Best Coffee by Readers in NYC

Posted on: 2016-09-08 10:09 AM

Chuck Moyer, food service category supervisor for Rutter’s Farm Stores, said Rutter’s coffee program resonates with customers because it offers a good, quality product at a good price.
“We offer a great variety of coffee and dispensed cappuccino flavors with a very robust condiment bar,” Moyer said. “Execution is the main factor of whether any program is successful. Our staff in the stores do a great job of making sure the offerings are available and fresh throughout the entire day and keep a constant focus on the cleanliness and stocking of these areas.”
All of Rutter’s 66 locations feature six flavors of coffee, ranging from a Premium House blend to a 100% Colombian to a flavored Hazelnut. It also offers dispensed cappuccino products, which includes seasonal LTOs.
“By the end of this year we will have our behind-the-counter Espresso/Smoothie bar programs in 42 of our 66 locations where customers can order customizable drinks through our touchscreen kiosks. These drinks range from Americanos to lattes to frappes,” Moyer said.

While standard drip-brew coffee remains the core of c-store coffee programs, specialty coffees and espresso-based drinks continue to outgrow drip brew in sales and demand. Customers want original blends and customizable drinks. To meet this demand, Rutter’s puts a great deal of care and thought into its extensive coffee condiment section.

“I believe our condiment bar is second to none,” Moyer said.  The condiment bar features cold wells with a range of Rutter’s Dairy items from half and half to skim milk and creamers from International Delight. All milk and creamer options are in bottle form, which Moyer noted, customers seem to really appreciate.
Customers can also select from various flavored syrups and spice shakers to maximize customization.
To meet consumer demands, Rutter’s stays on top of the trends and makes changes as necessary. For example, earlier this year the chain added Stevia to its sweetener packet options that already included raw sugar and Splenda.

In keeping on the pulse of coffee trends, Moyer sees iced coffee sales in the Northeast remaining strong year round.

“Iced lattes, frappes and smoothies are not just purchased for the purposes of energy like coffee, but are now seen as snack options by our customer base,” he said. “These products provide great opportunity for growing this category in dayparts outside the typical morning commute-breakfast time frame.”