Cafe Culture Magazine - Issue 50

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magazine MAY 2012 ISSUE 50

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

BANGKOK 2.00 PM

GOURMET SYRUPS FROM THE FRENCH ALPS UK AGENT : UCD – For all Routin 1883 products Contact sales@ucd.uk.com or call 01233 840296 www.theancillariesstore.co.uk

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Welcome!

CONTENTS

This month will see the hosting of the annual Café Society Awards at the Roof Gardens in Kensington, London. We look forward to welcoming you to this event, as well as celebrating the latest successes to have been achieved by the coffee shop sector (turn to page 14 if you have yet to book a table).

With the Caffè Culture exhibition also taking place this month, there’s an emphasis in this issue on business advice and starting out.

As usual, Café Culture magazine will be present at this popular show on Stand E42, where we hope to be able to catch up with many of you, and your news and views!

NEWS

Clare Benfield - Editor

4 Future of the coffee market discussed.

5 Business advice on offer at Caffè Culture.

8 Premium quality coffee is coming to Croydon.

10 Beyond the Bean celebrates 15 years of business.

Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Paul Steer Tel: 01291 636342 E-mail: paul@jandmgroup.co.uk Production Manager Jayson Berry, Tel: 01291 636339, E-mail: jayson@jandmgroup.co.uk Subscriptions and Customer Service Tony Lorimer, Tel: 01291 636333 E-mail: tony@cafesociety.org.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 E-mail: cafe@jandmgroup.co.uk www.cafeculturemagazine.co.uk Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2009 J&M Group Ltd

32 Getting mobile – alternative ways of entering the coffee business.

40 Franchise formula – the tried and tested route to business success.

PROFILES 44 Puerto Rican coffees – Café Ponce is reaching out to the European market.

EVENT PREVIEWS 14 Café Society Awards luncheon 2012.

REGULARS 38 Barista talk – your barista questions answered.

16 Caffè Culture 2012

FEATURES 26 Starting up – sources of business advice for wouldbe coffee shop entrepreneurs.

46 Coffee Clinic – your maintenance questions answered.

52 New products.

55 Checkout.

‘Made in Britain’ email: sales@malmesburysyrups.co.uk tel: 01666 577 379 @jtmalmesbury Malmesbury Syrups

www.cafeculturemagazine.co.uk

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NEWS

VAT loopholes and anomalies to be closed In the recent budget, the Chancellor, George Osborne, outlined plans to examine a number of VAT loopholes, including those currently arising from the purchase of ‘takeaway’ hot food (anomalies having arisen from where such items are sold by retail outlets such as supermarkets but escape VAT).

Standard rated goods have VAT of 20% added to the selling price while zero rated goods do not have to have any VAT added to the selling price. Zero rated items include cold takeaway food and sandwiches.

Standard rated items currently include all hot takeaway food and drink, all food and drink supplied to be eaten on the premises, food and drink supplied for catering, and items such as snacks, soft drinks, confectionery and so on.

The discrepancy has arisen in that currently, retailers such as supermarkets have not been required to pay the 20% VAT on their hot food ‘takeaways’, as would be the case at ‘traditional’ takeaway outlets such as pizza and burger chains, for example. The supermarkets claim that their equivalent food is not designed to be eaten immediately, but rather is simply kept hot so as improve its appearance and aroma.

Thus, such retailers have been able to sell very similar products to their take-away competitors, but without having to cope with, or pass on, the 20% VAT levy to their customers, as is currently the challenge for dedicated high street hot food operators.

The revised changes are expected to take effect as of 1 October 2012, with the 20% VAT becoming payable on all food from all retailers being served above ambient temperature, and including items such as pies, pasties and toasted sandwiches, but not freshly baked bread (the HMRC have estimated that this will pull in an additional £105 million in revenue for 2013/14). However, many conventional hot food-serving takeaway outlets are already in the midst of challenging the 20% ever having been applied to them in the first place.

The VAT Helpline can be contacted on 0845 010 9000 to request further guidance, and there are helpful publications supplied free of charge (VAT Notice 709/1 Catering and take-away food and VAT Notice 701/14 Food). Business Brief 09/05 VAT - Hot takeaway food sets out HMRC policy on the VAT treatment of hot take-away food following a number of VAT Tribunal decisions.

You can also download VAT publications from the HMRC web site (www.hmrc.gov.uk/vat).

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Future of the coffee market discussed On 28 and 29 March 2012, Allegra Strategies hosted the UK Coffee Leader Summit at the Millbank Tower in central London.

Around 300 industry leaders and senior executives from across the coffee and food for now sector met at this highly successful event, to explore, discuss and debate the key themes and trends shaping the UK marketplace.

Major themes that emerged included coffee shop growth in the UK, the increasing quality of coffee that is being served by branded coffee chains as well as independents, the importance of continual innovation, the need to educate the industry and consumers and the challenge of keeping the balance between a brand’s core values and customer expectations and desires.

Allegra’s 2011 UK Retail Coffee Shop Market report, Project Café11 UK showed that the growth rate of the total number of coffee shop outlets measured 4.5% in December 2011 compared with 6.3% in 2010. There are currently 15,084 coffee shops outlets in total, including branded chains, non-specialists and independents in the UK. Managing director, Jeffrey Young, reported that despite the challenging global economic climate and continued fears of a double dip recession in the UK, 83% of UK coffee sector executives describe the current trading environment for branded coffee shops as positive or neutral.

Key factors for maintaining a food and beverage brand within international operations were discussed by Paul Ettinger, head of international food and beverage, Caffè Nero. Attaining the right partner, getting the right structure, keeping the decision making unit at head office, deciding what is important to the brand and choosing the right local food and beverage offerings are key to success he said, and also addressed the challenge faced by Caffè Nero to maintain the family culture of the business during the company’s rapid growth.

The role of food in the coffee shop sector was a key thematic area addressed during the second session of the day, entitled ‘Food & Innovation’. The topic was discussed in presentations from Tony Papas (managing director, Allpress Espresso), Jane Govey (commercial director, Hummingbird Bakery), Carlo Del Mistro (founder and owner, Gelato Mio) and Debbie Melhuish (head of food

development, Costa).

Paul Meikle-Janney, managing director of Coffee Community, in ‘Keeping Coffee at the Core’, talked about the importance of quality and the fact that the battle of the chains will only improve the quality of coffee served. He went on to say that baristas have now reached cult status with an obsession for quality and innovation.

Greg Costello, owner of Workhouse Coffee, highlighted that consumers have a better understanding of coffee and there has been a shift from thin, bitter coffee to lighter roasts and more delicate roasts, however greater education is needed and Tim Williams, director of operations St ALi UK, painted an honest yet gloomy picture of the sector, highlighting the fact that the preparation of coffee in the UK in still in its infancy and inertia has slowed the industry to a crawl. He went on to say that the independent operators have now become one big chain, creating carbon copy shops with the same coffee and machines.

Independents had become complacent, and need to stop self congratulating and take on board consumer feedback in order to grow.

Lynsey Harley, coffee development manager and Q grader at United Coffee joined the session’s speakers for a lively panel discussion which addressed the importance of the industry keeping coffee at its core, by posing the question ‘how good can it get?’. Central to the debate was a discussion around the need for greater transparency from roasters to consumers about the origin of their coffee. Additionally, breaking down the barriers between baristas and consumers to ensure consumers feel confident in asking questions thus ensuring knowledge transfer and a better understanding of the complexities of coffee.

Finally, the panel and conference delegates, which included two former World Barista Champions, discussed where the industry can look to for inspiration and innovation to prevent the emergence of the ‘unbranded’ chain.

The day concluded with a drinks reception where guests had the opportunity to network and discuss the lessons of the day.

The event was sponsored by United Coffee, Solo Cup Europe and Dawn Foods.

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NEWS

Business advice on offer at Caffè Culture The Caffè Culture show (16 & 17 May 2012, Olympia London) has become the leading event for the UK’s café bar market and, as usual, will be hosting hundreds of the industry’s major international brands alongside smaller independent suppliers.

Visitors will be able to see the latest innovative products from over 200 high-end suppliers, receive free business advice from the industry’s leading professionals, meet and network with industry colleagues, as well as build contacts, open up new commercial opportunities and gain valuable insight into the latest industry trends.

The Caffè Culture Business Theatre will be the place to

For more information and to register for your free pass to the show, visit www.caffecultureshow.com. access a free programme of seminars, hosted by some of the industry’s leading lights.

The Caffè Culture Rescue Remedy, hosted by Richard Hurst, plans to tackle the most

common issues challenging business owners at the moment by providing a stepby-step guide to helping you get your business back on track. Taking a Leap of Faith, hosted by consultant Robert Henry and iCafé’s founder Umer Ashraf Malik, will aim to explain exactly how you can take your successful single outlet and turn it into a thriving chain.

Other sessions will explore issues ranging from how to get your staff to deliver to your exacting standards, even when you are not in the business, to how to maximise return on your menu and the true story of a start-up – ideal for anyone planning to launch their own café bar business.

Food Standards Agency launches Food Safety Squad The Food Standards Agency (FSA) is leading work with a squad of environmental health officers to increase the focus on food safety in the run up to and during London 2012.

Extra hygiene inspections of food outlets will aim to ensure that all food sold, cooked and eaten during the Games is safe, say the FSA. The Food Safety Squad, comprising 10 members, is representing the many hundreds of environmental health officers across the UK also carrying out additional hygiene and safety inspections on food businesses in preparation for the Games.

Working in towns and cities hosting Olympic or Paralympic events, or Live sites (venues with big screens where events will be shown live), the Squad will be giving the inside track and showcasing the vital work they are doing to keep visitors to the Games safe and healthy. It is part of the FSA’s Play It Safe campaign, aiming to raise awareness of food safety among businesses and visitors before and during London 2012.

The focus of the campaign is on areas that are likely to experience a big influx of visitors, and on the expected increased number of outlets selling food during the Games period. Food businesses that do not make the grade on inspections will be given one to one training to ensure they are aware of, and follow, food hygiene

Further information for food businesses and the general public will be available during the coming months on www.food.gov.uk/olympics, and through a dedicated Twitter feed which will be launched in the coming weeks, @playitsafefood. regulations. Tough enforcement action will follow where public health is put at risk.

“London 2012 is about celebrating everything that the UK has to offer and food is an important part of this. We have so much fantastic food to showcase to Games visitors, and we want food business owners to ensure that everything they sell is the best it can be.

It will be an exceptionally busy time for a lot of these businesses, and the FSA is providing extra support and advice to

make sure they are well prepared to meet the challenge,” said Sarah Appleby, head of enforcement and local authority delivery at the Food Standards Agency.

The Food Safety Squad and Play It Safe awareness campaign is operating alongside a variety of FSA measures to minimise the risk of food safety incidents occurring during London 2012. These include a food safety coaching programme for small businesses in Olympic areas that are in need of improvement, funding and training initiatives for local authorities in Olympic areas and providing extra equipment for sampling and checks on cleaning for enforcement officers working on the ground in Olympic areas.

Ben Milligan, an environmental health officer from LB Tower Hamlets, added: "From my regular conversations with food businesses around East London I know the Games are seen as a real opportunity in terms of business and profits. At the same time, having to serve more people than normal can create situations that don’t arise under normal circumstances, such as the need to produce and store lots of food in advance. I’m pleased to be part of the Food Safety Squad and am looking forward to working with my colleagues to provide the support these businesses need during the Olympic Games.”

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NEWS

Boston Tea Party launches Skills Academy Boston Tea Party Cafe (BTP) and N-Gaged Training have announced the launch of a new initiative – a sector based work academy in hospitality (a scheme designed to ensure that those looking for work in this industry have the right skills and experience to succeed).

Launched by the government in conjunction with Job Centre Plus at the end of last year, sector based work academies form an important part of their overall strategy to combat unemployment, and academies are designed to offer a combination of training, work experience and a guaranteed job interview to help motivated people get ready for work.

The academy set up by the BTP/NGaged partnership has been specifically designed with BTP’s ethos in mind and in line with their core strategy of investing in local communities. It incorporates the attainment of nationally recognised

qualifications that can be used throughout the hospitality industry - certification in hospitality, barista training, food safety and hygiene as well as customer service.

BTP’s role in the partnership will be to assist with the design and delivery of the training, to offer a work experience placement as well as a guaranteed job interview on successful completion of the course. The first four successful candidates, all from the Bristol area, have already completed both the training and work experience stages of the scheme and BTP have announced that three are now already in post in one of their Bristol cafés.

They plan another course to run before the summer and are committed to further courses and plans to expand next year if it proves successful.

“This initiative works brilliantly for all involved,” said Sam Roberts, BTP’s managing director. “We have the

McCormick reveal their 2012 Flavour Forecast With a family of brands in 100 countries, food company, McCormick, says that it has been at the forefront of identifying emerging culinary trends via its signature, yearly Flavour Forecast, which the company have been issuing since 2000.

This year, they have identified a number of global themes and reveal a surprising finding - that food lovers around the world have more in common than ever imagined. One of the themes identified by the UK foodservice team as being of relevance to this sector is the fact that ‘simplicity shines’.

The most memorable food, say the forecasters, is often the simplest, made using good quality ingredients and uncomplicated methods. The also note a move away from the complex, towards clear and unpretentious flavours and chefs are celebrating the basics to remind us what ‘real’ food tastes like, claim the company.

With the continued drive by caterers to attract consumers, new menu opportunities are presenting

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themselves outside of the traditional meal occasions where simplicity really can shine. Snacking and bar food with the growth in all day dining, grazing and the deconstruction of menus and diminishing day parts, sharing plates as consumers seek lighter foods and cheaper alternatives to traditional meals and side orders and accompaniments driven by the operators’ need to increase spend per head and make a point of difference, are just some of the options (for further information and more recipe ideas visit www.flavourforecast.com).

The McCormick Foodservice Division operates across Europe in the UK, Ireland, France, Spain and Switzerland. Its brands in the UK include: Hammonds’ sauces, Bick’s relishes and Camp Coffee concentrate.

They also supply a selection of goods under the Noël’s brand and their full Schwartz for Chef range includes over 100 products (herbs, spices, seasonings, spices, garlic’s, salad accompaniments, mustard and wet sauces).

opportunity to recruit staff with the right skills and training as we have trained them ourselves and we remain true to our core belief in supporting the communities we work in. For the candidates, they receive all the necessary training and experience, and even if they don’t end up working for us, they are work ready and have the whole of the hospitality industry to choose from. We are very proud to be helping local unemployed people back into work.”

The Boston Tea Party is one of the West Country’s best known independent café chains with stores in Barnstaple, Bristol, Bath, Exeter, Honiton, Ringwood, Worcester & Salisbury. It is famous for its coffee and tea, and has established a reputation for creating delicious, feel-good and affordable food. The café also strives to source ethically sound products from West Country suppliers and uses only free range meat and eggs.

United Coffee UK & Ireland launches industry first customer insight club United Coffee UK & Ireland, the UK’s specialist total coffee solutions provider has launched what it claims is the first customer insight club for the coffee industry.

Named ‘all about u’, the club offers its customers a whole range of added value benefits and industry firsts.

These include access to Licence to Work in Coffee Service and barista training that’s been endorsed by the Academy of Food and Wine Service (AFWS), the professional body for front-ofhouse service. Customers will also be able to access their coffee machines servicing data online in the near future, leading the way in field based service solutions.

