Experience practicality and durability with our premium Paper Cutlery range. Multiple layers of sturdy, compressed paper – robust enough to effortlessly handle a wide range of foods.
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Innovation Award Winner 2025
As one of the most glorious summers in recent memory unfortunately sails into the distance, we have a bumper ‘Autumn’ issue of Café Life to keep your spirits high.
LIFESTYLE
Our annual How to Start & Run a Coffee Bar supplement is in its eighth year, offering invaluable guidance and advice to new operators entering the sector. It’s packed with insight, on everything from machines to drinks, hot food, legal requirements and everything in-between.
Another industry staple is the ever-popular lunch! show – tuck in to our exclusive preview. While our Cakes & Desserts special highlights just how much this sector is changing and the need for businesses to stay agile in such a competitive market.
The Lifestyle section zones in on all the key movers and shakers, while there’s plenty more to enjoy in our 76 pages. And I know many of you will be preparing for the festive period already, so if you have a story to tell, our ‘Winter’ issue is still to come – please get in touch.
Cheers!
Alex Bell - Editor
4-24 Dalla Corte / GAIL’s / Fentimans / Tipiak / Real Eating Company / Aimia / Samworth Brothers / Circle Help / Lost Sheep Co ee / Terracycle / Beyond the Bean
It’s a stellar year for Dalla Corte UK&I, with exclusive espresso machine sponsorship at the UK Barista Championship and a continued equipment partnership at Caffe Culture in Sep/Oct.
Full steam ahead
TASTE & TALENT
We may be heading into the latter part of 2025 but events are far from slowing down for Dalla Corte UK&I. Having completed the first year of sponsorship for the SCA UK Barista Championship, the team has set its sights on an exciting opportunity for the second year in a row: sponsoring one of London’s most renowned trade shows for specialty coffee, Caffè Culture, as the Roasters Zone Equipment Partner.
Earlier this year, Dalla Corte UK&I announced a milestone achievement as the new Espresso Machine Sponsor for the SCA UK Barista Championship 2025-2027.
The purpose was to celebrate the UK’s most pioneering baristas and unique nature of specialty coffee. As the national subsidiary of Dalla Corte – an international manufacturer of traditional espresso machines and grinders based in Milan – it simply made sense for Dalla Corte UK&I to sponsor an event with roots so deeply ingrained in Italian espresso culture.
ENDLESS ESPRESSO
From May to July, the team travelled far and wide to facilitate regional heats in Bristol, Sheffield, Chichester and Glasgow for the UK Barista Championship. These remarkably talented entrants went head-to-head, serving two espressos and two milk beverages, before showcasing signature drinks to a panel of expert SCA judges.
Once the finalists were whittled down to 14, it was time for the twoday finals at London’s Tate Modern. Each participant took to the stage for the chance to be crowned the 2025 UK Barista Champion, one of the most prestigious titles in the sector.
Following flawless performances and deliberation among the SCA
judges, Will Woodhouse-Banks from Taylors of Harrogate was awarded first place, followed by Roosa Jalonen from Special Guests Coffee and Ted Longden from WatchHouse, who secured second and third respectively. WoodhouseBanks received a Studio – Dalla Corte’s most compact powerhouse espresso machine – and will compete at the SCA World Barista Championship 2025 at HostMilan in October.
As part of the sponsorship, Dalla Corte UK&I provided Zero Baristas – their top-of-the-range, ‘endless possibilities, zero limits’ 3-group espresso machines – for the stage, used by competitors to showcase their talent. In true Italian style, each Zero Barista featured an exclusive UK Barista Championship-branded back panel, designed by the team at Dalla Corte HQ in Milan. All other championship sponsors received a piece of Dalla Corte kit for their stands too, making
the event a harmony of espresso talent, innovation and community.
The UK Barista Championship also ensured it involved the local scene, with a roasters village at every regional heat for the first time. Each stand featured a Dalla Corte Studio espresso machine, helping roasters showcase products to a wider audience.
WHAT’S NEXT?
Watching the best baristas experience the capabilities and reliability of Zero Barista has been a significant highlight of 2025 for Dalla Corte UK&I. However, it doesn’t stop there for the ambitious team eager to #MakeItBetter.
On a mission to bring exceptional coffee to everyone, Dalla Corte UK&I continues to grow its partner network. At its HQ in St Albans, more third-party engineers are getting trained up to ensure every end-customer has the best possible experience.
As for events, from 30 September to 1 October, Dalla Corte UK&I will be at Caffè Culture. As the Roasters Zone Equipment Partner, visitors will have the chance to explore a range of authentic Italian espresso machines from the heart of Milan – and discover how every bean can live up to its full potential with the Dalla Corte kit.
Come along to Stand B12 to enjoy interactive activities with the Dalla Corte UK&I team and its partners, from mango matcha lattes and latte art to 54mm vs 58mm portafilters. Not only that, but Caffè Culture visitors will be the first to see Steam Maestro in the UK – Dalla Corte’s new automatic steam wand designed to take milk frothing to a whole new level. Simply choose the recipe and it does the rest.
After visiting the Dalla Corte UK&I team, head downstairs to enjoy the Roasters Zone in full swing and learn more about the latest trends in specialty coffee – with a Dalla Corte Studio espresso machine powering great taste at each of their stands.
Register to attend Caffè Culture at caffecultureshow.com and join the Dalla Corte movement at linktr.ee/dallacorteuk.
Curating a vision
ONE OF A KIND
Located in one of London’s most characterful neighbourhoods, the new GAIL’s Stoke Newington outpost is the latest in an ongoing creative partnership between the brand and Sheffield-based design agency 93FT. The space is the second in a trio of locations the agency is producing for GAIL’s, alongside Buxton and Welwyn Garden, each of which is a unique reflection of its local community.
In embarking on the project, the 93FT team meticulously researched the area’s history, architecture and community to curate a vision that felt both hyper-local and innately GAIL’s, without being a copy and paste of any of the chain’s other sites.
A detailed level of bespoke creation and customisation was required, and 93FT worked with a range of partners to deliver one-of-a-kind solutions across all three sites. For the Stoke Newington, in particular, this included a lighting collaboration with Industville, that drew inspiration from the area’s strong urban identity.
It included a custom-colour entrance light and six pendants above the main counter that were created through Industville’s bespoke trade service. The design of the pendants features a unique shape based on historical references the 93FT team gathered in their research, offering a subtle
Despite being a major chain, GAIL’s new store in Stoke Newington is bespoke in its design, with a key focus on reflecting the local environment in many different ways.
nod to Stoke Newington’s past with a contemporary twist.
Other key elements include the flooring inspired by the traditional tiles in neighbouring shops and a ‘Clissold Green’ hue relating to nearby Clissold Park that leads the colour palette. This striking yet soft sage green is one of the first visual cues that subtly ties the space to its environment and is seen in shelving and floor tiles, as well as the outdoor entrance light.
VINTAGE TO MODERN
The team at 93FT wanted to create somewhere that felt familiar yet special, a place that encourages people to stay, relax and return. According to 93FT’s head of interior, Amber Addison, lighting played a significant role.
“It is more than just illumination – it sets the tone, enhances mood and defines how the space is experienced. We created something that’s functional first, yet still beautiful, and chose to work with Industville because their range is extremely vast – from vintage styling to modern,” said Addison.
“Being able to specify Industville lights in bespoke colours, shapes and sizes meant that we could perfectly complement other design elements. There were also special considerations for the environment. GAIL’s is a high traffic space, so durability of fixtures was key – something the Industville
team were able to deliver 100%.
“This project has really showcased our capabilities in collaborating with a major brand like GAIL’s, while staying true to our values as a design studio. Being entrusted with such an iconic brand means a lot and what’s especially rewarding is that GAIL’s is so design-led – something you don’t always find in rollout projects.
“They also respect the creative process, allowing us to stretch ourselves and produce work that’s functional and beautifully considered. We’re proud to be one of the few studios working on GAIL’s spaces, and we’re just getting started,” concluded Addison.
Magic in a bottle
The name Fentimans is synonymous with ginger beer, but there’s so much more in their drinks arsenal – and there’s a birthday to celebrate. Here’s marketing director, Jayne Andrews.
Congratulations on 120 years in the business – a remarkable timeframe.
We are celebrating in style, with a limited edition 750ml bottle of our iconic ginger beer – a nod to our proud heritage and continued commitment to quality. As a brand rooted in the North East, we’re also honoured to be partnering with premium, local, family-owned brands like Fenwick’s to mark the occasion. We’re also proud to remain the UK’s number one premium ginger beer brand (our very first product in 1905!) this year, and to add an extra special touch to the celebrations, our award-winning brand ambassador, Joe Schofield, has crafted a series of exclusive celebratory serves to toast this milestone.
