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CAFÉ life www.thecafelife.co.uk

Tasting the lifestyle of the café sector


Sirop de Brownie 1883 Feat. Latte Macchiato*

w w w. 1 8 8 3 . c o m A p u r e p r o d u c t fr om th e Fr ench Alps. U . K . D i s t r i b u t o r : U C D w w w. u c d . u k . c o m Te l : 0 1 2 3 3 8 4 0 2 9 6 E m a i l : s a l e s @ u c d .u k . c o m * 1883 Brownie Syrup featuring espresso and milk

No.89 I November 2018

Introducing Almond Breeze Barista Blend

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Baristas know their coffee better than anyone. That’s why they helped us make our new, low calorie Almond Breeze® Barista Blend. It’s deliciously creamy and frothy, making it perfect for the world’s finest coffee. And because it’s an almond drink, it’s dairy free and soya free. l

Perfect for latte art


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Welcome! The sector welcomed the return of the Caffe Culture show recently, which saw many new features and a range of informative speaker sessions, as well as a healthy showcase of products new and established. In this issue, we look at some café cocktail culture ideas, the influence of the street food scene and the cold brew trend. In the run up to the festive season, we also offer some ‘maximising margins’ advice. We look forward to hearing your news and views in 2019!

Clare Benfield - Editor




Sodexo and Taylor St Baristas announce exclusive global partnership

22 Cocktail culture – beverage ideas.


Rescue plan for Patisserie Valerie takes shape.

42 Street treats – menu ideas from the street food scene.


PIZZASQR partner with La Cimbali for national roll out


10 New award-winning recycling system for takeaway cups

36 Cold brew – the trend for cold brew tea and coffee.

48 Maximising seasonal margins – advice from Revenue Management Solutions’ Philipp Laqué.

20 Association update

50 Coffee with a conscience - addressing the sustainability challenge in the café sector.



32 lunch! 2018

52 New products.

28 Caffe Culture 2018

58 Checkout.



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Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk

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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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Lavazza introduces ethical range, Tierra! to its collection at LFW AW18 Tierra! - a collection of organic and single origin coffee blends, sourced from communities involved with Lavazza’s global sustainability project of the same name - made its London Fashion Week (LFW) debut recently. Lavazza, official coffee partner of LFW for the eighteenth year, fuelled attendees from multiple Tierra! themed touchpoints across the site. Established in 2002, Tierra! aims to improve the social and environmental conditions as well as the production techniques of a number of coffee-growing communities across the globe. David Rogers, managing director, Lavazza Coffee (UK) Ltd said: “This year’s London Fashion Week focused on Positive Fashion which is guided by three strategic pillars of Sustainability, Equality & Diversity and Craftsmanship & Community. These pillars chime with the work we are doing through Lavazza’s Tierra! Project. “Tierra! is grounded on the principles of excellent coffee, care for the communities and respect for the Earth, and is proud to have partnered with 3,000 coffee growers in Colombia, India, Peru, Vietnam, Tanzania, Honduras and Ethiopia. “Just as London Fashion Week seeks to communicate the strides being made to help the fashion industry become more sustainable and conscious of the environment, we want to use it as a platform to raise awareness of the parallel steps that we are making within the field of coffee.” A key high point of the Lavazza Tierra! activation at LFW was the presence of one of Italy’s bestknown mixologists, Dennis Zoppi. Passionate about coffee, Zoppi demonstrated how Tierra can be used as a key ingredient within mixology by running masterclasses for guests showcasing exclusive coffee recipes using the Tierra! products at the Lavazza bar, which had undergone a makeover for AW18.


Sodexo and Taylor St Baristas announce exclusive global partnership Sodexo, the world’s largest services company, has joined forces with speciality coffee provider, Taylor St Baristas to launch a global world class quality coffee programme, putting baristas at the heart of its coffee offer, and as one of the most sophisticated coffee markets in the world, London has been chosen as the launch market for the partnership. The new exclusive partnership will see Sodexo offer its clients two premium quality coffee offers - an exclusive Taylor St licensed offer with an extended menu of premium quality coffees, and Chapter & Verse, a fresh new specialty coffee brand, co-developed by Sodexo and Taylor St. Both offers boast 80+ Q-graded beans that are sourced in a way that incentivises quality throughout the value chain whilst also paying farmers prices that are typically 20-50% above those paid by Fair Trade. And all coffees are expertly hand-roasted by Taylor St. The offer also includes an accompanying food menu which has been developed in line with the high quality, world-leading coffee on offer. Sodexo and Taylor St Baristas are both passionate about their people with the new partnership enabling Sodexo to offer speciality grade premium coffee, made by highly skilled baristas trained by one of the most highly credentialed coffee teams in the country. Before serving any customers, all Taylor St and Chapter & Verse baristas undergo an extensive 40-hour training programme through Taylor St Baristas’ world-class training academy. Training and development continues as the baristas develop, helping them grow and acquire new skills over the course of their career. Nicola Morris, divisional managing

director and head of food, Corporate Services, Sodexo UK & Ireland said: “Research amongst consumers identified quality coffee as more important than location, service or atmosphere when looking at coffee shops. With over a third of people leaving the office to purchase coffee it was imperative that we looked for a coffee which met the needs of our consumers and sets us apart from other food service providers. “We looked beyond the coffee bean to address this need which is why this partnership with Taylor St is unique. We now offer an authentic expertly-crafted coffee of the highest quality with the provenance and traceability we insist upon, served by passionate baristas. London is the perfect market to launch our partnership and we look forward to seeing it expand in other urban markets such as New York, Dublin and Paris.” Taylor St was founded by Laura, Andrew and Nick Tolley, three siblings from Australia with a penchant for all things coffee. It was one of London’s first coffeehouses of the artisan coffee movement and today is one of the premier transatlantic roasters and retailers of specialty-grade coffee. Taylor St Baristas has broken ground in everything from café design through to guest experience, operating technology, product development and its barista training academy. “We are looking forward to partnering with Sodexo to bring Chapter and Verse to life; to training people who are passionate about coffee and excited to become a part of an elite group of baristas,” said Nick Tolley, CEO, Taylor St Baristas. “We’re confident this new quality line will be among the best speciality offers available.”


Rescue plan for Patisserie Valerie takes shape Shares in Patisserie Holdings, the parent company of Patisserie Valerie, were suspended on 10 October 2018 after the discovery of potentially fraudulent accounting irregularities concerning two alleged unauthorised overdrafts suggesting a material mis-statement of the company’s accounts by what is being claimed to be in the region of £40 million; the SFO (Serious Fraud Office) stating that “its director has opened a criminal investigation into an individual.” Soon after this discovery, Patisserie Valerie’s finance director, Chris Marsh, was arrested on suspicion of fraud by false representation, prior to being released on bail and more recently resigning as the firm’s finance director. The company’s

chairman, Luke Johnson, took steps to loan the company £20 million of his own funds in order to help the company avoid bankruptcy, as well as keep 2500 jobs safe. A further £15 million is now to be raised through a fresh share placing. Patisserie Valerie – a chain of cafés specialising in hand-made cakes, afternoon teas and a cake ordering service - first opened its doors in Frith Street, London in 1926 and was run by Belgian, Madame Valerie. In 1987, the Italian Scalzo brothers purchased the business, increasing it to nine locations. In 2006, Luke’s Johnson’s Risk Capital Partners bought the Scalzo brothers’ controlling interest in the company. In 2007 Patisserie Valerie joined forces with Druckers Vienna Patisserie, and

in 2014 it acquired the sandwich business, Philpotts. There are now nearly 200 outlets. According to the news service, Propel, shareholders at Patisserie Holdings have now backed a £15.7m rescue plan for the company. At an emergency general meeting, more than 99% of shareholders backed a plan to issue £15m of new shares in a move that will see 35,322,432 of new ordinary shares issued. Luke Johnson will see his stake in the company reduce to 28.54%, while chief executive Paul May’s will fall to 3.37%, add Propel, and despite approving the deal, shareholders are reported to have vented their anger at Luke Johnson, who has been quoted by various sources as saying the company had been “three hours from going into bankruptcy.”

Fracino flies flag for UK manufacturing on BBC Breakfast TV Fracino, the UK’ s only manufacturer of traditional espresso machines, has reinforced the pride and expertise in British manufacturing in front of more than seven million viewers. The multi-award-winning exporter was invited by BBC Breakfast recently to respond to findings by the manufacturer’s organisation, the EEF, on how the UK is the world’s 9th largest industrial nation but most people think it is only ranked 56th. A BBC crew filmed live from Fracino’s world-class manufacturing facility in Birmingham where 5,000 machines are produced annually – each proudly displaying the Made in Britain marque. A champion of British manufacturing, Fracino produces the majority of its components in house. Exporting to over 70 countries across the globe, the business is poised to further broaden its export horizons in the US and Canada. With predictions that the UK

will take its place among the world’s five biggest industrial nations by 2021 if current trends continue, Fracino MD Adrian Maxwell says British manufacturing – which makes up 44% of total exports and directly employs 2.6 million people – plays a vital role. “As the heartbeat of British manufacturing Birmingham has been instrumental in the UK’s rich manufacturing and engineering history,” said Adrian Maxwell. “Although the UK market has faced major challenges over the last 12-18 months, mainly due to the uncertainty surrounding Brexit, our manufacturing sector is booming. We’re seeing time and again how the Made in Britain marque is coveted the word over – particularly in counties like Korea and Japan. “Fracino is proud to be making a key contribution with quality products which are commissioned by global brands.” Praised by former Prime Minister David Cameron for its success in selling coffee machines to the Italians,

Spotlight on world class manufacturing: the BBC breakfast crew at Fracino. Fracino’s machines have taken centre stage in high-profile soaps and been viewed by millions of people both in the UK and Europe.

The company’s 45,000 sq ft production floor has been revolutionised through a multimillion pound investment programme.



Planglow’s seasonal collection Labelling and plant-based packaging experts, Planglow, have launched a new seasonal collection just in time for Christmas. Festive Favourites includes a retro-look 12oz compostable cup, a grease-resistant deli paper sheet and seasonal sticker, plus a nine per sheet label - Festive Favourites having been developed specifically to package Christmas sandwiches and snacks, festive beverages and other seasonal offerings, say the company. The jolly little collection features a colour-popping seasonal print of snowflakes, candy canes and holly and features some very familiar faces. “Over the past few years, seasonal cups and packaging have risen up our customers’ Christmas lists and so, with a little help from Father Christmas, we developed this merry mini range,” said Planglow’s marketing and PR coordinator, Jess Lyons. “Our Festive Favourites sheet label – which features Santa and Snowman – has actually been around for a while. A big seller in the early nineties, the label was bought back, by popular demand, in 2016 to mark our 30th year. Now we’ve extended the look to packaging items too, we’re really pleased with the results and hope our customers will be too.”

PIZZASQR partner with La Cimbali for national roll out PIZZASQR has partnered with La Cimbali for the supply of professional coffee machines and grinders across its new grab and go pizza concept as it rolls out 100 stores within the UK over the next five years. The first PIZZASQR to open launched recently at the super-regional shopping destination Intu Merry Hill. With artisanal square pizza slices featuring a focaccia base and traditional toppings tailored for the UK market, PZZASQR is set to capitalise on the nation’s love of authentic Italian cuisine presented in a format which is easy to enjoy ‘on the run.’ Oliver Watt, national account manager for La Cimbali explained: “It’s great to see operators like PIZZASQR placing a high priority on their coffee offer as a way to drive additional sales, particularly outside of peak times. In cup consistency is critical and to achieve that an investment in a quality machine is essential.”

La Cimbali supplied a two group Casadio Undici - a robust, compact traditional machine, which is the perfect choice when space is at a premium. “The Casadio is very easy to use and maintain which makes it the perfect choice in busy locations with high staff numbers,” added Oliver Watt. Davide Cason, operations manager at PIZZASQR assessed 10 machine manufacturers before choosing La Cimbali. “Our coffee offer is a very important part of our business and we took the process of choosing a machine partner very seriously,” he said. “La Cimbali has an excellent brand heritage with a great track record. As we are opening in high footfall destinations where speed of service is critical, the reliability of the technology was a big deciding factor for us. We feel confident we have made the right choice with Cimbali.”

Abakus Foods introduces Nut Stuffed Red Dates Snacks On The Go The London-based healthy snacks start-up, Abakus Foods, has unveiled a new range of Nut Stuffed Red Dates Snacks that should prove to be particularly popular over the upcoming festive period, feel the company. The new range is made of the superfruit Red Dates, each stuffed with crunchy almonds, nutty walnuts, creamy cashews, and a combination of mixed nuts for those who want them all. Red Dates, also known as jujube fruits, have been enjoyed for health and wellbeing in the Far East for thousands of years. The creamy and nutty flavour of the nuts complements the natural sweetness of the red dates, which together taste like a delicious treat without the guilt, claim


Abakus. With just 70 kcal per pack, they make the perfect pick-me-up in the afternoon, on the go, or post-workout, they suggest. In addition, Abakus Foods is introducing a smaller snack pack of their original Chewy Red Dates and Crunchy Red Date Crisps. The new packages highlight no added sugar, no sulphites, high in fibre and a source of potassium designations, as well as a little window to show the intriguing red-coloured berries (the whole range is gluten-free, dairy-free, and suitable for vegans, point out Abakus). “We brought the Red Dates over to the UK last year and were absolutely overwhelmed by the positive response. Despite being largely unknown in the UK, people have

quickly embraced the lovely sweet Red Dates, and our loyal following is growing each day. We are committed to bringing the highest quality products for the best value, and to make tasty and wholesome snacks more accessible to everyone,” said Helen Wang, Abakus Foods’ founder and director. The new products retail at between £1.19 and £1.49 each.

Warm up

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Stokes celebrates one year at the Lawn Lincoln’s most well-loved coffee brand is celebrating one year at the Lawn and to mark the occasion Stokes Tea & Coffee held an informal event at the historic complex. Located in the notable uphill area of Lincoln city centre, the event was held at the end of September at the Lawn Café and attended by more than 50 people including tenants and Stokes staff. Stokes Tea & Coffee transformed the historic site with an extensive £2million refurbishment which took two years to complete. This renovation turned the Lawn into one of Lincoln’s top destinations with a café, barista training centre, theatre, restaurant, offices and shops as well as serving as the brand’s headquarters for coffee roasting and distributing. Nick Peel (pictured), managing director at Stokes, said: “We have loved our first year at the Lawn – it was a big move to relocate from Mint Lane where the business had been based for more than

40 years, however it has definitely been worth it. “Seeing The Lawn come back to life after a tumultuous history has been really lovely and the site now has a lively, vibrant feel thanks to all the retail, food and drink outlets and offices we’ve supported this year. “The move has also been great for the business as we now have the space to expand our operation. Our new headquarters enable us to treble the production and distribution of our ethically-sourced tea and coffee products. We are in a great position to grow our number of suppliers, and are confident our offering will see Stokes become a mark of quality in the tea and coffee market. “It’s been a fantastic year and so an event with all the people who helped make our first year so successful seemed like the perfect way to mark the occasion and we can’t wait to celebrate many more anniversaries at the Lawn.”

Coffee brand TrueStart launches in Bristol The world’s first Truestart & Co Coffee Shop has launched in the heart of Bristol. Nominated as “Entrepreneurs of the Year”, local couple Simon and Helena Hills, who also welcomed baby Leo in June, have opened Truestart & Co, a café and coffee shop based at Runway East and will step up their business ambitions by taking their healthy, hyper-sustainable coffee brand coffee brand into their own retail space. They are building on the huge success of their brand over the last few years, which has been selling in local shops and healthy food stores nationwide and internationally. Truestart & Co will serve the community of co-workers not only with their super high quality, hyper sustainable coffee range of cold brew, nitro and ground coffee and Tumeric lattes but also with a range of locally sourced healthy meals and treats including Avocado and courgette cake, Asian Vermicelli Noodle Salad with Ginger Tofu (vegan) and fig and beetroot salad. Food is locally sourced and freshly made every morning after visits to local markets. It will be seasonal and mostly organic and plant based. Other fresh young brands like Brave Foods (roasted peas) are also available.


“The success of the brand meant that we had the confidence to invest to rebrand it to appeal to a wider audience and be truer to ourselves,” said Helena Hills, CEO. “We have always believed in living a life less ordinary and our new brand is rooted in the very fact that normal is boring; we are wild for life and our coffee enables all of its fans to do the same as it is a totally natural energy kick. We are loving life right now. And we have just created a new one! Leo is our top barista

and will come to work with me every day. It’s the perfect lifestyle business right now. We are so excited to take Truestart & Co across the country and beyond.” Once the Bristol café has established itself successfully, Simon and Helena Hills plan to take the TrueStart & Co brand across the country and are looking forward to a long term partnership with Runway East, who are also growing fast. David Foreman, GM at Runway East Bristol said: “TrueStart Coffee first joined Runway East Bristol as members and as we try to support our start-ups any way we can, naturally we instantly switched all the free coffee we provide for our members to TrueStart Coffee. When we recently needed to find a new operator of the cafeteria, we were absolutely delighted when TrueStart Coffee jumped at the opportunity. For us we could not think of anything better than having a Runway East member play such an important role in running the central hub in our community here and Simon and Helena pulled out all the stops to not only open on time, but do an EPIC job of it.” TrueStart Cold Brew and Home Brew Coffee is also listed in selected cafés, bars and retailers and will launch this month on Ocado.



