Strengths
1. Superior products and services quality: There are many factors that lead to the perfection in producing cup of coffee. Portola Coffee lab uses high quality ingredients. The ability to directly connect to the local farmers allow Portola to get the best coffee beans available. The unlimited learning processes of their employees create continuous improvement environment within the organization. The design of the coffee bar allows interact between its baristas and its customers which increase in services quality.
2. Well educated staffs: Portola Coffee Lab is using a very unique training system to train their employees. A versatile cloud-based learning management system (LMS) has been using along with the in-person training make a
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Strong relationship with suppliers: Portola contacts directly to the coffee bean’s supplier for 95% of the beans used in production. It is better to contact directly to the farmers to achieve the best possible quality. The goal is committed to quality and a contributor to the industry.
4. Focus on natural flavor of coffee: Unlike other coffee retailers, Portola Coffee Lab focusing as much as possible on the natural coffee flavor by avoiding the use of syrups and other additives. It also provides customers with different brewing methods depends on their tastes, such as Hario V60, the Hario Siphon, heated by halogen lights, or the Bunn Trifecta.
5. Continuous improvement: At Portola Coffee Lab, science and technology has been adapting to every process in making coffee to continuous improvement of both quality and consistency of its roasts. The process of making coffee is non-stop here at Portola. This also creates a learning environment that is very flexible.
6. Coffee lab environment: The theme of the coffee bar is more like an island, which allows customers to walk around and interact directly and indirectly with baristas. The interactive which also allows customers to express their thoughts, needs, and expressions about the coffee lab. This can bring up to an improvement of the overall coffee lab. It creates inviting environment for its
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Limited retail locations: Portola Coffee Lab currently operates in 4 different locations which are Costa Mesa, Tustin, Santa Ana, and Old Towne Orange. There are opening the other two locations in Huntington Beach and Mission Viejo. Today, many coffee retailers are trying to attract customers by having their retails close to the target customers. It is very challenging for Portola to attract more number of customers with a limited location its currently
Spanish flavors are integrated into the food and drink at Lorca to incorporate the culture of the Mediterranean. By drawing ties to savory delicacies served on the other side of the Atlantic, the charming cafe is set apart from the surrounding American-based chain restaurants. Foreign blends are imported to diversify the restaurant and provide high-quality coffee for loyal customers. Lorca is famous for their pour-over coffee, a technique very pleasing for coffee aficionados. It is not a feeble task; a special kettle, high-quality beans, and extreme patience are required to achieve this unique specialty. Flavors are distinct and even sweet. Coffee beans are really the fermented see...
The brand of Colombian Coffee is import to Juan Valdez for providing the best tasting coffee. T...
shop design & location is the criteria of how they are so successful for people enjoy a cup of
The larger serving size of Great Cups of Coffee is perhaps the most apparent gage that will improve appeal for the company’s customers. Receiving extra of a proportionately quality product for a comparable price obviously works as an enticement for customers to prefer Great Cups more than the opposition. While customers identify with a better quality and superior taste with fresher coffee, Great Cups supports its effective model of serving coffee that has been roasted no more 72 hours ago and that is blended and ground right at the store. Great Cups also provides as an unintended marketing method community bulletin boards and assists with book club gatherings as well as
Ohori is a smaller corporation with a semi-varied product line, so they classified into the job shop category of the process matrix. Ohori sells ten different grinds ranging from percolator to Turkish style, which requires different variations of the grinding, refining, and roasting process. These variations in the inputs of the process yield different outputs in terms of the flavor and richness of the coffee. Folgers, by comparison, sells its coffee as a single grind type, with variations on its blends. This puts them into the project process category in the process matrix. Some standard options are offered, but the range of choices is limited and determined by marketing in advance of the customer’s order.
When Starbucks started their target market were people who enjoyed coffee not just for the energy boost that they got from the caffeine, but people who enjoyed sitting down and drinking a well-prepared cup of coffee. Upon visiting Italy and falling in love with the coffee bars and the experience that they offered, Schultz envisioned a place between home and work where you could just sit and enjoy your coffee. Starbucks wanted to control their coffee from “raw green bean to the steaming cup” this meant that they had to talk with their farmers to make sure the quality was up to their standards. They
They try to prove the image that go to have a coffee is part of the lifestyle and desirable. They segment themselves not only provide coffee but also cakes and ice products. As that data shows more students have the loyalty cards in Costa instead of Starbucks or Union Café. Based on marketing research and segmentation, they always change their products and make customers to try the new products for free first and then obtain the feedback and launch the new products more in the
Making espresso, cappuccino, cafe latte or plain coffee is an art form. It takes a skilled artist to make coffee worth appreciating. Many people cannot make coffee. The methods for brewing coffee may differ, but the coffee must be satisfying. There are many factors that decide whether a the coffee is satisfactory.
