CAFÉ life www.thecafelife.co.uk
Tasting the lifestyle of the café sector
No.94 I September 2019
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Welcome! A busy time is coming up with the popular lunch! show, Caffè Culture and Food Matters Life all set to offer café and coffee shop sector visitors plenty of ideas for their food and beverage menus. Our features cover soft drinks and the burgeoning grab and go sector, and Adrian Kilby, founder and creative director of the Formation Creative Consultants, shares with us some of his design and branding thinking.
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Troxy hosts Costa Coffee’s Barista of the Year Competition.
16 Grab and go – a growing sector of the food business.
Community barometer reveals what people want in their local area.
200 Degrees opens its new coffee shop in Birmingham city.
36 Building a coffee brand – is it a service or a science? Formation Creative Consultants’ Adrian Kilby.
8 Selecta UK Ltd launches new Selectagreen Cup recycling service. 10 Casio helps provide a solution for Hook and Ladder Café.
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44 Something to drink – soft drinks menu ideas.
ARTICLES 52 Guide to cleaning professional espresso machines.
56 Keeping cool in hot weather – employers’ legal obligations.
26 See and sample the latest innovations at lunch!
60 Q&A with Maxime Herbaut (La Cimbali UK).
42 Food Matters Live!
50 Caffè Culture 2019.
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Editor Clare Benfield, Tel: 01291 636336, E-mail: firstname.lastname@example.org Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: email@example.com Production Jayson Berry, Tel: 01291 636339, E-mail: firstname.lastname@example.org Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: email@example.com Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB 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. © 2019 J&M Group Ltd
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THECAFELIFE.CO.UK | SEPTEMBER 2019 | CAFÉ LIFE 3
Paul UK partners with Feed It Back to support growth French bakery and café brand, Paul UK, has partnered with customer feedback and online reputation specialist, Feed It Back, to help support and develop customer experience as the brand continues to expand its estate. This partnership represents Feed It Back’s continued focus on supporting café and grab and go businesses, by providing them with tracking and analysis of customer experience, in a sector which typically has less customer touchpoints than the restaurant and bar industry, say the company. The agreement will see Paul UK implement the full suite of Feed It Back services, giving the brand access to comprehensive customer insights, through surveys, review platforms and social posts, as well as access to its guest engagement platform, that has been proven to drive loyalty. Feed It Back will replace Paul UK’s existing feedback provider and its services will be rolled out across Paul’s 37 sites in the UK. Gary Cowles, operations director at Paul UK said: “Quality and consistency are two things we strive to deliver to all customers every time they visit us. There is a lot of choice on the high street, and this new partnership will give us immediate insight into how our customers truly feel, so that we can remain ahead of the curve, adapt, and improve our overall customer experience. Technology is a key tool that we’re utilising to drive operational efficiencies and decision making as we expand, and I’m confident Feed It Back is the right partner to help us on this journey.” Carlo Platia, CEO of Feed It Back added: “Paul UK is a fantastic, thriving business and a great example of a quality high street operator. Whether you’re a pub, restaurant, grab and go, or café operator, actively tracking and acting on customer feedback has never been more important. We’re very much looking forward to working closely with the Paul UK team and providing them with insight that will propel their business forward.”
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Troxy hosts Costa Coffee’s Barista of the Year Competition Costa Coffee crowned Brian Chibwe their Barista of the Year winner at the final of their annual Champion of Champions competition at Troxy recently. The 22-year-old, who has been working for Costa Coffee in the UAE for two and a half years took the top spot, closely followed by UK barista, Ruggero Barlaba, from Guildford. Third place went to Nestor L. Allado JR., also from the UAE. The prestigious competition saw 12 of Costa Coffee’s best baristas battle it out to win first place as Costa Coffee’s Champion of Champions. With over 30,000 baristas working globally for the brand, the final 12 battled it over a six-month event to secure a place at the final showdown in London. Now in its thirteenth year, the competition showcased the technical skill and creativity of the very talented Costa Coffee baristas all over the world. Having already battled it out against hundreds of other contestants over several rounds to reach the global finals, the finalists then took part in a series of challenges over two days - designed to find the best barista the world has to offer. Challenges included technical tests and an espresso race, where baristas were tasked with making as many espressos as possible in under two minutes while still retaining a premium quality. The 12 finalists were also required to showcase their creativity by inventing and preparing their own ‘signature drink’ while maintaining Costa Coffee’s standard for the premium quality that goes into every handcrafted drink.
The final, which took place at Troxy in London on 18th July 2019, was judged by an esteemed panel of judges including Bake Off star Selasi Gbormittah, Costa Coffee’s master of coffee Gennaro Pelliccia and Deb Caldow, global head of coffee innovation. After a fierce competition, 22 year-old Brian Chibwe was crowned Costa Coffee’s Barista of the Year 2019. The judges were blown away by his incredible skill, flare and knowledge. Originally from Zimbabwe, Brian was inspired by his desire to share his culture and appreciation for the local coffee growing communities to create a very special signature drink, called the Afro-Tango, which wowed the panel of experts. The event also saw the culmination of Costa Coffee’s Latte Art competition. The three finalists made their designs live in the ground floor bar and the audience voted live for their favourite.
Tri-Star announces Alex Noake as managing director Tri-Star Packaging has announced the appointment of Alex Noake as managing director, who took up his new role on 1 August 2019 from his previous position as commercial director and general manager at the company following the stepping down of its founders, and having worked in a number of commercial and financial roles before joining Tri-Star in May 2017. “It is a very challenging time across the industry, not least due to problems on the high street and the pressures facing the casual dining and grab-and-go sectors in particular,” said Alex Noake. “However, within every challenge lies opportunity and for Tri-Star we are always looking to the next big innovation to develop our business and help
our customers reduce their environmental footprint and improve profitability.” “Both Kevins have been devoted business leaders and tremendous mentors from sales, commercial and operational perspectives. I am looking forward to applying all the learnings from these two pioneers and to continue to project their energies and drive into the future of the business.” Based near London, in Enfield, Middlesex, Tri-Star Packaging was founded in 1991 by Kevin Curran and Kevin Prosser. Both founders are stepping down to pursue other interests, with previous managing director Kevin Curran remaining in the industry as a thought-leader who will continue to work closely with Tri-Star.
Community barometer reveals what people want in their local area New research published by the Association of Convenience Stores has found that UK consumers are crying out for more specialist food shops and banks in their local area. The ACS Community Barometer looks at which services the public want (and don’t want) around them, as well as how essential those services are, the impact they have on reducing loneliness, and whether those services overall have a positive impact on where they live. Top of the list of services that people want more of are specialist food shops (first) and banks (second). Rising rents, the cost of business rates, and cuts in interchange fees for ATMs have led to widespread closures of bank branches amidst a continued decline of dedicated butchers, bakeries and other food stores, they observe. As these specialist services decline, convenience stores have been increasingly looking to invest to make them a part of their offer to customers. ACS chief executive James Lowman said: “Convenience
stores have spent £633m over the last year investing in their businesses, with much of that work going toward bringing more and more services into their stores, from Post Office counters, to banking services, pharmacy counters and even bakeries and butchers within the shop. However, retailers are faced with the prospect of higher business rates whenever they improve their stores which can have a significant impact. Business rates need to incentivise investment, otherwise communities could face losing essential local services altogether.”
The Community Barometer also found that the number one most essential service, and the service that people believe has the most positive impact on their local area is the Post Office, followed by convenience stores (second) and coffee shops/ cafes (third). Elsewhere in the research, coffee shops, pubs and convenience stores were seen as the three services that play the most important role in reducing loneliness for people in a local area due to the social nature of those businesses. “The Community Barometer shows that local shops are
much more than just a place to buy things, they’re a social hub for people in the community, especially those that are vulnerable or less able to travel. UK consumers are also sending a clear message that Post Offices are still as important to them as ever. Many Post Office branches are housed in convenience stores, but to provide this service requires investment and a model that makes financial sense for retailers. Convenience stores want to provide Post Offices, but cannot be expected to subsidise the network,” added James Lowman. National Federation of Sub Postmasters CEO Calum Greenhow added: “These results once again demonstrate the vital role that post offices play across the UK. Clearly, local and national government stakeholders recognise the importance of post offices - but this recognition must go further. Sub-postmasters are investors in the post office network and occupy a unique position at the very heart of their communities; more must be done to support and reward them for their work.”
Honesty Group announces plans for two new coffee shops The Honesty Group (www. honestygroup.co.uk) has announced its plans for growth with two new coffee shops opening in the Berkshire area in the next year and expansion of the business’s wholesale artisan bakery solution, Honesty Bakery, across the South West of England. The group, which currently spans eight coffee shops, a cookery school, the Honesty Bakery and kitchen, and the Crown and Garter restaurant with hotel rooms in Berkshire, is committed to its values of sustainability, community,
staff wellbeing, and providing fresh, organic products. In the last 12 months, the group’s workforce increased by 28 and the year to date projected growth for 2019 for Honesty Bakery is 28.6%. Located in Turnpike, Newbury, the group’s flagship bakery currently produces a wide range of freshly baked artisan breads, pastries, tarts, cakes and biscuits for wholesale, which can be found in coffee shops, farm shops, restaurants, hotels and more. The expansion plans aim to increase its supply and distribution to operators in the
south west of the country in particular, say the company. Romilla Arber, founder of the Honesty Group said: “Our business all started with bread and wanting to take a different approach to food and how it gets to the consumer. To be focusing on expanding Honesty Bakery ahead of our 5th birthday in September is really exciting and something that is very close to my heart. We’ve worked hard to create products that are all freshly made with no chemical adulteration providing peace of mind as well as a delicious treat.”
This expansion will enable them to spread its ‘do good, feel good’ ethos into more independent coffee shops, restaurants, and cafés across the UK, say the company.
THECAFELIFE.CO.UK | SEPTEMBER 2019 | CAFÉ LIFE 5
200 Degrees opens its new coffee shop in Birmingham city Speciality coffee roaster 200 Degrees has opened a second coffee shop in central Birmingham this week, offering handcrafted coffee and delicious food to the bustling area surrounding Birmingham New Street station. The opening of the new 65-seater coffee shop situated on Lower Temple Street, follows the success of its coffee shop and barista school on Colmore Row which opened in the heart of the business district in 2016. The new shop will bring 20 new jobs to Birmingham city and the highly trained barista team will be serving freshly roasted coffee from the 200 Degrees roast house in Nottingham, as well as iced tea, smoothies and milkshakes. The shop will also be serving 200 Degrees’ renowned deli style sandwiches, baguettes and an imaginative range of salads, soups, cakes and pastries - with plenty of vegan and gluten free options, all prepared daily on the premises, available to eat in or takeaway. Located in the Victorian setting of the former Midland Hotel, the new 1,830 sq. ft shop retains many of its original period features, blending heritage and history with a relaxed, contemporary interior decor that will be familiar to many. It will also feature an innovative split bar area for rapid and convenient takeaway service. The new Lower Temple Street venue is the company’s tenth coffee shop to open since 2014 and coffee enthusiasts can purchase freshly roasted beans in shops and online, as well as coffee machines and equipment to enjoy 200 Degrees’ distinctive beans at home.
200 Degrees now supplies coffee to more than a hundred wholesale customers across the UK, as well as providing bespoke ‘beans to machines’ solutions for numerous offices, restaurants, cafés, hotels, conference centres and shops. Tom Vincent, co-founder and director of 200 Degrees, said: “The decision to open a second coffee shop in Birmingham was an easy one for us. With the Colmore Row shop being so well received, we knew it was the right time to open another and its location near Birmingham New Street is ideal for everyone. “Birmingham is only the second location in which we’ve opened a second coffee shop and I think that’s down to
the fantastic support we’ve had from our customers and the wider business community in the city, we’re very excited to contribute further to the fantastic food and drink scene here. As always, the 200 Degrees team have gone above and beyond to pull this together and the new shop is in keeping with our style and we’ve installed a split service area to best serve busy commuters and time-starved workers quickly and to our usual high standards. “We look forward to welcoming those who know us, as well as new faces, whether they’re looking to swipe a coffee, or stay a little longer and enjoy a brew and a bite to eat in a relaxed, comfortable setting.”
Paddy & Scott’s overhauls catering offer at the University of Suffolk Coffee company, Paddy & Scott’s, is set to take over the food and beverage operations for the University of Suffolk. Based on the Waterfront in Ipswich, the University of Suffolk offers a range of food and beverage outlets throughout its campus buildings and Paddy & Scott’s is set to undertake a complete overhaul, introducing its expertly crafted coffee, delicious food menus and top-notch customer service. “This is a hugely exciting project for us,” explained Jon Reed, brand director at Paddy & Scott’s. “We are incredibly proud of our high energy, entrepreneurial
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approach to business – and we really hope the students at the University of Suffolk will engage with our strong story of provenance and will love testing out some new coffee-inspired concepts for us. We love talking about our coffee, fuelling the ambition of others and we truly believe the University of Suffolk is a great location and values match for us.” Paddy & Scott’s say that they will be taking time to find out what the students want to see and then make improvements to the offer over time, but that from day one, beautifully, crafted coffee will be a given and as time goes on the outlets will
also enjoy a rebrand and refresh. There are 45 outlets across the campus, serving the 5,000 students that attend the university, and Paddy & Scott’s has future plans to create a barista training centre on site and extend barista training to students of the University. “We want to create a barista training centre to teach the next generation about coffee, growing and roasting,” added Jon Reed. “Our aim is to launch a programme that gives students a stepping-stone into the industry, but also highlight how much hard work and love goes into each and every cup of coffee.”
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Selecta UK Ltd launches new Selectagreen Cup recycling service Selecta UK LTD, a group company of Selecta AG, a European route-based unattended self-serve coffee and convenience food retailer, and Veolia, have announced the launch of the new SelectaGreen Cup Recycling Service for the workplace and ‘on the go’. The new scheme aims to provide an easy and cost-effective way for Selecta vending customers across the UK from businesses to train stations, schools and hospitals, to recycle their paper coffee cups through a service that guarantees cups are collected from premises and responsibly recycled. The initiative has been developed in conjunction with Veolia, the UK’s leading environmental solutions provider. The scheme will see the paper cups transformed into ‘high end’ fibre goods, such as packaging for perfumes and colognes, shopping bags and luxury notepads. Recycling a paper cup extends its life and is crucial to reduce its carbon footprint. SelectaGreen will be available to more than 10,000 customers across the UK offering a dramatic increase in recycling opportunity. The scheme will ensure millions of cups a week can be collected for processing. Emily Stoten, marketing director of Selecta UK said: “At Selecta we take sustainability and our responsibilities to the environment seriously. The recycling of a paper coffee cup is a complex process. Whilst our cups can already be recycled, we
Wes Mulligan, managing director, Selecta UK&I (left), and Keith McGurk, regional director for Veolia, launch SelectaGreen. recognise that it isn’t always easy for our customers to do this due to supply chain challenges, particularly when they are not based in city centres. “As the largest supplier of vending machines in Europe, this is a significant step forward in removing a barrier for businesses and locations such as colleges and hospitals to contribute to recycling in the UK as it will ensure millions of cups a week can be collected for processing to be used in the paper pulp manufacturing industry.”
Selecta vending customers who sign up for the scheme will receive a SelectaGreen Cup Recycling box which, when full, will be collected by Veolia within 48 hours of a request being received. The SelectaGreen recycling box is replaced at the customer site and the cups taken to Veolia’s facility in Essex. Veolia then undertakes a further separation process to guarantee all rogue items have been removed before arriving at a specialist UK pulping plant. None of the materials used for SelectaGreen go to landfill.
International Vending Week launch The vending industry turns over approximately £1.5 billion in the UK annually and is benefitting from rapid technological change, and to champion this dynamic market and communicate some of the exciting innovations happening within the industry, Vendex is launching International Vending Week 23-30 October 2019. Phil Reynolds, director of the biannual Vendex vending trade shows and founder of International Vending Week said: “Having been a part of the vending industry for decades I am acutely aware of the changes in distribution, technology and machine manufacture that are contributing to the vibrancy of this sector.
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“Vending can suffer from a legacy perception of poor quality hot vends and frustrations at scrambling for change but today’s is far removed from this. Cashless payment systems and a selection of customisable coffee options on a par with high street coffee shops are just two areas where change has been significant and made the industry what it is today; a competitor to the high street and a major player in the ‘grab and go’ food sector. “International Vending Week is a celebration of significant improvements across the vending industry worldwide and an opportunity to raise the profile of vending. We have support from vending associations across the globe
including Europe, Asia and North America, are compiling case studies from industry sectors using vending such as travel, education, corporate and healthcare and are conducting a survey of both vending users and vending suppliers. We have a webpage dedicated to International Vending Week with details of all the activity.” International Vending Week begins on the 23 October and culminates in the Vendex North exhibition which is being held for the first time in the Centenary Pavilion at Leeds United Football Club on Wednesday 30 October. More information can be found at www. internationalvendingweek.com.
Casio helps provide a solution for Hook and Ladder Café
Joe Yates joins Carpigiani team Gelato and ice cream equipment manufacturer, Carpigiani UK, have announced the appointment of chef, Joe Yates, to the role of trainer, demonstrator and development chef. With over two decades of experience across the food industry ranging from executive head chef and development chef for businesses such as DeVere Hotels and the Nirvana Spa at Berkshire, Joe Yates has also steered his own business for six years when running The Reef - a community restaurant that launched in 2000. “A passion for innovation in food and ingredients plus incredible experience, including running his own restaurant, Joe is a fantastic addition to the team and he has started working on some new ideas that we have in the pipeline for 2019,” said Scott Duncan, Carpigiani UK sales director. “Anticipating trends in ingredients as well understanding the needs of our customers, we are continually developing new and exciting gelato and premium soft serve ice cream concepts and bringing Joe into the business is already creating some great momentum. Joe will also be heading up the Carpigiani UK Gelato University which offers various courses for anyone interested in finding out more about adding gelato or ice cream into their business.” “Working with the team and customers at Carpigiani is really motivating, we have fabulous equipment, it’s the best in the world, and combining this with my passions for food and ingredient trends, we are going to create some amazing things!” added Joe Yates. “Gelato, premium soft serve ice cream and delicious pastry are universally popular and our aim is to take our love of these products to everyone and demonstrate how every meal and every occasion can benefit from a Carpigiani product.”
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Trading from a number of locations across Ireland, the popular Hook and Ladder Café has been a hot spot for visitors since its launch in 2013, with a variety of culinary experiences under one roof, the ‘living café’ offers customers a café, cookery school, furniture and home accessories store. As a result, customers can enjoy delicious food in the relaxed café environment, enhance their culinary skills in the cookery school, and then buy from a distinctive range of furniture and accessories, but with an estate of six sites and 100 employees, owner Andrew Moloney knew that he needed to upgrade the company’s EPOS system to keep pace with his growing business and that would help streamline operations while continuing to allow the team to provide a seamless customer experience. With his previous basic, PC-based EPOS system in place, Andrew Moloney had no visibility on product sales, service peaks or staffing requirements per site, so with the business on a growth curve and to ensure it kept running with continued efficiency, he decided to purchase Casio’s VR system from CBE in order to provide his team with a fast, reliable and robust solution across the Hook and Ladder sites. With speed, ease-of-use and integration at the forefront of Casio’s EPOS technology, the customisable and reliable V-R200 system is now providing Hook and Ladder with the ability to integrate terminals across its four sites - resulting in a greater quantity of rich, business-critical data that is key to a successful operation, report the business. As a result, Andrew Moloney can now access a suite of data from across his
business, providing him with the ability to make informed decisions from a holistic perspective due to the clear functionality Casio EPOS provides, leading to reduced costs and improved profitability, he reports. Following the installation, the Hook and Ladder team created a new menu at its flagship store. This came after sales data collected through the new Casio EPOS system showed that a number of dishes were no longer popular with customers. As a result, Andrew Moloney was able to refresh the menu based on hard data rather than anecdotal evidence. “Our new Casio EPOS system is a welcome upgrade and change for our business. It not only integrates all the tills on our various sites, but is also great at providing key data that allows us to make crucial decisions to help improve our business on a number of levels from staffing to products. We are very happy with the new Casio EPOS solution. It is very user friendly and for me the reporting features are amazing. I can spend hours going through them!” said Andrew Moloney.
