The recognition celebrates the brand’s commitment to excellence in professional development and career growth opportunities, competitive pay, benefits and perks, employer culture, flexibility in scheduling, and, of course, free and discounted Scooter’s Coffee drinks.

“At Scooter’s Coffee, we foster a culture of growth and care for our employees because it’s the amazing people that truly set us apart from any other QSR brand,” Mikala Friedrich, chief human resource and systems officer at Scooter’s Coffee, said.

“When employees take pride in where they work and feel supported by their employer, ultimately, this trickles down to the customer experience and helps ensure that we create an amazing experience with every visit.”

Building on this recognition, Lacey Navarrete, vice president of human resources, at Scooter’s Coffee, will join a panel of speakers from fellow awardees for a webinar hosted by QSR on Tuesday, Dec. 9, at 1 p.m. CT. The webinar will discuss topics like building a culture of engagement, sharing best practices on training and development, and how to become an employer of choice.

The Scooter’s Coffee network includes more than 890 locations nationwide, nearly all of which are owned and operated by franchisees, along with six distribution centers and the brand’s Corporate Support Center offices headquartered in Omaha, Neb. It was the second-largest brand recognized by QSR, demonstrating that the brand has continued to focus on excellence in employee experience even as the company has grown, and one of only three specialty coffee companies recognized.

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This initiative makes Swire Coca-Cola the first in Hong Kong to fully adopt rPET bottles for its 500-milliliter and 1.5-liter PET products. By partnering with local recycling facility New Life Plastics, the brand is supporting communal recycling efforts while setting a benchmark for the drinks industry. These moves come amid growing government and consumer pressure to reduce plastic waste and promote circular practices. Let’s now read some excerpts from the article published on The Cool Down.

Coca-Cola announces major update to iconic product: ‘A strong benchmark’

HONG KONG – Coca-Cola’s bottling partner in Hong Kong is making eco-friendly changes to its production efforts.

Swire Coca-Cola announced that it will be using locally sourced bottles made from recycled polyethylene terephthalate (rPET) — a strong, lightweight, and shatter-resistant plastic that is safe for food and beverages. The company is the first to take this initiative, using rPET bottles provided by the recycling facility New Life Plastics instead of importing from overseas.

A South China Morning Post article reported that Coca-Cola launched its recycled plastic bottles efforts in April 2024 and, as of this month, is only using locally sourced rPET for all 500-milliliter and 1.5-liter PET bottles in Hong Kong, according to Iris Lee, the brand’s general manager for Hong Kong and Macau.

Samuel Chui Ho-kwong, director of environmental protection at the Environmental Protection Department, was quoted as saying: “These initiatives not only demonstrate corporate responsibility but also set a strong benchmark for the drinks industry in Hong Kong.”

To read the full article, click here.

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During the awards ceremony, event organizer Rosalyn Newbery praised the Florentine manufacturer as a long-standing, influential leader in specialty coffee with a loyal following and a reputation for setting industry direction. In parallel, Eversys and De’ Longhi, the other entities under the De’ Longhi Group, also received the award for brand of the year in respectively the “Automatic Coffee Equipment” and the “Home Coffee Equipment” categories.

Representatives from the La Marzocco Germany branch, alongside Global Marketing Director Paul Kelly, and CEO at De’ Longhi Professional, Guido Bernardinelli, highlighted the brand dedication to innovation and community.

Coho attendees also explored tastings and demos on the new Modbar Pour-Over & Tea undercounter solutions, as well as on the new Jay grinder, the Wally and other La Marzocco equipment throughout the 3-day industry gathering. Arran Ainscough contributed to a panel on hospitality in the DACH regions, while Paul Kelly shared insights on F&B and coffee-shop chain trends.

For more, visit 5^th Wave Magazine podcast – www.lamarzocco.com – https://www.coffeehospitalityexpo.com/

About La Marzocco

Named for the symbol of Florence, Italy- the seated lion- La Marzocco has been the leader in espresso machine innovations since 1927.

For over 90 years, each La Marzocco espresso machine has been assembled by hand I Florence, Italy, and today La Marzocco espresso machines can be found in the finest cafes and restaurants around the world.

