SCAA Schools the Culinary World on Coffee at Restaurants

The Specialty Coffee Association of America (SCAA) plans to teach restaurants, restaurateurs, chefs and foodservice professionals how implementing a specialty coffee menu leads to increased customer loyalty, distinction from competitors and the potential for increased price points. At its 22nd Annual Exposition & Symposium, SCAA offers a new culinary-focused educational track, plus hundreds of other coffee-enlightening opportunities through its exhibit, sessions and workshops. The Exposition runs from April 15 to April 18 at the Anaheim Convention Center, and the Culinary Track takes place on the last day of the event from 8 a.m. to 4 p.m. SCAA is the world's coffee authority and largest coffee trade association.
SCAA's Culinary Track is specifically designed to cater to the needs of gastronomic professionals, to guide them towards creating an exceptional specialty coffee menu or perfecting their existing beverage programs. Featuring cutting-edge specialty coffee intelligence, the Culinary Track specifically demonstrates how specialty coffee and properly brewed coffee can attract higher sales and enhance the overall dining experience. Registration is now open at www.scaaexposition.org. Tickets are available for $75.

In the session "Creating Successful Specialty Coffee Programs in Food Service & Fine Dining," attendees learn how to create innovative coffee programs built from specialty coffee standards. During "Successfully Implementing a Golden Cup Award Standard Coffee Program in Your Foodservice Operation," participants discover how to tap into your existing customer base, reinforce loyalty and encourage repeat visits by providing a coffee experience based in excellence. Presenters respond to: What is the cost of not serving a good cup of coffee? With a "farm to fork" and "seed to cup" mindset, SCAA's Culinary Track delegates find out about sustainable practices, featuring a representative from Bon Appetit Magazine.

The program concludes with OC Life magazine's Executive Food Editor and Chef Anahita Naderi, preparing some delectable menu items made with coffee, as well as Imbibe magazine's Jen Boelts, demonstrating expert preparation of coffee cocktails in their presentation "Mixology & Coffee as an Ingredient."

"Coffee can certainly stand out on any restaurant menu," says Chef Naderi. "From unique main course and dessert pairings to an actual ingredient in your cuisine, coffee can inspire a restaurant's creativity and elevate the dining experience to a whole different level."

Boelts says, "Coffee cocktails can also take the spotlight at a restaurant. With innovative coffee-based drinks, featuring artisanal spirits and fresh ingredients, your patrons' palates will surely be surprised and your receipts will justify the new menu additions."

Wrapping up the series, Culinary Track attendees take a strategic tour of the SCAA Exposition floor, focusing on the specific vendors with the products and knowledge to service all sizes of restaurants and hospitality chains.

About SCAA
For more than a quarter of a century, the Specialty Coffee Association of America (SCAA) has offered its members education, training, resources and business services. It is the world's largest coffee trade association, with members representing more than 40 countries and every segment of the specialty coffee industry, from growers to roasters and retailers. The SCAA has also been at the forefront of developing and promoting specialty coffee, and is committed to meeting the challenges of a rapidly changing industry by setting and maintaining standards, expanding professional certification programs, conducting industry-specific research, and providing even more opportunities to connect, exchange, and work together so our industry continues to thrive.