Magazine: You can drink it cold or hot!

Balázs Szabó
HoReCa-manager
Mocca Negra

Balázs Szabó, HoReCa manager of Mocca Negra Zrt. reckons that the HoReCa sector has a big role in the expansion of the coffee market. Demand continues to grow for speciality coffees, and the manager thinks that bar and restaurant owners have to be involved in educating consumers, as it is them who can get in touch with them directly.

Kata Rezsdovics
marketing manager
Nespresso

Kata Rezsdovics, marketing manager of Nespresso told that due to the workforce shortage, easy preparation is becoming more important for coffees as well. One of the biggest advantages of Nespresso Professional coffee machines is serving high-quality coffee all the time, at the push of a button.

Ákos Zádor
sales director
Pannon Kávé

Ákos Zádor, sales director of Pannon Kávé Kft. opines that consumers are willing to pay more for a cup of coffee than in the past, and they like to try new varieties. Since 2019 the company has been paying bigger attention to promoting the product selection and philosophy of their Catalan coffee roasting partner, Cafès Cornellà.

Ferenc Sirály
co-owner
Caffé Service

Ferenc Sirály, co-owner of Caffé Service informed our magazine that the sales growth had been the biggest in the capsule segment. Since there are few good baristas, the company simplifies the coffee-making process with capsule-system automatic coffee machines.

Zoltán Mihályi
managing director
Caffé Vergnano

Zoltán Mihályi, managing director of Caffé Vergnano talked to Trade magazin about consumers turning more and more sophisticated. However, this is also the generation to which environmental protection matters a lot.

Noémi Szuna
organiser
KávéBár Bazár

According to Noémi Szuna, the organiser of CoffeeBar Bazaar, new cafés keep opening in Budapest and in the bigger cities, where well-trained baristas are working with speciality coffees, but this group only represents 3-4 percent of the domestic market.

Mr Szabó told that consumers are open to trying new flavours and coffee drink types. He thinks that café owners can realise as big a profit from speciality products as from basic coffee types. Ms Rezsdovics revealed that a survey conducted by Nespresso in 2017 had found: 83 percent of Hungarians expect restaurants and hotels to serve top-quality coffee. A restaurant or hotel owner might earn less on a special coffee variety than on a classic cup, but the added value of the former can result in bringing in more guests and entail a sales increase. Mr Sirály explained that Hungarians are now travelling more than before, and they already know very well what a good cappuccino is like.

Mr Zádor talked to Trade magazin about the low number of sophisticated coffee drinkers in Hungary. Cafés can’t sell speciality products as profitably as basic varieties, because volume sales are still low. Mr Mihályi agreed that speciality coffees generate lower profit than classic types, but they must also be present on the menu so that guests can try something different whenever they fancy. Ms Szuna informed that consumers younger than 40 years are the most open to the new coffee trends. Location is key to a coffee house’s success, together with the trained barista and the right equipment.

Balázs Szabó: we must follow the latest trends in order to be able to satisfy consumer needs. Last year the company introduced 7 light roast coffees in the HoReCa segment. Ákos Zádor: special coffees are also more difficult to prepare, so a place should only start serving these if they employ a qualified barista to bring out what is in them. Ferenc Sirály: consumers are aware of the fact that organic and fair trade coffees cost more than ordinary products. Premix fizzy coffee drinks won’t reduce coffee sales in the HoReCa sector.

Zoltán Mihályi: Cold Brew on Tap can be found in the Caffé Vergnano portfolio, and they tested it at one location last year. Sales were developing nicely, and the company hopes that they will be able to start selling this special product at more places if they can purchase the special brewing system at a favourable price. Noémi Szuna. The advantage of automatic systems is that they can brew a decent cup without the help of a skilled barista. Kata Rezsdovics: in addition to speciality products, sustainability is also becoming more important for consumers. Nespresso works in partnership with more than 100,000 coffee growers in 13 countries. //