The Café Life Magazine 100 - Flip Book Version

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CAFÉ life

Tasting the lifestyle of the café sector

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No.100 I September 2020

26/08/2020 19:03









Welcome The sector’s restart remains tentative for many independent operators, whereas the chains have made significant progress, although financial streamlining in the form of reduced hours, job cuts and closures is also inevitably taking place. In this issue, we report on some food to go treats and drinks trends, as well as some store design pointers which take into account the effects of Covid.

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CONTENTS NEWS 4 Nestlé Professional offer two million pounds’ worth of support. 5 European Coffee, Tea & Soft Drinks Expo to co-locate in 2021. 6 Café sector re-openings ahead? 7 Lavazza Professional brings bean to cup coffee service to UK workplaces.

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FEATURES 12 What sells? – food to go essentials.


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20 Post-virus drinks trends – insight from Cracker Drinks Co’s Chris Banks. 24 Re-fit rethink – store layout.



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ARTICLES 18 Café turned bakery – a café diversifies. REGULARS


22 New products.

26 News update.

27 Checkouts.

Editor Clare Benfield, Tel: 01291 636336, E-mail: Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: Production Jayson Berry, Tel: 01291 636339, E-mail: Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2020 J&M Group Ltd



Café Culture grant for Pembrokeshire cafés Via the Welsh Government’s Transforming Towns initiative and Pembrokeshire County Council, a grant (up to a maximum of £1,000) is being offered to café businesses in response to the issues faced in town centres in the region as a result of the Covid–19 pandemic. Designed to ensure that town centres in the region are working safely in order to support the longterm viability of businesses, this funding is being made available up to a maximum intervention rate of 80% (retrospectively as of 26 June 2020 for town centre businesses, say Pembrokeshire County Council). Projects proposed should consider outdoor awnings, canopies, igloo bubbles, outdoor heating, marquee coverings, outdoor tables, chairs and seating provision, outdoor screening, bollards, planters, litter bins, outdoor servery facilities and social distancing measures. All furniture and equipment must be in accordance with the Design Guide and applications can be considered where projects obtain Café Culture consent, stipulate the council. There may be compliance with Street Licencing, Planning Requirements and Highway Consent, where required (for more information and advice, email streetcare@pembrokeshire. Eligible areas for this grant are the town centres of Haverfordwest, Tenby, Saundersfoot, Pembroke, Pembroke Dock, St Davids, Fishguard and Goodwick, Milford Haven, Narberth, Neyland, Newport, Crymych and St Dogmaels. In addition, businesses must hold public liability insurance that covers outdoor trading and they must not be a chain or multinational business group.


Nestlé Professional offer two million pounds’ worth of support In August, Nestlé Professional announced that over the coming weeks they will be providing two million pounds’ worth of products to support independent customers re-opening their businesses following lockdown. The donation is part of their ongoing Always Open for You campaign, say the company, which has supported customers and communities throughout the Covid19 crisis. In addition to around £4m worth of product donations to frontline workers, vulnerable people and foodbanks as part of Nestlé’s wider support, they have also introduced a number of schemes aimed at easing the impact of Covid-19 on customers’ businesses, including extended credit terms, machine rental freezes as well as webinars and insight reports to keep customers informed throughout lockdown. This latest initiative aims to ease the stress of reopening restaurants and other food businesses by giving customers one

less thing to worry about, say Nestlé Professional. Katya Simmons, Nestlé Professional UK&I managing director commented: “Independent businesses up and down the country have felt the impact of the crisis through loss of business and the resulting impact on earnings, as well as the challenges of re-opening in the current climate. With restrictions now coming to an end, we’re committed to continuing to play our part in supporting the recovery of the industry so that together, we can get back to business.” This campaign will support their existing customers throughout the foodservice industry over the next few months to help reopen their businesses, say Nestlé Professional, and participating routes to market will contact customers directly to provide products (more information, including donations, insight reports and recipes can be found at https:// alwaysopenforyou).

Barista-quality oat milk launched in Waitrose and Booths Minor Figures (www.minorfigures. com) is a cold brew and oat m*lk startup who are revolutionising the way we drink coffee, the East London-based entrepreneurs having launched their creamy vegan Oat and Organic Oat Milk to Waitrose shops, and Booths. Already popular at coffee shops around the UK, and now even globally,

aware that cafés around the world are increasingly looking for plant based alternatives, the sustainability-minded business says that it has spent years developing the recipe to offer high performing oat m*lk, successfully achieving the same stability for froths and foams that baristas look for.


European Coffee, Tea & Soft Drinks Expo to co-locate in 2021 European Coffee, Tea & Soft Drinks Expo, which claims to be the only hospitality industry show 100% devoted to the profitable service and sales of coffee, tea and soft beverages, has announced it will take place over three days from 22-24 March 2021 at ExCeL London, co-located with the Hotel, Restaurant and Catering Show (HRC, and formally Hotelympia), the International Food & Drink Event (IFE), IFE Manufacturing Solutions, London Produce Show and Festival of Enterprise. These co-located events look set to be the first, large scale gathering for the hospitality community following the pandemic, bringing the whole food, drink and hospitality industry together and thus playing a big part in helping to galvanise the sector for the recovery ahead, feel the show organisers. Quinic Events, organisers of European Coffee, Tea & Soft Drinks Expo and the long established global exhibitions company, Montgomery Group, organisers of HRC and IFE, are forming a joint venture and say that they will be working closely together on a powerful integrated marketing campaign to

co-promote the complimentary events so as to maximise the attendance of food and drink industry buyers from the UK and internationally. “Co-locating European Coffee, Tea & Soft Drinks Expo with HRC and IFE, along with the London Produce Show, Festival of Enterprise and IFE Manufacturing Solutions will provide the industry with an event that will deliver solutions from the entire food, drink and hospitality supply chain, from start-up to the best known brands,” said John Bednall, CEO, Quinic Events, the organisers of European Coffee, Tea & Soft Drinks Expo. “This is a ground-breaking move. HRC and IFE are both long-established and leading events for the food and hospitality industries with a total combined attendance of over 45,000 when last held. European Coffee, Tea & Soft Drinks Expo, run in its own clearly designated and distinctive zone, will retain its unique soft beverage focus and identity and add an exciting new dimension to the overall offering.” Lori Hoinkes, MD, Montgomery Group added: “In such difficult times, it is crucial that businesses have every resource

available to help them be successful. By co-locating six shows together, visitors can now test, taste and source products and services that meet multiple needs of their business from all areas of the supply chain. This, combined with an extensive seminar line-up and inspiring trend trails, means business owners will have the best opportunity to prepare for the year ahead and exceed expectations. “The 2021 event will be the yearly showcase of international food and drink featuring much innovation so necessary now to survive and thrive in the years ahead. We have taken this ethos to new heights as we combine forces with Hotel, Restaurant & Catering, London Produce Show and Festival of Enterprise, as well as launching product development guide IFE Manufacturing Solutions. Adding European Coffee, Tea & Soft Drinks Expo to this will provide a radically enhanced offering to visitors and exhibitors alike.” European Coffee, Tea & Soft Drinks Expo, will take place on 22-24 March 2021 at London’s ExCel centre and will be free to attend -

Caffè Culture postponed to March 2021 With the recent relaxation of the lockdown rules, Living Media Events have issued an important update regarding this year’s Caffè Culture. With the ongoing uncertainty surrounding the pandemic, and particularly concerns over the potential impact of a second spike, the organisers say that they have taken the difficult decision to postpone the show until 29-30 March 2021. Having been working alongside the team at the Business Design Centre, and despite the fact they have installed a raft of controlled measures to reduce the risk of transmitting

the virus, the safety of all exhibitors, visitors, sponsors, contractors, and staff is of paramount importance, and they have decided that moving the event would provide better insight into understanding and adapting to the issues in order to deliver an event that all participants and the industry expect. The Business Design Centre (BDC), has been working closely with the Association of Event Venues (AEV) to discuss a new framework for all UK venues. Together, they have created a standard for all venues to adhere to, and Caffè Culture 2021 will include a number of measures to

provisionally include extra touchless sanitising machines around the building including on entering the BDC and on registration desks, as well as the installation of extra hand washing stations, including additional antibacterial soap in toilets, together with cleaning to focus on high level touch areas such as door handles, lifts, toilets etc.



