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The new professional machine by Nespresso launched

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The new professional machine by Nespresso launched

October 11
13:14 2011

Nespresso has launched the Aguila, its first professional machine dedicated to meet the demands of high-volume cafes and restaurants who’s customers will not compromise on coffee quality.

Brema Drohan, managing director, Nespresso, UK commented Nespresso continues to innovate its business to business offering, providing solutions to meet the needs of some of the most discerning hosts in the world’s best hotels and restaurants.

“Our new Aguila machine is our most impressive and technologically advanced machine to date and produces luxurious coffee with one touch – perfect for restaurants, cafés and high-volume establishments requiring a reliable and efficient service to meet customer needs.

“Nespresso works closely with the HORECA industry and is aware of the challenges facing it from a service and efficiency point of view. As consumers’ interest and awareness in coffee evolves, they are demanding a better product than ever before, and restaurants and cafes are on the whole identifying the opportunity,” she said.

“The Aguila was created to meet this demand for consistently high quality coffee in establishments with a large coffee turnover.”

Recent research undertaken by Allegra Strategies on the role of coffee in foodservice [1]revealed the hospitality industry is well aware of the potential of coffee on their future revenue, 72% of respondents said that coffee is likely to have a ‘significant impact’ on their future restaurant revenue, and only 28% said it was likely to remain static.

On ‘the importance of coffee to the business’, 85% said it was ‘very important – insight and feedback that Nespresso’s business team are coming across more and more, according to Ms Drohan.

“Continuous innovation and a passion for perfection have been key drivers in the quest to consistently deliver not only the highest quality coffee but also machines that meet industry needs,” Ms Drohan said.

Aguila users will benefit from a high level of autonomy to manage high volumes of coffee preparation in their establishments. The machine also incorporates a modular “fail-safe” design based on the autonomy of its different components. This feature allows one part of the machine to be repaired while the other part continues to work. For further ease of use, the machine also benefits from daily semi-automatic cleaning and rinsing system, at the simple touch of a button.

Four extraction heads on the machine work simultaneously, enabling front-of-house personnel to increase capacity during peak hours.

Energy efficiency is a high priority for Nespresso, which is why Aguila enters ‘energy saving’ mode after 30 minutes of inactivity and “maximum energy saving mode” after a longer period of inactivity.

Stoke Park, the luxury country club and resort in Buckinghamshire, utilises Nespresso machines in its restaurants in order to meet the tastes and demands of its customers.

Chris Wheeler, executive chef at Stoke Park’s double AA Rosette Award winning The Dining Room, said: “Nespresso machines allow us to ensure that the customer’s all round coffee experience is a positive one. We need to deliver on both quality and service in a high- pressure environment.

“Our baristas have found the Nespresso machines a revelation in terms of time efficiency and consistent quality and as a chef I can also vouch for the pure quality of the coffee itself – it is second to none.

“We also have the support of the Nespresso team to ensure the smooth running of our machines at all times, which means that our commitment to excellence is never compromised.”

Further information on the Aguila is available here. www.nespresso.com/pro/aguila

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