Each group has optimum temperature control.

Lever espresso machine. Fracino’s 1, 2 or 3 group Retro lever espresso machine evokes the 1950’s coffee bar buzz. Finished in highly polished stainless steel, its Design and Function is very much for the modern coffee bar.

Our stunning P.I.D. – the fusion of technology and contemporary design; the individual group boilers and state of the art electronics offer precision and control to fulfil the expectations of the most discerning barista.

Retro is available in Electric or Dual Fuel powered versions – perfect for espresso on the move. Lever groups provide the barista with lots of control during the extraction process for creating their own perfect espresso.

Available in 2 or 3 group versions, the P.I.D. features temperature controllable hot water dispense and boasts all the power, technical qualities and reliability synonymous with Fracino products.


W / www.fracino.com E / sales@fracino.com T / +44 (0)121 328 5757


New award-winning recycling system for takeaway cups

New QR code recycling initiative Huhtamaki has launched an initiative aiming to increase cup recycling within the UK. Whilst enjoying a brand new, modern design on their range of Specialty Cups (single wall hot cups and paper vending cups), consumers will also notice a message to ‘please recycle this cup’ and a QR code that can be scanned by a mobile phone which will lead the consumer to a web page which contains details of the growing numbers of cup recycling sites and schemes across the UK (http://www2.huhtamaki.com/web/ foodservice-uk/sustainability). Becci Eplett, marketing manager for Huhtamaki UK, said: “We wanted to refresh our single wall and paper vending cup offering and introduce a more modern colour palette for consumers. The cup aesthetic is a really important contributor to the overall drinking experience but we also wanted to do more to help to communicate the recycling message. “All of the cups manufactured by Huhtamaki in the UK are either recyclable or certified as compostable in approved composting facilities. Our Specialty cups are made in the UK from 100% PEFC certified paper board and are recyclable via a fast growing and accessible recycling infrastructure including outlets and instore collection schemes, ACE UK Bring Banks, waste contractors, specialist cup collection and recycling operatives as well as numerous instore and regional recycling schemes – but how do we direct consumers to their nearest cup recycling point to enable them to recycle their used paper cup? We add a QR code to the cup which links to a new page on our web site that lists recycling schemes in the UK.”


Coffee cups across the UK will be saved from landfill and commercially recycled into paper with the introduction of Detpak’s RecycleMe™ system in partnership with recycling brand Shredall Ltd. The revolutionary recycling collection system solves the growing problem that sees more than 2.5 billion coffee cups go to landfill in the UK each year, claim the company by closing the loop for the industry and guaranteeing collected paper cups will be counted and recycled into high quality paper products. They feature an innovative next generation lining that can be easily removed from the cup to ensure recyclability in standard pulping processes. Speaking of the RecycleMe recyclable coffee cups system, Shredall managing director Nik Williams said: “Shredall currently has 13,000 collection points around the UK and will support the establishment of additional collection stations for RecycleMe™ cups. “Currently less than 1% of takeaway cups are recycled but the RecycleMe system is designed to provide a guarantee and transparency of the recycling process. “We’re delighted to partner with Detpak on this project. Takeaway coffees are an ingrained part of our everyday lives, and with this new system, we can massively reduce the environmentalimpact of that and continue to enjoy our coffees safe in the knowledge that our cups will go on to be reused up to seven times.” With more than two and a half billion paper cups sent to landfill each year in the UK, Detpak’s product marketing manager Kristin Camery said the RecycleMe system

promotes a longer life for the paper cups and supports a circular economy to keep products, components and materials at their highest utility and value for as long as possible. “Our RecycleMe™ collection system is a total end to end solution, turning takeaway cups into recycled paper products, and contributing to positive global environmental change,” said Kristin Camery. In a UK first, Shredall will also be providing a collection service and recycling commitment for RecycleMe coffee cup lids. The RecycleMe™ system was officially launched to customers in the United Kingdom on Thursday, 20 September and supported by barista champions from both Australia and the UK at an exclusive Taylor St Baristas event. As part of the Detmold Group, Detpak were recently recognised with the APCO Sustainable Packaging Excellence Award for sustainability initiatives, like the RecycleMe system. The RecycleMe system will be in cafes in Australia and New Zealand from November and Detpak are now taking orders for United Kingdom customers for launch in late 2018.

A very vegan Christmas Bidfood’s 2018 Festive Range includes the first festive selection of vegan dishes and desserts in response to latest statistics suggesting there are now around 3.5million vegans in the UK alone, say the company. This year’s offering has been designed with operators in mind, acknowledging the increasing pressure they are under to meet demand for vegan variety, say Bidfood, who have focused on providing a wealth of plantbased buffet nibbles and mains, but the real stars of the show are the desserts, they feel. Decadent festive options include, Premium Selection Belgian Chocolate and Raspberry Torte, Honeybuns Mincemeat Crumble Citrus Traybake and Lemon Swirl Cheesecake, as well as a delicious selection of non-dairy ice

creams, with flavours ranging from blueberry to Swedish glace. “Whilst the holiday season will always be about indulgence and fun festive flavours, there’s more of a call than ever for products that reflect wider market trends. From world flavour influences, to vegan and free-from options, this year’s collection is about catering for everyone,” said Laura Mason, campaign manager at Bidfood. “With the significant jump in the UK vegan population we are keen to ensure we have strong choices for this area of the market, particularly when it comes to desserts. Christmas is all about everyone being able to come together and enjoy, without the need for restrictions and limitations!”


Green dot for the Recup The reCUP™ paper cup, which is made by CupPrint (a Huhtamaki Group company, www.cupprint. co.uk), has been recognised by the prestigious German Green Dot scheme. The certification recognises that reCUPs are fully recyclable within the ‘uncoated’ classification, meaning that they will be recycled in the mainstream paper and card stream and recycled into new paper products when placed or sorted into separate collections. It is also qualified for collection in municipal mixed paper bales. The Green Dot licence symbol is widely recognised throughout

Europe. In Germany, it indicates to the end consumer that the manufacturer of this packaging has fulfilled the requirements of the German Packaging Ordinance. Production of the reCUP at the CupPrint County Clare facility has grown significantly in recent months, report the firm, as more and more operators come on board as customers. In Ireland mainstream brands such as Applegreen, Butlers and Frank & Honest have switched to the reCUP. Terry Fox, general manager of CupPrint said: “In the UK the momentum for reCUP is being

driven by the independent sector, where more and more independent brands are opting for reCUP. We’re delighted with the results for reCUP during the tests done as part of the German Green Dot certification, which will now open up new avenues in Ireland, Mainland Europe and the UK.” The reCUP uses a different type of paper cup liner called EarthCoating® which contains up to 43% less plastic compared to some standard PE liners in traditional paper cups, particularly many imported products where heavier PE coatings are prevalent.

EarthCoating has been developed by California-based materials technology company Smart Planet Technologies. The liner aims to break down more easily in regular paper recycling channels, requiring no extra investment.

Silver Innovation Challenge Award for Magrini

Boncafé opens its doors in the fastest growing coffee market

Magrini were recently awarded a Silver Innovation Challenge certificate at the lunch! 2018 Innovation Challenge for their Life Latte Art Espresso Machine. The Innovation Challenge allows buyers to choose from some of the best new products entering the foodto-go market, and this year saw a record number of entries with the competition being judged by a panel of industry experts who decided that the Magrini Life Espresso Machine deserved a Silver Award. The Magrini Life Latte Art Espresso machine combines three cutting edge technologies to guarantee perfect coffee every time, and now found for the first time in one machine, claim the company. Aroma Perfect – self tamping group – each espresso shot is automatically tamped by the espresso machine ensuring uniform extraction in every drink, say Magrini. Latte Art Steam Wand allows users to simply select the milk type you require and the

Boncafé Group, part of the Massimo Zanetti Beverage Group, has announced the establishment of the new company Boncafé China Limited, which signifies the beginning of Boncafé Group in one of the fastest-growing coffee markets in the world, claim the company. Strategically located in Shenzhen, next to Guangzhou and Hong Kong, in the Pearl River Delta with over 60 million people, Boncafé China Limited is poised to establish its foothold in this emerging megacity and China. Equipped with passion for bringing the perfect brew and quality products to customers, Boncafé Group feels that it is geared to offer the promise of brewing excellence through a diverse range of Boncafé branded products and Segafredo Zanetti, a brand synonymous in the world of Italian Espresso Coffee. Besides quality products, Boncafé China is also the exclusive importer and marketer of subsidiary company La San Marco – a renowned traditional coffee machine brand manufactured from Italy that crafts a fine cup of authentic Italian espresso.

intelligent steam wand will foam your milk perfectly to the optimum temperature and texture in the jug. AutoClean performs the correct cleaning and rinsing of the coffee group is now achieved at the press of a button. “It’s really great to see more and more sites using the Latte Art and Aroma Perfect features to deliver excellent coffee every time and allowing staff time to engage with customers and further improve their coffee making skills,” said Neil Wood, national sales manager at Magrini. The Magrini Life Latte Art Espresso Machine is available in 1, 2 and 3 group models and in stainless steel or black finish.


Boncafé China will also be working hand in hand with another subsidiary - Segafredo Zanetti Espresso Cafés Franchise arm that has presence in major airports of China, including Shanghai Pudong, Beijing Capital Airport, Chongqing, Sanya, Zhuhai and Wenzhou, as well as the upcoming Changsha. The franchise model of the café will continue to be the driving direction to increase the brand awareness and exposure for the Segafredo Zanetti branding, they report. With an expected compound annual growth of 13.2% for China’s business to business coffee sales in the next five years* (Source: Frost & Sullivan Report 2017-2012 CAGR B2B Coffee Products Market), the entry to this booming market is a timely move and is set to chart greater heights for Boncafé Group of Companies. “The opening of our newborn subsidiary in China represents an important step of our development in Asia. China shows very interesting growth perspectives for the future years,” said Pascal Héritier, chairman of Boncafé Group of companies and chief operating officer of Massimo Zanetti Beverage Group.


Cherry Nog

Winter Heat



9oz Glass 5.5oz Milk 1 shot Espresso 1 pump/8ml 1883 Eggnog syrup 1 pump/8ml 1883 Cherry syrup GARNISH – Kool Kup Topping White Chocolate Blossoms, Sugared and powdered cherries

1 pump/8ml 1883 Spicy Cayenne syrup 1 shot Espresso 5.5oz Milk 1883 Dark Chocolate sauce GARNISH – Kool Kup Toppings White and Dark Chocolate Blossoms

METHOD Add the Cherry syrup to the glass. Foam the milk and eggnog syrup, Pour mix gently onto the Cherry syrup using a spoon. Pour the espresso down to create a cloudy layered effect and Garnish.

METHOD Foam together the syrup and milk. Coat the bottom of a glass with 1883 Dark Chocolate sauce. Pour the mixture over the top holding back the foam. Gently pour the espresso next. Top with the remaining foam. Garnish

Choconut Brownie

Popcorn Latte



16ml / 2 pumps 1883 Brownie syrup 1883 Chocolate Hazelnut sauce 1 tbsp Kool Kup Cocoa powder 180 to 210ml Milk GARNISH - 1883 Chocolate Hazelnut sauce, Kool Kup Toppings Mini Mallows

9oz Glass 1 shot Espresso 1 pump/8ml 1883 Popcorn syrup 1 pump/8ml 1883 Salted Caramel 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.

Pour some sauce into a glass. Add the cocoa to some cold milk and stir, steam the syrup with the milk and pour over the sauce

@routin.syrups @UCD1883 UCD Cafe extras ucd_1883 Join Club83 at 1883 Maison Routin www.club83.fr/en/



RAP launches range made entirely from plant waste UK sandwich packaging designer and manufacturer, RAP (www.rapuk. com), has launched a new range produced entirely from agricultural waste. Precious Planet FoodService, 100% compostable and produced from leaves and stems left behind from harvest, is of “significant importance”, the company says, and further underlines its unequivocal commitment to removing avoidable plastics form its food-to-go packaging range. Graham Williams, CEO, said: “While the launch of this new range signals a pivotal moment for us, it’s also part of a long journey we embark upon. “We take sustainability extremely seriously. We appointed Paola Carceles as our head of sustainability last year and the Precious Planet FoodService range isn’t just another packaging product. It’s a whole new brand, and one that will help pave the way for further developments to meet the needs of both the retailer and the evermore demanding, environmentallyconscious consumer. “The board used can be recycled up to seven times, which offers a true, closed loop solution diverting waste from landfill and more crucially our oceans – a subject too often talked about but which we have actually delivered.” The range lands on the back of RAP’s nomination in Packaging Europe’s Sustainability Awards 2018, for its AgriRAP sandwich wedge. Again, a product that is a fully bio-based, home compostable and widely recyclable providing an environmental saving of 47% compared to FSC paper, and 29% compared to recycled paper. Likewise, the Precious Planet FoodService range is produced from wood fibres, and the cellulose film lining is certified to both the Forestry Stewardship Council and the Programme for the Endorsement for Forestry Certification standards.


39 Steps Coffee Roasters launches online 39 Steps (http://www.39stepscoffeeroasters. com/) has announced the launch of an online roastery business. 39 Steps Coffee Roasters, which is based in Woolwich Arsenal, South East London, has newly launched and is selling beans shipped fresh from the grower, as they come into season, before being roasted and then sold via the new web site. There are four different types of sustainably sourced coffees available for wholesale purchase, each of which are roasted in-house at the 39 Steps Roastery warehouse. With blend, espresso, and two varieties of filter coffee all available to purchase, there will be a coffee to suit every type of café, feel the company. The beans are available to buy in multiples of 1kg bags, with global shipping capabilities. In addition to the wholesale business, 39 Steps Coffee Roasters are offering a consumer subscription service, with coffee bean deliveries available nationwide in multiples of 250g bags. For those who are interested in sustainability and style, there is also a range of reusable cups available to buy as a keepsake or for gifting. Each coffee at 39 Steps Coffee Roasters is selected by small-acre coffee growers from around the world and only the best beans make the cut, say the company. Once they have arrived, rigorous testing and tastings take place to ensure the perfect roast and

flavour, and once roasted, the beans are packaged in one-way valved coffee bags before being shipped (each bag features a ‘roasted on’ date, as well as information about the beans enclosed, for the customer to be sure of the freshness and quality of the product). “The roastery has been founded on creating more than just an exceptional product. I’ve secured and tasted specialty coffee for over the course of more than a decade and, with 39 Steps there is the opportunity to start making a deeper and longer lasting impact on the farms we work with. It’s our new standard, and a standard we hope to bring to the on trade and businesses, as well as households, across the nation,” said 39 Steps’ head roaster. The name 39 Steps refers to the number of different steps that it takes to make a cup of coffee, tracking the journey of the bean on the coffee plantation, through to the cup.

Image on Food launch new brand Biscuit manufacturer, Image on Food Ltd, has launched ‘Original Biscuit Bakers’ to make way for new product lines as well as incorporating their existing hand iced and decorated, award winning, gingerbread novelties, say the company. The new branding supports strong growth for the company and will include a new web site, new packaging new product lines and a trade advertising campaign (in the last three years, the company has increased turnover by 48% and is on target for another 25% increase by the end of 2018. They report). “Along with maintaining our excellent standards, our long-term strategy is to diversify our product range to allow for further growth within the business. Launching a new brand allows us to start incorporating other product lines alongside our already established range of hand iced gingerbread novelties. We are also investing heavily into cutting edge automated technology to support this long-term aim,” said Tim Hopcroft, director of Image on Food.

Sarah Hopcroft, sales director of Image on Food Ltd added: “The new branding allows us to incorporate established and new products under one brand, streamlining our marketing efforts to maximise product awareness and exposure. Our new branding has a contemporary feel whilst giving a nod to our traditional gingerbread heritage.” Original Biscuit Bakers rebrand will launch for 1 January 2019.


