From alt-milk to mobile ordering, there has never been a better time to purchase beverages out-of-home (OOH). For operators, however, keeping up with consumer expectations requires flexibility, technological nous and a keen eye for trends. Here, a number of key players in the automated coffee machine sector share privileged insights on the latest developments in OOH beverages.

L-R: Daniele Foti, Stephen Mills, Courtney Jones and Mario Fracasso.

What do today’s consumers expect from their OOH beverages?

Daniele Foti, vice president of marketing, Lavazza North America: Today’s consumers are looking for variety and personalisation in every cup. From flavoured coffees and plant-based milks to both hot and iced options, beverages have become more than a routine: they’re an experience. People are increasingly treating their daily coffee or tea as a moment of indulgence, especially when away from home.

Stephen Mills, national account manager, Franke Coffee Systems UK: Consumer expectations can vary depending on the setting. In self-served environments, the priority is often speed and convenience with guaranteed taste, while served environments also appreciate added barista flair and engagement. Either way, whether it’s a fullyautomatic or semi-automatic coffee machine, customers demand and expect barista-grade quality at every stage of the drink creation process.

Courtney Jones, marketing activation manager, Nestlé Professional: What we’re seeing is a fundamental shift in consumer expectations. When it comes to coffee, students and young consumers want a quality experience that aligns with their values. They’re willing to pay more for better quality, but they also expect innovation, sustainable practices and familiar brands they can trust. It’s about creating that perfect balance between premium experience and accessible pricing.

Rheavendors representative: Today’s consumers are increasingly looking for both quality and personalisation when it comes to OOH beverages. They want their drinks to taste as good as those from their favourite cafés. Moreover, we’ve seen how the growing focus on health and sustainability is shaping purchasing behaviour. More people want their drinks to reflect their lifestyle choices.

Mario Fracasso, global marketing manager, Schaerer: As consumer expectations rise, quality and consistency have become non-negotiable for OOH beverages. The flavour, aroma and texture must be reliably excellent. Personalisation is also crucial: today’s consumers love tailoring their drinks to their mood and lifestyle. We are also seeing growing demand for reduced-sugar options, clean label ingredients and non-dairy alternatives and functional beverages. Furthermore, OOH customers highly value speed, digital convenience and innovation. Whether it’s mobile ordering, contactless payment or coffee machines that ‘remember’ past orders, frictionless service enhances the overall experience. And novelty counts: signature drinks, limited editions and eyecatching presentations create excitement and brand loyalty.

What are the most popular hot beverages in an OOH setting?

Mario Fracasso, Schaerer: Classics such as caffè latte, cappuccino, flat white and americano consistently top the charts thanks to their familiar, comforting flavours and the perception of high-quality. In markets with a deeply rooted coffee culture – think Italy, Spain or France – a robust, wellcrafted espresso remains indispensable. We also see that hot chocolate never goes out of style, especially in family-friendly locations and travel settings. Speciality and seasonal drinks, such as matcha lattes or gingerbread lattes, offer a great way to spark engagement, attract new customers and keep menus feeling fresh.

Rheavendors: The most widespread OOH hot beverages remain classics like espresso and cappuccino. We have also seen an increasing interest in plant-based alternatives and wellnessdriven drinks such as matcha, fruit sodas and collagen shots. Our rhTT1 and rhMM2 machines work in tandem to serve fresh milk beverages, including plant-based options.

Daniele Foti, Lavazza: We’re seeing a rise in caramel- and vanilla-flavoured coffee beverages, often paired with oat or almond milk. According to the National Coffee Association’s Spring 2025 Report, flavoured coffee is now the second most popular choice among single-serve machine owners, up 4.1% from last year. The flavour trend also builds on the growth of flavoured lattes, cappuccinos and other speciaility (espresso and non-espresso based) coffee reaching past-day penetration of 46% in January 2025, the highest level recorded since 2020.

Stephen Mills, Franke: In terms of popularity, the modern-day beverage menu is constantly evolving. Traditional coffee drinks such as espresso and cappuccino remain long-standing customer favourites, alongside growth in areas like hot chocolate and decaf for those seeking an alternative to caffeinated drinks.