What’s the key to success?
At Fentimans, everything begins with the craft. Botanical Brewing is at the heart of what we do. Although it’s a traditional process, it brings unparalleled depth of flavour and a distinctive mouthfeel that sets us apart. It’s this commitment to quality and bold, vibrant flavours that keeps our loyal fans coming back.
We’re equally passionate about the
ingredients we use. Sourcing the finest botanicals from around the world has always been a priority. We collaborate with suppliers across the globe – from citrus oils and rose petals to ginger. Each one playing a key role in creating the signature Fentimans taste.
Can you elaborate on your partnerships in the café sector and how important they are?
At Fentimans, our relationships with cafés and coffee houses are both valued and strategically important to our business. These venues represent a vital touchpoint between brand and consumer, offering an environment where quality, craft, and experience truly matter.
We’ve built strong partnerships by providing premium soft drinks and mixers that complement the high standards of our hospitality partners. Whether it’s our Botanically Brewed soft drinks or functional range, Botanical Boost, Fentimans is a great way to differentiate offerings in independent cafés, boutique coffee houses and premium chains.
How can Fentimans help operators?
By elevating their drinks menu and standing out in an increasingly competitive market. Our premium Botanically Brewed soft drinks and mixers provide customers with a highquality, adult-oriented alternative to standard soft drinks – ideal for those seeking a sophisticated option.
With demand growing for craft, natural and low-sugar, we deliver a range that aligns with evolving preferences. Each drink is made using time-honoured brewing methods and natural ingredients, which resonates with customers looking for authenticity and provenance.
Fentimans can also drive increased spend per head by encouraging trade-up from standard soft drinks, as our distinctive packaging and
brand heritage add visual appeal and storytelling to the counter or table.
What’s happening trend wise?
A strong shift towards reduced alcohol consumption, with moderation and low-ABV options increasingly popular. There’s a greater importance on flavour – people are not just looking to cut back on alcohol but replace it with drinks that are complex, satisfying and enjoyable. It’s the same with functional drinks that offer a healthier alternative without compromising on taste. This trend towards wellness and flavour is shaping the way people choose their beverages. Although the market for functional has got busy, we noticed a gap for a drink that actually tastes good too. Functional should not mean compromising on flavour, hence our Botanical Boost range.
Any new products on the horizon?
At Fentimans, we’re always innovating with our consumers in mind. Recognising that people are increasingly balancing busy lifestyles, we’re excited to introduce our new on-the-go cans – perfect for grab-andgo moments without compromising on the flavour or quality consumers have come to expect from our bottles. We’re also expanding our 275ml soft drink range with the addition of Rhubarb Lemonade, a nostalgic drink that celebrates classic British flavours.
What’s next for the brand?
We’re excited to be launching our 2026 Soft Drinks and Mixer Report in November, published in partnership with CGA. It takes a deep dive into current consumer and flavour trends, helping businesses stay ahead of what’s shaping the market. This year, we’re also including serve suggestions for emerging flavour trends, providing even more practical value for operators looking to innovate their drinks offer.
Brie your mind!
Fancy a soupçon of something delightfully French on your menu? Well, Tipiak may well have the answer.
ROLL WITH IT
Specialist food producer Tipiak has launched authentic mini French country bread rolls stuffed with a heart of cheese into the UK foodservice sector.
The French bread rolls are filled with smooth Brie cheese and mozzarella sauce, ideal for a range of applications including afternoon tea, buffets, canapés, snacks and starters.
They can also be served on cheese platters, as a gourmet touch to salads and to give a modern twist to soups.
Available via Tipiak’s UK frozen food distributor partner Central Foods, the product has already been listed by wholesaler Brakes.
AT THE DOUBLE
Marie-Emmanuelle Chessé,
international development project manager at Tipiak, which supplies frozen, authentic French sweet and savoury pâtisserie to the hospitality sector in the UK, said: “Our authentic mini French bread rolls filled with cheese will make a delicious addition to foodservice menus in the UK.
“French bread and cheese are a classic combination of two French specialities, and we’ve brought these two much-loved ingredients together to create a simple, yet tasty product that is at the heart of current trends.
“The crispy and soft French country breads are made in our Tipiak bakery and given a traditional look, with a cracked and floured crust. The melting and delicious Brie filling is the perfect partner for these mini rolls, which are sure to go down well with British consumers.”
QUICK & EASY
The new ready-baked mini French bread rolls filled with cheese
take just 12 minutes to reheat from frozen in an oven and eight minutes in an air fryer. They are available in packs of 32, with each piece weighing approximately 13g.
Suitable for vegetarians, they are the latest in a number of frozen sweet and savoury selections that Tipiak supplies into UK foodservice in partnership with Central Foods, one of the UK’s leading frozen food distributors.
Its range also includes canapés, petits fours, pop éclairs and gluten-free macarons.
For more information, visit tipiakfoodservice.co.uk.
Real Eating Company is setting fresh standards in the café sector, from the South of England all the way to Brazil.
ACROSS THE HEMISPHERES
The Real Eating Company is proud to be the only female-founded and led independent coffee shop and café collection on the high street to source coffee exclusively from a femalefounded and run farm – namely, Mió in Monte Santo de Minas, Brazil.
Founded by Helena Hudson, the Real Eating Company has eight locations across southern England. Today, the company recruits 73 people across these shops in Chichester, Canterbury, Cambridge, Horsham, London and Maidstone. Currently in the UK, only 6% of high street café and coffee shop chains are female-led and founded, making Hudson a true pioneer.
The Real Eating Company was created solely by her in January 2004 following an advertising career in London. After relocating to the South Coast with her family in 2001, she spotted the potential for a British casual dining café and coffee concept,
redirect her expertise and funds into building such a business from scratch.
Mió is co-owned and led by Ana Luiza Pellicer, who oversees commercial strategy from the UK. A driving force behind their international presence, Pellicer has vision, curiosity and a commitment to reshaping how Brazilian coffee is produced, understood and shared.
Mió isn’t just a coffee farm; it’s a research-led, sustainability-focused operation that manages every step from cultivation to export, with a dedicated team in the UK handling all aspects of R&D, sales, logistics, events and more. Based in Southwest Minas Gerais, Brazil, Mió is building a more resilient future for specialty coffee, guided by innovation, science and strong female leadership.
BEAN TO CUP
Hudson has always believed in doing things differently, championing women-led businesses wherever possible. Pellicer is a like-minded individual, and their brands represent a blend of ideas and shared ambitions.
“We are so proud to announce this bold new chapter,” said Hudson. “Working with Mió was a very deliberate business decision for us and we’re proud to be able to say that from bean to cup, the coffee procurement process is powered by brilliant women.
“Across continents, women are doing incredible things, starting
Women breaking new ground
businesses, running farms and leading teams – but the reality is they still face outdated barriers and challenges. Women entrepreneurs often lack access to funding, land ownership and leadership opportunities. Globally, women receive less than 3% of venture capital funding. In the UK, that number falls to just 2% and it is in decline. In agriculture, it’s even harder: fewer women hold land titles or decisionmaking roles in farming communities. So, when you drink our coffee, you’re not just enjoying one of the best cups on the high street, you’re becoming part of a story that’s changing the industry from the ground up.”
While women are essential to the global industry, they’re often behind the scenes. Around 70% of the world’s coffee is grown by women but less than 20% of coffee farms are owned or led by women. In the UK, only 6% of high street café and coffee shop chains are female-led and founded.
So, this partnership is about more than flavour. It’s about backing bold, brilliant women who are breaking ground. From Pellicer and her team all the way in Brazil to Hudson and the Real Eating Company shop teams across the south of England, and all the way to the coffee drinking customer.
Visit real-eating.co.uk and mio.cafe.
Fresh versatility
Aimia opens up the world of bubble tea for cafés through the launch of Global Boba.
Aimia Foods for Professionals has partnered with Impulse Brands Group – owner of the Bubbleology bubble tea brand – to bring bubble tea to the foodservice market under the Global Boba brand.
The Global Boba foodservicespecific range is designed to bridge the gap in the out-of-home (OOH) market for an accessible, easy to prepare option having developed a ‘Mixology Kit’ and range of bulk products for operators.