Abbeychart’s kitting solution is extended Abbeychart (www.abbeychart. co.uk), the liquid dispense specialist has announced the extension of its bespoke ‘kitting’ solutions range to offer service engineers and OEMs essential parts for a wider range of popular equipment from some of the sector’s best known coffee machine manufacturers, such as La Marzocco and La Spaziale. With over 30,000 kits already sold in 2018, a ‘ready to go’ kitting solution is a popular choice with engineers looking to save time and money during machine installs or service call outs, report the company. The installation kit contains all the external components required to connect the coffee machine to the mains water supply whilst meeting the requirements of the Pressure Systems Safety Regs. Typically, the kit will include a double check valve, water blocks, pressure reducing

valve and shut off tap and for convenience, the components are supplied ready assembled which saves the engineer approx. an hour labour time on site. Kits are also available for preventative service and maintenance calls when the components are heat sealed in separate sections in order of use within the pack which ensures the parts are readily to hand when needed.

“We have developed a unique way of packing the components which means that there’s no hunting round the pack or running to the van, everything is to hand which saves time on site. If it’s in the bag it’s meant to be used and so it acts as a bit of a checklist too which is handy for inexperienced engineers,” explained Mark Taylor, managing director Hawco who in 2012 acquired Abbeychart.

“As the name suggests, these really are bespoke kits and we have the technical know-how to tailor components as required, for example adjusting pressure reducing valves for customers in area with a higher water pressure, or sourcing non-standard parts for customers with specific requirements. Adding new equipment manufacturers to our range, brings our expertise to a much wider audience which is a positive move for Abbeychart.” Abbeychart kits are particularly popular with customers who appreciate dealing with one supplier for all their component parts. Plus, a further benefit is that using a single part number, the kit will be on site or at the customer’s address within 24 hours via Abbeychart’s standard next day delivery service. A call off service for managing multiple delivery dates over a period of time is also available for customers with recurring orders.

Callebaut launches 1% sugar chocolate Providing the solution to the industry’s indulgence versus ‘better for you’ dichotomy, Callebaut’s latest NPD – Ecl1pse – is chocolate made with just 1% added sugar, say the company. Allowing chefs and chocolatiers to reduce sugar content in their products by up to 20%, Ecl1pse responds to the industry’s growing need for reduced sugar products and is the first real Belgian milk chocolate recipe containing just 1% added sugar, claim the company. The versatile NPD retains its smooth chocolatey consistency and renowned milk chocolate flavour due to its high milk content. Ecl1pse also boasts up to twice the milk and cocoa content compared to regular milk chocolate, and

is darker, smoother, creamier and more intense than other milk chocolate offerings. Its usability also means that chefs and chocolatiers can simply replace their usual milk chocolate with Ecl1pse in some of their most popular recipes, instantly reducing the sugar content, without compromising on flavour, point out Callebaut. Robert Harrison, sales director, Barry Callebaut commented: “With increased pressure on the industry to reduce consumer sugar consumption, there is an onus on manufacturers such as ourselves to develop products that offer solutions that don’t compromise on quality or flavour. Callebaut’s latest innovation literally means consumers can have their cake and eat it!


“Ecl1pse demonstrates that reduced sugar doesn’t mean reduced flavour. As such operators and retailers can create delicious chocolate products that will help the food and drink industry reach the government’s 20% reduced sugar target my 2020.”

UK chocolate academy chef Beverly Dunkley said: “The functionality of Ecl1pse is phenomenal, it delivers a fantastic end product, retains all the flavour expected from chocolate, whilst chefs can be confident they are working with an all-natural product.”


Gnaw’s new healthier chocolate impulse range With the government’s ‘sugar tax’ and their target to reduce added sugar in food and drink products by at least 20% by 2020, manufacturers in the confectionery industry have their work cut out, but Gnaw Chocolate believe it has it cracked, having combined health and taste in its new 35g chocolate and granola bars. The bars are carefully handcrafted in Norfolk with 35% healthier ingredients and no added nasties - seeds, fruits, nuts and British granola grown in the finest Norfolk fields – and as such, they are a great source of fibre too, point out the company, with up to 14% of the bar. There are three bars in the range - Milk Chocolate with Peanuts, British Granola & Seeds, Milk Chocolate with Cranberries, Raisins, British Granola & Seeds, and Dark Chocolate with Orange, British Granola & Seeds. All of the new chocolate and granola bars are suitable for vegetarians and these healthier chocolate bars are also great news for those with food intolerances – all three are gluten-free and the dark bar is also dairy-free, say the brand.

“We are always keen to make life as easy as possible for busy retailers. Gnaw supply the bars pre-packed in their own eye-catching display unit – simply remove the top and display. Designed to be placed close to your till point or on your coffee shop counter, these are the perfect impulse purchase,” said Matt Legon, Gnaw’s founder.

CAFFÈ NERO GIVES AWAY 10,000 COFFEES Independent high street coffee house, Caffè Nero, gave away 10,000 complimentary coffees this October to celebrate 10 million stamps being awarded to customers through its highly regarded loyalty payment app. Every customer who paid via the Caffè Nero mobile app between Wednesday, 10 and Saturday, 20 October 2018 automatically had a chance of winning one of 10,000 free drinks. Caffè Nero’s loyalty programme is widely thought by many be one of the most generous and best value on the UK high street, as customers only need to spend a fraction of the cost to qualify for a free drink when compared to other coffee houses, claim the high street brand. JAB TO PARTNER WITH ILLYCAFFÈ? Bloomberg have reported that Jab Holdings - the Luxemburg-based investment vehicle of the billionaire German family, Reimann - is striking a partnership with the Italian speciality coffee roaster illycaffè. Such a deal would likely see Jab-owned Jacobs Douwe Egberts producing single serve aluminium capsules compatible with Nespresso machines for the Italian brand, speculate the news agency, and would be part of broader cooperation between the two companies, Bloomberg added.

Fire at UCC’s Dartford site According to Tea & Coffee Trade Journal, over 45 firefighters were sent to the scene of UCC Coffee’s UK Dartford site recently, and nearby residents were evacuated from their homes due to a fire, the cause of which is as yet unknown. The site was originally that of Gala Coffee until a merger resulted in a name change to United Coffee in 2010 (in 2012, United Coffee Group was acquired by Japanese UCC Holdings Co Ltd (UCC), to create one of the top five biggest independent coffee companies in the world, with UCC Coffee UK & Ireland being created in 2014). “With regard to the recent fire at our Dartford roastery we implemented a full recovery plan straight away and were supported by our European roasteries just hours after the fire started. Thanks to this, every customer has had their regular coffee, or an equal quality substitute, since the fire,” Elaine Swift,


UCC’s managing director told Café Life. “We gained access to the roastery and worked on clearing the site, using a temporary warehouse nearby to keep production going. We were lucky the fire was contained to the warehouse area, so the production and packing areas had minimal damage. “Our roasting and packing machines will be turned back on and, all going well, we hope to be producing coffee again as of Monday, 5 November. In the short term, we won’t be able to produce the same volumes as before the fire until we get back to being fully operational. Until that point we will continue to work closely with our colleagues across Europe to fulfil all of our customer commitments. “Although this is a particularly challenging time, we have had incredible support from our customers, suppliers and partners, which we truly appreciate.”

ALLPRESS ESPRESSO AT DALSTON ROASTERY Allpress Espresso hosted an exclusive look inside the Dalston Roastery followed by a masterclass in how to make the perfect espresso recently. Attendees were able to sample the new range of six unique coffees through the lens of Allpress’s innovative Flavour Finder app, exploring the spectrum of tastes via an aggregated flavour heat map – from the classic Espresso Blend through to the bold Our Coffee Galaxy – with Allpress’s trainers on hand to guide visitors through making the perfect coffee with hands-on demonstrations. PREWETT’S GLUTEN FREE COOKIES SCOOP AWARD Prewett’s Mini’s Chunky Choc Chip Cookies has scooped a prestigious Grocer New Product Award in recognition of their great taste and innovation. The product won in the ‘Gluten Free – Sweet’ category of the awards, which were held in October in London. The judges were impressed by the quality of the cookies, which are packed full of flavoursome milk chocolate chips.



La Marzocco continue their drive towards excellence La Marzocco, creators of high-end, hand crafted espresso machines, report that they are continuing their drive towards excellence, a quality cup and premium service. Founded in 1927, the proud Florentine company now has offices across the globe to support the growth of speciality coffee and hospitality. Their mission statement has always been to champion excellence in coffee through the manufacturing of the finest world class speciality coffee equipment, while encompassing people, heritage, technology and design. Since their inception, La Marzocco has had many defining chapters, starting with the creation of their first espresso machine, the Fiorenza, in 1927. Further key moments include the production of the first espresso machine with a horizontal boiler in 1939, and the conception of the first dual boiler espresso machine, the GS, in the early 1970s. The early 1990s witnessed the start of manufacturing on, their arguably most iconic machine, the Linea Classic. Carefully designed to blend into any setting, the Linea Classic – with its dual boiler system, saturated groups and PID controller, is a work of art that is linear in

design, dressed in polished stainless steel and includes stainless steel portafilters and advanced precision baskets. Its clean lines and simple charm helped make the Linea Classic become synonymous with the many cafés, roasters, and chains whose names have defined the specialty coffee industry and has buoyed the development of the specialty coffee industry since the early 1990s. La Marzocco are proud of the reputation that the Classic has rightfully achieved as a ‘workhorse’ of the industry. A tried and true machine, the Linea Classic performs

reliably in high-volume settings and proof of its resilient qualities are evident in the quantity of machines in the field, still performing strong after years of heavy use. Owners of the Linea Classic feel a sense of pride and advocacy in their choice of equipment. Statements from these operators include; “We had only heard good things about La Marzocco and that the Linea Classic would be a workhorse of a machine that could cope with anything. It hasn’t let us down yet” and “We went for the Linea Classic because in all the coffee shops throughout Europe, the machine is synonymous with quality”. La Marzocco strives to bring new product innovations to the market, whilst holding their heritage models in the highest regards. To demonstrate their faith in the Linea Classic, and how it can be an invaluable choice of espresso machine, La Marzocco UK & Ireland are now offering an extended Two-Year Warranty on all purchases of the Linea Classic. The Linea Classic is available for purchase via La Marzocco’s dedicated network of resellers (to learn more, contact La Marzocco directly via uk.lamarzocco.com and 020 7253 1644).










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


the linea classic C








the machine that built the community, still serves the community now with a two year warranty uk.lamarzocco.com


Britvic celebrates 80th birthday Britvic has published a video showcase of some of its most iconic and innovative advertising campaigns from across its markets to celebrate its 80th year as a leading soft drinks company, having first opened its doors for business in 1938. The video showcases some of the company’s favourite characters, from the R.White’s ‘Secret Lemonade Drinker’, which stayed on air for over ten years, to the controversial 1990s ‘You’ve been Tangoed’ series. The film also shows original advertising posters from the 1940s and 50s when the company was known as ‘The British Vitamin Company’. Britvic’s advertising progression, from posters to TV to digital engagement, mirrors the company’s 80-year history of innovation and a focus on consumer health to drive growth. Health has always been at the heart of the business, say the company, having begun life as a business bringing vitamins to the British public through affordable juices. Britvic has grown from a chemist shop in Chelmsford to an international FTSE250 business with a market capitalisation of over £2bn, with over 30 ownedbrands, and selling 2.3 billion litres of drinks globally every year (equivalent to 920 Olympic swimming pools). Headquartered in the UK, Britvic now operates in or exports to over 50 countries and owns more than 30 brands internationally. “Every Britvic brand has its own unique story, often going back centuries – long before Britvic existed. As passionate custodians of these brands, our end-to-end team of talented people have driven innovation in line with consumer trends to build each brand into lasting household names that have stayed relevant across the decades and brought happiness to generations of consumers,” said Paul Graham, GB managing director at Britvic.

CAFÉ Association

an autumn update The Café Life Association – We have had a busy autumn with both the lunch! show and Caffè Culture Show. It has been great to get out and meet with members, colleagues and business associates. THE LUNCH! SHOW The lunch! show proved to be a great networking opportunity for the Café Life Association. Attended by over 6000 visitors with 370 exhibitors, the exhibition showcased everything from healthy snacks to the latest coffee trends. The keynote theatres also provided an opportunity for visitors to learn about latest developments and business challenges. Café Life Magazine’s Clare Benfield chaired an interesting debate bringing together the Coffee Shop Legends Panel featuring Bar Termini’s Marco Arrigo, Abuelo’s Lynette de la Vega, Peter Dore-Smith of Kaffeine, Paul Ettinger from Caffe Nero and Andrew Tolley, Founder of Taylor Street Baristas. The lively discussion included the Australian influence on the market, the Italian espresso tradition and trends in general within the industry. Clare also hosted the Buying Masterclass where Martin Hambleton from En Route International and Pret’s Guy Meakin shared best practice and advice when it comes to food-to-go procurement. THE CAFFÈ CULTURE SHOW The Café Life magazine stand at the Caffé Culture Show provided a great space for the show’s visitors to pick up a copy of the magazine and learn more about the Café Life Association. With a strong emphasis on business, the show was attended by independent coffee shop owners, buyers and decision-makers from the multiples and branded chains. Editor, Clare Benfield hosted a discussion in the Start Up Theatre with Trade’s Frank Boltman and Caffè Caldesi’s Giancarlo Caldesi on the current trends and opportunities being experienced in the UK’s ever-vibrant coffee shop scene. MANAGEMENT MEETING The Café Life Association Management Committee held a meeting at lunch! where various industry relevant issues were discussed.

Brexit and people Staff shortages are already hitting many in our businesses but the recently published review of immigration by the Migration Advisory Committee looks set to make matters even worse in the future if its recommendations are implemented. Indeed, if the Government closes the door on free movement of workers from the EU, we are likely to see damaging shortages of people to work in coffee shops, cafés and factories. As a consequence, the Café Life Association is lobbying members of parliament and ministers to make them aware of the potential consequences. Of course, we still don’t know what the Brexit talks will result in but if we do not act now it could too late when the March deadline hits. Calories reduction and labelling Following on from the government’s salt and fat reduction programmes, the focus is now on reducing calories as part of a government programme to tackle obesity. Negotiations are currently underway to establish workable targets for businesses to achieve by 2024, when the government wants to see a 20% reduction of calories in all products. Allergen labelling Following the death of a young girl after eating a Pret a Manger baguette, the government is reviewing labelling in foodservice operations generally. This could mean significant requirements for menus and packaging to carry calorie and ingredient information in future but the Café Life Association is concerned that this has to be done in a way that is practical for businesses and reliable for consumers. The Association will be working closely with the British Sandwich and Food to Go Association to develop a workable solution to the issue to take to the government. FOLLOW, LIKE AND INTERACT WITH CAFÉ LIFE ON SOCIAL MEDIA We have been busy over the summer bringing all our social media channels up to date. You can now follow the CafeLifeUK on Twitter, like us on Facebook and join our stories on Instagram. Don’t forget to share your news with us too.















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culture 22 CAFÉ LIFE | NOVEMBER 2018

With the blurring of day parts and ‘roles’ of cafés and coffee shops in the eyes of consumers, operators and their baristas are taking a greater interest in cocktails and mocktails, and particularly so over the festive season.



BY DAY MULLED FRUIT WINTER WARMER Just mix 30ml IBC Simply Mulled Fruit Winter Warmer with hot water. Serve

BY NIGHT SPICED APPLE WINTER WARMER Just mix 30ml IBC Simply Spiced Apple Winter Warmer with hot water. Serve

BY NIGHT SPICED APPLE BOURBON CIDER Just mix 30ml IBC Simply Spiced Apple Winter Warmer with one measure of Bourbon and top with hot water. Serve.

DAY TO NIGHT In a bid to create a food and drink offer that caters for all day parts, coffee shops serving alcohol into the evening has become a thing. Coffee by day, craft beer and cider, wine, prosecco and any number of cocktails by night, it would seem! “The idea is to increase revenues by drawing in a new crowd - for example, urban professionals who are looking to socialise on their way home from work who perhaps would not be your typical customer,” says Ricky Flax, general manager, the Italian Beverage Company (IBC, www.italianbev.co.uk). “Cafés serving lighter bites and alcohol generally offer a more relaxed experience than restaurant dining and the added advantage of a lower price point increases the appeal, particularly amongst a younger demographic. “Our Simply Winter Warmers fruit and spice based flavoured tea syrups are the perfect choice for cafes looking to cash in on this trend. A great addition to the seasonal drinks menu, just add to hot water and serve.” These easy to serve drinks are perfect for the chillier days and a great alternative to more traditional black teas which consumers are keen to experience, feel IBC. Plus, at 20p per serving and with 33 servings per litre bottle, IBC Simply Winter Warmers offer excellent profit potential too. Four flavours are available - relaxing Lemon and Honey, a warming Lemon and Ginger blend (each containing black tea extract), plus the classic Simply Spiced Apple and a soothing blend of spices and fruit flavours in a Simply Mulled Fruit option. The complete range contains

MULLED WINE (MAIN PICTURE) Just mix 30ml IBC Simply Mulled Fruit Winter Warmer with 70ml red wine and top with hot water. Serve.

authentic, all natural flavourings and is approved by the Vegetarian Society. With space behind the bar likely to be at a premium in smaller cafés, a fully stocked bar is an unlikely option for most, so where space is limited, Ricky Flax recommends stocking versatile lines that can ‘double up’ through the day. “IBC’s Simply Winter Warmers are a delicious drink their own right, but they can also be used as an ingredient in alcoholic

tipples and it’s this versatility that makes them an essential option for any café,” he adds. “Our syrups are big on flavour and big on profit and our day to night serving suggestions show just how flexible they really are.” “With footfall at an all-time high during the festive period, operators are looking to develop menus that offer a point of difference and leave customers with the right lasting impression but avoid additional pressures on busy staff. The festive period allows café operators to creatively customise and premiumise drinks without starting completely from scratch,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland. “By adding Callebaut’s core grades – dark, milk and white chocolate callets to ingredient lists - op-erators can set their festive offering apart from high street competitors by adding a chocolate twist to their cocktail offerings. Callebaut’s Chocolate Martini, for instant, is an ideal cocktail offering to add to menus and offers consumers an indulgent option.

