Kenco is expanding into matcha and ready-to-use coffee concentrates with the launch of new at-home drinks products aimed at younger consumers and café-style occasions. The new range, launching in UK supermarkets from May, includes Kenco Matcha Latte sachets in vanilla and strawberry flavours, alongside Kenco Espresso Concentrate in unsweetened, mocha and caramel variants. The espresso concentrate is designed for both iced and hot coffee drinks and targets growing demand for customisable café-style beverages at home. The launch follows continued growth in iced coffee consumption, particularly among younger consumers, with iced lattes now overtaking cappuccinos in out-of-home popularity. Kenco Matcha Latte marks the brand’s entry into the matcha category. The single-serve sachets contain built-in creamer and require only hot or cold water to prepare. The products are intended to simplify matcha preparation for consumers seeking convenient, trend-led drinks at home. According to the company, matcha menu items have increased by 30% year-on-year, while social media mentions have risen by more than 107%. Matcha is also now the fourth most popular iced drink among under-35 consumers out of home. Maria Kabalyk, head of category and shopper at JDE Peet’s UK & Ireland, Kenco's parent company, said: “Shoppers’ expectations of the coffee aisle are evolving fast. They are looking for more choice in formats, flavours and ways to enjoy iced and hot drinks at home, without compromising on quality or convenience." She continued: "By bringing Kenco Matcha Latte and Kenco Espresso Concentrate to market, we’re investing in the long‑term health of the category – creating new reasons to buy, new occasions and new ways for shoppers to trade up". "These launches respond directly to what we’re seeing in shopper behaviour as well as what the next generation of coffee drinkers what from their brews and will help retailers capture additional value by keeping the fixture relevant and exciting for both existing shoppers and those discovering these drinks for the first time.” Kenco Matcha Latte (8 x 20.3g sachets) will launch in Asda, Tesco and Sainsbury’s with an RRP of £2.99. Kenco Espresso Concentrate (485ml) will launch in Tesco, Asda and Morrisons with an RRP of £5.

Snack brand Salty Dog is expanding its range with the launch of Chilli Rice Crackers. The new product features crunchy rice clusters with a chilli seasoning and will be sold in 40g packs with an RRP of £1.69. Salty Dog said the product is designed for multiple consumption occasions, including on-the-go snacking, pairing with drinks and lunchboxes. The launch adds to Salty Dog’s existing snack portfolio, which includes hand-cooked crisps, Darling Corn roasted corn kernels and flavoured nut products such as Honey Roasted, Chilli, Dry Roasted and Salted peanuts, as well as Salted Cashews. Salty Dog's co-founder Dave Willis said: "For some while now we’ve wanted to extend our fine snacking estate whilst staying true to the business’s unswerving commitment to intriguing textures, bold flavours and an unyielding crunch, taking our snacking prowess into yet another staple food crop to further enhance our prowess as a one-stop, fine snacking provider." The company also expects the product to target channels including pubs, delis, coffee shops, garden centres, canteens, airlines and vending machines.

Monster Beverage posted record first-quarter net sales of $2.35 billion in 2026, marking a 26.9% increase from $1.85 billion a year earlier and surpassing the $2 billion threshold for a fiscal first quarter for the first time in the company’s history. The energy drinks company said favourable foreign exchange rates contributed $89.3 million to quarterly sales growth. On a currency-adjusted basis, net sales rose 22.1%. Growth was driven primarily by Monster’s core energy drinks business, where sales increased 27.6% to $2.19 billion. The segment includes the Monster Energy, Reign, Bang and FLRT brands. Monster’s Strategic Brands division, which includes energy drink brands acquired from The Coca-Cola Company as well as its affordable Predator and Fury products, reported sales growth of 28.9% to $126.7 million. International markets continued to play an increasingly important role in the company’s performance. Net sales outside the US climbed 44.9% to $1.06 billion, accounting for around 45% of total quarterly revenue, compared with 40% in the prior-year period. Operating income increased 28.1% to $730 million, while net income rose 28.6% to $569.5 million. Gross profit margin declined to 55.0% from 56.5% a year earlier, which Monster attributed to geographical sales mix, higher aluminium can costs and increased freight-in expenses, partly offset by pricing actions. Hilton H. Schlosberg, Monster's chief executive officer, said: “The global energy drink category continues to demonstrate solid growth, driven by increased consumer demand. We delivered a strong start to the year, with net sales increasing 26.9%, operating income increasing 28.1% and net income per diluted share increasing 27.6% for the 2026 first quarter. Net sales crossed the $2.0 billion threshold for the first time in the company’s history for a fiscal first quarter." He added: “Our net sales to customers outside the United States increased 44.9% in the 2026 first quarter to approximately 45% of total net sales. This represents the highest percentage of net sales to customers outside the United States recorded by the company to date for a single quarter." “We remain focused on the growth of our existing core offerings as well as the continued introduction of product innovations, which remain central to our long-term growth strategy."