Novus Tea strikes gold at Great Taste Awards Novus Tea says that it is delighted that its Phoenix Jasmine Pearls has struck gold at this year’s Great Taste Awards (the ‘Oscars’ of the food and drink industry, rewarding only the finest products for excellence in quality and great taste). The highest and most coveted accolade of three gold stars went to Novus Tea’s Phoenix Jasmine Pearls. Three-star awards are reserved for ‘extraordinarily tasty foods’, and only around 2% of entered products achieve this feat each year. The judges commented that Novus Tea’s Phoenix Jasmine Pearls was “a rather lovely example…a perfect balance of tea and jasmine, clean and aromatic, delicate yet persistent.”
Allan Pirret, sales director of Novus Tea, is delighted with the win, saying: “It’s great to have an independent and rigorous assessment of the quality and taste of our products. We’ve known all along that our Phoenix Jasmine Pearls is an exceptional tea, and we’re really pleased that the judges also rate it so highly. The judges also awarded gold stars to other teas we entered, including Assam Gold, Dragonwell Green and Egyptian Mint. This means our whole range now boasts over 20 Great Taste Award gold stars in total.”
Is British grown tea the answer to climate change? New evidence is emerging to confirm that tea is a ‘super plant’, and not only is it Britain’s number one drink - helping to solve our woes over a great cuppa - but British grown tea might also be a way to help protect Britain’s natural environment and reduce the carbon footprint of everyone who drinks it. Tregothnan was the first place in the UK to grow tea, planting in 1999 and producing the first ever British tea harvest in 2005. The estate has commissioned research to demonstrate that these pioneering British tea gardens are the best long-term, carbon-reducing crop. Tea or camellia sinensis is the leafy green bush from which every cup of tea is made (approximately two billion people drink tea daily). Once a tea garden is established it can remain in same spot for hundreds of years - some of the oldest bushes in China are reportedly more than 600 years old, report Tregothnan. This avoids the over-ploughing of land and the potentially harmful effects of carbon release into water courses and allows for the natural microbiology in the soil to flourish and the invertebrates that live in the soil to enrich this most precious global resource. Tregothnan’s Single Estate teas do not have to travel by ship or by air from China, Sri Lanka or India, they point out. In fact, their rare tea has travelled the fewest miles of any tea ever made, they point out.
Tregothnan says that it has commissioned research to demonstrate that these pioneering British tea gardens are the best long-term, carbon-reducing crop. Tea bushes can grow in windswept areas of Cornwall where tall trees cannot survive. This is because of camellia sinensis’s flat top (plucking table) and that they only grow to about hip-height. When tea bushes flush (grow new bright green shoots), this photosynthesis sucks the carbon from the air. Regular plucking stimulates further green growth, removing the carbon from the atmosphere – so the more tea we drink, the better our air quality will be, they add. Tregothnan says that it has cherished its natural environment for nearly 700 years - generations of the same family have protected and managed the lands and the huge variety of the Cornish flora and fauna surrounding them. Tregothnan also has SSSI status (Site of Special Scientific Interest), SAC (Special Area of Conservation) and is a Marine Protected Area. The tea at Tregothnan grows in a spectacular landscape in the warm and wet climate on the banks of the 18-metre-deep sea creek of the River Fal. Tregothnan grows over 38 varieties of tea in its unique climate, although it continues to experiment with many more, and has helped to educate British people about tea provenance, giving consumers seeking the immersive experience the chance to see and feel the environment of a real tea plantation.
Suncream launch two new ﬂavours Suncream Ice Cream has launched two new vegan ice cream flavours to add to its popular Natural Vanilla Bean vegan flavour launched last year. With an increase in consumers opting for vegan and non-dairy alternatives, report the company, these new flavours are two of the nation’s all-time favourites - chocolate with chocolate ripple sauce, and strawberry with strawberry ripple sauce - giving those preferring a vegan diet more choice and ensuring that café and catering operators never miss out on another sale, feel the company. All three flavours in the Love Vegan range are easy-scoop and are available to buy in five litre Napoli recyclable
Cleaning and hygiene for bean to cup and traditional coffee machines • Boiler de-scaling • Backflush and tannin removal • Powerful cleaning and disinfection • Milk line cleaning
tubs. Love Vegan Vanilla is also now available in four litre tubs. These products are formulated to have a rich and creamy sensation, and are made without all 14 declarable food allergens including dairy, lactose, nuts, soya, gluten and egg, point out Suncream.
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Maxime Herbaut joins La Cimbali UK
Notes launches eco-friendly speciality coffee pods Speciality coffee roaster, Notes Coffee, has launched a range of its premium, single-origin coffees in pods. Not only are the pods compatible with Nespresso coffee makers, say the company, they are also fully compostable and biodegradable yet have a 12-month shelf-life, giving operators the chance to add to their eco credentials whilst maintaining a premium coffee offer for their customers. The launch marks the first time operators and consumers have been able to access fully compostable and biodegradable coffee pods in the UK, claim the company. Two speciality coffees are available in Notes’ pods, with more to follow. The first are Notes’ Ethiopia roast and a decaffeinated coffee from Colombia. The Ethiopian coffee is from the Bokasso Cooperative in Sidamo, which was the brand’s first ever roast and one which remains so popular, Notes buys the coffee every year. Next to come is a Honduran coffee from the mountains around Ocotepeque, the perfect coffee for milk and non-dairy alternatives. After that, Notes says that it expects to launch every new coffee in capsule form to complete the line-up. “Notes’ philosophy is based on using ethically sourced and fairly traded coffee beans for every roast. The materials we use to supply our customers should be no different. We are immensely proud to be the first to bring a Nespresso-compatible pod to the UK market, which is fully compostable and biodegradable – our customers don’t need to worry about recycling, their only job is to enjoy a delicious, speciality coffee,” said Notes Coffee co-founder, Fabio Ferreira.
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La Cimbali UK (www.cimbaliuk.com) has appointed Maxime Herbaut to the newly created post of sales operations manager. He will be responsible for developing and implementing La Cimbali’s Coffee Operational Excellence strategy which, say the company, sets a new gold standard in 360 client care, encompassing all touch points of a customer journey, from initial contact and site planning through to equipment install and after sales support and maintenance. He will also head La Cimbali’s after sales training team, with a focus on delivering high quality support to customers through pro-active visits, reactive assistance as well as barista training courses tailored to meet the business needs of each individual customer. “Max has an excellent track record in the industry and we are delighted that he has joined the Cimbali team,” said Daniel Clarke, managing director, La Cimbali. “At a time when we are changing focus from being an equipment manufacturer and supplier to play a more over-arching consultative role in which we can use our expertise to add value much earlier on in the buying cycle, Max’s experience and input will be invaluable. I
wish Max every success in his career with the company.” Max Herbaut joins La Cimbali from EAT. where he managed the coffee and beverages team, responsible for selling over 8 million coffees a year with duties including coffee strategy, recipe development, equipment selection, barista training programmes and store coffee operational excellence whilst supporting international franchise partnerships with their coffee offers. Prior to that, he worked at Pret A Manger where, as senior international coffee ambassador, he supported the brand coffee strategy across the UK, France and Hong Kong. Commenting on his appointment, Max Herbaut said: “One of the challenges in the industry right now is that the artisan shops want the revenue streams of the branded chains and the branded chains want to match the artisanal element in terms of a speciality coffee offer. I am really looking forward to supporting customers through this challenge by helping them discover what is best for their business and their customers and subsequently using La Cimbali expertise to help deliver coffee operational excellence.”
Black Sheep Coffee introduces Tudo Bom, Brazilian Bean This summer Black Sheep Coffee introduced Tudo Bom, a new single estate specialist coffee from Minas Gerais, Brazil, with the Tudo Bom coffee being available across all Black Sheep Coffee sites. Gabriel Shohet and Eirik Holth, founders of Black Sheep Coffee, say that they aim to challenge the current establishments with their approach to the coffee industry. Black Sheep makes it their mission to ensure that the farmers who pick their beans to make their customers’ coffees, are being treated as well as their customers. Each year, the team at Black Sheep travel to the plantations to monitor the growing, picking and drying process, ensuring local farmers share the benefits of their trade and only the best quality beans make it into their customers’ cup. Tudo Bom is an 86 graded coffee which has been naturally processed on the mountains of Cerrado Mineiro in Brazil. With notes of chocolate, cherry and walnut, the coffee has a rich and fruity profile with a full-bodied edge, making it a lovely coffee to enjoy during summer. This Arabica, Yellow Catuai bean comes from a single estate farm which has been run
by the Barbosa family for over a century. The Cerrado Mineiro mountainous region has the perfect conditions to produce quality coffee, say Black Sheep, as in this region there are distinct seasons, with fertile soil, the perfect Yellow Catuai beans are produced. The farms are at 1,100 meters above sea level. With coffee production, often the higher the altitude, the higher quality the coffee and at this altitude there is uniform maturation which is the balance between body and acidity ensuring the flavours are consistent every year. The Tudo Bom coffee is available across all Black Sheep Coffee sites and is the ideal bean for a batch brew, espresso, aeropress and V60 serves, feel the brand.
Aeromark powers real-time multilingual field service solution for UCC Coffee UCC Coffee is using Aeromark’s real-time multilingual Service Management platform to deliver fast, effective service to its customers. The company provides its Total Coffee Solution to some of the industry’s leading foodservice, hospitality and retail companies including restaurants, pubs, QSR, contract caterers and grocery multiples. In the UK, a team of more than 160 specialist coffee engineers, use smart-tech to look after all aspects of commercial coffee machine care from full-service maintenance to reactive callouts. UCC Coffee’s customers rely on the company both for exceptional coffee quality, consistency and to ensure their equipment is always available - any downtime must be resolved in the fastest possible time. Using Aeromark’s realtime service management platform has enabled UCC Coffee’s operations team to achieve a consistently high first-time fix rate, the company report, having also recently extended its service capability to manage planned and reactive maintenance for its pan-European customers. “Providing world class service to our customers, underpinned by smart technology, is central to our market leading Total Coffee Solution for foodservice, hospitality and retail businesses across the UK, Ireland and, in Europe,” said Elaine Swift, regional director (Northern Europe), UCC Coffee. “Aeromark’s software gives us control and visibility of our service operation enabling us to exceed our customers’ expectations, in the UK and Europe, while increasing efficiency. It underpins the productivity of our operations and the service we provide to our customers.” Using dynamic, automated multilingual workflows, Aeromark’s real-time, multilingual Service Management platform enables companies to manage the unique challenges of operating a field service workforce across
multiple regions while delivering the best possible service, regardless of location. The service request lifecycle is streamlined from start to resolution, providing complete visibility and a full audit trail of customers’ equipment, service history, stock consumption and engineers performance. Uniquely, once a service call is scheduled for a European location all job information is automatically translated to the engineer’s local language. UCC Coffee’s service centre receives requests via phone, email and self-service portal forming the work queue from which planners quickly and easily create service team schedules using multiple scheduling options. Schedules are optimised to real-time, providing planners with a visual view of the status of jobs as the day progresses. They can see at a glance when service calls are completed quicker than expected and can add additional calls to an engineer’s day. Equally, if jobs overrun, work can be reallocated to other engineers, ensuring customer service levels are met and service efficiency is maximised. Intelligent workflow translation automatically moves jobs designated for engineers in European locations to the relevant language workflow with job details, job sheets and related forms presented to engineers in their local language; streamlining and standardising service delivery. Information and costs applied to the job, including usage of parts and engineers’ time on site, is automatically translated back to English and passed to the UK workflow and billing system for invoicing. Customers of UCC Coffee can also submit service requests directly into UCC Coffee’s work queue, via a portal, giving the customer unparalleled visibility and control and increasing the efficiency of the service supply chain.
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New bubblegum flavour Italian Beverage Company’s (IBC) new Simply Bubblegum Topping Sauce will enable operators to add a splash of vibrant colour and an exciting, fun flavour to their dessert or drinks menu, feel the company. Loaded with the universally popular fruity bubblegum flavour, the authentic Italian style sauce will turn an everyday dessert into a really dazzling showstopper, claim IBC. Drizzle over ice creams, sundaes and plated puds, they suggest, or add extra texture and flavours by finishing with Simply toppings such as nonpareils, biscuit or cookie crumb, freeze dried fruits or marshmallows to desserts. “Adults and kids all love bubblegum, and for a lot of people it’s about bringing
back nostalgic memories, with retro appeal. The vibrant blue sauce can help create an attention-grabbing dessert or freakshake. By creating desserts and drinks that look as good as they taste you also create the perfect opportunity for customers to snap and share on social,” said Ricky Flax, IBC’s general manager. Simply Bubblegum complements IBC’s range of Topping Sauces which includes strawberry, cherry, caramel, and mint flavours. More indulgent options such as luxury white or milk chocolate, plus a vegan chocolate flavoured sauce are also on offer. Also new to the range is Mango sauce. It is supplied in 1kg bottles, six bottles per case.
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SHORTS CENTRAL FOODS BRANCHES OUT INTO AUTHENTIC COCKTAILS Frozen food distributor Central Foods is adding another string to its bow by offering a range of exquisite frozen, ready-made alcoholic cocktails. It is the first time that Central Foods has included any drinks on its supply list and comes as the consumer demand for cocktails continues to soar. Produced by London-based, awardwinning, small-batch cocktail company Pontoon Cocktails, the four Signature cocktails available – Passionfruit Martini, Cosmopolitan, Mojito and Elderflower Collins - are supplied frozen and will be available to the foodservice and hospitality sector from licensed (Alcohol Wholesaler Registration Scheme) frozen food wholesalers. SAY ‘PASTA LA VISTA’ TO PLASTIC STRAWS! Pasta straw company, Stroodles, says that it has launched to provide an environmentally friendly solution to the single-use plastic crisis and rise of greenwashing from the paper straw industry. In comparison to soggy paper and plastic straws, Stroodles are an improvement as they provide greater durability, are flavourless, vegan, 100% biodegradable and are edible raw or cooked after use, claim the brand. Stroodles are available to purchase online in a range of package options, from a sample size of four for £1.49 to 100 for £12.99 (a share of each sale is donated to local charities, and for the hospitality industry, Stroodles are also available in bulk orders). EF GROUP ACQUIRES CATERCOST Catering cloud-based service provider, the EF Group, has announced the acquisition of menu planning, nutrition and allergen management service provider, Catercost. Through this acquisition, the EF Group which trades as e-foods, plans to expand its software platform to offer fully integrated menu planning, allergen compliance, purchasing and supply for all types of catering. Development has already begun on a new version of the Catercost cloud-based menu planning software which is planned for launch in early 2020. This will include enhanced allergen management, to ensure ingredient compliance across the supply chain and other intuitive catering efficiency enhancements. OPENING IN EDINBURGH Twelve Triangles, run by Rachel Morgan and Emily Cuddeford, will open its fourth bakery shop in the Dalry area of Edinburgh this month. Located on 50 Dalry Road, the 500sq ft, 15 cover shop will be open from 8am to 5pm Monday to Sunday and will serve a selection of their signature sourdough loaves, sweet pastries, doughnuts, sandwiches and coffee. The new site will offer a space to sit with a coffee and a pastry to meet and work, as well as a less formal comfy area at the back of the shop for people who want somewhere to unwind and relax.
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Taylors of Harrogate to launch award-winning coffee bags Taylors of Harrogate has announced plans to launch its award-winning coffee bags into the out of home sector later this year. Its range of coffee bags has already proven a huge hit with consumers - making Taylors the biggest coffee bags brand in the UK according to IRI 52 w/e 25/5/19 data - and now the company is turning its attention to giving consumers access to the same extraordinary quality and taste out of home. Coffee bags will now be available to the out of home sector in packs of 80 from winter onwards, with the popularity of Taylors coffee set to grow even further as the brand launches a £2M multi-channel advertising campaign to drive awareness and trial of this fuss-free way to enjoy proper coffee, feel the company. Their ‘Why didn’t we think of them before?’ campaign will lead with a brandnew Taylors television advert on screens from today. The ad, which will air in 60, 30 and 10 second cut downs, features a number of comical scenarios where the idea of coffee bags was scuppered throughout
history, ending on the message “Ground coffee, in bags. Why didn’t we think of them before?” The TV campaign will also be supported by a range of outdoor posters, digital, PR and sampling activity at music festivals and train stations across the country this month. Coffee bags are the ideal product for consumers who prefer proper coffee but don’t always have the time or equipment to make one, advise the firm (each bag contains 7.5g of fresh, roast and ground Taylors coffee and is individually wrapped for freshness, with the coffee bags working just like a tea bag, brewing in just two minutes). Natalie King, out of home manager at Taylors of Harrogate said: “The demand for convenient, fuss-free, quality coffee amongst consumers has never been greater, so we’re really excited to be bringing coffee bags to the out of home sector. Taylors coffee bags deliver all the flavour of roast and ground coffee but with none of the fuss, providing good quality coffee for consumers in out of home venues and establishments.”
18 Great Taste Award for teapigs teapigs say that they are proud to announce they have been awarded an impressive 18 Great Taste Awards. All of teapigs’ teas are carefully selected and slurped by Louise Cheadle, teapigs’ co-founder and chief tea taster who has over 15 years of professional tea tasting experience. “We’re really excited about these awards,” sais Louise Cheadle. “And we’re looking forward to bringing even more quality teas to the range. We do our best to source the best quality and best tasting tea out there and it’s brilliant to get feedback like this. Since day one we’ve been on a mission to get people drinking real tea again so it’s fantastic to be recognised for the work we’ve done so far.” One of the blends to receive an award was teapigs’ everyday brew. Their signature blend and equivalent to an everyday “builders’ brew” received a twostar rating with the judges describing it as
“a bright infusion” that has “briskness, good malitness and grip” (it’s made up of three teas - Assam, Ceylon and a Rwandan blended to give a balanced, malty, zesty alliance). Some of the finest black teas in the world are sourced from Rwanda, and teapigs say that they are committed to giving back to the communities that bring them their premium, whole leaf tea. teapigs donate 5-15p from every pack of everyday brew they sell to the Point Foundation - an organisation that supports orphans and vulnerable young people in Rwanda. To date, they have raised over £285,000 from pack donations alone and have done various other fundraising events to help this awesome cause.s teapigs’ everyday brew is also 100% Rainforest Alliance certified - meaning that the tea estates their everyday brew is sourced from have been audited to meet standards that require environmental, social, and economic sustainability.