Elaine Higginson, managing director, United Coffee UK & Ireland said: “Consumers are getting more savvy about the quality of coffee in their cup.

This year we’ll continue to see a fast growing segment of consumers willing to pay more for a decent cup of coffee, and with an increase in 2011 of

consumers’ daily visits to coffee outlets that’s set to continue, there’s a lot up for grabs.

“What we’re seeing is the premiumisation of coffee and a move towards higher margin coffees that’ll increasingly become a central part of future growth strategies. Good quality coffee is no longer a differentiator - it’s a way of life.

“That’s why we’ve developed ‘all about u’. We want all of our customers to join, giving club members access to the latest buzz topics, trends, exclusive insight, emerging geographies and categories, as well as key issues and factors influencing the market from new product developments, packaging, economic and lifestyle influences to distribution or pricing issues.”

United Coffee customers will receive a joining pack and membership card. Alternatively, they can log on to www.unitedcoffeeuk.com go to the ‘all about u’ tab and register their details.

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NEWS Cafédirect shortlisted for environment awards Cafédirect, the UK’s largest ethical hot drinks brand, has been selected to represent the UK at the 2012 European Business Awards for the Environment (EBAE) in the new category of Business and Biodiversity.

The EBAEs are granted to forwardthinking companies that successfully combine innovation, competitiveness and outstanding environmental performance, and Cafédirect is one of only three UK businesses to go through this year, with 156 companies from across Europe entering in total, all of whom have won accredited environmental award schemes in the past two years (the other UK finalists are Marks and Spencer’s in the Management category and Aquamarine Power in the Product category).

Cafédirect has been shortlisted for its work with smallholder tea and coffee grower partners on adaptation to climate change (AdapCC). This pioneering scheme was developed by Cafédirect as increasing reports on the devastating effect of climate change by grower partners highlighted substantial risks both to smallholder livelihoods and to the future availability of the coffee, tea and cocoa. AdapCC has already been picked up by other international NGOs and been used to shape government policy.

To qualify, Cafédirect has already won several awards over the past two years, including winner of the Social Impact Award at Guardian Sustainable Business Awards 2011 and winner of the Sustainable Procurement Award at Sustainable City Awards 2009/10.

Wolfgang Weinmann, head of impact and sustainability at Cafédirect, said: “We are delighted to be shortlisted for such a prestigious award. AdapCC perfectly demonstrates the unique way we at Cafédirect do business and how our direct relationships with our grower partners leads to a unique understanding of the challenges on the ground. The methodology is now being replicated around the world – something we at Cafédirect are very proud of.”

The winners will be announced in Brussels on 24 May 2012, during Green Week, the European Commission’s annual conference on environment policy.

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Premium quality coffee is coming to Croydon Premium quality coffee will be arriving in South London with the opening of the Matthews Yard coffee shop and co-working space.

The coffee shop was the brainchild of local businessman, Saif Bonar, who was inspired to open the venue following the riots last August. The aim is to offer the best coffee in South London in a businessfriendly venue.

“Like the rest of London, Croydon has some great cafés and the usual coffee outlets like Starbucks and Caffè Nero.

Nowhere in the vicinity provides experienced, trained baristas, the best quality beans and facilities for doing business such as meeting rooms, free wi-fi and desk space,” said Saif Bonar.

“Following the riots last year, Croydon received a lot of bad publicity. It got me thinking about the area I live in and I saw real potential for a venue that offers quality coffee and produce and that could help local businesses thrive. The result was Matthews Yard and we’re really looking forward to it opening its doors for business in a few short weeks.”

Matthews Yard, which will be situated at 1 Matthews Yard will be selling espresso-based coffee using a blend of beans supplied by Has Bean. It will also sell a variety of filter coffees via a dedicated brew bar that will provide a range of brewing methods including Chemex, French Press, Aeropress, Syphon and drip based coffees. Its coffee beverages will be also made using a Nuova Simonellia Aurelia coffee machine and the business has been recruiting trained baristas.

Saif Bonar, who is opening a new premium coffee outlet in Croydon.

A range of goods freshly baked on the premises plus juices and teas will complement the coffee offering with the outlet operating a canteen-style set-up.

In addition to operating a coffee shop and canteen that are open to the general public, Matthews Yard will also operate a ‘co-working space’, open to business people who have joined as members.

Membership gives access to a dedicated area where you can use a work station and will have wi-fi and meeting rooms.

“The co-working space will provide a great working environment for microbusinesses and freelancers who don’t need a dedicated office. It will also provide a great opportunity for networking and great coffee will be available on-tap,” said Saif Bonar.

Tea menu introduced to Roux at the Pembury Roux at the Pembury, the stylish bar at Michel Roux Jr’s acclaimed restaurant, Roux at Parliament Square, has now added tea to its menu enabling customers to indulge in freshly baked scones, clotted cream and strawberry preserves, accompanied by a choice of a range of speciality ritual teas.

For the patriotic patron, there is the British afternoon selection, a quintessentially British tradition. This classic tea ceremony dates back to the 1830’s when Anna Maria, the

seventh Duchess of Bedford, first introduced it to her exclusive circle of friends. Choose from Assam, Earl Grey, Traditional English or Ceylon.

For herbal infusions, there is the tisane ritual. Originating from the Greek for ‘barley water’, the tisane ritual offers an array of herbal and fruit teas for a light and refreshing experience (soothing camomile or blackcurrant and hibiscus).

Alternatively, there is the Oriental assortment - a fusion of Chinese and Japanese traditional tea ceremonies.

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NEWS

Beyond the Bean celebrate 15 years of business Beyond the Bean is the company behind coffee shop brands Sweetbird, Zuma Beverages and Cosy Tea and also acts as the master distribution partner for a number of other brands including Byron Bay Cookie Company and Blendtec Blenders, and will be celebrating 15 years of business this year.

The company started life in 1997 from a cramped garage in North Bristol, having since grown to become an international business supplying over 40 countries worldwide from its current 25,000 ft2 warehouse in the south of Bristol, along with offices in the UK, USA, France and Italy, and say that they plan on celebrating this milestone with a number of surprises during the next 12 months.

“I always knew that if we managed to get our products right and put together a knowledgeable team we would be able to take on the world,” commented Jem Rogers, founder and owner of Beyond the Bean.

“Over the years we have looked to provide

Just some of the many products Beyond the Bean have been supplying to the sector over the past fifteen years. the coffee bar industry with products and brands which are different to those already on the market.

“When we launched Sweetbird it was the first syrup brand in the world to be approved

by the Vegetarian Society, it then became the only brand to have gained Viva! approval for vegan diets. The Zuma range also became the first frappe product to have won gold at the Great Taste Awards. We have also had the honour of being the first European company to win a SCAA best new product award which we are immensely proud of. Looking ahead to the next 15 years I hope that we continue developing products that challenge and influence the market.”

Over the next 12 months a range of new products will be launched, including two new flavours of Zuma Frappe, the European debut for the four newly launched flavours of Sweetbird Naturally Sweetened Smoothie range and a limited edition Sweetbird Syrup which will donate 15% of the profit of the bottle to charity. The company will also be touring worldwide with stands at SCAA in Portland, USA, Caffé Culture in London, UK and SCAE in Vienna, Austria.

NEW LAUNCHES New GE-GD Cappuccinatore from Gaggia The Gaggia GE-GD espresso machine is built to be reliable and fully functional even in the busiest of commercial environments, and new to the range is an optional Cappuccinatore, designed to make the perfect cappuccino, say the company.

The GE-GD Cappuccinatore is designed for the larger three and four group GE-GD models.

Connected to the milk supply and attached to one of the steam wands, the Cappuccinatore froths milk directly into the customer’s cup.

Not only is this feature quick and easy for staff to operate, claim Gaggia, it also means there’s no need to froth entire jugs of milk, meaning less washing up and wastage.

The GE-GD series has a variety of other features to ensure quality coffee, such as the autonomous heating system for each chromed brass group head which not only guarantees a consistent

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temperature in every espresso, but also means that each nozzle runs independently, maximising speed and quantity of coffee production throughout the day.

The Gaggia range of espresso coffee machines and ancillary equipment is marketed in the UK by Watermark, and is available through catering equipment distributors and coffee specialists (for more information, call Gaggia Watermark on 01494 785758, or visit www.watermark.uk.com).

Sudbury chocolatiers launch luxury hot chocolate Marimba World Chocolate has launched a new range of luxury Hot Chocolate Melt drinks.

Each Hot Chocolate Melt is made with the equivalent of a whole bar of chocolate in every cup, say the company, and the range comprises a sweet but sophisticated white, a creamy and warming milk, and an intense dark, all available as shavings of real Belgian chocolate and 40g bars.

Until now, Hot Chocolate Melts have been available only in Marimba’s own café, but the range has now been launched for other café owners to sell. The handmade chocolate shavings are available in catering packs, and also in stylish tins for customers to enjoy at home.

Marimba is a real family concern, fronted by chocolate café manager, Brad, and his

sister, chocolatier, Katherine.

Development and testing of the new hot chocolate melt range took place in Marimba’s Sudbury chocolate café and shop.

“We set out to provide our customers with the most amazing hot chocolate, and after three years of refinement, we are delighted with the range. Our customers absolutely love it,” said Brad.

“We are looking for likeminded coffee bars, farm shops, delicatessens and caterers, interested in delivering top quality beverages to their customers, and aim to help them build a valuable reputation for serving the very best hot chocolate in the world.”

Marimba says that it will also be promoting all the cafés that offer Hot Chocolate Melt through its web site at www.marimbaworld.com.

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NEWS

SHORTS Price of ice cream to rise?

The price of ice cream could be set to rise this summer due to a global shortage in the supply of vanilla. Poor vanilla crops in Mexico and India have created cause for concern, whereas Madagascar, another major producer of the pod-like crop used in flavouring, is thought to be stockpiling supplies.

Prices have already risen by 20% with financial observers predicting that numerous food producers could be affected, not least ice cream makers.

Natural & Organic Products Europe a success The 16th edition of Europe’s leading annual trade show for the natural products, health food and organic sectors has been hailed a huge success, with both exhibitors and visitors reporting a very productive and vibrant event. Natural & Organic Products Europe featured 600 exhibitors and attracted a total of 7,352 attendees from 78 countries over 1-2 April at Olympia, London, and was highly praised for the quality of its visitors, its world-class speakers, and the wide choice of exclusive new products on offer.

Coffee book now available in e-format Antony Wild was formerly director of coffee at Taylors of Harrogate and is widely credited for pioneering the speciality coffee market in the UK (he was the first coffee buyer to introduce the infamous Kopi Luak to the Western world). Over 30,000 copies of his book Coffee: A Dark History have been sold worldwide in printed form and now it is available as an ebook too.

Burts Chips scoop business award Premium crisp producer, Burts Chips, has been named as one of the most innovative and forward-thinking companies in the UK at the South West heat of the HSBC Business Thinking awards and will now go on to compete in a national final. Burts Chips receive up to £6 million in lending, plus a financial reward of up to £120,000 (2% of their borrowing paid back) from HSBC and could receive double the financial reward if successful in the final. Famous for its innovative, quirky flavours, Burts Chips has introduced varieties such as Firecracker Lobster, Bloody Mary and Pesto flavour crisps to the snack market.

World coffee exports up According to the International Coffee Orgnsiation (ICO), world coffee exports amounted to 9.32 million bags in February 2012, compared with 8.67 million in February 2011. Exports in the first five months of coffee year 2011/12 (Oct/11 to Feb/12) have decreased by 1.8% to 41.5 million bags compared to 42.3 million bags in the same period in the last coffee year. In the twelve months ending February 2012, exports of arabica totalled 65.1 million bags compared to 67 million bags last year; whereas robusta exports amounted to 38.6 million bags compared to 32.4 million bags.

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Food safe biodegradable cleaners A Yorkshire manufacturer of biodegradable cleaners has launched a new range of food safe antibacterial products.

The Bio-D Company launched the new Hand Wash, Multi Purpose Spray and Multi Surface Cleaner at the Natural and Organic Products Europe exhibition at Olympia on 1 April.

All three products are proven to kill 99.9% of all harmful bacteria including Salmonella, MRSA and E Coli, say the company, but contain only natural ingredients that are effective, yet chemical free and hypoallergenic. They are also tested to BSEN 1276 and provide

peace of mind for trade customers whilst safeguarding the environment.

“Hand washing is the single most important step in preventing the spread of MRSA. We have had many enquiries from trade customers looking for safe, yet effective antibacterial products and have spent much time perfecting the formulation.

We’re very pleased with their performance and hope that our customers think so too,” said Bio-D’s sales and marketing director, Sara Holtby.

The new products will be available from June in a variety of sizes including 5, 15 and 25 litres.

Two new products from Cream Supplies New products recently added to the Cream Supplies portfolio include Organic Raw Cacao powder and Organic Coconut Sugar.

Grown exclusively by a cooperative of 3,000 small farmers in Bali, the verified raw, single origin cacao powder is produced by cold pressing in small batches so that it retains its high levels of nutrients and antioxidants, say the company, and has a unique chocolaty flavour with notes of grass, vanilla, nutmeg and clove (a 397g tub is £9.49, VAT exempt).

The Organic Coconut Sugar is an alternative to ordinary sugar being lowglycemic (G I 35) and is made from the fragrant, sweet sap of coconut sugar blossoms hand-harvested in Indonesian coconut groves (a 227g box is £1.99, VAT exempt).

Grab and go chiller The Sandwich Chiller is a new addition to the Williams (www.williams-refrigeration.com) Gem range of front-of-house refrigerated display equipment.

The Gem’s open design gives customers ‘grab and go’ access to drinks, snacks, sandwiches and plated cold foods, while its forced-air refrigeration system keeps products at a constant temperature.

Visually striking, the unit has a highly polished stainless steel exterior and a food safe, stainless steel interior and its clever ventilation system works from beneath the cabinet meaning that there is no front, rear or side grill, keeping the

unit’s lines smooth so that it can be sited against the wall and fitted flush between other display units.

The glass shelves and surrounds ensure all-round visibility, while bright white LED lighting delivers extra eyeappeal.

“The Gem Sandwich Chiller maximises every inch of retail space,” says Williams marketing manager Martin Laws. “The energy-saving LEDs take less space than a conventional fluorescent strip, so there’s more room for product.”

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Sponsored By

Awards 2012

The Café Society is a trade body focused on the encouragement of the café experience as a way of life in the UK. As well as providing support for its members, the Society aims to promote the café society to consumers in a way that will encourage the development and embodiment of this casual way of life into British lifestyles.

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Join us for

The Café Society Awards 2012 Luncheon At the Roof Gardens

99 Kensington High Street, London

The seven award categories are: ■ The Café Society Award

At 12.00 noon

■ The Café Innovation Award

On THURSDAY 24TH MAY 2012 The Awards will by presented by last year’s Café Society Award winner Peter Dore-Smith, from Kaffeine

■ The Café Design Award ■ The Café Food Award ■ New Product Award ■ Café/Coffee Bar Chain Award ■ Café/Coffee Bar Independent Award

To book your table at the awards either email your details to pam@jandmgroup.co.uk or complete the following booking form and email, or fax to 01291 630402, or post to: Pam Sainsbury, Café Society, Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB Contact Name ............................................................................

Business Name ..........................................................................

Address ......................................................................................

Card Type: (e.g. Visa, Mastercard) ..............................................

