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www.thecafelife.co.uk

Tasting the lifestyle of the café sector

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ISSUE No.88 SEPTEMBER 2018


Welcome! There’s a ‘standing out from the crowd’ theme to this issue with a café’s branding, product offering and reason for being highlighted as aspects requiring focused attention. We also look ahead to this month’s lunch! show (taking place at ExCel, London) and October’s Caffè Culture (taking place at the Business Design Centre, London). Café Life magazine will be in attendance at both, and we look forward to catching up with many of you (the Café Life Association is holding a drinks reception on the Friday at lunch!). For more insight, news, views and live discussion at these events, why not join myself and some of the most respected names in the sector at lunch!’s Café Legends panel and Caffe Culture’s “trends, opportunities and the leading role of independents” panel?

Clare Benfield - Editor

CONTENTS NEWS 4

Night owls and early birds account for 83% of growth.

5

Record number of exhibitors for lunch!

6

Vendex North is coming to Manchester.

10 Merika announces new account.

EVENT PREVIEW 16 Let’s go to lunch!

34 Standing out from the crowd – branding for cafés. 44 Apps and analytics – software tools for your business and customers.

ARTICLES 30 The Bristol Cookhouse – café, food studio and event space combined 56 The co-working café - the Worker’s Café, Dalston, East London.

62 Food Matters Live!

58 Making a statement – Peter Harris’s “cathedrals to caffeine”.

FEATURES

REGULARS

20 All day appeal – café fayre across the day parts.

61 New products.

32 Caffè Culture 2018.

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Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk Production Jayson Berry, Tel: 01291 636339, E-mail: jayson@jandmgroup.co.uk Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: kevin@jandmgroup.co.uk Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 www.thecafelife.co.uk 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. © 2018 J&M Group Ltd

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NEWS

Night owls and early birds account for 83% of growth Muffin Break continues expansion drive Growing café-bakery chain Muffin Break opened its doors in Trinity Walk shopping centre, Wakefield, recently, with a further six café-bakeries in the pipeline and 10 more in total to open in the next year. The chain has grown to over 60 café-bakeries nationwide since opening its UK business in 2001, and is gaining in popularity due to the fresh and high quality nature of its offer. Muffin Break is actively seeking new franchisees in the North East of England who would like to experience the freedom of running their own business, whilst taking advantage of a valued brand name and the company’s comprehensive training and marketing support. “We’re growing in popularity in Yorkshire and generally in the North East so the opening in Wakefield is a welcome addition to the chain. We would really like to hear from more prospective franchisees looking to open a high quality café-bakery with the backing of a strong brand,” said Joshua Nixon, head of estates at Muffin Break. “We have developed strong relationships with major retail landlords, allowing us to provide our franchisees with highly desirable retail locations, as well as ongoing support in everything from marketing to operations.” Michelle Orr, Muffin Break marketing manager added: “We’re really excited about opening in Trinity Walk and bringing the magic of Muffin Break to Wakefield. We are sure shoppers will appreciate that we use the best quality ingredients, sourced locally and inspired by the seasons, and that our menu is freshly baked or prepared on site every day.” Muffin Break originated in Canada in the 1970s and was procured by the Foodco Group in Australia a decade later, where Muffin Break became the brand it is today. The first Muffin Break bakery café in the UK opened its doors in 2001 and has now proudly acquired 60 locally owned cafés nationwide.

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How many times do British people visit food or beverage outlets between midnight and 7am each year? The answer is 257 million for the year ending (YE) May 2018 according to figures released by global information company, the NPD Group. That’s a small proportion of Britain’s eat-out or out-of-home (OOH) foodservice industry, which registered more than 11.3 billion visits for YE May 2018 and is now worth some £56 billion. But in a market facing pressures from all sides, the growing demand for overnight and early morning food and beverages consumed away from home is an important new source of growth. The overall OOH foodservice industry grew by 43 million additional visits in the two years ending May 2018, they report with the overnight portion being made up 83% of this growth, or some 36 million visits. This is a new trend that reflects the ability of Britain’s foodservice operators to make their assets work hard 24 hours a day and is partly supported by rapid growth in delivery, claim NPD. London has provided much of the overnight momentum and now accounts for 26% of night-time traffic nationwide with over 67 million visits annually with the capital’s overnight foodservice market growing 38% in visits in the two years ending May 2018, they add. Large cities, especially in the north of England and in Scotland – including Liverpool, Manchester, Sheffield, Leeds, Newcastle, Glasgow and Edinbugh – are building night-time business with 20% average visit growth over the past two years, they observe. However, cities in Wales, the Midlands and the east of England – including

Cardiff, Birmingham, Wolverhampton, Oxford, Cambridge and Norwich – are less successful between midnight and 7am having seen visits dip by -6% on average. “London is leading the overnight and early morning trend. The two years of growth we have identified includes the period since the August 2016 start of London’s Night Tube operations, and the months since the announcement in July 2017 of Sadiq Khan’s 24-hour vision for London,” said Dominic Allport, insights director with the NPD Group. “A huge variety of sectors routinely involve night work – including hotels and restaurants, arts and entertainment, media, transport, health and social work, wholesale and retail. People in these occupations want to visit foodservice outlets to buy food and beverages that they can consume away from home. Our data indicates the foodservice industry is contributing to London’s 24-hour economy. And we know from other foodservice trends that major cities will often follow London.” Britain’s QSR (quick-service restaurant) outlets are particularly successful in this new market, say NPD. On a 24-hour basis, QSR brands grew visits by just under 3% over the two years ending May 2018, but in the overnight market, they have grown visits by nearly 27% over the same period – nine times faster, they point out. Foodservice operators selling coffee have seen visit growth of 36% against total market growth of 4% over the same period, they add, with an outlet selling coffee, that is open any time between midnight and 7am, being three times more likely to be visited during this overnight and early morning period, than during the rest of the day.

Barry Callebaut Beverages appoints sales director Barry Callebaut Beverages has appointed Tracy Southwell as sales director. With extensive knowledge and experience across multiple channels, Tracy Southwell’s appointment reflects the leading hot drinks manufacturer’s ongoing strategy to increase its beverage market share, say the company. With approximately 25 years’ experience within the food and beverage industry, Tracy Southwell has overseen the supply of a range of FMCG brands and B2B ingredients for companies such as Florette UK & Ireland, New York Barkery Co, Tetley Tea and Unilever. “I’m delighted to be representing the heart and engine of the chocolate and cocoa industry and I’m looking forward to sharing the progress of some of the company’s key

initiatives such as Forever Chocolate, which aims to make sustainable chocolate the norm,” said Tracy Southwell. “We have established a reputation for creating quality products for the UK beverage market and I am thrilled to be working alongside a fantastic team to deliver the next phase of Barry Callebaut Beverages’ growth. In an ever-evolving market, it’s essential that we continue to meet the needs of our customers and continue to build on our strengths to ensure that the chocolate we all love is around for generations to come.”


NEWS

Record number of exhibitors for lunch! A record 370 exhibitors – from the biggest to the newest names in food-to-go, will be showcasing 1000s of innovations at lunch! 2018, when it returns to London ExCeL on 20-21 September 2018. The premier trade event for the sector, lunch! has now been serving the nation’s food-to-go operators and retailers for over a decade and sold out of all available space three months in advance, the organisers report, with its 6,300+ anticipated attendees able to see and sample more new food and drink products, packaging, equipment and catering technology than ever before. “The support from the industry as always has been phenomenal,” says group event director Chris Brazier. “Not only have we sold 10% more stand space this year – providing even more quality, innovation and differentiation to our visitors – but demand has been such that there’s already a waiting list for companies interested in exhibiting in 2019. “It really does demonstrate just how important lunch! has become to suppliers looking to do business with coffee shops, cafés, food-to-go multiples, supermarkets,

contract caterers, wholesalers and distributors. While for food-to-go buyers, lunch! has proved itself year after year to be an essential visit to see what’s new and compare the latest products from leading and emerging brands. “lunch! 2018 is not just our biggest event. It also boasts our most eclectic lineup yet. Every new product innovation that food-to-go buyers need to know about –

from ingredients to kitchen equipment and counter displays, from food and drink to packaging, payment solutions and business services – will be on show this September.” The full exhibitor list can be found online at www.lunchshow.co.uk/visiting/2018exhibitor-list (for further information and to register for a free trade ticket, visit www. lunchshow.co.uk and quote priority code LU26). Turn to page 16 for a show preview.

Veolia breaks new ground recycling 120 million coffee cups Veolia (www.veolia.co.uk) reports that it will collect 120 million coffee cups for recycling in 2019 - a dramatic 300% increase from this time last year, following a successful 12 months pioneering its in-store service across the UK with some of the world’s most recognised brands (Costa, Starbucks, McDonald’s and Caffè Nero). Aspirations from these leading chains have been matched by Veolia’s innovative collection and sorting solutions, where coffee cups are segregated in store to prevent contamination, ensuring a smoother, more effective process, report the firm. Encouraged by the programme’s success, they say that they will continue to work with their customers to reach as many people as possible. Veolia is already supporting Costa on its cup recycling

programme that aims to recycle as many disposable cups as Costa sells by 2020. For every tonne collected for recycling, Costa provide a financial supplement which helps to subsidise further collections and cup recycling initiatives. Alongside the national scheme, Veolia have also piloted a solution in partnership with Westminster City Council and Heart of London Business Alliance, to make recycling coffee cups even more convenient for busy people on the move (street sweepers and dedicated bins situated in the

heart of London have helped them to collect 100,000 coffee cups which may otherwise have been littered or included in general waste streams). “With a storm rightly brewing over disposable coffee cups in recent months, Veolia has responded by intensifying its efforts across the country to collect, sort and recycle millions of coffee cups which would otherwise be discarded. Our in-store and on the go solutions have real potential to capture every coffee cup in the country,” said Richard Kirkman, chief technology and Innovation

officer, Veolia UK & Ireland. “We’re heading in the right direction, but there is still plenty more to do, with millions of disposable cups still not entering recycling streams. To continue this progress, more organisations need to provide in-store solutions and more consumers to use them.” Veolia is a major coffee cup recycler in the country with facilities which process, clean, separate and bale disposed coffee cups ready for recycling. With a number of different service options, ranging from using a post-back service where coffee cups are sent from stores to their facilities, to bulk collections from customer premises, Veolia claims to have the most cost-effective national service in the UK for cup recycling, providing an unrivalled, consolidated endto-end service for coffee cup recycling.

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 5


NEWS

Flexible retailers will ‘bring colour and life to stagnant high streets’ The online staffing platform, GIG (www.gigtogig.co.uk) has partnered with Appear Here (www.appearhere.co.uk), in a bid to transform the retail market – making it cheaper and easier for retailers, hospitality businesses and entrepreneurs to launch high street stores, claim the duo. Appear Here is a marketplace connecting global brands, designers, and entrepreneurs with retail spaces, and GIG is one of the largest suppliers of temporary hospitality workers in the UK, with offices in London, Manchester, Edinburgh and Glasgow. The exclusive partnership will allow retailers, hospitality businesses and entrepreneurs not only to secure a retail space on an extremely short-term basis, but to staff it too. All booked in one place. Appear Here lists thousands of exclusive spaces across London, Paris and New York from prime high street stores to markets, bars and food residencies.

GIG’s MD, Antony Woodcock, who feels that flexible retailers can “bring colour and life to stagnant high streets.” Antony Woodcock, the co-founder and managing director of GIG, which has quickly become one of the largest suppliers of temporary workers in the UK, feels that flexible retailers can “bring colour and life to stagnant high streets”, after partnering with retail giant, Appear Here, as part of their new service, Additions. “GIG is the perfect partner for Appear Here, providing a hassle free, end-to-end staffing

solution that removes timeconsuming admin and allows brands to focus on pushing sales. This partnership is a huge step change for the retail and events space, and a real reflection of the wider shift towards more flexible arrangements – both for businesses and workers,” added Antony Woodcock. While booking a retail space via the Appear Here web site, users will now have the option to book trained retail staff filtered and selected according to requirement - through Appear Here’s new service, Additions. Appear Here Additions has been developed to meet the needs of short-term retail. Selected partners offer ‘plug and play’ services, from fit-out to the final touches, to make the process of setting up shop quicker, easier and more transparent (and at a discount on GIG’s usual administrative costs - which are already substantially lower than those charged by traditional temp staffing agencies, it is claimed).

Ross Bailey, founder and CEO of Appear Here commented: “When it comes to booking space, we’ve managed to bring about some much needed transparency, accessibility and flexibility to the retail industry. Now we want to go a step further, and offer this at every step of the way to setting up shop. By removing the barriers for stores to launch, we’ve done the difficult work for brands so that they can focus on what matters most, turning their ideas into reality.” GIG has also guaranteed all staff it supplies to Appear Here customers will always earn above the minimum wage and collect full holiday pay receipts. These are core tenets in GIG’s policy on treating workers fairly, and central to the ‘Make GIG Work, Work’ campaign it launched this year – lobbying government for reforms to the gig economy to ensure all workers receive basic rights like holiday pay, sick pay, and minimum wage.

I O O

Vendex North is coming to Manchester Vendex North returns to Old Trafford, Manchester on Tuesday, 13 November 2018, and is already shaping up to be another dynamic, busy show with exhibitor space once again sold out in record time, organisers report. Vendex North’s one day format, running from 10-4, ensures that both visitors and exhibitors spend a minimum amount of time out of the office and maximise opportunities to explore new developments, promote their business and network with the key players who will be attending. In addition to Vendex regulars, about 20% of exhibitors are new to Vendex

this year and include Coca-Cola, SandenVendo UK and CCV and will showcase everything from technology, products, furniture, payment systems, servicing and everything in between. Jenny and Phil Reynolds, directors of Trade Events, the events company behind Vendex, say that they are delighted to announce the launch of a new dedicated Business Meeting Area within the Manchester Suite for which a sponsorship package is available. “This new initiative is in direct response to visitor and exhibitor requests for a quieter space to sit and talk. We often hear from show attendees that Vendex is the place to

6 CAFÉ LIFE | SEPTEMBER 2018

F e p m

Register for Vendex North at www.vend-ex.com do business but because the show is very busy, there’s often just not enough space to sit and discuss contracts, deals and offers. The new Business Meeting Area attempts to solve that issue,” said Phil Reynolds. The show partners once again with Food Bev Media, the food and drink innovation

R – t p

and trends publishers, to bring visitors the latest relevant industry news. The Vendex one day format also offers networking opportunities enhanced by a complimentary lunch, this year kindly sponsored for the first time by Siemens Financial Services.

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NEWS

Kara responds to PHE’s sugar guidelines

UCC’s new threesixty° blends are available in 10x500g packs, and the single origins are available in 12x250g bean and 24x125g filter packs.

A new look and range of coffees from around the world UCC Coffee UK & Ireland (www.ucccoffee.co.uk) has launched its new threesixty° coffee range to the out of home market. Featuring four specially selected single origins and three blends, every cup of threesixty° is an adventure through taste, claim UCC, and its new look packaging has been designed to stand out on counters and displays. The updated range continues the threesixty° mission to bring distinct and unique coffees from around the world to sites all across the UK, report UCC. The new coffees include four different single origins (Mexico, Ethiopia, Myanmar and Peru) alongside three expertly curated blends (Rainforest, Elevation and Four Corners), and together, the range aims to encourage operators to take consumers on ‘adventures through taste’, to try incredible coffees and oneof-a-kind blends from both popular and less-known coffee growing countries. Every coffee has been chosen for its incredible taste, as recognised by the industry with three of the coffees already receiving stars at the coveted Great Taste Awards, point out UCC, “Since it first hit the market, threesixty° has remained one of our most popular coffee brands, so we knew we had to deliver something incredible in this new range to live up to the expectations that comes with the threesixty° name. On our adventures to source the new coffees we’ve found incredible flavours from all over the world. Each of the blends is as distinct as it is delicious, with its own unique story and profile. And, the single origin range celebrates just how complex and colourful coffee can be, with a varied mix of flavours to appeal to all consumer tastes,” said Nicole Hartnell, marketing manager, UCC Coffee UK & Ireland.

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Kara (https://karafs.co.uk/), the foodservice specialists of the Finsbury Food Group, has responded to the recent Public Health England (PHE) sugar guidelines by redeveloping its range of Tulip Muffins. Two products now contain 20% less sugar, surpassing the 2018 PHE target of a 5% reduction, and now meet the 2020 guidelines, say the company. The launch comes at a crucial time, as PHE recently revealed that the food industry has fallen below the 5% target set; with results showing an overall sugar reduction of just 2%. With pressure now mounting on foodservice manufacturers, Kara says that it is proud to be at the forefront of the movement with its redeveloped range. Kara’s redevelopment process involved benchmarking their products against others in the market and collating panel feedback. From this, changes such as adding more blueberries to the Blueberry Muffin, to enhance the aesthetic appeal of the product, were made. From there, the reimagined range was presented to an internal panel for approval and then delivered to market. In addition to the redeveloped recipes within the existing range, including Triple Chocolate,

Blueberry, and Lemon and White Chocolate, Kara will also be releasing a new flavour to add to the range later this year. “The launch of the new and improved muffins allows Kara to stay ahead of these important PHE guidelines and ensures we’re meeting the government standards. While consumers still look for great tasting, indulgent snacks, we know that many of them are now more consciously monitoring their sugar intake. This means reducing the sugar content in this range was essential. For us, it is also important that we never compromise on the flavour or quality of our products, which is why we’ve worked to maintain the same excellent standards within the redeveloped recipes,” said Danielle Meehan, foodservice new product development manager at Kara.

22 Great Taste accolades for Ringtons After weeks of blind tasting over 12,600 products, Newcastle-based tea and coffee firm, Ringtons, was awarded a staggering 22 accolades in the sought-after Great Taste Food and Drinks awards. Ringtons received 14 Great Taste awards for its tea products, six for its coffee and two for biscuits. Nine of the awards were given to the company’s recently launched loose leaf collection, and six were awarded to coffee products – the first time Ringtons has received awards for its coffee range. Six of the winning products were deemed ‘beyond delicious’ and given two-star rating, while 16 received a one-star ‘fantastic flavour’ accolade. Ringtons buys, blends, roasts and packs all of its fresh coffee, tea and infusions in its own facilities in the UK and its products are sold exclusively via its traditional doorstep delivery service, online store and Beverages for Business division. A substantial 17 of this year’s winning products are part of the company’s thriving Beverages for Business division and available to hotels, cafés, restaurants and businesses throughout the UK. “We are particularly proud to be recognised by the UK’s most prestigious

food and drinks awards and receive our 40th Great Taste accolade to date,” said Jon Malton, Ringtons’ divisional director explains. “It is particularly rewarding to have received our first Great Taste Awards for six of our coffee products having recently invested heavily in our coffee roasting and packing facilities in Newcastle. In addition, we have launched three new coffee products this year which have all won Great Taste awards – our Triple Certified Bean even won a 2-star award. Our new loose-leaf collection has also been given nine accolades, and this range has been launched as both a wholesale and retail product so our customers can serve and sell the winning teas and infusions in fresh, high-quality doy packaging.”


