The needs of today's café customer and how to satisfy them


Inaddition to the specifics of local customers, the right café responds to global themes and trends. So what does today's café customer need and how do we meet it? People's awareness is at a high level nowadays thanks to modern technology. Therefore, fashion, trends and style are also spreading faster. As a modern café, you reflect thethemes of modern times, and today these are mainly sustainability, ecology and local products. As a proper three-wave café, you have to serve all this creatively and originally.


Today's customer wants good-looking, healthy food and drink. They want it to bephotogenic and beable to show off that photo on Instagram or another social network. He doesn't just want a snack, he wants something tasty and healthy. Drinks that have health benefits win. He doesn't just want coffee at the cafe.

He wants a cappuccino made from a selection of coffee that has been grown in accordance withorganic farming. The milk the barista uses should preferably be from the nearest farm from local cows, because the customer wants to support local suppliers. That the coffee is decorated with latte art techniques is now commonplace. He orders a lemonade with his coffee. But not just any lemonade. If he doesn't choose a homemade elderflower lemonade, he'll definitely reach for a special one. Preferably onethat's already healthy at first glance, a green one, for example, made from matcha tea.


The modern customer's order continues with a sandwich, i.e. bread based on an original recipe from your friend's bakery. On it is a layer of tasty spread and also sprouts. Everything is topped with chia seeds to meet the requirement for the inclusion of the so-called superfood. But it doesn't end with the snack. The serving itself must also be creative. This is where your concern for the ecology of the planet comes into play . That's why you serve your lemonade with a straw that is not made of plastic, but of another material in line with the principles of sustainability.

The guests themselves can support sustainability and ecology, and you can help them to do so. Offer to buy them a reusable takeaway coffee cup. This will reduce the expense and especially the waste of disposable paper cups. The ideal reusable cups are the popular coloured Keep Cups. By negotiating with local suppliers you can also arrange forreturnable packaging. This will go a long way towards minimising waste and ultimately you can be one of the zero waste businesses and circular cafes.


People in today's society express their differences in their diet and expect catering establishments to accommodate their requirements. It is not unusual to encounter guests in a café who ask for vegan snacks, plant milk or decaffeinated coffee. Today's café customer wants to indulge in what they fancy without being limited by the negative effects of that product. That is why, for example, he does not want to be denied a latte even if he is lactose intolerant. The café shouldprovide a varied offer so that even such a customer has a choice.

Alternative milks are common in cafés today. The menu should also not forget about cases where the customer does not want or cannot have coffee. Tea and other hot drinks should not be missing. Decaffeinated coffees are becoming increasingly popular. However, even decaffeinated coffee should be prepared to a high quality from freshly ground beans. So consider buying a second grinder for your café so that your guests can enjoy great coffee and decaffeinated coffee, so they can order it in the evening without fear.


Coffee shops began to emerge in Arab countries and as awareness of coffee itself spread, so did the opening of new coffee shops around the world. As the café's customers were, so was the café itself. Imagine one of the first coffee houses in the city of Mecca in the Arabian Peninsula in the 15th century. The local café mirrored the lifestyle of the inhabitants of the time. Coffee brewed in a java, flavored with spices and sugar. It was accompanied by sweet delicacies. Also wine and shisha. A setting in which men met to discuss the issues of the day.

Moving on a few centuries later to Paris. Here, society is different and more political and, above all, artistic topics are discussed. In the first half of the twentieth century, you would probably have come across Ernest Hemingway or Pablo Picasso in the café Le Dôme on the corner of Boulevard Montparnasse and Rue Delambre. Sipping black coffee, with good alcohol on the table. The Art Nouveau interior, the bustle and cultural activity inside the café were a source of inspiration for many artists of the time.


Just like in the past, offer your guests a good coffee and dessert as well as a glass of good alcohol. Interesting original drinks are popular in today's cafés. Also in this area, keep the product local and choose a Moravian wine from a small winemaker or an interesting beer from a microbrewery.

Today's café customer is looking for lower percentage but flavourful and interesting types of alcohol. Don't be afraid to experiment and create mixed drinks according to your own recipes, and you will do even better if you offer your guests a unique cocktail with coffee. After all, Coffee in Good Spirits, a coffee and alcohol mixing competition, is one of the main disciplines of barista championships. When thinking up your coffee drink, remember that coffee is not just espresso. ColdBrew coffees are more than suitable for mixing .


Loved by women all over the world (and not only by them), the Aperol spritz is a sign of summer. Its main component, the alcoholic drink Aperol, is perfect for mixing with coffee. Try this simple combination with espresso, you will need:

Place ice cubes in a glass and put a slice of orange. Pour in a "shot" of Aperol, top up carefully with soda. Finally, top with a spoonful of espresso, which settles on the surface of the drink for a fancy serving.