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BSA Member
Espresso peak times and plan staffing needs
accordingly. Ensure your equipment is
machines are always optimised to maximise yield and
minimise waste. Expand your menu to
rising to the include some premium, higher-margin
items such as Matcha.
challenges Utilising equipment that aligns with
business goals is vital both commercially
There is little doubt that costs have and in terms of the quality and
risen rapidly for operators from all consistency of the products they aspire
angles. While the £5 coffee may serve to offer. This ethos allows Sanremo to
as clickbait for copywriters at present, develop and create products that baristas
it seems likely that consumer prices dream of using; operators can depend on
will continue to increase. We consulted them to perform and deliver the finest in-
seven leading espresso machine cup quality for their business day in, day
manufacturers for their insights on out. Coupled with their distinctive
driving further efficiencies, managing Sanremo design and passion for
yield and service demand, and hosting excellence, what distinguishes Sanremo is
to help offset the rising prices of coffee their ability to apply this ethos from the
beans. entry-level machine, Zoe, to the Opera,
which features unparalleled brewing
Stuart Johnson, Sales Director at
Sanremo, highlights practical features controls, all under one brand.
of their equipment that can impact Our latest machine release, the D8, is a
these areas. Firstly, regular scheduled testament to our commitment to
maintenance can better manage overall innovation and excellence. By combining
annual costs and save money over an the capability and control of a multi-
espresso machine's lifespan. Assess the boiler with a brand-new hybrid system,
energy efficiency of your chosen we have created a machine that offers
machine and consider adopting newer unrivalled temperature stability and
technologies like predictive analytics performance consistency, setting a new
and telemetry to accurately forecast benchmark in the market. JANUARY/FEBRUARY. 2025 | ISSUE 40
www.beveragestandardsassociation.co.uk