Café sector re-openings ahead? Ripples – which describes itself as a pioneering bev-top media platform that helps the food and beverage, hospitality, and event management industries turn an ordinary drink into an innovative canvas by printing images and messages on foam - have released the first results from a new monthly beverage sales monitor (Ripples’ Global Drink Print Index) that tracks pre- and post-Covid business activity for the hospitality industry, comparing re-open rates by sector and region. Their results indicate a re-open rate for the café industry across some 80 countries as being ahead of all other sectors including bars, restaurants and hotels - a 76% re-open rate compared to 64% for pubs/restaurants and 52% for hotels. Ripples’ Global Drink Print Index is based on beverage sales data derived from more than 1000 drink printing devices, known as Ripple Makers, spread out across 80 countries. Intriguingly, this index measures the number and type of images printed, both by region and outlet type, in turn

providing a unique global snapshot of how the industry is performing, claim Ripples. This insight will prove invaluable to beverage brands and hospitality operators looking at re-emergence patterns post-Covid, feel Ripples. Uniquely, in addition to measuring re-emergence patterns in terms of

sales, the index, which will be updated on a monthly basis, can also be used to measure the mood of the industry, they claim. This is achieved using sentiment analysis of the type of bevtop content that is being used, thus providing a unique insight into the state of the hospitality industry at any point in time.

FSA launches Here to Help campaign The FSA (Food Standards Agency) have launched a Here to Help campaign with free tools and resources to help food businesses trade safely. The Covid-19 pandemic has hit food businesses hard. However, the sector has shown great resilience, with many businesses adapting their operations to continue to serve customers in new and innovative ways. Customers are returning, but research shows that they’re still cautious about dining outside of their homes again, report the FSA, and in addition to social distancing, customers want reassurance that food businesses are complying with 6 CAFÉ LIFE | SEPTEMBER 2020

food hygiene and safety standards, they advise. The FSA says that it is keen to support businesses get back and stay on their feet, which is why they have launched their Here to Help campaign - heretohelp - to provide easy access to practical information, best

practice case studies and resources on business registration, allergen messaging, hygiene management and the importance of customer communication and reassurance They will be offering support and guidance to existing food businesses that are reopening, with information and tools to keep their food hygiene management and training up-to-date, to businesses who have diversified or are considering it, so they know exactly what they need to have in place for their new methods of operation and to new food businesses, where we will raise awareness of the importance and benefits of business registration to comply with the law.


Lavazza Professional brings bean to cup coffee service to UK workplaces Lavazza Professional has announced the arrival of a range of Lavazza bean to cup machines designed to bring the coffee shop experience to workplaces in the UK. The company has joined forces with industry machine manufacturer, Coffetek, to harness the potential of combining premium drinks technology, classleading design and high-performance engineering with Lavazza coffee. Renowned for quality and innovation since it was founded in Turin in 1895, Lavazza has become one of the most recognisable brand names in the world. The new Lavazza Professional bean to cup offer is available in both table-top or free-standing machines, ensuring that customers large and small can avail themselves of the opportunity to provide the bestpossible coffee experience to visitors, customers and staff members, say the company. On the menu are up to fifteen drinks options. For popular coffee choices produced to the highest standards, the

machines have been equipped with integrated grinders, nine atmospheres of pressure and a milk frothing system. Lovers of tea and hot chocolate are equally well catered for in the Lavazza Professional bean to cup offer. Birchall Great Rift Tea is a unique loose-leaf English Breakfast blend, whilst Cocoa Fantasy is manufactured from carefully selected, high quality, cocoa beans. The machines feature innovative Distance Selection Technology, enabling drinks to be selected without the customer having to touch the screen. “With hygiene being more important than ever, the touchless operation of the Coffetek range promises to be a popular feature as businesses return to work,” said Jamie Brown, UK sales director at Lavazza. “The safety of those in the workplace is paramount and we’re pleased to be able to help them return to work with confidence.” The new bean to cup offer will sit alongside Lavazza Professional’s popular Klix® and Flavia® brands.

Callebaut’s Get Back to Business guide Callebaut has launched a Get Back to Business guide which aims to help operators who have opened, or are doing so shortly, with simple, clear guidance on some of the key considerations for venue operations, customer and staff well-being and even new-look menu advice. The new guide provides tips on how to ensure hygiene is hero in your venue, how to update your operations to be appropriately tech savvy and ensure you keep your menu offering fresh yet familiar to attract customers back into the outlet, as well as making sure they feel safe at all times. Vincenzo Mangano, sales director gourmet at Callebaut UK & Ireland commented: “Following the restricted

re-opening of selected leisure outlets, it is clear that the way ahead for the hospitality industry requires careful planning. The team at Callebaut understands that it has been an extremely challenging time for operators, so we wanted to show our support to those opening back up again with this simple guide to help make the re-opening process a little smoother.” To find out more and download the new Get Back to Business Guide visit and to check out the latest recipes and tools from the company’s Lasting Impressions campaign, visit www.fortheloveofchoc.

Dawn Foods launches Halloween products Dawn Foods ( has launched four new products for Halloween. The finished frozen Halloween products are ideal for time-pressed operators with limited staff resources but who still want to maximise Halloween opportunities, feel the company, and can also help to give great on-shelf impact to help drive sales, add Dawn. Each features paper packaging to ensure minimal handling is achieved. The new products are a Halloween Duo-filled Blackcurrant and Orange Donut, a Halloween Orange, White Chocolate and Cranberry Americanstyle Cookie, a Halloween Blood Orange and Chocolate Muffin and a Dawn Spicy Pumpkin Filling. In addition, Dawn is offering a free Halloween themed toolkit with any five products purchased from Dawn’s 12.5kg bags of Plain or Chocolate Crème Cake Base, Extra Moist Muffin Base (Plain or Chocolate) or 6kg pails of Dawn Vanilla, Chocolate or Orange Frosting. Each toolkit contains Dobla branded chocolate bat decorations and point of sale material, ideal for bakers and caterers to easily create a ghoulish range of Halloween themed sweet bakes and decorate in-store. “Following the uncertainty of this year, we predict that caterers will want to go to town with Halloween, but budgets may be tighter than usual and fewer staff available. We’ve introduced thaw and serve options as well as the toolkits to help caterers make Halloween as easy – and profitable – as possible,” said Jacqui Passmore, marketing manager UK and Ireland at Dawn Foods.



Bristol sees opening of illycaffè’s third UK café Carpigiani launch a Soft Serve Consultancy Carpigiani ( have launched their Soft Serve Consultancy. Whether starting out and wanting to set up an ice cream business from scratch, or an experienced business looking to tap into the latest trends, Carpigiani Soft Serve Consultancy (SSC) is on hand to help, say the company. “Premium soft serve is a growing trend in the world of frozen desserts. Quality ingredients, unique and innovative flavours and the perfect equipment create a work of art and a very Instagramable soft serve creation,” said Scott Duncan, sales director at Carpigiani UK, who has seen premium soft serve take hold in the UK and internationally. “We’ve seen a huge increase in the number of soft serve outlets who want to offer something really different to their customers and set their business apart from competitors. No longer just the afternoon seaside treat in a cone, premium soft serve is also used by top chefs in restaurants all over the world to create some of the most amazing desserts you will ever see and if you’re lucky, get to taste.” Carpigiani’s Soft Serve Consultancy works across four pillars - Machine Configuration & Settings, Food Style, Mix & Recipe Development and Operations Management.


illycaffè has announced the opening of its first café in Bristol, thanks to growth in the UK coffee market, with the new site being the premium coffee company’s first UK venture outside of London. Situated on Bristol’s iconic Clifton Triangle on Queens Road, the new outlet combines a genuine Italian cafè experience with illy’s chic design ideals and innovative high-end technology, offering consumers the chance to refuel and relax in stylish surroundings. The 70 square-metre site is located right next door to the historic Clifton Village and fits perfectly into Bristol’s vibrant city centre, feel the brand. Situated next to Bristol University and Bristol Museum, the café offers unique preparations of the illy blend as well as a varied selection of sweet and savory treats from breakfast bomboloni pastries to light lunches and selected Mediterranean dishes (the store also features a retail corner with a variety of illy products available for purchase). Design items include a reproduction of the iconic 1934 illustration designed for illy by renowned Bauhaus artist, Xanti Schawinsky and a spectacular chandelier, composed of approximately 100 cups of the illy Art Collection, created by some of the world’s greatest contemporary artists and designers.

Sam Chandler, marketing manager at illy UK, commented: “Our worldrenowned illy Caffès have proved really popular with Londoners so we’re excited to bring our passion and expertise to Bristol’s burgeoning food and drink scene. A cup of illy coffee is the final act in a long and varied ethical journey that’s seen us named one of the world’s most ethical company’s every year since 2008 and the end product of an obsession with quality that began all the way back in 1933. There’s simply no better place than an illy Caffè to share a coffee and, with the opening, we hope we can bring some happiness to the area in these uncertain times.”