CHOCOLATE MARTINI Serves: 1 Serving time: Less than five minutes Profit calculator: Approx. cost to make - £1.67 Suggested selling price - £6.00 Profit opportunity - 259%

Ingredients Brandy - 30ml Crème de Cacao - 30ml Whipping cream - 50ml Callebaut® 811 Dark Chocolate Callets - 30g

Method 1) Place the chocolate in a small bowl and heat in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce. 2) Place the bowl in cold water to reduce temperate of mixture. 3) Pour the liqueurs into a martini shaker. 4) Add crushed ice and the chocolate mixture then shake. 5) Strain into chilled martini glasses. 6) Add finely grated chocolate to decorate.


BEVERAGES Ingredients ■ 100ml Luscombe Hot Ginger Beer ■ 50ml Havana Club Especial ■ 15ml lime juice ■ 5ml cinnamon syrup ■ Slice of lime ■ Ice cubes

FESTIVE STORM A festive cocktail combining Luscombe’s fiery Hot Ginger Beer and Havana Club’s smooth Especial rum. FESTIVE FLARE Whether you’re looking for sophisticated soft drinks to sip, or some flavours to add some festive flair to mocktails and cocktails, Luscombe Drinks (www. luscombe.co.uk) report that their range of soft drinks lends itself to the creation of some festive tipples. Luscombe Drinks is a family-owned business based on a farm in Buckfastleigh,

Method 1. Fill your glass 3/4 full with ice. 2. Add the Havana Club Especial, freshly squeezed lime juice, cinnamon syrup and Hot Ginger Beer. 3. Stir and enjoy. South Devon. The company started in 1975 making small batches of drinks from its own orchards. Their product range has gradually expanded to include juices, crushes, bubblies, sparkling fruit waters, tonics and a newly launched mixer range. Their Damascene Rose Bubbly is a soft alternative to champagne and their Cranberry Crush – a good accompaniment to traditional roast turkey – is a festive

London Cocktail Week (LCW) 2018 The start of October saw drinks supplier, Hi-Spirits (www. hi-spirits.com), celebrate the capital’s booming cocktail culture by bringing some of its biggest brands together during London Cocktail Week (LCW) 2018. Southern Comfort, Buffalo Trace Bourbon and Scapegrace Gin headlined at a specially created area in the Brick Lane Courtyard area of the Old Truman Brewery, branded as the Cocktail Culture Experience presented by Hi-Spirits. With a ‘secret garden’ feel, the area featured several bars under a canopy tent, along with snug seating areas where visitors to the LCW Village could enjoy a wide selection of great cocktails served by Hi-Spirits’ expert bar teams. Alongside the three sponsor brands, the bars also served a wide selection of drinks made with brands from across the Hi-Spirits portfolio, including Tito’s Handmade Vodka, Italian classic Fernet-Branca and the recently launched Southern Comfort Black with its robust whiskey-forward profile.

A highlight of the Hi-Spirits area was the Signature Classic Cocktail bar - a modular mixology experience allowing visitors to personalise their drink. By selecting from classics such as an Old Fashioned, Sour, Negroni or Mule, visitors were able to choose a base spirit from brands including Southern Comfort, Southern Comfort Black, Buffalo Trace bourbon and others. By then choosing from a range of sweeteners, bitters and garnishes, every drink served was personalised to each LCW visitor’s taste. Masterclasses focusing on the heritage, provenance and quality of the Hi-Spirits portfolio were also at the heart of LCW activity, including Buffalo Trace masterclasses exploring some of the range of bourbons from the world’s most awarded distillery, the Buffalo Trace Distillery. The distinctive Scapegrace Van hosted masterclasses including a Negroni workshop, a focus on gins from around the world and sessions on premium New Zealand gin Scapegrace itself.


The Cocktail Culture Experience’s Main Bar served up spirits and mixers, classic cocktails with a twist and straight up drinks featuring brands from across the Hi-Spirits portfolio. The Southern Quarter served up the Spirit of New Orleans with Southern Comfort cocktails paired with delicious fried chicken from Mother Clucker, and a chance to try each of the Southern Comfort expressions (Original, Black and 100 Proof). The specialist Gin Bar served a selection of G&Ts

and cocktails made from a variety of gins from around the world including Scapegrace, Langley’s Old Tom, The King of Soho and Brooklyn. Dan Bolton, managing director of Hi-Spirits, said: “London Cocktail Week is now renowned as a showcase for one of the world’s great cocktail cities, and we’re delighted that our highprofile area in the LCW Village courtyard puts some of the iconic brands from our portfolio at the heart of the celebrations.”

BEVERAGES “Mulled cider and wine is a great alternative for operators and can tempt customers in from the cold, particularly during the run up to Christmas. As the market continues to see a rapid increase in sales, operators should plan to deliver a standout offering, featuring a quality product and using equipment that is both cost effective to purchase and simple to operate,” says Jon Usher, head of catering at Burco, a Glen Dimplex Heating & Ventilation brand. “Burco is a brand traditionally renowned for manufacturing quality commercial water boiling equipment. However, our iconic urns and manual-fill boilers deliver a prime serve on a range of festive mulled drinks.” The Burco manual-fill boilers and urns are available in a range of sizes to meet individual business requirements and at price points to suit. Variable temperature

favourite, they report. Their Passionate Ginger Beer boasts the full body, heat and spice of a ginger beer but with a subtle sweetness from the addition of organic passion fruit juice. Their authentic Hot Ginger Beer is a classic winter warmer, say the company, crafted using only the best Peruvian organic fresh root ginger, Sicilian lemons and carbonated Devon spring water, it’s warmth and spice making it a popular choice at Christmas (drunk on its own or as an accompaniment to rum to make a ‘Festive Storm’). With a vibrant red appearance, their new Sparkling Sour Cherry Water looks the part during Christmas celebrations, combining the finest organic sour cherries with soft Devon spring water. It contains no added sugar and can be served ice cold on its own or for adding a touch of sparkle to mocktails and cocktails, they suggest. Every product is handmade from the finest, freshest ingredients using artisan techniques, say the company, and they’re obsessed with creating great tasting drinks with no concentrates, artificial sweeteners, flavourings or preservatives. FESTIVE SERVE A recent report from CGA recognised cider as being the third most popular out-ofhome category after wine and lager, with sales up 3%, to £1.85m in the 12 months to July 2017. Although cider is seen by many as a summer drink, the warming spiced nature of the mulled variety is seeing one of the biggest increases in this category, year on year.

control offers complete flexibility to deliver choice of mulled beverages, while a simple plug-and-play operation and portability means the units can be moved and stored when not in use. As part of the range, Burco also manufactures a LPG manual fill boiler, ideal for mobile events or sites where mains electricity is not readily available. The Burco range (www.burco.co.uk) comes complete with a tap that can be switched between controllable and constant flow and a thermal cut-out system to prevent the equipment boiling dry, enhancing safety and avoiding damage to the element. The units are made from hardwearing stainless steel to achieve a robust design that is capable of withstanding demanding front of house environments and is also easy to maintain. Thanks to the removeable lid design, the urns and boilers can be quickly filled at

Cocktail competition

Jägermeister UK announced the winner of its first ever cocktail competition, Meister Hunter, namely Stevey Arroyo (pictured) from Salt Dog Slim’s in Liverpool. Stevey Arroyo (formerly of Salt Dog Slim’s) won over the crowd with his Gone Camping creation, that was complete with campfire, marshmallow and Jägermeister fudge! Francesco Petracci from London’s The Gibson took second spot with Nathan Hinze of 99 Hanover Street, Edinburgh completing the podium. The two-day final started on Wednesday, 19 September with bartenders being put through the ranks with a foraging workshop using the ingredients in the cocktail creations they would present at the final on the following Thursday. As well as creating the perfect Jägermeister cocktail, the second day challenged bartenders to take part in clay pigeon shooting to decide the order they would take the stage. Steve Arroyo from Salt Dog Slims won a cash prize of £3,000, a journey to Wolfenbüttel - the heart of Jägermeister – is now a member of the brand’s bartender advocacy programme, the Hubertus Circle. Taking place at well-known venue Trof Northern Quarter, the event saw

six finalists battle it out to create the best Jägermeister cocktail recipe. Over the summer, Jägermeister UK had been challenging surefooted bartenders across the country to mix up the perfect cocktail, all including the versatile liquid. The finalists were then chosen from the regional heats which took place over the summer in key cities, London, Manchester, Leeds, and Glasgow. Spearheading the contest was UK Jägermeister brand ambassador, Florian Beuren, who was ‘on the hunt’ for the best recipe using the versatile herbal liqueur. Moving away from preconceptions, Jägermeister says that it is encouraging bartenders to see the liquid as a key element in their arsenal. “We were excited to crown 2018’s Meister Hunter and the competition was fierce, showcasing extremely talented bartenders from some of the UK’s most reputable cocktail bars. Over the two days, the bartenders really bonded and supported each other, created some stellar Jägermeister cocktails and the feedback has been incredible,” said Florian Beuren.



New book

Great adventures often start with a drink—including Alice’s expedition down the rabbit hole, which began with a sip of a curiously labelled tipple. Drink Me by Nick Perry and Paul Rosser invites the reader to do the same; learn how to mix 20 cocktails that will fill you with wonder and childish glee at the surreal flavour combinations, while amassing the perfect selection of drinks for your own spiritsoaked Mad Hatter’s tea party. Drink Me also includes everything you need to know for throwing your own Alice in Wonderland–themed cocktail party, perhaps, including cocktail party advice and techniques for mixing and decorating your drinks. Nick Perry is a lifelong hospitality the start of the day and refilled with ease, particularly during peak trading hours. The lid is deisgned to prevent pressure build-up and enables users easy access for cleaning or emptying at the event of a busy shift. For added peace of mind, the Burco manual-fill range comes with a three-year parts and one year labour warranty as standard. The Tulip Punch Bowl with matching tumblers from Artis is the inaugural winner of the annual Glassology design competition by Libbey, where bar personnel are invited to enter a competition to see their own glassware

professional who has secured a role in practically every department of the restaurant industry. Brought up in Greenfield, Greater Manchester, into a food-and-drink-loving family, he began working in pubs and restaurants as soon as his age would permit. Paul Rosser was born into a large Mediterranean family and as a child was surrounded by the tastes and aromas of traditional home-cooked food. He spent many years in the family kitchen cooking with his Nana, falling in love with fresh, seasonal produce, and learning an array of cooking techniques. designs come to life. It is the creation of bartender and tea sommelier, Robert Schinkel, who beat a host of other contestants to see his personal glassware vision brought to life by Libbey. Punch dates back to the 15th century when British sailors gathered spices from around the world and flavoured the local spirit – usually rum - making their concoctions up in volume for all to enjoy on board ship. Today the concept of sharing is still strong and punch served from a punch bowl is a highly social affair and perfect for parties and Christmas entertaining.

Robert Schinkel’s competition-winning Punch bowl was inspired by the tulip, which was highly prized and very expensive in the 1600s. The Tulip Punch Bowl has a capacity of four litres and stands 24cm tall. It is sold complete with metal spoon with a list price of £65 (matching 25cl Tulip shaped tumblers are £2.99 each). The Tulip Punch Bowl is exclusively distributed to the foodservice industry by Artis and can be seen in the Artis Autumn 2018 catalogue supplement (www.artis-uk. com/download). COCKTAIL CRAFT Tierra!, a collection of organic and single origin coffee blends, sourced from communities involved with Lavazza’s global sustainability project of the same name, made its London Fashion Week (LFW) recently. Lavazza, official coffee partner of LFW for the eighteenth year, fuelled attendees from multiple Tierra! themed touchpoints across the site. Established in 2002, Tierra! aims to improve the social and environmental conditions as well as the production techniques of a number of coffee-growing communities across the globe. “This year’s London Fashion Week focused on Positive Fashion which is guided by three strategic pillars of Sustainability, Equality & Diversity and Craftsmanship & Community. These pillars chime with the work we are doing through Lavazza’s Tierra! Project,” said David Rogers, managing director, Lavazza Coffee (UK) Ltd. “Tierra! is grounded on the principles of excellent coffee, care for the communities



CADELLO HITS THE UK MARKET With both an Asian and Italian heritage, and a smooth recipe that took more than three years to develop alongside the inspiration that arose from Venetian masked balls, comes Cadello. A brand unlike any other that you have seen before, this premium liqueur claims to define a category of its own, says its creator Matt Dunn. Providing a distinct and singular experience, this liqueur is crafted with eight carefully selected ingredients unveiling flavours of coffee, chocolate, star anise and vanilla, with hints of caramel, hazelnut, mint and toffee. The ingredients are infused in grain alcohol and then distilled separately, before being carefully blended into French Oak barrels with coffee beans, to age into a liqueur

and respect for the Earth, and is proud to have partnered with 3,000 coffee growers in Colombia, India, Peru, Vietnam, Tanzania, Honduras and Ethiopia. “Just as London Fashion Week seeks to communicate the strides being made to help the fashion industry become more sustainable and conscious of the environment, we want to use it as a platform to raise awareness of the parallel steps that we are making within the field of coffee.” A key high point of the Lavazza Tierra! activation at LFW was the presence of one of Italy’s best-known mixologists, Dennis Zoppi. Passionate about coffee, Dennis Zoppi (pictured above) demonstrated how Tierra! can be used as a key ingredient within mixology by running masterclasses for guests showcasing exclusive coffee recipes using the Tierra! products at the Lavazza bar, which underwent a makeover for AW18.

Tipplesworth, a premium pre-mixed cocktail company, have secured a new listing with Greene King, one of the UK’s leading pub retailers and brewers, having launched their Espresso Martini Cocktail Mixer in over 200 locations across Greene King’s Urban and Premium portfolio. The bottled mixer provides a consistent cocktail to the highest standards and is quick and easy to make. With a simple recipe of one-part Espresso Martini Cocktail Mixer and one-part vodka then shake hard over ice and strain, making for a delicious and frothy Espresso Martini is made in seconds. The Espresso Martini Cocktail Mixer has received industry recognition winning Gold

that encapsulates the perfect depth, complexity and smoothness. Cadello can be enjoyed on its own to allow a full sensory experience of the flavours and works well as an aperitivo, digestive, and as an addition to any cocktail such as those ashioned by top bartenders in Zurich, London, Paris, Scandinavia, Germany and Mumbai. The Cadellotini, for example - Cadello’s very own spin on the much-loved Martini was created by Goethe Bar in Zurich and includes Cadello, Vodka, Frangelico, Cherry Liqueur and Espresso. If that’s not to your tastes, then why not combine Cadello with fresh lemon juice, Tio Pepe Dry Sherry Fino and Ginger Syrup to create the Fizzy Fiddler, suggest the brand (a cocktail created by award-winning bartender Chloé Merz-Salyer). in the Spirits Masters 2017 in the Pre-Mix Category. Rich, smooth and the perfect pick-me-up, claim its creators, the mixer is made with top-notch ingredients, including 48-hour steeped cold brew coffee and cocoa distillate. This mixer provides great flexibility too as it’s alcohol-free, allowing bartenders to pick their vodka of choice for signature serves and can use different base spirits for creative or occasion-led cocktails (i.e. Irish Espresso Martini with whisky for St. Patrick’s Day). It also ensures bars can continue to work with chosen spirits partners and the added bonus of being able to offer alcoholfree serves, a growing demand with today’s market, Tipplesworth point out.

CIAO COCKTAIL Dennis Zoppi’s Lavazza inspired cocktail recipe A full bodied distinct drink made from a mix of hops distill, Vermouth Gancia Bianco Dolce and Lavazza Tierra! Espresso. Served with edamame beans topped with soy sauce in a small pot of Tierra coffee beans. Ciao Cocktail speaks of tradition and at the same time pursues the pleasure of design. In this cocktail, you can perceive different textures at tactile level that add value by communicating on a multi-sensory level. The food pairing (edamame beans topped with soy sauce in a small pot of Tierra coffee beans) serves to enrich one of Italy’s excellent traditions - the l’aperitivo.