(Please note – we do not accept American Express)

Card Number ..............................................................................

3 digit security number ................Expiry Date ..........................

....................................................................................................

Name on card .............................................................................. ....................................................................................................

Signed ............................................................ Date .................. ................................................Post Code ..................................

Please book: ............ Table(s) at the Café Society Awards 2012 at £980 + VAT per table ............ Place(s) at the Café Society Awards 2012 at £98 + VAT per place

Do you or your guests have any specific dietary requirements?

If yes, please list .................................................................................................... .................................................................................................... ....................................................................................................

If you require further information please telephone Pam Sainsbury on 01291 636341 or 07866 670605

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PREVIEW

Showtime!

The Caffè Culture exhibition will take place on the 16 and 17 May 2012 at Olympia, in London. Here’s a round up of just some of the new product launches and events to look out for.

Beverages TeaShed (Stand TBA), a year old independent tea company based in Northumberland specialising in quality whole leaf tea in silky pyramid teabags which they import from Sri Lanka, will be at the show. They offer catering packs of teabags ranging from seven to 11p each, and will also have a range of retail options available. TeaShed recently won a regional design and creativity award and is stocked across the UK. Drink Me (Stand D7) is extending its range of chai teas with the launch of innovative new ‘bubble shakes’ and a new chai latte variety. Entering the growing powdered milkshake mix category for the first time, Bubble Shakes is a flavoured mix shake with complementary flavoured balls which are sucked up through an extra large straw during the interactive drinking experience. There are three flavour combinations - Cookies and Cream with Chocolate balls, Strawberry with Yoghurt balls and Mango with Passionfruit balls. Drink Me is also extending its current bestselling chai range with a Green Tea Chai, and will be offering visitors samples.

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Visit the Wenlock Spring (Stand B22) for a chance to win a meal for two (the company will be contributing £120.00 towards a meal at a top restaurant venue - to be revealed on the final day of Caffè Culture). The awardwinning firm (British Bottlers' Institute Gold for the taste of Wenlock Spring Still and Silver

for the taste of Wenlock Spring Sparkling) supplies a unique water, filtered through the Wenlock Edge in Shropshire and then bottled at source in its purest form with nothing added and nothing taken away, just as nature intended, say the company. Designed for the hotel, restaurant, hospitality, café, catering and specialist retailer sectors, it is not available through major multiple retailers.

Pago (Stand M14), the Austrian fruit juice specialist, has expanded its product portfolio with its latest launches - Pago Organic Cloudy Apple and their new limited edition Ginger-Citrus flavour (packaged in a contemporary silver label and

bottle cap in the trademark green) - and will be showcasing its full range at the exhibition.

Celebrating 100 years, premium syrups brand Monin (Stand D30) will demonstrate its latest range of dessert flavours. Tiramisu, Crème

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PREVIEW

Brûlée and Macaroon syrups will be available for visitors to sample at the Monin UK stand, and experts will be on hand to explain different recipes and applications. The desserts range complements Monin’s successful syrups and fruit mixes portfolio, and can be used for coffees, teas and desserts. There will also be timed demonstrations at the stand throughout the two days, presented by pioneering barista Adib Maksoud who spent six years as director of operations and roasting at renowned Lebanese coffeehouse The Roaster, and two years developing the coffee business in Saudi Arabia before taking his present role expanding the Monin brand and penetrating new markets.

Belvoir Fruit Farms (Stand J8) will be unveiling its new ‘Stills’ range at Caffè Culture.

Made using 100% natural fruit juices and mixed with still Belvoir spring water there is a choice of four varieties including, for the first time a Still Elderflower product, to complement Belvoir’s original Elderflower Cordial and

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Pressé. As with all Belvoir products the Stills range is handmade on the farm from real fresh fruits and elderflowers and contains no artificial preservatives or additives. They come in 27.5ml bottles and in 12 bottle cases and their light fruity taste and ease of drinking makes them perfect for cafés and for those seeking a healthy alternative to fizzy drinks, suggest the firm.

Boutique soft drink producer Breckland Orchard (Stand A30) has launched Cream Soda with a Splash of Rhubarb for summer, a gently carbonated drink with delicate vanilla notes finished with a tang of rhubarb and will be launching this new flavour at Caffè Culture 2012. Other flavours in the range include Cloudy Lemonade, Ginger Beer with Chilli and Dandelion and Burdock. Sales of Breckland Orchard sparkling drinks (known as Posh Pop ™) are continuing to grow, report the company, with new customers across the UK as well as export contracts.

Tom Dickson, Blendtec (Stand E20) founder and Internet legend of Youtube ‘Will it Blend’ fame, will be at the show. Since 2007, Tom has been testing to see if Blendtec’s reputation for being the most powerful home and commercial blenders on the market is correct. Starting with 50 marbles and working up to iPads, glowsticks, bic lighters and Ford Fiestas, the Blendtec Total Blender has proven its mettle! This year, Tom will be demo-ing the awesome blending power of the Blendtec Blender range by entertaining the crowds between bouts of the Barista Challenge and also on the stand of Beyond the Bean, the UK importer for Blendtec.

Packaging The UK based Smart Lid (Stand A25) representatives will be introducing their multiaward winning coffee lid to the foodservice industry. The Smart Lid is the only hot beverage packaging to offer a

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PREVIEW

visual indication of the contents - changing in colour from a dark colour to a bright red with the application of heat - with the significant selling benefit of showing those who first pick up the hot beverage whether or not the lid is securely attached properly to the cup, claim the company.

Café products specialists, Mitchell and Cooper (Stand G7) will be bringing brand new, innovative products to the show this year. All have been designed and manufactured in the U.K and provide innovative storage solutions for both lids and cups alike. The Bonzer® Hexdome is a unique, stylish and flexible solution to cup dispensing that stabilises cups and lids whilst increasing hygiene and brand presence in any catering outlet. Other launches for Mitchell & Cooper this year include their new range of colour options for the Bonzer Cup Dispensers.

Bunzl Catering Supplies (Stand H12) say that they will be unveiling a new product,

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never before seen in the UK café bar market and that will form part of the Metro Cup® range of disposable hot cups which feature exclusive designs for UK operators (visitors to stand H12 will be able to view and obtain further information on the product from qualified stand staff). The business will also be exhibiting two new editions to its Good 2 Go® range. Both work to provide a cost effective and tamper-proof food wrapping solution, sitting neatly on worktops.

Beverage machines In its 100th birthday year, La Cimbali (Stand D8), the world’s largest professional coffee machine manufacturer says that it will be celebrating the old with the new at Caffè Culture. On show will be the new Cimbali M24 Plus, an entry level, high performance traditional espresso and cappuccino machine which is simple to use even without any specialist barista training.

Available with 2, 3 or four group heads, the M24 features thermal balancing which helps to ensure a consistent in the cup quality every time – a guaranteed work horse for any food service environment.

Cimbali claim that their WCE M39 GTHD is the ultimate machine for today’s speciality coffee menu, and this will also be on show. It features Cimbali’s patented Smart Boiler technology which significantly boosts steam and hot water capacity in order to avoid down time during busy periods. It will be on show with the Cimbali sensor controlled On-Demand Grinder with blue tooth technology that automatically adjusts the coarseness and dose of the grind so that the perfect espresso can be served time after time. Also new is the Cimbali S54 super automatic next generation machine ideally suited to quick service operations.

Visitors may also appreciate seeing an early La Cimbali traditional espresso machine the GranLuce - which will be

brought over to the UK from Milan along with other coffee memorabilia from the same era as part of the birthday celebrations.

“Third wave customers are more educated about the coffee they drink and have sophisticated tastes,” says Matthew Tuffee, UK sales and marketing manager at Cimbali. “Consumers now make informed choices based on the origin of the coffee and the way it is brewed and as a result sales of premium and super premium coffee is on the increase in the retail sector whilst sales of standard coffee are flat. This thirst for better quality has filtered down to food service and the independent coffee shop has to meet customers’ higher expectations across their offer.”

Nestlé Professional’s (Stand J12) Nescafé Milano is a fully-automated solution offering between eight and 14 premium café style drinks, delivered at the touch of a button and with no need to store fresh milk. It delivers a true roast and ground style quality coffee, but serves a premium cup of coffee 30% faster than a typical bean to cup machine, say the company.

“Caffè Culture is the ideal platform to engage with the industry and share what we’ve learned,” says Martin Thorpe, head of beverage solutions at Nestlé Professional. “To help out of home operators get the most out of their beverage sales Nestlé Professional is

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MAY 2012 CAFÉ CULTURE 19

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PREVIEW showcasing its quality range of Nescafé Milano machines.

Building on last year’s success at the show we’ll focus on reconfirming our market offering. Come along to the stand and join us for a chat over a cup of coffee to find out more.”

Following its success in France, the Nestlé Professional’s revolutionary beverage programme is now being introduced to foodservice operators in the UK. Using breakthrough technology to provide a new range of premium products in an innovative system, Viaggi delivers an extensive menu of authentic hot or over-ice espresso-based specialities and chocolate-based beverages. It uses a blend of specifically developed Grand Cru coffee extract by Nescafé, liquid chocolate concentrate

by Cailler and milk by Nestlé.

The system also benefits from the input world-renowned Italian machine manufacturer, Cimbali.

The German manufacturer of quality hot drinks dispensers, vending machines and product merchandisers, Sielaff (Stand G32), will be demonstrating its latest product introduction, the Piacere Touch - a touch screen version of its best selling bean-to-cup machine. Also on the stand will be the innovative self-service coffee bar, Barista Uno. Instanta’s (Stand K31) updated range of British built, counter top stainless steel autofill water boilers will be on show, featuring a stylish new look, upgraded electronics and a host of new features, including a more user-friendly seven day timer, and a large internal filter, which can be replaced easily from the front of the unit, to reduce chlorine, taste and odour, while inhibiting limescale formation. The new filter counter measures throughput while a display signals time for a cartridge replacement and can be adjusted to suit variable water hardness.

Experience the Barista

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CAFÉ CULTURE

touch with Bravilor Bonamat’s (Stand K30) new compact table top espresso machine.

Without the need for fresh milk the new espresso machine boasts an array of high quality drink options thanks to its combination of one bean hopper and two instant (chocolate and cappuccino topping) canisters, delivering a range of eight popular instant and espresso based beverages such as coffee, espresso, cappuccino, latte and more, say the company.

Catering equipment Nelson Catering Equipment (Stand H28), together with its sister company, Nelson Dish & Glasswashing provide cafés with cost effective, spacesaving solutions designed to increase efficiency and boost turnover. Nelson’s latest Advantage 400 dishwasher will be on display, the smallest in the Advantage range. Nelson’s popular Speedwash machines – all with energy and water saving features - will also be show.

The company provide free of charge site surveys for both its kitchen and dishwashing services.

Manitowoc (Stand E32) will launch the new Merrychef e2.

This latest version in the Merrychef eikon selection is the ideal solution for a variety of smaller establishments such as cafés, tearooms and kiosks, say the company. The e2 will help to create additional revenue opportunity for new locations where space has

previous been a limitation to offering good food, fast. The new-patented heat transfer method uses planar plumes to provide fast and efficient crispy cooking with uniform browning and enabling a wide variety of popular snacks such as paninis, pizza cones, chicken wraps can be cooked very quickly to a very high repeatable standard.

Rational (Stand J5) will be showcasing the options for better expanding menus by using the latest combi steamer technology. Their new SelfCookingCenter whitefficiency is ideal for coffee shop operations, bakeries and takeaways, say the company, as it can improve food quality, increase profits and speed up production. The company will also highlight its Ultravent Plus hood, the solution to the problem of cooking in limited space, since many operators have only a small kitchen or have to cook front of house.

Victor Manufacturing (Stand C26) will be attending the show for the very first time with its Optimax range that features hot, ambient and chilled cabinets for both self and assisted service operation. This British-

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manufactured range has also been designed to deliver considerable energy-savings at a time when operators are watching fuel costs closely.

Feedback from the café/bar sector has been enthusiastic with an Optimax unit forming part of an installation at the Chocolate Café in Skegness following its inaugural showing at the recent Hotelympia exhibition, report Victor.

Food Yum Yum Brothers Food Company (Stand F1) is a new business backed a passion for developing and marketing top quality, great tasting food products for both the food service and retail sectors and will be at the show with their Ndulge and Oh My Goodness ranges of bars, slices, ‘bites’ and muffins which are ideal for either nibbling on the move, or sharing with family and friends, suggest the company.

Nisi’s Artisan Bakery (Stand A13) produce a range of Italian biscuits, handmade using the very finest ingredients and sold in fine food shops across the UK, and supply Jamie Oliver’s Recipease with biscotti and macaroons. Their Amaretti was one of 92 triple gold winners at the Great Taste Awards 2010, and was also named in Channel 4 Food’s Top 10 Gluten Free Products. This year their Chocolate Chunk biscotti won a single gold medal at the Great Taste Awards, and they are also in the running to supply London

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2012. They have also recently launched a retail-ready flowwrapped 35gm biscotti, and a 30gm twin pack of Amaretti.

Stroopwafels - a caramelfilled waffle that’s already popular in Europe - is now available from Single Source (Stand E13) and will be available for sampling at the show. The waffles originated in Gouda in 1784 and have been a firm favourite ever since.

Traditionally warmed over a hot drink, the caramel melts releasing its aromas and delicious caramel.

Puddings and Pies (Stand G40b) report that they have been extremely busy over the winter months, developing a brand new range of slices for retailers. They brought in a leading chocolatier to advise them on the best Belgian chocolate to use in their new improved Millionaire Shortbread, Billionaire Shortbread and Chocolate Tiffin. At the same time, they developed a new slice called Belgian Chocolate Crispie which combines smooth Belgian chocolate with crisped rice, dates, brown sugar and butter.

Bear (Stand L34) will be encouraging visitors to sample some YoYo’s Pure Fruit rolls, which can constitute one of the recommended ‘five-a-day’.

New Apple and Pineapple Bear YoYo’s are made from pure squished fruit (and a hint of veg) and gently baked, with no added sugar, preservatives or stabilisers, say the company.

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PREVIEW

Caffè Business Timetable Wednesday, 16 May 2012 Time

Title

Speaker

Description

11.15

How to maximise return on your menu

Charles Manners – Turpin Smale

Deciding on what to stock, how you present it and what to charge is a critical part of ensuring the success of your business. In this session you’ll hear from a leading catering consultant about how to create interesting and enticing menu options that will attract customers and ensure you achieve maximum financial return on your menu.

12.15

The Caffè Culture rescue remedy

Richard Hurst, CEO, Pub and Retail Consultants Group

Is your business going through a particularly challenging time? Are you struggling to see how you are going to make money in 2012? This session will lead you through the most common issues currently facing café bar and other hospitality businesses, offering a step-by-step guide to ensuring the future success of your business.

13.15

The business of tea

Bill Gorman, Chairman the UK Tea Council

There is still a huge disparity between the quality of the tea served in many UK café bars vs the quality of the coffee offered. With a phenomenal audience ready and waiting to enjoy a better ‘out of home’ tea experience, Bill Gorman will explain how getting the right tea offering is potentially the single most important thing you can do to grow your business.

14.15

Taking a leap of faith – one site to two

Robert Henry, Another Cup, and Umer Ashraf Malik, Founder and MD, iCafé

Many business owners recognise that in order to make significant money from their café bar business they need to be able to scale their offering from one to multiple outlets. Anyone who has done it also knows that this is often the most challenging time for a growing business.

