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The situation that has enveloped in recent years the Spanish economy in general and the situation of the hotel and the coffee market in particular has evolved the management model coffee in hotels, understanding management throughout the process that develops from purchase to customer service, through the maintenance of machinery, a key factor in this family.
For coffee service in the hospitality industry it is essential to have adequate and sufficient machinery. Beyond the need for the hotel cafe it is in the service of breakfast, or about four hours a day when the hotel serves a large number of cafes and need a quick and quality response. Until recently, most of the hotels brewed coffee served by mass production systems, from American type coffee filter to processed products covering the range of frozen, liquids, and other soluble solutions. The latest trends, especially in urban hotels, opt for the coffee service made individually or from a capsule (in the line of Nespresso) or from machines “full automatic” grinding coffee at the time and made coffee brewing traditional.
These two options we have pointed out baseline differences. In the service capsule, higher technology or higher added value it is in the capsule itself, so that the machinery is relatively inexpensive and where you pay a high price is the consumer unit. It is the opposite case of machine systems “full automatic”, where the coffee is working on basic grain and machinery which quickly get an expresso coffee or any of the other varieties usually offer.
Two different types of systems are consistently two models of investment the supplier. In the first, the transfer of machinery for capsules, is usually subject to a minimum consumption of capsules given month or year. Both consumption entitling such machinery as a way to prevent the client to save the risk of queues, request more machinery that consumption credits. It is the second model, where providers have to invest significant sums in machinery, where the position of the coffee has changed circumstances of recent years and we want to make a special reflection.
It had been usual in the coffee market , providers should offer to customers buying coffee pure coffee price or a premium per kilo if they delivered machinery. this was the common environment when the machinery used to consist of classic top 10 espresso machines under $300 with two or three arms. The proliferation of automatic machinery increases the need for investment, precisely at a time where all companies control more than ever the return on investment.The classic model amortization based on a fixed premium applied to kilo of coffee based on an estimated consumption of the establishment, but that estimated consumption was reduced by many general crisis that has shaken times and still shaking hospitality. That’s why many coffee companies have fled the model estimated consumption, which assume the risk that the hospitality business sells little and seek more equitable models that made available to the client the necessary machinery and maintenance, and the customer has to pay the value of that investment as if it were a holiday. Under this new model no longer disputes if the customer needs more or less machinery, because according to that request will pay more or less. The downside is that the customer ends up paying the real price coffee, you know how much your coffee, and you can compare validly other offers. This new mode lets the coffee like coffee seller and lessor of equipment and service it.
Perhaps many hotels have not lived a pressure in the sense of a model change or an adjustment of the investment if the machinery they use is not owned, and this may be because in this global framework, the fall coffee prices since 2011, when it reached an average price of $ 230 per pound to just over 110 marked in recent months (can see these statistics in the web www.ico.org/coffee_prices.asp?) it has mitigated the need for many coffee companies to make new approaches customers already in its portfolio, but there is no doubt that the model it tends is that of an ROI based on real numbers and not on estimates.