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The Se Pro Set directly addresses the growing demand for convenient, high-quality coffee brewing solutions in both home and commercial settings. By simplifying the process and enhancing flavor extraction, this award-winning design aligns perfectly with the evolving needs and preferences of modern coffee enthusiasts, making it a relevant and impactful addition to the market.

Crafted with precision and attention to detail, the Se Pro Set stands out for its unique combination of a stirring needle and dropper.

The stirring needle features a quantifiable press type mechanism that efficiently redistributes the powder layer, while the dropper ensures rapid powder collection and precise distribution.

These innovative elements work together to improve extraction efficiency and consistency, resulting in an optimized brewing experience and superior coffee quality.

Winning the Silver A’ Design Award serves as a testament to Bomber Coffee Equipment Manufacturing’s commitment to pushing boundaries and setting new standards in the kitchenware industry.

This recognition is expected to inspire the brand’s future projects, fostering further innovation and exploration in the realm of coffee equipment design. The award also motivates the team to continue striving for excellence and delivering products that elevate the coffee brewing experience for users worldwide.

The Se Pro Set was brought to life through the expertise and dedication of the talented team at Bomber Coffee Equipment Manufacturing (Zhongshan) Co., Ltd.

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“RAW WINE unites people who live for origin, craft, and authenticity,” said Alejandro Carvallo, CEO of Café Unido. “These are the same people who teach others what to drink and set the tone for the industry. For us, there’s no better place to show why Panama Geisha is so unique — its fragrance, its volcanic terroir, its complexity. We came to RAW WINE to give that community the same emotional connection to coffee that they already have with natural wine.”

Award-Winning Fermentation and Terroir

Café Unido highlighted the volcanic slopes of Volcán Barú, home to both Ninety Plus and Janson farms.

• Ninety Plus Perci & Tigre Geishas – celebrated for floral complexity and layered fermentation.
• Batch 23186 – the lot that placed #2 at the 2024 World Brewers Cup in Athens, crafted using the Criolic Folio process, a cold fermentation of whole cherries infused with Geisha coffee leaves and submerged in the Blue River at Ninety Plus Gesha Estates. The result: sweet Meyer lemon acidity, honey-peach notes, and a delicate mouthfeel.
• Janson Family Natural Geisha – a pure reference of the Geisha profile, offering clear contrast to the fermented lots, a comparison that resonated with the wine trade.

Education Meets Experience

Café Unido also launched its Coffee Handbook for Wine Professionals, the first guide comparing grape and coffee production, helping sommeliers understand coffee terroir. Copies were distributed free to attendees.

The event also marked the debut of Café Unido’s premium coffee-cart service, featuring dual La Marzocco machines, Mahlkönig grinders, and a Geisha pour-over bar, soon available for events across Washington, D.C.

About Café Unido

Founded in Panama City, Café Unido showcases Panama’s finest origins through responsible sourcing and precision roasting. In the U.S., Café Unido operates cafés in Washington, D.C. (Union Market and Shaw), and a local roastery serving both retail and wholesale clients.

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The annual USA Today poll recognizes the most beloved coffee brands across the nation, with nominations and rankings determined by coffee lovers and readers nationwide. Biggby Coffee’s ranking highlights its growing reputation as a franchise built on connection, community and consistency — not just caffeine.

“We’re beyond honored to see Biggby Coffee recognized among the top coffee chains in the country — and even more proud that this ranking comes from our guests,” said President Erin Kaylor. “This isn’t just a win for our brand; it’s a win for every barista, franchise owner and community that has embraced our mission to make the world a better place, one cup at a time.”

Since opening its first shop in East Lansing, Michigan, in 1995, Biggby has built its success on simple values: to build communities where people feel connected, valued, uplifted and inspired. The 100% franchise-owned brand continues to expand nationwide while staying rooted in its purpose-driven approach — to create a world where people are energized by purpose, connected by community, and uplifted through everyday interactions.

“This recognition validates what our customers and franchise owners already know — Biggby Coffee is different,” said CEO Mike McFall. “We’ve never chased trends or corporate metrics. We’ve focused on people, and people are the reason we’re here. We’re grateful to everyone who voted and continues to share in our journey.”