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NEWS

Merika announces new account Merika (www.merika.uk) have added to their client portfolio with a new client, Union Roasters. Using their extensive experience working with food brands, Merika say that they have created a strategy for the coffee roasters to expand internationally and will be assisting them in rolling out a European expansion. Erik Bindslev of Merika has built a reputation as one of the UK’s leading food consultants, working with owners and brands to craft strategies for expanding businesses. With particular expertise in building brands with ethics and sustainability at their core, his clients have included Daylesford Organics, Duchy Originals, Rebel Kitchen, Karma Kola and Linda McCartney Foods. Launched in 2001, Union Roasters have been sourcing and roasting good coffee ever since and have grown into one of the most respected companies in the industry. They work directly with talented farmers and pay them a fair price so that they can invest in their farm, their families and their workers. Available in Waitrose and on Ocado, Union Roasters also supply cafés and restaurants throughout the UK. “We have always felt the brand could travel well, but we needed some expert guidance in defining exactly how we should approach it. Merika’s intuitive understanding of our philosophy and position in the market ensured the process felt like we were working together as one rather than ‘client and consultant’,” said Ben Styche, commercial director at Union Roasted. “Merika’s approach is detailed, diligent and commercial, but still maintains a ‘human touch’, something that fits well with Union’s values. We are confident we now have a well-defined export road map to accelerate the brand outside of the UK, and we’ll be sure to keep close to the Merika team as we start to activate the plan.” Erik Bindslev, managing director at Merika, added: “We’re delighted to be working with Union Roasters, a coffee company with ethics at its heart and I look forward to the strategy we’ve created being rolled out into Europe.”

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Coffee Tasting Club announces crowd-funding campaign on Seedrs UK-based coffee subscription service, Coffee Tasting Club, has officially announced the launch of its crowdfunding campaign through the crowdfunding equity platform Seedrs. Founded in 2013, the Coffee Tasting Club has become one of the UK’s leading multi- roaster coffee subscription clubs. Each month, customers are sent premium roasted coffee directly to their door from one of the club’s premium coffee roasters, with members benefiting from a variety of exclusive offers and access to our exclusive social platforms. After spotting a gap in the market for premium coffee brands being made available in homes, founder Robert Deans created single stop shop for coffee lovers to taste the widest variety of premium roasts available. At present, Coffee Tasting Club collaborates with premium UK roasters including 200 Degrees, Horsham Coffee Roasters, Footprint, North Star, Small Batch, Climpson & Sons and York Coffee to name a

few. The business has already reached £350k in total revenue, with a customer base of over 14,000 people and growing. “The way in which we consume coffee in the UK has changed drastically over the years. Since the launch of Coffee Tasting Club, our goal has remained the same. We want people to really sit down and enjoy top quality coffee from home and start a conversation,” said Robert Deans. “This is why we’re so excited to start this crowdfunding journey with Seedrs. Funding for our business will aid in our expansion across the coffee and coffee accessories market. This will result in more trade customers, higher average order values and higher reorder rates for Coffee Tasting Club.” Seedrs is a top UK-based equity crowdfunding platform for new, start-up businesses. It currently has 648 funded investment deals under its belt, totalling £388m and counting invested into pitches for a range of companies.

Drink Me Chain launches new Superblends Since 2004, Drink me Chai has been innovating within the speciality beverage market and this summer, the brand has launched a new range of Superblends, appealing to customers looking for a premium beverage experience that also offers a wealth of health benefits, say the brand. Available in 80g and 500g catering bags, the new range includes four flavours – Turmeric (a subtly spiced blend, rich in anti-inflammatory, antibacterial and antioxidant properties – the perfect golden mix of healing power), Raw Cacao (a blend designed to release the mixture of antioxidants and serotonin found in this raw form of chocolate – this acts as a natural mood enhancer to supercharge your day), Beetroot (a blend full of antioxidants and high in immune boosting Vitamin C – it can help to reduce blood pressure) and Naked Chai (a blend created to meet consumer demand for free-from products. Stripped of sugar and dairy, it includes the antioxidant and anti-inflammatory benefits of the other super blends and aids digestion whilst still delivering an intense flavour experience). The Superblends range is caffeine and gluten free, suitable for vegetarians and vegans and can be enjoyed hot or over ice. The products can be paired with a variety of milks, from dairy to soya, coconut, almond and more to suit a wide range of palates. “Our Superblends are a new addition

to the foodservice sector and a great beverage offering for operators to add to their menus, meeting consumer demand for health boosting alternatives. Each blend fits in with the current health trends that consumers are increasingly seeking. The Turmeric, Beetroot and Raw Cacao products feature fantastic ingredients renowned for the super health benefits they offer, while Naked Chai provides all the flavour consumers crave, without any of the sugar,” said Amanda Hamilton, founder of Drink me Chai. “As well as being used to create delicious beverages, the Superblends can be used as an ingredient and incorporated into innovative recipes, from scrumptious breakfast granola to energy balls and a whole array of baked goods for afternoon treats.”


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NEWS

SHORTS BURTS CHIPS AT LUNCH! Award-winning premium snack brand Burts Chips from Plymouth, Devon, will be showcasing its innovative crisps at lunch! for the first time this year, exhibiting at Stand D31. Alongside its established range of nine innovative flavour variants, visitors to the show will be able to sample its highly successful ‘Better For You’ Lentil Waves, latest NPD Jim Beam Original BBQ Crisps, and licensed products such as Levi Roots (Levi Roots will be joining the team on stand on day one to sign packs, take selfies and answer any show goer’s questions). NESTLÉ AND STARBUCKS CORPORATION DEAL Nestlé and Starbucks Corporation announced the closing of a deal which grants Nestlé the perpetual rights to market Starbucks consumer packaged goods and foodservice products globally, outside of the company’s coffee shops. This alliance means that the two companies will work closely together on the existing Starbucks range of roast and ground coffee, whole beans as well as instant and portioned coffee. NEW IMPULSE RANGE WITH PARTY PUSH UP Independent ice cream manufacturer, New Forest Ice Cream, has announced the launch of a brand new, refreshed Party Push Up – a colourful, fun, wrapped kids’ ice cream complete with coloured chocolate spheres. One of the most popular products in the company’s Impulse Range, the new Party Push Up features a light vanilla ice cream, interspersed with vibrant candy covered chocolate chips. Thanks to the fun ‘pushup’ packaging, complete with a clear plastic handle that’s not just designed to prevent sticky fingers but also containing another burst of colour from the chocolate spheres, children and adults alike can indulge. RESTAURANT & TAKEAWAY INNOVATION EXPO The Restaurant & Takeaway Innovation Expo will be taking place on the 25 and 26 September at the ExCeL London and will feature everything from franchising, panel debates, product launches, and live demos, to the VIP area and innovation awards (http://www. takeawayexpo.co.uk).

12 CAFÉ LIFE | SEPTEMBER 2018

Dawn Foods launches eyepopping Halloween products! Dawn Foods has launched three limited edition finished frozen products developed to help bakers and caterers make scarily good profits this Halloween. With eye-catching Halloween themed packaging and toppings, Dawn’s Monster Halloween products include a Double Injected Donut, an indulgent Triple Chocolate Muffin and a Triple Chocolate American-style Cookie. All are supplied frozen for ease of use and convenience – meaning bakers and caterers only defrost as demand dictates. The Dawn Duo Filled Donut is made using Dawn’s signature donut mix to give a delicious and fluffy dough then their centres are double injected so that the donuts ooze with orange and blackcurrant sauce filling in every mouthful. These eye-catching donuts are topped with tasty orange icing and chocolate bat decorations for ‘spooktacular’ pick me up appeal. The Triple Chocolate Muffin is made using Dawn’s authentic American-style muffin mix-quality muffin with moist texture topped with crispy orange sugar nibs. It is made using free range eggs and does not contain palm oil. For extra

on-shelf impact, this spooky special features and attractive Halloween muffin cup. Ideal for younger consumers at Halloween, Dawn’s Triple Chocolate Cookies are very indulgent. This Americanstyle soft-baked cookie contains generous Belgian chocolate inclusions in every bite. Each cookie comes in its own eye-catching Halloween wrapper too, for extra appeal but also making it ideal for food to go businesses and individual snacking.

New range of Planted drinks hits the shelves Launching in August, Planted is a range of dairy alternative drinks for both ‘at home’ and ‘on the go’ occasions. Suitable for those following a vegan diet, the first two products to hit the shelves will be Oat Drink with Banana, and Coconut Drink with Cocoa, both in 1L cartons, launching in Asda. While suitable for those following specialist diets, Planted will also appeal to more mainstream consumers looking for great tasting refreshment, feel the brand (both products are a source of calcium for maintenance of bones & teeth, vitamin D for calcium and phosphorous absorption and B12 for normal function of the immune system). Planted is partnering with the Woodland Trust, the UK’s largest woodland conservation charity, to stand up for trees and support the work they do. 2p from every 1 litre carton sold will be donated to the Woodland Trust to plant and protect trees and woods across the UK. Further products to follow will include four 330ml ‘on the go’ varieties.

With over 33 years’ experience pioneering dairy alternatives and free from, the company behind Planted says that it is confident this new range will hit the spot with consumers looking for alternatives to dairy based ‘on the go’ drinks, with added vitamins and minerals, that are suitable for vegans. Oat Drink with Banana and Coconut Drink with Dark Chocolate have a RRP of £2.20/l.


THEY WIlL STICk AN aD FOr OAt DRINK aNYWHerE thESe DaYs


NEWS *STOP PRESS*

Whitbread to sell Costa to Coca-Cola Whitbread PLC has announced that it has entered into an agreement for the sale of Costa Limited to The Coca-Cola Company for an enterprise value of £3.9 billion. Transaction highlights include the fact that this means the sale of Costa for an enterprise value of £3.9 billion represents a multiple of 16.4x Costa FY18 EBITDA. It also recognises the strategic value of Costa’s brand strength, multi-channel presence and international growth potential, say the company. The transaction has been unanimously agreed by the Whitbread Board to be in the best interests of shareholders, they added in a statement. Net cash proceeds are expected to be approximately £3.8 billion at completion, after adjusting for estimated transaction costs and separation

costs, and a significant majority of net cash proceeds are intended to be returned to shareholders. Whitbread will also reduce financial indebtedness and make a contribution to the pension fund, which will both provide headroom for further expansion of Premier Inn in the UK and Germany, they point out. This transaction is conditional upon agreement by Whitbread’s shareholders and various other approvals, including anti-trust approvals, and is expected to complete in the first half of 2019, with Whitbread saying it is to focus on the attractive structural growth opportunities for its leading hotel business, Premier Inn, in the UK and Germany. “I am delighted that we have agreed the sale of Costa to Coca-Cola for £3.9 billion. This transaction is great news for shareholders as it recognises

the strategic value we have developed in the Costa brand and its international growth potential and accelerates the realisation of value for shareholders in cash,” said Alison Brittain, Whitbread chief executive. “The sale of Costa to CocaCola is another successful landmark in the 276-year history of Whitbread. Whitbread acquired Costa in 1995, for £19 million when it had only 39 shops and successfully grew the business to be the UK’s favourite and largest coffee shop company. In more recent years, we have been focused on building Costa into a leading multi-channel, international coffee brand. This has resulted in this unique strategic opportunity to combine the Costa brand with CocaCola’s global scale, product and distribution capabilities.

This combination will ensure new product development, continued growth in the UK and more rapid expansion overseas. As a result of this strategic sale our teams, pensioners, suppliers, shareholders and other stakeholders will all have the opportunity to share in the benefits.” James Quincey, Coca-Cola President & CEO, commented: “Costa gives Coca-Cola new capabilities and expertise in coffee, and our system can create opportunities to grow the Costa brand worldwide. Hot beverages is one of the few remaining segments of the total beverage landscape where Coca-Cola does not have a global brand. Costa gives us access to this market through a strong coffee platform. I’d like to welcome the team to Coca-Cola and look forward to working with them.”

Cake range given Vegetarian Society accreditation The UK’s biggest independent baker of cupcakes, the Cake Crew, has announced that it has gained official accreditation from the Vegetarian Society across its range of products. Products from its Beautifully Crafted range of cupcakes have been given official Vegetarian Society accreditation as of the end of July, offering consumers even more choice. This announcement marks the Cake Crew’s latest milestone for its Beautifully Crafted range which launched at the beginning of this year and has grown from strength to strength, report the company. “At the Cake Crew we are always exploring ways in which we can improve our offering, providing our consumers with not only the best quality products but a range of options when it comes to flavour combinations and formats,”

said Bill Smith-Coats, the Cake Crew’s business development director. “We are thrilled that a range of our products can carry the Vegetarian Society Approved vegetarian trademark and we hope that this will encourage new customers to try our range as well as offer our loyal

14 CAFÉ LIFE | SEPTEMBER 2018

consumers the assurance that we are committed to providing the very best ingredients in our range.” Vanessa Brown, head of business and catering services at the Vegetarian Society, added: “The number of people choosing vegetarian dishes across the country

is continuing to rise and we’ve seen a huge appetite for veggie products across all grocery sectors. We are delighted that a range of the Cake Crew products are now licensed to carry the Vegetarian Society Approved vegetarian trademark.” Each of the brands Beautifully Crafted premium sponge cakes feature a mouth-watering centre in either real fruit jam, caramel or premium chocolate sauce, and is generously topped with a rich smooth frosting. As a final touch, each cake is hand-finished with a tasty decoration, such as gold chocolate flakes, golden fudge squares or real fruit pieces. All the products in the Cake Crew’s range are made with natural ingredients and no artificial colours, flavours or preservatives, say the company.


Independent café customers are getting younger, as mums increasingly embrace ‘café culture’ with children in tow to meet and socialise with friends during the day. Often there is very little to select on a menu for the very young and mums will feed babies and toddlers with snacks brought from home. BabyLed Spreads are a new range of healthy lunch options for little ones when served as a spread or dip with toast, crunchy veg or breadsticks.

NEW

!

www.babyledspreads.co.uk hello@babyledfood.com

We’ve planted the seed, now grow with us! Deliciously dairy-free, the Planted range offers oat, coconut and almond based drinks, that are suitable for those following a vegan diet as well as people just looking for great tasting refreshment.

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for more information please contact info@planteduk.com follow us:

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Available in 1 litre and 330ml Suitable for Vegans Dairy-Free With added Calcium With added Vitamin D2 & Vitamin B12 o upp rters

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www.planteduk.com

The Woodland Trust is a charity registered in England and Wales (No. 294344) and in Scotland (No. SC038885). A non-profit making company limited by guarantee. Registered in England No. 1982873.

Planted>CafeLiving.indd 1

29/08/2018 10:32

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 15


PREVIEW

Let’s go to

lunch! The nation’s premier event for the food to go sector, lunch!, returns to ExCeL London on 20-21 September 2018. With a record 370 exhibitors confirmed, here’s a preview of some of the highlights for visiting café and coffee shop operators. EVOLVING Valued at £20.7bn, the British food to go market is big business. It is ever evolving, highly competitive, and getting bigger by the year. And it is new innovations – like the ones being showcased at lunch! 2018 – that are helping to feed that growth. “lunch! has proved itself year after year to be an essential visit to see what’s new and compare the latest products from leading and emerging brands,” explains lunch!’s group event director, Chris Brazier. “lunch! 2018 is not just our biggest event. It also boasts our most eclectic line-up yet. Every new product innovation that food to go buyers need to know about – from ingredients to kitchen equipment and counter displays, from food and drink to packaging, payment solutions and business services – will be on show this September.”

magazine www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

lunch! may need little introduction to the sector it serves (over 6,300 buyers attended in 2017). It annually attracts the biggest food and drink buyers in the UK – from Marks & Spencer, Sainsbury’s, Starbucks, PretCosta, Greggs, Caffè Nero, Waitrose, and many more. “Each time I visit lunch! I’m reminded and energised about how exciting and market leading our industry is,” says Guy Meakin, head of buying at Pret (and a former senior buyer at M&S and Sainsbury’s). EXCLUSIVE KEYNOTES Seeing the latest NPD is just part of the show’s long-standing appeal. Visitors also benefit from expert insights, strategies and ideas from a host of senior industry figures – talking about everything from marketing and profitability to innovation, trends and procurement.

Café Life and the Café Life Association will be in attendance at the show on Stand A70.

Café Life is gearing up for this year’s lunch! show with the Café Life Association to be present on the British Sandwich Association Stand at A70. Call by and learn about what Café Life Association membership can bring to your business. Café Life magazine’s editor, Clare Benfield, will be chairing the Coffee Shop Legends Panel on the Friday in Keynote Theatre 2. Join Clare at 3.15pm where she will be joined by Marco Arrigo (director of Bar Termini), Paul Ettinger (Caffè Nero’s business development

16 CAFÉ LIFE | SEPTEMBER 2018

(www.thecafelife.co.uk)

director), Lynette de la Vega (director, Abuelo and pioneer of Australian café culture and design), Peter Dore Smith (founder and director of Kaffeine) and Andrew Tolley (co-founder of Taylor Street Baristas). This inspirational panel of Coffee Shop Legends will be discussing the state of the industry today and looking ahead at the opportunities and challenges the coffee shop sector will face in years to come. The Café Life Association will also be hosting a member’s drinks reception at lunch! on the Friday.


PREVIEW

Confirmed speakers (there are over 20 sessions in two dedicated keynote theatres) include Julian Metcalfe OBE (founder of Asian-inspired, healthy food outlet itsu and co-founder of high street stalwart Pret A Manger), Clare Clough (food & coffee director at Pret A Manger), Caffè Nero’s head of food & beverage Hannah McKay, UK Coffee Market Expert (and previous director of Allegra World Coffee Portal) Anya Marco, Shereen Ritchie (operations director at LEON), Arnaud Kaziewicz (head of food at EAT), Richard Morris (MD of Tortilla) and Angelina Harrisson (food & commercial director at Tossed) who calls lunch! her “favourite show of the year.” For Hannah McKay, head of food and beverage at Caffè Nero, lunch! is a “key date in the diary for the food-togo and the coffee shop sector”. She’ll be speaking at the show on Friday 21 September, discussing the importance of keeping your core offering at the very top of its game. “lunch! brings like-minded industry professionals together under one roof to share, learn and inspire each other to create a great experience on the highstreet for (in my opinion) the best food sector ‘food-to-go’,” says Hannah McKay. As in previous years, there will also be essential food-to-go market updates from MCA (revealing what consumers want from the UK Coffee Shop & Foodto-Go Market), the NPD Group, and IGD plus dedicated lively panel discussions including: The Coffee Shop Legend Panel, chaired by Café Life and The Coffee Cup Debate, which will discuss experiences and ideas around reducing and removing single use waste and reusing and recycling take out coffee cups.