Karen Green, OOH marketing controller for Aimia Foods, explained: “Since landing in the UK in the 2000s, bubble tea has continued to soar in popularity. By launching Global Boba and the bubble tea ‘Mixology Kit’, we are making a conscious effort to help our customers tap into this growing area, and in turn grow their customer demographic and profit potential when it comes to drinks.”
Assad Khan, CEO, of Impulse Brands Group, commented on the licensing of Global Boba: “Following from our success with the Bubbleology home kit, we are delighted to be working with Aimia
to bring Global Boba to this growing market. Together, our individual expertise and knowledge will help us tap into the potential, ensuring that outlets capitalise on this trend.”
The ‘Mixology Kit’ has all the core ingredients required to make 20 of the most popular fruit or milk-based bubble tea drinks, with five mango bubble teas, five passion fruit and 10 brown sugar.
● 10 x Mango syrup sachets
● 10 x Passion Fruit syrup sachets
● 20 x Brown Sugar syrup sachets
● 4 x Strawberry Popping Boba pots (mix and match with any syrup)
● 3 x Mango Popping Boba pots (mix and match with any syrup)
● 3 x Lychee Popping Boba pots (mix and match with any syrup)
● 10 x Instant Tapioca sachets (milk teas only)
● 10 x Jasmine Green Tea Bags (fruit teas only)
● 20 x Jumbo straws
“Twenty drinks felt like the perfect trial amount for a café to experiment
with, and ultimately gauge popularity with customers,” said Green. “We see operators trialling and testing bubble teas in their outlets using the kits, then moving onto our bulk range helping them customise their offer.”
Recipe cards are included, with simple 5-7 step instructions as to how to make each bubble tea option. Additionally, each kit comes with a QR code link to access video guidance.
To find out more about Global Boba, or for any of the other brands in the Aimia Foods for Professionals portfolio, visit aimiafoods.com.
Sugar Shack bubbling with success
With dreamy aesthetics and decadent bakes, Swindon’s first Instagram Café, Sugar Shack, has grown exponentially since Covid-born beginnings in 2020.
Elly Vitale-Ireland, director and co-owner, recalls how the business took off: “We started in lockdown of with home baking, before opening up our Swindon café two years later. Customer feedback was so good that we took this to wholesale and opened our bakery in Wiltshire. It now supplies around 15 companies nationwide.”
Alongside their bakes, Sugar Shack has a comprehensive drink and lunch menu. It attracts a mixed customer base, from families to those of the older generation. Teenagers and youngsters are also tempted by decadent desserts and refreshing drinks that are regularly promoted via Instagram.
With such a dominant social media
However, since discovering the Global Boba Mixology Kit, we’ve been able to easily add a delicious variety of fruit and milk bubble teas, through a one pack format.”
The new bubble tea offering has gone down really well with customers, and staff enjoy making the drinks – with the simple to use kit, alongside the support of Aimia Foods for Professionals.
presence, it is no surprise that Sugar Shack saw the benefits of expanding their menu to include the latest trending item – bubble tea. “There are not many places in our area that sell it, so we’ve been hoping to offer this for a while now,” continued Vitale-Ireland.
Barista Kiera Howarth added: “Having visited many bubble tea shops myself, I could see the value of adding this colourful beverage to Sugar Shack’s menu. But given the many components required, I was concerned it would be too difficult.
With more customers wanting bubble tea, Howarth quickly realised that moving onto Global Boba’s bulk range was the next step: “The kit was a good starting point for us, as we had everything we needed to trial the drinks. However, now our customers have fallen in love with our Global Boba bubble teas, we have moved on to using Global Boba’s bulk range.”
Bulk options include 2.5kg syrups, 3.2kg popping bobas, jasmine tea leaves, tapioca pearls and consumables such as cups, lids and straws. “When using the bulk range, we bring this into our morning prep, such as cooking off the tapioca pearls for our milk-based teas and brewing jasmine tea for our fruity drinks. This allows us to efficiently
demand,” continued Howarth. “Bubble tea has definitely been a hit at Sugar Shack. Everyone’s loving it!”
To watch the full video case study, visit: https://youtu.be/aebRAlYcc-4.
BREAKING IT DOWN
So, what exactly is bubble tea? Originating from Taiwan in the 1980s, this fun, flavoursome and flamboyant drink comes in two main varieties: a refreshing fruity choice and a rich, caramelly milk option.
Fruit bubble teas consist of popping boba, ice, jasmine tea and sweet fruit syrup, while milk bubble teas use chewy tapioca pearls, brown sugar syrup and milk.
Since landing in the UK in the 2000s, bubble tea has been a firm favourite, with thousands of specialised stores popping up across the country. With a market value of £2.46 billion*, which is set to double in the next decade, bubble tea is a menumust for cafés that want to captivate a Gen-Z and Gen Alpha audience.
*Fortune Business Insights, Jul 25
make our bubble tea on customer
Samworth Brothers launch
made-in-house selection
Looking to drive lunchtime sales with freshly made food-to-go but don’t have the kitchen resource? Look no further than Samworth Brothers - Food For Now’s new ‘made-in-house’ selection. Designed to help busy retail and coffee shops offer reliably delicious, fresh options without the operational costs, the range is now available across convenience and foodservice.
The portfolio of fully prepped options includes a sandwich menu of Double Egg and Baby Spinach, Ultimate Chicken Salad and Chicken & Chorizo, a wrap and salad menu which offers a Chicken & Bacon Caesar Wrap, Tuna Nicoise Salad Bowl and Chicken Tikka Salad Bowl and a baguette menu with four familiar favourites: Chicken Mayo Salad, Chicken & Bacon, Gammon Ham & Cheddar and Tuna Crunch.
This initial launch was followed by an expanded menu: Cheddar Ploughman’s, Gammon Ham & Cheddar and Prawn Marie Rose sandwiches and a Greek Style Chicken wrap. A ‘heat-to-eat’ range of croque, ciabattas, toasties, paninis, wraps and breakfast rolls – perfect for grab-and-go or dine-in – will also land in September.
Each product has been thoughtfully crafted to deliver a ‘coffee shop quality’ experience, using delicious and authentic ingredients, from sun blushed tomato and succulent
chicken breast to Kalamata olives and caramelised onion chutney.
With a freshly made look a crucial driver of FTG purchases – 91% of shoppers make a choice from the chiller based on this alone – the look and feel of the range leans into freshness cues through premium, fully recyclable Kraft packaging in a minimal, clean design, with a large window and hand-finished style label. To further dial up the ‘straight from the kitchen’ appeal, there’s the option for retailers and operators to personalise the front of the package with their shop, bespoke FTG range, or café logo too.
Wayne Greensmith, head of customer marketing at Samworth Brothers - Food For Now, said: “Our new food-togo range is designed to take the pressure off your team and keep customers coming back for more.
From hot melts to fresh wraps, every product looks
"Each product has been thoughtfully crafted to deliver a ‘coffee shop quality’ experience, using delicious and authentic ingredients."
handmade, tastes top-tier and is ready to serve in minutes.
“Whether your shoppers or customers are grabbing straight from the chiller or you’re heating up, you’ll get consistent quality every time – no chef, no prep, no hassle.”
Coffee shop owners, foodservice operators and convenience retailers can stock up on the range and order supporting POS by contacting the Samworth Brothers - Food For Now sales team on 0116 236 1640 or email hello@foodfornow.co.uk.
PAYING IT FORWARD…
With so many people in the café sector wanting to give back to the local community, social enterprise Circle Help is perfectly placed to get help to those who need it most.
BROAD SCOPE
In simple terms, Circle Help is a UK social enterprise seeking to expand its hub service by networking cafés in the UK with local communities. The brainchild of Trevor Smith, it’s yet another example of how our industry is not just focused on quality food & drink – but providing support to many who need it, while providing an invaluable outlet for people to give something back.
Smith used to be a software developer with investment banks but was struck by the constant issues of the homeless and the general inability of the system to remedy the situation.
“I knew that if this was a banking problem it would be remedied in a heartbeat,” said Smith. “I began to think about how I would go about it.”
As a result of the cost-of-living crisis, Smith understood that many of the problems associated with homelessness affected people in general, so he broadened his thinking.
“My goal was to create a circular
solution whereby people help people. To do this, I realised that I could use my knowledge to create the required infrastructure. After a year of planning and development, I had a stroke and could no longer code but I wanted to see this project through – so I employed my own team to get this built.”
WIN-WIN
It is Smith’s determination and ambition that shines through. He wants to see all cafés, sandwich bars and coffee shops working with Circle Help.