Biggby Coffee’s placement in USA Today’s 10Best list comes during a banner year for the brand, which recently celebrated its 30th anniversary, introduced a refreshed visual identity under the tagline “Biggby Makes it Better” and continues to open new stores across the country at record pace.

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From small-batch independents to national brands, specialty roasters are invited to submit their top coffees across defined categories for blind judging by a panel of qualified judges” across multiple regions, including US & Canada, Asia, and Europe, with regional winners progressing to a Global Final to compete for the world champion title.

Outstanding achievement for Kona Earth

Kona Earth entered the competition in the “Origin Roasted” category at the Global Coffee Awards. This category celebrates roasters operating in coffee-producing regions. The award highlights local craftsmanship and showcases diverse and innovative roasting techniques and flavor profiles being developed within the producing region, in this case, Hawaii.

Hawaii is the only major coffee-producing region within the United States. Hawaiian Kona coffee, in particular, has a global reputation for excellence due to the unique growing conditions on Hawaii’s Big Island, located within the Kona coffee belt.

As both a grower and roaster, Kona Earth offers customers a true crop-to-cup Kona coffee experience. The 26-acre Kona Earth coffee farm grows, processes, and micro-batch roasts its specialty Hawaiian Kona coffee on site. The freshly roasted Kona coffee beans are then shipped directly from the farm to customers across the United States.

Kona Earth was awarded “Overall Winner – Hawaii” in recognition of its outstanding coffees. This prestigious award highlights the brand’s commitment to excellence and its dedication to producing top-tier Hawaiian coffee. Kona Earth’s Co-owner Steve Wynn was thrilled to learn of the award, “We work very hard to produce a high quality and delicious specialty coffee. By small-batch roasting here on site, we can assure that every order is shipped supremely fresh. Of course, our customers love the coffee but to receive this honor and be recognized as one of the world’s top roasters and specialty coffee producers is incredibly gratifying.”

Expert panel evaluates coffees

During the Global Coffee Awards Origin competition held in Houston, Texas, on October 1, 2025, an independent panel of expert judges blind-tasted and evaluated coffees from roasteries across the Americas, Africa, and Asia. Among thousands of entries, Kona Earth stood out for its exceptional quality and flavor. Each coffee submitted was evaluated through a two-stage blind tasting. Judges first conducted a two-minute sensory assessment to score and describe the coffee. This was followed by a three-minute discussion led by a coordinator to refine and align feedback.

Judges’ notes on Kona Earth Coffee

The expert judges were impressed with Kona Earth’s 100% Kona coffee entries, complimenting the “low acidity” with “deep and sweet flavors” presenting “notes of dark chocolate and almonds.” Judges were equally impressed with the company’s Hawaiian Espresso, noting it as “a rich espresso with deep notes of dark chocolate.”

To be named as an overall winner in Hawaii is a distinction that further solidifies Kona Earth’s reputation as a producer of exceptional and flavorful Hawaiian Kona specialty coffees. As a result of this remarkable achievement, Kona Earth has been invited to the Global Coffee Awards Ceremony in El Salvador on March 26. This event will bring together coffee industry leaders, experts, and enthusiasts to celebrate the best in the business.

About the Global Coffee Awards

The Global Coffee Awards emphasizes the collaboration between roasters and the producers who grow the coffee. The awards are organized by PDG Global, the company behind Perfect Daily Grind and the Producer & Roaster Forum (PRF) The goal is to build a global network of tens of thousands of celebrated and recognized specialty coffee roasters.

About Kona Earth

Kona Earth is a grower and roaster of premium Hawaiian specialty coffees, selling farm-direct to consumers via its e-commerce site. With a consistent 5-star customer rating, Kona Earth is a favorite among Kona coffee lovers.

The Kona Earth farm is situated in the heart of the famed Kona coffee belt. The 26-acre farm is nestled on the tropical slopes of the Hualalai volcano on Hawaii’s Big Island. The temperate climate, rich volcanic soil, and ample rainfall create ideal growing conditions for producing some of the finest Arabica coffee beans on the planet. Prized for its smooth flavor and low acidity, coffee aficionados rank Hawaiian Kona coffee as one of the world’s top specialty coffees.

As a US-based, family-owned business, Kona Earth supports fair wage labor and sustainable farming practices. Kona Earth coffee is nurtured from crop to cup and grown with Aloha by husband-and-wife owners Steve and Joanie Wynn. The beans are hand-picked, water wash (wet) processed, and dried on site. The green coffee beans are then small-batch roasted. Each order is stamped with the roast date and shipped farm-direct via 2-day FedEx shipping. This “seed to sip” process ensures that consumers receive the freshest Kona coffee directly from the farm. With a consistent five-star customer rating and superlative customer service, Kona Earth delivers the premium quality associated with its authentic, Hawaiian Kona specialty coffee.

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How a Malaysian café chain baked cloud and AI into its operations

MALAYSIA – In the fast-paced F&B world, agility isn’t just a buzzword; it’s survival. For Secret Recipe, one of Malaysia’s most beloved café chains, staying ahead meant more than just serving delicious cakes and meals. It meant transforming how they understood their business.

Before embracing the cloud, Secret Recipe’s data journey was time-consuming. Gathering performance reports from 360 outlets across Malaysia wasn’t just tedious—it was a logistical headache. Compiling data could take weeks, and by the time insights reached decision-makers, the opportunity to act had often slipped away.

The future is generative

With Microsoft Power BI, Secret Recipe now pulls performance data in seconds, instead of weeks. What used to be a slow, manual process has become fast and automated. Teams can instantly identify which outlets sell the most cakes, uncover patterns—like customers who buy black pepper chicken often pairing it with a specific beverage—and respond with targeted actions.

Looking ahead, the next chapter is all about Generative AI. The vision? A future where team members can ask, “Can you pull last month’s beverage sales and suggest a new combo promo?” and get instant, actionable insights. By tapping into generative AI, Secret Recipe aims to unlock deeper layers of data understanding, automate even more processes, and make smarter decisions faster.

You can read the full article here.

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Midway through this journey, the adoption of regenerative agriculture delivered tangible results: a lower environmental footprint, greater productive capacity, and a further step up in cup quality. As pioneers of direct sourcing, illycaffè works hand in hand with growers, recognizing sustainable quality and transferring knowledge through the Università del Caffè. This model has accelerated the adoption of regenerative practices and made the gains in resilience and quality measurable in the field.

At FAO headquarters in Rome, during the roundtable of the 2025 edition of the award, experts agreed on the need to extend this model to coffee cultivation worldwide, pairing agronomic approaches with targeted investment and technologies that can accelerate adoption, particularly artificial intelligence for climate-suitability analysis, early-warning systems, and in-field decision support.

Titled “A decade of change: the coffee industry on the path to sustainable quality,” the panel was moderated by Andrea Cabrini (Managing Director, Class CNBC) and brought together Andrea Illy (Chairman, illycaffè; Co-Chair, Regenerative Society Foundation), Vanusia Nogueira (Executive Director, International Coffee Organization), Carlos Santana (Commercial Director, EISA – Ecom Group), Michele Arias (Sustainability Manager, UNEX Guatemala S.A. – Itochu Group), José Ernesto Borja Papini (CEO, J.J. Borja Nathan S.A., El Salvador), and Paolo Rubano (President, Agorai Foundation).

Andrea Illy said: “With the launch of the Ernesto Illy International Coffee Award ten years ago, we further strengthened our path to improving quality. The experience of these years has taught us how to adapt cultivation to the climate and mitigate environmental impact. This journey has shown that resilience and quality grow hand in hand, and it has given us the opportunity to tell consumers about the world behind each of the 10 million cups of illy coffee enjoyed every day.”

Bruno Archi, Permanent Representative of Italy to the UN Agencies in Rome, opened the proceedings: “Coffee touches billions of lives, yet its value chain remains exposed to climate shocks, price volatility, and trade imbalances, risks borne most acutely by millions of smallholders. Italy is firmly committed to a more inclusive and resilient coffee economy, where excellence in sustainable quality goes hand-in-hand with close collaboration with farmers. In this spirit, we celebrate the Ernesto Illy International Coffee Award as a benchmark for sustainable production, and together with FAO and other specialized agencies, we must encourage and reflect on the development of more equitable and resilient models of production and consumption, including support for sustainable production through agroecological and other innovative approaches, fair trade, and the mitigation of environmental impacts.”

