Why are Coffee Chains Attractive to Franchisees?

Cold Brew Coffee |   Shutterstock

Cold Brew Coffee | Shutterstock

U.S. coffee drinkers have an average of three cups a coffee a day, according to the National Coffee Association and 51 percent of coffee drinkers in the U.S. drink gourmet coffee.

In Britain, 80 percent of the population visit coffee shops once a week, as reported by the Caffee Society. There has been significant growth in UK market.

In the U.S., over 50 percent of Starbucks chains are still corporate-owned. But this is not the case in the UK. where "Starbucks does operate a franchise model of operation and only about one in five Starbucks in Europe, the Middle East, and Africa are company-run," writes "Forbes."

While Starbucks is still very much expanding, other gourmet chains like Costa Coffee are also on the rise.

Coffee shops offering unique brews and beverages are catering to today's adventurous consumers. Not to mention, consumers are willing to invest in premium coffee options– making the profit margins higher for operators.

"Coffee drinkers have also become much more sophisticated in their tastes - just stand and take a look at the menu in your local coffee shop next time you're there," writes "Forbes." "From different blends to added flavor shots, iced drinks to coffee beans with ethical provenance - this gives business owners not only more option to expand the range on offer without diluting the core product offering, but also means that consumers are willing to pay high prices for a premium coffee product and profit margins can be significant."

Unlike other restaurant chains, coffee franchises are often attractive to operators who are looking to own several stores because they all can be established in the same area.

"Find success with a first franchise branch and then it’s easy then to open more within a short distance and appoint managerial staff to run them. The reality is that most people won’t walk far for coffee. This then means that one franchise can quite realistically operate a number of franchise units within a relatively short geographical distance," writes "Forbes."

In a past episode of The Barron Report, Host Paul Barron predicted that 2018 would be the year of coffee infusions and he was right. Watch the video below to learn more about how coffee chains with unique blends will be the ones that consumers gravitate to in this saturated market.

Quick Six with... Ireland-native Gráinne O'Keefe— Chef, Culinary Director & Restauranteur

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If you’ve visited Dublin in recent years and have eaten at the star-studded The Merrion hotel, or Michelin-recognized restaurants like Pichet and Bastible, chances are you’ve tasted some of Gráinne O'Keefe’s food as she worked herself up the kitchen ranks.

For O’Keefe, becoming a chef was always the plan.

“I knew from a young age that I wanted to be a chef. From watching cooking shows and reading books, I was sure that it would be what I did as a career...” said the now twenty-something chef who enrolled in culinary school at the age of 17. “...I couldn't imagine doing anything else. I'd rather work 80 hours a week doing something that I love, than work 40 hours a week doing something that I hated.”

Not only is the Ireland-native a head chef (for Clanbrassil House in Dublin), but she’s also a culinary director and a restaurateur for two separate fast casual concepts that recently opened in Dublin and London this year.

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This company not only offers a delivery service connecting restaurants and consumers through food in Europe, Australia and parts of Asia, but it goes as far as providing additional kitchen space to those businesses that need it and sign on to the service.

The company is called Deliveroo and, like its largest rival UberEATS, it’s one of the many restaurant delivery apps out there bringing consumers their favorite meal wherever they may find themselves.

But this UK-based logistics company doesn’t stop there.  

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Casual Dining 2017 Kicks Off in London Feb. 22-23

Casual DIning 2017

Big Ben isn't the biggest thing in London this week. Casual Dining 2017, named "Best Trade Show" multiple years at the AEO Excellence Awards, is bringing together more than 200 food, drink, equipment, furniture, interior design, tabletop, technology, and service suppliers — and over 4,500 attendees — all ready to discover the latest trends and products in foodservice, and all passionate professionals in the restaurant, bar, and pub industry.

High-profile brands such as TGI Friday's, Mitchells & Butlers, Casual Dining Group, and many more will be speaking in the show's Keynote Theatre, with the full schedule and summary available here. From how to prepare for Brexit and how to market like a chain with the feel of an independent, to marketing your way out of a disaster and how to grow without changing your culture, Feb. 22-23 will be jam-packed with powerful seminars. The best part? Your ticket gives you free access to both days.

That's right — free visitor registration. The entire 2017 show guide is online. Other show highlights include the "Casual Dining Innovation Challenge Awards," where the 15 exhibitors who receive the most visitor votes will be invited to pitch their new innovations. The judging panel includes supply chain managers, executive chefs, and other professionals from brands including GBK, Young's & Geronimo Pubs, Country Inns, and others.

The "King of Craft" competition, an award voted for by selected VIP visitors, is open to all Craft Beer & Cider pavilion exhibitors. This year, participants include Fierce Beer, Thistly Cross Cider, Westside Drinks, Celtic Marches Beverages, and more.