In a care home, coffee is served dozens of times a day by staff whose job is care, not extraction.
The priorities here are different from hospitality: predictable cost per resident, formats staff can prepare quickly and safely, and a decaf that stands up because a large share of servings will be decaf.
We keep the format simple — usually ground or filter for the main service — and hold the profile steady so the taste doesn't shift between deliveries and unsettle residents who notice.
Ordering runs on a schedule against your occupancy, so catering budgets aren't guessing month to month.
Ground or filter coffee for main service is usually simplest and safest; bean-to-cup suits homes with a café-style lounge.
Care settings typically use far more decaf than hospitality does — we'd normally plan for it as a first-class line rather than a small extra.
Yes. Once we know servings per resident per day and your format, per-head cost is straightforward to model and stays stable across the schedule.
Yes — product and allergen information for your catering compliance records comes with the account.
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