Elyas Coutts As workplace wellbeing climbs higher on the corporate agenda, employers across the UK are rethinking the role food and drink play during the working day. From functional beverages and protein snacks to smart fridges stocked with fresh meals, healthy vending is evolving far beyond the traditional chocolate bar and fizzy drink model. In this this exclusive interview, Connect Vending's CEO, Elyas Coutts, discusses how employee expectations are shifting, which healthier categories are performing best and how technologies such as micro-markets and smart fridges are reshaping workplace refreshments. The conversation also explores the operational challenges of fresh vending and the trends expected to define the sector in the years ahead. How has demand for healthier vending options changed in UK workplaces over the past few years, and what factors are driving that shift? The demand for healthier vending options in UK workplaces has changed significantly over the past few years because employees are increasingly expecting the same level of quality and convenience in the workplace that they can find on the high street. With more employees returning to working in the office, after getting used to eating healthy homemade meals, they expect to find the same options in the workplace. Social media is also a driving factor since healthy eating and wellbeing trends have gained traction in the past few years. What does 'healthy vending' mean in practical terms for employers looking to improve workplace food and drink choices? When considering healthier options for vending, there are a few considerations that need to be made, mainly around ensuring the product has a reasonable shelf life and that the packaging is suitable for a ‘grab & go’ environment and often this does mean more protein based or oat/date-based products. Naturally, when it comes to ambient vending there is a limitation, if you want fresher food you have to consider refrigerated options, as a result we are seeing an expansion of fridge-based options like smart fridges which enable operators to lean into healthier options such as salads, sandwiches and other grab and go fresh alternatives. Which healthier snacks, drinks or fresh food categories are performing best in workplace vending machines today? Functional drinks are arguably the best performing category in healthy vending machines because they are refreshing, have clear health benefits and feel guilt-free whilst also being enjoyable. At Connect Vending, VitHit drinks are our top selling product, this is largely due to the seasonal flavour ranges which can increase sales by 30%, as well as the clear health benefits and low calories. How important is variety when creating a healthier workplace vending offer, particularly for different dietary needs such as vegan, gluten-free or lactose-free options? Variety is essential because when employees only see a small selection of products every day, they quickly stop engaging with the range and fall back to what is familiar and this is rarely a healthy option. Keeping the range fresh and broad gives people a reason to explore and means there is always something that feels relevant to them personally. This matters even more when you factor in the diversity of dietary requirements in a modern workplace. Vegan, gluten-free and lactose-free options are no longer niche requests they reflect how a significant proportion of the workforce eat. What role can vending machines play in supporting employee wellbeing, energy levels and productivity during the working day? Access to the right food at the right time has a direct impact on how people feel and perform at work. Many employees experience an energy dip in the mid-afternoon, and what they reach for in that moment matters. Healthy vending machines positioned with this in mind become a genuine wellbeing tool rather than just being there for convenience. When an employee can grab a balanced snack or a vitamin-enriched drink without leaving the building, they are more likely to make a better choice than if they were walking to the nearest corner shop. What are the biggest challenges in maintaining fresh, healthier products in workplace vending, particularly around shelf life, waste and restocking? How to overcome these challenges? Fresh food is inherently more difficult to manage than traditional vending machine products since shorter shelf lives mean that restocking schedules need to be more frequent and more