“Just let us help them help others, while at the same time helping themselves – it’s a win-win situation. It is our intention, when our membership reaches critical mass, to embark on TV advertising to promote this project, and all participants will benefit by association.
“Of course, I do appreciate things are difficult right now, which is all the more reason for services like this to exist. The divide
between the haves and have-nots is increasingly apparent. The haves don’t mind helping but they prefer that it be a choice and not through taxation.
“Our ‘pay it forward’ project gives people this choice, while bringing the benefits of additional sales to the proprietors of these establishments. The ‘warm and cool hubs’ project benefits those faced with heating and cooling costs, bringing customers to suitable businesses.
“People in this sector face the same problems the world over – but they are more than willing to help. The problem is being able to do so.
“The days of ‘greasy joes’ are long gone, with the public looking for a more social environment with an ethical conscience that reflects their own. With this in mind, Circle Help gives those inclined the opportunity to express this, while providing a network of, and to, like-minded establishments.
“And we have plans for further projects, ranging from employment to housing. It is early days for Circle Help but we hope that your readers get behind and support us in these socially beneficial projects,” concluded Smith.
Go to circle-help.com/payitforwardscheme to sign up.
A NEW FRONTIER
Lost Sheep Coffee is growing, having joined forces with global tech giant, Meta.
VAN WITH A PLAN
Aussie-style coffee brand, Lost Sheep Coffee, is having a landmark year of breaking boundaries, having had a significant impact on the RTD scene with its Farm to Cup traceable Iced Caramel Latte Cans back in March.
over 5000 staff across Facebook, Instagram, WhatsApp and Messenger –is something of a milestone.
Replacing Jimmy’s Iced Coffee at Meta offices, Lost Sheep’s collaboration with The To Go Group (which supplies premium food & drink to some of the world’s best-known companies) underscores a commitment to innovation, quality and sustainability, and its mission to bring traceable, speciality coffee to the mainstream.
And having started out in 2011 as a three-wheeled van in Kent, the news that it is supplying Iced Latte Coffee Cans to Meta’s London HQ – serving
“Supplying the To-Go Group & Meta is testament to a small brand competing at the highest level,” said Stuart Wilson, founder of Lost Sheep Coffee. “We’re revolutionising the RTD coffee market because we will never use instant. Our cans are filled with freshly ground & brewed beans, 100% farm traceable and hand-roasted in Kent.
“What we are offering is a full barista experience – accessible, unpretentious and coffee of the highest quality.”
ABOVE AND BEYOND
The signature ‘Get To The Hopper’ coffee (crafted from ‘farm to can’ traceable Colombian and Brazilian Arabica beans) is used exclusively in Lost Sheep Iced Coffee Cans, resulting in a smoother taste that boasts 100% traceability right back to the family farms where it is grown.
Next up, the brand is bringing the coffee revolution into home kitchens, with the launch of an Espresso Coffee Concentrate this autumn. Made using the same award-winning Get To The Hopper blend, the concentrate offers all the same rich flavour, but in a convenient format. It’s the first of its kind in the UK to offer full Farm to Bottle coffee traceability, meaning consumers can follow its journey every step of the way, from bean to brew.
“A few years ago, people wouldn’t have dreamt of putting the highest quality coffee into everyday products like RTD cans or coffee concentrate,” continued Wilson.
What’s impressive about Lost Sheep Coffee is its fundamental commitment to 100% traceability and coffee quality.
“Today, we’re making this a reality. That’s because, as a brand, we understand speciality coffee and how to work with it as we’re coffee roasters ourselves! The potential for scalability is huge and we’re excited to be leading the way.”
Find out more about Lost Sheep Iced Coffee Cans at lostsheepcoffee.com.
A nationwide recycling solution
TerraCycle’s new campaign is designed as a simple, yet remarkably effective method of waste disposal – here, they tell us how.
International recycling leader, TerraCycle®, has launched CafeCycle in the UK: a solution to help all businesses within the café industry – from independents to larger chains, to office services and roasteries.
It can dramatically reduce waste destined for landfill or incineration, from coffee bags to pods, disposable coffee cups, stirrers and plastic packaging, which aren’t typically accepted by municipal recycling services.
The café industry, while a beloved part of our daily routine, generates a substantial amount of waste. Indeed, it is estimated that over 2.5 billion disposable coffee cups are used and thrown away in the UK each year, with less than 0.25% currently recycled*. Beyond cups, the industry produces vast quantities of plastic packaging, coffee pods, stirrers and other singleuse items. This collective waste stream poses a significant environmental challenge, contributing heavily to landfill and incineration outputs. This is how CafeCycle was developed and launched.
CafeCycle provides a convenient and simple-to-implement method for businesses to recycle many of these hard-to-recycle waste streams from coffee bags, disposable coffee cups,
HOW CAFECYCLE WORKS:
plastic packaging, crisp packets and snack packaging, pods & capsules and more. This solution directly diverts this waste from landfill or incineration, advancing the industry’s sustainability efforts.
Julien Tremblin, general manager, TerraCycle Europe: “We are incredibly excited to introduce CafeCycle to the UK café industry. The sheer volume of waste generated by our daily coffee rituals is staggering, and these materials are often deemed ‘unrecyclable’ by conventional systems. With CafeCycle, we’ve developed a solution tailored to the unique waste streams of this vibrant sector, offering convenience and a tangible pathway to circularity. We urge all coffee businesses, big or small, to embrace CafeCycle and help us brew a more sustainable future for coffee.”
Check out cafecycle.co.uk and teracycle. com/en-gb.
1. Order: Businesses can order CafeCycle Zero Waste Box™(es) directly to their location of choice. They come in small, medium and large.
2. Collect: CafeCycle Zero Waste Box™(es) are placed in designated areas within cafés, offices or roasteries to easily collect various categories of coffee-related waste, including:
● Disposable coffee cups, coffee bags & capsules, crisp packets & snack packaging, as well as plastic packaging.
● Coffee pods & capsules only.
● Crisp packets & snack packaging only.
● Coffee bags only.
● Plastic packaging only.
3. Ship: Once full, the business sends the Zero Waste Box™(es) back to TerraCycle using the pre-affixed UPS shipping label.
4. Recycle: Upon arrival at TerraCycle, the collected waste is meticulously sorted, cleaned and processed into raw materials. Plastics are then processed and remoulded to create new recycled products like shipping pallets or outdoor furniture.
Oat milk, once a dairy alternative consumed solely by the vegan community, has now exploded into the mainstream, becoming Britain’s preferred plant-based drink. Today, a fth of café customers choose oat milk in their hot beverages1
However, many café owners overlook a crucial detail: most oat milks aren’t suitable for customers avoiding gluten. Cross-contamination during growing or processing of oats can make them unsuitable for coeliac or gluten sensitive customers.
With 2.9 million people in the UK now following a gluten free diet2, there’s never been a better time to o er a drink that’s both delicious and safe.
That’s where PureOaty, from familyrun Glebe Farm Foods, stands apart.
Gluten Free Without Compromise
Award-winning, 100% gluten free PureOaty is the only Coeliac UK approved oat drink on the market.
Grown, produced and packed all on one site in Cambridgeshire, each batch of oats undergoes meticulous testing. This ensures all Glebe Farm Foods oats have a barely negligible 5ppm of gluten, making them four times purer than the industry standard.
Barista-Perfect Performance
Being gluten free, however, doesn’t mean compromising on quality or taste. PureOaty delivers a smooth, creamy, texture and delivers on performance across all applications – from frothy cappuccinos to refreshing iced lattes.
Baristas swear by it. As Stacey Roberts, Brand & Purchasing Manager at Gourmet Co ee Bar & Kitchen, explains:
“PureOaty Creamy & Enriched not only tastes great but delivers the rich, stable froth essential for the perfect cup.”
It’s no surprise that both PureOaty Barista Oat Drink and PureOaty have earned a onestar Great Taste Award, underlining their exceptional avour and quality.
A Naturally Healthy Choice
PureOaty also keeps things refreshingly simple – no added sugars, no unnecessary additives, and absolutely no hidden nasties.
This clean label approach naturally appeals to health conscious customers, and anyone seeking transparency in their food and drink choices.
The drink scores low risk on healthscreening platforms when consumed in moderation, giving you con dence that you’re o ering something genuinely bene cial to your customers.
Catering for the Whole Family
That same ethos is why Glebe Farm Foods has partnered with Three Robins - to bring nutritious, allergy friendly avoured oat mylks to the market.
Together, they o er a range of oat drinks that are not only free from gluten, dairy, and no added sugars but also forti ed with essential vitamins and
Creamy & Enriched minerals. children alike. threerobins.co.uk.
