Where does the coffee shop and bar industry go from here? For operators, it is often not easy to navigate the multitude of new consumer trends and innovative formats that have emerged in recent years. One of the next trends to focus on is the rise of multi-concept bars, venues that combine diverse gourmet offerings and entertainment with the classic bar in one space, responding to growing consumer demand for diverse experiences. Hybrid spaces that often integrate cafeteria and catering with mixology as well, creating environments that are not only versatile, but also dynamic and trendy.

In parallel, we’re witnessing a growing focus on personalization and convenience. Consumers seek bespoke experiences, with menus adaptable to individual tastes, but also efficient services. This leads to the adoption of advanced technologies to facilitate personalized orders and an increased emphasis on service quality. New types contributing to a resurgence in the popularity of the bar among young adults, who are attracted not only by a wider food & beverage range but also by the opportunity to experience convivial moments even at later hours.

“Coffee is no longer just a hot beverage to drink quickly at the bar. It is a specialty to enjoy in leisure time and a new protagonist in cocktails and recipes,” says Oliver Haddad, Partner Relationship Manager at Latte Art Factory. “Latte Art Factory supports this evolution by offering flexible, high-performance solutions to create a huge variety of creative drinks. With a simple tap on the screen, you can create hot or cold foam from dairy milk, soy milk, and more.”

“Younger consumers especially are drinking more cold-brewed coffee and experimenting with new flavors, with like additions of cold foam or energy shots,” adds Gemma Kiernan, Head of Marketing at Marco Beverage Systems. “Both coffee roasters and brands and technology manufacturers are exploring how to create blends for these new coffees more quickly, efficiently, and consistently-we've gone from an average of 18 hours to just 30 minutes! The second evolution is toward the creation of high-quality concentrates that are durable, storable, and above all, tasty: concentrate is in fact better suited to the use of coffee as an ingredient in recipes.”

Such an evolution combines innovation in process and ingredients with that of machines on the premises, as Marco Schwarzenbach, Marketing Manager at Rex Royal, explains: “To support the new demands of both business partners and end customers, solutions such as cloud-based remote maintenance systems, or technologies that enable the management of coffee extraction and temperature-controlled milk frothing to achieve perfect foam with a simple touch, are needed. These innovations ensure consistently high beverage quality, even when there is a shortage of skilled labor, a common problem in the out-of-home sector today.”

Host 2025, at fieramilano in Rho from October 17 to 21, will confirm itself as the international reference for bara and cafés thanks to SIC – Salone Internazionale del Caffè, and a rich schedule of dedicated events.