precise. At Connect Vending, we manage this through regular, planned service visits combined with real-time stock monitoring, so we can respond quickly if a product is moving faster or slower than expected. We also managed the waste through using the FIFO method and working with Olio, the food waste charity. How are newer formats such as micro-markets and smart fridges changing expectations for healthy workplace refreshments? Micro markets and smart fridges are becoming an increasingly significant part of our fleet, and they are changing the conversation around workplace food in a fundamental way. Where a traditional vending machine offers a limited, fixed selection behind glass, a micro market or smart fridge feels far closer to a retail experience. This matters because the way people eat is becoming more transient, with less fixed mealtimes and more snacking. Are there differences in demand for healthy vending between sectors such as offices, manufacturing sites, hospitals and education settings? There are significant differences between sectors. Offices consistently show the strongest genuine demand for healthy vending, with desk-based employees more willing to engage with premium healthy products. Manufacturing sites are more complex since decision-makers often request a healthier offer, but the sales data does not always reflect it, with shift-based workers tending to favour more indulgent options. Education settings, particularly universities, are a strong market driven by a health-conscious younger demographic, while hospitals, where long shifts and high-pressure environments mean convenience often wins out over nutrition. Looking ahead, what trends do you expect to shape the future of healthy vending in workplaces over the next few years? Unattended retail will continue its rapid growth, with micro markets and smart fridges becoming a core part of the workplace offer rather than a premium add-on. Smarter technology and real-time data will make these formats viable in more locations. We also expect sustainability to become an increasingly important factor, as employers face greater pressure to demonstrate their environmental credentials across all areas of the business. And as healthy eating moves from trend to baseline expectation, the standard for what counts as a good workplace food offer will keep rising.

Oatly is expanding its foodservice beverage portfolio with the launch of Oatly Barista Cold Foam, a plant-based topping designed to meet rising demand for premium cold coffee and customisable drinks across cafés, bakeries, bars and restaurants. The new product delivers a light, creamy foam layer intended to sit visibly on top of iced beverages without quickly melting, offering operators both functional performance and visual appeal for layered drink presentations. According to Oatly, Barista Cold Foam has a creamy flavour profile with subtle vanilla notes and can be customised with additional colours and flavours, allowing foodservice operators to create personalised beverage offerings across seasonal and signature menus. Bryan Carroll, UK and Ireland general manager at Oatly, said: "Cold drinks are no longer a seasonal trend, they’re reshaping modern coffee shop, bakery, bar and restaurant culture." The company said the product can be whipped or frothed using a variety of preparation methods, including handheld frothers, blenders and siphons. Oatly recommends chilling the product for 24 hours before use to achieve optimal foam stability and texture. Carroll continued: "The demand for individuality and different flavours and consistencies is growing every day. With Barista Cold Foam, we’re giving the hospitality industry a new way to meet that demand and making it easy to create great-tasting, layered, customised drinks that feel both premium and expressive.” As part of the rollout, Black Sheep Coffee will become the first quick-service restaurant chain to introduce Oatly Barista Cold Foam across its menu. Beginning 13 May, the retailer will feature the product in a range of summer beverages, including an Iced Americano, Iced Latte and Iced Vanilla Matcha topped with cold foam. Customers will also have the option to add the foam to other drinks across the menu. Oatly will further showcase the new product at the London Coffee Festival from 14–17 May, where it plans to serve a Teas & Black Sugar beverage alongside additional drinks. Oatly Barista Cold Foam is available now from selected wholesalers.

