Breakfast at the bar, thanks to the pandemic and smartworking, is confronting us with 3 new elements : the use of spaces, timetables and the product offer.

If on the one hand, we no longer see elbow-to-elbow sipping at the counter due to the necessary distance; on the other hand, new habits have outlined the so-called "second breakfast", a break that is out of phase with respect to the times of the past and with different consumption and expectations on the part of customers. Let's see, in particular, how the attention to the raw material is changing , in relation to the choice of coffee, and the request in relation to the variety of the menu .

The fast brunch, a physiological trend for customers and necessary for bars

The moving forward of the breakfast time at the bar implies two new challenges for the managers : 1. being able to guarantee the offer of sweet croissants outside the usual hours and with a qualitatively excellent filling;
2. be able to respond to the increasingly frequent requests for non-sweet solutions , such as croissants filled with products from the salami and cheese counter, or bagels filled with vegetables and eggs.

But if on the one hand, the brunch is compatible with the new layout of the premises and in line with customer requests; on the other hand, the bar must be equipped to guarantee a quick and complete service .
To this end, the adoption of tools such as the Squeezita dispenser can facilitate the filling, in real time and with a wide range of flavours, of sweet croissants in the late morning; having a Combi Wave Smart oven , on the other hand, allows you to expand the sweet and savory offer in a short time with simple recipes for second breakfast at the bar and without the risk of leftovers or waste, indeed with the possibility of increasing the average receipt .

Coffee, towards a new idea of ​​value

The second breakfast coffee is conceived differently by the public. In fact, we are witnessing the transformation of the idea of ​​quick espresso from a simple commodity to a product of noteworthy taste and ethical connotations .

From this need, the Slow Food Coffee Coalition was born , a coalition between the actors of the ground black gold supply chain who are committed to improving the relationship between farmers and consumers and promoting the identity and knowledge of coffee in the eyes of those who order every day.
Respect for the farmer then goes hand in hand with the reflection of production on the environment . For this reason, some brands are studying new coffee varieties using a new generation of plants with low CO2 emissions, resistant to drought. Studies show that this plant has a higher yield of up to 50%, guaranteeing greater production for the same agricultural area, fertilizer and energy used. A plus that would also contribute to a reduction of up to 30% of the CO2 footprint.

Consumers are therefore demanding to make new and responsible choices . Meeting new trends is a new challenge, accepting it is a good and right choice.