Fogarolli joins forces with Sproud F​ ogarolli, a Swedish coffee chain who say that their mission is to introduce the real pleasure of Italian coffee culture to coffee lovers all over, has joined forces with Sproud to provide their customers with a plant-based milk alternative. Launched in July, the collaboration will see Sproud rolled out throughout Fogarolli’s 33 coffee cars across Sweden. Sammy Challal, channel partnership manager at Sproud said of the partnership: “It’s great to be part of

Fogarolli’s range providing the only plant-based milk alternative that will be offered at Fogarolli. We will also be featuring as the Vegan Latte option on the menu.” Sproud is a plant-based brand powered by peas, and Sproud Barista is one of their range of milk alternatives. Launched in Sweden in 2018, Sproud Barista was created by professional baristas to offer maximum froth and a neutral taste so as to let coffee taste like coffee.

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SHORTS The show must go on! After an uncertain and unprecedented four months, organisers of the Ice Cream and Artisan Food Show 2021, the Ice Cream Alliance, say that it is time to start preparing for the future, having announced show dates of 9-11 February 2021 (Yorkshire Event Centre). To find out more about their plans, who’s booked up so far, as well as their social distancing provision, visit Virtual Global Coffee Festival Allegra have announced the launch of a Global Coffee Festival - an Allegra Events production designed in response to the Covid19 pandemic to unite, celebrate, share knowledge and strengthen bonds within the global coffee & hospitality community, say the company. The festival’s official programme is an exclusively curated 12-hour online video stream of content, celebrating coffee and hospitality excellence in 12 of the most exciting coffee cities on earth. It will see 30+ virtual events and international showcases available to stream on 30 October 2020 from 12:00 GMT. European Coffee Symposium 2020 Allegra Strategies say that they will be aiming to reconnect and re-ignite the coffee and hospitality industry at its European Coffee Symposium 2020 (10-12 November 2020, Altitude London, Millbank Tower, London. Attendees will be able to join leaders from across the coffee shop, café and foodservice sectors. M&S re-open more cafés M&S, whose cafés took part in the Eat Out to Help Out scheme, coincided the scheme’s launch with the re-opening of a further 100 cafés, meaning over 300 had re-opened as of August.


La Cimbali’s new flagship S60 has landed! La Cimbali has extended its awardwinning S series with the launch of the S60, a new feature rich model which can produce 600 cups of a coffee a day – an unprecedented volume for automatic machines, claim the company. The flagship S60 is designed for high footfall areas where speed of service and quality are critical such as city centre restaurants and travel hubs such as airports and train stations, say the company. The Cimbali S60 superautomatic features new barista tools to enhance the user experience for both skilled and inexperienced staff. Other key features include a heavy-duty, pre-heated metal coffee group which ensures coffee quality and continuity through peak periods. Plus, there are high tec sensors which manage and control the infusion and delivery phase of the brew cycle. The manual ‘Smart’ Steam Wand has an embedded sensor which indicates the temperature of the milk on the machine display panel to allow more accurate milk prep, whilst providing an

added safety feature. Optional features include TurboSteam Cold Touch Milk4 which heats and textures large or small amounts of milk using up to four different recipes. Hands free operation speeds up service and improves workflow by creating scope for the barista to prepare other drinks. The S60 also puts the user in control with bidirectional telemetry, remote control and CUP4YOU technologies, providing expensive management information to assist sales and marketing activity. “Cimbali patented technologies ensure that in cup quality remains consistent through the day, irrespective of volumes and whether the customer is using commercial grade or a speciality coffee blend,” said Daniel Clarke, managing director, La Cimbali UK. “The S60 can create 96 different drink recipes so the operator can switch up the menu with seasonal drinks through the year and deliver the quality and range of beverages that consumers have come to expect as standard when out of home.”

Human Food ticks all the right boxes Organic smart food brand, Human Food (, has added an Orange Bar and a White Bar to their existing range of Green, Red and Yellow, coinciding with the launch of their new bar wrapper, labelled the ‘Power-Ups’ design which includes colour-coded, barspecific nutritional information blocks on the front of the pack. The brand claims that its Organic Daily Nutrition Bars are the world’s most nutritionally-dense organic food, while the recipes have been designed specifically to support a plant-based lifestyle and provide any individual with a solid nutritional base from which to easily complete an optimal diet. Human Food products use only

organic whole foods and no industriallymanufactured synthetic nutrients, and provide a significant percentage of an individual’s RI (recommended intake) for a whole range of essential micronutrients, including - most importantly for vegans and vegetarians - 100% RI of vitamin B12 (from natural quinoa sprout). They have also seen their orders increase by 800% during the Covid 19 pandemic, as people worldwide have sought food that can support long-term health and well-being. Growth has also been driven by environmentallyconscious consumers drawn to organic production, zero-plastic packaging, biodegradable wrappers and carbonneutral delivery, they feel.


UK public rally behind coffee shops after national lockdown After visiting family and friends, going to a café or coffee shop was the most popular outing made since the national lockdown was eased on 4 July 2020, Allegra World Coffee Portal’s nationally representative survey of over 3,000 UK consumers revealed earlier this year. However, UK hospitality businesses need longer-term government support to ensure a sustainable recovery. 55% of respondents to Allegra’s latest World Portal initiated survey said they had visited a café or coffee shop since the national lockdown was eased, second only to the 69% who visited family and friends. UK cafés proved even more popular than pubs, and bars and restaurants, which attracted 28% of respondents, they report. Of those who ventured to a café or coffee shop since lockdown restrictions were eased, 43% purchased take-away only, 22% opted exclusively to sit-in, and 35% did both. Further highlighting the enduring allure of UK coffee shop culture 22% of respondents made between five and nine visits, 21% called in twice and 17% made three visits. Allegra’s World Coffee Portal has also observed strong café and coffee shop sales as a result of the UK government’s Eat Out to Help Out initiative and the temporary VAT cut on food and non-alcoholic beverages. 36% of UK consumers indicated the Eat Out to Help Out scheme would encourage them to visit cafés and coffee shops more often, while 31% said the temporary VAT reduction would compel them to do so, they found. While these temporary schemes have been well received, just 26% of the British public surveyed believe the UK government has done enough to protect hospitality businesses during the pandemic, with 42% critical of its response. Reflecting a sombre outlook, 51% of the UK public fear for the future of their local coffee shop because of the Covid-19 pandemic. With the Eat Out to Help Out, VAT reduction and staff furlough schemes all set to end within the next six months, the fate of many operators remains uncertain and longer-term government support is needed to ensure the future prosperity of the UK’s cafés and coffee shops, the researchers feel. UK café operators have stepped up to the challenge of reimagining store spaces to ensure staff and customer safety – 47% of UK consumers surveyed agree they feel safe physically visiting coffee shops during the Covid-19 pandemic – they report. However, with 34% indicating they feel unsafe visiting coffee shops, operators must ramp up their efforts to enact, maintain and promote in-store safety measures, they add. Maintaining social distancing, 93%, is by far the most favoured way UK consumers surveyed are mitigating the risk of catching coronavirus, a 2% rise on April 2020 (88% are opting for more regular hand washing, up 3%). Using hand sanitiser,

88%, and wearing a facemask, 83%, showed the biggest increases in hygiene-focused behaviour since April 2020, rising 28% and 61% respectively. There is also a clear consensus of support for mandatory facemask wearing in most indoor public spaces, with 82% agreeing with the policy – 54% strongly so. Most consumers, 83%, they report, would have preferred to have seen the policy enacted in the UK earlier. Just 5% of survey respondents indicated they used a coffee shop click & collect service both before and during the Covid19 pandemic, with 5% opting to use such a service since the pandemic was declared. A clear majority, 81%, have yet to use a coffee shop click & collect, they found. Beverage delivery from coffee shops has also yet to gain significant adoption. Just 3% of those surveyed had used a coffee shop beverage delivery service before and during the pandemic, with only 3% opting to have coffee shop beverage delivery since the pandemic was declared. 90% have yet use such a service. Nevertheless, those under the age of 30 are most likely to have interacted with a café digitally, indicating the rise of a new generation primed for seamless digital transactions in UK cafés and coffee shops, suggest the researchers. Commenting on the survey findings, Allegra Group CEO and founder, Jeffrey Young said: “Cafés and coffee shops should be heartened by the wave of public support they have received since national lockdown restrictions were eased in July 2020. “Nevertheless, this study indicates there are difficult times ahead for many businesses, and the extension of government support is likely needed to ensure the medium-term viability of the UK hospitality industry.” The survey ‘Cafés, Consumers and Covid-19’ was a nationally representative poll canvassing the opinions of 3,000 UK coffee drinkers in July 2020. THECAFELIFE.CO.UK | SEPTEMBER 2020 | CAFÉ LIFE 11


What sells? Closed offices, empty high streets and people working from home led to in a lull in demand for ‘to go’ items in recent times as a result of the measures taken to deal with Covid-19. As cafés and coffee shops re-open, however, operators need to focus on what sells, as well as the new habits and requirements of consumers. POPULAR When it comes to food to go, snack occasions, according to Lumina Intelligence (formerly known as MCA Insight & HIM) in its pre-Coronavirus Food To Go Market Report 2020, sandwiches and crisps, bottled water and cola were the most popular food and drink items consumed in 2019, giving some indication to operators as to what is likely to sell well, and thus be the most profitable in the grab and go setting. In addition, cookies, cakes, chocolate, doughnuts, biscuits, sausage rolls, baguettes and fruit made it into the top ten food to go snack items in 2019, with coffee, diet cola, hot chocolate, juice drinks, milkshake/milk drinks, tea, lemonade and iced tea ranking in the top ten snack drinks purchased in this sector. Snack occasions were increasingly healthier in 2019 too, observed the researchers. Fruit saw a growth of +1.0pp (percentage point) at the expense of more traditional snacks, crisps (-1.6pp), cookies (-0.9pp) and chocolate (-1.4pp). While coffee and tea had lost share in snacks to go, hot chocolate saw growth by 2.9pp, they also observed. When it comes to breakfast, sweet breakfast items have benefitted from growth in coffee shops/cafés with increasing share at breakfast in 2019, the researchers reported, and this is being driven by growth in popularity for cake (+1.4pp), doughnuts (+0.9pp), and cookies (+0.7pp), they feel. Juice drinks had seen the strongest growth at breakfast, up 4.8pp, while coffee had continued to decline in share (28% in 2018, to 26.5% in 2019 in terms of share of visits). In relation to lunchtime eating occasions, sandwiches are the favourite lunch to-go item, but share had declined in 2019, the researchers reported. The success of the vegan sausage roll saw sausage rolls grow by 0.8pp in 2019, they found. With sustainability concerns around plastic bottles, and an increasing number of outlets offering free tap water, an increasing number of consumers appeared to be giving up drinks with their lunch, while cola incidence had fallen by -1.5pp in 2019, they also discovered. When it comes to channel of purchase, coffee shops/cafés are performing well at breakfast, the researchers noted. With convenient locations and a growing consumer need for less expensive breakfasts, fast food outlets in particular showed a strong skew towards the FTG (food to go) market relative to the total eating out market, they found, although share had dropped since 2018. 12 CAFÉ LIFE | SEPTEMBER 2020

Coffee shops/cafés have also benefitted from menu expansion and health focused consumers in recent times, reported the researchers. For example, the food to go lunch share of coffee shops/cafés grew from 9% to 11% in 2019, but still remains behind the total eating out market share of 13%, they observed (sandwich retailers accounting for almost one quarter of all lunch food to go visits, although share had dropped slightly in 2019). What will transpire in the wake of a severely disrupted first half of 2020, and the knock-on effect to the second half of the year, remains to be seen. Lumina Intelligence will be issuing an updated report covering the first half of 2020 in the near future.

TO GO SOLUTIONS “The last few months have been very tough for coffee shop operators,” acknowledges Jacqui Passmore, marketing manager UK & Ireland at Dawn Foods. “With limited indoor seating set to continue, offering a quality food to go range is now more important than ever, as it is a way to maximise as much revenue as possible. As consumers start to return to work in office locations, the food to go sector will kick start again and this revenue stream will return too, albeit with the need to adapt. Many coffee shops may however have fewer staff, so ready to serve or bake-off sweet bakery products will provide the easy solution that operators will need.

FOOD TO GO “We know that our foodservice customers are looking for easy, cost effective solutions that will help them hit the ground running and start to get their business back on track, so we’ve introduced some new products which are ideal for food to go and maximise the seasonal opportunity. These include a new range of finished frozen Halloween products that are great for time-pressed coffee shops with limited staff resources but who still want to maximise the sales opportunities of Halloween.” From a Duo-filled Blackcurrant & Orange Donut, to a Blood Orange, White Chocolate Cookie with Cranberries and a Blood Orange & Chocolate Muffin, Dawn’s new Halloween products have been created to not only look tempting, but feature new paper packaging to ensure minimal handling is achieved. “Indulgent doughnuts are coffee shop food-to-go favourites and in the current climate they are an easy way to add some pizzazz to the menu without buying in ingredients or investing time in making products from scratch,” suggests Jacqui Passmore. Dawn has recently added to its successful range of fully finished frozen Premium Donuts. Ready to serve in a matter of hours as they are simply thawed and served as demand dictates, the donuts offer an easy solution for caterers re-starting their businesses in the coming months. The new Dawn Premium Donuts include White Drizzle Donut, Cappuccino Donut, Party Donut, Wild Fruits Donut, Caramel Donut and Marshmallow Donut (more details at www. While the foodservice industry is slowly returning back to a more normal state, operators are also now facing new challenges driven by changes in consumers’ habits. One of these challenges is the growth in food delivery and takeaway consumption, driven by consumer nervousness as well as social distancing measures which limits operators’ abilities to open at full capacity. Mademoiselle Desserts, for example, report that they have been working to align their range of offers to a fast-changing market, and their new ranges provide customers with solutions designed to deliver modernised, consumer favourite desserts and cakes in a highly convenient and safe manner across a wide scope of occasions, dayparts and channels. “Monitoring and anticipating changes in consumers’ behaviour and requirements in our market is a central part of our NPD process. Really early during lockdown, there were clear signs consumers would pivot towards safer, more convenient food to go and food delivery options to keep indulging on their favourite Out of Home (OOH) items in the ‘new normal’. We realised we needed to come up with suitable solutions that would allow our customers to offer a range of safely sealed, convenient desserts and cakes without having to do the hard work on packaging and product development,” says Gareth Jones, commercial director at Mademoiselle Desserts UK. The first part of their range extension focuses on takeaway consumption, and features safely sealed, small portions of cakes, traybakes, scones and filled mini beignets (a lighter, sophisticated French take on doughnuts) - products that are particularly suitably for coffee shops, cafés and QSR, they suggest. THECAFELIFE.CO.UK | SEPTEMBER 2020 | CAFÉ LIFE 13 Bao Buns Cafe Lite HPV-August 2020-paths.indd 1

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FOOD TO GO Allowing easier on the go consumption and reassurance for customers on food hygiene, these new sealed packaging products also prevent any cross contamination for gluten free and vegan options, they point out. These ‘free from’ options are in great demand and account for almost 80% of this extended product offer, they also report.

VERSATILE COOKING Takeaway orders have increased 33% since lock-down began, according to online takeaway delivery platform, Foodhub, so to grab a slice of the action, cafés and coffee shops should consider how to extend menus within their limited counter space, suggest Panasonic ( The Panasonic SCV2 Speed Convection Oven sports a compact footprint, can be located anywhere as it needs no extraction, and most of all, it is stackable, where others in its class are not, claim the company. “Our most popular items are hot, freshly prepared ‘grab & go’ items such as the ubiquitous Panini and toasties but our homemade chicken fajita and taco beef wraps, are also among the top sellers,” says Julian Urrutia, catering manager at Artizian’s the Sky Lobby Café. “Since we’ve installed the SCV2, the benefits noted have been how fast it cooks and with the internal grill, it also browns and produces a crisp finish, so customers are served quicker and the quality of the food is much better - nothing is squashed anymore! Thanks to the built-in catalytic converter, the SCV-2 has no need for external ventilation, there is no smoke and no strong smells either. This was important to our client as we are in an open atrium, with offices all around. “We have been able to improve our service and enhance our menu as Panasonic worked with us on developing our offer and as a result, we’ve been able to include items on the menu that we couldn’t previously! I would recommend this oven to others, its performance has exceeded expectations, our customers have commented on the improvements and our client has noticed a reduction in queue time during busy periods.”


The NPD teams at Mademoiselle Desserts have focused on versatile formats and flavour profiles - from scones to small cake bars - in an effort to cover occasions such as breakfast, lunch meal deals or snacking. With comfort and familiarity being key drivers in the post Covid-19 world, the teams have prioritised best-selling, well-known flavours such as chocolate, lemon, red berries or salted caramel but delivered with a modern twist. The second phase of Mademoiselle Desserts’ range extension focuses on delivery, a way of ‘eating out’ which has grown strongly under lockdown as consumers recreated their usual ‘big night out’ at home. While the growth in food delivery is hardly new, they acknowledge, recent events have accelerated this trend and market specialists are now expecting these new habits to continue as we learn how to live with the virus, they feel (according to research from the NPD Group, 50% of consumers are planning to have food delivered more often in the ‘new normal’, they point out). DESSERT DEMAND This complicated period is also having interesting repercussions on dessert consumption, the company report, recent research from data company, Kantar, having highlighted the fact that dessert consumption has been growing again under lockdown, bucking a general downward trend for the first time in almost six years. The same research also highlighted the fact that the main drivers behind food delivery currently are the need for a treat and the need for a reward. “With desserts being primarily consumed for their indulgence and their connection with having a good time, we really identified a key opportunity for our customers to increase average spend per basket and drive incremental sales in the current context via the addition of a strong, convenient dessert offer that would be suitable for delivery,” says Anthony Saison, category manager at Mademoiselle Desserts UK.

FOOD TO GO Getting the formats right was key when developing these new product capabilities. The new options have to meet consumers’ needs for indulgence and excitement but also travel well and stay safe to eat, and so a large amount of development has happened at Mademoiselle Desserts to ensure the new packaging and products would bring the same amount of satisfaction to end-users while easing operators’ operational burden. The brand has come up with conveniently packaged alternatives to its best-selling categories such as hot and cold puddings, cheesecakes or mini cakes all featuring classic but modernised flavours, sophisticated visuals, as well as several size options to suit both shared and individual meal occasions. In addition to shareable items (perfect for ‘dinner for two’ or meal deal offers, they suggest), such as Caramel Pecan Pullapart and Sticky Butterscotch Pudding, the cakes and desserts manufacturer has also come up with individual treats like Lemon and Elderflower Mini Cakes, Caramel and Chocolate Fondants or the Yuzu Lime & Pistachio Crunch. Border Biscuits are also highlighting an opportunity for café operators to improve profitability, offer customers crucial peace of mind, and craft a long lasting first impression by not neglecting the important little details. Research (Toluna 2020, based on 300 consumers) commissioned by the Lanarkshire-based, independently owned business, has demonstrated that in a post Covid19 world, returning customers are more discerning and in need of reassurance than ever. Concerns over hygiene rank as highly as food quality and comfort in the consumer mindset – in short, making a great first impression has never been more vital to repeat spend and add-on sales, they feel. As a result, Border Biscuits suggest that café operators shouldn’t look to trade down on key elements like premium biscuits as an incremental purchase with a hot drink or takeaway snack (according to Cambridge Direction February 2017 (1,038 consumers) data, 88% of already biscuit-obsessed British consumers say they directly link the quality of the biscuit offer to the quality of the establishment). Where heightened hygiene considerations are concerned, the research carried out for the brand indicated that more than one in every two consumers said they would be more confident buying a pre-packaged portion of Border Biscuits as opposed to items like a handmade cake or cookie that have been put out on display. To help café operators swiftly navigate the road to recovery, Border Biscuits reports that it is offering up exclusive deals on cases of 100 of its Classic Recipes range of biscuits (flavours include Light & Buttery Viennese Whirls, Divinely Chocolatey Cookies as well as Golden Oat Crumbles). “In this new world where we have learned to really savour and appreciate life’s little joys, we’re demonstrating the power of small but premium touches in crafting the

perfect first impression,” says Border Biscuits’ marketing manager, Suzie Carlaw. “Our research confirms that brand power goes a long way in providing much needed reassurance to returning customers. We’re proud to offer operators a helping hand and one less thing to worry over as they prepare to once again welcome customers through their doors.”

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Café turned

bakery An interview with Rosea Poynter, owner of the Bakehouse in Nottingham, which has turned itself from a café to a bakehouse in recent times.

HERE TO HELP In order to continue operating during Covid-19, many established food businesses have diversified into food delivery, takeaway or online sales. There has also been an increase in people cooking from home and selling food locally or online. As well as drawing attention to food businesses (as featured here) who have already adapted successfully in recent times, the Food Standards Agency is offering support and guidance to established and new businesses to help address the challenges of the Covid-19 pandemic via its Here to Help campaign ( This provides guidance and promotes best practice to support food businesses to stay compliant with food hygiene and safety requirements and best respond to the impact of Covid-19.


What was your business like pre-lockdown? We started the Bakehouse in November 2016. It was launched as a dine in café and pop up retail food market using the best local suppliers. My husband, Craig, was looking for a new challenge, and with 15 plus years in Michelin star restaurants, food manufacturing and creating new food concepts for ready meals, we felt we had a great base of knowledge. Craig has a passion for baking and realised there was a gap in the market in Nottingham for traditional bakeries. So, we sat down and wrote the business plan whilst living in intensive care with our premature son Fred – it kept us distracted and gave us a purpose. Good things come out of adversity! Pre-lockdown, we could seat 27 people inside and eight outside. We provided tapas in the evening and monthly supper clubs with live music supporting up-and-coming local artists. We also ran biscuit-making classes at Christmas and hosted local school trips where children learnt how to order and pay when eating out. We also support the Refugee Forum by donating any unsold bread to help feed local refugees. We’re part of the community in Nottingham and are a central place that people can meet and socialise.

After... What changes did you make to your business due to COVID-19? What worked well, and what did you learn? When Covid-19 struck, we paused as we wanted to make sure we took the right strategic steps. We knew this would have a big impact on our business. Firstly, we re-opened as a retail shop selling bread and breadmaking kits with instructions. We knew people couldn’t get hold of flour themselves at the time, and some parents needed to keep their children occupied, as well as learn a new skill. Within three weeks we sold over a thousand bread kits! We had to furlough our staff so asked close family and volunteers to safely help us create the kits. We’d been looking for a bakery site for a while to bake and sell from, but hadn’t found the right premises. With social distancing set to continue, we knew we didn’t have space for our customers to dine inside safely. Because of this we decided to convert our café into a bakery. Luckily, we already had some of the bakery equipment in storage, so it was a case of redecorating and making it safe from an environmental health point of view. We then

PROFILE What challenges did you experience? Unfortunately, we’ve had to make redundancies. As a small, closeknit business, it’s been tough and emotional, and something that we didn’t want to do. We hope that the changes we have made to the Bakehouse will help us to succeed in the future.

purchased any extra bits we needed. We worked into the night for two weeks and did the build ourselves to keep costs down and retain knowledge. That way, we know how to fix everything. We’re now a bakery with a takeaway service. We use a reduced menu and a food market with outdoor seating. Adapting our business in this way meant we’ve been able to stay true to our passion for bread and have made the most of our skill set. This will hopefully mean that we can stay open, even if the situation changes again. We’ve noticed that Covid-19 has made people cautious about where they’re buying from and how their food is made. They can see our bakery kitchen on site, and they can talk to us about the products. We hope that this transparency will give our customers confidence when buying our food. We’re now selling the bread to other cafés and restaurants. We’ve also run an artisan pizza collection night and sold 70 pizzas in two hours. In the future, we hope to provide bread classes, teaching people how to make sour dough or ‘boozy bread making’ for stag and hen parties. We have skills we can share.

Being allergy safe Even though we changed our menu and switched to a bakery due to Covid-19, we still decided not to offer gluten-free bread due to crosscontamination of flour particles. We’ve also had to look for new suppliers due to businesses sadly closing, so we needed to understand all the ingredients in the new items and make sure we could answer any customer queries. As Craig used to work in food manufacturing, we have great knowledge on allergens and labelling to make sure our customers are safe. We’re aware our customers want us to be more vocal with how and what we’re doing differently due to Covid-19. We have chosen to supply our staff with PPE so that they feel safe. We also know that customers want to see us wearing it too for reassurance. To keep customers socially distanced, we use a one-in, oneout system. We provide hand gel near the card reader and politely

ask customers to only touch items they’re buying. We’ve continued to keep our customers and followers on social media updated on what we’re doing and how, so they feel reassured and able to give us feedback. As the pandemic is new to all of us, listening to our customers is vital. What do the next six to 12 months look like for your business? We’d like to expand the wholesale element of our business, keeping going as bakery and getting the bread-making classes up and running. And of course, still offer something special to our customers, but in a slightly different way. Cleverly adapting our business hopefully means we can weather this storm.




Post-virus drinks trends

Chris Banks CBE is the executive chair of Cracker Drinks Co® and the former managing director of Coca-Cola, Great Britain. Here, he considers some potential post-virus drinks industry trends. NEW REQUIREMENTS Since the onset of Coronavirus, it hasn’t been business as usual for any sector, and the drinks industry is no exception. In fact, as consumers return to society after a long spell of being stuck at home, they’re likely to have a thirst for something quite different than they did just a few months ago. Health concerns have made consumers become far more selective about what they drink, and where they drink it. Meanwhile, without being able to visit bars, cafés and restaurants for 20 CAFÉ LIFE | SEPTEMBER 2020

many months, many have become accustomed to enjoying premium food and drink at home. So, as we emerge from a lengthy lockdown, what new customer trends can the drinks industry expect? DRINKS TO YOUR DOOR Many industries like travel, advertising and retail have felt the Covid impact, yet other sectors like e-commerce, health and food and drink deliveries are all outperforming the market. This has even led the likes of UK pub giant

Greene King to deliver food and drinks via a dedicated app. While cafés, bars and restaurants are re-opening, social distancing measures have reduced venue capacity and the lingering anxiety of infection means that footfall will take a while to return to the level seen in normal times. Similarly, many will stick to getting supermarket deliveries, which have also become a permanent fixture for those still wary of returning to the shops, or who simply enjoy the convenience of deliveries.

DRINKS Others have taken to receiving regular shipments of food and drink boxes, which have become the only way of trying new speciality products during lockdown. Foodies have been accustomed to meal kits and exotic snack care packages, while drinks lovers have enjoyed a variety of interesting tipples being delivered right to their doorstep. For example, our own Crafted® mango and passionfruit juice drink was included in July’s Craft Gin Club Box as a premium mixer for gin-lovers, and I’m sure that securing a place in such boxes will have become a key aim for many food and drinks brands looking to increase their sales and exposure in the post-Covid world. A MOVE AWAY FROM ALCOHOL Long before the spectre of Coronavirus, more and more people were drinking less alcohol, or none at all. Before lockdown, one in five of us in the UK were teetotal, with those aged 16-24 least likely to drink. Now the picture is likely to be somewhat different. An opinion survey for Alcohol Change UK found that one in three – around 14 million people – were taking steps to manage or stop drinking during lockdown. This compares to the 18% who said they were drinking more. In addition, 6% had stopped drinking altogether. With fewer dedicated drinkers, alcohol consumption is likely to go the same way. However, while alcohol drinkers have enjoyed the craft revolution, those seeking flavoursome, alcoholfree alternatives have few premium alternatives to the same old artificial, sugary options. This is despite a new trend in premium, non-alcoholic products – our research shows that there’s more interest in craft juice drinks than any other craft category – even beer! QUALITY OVER QUANTITY People have long enjoyed some welldeserved afterwork drinks at a bar, a cosy pub lunch, or a nice evening meal at a restaurant. Of course, when lockdown began, the luxury of being waited on with just-served food and drink quickly became a distant memory.

However, of those lucky enough to retain a decent income, many will have found that they were saving quite a lot of money from not making their usual OOH (out of home) visits. This has allowed consumers to put their extra cash towards more premium products, like luxury food and craft drinks. As makers of craft beverages, this is a trend that we have been following closely, and now that many more consumers have developed a taste for higher quality products, we feel that they are unlikely to return to more standard offerings, even if they have to reduce the quantity of what they eat and drink. COLD DRINKS In my opinion, cold drinks in particular are a must on café menus, and not just over the warmer, summer months, but through all the seasons given that a large proportion of customers prefer cold drinks to hot. When it comes to choosing what kind of cold drinks to offer, café operators must consider the changing attitudes of consumers and current soft drink trends, not least the relentless increase in all things craft over the past couple of years and this includes craft juice and juice drinks – a craft sub-category that proves to have more interest than any other drinks category. As a craft drinks specialist, Cracker Drinks Co recognised this increase in consumer curiosity and developed a whole range of grab-and-go, 330ml Crafted juice drinks in order to allow cafés to satisfy this demand and which are available in three refreshing flavours (Mango & Passion Fruit, Blueberry & Blackberry and Still Cloudy Lemonade) with no added sugar, sweeteners or preservatives. GREATER FOCUS ON HEALTH IMPLICATIONS If there’s one thing that Coronavirus has taught us, it’s that nothing is more important than the health of ourselves and our loved ones. Unsurprising then, that consumer demand for healthier, more natural products is set to accelerate within the drinks industry. An FMCG Gurus poll in May of more than 23,000 people across 18 countries

found that 80% of consumers said they were planning on eating and drinking more healthily because of Covid-19, Beverage Daily reported. This proportion is a sizeable jump from the 73% who said the same thing in April. Another interesting aspect is that 80% of consumers told FMCG Gurus that they associated vitamin C with a strong immune system. At Cracker Drinks, we have always, and will continue to exclusively use allnatural ingredients and fresh fruits in our range of craft drinks. Drinks brands in general should perhaps also take particular note that this poll also showed 57% said they were looking to cut down on sugar.

Cracker Drinks (www.crackerdrinks. com) is an independent UK maker of all-natural craft juices and juice drinks. Its three distinct brands, Cracker®, Crafted®, and Newton’s Appl Fizzics® can be found in more 1,975 UK stores including Tesco, Asda, Sainsbury’s and Waitrose. Their drinks are also supplied to bars, restaurants, and around 4,500 pubs via five major pub groups, including Greene King. TOUGH ON THE CLIMATE EMERGENCY Aside from Coronavirus, we all know the world’s most immediate challenge is posed by the climate crisis. Consumers, particularly those from younger generations, are increasingly conscious about the state of our planet and the effect we have on it, and they expect brands to play their part too. Beyond the responsible sourcing of ingredients and the sustainability of supply chains, the biggest impact a brand can have on the environment is by making their packaging more sustainable. Our Crafted range, for


DRINKS instance, is packaged in in resealable, TetraPak cartons which are made from up to 75% renewable materials. Some of the UK’s biggest brands are reportedly considering detailing the carbon footprint of their products and I expect that many other brands will start to do the same, and that eventually, just like food labelling, governments will make this mandatory. Despite difficult times and continued uncertainty, the drinks industry has plenty of reasons to be cheerful. However, they need to pay close attention to trends and listen to their customers like never before. By providing premium, healthier and more natural options that can be served in venues, as well as brought right to their customers’ doors, adaptive drinks companies should have nothing to worry about. We now have a much clearer picture of what beverages they want post-Covid-19, and I’ll certainly drink to that.


A flexible move into the top class The Giga X3 allows Jura to impressively demonstrate Swiss innovation and professionalism down to the very last detail. Anywhere where a capacity of up to 150 cups is the order of business, the machine impresses users with its quality, functionality and reliability. 31 speciality coffees, as well as the start screen, can be individually programmed to suit the occasion or customer. For instance, products can be renamed and arranged to the user’s liking on the display. The high performance ceramic grinder, controlled by electronic motors, guarantees quick, precise, even and consistent grinding for many years to come. As well as being easy to operate and programme, the machine is designed to be very easy to care for.


Callebaut and Van Houten have created a range of finest chocolate beverage products to help offer operators an indulgent hot chocolate drinks menu. Operators can choose from milk, white, dark and even gold caramel chocolate to suit all preferences and serve something extra special. Callebaut is favoured by many pastry chefs for its fine Belgian chocolate, as well as its full flavour, offering chocolate callets that can simply be melted into hot milk for a delicious, quality chocolate drink. Non-dairy alternatives, such as oat milk, also work well with the range, say the brands. The beverage collection also includes a variety of formats to meet operators’ equipment provision and specific requirements, including ground chocolate, cocoa mass, catering sized and single serve packs of Callebaut’s signature callets, single origin powders and three component powder. For example, their Ground Dark Chocolate combines an authentic and overwhelmingly chocolatey taste with great convenience in serving for bars and baristas. Additionally, thier Ground White Chocolate features a rich character of a creamy white chocolate taste (both variants easily steam up with milk or non-dairy alternatives to create a frothy cup of pure indulgence, say the companies).

Breakfast Protein Shake



The integrated rinsing, cleaning and descaling programmes reduce the effort involved to a minimum and guarantee TUVcertified hygiene. Available accessories include a 2.5Ltr Cool Control, a 4l Universal Fridge, a 4Ltr Combi Cool Fridge, a Cup Warmer Professional, Waste Water and Grounds Eject, a Nayax Cashless System and a Data Communicator. Both machines come with a 24-month on-site warranty, parts and labour and machine only prices start from £4250.00 (model shown is a GIGA X3 in Aluminium). Call 0800 304 7470, or visit

Top tip: Make it vegan and switch the honey with maple syrup.

Ingredients • 80g Callebaut® 811 Dark Chocolate Callets • 500ml oat milk • 1 banana • 1 tbsp honey • 30g vegan chocolate protein powder Method • Melt the callets in half of the oat milk, stirring regularly. • Add a couple of ice cubes and mix with the rest of the oat milk to cool. • Blend all of the ingredients together to make a thick shake. • Pour into a cold glass and top with grated chocolate and sliced banana.