Atlantic Grupa has invested €11 million in hydration brand Waterdrop, acquiring a minority stake and securing a seat on the company’s investment committee, deepening an existing distribution partnership across Austria, Croatia, Serbia and Slovenia. The move strengthens a collaboration that began as a regional distribution agreement and now shifts into a closer strategic and financial relationship. Through the new stake, Atlantic Grupa will gain direct insight into Waterdrop’s operations and support its long-term growth strategy. Founded in Vienna, Waterdrop develops 'Microdrinks,' compressed sugar-free cubes designed to flavour water with fruit and plant extracts. The company positions the products as a healthier and more sustainable alternative to traditional soft drinks. Production is handled in its own facility in Germany, which it says helps maintain quality control and consistency. Over the past decade, Waterdrop has expanded into a global brand with around €150 million in annual revenue. It now operates across Europe, the United States, Australia and Japan, combining direct-to-consumer sales with branded retail stores and selected distribution partners. The company runs roughly 50 physical stores in major cities, blending digital and in-store retail experiences. Its growth has also been supported by high-profile marketing partnerships, including collaborations with international sporting events such as the Australian Open and professional tennis players. Martin Donald Murray, chief executive of Waterdrop, said the investment builds on a strong existing relationship with Atlantic Grupa and adds further strategic depth to their cooperation. Lada Tedeschi Fiorio, group vice president for corporate strategy and investments at Atlantic Grupa, said the company sees strong potential in Waterdrop’s international expansion and is confident in its long-term growth prospects, particularly in European markets.

Functional soda brand Olipop has introduced two new berry-inspired flavours, marking the return of a fan-favourite alongside a seasonal release. The new line-up includes Raspberry Sherbet, a limited-edition flavour, and Blackberry Vanilla, which joins the brand’s permanent range following strong consumer demand. Raspberry Sherbet blends tangy raspberry juice with creamy vanilla notes, designed to evoke the taste of the classic frozen dessert. The flavour is part of Olipop's 6g fibre line and will be available for a limited time in 12oz single cans and variety packs. Blackberry Vanilla, originally launched as a limited-edition product in 2020, returns after becoming one of the brand’s most requested flavours. The drink combines blackberry with apple, mandarin and lemon juices, finished with vanilla for a layered, slightly creamy profile. Each can contains 5g of sugar and 9g of fibre. Both flavours are now available nationwide through major retailers including Target, Walmart and Whole Foods Market, as well as via the company’s direct-to-consumer platform.

LA Libations Water, in partnership with Re:Lid USA, has introduced the beverage industry’s first resealable lid designed for aluminium cans, a packaging innovation aimed at improving convenience and reducing waste. The technology was unveiled live at The Beverage Forum by LA Libations co-founder Annika Stepper alongside Ryan Adams, CEO and president of Gelson’s Markets. The product will make its retail debut through a roll-out across all 26 Gelson’s Markets locations and two convenience stores in Southern California. The Re:Lid system addresses a long-standing limitation of canned beverages: the inability to reseal once opened. By combining the recyclability of aluminium with a resealable mechanism, the companies say the design offers a more practical alternative to traditional single-use formats without introducing plastic waste. “This is a major glow-up for one of the most iconic formats in the beverage industry,” Stepper said. “Cans have looked and functioned largely the same for decades. Re:Lid Libations is reinventing that experience to fit how people actually live today.” Re:Lid USA’s debut initiative is developed in collaboration with LA Libations, the beverage incubator behind brands including Zico Coconut Water, Core Hydration and Bodyarmor. Following its introduction at The Beverage Forum, the companies said the technology will be made available to the wider beverage industry, with LA Libations leading sales and marketing for Re:Lid Libations. Ryan Adams said the launch aligns with Gelson’s focus on accessible sustainability in retail environments. “At Gelson’s, sustainability works best when it’s simple for our customers to embrace,” Adams said. “We’re proud to be first to market with LA Libations, offering a resealable aluminium can that reduces waste and gives our customers a new, more sustainable choice at shelf.” Designed for on-the-go use, the resealable lid allows beverages to be opened and closed multiple times, extending consumption occasions and helping reduce unfinished drinks. The system is fully recyclable and compatible with existing aluminium infrastructure, positioning it as a scalable option for both brands and retailers. Top image: LA Libations