Caffè Culture enjoys successful relaunch The recent relaunch of Caffè Culture (www.Caffècultureshow.com, 16-17 October 2018) has been hailed a ‘resounding success’ from visitors and exhibitors alike after over 3,000 key industry players descended upon the show’s new iconic venue - the Business Design Centre in Islington, London - to experience the energy and excitement generated by what was seen as a new industry event.

REINVIGORATED After taking ownership of Caffè Culture last year, Living Media Events and the team behind it, have totally reinvigorated the 13-year old trade-show. “After originally launching Caffè Culture way back in 2006, this feels like a brand new show,” said event director Elliot Gard. “Getting the likes of Maxwell ColonnaDashwood, Nick Mabey, Dale Harris and John Richardson involved, as well as


reinstating the original launch team, has really paid off. With the industry now behind us, we are in a fantastic position to restore ourselves as the trade show in the industry.” The event took place on 16 and 17 October 2018 and attracted 3,236 trade visitors across the two days. Largely consisting of independent coffee shop owners, the show also attracted buyers and senior managers from the multiples,

high street chains and retail, including John Lewis, Pret a Manger, Costa, McDonalds, Compass Group, Whitbread, Caffè Nero, Starbucks, Sodexo, AMT, British Airways, JD Wetherspoons, Camden & Islington and Essex NHS Foundations, Caffè Rouge, David Lloyd, Puccino’s Worldwide, Harris+Hoole, Coffee Republic and Great Northern Inns. “What a comeback!” said UK coffee market expert, Anya Marco. “Caffè Culture is now the event where businesses large

REVIEW and small can network, gain fresh ideas and importantly learn about areas of the industry that have never before been showcased. The commitment to sharing knowledge is very evident and certainly a key factor in the event’s success this year.” “A cracking couple of days. More energy than I’ve seen in years!” said John Richardson.

Another very busy and dynamic feature was the Roasters & Cupping Village, which hosted 12 of the UK’s finest roasters. Paul Kelly at La Marzocco sponsored the feature and was delighted with how the village worked. “It’s been great to be involved with the relaunch of Caffè Culture and to support the 2018 Roasters Village. The trade experience was exactly what the roasters, and La Marzocco, were looking for over the two-day event,” said Paul Kelly. The organisers were also delighted to welcome back the SCA who were hosting the UK Latte Art Finals after not being involved with the show for years. 20 baristas competed in what was a very dramatic and tense final, with eventual winner Will Pitts taking the coveted title. “Congratulations – fantastic resurrection of a failing event! Great job. Well done!” said SCA competition sponsor Andrew Tucker of Sanremo.

As the show’s centrepiece, Dale Harris’s interactive sensory installation Flavour Pathway was extremely well received by the industry, and which took hundreds of visitors along a journey of discovery around the complexities of flavour and how we taste coffee. Of equal significance, was the successful launch of Caffè Gelato which, as a new feature and with the fantastic support it received from a number of key suppliers in the industry, is an area that’s set to grow it is felt. One of the main barometers measuring the effectiveness of a show is the rebook, and with 45% of exhibitors already signed up for next year, and a long list of former suppliers wanting to come back, the future of Caffè Culture looks in great health, report the show organisers. “Plans are already well underway for next year’s show, which will again see the introduction of some exciting new features and key industry suppliers, so all will be revealed in the coming weeks,” concluded event director Elliot Gard.

TALKS AND EVENTS Setting the agenda for the show was the inaugural Coffee Studies (2018) Programme, which was a series of ‘TED’ style talks by some of the industry’s most influential and inspirational figures who presented in front of a packed theatre for two days. Completing the Caffè Culture Talks Programme were two other very popular programmes – Caffè Business and Start Up which specifically focused on providing the necessary tools and formulas for building and running successful hospitality businesses.



Another year of record-breaking attendance! lunch!, which took place at London ExCeL on 20 and 21 September 2018, welcomed 6,882 attendees from across the food-to-go sector, report the show’s organisers, Diversified Communications. FOOD-TO-GO SHOWCASE lunch! has become the UK’s biggest foodto-go showcase of the year, making it an essential diary date for the sector it serves. In enjoying another successive record turnout, total attendance was up 9% on 2017’s figures and a significant 16% up since it moved to the London ExCeL location. As in previous years, queues of enthusiastic visitors marked the start of the show, while the packed aisles, vibrant and


buzzing atmosphere, topical and engaging (often standing-room only) Keynotes, 1000s of world-class innovations, and exceptional quality of buyers in attendance, prompted many to call lunch! 2018 the “best yet.” Tesco, McDonald’s, Subway, Sainsbury’s, Greggs, M&S Food, KFC, Boots, Costa and Waitrose – the top ten food-to-go brands in the UK (according to MCA) – were all there doing business, as were many key decision makers from across the sector.

Names in attendance included AMT Coffee, Aramark, Bartlett Mitchell, BaxterStorey, Benugo, Bidfood, Booker Retail, Bourne Leisure Group, BP, Budgens, Cafe2U, Caffè Nero, Caterleisure Group, Center Parcs, Chartwells, CH&Co Group, Compass Group, Condor Ferries, Co-op Food, Debenhams, Dobbie Garden Centres, EAT, Elior UK, Eurostar, FCB Artisan Espresso Bars, Fortnum & Mason, GAIL’s Bakery, Gather & Gather, Harris + Hoole, Harrods, Holland & Barrett, ISS Facility

REVIEW Services, itsu, LEON, Krispy Kreme, McColl’s Retail Group, Merlin Entertainments, Morrison’s, MRH Retail, Nisa, Ocado, Picturehouse Cinemas, Planet Organic, POD, Pret A Manger, Puccino’s, Rail Gourmet, Roadchef, Sainsbury’s, Selfridges, Serco Leisure, Shell, Small Batch Coffee Co, Sodexo, SPAR, SSP, Starbucks, Tortilla, Virgin Atlantic Airways, Whole Foods Market, WH Smith, Wild Bean Café and Wyevale Garden Centres. The visitor list also included over 1,820 independent cafés, coffee shops, sandwich shops, tea rooms, bakeries and delis, plus hundreds of contract and travel caterers, distributors, wholesalers, venues, attractions, and universities, showing just how widespread the food-to-go sector has become. “It’s great to meet with new and old suppliers at lunch!. I visit every year and always get to see new and different innovations – it has a brilliant vibe at ExCeL too!” said Cathy Port, head of category – sweet & impulse at Costa Coffee. “lunch! 2018 exceeded all expectations! It’s such an important industry event that combines new trends with great suppliers. It’s one you definitely need to attend!” said Shereen Ritchie, operations director at LEON. “lunch! 2018 is the best trade show I’ve been to in years! It has a brilliant atmosphere and it’s amazing to see all of the new trends,” added Philip Brown, founder of Philpotts. “Another brilliant year at lunch! – it’s an absolute must-attend for anyone in the industry,” said Aggie Morrell, head of food at Pod.

CAFÉ Association The lunch! show also proved to be a great networking opportunity for the Café Life Association. Café Life magazine’s Clare Benfield chaired an interesting debate bringing together the Coffee Shop Legends Panel featuring Bar Termini’s Marco Arrigo, Abuelo’s Lynette de la Vega, Peter Dore-Smith of Kaffeine, Paul Ettinger from Caffe Nero and Andrew Tolley, Founder of Taylor Street Baristas. The lively discussion included the Australian influence on the market; the Italian espresso tradition and trends in general within the industry. Clare also hosted the Buying Masterclass where Martin Hambleton from En Route International and Pret’s Guy Meakin shared best practice and advice when it comes to food-to-go procurement. The lunch! show is a truly unique trade show that brings together the entire food-to-go industry and offers unrivalled opportunities for cafés, sandwich bar and coffee shops and at the Café Life Association stand it was possible to engage with members and meet colleagues and friends from across the industry. FOOD-TO-GO GETS BIGGER lunch! 2018 was a record-breaker in every respect from its record headline attendance figures of 6,882, to a record number of exhibitors rebooking onsite, to the record amount of stand space already reserved for 2019, report the show organisers. “lunch! 2018 was simply our best yet. We really couldn’t be happier,” said Chris Brazier, lunch!’s group event director. “There was a fantastic buzz across the show floor from the moment doors opened, and it was a very busy, valuable and productive two days for everyone involved. “lunch! is the only UK event that annually attracts so many leading innovators,

influencers, trailblazers and decision makers from across the food-to-go sector together in one place at one time. And it just keeps getting bigger and better every year. “We’d like to say a big thank you to all our exhibitors, visitors, speakers, associations, media partners and supporters. We look forward to seeing you all next year.” Summing up their exhibitor experience, Amanda Grove, marketing manager at Magrini, said: “Having exhibited at lunch! for many years across different venues, we can honestly say that this year’s show was the best yet. The quality of visitors was extremely high and we met a large number of senior buyers. Re-booking was an easy decision and we already have some exciting plans for lunch! 2019.” Many have already opted for bigger stands too, to maximise their brand presence, including Bounce Foods, Primal Food, Propercorn, Radnor Hills Mineral Water Company, Kestrel Foods, Danora, KFF, Dalston’s, Volys Star, and Cakesmiths. And given the waiting list of new exhibitors ready to book their stands, lunch! 2019 is already on track to sell out months in advance, report the organisers. “lunch! 2018 was the best show I’ve done for ten years! Everybody came to our stand,” said David McLagen, founder of Ecoffee Cup. “There was a great breadth of attendees at lunch! 2018 – from leisure centres, cafés, educational establishments, airlines and more. lunch! is the show for food-to-go,” said Lee Cannon, category development manager at Lucozade Ribena Suntory. “Hands down lunch! 2018 is the best trade show we’ve ever done,” added Will Cabedo from BRAVE Foods.



KEYNOTE HIGHLIGHTS Alongside the show’s bustling exhibition, the two Keynote theatres were a hive of activity throughout. Highlights included standing-room only Keynotes, interviews and panel debates featuring chief executives and senior managers from itsu, Caffè Nero, Costa Coffee, Pret A Manger, Greggs, KFC, LEON, EAT, Pod, Tossed, Tortilla, Taylor St Baristas, Krispy Kreme, GAIL’s Bakery, the Gentlemen Baristas, Daisy Green Collection, Boston Tea Party, and Small Batch Coffee Roasters. “lunch! combines both the future, and the practicalities of winning today, into one great tasty mouthful. The show’s total focus on food-to-go reinforces its place as the place to go for our sector,” said speaker John Upton, chairman of the Naked

SAVE THE DATE FOR LUNCH! 2019 lunch! will return to London ExCeL next year on 19-20 September 2019. For further information and to keep up-to-date with the latest news, visit www.lunchshow.co.uk.

Deli and Mother Clucker (and former MD of LEON). Fun, inspiring, informative, innovative, invaluable, exciting, busy, diverse, fantastic, and unmissable were just some of the words this year’s speakers used to describe the show. For 2019, visitors will have even more expert content to choose

The increasing trend for Kombucha was very much in evidence at the show.


from with the addition of a third theatre designed exclusively to host Keynotes from leading coffee shop operators. INNOVATION CHALLENGE AWARDS New innovations by Flower & White, generationJuice, Kaleido, Pocket Enterprises and Sandows were all awarded Gold in the show’s prestigious Innovation Challenge Awards, which attracted some 99 product entries this year. The live final at the show saw 14 exhibitors (chosen by popular visitor vote on opening day) pitch their innovations to an expert panel of judges, including top food-to-go buyers from Caffè Nero, KFC UK&I, Pret A Manger, EAT, Krispy Krème, Pod, Tortilla, Pure, The Gentlemen Baristas, Crussh, Small Batch Coffee Roasters and En Route International, with the results being announced before the show closed. Flower & White’s Raspberry Meringue Bar, the T300 juice dispenser from generationJuice, Kaleido’s Kaleidoscope Salad Rolls, Pocket Enterprises’s pokito pop up cup, and Sandows’ Citrus Cold Brew Soda were the winners of Gold awards. ButterflyCup by ButterflyCup, Magrini’s Life Coffee Machine and Olly’s Olives Lemon & Thyme variant took home Silver. Bronze awards went to Born Tasty (Snackamolé™ Avocado Dip), Burts Potato Chips (Burts Jim Beam Original BBQ Chips), Deli Lites Gourmet Sandwiches (Deli Lites Asian Bespoke Bowl), the One Brand (One Less Bottle), Point Blank Cold Brew (Point Blank Cold Brew), and Simplee Aloe (Aloe Vera Water With Pulp). “lunch! has served up another hugely successful show, showcasing innovation and bringing together the best in industry to create a not-to-be missed date in any buyer’s calendar,” said Martin Hambleton, head of procurement at En Route International and a founding Innovation Challenge Awards judge.

brew Cold

NEW LAUNCHES During the summer, coffee roaster and tea blender, the Drury Tea & Coffee Company announced the launch of its own Cold Brew Coffee, conveniently packed in aluminium cans. Cold Brew Coffee is not to be confused with iced coffee, emphasise the company, which is brewed with hot water then chilled. Rather, cold brew is made by steeping the coffee in cold water over a long period of time. The water temperature is an important factor in the extraction of the coffee. The cooler water means the flavours and aromas extract more slowly, which limits the bitterness as some compounds are not fully extracted at the lower temperature. At Drury, the process starts with selection

of the highest quality Colombian coffee, grown exclusively on Rainforest Alliance Certified™ farms. It is carefully roasted to ensure it has the perfect balance of flavour, body and strength, then it is steeped in cold, distilled water for 16 hours before filtering and canning. The result is a rich, smooth brew, full of flavour and body, where the light acidity is perfectly complemented by natural notes of sweet summer fruit, feel the company, offering customers a sweet, smooth taste. Best served black, Drury Cold Brew Coffee is available in two varieties – Still (ideal over ice, suggest Drury) or Nitro (a nitrogen infused version that offers a distinctive creamy body and mouth feel). Both coffees are packed in cases of 12 and cost £16.80 per case (equivalent to £1.40 per can).

The cold brew trend for coffee and tea has become an important part of a café or coffee shop’s beverage offering.

Old Cold Fashioned Rocks Glass • 50ml Bourbon or rye • 50ml Drury Still Cold Brew • 1 tsp sugar syrup • dash orange bitters Combine all ingredients in an ice-filled mixing glass and stir. Serve in an ice-filled rocks glass garnished with a slice of orange and a cocktail cherry.

Nitro Mocha Martini Martini Glass • 25ml vodka • 25ml coffee liqueur • 25ml crème de cacao • 50ml Drury Nitro Cold Brew, well chilled Combine all ingredients in an icefilled cocktail shaker, shake and pour into a chilled Martini glass. Gently shake an unopened can of ice-cold Drury Nitro Cold Brew and pour approximately 50ml over the other ingredients.


Two innovative startup drinks brands have collaborated to create what they claim is the world’s first coffee liqueur combining cold brew coffee with vacuum distillate, and which launched on the recent International Coffee Day (1 October 2018) – Erebus Cold Brew Coffee Liqueur (www.erebusdrinks. co.uk). Combining expertise in their individual industries to create the unique liqueur, Cooper King Distillery and Artemis Cold Brew joined forces with inspiration fuelled by the founders’ love of great coffee and spirits. Combining cold brew coffee with vacuum distilled coffee spirit creates aromas and flavours that have never previously been achieved, claim the two companies. Clean, fresh coffee on the nose leads to defined coffee flavours on the palate, with a long, intense finish. Vacuum distillation is leading a revolution in the spirits industry, thanks to the clarity and vibrancy of flavours created due to the cool, gentle temperatures used during the distillation process. Established in Yorkshire by Chris Jaume and Abbie Neilson in 2016, Cooper King Distillery is a self-built, independent and innovative distillery. Having released its inaugural product, Cooper King Dry Gin, earlier this year, the distillery is set to begin producing its highly anticipated whisky shortly. “We’re proud to have created the first coffee liqueur in the world using vacuum distillation. We’re always thrilled to collaborate with other local, flavour-obsessed

businesses: Artemis are world class, producing some of the best cold-brew coffee on the market,” said co-founder of Cooper King Distillery, Chris Jaume. “We’ve worked really hard on this project and are incredibly excited to be launching a product that celebrates coffee in such a unique way.” With a mission to create a versatile coffee liqueur, making for a delicious espresso martini whilst also a drink that can be enjoyed in its own right, Erebus Cold Brew Coffee Liqueur contains just one fifth of the amount of sugar as the market leader, allowing for the true coffee flavours to shine through, feel the companies. Founded in 2015 by Ben Barker, Artemis produces a range of speciality cold brew coffee products from it brewery in Womersley, Yorkshire, the company created out a passion for coffee and science, and with an aim to bring high quality, innovative coffee products to enthusiasts across the world. “Ever since entering the market with our innovative coffee concentrate we’ve seen a liqueur as the next step, with our experience in speciality coffee and Chris and Abbie’s experience in the world of distilling we’ve been able to create a product that’s incredibly unique with ingredients that complement each other beautifully,” added Ben Barker. “As two brands we have many values in common and it’s fantastic to be collaborating with another great Yorkshire based start-up.” In line with both company’s sustainability efforts, a percentage of sales proceeds will also go to charity and all the coffee within the liqueur is speciality grade and directly sourced. THE RISE OF COLD BREW COFFEE Having seen the US cold brew coffee market reveal a 158% year-over-year growth in the summer of 2015, it was only a matter of time before the cold brew revolution took off in other countries.