How have the preferences of younger consumers, particularly Gen Z, changed the OOH market in recent years?

Courtney Jones, Nestlé: Gen Z students are demanding year-round cold beverages, completely debunking the myth that cold drinks are seasonal. Students now expect iced options throughout the year, regardless of weather. They’re also gravitating toward blended and indulgent options. Their sustainability-first mindset is unprecedented, and plant-based alternatives are important to students. They demand menu variety, showing an expectation for constant innovation and newness.

Daniele Foti, Lavazza: Gen Z has reshaped the beverage landscape, preferring to drink speciality coffee vs. traditional as they are focused more on variety, personalisation and individuality. They customise their drinks with syrups, milk alternatives and toppings to create a unique experience. Gen Z’s love for iced lattes, sweet flavour profiles (like mocha and caramel) and visually appealing drinks, often inspired by social media, pushes providers to think beyond the standard cup of coffee. Cold coffee demand continues to climb, even in winter, with 30% of 19-24-year-olds and 39% of 25-39-year-olds enjoying at least one cold coffee in the past week (NCA, Spring 2025).

Stephen Mills, Franke: Cold drink options such as iced coffee and matcha are year-round favourites among many Gen Z consumers. Younger consumers also tend to be more adventurous, opting to try new beverages in OOH environments, as well as choosing alt-milk and paying extra for different blends. It’s also worth acknowledging Gen Z’s role in the ‘low and no’ movement, with many reducing – or cutting out entirely – their alcohol consumption, making coffeebased beverages an appealing alternative in OOH settings.

Rheavendors: Gen Z OOH beverage preferences go beyond flavour: they seek customisation, ethical sourcing and a strong connection to personal values like sustainability and wellness. But what truly sets them apart is their comfort with digital, interactive environments. Connected machines, with large and dynamic touchscreens capable of playing videos and animations, create a truly multisensory moment. Ordering becomes a form of entertainment: users can choose their drinks while being guided or inspired by engaging content on the display.

Mario Fracasso, Schaerer: Gen Z consumers crave creativity and customisation as well as cold drink options like iced lattes, cold brews and flavoured fusions. They look for ethically produced options and drinks that support their wellbeing without compromise. A particularly notable shift is the strong preference for plant-based milk alternatives, such as oat, almond and coconut. They are increasingly becoming the default choice rather than just an option. Many Gen Z coffee lovers see plant-based drinks as healthier, more sustainable and better aligned with their values. Furthermore, Gen Z is highly digital. They expect seamless ordering, relevant app experiences and shareworthy drinks that turn their daily coffee into a social or online moment.

How can OOH providers offer value to consumers when at-home machines are becoming more common?

Stephen Mills, Franke: At-home coffee machines skyrocketed into the spotlight during COVID, when consumers had to seek alternatives to their usual coffee shop outings. This led to people having the opportunity to be adventurous, from trying different coffee blends to practising latte art with alt-milk types. This legacy of adventurous behaviour continues today, with many consumers looking to replicate their at-home beverage while out and about. It’s a great opportunity for businesses, as they can capture target audiences seeking a quick, convenient and just as delicious drink in out-of-home settings. For businesses to achieve a competitive edge over at-home coffee machines, they must take three factors into account: speed (especially in high-traffic areas, where queue times can impact lost sales), quality (both in terms of the drink ordering process and end result) and diversity (a wide-ranging menu with customisation opportunities, such as alt-milk types and syrup flavours). By doing so, businesses can go above and beyond what’s possible for consumers at home.

Mario Fracasso, Schaerer: OOH providers offer value through constant innovation. Thanks to stateof-the-art coffee machine technology they can offer novel drinks, seasonal specials, global flavours and functional ingredients that go far beyond what most people can prepare at home. Schaerer machines are equipped to deliver superior espresso extraction, advanced milk foaming and multi-ingredient recipes at a scale and consistency that home set ups can’t match. Convenience is another major value. Busy lifestyles call for readyto-go-beverages – no prep, no clean-up, just great coffee whenever and wherever consumers need it. Features such as mobile ordering, loyalty apps and personalised recommendations create quick, frictionless experiences. As technology continues to evolve, it enables us to deliver hyperpersonalised experiences. For example, machines that remember guest preferences or AI-driven suggestions give providers lasting relevance in a rapidly changing world.