WHO’S EXHIBITING? With 370 exhibitors – from emerging startups and niche, speciality producers to some of the industry’s best-known brands – this is the UK’s biggest food-to-go showcase of the year. There’s a wealth of innovation down every aisle, to suit every taste and business need. Buyers looking to refresh their coffee menus will also find plenty of choice for 2018 (from specialist Cold Brew companies – Sandows, Farside Coffee, Cool Cold Brew, Fitch Brew, Point Blank, Califia Farms, and Land & Tide - to big name artisan roasters and equipment suppliers, such as UCC Coffee UK & Ireland, Rombouts Coffee, Douwe Egberts, Union Hand-Roasted Coffee, CoffeeBAY, Modern Standard Coffee, Tudor Tea & Coffee, Beanies Flavour Coffee, Single Source, Wessenan UK, My Coffee Station and Melitta UK). For eco-friendly coffee cups, check out Pockito, Ecoffeecup, Huskup, Benders Paper Cups, ButterflyCup, and Biopac UK. Eat Natural, Wholegood Supply, The Berry Company, Schur Star Systems, Sabert Europe, Kepak, Impress Sandwiches, HIPPEAS, Bord Bia, Raynor Foods, Natural Balance Foods, Magrini, Around Noon, The Alan Nuttall Partnership, UFit Drinks, NutriPot, Go2Grocery, Pip & Nut, RAP, Europastry, Menter a Busnes, Country Choice, Norseland, Karma Cola, Breckland Orchard, Tea Pigs, Doughlicious, Spare Fruit, POPS: Premium Popsicles, Bounce Energy Balls, Spikomat, Propercorn, Tom Chandley Ovens, Colour Heroes, Roller Grill UK, Welbilt UK, and Brands Unlimited are just some of the returning exhibitors listed. First time exhibitors – there are 144 to choose from this year– include Panasonic UK, Mother, LBP Bakeries, Brazilian coconut water brand Obrigado, Yoyo Wallet, Simply Lunch, Remedy Kombuch, Fresh Marketing, Döhler, Curators of Flavour (100% natural British beef jerky), Rushdi Food Enterprises (Mighty Sesame Co), Bravura Foods, Creeds Direct, Daelmans Group, Honesty Group, Upbeat Drinks, No1 Rosemary Water, Pots & Co, Popcorn Shed, BEPPS Snacks, Huel, Luv Sum, Infinity Foods, Jude’s Ice Cream, Avery Dennison, Pactiv (the world’s largest foodservice packaging company), and Fine Cheese Company / Artisan Biscuits. While over in the Start-up Zone, 28 emerging brands will be introducing their launch innovations to the market. Among them are Boundless (activated nuts and seeds), Green Sisters (vegan samosas), The Healthy Protein Co (vieve protein water), Modern Contradiction (Something & Nothing – low calorie, lightly carbonated seltzer), Push Chocolate (high protein, dairy free chocolate), Roqberry (tea blends and infusions), and Wallaroo Foods (children’s fruit snacks).

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 17


PREVIEW LATEST LAUNCHES Union Hand Roasted Coffee (stand B45) is launching its double strength cold brew - a simple, quick and natural mixing ingredient for making iced coffees. Brewing in cold water extracts natural sweetness, without the bitterness of brewing hot, making cold brew double strength the ideal base for iced coffees in a busy cafe. This can be used in place of an espresso, mixed with water, milk, or milk alternative. Califia Farms (Stand K45) is introducing its Pure Black, refreshing, single-strength coffee, bottled in a signature curvy 750ml carafe and made exclusively with Direct Tradesourced Arabica beans. Also showcasing Mocha - a dairyfree but decadent cold brew coffee blended with cocoa powder, and Chocolate Coconut Almond - a unique plant-based milk blend made from sustainably-sourced chocolate, coconut and Califia Farms almond beverage.

Pots & Co (stand B11) will be sampling its new little pots range: soft, buttery caramel beneath a chocolate ganache, handmade with the finest sustainable cocoa grown in Colombia. Nothing artificial, vegetarian, gluten-free, no palm oil and non-GMO, and served chilled in a recyclable pot with sleeve.

nutree (Stand SU4) - nutrition for trees is previewing the first ever plant-based protein shake to be packaged in homecompostable materials. nupro is vegan, low sugar, gluten free, organic and 100 per cent natural. For every box sold nutree plant 3/9 trees depending on unit size.

18 CAFÉ LIFE | SEPTEMBER 2018

Forest Feast (Stand D48), an award-winning dried fruit snacking brand, is unveiling a new product range at lunch! Forest Feast Fruit Balls, bite-sized, spherical fruit snacks in three flavours, which is also available in Impulse packs. Included in the range will be Forest Feast’s much-loved Preda Fairtrade Mango, now available in 30g on-the-go snack packs. Far Side Coffee (Stand SU-3) is launching its new cold brews to UK market. The bottled, ready to drink cold brews use speciality coffee sourced from Women’s Coffee Alliances in Peru and Rwanda. The Rwanda cold brew conjures subtle notes of chocolate, the Peruvian is bright, with a dart of orange peel and a fruity aftertaste. The Protein Ball Co (Stand E50) is introducing its new oat breakfast balls to lunch! High in fibre with added protein and ideal on-the-go breakfast snacks. They’re gluten free, all natural, vegan, contain no added sugar and comes in three flavours: Apple + Blueberry, Hazelnut + Cacao, and Strawberry + Vanilla. AQUA Carpatica (Stand L33) is launching its Natural Mineral Water 250ml still and AQUA Carpatica Kids, the newest additions to the existing AQUA Carpatica Range. This natural water has the lowest sodium levels and virtually no nitrates. Thomas Fudge’s (Stand D43) is launching a larger version of its famous fabulous Florentines at show, specifically for the food-to-go sector. Available in Milk and Dark Belgian chocolate, they are a sensational marriage of fruit, nuts and caramel and will retail well as an indulgent treat alongside hot drinks. Freaks Of Nature (Stand D33) is showcasing its new range of “no taste” compromise products. Thick & Creamy Dairy Free Yogs and first to market indulgent Hot Puds (Sticky Toffee & Chocolate Fudge) that are free from the top 14 allergens including dairy, soya, eggs and gluten, they are suitable for 99% of UK consumers, being also veganfriendly. Brave (Stand B37) is launching three new flavours of their Roasted Peas, including a world-first indulgent range. Their overall range is also getting a packaging design refresh to make it clearer to consumers that their Roasted Peas are high in protein, contain fewer calories than popcorn and are grown in the UK.

Go Faster Food (Stand M45) is introducing Fruit Pursuit, an exciting new range of Go Bites. These zingy energy balls, coated in freeze-dried fruit are gluten free, vegan-friendly, high in fibre, have no added sugar and under 50 kcal per ball (three per pack). Available in Blackcurrant & Blueberry, Raspberry & Cacao and Strawberry & Cashew.

Wholesums (Stand E73) is introducing its popped vegetable snacks with a difference. Made with around 50% fresh veg (potatoes, carrots & peas), as opposed to vegetable powder. The whole of the vegetable is used, carrot stalk & all, minimizing waste. Wholesums come in 22g packs, containing under 90 calories and at only 6percent fat. Crealine UK (Stand M41) is introducing its new range of “Gazpacho to Go” (fresh gazpacho packed in a unique 240ml eat to go format). New flavours include Gazpacho Original, Tomato and Basil and Tomato and Beetroot.

PHIT (Stand SU-77) is launching its Protein High Indulgent Truffles (13g protein/packs). These vegan and gluten free truffles come in Seville Orange & Cocoa and Morello Cherry & Cocoa flavours, with packaging designed by the ex-head graphic designer of Ted Baker, and offering a premium, guilt free snack, ideal for coffee up-sell. Paterson Arran’s (Stand H44) Jammy Shortbread is new and launching at lunch! 2018 and joins Paterson’s range of Giants, which includes Fruit & Oat, Chocolate Fudge & Triple Chocolate cookies, Paterson’s Giant Jammy Shortbread is baked with fresh double cream and sweet Arran strawberry jam to create the ultimate indulgence for food-to-go and hospitality.


PREVIEW Boundless (Stand SU14) is introducing its gluten free and vegan Turmeric and Smoked Paprika Activated Nuts and Seeds, made with sweet maple and smoky paprika unlocking the gingery warmth of turmeric (forget dry roasting and dousing in salt, Boundless activates their nuts and seeds before baking them). Making its debut at lunch!, YARR Nordic (Stand SU9) quark bars come in four flavours - vanilla, toffee, cloudberry and double choc – and are a new way of snacking a solid bar of ‘yoghurty’ goodness (best when cold). One Earth Organics (Stand C82) is launching Jackfruit Chips. Sweet and crispy and high in fibre and sourced from a social enterprise working with tribal communities in Kerela, India, they are classified as one of your five a day and freeze dried not fried.

Pipers Crisps (Stand M74) is showcasing its latest flavour, Jalapeño & Dill, and its new range of Crispeas. Crispeas are a fresh take on the British pea, available in three flavours - Matar Paneer, Salsa Verde & English Mint – and offer a low-calorie snack (less than 95kcal per pack). Honey & Date (Stand M86) is introducing Rawcake Brownies, made of natural, nutritiously rich ingredients like cacao, coconut oil, coconut and naturally sweetened with dates and coconut nectar. It is vegan-friendly and free from gluten.

Michel Et Augustin (Stand G33) is launching its crispy butter shortbread cookie covered with a layer of chocolate ganache. Baked in France with only natural, GMO-free, high quality ingredients, it’s available in three flavours - Dark Chocolate, Chocolate Hazelnut and Milk Chocolate Caramel. Other Foods’ (Stand SU5) crunchy mixed Mushroom Chips (Shiitake, Oyster and King Oyster Mushroom) are an

innovative new carb-less veg snack. Mr mushroom mix crisps are made with a superior vacuum cooking method, which uses less oil and a lower temperature to preserve the natural mushroom goodness and delicious taste (they contain no added MSG, GMO, artificial colours, flavours or preservative).

Tanpopo (Stand N36) is launching new Chirashizushi rice bowls, and rice paper sushi rolls. These fresh products are the latest range addition and highlight new trends in Asian food emerging on the highstreet. Born Tasty (Stand A44) is introducing its Snackamole Avocado Dips: in Chunky Avocado and Mexican Guacamole. They are manufactured using HPP technology so all that fresh Avocado taste and flavour is retained. Packed in easy peel 100g pots, the dips are vegan, gluten free and packed full of vitamins and minerals. St Pierre Bakery (Stand K32) is introducing nine ‘On-the-Go’ anytime snacks. Products include Croissant, Pain au Chocolat, Choc Chip Brioche Roll, Vanilla Brioche Swirl, Caramel Waffle, Chocolate Cake Bar, Caramel Cake Bar and Belgian Waffles. The indulgent ambient selection offers longer life ensuring retailers need never be off sale. Wallaroo (Stand K32) is launching its range of single ingredient portion sized snacks for on the go including: Mango slices, Pineapple chunks and Coconut chips. They are gently dried, naturally vegan, gluten free, 1/5 a day and made with fully home compostable wrappers. Raw & Wild (Stand N73) is launching Activated Pili Nut Butter. Pili nuts are presprouted and dehydrated to preserve all the vital enzymes, minerals and nutrients. Ape Snack (Stand K38) is introducing its coconut & rice puffs in Thai Chili. Made from a mixture of coconut, rice, coconut oil and all-natural seasonings, the Thai Chilli Puffs combine chilli and flavours of lemongrass with hints of coconut (they are not fried, there’s no added sugar and they are suitable for vegans, gluten free, are under 115 calories and a source of fibre).

Roqberry (Stand SU23) is introducing its full range of big flavour tea and launching its B2B formats. Roqberry specialise in releasing the flavour potential of tea by taking inspiration from world cuisine. Flavours range from Raspberry Fondant to The Big Smoke and Peppermint Cream to Turmeric Chai. VIT HIT (Stand H21) is launching its mango and passionfruit soft drink. Packed full of functional benefits, offering added amino acids, matcha tea extract, it is only 25 calories per bottle. I Love Snacks (Stand A73) is introducing a new favorite classic snack to its range of naturally healthy on the go snacks - Mixed Nuts, Roasted and Salted (a delicious mix of peanuts, cashews, almonds and hazelnut). Now available in a 30g portion control convenient stylish pouch. Sandows (Stand H32) is promoting its original British Cold Brew, now in a stubby can. Speciality grade, directly traded coffee is brewed overnight for a smooth flavour. They are also showcasing Spice Cold Brew Soda, Citrus Cold Brew Soda and Cold Brew Concentrate. Ambient Food to Go Solution (Stand N42) is introducing Peckish Impulse Bags, the first and only extruded rice cracker snack in the UK Market. Thinner, lighter and crispier, this innovative extrusion method means that Peckish retains the crispy light texture of a regular crisp, without the frying and all the flavour. Harfield Tableware (Stand K44) is launching its 200ml clear Dessert Pot - perfect for layered desserts, yoghurts, fruit, and jellies as well as savoury dishes. The 350ml reusable Coffee Cup is 100% recyclable and antibacterial, and available in a wide range of colours. These new products are of the highest quality, virtually unbreakable and dishwasher safe.

WHERE AND WHEN lunch! takes place at ExCeL London on 20 and 21 September 2018. For further information and to register for a free trade ticket, visit www.lunchshow.co.uk and quote priority code LU26 (http://www.eventdata.co.uk/Forms/Default.)

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 19


NEWS

All day

appeal The types of food on a café or coffee shop menu, and the way in which they packaged, presented or served, can help operators to provide an all day food offering, with sweet treats such as pâtisserie, ice cream and cakes offering particular appeal in the eyes of treat-seeking consumers.

20 CAFÉ LIFE | SEPTEMBER 2018


Recipe Idea

CAFÉ FAYRE

Dawn’s new American Style Layer Cake Mixes are available in three varieties Chocolate, White and Vanilla. Featuring a delicate, light texture with a tight crumb structure that supports multiple layering, these new mixes enable bakers to create tall, authentic, American style layer cakes that hold their structure and slice well, feel the company. The new mixes also partner well with Dawn Frostings, Fillings and Dobla Chocolate Decorations, point out the company. The Vanilla and Chocolate varieties of the mixes offer great taste and natural flavours with a formula devised to deliver consistent, flat, even layers and volume. The White has been specially developed to hold colour without bleeding, helping bakers to produce spectacular multi-coloured layer and ombre layer cakes that are a social media sensation, say Dawn. Layer cakes make great birthday and celebration cakes or show stopping desserts. Dawn American Style Layer Cakes Mixes are available in 15kg bags and just require the addition of water and oil.

Twist of Lemon Layer Cake Ingredients For 1 Cake Ø24 cm 1150 g (3 x 350 g) Layer Cake Batter 150 g Dawn® Delifruit Classic Blueberry 150 g Dawn® Delicream Lemon 300 g Dawn® Vanilla or Cream Cheese Frosting, lemon slices and fresh blueberrie

Method For the layer cake batter 1. Mix all ingredients with flat beater for 1 minute on low speed, then mix 3-5 minutes on medium speed. Mix for further 1 minute on low speed. 2. Fill the Layer Cake Batter into ring forms. 3. Bake for 45 minutes in a deck oven at 175oC - 180oC or rack oven: 150oC - 160oC.

Basic Recipe Layer Cake Batter: 1000 g Dawn® Layer Cake Mix Vanilla 660g water 120g vegetable oil 1780g total

Assembly 1. Spread each layer with Dawn® Delifruit Classic Blueberry and Dawn® Frosting. Then sprinkle Dawn® Delicream Lemon on top of the frosting and sandwich with another cake layer and repeat the process. On the top cake layer spread only the Dawn® Frosting and don’t cover the sides of the layers to achieve the trendy ‘naked’ cake look. 2. Decorate with lemon slices and fresh blueberries.

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 21


CafeL

CAFÉ FAYRE A NEW NORM “The old norm of three set meals a day at predetermined times is no longer relevant in today’s busy world. Meal times now fluctuate to suit people’s lifestyles and consumers eat when it suits them – perhaps missing breakfast and having brunch instead, or eating an early supper at five o’clock to leave the evening free for leisure activities,” says Jon Turonnet, foodservice sales manager at Brioche Pasquier (www.briochepasquier.co.uk/ foodservice). “With this new way of eating, cafés and coffee shops need to ensure that their offerings are appealing to customers whatever time of day they want to eat. A customer may want lunch at 3.30pm, so you need to have a menu that is versatile enough to cater for that demand. “When it comes to sweet options, French pâtisserie fits the bill. It is delicious to eat, attractive to look at and easy to serve, and it is also right on trend.” High quality patisserie, such as that baked by Brioche Pasquier, looks attractive on the counter, making it tempting at any time. Elegant items such as macarons and petits fours are perfect with mid-morning coffee, as a light dessert after lunch, at afternoon tea or an elegant offering alongside a coffee as a mini-dessert after dinner, suggest the company. As part of a counter display, pâtisserie can often be the most eye-catching component of the offering for many cafés and coffee shops. Multi-functional, beautiful, intensely flavoured and sophisticated, good quality pâtisserie leads the way in a market that increasingly demands premium products. “All our Macarons and Petits Fours can be served at any time of day with slight amendments to the serve. Choose from our various ranges of high quality pâtisserie

22 CAFÉ LIFE | SEPTEMBER 2018

baked in France to create a selection of products that suits your coffee shop or café,” suggests Jon Turonnet. Needless to say, creating perfect pâtisserie is a highly skilled job and very few outlets can stretch to employing a dedicated pastry chef with expertise in this area. However, high quality pâtisserie freezes beautifully, so chefs can be confident that in serving products made professionally, such as by Brioche Pasquier, they can offer their customers the very finest French pâtisserie. Brioche Pasquier have been making pâtisserie to traditional French recipes and techniques for over 40 years. We use high quality, natural ingredients and by freezing our pâtisserie immediately after baking we can ensure that it retains that freshly baked taste without the need for preservatives. This means that chefs can offer an authentic taste of France and serve a product that is high quality, on trend, cuts both expenditure on ingredients and high levels of waste, and vitally, saves on time and expertise in the kitchen. Ease of service is another selling point, with frozen products like many of the Brioche Pasquier Pâtisserie range, defrosting in just four hours in the fridge. “The growing popularity of all day dessert menus means a well-considered, versatile menu that includes sweet dessert options throughout the day is a great way for café operators to maximise trade,” agrees Scott Duncan, sales director at Carpigiani UK (www.carpigiani.co.uk). “Freshly-made ice cream is a firm favourite with customers of all ages and works well as a stand-alone treat served traditionally in a tub or cone, with an afternoon offering of freshly-made cake, or as an accompaniment to a pancake or waffle menu.

“Therefore, adding a selection of softserve offerings to your menu can be an easy way to ensure your offering appeals a wide range of customers. Quick and simple to produce, available in a choice of flavours, freshly produced, soft serve ice cream commands an excellent profit margin, and can really help to grow a business’s revenue.” Carpigiani has become a global leader in the manufacture of ice cream equipment, and offers a wide-ranging number of both floor standing and countertop soft serve machines which are simple to operate and maintain, and that can produce smooth and indulgent soft ice cream. In addition, as all Carpigiani soft serve models are fitted with a unique tank agitator which prevents the risk of separation of the mix and ensures an exceptional product consistency, operators can also add on-trend, fat free frozen yoghurt to their menus, the company point out. The new Carpigiani 161 series of soft serve models is the perfect choice for venues, such as cafés, feel the company, particularly where space is at a premium. Offering a real breakthrough in soft serve ice cream technology, the 161 combines state-of the art technology with features usually reserved for larger, floor standing models, claim Carpigiani, including a self-pasteurising model. It has a footprint of just 300mm x 630mm x 850 mm (w/d/h). The new 161 range uses cooled technology, generating flow through a removable air filter at the base of the unit and channelling hot air exiting at the top. This not only improves efficiency, but also allows the unit to be positioned directly next to another appliance, for even greater space efficiency on a limited countertop, point out Carpigiani. It offers a contemporary stainless steel counter top design, complete with multifunctional display, standard 13 Amp plug-and-go operation (never before available for a self-pasteurising model, claim the firm), and the ability to be connected to Carpigiani’s wireless Teorema software to give operators the choice of using our unique remote monitoring and diagnostic software. The 161 G SP model has an hourly output of 15kg and also comes with an automatic self-pasteurisation function, which is capable of achieving an extraordinary 42-day cleaning cycle. A heated cylinder function quickly defrosts the chamber to further speed up the process of manual cleaning when required.