2018 has been dubbed ‘The Year of Coffee’, with both cold brew and nitro cold brew making The Independent’s shortlist in support of the accolade. Although, according to Google Beverage Trends Report 2017 data, cold brew coffee had caught the attention of other coffee-loving nations such as the UK, Spain and Mexico, well before this year. The report shows how, in particular, search trends spiked surrounding processled beverages, with the ‘how a drink is made’ methodology seeming to be capturing the imagination of caffeine enthusiasts across Google, worldwide. Interestingly, the intrigue and popularity surrounding cold brew has been identified and defined by two key factors: the first being the process in which it is made, and the second its flavour. Flavour infused water or tea, are also up there amongst the top trending beverage searches, demonstrating a whopping 41% in growth.

However, none of the above are as prominent, when compared with cold brew coffee. Google search data has also revealed that consumers are intrigued by the processes behind the production of cold brew, whereas YouTube data demonstrates how content is being created to showcase the enhanced flavours of cold brew. The creative brewing process behind cold brew often sees it being nurtured over period of 12-24 hours, in cold water, in oxygen-free conditions for optimum results. By avoiding both heat and oxygen, the cold brew process brings out entirely different flavour notes. Thus, cold brew is a celebratory experience for the taste-buds, as the acidity and bitterness re-duce through brewing, it encourages the natural sweetness to shine through. The overall fuller flavour hoodwinks the senses into thinking it’s much stronger than a regular filtered coffee, but it’s not.

COLD BREW coffee connoisseurs who seek out healthier beverages and originality. They have also identified the social element smothering coffee, and report that they are looking at bars, pubs, restaurants and hotels, and the evening-day part. In doing so, Black Eye have begun concocting their own, converted, classic cocktail recipes including the Black Eye Martini, Cold Fashioned and exclu-sively, for this Christmas, the Turbo Ginger G&T. But remember, they point out, Black Eye Cold Brew is for life, not just Christmas!

Another alternate method to enhance the flavour experience is to pump the cold brew through a nitrogen tap (Nitro Cold Brew) so that the texture then becomes comparable to that of a stout-like Guinness and adds a refreshing richness to the taste. WHERE TO GO FOR A COLD BREW? Typically, cold brew had been earmarked as a refreshing cold beverage. Therefore, during the summer months, coffee shops pitted it alongside iced coffee to see how it would fare. For many, it became a sustained seasonal trend. For others, it became much more. Some bars, pubs and restaurants started to adopt it as a healthier alternative to fizzy drinks, serving it all-year round. They began to take advantage of its flexibility in that it can be served standalone over ice with a dash of milk or as a mixer in a cocktail or mocktail. Black Eye Cold Brew at The Brain Jar (Hull) Off the back of a free sample box of Black Eye Cold Brew, during the ‘White Russian, FIFA World Cup campaign’, it seemed Brain Jar (Hull) customers got the taste for the

eccentric caffeine combinations and, since then, they have struck a relationship to officially sponsor their Cold Fashioned cocktail on their menu. Black Eye Cold Brew launched in April 2018 at the London Coffee Festival and is the product of white label coffee roasters, Lincoln & York. Such expertise and experience behind a product gives it a great head-start, but Black Eye Cold Brew is out on its own to ‘bark at the boundaries’ of traditional coffee and its consumers. Considered a prodigy in the coffee market, Black Eye Cold Brew says that it is reinventing coffee consumption and revitalising its consumers and its adaptability and scalability have been key to its early success. Arriving as a 10-litre bag-in-a-box with Vitop tap, and without the need to be refrigerated, Black Eye are providing the hospitality sector an exciting, hassle-free solution to a great tasting, cold brew coffee product. Despite it having 0% sugar, it maintains a satisfyingly sweet taste, it carries the same caffeine kicks coffee lovers crave, claim the company. As a result, Black Eye has attracted new-era


MAKING HYDRATION MORE ENJOYABLE Spring 2018 saw Twinings launch its Cold In’Fuse soft drinks innovation, and to foodservice first. Hydration is a key part of our daily wellbeing, but for some, drinking enough water can be a challenge as it can become a little bland and boring. The impact of the sugar tax is also leading to a total rethink of soft drinks right across the out of home market, the brand point out, tying in with consumers seeking out new, healthier options and looking for new experiences. 57% of all drinking occasions are cold, and ‘cold brew’ has been a top trending beverage search online in the UK according to Savvy Shopper Panel 2017. The same survey revealed that 68% of adult consumers would typically choose a healthier alternative to a soft drink, and 73% would like to see a larger range of sugar-free options available. 64% said the availability of sugarfree drinks influences their purchase decision, and 66% of shoppers say they look out for products that contain all natural ingredients. Twinings’ Cold In’fuse is an expansion of their blending expertise, say the company, who have created a new blend combination specifically designed to infuse directly in cold water. The natural ingredients are heat-treated to

make them their first infusers that are safe to drop straight in to cold still or sparkling water. Such innovative technology opens up a world of op-portunities for operators looking to offer craft beverages with operational simplicity, feel the company. Available in three varieties, the range is all natural and sugar free and the bags are also biodegradable. “Cold In’fuse is a drink for the next generation, a way of making the tea category relevant to younger audiences who are seeking out refreshment from cold drinks, but without added sugars and with all natural ingredients,” says Jacqui Chapman, Twinings shopper marketing manager. Quick and convenient, operators simply need to drop the Cold In’fuse bags straight into still or sparkling water and the infusion will begin immediately. There is also an on the go option, as with over half of millennials using a water bottle every day, claim Twinings, the opportunity to make profit from water consumption has never been greater. The availability of refill water stations continues to grow in response to consumer demand. New Cold In’fuse bags can be sold individually so customers can add directly in to water bottles for on the go hydration, they point out, and merchandising is available to site within chiller units or directly at till point to encourage profitable water sales.



acidity & bitterness

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Cold brew tea Allan Pirret, sales director of Novus Tea (www.novustea.co.uk) The rise of cold brew tea is one of the top performing trends within the fast-growing speciality tea sector. This is not a flash-in-thepan as there are several reasons to believe cold brew tea is likely to be around for some time yet. It builds on the strong consumer perception of tea as a healthier, lower caffeine beverage. Cold brew tea is also an innovative and trend-setting drink, and brings out new and subtle flavours from ‘old favourites’. It can be used in many different formats and it mirrors the same significant and fast-growing trend in the coffee sector. According to Allegra World Coffee Portal, for example, the overall value of iced and blended beverages market in UK coffee shops grew by 18% pa in 2016 to reach an estimated £338 million turnover, accounting for 3.8% of the total coffee shop market sales. Cold brew tea is ideal for the foodservice sector as it offers an innovative ‘crossover’ product which spans a number of traditional categories (soft drinks, hot beverages, cocktails), and is generally simple to prepare using existing ingredients, without the need for new skills training or investment in equipment. It has the potential to answer many of the challenges facing the soft drinks sector; these include dealing with the impact of the recently introduced sugar tax, offering suitably healthy options (public health nutritionist Dr Carrie Ruxton, and colleagues at Kings College London, looked at published studies on the health effects of tea consumption) and introducing products specifically aimed at adults. Cold brew tea is sugar-free but has a gentle, natural sweetness. It has no calories and contains all the well-known health benefits of tea, and it is excellent for quenching thirst and hydrating the body; perceived as an ideal drink for ‘grown-ups’. As the name suggests, ‘cold

brew tea’ uses cold, rather than hot, water for the infusion of the tea. Any type of tea can be used with the cold brew method, including black, green and white teas, as well as herbal and fruit infusions. Cold brew tea is not to be confused with chilled, iced or ‘on the rocks’ tea that has been brewed using hot water and then chilled before serving. Because cold brew tea uses cold water, the tea infuses more slowly over a longer time, extracting more flavour and antioxidants from the tea, but fewer tannins. This gives a milder, smoother taste, which is also often sweeter than hot brewed tea. Cold brew tea extracts a different chemical balance, drawing out less caffeine and fewer catechins. It has no hint of the bitterness (acids and tannins which can dry the tongue) which can arise from over-steeped or burnt hot brew teas. That’s why cold brew tea is so clean-tasting, refreshing and thirst quenching. COLD BREW IN PRACTICE The cold brew method is much more tolerant to wide variations in brew time and water temperature without adversely affecting its flavour. This is a major advantage for foodservice operators, making preparation of cold brew tea a simpler, less technically exact, process. Because cold brewed flavours are more delicate it’s important that high quality teas and infusions are used. While you may be able to get away with a mediocre tea in a hot brew, the cold brew process can amplify any imperfections leading to disappointing results. Also, the quality of water is very important. So, if you have any quality issues with your mains supply (tainted or very hard water) we suggest using filtered water for the cold brew. The most common way of making cold brew tea is the full immersion method. Put the tea into a container, fill it with cold


water and allow to steep, usually in a fridge, for several hours. The exact length of time, six to 24 hours, depends on the strength required and the type of infusion being used – after experimenting you’ll quickly get the brew just right. Strength-wise, we suggest three to five pyramids (or scoops of leaf tea) per 750ml. For cocktails you may need a stronger brew to give the desired impact. COLD BREW SERVING SUGGESTIONS Cold brew tea can be offered as a soft drink on its own (with ice and a slice and as much added ‘theatre’ as you wish). It can also be offered as the basis of an alcoholic tea cocktail or non-alcoholic ‘mocktail’, all of which offer further ‘added-value’ opportunities (such as a new twist on Afternoon Tea). ON THEIR OWN White tea blends - White Pear & Ginger, Fleur D’Orient Oolong Black tea – Sapphire Earl Grey, Spiced Chai Herbal Infusions - Persian Pomegranate, Egyptian Mint, Wild Encounter, White Mulled Wine Green teas - Dragonwell Green, Organic Jasmine NON-ALCOHOLIC MOCKTAILS Cold brew Novus English Breakfast with honey and lemon. Cold brew Novus Sapphire Earl Grey with a vanilla pod. Cold brew Novus Dragonwell Green Tea with lemon, lime and honey. ALCOHOLIC COCKTAILS Green tea Mojito • Cold brew Novus Dragonwell Green Tea • White rum

• Squeeze of lime and brown sugar to taste • Serve over crushed ice with mint leaves for garnish ‘G & Tea’ • Cold brew Novus Sapphire Earl Grey (*) • Good quality gin • Lemon and sugar to taste • Serve over ice, with a lime and cherry garnish * Alternatively, you can cold brew the tea in the gin itself and serve with chilled tonic water for added fizz. THE SECRETS TO MAKING GOOD COLD BREW TEA • Use only high quality, premium teas and infusions - they’ll give the best, most subtle flavours. • Allow enough time to prepare batches in advance - the flavours need time to develop. • Offer a range of straight teas and infusions, as well as some ‘value-added’ cocktails. • Offer customers a chance to sample different examples before they buy. • Explain the background and origin of your teas - they all have a story - and be enthusias-tic about the flavour experience they offer.

Exciting opportunity to acquire a thriving Café Bistro Business A158 main arterial route to the Lincolnshire East Coast

Cherry Tree Café Bistro Lincoln LN2 2QU

For Sale or To Let This is a rare opportunity to acquire a superb, well established Café Bistro Business with exceptional potential for business growth. Located on the A158 East Coast Road, within close proximity to expanding villages and the new Lincoln Eastern Bypass, due to open in 2019. The premises were constructed to a high specification in 2008 and has the distinct advantage of occupying a large plot to include a car park, dedicated coach park and further land for expansion. The Café Bistro has an attractive dining room and a wrap-around veranda perfect for the daily trade, coach parties and special occasions. There is considerable potential for extending trading hours into the evenings, the provision of an Ice Cream Parlour, or specialising as a Fish and Chip Restaurant, given that there is no nearby competition on the A158 route to the East Coast Skegness. The adjacent tennis court, which is included in the sale, lends itself to the erection of an all-weather marquee, which provides further possibilities. Available for sale separately, this property also has the benefit of having a beautifully presented Four Bedroom Family-Sized Detached House, adjacent to the Café Bistro, with gardens and garaging/workshops. In the local area, there are several Primary and Secondary Schools, including Grammar Schools close-by, all with ‘outstanding’ Ofsted reports. This long-established business, has been run by the same family, on this site, for over 30 years and is offered for sale owing to owner’s retirement. £475,000 for the freehold property, business and fixtures & fittings or alternatively £36,000 per annum for the property & equipment, together with a small premium for the goodwill.

Please contact Selling Agent for further details. Mundys Commercial

01522 556088




Cauliflower Katsu with bang bang noodles.

There’s a tempting array of street-food influences café operators can capitalise upon when it comes to pepping up their menus. FOOD TRENDS 78% of respondents in the MCA Menu and Food Trends Report 2017 agreed that street food trends have introduced them to new flavours and spices with 88% enjoying these adventurous flavours. Mainstream caterers, and particularly those in the coffee shop sector, are now incorporating the styles and flavours of street foods into their menus to create some exciting dishes. “With consumer appetite for flavour and spices at an all-time high there’s a great opportunity for coffee shop owners


to keep their menus fresh and vibrant, and so increase sales, using the world flavours, theatre and informal eating found in street food culture,” says Rob Owen, executive development chef at Creed Foodservice (www.creedfoodservice.co.uk). “The street food trend gives customers the freedom to experiment with different tastes; don’t be afraid to tell your stories to your customers either – people love to hear where dishes, ingredients and flavours come from and of course, provenance and authenticity adds value.

“Caterers can give menu classics a new lease of life with spices that subtly dial up flavour – try giving burgers a new twist with Korean fried chicken or Beer Mac ‘n’ Cheese NYC deli-style. Platters with portions of street food ‘tapas’ are an easy and cost-effective way to introduce sharing foods to appeal to Millennials eager for a social eating out experience. “Street food is all about theatre too with its aromas and sounds so giving the opportunity for customers to take great pictures for social media. Think about ways


TOP ‘superfoods’ ingredients to incorporate into menus AVOCADO With great health benefits avocado is an easy addition to salads, sandwiches and burgers. Avocado on sourdough, complete with chilli flakes and egg makes a great brunch option to appeal to the health conscious. QUINOA High in protein, fibre, vitamins and other nutrients as well as being gluten free, this versatile seed can be used in a similar way to rice - Asian prawn and quinoa salad for example will give customers three of their five a day and with its zingy lime and hit of chilli heat, it’s a great introduction to quinoa and Asian style flavours. CHIA SEEDS South American seeds packed with nutritional benefits, chia seeds can be used in a range of dishes such as Chia Seed pudding or Chia Breakfast Bowl – great for Vegan customers. MATCHA Japanese powdered green tea high in antioxidants, Matcha is a big on-trend flavour being used in cakes and desserts too. to make every dish Instagramable to create memories but also attract new customers and repeat business. “Demand for authenticity means that consumers are demanding authentic ‘world flavours and this is fuelling the growth of regional, specialists and some really adventurous NPD. Superfoods are the buzz word in street food, with MCA stating that overall use of superfoods has grown by 74% since summer 2017.” “Street food shows no sign of slowing down. From initial offerings typically featuring mostly burgers, pizza and hotdogs, there has been a revelation over the last decade with a far greater choice now available on the market. This has opened up more opportunity and inspired those looking to shake up the traditional café scene,” says Adrian Greaves, foodservice director at Young’s Foodservice (www.youngsfoodservice. co.uk).