Vanusia Nogueira, Executive Director of the International Coffee Organization, commented: “Coffee is an experiential beverage, tied to traditions and rituals. This is why we have a duty to take every measure necessary to protect our plantations from the climatic adversities they are facing. We owe it to those who came before us, and we owe it to the plantations themselves, which deserve a future. Encouragingly, many coffee consumers today are young; this compels us even more to engage with a generation that is more aware and demands sustainability in the cup. We are also seeing this new generation among growers, who are increasingly turning to powerful new technologies such as artificial intelligence.”

During the event, the winners for each of the nine origins that compose the illy blend were announced; the overall “Best of the Best” will be revealed at the evening Gala. On 5 November, all 27 finalists were received at the Papal General Audience in the Vatican.

The Ernesto Illy International Coffee Award is illycaffè’s annual recognition celebrating the finest sustainably grown coffees from the origins that compose its unique blend. Born in 2016 as the global evolution of the Prêmio Ernesto Illy de Qualidade do Café para Espresso (launched in Brazil in 1991), EIICA honors producers who excel in sustainable quality and collaboration. An independent international jury selects the “Best of the Best” from 27 finalist lots sourced from the blend’s nine countries: Brazil, Costa Rica, Ethiopia, El Salvador, Guatemala, Honduras, India, Nicaragua, and Rwanda. A consumer jury also assigns the “Coffee Lovers’ Choice.”

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Since its inception in 1989, the competition has engaged 150 colleges across the UK, providing up-to-the-minute learning and real-life challenges to almost 10,000 back and front-of-house students. From farm-to-fork to bean-to-cup, competitors get the unique opportunity to work with pioneering chefs and leading hospitality experts to craft sustainably sourced menus at every stage of the competition.

It’s an immersive learning experience for students to sharpen their skills, explore emerging trends, and learn about the future of food and regenerative farming practices.

College lecturers have until Thursday 15 January to register their Level 2, 3, and 4 back and front-of-house students, aged between 18 to 25. A gift consisting of a range of MAGGI® Indian sauces will be awarded to the first 20 college lecturers who register their students. To register and find out more about the competition’s format, timeline and full T&Cs, please go to: www.nestleprofessional.co.uk/toque-dor.

The announcement marks a special moment for 2025 winners, Tom Brassington and Katie Blundell, who return as mentors and judges for 2026. Not only will their new roles enable them to offer valuable tips and insights to next year’s cohort, but they also pave the way for continued self-learning and development.

In July, the winning duo embarked on a once-in-a-lifetime prize trip to Italy, exploring its world-famous food and drink culture. Next year’s champions will travel around Scandinavia, immersing themselves in two of the world’s most forward-thinking food scenes, Copenhagen, Denmark and Helsingborg, Sweden.

Tom Brassington, 2025 Back-of-House winner and 2026 judge, said:

“We all have a big role to play in shaping the careers of students and young professionals. Looking back on my Toque d’Or journey, I’ve seen first-hand how high standards, great ingredients and a passion for service can transform learning into unforgettable moments and lifelong experiences. I’m excited to return as a judge and mentor, using my experience to help next year’s competitors build their skills, find their confidence and together shape a brighter future for our industry.”

Katie Blundell, 2025 Front-of-House winner and 2026 judge, said:

“You need a combination of education and real-world experience to truly grow and develop, and that’s exactly what Toque d’Or gives you. It showed me the level of professionalism expected in our industry and inspired me to aim higher. I’m thrilled to be coming back as a judge and look forward to showing students just how rewarding a career in hospitality can be when creativity, service and passion come together.”

Katya Simmons, Managing Director, Nestlé Professional UK&I, said:

“Focused on cultural fusion, diversity and innovation, the 38th edition of Toque d’Or reflects today’s modern and dynamic world of hospitality. More than just a competition, Toque d’Or offers a platform for our industry to invest in young and creative talent. Therefore, I encourage all college lecturers to register their best students; for the first few there’s a special prize up for grabs!”

A gift consisting of a range of MAGGI® Indian sauces will be awarded to the first 20 college lecturers who register their students. To register and find out more about the competition’s format, timeline and full T&Cs, please go to: www.nestleprofessional.co.uk/toque-dor.

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