CafeLifeA4FullpageSep2018.qxp_Layout 1 29/08/2018 15:19 Page 1

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CAFÉ FAYRE

F

ounded in 2006 in a prime position on Exeter’s trendy Quayside, Mango’s Café & Bar (www.cafemangos.co.uk) has been one of the city’s go to destinations for a delicious lunch, coffee and cake, or even a drink with friends for over a decade. Owned and managed by Fay Bland for the past two years, Mango’s Café & Bar has undergone a series of developments in recent times. “Mango’s Café & Bar offers a relaxed, trendy environment where our customers are able to enjoy a good cup of coffee, a delicious slice of cake, an alfresco meal or even a drink with friends overlooking Exeter’s historic quayside,” explains Fay Bland. “We’re open seven days a week, with late opening on Thursday, Friday and Saturday. We offer a range of hot and cold beverages, cocktails, beers, wines and champagnes to accompany our food menu, which itself is built around fresh, seasonal ingredients, with dishes made in house or sourced from carefully selected local suppliers.” As a premier destination for those living locally and a hub for tourism from around the country, the city of Exeter is renowned for its shopping and leisure facilities as much as its culture and history. With an almost endless choice of restaurants, cafés and bars, Fay Bland knew that Mango’s Café & Bar needed to offer something different. “One of the unique things about Mango’s is that it is located in a historic quayside cellar, originally built in the 1820’s. This adds a distinctive experience to our guests,

24 CAFÉ LIFE | SEPTEMBER 2018

but also means we have limitations when it comes to size and availability of space,” Fay Bland continues. “When looking to design our menu, we need to take available space into consideration. I have been looking to serve frozen yoghurt for a while, especially as it can be a healthier alternative to soft serve ice cream, which is offered by many businesses across the city. The challenge was finding a quality machine that was small enough to fit into the café.” Unbeknown to Fay Bland at the time, Carpigiani had just launched the brand new 161 soft serve machine – a compact, countertop unit, designed to produce high quality ice cream and frozen yoghurt. “We first saw the 161 on an industry newsletter and straight away I was keen to find out more.” adds Fay Bland. “I made contact with Carpigiani and was quickly put in touch with my regional business manager who helped guide me through the process of ordering the machine. Once it was installed, we were told that we were one of the first in the UK to have a Carpigiani 161 which made it even more exciting for us.” With a footprint of just 300 x 630mm (w/d) and a standard 13 Amp supply, Fay Bland was able to position the unit front of house, in full view of the customers, helping to drive impulse purchases from Mango’s varied frozen yoghurt menu. “We handpicked an authentic Greek yoghurt mix for its wonderful fresh flavour

and consistency and as a result, we continue to receive great feedback from customers. Now we offer a range of different options, from plain frozen yoghurt in a tub or a cone, to a choice of toppings and sauces, right up to the ‘Champion.’ A pint glass sized portion containing layers of Nutella, sauce and inclusions - a real highlight for some of our customers!” explains Fay Bland. Turning this chilled dessert into a yearround favourite, Fay Bland and her team at Mango’s Café & Bar now plan on creating a delicious pancake and waffle menu complete with frozen yoghurt toppings for the winter months. “The Carpigiani 161 has been perfect for our needs. It’s able to maintain demand during our busy periods, particularly when the sun comes out, yet it’s compact size means it’s not in the way when it’s not being used,” says Fay Bland. “From a usability point of view, it’s outstanding. I received full training from Carpigiani during installation and since then, I have confidently been able to train my team on how to operate, clean and maintain it, something that is vital to me as a business owner. “I’m truly delighted with the Carpigiani 161. We have been looking for a machine that was able to deliver the quality and consistency of frozen yoghurt that our customers expect for a while, but simply could not find anything that would fit into the café.”


CAFÉ FAYRE

PACKAGING “The food culture of the UK has undoubtedly evolved over recent years, leading to a radically reduced emphasis on the tradition of ‘three meals a day’. Convenience is a key driver of behaviour as ever increasing numbers of time-pressed consumers opt to eat out at widely varying times of the day, both during the working week and at weekends,” says Becci Eplett, marketing manager, Huhtamaki UK Ltd (www.foodservice.huhtamaki. co.uk).The food-to-go market in particular has benefited from consumers’ move away from traditional mealtimes. In fact, according to recent research (MCA’s UK Food-To-Go Market Report 2018), foodto-go is set to grow by 2.8% in 2018 to a value of £20.7bn, outpacing the 1.5% growth forecast for the total eating out market. As such, the UK food industry has stepped up to meet demand and is further fuelling growth with ever-improving grab and go offerings that include sophisticated street-food flavours, flexitarian options and a general reaction to consumers’ increased interest in healthier eating. In particular, packaging specialist, Huhtamaki, feels that it has been at the forefront of concept development to ensure that their food and drink to go packaging range meets the needs of food and drink retailers whatever the time of day or menu, so that grab and go options are safely delivered to customers in a convenient and attractive format, whether a customer is selecting from a refrigerated display or buying over the counter options. The company’s flexible range of high quality packaging allows operators to serve a wide range of grab and go options - whether they are looking to serve a simple filter coffee and bacon sandwich, a portion of chips, or the latest streetfood craze, such as an on-trend ‘Prego’

26 CAFÉ LIFE | SEPTEMBER 2018

(a traditional Portuguese sandwich with a thin slice of steak cooked in butter and garlic). Their Eatwell range of paper food containers, for example, was developed specifically to service the rise in food to go options, such as curry, porridge or noodles, and is available in seven sizes, in either white or the colourful ‘enjoy’ smile design, and can be custom printed with an operator’s own branded messaging. The ‘Eatwell’ range is made with 100% PEFC certified paperboard. “Our new Relish range of recyclable folding carton products includes a greaseproof-lined clamshell, food box and two scoops, to hold a range of hot and cold food. The new Relish burger box, for example, is ideal for serving burgers, whether classic or veggie, and the Relish scoops are great for the service of French Fries or Sweet Potato Wedges. Why not cater to the health conscious with a colourful, vitamin-rich salad, topped with protein-packed quinoa or lean meat such as chicken, and serve ‘to go’ in a Relish food box?” suggests Becci Eplett. Huhtamaki’s Taste range includes food to go hot boxes, hot sandwich packs and takeaway trays for hot and chilled foods, and is the perfect way to serve customers who want to eat on-the-go, as the packs are lightweight yet strong and rigid to allow for easy eating from the pack, feel the company. Taste takeaway counter service trays offer a scalloped design on one side and

an easy grip base to make the service of popular grab and go options, such as pastries, sausage rolls and hot dogs, even more convenient and are available in three sizes. Taste fluted takeaway packs for hot sandwiches are easy to hold and eat straight from the pack. Their Taste food to go boxes are available with or without the window for a wide range of hot and chilled foods such as Feta and Roasted Pepper Cous Cous Salad, Spicy Chicken Wings, or Macaroni Cheese with Chorizo. Taste takeaway trays and food to go boxes without windows are ovenable and microwaveable up to 220˚C and can be used in a hot counter (heat tolerance to be tested on customer premises). With customers more environmentally astute than ever thanks to an improved awareness of sustainability and recycling, operators also need to be assured that their packaging supplier is committed to manufacturing disposables which meet the demands and expectations of today’s consumers, by choosing a versatile and comprehensive disposable packaging range that is manufactured responsibly and is recyclable, whilst remaining innovative and functionally efficient. All of Huhtamaki’s paperboard cups, cartons, and boxes, including the Taste, Relish and Eatwell ranges, are made using paperboard from certified sources that are either PEFC or FSC certified, meaning that products are made from wood sourced from sustainably managed forests.


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CAFÉ FAYRE

Packaging for the charcoal trend

A

new food trend has arrived that threatens to darken the mood. Forget rainbow food - pitch-black food (and beverages!) has arrived, and it’s sweeping the internet, from hamburger buns and savoury crackers to ice cream cones and cake. What gives pitch-black food its dark colour is an intriguing ingredient called activated charcoal. Created by burning coconut shells, it might sound unappetising or even dangerous to eat, but it’s actually harmless, and doesn’t carry the unpleasant taste of eating something charred or burnt at all. Activated charcoal has a long history of use in Chinese medicine for the treatment of drug overdose or accidental poisoning. Activated charcoal is also known for whitening teeth, relieving bloating, reducing cholesterol and treating inflammatory skin conditions. Despite activated charcoal having an array of health benefits and striking colour, it isn’t the most flavoursome ingredient to add to your menu. According to New York ice cream chef Nicholas Morgenstern, the

key is to add it ‘in small doses’ – which is all you need to add a deep black hue. Nicholas Morgenstern also suggests incorporating charcoal into beverages, as this is much easier than making a new dish from scratch just to accommodate the trend. So why not test the waters with a striking Perla Negra cocktail, made using activated charcoal, orange juice, honey, Arrack Liquer and lime juice, for a detox with a kick. In London, you can try a selection of activated charcoal baked goods at bakery Coco di Mama. The Italian food and coffee establishment are most famous for their vegan activated charcoal croissant, which is so popular that is sells out daily. Pitch-black coloured foods have also seen an increase in the street food environment. At KERB Camden, for instance, you can try a selection of pitch-black treats, from activated charcoal ice cream and charcoal lattes to smoked mac ‘n’ cheese and activated charcoal macarons. All of which have been extremely popular and were featured on news website Buzzfeed’s must try in London list.

“If you are serving pitch-black coloured food, why not serve in black coloured packaging? On the blog Empowered by Colour, black packaging was singled out as it makes products appear more expensive and transmits a higher perceived value. The blog continues to say that the colour black adds elegance and class to a product,” suggests Jodie White, marketing manager at Bunzl Catering Supplies. “Our supplier, Klöckner Pentaplas, has developed a premium range of black EPS (expanded polystyrene) meal box solutions called HOTpacs® to deliver a distinctive, luxurious, more exclusive look to packaging for the foodservice sector. HOTpacs® are also perfect for serving activated charcoal coloured foods such as burgers, cakes and savoury crackers.”

All day breakfast bonanza? “The first meal of the day remains the most important for profits, and the popularity of breakfast means that it is an increasingly competitive arena to appeal to consumers all day,” says Zareen Deboo, foodservice channel operations manager, Ferrero UK & Ireland (https://www. ferrerofoodservice.com/uk/ en/). “With so much to choose from, operators are under increasing pressure to deliver an offering with the wow factor. Classics such as an English breakfast will always have their place, but we’re also seeing American inspired dishes such as pancakes and waffles become core dishes on menus. The on-the-go market continues to boom and is perfect for busy lifestyles – making pastries and bagels a menu staple.” Operators can make their offerings stand out with the popularity of Nutella®, feel the

company – especially as seven out of ten people expect to see the spread on breakfast menus according to Toluna 20165 data. One reason why Ferrero Foodservice has launched the Nutella 1kg Piping Bag, to help operators get creative and benefit from the popularity of this brand. The piping bag is the latest innovation from Ferrero Foodservice and allows operators to save time and money in the kitchen to instantly update a host of items from pastries and pancakes to waffles and muffins. Pre-filled with 1kg of Nutella, the new piping bag comes ready to use, meaning operators can start profiting from the consumer favourite straight away. “To remain competitive, cafés and coffee shops need to focus on food trends that have come to characterise the various day parts of breakfast, mid-morning, lunchtime, mid-

afternoon, early evening and night. We report on the insight being provided by the market researchers, as well as feature some menu suggestions. Breakfast offerings have extended beyond morning and are now the perfect way for operators to appeal to consumers any time of day, agree Aviko (www.aviko.co.uk). “Core breakfast items such as bacon, eggs and hash browns, can be used to create innovative dishes from pizzas to pancakes that will transform menus,” says Mohammed Essa, commercial director, Aviko UK & Ireland (one of the biggest potato processors in

the world who offer a range of chilled and frozen potato specialities made by chefs, for chefs including Hash Browns and innovative Hash Brown Bites, Premium Fries, Mash, Diced Sweet Potato). “Introducing variety to all-day menus, by putting a unique twist on traditional favourites is key to appealing to customers and ensuring they keep coming back for more. The breakfast pizza, for example, is a great example of how cafés can take popular dishes associated with other times of the day and extend their reach, allowing them to be enjoyed all day long.

28 CAFÉ LIFE | SEPTEMBER 2018

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PROFILE FOOD BACKGROUND When new food businesses are launched these days - particularly independent ones - it’s important that they have a niche, and differentiating, aspect to them to engage their customers and stand out from the crowd right from the start. At the Bristol Cookhouse, this is being achieved via a multi-offering approach that sees the premises being used as a café/ canteen, cookery school come food studio, dining club and event space (a social enterprise aspect that impressed Barclays Bank when it came to securing funding from them for the premises’ refurbishment). Above all, however, the Bristol Cookhouse is a champion of healthy, seasonal and locally-sourced food cooked from scratch, for as well as being a professional chef, Sam Waterhouse is a qualified nutritionist. Her previous career has included a spell with Marks & Spencer, and as a professional chef to the rich and famous aboard their yachts (summers in Europe, winters in the Caribbean) and in their homes overseas, a time during which she observed that often what many people are after is homecooking, or what she describes as “big flavours, rough edges.” Now she is on a mission to make sure that the food we eat is nutritious and healthy, as well as more readily available to a wider audience, perhaps (the choice of the name ‘cookhouse’, for example, reflecting the meeting places of times gone where women would gather to cook and share their gossip at the same time). Sam Waterhouse’s background boasts a rich food heritage, including a greatgrandfather who ran Bawden’s Bakery, located not too far away from where the Bristol Cookhouse is now, and who was known for his elaborately decorated wedding cakes. Her mum was a chef, and her gran was also a good baker. Add to this the fact that Sam Waterhouse was born in Malaysia - brought up overseas due to the fact that her father was in the Navy and subsequently became well travelled herself, she has been exposed to a diverse range of food that has gone on to serve her well and shape her career. Indeed, for her eighteenth birthday, she was presented with a knife roll and backpack, and, unlike many of her contemporaries, was soon off travelling and cooking, and gaining skills; profitably earning her way around the globe at a young age (the Bristol Cookhouse’s menu influenced by the Middle East and Asia, for example). It was when the transatlantic life began to take its toll that Sam Waterhouse says that she realised the impact that nutritious food can have on a person’s wellbeing,

30 CAFÉ LIFE | SEPTEMBER 2018

The Bristol Cookhouse The Bristol Cookhouse (www. thebristolcookhouse.co.uk) located on the up and coming, diverse and culturally-rich Gloucester Road in Horfield, Bristol - was launched in April this year by founder and owner, Sam Waterhouse, and shows how a multi-concept food business can offer something different to a community, and secure investment from a bank in so doing. at which point she studied for a Masters Degree in Food Science and Nutrition, going on to secure a job with the food development team at Marks & Spencer. However, this exposure to mass food production made her take a fresh look at her own passionate belief in real, healthy and sustainable food, she recalls - a passion that no doubt had its origins in her exploring her grandfather’s vegetable patch as a child.

After working with several well known chefs in various establishments (including Trish Hilferty at the Fox on Old Street, London), she renewed her work as a private chef, but with a greater focus on nutrition - preparing healthy, appealing meals for celebrities in the music and fashion industries. Today, although still doing some private, nutritional work for some well known names with specific dietary


PROFILE

requirements, and as a busy working mum herself, fully aware of the pressures to ‘use’ convenience food, she says that she is keen to give back some of what she has learnt to others in the form of the Bristol Cookhouse - a place where the philosophy of how to eat well is shared. RIGHT TIME, RIGHT PLACE Sam Waterhouse came across the formerly derelict wool shop that is now home to the Bristol Cookhouse when she decided to return to Bristol to live. With its two separate entrances, she knew straightaway that it could cater for her café and food studio (which is located upstairs) ambitions, and with help from local builders and architects (and a local designer, Simon Hall, who has worked on several other café projects in the area), it’s transformation into a venue that you might more readily associate with London’s trendy East End, has been realised to great effect. The venue features a dozen, communalstyle, ex-military tables, lined with benches, and there is a sturdy, exposed timber framed counter that is also home to what Sam Waterhouse says was an expensive, but vital, part of the whole set-up - a La Marzocco coffee machine (their coffee being supplied by Clifton Coffee). Her talented, all-female staff, some of whom have worked for coffee chains where the pressure can be on and time for attention to detail is not always available, are focused on high quality beverages, food prep and serving. It’s clear that the Bristol Cookhouse team take pride in delivering Sam Waterhouse’s vision. And it’s also not surprising that those who are lucky enough to have this café on their doorstep feel the urge to recreate the dishes they have enjoyed there once back at home, but then there are healthy recipes to be found on the café’s informative web site.

Current menu listings include a summer blend granola, home-baked courgette, feta and Cheddar bread and smashed avocado (served on top of chargrilled sourdough bread with feta, dukkah, parsley and lime). The café’s Chipotle Braised White Beans that features chorizo, smoked aubergine, yoghurt and poached eggs, also served on chargrilled sourdough, is very popular. BANK BACKING In having enough funds herself to purchase the property outright for over £200,000, but not develop it (in the region of £100150,000 was required), Sam Waterhouse approached Barclays Bank on the recommendation of a broker contact with an interest in health and well-being. The social and community-focused role of the café and its food business in

terms of its plans to be an event venue and host supper clubs too - such as its recent Syrian Supper Club in aid of the Hands Up Foundation - certainly helped to make her business stand out from the crowd. Sam Waterhouse says that once funding was secured, she has been very impressed with the hands-on nature of the bank, and how they have gone on to maintain good contact with her along the way, and how she is always able to talk to someone directly at the bank, if need be. Unsurprisingly for a new business start-up, cash flow is currently the biggest challenge, as well as “having to wear all the hats,” she reports, but despite this, she is already casting an eye to the future in terms of further developments and roles for her café and food studio, if not its expansion.