“Street food is known for being innovative and with consumers always searching for the next big thing; it is clear to see why the street food scene has exploded over the last decade. People have also had more travel opportunities which can encourage them to try new food and Mexican food in particular has become increasingly popular in the UK. “Previously, the authenticity has always been somewhat questionable and menus are often limited to one or two most popular dishes, such as nachos and chilli con carne. Recently, this attitude has completely changed and we are frequently seeing new tacos and burritos, capturing the attention of chefs and customers alike. As such, the opportunity for operators to broaden their menus and include street food inspired dishes has never been greater to tempt today’s more adventurous diners.” Tacos originate back to silver mines

in Mexico during the 18th century and since then the humble yet delicious, Mexican street food has continued to rise in popularity all over the world. Tacos are particularly versatile because the tortilla base is a great vehicle for different toppings and fillings. The key to creating a great taco lies between the balance of a protein and all the additional garnishes and toppings to pack in extra flavour. Fish tacos, for example, are becoming more popular in today’s street food offerings and to cater for this, Young’s has launched a versatile Pink Salmon & Alaska Pollock mix. Providing a dmix of diced MSC Wild Pink Salmon & Alaskan Pollock, sourced from the cool, clean waters of Alaska, the mix features individually quick frozen pieces to improve portion-control and reduce waste. It is a versatile flavour carrier across various cuisines and is suitable for use in a range of formats, and


FOOD an excellent ingredient for tapping into current trends and works particularly well for creating authentic fish tacos. Operators can then choose an array of toppings and garnishes to complete the final dish. All traditional accompaniments, such as salsa, guacamole and sour cream along with a tangy cabbage slaw or pickled red cabbage, make for a tasty dish popular with customers. “One of the best things about tacos is that they can be easily customised with endless varieties available and people love adapting their meal to suit their preferences perfectly. These types of dishes can be quite light and therefore are an excellent choice for café operators to include on menus to give that trendy street food twist to their establishment,” adds Adrian Greaves. “Operators who want to inject street food trends into their offering should consider offering different specials. These always catch customers’ attention and allow operators to keep menus fresh by introducing some new and interesting street food concepts. And products like tacos are great for offering plenty of different additional extras which can be displayed in a counter so the customer can choose exactly what they want to add to their dish.” “As street food continues to grow in popularity, it provides an opportunity for operators to enhance the appeal of their menus and increase profits too. With consumers becoming more adventurous in their tastes, there are three street food trends we think will stand out in 2019,” says Annette Coggins, head of foodservice, Tilda UK. “Japanese Dude Food showcases a

different side to Japanese cooking, this was tipped as one of the hottest trends for 2018 in the Waitrose Food & Drink Report 2017/18, and we think it will continue to grow in popularity throughout 2019. Moving away from lighter dishes, this trend showcases Japan’s richer flavours, taking inspiration from Tokyo’s street vendors. “Korean BBQ is an emerging contender in the Asian food market with Korean cuisine meeting the consumer demand for more innovative dishes. The most popular dish is Korean Fried Chicken which is coated in a crispy batter and typically served with rice and Kimchi. “Indian Street Food takes inspiration from the street vendors across Asia. This trend is rapidly evolving the Indian food market past traditional curries with a burst of flavours in ways we have never seen them before. Operators can use the demand for Indian Street Food to create exciting lighter bites and healthier graband-go options such as mini pakoras, roti wraps and flavourful rice bowls.” Ever versatile, rice is an integral ingredient in many street food dishes from sushi to burritos and operators can make their street food stand out even further with the use of speciality rice, whilst warranting a higher price point too, feel Tilda. “In fact, our recent research (Toluna Research, August 2017) has revealed that 68% of consumers would pay more for Tilda’s Basmati & Wild rice versus nonnamed rice and 43% would pay up to £2 more for a dish naming the rice variety,” reports Annette Coggins. Tilda’s Basmati & Wild is a blend of the finest fragrant Tilda Basmati and

Chinese Prawn Potsticker dumplings.


exotic Wild Rice that works perfectly with spices to create delicious Indian dishes. For oriental cooking, Tilda’s Fragrant Jasmine can be cooked and chilled to use for fried rice and because the sticky grains separate when re-heated, operators are guaranteed to serve the best product with little to no waste, claim the brand. To inspire operators, Tilda Foodservice has collaborated with group development chef for Brend Hotels, Dez Turland, to help showcase the versatility of rice. These recipes can be viewed at www. tildafoodservice.com and include Chinese Prawn Potsticker Dumplings, Thai Smoked Chicken Broth with Fragrant Jasmine Rice and Truffle Arancini. PACKAGED TO GO “The growing popularity of street food has had a fundamental effect on menus across the country, with leading chefs and high street chains starting to respond to increasing demand for informal, adventurous menus with global flavours,” says Becci Eplett, marketing manager at Huhtamaki UK Ltd (www.foodservice. huhtamaki.co.uk). “Those operators looking to offer a high quality street food menu should ensure they opt for easy to eat foods served in high quality disposable packaging which fit the varied needs of street food concepts. From tacos and burgers to pulled pork or nachos; the variety of street food on offer has led us to develop the Relish and Eatwell ranges in response to such trends. Customers can enjoy an authentic street food experience and have food served in contemporary containers – either pots or trays – which allow for handheld eating on-the-go.” The Eatwell range of paper food containers offers seven sizes, 7oz, 8oz, 12oz (‘tall’ or ‘squat’), 16oz (‘mid’ or ‘tall’) and 24oz, making Eatwell one of the most extensive ranges now available in the UK foodservice market, claim Huhtamaki. Suited for street food concepts, be it an Asian noodle stir-fry, vegan chickpea curry or a grilled Buffalo Tofu Po’ Boy with apple slaw, this range is available in plain white or the colourful ‘enjoy’ design which gives a vibrant pop of colour to street food concepts and features the ‘smile’ logo (the range is also made with 100% PEFC certified paperboard). Huhtamaki have also recently launched the Relish range - folding carton products that will hold a range of hot and cold food – from salads to wraps to burgers and that will allow food to be served quickly and securely for eating on-the-go. With four new products in the Huhtamaki Relish range – the clamshell, food box and two scoops - all of the products in

FOOD the Relish range are grease proof lined and made with 100% PEFC paperboard, manufactured in the UK, contain recycled content, and are suitable for kerbside recycling where facilities exist (check with your local council). Relish comes as standard in ‘on-trend’ kraft brown. Creating special offers which include a tasty meal or snack and a high quality takeaway drink will tempt time-pressed customers to grab and go, suggest Huhtamaki, and reflecting the trend towards ‘better for you’ options, juices and smoothies are now more popular than ever with visual appeal being what sells these products and creates interest. Offering strength, flexibility and excellent clarity, Huhtamaki’s Polarity tumblers are available in a choice of sizes 7oz, 10oz, 12oz, 16oz and 21oz sizes are made from recycled PET (such as water bottles), and now have a minimum of 50% recycled content. The Polarity range is also recyclable via kerbside recycling schemes (check with your local council/ waste contractor). For those looking to offer everpopular hot drinks alongside their food menu, Huhtamaki also offers a range of paperboard cups which can be used for coffee, tea or hot chocolate. Double wall paper cups offer outstanding insulation which not only retains the heat of the drink, but also ensures that the cup is comfortable when held, point out the firm - vital for on the go drinking, particularly of hot beverages such as infusions which are not cooled down by the addition of milk. Available in a range of colours from bright cerise, orange and green to a contemporary and sophisticated black, Huhtamaki’s Impresso range offers enhanced insulation whilst being cool to the touch with an optimum design for improved grip. All Huhtamaki paperboard cups are made in the UK from PEFC certified, sustainably managed forests, and are recyclable where facilities exist.

Greek street food The Athenian launched a new site in Canary Wharf, London, this month, offering Londoners a chance to become better acquainted with authentic Greek street food as well as Greek craft beers, wines and speciality soft drinks. The Athenian is an independent brand that has grown organically. Greek founders, Efthymios and Neofytos began the Athenian as a small street food venture offering freshly made, healthy souvlaki to hungry Londoners. Since launching in 2014, they have opened venues across the country in up and coming foodie destinations as well as some of London’s hottest pop up social dining spaces. The neighbourhood venues call to mind the urban stalls of metropolitan Athens, serving street food staples in a fresh, contemporary and authentic way. Their vision, which remains at the concept’s core is to offer a real taste of modern Greece, here in the UK. The Athenian was born out of a desire to transform perceptions of Greek cuisine which for many years has been defined by outdated tourist tropes. Founders Efthymios and Neofytos found that dishes from neighbouring cuisines were being confused with Greek ones and their search for lovingly-made, mouth-watering souvlaki was nearly impossible. The Athenian is part of a new breed of restaurants which in the last few years have helped to reshape the image of Greek cuisine and popularise characteristically Hellenic dishes such as gyros and souvlaki, making them commonplace in London’s culinary scene. Using fresh, authentic, healthy ingredients and age-old recipes, the Athenian aims to make souvlaki part of our everyday diet, as it is in Greece, and a simple food that everyone can recognise and enjoy regularly.

The Athenian’s menu is inspired by the traditional flavours of Greece but executed with contemporary tastes in mind, adding subtle nuances to revive old time traditional recipes and offering plentiful vegan and vegetarian options. Carefully sourced ingredients are delicately dressed in aromatic herbs, hand skewered, grilled then wrapped in warm and fluffy pitas, served with oregano-flecked fries, croquettes as well an array of zingy sauces and crisp, refreshing salads. Desserts enjoyed in street side cafés everywhere, such as ‘loukoumades’ and chocolate and soft drinks imported directly from Greece also feature on the menu.

Examples from the menu include • Souvlaki & Gyros (made with either chicken, pork, lamb, wild boar sausage or halloumi) • Vegan gyros (shavings of seitan marinated in herbs, lemon juice and olive served with vegan mayonnaise) • Halloumi Fries (handmade halloumi fries served with either cooling tzatziki or spicy feta dip) • Dakos (Cretan barley rusk, topped with finely sliced tomatoes, feta cheese, red onions and Kalamata olives dressed in oregano and Cretan extra virgin olive oil) • Tomato Croquettes (made using Santorini tomatoes and fresh herb and served with the signature Athenian sauce) • Loukoumades (light, fluffy, Greek doughnuts which are drenched in honey or chocolate sauce).


MOBILE Roaring success: Nelo’s Coffee Indulgence keeps coffee aficionados happy at events in Leicestershire and Nottinghamshire.

The Big Coffee savours further expansion The Big Coffee is savouring unprecedented success on its 18th birthday - enjoying a vibrant growth in mobile coffee carts and expansion into prosecco bars and street food units. An aficionado of all things Italian, the company’s passion is underpinned by extensive experience and a holistic approach to help its baristas hit the ground running - and stay on track. STRIKING THE RIGHT CHORD In tune with its customers from the outset, the business was started by entrepreneurial former Hull University student, Rob Dixon, who opened a Big Coffee café bar in Hull in 2002 with live music at the weekends. Jason O’Neill, a regular customer and former UK sales manager for Italian motor vehicle manufacturer Piaggio, loved the coffee bar so much that he became a co-owner in 2006. The duo embarked on their mobile coffee journey in 2006 when touring a wealth of food festivals and seasonal markets around Yorkshire - in all weathers - and with a ‘plug in’ carts. “It was a great experience and learning curve as these were early days for the industry. We built up our knowledge about the restrictions and

limitations of plugging into mains and how that affected our accessibility to customers,” recalls Rob Dixon. “As we became more established, we received requests from potential customers seeking conversions - making it even more critical that the conversions were installed with top class, traditional espresso machines which were robust, stylish and reflected our customers’ brand and personality.” POWERFUL PARTNERSHIP Integral to the Big Coffee’s successful track record is its long-standing partnership with multi-award winning Fracino - the UK’s only manufacturer of traditional espresso machines which has led the way in producing dual fuel machines. Founded in 1963 by chairman, Frank Maxwell,


customers include Subway®, PizzaExpress, Living Ventures Restaurant Group, AMT Coffee and Pathfinder pub chains. Producing over 5,000 machines annually and exporting to 70 countries, Fracino’s products include bean-to-cup machines, hand fill machines and traditional machines and associated equipment. Fracino’s highly respected reputation for excellence prompted Rob and Jason to take their commissions to the manufacturer’s world class production facility in Birmingham and strike up a fruitful relationship with Fracino founder Frank Maxwell, MD Adrian Maxwell and the growing team which is now over 70-strong. Completing its first installation for the Big Coffee in 2006 for an executive who worked in the city and wanted

to escape the rate race, Fracino has since clocked up around 1,500 conversions for mobile coffee vans and vehicles – all of which are kitted out with its powerful dual fuel machines. Proud to claim that its gas machines are the most powerful in the world, Fracino’s 1,2 and 3 group Contempo and Retro coffee machines are available as dual fuel options - giving customers the choice of using LPG, Butane or Electric as the power source. Ideal for mobile catering units and ‘espresso on the go’, the high powered gas burners for these machines provide the equivalent power of their electric counterparts, ensuring that there will be no loss of steam pressure during busy serving periods. The Big Coffee’s prestigious customers using Fracino’s machines span Bettys &

MOBILE Taylors which promotes its world-famous Yorkshire Tea at Headingly cricket events, Fortnum & Mason, Jamie Oliver, Upper Crust and Kings College London. Quirky conversions include a mock-up of Del Boy’s iconic Reliant Regal threewheeler van and a 1950s US army jeep. With 70% of coffee cart commissions now making up overseas sales, mobile units can be found in Starbucks in Oslo as well as New York, Trinidad and Egypt to name but a few. The Big Coffee attributes the export growth to the street food phenomena in which the coffee culture plays a fundamental role. HOLISTIC APPROACH The Big Coffee’s ethos is to share its breadth and depth of knowledge with its customers – equipping them with valuable insights and guiding them through the daunting and exciting process of starting their own coffee business. Its commitment to quality is reinforced by its status as an approved manufacturer and member of nationwide caterers association NCASS whose Code of Practice provides guidance for the design and manufacture of mobile catering vehicles and the installation of equipment and services. The Big Coffee’s holistic approach entails advising customers on creating their own business plan, helping them to select the right model for their enterprise - and training them to be a great barista. “We regularly conduct specialist research into industry trends, passing on best practice in the truest sense. We also ensure the baristas are fully equipped even before taking delivery of their mobile coffee cart,” adds Rob Dixon. “Everyone is encouraged to spend time with our team at our factory and training centre in Hull and learn how to operate a sustainable and consistent venture as well as boost their business confidence.” With an offering that includes its ever popular Big Bean blend, the Big Coffee’s

green credentials include providing compostable coffee cups to help coffee vendors combat the coffee cup crisis. The cups break down in less than 12 weeks in industrial composting and are lined with plant-based PLA (polylactide (PLA) biopolymer resin) instead of plastic, with 72% less carbon. ROUTE TO SUCCESS From the outset, it was vital for the Big Coffee to select coffee cart models which exuded style while being functional, robust and reliable. Ape, which strives to be a truly representative icon of Italian culture and the Italian lifestyle, was the perfect partner with its proven track record to travel equally as well on narrow country lanes or crowded city streets. The only authorised importer of Piaggio commercial vehicles in the United Kingdom & Ireland since 2006, the Big Coffee became the UK’s sole importer of the Ape Piaggio three-wheeled light commercial vehicle in 2011. Its selection of models includes a 50cc Piaggio Gull Wing Ape and a Piaggio Ape 50 with an electric option to travel up to 40 kilometres doing a maximum speed of 40 kilometres an hour. Also popular is the Internal Vend Ape to accommodate the vagaries of the British weather. A recent milestone saw the launch of a cart which enables

customers to achieve their dream of being in charge of their own destiny and run their own business for an initial investment of less than £10k. Acknowledged as the lightest coffee cart on the market, the Piaggio Ape 50 Super Leggera combines Piaggio’s unique design with The Big Coffee’s commercial nous on how to brew up a profitable business. “Italian is a beautiful language and an intrinsic part of our business culture. Just as Ferrari has produced its Super Leggera ‘super lightweight’ model, our engineers have taken a leaf out of Ferrari’s book and examined how we could keep weight to a minimum,” says Rob Dixon. “We’ve reduced the weight of the normal Ape by 150 kilos for the Piaggio Ape 50 Super Leggera while still maintaining all the Big Coffee functionality we are renowned for. We’re using more lightweight materials, handling has been improved, steering is sharper and more precise and the vehicle is more agile – dispensing of the need to load the cart on to a trailer for short distances. Feedback has been fantastic due to the quality of the product and the low entry cost of starting and running your own business.” With further expansion in the pipeline, sustaining its strong relationships with world class brands such as Ape, Piaggio and Fracino has taken on an

unprecedented importance. “Fracino is our preferred coffee equipment supplier partner because of its reputation as a world class manufacturer which produces the majority of its components in house. The durability, flexibility and mobility of its dual fuel machines, which deliver a high volume output, make them the perfect choice for single owner and operator start-up ventures or the busiest of locations. Coupled with this is Fracino’s cutting edge design and capability to customise the machines to complement clients’ décor and brand,” concludes Rob Dixon. “We’ve enjoyed an exceptional and consistent service from Fracino’s knowledgeable and helpful team who we regard as a critical extension of our business and look forward to continuing our valued relationship as the Big Coffee continues to evolve.” Peter Atmore, head of global sales at Fracino, adds: “Fracino prides itself on establishing long-term partnerships with partners who are quality driven. The Big Coffee is a thriving and successful business and we wish Rob and Jason continued success as they make new inroads in this thriving sector. We applaud the team’s infectious passion and commitment to ensuring their vendors deliver a first class, quality led service and experience to their customers.”