Courtney Jones, Nestlé: Our research reveals that OOH providers can compete effectively with at-home solutions through strategic value creation. Loyalty programmes emerge as the top value driver, with 30% of students citing them as the primary offer that would encourage more coffee purchases, ahead of meal deals at 28%. Strategic meal deal positioning is crucial, as 97% of students consider branded coffee drinks important in meal deals, with one in three saying it’s essential – this creates value perception beyond just the beverage itself. Providers should also consider affordable premium options, such as Nescafé Freshly Ground Self Serve Coffee Machines, to compete with high street brands while maintaining quality expectations. Crucially, 21% of students are drawn to unique options they can’t find elsewhere, suggesting campus venues can offer experiences that home machines simply cannot replicate through social interaction, convenience and exclusive offerings.

Rheavendors: Rhea’s machines don’t compete with the home coffee corner; we design and deliver solutions that enhance the moments spent away from home, transforming them into premium experiences. We excel in both attended and unattended environments, including hybrid formats, where automation plays a crucial role. Our machines are designed to deliver gourmet-level quality efficiently, making high-end beverages accessible even in high-traffic or self-service locations. For businesses, Rhea tailor-made machines are a powerful tool to create loyalty, elevate brand perception and foster meaningful moments between colleagues, clients or guests.

Daniele Foti, Lavazza: People have grown used to experimenting with their beverages at home and now expect the same freedom and flavour wherever they go. For OOH providers, that means creating spaces that feel like an extension of consumers’ home coffee routines. Whether it’s a breakroom with milk alternatives and flavoured syrups or technology that supports custom orders without extra effort, it’s all about putting choice into the consumer’s hands. The most successful workplaces are those that let employees personalise their drinks, from cold foams to frothy oat lattes, just how they like them.

How can automated systems help meet demand for customisable hot beverages?

Stephen Mills, Franke: Franke’s A line coffee machine range is modular, meaning that businesses can pick and choose exactly what they need. For example, while alt-milk was © 2025 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com originally designed for consumers with allergies and intolerances, it’s since become a popular choice among millennials and Gen Z. The SB1200 coffee machine features IndividualMilk Technology to avoid cross-contamination between dairy and alternative milk options from storage to cup. Franke also offers countertop and undercounter flavour stations, with up to six syrups available to enhance flavour and satisfy customers’ sweet-tooth cravings.

Mario Fracasso, Schaerer: Schaerer focuses on enabling operators to excel at the basics of a speciality coffee menu, such as cappuccino, flat white, lattes and americano, while also providing the tools to diversify their offerings. Countless individual recipes for coffee specialities can be programmed and saved in Schaerer coffee machines. When installing the machine on site, we talk to our customers about their individual beverage requirements and, of course, advise them on trends and how these can be reflected in the machine’s beverage menu. Our professionals then set up the basic parameters for the desired drinks, whether with milk or milk alternatives; with various consistencies of milk foam; hot or cold; with syrup or other customer requests. The preset recipes can be further customised by staff or, in the case of self-service concepts, by guests, who can adjust their coffee strength or portion size.

Daniele Foti, Lavazza: Flavia brewers, including the Creation 600 and 300, are designed with flexibility in mind. Our jet technology lets users froth dairy or plant-based milks directly into the cup, with no steam wand or clean up required. It is also designed to avoid allergen or taste transfer. For those who love flavour, we recently launched the Lavazza Latte line (Vanilla, Classic, Mocha) for easy, single-pack lattes at work, and new Lavazza Caramel for a flavoured coffee option. These offerings reflect a broader trend: 55% of Americans now enjoy espresso-based drinks like lattes weekly (NCA, 2025 Specialty Coffee Report). To meet growing demand for bigger beverages, our new Aroma Brewer pairs with the Lavazza Momento 12oz Freshpacks, perfect for travel mugs and on-the-go sipping.

