It couldn’t be much simpler, just hot water and ground beans, but the humble cup of coffee continues to represent a dynamic opportunity to drive sales and build buzz for restaurants.“Good coffee didn’t flame out because it wasn’t gimmicky,” says Mark Inman, president of California-based organic roaster Taylor Maid Farms and chair of the Specialty Coffee Association of America’s 2008 annual conference. “It’s taking something old and updating it.” Thousands of years after it was ...
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