Yuzu Ruby

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The last few months have thrown the hospitality sector into complete disarray and even with the government’s Eat Out To Help Out campaign, many café owners have sadly had to close their doors until further notice. Those that haven’t, have had to have a major rethink in order to adapt and fit the new requirements - all while trying to turn a profit, acknowledges Ollie Plastow of Consensus Workspace, a commercial fit out company based in Altrincham, Greater Manchester. ADAPTATION Thankfully, there are a number of ways café operators can pivot in order to ride the storm, and several of these come down to interior design and branding. It doesn’t necessarily mean a complete refurbishment, but for those who are looking to launch a new café or update an existing one, there are some simple rules that with hindsight, could have always applied to interior design - Covid has simply brought them front of mind. By avoiding some simple mistakes and following the example of others who have done it right, your café could work better in the long run. Changes that are made now, if done well, will ensure that the health, safety and enjoyment of your premises will continue long after Covid, for long term success. TABLE SIZE AND SPACING A business does of course need a minimum amount of covers during service, but the way these tables are arranged can have a huge impact on customer satisfaction. Covid has made cafés increase the spacing between tables, and this is something that should be considered going forward even when (or if) restrictions are eased. Shared large tables, for instance, are more appealing than small tables squeezed together, so it could be worth keeping the tables spaced out if you can – and if not, look at larger tables for sharing. For example, Altrincham Market and its newer siblings, Mackie Mayor in Manchester and Macclesfield Picturedrome all use large tables, and consumers embrace the sociable, informal style. 24 CAFÉ LIFE | SEPTEMBER 2020

OUTDOOR AREAS We’ve been blessed with some good weather in recent times which has enabled operators to look at outdoor seating, and also something that is hugely popular with customers. Our latest project - Box on the Docks at MediaCityUK - was designed by Wayne Hemingway and involved the creation of boxes and greenhouses along the waterfront to be used as additional seating areas for the restaurants and bars already in residence. Local artists have given each individual box a theme and bookings are solid. It shows how easily a space can be used to create something quirky and functional that appeals to all consumer demographics. Another venue that does outside really well is my ‘local’ – Dukes 92 in Castlefield, Manchester. Always popular in the summer months thanks to its large canal-side courtyard,

this bar and eaterie has expanded its outdoor offering over the years to include BBQ food and pizzas created al fresco – meaning customers are more inclined to stay longer and spend more. LIGHTING There’s nothing appealing about dark cafés. People want to be able to see each other, as well as see the food they are eating. Atmospheric lighting works in some restaurant settings, but as a rule, daytime informal establishments should be light and bright, allowing people to meet, eat and as they often do, work. In my opinion, LEON gets this right every time. Their cafés are bright, airy, and consistent, with strong branding that translates well across their locations, their cookbooks and all their communications. SEATING It seems an obvious thing to point out, but the seating in a café should be comfortable, even if you have a high turnover of covers. Too often, interior designers favour styling over function, but ultimately, the consumer wants to be relaxed. Covid means that easy to clean surfaces are more suitable than fabrics, but hard doesn’t have to mean uncomfortable. Being ergonomic is key. SHARED FACILITIES Shared facilities such as bathrooms have had to be re-arranged to create safe areas post-Covid. If room allows, a one-way system could be created – if not, a ‘one in one out’ rule will need to be communicated. Your cleaning systems will also need to be robust, and signage about everything needs to be much clearer than before. ROUTE TO DOOR If you have a take-out option, and many establishments now do because of Covid, then it’s important that you still remember your seated customers. Nobody wants to be eating surrounded by a queue of customers and Deliveroo drivers. So, whether you are recalibrating your interior or starting from scratch, consider your till points and the route from door to counter. If possible, keep it to one side so as not to cut through the diners (and ambience). LONG TERM Your café needs to be a pleasant place to eat, drink and work - your customers and employees deserve it. But adapting your café interior to be suitable post-Covid isn’t just about adhering to new official advice, it could actually make it a more healthy, pleasant place to be regardless of how the disease’s impact plays out. The key is to make the changes in the right way. A good interior designer will be able to help you open out your establishment with some simple changes, to ensure your customers have a happy and healthy experience, and for the long term, not just for now.

AL FRESCO ADAPTATION In response to the effects of Covid-19, Nine Lives’ (www. renowned tropical vibes are now spilling out onto the cobbles of Holyrood Street, London. Designed and produced by parent company and global drinks agency, Sweet&Chilli, this latest development follows government guidelines for outdoor drinking and dining, the team having ensured that all necessary safety measures are met to enable this pocket of al fresco London to allow guests to enjoy some killer cocktails and the legendary tacos of native Mexican chef ‘El Tigre’. Adaptations include limited capacity complying with distancing regulations, all staff wearing gloves and surgical (yet stylish) face masks, and guests asked to take their own food and drink trays rather than staff serving in the usual way. In addition, all guests are required to sanitise their hands on arrival using a foot-operated Nine Lives Penguin (each table also has its own mini-penguin for regular sanitising). Contactless-only payments are being taken and menus are available directly to mobile phones via QR codes. Chef ‘El Tigre’ (whose family restaurant is a taco institution in Guadalajara, Mexico), says that he is parking up his Tigre Taco truck on Nine Lives Alley for the rest of 2020 to serve up a menu of sustainable and seasonal fish tacos, Baja-style (inspired by the free spirit culture and sun-kissed flavours of Southern California in the 70’s). The menu includes Baja-style fish tacos, grilled shrimp tacos and octopus tostadas all served with house made fresh salsas and crispy pickles. The famous Nine Lives bar team are keeping the cocktail menu local, seasonal and sustainable with a menu of summer spritzes, frozen slushies and low alcohol highballs, alongside chilled local beers and ciders. Situated right in the shadow of the Shard, Holyrood Street is an intriguing little side street nestled between London Bridge station’s new main entrance and bustling Bermondsey Street, the design of the space has been inspired by modern Mexico City with bursts of intense colour, terracotta, agaves and desert grasses, and rattan lampshades dressing the festoon lighting.

CAFÉ Association

Association update

GOOD TO GO In conjunction with the BSA (the Sandwich & Food to Go Association), the Café Life Association is talking with Visit Britain about adopting the Good to Go campaign as a way of giving consumers assurance about safety. Under the scheme, operators who follow the appropriate guidelines for complying with Covid-19 rules, can display the Good to Go logo which is due to be supported by a government marketing campaign shortly. We will circulate details as soon as we finalise agreement on the details. PAVEMENT LICENCES The government has published guidance on the new streamlined way restaurants, cafés and sandwich bars can obtain licences to put tables and chairs on pavements (see ‘pavement licences’ at RATES REVIEW The government has launched a call for evidence on the business rates system. This call for evidence seeks views on how the business rates system currently works, issues to be addressed, ideas for change and a number of alternative taxes. No change is expected to the rates system before 2023 according to reports from ministers. FUTURE OF HIGH STREETS The House of Commons Local Government Committee has launched a new inquiry to examine how high streets can be supported after Covid19. The inquiry will investigate how businesses in local areas can be supported through the economic challenges of the pandemic, and how 26 CAFÉ LIFE | SEPTEMBER 2020

government at all levels can provide the necessary support to help them thrive in the long term. It will also touch on the impact of existing measures to support the high street, including the business rate holiday, as well as the broader role of taxation in enabling high street businesses to remain viable: https:// supporting-our-high-streets-aftercovid19/ FACE COVERINGS The government has confirmed that the public must wear face coverings when buying takeaways from sandwich bars, cafés and similar outlets. Where premises have seating, customers will be allowed to take off the covering once they have sat down to eat food they have bought. These new requirements only apply to shops in England. Face coverings in Scotland have been mandatory since 10 July, however hospitality businesses are exempt. There are not yet any

requirements for face masks in shops in Wales. There are exemptions for children under 11 and those with disabilities among others. Details of the regulations can be found here IMMIGRATION The government has published further details of the UK’s points-based immigration system which takes effect from January 2021 once freedom of movement with the EU has ended. It will treat EU and non-EU citizens equally, which means changes to the way employers operate and recruit. OBESITY CAMPAIGN PHE has published a report on insights from new evidence on the relationship between excess weight and coronavirus (Covid-19). The report can be accessed online at: publications/excess-weight-and-covid19-insights-from-new-evidence

International Product Listing

Sandwich Manufacturers

BAKERY INSERTS Sigma Bakeries Ltd

SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann

BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

Checkouts Reach thousands of potential customers from as little as £115 To Advertise Call