How can operators ensure consistently high quality?

Mario Fracasso, Schaerer: Automated beverage solutions play a vital role in ensuring consistently high quality with every cup. By combining real-time data monitoring via Schaerer Coffee Link and intelligent process controls, Schaerer Coffee Machines manage every aspect of beverage preparation. In combination with preset recipes for each coffee specialty, this reduces human error and guarantees that each beverage meets the highest standards of taste, aroma and appearance – regardless of who is ‘pushing the button’. As a result, guests can be confident that their experience will be exceptional, every time. Importantly, automation also helps operators to overcome staff shortages and the challenges posed by untrained personnel. With their intuitive controls and user-friendly interfaces, Schaerer coffee machines can easily be operated by anyone, even without extensive training or onboarding. This enables businesses to maintain efficiency and beverage quality, even when experienced staff are in short supply, making high-quality service accessible for all operators in a rapidly changing hospitality landscape.

Courtney Jones, Nestlé: The key to quality consistency lies in addressing the significant gap our research identified between what students expect and what they’re currently receiving. Only 41% of campus caterers rank coffee bean quality as most important, while 40% of students say campus coffee doesn’t taste great. Automated solutions can bridge this gap through consistent preparation methods and standardised recipes. Taking advantage of training programmes offered by branded coffee suppliers helps maintain consistency across wide drinks ranges, while brand partnerships provide additional benefits, since 78% of campus caterers recognise that branded coffee products are important to students. Automated systems from established brands can deliver the consistency and quality students expect while ensuring familiar taste profiles that replicate the high street experience that students crave.

Rheavendors: Today’s consumers expect the same coffee quality they find in speciality cafés anywhere and anytime. We are able to satisfy this request by combining precision engineering, advanced brewing technology and intelligent software. Our automated solutions guarantee premium quality, following exact recipes and parameters every time, ensuring that each beverage meets the same standard of taste, temperature and quality. Our machines also include control systems that monitor performance in real time, flagging issues before they affect the user experience. Maintenance alerts and self-cleaning functions further reduce the risk of downtime or hygiene problems. Thanks to telemetry, we can offer remote diagnostics and updates, allowing our clients to keep their machines performing at their best with minimal intervention. Our induction heating system, Varitherm, adjusts the water temperature for each recipe even within the same beverage, ensuring perfect infusion and temperature layering. Unlike traditional boiler systems, Varitherm is highly energy-efficient and plays a vital role also in milk-based preparations: it heats milk indirectly, preserving its freshness and taste without using steam and works equally well with dairy or plant-based alternatives.

Daniele Foti, Lavazza: Flavia’s technology ensures each drink is precisely brewed, with our pack-to-cup process designed to eliminate taste transfer between drinks. Our proprietary Freshpacks act as sealed, single-use brewing chambers that maintain freshness until the moment of extraction. No shared lines. No lingering flavours. Just a clean, consistent brew every time. Barcodes on each pack guide the system’s temperature, pressure and brew time, so your chai, coffee or cocoa is always prepared just the way it should be. That means maximum freshness, consistency and convenience, no matter the setting.

Stephen Mills, Franke: iQFlow, our intelligent coffee extraction technology, allows operators to customise multiple flavour profiles for their coffee beans. This achieves full aroma, flavour and body from each roasted bean, with minimal variance from cup to cup. Another factor in ensuring consistently high-quality beverages is machine cleanliness and hygiene. Franke’s integrated cleaning systems fit seamlessly into day-to-day operations, being programmable for quieter times of the day with minimal staff involvement required. For businesses seeking a 360-degree view of their coffee machine fleet’s financial and operational performance, Franke Digital Services (IoT) can help. Businesses are able to analyse each coffee machine in real-time, monitoring insights that really matter (such as drink popularity and peak times), alongside deploying limited-time offer adverts via the touchscreen menu. By learning about customer preferences and updating the beverage menu accordingly, businesses can continuously improve and adapt to evolving demands – and ultimately stand out from the competition.