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 31


PREVIEW

Caffè Culture 2018 If there is one event you should visit this year its Caffè Culture, a leading event for the UK’s café and coffee bar industry that will be taking place at its new ‘home’, the Business Design Centre in London. Plans for the show are taking shape with new content and exhibitors being added every day. Now is the time to clear a space in your schedule by adding a visit to the UK’s leading trade event for the café and coffee bar industry (register for your free trade ticket at www.caffeculture.com). NEW LOOK CAFFÈ CULTURE TALKS PROGRAMME Caffè Culture’s new look Talks Programme has been extended with three dedicated streams across three theatres. The new format will have its bestever line-up of inspirational speakers from around the world. COFFEE STUDIES (2018) This year will see the launch of a new Coffee Studies (2018) programme which is a series of TED style presentations, followed by panel discussions with a host of industry leaders. Each talk will bring a unique perspective to cultivate a forum for debate. The programme will explore all aspects of the supply and value chain, delivered by an outstanding host of presenters making this year’s programme a learning voice

for the industry, whilst offering an invaluable insight for those looking to start their own coffee business, say the show’s organisers. CAFFÈ BUSINESS PROGRAMME Caffè Business is aimed at owners and senior management from the multiples, chains and non-specialist sectors and will offer an invaluable insight into the necessary steps on how to scale up your business. The topics will range from creating simple operational systems to training and retaining the best people, building customer loyalty and how to effectively manage and grow multiple locations. CAFFÈ START UP PROGRAMME If you are looking to launch your first coffee shop or roastery, Caffè Start Up will

32 CAFÉ LIFE | AUGUST 2018

provide the necessary tools and insights that are essential to starting a business. Hear personal and engaging accounts from those who have tread that path, who after many up’s-and-down’s ultimately achieved success.

WHAT TO SEE • Over 150 brands showcasing the latest innovative products. • Exciting new features including Caffé Gelato - a dessert and shake lounge for anyone looking to expand their menu.


PREVIEW

k

co.u www.thecafelife.

CAFÉ LIFE MAGAZINE (STAND G7)

sector style of the café Tasting the life

ISSUE No.88 SEPTEMBER 2018

“CAFÉ LIFE – TRENDS, OPPORTUNITIES AND THE LEADING ROLE OF INDEPENDENTS” 11.00-11.40am Tuesday, 16th October Café Life editor, Clare Benfield, invites a group of respected café and coffee shop operators to share their views on the current trends and opportunities being experienced in the UK’s ever-vibrant coffee shop scene; in particular, looking at the sector-defining role and influence of creative and innovative independent operators in these highly competitive times. • Dale Harris’s new sensory experience Flavour Pathway, curated by the former WBC Champion, some of the UK’s finest roasters in the Roaster & Cupping Village, plus this year’s SCA UK Latte Art Championships. • Exit Strategy Workshop with John Richardson (this takes place on Tuesday, 16

October, and places are limited and cost £55 +VAT, but will offer some valuable business advice on how to build maximum value into your business to provide an appealing proposition to potential buyers).

• Caffé Culture Talks Programme – learn firsthand from the experts in these highly targeted and informative sessions (this multi-streamed talks programme will cater for all business types ranging

WHERE AND WHEN CAFFÈ CULTURE 2018 16 and 17 October 2018, Business Design Centre, London. Register for your free ticket at www.caffecultureshow.com

ucd.u k.com m : UCD www. @ucd .uk.co Email : sales U.K Distrib utor 840 296 Tel : 01 233

from single outlet operators, buyers from the multiples, chains and non-specialist operators). WHO’S EXHIBITING? Conti Espresso* Mulmar Foodservice Solutions * Blue Diamond * Byron Bay Cookie Company * Casa Espresso * Colonna Coffee * Devonvale * Keeko * Matthew Algie * Nelson Catering Equipment * PowerMat * Union Hand Roasted * The Metropolitan Tea company * SIGG Switzerland Bottles

THECAFELIFE.CO.UK | AUGUST 2018 | CAFÉ LIFE 33


BACKGROUND

ting Alex Humphries is the marke . ncy Age ial Soc My for er nag ma re, the m tea Part of the operations -today the for e he is responsibl has a day marketing activity, and nded Fou specialism in SEO and PR. ial Soc My ll, che in 2012 by Mark Mit ted gra inte , vice -ser Agency is a full ed in digital marketing agency bas unique, a Leeds, and prides itself on enables ch whi g, ‘agile’ way of workin s to che roa app le ltip mu them to test e in tim of ce spa rt sho a in gns campai will d tho me order to determine which ent stm inve on rn drive the highest retu nt. for their clie work My Social Agency currently nds bra own with a number of well-kn up, Gro ty per Pro including Hunters Robert international recruitment firm ds. Lee of sity ver Uni the Half and

YOUR FIRST CONSIDERATION Coffee shops are a common sight on the streets of our towns and cities. In fact, there are around 25,000 coffee shops in the UK, and the industry is expected to be worth around £13 billion in the next five years. Whether you’re a successful national or even international chain, or whether you’re a small, single unit operation, your branding is essential to how you are perceived by your audience, how appealing you are to them, and the emotions you are able to provoke with them. So where do you start when it comes to branding? Where to begin? The branding of your coffee shop or business should be one of the first aspects to be considered

34 CAFÉ LIFE | SEPTEMBER 2018

STANDING

OUT from the crowd

nd out is often vital for The ability for a coffee shop to sta is an incredibly saturated its success, particularly in what s Alex Humphries. market, argues My Social Agency’

when setting up. Of course, you will also need to consider suitable premises, both in terms of location and facilities, the cost of setting up, where you are going to source stock from, and a whole lot more. But with all of these other aspects to consider, sadly branding can often be somewhat of an afterthought. With your branding, as we’ve already alluded to, standing out from the crowd and relaying your brand message is vital. Every business, no matter what the industry, should be prepared to set some time aside to create their Brand Guidelines, and which should include. - An introduction to the brand. - A Mission Statement (the ‘why’ of the

business strategy - why are you doing what you are doing? Who is benefiting and how?). - Purpose and/or brand values. A brand purpose sets out how a company intends to change the world for the better. It’s about solving a problem for your customers and is a statement of belief and something to pursue. Meanwhile, your brand values are part of what set you apart from your competitors. For example, do you only use Fairtrade coffee, donate 10% of your profits to charity or do you have a passion for excellence, caring about the experience which you give to the customer every time they walk through the door?


BRANDING TARGET AUDIENCE Defining your target audience is a key part to your branding. Without knowing your target audience, you are likely to struggle to effectively market your business or create a brand which appeals to them. Is your target audience the morning commuter, who needs their coffee fix on their way to work? Is it the self-published author who writes his work in a relaxed and comfortable surrounding? Is it the young mother who needs a place to catch up with her friends?

LOGO Your logo is one of the main aspects which enables you to become recognisable. It should be simple, easy on the eye, and use colours which are attractive to your target audience. There are a number of other sections of the brand guidelines which fall under the ‘logo’ category, and these include: - colour variations - exclusion zone - sizing - do’s and don’ts

COLOUR PALETTE This section should define your chosen brand colours, and differentiate between any primary and secondary options. You will want to include the HTML, CMYK and RGB colour codes to help any designers locate the colours they need to use when producing material for your business.

same language, businesses risk merging in to one and need to consider better ways to stand out from competition, suggest Vistaprint. 17% of small businesses in the hospitality sector sample surveyed were found to be using the same colour in their branding, of which grey was found to be the most popular in this sector. In comparison, the most popular branding colour UK-wide is blue (which was found to be used by 46% of small businesses surveyed). Colours send important messages to customers and help communicate personality, and by using similar colours, businesses risk losing personality, warn Vistaprint, who intend for their new research (released in the Vistaprint Small Business Uniqueness Report) to become a catalyst in encouraging small businesses in the hospitality sector to celebrate their individuality and encourage them to put personal branding on top of their to do list. “There are so many brilliant creative and individual small businesses within the hospitality sector, however there can be a disconnect in how many of them communicate that individuality to their customers. It can be overwhelming for small business owners when first starting out,” says Jake Amos Head of UK marketing at Vistaprint. “Finding the best way to brand and market their business is an important step in their journey towards success. These

businesses possess immense individuality, but they sometimes need a helping hand in how to communicate it.”

TYPOGRAPHY You should use a typeface (font) which is easy to read and is representative of how you want your brand to be seen. Try to

TONE OF VOICE Your tone of voice is how you speak to your customers, not only physically in how your staff approach them, but also in written communication, in menus and on social media. Your tone of voice will likely be shaped by your target audience. For example, you may adopt a modern, relaxed and friendly tone, if you want your premises to be a meeting place.

Could do better? UK hospitality businesses are struggling to differentiate themselves according to new research released by Vistaprint (www. vistaprint.co.uk), a provider of customisable printed and digital marketing materials, including business cards, marketing materials, signage, promotional products, clothing, web sites, and more. Their study revealed that 56% of small businesses in the hospitality sector may be guilty of not branding themselves effectively, leaving them exposed to missed business opportunities. Vistaprint analysed the web sites of 1000 small businesses with nine or less employees spanning a variety of sectors across the UK. Each business’s web site copy, fonts, imagery, colours and domain authority were reviewed to see how they differed by business, industry and region. Based on this analysis, Vistaprint’s study also uncovered the most common mistakes businesses often make when branding themselves; not least, playing it safe with colours and using clichéd objectives to describe their offering. And by failing to differentiate, these small business owners are at risk of lacking identity and losing out on sales opportunities, they feel. 56% of small businesses in the hospitality sector were found to be using cliched adjectives to describe themselves (compared to a UK average of 33%). The most commonly used descriptors used by hospitality businesses included “friendly”, “best” and “family- run”, but by using the

Other key UK findings - 15% did not use adjectives to describe their business, and out of those business that did describe their business, 68% didn’t use more than two. - 46% of UK small businesses surveyed used the colour blue in their branding. - 24% of UK small businesses surveyed had a blue logo. - The survey found that the top 10 adjectives to describe a small business are family-run, independent, specialists, friendly, experienced, leading, experts, best, quality and largest. - A Sans Serif font is the top font used by UK small businesses (25%), with Arial (19%) a close second. - Over a quarter of small business web sites (28%) in the survey used a white background. - 77% of UK small businesses canvassed use more than one font type on web site copy and 51% use more than three. - 58% of UK small businesses left align web site text To download a copy of the SME Uniqueness Report containing analysis and the full findings, visit http://news. vistaprint.com/vistaprint-small-businessuniqueness-report.

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 35


BRANDING

avoid fonts which are overly artistic, as although they may look ‘posh’ or ‘regal’, they can often be difficult to read and put customers off as a result. Your typography section should include each variation of the font, including bold and italic, as well as any variations to thickness. BRAND CHECKLIST This often comes at the end of your brand guidelines document and will include a checklist which ensures you have used your business’ brand correctly. For example, have you communicated a clear message, only used authorised imagery and used the logo as specified in the document? Overall, your brand guidelines will help you ensure you are using your branding consistently across all of your marketing channels. WHAT DOES YOUR LOGO SAY ABOUT YOU? Your logo is often the first thing your audience sees. Whether it’s out on the street past your premises or on an advert online, your logo is what will attract the initial attention of your intended audience. With this in mind, it’s vital to create a logo which is eye-catching and clearly demonstrates what your business does. Getting your logo right can create a familiarity with your audience, meaning that you are instantly recognisable wherever you set up shop. This in turn can lead to changes to your logo in the future, once you have asserted your place in the market. For example, Starbucks dropped the ‘Coffee’ part from their name and logo in 2011, as they moved into selling other products, not just coffee. Overall, a logo should do three things - accurately portray your company, attract customers, and be easily identifiable.

36 CAFÉ LIFE | SEPTEMBER 2018

MORE THAN A LOGO A common misconception when it comes to branding is that it is all about the logo, but actually, your branding is so much more than your logo. It’s how you demonstrate the philosophy behind your company. It’s how you make your audience feel when they visit your premises. It’s how proud your staff are to work for your company. There should be a story behind your brand. What were its origins? Why was it created? What does it aim to do? This helps create a more personal touch, and makes the brand seem more human. It’s a cliche, but ‘people buy from people’, and coffee shops are no exception to this. This is something which smaller outlets can particularly do to compete with the larger chains, as it will help you develop a rapport with your audience, entice customers to move away from the wellknown chains, and help them to have a more personal experience in their local coffee establishment. In the modern world, more and more consumers are looking for an experience rather than a product. CONSISTENCY Using your branding consistently across each channel you are marketing through is absolutely vital, as not only does it reinforce your brand message, but it also demonstrates your professionalism, and as a result, creates trust in your brand. Trust in your brand, particularly for those smaller operators, can be vital, as it will have a considerable influence on repeat custom, which in turn, is often vital to the success of the business. With over 95 million cups of coffee consumed by Brits every day, there is clearly a demand for coffee among the British public. However, the key to attracting them relies on your branding. Once you have their attention, it’s up to you to keep them.

Dortmund study 25 questions on coffee and usage put to a sample of 282 adults (35% males, 65% female, average age 23.5). • 53% of the sample recalled the cup. • 70% of the ‘rememberers’ were able to describe the motif on the cup. • The better the cup is liked, the higher the rate of recall. • The more distinct and attractive the cup is appraised, the more it is liked. • The more the cup is liked, the better the appraisal of the company. • 80% of those who recalled correctly are of the opinion that coffee-to-go cups are an ideal means of advertising. • 52% of the interviewees are of the opinion that advertisement on paper cups is positive. • 64% of the total population consider adverts on the papercups to be an effective means of advertising. Dr. V. Haselhoff/Prof. Dr. P. Lentz (Werbewirkung von Kaffeebechern 1 Institut für Marketingberatung).


Let your

cups

do the talking Terry Fox (pictured), general manager of CupPrint (www.cupprint.co.uk), believes that investment in branded paper cups is more than just a vanity project when it comes to branding your café or coffee shop. INSIGHT We have been working with cafés and coffee shops for the last nine years to provide great quality, bespoke paper cups to the UK and European markets. When café operators are fitting out, or re-fitting their business, it’s understandably tempting to focus on the interior, the equipment and signage, but according to a study carried out by the Dortmund Institute for Marketing Consulting, focusing on your coffee cups not only makes your café look good and highly competitive but it’s good for business too. The study, which was carried out at Dortmund University, found that a single branded paper cup can create up to 34 additional ‘opportunities to see the cup’ for your business. Some 70% of people can actually recall and describe the branding on the cup long after seeing it. On average, consumers spend 13 minutes with the drink, giving plenty of time for exposure to your brand and message; times range from two minutes to 60 minutes, the study found. So, having branded paper cups not only means that you look good and can compete effectively with the larger retail brands, but it’s a marketing investment rather than an overhead cost. SCALE AND VOLUME One of the barriers to using branded paper cups has always been the scale and volumes

involved, traditionally only making them a viable option for larger chains or businesses. However, modern technology and investment, such as that which CupPrint now benefits from, now means that beautiful branded cups are available in much shorter runs, from just 1000 cups in fact, thus making them accessible to all. This is particularly important for smaller cafés which are restricted on back of house storage space. We have found that the modern technology, coupled with CupPrint’s unique printing process, has also cut delivery times, which are traditionally around 12 weeks from order to delivery, but these days we can turnaround branded cups in just two weeks. CupPrint, which is a Huhtamaki Group company, has also recently invested in online 360o design software so that you can design your own branded paper cups quickly and have a proof ready right away, making designing and commissioning your paper cups easier than ever before too. At CupPrint, we like to keep the creation of your own design cups straightforward. All you need to do is upload your artwork and CupPrint’s designers will generate a computer proof and then prepare an interactive 3D model of your new cup so you can see exactly how it will look. With technology such as this, you can create new cups for each

38 CAFÉ LIFE | SEPTEMBER 2018

new season, or even use them for special offers, promotions and events and really get your cups to do the talking! This facility works for printed coffee/hot cups and ice cream tubs too. OPERATOR FEEDBACK The Rough Handmade Bakery, in Liverpool’s famous Albert Docks area, is a boutique bakery and food to-go business that knows that coffee and hot drinks sales are critical to their business success - coffee and a pastry go together so well and sales of one feed off the other, with aroma also being a key driver for this business. Rough Handmade’s business owner, Evy Goldman, knows that branded cups really promote the visibility of the business. “I love it when I’m outside the bakery and see people walking around with our coffee cups, there’s no doubt that branded cups help with our marketing,” she says. Rough Handmade recently switched to new cups from CupPrint, and they also chose cups which are recyclable. “Our customers are really happy with our new cups. We try and do the best in every aspect of our business and focus on quality rather than price - even down to using the finest ingredients for our sourdough bread. We work to the highest of standards and switching to the reCUP™ branded recyclable cup fits with our

ethos. The new cups look great and are performing well, so our customers are happy,” explains Evy Goldman. For the Coffee Spot - an independent coffee shop at London’s Arnold Grove Station - the need to switch to branded coffee cups was clear to operator Desi Slava, having come from previous premises that included a seating area. “All our service is to go, so it’s vital we get our message across to compete with larger chains,” says Desi Slava. “The footfall through the station is, as you can imagine, very high at certain times of the day and we wanted to capitalise on that, so we switched to branded paper cups from CupPrint. We’re hoping to triple our business over the coming months and this is a key move for us as it takes the message beyond our premises. Our customers love the new cups and so do we!” Having worked hard in recent years developing new technology and investing in production to make branded paper cups accessible to the whole of the drinks to go market, it means that smaller operators like Evy and Desi can access our expertise and use our capabilities to help them grow their business. And since we’ve been making paper cups, we’ve produced more than 38,000 individual cups designs for some 10,000 customers, and are growing all the time. Now that we’re part of the Huhtamaki Group of companies we’re also looking forward to taking our expertise into new markets and sectors. Whether it’s double wall cups for hot drinks, single wall or ice cream cups, we can make a design that works for the business concerned. If you’re not using branded paper cups as yet, then now could be the time to review that decision.