In this session consultant Robert Henry will guide you through the process with an insight into the operational structures needed to ensure consistency and success. Whilst business owner Umer Ashraf Malik will provide a completely honest account of how he expanded his iCafé business into a thriving chain.

15.15

Story of a start-up

Edwin Harrison, Artisan

In 2011 Edwin and his partner, Magda, decided that the time was right to launch their own café bar business, Artisan in Putney. Since then we have been following their progress via a blog at CaffeCulture.com. In this must attend seminar for anyone who is in the process of starting their own café bar business, Edwin shares invaluable lessons from the first year of operation in a truly honest account of what is involved in creating a successful business in this sector.

Wednesday, 17 May 2012 11.15

The business of tea

Bill Gorman, Chairman the UK Tea Council

There is still a huge disparity between the quality of the tea served in many UK café bars versus the quality of the coffee offered. With a phenomenal audience ready and waiting to enjoy a better ‘out of home’ tea experience, Bill Gorman will explain how getting the right tea offering is potentially the single most important thing you can do to grow your business.

12.15

Seasonal sales – how to utilise high days and holidays to up-sell

Gary McGann, Beyond the Bean

It’s no accident that the major chains start promoting their Christmas food and beverage range almost as soon as the last pumpkin cookie has left the shelves following Halloween. Seasonal product ranges offer a great way to up-sell to both new and existing customers. In this session we’ll take a look at what opportunities exist throughout the year and how you can make the most of each – either by producing your produce or buying in ranges from innovative suppliers.

1.15

The Caffè Culture rescue remedy

Richard Hurst, CEO, Pub and Retail Consultants Group

Is your business going through a particularly challenging time? Are you struggling to see how you are going to make money in 2012? This session will lead you through the most common issues currently facing café bar and other hospitality businesses, offering a step-by-step guide to ensuring the future success of your business.

14.15

UK café bar business trends

John Richardson, The Coffee Boys

Caffè Culture has recently completed a comprehensive survey into the UK’s independent café bar market – examining everything from differing profit margins and the rises and falls in turnover, through to staffing issues and even how much is charged for a latte or espresso in café bars across the UK. In this session John Richardson, business consultant and one half of the Coffee Boys, will offer an insight into the findings and explain exactly what they mean for owners of independent café bar businesses. Each attendee will also be provided with access to a free copy of the report.

15.15

Time to invest – getting the best from your staff

Mary-Jane Flanagan Learn Purple

Despite being one of the most regularly raised issues within the hospitality sector it is alarming how many small businesses still fail to recognise the ability their staff have to make a business succeed or fail. That goes for the student who just works on the weekend, through to your regular full time team members. If you do not effectively recruit, train and motivate your staff you are setting yourself up for failure. In this session you’ll be given a complete guide to getting it right from the outset. You’ll also find out how to inspire and motivate so brand ethos is delivered, always.

NOTE: This seminar schedule may be subject to change (visit www.caffecultureshow.com for the most up to date information).

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MAY 2012 CAFÉ CULTURE 23

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EnhancE your capabilitiEs ranke Coffee Systems started in the UK market five years ago. The brand has always been represented in the UK before but never in a direct capacity. Focusing on supplying Bean to Cup (B2C) machines into the hospitality, cafĂŠ and food to go markets, the company has made impressive progress to become one of the major B2C suppliers. 2011 was an incredible year for Franke with sales up 25% on the previous year and 2012 is looking even stronger .

A major plus has been the huge progress made in recent times in the capabilities of the Franke B2C machines. The machines have always had Swiss high build quality and the software that runs the machines has markedly increased in sophistication over the years.

A big part of what our machines can offer is consistency across the day.

Franke coffee machines produce consistent results no

F

matter who is operating the machine and provide operators with peace of mind that the customer is always going to get the product they are expecting.

Franke coffee machines can now produce everything you could ever want from a hot beverage system with up to 230 different drinks on some machines, including flavoured drinks using syrups, all automatically produced at the touch of a button. R & D is always on going and the company has a roadmap of machine development up to 2016.

In the last two years the company has placed greater emphasis on the milk management capabilities and cleaning times of the machines. On some of the larger machines, cleaning times can now be as low as eight minutes, adding up to huge efficiency savings for

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sites requiring high daily outputs. Some Franke machines can now produce hot milk, cold milk and cold foam.

Another advantage is you do not need specially trained staff to operate our products.

Even the best barista can have an off day and there is a considerable cost involved in training and retaining the services of a good barista.

Franke machines can be placed in a wide variety of sites and be used by all the staff right from the word go with consistency achieved at the push a button. Our machines also deliver big advantages in terms of foot print, taking up much less counter space than a traditional machine.

Many of the large high street operators are seeing the advantages with many now operating fully automatic machines for their coffee menus. Thus, reaping the benefits of less training and a more consistent product.

Other motivations for the high street operator is the amount of waste generated in terms of coffee grinds by the

“Franke coffee machines can now produce everything you could ever want from a hot beverage system with up to 230 different drinks on some machines, including flavoured drinks using syrups, all automatically produced at the touch of a button.” traditional approach as there is no wasteage with automated machines.

The Franke approach not only delivers more consistency at a high standard and because of the automatic steam functionality of many of the machines, the customer still feels they are getting a ‘hand-made’ product and that part of the experience is not lost.

The Pura has done particularly well with the advantages of its highresolution 5.7in colour display, the ability to deliver up to 32 products and 150—200 cup capacity per day. The Spectra has also proven very popular,

offering three basic models, three operating units as well as other options and add-ons for greater flexibility.

Reliable and capable machines is only half of the Franke story. The company prides itself on its ability to deliver the best and most knowledgeable service and support in the market. The company employs all of its service engineers direct, all of whom are manufacturer trained as well as having a good knowledge of the coffee ingredient itself.

Our service performance makes for impressive reading, we cure 99% of faults on the first call, as our engineers are

equipped with a very large inventory of spare parts.

Franke operate four hour, eight hour and twenty four hour response contracts, depending on the customer’s needs.

The major growth has come from securing major national high street accounts with Burger King, KFC,and McDonalds to name a few.

Franke have the range of equipment and capabilities to ensure that whoever the client is the machine can be built to meet the expectations of the menu offered and to ensure the service reliability.

Ultimately, anyone can sell a box. What Franke do is offer so much more. We supply a fully rounded service that includes great products, best in the business support and a genuine understanding of what the client needs to produce in order to keep their customers happy.

Franke continue to develop the service delivery and know that the machines will continue to improve, so over time, we are confident that the Franke offering will only get even stronger.

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BUSINESS ADVICE

Starting up When starting up a new café or coffee shop, if you know where to look and who to approach, then there’s a wealth of advice and information to be found that could prove to be the difference between success and failure for a fledgling business in a highly competitive market.

Biggest learning curve?

For any aspiring café owner – and there are many, these days - the decision to take the leap into running their own business should not be taken lightly.

“There are a number of key areas of planning that you need to pay extra attention to if you are to maximise your investment and make your business a success,” says Jill Willis, author of How to Start and Run a Sandwich and Coffee Shop (www.sutherlandcomms.com) and a co-proprietor of the sandwich bar chain, Taste.

“First off, do your research.

This does not mean talk to family and friends, you need to spread the net far wider than that. Really get out there, try out the competition, monitor prices, visit trade shows, get in touch with suppliers, get some work experience, sign up with business property agents, visit business libraries, follow big chains and competitors on Facebook/Twitter, for example.”

At the early planning stage, you also need to ask yourself some tough questions, feels Jill Willis. “Are you suitable? Do you have what it takes? Are you resilient enough? What lifestyle do you aspire to, and why are you making this leap? For this to work, you have to be committed to your business 100%, warts and all,” she warns.

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“Write your business plan, even if it’s just on the back of a hanky. Outline what you want your business to be, and what you want it to achieve.

Consider what start-up costs you should expect, whether you’ll need to be VAT registered, how you’ll manage cash flow, what your outgoings will be, what your realistic incomings will be, as well as what your short, medium and long term goals will be.

“Decide on the formal stuff.

What legal structure will your business have, how and from where will your funding come, and on what terms? What professional help will you need to seek?”

At this point, finding the right premises is yet another challenge which, suggests Jill Willis, can be achieved by establishing a brief, undertaking plenty of reconnaissance, deciding on whether to purchase or lease, and also determining whether you can operate under A1 or A3 licence. And, then, when at the point of making an offer, it’s essential to negotiate hard for the right deal. “Get a lengthy rent-free period, get the shop in a decent state before you take it on, get the very best deal for you,” Jill Willis suggests.

“You will also need to create a brand identity. This doesn’t

have to be on the scale of Virgin! Just do it professionally, as branding speaks volumes.

What will your business name be, what logo will you use, what colours, what will your key messages be? Find a designer to work with, and check out their past clients to ensure that you are happy with their work,” Jill Willis urges.

“I would also recommend that you get to know the local EHO (environmental health officer). In fact, before you begin planning the layout of your café, before you have even finalised the business plan, you should really be proactive and meet with your local EHO. In my experience, they can be an enormous help and

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BUSINESS ADVICE their input and suggestions can save you masses of time down the line. For example, they may feel a fourth hand wash sink is vital, but you may not have planned for it. So by building their recommendations into the initial fit out, you will be saving time and money, and in the process, getting closer to the ‘5 out of 5’ scores on the doors award we all strive for.”

Therefore, it is common sense to put HACCP (Hazard Analysis and Critical Control Points) into place from word go.

“The EHO will expect you to follow HACCP practices, so create systems and processes that you stick to from word go, tie this in with staff training and ensure you document everything,” says Jill Willis.

“Whether you employ more than six staff or not, it’s good practice to have basic health and safety assessments in place covering key areas such as working with knives, contact dermatitis and pregnant workers. I have found the Forum of Private Business to be a great place to start for help in this area.”

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What kind of café are you? At Croot’s in Derbyshire, the emphasis is on local produce and local sourcing.

At the same time, would-be coffee shop entrepreneurs need to consider their staff contracts.

“How many staff will you need, what hours will they be contracted to, and what will be their job description be? In these tougher trading times you may benefit from more flexibility from staff, and so you may want to consider a zero hour’s contract, for example.

This contracts the staff member to you, but does not commit any set number of hours to them per week, and meaning that you are not tied to a set wage bill, and so can manage staff wage outgoings in line with fluctuating business incomings,” explains Jill Willis.

“Watch out for teething problems, and try not to get too tied down in the day to day coffee steaming, floor mopping etc. You’ve got staff to help with that. Your focus needs to be on the business. How is your menu being received? Are there times of the week that are not successful? What can you improve?

“And finally, remember that the marketplace is most definitely not a bed of roses!

But having said this, I still feel that new start ups will still be able to do very well out of the next 12 months, and beyond. In fact, in my opinion there are some very real opportunities for small and start up businesses to capitalise upon.”

Choosing the right coffee “Café owners need to choose coffees that are going to appeal to everyone – not just themselves,” advises Kate Jones of Leicestershire-based, Cherizena Coffee, a firm which supplies premium, speciality and flavoured coffees to coffee shops, cafés and other trade outlets “Take advice and have something that’s smooth and medium roast,” she suggests.

“We do have coffee shop owners who often say ‘we really like your Sumatra coffee’, but for 70% of the population it would be far too strong. So it’s best to choose coffees that are reasonably priced, have good flavour but that will appeal to a broad church. A good coffee supplier will be able to offer advice on what appeals to customers, an ideal range of blends, what sells well and how you can describe the blends on your coffee menus.”

Cherizena Coffee report that they recently started supplying the coffee shop at the newly opened Thrussington Village Store in Leicestershire. Here, they opted for a breakfast blend, a Colombian blend and an Italian roast, which, feel Cherizena, is a nice, balanced coffee menu.

“It’s going down really well with customers apparently. We sent them a selection of coffees that we felt would be most

appropriate so that they could try them and decide on the ones they wanted,” adds Kate Jones.

“It’s really important to try the coffees in the geographical area that you’re going to serve them in because we can make the coffee at our headquarters near Melton Mowbray, but it might taste different in London or in Yorkshire, where the water is different. The way a coffee is made and the water used will both affect the final product so we always advise customers to try the coffee at their own premises before ordering.

“Coffee shop owners might also like to consider adding a flavoured coffee to their range – perhaps one that reflects the season. A fruity one might work well in the summer, and could also be used for cold frappes, and then a Christmas coffee for the festive period. Sometimes owners make a mistake and order six or seven different flavoured coffees. I say ‘why don’t you have one and change it after a month?’ It helps to keep the coffee menu fresh – it can be described as a ‘guest coffee’ or ‘special coffee’, for example, on a blackboard on the counter so that there’s no printing involved,” Kate Jones continues.

“I would also advise new coffee shops owners against taking too much coffee stock.

Don’t buy from somewhere

MAY 2012 CAFÉ CULTURE 27

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BUSINESS ADVICE

Nestlé Professional’s Nescafé Milano machine where you have to have a minimum order of 20 kilos.

When you are starting out you’re not going to know whether that’s going to last you a fortnight or five months! We would rather send out coffee fresh and in smaller quantities.

And finally, before placing an order for coffee, I’d also ask when it was roasted, when it was packed and if it was freshly packed. I’d want to reassure myself about the time between roasting and packing.”

For new businesses unwilling, or unable, to immerse themselves in roast and ground coffee, there are alternatives.

“Bear in mind that roast and ground isn’t the only option available to you,” says Martin Thorpe, head of the dispense beverage business unit at Nestlé Professional®.

“The biggest development of all in the coffee sector in recent years has been the remarkable rise in the quality of coffee from a fully-automatic machine. It is widely recognised nowadays that automatic machines have now come very close indeed to replicating the drinks served by skilled staff.

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CAFÉ CULTURE

“For a start-up business, this narrows down the decision very helpfully. It is no longer a question of ‘will an automatic coffee be good enough?’, but a matter of deciding which format and method of brewing to choose.”

Indeed, the Nescafé Milano machine and accompanying supplies were all devised to produce the coffee menu that consumers have seen on the high street, but without the hassle and cost of expensive equipment (for more information email nescafemilano@uk.nestle.com , or call 0800 745845).

“What this means is that it creates the modern ‘speciality coffee’ menu without any mess, without wastage, and with minimal training and it does so faster than with bean to cup machines too. The Nescafé Milano for example, can serve a premium cup of coffee 30% faster than a typical bean to cup machine.

This allows you and your staff to focus time and energies on getting the rest of the service right and, importantly, adding value to your hot drinks offering,” adds Martin Thorpe.

Local knowledge David Yates, managing director of Luke Evans Bakery, at Riddings, Derbyshire, supplies to cafés and coffee shops across Derbyshire, Nottinghamshire and Staffordshire, including those at local National Trust properties, and has the following advice for novice outlets when it comes to choosing breads and cakes, and how to display them effectively.

“My suggestion to new start ups would be to offer customers a small but appealing range of different breads and rolls. Don’t try to stock too many lines.

Some people make the mistake of trying to stock everything and there’s no need. If you have fewer lines, it’s far easier to keep things fresh,” says David Yates.