Grab and go The UK food-to-go market is forecast to be worth £23.4bn by 2024, up from £18.5bn in 2019 and growing by 26.4%, report IGD. According to new research from the market researchers, the channel is set to experience double the growth of the wider UK food and grocery retail market – 12.5% – over the next five years. “Food-to-go remains a key growth opportunity for businesses, and one that appears particularly attractive given the structural and growth challenges being faced by UK supermarkets and hypermarkets right now,” says Rhian Thomas, head of shopper and food-to-go Insight at IGD. “While there continue to be good opportunities for growth in this area, the gap will continue to grow between those businesses who are actively targeting foodto-go growth and those who simply want a presence in the channel. Opportunities
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remain, however, for those with clearly defined and relevant strategies. “Convenience and food-to-go are increasingly intertwined, as food-to-go success becomes increasingly critical to the prospects of most convenience stores. Similar principles apply to the forecourt channel, where the added need to encourage dwell time among shoppers will grow in importance as the factors influencing where and how people stop on the road shift. “Consumer expectations around convenience and forecourt food-to-go are
rising fast, creating an opportunity for businesses to invest and upgrade, or else risk getting left behind. The good news here is that there’s lots of growth to go for, and in many locations there remains opportunity to do more to meet these evolving shopper needs. Those businesses who focus more on emulating competitors rather than investing in how they can innovate will meet the big challenges.” Coffee specialists, such as Costa Coffee, Starbucks and Caffè Nero sales will increase from £3.3bn in 2019 to £4.3bn in 2024, claim IGD, with their market share
FOOD increasing from 17.8% in 2019 to 18.2% in 2024, they predict. Coffee specialists will experience a CAGR of 5.2% between 2019 and 2024, they add. “Over the past 12 months we have seen significant developments from coffee specialists, with a clear trend towards the expansion of smaller, more niche chains. Expansion at the likes of Coffeesmiths Collective, with a repertoire of coffee chains under its umbrella, shows how the barista coffee experience is evolving,” adds Rhian Thomas. “We are also seeing coffee shops developing their offer to appeal to different shopper needs, whether it’s a stronger all round food offer at the likes of Costa, Starbucks and Caffè Nero, a very targeted offer – such as waffles at Black Sheep Coffee – or a broader push into evening and alcohol, as we’ve seen at the likes of Grind and, globally, at Starbucks’ latest roastery openings in New York, Tokyo and Milan. Travel is also a growing priority, with Eurogarages being perhaps the highest profile driver behind Starbucks’ recent UK expansion, adding sites alongside forecourts across the UK and beyond.” PLANNING YOUR OFFER “The secret behind a successful grab and go offering is to keep it simple but concentrate on offering a fantastic core range using quality ingredients with a couple of ‘on trend’ ideas to keep the menu fresh,” says Rob Owen, executive business development chef at independent delivered wholesale company Creed Foodservice (www.creedfoodservice. co.uk). “A grab and go menu should feature three to four cold options, three to four hot options, a mix of salads and of course an inspirational vegetarian selection. It makes sense too to use ingredients which appeal to meat and non-meat eaters alike to cut down on both preparation time and having to buy in additional ingredients. Plant based fillings are not only healthy but will appeal to all kinds of
consumer; making your veggie grab and go vegan too, will also give more flexibility. “Street food has of course had a big influence on grab and go trends, but the original grab and go item – the humble sandwich - has also had a makeover. Caterers can shake up their sandwich offering with breakfast-inspired hot deli sandwiches using waffles instead of bread or burnt ends brisket as modern take on a sausage sandwich. Interesting breads such as naan, dosas (pancake-like wrap) or roti will transform a sandwich into a more substantial meal to go. Flavour-wise look out for fresh flavours in sandwiches such as citrus, Hawaiian flavours, ricotta, maple and lemongrass. “Using disposable products for grab and go dishes means quicker customer turnaround for operators and ultimately cost savings but being as green as possible must be top of the agenda. Creed Foodservice has partnered with Vegware to offer a fully compostable disposable solution for food to go caterers. From single and double wall coffee cups to cutlery, takeaway boxes and deli-containers, Vegware’s foodservice packaging is made from renewable, lower carbon or recycled materials, and can all be composted with food waste where accepted.”
HOT OPTIONS A recent NPD Group report shows Britons’ love of food and drink eaten on-the-go to be one of the fastest growing areas of the UK’s out-of-home foodservice industry, observe sector supplier, Pan’Artisan. Figures show on-premise consumption is slowing while food-to-go is growing – “for the year ending July 2018, there were 4.4billion on-premise visits, a drop of -3.5%, versus 5.1 billion food-to-go visits, an increase of +2%,” the research reports. The report goes on to say, “Looking at dayparts, ‘food-to-go’ is eating into breakfast (50% of all visits), lunch (48% of visits), and snacking (59% of visits). Dinner is not immune to the voracious appetite of eating ‘food-to-go’ either, with 37% of all dinner visits comprising food consumed on the move.” Bakery and savoury products represent a high proportion of breakfast and lunch menu options. NPD in this area has been prolific, addressing the demand for alternatives to the declining pre-packed, pre-sliced loaf choice. Millennials, being the drivers of change and early adopters of new trends, account for an estimated 12 million (Statista.com 2017 data) of the UK population and their influence has prompted producers to consider health benefits, allergy concerns and an increased desire for authentic tastes and interesting textures in their bakery offers. Pan’Artisan, a specialist manufacturer of frozen, full and part-baked pizza bases, dough balls and pucks and speciality breads for the foodservice sector, says that it has seen increased interest in world cuisines, with breads such as Lebanese and Turkish flatbreads appearing as sandwich carriers and meal accompaniments. “Caterers are now requiring healthier premium products,” says Chris Dickinson, business development director, Pan’Artisan Ltd. “Those that work harder and add value, with fortification such as protein, to differentiate their offer can attract the health-conscious. Menus now feature a variety of vegan offerings and breads with less or removed ingredients such as salt and sugars and for those with food intolerances, wheat or gluten-free options. Clean labels and transparency of ingredients are top of mind for Pan’Artisan when developing its range of products.” A faster paced lifestyle and demand for quality food choices at all times of day has shown grab and go options to be the preferred style of eating for today’s savvy foodies, feel the company, and as the sector expands, competition remains fierce - you should be seeking out products showing innovation, adaptability and ease of use and preparation to aid quick serve demands, they advise.
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Reader offer Pan’Artisan is offering the ﬁrst six responders to apply for the chance to receive a case of 24 Tascas. They come in six varieties - Plain White, Caesar, Multi Seed, Sourdough, Italian Herb and Red Onion. To be in with your chance of winning, all you have to do to enter is email email@example.com with your name, company name and address and daytime phone number, stating which variety you’d like to receive in the subject line, before September 30th, 2019. Open to bone ﬁde caterers only.
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Proper coffee in a can. Proper sales brewing.
Baking from scratch is appealing yet it requires time, space and specialist skills, which can over-stretch busy foodservice operators, especially in quick serve situations, they point out. Bake off items perfectly address the criteria required by caterers who want to offer a range of quality, baked goods without going through the labour-intensive dough preparation process, suggest Pan’Artisan. The alluring aroma of freshly baked goods can still be achieved in a fraction of the time and at less cost than if making from scratch. The company’s award-winning bakery products have been developed with busy catering operators in mind, the time consuming, specialist work having been done, and resulting in a product that just leaves any finishing touches to be added. For a tasty, convenient sandwich carrier that offers something a little different, Pan’Artisan’s on trend Tasca range features folded, soft bread pockets in six flavour variants (Red Onion, Caesar, Multi-Seed, Italian Herb, Sourdough and Plain White) and are available frozen in a 75g format. They also couldn’t be simpler to use; just thaw, fill and serve, either cold or warmed in an oven or toasted on a Panini grill at 160°C for just 90 seconds because, unlike Panini, Tascas are fully baked.
FOOD Pan’Artisan say that their bakery portfolio has been designed to enhance menus, providing high quality products that will increase choice for caterers allowing the opportunity to charge a premium, resulting in increased profit. Only the best quality ingredients are used, with the omission of GM products and preservatives, they add. “With the food-to-go market set to reach £23.3bn by 2022 (MCA Food to Go Report 2019 data), this provides an opportunity for cafés to increase their sales outside of the typical busy day parts,” says Mohammed Essa, commercial director, Aviko UK & Ireland (www.aviko.co.uk). “A great way of doing this is by offering a selection of grab-and-go hot snacks that will have high appeal with the 71% of consumers who choose to graze throughout the day, according to Sainsburys November 2017 data. “Aviko has recently launched Straight Cut Churros to support café operators in offering a sweet treat with a difference. Made in Spain using a traditional recipe, our Straight Cut Churros deliver a crisp and flavoursome finish that is perfect for dipping! Our top tip is to pair the Churros with a variety of exciting sauces from dark chocolate to salted caramel, making the authentic Churro experience complete and adding a new twist to grab-andgo menus.”
“The fast-paced nature of modern living has meant eating habits have had to adapt and as a result, the food-to-go market has seen real growth. This demand has led many cafés to introduce grab and go options on menus to ensure they are appealing to the needs of all customers and not missing out on this lucrative sales opportunity,” says Joel Carr, foodservice development Chef at Young’s Foodservice. “In order to successfully meet the expectations of grab and go customers, speed of service and quality products are a must. The beauty of grab and go is that it has widened serving opportunities and blurred the boundaries of traditional meal occasions. Consumers want ‘food on the move’ throughout the day and the pressure is on to innovate with tasty products and tempting displays that suit all times of day and encourage purchases.”
Designed with convenience and speed in mind, the Young’s Foodservice (www. youngsfoodservice.co.uk) portfolio allows café operators to create quick and tasty grabn-go-options with ease because all of the products can be cooked straight from frozen. In busy kitchens, it’s crucial to have products to hand that do not compromise on quality, yet reduce the risk of wastage, and frozen seafood does exactly that, feel Young’s. It also provides consistent portion control and allows operators to bulk buy more efficiently, they point out. “Sandwiches are a grab and go staple because they are east to eat on the move but there is no reason why operators should not look to be more adventurous with their offering,” suggests Joel Carr. “Young’s Mini Fishcakes are the perfect choice to spice up menus. They are vailable in two different flavours including a Spicy Salmon and Black Bean, coated in a crispy cracked black pepper crumb, and MSC certified Cod and Parsley, wrapped in a sunflower seed coating. And they are great for packing into a Mexican inspired wrap or pitta, for example, with fresh ingredients like avocado, salsa and mixed salad leaves. “Hot wraps and sandwiches appeal to many consumers as they provide the perfect balance between a light bite and more substantial meal. It is important to listen to
than most ready to drink coffees.1
RTDcoffee sector is worth £116M and growing by
ATL spend Scan the barcode to order
To find out more visit www.cokecustomerhub.co.uk or call Customer Hub on 0808 1 000 000
Sources: 1. 30% less sugar versus most RTD coffee drinks in GB. 2. Nielsen Total Coverage Value w/c 13.07.19 © 2019 Costa Ltd. All Rights Reserved. Coffee from Rainforest Alliance Certified™ farms.
Made using same Costa Mocha Italia Espresso coffee beans used in all Costa coffees.
Tea to go Tetley’s Fresh-Seal On The Go Cup range taps into the demand for hot beverages on the go, say the brand, having been designed to allow customers to experience their blend of tea whilst also staying on top of their busy lifestyles. Considering consumer lifestyles are becoming increasingly fastpaced, having a takeaway option available for customers on the move is a perfect solution for modern lifestyles, they feel. Black tea remains a staple brew out of home, amounting to 81.9% of category value share, with 75% of consumers choosing to drink the traditional blend in foodservice environments, they report (Tetley Tea Report 2018). With health trends rising and 29% of consumers expecting to drink more green tea than they did a year ago (Tetley Tea Report 2018), Tetley says that it has extended this range to include a green tea format in addition to the successful black blend. This new variation taps into consumer demand for the green tea blend that has seen consistent growth in the market, say the company. The Tetley Fresh-Seal Cups have also been designed to reduce fuss, spillages and mess - some of the most common tea-to-go complaints. The double-walled cups offer superior insulation, sip-lids and dripfree drawstring tea bags – a complete solution for on the go tea service, claim the brand. The Tetley branded packaging and supporting POS also gives customers the reassurance of knowing the brand they are consuming.
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current trends and explore global flavours to keep customers interested, as well as elevating classic formats to give the wow factor.
“Young’s Jumbo-sized Wild Alaska Pollock fillet fish fingers, for instance, are another great choice for including on menus. Coated in a crispy golden batter, they can be packed into a soft sub or brioche roll for a tempting new take on a fish finger sandwich that can be enjoyed easily on the go. Keep things traditional with a layer of tartare sauce or alternatively, add relish, crispy onions and shredded lettuce for a hot dog style treat. Pollock is also a source of Omega 3 and protein, offering customers a treat but with health benefits too. “From burgers and fish fingers to luxurious smoked salmon, Young’s Foodservice offer various products that can be utilised on a grab and go menu. What’s more, all products are sustainably sourced to Young’s market-leading Fish for Life programme.”
SWEET TREATS “Like other food categories, the bakery sector is seeing a big influence from world flavours and also demand for fresher more natural tastes. For caterers offering inspirational grab and go savoury items, like wraps, quesadillas and breakfast salad bowls – the sweet treats to accompany them need to be just as flavoursome and exciting in order to drive purchase,” says Jacqui Passmore, marketing manager UK and Ireland at Dawn Foods (www.dawnfoods.com). “We’re seeing food to go items that push boundaries with flavour and experiment with formats. Grab and Go bakery is taking its inspiration from the beverage menu too with offerings such as Pumpkin and Mixed Spice Latte Cupcakes, Caramel Latte muffins or Matcha and Green Tea products.
These flavour profiles appeal to a younger consumer for whom cafe culture - grabbing a coffee and sweet treat to go - is now part of everyday life. “Breakfast remains one of the fastest growing dayparts for grab and go and provides casual dining operators with an increasingly lucrative revenue stream. It’s a fast-changing sector though, with consumers being after not only indulgent breakfast products, but ones that appeal to their desire for a healthier alternative too. Products that can combine both – chocolate and fruit, for example, in a frozen, thaw and serve format that is convenient for the caterer, are particularly attractive”. One of the biggest challenges for operators, feel Dawn, is staying ahead of the curve while considering the practicalities such as how much space you have for frozen storage, through to the skill sets in your team and of course, which products will give you a good return on investment. If you’re thinking of introducing food to go, you can run product trials over a few days/weeks and measure the success via sales, suggest Dawn. Try introducing two new donuts or cookies side by side for a period with the aim of listing in your current range the best performing one. Sample to your customers, ask them for feedback and then serve their preferred options. Dawn Foods offers a Williams Pear & Chocolate Muffin, a Breakfast Muffin and a Banana, Vanilla & Chocolate Cookie Puck – all aimed at the breakfast market and are ideal for grab and go. The premium tulip-shaped Williams Pear & Chocolate Muffin taps into consumer interest for heritage flavours and provenance ingredients by featuring origin fruit in pieces as well as a Williams pear jam filling. The combination of pear pieces, pear jam and dark chocolate chunks makes for an indulgent and moist eat as well as appealing to current trends for matching chocolate with fruit. Created using Dawn’s signature muffin recipe, this product is ready to thaw and serve made with free range egg, has natural flavours and does not contain palm oil. Ideal for consumers who like a ‘healthier’ eat at breakfast, Dawn’s flowerpot shaped Breakfast Muffin is also made with the company’s signature recipe and is bursting with natural inclusions and texture. The Breakfast Muffin contains apricot pieces, dried cranberries and pumpkin seeds throughout and for an added flavour burst, it is filled with a fruity apricot jam. The granola topping not only adds ‘pick-me-up-appeal’ but gives a crunchy contrast to the jam filling too. The Dawn Breakfast Muffin has natural flavours, does not contain palm oil and is ready for serving once thawed. Dawn’s frozen, ready to bake Banana, Vanilla & Chocolate Cookie Puck is ideal for
FOOD caterers who wish to bake off on-demand, making it ideal for breakfast to go, suggest the firm, with the aroma of freshly baked cookies being particularly enticing! Capitalising on the current trend for fruit and chocolate pairings, the cookie puck, which is made with Dawn’s Authentic American cookie recipe, features decadent dark chocolate chunks along with natural sweet banana puree and a hint of vanilla for a delicious sweet bakery product. This product is made with RSPO certified palm oil and has natural flavours. CONVENIENCE With the UK’s hot and cold ‘grab and go’ market now valued at more than £20 billion, food consumers are moving away from formal eating at home and at sit-down restaurants. The key for this trend is busy lifestyles which are now a contribution to eating on the go, and so the market is bigger than it has ever been before, feel sector supplier Dina Foods. Changes in working patterns and dining habits means office workers are a key market, and sandwiches, wraps and flatbreads continue to dominate. Dina Foods, a family run bakery in North London, is a leading manufacturer of flatbreads which was established over two decades ago. “Our privately-owned family business has been sharing its food to go expertise for 25 years and is constantly creating unique high-quality products with a twist,” says Mr Haddad, Dina Foods’ founder and managing director. Alongside its savouries business, the London-based company supplies the sandwich market with wholemeal, white and seeded flatbreads, wraps and pitta breads, including its hugely popular paninette flatbread, which can be sliced or used as a wrap, they point out. In fact, they have developed product ranges which are shaped for easy slicing or pre-folded for convenience. “We find that sandwich makers are moving more towards flatbread wraps as sandwich carriers, although pitta breads also give an easy-fill option, with no folding technique to master,” adds Mr Haddad.
SNACKING Premium crisps are currently one of the bestperforming types of snack, having almost doubled penetration in the on-trade in less than five years, claim Piper’s Crisps (www. piperscrisps.com). They also represent a significant advantage over ‘standard’ and ‘value’ crisps in terms of their rate of sale and price/margin (premium crisps command around a 30% price premium over quality mainstream products according to CGA Trading Index figures).
Ever-more sophisticated consumer tastes have led outlets to premiumise their food menus, enhance flavours and improve provenance. This trend has also driven the ‘premiumisation’ of snacks and is the reason behind the huge sales growth in this category - growth that is happening right across the UK in all kinds of foodservice environments. These figures send a clear message to operators; premium crisps offer a great opportunity to grow sales and increase margin by meeting the consumer demand for greater menu sophistication and food provenance, with premium crisps are the perfect snack for more discerning customers who don’t mind paying for high quality, greattasting products, feel Piper’s. The ‘free-from’ sector continues to grow strongly in the UK and suitable products should definitely be part of the choice that is offered, they add. According to Coeliac UK, research shows that coeliac disease affects one in 100 people in the UK, however only 30% of people with the condition are clinically diagnosed. Under-diagnosis of coeliac disease is a significant problem and it’s estimated around half a million people in the UK are currently undiagnosed, making it much more common than previously thought. A gluten-free diet is the only treatment for coeliac disease, and recommended for those suffering from gluten intolerance or allergy, so it’s important to carry more than just a token range of gluten-free options, they feel. All Pipers Crisps are gluten-free, wheat-free and barley-free products, and most of their products are also suitable for vegetarians and vegans including the two newest crisp flavours - Wild Thyme & Rosemary and Jalapeño & Dill – say the company. Strong shelf-presence and impactful point of sale materials play a vital role in helping to drive these snack sales. Pipers is a two-
time winner of the prestigious DBA Design Effectiveness Award, which recognises the effectiveness of packaging design in helping to win new customers. Pipers have also recently undergone a significant packaging ‘refresh’ to keep themselves ahead of their competitors, they report. The design development gives more emphasis and personality to the ‘Piper’ man, who has become synonymous with the brand. As all-day snacking continues to push the custom of eating three square meals a day into the history books, café operators and coffee shops should be capitalising on the growing trend for healthier snacking if they are to benefit from healthy sales, feel the healthy snacking brand, Eat Real. The rapid rise in demand for ‘free from’ snacks is increasingly making its presence felt in the grab & go sector so it’s crucial for success that cafés and coffee shops offer a broad range of healthier snacks all day – just not at traditional mealtimes. Fast-paced lifestyles mean people now want ready to eat, portable food at any time of the day, and that, coupled with people’s fast-growing interest in health and wellbeing, means that healthier snacks are no longer a ‘nice to have’ option but an essential and profitable part of a ‘to go’ offering, they argue. “When the snack attack hits, people want to feel good about their choices and so select the healthier option,” says Debbie King, director of commercial sales & marketing at healthier snacking brand Eat Real. “The dramatic rise in veganism combined with a general move amongst consumers towards a plant-based diet and allergen-free food is a major factor in the rise of healthier snacking, which is undoubtedly one of the strongest trends in the snacks arena at the moment.” Eat Real’s range of ‘good for you’ snacks includes Hummus Chips, Lentil Chips, Quinoa Chips and Veggie Straws – all of which are free from all 14 declarable allergens and suitable for Vegan, Kosher and Halal diets. They come in a wide range of on-trend flavours including Mango & Mint, Chilli Cheese, Paprika and Sweet Chilli, with the Hummus and Lentil Chips also containing up to 40% less fat than traditional potato crisps. All are available in 30-45g ‘Impulse’ packs perfect for eat-in, lunch on the go or as part of a meal deal.
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Packaged to go... Having carefully selected your menu with ‘grab and go’ potential, it’s just as important to make sure the packaging is up to the task in hand in terms of performance, aesthetics and sustainability. PRESENTATION COUNTS “In this competitive market, it’s crucial for an operator to provide an excellent ‘grab and go’ experience,” says Clare Moulson, marketing executive, Huhtamaki UK (www. foodservice.huhtamaki.co.uk). “They must ensure that their food reaches the customer in perfect condition, and excellent quality packaging is a necessity, it has to protect what’s inside and allow the contents to be thoroughly
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enjoyed, so the customer has a brilliant brand encounter. This market is extremely competitive so it’s crucial to offer customers innovation that will keep them returning to your business. “At Huhtamaki, we have an in-depth knowledge of the sector and we have designed a range of food and drink packaging that will cater to virtually all options within this area, from hot toasted sandwiches and burgers to warming,
healthy soups and a range of hot and cold paper cups that is unrivalled in the industry. We can also offer bespoke printing on our ranges and this is a fantastic option for an operator to really stand out from their competitors.” Huhtamaki offer a range of disposable products for operators looking to ensure that their ‘grab and go’ ranges are delivered to customers in optimum condition.