Sam Minton

01291 636333 email: THECAFELIFE.CO.UK | SEPTEMBER 2020 | CAFÉ LIFE 27

Café Suppliers Index 2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Sam Bennett Tel: 07873 301954

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405



The Priory, Long Street,

Brent House, Travellers Lane


Welham Green, Hertfordshire



GL11 4HR

Contact: Jo Carter

Tel: 01666 890500 Fax: 01666 890522

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942

COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 PANTONE 1585 U


C 0% M 60% Y 65% K 0% WEB #FF854F

C 0% M 0% Y 0% K 85% WEB #4B4846

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull GROTE COMPANY


Wrexham Technology Park,

Contact: Commercial Team

Wrexham LL13 7YP

Phone: 01482 301146/

Contact: Paul Jones

07747 612527

Tel: 01978 362243

Fax: 01978 362255 ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 BLENDERS Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland Contact: Barnaby Barber Phone: 00 353 14536960/ 07741 639006 CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880

JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000


Contact: John Briggs

44-54 Stewarts Road

London SW8 4DF

Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Accreditation body: BSA

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Orla McDonagh Tel: 01604 583421 Fax: 01604 587392 Accreditation body: BSA DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214


FRIDAYS Chequer Tree Farm, Benenden Rd, C ranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 Accreditation body: BSA

JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 H SMITH FOOD GROUP PLC

Fax: 01282 863411

24 Easter Industrial Park,

Contact: Roger Heap

Ferry Lane South, Rainham,

Essex RM13 9BP

Contact: Chris Smith Tel: 01708 878888

FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631




227-255 Ilderton Road,

B1 Custom House,

London SE15 1NS

The Waterfront, Level Street,

Contact: Des Hillier

Brierley Hill DY5 1XH

Tel: 0207 635 4000

Tel: 0800 488 0013

Fax: 0207 635 4017

Café Suppliers Index

MARIMBA WORLD CHOCOLATE 6 Borehamgate, Sudbury, Suffolk CO10 2EG Contact: Brad Wright Tel: 01279 714527 default.html MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 Contact: Richard Ledger Tel: 01664 820032

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660

MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220 MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233

MULLER MILK AND INGREDIENTS Donnington Wood Business Park, Granville Road, Telford TF2 7GJ Contact: Cara Williams Tel: 07731 337824

NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801

NSF FOODS LTD. Deansgate, 62/70 Tettenhall Road, Wolverhampton WV1 4TH Contact: Steve Money Tel: 01902 925330

ORNUA INGREDIENTS EUROPE Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300

PASTA FOODS Forest Way,Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200

PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 Accreditation body: BSA

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 PLATOPUS SYSTEMS LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 7000044

RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Kathy Sowersby Tel: 01377 241238

SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS) 106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL Contact: Sales Tel: 01473 350045

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252454 SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@

THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson

THE WORDBOX PR and Marketing for Food, Drink and Hospitality PM House, Riverway Industrial Estate, Guildford GU3 1LZ Contact: Jane Newick Tel. 0330 043 1951 / 07907 566773

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101 ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117

LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration, Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991


Café Product Index ADVISORY, BUSINESS &

Sour Cream






Bespoke Software


Pauwels UK

CP Foods UK Ltd.

Platopus Systems Ltd.

Bunzl Catering Supplies DRINKS

Business Systems Platopus Systems Ltd.




The Wordbox


E Commerce


Platopus Systems Ltd.

Mizkan Euro Ltd.


The Ingredients Factory

Grote Company

Zafron Foods Ltd.



Millitec Food Systems Ltd.


Zafron Foods Ltd.


Food Safety

Harvey & Brockless

ALS Food & Pharmaceutical



Mizkan Euro Ltd.


The Ingredients Factory

Chocolate Italian Beverage Company Marimba World Chocolate

H Smith Food Group PLC Royal Greenland Ltd. Freshfayre Zafron Foods Ltd. Salmon


Caterers Choice

Rombouts Coffee GB Ltd.


Cold Drinks & Mixers


Italian Beverage Company



H Smith Food Group PLC

Caterers Choice

Royal Greenland Ltd.



Italian Beverage Company

Caterers Choice




H Smith Food Group plc

Italian Beverage Company

Moy Park Ltd.





Eggs (hard boiled)


Moy Park Ltd.


Geeta’s Foods Ltd.

Fresh-Pak Chilled Foods

Morning Goods



Zafron Foods Ltd FOOD WHOLESALERS Country Choice Foods FRUIT

New York Bakery Co.

The Ingredients Factory

Egg Products

Canned Fruit

Tortilla & Wraps



Caterers Choice Ltd.



Fresh-Pak Chilled Foods


Mission Foods



The Ingredients Factory

Zafron Foods Ltd.

Futura Foods UK Ltd.




Zafron Foods Ltd.




Jacksons Bakery





Food Network

Jacksons Bakery


Buttering Machinery


Deighton Manufacturing

Freshcut Foods Ltd

Mission Foods New York Bakery Co.

Fresh-Pak Chilled Foods

Grote Company

Bread Making Ingredients

Pauwels UK

Millitec Food Systems Ltd.

Caterers Choice Ltd.

The Ingredients Factory

Coffee Machinery

Harvey & Brockless

Zafron Foods Ltd. Dressings




Pauwels UK






Caterers Choice

The Cheese Cellar


Spreads (olive)

Fresh-Pak Chilled Foods


Harvey & Brockless


Pauwels UK Piquant

Caterers Choice

Pumphreys Coffee Conveyors Deighton Manufacturing

INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies

Grote Company

Planglow Ltd.

Millitec Food Systems Ltd.

Tri-Star Packaging Supplies Ltd.

Cutting & Slicing Equipment Grote Company


Millitec Food Systems Ltd.


Depositing Machinery

Dawn Farms UK

Grote Company


Millitec Food Systems Ltd.

H Smith Food Group plc

Kitchen Equipment


Water and Filtration

Moy Park Ltd.


Zafron Foods Ltd.





Mobile Catering Vehicles

Futura Foods UK Ltd.

Pauwels UK

Jiffy Trucks Ltd.

Harvey & Brockless

Zafron Foods Ltd.

Sandwich Making Machinery


Sauces & Ketchups

Deighton Manufacturing

Norseland Ltd.


Grote Company

Newsholme Food Group

Ornua Ingredients Europe

Caterers Choice

Millitec Food Systems Ltd.

Sam Browne Foods




Pauwels UK



Futura Foods UK Ltd



Moy Park Ltd.

Muller Milk & Ingredients

The Ingredients Factory


Princes Foods Ltd.

Ornua Ingredients Europe

Zafron Foods Ltd.

Royal Greenland Ltd.

Smithfield Foods Ltd.


Labelling Systems & Barcoding Planglow Ltd.

Smithfield Foods Ltd. Beef Freshfayre Leathams Moy Park Ltd.

Canned Meat

Chicken 2 Sisters Food Group Cargrill Protein Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Continental Freshfayre Leathams Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Sam Browne Foods Ham Freshfayre Leathams Smithfield Foods Ltd. Lamb Freshfayre H Smith Foodgroup PLC Sam Browne Foods Meatballs Snowbird foods Pork Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Sausages Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. MILK Muller Milk & Ingredients OILS Freshfayre ORGANIC PRODUCTS Fridays Leathams Pauwels UK PACKAGING Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd.

Café Manufacturers & Distributors Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. PASTA Caterers Choice Ltd. Freshfayre Leathams Pasta Foods SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group CP Foods UK Ltd. Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & BrocklessZafron Foods Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group CP Foods UK Ltd. SOUPS Freshfayre Leathams

GREENCORE MANTON WOOD Manton Wood, Enterprise AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Tel: 0283 0262333 E-mail

Zone, Retford Road, Manton, Worksop, Notts S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708

GREENCORE AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636


IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex UB7 8JL Tel: 01895 440123 Fax: 01895 441123

Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401 BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858

Contact: Alex McLaren DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807

Tel: 01827 719 100 Fax: 01827 719 101


GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060

STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1

BROMLEY BY BOW Prologis Park,

Contact: Sales

SPECIALITY Chocolate Marimba World Chocolate VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd. Jalapenos Caterers Choice Ltd. Freshfayre Salad Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Sundried Tomatoes Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Caterers Choice Freshfayre Tomatoes Caterers Choice Freshfayre

SAMWORTH BROTHERS MANTON WOOD Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 Fax: 01536 409 050


West Drayton, London UB7 9BL Contact: Alex McLaren Tel: 0208 629 8600

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166

TIFFIN SANDWICHES LTD. Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939 paul.thornton@

REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020


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