Green Coffee Company, a US-based coffee firm with operations in Colombia, has closed a $5 million Regulation Crowdfunding (Reg CF) campaign hosted on DealMaker’s platform, attracting more than 2,000 retail investors across the United States. The raise forms part of a broader capital strategy for the company, which has already secured over $100 million from high-net-worth investors. Green Coffee Company said the Reg CF offering was designed not only to raise funds, but also to convert customers and brand supporters into shareholders as it expands its footprint in North American retail, hospitality and e-commerce channels. The company operates farms and processing facilities in Colombia and focuses on traceability, sustainability, and direct relationships with smallholder farmers. It also holds exclusive third-party distribution rights for Juan Valdez products in the United States and Canada. Distribution of Juan Valdez products has expanded rapidly, growing from zero to more than 1,000 retail locations in the past year, with a target of over 3,000 locations by the end of the year. Co-CEO and founder Cole Shephard said the campaign reflects a desire to give consumers a direct stake in the business. “We wanted people who love great coffee and believe in what we’re building to have a real stake in this story,” he said. “Our investor community has become our most authentic advocates.” DealMaker CEO Rebecca Kacaba said the raise highlights a broader shift in how companies use retail capital. “When investors are genuinely excited about what a company is building, they become its most authentic advocates,” she stated. Green Coffee Company said it views its retail shareholder base as an extension of its customer community, helping to drive brand awareness, product engagement and long-term growth as it works toward potential public market expansion. Top image: © Green Coffee Company

Lavazza has launched La Reserva de Tierra Selection, a new coffee positioned as the first professional-focused blend sourced from farms certified under the Rainforest Alliance’s Regenerative Agriculture Standard. The product builds on a more than 20-year partnership between Rainforest Alliance and Lavazza, and is intended to demonstrate how regenerative agriculture can be implemented and verified at farm level rather than remaining a broad sustainability goal. The Rainforest Alliance’s Regenerative Agriculture Standard provides a certification framework covering soil health, biodiversity, water management, climate resilience and farmer livelihoods. The system is independently audited and designed to measure progress against defined environmental and social indicators. The launch comes as the coffee sector faces ongoing pressure from climate volatility, soil degradation, biodiversity loss and economic challenges for producers. The Rainforest Alliance positions regenerative agriculture as a method to improve farm resilience and support long-term supply stability. Initial implementation has focused on Honduras, where more than 70 farms have achieved certification under the standard with support including technical training and operational guidance. The project is intended to move regenerative practices from pilot stages into commercially available products. Lavazza said the new blend will be available in international markets from June 2026.

Innocent Drinks has added a 500ml single-serve format to its coconut water range, targeting growing demand for convenient, ready-to-drink hydration options. The launch comes as innocent coconut water continues to perform strongly in the category, described as the fastest growing coconut water on the market, according to Nielsen data. The new pack size complements the existing 1-litre bottle and is designed to broaden appeal among both consumers and foodservice operators looking to offer healthier drink choices. Nicki Garland, UK&I managing director at innocent drinks, said the move reflects changing consumer behaviour around hydration: “More people want simple, natural hydration they can grab on the go and our new 500ml coconut water is designed to do just that. It’s 100% pure coconut water with nothing added, giving drinkers an easy way to offer a healthier choice without compromising on taste or quality,” she said. The product remains aligned with Innocent’s formulation approach, featuring 100% pure coconut water with no added sugar, sweeteners or concentrates. It contains naturally occurring electrolytes, including potassium, providing around 25% of daily intake per 250ml serving. It is also naturally low in calories at under 20kcal per 100ml and fat-free. The 500ml format will roll out from 18 May, initially available in Tesco Express, as well as through Amazon and wider convenience channels, with a recommended retail price of £2.50.