BRANDING

Creating brand awareness Personalised Projects (www. personalisedprojects.com) is an independent business that offers its clients a bespoke sugar packaging service that an effective way for operators to enhance their brand’s visibility. “We strive to be the go-to specialist in the sector,” says Barry O’Dwyer, Personalised Projects’ founder. “We set out to be free from ties with sugar manufacturers or packers, and we move beyond traditional offerings to provide a range of innovative and personalised packaging options to suit any requirements. Our independence allows us to be very competitive. “Whilst we supply sugar, we do not consider ourselves in the sugar business. We are in the business of creating brand awareness where sugar packaging is part of the marketing mix. The first question we ask those enquiring is whether they want white or brown sugar or both, as once that’s agreed on we can get down to the interesting part - the actual packaging.” In the first instance, new customers can take advantage of a free origination service (ie. no cost for your printing plate), free consultancy discussing your marketing objective together with a free artwork service, and an extra 1000 sugars for free in their first order, say the firm, who take pride in dealing with enquiries within 24 hours (normally the same day), and in offering what they claim is the UK’s widest

range of personalised sugar packaging. They have a simple stock control method and a flexible service, producing personalised sugar from hundreds up to millions. “When your sugar is personalised it completely transforms how this item is perceived. It becomes part of the overall presentation contributing to the customer experience. It’s literally a touchpoint that should convey the feel and ambiance of where they are,” explains Barry O’Dwyer. “This is achieved by selecting the appropriate shape, consideration of colour to be printed, and careful consideration of the artwork. For example, we were asked to produce sugar sticks for a fivestar manor house hotel. They sent in a coat of arms that was so intricate that when it was reduced to 15mm it just looked a mess. We recommended a square sachet which worked out fine. With regards to branding it never ceases to amaze us that outlets will invest on branding exterior signage, uniforms, and then give a sugar manufacturer free advertising on their sugar rather than presenting a cohesive approach by promoting their own identity. “When I first started doing business with sugar I was warned ‘you’re dealing with a commodity - a game for the big boys, don’t touch it’. I ignored this advice and brazenly contacted some of the big boys with enquiries for personalising 7000 sugar sachets for a pop-up shop at the V&A for the David Bowie exhibition. We received a rapid and unsympathetic dismissal. ‘The quantities are not even worth turning the machines on’. However, I was undeterred. I decided to find out who actually made the sugar packing machinery, and then asked each manufacturer who they had sold their machines to. Following numerous phone calls around Europe I managed

Blue and white pattern on sugar cubes produced for Bob Bob Ricard restaurant in Soho, London. to track down a number of companies that were open for business for both large and small orders.” The companies Barry O’Dwyer tracked down offer a wide range of different sugar fills from 4g-10g, innovative packaging shapes, sugar cubes in both white & brown sugar with personalised wrappers, reliable production and a quick turnaround service and white and brown sugar that can also be supplied as organic and fairtrade formats. “We now have a successful working collaboration with companies in France, Germany, Spain, and Poland, producing sugar projects for Dubai, Ireland, Malta, the Kingdom of Bahrain and the UK. The quantity can be as low as a couple of thousand for a new coffee shop or pop-up shop or deliveries by the pallet load for a restaurant or coffee chain,” reports Barry O’Dwyer. “Sugar cubes are becoming popular as they are perceived to be up-market, and also because we can supply them in personalised wrappers with double or single sugar cubes. They have a continental look about them and are typical of the sugar packaging served with your coffee in places like Paris. “We can supply these in

low quantities starting at just 12,000. Our nearest competitor requires a staggering order quantity of 309,000. We have produced orders for sugar cubes for Corbin & King, Cosy Club, Yamabahce and Bob Bob Ricard, the iconic Soho restaurant, to name a few.” Personalised Projects says that it’s long term objective is to become a trusted advisor on all things sugar, so that their service becomes a valued resource to businesses rather than just someone who sells. They claim to offer the widest range of sugar packaging options to be found in Europe, which then provides businesses with numerous creative branding opportunities using their different shaped sachets including house, round and heart shaped sachets. “The only problem we ever have are the frantic phone calls telling us ‘we’ve run out of sugar’. We have now solved this problem by devising a very simple method of stock control that appears to be working,” adds Barry O’Dwyer. The full range of packaging options are illustrated in their book The Supreme Sugar Service (available to readers free of charge while stocks last - end your postal address to info@personalisedsugar.com).

40 CAFÉ LIFE | SEPTEMBER 2018

Autu


Nutalie

Smorelicious

INGREDIENTS

INGREDIENTS

Ice 2oz +/- Organic Almond Milk 1 scoop Kool Kup 1 shot Espresso 3 pumps 1883 Organic Hazelnut syrup Garnish; 1883 Organic caramel flavoured whipped cream. Kool Kup Topping White Chocolate Blossoms 1883 Chocolate Hazelnut sauce

7oz Milk 2 pumps/16ml 1883 Toasted Marshmallow syrup Garnish – Kool Kup Topping Minimallows and 1883 Chocolate Sauce 1 Biscuit

METHOD In a blender to 9oz line add ice and other ingredients. Blend. Create swirls in a cool tall glass and pour in the mix. Add the flavoured cream and other toppings.

Trick or Treat INGREDIENTS 1 shot Espresso 1 pump/8ml 1883 Popcorn syrup 1 pump/8ml 1883 Maple syrup 6oz hot Milk Garnish - Popcorn and 1883 Caramel Sauce

METHOD Steam the milk and syrup and add to the glass. Pour the espresso in and garnish.

METHOD Add the Sauce to the glass. Steam the milk and Syrup and pour over the sauce. Heap on the minimallows scorched if possible, add the sauce, crumbled biscuit and serve

Spiced Latte INGREDIENTS Milk 5.5oz 1 Shot / 2oz Espresso 1 pump 1883 Chai 2 pumps 1883 Pumpkin Spice Garnish – 1883 Chocolate sauce and with Kool Kup Topping Caramel blossom curls

METHOD Mix milk and syrups together and steam. Pour in the glass holding back the foam. Pour espresso gently over the milk then pour the foam over top and pour over the sauce. Garnish

1883 MAISON ROUTIN UK DISTRIBUTOR : United Coffee Distributors Ltd ta UCD Email: sales@ucd.uk.com

Tel: 01233 840 296

Web : www.ucd.uk.com

Join CLU83 at www.1883.com Kool Kup Cold Drinks recipes see: www.koolkup.co.uk

Autumn V2 recipes A4 3mm bleed.indd 1

25/07/2018 13:55:59


BRANDING

Q&A Sarah Westwood, creative strategist at Our Design Agency (ODA), talks about the company’s branding work with Compass Group’s Caffé Dallucci Tell us a bit about the Compass brief The Caffé Dallucci project was a future facing Compass Group café retail brand catering to a broad range of customers and their new expanding occasions. Compass noted that the role of British lunchtime had changed. We used to have a full sit-down hour but now it’s down to just 15 minutes. So, what’s happening is more grazing throughout the day. In a world of hard working, mobile, 24/7 lives, with limited time to think, people need time to breathe emotionally and physically. We wanted this café concept to respond to customer demand for great coffee, delicious food and a welcoming place to take a break, or work throughout the day, to offer people the experience of a proper break. The brief was to evolve the current Caffé Dallucci brand for this market with this new insight and make it a concept that could roll out in Compass sectors and internationally.

How did ODA set about tackling it? To help us create an authentic brand we began by digging into the Compass Group’s history. We hired an archivist to help us create the brand story. One of the founders of a company that eventually became Compass Group was a gentleman named Jack Bateman and he founded Factory Canteens in 1941 to help the war effort. As we dug into this story we found some great analogies with Compass Group’s purpose today. Fast forward to now and instead of feeding industry, Compass was feeding workers – industrious people. So, we dug into the principles behind Factory canteens, things such as how to create food to fuel and aid productivity, how to foster a sense of community and how to create a bright warm and cheerful environment and we built all those principles into the store experience, making them up-to-date for our concept. We created the strategy (as above) and all the design,

42 CAFÉ LIFE | SEPTEMBER 2018

working with the build team, Benchmark, to make it a reality. Everything from the choice of tiles, colour palette and materials though to the copy for point of sale. We also worked very closely with the Compass team on food and the experience around food, ensuring it felt abundant and helped to create ideas such as the Hoagie that you could order by the inch – underpinning our desire to create a friendly shared space. All our work is end-to-end with our retail clients, so we work from the big strategic thinking right through to the sharp end where we make things happen in production and artwork. With this job, we shared our vision and worked with the build team to make our interior vision a reality. What was the main priority/ aim? The main aim was to create a distinctive branded concept that had real substance and that could roll out internationally. It’s been a huge success and since we delivered the first store it’s rolled out in the UK and internationally now in places such as Scandinavia, Spain, Poland, Hungary, Czech Republic and Netherlands.

What did ODA recommend/ advise in this case? It was important to the client and to us that the brand didn’t roll out in a cookie cutter way and that was crucial (as budget and space varies) so we created some guidelines to ensure that it looks the same no matter where you see the brand. We designed all the interiors and Compass’s build team installed them. How were ODA’s recommendations put into action and delivered in reality? We felt there needed to be a compelling story and worked with Compass and an archivist first to discover and then to create the brand story. From that we built our brand purpose and created some design principles into the product, environment and people. We created a new brand identity inspired by that period in 1940s style but made it distinctly modern. There are some signature brand moments in the experience and signature design elements to keep consistency. So, each takeaway coffee is signed by the barista because the coffee is freshly ground and artfully crafted. Each store will share some common elements: the iconic green metro tiles, the industrial clock (a nod to time and lunchbreaks), and the


BRANDING red lights as anchors, but then will use our material palette in different ways to achieve a look that makes sense in their market. In Scandinavia where wood is popular and not as expensive as here it makes sense to use more wood for example. Also, we created some brand pillars around sustainability, provenance and nutrition. Each market will have different stories but consistently develop their stories around the same pillars. Each market will also display those stories in our Meet the Makers wall where we display the stories behind the products that we are selling for ultimate transparency. Why is branding so important in today’s competitive market? Branding is far more than a logo, it’s an entire experience, from the moment you walk through the door and the service that you receive to the comfort of the furniture, the lighting, ambience and the product itself. As more and more brands launch and the market gets more commoditised – driven by the likes of McDonald’s – it’s the total 360-degree consumer experience that matters. This is what makes a coffee retailer memorable and it’s what encourages people to return. It’s important to know why people choose you and to constantly demonstrate your understanding of that in everything you do. My advice to coffee shop retailers is to be laser focused. Brands need to be very clear about who they are and understand and improve the experience for their customers. Otherwise customers won’t get it and won’t go. Competition is fierce in the coffee sector and

retailers that don’t meet their customers’ expectations are easily replaceable. Is branding necessary for small, independent, single-unit operators? Our office is in Shoreditch, which is arguably the centre of craft coffee and the start of the independent movement in London. And you have your favourite – even though they’re not necessarily ‘branded’ they have distinctive brand experiences. You know the difference between Ozone and say Shoreditch Grind or Allpress in terms of service, vibe, product, and environment and how those things add up to a total experience. So yes, it’s hugely important to understand that and to deliver that.

Passion for coffee since 1896

What can smaller, independent café operators learn from Dallucci’s branding when it comes to enhancing store experience and customer journeys? The key points to take away from Dalucci’s branding is to understand your customer and speak to them often to understand what’s working for them and what isn’t. This exercise should be carried out regularly, helping you to evolve constantly and to take your customer experience to the next level. We would also advise independent café operators to keep getting close to their customers to understand what they love about the stores and what they could love more. They should also think about how customers use their stores and how they could be enhancing the customer journey or providing them with new experiences.

INTRODUCING OUR NEW FAIRTRADE, ORGANIC ESPRESSO BEANS FOR MORE INFO OR TO ARRANGE A TASTING, CONTACT US ON

0845 604 0188 WWW.ROMBOUTS.COM/ENTERPRISE

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 43


NEWS

Apps and

analytics A comprehensive range of analytic software tools and apps is now available to cafĂŠ and coffee shop operators, big and small, seeking to boost trade and optimise their management systems.

44 CAFÉ LIFE | SEPTEMBER 2018


SOFTWARE DATA DRIVEN Business revolves around data. The pressure to view, understand, interpret and act upon increasing volumes of data is constant. Everyone will be familiar with feelings of being overwhelmed at times. Attempting to join up contrasting metrics and KPIs, ranging from sales to footfall, labour costs to social media sentiment, is a daily balancing act consuming precious resources and time. And this is often before even attempting to understand what it all means. didici (http://didici.co.uk/) – creators of a strategic, predictive, cloud-based analytics platform that promises to lift the data burden from businesses of all sizes in the retail, restaurant, hospitality and leisure sectors, by providing an innovative solution to an enduring problem – reports that it has developed a new platform that provides a cost-effective solution for any business struggling to make sense of their data. Recognising that data is typically collected from disconnected sources, held in different places and not always easily accessible, didici says that it can seamlessly stream and integrate all data into one central platform, thus enabling a business to quickly see which aspects of their operations require immediate focus. “We’ve spoken with numerous retailers and operators who have highlighted their frustrations at having their data in so many different places. Being able to look at many different data sets overlaid with each other - as a means to get a better understanding of their business and to

avoid inadvertently getting misled by headline numbers - is something they’re very keen to invest in,” explains didici’s founder, Tony Brookes. Not everyone has core skills in reading and interpreting data, they point out, which is why didici’s platform visualises data in an engaging way. They also claim to empower everyone in an organisation - from the boardroom to the shop floor to make better decisions with real time business insight and analytics which are easily accessible via any mobile device, tablet or laptop. The platform rapidly illustrates and conveys key messages, enabling operators to quickly understand where their own opportunities for improvement lie. Head office teams receive a strategic picture of business performance and actionable insights to improve strategic financial and HR decisions. Competing on price only goes so far, they add - business focus inevitably turns to maximising operational efficiencies and margins, and through identifying what a business needs to focus on first, the didici platform enables swift action to address issues and implement improvements, claim the company. “We want to reduce the time it takes operators to understand how their areas of responsibility are performing and help give them better direction on where their focus can deliver the most impact. Our ‘Outlier’ identification helps operators to find often hidden insights without either specifically knowing what to look for, or typically spending days or weeks analysing every piece of data,” adds Tony Brookes.

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 45


Knowing where to focus is crucial. Making even marginal improvements of .25% and .5%, can be like hunting for a needle in a haystack, they suggest. However, didici’s unique ‘Outlier’ approach has been devised to help businesses identify these ‘needles in haystacks’ and where their greatest opportunities for improvement lie through the use of machine learning and artificial intelligence. didici will identify opportunities to increase efficiency, maximise productivity and improve profitability in order to stay ahead of the competition. didici say that they also understand that businesses are at different stages of their data analytics journeys. For many, simply being able to see all their data in one place will make a significant improvement to their operational capabilities. Some will want to go further and understand what the future might hold. In response, didici has integrated predictive analytics, along with a - What if? - ROI calculator capability that enables operators to test their ideas so they can then act with confidence. For Tony Brookes the didici commitment is clear. “Our aim is to support businesses of any size on their data journeys, from accessing all their data in one place through to using predictive and eventually prescriptive analytics to improve their business,” he says. “We believe that no matter what business you’re in, everyone has the same overarching objective of seeing customers returning more frequently, spending more money, and recommending the experience to their friends and family; all underscored by efficient and profitable operations. For didici, it’s not about the data, it’s about your business.” THE RIGHT APP There is a huge market and customer demand for hospitality businesses to go digital, through apps and online ordering platforms. In fact, researchers, the NPD Group, predict that app visits will grow much faster than the general market; consumers want to access everything with a touch of a button. Currently accounting for 146 million visits a year, app visits are set to account for nearly 30% of the whole eating out market growth over the next two years, they add. Inevitably, this is creating a competitive landscape for food business operators such as cafés and coffee shops to have the best app for consumers to use. A coffee shop based within a large business with 4,500 employees was lucky enough to hold a captive audience. However, its popularity meant shop staff struggled to keep up with the demand. Customers were consequently unsatisfied

46 CAFÉ LIFE | SEPTEMBER 2018


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SOFTWARE with the long queues and, after waiting too long, often left without ordering. The challenge was to shorten wait times, so that staff could grab a convenient cup of caffeine, without spending the entire work break doing so. Online ordering technology provider, Preoday, worked with the coffee shop to develop a digital solution to the problem. The company used Preoday’s technology to launch a dedicated coffee ordering app, solving the problem of queues by sending customers push notifications when their order was ready to collect. Customers could then grab a coffee without waiting and know it would be hot and waiting for collection when wanted. At the time of writing, one customer had used the app 363 times and 81% of users had placed more than one order, report Preoday. With nearly 20,000 transactions to date, each person using the app has placed an average of 32 orders, bringing in a revenue of £56,600. While some of those orders would have been placed without the app, many would have been lost to queuing fatigue, feel the coffee shop. Beyond order numbers, Preoday’s inbuilt data capture and analytics function has also made it possible for this operator to collect and use customer data to help grow sales by tailoring its marketing to the individual, 60% of users having opted into marketing outreach by the shop. There’s no doubt that mobile ordering has helped bring about higher customer satisfaction and more effective staff utilisation at the coffee shop. With fewer people queuing, even those customers that haven’t used the app are being served faster and walking away happier, they observe.

Digital Commerce 18 On 16 and 17 October 2018, market insights company, IGD, will be holding their Digital Commerce conference and trade briefing event (www.igd.com/events/) in London at etc.venues 155 Bishopsgate, EC2M 3YD (just minutes from the heart of London’s thriving heart of all things digital, Silicon Roundabout), and at which all things digital commerce-related look set to be discussed. Bringing together leaders in sales, strategy, technology, insight, category management, marketing, supply chain and finance to discuss the trends shaping digital retail today and tomorrow, the Digital Commerce event is very focused on food, say IGD, and will feature speakers from Sainsbury’s, Heineken, Ocado, Coca Cola and Co-op, to name but a few. Topics will include the perfect digital shelf, omnichannel strategy, supporting new and seasonal products and direct to consumer and B2B opportunities. The organisers say that they will also help attendees prepare for the future in terms of tomorrow’s technology, the shopper of the future and the online store of the future, last mile innovation and the future of digital marketing.

“There is high customer demand for businesses to go digital with apps and online ordering platforms. That demand cuts across the entire market, but the most demand remains focused on food operators such as cafés,” says Preoday’s CEO, Nick Hucker (pictured). “You may hear of a business working with the likes of Just Eat or Uber Eats, but we have to ask, why would you encourage guests to order via a third party, when you can encourage them to order from your own app or web site? “Launching your own ordering app doesn’t require as much investment or upheaval as you might expect, and the benefits - including enhanced customer satisfaction and engagement - are huge. Keeping that in mind, if you do decide to push a branded app to customers, there are a few features you might want to include.” User experience and design Did you know that the average mobile app retention rate is approximately 20% after 90 days? That’s not great. While the reasons will vary, the role of user experience cannot be ignored. Consumers are fickle, they will judge an app by its look, ease of use and functionality.

48 CAFÉ LIFE | SEPTEMBER 2018

To encourage repeat use, create an app where guests can easily navigate the menu and place orders in just a few clicks. You want to create a professional, clear, classy and streamlined interface that represents your brand accurately. Push notifications that update the user on their order status will also contribute positively to the user experience. Loyalty programme features By incorporating elements of a loyalty programme into your ordering app, you’ll give customers a strong incentive to use it again during subsequent days and visits. For example, if you reward customers with a free coffee on their sixth visit, they are more likely to come back to your café every time. While most ordering platforms don’t have loyalty built in as standard, that’s no problem. The best providers will have open APIs and loyalty partners that can integrate to offer the exact programme required, be it stamps, points or something else. Accessible analytics This one may be a back-end feature, but one of the biggest gripes we have with food delivery companies like Just Eat is


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SOFTWARE that they rarely give clients access to their own customer data. This ties the business to the aggregator, forcing them to rely on it to push any marketing because the venue can’t identify, reach out to or market to customer themselves. App owners should be given full, unencumbered access to their customers’ data, without having to pay any extra for the privilege. Ideally that data will be automatically analysed and laid out on a dashboard so that the business can take full advantage of it. Marketing functionality Modern customers expect their favourite brands and businesses to know them on a deeper level; it all plays into a greater customer experience and is essential for loyalty. A guest will be far more willing to share their personal information if they get an engaging and personal experience in return. As stated, it is essential to work with a technology provider that will grant you full access to your customer data, it’s the only way to understand and serve the customer at a level they will appreciate. The combination of pre-order and pre-pay data provides a rounded view of habits and preferences, it’s what allows you to create an effective loyalty scheme and engage customers in your marketing efforts. Personalised marketing creates better engagement, which leads to increased visits and greater spend per head. Fast and secure ordering A great ordering app will employ the use of a reliable payment gateway solution like Stripe, one that allows customers to specify their payment data just once, and keeps it secure, thereby shortening the buying journey. In other words, after the first use, they should be able to click, order, pay and close the app in seconds. A successful ordering app will include all of the features discussed above, and perhaps others, but the most important thing to keep in mind is simplicity. An app is a means to an end, the customer wants to order food, products of services and pay for them in-app. They should be able to do so quickly and with minimal fuss. It’s experiences like that which will keep them coming back for more. INCENTIVISE The Confidentials online media group (https://confidentials. com/) launched a new mobile app recently that is aimed at filling empty restaurant seats while offering diners a share of

50 CAFÉ LIFE | SEPTEMBER 2018

£1.2m worth of savings (£1.2m equating to 24,000 vouchers of £100 sold at £50 - half price - over 12 months). The Manchester-based group which runs the successful Manchester, Liverpool, Leeds and Body Confidential sites – had been trialling an innovative voucher scheme offering an exclusive section of its readership discounts at some of Manchester’s most highly-rated bars and restaurants. Having sold over 70,000 vouchers across 80 venues, the group then moved the initiative onto a new smartphone application, and which achieved 4,500 downloads in less than a week, placing it between McDonald’s and the BBC Good Food Guide in the Apple App Store rankings, claim the company. To celebrate the successful launch of the app, the Confidentials then decided to reward the first 3000 users to download the app a free £25 share of a whopping £75,000 bar tab to spend in selected bars (bar tabs made available at one per person, on a first come first served basis). The group targetied the app at ABC1 diners from its own database of over 600,000 readers and social media followers based in the North West. Some 50 venues from across Greater Manchester featured on the app, each selected by the group based on the review score given by the publishers’ food and drink editorial team, (restaurants needing to score 13.5 out of 20 or above to be included), with plans to include restaurants in Liverpool and Leeds already underway. “We have worked hard over the past 14 years to position the Confidentials as a trusted brand within the North West and now boast a greater presence in food and drink than the big four local newspapers combined,” says Confidentials publisher, Mark Garner. “We are proud to have some of the very best regional chefs and operators on our books, to be able to help them fill those harder to sell empty tables, and to offer our committed database of users access to some of the best meals in the region at really attractive prices. “The app enables us to deliver instant rewards and discounts to our users with no waiting about. It means our customers can be walking around a city, pick a destination, make a purchase and be sat down within minutes if they want to be.” The continued relationship between the group and some of the region’s leading restaurants is evident in the already widespread adoption of the app.