PACKAGING Their Relish range caters for a range of hot and cold food, from salads to wraps to burgers, allowing food to be served quickly and securely for eating on-the-go. There are four products available – the clamshell, food box and two scoops. All of the products in the Relish range are grease proof lined and made with 100% PEFC paperboard, say the company, and they are manufactured in the UK, contain recycled content and are recyclable in kerbside bins (check with local council). Their 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 and is suited for an Asian noodle stir-fry, warming soup or chickpea curry, they suggest. Very much on trend at the moment, they point out, are healthy breakfast pots with a serve of fruit and yoghurt or scrambled egg and avocado – these ‘pots’ are ideal for customers who want a filling breakfast or snack to eat on the go. Available in plain white or the colourful enjoy design which gives a vibrant pop of colour and features the ‘smile’ logo (the range is made with 100% PEFC certified paperboard). For those operators wanting to cook and reheat food in its packaging, Huhtamaki’s Taste range is a comprehensive range of packaging that is ovenable/microwavable so that food can be cooked and handed straight to a customer who can enjoy a delicious experience directly from the pack (again, made in the UK from 100% PEFC paperboard and recyclable where facilities exist). And for the ever-popular coffee (or even other hot drinks) to go, Huhtamaki has an extensive range of hot paper cups from the sophisticated black to the colourful enjoy Impresso range, all made from 100% PEFC paperboard and able to be recycled (contact your waste contractor). The latest innovation from Huhtamaki is a
range of Specialty cups that feature a QR code, which, when scanned will show operators and customers where to recycle their cup. It’s just another way in which Huhtamaki offer their clients new and innovative approaches to food and drink on th FRESH AND APPEALING Packaging is key for grab and go as it not only protects food and ensures it remains fresh for as long as possible, but it also conveys that freshness to consumers while simultaneously delivering a raft of other essential information. To ensure consumption is as efficient as possible for operator and consumer alike, Tri-Star Packaging says that it offers a wide range of packaging solutions. It clear lidded, curvilinear Oval Eco Street Bowl™, for example, helps to show food at its best, while their multi-functional Gourmet 24.7™ – an industry first, they claim – enables operators to pack several takeaway dishes, both wet and dry, hot and cold, into a single container without the foods mixing. Other Tri-Star Packaging innovations include PortaTray™, which can be branded on all four sides, and Tri-Pot™ and Tri-Green™ – trendy deli-pots for serving to-go snacks and desserts. They offer superb presentation and clarity, ideal for coaxing even more of those allimportant impulse buys. Once operators see packaging as an investment rather than a cost, feel the company, their profits will rise, and innovation will grow faster and faster, and so will their reputation if they take environmental sustainability issues into account (sustainability having risen to the very top of the agenda and packaging has a major role to play in improving an outlets eco-credentials).
Huhtamaki’s Relish range.
Tri-Star’s Oval Eco Street Bowls. Tri-Star Packaging says that it is the first company in the UK to launch disposable cutlery which is made from recycled materials, and over the past 18 months, they and their manufacturer suppliers have been consistently developing more and more products featuring recycled PET (rPET) material. “We recognise the need to reduce the reliance on ‘virgin’ PET and increase the use of recycled materials available from the postconsumer waste stream. Tri-Star packaging are leading the way in this endeavor by using more and more high grade rPET into our packaging,” says managing director Alex Noake. “As thought leaders in our sector, we have worked with suppliers to ensure that this new process is as sustainable possible and we are proud to be the first company in the UK to launch ‘disposable’ cutlery made from rPET.” Exclusive to Tri-Star Packaging, the new cutlery range incorporates 97% recycled PET (rPET), so plastic that has already been used is recovered and used again, rather than being sent to landfill or being littered on our streets or ending up in our rivers, streams and oceans, they point out. To create the lowest possible carbon footprint, the rPET cutlery range is manufactured in the UK, supporting British manufacturing and reducing the impact on the environment by having it travel very few miles to its final destination. POST PURCHASE When cafés offer ‘grab and go’ food and drink, owners and operators may need to reconsider their position around environmental sustainability. Establishing adequate collection methods and facilities ‘in-house’ is one thing, but grab and go means watching your packaging leave
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New labelling legislation Cafés and all those in the business of delivering prepackaged food to consumers should be aware that the government is planning to introduce new legislation this summer which will mandate full ingredients labelling for foods which are pre-packed for direct sale, point out TriStar. ‘Natasha’s law’ will apply to England, Wales and Northern Ireland and is set to come into force by the summer of 2021. Businesses will be given a two-year implementation period to adapt to the changes. So what does ‘Pre-packed foods for direct sale’ mean? It covers all foods that have been made and packed on the same premises from which they are being sold. For example, a packaged sandwich or salad made by staff earlier in the day and placed on a shelf for purchase. Until now the retailer has been required to list allergens on a shelf label, but the foods themselves have not been required to carry labels and information on allergens, as it is assumed that the customer can speak with the person who made or packed the product for this information. This has led people mistakenly thinking that the food does not contain any allergens. The British Sandwich & Food to Go Association (BSA) recognises that the application of labels will require input of data, staff time and training. While waiting for the full details of the new legislation, BSA hopes to issue full guidance to its members this autumn. “But why wait?” says Alex Noake. “This is an important health issue, but also one of corporate responsibility. 2021 is a long way off, so why leave risks in place when we, as an industry could act right away.” Tri-Label from Tri-Star Packaging has been devised to make food labelling simple, and its expert team can draw on more than forty years’ combined experience in the food labelling sector to help guide customers through current and future legislation changes. “The new legislation, which will mean a safer choice for consumers who suffer from allergies, is a welcome improvement to a relaxed area of food labelling,” says Alan Bryson from Tri-Label. “The need for allergy clarification has never been more apparent, and the demand on food producers to describe their products has increased the time and cost required to produce their goods. “The solution proposed by the government is one that has already been in place for all pre-packed foods. This is a tried and proven system of ingredients by weight and allergens highlighted accordingly. Software systems can make this process manageable, however the groundwork is very important ahead of any data input. As they say, rubbish in – rubbish out. “This need not be a negative task, as with any challenge faced in our industry, this can also be an opportunity to shine. Consumers are looking for more responsible food providers, the press is full of articles relating to confusion over what products contain which potential allergen. A responsibly labelled product will help drive sales and increase brand integrity. There really isn’t a negative side to this change, if handled correctly. ’Natasha’s Law’ creates a great opportunity for the food service sector to enhance its reputation by acting to provide consumers with essential allergen information – and should act now.”
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the premises. So ensuring its disposal doesn’t undo all the good you’ve achieved in your café means making the right packaging choices. While customers demand fresh, natural, local, organic, vegan, and other free-from food options, they are also becoming interested in the provenance of its packaging too. The issue for post-consumer packaging waste is ‘end of life’, so the right choices need to be made to ensure that packaging does not go to landfill, but is reused, recycled or commercially composted. And what the packaging is made from is just as important. “We understand the increasing pressures our customers face in endeavouring to operate in an environmentally friendly fashion – and consequently we are constantly expanding our range with innovative products,” says Celebration managing director, Nick Burton. “Our Enviroware® range provides exciting and innovative eco-friendly food packaging, which contribute to our customers’ green offering and credentials. Our compostable packaging includes cutlery, dinnerware, cups, platters, pots and other catering products and disposables. Once used, this range of compostable packaging can be disposed of along with food waste, in commercial composting facilities.” Celebration and its Enviroware range offer packaging made from a wide range of sustainable materials including bagasse, PLA, CPLA and paper.
Bagasse is a natural renewable / sustainable fibre material that is made from sugar cane (after the sugar has been extracted) and is used to make Enviroware’s 2 and 4 fl oz portion pots and lids, as well as boxes / clamshells, plates, bowls and trays. PLA, a sustainable/renewable bio-polymer derived from plants – not oil – is used to produce their strong and durable deli/ salad bowls and lids which protect food while allowing crystal clear presentation of ingredients. And new from Enviroware® this season, is a range of brown kraft salad containers and lids lined with PLA moisture barrier. Commercially compostable CPLA foam trays will soon be available in a range of shapes and sizes and Celebration has expanded its selection of disposable CPLA cutlery to now include black as well as natural white. Compostable CPLA cutlery offers the same strength and high quality as standard plastic cutlery, but can be disposed of along with food waste, in commercial composting facilities. To ensure that consumers are involved in the sustainability story, the word ‘compostable’ is embossed on the handle of each piece, making them aware of the cutlery’s eco-friendly credentials. “Café owners and operators should consider involving their customers in their sustainability story by telling them about the packaging choices that have been made so as tp help them to understand their role in ensuring a responsible ‘end of life’ for the packaging from your café,” says Nick Burton.
Enviroware paper cutlery is made from paper produced from sustainable forestry.
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See and sample the latest innovations at lunch! Buyers looking for the latest must-have innovations will have plenty to keep them busy at lunch! this month (ExCel, London - 19-20 September 2019), with more new products to see, sample and demo than ever. CBD-infused drinks, spicy turmeric mayo, red lentil tortillas, vegan panettone, kefir ice cream, Rwandan coffee, nut milks, gourmet cookie dough treats, savoury slices, and veg snacks, plus a host of plastic-free packaging options – just some of the innovations set to make their debut at the UK’s biggest foodto-go trade showcase of the year. FOOD AND DRINK Brave (stand H37) is sampling its new range of Roasted Chickpea snacks. As with their Roasted Peas, the new range is high in protein and fibre and contains fewer calories. Available in three flavours: Sea Salt, Sweet Chilli and Dark Chocolate. Tony’s Chocolonely (stand M31) is sampling new White Chocolate Raspberry Popping Candy, which will officially launch in early October. Tony’s Chocolonely is dedicated to eradicating slavery from
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the cocoa industry, by working directly with 5,420 farmers and partner cooperatives in Ghana and Ivory Coast. The company aims to provide a fairer income and help to invest in agricultural training courses and nurseries for new cocoa trees. Soreen (stand E80) is launching its new healthy snacking product at lunch!. The Banana Loaf Bar not only has Soreen’s squidgy texture and natural energy content but is also vegan approved (Vegetarian Society), and the launch is supported by a £1m brand campaign.
PREVIEW Mindful Bites (stand J45) is launching its Panettone range of vegan Christmas cakes in three flavours – Classic (with raisins and candied orange peels), Chocolate, and Mixed Berries. All flavours are available in the traditional family format (500g), the miniature version (100g), and a Gift Box (300g) containing all three variants. Drinks Cubed (stand G49) is on a mission to become the UK’s lowest carbon footprint drinks brand by 2022 and is launching Water Cubed Natural Mineral Water in both 500ml and 1L carton-bottles. Water Cubed is made with over 90% plant-based materials and an ASI certified aluminium layer. LoveSeitan (stand C85) is launching a new 100g breaded Funky Chyck’n seitan burger. The burger is 100% plant-based, high in protein, GMO and palm oil free and is a good source of fibre. Loveseitan is also sampling Funky Chyck’n Bites, Facon Bacon and a range of flavoured seitan logs. MightyBee (stand N42) is launching four new flavours of its vegan Bananito bars, which combine a whole solar-dried banana with 100% natural wholefood ingredients. Flavours include Peanut Crunch, Coconut Delight, Cashew Cookie and Banoffee. Hullabaloo (stand N75) is launching its new family-friendly Nutty Munch chocolate bars, with 75% less sugar and sweetened with chicory root fibre and natural erythritol. The chocolate bars come in two flavours: Oddberry, a raspberry nougat covered in milk chocolate, and Nuttymunch, a peanut crispy fudge bar enrobed in milk chocolate.
James White Drinks (stand K37) is launching its naturally Bold Organics range of fruit and vegetable juices with a fresh new look for 2019. The colourful design features across the range of 25cl and 75cl glass bottles in the following flavours: Apple, Pear, Carrot & Apple, Apple & Ginger, Pear & Raspberry, Apple, Carrot & Tomato; and Mixed Vegetable. Also showcasing its recently launched range of Zinger Shots. Mediterranean foods specialist Dina Foods (stand J20) will be showcasing its range of food-to-go products for the café, coffee shop and food-to-go
sectors in the form of a comprehensive selection of products from across its bakery, confectionery and savoury ranges, including its new Green Pea Falafel - a delicious and nutritious blend of green peas with chickpeas and spices, as well as innovative plant-based variants from beetroot falafel to the best-selling sweet potato version. Bravura Foods (stand C37) is launching a CBD-infused lightly sparkling range of drinks with new brand – Leaf Life. Available in slimline 250ml recyclable cans, they contain 15mg of full spectrum CBD and are free from artificial flavours and colours. Flavours include: Lemonade, Raspberry, and Mango with Passionfruit. Munchy Seeds (stand C81) is launching Warm Cinnamon, a new seed mix containing lightly roasted sunflower and pumpkin seeds tumbled in a cinnamon and sugar coating. The gluten free and vegan seeds can be eaten as a snack or sprinkled over porridge and yoghurt.
J & G Pecans (stand B34) is launching Pecan Crunch – roasted pecans with a twist. Developed using a novel-foodprocess, the pecans absorb sugar and honey resulting in a crunchiness and long shelf-life. They can be eaten as a snack or added to yogurt, ice-cream, cereals, chocolate, and savoury dishes like ricemixes and salads. Making its debut at the show, Liteez by Matok V’kal (stand B35) is a (patent pending) plant-based, meringue kiss cookie/sweetener, which can dissolve in hot drinks or be eaten as a sweet treat. Each cookie has only one calorie and is equal in sweetness to half a teaspoon of sugar. Radnor Hills (stand F36) is launching its pure spring water in a 330ml can format. The new still and sparkling cans are manufactured and filled in Powys, midWales. Triangle Nutrition (stand F47) is introducing Beast – a crunchy snack that’s high in protein and made with a chickpea and soya base. Three new flavours will be showcased at the show.
Lord Sandwich t/a full wrap (stand G45) is introducing Full-Wrap, a gluten-free, whole protein, premium tortilla made from red lentils. Flexible and easy-to-use, the tortilla stays fresh for a longer period and is a healthy alternative to the traditional category as it is made of whole protein. Agriculture - Ein Harod ACA (stand G44) is launching Silan – Date Syrup. Silan may be an ancient ingredient but it’s new to the foodservice industry as a vegan alternative to honey. A sweet fruit-syrup extracted from dates, it’s a great substitute for sugar/ honey/sweeteners, and can be used in the production of yogurt, ice cream, cereals, condiments and many more applications. The Savourists (stand SU-26) are launching at lunch! with two distinctive savoury bars. Made of compressed super seeds (pumpkin, chia, flax and sunflower) they are packed with bursts of Sundried Tomato and Herb or Black Olive and Nori Seaweed. It is high protein, low sugar, gluten free, vegan, and under 165 kcals. WorldBake (stand P75) is introducing a baked pretzel range from Ditsch – which includes pretzels, pretzel sandwich carriers, pizza snacks and pretzel croissant products. Great for sweet and savoury snacking and hot and cold sandwich carriers.
Seedful – The Heart of Nature (stand E60) is launching Vegan Lunch Boxes – containing two slices of super seed wholesome breads with a choice of dip (including Manilife Peanut Butter). These gluten-free and vegan boxes also offer a long shelf-life for the ‘to go’ market. Abakus Foods (stand SU-20) is launching Seaweed Crisps in three new flavours. These better-for-you alternative to potato crisps are gluten-free, vegan, only 100 calories per bag, and part of the ‘1% For The Planet’ movement. Flavours include: Lightly Salted, Salt & Vinegar, and Cheese.
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PREVIEW Loving Nutrients (stand SU-20) is launching Zefir at lunch!. This marshmallow snack is vegetarian, gelatine free, dairy free, gluten free and soy free. Made with simple ingredients, and no artificial colours, sweeteners and non-GMO.
Traybakes (stand A41) is introducing its rich Belgian dark chocolate brownies, enclosing a generous layer of smooth salted caramel. Made by hand with an ambient 14-week shelf life, they are available in-service trays, gift/hamper sized sharing slices, and also come in conveniently wrapped and branded individual bars. The Food Doctor (stand N44) is launching its new Super Snack mixes in 120g resealable pouches, which are full of fibre and protein – always roasted, never fried. Available in five flavour combos: Rosemary & Sea Salt, Mexican Chilli Bean, Chilli, Coriander & Harissa, Masala & Sweet Chilli and Chickpea Choc Mix. One Water (stand M50) is introducing its new look water cans at lunch!. Available in still and sparkling spring water, these refreshing cans are zero plastic, 100% recyclable and made from over 60% recycled aluminium. Every can funds sustainable clean water projects in areas that need it most. The Foraging Fox (stand N36) is launching its spicy turmeric mayo, made with a smooth combination of aromatic spices and golden turmeric. The spicy turmeric joins the rest of the Foxy range of all natural flavoured mayonnaises that are free from gluten, sugar and artificial colours, flavours or preservatives.
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Rebel Kitchen (stand N76) is launching its new and improved on-the-go Mylk range in Chocolate, Iced Coffee, Mocha, and Chocolate Hazelnut. They complement their Mylk 1L and Mylk Yog ranges and have been developed with the basics in mind – simple ingredients, dairy-free and organic. Adam’s Cold Pressed Chocolate (stand Q86) is launching Adam’s Raw Chocolate Slices, made with half-raw chocolate and half-brownie. These Soil Association certified organic and vegan slices are available in traybake format, boasting a six months shelf life. Hand crafted with natural sugars and a SALSA accredited production. Nooj (stand D84) is making its debut at lunch! with the launch of two nut pastes in almond and cashew. Each concentrate contains 60% nut, and when blended with water creates a milk with a high nut content. Used straight from the pack, they are a unique and versatile all-round dairy replacement. Satisfied Snacks (stand SU-6) is introducing Roughs – a new type of ‘veg on the go’ snack. Available in Beetroot and Goat’s Cheese; Tomato and Feta; Red Pepper and Walnut; Carrot and Kimchi; and Pea and Courgette. Holy Moly Dips (stand L81) is launching its all-natural ready-to-eat snack packs. The healthy food-to-go options combine a range of all-natural dips with a healthy snack – one with rolled tortillas, the other with carrot batons and one with egg halves. The tortilla snack pot is free from additives, sugar, dairy, gluten and suitable for vegans. Launching at lunch!, Gut Instinct’s (stand SU-2) Oatstix is an ethical and sustainable alternative to cow’s milk. The portion packs are available in handy 10ml easy to open sticks (in cases of 120 and 200), making them ideal for hotels, airlines, and caterers. They contain 50% less plastic waste vs plastic pots, are 41% more economical to distribute and use 80% less land to grow than cow’s milk. DRGN (stand A74), Turmeric Superdrink is launching its new Turmeric Superdrink with reduced sugar and revamped packaging. Inspired by the Far East, DRGN provides a natural source of energy and wellness, without caffeine. This natural Citrus drink is a fusion of ‘superfoods’,
vitamins and minerals, containing only 4.9g/100ml sugar and 53 calories per serve. PLAYin CHOC (stand B33) has rebranded its ToyChoc Box, which comes with two mini allergen free and vegan chocs, a fun 3D animal puzzle to build, an educational fact card, and three stencils for kids to draw with. There will be 66 to collect, including a new (launching at the show) 18 set dinosaur range and six set Christmas box. Also showcasing lighter and darker chocolateonly boxes. All packaging is either fully recyclable or home compostable. Rushdi Food Enterprises (stand H41) is introducing Rushdi’s creamy tahini. Made for better functionality, it is easier to spoon, has a higher water absorption and no oil separation. No more clumping of the tahini and waste at the bottom of the bucket. Chapter Coffee Roasters (stand J11) is unveiling a new Rwandan Single Origin coffee, which is beautifully balanced with rose-like floral notes and a sweet aroma. This coffee comes from the Gashonga Farms at lake Kivu.
