Nespresso Professional, the globally renowned provider of premium coffee solutions and co-sponsor of the Scottish Excellence Awards’ Restaurant of the Year category, offers hospitality operators a range of world-leading coffees, machines and service facilities. Serving restaurants, hotels, cafes and eateries of all sizes, the company is a trusted coffee partner to thousands of clients and customers across the UK and beyond. To celebrate the release of the 2026 shortlist of finalists for the forthcoming awards, which take place on Thursday 26th March at the Sheraton Grand Hotel & Spa, Edinburgh, CateringScotland.com interviewed Donna Dowson, UK Sales Manager for Business Development & HORECA (Scotland) on the benefits of choosing an established coffee provider…
CS: What are the main factors that venue managers consider when choosing their coffee solution?
DD: ‘Venue managers primarily look for a machine that complements their space’s aesthetic while removing the hurdle of intensive staff training. It really comes down to finding that perfect balance between a sleek, customer-facing design and the guarantee of a consistent, high quality cup every time. There are huge costs affecting the HORECA industry at the moment and Nespresso Professional machines are easy to use, which enables all staff to be trained in-house, thereby saving specialised barista training. Additionally, the wastage is less and due to the machines’ efficiency settings, the units can go into sleep mode when not being used. We get great feedback around coffee sales increasing and I believe this is due to the consistency of great coffee every time.’
CS: How do you work with businesses that choose Nespresso Professional?
DD: ‘We aim to guide customers through their specific requirements and handle the heavy lifting part of the setup process. By calculating average consumption and tailored needs in advance, we make the transition to our system as seamless and stress-free as possible.
‘My team and I are genuinely interested in our customers’ businesses and we enjoy hearing how the Nespresso machines increase sales and build that visible premium touch. We are always on hand to support and advise and we are in a great position of looking at situations from a fresh perspective.’
CS: Which Nespresso machines are most popular for businesses?
DD: The Aguila 220 and 440 are standout favourites, partly because the chrome finish looks beautiful on a bar, yet they have high- capacity power to handle a rush. Their popularity is also down to their versatility, with customisable programmes and cup sizes to fit their exact service style.
The great thing is, we have a machine for every space, from meeting rooms to bars and restaurants. I have seen a shift to self-serve in premium venues, with a huge staff cost saving. This caught me by surprise but it’s efficient and the customers seem to love the control it provides.
CS: How does working with Nespresso influence coffee offerings in venues?
DD: It essentially gives a venue the expertise of a professional barista 24/7, allowing the team to offer a diverse menu without needing training in speciality coffee. This means even the newest staff members can confidently serve a wide range of premium options to every guest, without negatively impacting quality. We also have various classic blends, origins and creations, including Volutto and pumpkin spice, the latter of which is due to arrive this autumn.
CS: Do venues see an increase in customer uptake when offering Nespresso?
DD: Many of our partners report a noticeable uplift because the capsules make it so easy to experiment with seasonal blends and a variety of flavour profiles. The simplicity of switching between different pods allows venues to keep their coffee offering fresh and exciting. As a company we work with venues to walk as a customer, looking at the touchpoints where coffee should be offered. For example, in golf clubs we often have the pre-round coffee, halfway house then back for post-round, and we even have machines in the pro shop.
CS: What are the advantages of using Nespresso during peak hours or high demand periods?
DD: During a busy shift, the biggest advantage is maintaining a clean workspace, which allows for a much more organised and stress-free service. Even at peak capacity, the machines enable quick, simple customisations to coffee or milk, ensuring the guest gets exactly what they want without slowing down the service. Being able to make up to four coffees at once while the operator is able to complete other tasks increases efficiency and reduces wastage.
CS: How do venues adapt their coffee offering for different seasons or special events?
DD: Our customers are incredibly creative, often using our coffee as a key ingredient in a variety of dishes and it’s great to see chefs including Dean Banks and Graeme Cheevers curate bespoke menus where Nespresso is woven directly into the culinary experience. Others take advantage of limited blends or the more seasonal favourites and we provide recipe cards to promote speciality coffees. At the moment I’m still in Nocciola mode, with our hazelnut blend proving a huge favourite of hotels and restaurants throughout the country.