For café owners, it means you can con dently expand your menu with inclusive, family friendly options that meet the needs of both parents and
Discover how PureOaty and Three Robins can help you serve more customers with confidence. Explore the range at glebefarmfoods.co.uk and
1 (Allegra Project Café 2025)
2 (Coeliac UK 2025 Eating Out Report)
SCAN TO TRY
of A
Zuma’s fresh direction isn’t just about taste and flavour – it’s about provenance and giving something back. We spoke to the team to delve into the development.
foundation quality
Q: Tell us about the rebranding of Zuma, how it has developed and what we can look forward to.
At Zuma, sourcing has always come first. The cocoa we use isn’t just an ingredient – it’s the foundation of our drinks and the story behind them. That’s why our single-origin range, including the 35% Organic Dominican Republic Hot Chocolate, is central to who we are today.
This chocolate is made with cocoa grown in the fertile soils of Medina, Yamasá and Puerto Plata. Farmers are paid fairly, and their communities benefit from projects that improve housing, healthcare and water supply.
With this focus on provenance, the 2025 brand refresh was a natural next step. Our new look reflects not only the integrity of our sourcing but the practical demands of busy cafés. Clear, bold packaging, products crafted for ease of use and blends that deliver consistent quality – all designed with makers in mind.
“Zuma has always been made for
the makers,” said sales director, Julian Hollis. “This refresh isn’t about chasing trends. It’s about aligning what we do with the real pressures and priorities of the trade – great taste, practical products and ingredients you can feel proud of.”
Q: It’s a brand that has stood the test of time, over two decades. Let’s talk about its evolution. The landscape in 2025 must look very different? When we started out, our range was small: just two hot chocolates, Original and Dark. They remain our bedrock but the world has changed. Customers today want drinks with depth and provenance – and operators want products that add value to their menus.
That’s why we’ve expanded into single-origin chocolates. The Dominican Republic hot chocolate delivers a flavour that’s layered and characterful: raisin-like fruit notes, roasted depth and a gentle smoky finish. Meanwhile, our Peruvian singleorigin chocolate brings a different profile altogether. These options give cafés the ability to tell a story, offer customers choice and stand out with drinks that taste as good as they sound.
And it’s not just chocolate. Our matcha – a product we’ve carried for almost a decade – has surged in popularity, with sales up 314% since
January 2024. Gen-Z customers in particular are seeking transparency, choice and experiences worth sharing. According to Allegra World Coffee Portal, more than half of UK coffee shop customers want more innovation, and provenance-driven drinks are a proven way to increase spend per visit.
Q: Hot chocolate continues to evolve, despite a relatively simple premise. What’s special about your process? Hot chocolate may seem simple, but done well it’s a drink with real depth. Our single-origin range is proof of that. The Dominican Republic 35% Organic Hot Chocolate is crafted from just two ingredients – organic cocoa and organic sugar – yet it delivers a rounded, medium-intensity flavour that feels indulgent and refined. It’s rich and creamy, with hints of red fruit and smokiness that linger on the finish.
For cafés, provenance is a sales point as much as a taste point. Customers increasingly want to know where their drinks come from, and when operators can talk about cocoa farms in the Caribbean and the positive impact their choice makes, it adds real value. It’s more than just a hot chocolate – it’s a story customers can connect with.
Q: Instagram and social media are a priority, especially for the younger generation. What’s your approach? Let’s be honest: drinks today need to look the part. Social media has made presentation essential. Matcha’s
bright green colour is part of why it has taken off, but the bigger picture is about storytelling. A single-origin hot chocolate isn’t just photogenic – it’s conversation-worthy. That combination is powerful. We share recipe ideas, serving suggestions and inspiration to help cafés make drinks that are both camera-ready and rooted in authenticity. From iced chocolates to bright turmeric chai, it’s about giving operators easy ways to make their menu stand out.
Q: How can businesses really make the most of your products – and deliver additional footfall that’s so crucial in these challenging times? It comes down to three things:
1. Versatility. Don’t stop at hot serves. Our single-origin chocolates are just as good iced, blended or paired with other ingredients like chai or matcha. That means operators can stretch one product across multiple menu items.
2. Presentation. Drinks need to be Instagram- and TikTok-ready. The right glass, a dusting of cocoa, a drizzle of caramel sauce – these details really matter in driving word of mouth.
3. Provenance. Perhaps the most powerful. Customers want to feel connected to their choices. Being able to say ‘this hot chocolate comes from cocoa grown in the Dominican Republic, where farmers are paid
fairly and communities thrive’, is a compelling story that builds loyalty.
Q: What does being independent mean in terms of sourcing?
It makes us agile. We can spot trends and bring products to market quickly – because we don’t have layers of corporate approval slowing us down. We also stay close to our customers, knowing many of them personally, understanding their pressures because we’ve been there too.
We’re also big enough to source directly from origin – crucial when it comes to cocoa. That independence means we make decisions based on what’s right for our customers and products, not shareholders.
We’re proud of all the new products, but our single-origin range feels like a milestone. It’s the clearest example yet of how we bring provenance, practicality and taste together in a way that works for operators and excites customers.
Our Salted Caramel Hot Chocolate and 48% Cocoa blend are going to be really popular, but it’s the Dominican Republic 35% Organic Hot Chocolate that captures what Zuma is all about: drinks that taste brilliant, are simple to use, with a story worth sharing.
MADE FOR THE MAKERS
Perfect for the pause
At Zuma, we’ve been crafting coffee shop staples for over 20 years – trusted by baristas, loved by customers. Our new look reflects what matters most: proper ingredients, responsibly sourced, and made for the makers. From single-origin hot chocolates – like the 35% Organic Dominican Republic, grown in fertile soils and supporting farming communities – to everyday classics, every Zuma product delivers. Easy to use, working with dairy or plant milks, our collection helps cafés, coffee shops, and hospitality professionals serve drinks worth sharing and to be proud of.
A FRESH APPROACH TO ESSENTIAL ADVICE
A must-have for sandwich bars, cafés, restaurants and food-to-go delivery outlets, this jargon-busting guidance covers:
• Food hygiene
• Allergens
• Labelling
• Transport
• Employment
• Training and more
• £45 per year
FREE TO BSA PAPA& MEMBERS
Association membership starts at £7.10 per month and can be purchased with the MINT MAX plan.
SIGN-UP TODAY AT WWW.THEMINTGUIDE.CO.UK
Use LUNCHAT10 for 10% off MINT and MINT+ plans
Use LETSDOLUNCH with a MINT MAX plan and save 25%
Welcome
It’s Volume 8 in our continuing How to Start & Run a Coffee Bar series.
We’ve had so many inspiring contributions, delivering invaluable advice on the likes of the best machines, packaging options, branding and marketing, food safety, cold drinks, essential tips and so much more.
The role of the café in local communities continues to evolve – with expectations constantly changing. So, if you’re thinking of getting into the sector, I’m sure this publication has plenty to offer.
Enjoy and see you next year. Cheers!
Alex Bell – Editor
HOW TO START AND RUN A COFFEE
CONTENTS
4-6 - Knowledge is power – Fracino
8-10 - Ten tips for success – Evoca
12-13 - Flavour at speed – Merrychef
16-17 - Getting the essentials right! – Beth Winters
18-19 - To have and to hold – Booker
20-21 - All about the vibe – Sabert
22-23 - Green fuel – Good & Proper Tea
24-25 - The beverage balance – SHOTT Beverages
26-27 - Magic of the message! – Ruth Wilson PR
28-29 - Labour of love – Ems & Co.
Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk
Advertising Paul Steer, Tel: 01291 636342, email: ads@thecafelife.co.uk
Production Gareth Symonds, Tel: 01291 636339, email: gareth@jandmgroup.co.uk
When it comes to expertise, there’s no one more ideally placed than Peter Atmore, head of global sales & marketing at Fracino.
What are the key considerations around that all-important machine?
Cost now, cost later, cost to change. What we mean is that every bit of equipment has not just an investment cost (we often call this capex) but an ongoing service/maintenance cost – and lastly a cost when you need to upgrade or replace. A fancy machine might not seem so bad at £6K or £8k, but if it then costs you £1K per year to look after and dies midway in year four, you’ve no, or very little equity after you’re £8500-£10,500 down. With Fracino, it’s more likely that at the end of year five you’ve spent around £6000 and still have a machine that will keep going for another few years. So, don’t max out beyond what you need to buy versus what you desire! Make sure you
have funds left for affordable service plans and that the tool you choose lasts many years.