“The Confidentials have provided us with a consistent way to market our food to serious diners via their voucher offering, crucially filling tables in quieter periods. We look forward to seeing how this much more instant offering is taken up by their loyal network,” says Paul Roden, owner of Grafene restaurant and bar in Manchester. Early adopters of the app were rewarded with the chance to try one of Confidential’s highest scoring restaurant dishes in recent years (the Beef Wellington at the River Restaurant in the Lowry Hotel for less than half price). “We want to bring a ‘buy it now’ immediacy to the dining rewards market, making it easy to fill those empty tables at short notice via push notifications and getting real food lovers through the door,” adds Mark Garner. Square Inc. has recently launched Stand in the UK, and which they claim is the first out-of-the-box solution to turn an iPad into a fully integrated point of sale system, allowing businesses to accept payments and run their business operations right from their countertop. Aimed at small and medium-sized businesses in the UK, Square Stand is stylishly designed and simple to use and connects with the Square Reader to allow businesses to accept card payments and run their entire operation from one device. “Square Stand was built to provide sellers with a unique and beautiful solution that makes taking in-person payments simple, elegant, and fast,” explains Jesse Dorogusker, hardware lead for Square. “Sellers in the UK have been asking for a full countertop solution for their businesses since we first introduced Square. Investing in the UK is a priority for Square, and bringing Stand here is a great way to expand our global support for local businesses.” Mike Sylvester is a co-founder of Workers’ Café, a co-working space and café in East London that has been trialling Square Stand. “Since we got set up with Square last year, card payments have made up around 50% of our sales - so getting set up with Stand was a natural next step for us,” he reports. “We’re big fans - it looks great on our counter and makes the point of sale app even easier to use for our staff. I’d definitely recommend it.” Square Stand was in action at All Points East, a new music festival that took place in London’s Victoria Park recently. Thousands of music fans were be able to pay by card or phone at the event, with Square devices appearing on food, drink and merchandise stalls across the festival. Square initially launched in the UK in


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Rosa’s Thai Cafe Rosa’s Thai Cafe (www.rosasthaicafe.com), a group of Thai-themed cafés founded by husband and wife team Alex and Saiphin Moore, has reached 1,000 orders a month through its in-house delivery service, powered by a new delivery API (application programming interface) from online ordering platform, Orderswift (www. orderswift.com). Rosa’s Thai Cafe customers place delivery orders on the Rosa’s Thai Cafe web site via a user-friendly, Rosa’s-branded ordering interface from Orderswift. When a delivery order is placed, Orderswift sends the relevant information seamlessly via its API to a chosen delivery partner, which then fulfils delivery for a flat fee. Flexibility in Orderswift’s platform means that restaurants can choose whether to pass on all or part of the delivery fee to the customer, or offer free delivery over a chosen order value. Orderswift has integrated its API with two delivery platforms – Stuart and Quiqup – with more integrations planned in the coming months. “Orderswift’s delivery API is a true game-changer, giving our loyal customers the opportunity to place orders directly with us, while allowing us to rapidly upscale our in-house delivery business without impinging operations,” says Alex Moore.

52 CAFÉ LIFE | SEPTEMBER 2018

“The combined fee of Orderswift’s platform and delivery makes up about 18% of each order – significantly less than the fees delivery marketplaces typically charge. Plus, delivery orders coming through our own web site are, on average, 30% greater than those we receive from any other third parties.” Matt Gilbert, co-founder of Orderswift add: “It’s enormously satisfying for us to see Alex and his team using this integration to take greater control of their delivery business and customer relationships. Alex’s view is that if you have a popular brand and great food, loyal customers will want to order directly through you, so why not let them. We wholeheartedly agree and with our new API, restaurants can do that.” Set up by Thai-born home chef Saiphin Moore, Rosa’s Thai Cafe was born in the East and raised in the East End. Saiphin grew the business from humble beginnings as a street stall on Brick Lane’s Sunday market that quickly became a favourite with the locals. In the summer of 2008, along with husband Alex, Saiphin bought an iconic old caff named ‘Rosa’s’ on Hanbury Street, Spitalfields and the very first permanent Rosa’s restaurant site was born. The couple kept the name ‘Rosa’s Cafe’ as a nod to English tradition and heritage - and also because they didn’t

have the money to change the sign! In 2009, the husband and wife team sold their house in Hong Kong to fund the launch of a second Rosa’s on Dean Street in Soho, and jumped at the opportunity for a third restaurant in 2011 at Westfield Stratford, just in time for the London Olympics. In the summer of 2013, Saiphin and Alex were invited to open on the historic Carnaby Street. In the four years that followed, Rosa’s opened in Angel, Victoria, Chelsea, Brixton, West Hampstead and Covent Garden and now has a total of 13 sites in capital, each with its own unique character and individual charm. Orderswift (www.orderswift.com) is a way for restaurants to take online orders for collection and delivery. Interfaces can be customised to each restaurant’s brand and are fully-responsive across all devices. Orderswift’s platform also features secure payment technology, as well as built-in tools that ensure simple implementation and effortless operations, such as menu management and control over order flow. Orderswift is used by some of the UK’s most popular casual and fast casual hospitality operators, including Zizzi, Patty & Bun, Chicken Shop, ASK Italian and Wasabi. The company was founded by cousins Matt Gilbert and Rich Martell in 2013.


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SOFTWARE March 2017 with its Square Reader and Point Of Sale app, and has continued to expand its presence in the UK with the introduction of additional products and services including Instant Deposit, Virtual Terminal, and Cash App. Square, Inc. (NYSE:SQ) creates tools that help sellers start, run, and grow their businesses by enabling sellers to accept card payments and also providing reporting and analytics, next-day settlement, and chargeback protection. Square’s point-of-sale software and other business services help sellers manage inventory, locations, and employees too; engage customers and grow sales. Their Cash App, they feel, is an easy way for businesses and individuals to send and receive money. Square was founded in 2009 and is headquartered in San Francisco, with offices in the United States, Canada, Japan, Australia, Ireland, and the UK. HR INSIGHT Digital transformations covering cloud-based systems, IT, mobile and social media are fast taking over every industry, and hospitality is proving to be no different. Employees are already experiencing digital tools in their everyday working life, and now the world of HR (human resources) is becoming savvier than ever before too. Steve Elcock, CEO of elementsuite (www.elementsuite.com, an HR and workforce management platform aiming to to help revolutionise the hospitality industry) feels that operators can effectively implement a digital HR culture. Digital tools reap rewards for both employees and operators, but for them to be successful, technologies need to be embraced by team members. Digital HR is on the rise (Deloitte, for example,

54 CAFÉ LIFE | SEPTEMBER 2018

reporting this year that 56% of companies surveyed are redesigning their HR programs to leverage digital and mobile tools). So how do you teach an old dog new tricks? It starts from the top, feels Steve Elcock. For new behaviours to be adopted, it must first start from the top, he advises. The new culture will not be implemented without managerial ‘leadership’, therefore it is the job of the managers to, first, adopt the use of the technology and then empower their teams to use it too. A clear understanding of the benefits and uses, alongside full training will further help the adoption and managers using the technology at every opportunity will soon make this new addition second nature in no time. Individuals do not tend to go ‘above and beyond’ without reason, he also points out, so adopting or shifting habits can be tricky. Thus, incentivising the use of such technologies can help lift it off the ground before it becomes instilled into their everyday working life. For HR platforms, incentives can already be embedded through leader boards and point scoring systems - not only to add a bit of healthy competition amongst team members but to also assist with the cultural shift, he suggests. It’s important to remember that we all learn by conditioning and, for new behaviours to be adopted, individuals must feel like the shift in habit is worth ‘rewarding’. “It will certainly be easier for new employees to embrace the shift, as they won’t have known any different, so be sure to use them to your advantage. You can engage with new starters even before their first day at work, through notifications on induction training and providing access to information all available at their fingertips, so they are

ready to embrace the digital culture from day one,” says Steve Elcock. “As Gen-Z employees start to come through the door, it is important to understand and, more importantly, stay on top of the digital world. This generation is, of course, more digitally savvy and very comfortable using technology, which is completely instilled into their everyday lives. It’s no surprise that younger generations spend a lot of time glued to screens. Market Watch reported in 2017 that millennials are spending over five hours a day looking at their phones. Therefore, an operator must ask ‘how do I reach these employees?’, and offering mobile based solutions that are available to users anytime, anywhere is only going to increase engagement, productivity and motivation levels.” Implementing new technology is all very well and good but information still needs to be user friendly and easily accessible in order to ensure its success. Having access to insights through a dashboard style platform is key at the moment, reports Steve Elcock. Not only does being able to offer a consolidated view for operators save time and money, it also negates the need to cross reference data across different platforms, therefore reducing the risk of human error and directs operators to the areas requiring attention, he claims. Keeping track of these metrics and behaviours all under one roof can help empower managers to focus their energies on other more important aspects of a business to ensure their establishment runs smoothly. elementsuite was launched in 2014 with the sole ambition to offer hospitality operators a simplified and flexible HR platform to revolutionise the employee experience in the digital era, and today, the company claims that it is the first software platform to offer an entire HR/ workforce management solution to the hospitality industry, their platform aim being to deliver a simplified user experience across any digital device, anytime, anywhere to ensure employees are always engaged, empowered and inspired. The business delivers a 2% increase in productivity and a 50% decrease in time spent scheduling, payroll and HR for timepoor managers, they claim. Additionally, the company removes the burden of compliance and risk for hospitality operators, with its intelligent legislative HR workforce management solution. Current clients include global blue chip customers, such as McDonald’s, and UK operators including Bistrot Pierre, Hix, Benugo, Baxter Storey, Searcys and Leon.


PROFILE

The

co-working London is the ‘co-working capital of the world’ with the flexible working spaces that foster innovation and entrepreneurship across increasingly specialist subject areas. That’s according to panellists who spoke at London Tech Week panel’s recent “Co-working and the early stage start-up” event which took place at the coworking space - Worker’s Café - in Dalston, East London. WORKER’S CAFÉ Worker’s Café is a modern coffee shop that is about far more than a quick pickme-up or even those longer lounges with a cappuccino and a cake. In the era of the internet nomad, the coffee shop is now the unofficial office of hundreds of freelancers. Dalston is acknowledged as one of the capital’s most hipsterific areas, with the café offering a welcoming haven for all those workers without a workplace. Co-owned by Ryan, Dave, Mike and Andrian, the café hasn’t been designed as just another coffee place you can work in, but rather a workplace where you can also get coffee. The premise is simple. Rather than be forced to spend upwards of £10 for a coffee per hour in a regular coffee shop, visitors pay a tax-deductible membership fee to cover a month, week, day or just a few hours and in return they get a place to work that comes with WiFi, free-flowing coffee and no judgemental looks from baristas wondering how long they plan on sitting there. The Worker’s Café is where freelancers are welcomed and where their right to a table, plug for their laptop chargers and access to Wi-Fi doesn’t require an hourly order of an over-priced coffee (but if they do want to indulge in a cake at a pocketfriendly 20% discount, all they have to do is tap their card on the Square reader, say the café). The whole concept started with Andrian’s original café in Hampstead, where he struck up a friendship with daily visitor Ryan, who used the café as a base for his work. Deciding that the digital nomads of the city needed an office to call

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café

their 9-5 home, the pair took to the internet and successfully crowdfunded the first iteration of the Worker’s Café as a Hackney pop-up. Three weeks later, brothers Mike and Dave came into the picture, offering to help run the business, and by the time the pop-up closed, the four entrepreneurs were ready to open permanently in Dalston. The café is now up and running with plenty of regular visitors and even a calendar of hosted pop-ups, all thanks to the vision of four small business owners who wanted to make sure that London’s freelancers could work hard without their finances having to work harder.

HELP FOR START-UPS The panel event they played host to was chaired by Sarah Friar, CFO of Square, a payments company for small businesses founded by Jack Dorsey. In the run up to event, Sarah Friar had met with government officials and prime minister, Theresa May, at 10 Downing Street for a roundtable on tech investment in the UK, where they discussed how technology could be used to help entrepreneurs to start, run and grow their businesses. At this panel discussion Sarah Friar and the panel debated the merits of the capital as a place to set up a new enterprise,


PROFILE the discussion covering recent reports on co-working in the capital, which show there to be more co-working spaces in the London than any other city in the world according to Hubble, with co-working in Central London taking a record 21% of all commercial office leases in the capital last year. Indeed, London would appear to have cemented its position as the global leader for flexible workplaces (for example, since 2012, flexible workplace leasing has represented an average of 2.9% of the market in Manhattan, compared to 10.6% in London, according to Cushman Wakefield’s Co-working 2018 Report). Resources in London have expanded over recent years, with co-working shifting from simple desk space to industry-specific work spaces across industries as diverse as data science, beauty and high-growth tech start-ups. Sarah Friar was joined by two London business owners - Lacey Hunter Felton (co-founder of Hunter Collective, a flexible co-working space for professionals in the beauty industry), and Dave Sylvester (co-founder, The Workers’ Cafe, a hybrid café co-working space catering to the needs of freelancers). They spoke alongside technology journalist Shona Ghosh from Business Insider. “When we set up our business, applying the principle of co-working to a new industry was a risk. But with Hunter Collective we’ve created a community for stylists, barbers, hair stylists, makeup artist and nail experts right here in London that enables them to network and grow their businesses in a way that wasn’t possible in the past,” said Lacey Hunter Felton. Square CFO Sarah Friar added: “It is fantastic to be here for London Tech Week, where I have been meeting both business owners and government officials and exploring how Square can help bring education and empowerment to small businesses across the UK. “The co-working boom brings opportunities for aspiring entrepreneurs to access affordable world-class office facilities, build networks, and meet likeminded people. That - along with the great technologies available to help you grow your business - makes now a great time to take the leap and become your own boss.” The panel discussed the benefits of co-working spaces, the difficulties faced building a business in the capital and how technology can contribute to the growth and success of a small business. The panel also covered the fact that the number of worldwide co-working members is expected to rise to 3.8 million by 2020 and 5.1 million by 2022 according to Emergent Research’s report, Trends and

Insights on the Small Business Economy. Shared workspaces have already grown at an incredible rate of 200% over the past five years, it was pointed out, according to JLL’s Global Market Perspective Report with WeWork and Spaces being responsible for more than half of the year’s take-up of co-working space across the UK according to Cushman Wakefield’s Co-working 2018 Report. 84% of people who use co-working spaces are more engaged and motivated with 89% of people who co-work reporting being happier, according to Emergent Research’s report, Trends and Insights on the Small Business Economy. The panel also discussed technology solutions that have made it easier than ever to set up and run a small business, such as Square. Both Hunter Collective and Workers Café featured in a recent TV advertising campaign for Square and use the platform for digital payments and analytics. Square builds products to make accepting cards simple, fast and affordable for small and medium-sized businesses, helping them with cash flow, one of the biggest concerns for small business owners.

The Square Reader is available to buy online or in-store for £39, pairing with the firm’s free Point Of Sale app on a mobile phone or tablet. Once registered, businesses can start taking card payments straight away and get money the next business day, claim Square (https:// squareup.com/gb/).

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 57


Making a

t n e m e t sta Described by one fan as “a cathedral to caffeine”, SteampunkCoffeeMachines (www.steampunkcoffeemachine.com) are statement cold drip coffee machines that are known to create quite a stir and talking point wherever they’re located. Standing one metre high and wide, and with each machine being unique, they are built using original antique parts ranging from the industrial revolution to early electro-mechanical technology from the 1920’s to 1950’s.

58 CAFÉ LIFE | SEPTEMBER 2018

Picture credit: Guy Reece

PROFILE


Picture credit: Guy Reece

PROFILE A TALKING POINT The overwhelming thing about SteampunkCoffeeMachines is that they are engaging talking points, particularly when staged on a coffee bar, thus creating a unique point of difference for the location concerned. Importantly, they are available to lease, point out the company who make them, so that coffee shops can manage their cashflow and avoid any large outlay on the machine and therefore easily cover this cost with the extra coffee sales they help generate (the machines are also available to purchase outright, retailing for between £2700 and £3500). These machines are not just art though. They are actual working, cold drip coffee machines that utilise the Hario WDC-6 Dripper, coupled with an extra scientific condenser and flask that extracts cold drip coffee of the highest quality which can be sold neat, or as the key ingredient in unique coffee cocktails. Sadly, or not, it should be noted that the coffee does not travel through any of the old pipe work! The Hario glass runs through the clear central channel behind the contraption’s paraphernalia where it is easily accessible and can be removed for cleaning.

