The Caterer

First Choice Coffee and food

30 June 2009
First Choice Coffee and food

Coffee has become an integral part of any meal, as John Campbell from the Vineyard at Stockcross explains: "It's not just the food but the full dining experience that matters - coffee is the closing statement of a customer's dining experience.

"If it tastes bitter, is insipid or is served at the wrong temperature, that will stay with the customer as a lasting memory."

"We're working with the Best for Business sites to show them how a top-quality coffee can sustain custom throughout the day and broaden their target market," comments Stephen Brecher, key account manager at First Choice Coffee. "For example, a high-quality coffee and cake combination, pitched at the right price, is a fantastic profit driver, creating a new meal occasion."

First Choice coffee guru Dale Harris offers operators advice on choosing the perfect coffee for their menu:

  • Light-roast single-origin coffees, such as the new Grand Café Triple Certified coffee from Nicaragua, are ideal for all-day drinking.
  • Light roasts tend to have a fuller flavour and some acidity. Sell them alongside sweet desserts and cakes.
  • Dark roasts are less acidic and can contain notes of cocoa, making them perfect for chocolate. Try Grand Café slow-roasted Fairtrade coffee for a sweet vanilla taste and a hint of bitter chocolate.
  • Dark roasts are less fruity in flavour and are a good option for the end of a rich meal.
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