Coffee shops and other foodservice businesses have been grappling with the concept of reducing waste for decades. However, in recent years, we’ve seen the conversation about coffee shop waste move beyond topics like disposable coffee cups and spent grounds; with the recent shift in supply, energy costs have been affecting both the economy and the planet more than ever. In 2022, global energy prices surged by some 60% and are expected to level out at a figure approximately 75% higher than the average over the last five years. The spike in energy costs in 2022 was the second-highest since the oil price shocks in 1979. Global food costs have also risen 65% since the start of the pandemic and surged 12% in 2022 alone following the Russian invasion of Ukraine. It’s also worth noting that energy and food costs are connected – for instance, 64% of food price fluctuation can be explained by changes in oil prices. Ultimately, skyrocketing energy and food costs for hospitality businesses mean that being efficient is more important than ever. So, how can coffee shops, hotels, and restaurants reduce their waste and cut costs as a result? Time is money in the hospitality and foodservice industries. This means that any equipment which automates manual tasks can improve workflow and reduce waste in coffee shops and other hospitality businesses. However, while automation is a huge topic of debate in the wider hospitality sector, accuracy is also important to consider. Precision is essential in coffee shops, restaurants, and other foodservice businesses, because mistakes cost time and money. Equipment like the Marco SP9 Precision Brewer automates the coffee brewing process to achieve more consistent results (which means fewer errors and less waste). The SP9, meanwhile, is a precise automated brewer designed for most pour over coffee brewing methods, including Kalita, Chemex, and V60. This brewer enables users to brew consistent coffee every time by controlling temperature and time for excellent filter coffee. How can automated equipment help reduce coffee shop waste?
Equipment which automates manual processes can end up reducing labour costs, improving workflow, and cutting coffee shop waste. If your hotel or restaurant serves pour over coffee, you’re likely familiar with how time-consuming it is to prepare. Automating this process using the SP9 brewer means your staff can attend to other duties and be more efficient with their time. Furthermore, every establishment needs a water source for both drink preparation and simply supplying water to customers. Unfortunately, an inefficient water dispenser can cause a workflow bottleneck and delay service. Marco’s FRIIA is a multipurpose, efficient water dispensing system which can serve hot, cold, and even sparkling water depending on the model. It’s an ideal space-saving solution for businesses requiring a reliable POU water system, such as coffee shops, hotels, and restaurants. However, as well as being more efficient, the FRIIA can also be customer-facing. Using the hands-free fonts allows customers to fill water glasses themselves instead of pulling staff away from other essential tasks. Cold brew is a very popular product for hospitality businesses around the world, but it is notoriously time-consuming to prepare. However, with the Marco ColdBRU, operators can make high-quality concentrate in under three hours. Its preset programmes also eliminate the need for staff to pre-wet or stir the grounds. This frees them up to attend to more pressing tasks – leaving the automated equipment to do the rest. Once the concentrate is prepared, it can be served as is, or diluted with water to create cold brew. However, consistency remains an issue; diluting concentrate by hand opens the door for inconsistencies. At the same time, RTD beverages also pose another issue – grabbing a can or bottle of cold brew from the fridge can interrupt workflow. With that in mind, the Marco POUR’D can allow hospitality businesses to efficiently serve various coffee beverages from just one dispenser, eliminating the need to switch manually and therefore cutting coffee shop waste. The POUR’D system can dispense up to three different types of beverages, including plant milk-based and flavoured drinks, from any RTD or bag-in-box concentrate source. POUR’D is a flexible solution that can save labour and preparation time for hot and cold coffee beverages. This programmable system automates concentrate dilution, meaning staff can dispense consistently high-quality cold coffee drinks with the push of a button. What about coffee shop waste & workflow?
Where does cold brew coffee fit in?
There’s no denying that hospitality businesses use a significant amount of energy to ensure guests have a comfortable, enjoyable experience. On average, between 4% and 6% of their total operating costs are related to energy. Since many coffee shops already run on such low-profit margins, rising energy costs are a significant issue. Transitioning to more energy-efficient equipment can reduce energy consumption and help to combat rising energy costs. This might mean replacing your older boilers and machines with newer equipment that has a smaller energy footprint. Marco’s Ecoboiler and MIX hot water dispensers are both compact, energy-efficient water boilers. They also offer flexible temperature control, allowing users to set three different temperature settings depending on the drink recipe. The Ecoboilers and MIX are available as countertop and under-counter systems; they are also 70% more energy-efficient than other competing products. Both also contain superior vacuum-insulated tanks that retain heat for much longer – again helping to improve energy efficiency. Another example is Marco’s FRIIA water dispenser, which is approximately 23% more energy-efficient than other alternatives on the market. This is thanks to its vacuum-insulated heating and aluminium-block chilling technology. For cold coffee, the ColdBRU delivers a 30% higher yield from the same amount of coffee than other equivalent brewers. This translates to less waste and more coffee to sell – increasing profits. Similarly, the POUR’D decreases waste by dispensing beverages using preset recipes. Less waste during drink preparation creates a better long-term coffee shop waste management strategy. The materials used to make your equipment also have an impact on a business’ sustainability. For instance, the Marco Ecoboiler range is manufactured with 95% recyclable materials. By supporting sustainable equipment manufacturers, hospitality businesses can help to reduce waste further along the supply chain and minimise their environmental footprint. Adopting more energy-efficient equipment
What types of equipment should you useto reduce coffee shop waste?
It’s clear that reducing waste in a coffee shop setting is an important topic, both in terms of hospitality’s impact on the environment as well as costs. And while there are decisions to be made for operators about how to dispose of coffee shop waste, several factors are simple. By choosing high-quality, sustainable equipment and operating in a way which prioritises efficiency and champions good, streamlined workflow, coffee shops and other hospitality businesses will be more sustainable while still prioritising great customer service.