Doughlicious (stand Q88) is launching new gluten-free and vegan gourmet cookie dough treats in Vegan Sprinkles, Vegan Chocolate Chip, and Gluten Free Chocolate and Vanilla. The sprinkles are made with natural flavourings such as turmeric and beetroot, with no additives/preservatives, refined sugars or palm oil. Plant Pops (stand J83) is launching a new grab and go packaging format for its award-winning popped lotus seed range, which comes in Himalayan Salt, Smoked Chilli, and Peanut Butter. The range is vegan, gluten-free, free from artificial ingredients and palm oil, and less than 99 calories per bag. The Ration (stand A87) is launching its Apple, Mango & Passion Fruit 40g snack bars coated in yoghurt. Made with only natural ingredients, they are full of fibre, protein and omega-3. Boka Food (stand E42) is launching Boka Granola – made with a new formulation of clusters of oats, barley and wheat, with freeze dried strawberry. Low in fats, sugars and salts, and high in fibre, it contains no artificial sweeteners or colourings, and with only 143 calories per 45g serving.
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PREVIEW Other Foods (stand A85) is launching its 100% natural, gluten-free crunchy mushrooms range in new recyclable packaging. Made with 40% less fat than potato chips, these crunchy mushroom snacks are vegan, low in salt, high in fibre and cooked at a low temperature to retain its vitamins and minerals. Fire Grain Freekeh (stand H40) is introducing its freekeh, grown in the original area of the Galilee Hills where it was first discovered 2,000 years ago. A good source of protein and high in fibre, the freekeh has been grown/harvested to produce the cleanest and purest grain without compromising on the traditional values of the product. MiiRO Plant-Based (stand M41) is launching its new colourful sweet snacks, with a peanut centre robed in a thick layer of vegan chocolate, coated in a crisp shell. All ingredients and colours are 100% natural, gluten and dairy free, offering shoppers a vegan, healthier alternative. New start-up Jack & Bry’s (stand SU-21) first product is a world’s first – Jackfruit Pepperoni. Gluten, soy and palm oil free, it is marinated, mixed and cured ‘pepperoni’ made using jackfruit pods. It firms up when cooked, gaining that trademark pepperoni crispy edge. Storytime Bakery has recently launched its new website and is exhibiting a range of baked goods, which can be made to scale and to suit any business. These include new vegan and gluten free ranges, including products like an Orange and Almond Loaf (GF) and Vegan Berry Flapjack (Chapter Coffee Roasters, stand J41).
LoveTaste Co (stand J39) is showcasing its new Cafiend – a base for coffee smoothies. The pre-portioned sachet contains IQF fig, banana, gluten free oats, and maple syrup. Just add a shot of espresso to the blender, fill to 200ml with almond or hazelnut milk, add the frozen sachet, and blend for 30 seconds for a rich and smooth consistency. FrieslandCampina UK (stand J35) is promoting its no added sugar and no artificial sweetener flavoured milk drink. The sweetness of the natural sugars found in milk is four times higher, by splitting the lactose during manufacturing. In addition, Yazoo NAS offers Chocolate and Strawberry
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flavours under 100 calories per 200ml serving – meeting Change4life children’s snacking guidelines. Stoats Porridge Bars (stand D45) is promoting a fresh new look for the brand, including a revamp of its packaging, which is now 100% recyclable or compostable. In addition to the new packaging, the Porridge Oat Bars have 20% less sugar across the range of flavours. Huel (stand E45) is presenting its new Huel Chocolate in a ready-todrink format that delivers a nutritionally-complete and affordable meal, containing all 26 essential vitamins and minerals, along with the balance of protein, carbs, fibre and fat required daily. It’s 100% vegan and packaged in a 100% recyclable bottle, made using 25% recycled plastic. Also available in Vanilla and Berry. Evolution Foods (stand F20) is showcasing its new range of Dipping Tray ‘on-the-go’ snacks, including Rice Cracker with Thai Sweet Chilli Dip; Sundried Tomato Breadstick with Onion Chutney Dip; Banana Chips with Peanut Butter & Coconut Dip; and Mango with Raspberry Coulis Dip. Also showcasing: new snacking range with plasticfree packaging, redeveloped to ensure that the packaging can be widely recycled. The Turmeric Co. (stand G83) has added a Raw Turmeric and Beetroot shot drink to their range of 100% natural, nutritious and functional shots. Using fresh organic turmeric root, each shot is packed with antioxidants, immune boosting properties and cold pressed in a unique bioavailable formula, with no added sugar, no water or apple juice. Popcorn Shed (stand D82) is presenting Mini Pop! – Toffee Mini Popcorn. Vegan and free of nuts, soya, dairy and gluten, this mini popcorn range is low in calories and made from an ancient grain of white corn, with morsels half the size of regular popcorn, so it’s easier to digest. Feed (stand E34) is exhibiting its complete meal bars that are low in sugar. The Feed LIGHT bars are rich in essential nutrients, protein, fibre, vitamins and minerals and is designed for all people who want to eat a light, balanced and convenient meal to maintain or achieve their weight. nüber food (stand N81) is showcasing its Green Pepper, Lime & Chilli Veggie Bar. Claimed to be the first range of truly vegetable-based snack bars in the world, it contains 73% dried veg and two of your five a day. This whole food fibre has a clean ingredient list and is certified low FODMAP and vegan.
Jacobs Douwe Egberts Professional’s (stand F60) White Ox is a new premium coffee bean brand that delivers complex yet balanced espresso exclusive to foodservice caterers. Distinctively bold and dark roasted, White Ox’s debut Blend No.1 offers expertly blended Utz certified, 100% Arabica coffee beans with warm and fruity notes of dark chocolate and crisp red berries. FITCH Brew Co (stand L42) recently launched the UK’s first Sparkling Cold Brew Tea - Rosehip, Hibiscus and Elderflower – in a can. Their focus on using natural and real ingredients means the product has added health benefits, such as high vitamin C, high antioxidants and 0% caffeine. The product has no added sugar, low calories, is vegan and has a great ambient shelf life. Flower & White’s (stand N41) new Meringue Bites (and relaunched) Bars are the first in the confectionery sector to feature 100% paper recyclable, plastic free, compostable packaging. The bite-sized Swiss-baked meringues are covered in the finest Callebaut Belgian chocolate, as well as an array of gourmet toppings. Handcrafted using natural flavours and colours, they are gluten-free, low-fat and suitable for vegetarians.
Humble Acre (stand P81) is showcasing GOGO ROOS – the only no added sugar, sweet potato based cocoa cereal on the market for children. They recently launched a 40g recyclable portion pot format for on the go and out of home kids snacking. Karma by Biogroupe (stand B32) has added a seventh flavour to its range: KARMA Kombucha Mango. Perfectly balanced between the kick of the acetic acid and the sweetness of the mango, this slow brewing kombucha is 100% organic, low in sugars, naturally fizzy and flavoured with fresh juices and infusions. Also showcasing KARMA Ginger Beer - an 100% organic, alcohol-free drink with a genuine ginger taste. Kricket (stand SU-15) is showcasing the latest additions to its range of organic insectbased products. The Cocoa Chirp bar is a blend of pistachio nuts, cocoa nibs and chia, and the Protein Boost bar is a mix of pecans, dates and a pinch of sea salt.
PREVIEW Chilled Mate (stand Q89) is promoting its yerba mate extract-based energy drinks. Available in Natural Flavour and Sicilian lemon & Brazilian lime, with under 33 calories per 330ml can. We Love Cake (stand K25) is promoting Brookie – a twist on two mainstream classics, a brownie and a cookie, at the show. Plus, it’s newly-redesigned flagship brand has undergone nine months of sugar-reduction reformulation to be one of the first to market in achieving the Public Health England (PHE) 2020 Sugar targets.
Yorvale (stand L36) is showcasing Yorlife Kefir Ice Cream in Sour Cherry and Jaffa Orange. This creamy probiotic ice-cream is low in fat, contains all-natural ingredients, and billions of gut friendly cultures. Mallow & Marsh (stand G37) is presenting its light and fluffy Salted Caramel marshmallow bars filled with fudge pieces. The marshmallow is handmade in the UK with no artificial colours or flavourings. Lemonaid & ChariTea (stand G38) is showcasing its Ginger Lemonade, made with fresh ginger and lemon juice, balanced out with a little organic cane sugar and mixed with sparkling water. For every bottle sold, 5p goes directly to the Lemonaid & ChariTea Foundation. The supported projects promote social, ecological and economical structures in parts of the world where global economic developments are at a disadvantage. Get More Vits (stand L30) is back promoting its reformulated vitamin drinks for kids. With brand new packaging, designed by kids, they’re available in three fruity flavours: Apple & Blackcurrant, Orange & Mango and Raspberry & Blueberry. Made from spring water and natural fruit extracts, they’re sugar free and less than 5 calories per bottle, with 50% NRV of B Vitamins, Vitamin D and an extra dose of calcium. Lizzies Food Factory (stand Q46) is showcasing its Plus Bar range. These plantbased, gluten free bars contain no added sugar and come in three varieties: Apricot & Orange, Pecan & Cranberry, and Cacao & Hazelnut.
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Re:Nourish (stand N43) is presenting its grab and go plant-based Digest Soup in roasted carrot and ginger. The range comes in a ‘game-changing’ re-heatable, fully recyclable bottle and can be eaten/drunk hot or cold. It contains no additives, no added sugar, and is packed with vitamin A. Urban Rajah (stand SU-13) is showcasing Indian Frescas, sparkling spiced soft fruit drinks. Inspired by the Indian subcontinent, flavours include: Mint & Ginger with Cinnamon, Lime & Cucumber with Cardamom, and Mango & Papaya with Turmeric. Clearly Drinks (stand Q36) is showcasing Upstream’s range of lightly sparkling flavoured waters. A refreshing alternative to sugar-laden fizzy drinks, with only three calories, in an easy-to-recycle aluminium can. Flavours include: Grapefruit & Bergamot, Cucumber & Mint, and Pomegranate & Lime. Purpose Foods (stand SU-17) is showcasing its vegan Purpose Bars that are gut friendly and made to be gentle on the stomach. Containing the ideal balance of prebiotic fibre, healthy fats, easily digestible proteins, vitamins and minerals, they are available in three flavours: Almond Butter & Oat – Breakkie On The Go; Salted Caramel & Maca – Post Gym; and Fix and Crunchy Choc Brownie – Crave Kicker. Raylex (stand Q33) is promoting Drink 420 Elderflower & Lime CBD drink, a new and accessible functional beverage infused with 15mg hemp-derived CBD – the highest CBD content on the market. 5th Season Fruit (stand SU-14) is showcasing a new range of healthy snacks using freeze-dried fruit. The three flavours – Strawberry, Pineapple and Fruit Salad – are all under 50 calories a pack, vegan, gluten-free, and considered as one of your five-a-day. Banhoek Chilli Oil Company (stand SU-5) is presenting handcrafted premium oil from the Stellenbosch region of South Africa made from two ingredients: birdseye chillies and rapeseed oil. Deliberately not too fiery, it has multiple culinary uses from pizza/pasta to dressings, as a drizzle on fish, seafood, meats or vegetables. International Delicacies (stand C42) is exhibiting ready to eat K&L - Quinoa, Farro, Cauliflower Quick Meals – where no water, heating or chilling is required. Gluten free, nut free, soy free, and vegan, and there is even a folding spoon included for healthier eating on the go. The Cauliflower Quick Meals, for example, boast a one-year shelf life from production and comes in three flavours – Indian Veg Curry, Moroccan Veg Harrisa, and Peruvian Vegetable Ceviche. Borna Foods (stand G10) is promoting its unsweetened pistachio drink, made with roasted pistachios at a certain temperature to preserve the pistachio’s green colour and keep the taste unique. The drink is enhanced with calcium and vitamin B12, derived from
natural sources and contains no gums, artificial flavours or additives. Wholey Moly Foods (stand SU-26) is showcasing 100% natural, vegan cookies, made with no refined sugar. Available in Cacao & Orange; Cacao & Hazelnut; and Almond, Hemp & Chia (stand SU-26). Poseative (stand SU-12) is presenting its first Crické food product – Crickelle cricket crackers, enriched with 15% cricket flour. The Moreish Date Company (stand SU-3) is showcasing its ‘on the go’ classic and stuffed date snacks, available in D8 Classic, D8 Barberry & Hemp Seeds and D8 Pecan & Crushed Apple. Wholesums (stand L31) is promoting its fresh veg popped chips, made from whole carrots, whole peas and whole potatoes. Each pack is only 86 kcals or less, as well as being vegan friendly, gluten free and CQUINs compliant. Available in 22g single packs, as well as 80g sharing bags, the four flavours include Salt of the Earth, Softly Sweet Chilli, Whole lot a Smokey BBQ, and Splash of Salt & Vinegar. Qwrkee Foods (stand A84) is presenting Qwerkee Jerky – made from soy protein. Also showcasing Qwrkee Pea M’lk made from the purest pea protein (95% Pure) and Qwrkee Probiotic Puffs – a probiotic snack made with a blend of gluten free plant-based flours, real vegetable seasonings, and boasting over a billion live bio cultures in every serving. Ikoyi Chapmans (stand N83) is exhibiting its Ikoyi Chapmans Original, a sparkling soft drink made with citrus fruits and natural bitters. Only 21kcal per 100ml, it’s vegan friendly and gluten free, and mixes well with gin, rum, vodka and prosecco. Lazy Vegan’s (stand P85) latest addition is Ready Meal Tikka Masala – an Indianstyle frozen ready meal loaded with fresh vegetables like cauliflower, spinach, red pepper, carrot and rice and high protein Chunky Pulled Peaz. It also comes with chili, garlic and coriander and is ready in eight minutes. DBoost Drinks (stand SU-1) is promoting its light, skimmed milk drink, infused with natural fruit flavours and 100% daily requirement of vitamin D. This ambient health drink comes in two refreshing flavours, Berry or Summer Fruits, and is a convenient size for breakfast, lunch, or on-the-go.
EQUIPMENT, PACKAGING & TECHNOLOGY The B285 App is the latest blender to be launched by Magrini (stand F50) at lunch!. The app allows the programming of custom
linton house cafe life A4 advert.qxp_Layout 1 20/08/2019 11:59 Page 1
Real single origin flake hot chocolate
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PREVIEW blends from a smartphone, which can be shared across multiple sites. The unique blades create faster, smoother blends every time and a smaller footprint means it is perfect for busy commercial outlets. Craftis | Children’s Activities (stand Q71) is launching its new activity pop up packs, available in two fun designs – woodland and farm. With an easy carry-handle, they open into a 3D scene with animals, a DL sized puzzle and activity sheet, and includes crayons for colouring in. The case size is 200 with 100 of each design.
Sabert Europe (stand E33) is launching BePulp Compostable Meal Box to Go, made from pulp coming from fibres of plant origin. Rapid Action Packaging (RAP) (stand J51) is showcasing Precious Planet foodtrays, that combine lightweight board with film laminate, providing strength and quality print surfaces for eye-catching visuals and key information. The trays also provide air and waterproof barriers for freshness and protection against contamination and use 85% less plastic in comparable categories. RawPac (stand A20) is showcasing Vegware’s compostable hinged takeaway boxes in white, made from bagasse (reclaimed sugarcane fibre). A sturdy, economic and eco-friendly alternative to polystyrene, it’s available in a range of sizes and ideal for hot, wet, oily and cold foods. Being a natural material, they won’t trap condensation so foods like fish and chips stay crispy. Wi5 (stand J76) is a mobile Order & Pay solution for restaurants, bars and coffee shops that allows customers to place and pay for orders directly from the splash page of a venue’s guest Wi-Fi, or a bespoke URL without any need to download an app. Vita Mojo Operating Systems (stand J85) is promoting its AI-powered restaurant digital ordering system that is optimised for speed, performance and increasing the average transaction value of the customer. Stylishly branded to the restaurant, its recommendation engine is designed to maximise the value of a restaurant customer.
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BioPak UK (stand G48) has recently launched a range of wooden cutlery and plant-based sugarcane takeaway containers, bowls, plates and produce trays. Also showcasing: the carnauba-wax wooden cutlery range, that gives customers on the go a much better eating experience with its food safe, non-toxic compostable plant-based coating. Schur Star Systems Gmbh (stand D71) is promoting its closable Schur Star standup bag (used by Naylors’ ready-to-enjoy coleslaw). The product has full potential at POS, a window allows a glimpse of the product. Offering high convenience, the bag is manufactured with a laser score for easy opening and closing. PowerEPOS (stand A31) is showcasing its Insights Dashboard app, that provides clients with ‘live’ data direct to their mobile or PC with easy on the eye screens and colours to signify key performance indicators. They can compare reports by site, date range or, as standard, week on week. Reports cover sales performance, staff productivity, security issues, site performance and product analysis.
Celebration Paper & Plastics (stand B45 and stand B46) is promoting its eco-friendly food packaging brand, Enviroware® - a range of new products sourced from sustainable and renewable materials, providing an ecofriendly alternative to traditionally made food and drink consumables. Their paper straws have been approved by the Vegetarian Society and now proudly hold the Vegetarian trademark. CMC DayMark (stand Q21) is presenting FlexsilLid. A flexible silicone lid, made to fit the standard range of gastronome trays that can be stored in a freezer/placed in cookers, allowing leak proof storage and ease of use in any kitchen. Also showcasing MATT85 Kitchen Automation – a cloud-based, appdriven food prep and Grab & Go labelling platform. For more packaging options head to Thirsty Box, Europac, Celebration, Silver Crane, Labelling Solutions, Sabert Europe, FREE TRADE REGISTRATION lunch! returns to London ExCeL on 19-20 September 2019. For further information, and to register free in advance, visit www.lunchshow.co.uk and quote priority code LU58.
Coveris, It’s a Wrap, Sharpak Aylesham, Pockito, Ecoffee Cup, Huskup, and ButterflyCup. For more kitchen kit, catering tech, payment solutions and front of house etc, there’s Scraegg UK Distribution, Cup & Cino, My Coffee Station, Welbilt UK, Pastorfrigor, Roller Grill, Freal, Fwip, The Alan Nuttall Partnership (Flexeserve Zone), Templeman Retailing And Vending, Capital Cooling Refrigeration, Tudor Tea and Coffee, Counterline, Yoyo Wallet, The Good Till Co, Platopus Retail t/a Data Therapy and Datasym UK.
BIG NAME KEYNOTES
lunch! also offers an invaluable opportunity to hear expert insights, business strategies and advice from some of the biggest names in the business. There are 30+ free sessions to enjoy (exclusive Keynotes, interviews, research updates and panel discussions) in three show theatres, including the highly anticipated new Coffee Shop Keynote Theatre. The speaker line-up includes Marta Pogroszewska (MD of GAIL’s Bakery), Hannah McKay (pictured - head of food & beverages UK & Ireland at Caffè Nero), Hannah Squirrell (customer and marketing director at Greggs), Kate Nicholls (chief executive of UKHospitality), Alex Young (CEO of pod food), Josh Brown (head of coffee & commercial development at Harris & Hoole), Ollie Rosevear (head of environment at Costa Coffee), Said Takhamt (CEO of Cojean), Arnaud Kaziewicz (director of food & beverage at EAT.), Martyn Clover (head of food at Tortilla), James Kidman (head of food at Crussh) and Aggie Morrell (head of food at pod food).
DESIGN & BRANDING Inside Rhode Island Coffee – an independent chain in the north (Formation designed the logotype and all the original packaging, print and interiors).
coﬀ ee brand – is it a service or a science? Adrian Kilby is the founder and creative director of the Formation Creative Consultants (www.theformation-cc.co.uk). Celebrating their 25th anniversary this year, this multi-awardwinning design company has developed 300 global brands, over 600 interiors and exhibitions and 750 brand identities and logotypes. Their work currently appears in 25 countries across the world. Here, Adrian goes back through the archives, using examples of the consultancy’s work to explain the thought processes behind the creation of a successful and memorable brand. FIRST PRINCIPLES Coffee bars and shops come in all shapes and sizes. Before you can start to create an appropriate and meaningful brand identity for your concept you need to ask yourself three fundamental questions. What are you? Who are you? Where do you want to go? Answering these three questions in detail will have a huge impact not only on the way you develop the brand and how you communicate your offer to your customers, but also on the logistics behind how you design, source and build your vision. What are you? This clarifies your type of offer. Are you a dedicated artisanal specialist? A fast-casual dedicated coffee
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offer? A fast-casual coffee led food offer? A fast-casual food led coffee offer? Once you are clear, further interrogation of the operational requirements will inform everything from how you lay out the store, (both front and back of house) the emphasis given to coffee versus the other complementary offers, customer flow, seating and packaging through to graphics and point of sale. When considering the exterior design of your concept, these are some of the questions it is worth asking. During refurbishment/shopfitting, how can you use the blanked out windows to intrigue, create a sense of expectation and get those all-important Instagram posts?
