TITLE

9. COFFEE: 9.5 Coffeehouses and Quick-service Outlets

PUB. DATE
January 2008
SOURCE
Beverages Market Research Handbook;2008, p100
SOURCE TYPE
Market Research Report
DOC. TYPE
Book Chapter
ABSTRACT
Chapter 9.5 of the book "The 2008 Beverages Market Research Handbook" is presented, which offers information on coffeehouses and quick-service outlets. Coffeehouses are becoming an extension of leisure activities and are used as venues for business meetings. Many of these coffeehouses are using lounging areas for consumers to listen to music and read.
ACCESSION #
31639947

 

Related Articles

  • Specialty coffee. Weisberg, Karen // FoodService Director;10/15/98, Vol. 11 Issue 10, p122 

    Discusses how food service operators in the United States are leveraging profits from growing demand for specialty coffee. Specialty coffee sales in 1996; Dimension's Inc.'s purchase of special coffee blends from Victor Coffee; ARAMARK Corp.'s installation of Java City espresso bars; Carilion...

  • Quality counts. Boughton, Ian // Caterer & Hotelkeeper;10/20/2005, Vol. 195 Issue 4396, p56 

    The article focuses on the quality of coffee offered by independent coffee suppliers to hotels, restaurants and caterers in Great Britain. Suppliers in the coffee trade lost hotel contracts due to changes in price of the product. Nescafé Coffee Co. introduced its roast-and-ground coffee which...

  • Pacific Northwest offers new question for coffee connoisseurs: 'Wet or dry?' Thorn, Bret // Nation's Restaurant News;7/25/2005, Vol. 39 Issue 30, p44 

    Reports that people in the Pacific Northwest area classify their cappuccinos as either wet or dry. Difference between a wet and a dry cappuccino; Implication of the classification on the type of market served by coffee shops and coffeehouses in the area.

  • A Jolt For The Coffeehouse Segment.  // Restaurant Hospitality;Nov2004, Vol. 88 Issue 11, p26 

    This article provides information on the Juan Valdez Cafe opened by the National Federation of Coffee Growers of Colombia in New York City, as of November 2004. The coffee shop was named for the iconic coffee farmer who has appeared in the group's advertising. The unit features nine varieties of...

  • The next platform in learning. Williams, Brent // BeanScene Magazine;Dec2015, Issue 42, p80 

    The author discusses the purpose of coffee championships hosted by the Australian Specialty Coffee Association (ASCA). Topics covered include the impetus provided by barista competitions for coffee drinkers, the support received by baristas from a cafe to help them on their journey and the type...

  • Wall Street restaurateurs take stock of market meltdown's effect on sales. Elan, Elissa // Nation's Restaurant News;10/20/2008, Vol. 42 Issue 41, p1 

    The article reports that restaurant operators around Wall Street in New York City take stock of market meltdown's effect on sales. Restaurant owners are uncertain of the extent of impact the economic crisis will have on their business, bracing for possible downturn in sales as they claim...

  • LAVAZZA saving the best until last.  // Restaurant Magazine;Apr2014, Issue 236, p75 

    The article reports on premium Italian coffee company Lavazza that is planning to make the restaurant industry reassess it coffee offer. The company is on a mission to educate chefs that it is unacceptable to purchase their coffee in the same way they might replenish another item. Lavazza has...

  • The Brew to Be No. 2. Doebele, Justin // Forbes Global;5/12/2003, Vol. 6 Issue 10, p22 

    Looks at the business operation of Coffee Bean & Tea Leaf, a chain of coffee house based in Los Angeles, California. Information on the owners of the coffee house; Background of the coffee house chain; Aim of the owners of the coffee house chain; Dominance of Starbucks in the coffee house industry.

  • Special Brew. Hourican, Emily // Hospitality Ireland;Oct2008, Issue 52, p35 

    An interview with Joseph Smith, National Coordinator for Specialty Coffee Association of Europe, is presented. He considers coffee as a specific item in a menu like wine or chocolate. He believes that coffee is grown to be consumed through filter coffee and encourages people to drink filter...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics