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FHV 2026: Rethinking Coffee & Juice Service Without Increasing Operational Load
A Trade Show That Reflects a Shift in the Industry
Held at SECC, FHV 2026 once again brought together a wide spectrum of professionals across hospitality, F&B, and mixed-use venues.
Beyond product showcases, one thing became clear throughout the event:
customer expectations are rising — while operational constraints remain tighter than ever.
Across conversations, demos, and real-life use cases, a recurring challenge emerged:
How can businesses offer high-quality coffee and juice experiences without adding complexity, staff pressure, or operational friction ?
1. Key Trends Observed at FHV 2026
1.1. Speed and Simplicity Are No Longer Optional
Customers today expect: immediate service, intuitive experiences, minimal waiting time.
Whether in a hotel breakfast area, a café, or a retail space, friction is no longer tolerated. The demand is clear : fast, seamless service that fits naturally into the customer journey.
1.2. Coffee and Juice Are Now Core to the Experience
Once considered secondary, beverage offerings have become central touchpoints in the overall experience.
They now directly impact: perceived quality of the venue, customer satisfaction
dwell time and repeat visits, average spend.
A well-executed coffee or juice service is no longer a bonus — it is an expectation.
1.3. Operational Pressure Continues to Increase
At the same time, operators are facing: staff shortages, high turnover, increasing demand during peak hours.
This creates a structural tension: deliver more value to customers, with fewer resources.
2. The Core Challenge: Deliver More Without Doing More
For hotels, restaurants, and multi-purpose spaces alike, the equation is complex : maintain or elevate beverage quality, ensure fast and consistent service, avoid increasing workload for teams.
However, many businesses still struggle due to : overly manual processes, complex equipment requiring training, inconsistent output depending on staff, service models not adapted to real customer flow.
The result is often inefficiency — and missed opportunities.
3. Emerging Models Seen at the Show
FHV 2026 highlighted a clear shift toward smarter, more integrated service models.
3.1. Premium Self-Service Experiences
Modern self-service is no longer basic or low-end.
New solutions deliver: high-quality coffee comparable to barista standards, intuitive user interfaces, consistent results across all uses.
This allows businesses to scale quality without scaling staff.
3.2. Intelligent Automation
Automation is evolving from a cost-saving tool to a quality enabler.
Key benefits include : reduced manual handling, faster service during peak hours,
consistent product output, simplified operations.
Importantly, automation is no longer perceived as a compromise — but as a reliable standard.
3.3. Integration Across All Spaces
One of the most striking evolutions is how beverage solutions are now integrated across various environments :
Hotels : breakfast areas, lobbies, grab & go corners
Restaurants & cafés : peak-time support, secondary service points
Offices & coworking spaces : autonomous, high-quality beverage access
Retail & hybrid venues : enhancing customer experience and dwell time
Coffee and juice are no longer tied to a single service area — they are becoming fluid, embedded services across the entire space.
4. Coffee & Juice as a Performance Driver
Beyond experience, beverage service is increasingly recognized as a business lever.
When executed properly, it can : increase average transaction value, create upselling opportunities, improve customer flow management, enhance brand perception.
Perhaps most importantly : A premium beverage experience can now be delivered with minimal operational effort — if the right solutions are in place.
5. What VMV Presented at FHV 2026
At FHV 2026, VMV focused on one core objective : helping businesses simplify, operations while elevating beverage quality.
The solutions presented were designed to : reduce staff dependency
ensure consistent, high-quality output, integrate seamlessly into different types of environments, adapt to real operational constraints (space, volume, peak times).
Rather than adding complexity, the approach is to remove friction from beverage service entirely.
6. Real-World Applications Across Sectors
Hotels
Streamlined breakfast service
Reduced queues and waiting time
Lower operational pressure on staff
Restaurants & Cafés
Faster service during peak hours
Consistent product quality
Ability to handle higher volumes efficiently
Offices & Coworking Spaces
Autonomous, user-friendly beverage access
Improved employee and visitor experience
No need for dedicated staff
Retail & Hybrid Spaces
Creation of attractive service points
Increased dwell time and engagement
Added value without operational burden
Conclusion: Toward a New Industry Standard
FHV 2026 confirmed a major shift in the industry :
Customers expect more — faster, better, and more seamlessly
Operators must deliver — with fewer resources and less complexity
Technology is no longer optional — it is a key enabler
The businesses that will stand out are those able to : deliver premium experiences while keeping operations simple, efficient, and scalable.
Coffee and juice service, once secondary, are now at the heart of this transformation.
Explore Further
If you’d like to see how these approaches can be applied to your specific environment, VMV can help you explore tailored solutions based on your operational needs.