Technology is advancing all the time –what’s exciting about machines?
Well, 2025 brings tech with smaller footprints, flexible power sources and greater automation choices. We know counter space is tight and retail rents by square foot, so we’ve made our systems work smarter and harder in smaller footprints – like our water boilers, for example. Also, if you want to operate in mobile or event spaces, several models in our range can be powered by either electricity or LPG bottled gas, so you can move around to where the customers are like never before. Think street food/food halls/
festivals – and this rising market is one we can help you prepare for. Lastly, automation. You want fast, efficient machines than can operate on skill levels between 1/10 and 10/10 – and we’ve invested in a solutions range, with new models to be launched shortly. You don’t need to recruit skilled baristas at top dollar… we can show you how to make all your drinks simply, with minimal training.
What are the Fracino options for smaller and medium-sized cafés?
Our traditional contemporary, angular design with a highly polished stainless steel finish is being enhanced to make a statement. Our Romano-R and Romano-PID models visually engage both customers and baristas, while
using pre-proven technologies to guarantee high-volume capability. Incorporating multiple colour finish options, consistent brew temperatures for perfect flavour extractions and fast/ quiet on-demand grinders, the range is a design statement and a powerful servant. The R’s touchscreen, electronic trace icon drink selectors give them ‘heart and soul’, and machine turned, wooden steam valve handles deliver a premium finish that conveys quality and exclusivity. Yet, this package still comes with the Fracino DNA of reliability, affordability and durability.
How important is the barista – and has the role changed in recent years?
The barista is very important; their engagement with the customer forms
a vital part of the service experience. However, we want them to be able to engage meaningfully, bringing value to that interaction, making the machine operations both simple and smooth. Now, they can talk about the coffee origin and roasting process, or recommend a drink choice for both a confused or adventurous customer. We want to leverage their passion and knowledge to drive average transaction values and increase positive online reviews. Our easy-to-use tech gifts them the time to deliver these growth goals.
How can new businesses approach the sustainability question?
Be focused on the manufacturing process and life cycle of equipment.
COFFEE MACHINES
Ours is an open book, with recent improvements in our factory demonstrating zero-waste tolerance where all production waste is recycled or repurposed. The way we make the machines, using solar-generated electricity from the factory roof, also facilitates ongoing refurbishment for 10 years or more, meaning they don’t end up in landfill and almost zero plastic means any eventual metal scrap can be smelted at end of life. When they do reach that point, minimal use of plastic or other non-recyclable materials ensures that we can offer an environmentally sound complete dismantling and recycle facility.
If you’re telling a story about sustainable farming or recyclable packaging, it makes perfect sense to explain that you’ve extended your philosophy to the physical resources in your business. Customers who care will appreciate the depth of your commitment and how your low carbon footprint and local sourcing is also supporting the British economy versus always importing goods at great environmental cost.
What trends are you seeing?
Iced drinks are screaming up the sales charts. Everywhere should have credible variants – and your menu choice of tea and hot chocolate, plus chai and maybe Matcha, should additionally excite customers and reflect more than what they can rustle up at home. Fortunately, with our ice machine range, we can guide and support this trend, making sure new operators avoid pitfalls. Drink presentation, style and feel are driven by trends that often start on social media – follow leading-edge menus
and reflect with your own teams how you might emulate that action!
While big-name coffee houses are everywhere, what’s your advice to the smaller businesses?
Focus on your story, your people and the things you are proud of. All the chains are clones; you are unique, special and select! Celebrate that and learn how to leverage it. Nail a few signature drinks that you know you can do well. Appreciate and reward your customers, get to know them and build messaging and socials around people enjoying your offer – this creates positive energy your operation needs. Continually review and enhance your menu; don’t be afraid to remove slow sellers or try something new. Educate and excite staff so they always know what to recommend and how to ensure their production standards meet yours. Consistency and quality are the buzzwords! Create a strong people culture and your staff will recommend you as an employer, saving you recruitment headaches –plus, they’re likely to stay longer if they feel valued and fulfilled at work.
And find a local coffee roaster with a good reputation, alongside a local engineer that gets good feedback.
Buy equipment that you know is still going strong five years later in places that you can visit. Let profit be your sanity and stay grounded in the money you lay out at the start, knowing there will be challenges ahead. Plan for the long term and make informed sensible decisions with help and input from people you trust – which we’ve earned at Fracino over many years.
Equipment Solutions For Coffee Bar Operators
An extensive range of Grinders to suit every venue and user preference..... Stylish Design? Quiet Operation? Easy To Use? Touch Control? On Demand or Dispenser? There's a model for you here!
WARE WASH ICE MAKERS
The touch - panel Romano-R model with real wood handles and led edge lighting reflects a modern interpretation of style that makes for a stunning, yet timeless focal point in any coffee bar or restaurant. The highly polished stainless steel finish looks awesome from every angle!
Our range of Glass & Dish Wash Equipment and Under Counter Ice Makers are designed to fulfill the demands of all coffee bars - large and small.
Powerful, reliable and compact, they surpass at performing the menial tasks they're produced for - year in, year out!
ESPRESSO MACHINES
Ten tips for SUCCESS
When it’s been a long-held ambition to open your own coffee shop, your choice of coffee machine is one of the most crucial decisions. The style, design and manufacturer will all make a statement to customers about your brand. It’s not easy, as there are many different options on the market. So, sales director for the Gaggia Professional brand in the UK, Andrew Barrow, has put together an invaluable checklist to steer you through.
1 Machine technology
Firstly, you need to decide the degree to which you want your machine to automate the process.
At the top end of the scale, premium traditional espresso machines, such as Gaggia’s La Reale with Dynamic Flow Control, enable baristas to fine tune every element of the extraction – totally relying on the barista’s craft to deliver the flavour profile. For the expert barista, this offers the best option to showcase your craft.
Alternatively, mid-range espresso machines – such as the La Vetro, to be launched in late 2025 – offer a more cost-effective option. As with all espresso machines, it can be programmed in such a way that allows the barista to focus on serving. There is also the fully automated option. These are ideal in self-service or quick-service locations but shouldn’t be discounted in any situation – fully automatics hold many advantages, including delivery at the press of a
button. And not only coffee but also hot chocolate and sometimes iced drinks. In a nutshell, they are basically baristas within a box. Providing it is installed well and calibrated to dispense a beautiful espresso, it will do this time and time again.
The mid-way solution would be a La Radiosa Power Steam. Arriving in the UK in late 2025, this crafts the espresso automatically but allows baristas to foam the milk manually using the integrated steam wand. There are three
milk settings – giving baristas the ideal temperature and consistency for flat whites, lattes and cappuccinos.
2 Throughput
How many coffees do you think you will serve? A small one-group machine may be sufficient. However, if you have more than one barista, or anticipate a need to make more than two drinks simultaneously, a two- or even threegroup machine is a better investment. At start-up, you may be tempted to go small but if you outgrow it quickly, it may cost you more in the long run. Ensure that you choose a machine capable of serving the expected volume of coffee required during busy periods. One that’s too small or slow will lead to longer wait times and frustrated customers.
3 Space
Your counter space is all-important. It needs to accommodate lots of items – from cakes to the cash register, and all manner of ancillary items. Once these are taken into account, you can determine what size of coffee machine will fit – and don’t forget the grinder, if you go traditional. It’s important to factor in all variables from the outset.
4 Milk choices
Gaggia’s range of fully automatics foam or steam the milk, giving you texture that closely resembles hand-crafted drinks – just without the latte art. At the other end of the spectrum, traditional machines enable baristas to texture the milk and use creative flair to add latte art. However, even certain traditional machines offer a degree of automation on the steam wands – guaranteeing temperature and consistency. There is no doubt that alternative milks are here to stay. Either as a lifestyle choice or result of lactose
COFFEE MACHINES
intolerance, sales of plant-based milks are increasing rapidly, as are the number of coffees made with nondairy milk. Options include almond, coconut and soya, among others, but the most popular remains oat – both for its flavour and foaming properties. Different machine types enable you to handle multiple options in different ways. For example, steam wands on traditional machines should be cleaned and purged between each use, enabling you to handle a variety of milk types. Gaggia’s La Solare is also fitted with a steam wand – for manual steaming. This system is completely independent of the milk that comes from the machine fridge, and is one way to offer two different milk types. Gaggia’s La Radiosa Dual Milk caters to a lifestyle choice that incorporates plant-based milk – a split canister container in the machine fridge can hold both types and an unlimited menu option, ensuring a seamless drink selection process by the barista.