“As far as cakes and biscuits are concerned, it’s a good idea to have items like chocolate brownies, muffins or egg custards, which will appeal to a certain clientele, and also products like carrot cake, which will be popular with others. That way you are stocking a range that appeals to a wide variety of customer. I also try to encourage a coffee shop or café to take things like children’s biscuits

that are individually wrapped.

These have a longer shelf life.

“Ideally, products should be covered up when they are on display to keep everything looking fresh, so a nice display unit or counter is a good idea.

And always keep the tray full, if possible. No-one wants to buy the last Bakewell tart on the tray so display cakes in nicely arranged groups, and when most of them are sold and you only have a couple left, you can whip out the individually wrapped items that have a longer shelf life to make the display look appealing again.

“Luke Evans Bakery has been trading since 1804, so we have a good idea of what’s popular traditionally, but we also know about the latest bakery trends so my advice when looking for someone to supply bakery items would be to seek out a local and reputable wholesale baker who knows what he or she is talking about.

“A local baker would go out and visit and take a selection of samples, free of charge. Some charge for samples but we never do and a lot of reputable bakers don’t. A local baker will be able to share advice, not only about bread and cakes but also about

CAFÉS FOR SALE CAFE/TAKEAWAY

CAFÉ TAKEAWAY

ST HELENS

LIVERPOOL

WARRINGTON

WIGAN

WT up to £2,000, Close to new rugby stadium, Extremely popular local product range, Well equipped throughout

WT £2,000 Town centre position 35 covers Superbly presented premises

Turnover £35,000, Superb main road location, Fully equipped catering trailer included, Recently refurbished premises

£70,000 LEASEHOLD

£39,995 LEASEHOLD

£30,000 LEASEHOLD

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WT £1,400, Established 5 years Specialising in vegetarian, vegan, raw and coeliac cooking, Excellent reputation, Charming leasehold premises £45,000 LEASEHOLD Ref 39285 CAFÉ RESTAURANT AND BLACKPOOL TAKEAWAY Turnover on application, Non dependant on tourist trade, Superb main road location, Fully equipped kitchen REF 39282 £50,000 LEASEHOLD

Ref 38231

CAFÉ RESTAURANT

WARRINGTON

Ref 38872

HIGH CLASS SANDWICH LYTHAM ST ANNES BAR & BAKERY WT £5,000+, Superb High Street location, Premises in excellent order throughout, Lucrative outside catering work REF 39066 £150,000 LEASEHOLD

BATLEY CAFE/SANDWICH BAR Town centre location, WT £1,500, Rent £500pm, Large dining area with 45 covers REF 33635

BIRMINGHAM CAFE WT £4,000 - £4,200, Shopping centre location, Well established, 58 covers internal & external REF 36087 £84,995 LEASEHOLD

DELICATESSEN & MANCHESTER SANDWICH BAR WT £4,100, Would suit husband & wife team, Scope to develop further , Substantial 4 bed investment property REF 38049 £350,000 FREEHOLD

SANDWICH BAR WITH OUTSIDE CLITHEROE CATERING SERVICE Turnover £45,000, Superb main road location, Premises in excellent condition throughout, Scope to develop further REF 39119 £29,950 LEASEHOLD

HALESOWEN CAFE/SANDWICH BAR WT £2,000+, Main road location, 12 space car park, Refurbished premises REF 36317 £60,000 LEASEHOLD

LEICESTER 66 COVER CAFE & BAR 66 Covers, WT £3,000-£3,500, Rent £253pw, Well established REF 33858 £65,000 LEASEHOLD

LIVERPOOL CITY CENTRE CAFE BAR AND RESTAURANT WT £5,500, Exceptional premises, Well established, 62 covers REF 39665 £190,000 LEASEHOLD

LIVERPOOL CAFE WT £2,000, Trading 5 days only, Well equipped lock up, Rent £190pwx REF 36830 £65,000 LEASEHOLD

LONDON DELI/COFFEE SHOP Turnover £194,000 (excl tax) , Affluent area, Extremely well presented premises, Excellent reputation REF 39691 £150,000 LEASEHOLD

NORTHALLERTON CAFE TAKEAWAY WT £2,000, Excellent town centre location, High level of footfall, Superb premises, recently refurbished REF 39667 £39,000 LEASEHOLD

DEVON EMPTY PREMISES PTA THRIVING SANDWICH BAR Previous T/O £81,000, Very well established, Superb town centre trading position, Scope for deliveries & catering REF 38112 £50,000 LEASEHOLD

WALSALL CAFÉ TAKEAWAY WT £1,250, Prime town centre position, 28 int & 28 ext covers, Large regular customer base £27,500 LEASEHOLD REF 39887

LIFESTYLE TRADED IDYLLIC SHORELINE WEST COAST SCOTLAND RESTAURANT & TEAROOMS T/O £126,193 for 7 months trading , Beautiful trading location in popular tourist destination, Spectacular views, 2 bed bungalow included REF 38522 £550,000 FREEHOLD

WILTSHIRE COFFEE SHOP/CAFE WT £5,600 , Superb town centre location, 75 covers plus take away, Attractive listed property and Lease terms REF 39686 £165,000 LEASEHOLD

£19,995 LEASEHOLD

For your free, no obligation appraisal, call us today on:

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MAY 2012 CAFÉ CULTURE 29

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BUSINESS ADVICE other businesses in the area who could supply ingredients or shop fittings or many of the other items needed to set up a coffee shop.

“As far as negotiating terms is concerned, we would tend to offer sale or return on orders for the first two weeks so that new coffee shops can establish how it’s going, and this approach also helps gives them the confidence.”

One of Luke Evans Bakery’s customers is Croots Farm Shop & Kitchen near Duffield in Derbyshire. Run by Steve Croot, David Yates’ brother-in-law, the coffee shop has stocked a range of items from Luke Evans since opening in 2008, as well as its own home-made scones.

“In my opinion, it’s definitely well worth seeking the advice of a good local wholesale baker when you are starting up a coffee shop, as they are likely to have good knowledge about what’s popular,” concludes Steve Yates.

Barista training app The recently launched Coffee: Beans, Barista and Latte Art app from Coffee Community Ltd claims to be the first professional barista training app specifically designed for the iPad, although there is also an iPhone version too.

The app has been filmed using a commercial machine and so is great for any budding professional barista, but all the principles would apply equally to a keen home barista, point out Coffee Community, who are now the UK’s longest running independent barista trainers, having trained many of the best known brands in the coffee industry all over the world.

Over the years they have also been heavily involved in the UK Barista Championships and a number of the World Championships, as well as helping to write both the City & Guild Barista Qualification and various trade qualifications, and it is this expertise that has now been put into the first comprehensive barista training app for both the Ipad and Iphone, say the company.

The app includes informative

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CAFÉ CULTURE

pictures of coffee growing at origin through to detailed shots of the coffee making process, and an interactive map guides you through coffee flavours around the world.

The app’s ‘menu’ provides illustrations of all the most popular drinks to discover how they are constructed, following key skills by scrolling through step by step instructions on the ‘blackboard’, or double tapping the screen to go through these steps picture by picture.

And if you still need extra help, then you can watch the videos on setting your grinder, making espresso, foaming and texturing, pouring a traditional cappuccino, pouring a latte art heart, pouring a latte art rosetta and pouring a latte art tulip Currently, the standard version is designed to work on an iPhone and costs £2.99 (http://itunes.apple.com/gb /app/coffee-beans-baristalatte/id472108161?mt=8 ) whereas the deluxe version has the graphics reworked to suit the iPad’s larger screen and costs £4.99 (http://itunes.apple.com/gb/ap p/coffee-beans-baristalatte/id472112950?mt=8 ).

Waste not, want not It’s been over six months since Unilever Food Solutions launched its Wise up on Waste toolkit, created to give operators, chefs and caterers all they need to help them throw away less food waste, save money and improve their bottom line, and to celebrate, Unilever Food Solutions has announced that it is offering to pay for a day’s business development session with Chris Barber (food consultant and former chef to HRH Prince of Wales) worth £3,000.

“I can’t wait to find out who the winner will be,” says Chris Barber. “Each year I help companies save thousands of pounds by casting a fresh eye on methods and practices that haven’t been scrutinised from outside before. I’ll work with the winner to help them develop solutions to make their company even more efficient.”

Since launching its United

Against Waste campaign, hundreds of operators up and down the country have downloaded the toolkit, which is packed full of advice and tips on how to reduce food waste and save costs.

Heidi Cooper from St Cuthbert School, Torquay, who downloaded the toolkit, reports that portion sizes can make a big difference in tackling avoidable food waste. “Using the advice from the Wise up on Waste toolkit, we talked to students about their waste from our pasta counter and discovered that each child was wasting an average of 2oz of pasta and sauce. So we used this information to reduce the size of the serving pot from a 20oz to a 16oz pot. This enabled us to maintain portion control and reduce the amount of pasta thrown away to practically nothing,” she explains.

For a chance to win and start saving money, entrants simply need to go to the www.unileverfoodsolutions.co.u k/our-services/yourkitchen/waste_review and enter their details (the competition will run until the end of June 2012 with the winner to be drawn at random from all the entries received).

And for those not fortunate enough to win, you can still access some top tips – such as those below - from Chris Barber along with the Wise up on Waste toolkit on the Unilever Food Solutions web site (www.unileverfoodsolutions .co.uk/wastetools).

Don’t fear freezing Freezing seems to have fallen from grace recently as ‘fresh is best’ seems to be today’s mantra.

In fact, short-term freezing of great ingredients is better than using second rate fresh ingredients. However, it is the waste saving benefit of freezing that I am more interested in.

Fish, the GP banana skin Fresh fish, what could be better? The problem for the kitchen is that fish is incredibly expensive, with a desperately short shelf life and the consequences on your GP (gross profit) can be catastrophic if it goes to waste.

So how do you satisfy the nation’s love of fish, and balance that with the understanding that you cannot make your desired GP, along with having a tiny window when the product will be at its best?

There is a solution. Create a menu that uses pre-cooked fish dishes – fish pies, fishcakes, fish ravioli, fish stews etc. The cook and chill method will hold fish safely in perfect condition, and the aforementioned freezing can bring a further level of insurance. This is about being practical - offering an affordable and sustainable menu solution.

It may not be as perfect as freshly landed and grilled fish, but it is a very good option.

Efficient use of herbs If you are going to blend fresh herbs with oil to a fine purée, tender stalks will blend along with the leaves. They have the same flavour and, if anything, a slightly better texture, so why waste 50% of an expensive ingredient?

Coriander is another where the stalks, even if roughly chopped, are delicious and perfectly edible, so don't discard them. OK, herbs such as tarragon, sage and other 'woody' herbs have tough stalks that are more difficult to use, but parsley, basil and coriander can be used in their entirety.

Alternatively, try using herb purées. They create zero waste, save lots of labour time chopping and stay fresher for longer, especially good if your usage of herbs fluctuates from week to week.

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MOBILE

Getting

mobile

A Coffee Latino barista trike

Mobile concepts offer an appealing way for those keeping an eye on their business budgets to enter the coffee retailing business, as well as a good opportunity for existing businesses to boost their revenue.

All the rage Barbara Croce of Coffee Latino (www.coffeelatino.co.uk) confirms that the mobile sector of the coffee business is indeed a busy one right now, and not just in the UK. “Last month we sent two of our barista bikes to Canada, and this month one to Colombia. We have also exported the bikes to Australia, Germany and Ireland, and have enquires from around the world on a daily basis,” she reports.

“The UK in particular has seen a huge increase in demand - we have doubled our turnover year on year. But for many people, the mobile concept is proving to be a great way to start their business, especially in a recession. When you think that we can lease the vehicles from £50 a week, where else could you start your own business for £50 and start earning from day one?”

A popular quirky choice, says Barbara Croce, is the Piaggio range of vehicles. In fact, the company have just finished working with Rolls-Royce and Barclays who are utilising Piaggios as they make great marketing tools too, point out Coffee Latino.

“We have also sent the Piaggio to Denmark, Sweden, Germany, Iceland and Switzerland and this month our first Piaggio is off to the States,” adds Barbara Croce. “The Piaggio used to be the most popular, but it seems that people are now starting to go for the larger sized vans now - just for space - storage and drive-ability.

With so much more space the offering is more like a café, and there are heated displays for croissants and pastries, for example, and large fridges for juices, as well as a two group machine.

“Good places to trade seem to be train stations - bus stations seem to do very

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badly, for some reason- markets, events, football pitches, fairs/car boot sales and private events. The corporate market also offers a huge earning potential.

“Mobile coffee carts certainly seem to be a really popular choice with skilled baristas who want to start up and remain very independent, but without the large overheads of starting with a café. In fact, a lot of our customers seem to start with a mobile and then a fixed coffee shop seems to follow. We've also had two of the large chains visit us this year with a view to taking their brand to places they can’t have a fixed site – festivals, for example.

“Coffee Latino has been established for over a decade and the growth of this market amazes me on a daily basis. We are now taking on distributors in other countries, and hope to have a Coffee Latino in every county one day!”

Gas powered Working with Coffee Latino on some of their mobile solutions, has been the UK coffee machine maker, Fracino, who agree that our insatiable thirst for coffee and demand for hot drinks on the go has helped to propel the mobile café into the fast lane in the twenty first century.

However, there hasn’t only been a gear change in coffee-drinkers’ habits, say the company. Mobile operators are also shifting the way they produce beverages, as Fracino’s sales and marketing director, John Cook explains.

“Gas is the future for mobile caterers,” says John Cook. “Not only are gas machines cost efficient and flexible, they offer numerous advantages over their diesel or petrol powered counterparts.

“For instance, most operators use two-

group machines which require large generators that eat up fuel quickly.

Additionally, the noise and smell associated with a diesel generator can affect the enjoyment of the drinking experience.

“These issues are eliminated with machines powered by LPG (liquefied petroleum gas) creating a much more pleasant environment for both consumer and operator.”

As a result, observe Fracino, many mobile caterers are now looking at different ways to market gas machines – from Coffee Latino’s iconic trikes to all sorts

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MOBILE

o

of quirky types of delivery vehicles.

Fracino has become a driving force behind the popularity of gas-operated machines in the mobile market, with the majority of its overseas business being boosted by requests for this machine, note the company.

Like most of its products, Fracino’s LPG powered machine is engineered with the utmost attention to detail and built entirely from scratch. The self-contained model – which can run either propane or butane acts like a central heating system, powering up the boiler only when it needs reheating and dropping to a pilot light when the optimum heat has been reached. This innovative design means the machine is economical yet powerful.

“We have seen a huge demand for our gas machines worldwide, and this type of model is going to be at the helm of mobile catering going forward,” says John Cook.

The cost of Fracino’s gas conversion is an additional £335 to the machine price, which varies depending on the model selected (for further information visit www.fracino.com).

A business booster Kitchens and event catering company Leafi say that they will be launching a new, TakeAway Mobile Sandwich Unit at its Smith Square Café & Restaurant in June in a bid to raise the profile of a venue that is one of London's ‘hidden gems’.

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Fracino’s Contempo (above) gas powered machine and a retro lever group machine (top), as used in combination with Coffee Latino’s trike.

The mobile sandwich and beverageserving unit will operate in the foyer of the acclaimed Smith Square restaurant, selling high quality food and hot and cold drinks to take away throughout the day.