DESIGN & BRANDING How do you maximise long range stand out and close up kerb appeal? Investigate awnings, banner, flags, pavement screens as well as lighting and the potential of extracting aromas of fresh coffee and baking. What is the view in? When busy, you want the potential new customer to see queues as that signifies popularity – but equally you need to telegraph that they will be served quickly. Who are you? This identifies your personality. Are you West Coast comfort or East Coast glamour? East End hip or West End hype? Laid back local or lab-based lecturer? Reassuringly familiar or daring disruptor? Knowing who you are allows you to determine what you call yourself, how you look, what you say and how you say it. The name should capture the core concept/philosophy, be memorable and easy to pronounce (or in the case of Pret A Manger, be able to be shortened to something more catchy: “Pret”). Research should also be undertaken to check if the name is available, can be trademarked and is not, when translated, culturally offensive or inappropriate. Ideally, any strapline /descriptor should be developed simultaneously with the name to ensure synergy- be it descriptive, emotional or simply a call to action. The logo itself is crucial. Executed well, it becomes a memorable engaging visual articulation of the company’s product,
promise and personality. It should capture the ‘essence’ of the brand. Ideally, your logo will also have the ability to be distilled into an instantly recognisable signature ’shorthand’ (Pret’s star, Apple’s apple , Nike’s swoosh). We gave Pret a star because they had been awarded one by the famous food critic Egon Ronay and we made the star gold because it represented the best. The Coffee Republic founders were New Yorkers with a passion to revolutionise UK coffee drinking habits, so our logo featured the statue of liberty holding a coffee cup – capturing both the provenance and the product.
Again, do your research. Is there a similar design already in use, or registered but not yet in the public domain. If you have international expansion in mind, will the design/colourways translate well into all your proposed markets. The interior design feel can literally be anything. Edwardian irony or earnestly sustainable. Like Nans’s old front room, or out of this world… DON’T LOSE SIGHT OF THE FUNDAMENTALS How does the customer navigate the space? How do you manage queuing and pinch points? What makes the store inviting, when a quarter full on a dull November afternoon? Are the fixtures and fittings not only in budget – but also fit for purpose? Will they withstand constant heavy use by customers and regular cleaning by staff? The stainless steel and metal flooring we used in the early Prets was selected not only for its unique aesthetic, but it was virtually indestructible. The solid reclaimed timber we used for Wild Bean Café just gets better the more wear it sustains.
And how do we speak? Are we charmingly conversational or justifiably arrogant, mischievous, witty, informed and passionate or funny and familiar? Whatever our voice, there are a number of touchpoints where we can connect and communicate directly with the customer in store. The most direct of these is through your staff. They are the brand ambassadors on the front line. The formula is simple. Employ bright motivated staff, train them thoroughly, pay them fairly, reward them well and thank them regularly. Empower them. Allow them to take ownership and make independent decisions. Another major touchpoint is the humble paper coffee cup. It can be a simple unprinted cup with a series of sleeves that carry different messages, a range of bold, single colour designs, or perhaps a four-colour limited edition promotion.
The other significant touchpoints are the internal graphics and signage, which break down into four types: Informational, Lifestyle/Provenance, Point of Sale/ Promotion and Statutory. Informational signage This is usually the menu. This can be anything, from a roll of brown paper to digital projection. Irrespective of the medium you choose, make sure that the menu is easy to select and order from and simple to understand. Lifestyle/Provenance These can be created in any media, for any budget. We have explored everything from manipulated stock photography to giant 3D coffee pots made from blued steel.
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DESIGN & BRANDING
Growth Where do you want to go? This defines your ambition. Is the future a one off ‘hobby’ boutique? Small independent group? Large corporate chain? Vast international franchise? Obviously, your growth is not easy to predict, and you can be very pleasantly surprised or hugely disappointed. However, if you have an ideal then you should consider… Maintenance How easy is it to get replacements for the fixtures and fittings. What are the response times of outside contractors. What are the implications in terms of timings and costs. What is your in-house maintenance programme.
Point of Sale Often this has to impart quite mundane information - from the price of a coffee to an apology for running out of a product. So why not make them engaging and disarming? The other area where it pays to throw thought rather than money at a brief, is the area of promotions. Short term they need to have instant appeal and provide that Instagram opportunity.
A faux police crime incident promotion we staged for Abokado resulted in the real police being summoned by a duped customer – wonderful publicity!
Economies of scale If you are building a group or chain, or are looking at scaling, can you benefit from mass purchasing. If contract furniture, what is the guarantee of future availability – is it better to independently manufacture. Lease or buy? Look into the pros and cons of outlay on large equipment: Staged payments, inclusive trouble-shooting, repair response times etc.
Good luck and have fun!
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Style notes Maurus Reisenthel, GO IN’s (www.go-in. co.uk) managing director and art director, observes that two key trends have emerged for hospitality furniture in 2019. First, the joy of mixing materials and shapes, and second, the continuing enthusiasm for various retro designs. These trends mean wood combined with plastic, metal with upholstery and even metal with wood, but also expansive shapes and areas with filigree elements. GO IN, one of Europe’s leading designoriented hospitality furniture specialists, has developed a range of new models in line with the latest indoor and outdoor furniture trends, and their new designs have been created with a measure of extravagance and a respect for the familiar and well-proven. Despite the familiarity, there are plenty of surprises and innovations when traditional ideas and trains of thought are interrupted, feel the company. For example, the elegant new Segon chair stands out from the crowd thanks to its beautifully crafted seat, which curves upwards and outwards at the sides. It is upholstered in artificial leather (in cognac, vintage green or dark grey), with a black, powder-coated steel frame featuring tapered legs. A very strong trend is still the retro design, they add. This means large sitting and back surfaces, combined with slim, sometimes filigree metal frames made of round tube. The look can be refined through the use of moulded veneer surfaces. Wood, as a natural and versatile material, has always been and still is, a major theme for
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furniture designers, they report (GO IN’s new Pakka chair is representative of this retro style, which is part of the successful industrial trend thanks to its combination of tubular steel frame and moulded wood seat base and back rest). Their Bentwood chairs are retro café design classics, and still loved the world over, they report. Various takes on the classic simplicity are available which move the design forward into today’s trendsetting interiors. Traditional walnut-coloured frames with fan shaped backrests and beige upholstered seat-pads work exceptionally well with marble table-tops. Ovation Furniture says that it has recently acquired the sole rights to represent the stylish Pekota brand (www. pekota.com) in this country. Beautifully designed by Toronto’s Marco Pecota, Pekota is contemporary furniture, light fittings and accessories featuring industrialstyle frames and the finest Canadian maple seats and table tops.
The result is a sophisticated range of furniture with the feel of a bygone age – burnished wood and leather combined with the strength and stability of high quality rolled steel. It’s an amalgamation that links classic and contemporary styles to create a robust range of adaptable furniture highly suitable for the commercial bar, restaurant, café and pub environments. With green issues in mind, Marco Pecota has developed a manufacturing process that includes no welding which means that all of the goods can be flat packed allowing shipping to be economical and environmentally friendly, plus all of the components can be replaced Individually. The materials used to make the furniture are sustainable, strong, resilient and designed to last lifetimes. “There is a wide range of shapes and styles to choose from on our website, but there will be some bars looking for a more bespoke and custom-built finish which we are delighted to be able to supply,” explains Simon Tappenden, managing director at Ovation. “We are happy to work with bar operators and designers to create custom built furnishings and architectural elements to a specific brief. This bespoke service allows us to work directly with the designer studio at Pekota to craft everything from one off bar tops, foot rails, and lighting fabrications to bespoke furniture collections compete with a brand or bar name cut into the steelwork. “We pride ourselves on offering our clients a personal service that exceeds their expectations and aim to deliver a range of standout furniture that not only achieves the requirements of a commercial setting but also captures the imagination of your customers.”
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Food Matters Live 2019 Is your café ready for the vegan revolution? Do your customers have an appetite for global flavours? And which plant-based alternative milk should you be serving up? Food Matters Live 2019 has all the inspiration you need to refresh your menu with healthy, natural, clean-label and sustainable products. FUTURE TRENDS The two-day event at ExCeL, London on 19 and 20 November 2019 is packed with live demonstrations, seminars and attractions. From introducing exciting new ingredients to inspiration from a worldclass line-up of speakers and innovators, there is something for everyone running a foodservice business. This unique event brings together the food and drink industry, retailers, foodservice providers, government, and those working in nutrition and health. In addition to an extensive exhibition showcasing innovative ingredients and brands and products, Food Matters Live offers a multistream education programme featuring hundreds of speakers covering wide-ranging topics – from public health, sustainable diets to the future of better-foryou food and drink. Despite the challenges of operating in the hospitality
sector today, the UK has not lost its appetite for eating out, and Food Matters Live 2019 offers a chance for takeaway, café and restaurant owners to take inspiration from some of the most forward-thinking industry innovators in the world. New for 2019, the Future of Retail Trends live theatre is an opportunity to learn how to future-proof your foodservice business and get ahead of the curve of ever-changing consumer demands. Among the speakers is Rupi Zani, quality and safety director at Pizza Express and Elen Ormson, partner and health brand manager at Waitrose, who will debate the future of freefrom foods in the foodservice sector. And looking at how high street takeaways, cafés and restaurants are responding to challenges, and dealing with the demands of the vegan consumer is Emma Adams (head of technical at Greggs),
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Hannah McKay (head of food and beverage at Caffè Nero) and Victoria Robertson (senior innovation leader at KFC). RISE OF VEGAN FOOD If this whets your appetite for more cutting edge vegan and vegetarian products, head over to the Plant-Based Pavilion. New for 2019, and supported by PB&Co, it will showcase the world of fresh and exciting plant-based food and drinks, including the growing market for alternatives to cow milk. With a quarter of British people now drinking non-dairy milk, according to market research firm Mintel, discover the innovators shaking up the milk market with their oat, soy, almond and coconut milk brands, which don’t compromise on taste, texture or nutritional value. GET A TASTE FOR GLOBAL CUISINE If you are looking for more international inspiration to
overhaul your menu, make sure you visit Food Matters Live 2019 Country Pavilions. With UK food consumers amongst the most adventurous in the world, the demand for international products is enormous. The pavilions showcase culinary cultures from around the world and is a chance to discover a range of innovative global ingredients and nutritious food and drink. Also new for 2019 is the International Brands Pavilion, which will give brands the chance to introduce innovative healthy, natural and cleanlabel products to more than 15,000 visitors, including New Product Development (NPD) professionals, technical and innovation managers from the UK’s manufacture, retail and foodservice sectors. Then head over to Innovative Ingredients Live theatre, sponsored by Intertek. The theatre features international industry experts showcasing the
PREVIEW nutritional science behind new ingredients from around the world. Discover Shio Koji, the secret ingredient to Japanese flavour, which promises to revolutionise the taste of your finished dishes while reducing the salt content and enjoy a bright green smoothie made from watercress grown in Dorset, while you discover the science behind this new superfood. INNOVATIVE INGREDIENTS When you’ve found your culinary inspiration, Food Matters Live 2019 ingredients exhibition has everything you need to turn your vision into reality. The largest ingredient exhibition in the UK, it introduces some of the most exciting new products and ingredients in consumer growth categories such as free-from, healthy snacking, no-added-sugar, clean-label and functional. As well as exploring new ideas and products it is also an opportunity to meet the innovators behind the latest food and drink trends. Knowing that the food served to customers is healthy, natural and sustainable is rapidly becoming a key concern for foodservice businesses. At Food Matters Live 2019 you can meet the people behind the products such as Aduna, who produce an award-winning range of African superfood powders and energy bars, Clearly Drinks, which uses natural spring water drawn directly from on-site boreholes into Hadrian’s Well and Yogan, who make healthy and nutritious vegan alternatives to cheese. THE BIGGER PICTURE Food Matters Live 2019 also offers a fresh approach to the broader challenges of running a foodservice business. With hundreds of invited speakers, the seminar programme explores the significant issues around creating a successful foodservice business in the face of government legislation and changing consumer demands. One of the most significant trends for the café and
restaurant business to contend with is the growth of the alcoholfree movement. Join Chris Fung, ex-CEO of Crussh Fit Food & Juice Bars and founder of new non-alcoholic spirit, who will discuss how restaurants can capitalise on non-alcoholic drinks without hurting their bottom line. Meanwhile, discover how the government’s calorie reduction programme, coupled with the Prevention Green Paper’s focus on the environment, places responsibility on industry to support consumers to make healthier choices. Caoimhe McQuaid, foodservice nutrition and clean label business manager for Kerry Europe discusses how the food industry has responded 18 months on. And, with plastics still dominating the news, even companies as big as McDonald’s have discovered that committing to sustainability isn’t as easy as just switching to non-recyclable paper straws. To find out how your business can make a difference join Marco Lucisano (senior vice president of the RISE Research Institutes of Sweden), Paula Chin (sustainable materials specialist at WWF UK), Elena Parisi (sales and marketing director for Recycling Technologies) and James Bull (head of packaging at Tesco), as they ask what are the limitations of recycling and how the foodservice industry can overcome the obstacles. IMPROVING STANDARDS Food Matters Live 2019 is also an opportunity to connect with the organisations committed to developing and improving the foodservice industry.
Find out what work the Sustainable Restaurant Association does with 6,000 UK restaurants and foodservice sites to improve their environmental and social responsibilities. And meet the British Sandwich & Food to Go Association, which encourages innovation and excellence in the industry. It also provides a collective voice for anyone involved in the making, distribution and retailing of sandwiches, sushi, salads, baked goods and the full spectrum of food-to-go. For foodservice providers looking to protect customers and boost business check out the courses offered by Food Matters Training, including one on allergy awareness. Designed by leading industry experts, this comprehensive course will ensure you understand precisely what is demanded of you by law and how you can prepare for any likely changes. Through interactive sessions, you’ll take away a comprehensive Food Allergy Policy, which works for your business. Find out more at www. foodmatterstraining.com TABLE TALK The food industry’s response to allergies is also the focus of a thought-provoking podcast from the team at Table Talk - Food Matters Live’s round-up of the latest industry news and debate. Join Stefan Gates and guests Liz Tucker, AfN registered nutritionist and food and drink industry advisor, and Nicola
Smith, director of Squire Patton Boggs (UK) LLP, as they discuss what regulations are changing, what steps retailers have taken to increase the prominence of allergen information, and what foodservice providers need to consider in light of proposed regulatory changes. Legislation requiring prepackaged food to be labelled with full ingredients will be introduced by 2021 and foodservice businesses cannot afford to miss this insight. Listen to the in-depth discussion here www. foodmatterslive.com/table-talk Food Matters Live Director Briony Mansell-Lewis said: “There is a revolution in the food and drink industry and the foodservice industry at the cutting edge. “Food Matters Live 2019 can help owners future proof their business and meet consumer demand for natural, cleanlabel, healthy, plant-based and sustainable products. “It is an essential date in the diary for foodservice professionals who want to keep ahead of the curve.” FOOD MATTERS SUMMIT Running in parallel with Food Matters Live this year, in ExCeL’s prestigious Platinum Suite, the new Food Matters Summit will bring together more than 100 toplevel international speakers to lead a debate on the key issues for the global food and drink sector. From a session celebrating the top 30 disruptors rethinking the way we source, produce, package and distribute food to the race to develop alternative proteins as more people reduce their meat intake, the Food Matters Summit offers delegates unique learning and networking opportunities. Among speakers confirmed so far are Dr Sandhya Sriram, co-founder and CEO, Shiok Meats (Singapore), Jamie Crummie, founder, Too Good to Go (UK) and Gil Horsky, director of innovation SnackFutures, Mondelez International (Israel).
Food Matters Live takes place at ExCeL London on 19 and 20 November 2019. Register at www.foodmatterslive.com/2019
THECAFELIFE.CO.UK | SEPTEMBER 2019 | CAFÉ LIFE 43
drink Original and traditional, or something bold and new? The opportunities for cafés and coffee shops are endless when it comes to putting together an eye-catching, as well as tasty, soft drinks menu, as our insights and views from some of the sector’s suppliers showcase here. FLAVOUR FORECAST McCormick® Flavour Forecast® says that it has revealed the latest 2019 third quarter flavour trend for end-of-summer exploration in its New ways to ‘Refresh. Replenish. Rehydrate’ report. Chill out with shaved ice, craft cocktails with low or no alcohol, creamy cooling creations inspired by subtropical destinations and veggie goodness ice pops and slushies, they suggest. McCormick & Company, Inc.’s Flavour Forecast, which spotlights fresh flavour insights and inspiration from around the globe, says that its latest trend - “Refresh. Replenish. Rehydrate.” - is all about exploring icy treats crafted with creative deliciousness. Seeking reprieve from both sun and spice, their Flavour Forecast team has been on the hunt for refreshing new ways to hydrate, replenish and beat the heat. Move over classic summertime coolers like lemonade and slushies, it’s time to try a grapefruit basil shaved ice mocktail, blackberry sweet potato ice pop, buttermilk masala chaas drink and frozen kaffir lime pie, they propose. “Our latest Flavour Forecast trend reinvents traditional cooling treats to meet everyone’s increased craving for bold flavour experiences,” says McCormick executive chef, Kevan Vetter. “A chilli-spiced watermelon rosé granita and a blueberry vanilla calamansi (Philippine Lime) juice shaved ice are innovative ideas to meet growing online searches for mocktails and non-alcoholic cocktails.”
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The Flavour Forecast trend identifies three focus areas. 1. Craft cocktails on the lighter side - give your craft cocktails the big chill and enjoy shaved ice drinks with all the flavour and experience, served up low or no-alcohol style. Bold, concentrated flavours from fresh fruit syrups, bitters, sours and spices ensure they won’t get diluted as the ice melts, claim McCormick & Company, Inc. 2. Nourishing treats - indulge yourself with sweet and savoury pops, slushies and mousse that spotlight the goodness of veggies with delectable taste from ingredients like mint, dill, ginger, cinnamon, blackberries and pineapple. They’ll leave you feeling cooled, energised and ready for whatever the hot days bring your way, suggest McCormick & Company, Inc. 3. A new creamy cool - move over milkshakes. There are some new creamy creations in town inspired by subtropical regions like India and Thailand. Meet
the buttermilk masala chaas drink, frozen kaffir lime pie and mango lassi bites with coconut cream. Featuring both dairy and plant-based ingredients, they’re the coolest delights around, claim McCormick & Company, Inc.
Pea ﬂower drink.
drinks should form the main stay of your cold drink offering. With one in three adults now choosing to go teetotal, premium soft drinks is a booming category that coffee shop operators can really capitalise on,” says Tom Workman, commercial trader – drinks at independent national delivered wholesale company Creed Foodservice (www.creedfoodservice.co.uk). “Customers expect to pay more for higher quality products so it’s important to stock soft drinks which are an added treat as well as a range of ‘better for you’ options to satisfy the more health conscious consumer. The current trend for botanical flavours such as elderflower and rose for example in pressé and cordial formats from brands such as Fentimans, Cawston Press and Belvoir are particularly well suited to cafés and coffee shops. They appeal to our desire for nostalgia while the mix of premium ingredients and packaging means that consumers feel that they still are having a treat to drink without consuming alcohol. “If your outlet targets the family market, ensure that you have a quality children’s menu with a good range of reduced sugar soft drink options. In addition, freshly made smoothies not only give a healthy message but also create theatre, which customers enjoy. Frozen fruit or vegetable sachets individually portioned are easy to use to produce healthy smoothies for adults and children alike – and they can command a premium price point too.”
“While it makes sense for you to have a small alcohol range on offer to appeal to customers who may enjoy a glass of wine or a local craft beer with their lunch, soft
Caramel Spice Macchiato 12 oz Glass Ingredients Milk 8oz +/2 Shots / 4oz Espresso 2 pumps NEW 1883 Warm Spices Syrup 4 pumps 1883 Caramel Sauce Garnish 1883 Caramel Sauce Method Add the caramel to a warm glass, steam the milk and syrup and pour in, then gently add the espresso. Decorate with more sauce.