5 Staff
As we’ve alluded to already, fully automatic machines take away the necessity for barista training. This can be a significant advantage if staff turnover is high.
On the other hand, traditional machines consist of fewer moving parts, so are less complex pieces of equipment than automatics but require a greater level of training. A good understanding of calibrating a grinder and measuring an espresso dose are
COFFEE MACHINES
The Gaggia Professional brand is manufactured by the Evoca Group –a global leader in professional coffee machines, with branches around the world. This gives us extensive experience in manufacturing and gives café owners the option of any type or size of machine from a single brand. Combine this with the history and legacy associated with the Gaggia name, and café owners are assured that they are working with a brand that fully understands what baristas need from their most vital piece of equipment.
also fundamental to taste. With a traditional machine, baristas need to understand how to set up the grind, extraction, and how to steam milk to the correct texture. However, where coffee is the essential component in your business, the theatre associated with hand-crafted drinks is likely to be what your customers expect, so it’s worth the investment in training.
6 Maintenance
All machines require this regularly, including daily cleaning. A failure to maintain can lead to costly downtime and repairs. Invest in a machine that has easy access to parts and choose a reputable service provider with manufacturer-trained engineers that can assist in the event of a breakdown. A daily clean is crucial for hygiene and performance, but back flushing the group heads with a cleaning tablet should not take any longer than consuming your coffee, while automatic machines offer automated cleaning processes and daily reminders as part of the software program.
7 Budget
If your business is about serving coffee, your number one priority is delivering the best you can. The vehicle for achieving that is the machine, so it’s the most important piece of equipment. That said, budget constraints are clearly a concern. Leasing options can help spread the financial burden – many stockists offer this. The
advantage with a Gaggia machine is that while they offer the full range of functions that you would expect, they do so at a more advantageous price point than many other brands.
8 Aesthetics
Don’t select a machine based solely on looks. While appearance matters, especially if visible to customers, it should not come at the expense of functionality. But the design does need to suit the overall ambience – and the Gaggia range is imbued with Italian style, alongside a range of features.
9 Quality ingredients
Choose the best ingredients you can afford, and the most crucial is coffee beans. They are a consumable product and have a life span once removed from packaging. The rule of thumb is never overfill the grinder or bean canisters, as while the beans are exposed to oxygen they degrade in quality. Store in a cool, dark place and away from natural sunlight. Do not put beans in the fridge, as they absorb the natural smells and tastes of other items.
10 Power
Don’t forget to factor in power requirements. If it requires 3 phase power, for example, it will be much more cost-effective to have it installed during your refit than at a later stage. The worst time to realise that you don’t have enough power is as you are scheduling the machine installation.
WELCOME TO GAGGIA
GAGGIA MILANO
Est’d 1938
Gaggia’s heritage dates back to 1938, when Achille Gaggia’s ingenuity — and his pursuit of the perfect crema — transformed espresso in Milan.
Now, we help people around the world make the finest coffee.
Gaggia’s traditional espresso machines build on the heritage of our founder with designs that catch the eye and cutting edge technology.
Meanwhile, Gaggia’s automatic coffee machine, La Radiosa creates a foam that any barista would be proud of, and will produce a huge range of barista-quality drinks - ideal for served and self-service environments.
Let curiosity lead you to something extraordinary... Get in touch today.
BARISTA STANDARD DRINKS CONSISTENTLY GREAT COFFEE COMPLETE PEACE OF MIND
THE ART OF PERFECTION
Flavour at speed
If you’re seeking versatility and space-saving equipment, the Merrychef conneX® oven range could be the ideal choice.
AT A TOUCH
The decision around hot food is crucial. While you need to consider trends and what’s going to increase footfall and loyalty, the practical elements are just as important. What equipment do you need, how much space will it take up and how easy is it to operate?
Well, whether starting out with snacks or cooking traditional British fare, Merrychef conneX® high speed ovens have an impeccable reputation.
With staff recruitment a big issue, it’s a priority to have equipment that can be used by any team member. The 7” HD image-based touchscreen is as straightforward as a mobile phone, and
along with over 100 pre-programmed recipes, you can quickly deliver consistent results with every order.
Perfect for the smallest of kitchens or front of house, the Merrychef conneX® high speed ovens are quiet, compact and fast: they speed up service and ensure that every item is cooked to perfection every time.
This premium equipment also frees up kitchen space by replacing a microwave, toaster, sandwich press and oven. Thick-cut chips ready in three minutes, mac & cheese reheated
in 1 min 45 sec, and a ham & cheese panini in only 50 sec.
Using the range of accessories available, the conneX® becomes even more flexible. Different coloured trays allow you to cook meat, vegetarian or fish dishes, avoiding crosscontamination, so no need to clean the oven in-between, and service continues without disruption. Half and quarter sized trays allow multiple items to be cooked at the same time and the range of coloured deeper trays ensure foods with sauces are contained.
Easy rider
Steve Bell from the awardwinning Yellow Bicycle Café turns up the heat on Merrychef’s conneX® 12 oven and panini press.
Steve Bell from the Yellow Bicycle Café in Blandford Forum in Dorset knows a thing or two about serving good food, quickly. He regularly changes up his menu with specials that he cooks up from scratch at his café’s counter, so he was keen to put the high speed oven to the test.
“Being asparagus season, we created an asparagus, Cheddar and sweet chilli toastie for the specials board – it went down a storm, working really well visually too. I also made a breakfast pizza. I used sweet chilli
again, the local sausages and bacon, spinach, mushrooms, tomatoes and an egg. That was great, because if you use the programme with the combination of the oven and fan, you can cook a perfect egg where the white is cooked and you still have a runny yolk. You just have to remember to spike it because it’s a microwave as well.
“It was straightforward, even doing my normal menu. There are certain things the oven is superb for, such as bacon, which comes out crisp on the edges. In terms of reheating, the one thing for the breakfasts that I preprep is the sausages, which I slow-cook in the oven until they’re cooked but not coloured.
“If you use the Merrychef for something like that you get a lovely colour on the top of the sausage, and it puts stripes on them. It also produced the best-looking toastie we have ever done, and that’s the one thing I’ve been missing – with the panini
press, you get lovely lines across the top. I was doing my normal toast in there too, with a chargrilled effect.
“In terms of reheating pre-prepped stuff, it’s really fast. Plus, you’ve got control of that combination of making sure that the inside is heated back up properly and putting controllable colour on the outside.
“With my normal equipment, I can’t produce a panini in 60 seconds. For takeaway offerings, which picks up in summer, if someone wants a couple of toasties it would be difficult, as in the past they were competing for space. With this, it’s fantastic: ‘Yeah, sure, I can do two toasties’.
“For somewhere like a Costa, where they are already made up, they’ll be in and out in no time. Also, they’re perfect and I don’t have to worry, because the machine is on a timer and it tells you when it’s done. I can put it in and be reminded when it starts beeping. It’s fool-proof. As long as you press the right button, you can’t go wrong.”
Super recipes, at the ready!
Merrychef® Ready Recipes is a go-to resource designed to help operators serve up variety in their menu, without adding complexity. From toasted breakfast wraps to restaurant-quality desserts, the platform is packed with over 300 high speed, oven-ready dishes, available across all Merrychef ovens – each created to perform under pressure in busy kitchens.
With open access to recipes tailored to every kitchen type and service style, users can explore a growing collection of dishes ideal for cooking fresh from
scratch, part-cooked or reheating.
Filters make it easy to browse by oven model, cuisine or meal type, allowing for simple recipe searches. Each one includes downloadable cards and imagery resized specifically to suit oven screens. Additional content, such as how-to guides and step-by-step culinary videos, helps teams onboard quickly and serve consistently.
In addition to favourites, new recipes and seasonal inspiration will be added regularly, to inspire, spark creativity and expand opportunities.
Merrychef managing director, Colin Lacey, said: “Our goal is to help operators unlock the full potential of their Merrychef ovens by simplifying everyday challenges – whether it’s refreshing menus, training staff or improving speed of service. Ready Recipes is built to be an all-in-one, easy-to-access platform, allowing operators to expand their menu and maximise profits.”
Explore the full recipe collection at merrychef.com/readyrecipes.
TRANSFORM THE COFFEE with MYTICO EXPERIENCE
Getting the essentials right!
1. Register with the local authority
Tip: Register your food business with the local Environmental Health department at least 28 days before opening.
Why: It’s a legal requirement under food safety law in the UK.
