Colleges & Universities
The number of coffee shops on campus has been steadily growing over the last few years, according to The National Union of Students in Wales, highlighting the popularity of these versatile venues. Throughout freshers week, these outlets can prove to be a popular choice among students who may need a coffee fix between classes or use them as a place to meet new friends.
According to Technomic, a third of the Millennial generation (18-24s) are discouraged by the bitter taste of unflavoured coffee, leading to many students choosing to add flavouring syrups to their drink. To appeal to this market, it is important for universities to offer suitable coffee options, and with DaVinci Gourmet’s syrups and sauces; caterers can serve unique flavour combinations that will ensure repeat visits.
The espresso has remained at the heart of UK coffee culture, but there has been a significant change in coffee choices. Lattes now take up the largest share of the out-of-home market, outselling cappuccinos. Part of the reason for their success is their versatility – when used alongside syrups and sauces, they can meet customer demand for personalisation – an invaluable way for university caterers to stand out from high street competition.
With an increased focus on health and wellbeing, students are also now more nutritionally aware than ever, and this has led to increased sales of products with ‘natural’ flavours in many sectors. To respond to this trend, DaVinci Gourmet offers a complete beverage solution and has recently reformulated its syrups portfolio to become the largest brand free from artificial colours and flavours, while still delivering the great taste experience consumers know and love, with interesting flavours including Caramel, Gingerbread and Tiramisu.
To keep your till ringing, it is important to avoid menu fatigue, but this doesn’t mean you need to invest in expensive new coffee lines. Coffee syrups are a quick and simple way to introduce variation. Three or four speciality drinks can be introduced every few months and drive footfall. Using DaVinci Gourmet’s new Liquid Assets Calendar for menu inspiration, caterers can incorporate suitable seasonal options like a Sparkling Iced Tea for summer or an English Toffee Nut Latte during autumn time.
To maximise the potential of your menu and keep students on campus, create your drinks, name them and market them as a whole product, instead of a latte with an extra shot of syrup. This allows caterers to charge an extra 25p to 40p for each drink, with an overall profit margin of up to 80%.
DaVinci Gourmet syrups and sauces make speciality coffee preparation simple. These are formulated to withstand high temperatures and to distribute evenly within coffee, allowing the flavour of the blend to come through. Caterers will find the sauces a time-efficient solution for creating luxuriously silky and rich mochas, as all they need to do is combine a pump of the sauce with espresso and add hot milk.
Serving coffee well is part of creating a unique atmosphere in catering on campus. During the day, students may visit to dine, socialise, relax or study, so it’s important to tailor your offer accordingly. Offering 45 minutes Wi-Fi access with the purchase of a hot drink can drive footfall from students on the go between lectures, as can lunchtime meal deals.
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