NEW LAUNCHES AMC Group has announced the launch of FreshJ, a range of high quality, freshlysqueezed juices to be produced by its new facility in Skelmersdale. AMC Freshly-Squeezed reports that it has been working alongside its partners since opening its Skelmersdale facility to
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DRINKS create innovative new blends and quality, natural, freshly-squeezed juices for ownlabel and brands The FreshJ range of premium, freshlysqueezed juice is available in a 2.27l Orange, Cloudy Pressed Apple, Ruby Grapefruit and Sicilian Lemonade, as well as a 1L Lemon Juice and Lime Juice. The juices can either be served neat or used as a mixer for mocktails, cocktails and spritzers, and they are aimed at food service, wholesalers and retailers, with leading wholesaler Reynolds already signed up to stock the juices. It is produced at the new AMC FreshlySqueezed state-of-the-art site which has the capacity to produce every drop of freshly-squeezed juice in the UK and is already providing juice to a variety of customers including Sainsbury’s and Waitrose. The bespoke plant in Skelmersdale can squeeze 960 oranges per minute, delivering high quality juice yield. The unique juicing process ensures there is consistency in the volume of pulp within the final product, which has historically been an issue with freshly-squeezed juice. “The freshly-squeezed market is worth £19.2m and growing 22.3% YoY according to Kantar WPOnline data (52 weeks up to 16.06.19), offering a huge opportunity for sales. We are the only manufacturer in the UK to have access to our own orchards via the AMC Group, meaning we have an unlimited supply of fruit and the capability to produce 100% of the country’s freshlysqueezed juice,” says Mike Bullock, director of Fresh Foods UK at AMC Group. “We are thrilled to reveal our first branded freshly-squeezed juice to come from our new site and also welcome the opportunity to work alongside partners who are looking to offer innovative juice blends of a high quality. FreshJ is a quality freshly-squeezed juice that tastes fantastic and is extremely versatile for food service or retail.” AMC Natural Drinks recently won an Innovation Award for Tesco for its innovative brand, Waste Not, which is a range of juices made from waste and surplus fruit and veg. Based in Spain, it has sites across 50 countries including the UK. The company provides products to major supermarkets, wholesalers and food service providers across fresh produce, flowers and natural beverages. Their new factory in Skelmersdale produces a range of free-from and plant-based products with a focus on freshly-squeezed juice. Pressed juice connoisseurs Cawston Press have launched their new Sparkling Orange, which is now available for customers to buy. Unlike other fizzy orange drinks, this one promises to be a more
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grown-up affair, claim the company as it is made with squeezed oranges, bitter orange extracts, Seville orange puree, sparkling water and enough pressed apple juice to make it just sweet enough (no concentrates, no added sugar and no artificial sweeteners). “For many of us, the words fizzy orange bring back happy childhood memories. But to our adult palates, most of them taste syrupy and cloying. By swapping out the added sugar and fake stuff, and balancing sweet against bitter, we’ve given fizzy orange a much-needed makeover,” says Cawston Press MD, Steve Kearns. The rest of Cawston’s Sparkling range includes Rhubarb, Cloudy Apple, Elderflower Lemonade and Ginger Beer, which are available in all the major supermarkets as well as health food shops, restaurants, cafés, pubs and delis.
Sixteen months on from its launch and with sales growing by over 300%, they report (Craft Soft Drinks saw 56% growth in 2018 - IRI), Gunna, a British soft drink firm, has undergone a major redesign of its cans to place it at the heart of the craft soft drink explosion. A bolder look boosts stand-out on shelf and gives greater prominence to the distinctive characters on each of the four flavours - Ginger Rebel (ginger lemonade), Muscovite (lemonade and mint), Pink Punk (raspberry lemonade) and Steelworks (cola and ginger). The drinks’ unusual and refreshing combinations are inspired by cocktails and mocktails from around the world, say the brand, and each flavour is only made using natural juices and fruit extracts, with no artificial colours or preservatives (at 5% sugar, they also fall below the sugar tax limit and contain just 73 calories per can, and the RRP is 99p/330ml can). Gunna (www.gunnadrinks.com) originally raised over £800,000 via crowdfunding when it launched in 2018.
“We found ‘old school’ soft drinks lacked style and character, so we set out to ‘battle the bland’ and liven up this category. Now, craft soft drinks like Gunna are transforming the market, driven by the same consumer trends that have fuelled craft beers. To continue capitalising on our growth, this is the ideal time for a more distinctive craft brand image,” says founder and CEO Melvin Jay. Award winning water and soft drinks manufacturer Radnor Hills (www. radnorhills.co.uk/shop) has opened its first online shop for its consumers. The secure online shop offers Radnor’s range of soft drinks at a click of a button, and which can all be delivered with free UK mainland shipping. The spring water used to create the drinks is sourced from the company’s family farm in Powys, mid Wales. Radnor Hills was founded in Powys, mid Wales in 1990 and produces a million bottles of soft drinks every day. Started in 1990 by fifth generation farmer William Watkins (pictured), the business has grown into an international range of soft drinks and water products. Today, the company employs 170 people and is a £47 million business. The range includes Radnor Plus Energy (a new lightly sparkling water drink comes in two flavours: Lemon & Lime and Cranberry & Raspberry), Heartsease Farm (Radnor’s great taste award-winning range of sparkling premium pressés made with Welsh spring water and in seven flavours - they use the best available, natural ingredients and real fruit juices including the finest Sicilian lemons in their delicious Traditional Lemonade and blackcurrants sourced in Herefordshire for their British Blackcurrant Crush) and Radnor Hills Still Spring Water.
DRINKS With 48% of UK consumers now actively choosing soft drinks with low to no added sugar, claim Vita Coco, and following a successful launch in the US, the brand has launched its new innovation in the UK - Vita Coco Sparkling. Using coconut water as a base, Vita Coco Sparkling is available in two flavours - Lemon & Lime and Pineapple & Passionfruit. Sparkling contains 100% natural ingredients, with only 20 calories and 3.7g of natural sugar per can, so is a great healthy alternative to sugar-laden soft drinks. “The launch of Vita Coco Sparkling in the UK is a huge milestone for us. We have seen retail sales of carbonated water grow by 88% in the last six years and consumers are now actively looking to reduce their consumption of sugar,” says Tim Rees, managing director at Vita Coco. “Vita Coco Sparkling is a completely new innovation in the coconut water market and looks to satisfy the demand for a healthy and hydrating sparkling drink, with all the benefits of coconut water. With its distinctive flavours and profile, Sparkling is broadening the appeal of coconut water and bringing new moments of consumption into the category.” Whilst the benefits of including apple cider vinegar in your diet are now well documented, and celebrities including Liz Hurley, Victoria Beckham and Jennifer Aniston supposedly swear by it, it’s perhaps not to everyone’s taste. Step up to the plate the new drinks range from the Lost Coast Food Co (www.lostcoastfoodco. com), which aims to bridge the gap between ‘healthy and functional’ and ‘tasty and everyday’ drinks, say the company. Launching into the food service market this August, through newcomer sales agency The Crafters (specialising in craft drinks brands, The Crafters has Craig Cowles at the helm, who’s CV includes stints with AG Barr and Keurig Dr Pepper), Lost Coast Apple Cider Vinegar Juices features a range of drinks that provide all the benefits of apple cider vinegar, but with all the taste of a refreshing sparkling fruit juice, say the brand. By blending revitalising apple cider vinegar with pure fruit juices, sparkling water, botanicals and a dash of agave nectar an invigorating range of juices has been created in three flavours - Mango, Turmeric & Ginger, Blueberry, Elderberry & Lemon, and Strawberry, Hibiscus & Rose – to offer all the the benefits of ACV in a drink
The floral trend As a nation we are loving floral themed drinks right now, so much so that sales of botanical flavoured food and drink products are up an impressive 150% over the last two years, says Ricky Flax, general manager, Italian Beverage Company (www.italianbev. www.italianbev. co.uk), and who offers the following advice for coffee shops looking to cash in on florals. 1. One reason why the floral trend has become big business is because of the Instagrammable nature of eye-catching themed drinks. Social media is a great way to promote new drink recipes to new and existing customers and it’s free to use! Pretty florals have huge visual appeal and by finishing drinks with fresh flowers and herbs you can create Insta worthy content for your own social media marketing, and also encourage customers to snap and share their images too. 2. Experts suggest that the popularity of florals is down to customers looking for more sophisticated drink experiences who are willing to experiment with something new. Millennials are also influential in driving this trend as they seek out naturally derived flavours across the menu. So, don’t disappoint customers! Experiment with new flavours and create your own signature hot and cold drinks that can be enjoyed all year round or as a seasonal addition to the menu which will set your apart from competitors. 3. For real stand out drinks with unexpected flavour accents, try combining complementary flavours. For example, mix Simply Elderflower Syrup with Simply Traditional Lemonade, add freeze dried strawberries and fresh mint for a wonderfully refreshing long drink with aromatic floral notes – a great addition to the menu when customers are looking for lighter thirst quenchers. 4. Rose is a versatile flavour that works well in lemonades and frappes but is equally as good in hot chocolates. For an indulgent treat which combines velvety rich chocolate with the delicate flavour and fragrance of rose, mix one shot of Simply Rose Syrup with Simply Drinking Chocolate powder and fresh milk. Finish with whipped cream topped with dark chocolate flakes. Serve! 5. Customers buy with their eyes, and eye-catching presentation is therefore really important, so use sauces and toppings to add pops of flavour, colour and texture to floral drinks and desserts. For example, our Simply Luxury Chocolate Sauce is a must have, not only does it taste great, it’s perfect for finishing hot and cold drinks and we also offer a Simply Vegan Chocolate Sauce. Or use freeze dried fruits such as strawberry pieces as a pretty topping, or as an addition to cold drinks such as Simply Traditional Lemonade with Simply Rhubarb Syrup or make a delicious Rhubarb Frappe, top with whipped cream and freeze-dried raspberries. 6. Make use of POS material such as countertop strut cards, table talkers and A-Boards as it can be a very effective way to help drive sales by promoting new menu options and latest news in and outside the café. IBC’s new Garden range includes Rose, Elderflower, Rhubarb and Violet Simply Syrups, and brings a splash of the English countryside to favourite chilled drinks including lemonades and frappes. The syrups also work exceptionally well with gins, prosecco and other spirits and cocktails or mocktails, suggest IBC. The Garden range complements the company’s comprehensive range of flavoured Simply Syrups which includes organic and sugar free options, all of which are vegan.
THECAFELIFE.CO.UK | SEPTEMBER 2019 | CAFÉ LIFE 47
“One beverage which is making a particular splash in the grab and go market is milkshakes,” says Karen Green, marketing manager, Aimia Foods (www.aimiafoods. com). “Indulgent, fun and filling, milkshakes add an exciting dimension to a grab and go menu, satisfying sweet-toothed customers in the search for an alternative to your standard juice or carbonated drink. However, for many café operators, the prospect of offering delicious grab and go milkshakes which are both easy and quick to make can seem daunting. This is where our thickshake brand, Shmoo can help. “Shmoo provides operators with the means to create ice cream textured milkshakes in an ultra-convenient grab and go format. Available in five natural flavours - Strawberry, Vanilla, Chocolate, Banana and Cappuccino, as well as limitededition chocolate mint - there really is an option for every milkshake lover with Shmoo. “To create a grab’n’ go Shmoo shake, operators simply need to add a scoop of Shmoo milkshake mix into Shmoo’s branded cup (made from 50% recycled plastic), pour milk to the line and mix using Shmoo’s unique in-cup mixer. Seconds later, the perfect milkshake has been created!” Horlicks, the original malted milk brand, recently announced a cool new edition to their drink’s portfolio - White Chocolate Malted Shake – and which is exclusively available to the foodservice market through Aimia Foods. Creamy, smooth, and indulgent, Horlicks’ Shake combines the brand’s famously soothing malted taste with the richness of white chocolate – all this whilst containing no artificial colours, flavours or preservatives in addition to being suitable for customers following a vegetarian diet. Since 1873 Horlicks has comforted millions of British families, supported Polar expeditions and helped Olympic athletes with their training, and with 95% brand awareness and 99% brand loyalty, it remains the brand leader for in home beverages. The introduction of a Horlicks Thick Shake for foodservice, is a natural extension designed specifically for the out of home market. When sampled, new drinkers agreed that Horlicks White Chocolate Malted Shakes seamlessly combine malted goodness and white chocolate into a rich and unique flavoured Shake that appeals to all ages, report Aimia. Horlicks White Chocolate Shake is the latest flavour addition to the fast growing Shmoo Thickshake brand, having been designed to support caterers and help them avoid menu fatigue by implementing new Specials in much the same way as coffee shops. “High street chains frequently run menu specials, because they inject personality and freshness into their offer and keeps customers coming back for more new tastes and flavours,” says Karen Green. “Fresh ideas mean improved revenues and Horlicks White Chocolate Shake is a great way for existing Shmoo customers to capitalise on the same opportunity. They will also be able to tap into the thriving retro malted milkshake scene that is popular in a range of venues from American style diners to restaurants and coffee shops.” that is both low in sugar and low in calories (less than 50 calories per 330ml bottle). The drinks are 100% natural, free from artificial flavours, additives and gluten, suitable for vegans and packaged in fully recyclable glass bottles, and are equally at home as a standalone drink or as a mixer. “We looked at the drinks category and to us it was clearly split in two. On one side there were tasty everyday options and on the other functional healthy drinks,”
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says Thomas Spillane, managing director, Lost Coast Food Co. “The former have tried to become healthier with lower sugar varieties, but haven’t really added anything extra to become functional. The latter, such as kombucha drinks, have focussed very heavily on health benefits but at the detriment of taste and feel. We wanted to create a range of drinks that bridged this gap and brought the category together, and we feel we’ve achieved just that.”
With initial feedback showing 93% of consumers would buy the drinks having tasted them, it appears that The Lost Coast drinks have managed to bridge the gap well and the brand are now focusing on their launch in the food service arena. Soft drink sales can be spiced up thanks to a Ginger Beer from Supermalt (www.supermalt.com), a non-alcoholic malt-based drink producer. Their new Supermalt Ginger Beer is a non-alcoholic carbonated soft drink with an authentic taste of ginger to complement Supermalt’s existing range in the UK, say the company. Ginger Beer by Supermalt is made using real ginger extract, and a delicate hint of lemongrass to give make it a refreshing drink with an energising fiery kick.
Taking the heritage of the Supermalt brand that loyal fans cherish, the new beverage is available in both an original and a zero sugar variant and comes in a choice of iconic 330ml glass bottles or contemporary 330ml sleek cans. “Ginger beer is one of those retro beverages that are seeing a significant uplift in demand year on year, especially in glass bottles,” says Neil Lunn, trade marketing manager at Royal Unibrew UK. “With its refreshing, revitalising notes and a fiery kick, consumers are drawn to the unique flavour and satisfying taste of this traditional beverage.” Backed by a nationwide ‘Spice Up’ sampling campaign, Ginger Beer by Supermalt is available through a range of wholesalers and distributors.
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Bringing the industry together at the UK’s leading trade event for the café and coffee bar market. Build new business relationships, source the latest innovative new products and gain valuable business insight at the UK’s leading trade event for the café and coffee bar industry. There’s now only weeks to go to this year’s Caffè Culture Show. Taking place at London’s iconic Business Design Centre on 28 – 29 October 2019, the show not only offers an abundance of informative and stimulating business content, it also showcases 150 of the UK’s leading brands all under one roof. Register today for your FREE trade visitor badge at www.caffecultureshow.com THE VICTORIA ARDUINO EXPERIENCE New for 2019! We are delighted to announce details of the launch of two major new features. Loring Smart Roast and Victoria Arduino have partnered with Caffè Culture to create two original and unique visitor attractions. Presenting an impressive selection of the UK’s best speciality coffee roasters, the Victoria Arduino Experience promises to deliver delicious coffee and heighten your senses by challenging your understanding of how it travels from bean to cup. Showcasing patented technology from Victoria Arduino to highlight some of the many variables in brewing espresso, all that stands between you and some fantastic prizes is your taste buds and nerves of steel. Visitors will be set a number of challenges, including Can you tell the difference between espresso brewed at 89deg and 94deg? Does soft water vs hard water really affect the final flavour? At what speed should I grind my coffee beans for maximum flavour? These and many more questions will be asked, but only you can provide the answers.
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The Victoria Arduino Experience roasters include Square Mile, Taylor Street Baristas, Rave Coffee, Plot Roasting, Assembly Coffee, Aviator Coffee, Climpson & Sons, Moon Roast, Root & Branch, Kokoa Collection & Exmouth Coffee.
THE ROASTERS FORUM The Roasters Forum - proudly sponsored by Loring Coffee Roasters UK and green bean partner Volcafe Select - has been tailored to cover topics suggested by our community of roasters of all sizes throughout the UK. The concept of the Forum is to offer a varied program of educational and interactive sessions for those involved in the coffee roasting industry who want to learn more about this sector. It will include a series of talks and live demonstrations by leading roasters
and green bean specialists as well as a Loring roast master – all of whom will bring valuable insight to the many complexities surrounding a modern roastery in today’s market. As a new and exclusive feature at Caffè Culture, the aim is to create an annual Forum that offers the opportunity to share knowledge, network with likeminded roasters and learn from an esteemed selection of industry professionals. THE CAFFÈ CULTURE TALKS PROGRAMME This year’s Caffè Culture will stage a highly engaging and informative talks programme delivered by a host of leading industry experts, to cater for the specific business needs of all types of operations. The three-streamed programme will provide the necessary tools and know-how to not only launch successful businesses but also flourish in an ever-increasing competitive market. COFFEE STUDIES (2019) Coffee Studies 2019 looks to continue from the success of its inaugural year in 2018. This year
PREVIEW we continue with the fresh and engaging TED style format covering four primary themes from supply and value chain organisation, business innovation, consumer insights, and the virtues of the broader ‘speciality coffee’ community. Each talk delivered conveys relevance and expertise through the lens of real business and personal stories followed by a discussion with panellists selected for their experience in the same field and possible conflicting points of view. This year we are excited to host a lineup of local and international speakers and panellists which will be officially announced over the coming weeks. CAFFÈ START UP If you are in the process of launching or have recently opened your first coffee shop, the Caffè Start Up Programme will provide fledgling business owners with the opportunity to learn first-hand from a host of successful operators. Hear personal and engaging accounts from those who have both failed and ultimately succeeded and what they learned along the way.
VISITOR INFORMATION Register today for your free trade badge at caffecultureshow.com 28-29 October 2019 Business Design Centre, London
CAFFÈ BUSINESS The Caffe Business Programme is aimed at owners and senior management from the multiples, chains and non-specialist sectors. Delivered by a host of leading UK’s experts, the programme will cover topics such as how to scale-up your business, raising investment, building customer loyalty through to training and retaining the best people for your business.
A TASTE OF THE EXHIBITORS We are proud to have the support of some of the biggest brands in the business, with 100’s of new and innovative products being showcased, our 2019 line-up is the best yet. Here is a flavour of who you can expect to see at this year’s show (for a full list of exhibitors visit www.caffecultureshow.com). *Aviator Coffee* Batavian Dutch Coffee* Birchall* Bird & Blend* Brew It Group* Caffe Di Artisan *CakeSmiths *Chapter Coffee * Climpson & Sons *Coffees From Peru *Conti Espresso *eteaket *European Watercare *Exmouth Coffee *Galeta *Glebe Farm Foods *HB Ingredients *iZettle *Kamba Coffee *Kokoa Collection *Lavazza *La Spaziale *Metropolitan Tea *Milkit *Mulmar *PekoeTea *Root & Branch Coffee *Toschi *Victoria Arduino *Volcafe Select
COMPETITIONS GALORE! We are delighted to be hosting a full programme of tea and coffee competitions. Come and see the London heats of the SCA’s UKBC and Cup Taster’s Championships along with the inaugural Tea Brewers Championships, which is being run by the UK Tea Academy. Soak up the drama as each competitor is judged and put through their paces in front of a live audience across two full days of competitions.
