Twenty years ago, venues were often judged by the quality of their toilets.

Now, customers are discussing the quality of your coffee!

The hospitality industry is always evolving—it's pretty much our superpower. During COVID, it was no surprise to me that one of the most adaptable industries, where real innovation and leadership were demonstrated time and time again, was hospitality. Hospitality entrepreneurs are born creative, we love a challenge, and while uncertainty and change are often uncomfortable, it is where those who succeed really thrive.

But aside from the bigger trends in the industry, there are also smaller micro changes.

I was having a conversation with a colleague the other day about finding a venue to host events. Cost is a factor, and facilities available are an obvious consideration, and we take for granted cleanliness and high standards of customer service. But we both discussed the quality of the coffee on offer—because offering our guests bad coffee would be a reflection on us and our brand. We literally dismissed an otherwise perfect venue because they served bad coffee and wouldn't let us bring our own (even if we still paid for theirs!).

It is absolutely true that 20 years ago, a venue would be judged on its toilets (something that thankfully most places have cottoned on to). But now that same judgment is being made on the quality of the coffee available.

There is no excuse for bad coffee.

While, of course, there are many other factors to consider for a hospitality business, getting the coffee right is so simple but crucial (plus many customers are prepared to pay more for it)

The daytime market has been a leading trend for so long now that if you haven't already, get this sorted.

Honestly, without you knowing, this is what your customers are talking about!