A robust coffee program is key to both menu distinction and profitability.
Evidence of today's coffee culture percolates on almost every street corner. According to The Coffee Association of Canada, over the last few decades, coffee has been the favourite beverage of adult Canadians (other than tap water) and is more popular than tea, milk, beer, fruit juices and soft drinks. As the Food Network has turned restaurant goers into foodies, so too have those gourmet coffee shops converted coffee drinkers into coffee connoisseurs. But when dining out, these savvy, discerning consumers not only seek out premium coffee, but they also savour the whole coffee experience. Operators can ensure that memorable coffee experience with well-crafted coffee programs rather than quick end-of-meal cups of coffee. A restaurant's coffee identity imprints the consumer with a lingering positive impression. And that lingering impression—all warm and thoughtful, delicious and satisfying—may just lead to repeat business.
Make a bold impression
A successful coffee program stands on four pillars: great coffee, brand familiarity, menu distinction and informed service. Familiarity and distinction often butt heads, but Gevalia Kaffe is both recognizable and unique. Gevalia is exclusive and only available via two channels—Foodservice and Direct to Consumer. But brand awareness is high, perched in the top-three most recognized premium coffee brands.¹ Restaurants can distinguish themselves with Gevalia: a rich, elegant coffee with a proud tradition.
The third element–flavour–is, of course, the most important. Gevalia tells a compelling flavour story: It has been handcrafted in the Swedish seaside town of Gävle for more than 150 years. It uses only Arabica beans, grown slowly and prized for their deep, complex tones. But not all gourmet-coffee drinkers gravitate to the same coffee. Gevalia pleases a wide customer base with its Medium Roast, Dark Roast and Espresso blends. From delicate and mellow to full-flavoured and aromatic, operators can offer a coffee program that satisfies the whole table.
Server training is key for a successful coffee program. Servers breathe life into a restaurant's coffee identity, explaining flavour nuances before coffee service and then presenting the coffee with grace and aplomb. Coffee is the curtain call for the dining experience. A well thought-out and well executed coffee program ensures rave reviews.
Partner for Success
Gevalia has the power of Kraft Foodservice behind it and can offer an unmatched commitment to an operator's coffee program. Merchandising, equipment and support are as distinctive as the coffee blends. From small countertop displays to large modular kiosks, Gevalia has the ideal solution for every space. Equipment and service in included in the price, and Gevalia typically uses state-of-the-art digital Curtis brewers, which are computer programmed to facilitate the optimum Gevalia experience.
Gevalia Flavour Portfolio
Medium Roast—a smooth, full-bodied coffee with a deep, dark taste (regular or decaf)
Dark Roast—a full-flavoured coffee without that typical burnt taste usually found in this category (regular or decaf)
Espresso—a strong, intensely flavoured coffee (regular and decaf in whole-bean packs)
What are Your Needs?
- 71 g packs for airpots or decanters (yields 0.5 gallons)
- 227 g packs for shuttle brewers (yields 1.5 gallons)
- Whole Bean Espresso is also available (important for specialty drinks)
Beyond the Coffee Cup—Think Coffee-Flavoured Desserts
Infuse dessert offerings with the rich, layered flavours of Gevalia Kaffe. Our chefs at the Kraft Culinary Centre did just that.
Cappuccino Boston Cream Pie
Our chefs update the classic Boston Cream Pie with a decadent filling made with Philly, prepared whipped topping and Jell-O Vanilla Instant Pudding & Pie Filling. For a deeper, more layered flavour profile, they add strong-brewed Gevalia Kaffe Dark Roast. The creamy filling separates yellow layer cake, then our chefs top the cake with a rich chocolate ganache, again turning to strong-brewed Gevalia Kaffe Dark Roast for depth of flavour.
Fluffy Cappuccino Pie with Oreo
Light as a feather with soft undertones of Gevalia Kaffe Dark Roast, this pie is sophisticated yet playful, with Oreo Pieces studding the filling for crunch and unmistakable Oreo flavour.
Coffee Ice Cream & Cookie Bar Sundae with Creamy Mocha Sauce
This dessert is perfect for grown ups who haven't outgrown sundaes. Our chefs make a bed for the ice cream out of crumbly, delicious cookie bars. They infuse vanilla ice cream with strong-brewed Gevalia Kaffe Dark Roast. As a crowning glory, they make a luscious, complex mocha sauce by combining strong-brewed Gevalia Kaffe Dark Roast with heavy cream, 70% cacao chocolate, butter and prepared whipped topping.
Glazed Mocha Cake Ring
A decidedly grown-up affair, this recipe is great for on-the-go, brunch or dessert menus. Our chefs start with a white cake, adding background flavour with strong-brewed Gevalia Kaffe Dark Roast and bringing in texture with mini chocolate chips. Once the cake has cooled, they add a sweet, sticky glaze made with powdered sugar, water and vanilla. To garnish with flair, they add chocolate-covered coffee beans.
Layered Ice Cream Coffee Bombe with Mocha Sauce
This dish brings spectacular presentation to the table. A colourful explosion of texture and flavour, our chefs create a layered bombe with yellow cake, vanilla ice cream and a lush combination of Philly, prepared whipped topping, strong-brewed Gevalia Kaffe Dark Roast and Jell-O Vanilla Pudding & Pie Filling. To offset the creaminess of the bombe, our chefs stud the top layer with a combination of Oreo Pieces and butter.
¹ Millward Brown, Coffee Tracking Study Wave 3 Results, Total Brand Awareness, June 2009