of the unexpected are in vogue whereas only a year or two ago, basic coffee pots existed in nearly every hotel room and in hotel lobbies as well. Now, we’re seeing grab-and-go stations and entire cafés in hotel lobbies and in restaurants, and most often these spaces feature an assortment of coffee-making devices. Additionally, hotel rooms have even begun to replace traditional coffee machines with luxury equipment for making coffee, cappuccino, espresso and tea.
HOTELS: What is your prediction for the next big thing in coffee or tea service pieces for hotels? Or, what is one innovation you would most like to see in this area?
Turner: The grab-and-go coffee/tea station will replace the traditional café F&B outlet.
Also, I’d like to see in-room tea services for groups of two or more on hotel room service menus. I’ve already begun to suggest these offerings for our hotel properties as these offerings allow guests to work from their room while enjoying the company of colleagues, friends or family if they’d like.
Additionally, interactive tea services paired with foods that make for a complete breakfast, brunch or afternoon snack are a wonderful way to enjoy tea, and, to make it even more interesting, I’d like to see tea service menu options that feature tea and food pairings from different regions or countries such as Japanese, English and Russian tea services.