As well as feeding hungry passers-by, Leafi hopes that its mobile unit will draw more attention to Smith Square Café & Restaurant itself, which is located in the crypt of the St John's Smith Square Concert Hall, a beautiful grade one listed church in the heart of Westminster, London (this restaurant offers lunch on weekdays and dinner on concert evenings, and a choice of either waiter service or a selfservice buffet).

"Smith Square Café & Restaurant truly is one of the capital's hidden gems, serving fantastic food and drink in an amazing setting, but its discreet location means that many people visiting the area don't know that it's there, or that Leafi provides in-house catering for local businesses be it breakfasts, lunches or afternoon teas. We think that a mobile unit will help us address that by creating a presence that's highly visible at street level,” says Liam Farrell, a co-founder of Leafi.

In the morning, the unit will be offering a selection of delicious baked goods and healthy breakfasts, such as granola, Greek yoghurt, fruit salads and forced rhubarb compotes. At lunchtime it will retail sandwiches made with Leafi's bespoke breads and a wide range of tasty and

creative fillings. These will all be complemented by a choice of flapjacks, brownies and bar cakes, as well as tray bakes in original and mouth watering combinations such as beetroot and seed and orange and lavender.

"We feel that a mobile sandwich unit is an innovative way to promote a venue, and we really believe that giving more people the chance to sample our great food will encourage them to give Smith Square Café and Restaurant itself a try next time they're planning to eat out,” adds Liam Farrell.

Launching a mobile food to go business alongside their 60 bakery branches in the North East has generated a healthy increase in profitable new business for the long established family business, Peters Bakery.

After a period of research and investigation into how best to the launch the concept in the Durham area, one vehicle was purchased to start developing the mobile business model, which quickly began to generate incremental sales and profit. Then, in the space of just 12 months, 10 Jiffy trucks had been procured and launched onto successful delivery rounds, working from the main bakery manufacturing site in Durham.

Recognising the growth in the food-togo market nationally meant this was an opportunity not to be missed, enabling the business to reach new customers who previously couldn’t access to the company’s shop locations for breakfasts, lunch and snacks.

The business is in a prime location surrounded by offices and businesses within a 10-mile radius, where delivered high quality sandwiches and hot food provide a convenient choice for employees and shift workers. Following a fire several years ago which devastated their premises, the bakery rebuilt a new facility on the same site which now lends itself perfectly to the mobile operation. The food preparation is easily integrated into the main daily activity, say Peters, with stocking, cleaning and maintenance all conducted from the state of the art facility.

Being mobile does not prevent you from offering a typical range of café fayre, as Leafi intend to demonstrate.

MAY 2012 CAFÉ CULTURE 33

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Coffee and food to go on a Jiffy truck.

Having an established, respected brand has also proved to be a huge benefit when launching the mobile business, as the vehicles are sign written with the company brand, this has attracted customers who already know the high street branches, who are already familiar with and trust the high quality products they have come to expect.

Of course, having quality products and providing the right range of goods on each delivery round is essential. The vehicles carry a different range to the shops. The heated on-board section means that new products such as hot baguettes can be added to the traditional pies and pasties, which are increasingly popular and generating increased revenue.

Each vehicle makes an average of forty to fifty calls on their round and businesses are able to pre-order platters of food for meetings and corporate events. Further

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CAFÉ CULTURE

development of outside catering is being explored to added further customer value.

The IT has been relatively easy to integrate with the shop premises systems and each vehicle has an EPOS facility to collect precise transaction information which is then incorporated into the overall business performance data. Customers are also able to order items such as personalised celebration cakes from the van sales representative, which are then delivered to them at their workplace, again, adding extra convenience to workers with already busy schedules.

The company chose to operate the Jiffy ‘Bocado’ model, which is the most popular vehicle for this kind of delivery round, as it is carries the highest stock capacity and is designed for optimum visual impact and display, whilst making security and serving position easy for the operator.

The bakery feels that there is scope to use the vehicles more than at present, with the addition of a second shift in certain areas where there is a high volume of shift workers – for example the local fire-service are keen supporters and require a service beyond the traditional morning and lunch delivery times.

The Peters Bakery team report that they are delighted with the success of their newest venture, which has run smoothly and easily from the beginning.

With a little initial support from Jiffy Trucks to master basic principles, the team at Peters have been able to embrace the opportunity and are enthusiastically developing an additional source of revenue to help them grow their business further still (Jiffy Trucks can be contacted on 01274 596000).

Barrister turned barista One former lawyer in West Yorkshire got so exasperated by the lack of high quality coffee being served in the area that she gave up her profession to do something about it. The barrister turned barista, Jocelyn Robinson, has now set up Go-Go Gaggia, a coffee shop with a difference: it operates from the back of a two-seater Smart car.

“The whole idea was to keep it small and quirky, but to offer top notch coffee on the street,” says Jocelyn Robinson. “It was my sister who first suggested trying to get a coffee machine in the back of a Smart car – she thought it would make people look twice, and it really does.”

Jocelyn Robinson took the concept to Caffè Shop, the coffee specialist based in Elland, Halifax, and managing director, Raj Beadle, was bowled over. “I love the idea of taking good quality Italian coffee to the commuter on the streets of West Yorkshire. The problem was getting

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MOBILE everything to fit – not just the machine itself, but also the water, waste and extra batteries to power the espresso machine.

We needed a compact coffee machine and a compact system that would fit into this compact car,” he recalls.

The machine they eventually selected was a Gaggia GD2 Compact. Measuring just 550mm wide, 540mm deep and 500mm high it’s very compact, but even so it still has two group heads, dispensing up to four espresso shots at once, and powerful steam wand for frothing milk.

“It’s designed for restaurants but it works great in a Smart Car,” says Raj Beadle. “It will easily produce several hundred shots a day.”

Caffè Shop also supplied a special base for the machine that fits snugly into the back of the Smart Car, holding the GD2 firmly and featuring drawers for accessories including cups, lids, sugar and food items.

“The GD2 works brilliantly – we haven’t had to modify it at all,” says Jocelyn Robinson. “Because the car is what it is, it really attracts a crowd. Kids, adults, everyone is fascinated to see how we can make cappuccino and espresso out of the back of a tiny Smart car. Being a Gaggia, the machine looks great, and it’s red – just like the car.”

The Gaggia name itself is also proving to be a big customer draw, too.

“We’ve supplied Go-Go Gaggia with Gaggia coffee, Gaggia accessories and even Gaggia aprons,” says Raj Beadle.

“We also supplied Gaggia barista training.

People know the brand and associate it with great Italian coffee.”

Every day Go-Go Gaggia is finding new opportunities to go for.

“Originally it was all about hitting the train stations, but we’ve already had several businesses ask us to come to them on a regular basis,” says Jocelyn Robinson. “Plus, the car being so small, it’s easy to bring great coffee to just about any event – football matches, street parties, you name it.

“Our home made baked goods are a big hit, too, especially the gooey flapjack!

We’re planning themed specials like Gingerbread latte in winter and Skinny Latte with fat-free biscuits in popular dieting periods, such as New Year and summer.

“We’re also looking at putting solar panels on the Smart Car roof to recharge the batteries, which would make the whole concept very eco-friendly.”

Go-Go Gaggia is planning to franchise the concept and, with help from Caffè Shop, is creating sales support material such as loyalty cards and branding (for more information on Go-Go Gaggia visit

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www.gogogaggia.co.uk).

As well as operating as a distributor for Gaggia coffee machines, Caffè Shop UK imports and distributes Gaggia coffee (for more information call 01422 372554 or go to www.caffeshop.co.uk). The Gaggia range of espresso coffee machines and ancillary equipment is marketed in the UK

by Watermark, and is currently available through catering equipment distributors and coffee specialists. Watermark is currently expanding its distributor network (for more information, Gaggia Watermark can be contacted on 01494 785758, or by visiting www.watermark.uk.com).

Tea to go On the go options are increasingly popular with today’s time precious consumers, and with Britain well known for being a nation of tea drinkers, caterers also need to ensure they have a takeaway tea offering. Tetley’s On The Go solution, for example, is now offering operators everything they need to serve the perfect take-away cup of tea, and all in one easy case purchase.

The Tetley On The Go Case contains 300 Tetley Drawstring tea bags, accompanied by 300 Tetley branded

double wall cups and non-spill ‘sip lids’ – all in one easy-to-store, easy-to-use package. These practical double walled cups eliminate the added expense of sleeves, or the need for double cupping, and their unique embossed outer layer improves insulation, allowing the cup to feel more comfortable when held, say Tetley.

The brand’s research also claims that customers are more likely to purchase tea if they can see a recognisable brand being served, and the reassurance of the prominent Tetley logo on all the cups will help tell your ‘to go’ customers the name of the tea your are serving. To further boost tea sales, free point of sale merchandise is also available from Tetley.

As a member of the Ethical Tea Partnership, Tetley point out that they have also included the Rain Forest Alliance logo on the On-The-Go cup, so that customers can be reassured that they are drinking an ethically sourced tea, an aspect which is becoming of increasing importance according to research carried out by market researchers such as Allegra Strategies (more information on Tetley’s new On The Go solution can be sourced from www.tetleyforcaterers.co.uk, or by calling 0845 606 6328).

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BARISTA TALK

Youri Vlag of training company and coffee supplier, Limini Coffee (www.liminicoffee.co.uk), tackles some of your questions and queries about your own barista skills, and offers some top tips to help you make high quality beverages. This month, he discusses how would-be baristas can make the most of the Caffè Culture exhibition.

What should I be looking for as a newbie when visiting Caffè Culture?

There are many suppliers out there and the choice can be rather daunting, especially when you are completely new to the coffee world. A show is a great place to start as it allows you to talk to a number of people and meet potential suppliers. But what do you talk about and how should you approach the show when it comes to coffee and barista skills?

Look for someone who can serve you a fantastic cup of coffee. Believe it or not, but many times you will not be offered a coffee. Instead you are often confronted with questions that you might not be able to answer since you are not speaking the 'barista language'.

I would look for someone who has the time to enjoy a coffee with you and is able to discuss your requirements. That would definitely be the first goal when visiting the show. After all, isn't that what it is all about? To enjoy a chat over a coffee while discussing your needs?

Watch carefully when the coffee is being made. How much attention is there with the barista? Can you spot any passion? Making beautiful coffee is an art and should be done carefully. The machine should be clean and shiny, the barista should look confident and ideally your coffee is served with a smile. Ask the barista to explain what he/she is doing whilst the drink is being made.

Most baristas are not barista trainers but if they truly love their job then you will find they will love to share it with you.

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Seeing is believing Can you see the coffee being made or is the machine positioned so that everything is hidden? Ideally you should be able to see everything whilst the coffee is being made. The more you see the better. Look for the extraction. You are looking for a hazelnut brown extraction. The colour of the extraction is very important as it is telling you a lot about the freshness of the coffee and the barista skills. You need to see a hazelnut dark brown colour, yellow extractions are not good. The flow should be consistent and not watery.

The extraction should never look black.

Ideally, the shot takes some time and is not gushing out. If you can, try to time the shot.

Depending on how they like to serve the coffee it should be around 25 seconds. If it is much shorter or longer (less than 20

sec and longer than 30 sec) then I suggest you ask the barista why they prefer the extraction time for this particular coffee.

The barista might prefer to pull a quicker or slower shot, all this is fine as long as the barista is aware of it and the coffee tastes beautiful in the end.

Once the extraction is finished try to look at the crema.

Is it nice and thick, and once again does it have a hazelnut brown colour? A yellow, thin crema is no good and is probably a sign of stale coffee.

If you have ordered a milkbased drink such as a cappuccino, then look at the quality of the foam. Are there big bubbles? Ideally the foam should be very dense like melted ice cream and there should be no bubbles visible.

When you drink the coffee what is the temperature like? Ideally the coffee should not be too hot

If you have a barista-related query that would like answered, then please email clare@jandmgroup.co.uk, or write in with details of your name, location of your café and question to Café Culture, Association House, 18c Moor Street, Chepstow, NP16 5DB and Café Culture magazine will endeavour to source a reply for you!

TALK

Barista talk

RISTA A B

and you should be able to drink it straight away. Not happy with the temperature? This can happen, just ask the barista to make the drink hotter or colder and see what happens. The barista should welcome your feedback and make you another drink.

What does the coffee look like? Is there any latte art on top? Does it look tasty? Why is this important? I think this is important because you first taste with your eyes. It is the job of the barista to present you with a delicious looking coffee just like a chef will try to make the plate look appealing.

Now try the coffee and see what you think. Don't make up your mind until you have at least drunk the coffee for a few sips. Give your mind some time to process the flavours and don't try too hard. Just try to enjoy the coffee. If the coffee is beautiful then you will know.

Whether you like the coffee or not is very much a personal thing. However, it is important to look for a coffee that will work in your business. This means you need to taste the coffee through the milk, it should not be bitter and it should leave a pleasant after taste. Ideally you should be able to drink the coffee without sugar. Coffee should leave you wanting more.

Also try to evaluate the coffee without the influence of the sales person in front of you.

Let the coffee speak for itself.

Try to drink the coffee the way your customers will drink your coffee. If you are starting a take out or mobile coffee business then try to enjoy the coffee in a take out cup as well.

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BARISTA TALK Equipment When it comes to equipment you need to look for a few things that are very important.

First of all look for a supplier who can look after you when it comes to servicing and maintenance. Ask about spare parts availability. Look for a machine that can be repaired by any engineer as there are a lot of independent engineers in the UK. The machine should look good as first impressions are important. Your customers will judge your coffee usually first by the look of the machine. This is a personal thing of course. Go for something that you like the look of.

How does the machine operate? What kind of power requirements are there? How about the water connection? Do you get a water softener with the machine? Does the machine use a lever or dial to operate the steam valve? Also ask if you can try out the machine. You might not get the chance, but it is worth asking anyway.

Look for a high quality grinder. Choosing the right grinder is extremely important. I would strongly recommend to go for a grind on demand coffee grinder. These grinders do not store ground coffee and only grind coffee when the barista is making a coffee. The coffee is ground directly into the group handle. Look for a grinder that can grind fine and allows you to make the smallest adjustments possible. It is very important with espresso coffee that you have the option to fine tune your grind. We call these micro adjustments. This allows you to

control the speed of the extraction very accurately giving you more control over your coffee. The grinder needs to able to grind fine without too many big clumps. Also look for a grinder that is not too noisy and grinds quickly. Ideally try to feel the coffee grounds, they should not be too hot. Some low quality grinders will give very warm ground coffee, this is no good.

Choosing the equipment is all about choosing the right person behind it. There are quite a few good manufacturers but it largely comes down to who you are buying it from. Do they actually know what they are talking about? After all, anybody can sell a machine. What is the installation procedure like?

What are the most common faults that appear?

When it comes to cost it varies greatly. You can buy a two group machine from £1,500 but you could also spend over £8,000. This really comes down to your budget and your requirements. You might not need the top of the range. Just make sure that you understand what you are buying and ideally go on a barista course before you make your final decision.

Over 30 years’ of service… tea, coffee, specialist equipment and expert advice.

Call us now for your copy of our new Trade Brochure to find out more about how we can help your business.

Call or visit us on 01243 5557775 or www.edgcumbes.co.uk www.cafeculturemagazine.co.uk

Training Barista training is extremely important. It is so important that you understand your coffee, your espresso machine and your grinder. A trained barista will enjoy the job more and will most definitely produce happier customers. And remember, that is what you want in the end, happy customers! Training ensures that you are confident when making a coffee. Serving someone a coffee is a fantastic thing, it makes them happy when you do it right. Training allows you to focus on your customer, the making of the

coffee is just second nature to you. In the end you need to focus on your customer and not on the process of making a coffee.