Cold drip (also known as Kyoto Coffee and an alternative to Cold Brew) is a slow coffee extraction process that involves letting cold water slowly - drop by drop drip through ground coffee over a period of eight to 14 hours. “In this way, you can enjoy the subtleties of the coffee bean without the overpowering acidity or bitterness that can come with faster heat extracted coffee,” explains SteampunkCoffeeMachine founder and creator, Peter Harris (main picture). “The specific notes of the coffee are accentuated through the cold drip process, delivering a complex taste that is easily differentiated from a traditional hot brew.” INSPIRATION “I have always been inspired by the tradition of the mad inventor. Chitty Chitty Bang Bang, the chocolate machines in Willy Wonka’s factory, Doc Brown’s DeLorean in Back to the Future and HG Wells’ Time Machine were all contraptions that had a function and inspired me as a child and adult,” adds Peter Harris. “I wanted to take the simplest coffee making process and make it look as complicated as I could, and then invite people behind the curtain to give them

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that wonderful ‘Wizard of Oz moment’. “It’s not about precise engineering, it’s a bit wonky, but it makes you smile when you try to work out how it works. These days, we are immersed in a digital world, with everything on a screen, so these machines are a retro step to remind us about the technology from our great history while taking us out of the digital into the real world again for a moment.” The machines have become a central focal point for one of the UK’s major coffee events - the London Coffee Festival – in conjunction with Mulmar Food Service, and where it has won awards for the most innovative stand and product in past years at the show. This year proved to be no different, with the company pleased to introduce Perk & Pearl - a small batch roaster from Tunbridge Wells - with support from Alchemista Coffee Potions, producing coffee cocktails and fun for the festival crowds. Established in 2016, their well known clients now include Black Sheep Coffee, Duck & Waffle, Adam Handling’s Eve Bar, Union Hand Roasted and Alchemista Coffee Potions, all of whom have a SteampunkCoffeeMachine installed either as a coffee sculpture or working machine.

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For more information please contact Benders Paper Cups www.benders.co.uk | 01978 857661 | info@benders.co.uk

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 59


PROFILE WHERE CAN THEY BE SEEN? The well known coffee roasters, Union Hand Roasted, have a SteampunkCoffeeMachine in their reception at Canning Town in London. This beast features parts from a world war two radar station (each machine also incorporating a digital screen where businesses can display your company logos, menus or other images, they point out). Their GunPunk machine was inspired by the launch of the Mafia III video game at Timberyard and features a real doublebarrelled shotgun. This machine is now with Black Sheep Coffee in the Leadenhall building in London. In 2017, they were commissioned by Duck & Waffle to create an enormous three-metre high wall installation called the Moonshine Machine for the launch of their local brand at Haymarket, Piccadilly Circus, London. One of their latest creations is the Ginpunk Infusion Machine. With the gin craze in full swing, they made a gininspired machine for events with some 34 metres of bright tarnish resistant copper pipe that has over 120 copper connections to create a spectacular endless knot that’s topped off with an eagle. In this instance, the Hario glass can be used either for the coffee element of the cocktail, or to run the gin through botanicals for a live infusion. Last November, they were invited to 10 Downing Street as one of the Small Business 100 winners (Small Businesses in Britain having contributed over £734 millon pounds to the UK economy in 2017 alone), and were honoured to be there - even offering a machine for Europe to smooth over those tricky Brexit negotiations! Alchemista Coffee Potions is a third wave coffee shop in Norwich that opened in 2017 and wanted to design an independent coffee shop that took design way beyond the vintage light bulb when deciding how to create a unique independent coffee shop that truly looked independent. At Alchemista, it’s all in the details from the skull-shaped glass cups to the exciting décor that features a SteampunkCoffeeMachine making the ‘elixir’ that tempts customers to try the spectacular coffee cocktail menu that includes drinks such as Purgatory and Black Toade. Needless to say, this café benefits from visitors sharing images of the machine on Trip Advisor and Instagram, and other social channels, in turn giving new customers another reason to seek them out. Indeed, the unique selling point of this machine has helped contribute to this coffee shop becoming the number one coffee shop to visit in Norwich on Trip Advisor.

60 CAFÉ LIFE | SEPTEMBER 2018

CAFFÈ CULTURE SHOW ATTENDANCE SteampunkCoffeeMachine say that they will be present on Stand E2 at the upcoming Caffè Culture Show (16-17 October 2018, Olympia, London), with exciting news from Alchemista Coffee Potions about creating a new coffee experience for the high street. Visitors to the show will also be welcome to call by to sample a coffee cocktail created using one of their machines.


NEW PRODUCTS

SIG’s ‘Heat&Go’ hot drinks microwaveable carton The heat is on! Research has shown that consumers, in Asia in particular, are looking for hot drinks that can also be taken with them for on-the-go consumption. Consumers here enjoy the ‘warmth from within’ of hot beverages. To meet the need to heat RTD beverages, carton solutions expert SIG has developed a leading microwaveability solution to aseptic carton packs. Their new ‘Heat&Go’ pack is aluminium free and can be heated in a microwave, either in a vending machine, store, café, home or office. According to research by GlobalData in 50 countries, demand for hot drinks is likely to increase by 15% in value, and by 22% in volume between 2014-2019. SIG’s own research in China has revealed that 72% of consumers are dissatisfied with current

Sample Hilltop Honey at lunch! Award-winning Mid Wales honey producer, Hilltop Honey, founded in 2011 by young beekeeper Scott Davies, has a passion for delivering the most exceptional tasting honey from all corners of the world. At the lunch! show (stand L86), do not miss the opportunity to sample Hilltop Honey’s new and affordable Everyday Blossom Honey - the perfect golden honey for everyday use, oozing with natural flavour. The range can be supplied in 25g breakfast portions, 28g jars and bulk catering tubs, ideal for independent cafes, hip hotels and budding breweries.

heating methods for on-thego products and are looking for new methods of fast and convenient heating with their increasingly cash-rich and time-starved lifestyles. Call 0191 305 1010, or visit visit www.sig.biz.

“The Everyday Blossom Honey Range offers something for everyone – it’s a selection of our most loved, versatile honeys at reasonable prices. Available in a variety of packaging formats and sizes, this is the ideal honey collection for the on-the-go food industry and café culture market,” says Scott Davies, managing director of Hilltop Honey. Call 01686 689027 or visit www.hilltop-honey.com.

TO ADVERTISE IN

CONTACT SAM MINTON .uk 01291 636333 | sam@jandmgroup.co

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 61


PREVIEW

Stay ahead of the latest nutritious, healthy and ethical food and drink trends at

From calls for a “latte levy” on throwaway cups to the rise in non-dairy alternatives to milk and demands for healthy food that can be eaten on the go, can cafés and coffee shops keep up with fast-changing trends and the public health agenda? The big issues and challenges revolutionising the global food and drink industry will be under the spotlight when Food Matters Live returns to London’s ExCeL in November. 62 CAFÉ LIFE | SEPTEMBER 2018


PREVIEW TRENDS AND INNOVATION The three-day, free-to-attend event offers an unmissable opportunity for foodservice professionals to share ideas, keep ahead of the trends, source innovative products and do business with the entrepreneurs behind the newest healthy food and drink products. And its unrivalled education programme will examine key issues with great minds from across the industry. Can cafés do more to help their customers eat more healthily? Do smaller portions and clearer labelling go far enough or should they be introducing new product lines? And will vegan lattes become the norm, or will sustainable diets remain a niche concern? Industry leaders, renowned chefs, ministers, established brands, innovators and health professionals will debate the effectiveness of calorie targets, changing dietary behaviour, the appetite for further sugar regulation, reducing plastic and food waste, and more at the Food Matters Live conference, hosted by presenters Anita Anand, Nadine Dereza and Timandra Harkness. SPEAKERS AND SEMINARS In addition to an extensive exhibition, Food Matters Live will be offering a multistream seminar programme and main stage conference, featuring hundreds of speakers covering wide-ranging topics – from the latest food and public health policies to the future for the free-from food and drink market, latest trends in sustainable retailing, packaging design and exemplar brand strategies. Confirmed speakers include Sara Bruce-Goodwin (Starbucks vice president of research, development, quality and regulatory), Henry Dimbleby (Leon and Sustainable Restaurant Association co-founder), Sarah Boseley (Guardian health editor), George Eustice (Farming Minister), Jonathan Jowett (Greggs’ corporate affairs director) and Matt Barwell (Britvic’s chief marketing officer). Meanwhile, 300 experts from across the food, drink, nutrition and health sectors will offer invaluable insight in a wide-ranging series of seminars, grouped under headings including health and wellbeing trends, tackling obesity, sustainable supply chains and nutrition, the future of free-from foods, marketing and packaging. Oliver Rosevear (energy and environment manager at the UK’s largest coffee shop Costa Coffee) will look at creating a circular economy for plastic - the company has been working with Veolia to ensure coffee cups are recycled across its operations. Jenny Rosborough (head of nutrition at Jamie Oliver) will explain how the restaurants have been helping their customers to eat more healthily while head of technical at

Greggs. Emma Adams will discuss how the bakery has responded to demand for healthier options. The out-of-home dining sector’s progress towards the 20% sugar reduction target will be investigated by the National Obesity Forum’s Tam Fry. In other seminar sessions that will be of interest to foodservice professionals, Twinings’ head of marketing excellence, Catherine Coleman-Jinks, will offer insight into how the tea brand has been building its portfolio of healthy products. And, with customers discounts for reusable coffee cups already well established, the future for “bring your own” packaging will be discussed by Mark Hilton, head of sustainable business at Eunomia. Other seminar speakers confirmed for 2018 include the Food Guide founder, Claire Brumby, Cawston Press’s head of marketing, Helen Pomphrey, and Tea Rex founder Andrew Walker. PRODUCT SHOWCASE Food Matters Live will also showcase innovative health and wellbeing products in a curated exhibition featuring 800 businesses, grouped in growth categories such as healthy snacking, better-for-you drinks and free-from products. From natural clean energy drink Flyte, on show for the first time in the UK, vegan Tsampa energy bars and Coco Junction’s organic coconut products, to 100% natural cold press Luhv drinks, which target different areas of the body, the very latest products

to hit the market will be on show in the Start Up Zone. The International Showcase will bring home global food and drink innovation, with exhibitors from the Netherlands, Japan, Belgium, Peru, Denmark, Greece, Italy, while an international line-up of chefs, nutritionists and industry players in the International Innovations demonstration theatre will offer demonstrations and insight into culinary cultures across the world. Other live attractions include Food Futures Live, which will highlight the innovations disrupting the food and drink sector, including entrepreneurial food technologies, while the Awards Showcase will feature the shortlisted and winning entries of this year’s Food Matters Live Awards, including Best Healthy Eating Initiative, Sustainability Initiative of the Year and Innovative Food-To-Go Product of the Year. Foodservice professionals who want to meet the innovators creating best-selling healthy products can use Match - a dedicated matchmaking service connecting buyers with producers and ingredient suppliers. “We’re delighted to welcome so many innovative food and drink brands to Food Matters Live, showcasing new products and concepts which respond to health and wellbeing trends. Buyers from cafes and independent food retail outlets will find a host of new ideas to help them stay on trend and keep ahead of their competitors,” said Briony Mansell-Lewis, Food Matters Live director.

HOW TO REGISTER Now in its fifth year, Food Matters Live takes place on 20-22 November 2018 at ExCeL London. Register yourself and your colleagues for this unique event, which is free to attend and brings together the food and drink industry, retailers, foodservice providers, government, and those working in nutrition and health at https://food-matterslive-2018-visitor.reg.buzz For further information, contact Grace Grocott at Food Matters Live (Grace.grocott@foodmatterslive.com +44 (0) 20 3735 5961).

THECAFELIFE.CO.UK | SEPTEMBER 2018 | CAFÉ LIFE 63


CAFÉ Association

The Joint Technical Group Meeting T

he Joint Technical Group Meeting is taking place on Wednesday, 17 October 2018 at Campden BRI in Chipping Campden. The meeting will bring together members from across the British Sandwich and Food to Go Association, Café Life Association and the Pizza, Pasta and Italian Food Association. The agenda will include relevant industry issues like Public Health England Challenges with speakers including Associations director Jim Winship. AGENDA 10.00am - Registration/coffee 10.30am - Welcome from Campden BRI and BSA director Jim Winship 10.40am - BSA Audit Report. BSA technical manager Sally Higgins will provide an overview from her audits of manufacturing members and highlight some issues that members might think about for the future, including shelf-life management, listeria and pesticide residues. WHAT: The Joint Technical Group Meeting WHEN: 17 October 2018 WHERE: Campden BRI, Station Rd, Chipping Campden GL55 6LD

64 CAFÉ LIFE | SEPTEMBER 2018

11.10am - What Made the MA Food Tray a Winner? Presentation by product developers at RAP on their success in winning the Technical Award at the Sammies this year and some of the work they are doing to develop new packaging concepts. 11.40am - Public Health England Challenges. Jim Winship will update the meeting on current discussions with PHE on their plans for calorie, salt, fat and sugar reductions. 12.15 pm - Viruses and Listeria. Two presentations by speakers from Campden BRI on work they are doing in relation to viruses and listeria. 13.00pm - Lunch 13.45pm - Factory Hygiene. Presentations by speakers from Campden BRI covering factory hygiene and advanced micro profiling in shelf-life evaluation. 14.25pm - BSA/PAPA Update. Presentation by Jim Winship on current industry issues.

TO BOOK Attendance is FREE for BSA, Café Life and PAPA members (there is a charge of £75 + VAT for non-members). To register your attendance, please email your name and contact details to kevin@sandwich.org.uk (telephone 01291 636335).


NEWS


Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. Tasty Apps Consultancy Bain & Company Inc. E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Retail FSC Vestey Foods UK Smartphone App Tasty Apps BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Arla Foods UK Freshfayre Fromageries Bel The Cheese Cellar Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Arla Foods UK Bradburys Cheese Extons Foods FJ Need (Foods) Ltd. Freshfayre FrieslandCampina Ltd. Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd

Sour Cream Freshfayre The FoodFellas CLEANING MATERIALS Bunzl Catering Supplies CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Orexis Fresh Foods Ltd. Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK Mayonnaise Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Orexis Fresh Foods Ltd. Pauwels UK Piquant Southover Food Company Ltd.

66 CAFÉ LIFE | SEPTEMBER 2018

The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Spreads Blenders Pauwels UK DRINKS Coffee Rombouts Coffee GB Ltd. Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee Conveyors BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment BFR Systems Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Royal Greenland Ltd. Freshfayre Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK

Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd FOOD WHOLESALERS Country Choice Foods FRUIT Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS Bacon Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargrill Protein Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre Galliance UK Ltd. Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd

Continental Freshfayre Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre Galliance UK Ltd. H Smith Food Group PLC Sam Browne Foods Vestey Foods UK Ham Freshfayre Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Foodgroup PLC Sam Browne Foods The FoodFellas Vestey Foods UK Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Glendale Foods Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company Zwanenberg Food UK Ltd. Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre ORGANIC PRODUCTS Beacon Foods Fridays Galliance UK Ltd. Leathams Pauwels UK Southover Food Company Ltd. The English Provender Co Ltd. PACKAGING Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd.


Café Manufacturers & Distributors 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. Freshcut Foods Ltd Freshfayre Leathams Southover Food Company Ltd

2 SISTERS FOOD GROUP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Renee Skukowski Tel: 01909 511800 Fax: 01536 409 050 renee.skukowski@2sfg.com www.2sistersfoodgroup.com

SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Glendale Foods

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Contact: Philip Morgan Tel: 0283 0262333 E-mail :philip@ aroundnoonsandwiches.com aroundnoonsandwiches.com

SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre The FoodFellas Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre The FoodFellas Salad Agrial Fresh Produce Ltd. Freshcut Foods Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Freshcut Foods Ltd Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre

AROUND NOON LTD. 762A/763A Henley Road, Slough SL1 4JW Contact: Gareth Whatley Tel: 01753 523 636 Fax: 01753 573 125 gareth.whatley@ciab.co.uk www.chefinabox.co.uk ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 sdrew@anchorcatering.co.uk www.anchorcatering.co.uk BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk 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 clare.rees@greencore.com www.greencore.com

GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts,S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales sales@greencore.com www.greencore.com

GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com

GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Olatunde Ray-Odekeye Tel: 01827 719 100 Fax: 01827 719 101 olatunde.ray-odekeye@ greencore.com www.greencore.com

HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com www.impress-sandwiches.com

LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Kate Redden Tel: 01664 484400 Fax: 01664 484401 kate.redden@meltonfoods.co.uk

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 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575 sandwichman2010@live.co.uk STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Guy Truman Tel: 07775 673618 Fax: 01244 533 404 guy@streeteatsfood.co.uk www.streeteatsfood.co.uk THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

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 dan@sohosandwich.co.uk www.sohosandwich.co.uk

ACCREDITED DISTRIBUTOR RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

GREEN GOURMET LTD. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

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Café Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk ARLA FOODS UK 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk BAIN & COMPANY INC 40 Strand, London WC2N 5RW Contact: Jack Tanaka Tel: 0207 9696502 Jack.Tanaka@Bain.com www.bain.com

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BFR SYSTEMS 1 Rue du Jariel, 2AC Les Longs, Silons, 77120, Coulommiers, France Contact: Simon O’Connor Tel: 0044 (0) 7764564421 soconnor@bfrsystems.com.uk www.bfrsystems.com

BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie

CP FOODS UK LTD. Avon House,Hartlebury Trading Estate, Hartlebury, Kidderminster, Worcestershire DY10- 4JB Contact: David Allen Muncey Tel: 01299 253131 Fax: 01299 253232 davidm@cpfoods.co.uk www.cpfoods.co.uk

BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Jodie White Tel: 01372 736300 jodie.white@bunzl.co.uk

DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 yousafshah@datatherapy.com www.datatherapy.com

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james @cargill.com www.cargill.co.uk

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk PANTONE 1585 U

PANTONE NEUTRAL BLACK U

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

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

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact:Julie Sloan Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk 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 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

EDEN UK LTD 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 russ.skinner@eden-uk.com ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A

EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com

FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113 dawn@needfoods.co.uk www.needfoods.co.uk

FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FRIESLANDCAMPINA LTD Denne House, Denne Road, Horsham, West Sussex RH12 1JF Contact: Nicola Gavey Tel: 01403 273273 nicola.gavey@frieslandcampina.com www.frieslandcampina.com/en/

FSC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com GALLIANCE UK LTD Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010 sales@galliance.co.uk www.gastronomeprofessionals.com/ export GEETA’S FOODS LTD. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com

GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 chris.bates@glendalefoods.com www.glendalefoods.com

GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA


Café Suppliers Index H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Richard Stables Phone: 01482 301146/07747 612527 Richard@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk

LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 karina_sprigg@missionfoods.com www.missionfoodservice.co.uk

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com

NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@norseland.co.uk www.norseland.co.uk

OREXIS FRESH FOODS LTD. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk

PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.com

PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com

RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com

TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk

ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 Info.uk@rombouts.com www.rombouts.com

THE FOODFELLAS Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Mark Jones Tel: 0208 622 3064 Fax: 0845 2801166 markj@thefoodfellas.co.uk www.thefoodfellas.co.uk

ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com

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 tim@theingredientsfactory.com www.theingredientsfactory.com

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@vestey.com www.vesteyfoods.com

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 jack@zafronfoods.co.uk www.zafronfoods.co.uk

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk


International LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

Product Listing

Sandwich Manufacturers

BAKERY INSERTS Sigma Bakeries Ltd

CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge, 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

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

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

Sam Minton

01291  636333 email: sam@jandmgroup.co.uk

70 CAFÉ LIFE | SEPTEMBER 2018

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

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


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Cafe Life Magazine - Issue 88  

There’s a ‘standing out from the crowd’ theme to this issue with a café’s branding, product offering and reason for being highlighted as asp...

Cafe Life Magazine - Issue 88  

There’s a ‘standing out from the crowd’ theme to this issue with a café’s branding, product offering and reason for being highlighted as asp...