Supplier Spotlight: Coffee Planet

Coffee Planet Maganging Director Robert Jones explains what's new

When was your company established?

Coffee Planet has been supplying customers in foodservice, retail, and business across the Middle East and beyond since 2005, and is now one of the largest speciality coffee vendors in the region.

How many people are employed by your company?

Did you like this story?
Click here for more

Coffee Planet currently has more than 170 employees.

What are your core services?

As roasters, we cater to a wide range of consumers offering a 360-degree approach to coffee solutions for the foodservice industry.

What new products have you launched recently?

We are about to launch our new cold brew and nitro coffees, designed to cater to foodservice customers.

How can hotels contact you?

You can get in touch with us by emailing your request to, by calling on +9714 312 8444, or by visiting

For all the latest hospitality news from UAE, Gulf countries and around the world, follow us on Twitter and Linkedin, like us on Facebook and subscribe to our YouTube page.

Most Popular



Human Capital Report 2017

Human Capital Report 2017

The second annual Hotelier Middle East Human Capital Report is designed to explore the issues, challenges and opportunities facing hospitality professionals responsible for the hotel industry’s most important asset – its people. The report combines the results of Hotelier Middle East's HR Leaders Survey with exclusive interviews with the region's senior human resources directors.

Hotelier Middle East Housekeeping Report 2016

Hotelier Middle East Housekeeping Report 2016

The Hotelier Middle East Housekeeping Report 2016 provides essential business insight into this critical hotel function, revealing a gradual move towards the use of automated management and a commitment to sustainability, concerns over recruitment, retention and staff outsourcing, and the potential to deliver much more, if only the industry's "image problem" can be reversed.

From the edition

From the magazine