Caf? Expresso, as the first mover in the coffeehouse marketplace, which has expanded quickly and become one of the ?big three? players in the global coffee shops chain. However, recently this company is continuously facing a lot of problems in terms of its staff, easy-copied business model and product range, resulting this company lost its leading position to the number three. Therefore, its adjusted visionary goal is ?return Caf? Expresso to the number one position in the marketplace? (Beardwell, 2010). To achieve this goal, Caf? Expresso identifies ?the coffee drinking experience? is significant to achieve competitive advantage and customer value-added, which was delivered through three key elements (graph 1),
1. What do you want to know? Fill in the blanks: I am studying the: day-to-day operations of a coffee shop because I want to find out: what role patrons and employees play within the coffee shop in order to understand: the hierarchy of the patrons and employees of the shop 2.What is the research question you will investigate? How does the use of coffee shops differ between patrons and employees?
An article in the Seattle Post, describes the alliance that Starbucks is making to ensure that a sustainable supply of high quality of coffee is produce in Latin America. "Starbucks President and CEO Orin Smith said the alliance is partly his company's effort to pass on the "high price" of a cup of coffee to farmers." (Lee, 2004). He states that the high price enables them to pay the highest price to the farmers. Though the high prices to suppliers can demonstrate that money get to farmers with being diverted. Starbucks overall goal with this alliance is to buy 60 percent of its coffee under the standards agreed upon by 2007. "The agreement reflects the growing power of the premium coffee market and efforts to exploit it for the benefit of small farmers" (Lee, 2004).
Chapter 1 - Introduction 1.1 Background of coffee What is coffee? A coffee pruned short in cultivation, still capable of growing more than 30 feet high, a coffee tree is covered with dark-green, waxy leaves growing opposite each other in pairs. Coffee cherries grow along the tree branches. It takes nearly a year for a cherry to mature after the flowering of the fragrant, white blossoms. The trees can live as long as 20 - 30 years and are capable of growing in different types of climates.
This Marketing report comprises of information regarding Coffee Bean and Tea Leaf, a renowned coffee retailer founded in the US. This report begins with an introduction of the company that discuss the origin and elements that this report focuses on, then followed by the vision, mission and values of the coffee retailer for the coming years. Then, it discusses the situational audit of the company where in it provides information about the internal analysis using the strengths and weaknesses of the company. The external analysis continues in the form of a PESTEL analysis which focuses on the factors that affect Coffee Bean and Tea Leaf course of business. A further analysis will take the form of Porter analysis that defines the competition the
Instant coffee, or soluble coffee, which is a beverage in liquid form made from coffee and can be soon reconstituted by adding water, has been a popular product for decades (Allwords, n.d.). People has gradually become so used to drinking instant coffee that some even did not know what the fresh-brewed coffee tastes like which was found as a result of tastes tests made by at least one manufacturer (Stacey, Blachford & Cengage, 2002). It would seem that the innovation of instant coffee could make a considerable contribution to economy and people's daily life. The aim of this essay is to analyze the innovation of instant coffee. It will firstly examine the history of coffee which is the origin of instant coffee, how the invention of instant coffee was generated. Secondly, it would explain the history and development of its innovations and discuss the change type of instant coffee innovations. After that, it is likely to discuss the uncertainty and risk calculation of instant coffee during the innovation process of instant coffee and also the competition. Then, it will examine the stakeholder analysis of the innovation of instant coffee and explain how instant coffee was spread to the whole world. Finally, it is likely to analyze the economic and social contributions of instant coffee and the future development of instant coffee would be discussed.
Mexican coffee often has an excellent aroma and depth of flavor, Costa Rican coffee has medium body and sharp acidity, and Yemeni coffee has a a distinctly deep, rich taste like no other. Many of the larger islands, such as Java, Sulawesi, and Sumatra, are renowned for their high-quality coffees. Indonesia is preponderated by small 1-2 acre coffee farms which produce beans that are rich, full-bodied, and have mild acidity. Also, farmers who want to sell their beans at higher prices can age them. The coffee is left to age in a warehouse, and Indonesia’s damp, warm climate gives the beans an even deeper body and less acidity, a process that is unmatched, even with contemporary agricultural