THANK YOU TO THE SPONSORS • GUT Instinct – Non-Dairy Partner • European Watercare – Official Water Partner • Volcafe Select - Roaster’s Forum Green Bean Sponsor • Just Peel Official Show Cup Supplier • Pensworth – Official Dairy Partner • Loring Smart Roast – Roaster’s Forum Feature Sponsor
THECAFELIFE.CO.UK | SEPTEMBER 2019 | CAFÉ LIFE 51
Guide to cleaning professional
espresso machines Getting into a habit of cleaning your espresso machine on a daily basis is an essential part of the job, if you want to keep customers happy with great tasting coffee whilst prolonging the life of your machine, that is, advise sector supplier, Abbeychart (www.abbeychart.co.uk). CLEANING ESSENTIALS FOR TRADITIONAL COFFEE MACHINES Daily cleaning routine You will need… ■ 1 group head cleaning brush ■ Espresso machine cleaner (such as Bioguard Coffee Cleaning Powder) ■ A blanking disc ■ A container for soaking components (1 litre)
BEST PRACTICE “Brewing espresso leaves a residue on machine components that over time builds up leaving an oily residue which can block filters and group heads,” says Mark Taylor, managing director, Abbeychart.
“Customers will notice a bitter taste to their coffee which will only get worse if left unchecked. So, setting aside some time for routine cleaning make sense, especially as the traditional espresso machine is probably one of your biggest investments and largest profit generators.”
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1. Remove the filter handles from each group head. 2. Remove any coffee grinds by running the cleaning brush around the seal and up inside the group heads. 3. Turn on the water and run through the machine for about 10 seconds. 4. Place a blanking disc into one of the group handles and add the recommended dose of cleaning product. 5. Reinstate the group handle into the group head. 6. Press the start button to start the group and count to five. 5. Then press the stop button again to stop it. Repeat step 6 until the water running through the machine is almost clear then remove
the handle and rinse. Re-insert the handle. 7. Repeat steps 1-6 for each head. 8. Make up 1 litre of the cleaning solution in the container set aside for soaking, following the manufacturer’s instructions. 9. Remove the baskets from the group handles and soak in the solution overnight. Remove, rinse with clean water and wipe clean. 10. Place filter baskets back in the group handles. Reinsert all handles into the groups and rinse thoroughly. 11. Clean the exterior of machine with a lightly sanitised cloth and polish up with a clean dry cloth. Remember to wipe over the top of the machine where the clean cups are stored as dust and grime can easily build up on flat surfaces. And don’t forget… Ideally, you will be using filtered, softened water with your coffee machine as limescale can cause major problems. Ensure any limescale is removed with regular descaler (using a product such as Bioguard Descaler Powder, for example). This is especially important if the machine has a manual fill water tank.
The UK’s leading trade event for the café and coffee bar market
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28–29 October 2019 Business Design Centre, London
WORKING GROUP SET UP Following the recent tragic hospital deaths from listeria, the British Sandwich and Food to Go Association has set up a Working Group to examine the process of supplying food to hospital patients and to review in detail its guidance on the management of listeria throughout the chilled chain. The Group will also be looking at how guidance on the handling of chilled products can better be communicated to those
handling foods in hospitals, as well as the procedures to be followed when listeria is found. The Association is working on this alongside the Chilled Food Association and liaising closely with the Food Standards Agency. The project is being led by BSA technical manager, Sally Higgins, and a small sub-group comprising Kaarin Goodburn (Chilled Food Association), Tom Hollands (Raynor Foods), Paul Buxton (Samworth Foods) and Joanna Frost (Sam Browne Foods).
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54 CAFĂ‰ LIFE | SEPTEMBER 2019
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Keeping COOL in HOT weather Although the appearance of a British summer can come as a welcome surprise for most people, once temperatures begin to soar into the high 20s and beyond, it can quickly turn into an uncomfortable nightmare. Rather than ignoring the issue and assuming the wellbeing of staff during exceptionally hot periods, it is crucial that steps are taken to mitigate the risks, allowing workers to safely complete tasks without affecting their health, advises Tina Chander (partner and head of the employment team at Midlands law firm, Wright Hassall). FINDING THE RIGHT TEMPERATURE With recent temperatures reaching recordbreaking highs of 29oC in some parts of the UK, it’s an issue that albeit rare, requires consideration by employers to ensure the safety of their workforce. With workplace productivity an ongoing priority for businesses, it’s important for employers to create a comfortable working environment that allows staff to remain focused throughout the day. When it comes to controlling the temperature, it is generally accepted that
56 CAFÉ LIFE | SEPTEMBER 2019
most people operate best between 16 and 24oC although this can vary depending on the nature of the work. Of course, those who are exposed to the sun or who work in hot kitchens are at more risk of overheating than those working in an air-conditioned office for eight hours per day. The Chartered Institute of Building Service Engineers researched the working conditions of different industries and recommended that those performing heavy work in factories should operate at 13oC,
while at the other end of the scale, those in offices work best at 20oC. While it’s not always possible to maintain such a specific temperature, straying too far from these recommended conditions can become a health and safety issue. THE LEGAL POSITION It may come as a surprise to many that the law does not currently specify a maximum temperature for workers, before it’s deemed too unsafe to continue.
LEGAL While groups such as the Trades Union Congress have suggested 30oC (27oC for those completing strenuous work), the Workplace (Health, Safety and Welfare) Regulations 1992 states that temperatures inside the workplace must simply be ‘reasonable’. This idea is supported by the Approved Code of Practice to the Workplace Regulations, which says ‘all reasonable steps should be taken to achieve a comfortable temperature’. When striving to achieve a ‘reasonable temperature’, there are several key factors that employers must consider, including protective clothing, physical activity, humidity, hours worked and radiant heat. REGULATIONS OFFER PROTECTION While there may not be laws that dictate when it’s too hot to continue working, there are regulations designed to protect the wellbeing of workers. According to the Code of Practice, employers must provide enough thermometers for staff to keep track of indoor temperatures, while providing ‘effective and sustainable’ ventilation – not just opening a few windows. While Workplace Regulations only apply to indoor offices, employers still have a duty of care towards those working outside and must ensure their health is not negatively impacted. The Personal Protective Equipment at Work Regulations 1992 says that personal protective equipment (PPE) must be suitable for the risks and working environment, meaning it must be designed as cool as possible. Other regulations such as the Manual Handling Operations Regulations 1992
58 CAFÉ LIFE | JULY 2019
requires employers to consider other factors including hot and humid conditions, while the Management of Health & Safety at Work Regulations 1999 relates specifically to the increased risks faced by pregnant women. WORKING INDOORS With all this in mind, it’s important for employers to understand the steps they can take to improve working conditions, indoors and outdoors. For businesses, it’s always good practice to measure the humidity, taking into consideration heat sources and dress code, which could make working more uncomfortable. It may be worth redesigning the work area, moving people away from windows and installing fans or natural ventilation to help workers feel cooler. Remember, not all indoors work will be office-based, so for those working in hotter environments such as bakeries or kitchens, additional precautions must be taken to ensure staff are not put at risk of dehydration. This can be achieved by allowing staff to take regular breaks for fresh air and water, giving them a chance to cool down, while temporarily escaping the hot conditions inside. HELPING THOSE OUTSIDE Those working outdoors face different kinds of risks to those inside, and employers must be aware of the potential dangers. Being exposed to direct sunlight can increase the risk of heatstroke and other more sinister diseases like skin cancer, so all workers should be provided with
sunscreen and hats to stay protected. Where possible, shifts should be carefully planned to avoid sending workers out during the hottest periods of the day, allowing for regular shaded breaks with fresh water provided to keep hydrated. Although protective clothing is necessary in some industries, if there is an opportunity to relax the rules without putting staff in harm’s way, then this will also help prevent workers from overheating. If soaring temperatures begin to affect the concentration and energy levels of your workforce, consider working shorter days until conditions become more manageable. KEEP COOL AND CARRY ON… While experiencing prolonged periods of extreme heat may be uncommon in the UK, it’s best practice to consider every possibility and be prepared should the temperatures soar. Although there are no specific laws forcing businesses to send workers home, strict regulations are in place to ensure the wellbeing of staff is not neglected, and employers are expected to adhere to these. Taking the time to improve working conditions is not only a matter of health and safety, but it can also enhance productivity levels, helping staff remain focussed despite the heat. Where flexible working can be accommodated and normal office rules relaxed, it’s always advisable for the safety of your workforce to allow this. If you’d like more advice on how to mitigate the risks presented by hot weather working, contact a team of experienced legal professionals and ensure you meet the regulations outlined.
19-20 November ExCeL, London foodmatterslive.com
No meat? No sugar? No gluten? No problem. The only annual food & drink event you can’t afford to miss.
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Maxime Herbaut (La Cimbali UK) Maxime Herbaut has recently taken up the newly created post of sales operations manager at La Cimbali where he will have responsibility for developing and implementing the company’s Coffee Operational Excellence strategy, a new initiative which sets a gold standard in 360oC client care. Here Max shares his thoughts on the coffee industry. WHAT’S THE BIGGEST CHALLENGE FACING THE INDUSTRY RIGHT NOW? It seems that some businesses are having a bit of an identity crisis. The artisan shops want the revenue streams of the branded chains and the branded chains want to match the artisanal element in terms of a speciality coffee offer. My role at Cimbali is to support customers through this challenge by helping them discover what is best for their business and their customers and subsequently using our expertise to help deliver coffee operational excellence. The industry is also facing one of the worst years in retail sales. This is due in part to the uncertainty around Brexit which is slowing down innovation and investment at every level and pushing companies to focus on reducing costs which ultimately lowers the quality of some products. It’s becoming increasingly difficult to find quality/ motivated baristas who are affordable for the business and even harder to retain them – this may also be related to the Brexit situation. We are seeing a real spike in property costs and rents and even big chains are struggling to stay in prime locations.
All these things have a negative impact on the businesses that I deal with on a daily basis. WHAT ARE THE THREE THINGS THAT AN OPERATOR CAN DO TO IMPROVE THEIR COFFEE OFFER? 1. Understand your customers/ your business Listen to customers and understand the issues they are facing. Adapt your business to meet their needs, don’t be swayed by what the industry says you should be doing. Also, customers are becoming cautious about spending out of home so it’s important to have an accessible and profitable price structure in place as well as offering a loyalty scheme to encourage repeat spending. 2. Operational excellence Achieving operational excellence involves so many things from the design of the counter to the equipment you use, devising the drinks menu, barista training and choice of coffee partner. I am pleased to become involved with all these aspects and much more to help customers achieve the best possible outcomes. One area that some businesses overlook is routine
60 CAFÉ LIFE | SEPTEMBER 2019
cleaning and maintenance of the coffee equipment. So many sites have broken equipment due to poor housekeeping or just ignoring error messages on machines, the result being they are losing significant revenue from lost coffee sales. 3. Consistent, great tasting coffee served fast… Offer a great tasting coffee. Correctly roasted. Look at your coffee credentials (RFA – Organic…). Keep it simple - keep it super-fast! WHY IS IT SO IMPORTANT TO PLAN AHEAD WHEN IT COMES TO BUYING NEW EQUIPMENT? Buying new coffee equipment is a significant investment for most businesses and a little planning upfront will help ensure the install runs smoothly and that you achieve the desired result which is delicious coffee. A few considerations include the layout of the coffee station which needs to be designed for maximum efficiency; availability and location of water and power supply; ensuring the fit out is undertaken to the right spec; removal of any existing equipment; also making sure the install is planned at the right time to ensure minimum disruption to operations/sales and staff.
Using a quality machine supplier will mean that the machine will be set up correctly, taking into account your choice of coffee and the recipes you are using. Another critical part of the planning is to set aside some time for barista training, which again a quality supplier will provide as part of the deal. WHICH OPERATORS DO YOU ADMIRE AND WHY? Pret A Manger – When it comes to understanding customers, they are nailing it: good coffee – consistent – served superfast – with a smile. Simple! Also, the training programmes in Pret and the people culture around development is brilliant. Blacksheep Coffee – bringing the artisan coffee culture to a bigger scale while still focusing on staff engagement and training. Good work. 53.3 Coffee – Just look at their M100 Cimbali machines… Gorgeous! Juan Valdez Café – an international touch here but I often drop by when visiting family in Colombia and would love for them to come to Europe. They always have very good single origin brewed coffee available which is not common for big brands – most of the time the filter coffee offer in branded chains is a disappointment.
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Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Retail FSC Vestey Foods UK BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. 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 Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd Sour Cream Freshfayre
CLEANING MATERIALS Bunzl Catering Supplies CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Leathams Southover Food Company Ltd. The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Pauwels UK The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant Southover Food Company Ltd. Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Pauwels UK Piquant Southover Food Company Ltd. The Ingredients Factory Zafron Foods Ltd. Spreads Blenders Pauwels UK DRINKS Chocolate Italian Beverage Company Marimba World Chocolate Coffee Rombouts Coffee GB Ltd. Cold Drinks & Mixers Italian Beverage Company
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Juices Caterers Choice Freshfayre Italian Beverage Company Leathams Southover Food Company Ltd. Smoothies Italian Beverage Company
Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK 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.
FOOD WHOLESALERS Country Choice Foods FRUIT Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd
EQUIPMENT & VEHICLES Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Kitchen Equipment Water and Filtration Labelling Systems & Barcoding Planglow Ltd. Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Shop Fittings Eden a trading division of The Marmon Group Ltd.
INSURANCE Insurance Protector Group
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. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Vestey Foods UK Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd.
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. 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. 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 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 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. 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 PASTA Caterers Choice Ltd. Freshfayre Leathams Pasta Foods Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK 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 SOUPS Freshfayre Leathams Southover Food Company Ltd SPECIALITY Chocolate Marimba World Chocolate VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre Chargrilled Vegetables Beacon Foods Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Salad Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce 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
2 SISTERS FOOD GROUP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Renee Skukowski Tel: 01909 511800 Fax: 01536 409 050 firstname.lastname@example.org www.2sistersfoodgroup.com ADELIE FOODS GROUP LTD. – REDMOOR Wimblington Drive, Redmoor, Milton Keynes, Buckinghamshire MK6 4AH Contact: Tamara Redding Tel: 020 8571 1967 tamara.redding@ adeliefoods.co.uk www.adeliefoods.co.uk ADELIE FOODS GROUP LTD. – SOUTHALL Unit 17-19 Armstrong Way Great Western Industrial Park, Southall Middlesex UB2 4SD Contact: Tamara Redding Tel: 020 8571 1967 email@example.com
www.adeliefoods.co.uk ADELIE FOODS GROUP LTD. – WEMBLEY Lords House, 656 North Circular Road London NW2 7AX Contact: Tamara Redding Tel: 020 8571 1967 tamara.redding@ adeliefoods.co.uk www.adeliefoods.co.uk
AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Tel: 0283 0262333 E-mail :firstname.lastname@example.org www.aroundnoon.com
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 email@example.com www.anchorcatering.co.uk BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 firstname.lastname@example.org
DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 email@example.com www.delilites.com 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 firstname.lastname@example.org 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 email@example.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 firstname.lastname@example.org www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 email@example.com www.greencore.com
IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex UB7 8JL Tel: 01895 440123 Fax: 01895 441123 firstname.lastname@example.org www.impress-sandwiches.com
MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401 email@example.com
RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 firstname.lastname@example.org www.sandwiches.uk.net
REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 email@example.com www.realwrap.co.uk
STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 firstname.lastname@example.org email@example.com www.streeteatsfood.co.uk
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 firstname.lastname@example.org www.sohosandwich.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 email@example.com www.onarollsandwich.co.uk
THECAFELIFE.CO.UK | JULY 2019 | CAFÉ LIFE 63
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 firstname.lastname@example.org 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 email@example.com 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 firstname.lastname@example.org 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 email@example.com www.arlafoods.co.uk
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 firstname.lastname@example.org 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 email@example.com 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 firstname.lastname@example.org www.countrychoice.co.uk PANTONE 1585 U
PANTONE NEUTRAL BLACK U
C 0% M 60% Y 65% K 0% WEB #FF854F
C 0% M 0% Y 0% K 85% WEB #4B4846
BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 email@example.com www.beaconfoods.co.uk
COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 firstname.lastname@example.org www.stneotspackaging.co.uk
BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 email@example.com www.blenders.ie
DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 7000044 firstname.lastname@example.org www.datatherapy.com
DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact:Julie Sloan Tel: 01604 583421 Fax: 01604 587392 email@example.com 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 firstname.lastname@example.org www.deightonmanufacturing.co.uk
DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 email@example.com www.dewvalley.com
EDEN A TRADING DIVISION OF THE MARMON GROUP LTD. 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 firstname.lastname@example.org
EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 email@example.com www.extonsfoods.com
FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Paul Need Tel: 01270 611112 Fax: 01270 611113 firstname.lastname@example.org www.needfoods.co.uk
GALLIANCE UK LTD Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010 email@example.com www.terrena.fr/en/
FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 firstname.lastname@example.org www.freshfayre.co.uk
GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 email@example.com www.glendalefoods.com
FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 firstname.lastname@example.org www.fresh-pak.co.uk FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 email@example.com www.fridays.co.uk Accreditation body: BSA
FSC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 firstname.lastname@example.org www.thefscgroup.com
FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 email@example.com www.futura-foods.com
GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 firstname.lastname@example.org www.grotecompany.com
HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.email@example.com 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 firstname.lastname@example.org www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 email@example.com www.insuranceprotector.co.uk
CafÃ© Suppliers Index ITALIAN BEVERAGE COMPANY Brent House, Travellers Lane Welham Green, Hertfordshire AL9 7HF firstname.lastname@example.org www.italianbev.co.uk
JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146/07747 612527 email@example.com www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs firstname.lastname@example.org www.jiffytrucks.co.uk
JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap email@example.com www.juraproducts.uk
LEATHAMS LTD 227-255 Ilderton Road, London SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 firstname.lastname@example.org www.leathams.co.uk
MARIMBA WORLD CHOCOLATE 6 Borehamgate, Sudbury, Suffolk CO10 2EG Contact: Brad Wright Tel: 01279 714527 email@example.com www.marimbaworld.com/default.html
MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 firstname.lastname@example.org www.millitec.com
MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 email@example.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 firstname.lastname@example.org www.moypark.com
NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 email@example.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 firstname.lastname@example.org www.norseland.co.uk
PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 email@example.com www.pastafoods.com
PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 firstname.lastname@example.org www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 email@example.com www.piquant.co.uk Accreditation body: BSA
PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 firstname.lastname@example.org www.planglow.com
RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 email@example.com www.rapuk.com ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 Info.firstname.lastname@example.org www.rombouts.com ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 email@example.com www.royalgreenland.co.uk
SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 firstname.lastname@example.org www.sambrownefoods.co.uk
SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS) 106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL Contact: Sales Tel: 01473 350045 email@example.com www.scotsman-ice.co.uk SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 firstname.lastname@example.org 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 email@example.com www.smithfieldfoods.co.uk SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 firstname.lastname@example.org www.snowbirdfoods.co.uk
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 email@example.com www.southoverfoods.com THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson firstname.lastname@example.org www.theingredientsfactory.com
TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101 email@example.com 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 firstname.lastname@example.org www.zafronfoods.co.uk
ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Richard Walker Tel: 01536 463000 Fax: 01536 463085 email@example.com
LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration, Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 firstname.lastname@example.org
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
BAKERY INSERTS Sigma Bakeries Ltd
SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 email@example.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 firstname.lastname@example.org 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
01291 636333 email: email@example.com
66 CAFÉ LIFE | JULY 2019
Marimba 60mm x 88mm Advert.qxp_Layout 1 07/03/2019 09:54 Page 1
Hot Chocolate Melts From flakes of real single
origin chocolate. Ecuador dark, Venezuela milk, Dominican white and dark sugar-free. Free point-of-sale materials and retail chocolate range.
Request a free sample pack Tel: (01279) 714527 www.marimbaworld.com
Selection of coffee blends Single origin coffee Grinding service included
ESPRESSO MACHINES Full cover Call out 24/7 Barista training
COFFEE CAPSULES 3 coffee blends Nespresso compatible Made of aluminium
FILTER MACHINES Coffee brewer station Versatile and portable Grinding service included
Doppio Coffee Warehouse - Retail & Wholesale firstname.lastname@example.org / email@example.com www.doppiocoffee.co.uk
A busy time is coming up with the popular lunch! show, Caffè Culture and Food Matters Life all set to offer café and coffee shop sector visi...
Published on Sep 4, 2019
A busy time is coming up with the popular lunch! show, Caffè Culture and Food Matters Life all set to offer café and coffee shop sector visi...