Training, equipment and even the coffee are all about making the life of the barista easier and pleasing the customer. This means that your equipment needs to perform as it is supposed to. It should be easy to operate (levers for steam operation, group handles should fit easily, easy to keep clean, good amount of workspace, big space for cups on top etc). The coffee should be easy to work with and should definitely be fresh. This means it needs a roasting date on the bag so the barista knows how fresh the coffee is as this is an important factor. The training should be done in a way so that the barista understands what is going on and what to look for.

So look for a supplier who you can relate to and who you like.

After all, you are building a relationship with your coffee supplier.

The Outdoor Coffee Specialists

POSITION: COFFEE BAR SUPERVISOR We require: • Full time commitment until December 2012 • Ideally based in Hereford We can offer: • Competitive Salary package based on experience • Great training and career progression • Rewards Scheme underneath Competitive salary Who we are: The Coffee Cart Company operate mobile coffee bars at indoor and outdoor events up and down the country and are looking for a committed, driven individual to work at shows and events all over the U.K. We are passionate about a quality product and maintaining our already high standards of customer service and therefore require someone with those values.

The role demands a consistent level of commitment, you will be expected to travel and stay onsite for at least three days a week.

You will be responsible for a team of baristas, of which you must motivate and lead them to maximise sales in a 100% customer driven environment.

Duties to include: • Serving customers and ensure they have a positive and pleasant experience • Organising/managing staff i.e. breaks, performance, discipline • Ensure Manager packs are completed for each event

• Provide feedback to management on trading conditions etc • Dealing with feedback from staff and customers • Responsibility for the financial takings at the end of each event • Monitoring stock rotation KEY QUALITIES PERSON NEEDS TO FULFIL. 1. Professionalism 2. Commitment/reliability 3. Flexible – Events Countrywide 4. Excellent Customer Service Skills 5. Good communicator 6. Staff Management Ideal Attributes The ideal candidate may also have some or all of the following: • Committed, enthusiastic and a self starter • Previous experience in Supervising staff in the catering/ hospitality industry would be desirable • Ability to be flexible, use initiative and make decisions • Delegate, supervise and motivate staff • Good Communication/Interpersonal skills • Work well as part of a small team • Committed to providing excellent Customer Service • Well presented • High degree of Common Sense • Clean Driving licence

Please send CV and/or covering letter to: coleen@coffeecartcompany.co.uk

Recruiting Now Employment Start Date: April 2012 We would like to note that we are an equal opportunities Company and welcome all who are interested in this role to apply, please be aware that due to the sheer volume of applications we are likely to receive, only candidates who we feel would suit the role will be contacted for the first stage of interviews.

MAY 2012 CAFÉ CULTURE 39

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FRANCHISING

Franchise

formula Running a franchised outlet of a branded chain is a popular and successful route into the food business, and with its vibrant, social atmosphere and continued growth, it’s easy to see why the café industry attracts so many budding entrepreneurs each year. Before entering the franchise arena, however, would-be franchisees need to do their research and find out more about what’s required, as well as what’s on offer.

Proven route For many people looking to set up their own food and drink business, franchising offers the perfect balance – the freedom to work for your self coupled with the support of an established brand. With over half a million people currently employed in franchising, it’s an option that appeals to many, and with 897 franchisor brands operating in the UK, there are business opportunities to suit every lifestyle and budget. Among them are 127 franchise business brands in the catering and hotel sector covering 8400 franchise units – an increase of 19% since 2005.

It isn’t difficult to see why franchising is so popular for start-ups and is growing well.

There is extensive evidence that businesses based on franchise concepts are far more likely to succeed than other new business ventures. Providing an established brand, and knowledge garnered from a nationwide network, franchising is one of the most supportive business models available In addition, banks are generally more willing to lend because of the franchise’s track record and the fact that franchises have proved to be more likely to be successful in the longer term.

And the key to choosing and operating a successful franchise? Research. A visit to a franchise exhibition, for example, can help form an important part of the research process, enabling budding franchisees to meet face to face with a range of franchisors to discuss opportunities.

The best way to find out which events are coming up, and when, is via www.franchiseinfo.co.uk. This web site details the forthcoming British Franchise Association (bfa) accredited exhibitions and provides further information on the exhibitors and features at these events (it is

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important to identify exhibitions that are accredited by the industry body, the bfa, as this means that all exhibitors at the event will have met the industry’s code of ethics, and so are an ethical entity within the UK market).

Be prepared However, in order to make the most from a visit to an exhibition, it helps to do your homework. Know what minimum and maximum investment level it is that you are considering, and make sure that it is a realistic one. It will help to discuss with the franchisor what level of financial commitment they are after and what you can expect in return from this.

Find out in advance which exhibitors will be at the exhibition, whether there are any seminars and what topics are covered.

Before setting off, consider the main questions you will ask the franchise businesses – what is the financial requirement, what is the franchise about, who are the management team and what support will I receive? You can then save valuable time on the day by planning ahead in this way.

In addition, make sure you retain a degree of flexibility and are open to consider exhibitors that may catch your eye on the day. A good franchise exhibition will showcase a comprehensive range of businesses and hopefully introduce you to ideas that may unexpectedly be of interest.

When you arrive at the event, make a beeline for a show guide or floor plan and take time to note down who you want to see and in what order, factoring in the various seminars that may be on offer. Bear in mind that some stands may be busier than others at different times, so be prepared to return to

an exhibitor in order to have your questions answered.

Meetings between franchisors and potential franchise owners have been likened to two-way interviews – on the one hand you will want to find out more detail about the business; on the other hand, they will be keen to assess your suitability as a franchisee – so first impressions count! Make sure you leave the stand with all your questions answered, information packs and follow up details planned if required.

Additionally, a good franchisor should be able to give you some idea of an existing franchisee to contact in your area, or any forthcoming discovery days. If you have any

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Esquires Celebrating over 12 years of success in the UK, Esquires Coffee Houses has become one of the leading brands within the coffee franchise sector. With its strong community values and a commitment to providing premium products, Esquires has already attracted hundreds of franchisees across the world and the company continues to celebrate its international growth.

Here in the UK, managing director, Peter Kirton, oversees a network of 32 unique coffee houses. From concession stores within libraries to full scale coffee houses on the high street, Esquires uses a number of formats to bring new and exciting locations to life.

This variety and flexibility is also behind Esquires’ recruitment process, say the company. And, when it comes to bringing new members into the network, the community coffee chain has welcomed entrepreneurs from a number of different backgrounds. From bankers to students, the franchise considers anyone with a passion for the catering industry and great customer service.

Speaking about the skills needed to join the Esquires network, Peter Kirton says: “Experience in the coffee sector is great but it is not a necessity. With our dedicated support team and ongoing

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training we can teach anyone willing to learn about our techniques.

“The qualities we look for are dedication, strong people skills, a warm and welcoming personality and a commitment to providing exceptional customer service, all of which make our brand what it is today. If you display these attributes, and you have your finances in place, there’s no limit to what you can achieve with the right franchise behind you.”

When it comes to investment levels, joining the Esquires network requires around £200,000-£250,000 depending on the store format you chose to progress. In most circumstances, banks will usually lend up to 70 per cent of this amount, report the company, leaving the franchisee to put forward the additional funds of around £60,000 and £75,000.

Anyone wanting to know more about Esquires Coffee Houses should visit www.esquirescoffee.co.uk or call 020 7251 5166.

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FRANCHISING business cards, take them so exhibitors have all the details they need to follow up with you.

At most major franchise exhibitions, you will find accompanying seminars delivered by experts and designed to educate visitors about different aspects of franchising. These topics include ‘an introduction to franchising’; ‘what to consider when choosing a franchising’; ‘high-level investment franchising’, and ‘families in franchising’. These sessions are usually highly informative and helpful in answering questions about life as a franchisee and the secrets to being successful.

There are also plenty of advisory centres including career management clinics which will help evaluate your strengths,

weaknesses and ambitions and guide you towards a clear career plan. Business plan clinics at the events can advise on how to prepare that all-important application to the bank. These sessions are often held on a first-come-first-served basis, so be sure to arrive early to secure an appointment. Other features can include panels where you can hear from existing franchisees: exhibition visitors, particularly those who are new to the industry, will benefit from hearing these franchisees talk about the transition from employee to franchisee as well as have the chance to ask questions about the reality of developing a successful franchise business.

Alongside the exhibitors, there will be major banks, solicitors, advice centres and the bfa present, all valuable sources of

McDonald’s McDonald's is the world's largest chain of quick service restaurants, serving tens of millions of customers daily worldwide. The company is investing in new restaurants and in remodelling its existing stores as part of a £300 million UK-wide restaurant investment programme.

Recently, McDonald's extended its freshly-ground coffee range with the addition of sustainably sourced espresso.

This move marked a bid to grow coffee sales beyond breakfast, and take a greater slice of the high street coffee market, with the company now selling over 100 million cups of coffee a year, and so now this famous worldwide brand has become of interest to those in the coffee sector too.

McDonald’s franchisee, Gerald Thompson, currently operates six restaurants under license from McDonald’s Restaurant Limited. These restaurants are located in the Manchester and Oldham area.

His relationship with McDonald’s Restaurants’ Limited started at the age of 16 with his first part-time job in Milton Keynes. He enjoyed the job so much that he started his management career at the age of 18 with McDonalds and hasn’t looked back since. After a number of years, the opportunity to buy his own franchise became available in 2000 when he purchased his first restaurant in Middleton.

He gained further restaurants in 2003, 2006 and 2008 - Harpurhey, Chadderton and Sports City respectively. All four restaurants posed their own unique challenges over the years, he says, and in 2011 he expanded to six restaurants with the addition of Kingsway Retail Park and Bury.

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Gerald Thompson who now runs six MacDonalds restaurants, the brand recently having embraced the world of coffee.

“My approach to running a successful business has always been to place the communities in which I operate and the customers I serve at the heart of everything we do. It's a fundamental part of preserving customer loyalty and maintaining a happy crew which has ultimately helped to drive business momentum,” says Gerald Thompson.

In October 2010, Gerald Thompson won the prestigious overall Gold Award in the British Franchising Association's Franchisee of the Year in recognition for his passion for business as well as his dedication to forming links and giving back to his local community.

Since gaining ownership of his first restaurant ten years ago, his enthusiasm for his community has been unwavering and over the years he has instigated various local initiatives and has dedicated valuable time to helping disadvantaged young people in the area. He also qualified as a football coach through the McDonalds coaching programme and has coached and sponsored local football teams in the community.

advice and support. Thus, approached in the right way, franchise exhibitions can be informative, useful and enjoyable ways to gain access to a wide range of business opportunities and receive plenty of support and guidance.

Venture Marketing Group run a series of bfa-accredited franchise exhibitions at various cities in the UK throughout the year.

The next one is the British Franchise Exhibition which takes place on 8 and 9 June at Manchester Central. It brings to together a wide range of businesses including some from the food and drinks industry such as Mc Donald’s and Riverford Organic Vegetables.

Other sectors showcased include property, home care, technology, and finance with companies such as Local People, United Carpets, Platinum Property Partners, Nomasvello, Lawn Keeper, Bluebird Care and Plug and Play.

The comprehensive franchise event is the perfect starting point for any budding franchisee with many free features to help visitors gain answers to all the key questions they need to consider before making a decision.

Exclusive to the British Franchise Exhibition are the Franchisee Recruitment Open Sessions held by McDonald’s. Visitors can find out about what goes on behind the scenes of one of the world’s biggest brands and investigate whether becoming a McDonald’s franchisee is right for them. As a franchisee, the role would vary from working in the restaurant preparing food, to dealing with marketing and making critical business decisions (these Open Sessions will take place at 11am and 2pm on both days).

Emma and Duncan Metcalf from Blackburn who visited the event last year commented: “Everyone is professional and friendly. We were particularly interested in McDonald’s, and were impressed by their open days and franchisee presentations. We are looking for a business to invest in and went to two seminars.”

To register for the British Franchise Exhibition, call 0844 257 8668, or visit www.franchiseinfo.co.uk. Callers can purchase tickets by credit card for £8 each or £7 each for two or more. Admission on the door is £10. Visitors can, however, gain free admission by using the promotional code MPRCAFE when they register on the website.

The British Franchise Exhibition will be open from 10am each day, closing at 5pm on Friday 8 June, and 4pm on Saturday 9 June 2012.

For the latest news and updates about The British Franchise Exhibition, follow the exhibition on Twitter at www.twitter.com/ukfranchising, join the Franchise Exhibitions Group on Linked In, or become a fan of the FranchiseInfo group on Facebook.

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PROFILE

Puerto

Rican

coffees Puerto Rico’s premium coffee sector says that it is now reaching out to the European market by promoting its distinctive speciality coffees to European coffee houses, with Puerto Rican coffee supplier, Café Ponce PR (Puerto Rico) Ltd, due to be in attendance at several key exhibitions.

Not widely available Three brands of single origin Puerto Rican coffee are being introduced by Café Ponce, who say that they will be concentrating their efforts on exports of premium Puerto Rican coffee to high end retailers, baristas, and restaurants.

The idea to export Puerto Rican coffee to Europe came from the realisation that, as yet, pure Puerto Rican premium coffee is not widely available here, say the company.

“Since we are coffee lovers ourselves, when we are in Europe, we discovered there was a lack of availability of Puerto Rican coffee, and we missed it. So it is only natural that we export to Europe the Puerto Rican products we ourselves enjoy,” says Bruno Bruchhof of Café Ponce.

Café Ponce export representatives all divide their time between Puerto Rico and Europe, and so have first-hand knowledge of the Puerto Rican coffee growers and their product. They will be attending several international trade shows, including Caffè Culture in London and COTECA Tea Coffee Cacao/Global Industry Expo in Hamburg, and say that their marketing aim is simple to re-introduce premium, single origin Puerto Rican coffee to the EU market.

Special coffees Puerto Rico is known to produce speciality coffees that appeal to high end retailers.

After all, it was well known as the coffee of popes and kings. Coffee was first introduced in Puerto Rico in the 1700s and quickly became its most important export.

Most Puerto Rican growers are aware that their premium coffees are considered among the world’s finest. There is a tradition of Puerto Rican coffee growers that has been handed down through generations of

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Left, Bruno Bruchhof of Café Ponce PR and Omar Torres of Gustos Coffee Company.

families that own the coffee haciendas high in the mountains of Puerto Rico. These are the independent, family owned coffee growers that Café Ponce represent.

Altitude, rainfall, and climate are all critical to the quality of the coffee harvest.

Puerto Rico's lofty central mountain range, known as La Cordillera Central, offers one of the world's most ideal settings for yearround coffee cultivation. As every hacienda produces coffee with a unique taste, the key is to match the right coffee to the customer.

The three coffees currently represented

by Café Ponce in the UK are Gustos Coffee, Café Mis Abuelos and Café Don Ruiz. Each of these growers produce single origin 100% arabica coffee with a unique flavor, dependent on the soil and altitude of the mountain regions they originate from, say the firm, who will also be providing a discounted sample package at the May Caffè Culture show in London so that prospective clients can sample the three brands for themselves and determine which coffee best suits their taste.

