As a total and utter coffee addict -and a bit of a coffee snob to boot- I was fascinated by this piece in Big Hospitality, covering some of the best coffee innovations in the industry. Here are five ways in which the smartest operators in the business are bringing new offerings to the market. Coffee in a cone? Coffee ice cubes? Civet poo coffee? It seems to be all about the differentiation and creating a new or distinctive product. And with high turnover of staff remaining an issue in the sector, having the best training procedures and systems in place is key.

I'll be passing this article on to some of our industry clients: these examples may be for coffee but they could provide some great food for thought for innovation and brand development in all kinds of fields of business I'm sure.