Economic uncertainty, rising costs and inflation are squeezing the hospitality sector – and operators are turning to new technology to stay ahead. Automatic beverage machines, with their effortless drink selection and conveniently small footprint, have revolutionised the guest experience for the hospitality sector. By combining convenience with consistency and accessibility, they are helping operators to mitigate staffing challenges, improve efficiency and stretch budgets further. That said, consumers today are not willing to compromise on quality for the sake of convenience, which means that operators will need self-service machines that can provide premium, espresso-style drinks, quality beans and café-level taste in a quick, automated format. The rise of automation In a recent survey by leading hospitality platform Toast, which asked foodservice operators which area of restaurant management they would be focusing on in 2026, 31% of operators said they would be making improvements to customer experience while 21% want to improve speed and efficiency. According to the survey, 80% of restaurant owners reported being at least ‘somewhat ready’ to adopt new technologies, and 18% of respondents predicted technology and automation will have the biggest impact on the UK restaurant industry. Placed in areas such as breakfast rooms, conference spaces, lobbies and late-night self-service zones, automatic beverage machines have the potential to elevate the guest experience by providing high-quality coffee and speciality drinks exactly where and when guests need them. They combine barista level consistency with intuitive interfaces, so even first-time users can get their preferred drink quickly, without queues or full staff presence. The atmosphere around the machine is key, according to Tharyn Estevez, director of global marketing at SEB Professional Beverage. “Guests increasingly appreciate attractive, comfortable spaces where they can work, relax or socialise while enjoying their drink,” she explained. “Selfservice coffee corners in lobbies or lounges are becoming social hubs that extend dwell time and strengthen brand perception.” Andrea Pozzolini, CEO of Rhea, maintains that being able to offer refreshment at any time is a strong benefit for a hospitality setting. “Guests appreciate being able to enjoy a high-quality drink when they want one, without waiting for staff availability or facing long queues during peak moments,” he told Refreshment. He noted that automatic beverage machines elevate the guest experience by combining convenience with consistency and accessibility. Personal preferences... A wide selection of high-quality hot beverages is a baseline expectation for consumers today. While this is very achievable in barista-led coffee shops, it can be a challenge to offer the same variation in busy, multi-use hospitality venues like hotels, cafeterias or university campuses. This is where automated solutions come into their own. “Our guests increasingly expect…the ability to personalise their drink,” Vinay Malhotra, area general manager at Leonardo Hotels, shared. “They like to see a well-set-up area dispensing café-quality beverages prepared quickly, with options such as milk alternatives, drink strength, sweetness levels or size. Automated beverage solutions meet these expectations through precise dosing, temperature control and preprogrammed recipes that ensure consistent results. Digital interfaces allow guests or staff to customise drinks easily, delivering choice without complexity while maintaining speed and accuracy.” SEB’s Estevez notes that hospitality guests seek out beverages that reflect their lifestyle, including plant-based options, cold and iced variations and functional or wellness-oriented recipes that still taste indulgent. Automatic machines support this by offering customisation at the touch of a screen. “This lets a business serve both the traditional espresso lover and the guest who wants an oat based matcha latte or protein-enriched iced coffee on the same system, without slowing down the service,” she explained. “Modern interfaces and recipe flexibility mean operators can tailor menus to their brand while still giving guests the freedom to personalise their drink,” agreed Dawn Harwood, strategic director at 86 Degrees Coffee, the UK distributor for de Jong Duke. “We always say customer satisfaction starts at installation. We run a full taste test with clients – adjusting temperature, strength, pour and cup volume for every drink they want to offer. And with ConnectMe technology, we can make recipe changes remotely whenever they need them. That level of responsiveness is something our customers really value.” ...and practical concerns While offering variety and plenty of choice gives the end user what they want, on the operational side, speed and consistency are king. With precision settings and calibrated recipes, an automated beverage machine can guarantee that that every cup will meet the same premium standard – vital for hospitality venues that rely on reputation and reliably high quality. Service speed is an essential consideration in hospitality venues with a high footfall, Rhea’s Pozzolini told Refreshment. “Guests want their drinks quickly, but without compromising on taste,” he said. “Rhea’s machines are designed with advanced brewing technology and intuitive interfaces, offering a wide variety of beverages – from coffee to plant-based alternatives and signature recipes – while ensuring barista-level quality in every cup. The result is a premium