BACKGROUND Revenue Management Solutions (RMS) was founded in October 1994 and are pioneers driving science-based customer analytics for hospitality operators. The business delivers increased profits and margins across menu items for operators – typically by more than 2%, they claim. Today, RMS maintains and analyses transaction data for more than 100,000 restaurant locations worldwide, for both successfully established brands and emerging concepts. This unique insight means they are experts on what customers want and how they spend their money. They also help operators answer menu pricing and optimisation questions, which is why multi-site operators commission the business to improve their profit lines (the RMS response is to provide bespoke pricing solutions using real-life data, which is in no way emotive). Uniquely, RMS says that it analyses consumer buying behaviours, which means they understand how they react to pricing to ensure an operator will never lose them on that all-important customer journey. The company philosophy is “truth in numbers, trust in people”. The business employs 150 ‘associates’, including engineers, restaurateurs, physicists and economists, all of whom are intrinsic to its continued success. Philipp Laqué is managing director of the business in London, his remit covering all clients in the UK, Ireland, Netherlands, Germany and the Scandinavian countries.

Maximising seasonal margins

Seasonal menu changes with a few timely additions are always a popular move, giving diners the chance to try something new or rediscover a forgotten favourite, suggests Philipp Laqué, managing director, Revenue Management Solutions (RMS, www.revenuemanage. com), who shares with us some ‘menu engineering’ insight. IN ON THE ACT Christmas in particular is a fantastic time to showcase innovative ideas and seasonal ingredients. Customers are seeking experiences to lift the shorter days, and the chance to try a new dish at a much-loved local or sample emerging taste trends in the surroundings of a favourite brand can be irresistible. With this in mind, all operators should get in on the act and ensure their menus are optimised to make a profit this Christmas. When re-engineering any menu, it’s crucial to know what will work as a promotional angle

each season. Quick service restaurants and casual dining concepts benefit significantly from prominent holidays such as Christmas as it brings a chance to look at individual product categories: Think hot drinks, warming mains and comforting desserts. Not only are these items top of the customer’s list when it comes to dining out of home in colder weather, they are also some of the industry’s best performers in terms of profit margin. Operators should take a look at what they can do to optimise their menu for the season and drive profit.


MAIN DRIVERS The main drivers of seasonal success remain the same for all. Menu changes must be easy to execute, enable speed of service during peak times, be designed with profitability in mind and be described on the menu in an appealing way. Interestingly, operators can achieve these objectives for seasonal dishes by looking at the data held in their EPoS system. Analysis of the data can yield vital results, highlighting items with high profitability and showing operators where they need to focus their pitch to drive

customer demand for these dishes. Of course, the analysis will also reveal which menu items that give a belowaverage profit contribution so these can be replaced or promoted differently. The use of Christmas specials, for example, is a chance to showcase a chef’s creativity and promote local produce, while also using leftover or surplus ingredients. Operators should ensure these items are priced appropriately and the ideas should hold real mass appeal. Equally, if operators spend time training front-of-house staff to promote or upsell a seasonal special, they need to ensure it is an item that achieves profit equal to or greater than similar products or the effort will be wasted. CONSISTENCY IS KEY While it’s imperative operators react to seasonal changes and reflect the current mood within their offer, consistency is also a key driver in customer loyalty.

one example, along with Pret à Manger’s iconic Christmas Lunch sandwich. Really, the only time operators should be cautious about considering seasonal changes is if they don’t feel confident that the plans can be fully executed operationally, and could slow down the speed of service. Chains with a limited concept, Tex-Mex for example, should also be wary of trying to incorporate seasonal items which could just pile on the complexity for both the operations team and the supply chain. Adding complications usually increases costs and any uplift in profitability made by the new dishes would be lost.

Sometimes, diners just want what they came in for, and loyalty will thrive when operators achieve that balance. A consistent customer experience needs not only to be addressed in food quality and taste, but also in brand identity, so maintaining a uniform menu design is important. Menu refreshes and some changes to design elements are useful, to keep the brand fresh and relevant, but too many changes over too short a period can confuse customers, leading them to question the stability of the brand and sometimes causing a drop in transactions. With this in mind, before making changes to menu content and design, operators should consider testing the plans for a set time to fully understand the financial implications. PRESSURE GROUPS Menu changes can also be used to increase profits in reaction to one-off occasions such as Bonfire Night or to pull in the crowds during the run-up to Christmas.

The key to unlocking the potential at these times is understanding the underlying consumer need that has been triggered by the event. For example, with big Christmas and New Year events that generate widespread interest, it is likely that operators will see larger groups gathering together. In these circumstances, menus can be optimised for profit by offering special sharing dishes that also upsell or promote add-ons. Operators can also offer in advance to cater for customers throughout their visit, without the need for any orders to be placed while the party is in full swing – perhaps by suggesting a preorder per person. Not only does the customer not have to worry about queuing and looking after a large group, operators can prep the kitchen teams too, knowing what the bulk of their work will be and just handling ad hoc orders as they come in.

CHAIN REACTION Operators must not forget the ingredient supply chain when planning seasonal changes. Prestige Purchasing advises renegotiating at least twice a year, with refreshes usually taking place in June and December, for example. Winter is a particularly good time to renegotiate with suppliers, especially if the operator is planning menu changes and can incorporate seasonal flavours and ingredients to take advantage of the variety of foods available. HOW MUCH IS TOO MUCH? Casual dining operators should incorporate seasonal elements into parts of their menu, but keep their classic products as part of the core offer because these items are often what makes the brand unique. Some chains are even able to create iconic seasonal products that are only available during a specific period, and these can really drive traffic. Starbucks’ Pumpkin Latte is

TOP TIPS 1. The most profitable items should appear at the top and bottom of each menu section to attract the most attention. 2. Chain concepts must keep the main section of their menu dedicated to their core offer so loyal customers can easily find their favourites. These operators should then reserve a specific section of the menu – a box to the side, for example – to host seasonal offers. Designing a menu like this keeps regular customers happy and also entices them to look at the new dishes. It’s also important to present menu options like this to maintain speedy ordering during peak times. 3. Interesting descriptions should be given to seasonal offers but jargon that customers can’t understand should be avoided Using this advice, most restaurant operators should be able to find something to celebrate during the Christmas period. Now is the perfect time to maximise menu profitability using seasonal produce, while showcasing the concept and keeping the brand relevant. It’s about helping customers feel the Christmas spirit and making the restaurant their destination of choice for the season.



Coffee with a conscience: Addressing the sustainability challenge in the café sector Samantha Scoles, business manager at BRITA Professional, addresses the challenges outlined in the company’s Life is Better Filtered: Planet Around You report and provides practical solutions to café businesses on how to overcome barriers to sustainability. ETHICAL CONSCIENCE With two-thirds (67%) of UK consumers recently stating they would boycott brands that lack an ethical conscience (according to WRAP 2018 data) and one third of consumers saying they are choosing to buy from brands doing social or environmental good (Unilever Survey 2017), it is clear that having sustainable credentials can actually improve customer loyalty and help to boost sales in cafés. However, at BRITA Professional we conducted independent research which discovered that while 85% of catering businesses would consider themselves sustainable, al-most half don’t have specific corporate social

responsibility (CSR) targets in place (Explori in collaboration with BRITA Professional 2018, 355 respondents). So, what’s holding operators back? There are currently a multitude of challenges facing the sector, including rising business rates, the fallout of Brexit and staff shortages (FutureShock Report, Insights from CGA and UKHospitali-ty, March 2018), to name a few. Some of these, along with cost, have been cited by a staggering 40% of businesses as potential barriers to sustainability (Explori in collaboration with BRITA Pro-fessional 2018, 355 respondents). Since the average café is estimated to produce the same amount of CO2 as


57 cars traveling their average distance per week (Seven Mile Coffee Roasters Ltd, 2018), sustainability is understandably a growing concern for the sector. With coffee cups and plastic straws being singled out for their negative environmental impact, and the govern-ment’s proposed ‘Latte Levy’ on the horizon, café businesses are also facing increasing pressure to reduce single-use plastic. So, what are businesses currently doing to tackle this ongoing challenge? Despite the low rate of specific CSR targets, our research also found that there is much to ap-plaud in the industry. To improve customer loyalty and be prepared ahead of changes

to legislation, a number of operators are already looking at how to implement more sustainable practices. In fact, 50% of hospitality businesses have already implemented sustainable initiatives to meet the consumer demand (Explori in collaboration with BRITA Professional 2018, 355 re-spondents) and 70% are looking to cut down on single-use plastics, the same data revealed. Drawing from our research and looking at operators that are at the forefront of the sustainable movement, we have compiled three top tips that café businesses can easily employ to improve their environmental impact in an economical and immediate way.

OPINION 1. ALIGN WITH SUSTAINABLE SUPPLIERS 53% of hospitality businesses currently work with suppliers with 100% recyclable products (Explori in collaboration with BRITA Professional 2018, 355 respondents), which is a simple way to improve your business’s sustainable credentials. Look to suppliers that provide sustainable products but also have their own environmental programmes in place that align with your business’s CSR targets. For example, at BRITA, we pride ourselves on our sustainable initiatives. We have achieved zero waste to landfill and have a designated ‘green team’ and waste facilities on site. What’s more every part of our filter cartridges can be reused or recycled, helping our clients to reduce waste. 2. IT’S NOT JUST ABOUT THE BEANS We all know that cafés focus on ethically sourced and sustainable coffee, however, it’s essential to consider the water’s sustainability too by using a water filter on cof-fee machines. At BRITA, our filters produce zero water wastage and don’t use elec-tricity, unlike salt softener systems. This means that businesses don’t have to in-crease their environmental impact to achieve the best quality tea and coffee for their customers. What’s more, by reducing particles, metals, minerals and chlorine, water filters not only improve the consistency and quality of the hot beverage offering but also improve machine longevity and protect against potential damage.

would be more likely to return for future purchases if they could refill their water bottle (Water, water, eve-rywhere: Moving from awareness to action on single-use plastic bottles, BRITA/Keep Britain Tidy, 2018). What this shows is that reducing single-use plastic can actually lead to increased customer loyalty and as a result one in four UK hospitality businesses are already considering installing water filtration systems to eliminate the use of single-use plastic bottles (Explori in collaboration with BRITA Professional 2018, 355 respondents). The benefits of installing a filtration system also include a lower carbon footprint through fewer deliveries and reduced energy needed to store and refrigerate bottled water. With nearly 23,000 coffee outlets operating in the UK (Allegra, Project Café 2017), it is more important than ever for café businesses to stand out in the crowded marketplace. Since consumers are increasingly making more environmentally conscious choices, implementing tips like these can help businesses to align with this increasing demand. Despite the significant challenges currently facing the sector, much is already being done to tackle sustainability issues effectively. Our aim at BRITA Professional is to work together with the industry to support businesses’ sustainability goals. We are confident that by creating part-nerships and building on current successes, café businesses can significantly reduce their impact on the environment.

3. REDUCING SINGLE-USE One of the easiest ways to start reducing single-use plastics is to swap the sale of water in plastic bottles for a refillable bottle or install a filtration system to offer customers selfserving water. It’s not just the planet which would benefit, it’s good for business too. Our research found that two thirds of consumers would choose a business that offered free refills over a competitor and 64%

More information on BRITA Professional’s research, and advice from industry experts on over-coming the biggest barriers to sustainability, can be found in their ‘Life is Better Filtered: The Planet Around You’ report at https://issuu.com/ britaprofessional/docs/life_is_ better_filtered__the_planet (keep an eye out for the next instalment of their ‘Life is Better Filtered’ campaign - ‘Beyond the Brew’).

Passion for coffee since 1896





NEW PRODUCTS Keep the ice flowing during the run up to Christmas and into the New Year

Faster, more sustainable, safer: The Fast Chef Elite fryer There’s a new fryer on the block that needs no ventilation, is entirely safe, and is clean and easy to use. The Fast Chef Elite from Taylor UK is also fully automatic and self-contained. It fea-tures a radical technology, the Ecofry system. In independent tests it used 24% less energy and up to 37% less oil than conventional fryers. Plus, it’s fast, reducing frying time by up to 27%. A ventless, countertop unit, the Fast Chef Elite is made by Quality Fry in Spain and is very sim-ple to use. The operator simply places food into the hopper at the

top of the machine, pushes the relevant programme on the control pad, or manually sets the time, and then takes the fried product out of the hopper at the bottom once it’s cooked. Everything is selfcontained inside the unit, so the hot oil is kept completely out of harm’s way. Because all the frying is done in the enclosed chamber, the oil has very little exposure to oxy-gen and none to light, which extends its useful lifespan. The lack of oxygen also enhances safety by minimising the risk of fire (call 01473 350000 or visit www.taylor-company.co.uk).

The lead up to 25th December is one of the busiest periods of the year for bar staff, with countless Christmas parties taking prominence alongside an increase in general merriment and the number of revellers. Then there’s the New Year celebration. It’s crucial that ice machines are fully functional and up for the heavy workload, and Hubbard Systems, UK distributor for Scotsman icemakers, has some essential advice for keeping everything running smoothly. A constant airflow is paramount to keeping an icemaker running at full capacity, so keep all vents clear and unblocked, and clean the air filter to prevent it from getting clogged up with dust. If a warning light shows, act on it quickly. If the machine has self-diagnostics, it should be straightforward to sort. If necessary, get in the service engineer quickly before

the Christmas panic. And last, but certainly not least, remember hygiene (ice is a food, and the same rules apply to ice as to food). Further online advice and ‘how to’ videos is available at scotsman-ice.co.uk. An ice machine maintenance guide is also available to download at www.scotsman-ice.co.uk/serviceand-support (Freephone Hubbard Systems on 0800 616559, call 01473 350045 or visit www.scotsman-ice.co.uk).

HOUNÖ offers operators the opportunity to try before they buy Danish combi oven manufacturer, HOUNÖ A/S, is offering food retailing and foodservice operators the chance to gain firsthand experience of its product range. The invitation is open to potential specifiers of combi ovens, including chefs, retailers, food to go operators, contractors and kitchen concept specialists. “You wouldn’t buy a car without test driving it, so why invest in a combi oven without experienc-ing its features and performance characteristics?” said HOUNÖ’s development chef, Edwin Adkins, in explainimg the thinking behind the initiative. HOUNÖ provides personal cooking demonstrations on its combi ovens at its dedicated 120 sq m showroom and demonstration kitchen, which is located at the head office of its parent company, Middleby UK, in

Fri-Jado UK completes demonstration kitchen refit

Wigan. The demonstration kitchen is fitted out with a representative selection of HOUNÖ’s combi ovens, which includes seven sizes of Visual Cooking ovens (1/1 GN and 2/1 GN) as well as three sizes of its compact CombiSlim ovens (2/3 GN and 1/1 GN). HOUNÖ offers the widest range of combi ovens in the world, with over 100 different configurations (call + 45 87 11 47 11, or visit www.houno.com).


Foodservice and food retailing equipment specialist, Fri-Jado UK Limited, has completed a refit of its showroom and demonstration kitchen at its Uxbridge office. The update of 3,000 sq ft fa-cility has included the installation of the latest models from the company’s extensive range of cooking, holding and display equipment. The project coincides with a major refurbishment of Fri-Jado’s showroom and demonstration kitchen at the company’s head office in Etten-Leur, southern Netherlands. Fri-Jado UK’s director of

national accounts, Gary Thacker, explains the thinking behind the investment in the UK and Dutch facilities: “Our demonstration kitchens provide specifiers, includ-ing chefs, retailers, food to go operators, contractors and kitchen concept specialists, with the opportunity to gain first-hand experience of our product range. They can receive live cook demonstrations and familiarise themselves with the performance and features of our equip-ment before making the all-important buying decision.” Call (01895) 272227 or visit www.frijado.co.uk.

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 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

Spreads Blenders Pauwels UK

CLEANING MATERIALS Bunzl Catering Supplies

DRINKS Coffee Rombouts Coffee GB Ltd. Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd.

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 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 Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods 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 Tel: 0283 0262333 E-mail :philip@aroundnoon.com www.aroundnoon.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 (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636 infoANL@aroundnoon.com www.aroundnoon.com ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Percival Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 spercival@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: Anthony Minto Tel: 01664 484400 Fax: 01664 484401 anthony.minto@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

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


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 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


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

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

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

Café Suppliers Index 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

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

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

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

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 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

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

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

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

International Product Listing

Sandwich Manufacturers

BAKERY INSERTS Sigma Bakeries Ltd

SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

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

SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

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

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

Sam Minton

01291 636333 email: sam@jandmgroup.co.uk



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26/10/2018 15:17

Profile for J & M Group Ltd.

Cafe Life Magazine - Issue 89  

The sector welcomed the return of the Caffe Culture show recently, which saw many new features and a range of informative speaker sessions,...

Cafe Life Magazine - Issue 89  

The sector welcomed the return of the Caffe Culture show recently, which saw many new features and a range of informative speaker sessions,...