The McCafé Effect?

Are brewing upgrades at convenience stores and fast food locations, such as McDonalds and McCafe, a reaction to consumer demand, or are they an innovation? By Rob Stephen In 2007, I was hired by a convenience store client of mine to fly to North Carolina on a “secret mission.” My task was to spend the day driving around to …

Coffee and Quick Serve Restaurants

How does a well-known quick serve restaurant enter the coffee arena, and what challenges and opportunities does it create?  Interview by Aaron Kiel The Chronicle chats with Roman Gaus, general manager for Franke Coffee Systems North America, a super-automatic espresso equipment supplier based in Smyrna, Tenn. Question: Your company, Franke Coffee Systems, is a supplier to restaurant …

Hand in Hand: Fine Dining and Specialty Coffee

Considerations on Coffee Pairings and Menu Presentation at Restaurants By David Lange Coffee and dining have been mainstays in American culture for generations. Whether it’s the quick morning cup at the corner coffeehouse, the midday pick-me-up at the neighborhood diner or café, or the finale at the elegant five-star white tablecloth establishment, coffee is the …

At Lamill,There’s Much More Going On Than Eggs and Coffee

By Aaron Kiel Boasting executive chefs, tableside barista service and a java-centric menu, LAMILL Coffee Boutique’s Craig and Jean Min perfectly blend the dining experience with specialty coffee in the happening Los Angeles, Calif. neighborhood of Silverlake. Craig Min discovered real coffee 20 years ago at the age of 12, while working with his father’s …

Coffee & Restaurants: Can Coffee Get it Right?

By Ric Rhinehart The specialty coffee industry is setting its sights on the restaurant and foodservice market, from fine dining and casual restaurants to quick-serve establishments. Many in the coffee industry—some of which are featured in this issue—are successful as they’re educating restaurateurs about the specialty coffee difference. Some businesses are even taking the coffee …