experience that perfectly aligns with the expectations of today’s hospitality guests.” “Speed is non-negotiable now,” confirmed 86 Degrees Coffee’s Harwood. “Guests want their drink immediately – not in three minutes. Automatic machines deliver high-quality beverages in seconds, which keeps queues moving and reduces friction. Quality is equally important; guests expect fresh-brew coffee, stable temperature, rich crema and consistent flavour. De Jong Duke machines are engineered to deliver barista-level quality with minimal variation, which is a huge advantage over manual preparation.” Labour challenges Staff shortages, whether caused by insurance hikes or budget constraints, will majorly impact the hospitality sector, affecting operations, revenue and customer experience. Research from Toast found that 60% of restaurant owners had concerns around staff shortages and labour challenges for 2026: fewer staff means slower service, longer wait times and a decline in guest satisfaction. So how can the use of automated beverage solutions improve staffing issues, and what balance should be struck between human- and machinebased service in guest-facing environments? According to Leonardo Hotels’ Malhotra, automated beverage machines can help to reduce pressure on staff by handling repetitive, high-volume beverage preparation and allowing employees to focus more on guest interaction, service quality and upselling. They can also shorten training time and reduce reliance on specialist beverage skills. “The ideal balance is one where machines support staff work regimes, rather than reducing their work scope or hours,” said Malhotra. “We must appreciate that while automation takes care of consistency and efficiency, people provide warmth, guidance and hospitality. This balance is particularly important to a premium-quality establishment like Leonardo Hotels, where personal service remains a key differentiator.” Rhea’s Pozzolini similarly warned that automation should never be seen as replacing people, but rather empowering them. “By handling repetitive tasks, beverage machines allow staff to dedicate more time to guest engagement and hospitality,” he explained. “The ideal balance is achieved when machines deliver efficiency and consistency, while humans provide creativity and the personal touch that defines great service.” Focus on sustainability With 80% of UK restaurant owners surveyed by Toast saying they will be focusing on sustainability and ethical sourcing in 2026, automatic beverage machines that can prove their green credentials will be the most likely contenders for hospitality contracts. Operators will need to consider energy and water efficiency, ingredient usage, waste reduction, machine reliability and upkeep requirements when making their choice. According to Leonardo Hotels’ Malhotra, modern automatic beverage machines “often use precise dosing to reduce overuse and waste, while smart energy-saving modes limit power consumption during low-demand periods”. These smart, automated machines, with excellent energy efficiency ratings, can make a significant contribution to an organisation’s sustainability goals, especially when designed to also use or dispense recyclable and reusable packaging. SEB’s Estevez maintains that in order to make an informed choice of machine, operators will need to consider the full lifecycle impact – from energy and ingredient efficiency to repairability and end-of-life solutions. “ Selecting equipment that is right-sized to actual cup demand helps avoid unnecessary energy consumption,” she told Refreshment. “In addition, choosing machines designed to limit energy losses, for example through improved boiler insulation and the use of Eco Mode during off-peak periods, can significantly reduce energy waste.” Furthermore, she noted, long-term sustainability also depends on product quality, repairability and serviceability. “Machines designed for durability, with long spare-parts availability and strong service networks, can remain in operation for many years, reducing e-waste while lowering the total cost of ownership.” Sustainability is an important consideration for the end user as well, with ethical business practices and sustainably-sourced ingredients providing a strong motive for brand loyalty and return custom. Marcello Canetti, managing director UK and Ireland at Italian coffee company Illy, said: “We know a growing number of consumers are looking for convenience in their coffee. However, consumers simply aren’t willing to compromise on taste or ethics.” Sustainability is the cornerstone of Illy’s new line of bean-to-cup, self-service coffee bars, which the Italian coffee company rolled out earlier this year. Serving Illy’s premium blend of 100% Arabica beans, the ‘Illy On The Go’ range has been designed to minimise waste and offer an ethical self-service coffee option. The unit itself is made of 95% recycled products, with 30% of these repurposed from waste coffee grounds. The future of hospitality It is a difficult time for hospitality operators, as they experience the interconnected challenges of rising costs, staff shortages and economic uncertainty. Fortunately, the sector has remained flexible and open to the opportunities offered by new technologies. Despite the uncertainty, one thing is clear: dynamic, agile solutions are the way forward for the hospitality sector, and automatic beverage machines have the ability to elevate the guest experience by delivering high-quality coffee and speciality drinks, exactly when and where they are needed.