Niche supply Until now, only one or two Puerto Rican coffees have been available at speciality coffee shops in Europe as independent Puerto Rican coffee producers have not made an organised marketing effort in Europe for several reasons.

One reason for this is the complexity of export/import procedures, as it would require additional management costs to the grower. To simplify the process of exporting, Café Ponce PR points out that it purchases the roasted coffee and works in close cooperation with the growers for pricing, availability and quality control. The export company based in the UK takes care of the

formalities of customs to ensure that the orders arrive in a timely manner to the customer’s specifications.

Coffee cultivation is both time-consuming and labour-intensive as the plants take years to mature and must be harvested by hand.

Puerto Rican coffee prices are regulated by the government, and there is a minimum wage for all workers and strict child labour laws, so European consumers should rest assured that Puerto Rican farmers are not misused or living in poverty, and that they adhere to the policies set forth by the Fair Trade Organisation.

With a limited amount of premium coffee available, Café Ponce PR markets to gourmet caterers and retailers, enabling their European customers to have fresh roasted single origin coffee after careful hand selection and roasting, and shipping to their clients within three to five days of roasting.

They feel that this is an enviable turnaround time for fresh roasted coffee, as it is this freshness that helps to distinguish their premium coffee from others on the market.

With the support of the coffee growers themselves and years of experience in the export business, Café Ponce PR is certain to make a name for the independent Puerto Rican coffee haciendas they are representing in Europe.

“We are not trying to compete with mass market brands - that is not our client,” adds Bruno Bruchhof. “We are simply adding to the selection of premium brands that gourmet coffee houses, hotels and restaurants offer. After all, there is no better souvenir of the island than 100% pure Puerto Rican coffee!”

Detailed information on pricing and sample packages can be obtained by emailing cafeponcepr@yahoo.com.

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FEE F O

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INIC

If you have a coffee machine-related question that you would like answered, then why not email clare@jandmgroup.co.uk or write in with details of the name, location of your café and question to Café Culture, Association House, 18c Moor Street, Chepstow, NP16 5DB and Café Culture magazine will endeavour to source an answer for you!

The Coffee Clinic Here, Glenn James of maintenance company Coffix (www.coffix.com), responds to some of your frequently asked questions and concerns about the day to day use and smooth running of coffee machines by offering some practical advice and guidance.

Question Hi Coffee Clinic, can you help with some advice? I am building a mobile coffee cart and since I started the project, I have always had my heart set on using a traditional two group espresso machine as that’s what I've been brought up on.

Recently, after talking to a few people I have noticed a lot of businesses are going down the bean to cup route as they are easier to use and more consistent if you have staff changing over quite a lot. I have had a good coffee out of the bean to cups but I’m not sure if it’s the right thing for a coffee van to be using. Any advice would be greatly appreciated.

Harry (Cardiff)

expecting to change staff very regularly then I would suggest a bean to cup, but as with most mobile carts/vans that my company deals with, they normally have one or two people maximum using the machine.

With the money that you would save buying a traditional over the bean to cup, I would put a little extra money into training your staff correctly on the espresso machine which will not only produce a better drink if they are trained but will save you money on maintenance as standard traditional machines on average are cheaper to maintain then high volume bean to cups. I hope this helps you and puts you back on the right track Harry.

Answer I can see where your coming from on the ease of use with the bean to cup machines but I’m more a traditionalist (like you from the sounds of it), and if you have a barista who knows how to use the two group machine correctly they will produce drinks at the same pace if not quicker then the bean to cup machine. If you are

Glenn James from Coffix Ltd wil be present at both the London Coffee Festival, stand number HP38, and the Caffè Culture Show on stand E8 where he will be happy to answer any questions (both stands will be under the Conti sspresso machine name).

Question I hope you can help me out as we keep having the same recurring fault with our two group espresso machine. We serve around 250 cups per day, so we are busy but I wouldn’t say that we are excessively busy. The LHS group head leaks out over the handle fairly regularly and when we call out the engineer he explains that it’s standard wear and tear. It doesn’t ever happen on the other head so I’m a little confused as to what could be the problem with the LHS. It works perfectly well for a couple of months after the engineer has been but then it starts spilling out over and dripping granules of coffee into the cup. How can I resolve this as it’s starting to concern me?

Beverly (Sandbanks, Dorset) Answer Move your grinder! Well, I suspect that the problem that you have is that your grinder is situated on the LHS of the machine so the LHS gets most use as that’s a common occurrence in most cafés. It’s a

46 MAY 2012

CAFÉ CULTURE

fault that we see quite often and the best solution to the problem is to explain to your staff that they have to share the workload over the two groups. This way, you will be able to prolong the life expectancy of the seals as well as protecting the group heads themselves

from excessive wear in the long term.

Also make sure that you clean the seals each night as this will lubricate them allowing them to keep soft which stops them from cracking and leaking as yours are. Your engineer should have explained this as it’s a fairly common call out.

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Introducing

Vouchercloud Café Society members can now take advantage of a great new marketing tool following agreement between the Café Society and Vouchercloud, rated the UK’s leading consumer voucher app by the Sunday Times, Sun and Daily Telegraph with over 1.3 million downloads.

Promotions Vouchercloud enables businesses to run voucher promotions over mobile phones, providing consumers with an instant incentive visit their outlet. Furthermore, because it is localised, even individual cafés and coffee shops can use it as a means of promotion – and you can change the promotions from weekto-week, month-tomonth or even day-today. You can also control how many vouchers each person gets with each voucher campaign as well as how many in total can be redeemed. With every redemption you also receive a digital receipt.

For the consumer, the apps are free to download, free to use and deliver a fantastic range of money-saving offers from popular national brands, such as Odeon and Vue cinemas to Debenhams, as well as local businesses.

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CAFÉ CULTURE

Using GPS technology, Vouchercloud instantly identifies the deals nearest to where the consumer is located when they are out and about. Alternatively, they can choose any location they will be travelling to in the UK to check out what’s on offer.

Food, drink, entertainment, leisure, travel professional services and shopping – they're all there, with new ones added every day. So there is a real benefit.

User friendly Vouchercloud is also extremely user friendly and using the app is as easy as 1, 2, 3…

1) Consumers simply browse for an offer by category or using the search facility.

2) Then they read the terms and conditions, and 3) When in store, press the USE VOUCHER button, show the next screen when paying and press SHOW CODE when prompted to do so.

The voucher use is then recorded through the system.

Benefits In setting up an arrangement with Vouchercloud, the Society has agreed a 12.5% discount for members off the annual rate for a business to use the system. For a small café, this brings the annual cost down from £199 + VAT to £174 + VAT. Any members wishing to take up this offer (or get more information on it) should contact Tony Lorimer at the Society on 01291 636333 (tony@cafesociety.org.uk) to obtain the special discount code.

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MAY 2012 CAFÉ CULTURE 51

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NEW PRODUCTS

Weighing up the benefits: the 6oz cup International Paper Foodservice is extending its ecotainer® product range with the introduction of a 6oz cup. Made from renewable resources and requiring less energy to produce than a traditional paper cup, the 6oz model forms part of the hot cup selection, which includes sizes from 4oz to 20oz, and has already been made available to a selection of the company’s customers in the UK. As one of the first global packaging companies in the industry to offer environmental products with the ecotainer® product range, International Paper has seen its products go from strength to strength in the UK as customer demand for an environmentally responsible option has increased. Sales and marketing director for

International Paper Foodservice, Mike Gardner comments: “We’re making many of the ecotainer hot cups in the UK now which is a bonus for our eco-friendly customers who are concerned with how the products they buy are transported.”

Visit www.ipfoodservice.co.uk or call (01606) 552537.

Victor’s Optimax brings optimum chill to Caffé Culture stand C-26 Due to unprecedented interest from the café bar sector for its new Optimax merchandising units, Victor Manufacturing will be attending the Caffè Culture show for the very first time.

Perfectly suited to café and coffee shops, the Optimax range includes hot, ambient and chilled cabinets for both self and assisted service operation.

More importantly, this British-manufactured range has been designed to deliver considerable energy-savings at a time when operators are watching fuel costs closely.

52 MAY 2012

CAFÉ CULTURE

Feedback from the café/bar sector has been enthusiastic with an Optimax unit forming part of an installation at the Chocolate Café in Skegness following its inaugural showing at the recent Hotelympia exhibition. Of particular note is the ingenious method of operation featured on the Optimax chilled display units in which chilled air is kept within the cabinet even when the rear doors are opened. Call (01274) 722125 or visit www.victoronline.co.uk.

Christmas comes early at Snowbird Foods!

Christmas is coming early for customers of innovativeSnowbird foods.

The business, part of the Vion Food Group, has put together an exciting hamper full of seasonal specials, using both new and established ideas from its range of fully cooked and frozen products for caterers and ready meals manufacturers.

Set to star are two new Stuffing Balls – a Pork & Cranberry and a memorable meat free version which blends a traditional stuffing spice mix of sage and parsley

with cranberries, rusk, oats and onion. Soon to be launched is a delicious Bramley apple stuffing, which Snowbird expects to become a huge Christmas seller. The stuffing will be offered to customers alongside established successes like the award winning Turkey Tuckers – a meat ball with a difference. Snowbird has also added its award-winning 60g gourmet Lincolnshire – made with breed specific pig meat drawn from single source Farm Assured holdings (call 020 8805 9222 or visit www.snowbirdfoods.co.uk).

Discover the difference Discovery Flexibles have been producing gravure printed flexible packaging for over 55 years.

Applying an innovative approach to all customer enquiries, Discovery have amassed a number of industry firsts over the years.

Experience has enabled Discovery to Produce and supply the only Gravure printed, single pass triplex laminate coffee bag with peelable opening properties.

Our EasyOpen coffee bag is simply peeled open by handNo scissors, no biting and no troublesome tearing! Users enjoy an easy accessible, user friendly coffee pack with 12 plus months shelf life.

Forming part of the largest independent Gravure group in the UK, Discovery has unique

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Producing triplex lamination in one pass, customers benefit from reduced costs and improved lead times. Call now to find out more about our EasyOpen coffee bag and Discovery Flexibles capabilities (call 01382 448840 or visit www.discoveryflexibles.com).

CC_May12_p52-53_Layout 1 20/04/2012 11:40 Page 53

www.cafeculturemagazine.co.uk

MAY 2012 CAFÉ CULTURE 53

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INDEX

Café Society Suppliers Index Beyond the Bean Ltd. Unit 6, Cala Trading Estate Ashton Vale Road, Ashton Vale Bristol BS3 2HA Contact: Paul Maxwell Tel: 0117 953 3522 Fax: 0117 953 3422 Email: info@beyondthebean.com Web: www.beyondthebean.com Café Boutique 25 Dale Road, Stanton by Dale Derbyshire DE7 4QF Contact: Greg Campher Tel: 0800 028 3175 Fax: 0800 471 5205 Email: hello@cafeboutique.co.uk Web: www.ipanemaespresso.co.uk Coffix Unit 25 Hill Lane Close, Markfield Leicester LE67 9PY Contact: Glenn James Tel: 01530 242800 Mobile: 07790 402144 Email: info@coffix.com Web: www.coffix.com

Edgcumbe Tea and Coffee Co Ltd. Wicks House, Ford Lane, Arundel West Sussex BN18 0DF Contact: Alice Rendle Tel: 01243 555775 Email: sales@edgcumbes.co.uk Web: www.edgcumbes.co.uk

Rapido Coffee Services The Garden House, Sugnall Eccleshall, Stafford, Staffordshire ST21 6NF Contact: David Wiggins Tel: 01785 851348 Fax: 01785 859388 Email: sales@cappuccino-rapido.com Web: www.cappuccino-rapido.com

Erlenbacher Backwaren gmbh Wasserweg 39, 64521 Groß-Gerau GERMANY Tel: +49 6152 / 803-0 Fax: +49 6152 / 803-347 Email: erlenbacher@de.nestle.com Web: www.erlenbacher.com

Sugar & Spice The Old Bakehouse, Bakers Yard Ardington OX12 8PS Contact: Martin Popple Tel: 01235 835194 Fax: 01235 862212 Email: info@sugarandspicebakery.co.uk Web: www.sugarandspicebakery.co.uk

London School of Coffee 2 Princeton Mews, London KT2 6PT Contact: Gayle Reed Tel: 0208 4397 981 Email: info@londonschoolofcoffee.com Web: www.londonschoolofcoffee.com

Technomic Inc. Knowledge Center, 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 Email: pnoone@technomic.com Web: www.technomic.com

Nelson Catering Equipment Unit 1, Rowley Industrial Park Acton, London W3 8BH Contact: John Nelson Tel: 0208 993 6199 Email: john@nelsoncatering.co.uk Web: www.nelsondishwashers.co.uk

United Coffee 2 Bradbourne Drive , Tilbrook Milton Keynes MK7 8AT Contact: Elaine Higginson Tel: 01908 275 520 Fax: 01908 648 444 Email: info@firstchoicecoffee.com Web: www.unitedcoffeeuk.com

magazine SUBSCRIBE NOW CAFÉ CULTURE is published six times a year and currently distributed at the promotional subscription price of £55 per annum (£95 outside the UK).

Name:.................................................................................................................Job title: ..........................................................................................

Business/Company Name: ................................................................................Address: .......................................................................................... ...........................................................................................................................Post Code: .......................................................................................

Tel No: ............................................................................................................Fax No: ................................................................................................ email:..........................................................................................................................................................................................................................

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I enclose a cheque for £55 (£95 outside the UK). Cheques should be payable to Café Society and returned to: Café Culture, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Tony Lorimer on 01291 636333 or email on tony@cafesociety.org.uk Alternatively, if you wish to pay by credit card, please enter your details below.

Card No: ________________________Valid From ______ /______ Expiry date: ______ /______ Last 3 digits of Security No. on Reverse _____ Name on Card:__________________________ Post Code_____________ House No. ____________(for security purposes only)

CC_May12_p54-56_Layout 1 20/04/2012 11:40 Page 51

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01422 347734

sales@pennineteaandcoffee.co.uk www.pennineteaandcoffee.co.uk

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Paterson Arran

E: info@coffix.com Tel: 0845 257 4316 Mob: 07790 402144

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New

Paterson Arran started life as a Café husband and wife team selling home baked oatcakes in the 1890's. Today, it Society is still a privately owned company and r membe its master bakers continue to draw on traditional methods, combined with the latest technology and resources to make their popular products.

Paterson Arran have a range of brands, which include established retail brands such as Paterson’s oatcakes and Paterson’s shortbread, now the UK’s favourite branded shortbread (Kantar Worldpanel 52 w/e 26.12.11, Sales & Volume).

Café Bronte and Bronte are premium biscuit brands that are perfect for the foodservice sector as these biscuits are made with high quality ingredients, and are extremely versatile as each biscuit is individually wrapped meaning they are perfect with a hot drink, as an on the go snack or as a complimentary biscuit in a hotel room or meeting room. In the 1970's Paterson Arran opened a factory on the picturesque Isle of Arran where they now produce a range of traditional jams, chutneys, mustards and relishes under the Arran Fine Foods brand - available in retail and foodservice formats (call 01506 431031, or visit www.paterson-arran.com

CAFÉS FOR SALE

See Page 29 www.cafeculturemagazine.co.uk

TO ADVERTISE CALL PAUL STEER TEL NO: 01291 636342

MAY 2012 CAFÉ CULTURE 51

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