2. Understand food safety law and due diligence
Tip: Familiarise yourself with the key UK food safety laws (e.g. Food Safety Act 1990, Food Hygiene Regulations). Why: Demonstrating due diligence through systems, training and records helps protect your business.
There are so many things to consider when launching a café business, which is why we got top tips from The Food Works SW technical manager, Beth Winters, to cover all bases.
3. Implement a Food Safety Management System (FSMS)
Tip: Use a system like Safer Food, Better Business (SFBB) or a tailored HACCP-based approach. Why: An FSMS helps you identify and control food safety risks consistently.
4. Ensure staff are trained and competent
Tip: All food handlers should have at least Level 2 Food Hygiene Training and be supervised appropriately. Why: Prevent contamination and ensure staff know hygiene practices.
5. Maintain high standards of personal and premises hygiene
Tip: Have cleaning schedules, hand-washing facilities, pest control measures and waste disposal routines. Why: Clean environments and personal hygiene are critical to preventing foodborne illnesses.
6. Proper temperature control
Tip: Refrigerated foods must be stored below 8°C, and hot food kept above 63°C. Record temperatures regularly.
Why: Temperature abuse is a leading cause of food safety incidents.
7. Allergen management
Tip: Know the 14 allergens, label prepacked food correctly and train staff to handle allergen queries safely. Why: Allergen errors can cause severe reactions and legal consequences.
8. Vet suppliers, manage deliveries
Tip: Use reputable suppliers, check deliveries for damage, temperature and hygiene on arrival.
Why: You’re only as good as your ingredients – supplier risk is a concern.
9. Understand labelling and food information requirements
Tip: For food made on-site and sold directly (including takeaway), follow Natasha’s Law and labelling rules where applicable.
Why: Consumers need accurate food information to make safe choices.
10. Keep good records
Tip: Document cleaning, pest control, temp checks, training and incidents. Why: Records show compliance and help with inspections and troubleshooting.
11. Prepare for inspections
Tip: Aim for a high Food Hygiene Rating (FHRS) and be ready to demonstrate your procedures and records.
Why: A good rating builds customer trust and supports your reputation.
12. Consider risks specific to cafés
● Cross-contamination between allergen and non-allergen items (e.g. nut milks, gluten-free cakes).
● Safe use and cleaning of espresso machines and grinders.
● Storage and rotation of risk items: dairy, meats, chilled sandwiches.
● Hygiene practices around reusable cups and takeaway packaging.
Beth Winters has stirred the pots at big names like Samworth Brothers, Oscar Mayer, Refresco and Greencore, building a career packed with flavour and food know-how. Now at The Food Works SW, she’s the go-to guru for small food and drink businesses chasing their next big idea. Winters specialises in food safety and compliance, helping cafés, bakers and brewers meet the highest standards – without losing the heart in their craft. Whether it’s allergen management or audit prep, she makes the complex stuff simple.
To have and to
hold
Mark Dineen, director of trading – non-food at Booker, simplifies that essential question: how do you pick the perfect packaging?
Why is takeaway packaging such a priority for new café operators?
It’s not just a functional detail – it plays an integral role in brand perception, customer experience and can help drive repeat custom.
The food to go market is forecast to grow by +4.1% in 2025, reaching £24.2 billion – this clearly offers an opportunity for businesses to extend their income stream beyond a bricks-
and-mortar setting. In today’s market, takeaway and delivery can represent a significant portion of coffee shop trade over multiple dayparts, particularly during busy weekday lunch periods, early morning commutes and lateafternoon pick-me-ups.
Packaging can shape how a product is perceived, keeps food at the right temperature, preserves visual appeal and ensures the customer receives a consistent eating experience, on site or on the move. It’s also important to display clear disposal information, allowing the diner to make an informed decision following consumption.
Consumers expect restaurantquality food on the go and packaging is integral to the brand experience. In reality, it could make or break repeat custom, especially in a highly competitive market where speed, quality and reliability are everything.
What current consumer trends and data are you seeing?
PERFORMANCE
According to the Lumina Intelligence UK Food to Go Market Report 2025, the FTG sector continues to outperform the wider eating-out market – with volume
and frequency of purchase increasing, and an appetite for quick, high-quality food options throughout the day. The data highlighted demand for everyday, functional FTG missions –such as breakfast, workday lunches and solo snack breaks. For new businesses, this creates an opportunity to capture frequent, repeat custom. Hot drinks, sandwiches, pastries and sweet bakery items remain core purchase drivers but there’s a growing expectation for higher-quality, premium-style options – even for simple menu items.
PRICE
There is a willingness to trade up for quality. Many prioritise freshness, visual appeal and branded experiences –even for everyday purchases like lunch. This places a greater focus on choosing the right packaging to ensure the customer experience is enhanced. It’s no longer just about practicality; it’s about visual appeal, ease of use and how the brand is perceived overall.
PURCHASING
Digital behaviour is key. While most FTG purchases are still made in person, the report highlights a steady rise in
pre-ordering, click-and-collect and delivery, particularly among younger consumers. These habits are wellestablished and shape expectations around speed, presentation and reliability. Items must perform well in transit, not just at POS. Operators need to consider how their food will travel, how it presents when unboxed and whether it maintains quality after 15-30 minutes on the move.
PRODUCT
Flavour, texture and crunch are the buzzwords this summer, so cafés can take customers on a taste tour by adding global flavours. Menus have moved on from pre-packed sandwiches and soggy salads. Today, options include everything from hot toasted wraps and rice bowls to protein pots, poke bowls, ramen and more. Deli bowls are a visually appealing, healthy and convenient option, and presentation in the right packaging provides the desired aesthetics and builds on the overall experience.
Packaging is more versatile than people realise – is that fair?
A well-designed range has versatility at its core, which means that multiple formats are now suitable for hot and cold items, wet or dry dishes, and both takeaway and delivery. Operators can simplify packaging choices, while still meeting the specific needs of a varied menu. For example, the same bowl might be used for a cold poke salad and a hot noodle dish, helping streamline SKUs without compromising on quality or performance.
This versatility can also help with branding and consistency, especially for operators working across different settings or platforms – from dine-in to takeaway to third-party delivery.
At Booker, we work closely with customers to recommend packaging solutions that are versatile and right for each individual’s needs.
What is the best way to approach the packaging question?
The first step is understanding both your menu and customer behaviour. Packaging needs to work for the product and the context in which it’s being consumed.
It goes without saying that your menu plays a major role in determining what you need. Hot wraps, toasted sandwiches and soups require insulation and leak resistance, while salads, patisserie and fruit pots may benefit from breathable or clear-lidded packaging to protect texture and enhance visibility. Portion size, sauce content, toppings and temperature all influence what works best practically.
Presentation is a key consideration. – customers eat with their eyes first. Choosing packaging that’s too large for the dish can make it look sparse or messy, while a smaller option leaves it looking crammed, compromising not only aesthetics, but leading to squashed items, spillage or a disappointing unboxing experience. The right fit helps maintain the shape, texture and impact of the food, making it more appetising and reflective of your brand quality.
Eating behaviours are equally important. Are they commuting, at their desks, ordering for delivery or picking up lunch for the park? These scenarios influence performance – from heat retention to leak resistance and ease of transport.
includes 255 professional-quality disposables, covering everything from self-folding boxes and poke bowls to ice cream and porridge tubs, sandwich and baguette boxes, and cups for hot & cold drinks. It also includes compostable options and Bagasse hinged lid boxes, trays and bowls, as well as square and round boxes in multiple sizes with compartments, wooden cutlery and stirrers, plus paper smoothie straws.
The range is built around three flexible pricing tiers – Essentials, Core and Premium – helping operators balance quality, cost and scalability as their business grows.
The next step is choosing a supplier.
The CaterPro range from Booker has been designed with café operators in mind. It
All products are food grade and sourced exclusively from Bookerapproved suppliers, ensuring quality and safety. CaterPro packaging also features clear information about materials and disposal instructions, with a tick-list system to help with informed choices – a key consideration in an increasingly complex area.
For more on CaterPro , check out your local Booker branch or visit booker.co.uk.
Booker customers can see and sample the CaterPro range at the Booker Catering Trade Show at the NEC Birmingham on 24 September. Register for a free ticket at tinyurl.com/57jvjztz.
ALL ABOUT THE VIBE
With a wealth of café sector experience, Alex Noake, senior vice president & MD for Sabert Europe, is perfectly placed to advise on how to cultivate loyalty and add value to your brand.
I’d like to start by saying that I am a co ee guy but not in a snobbish, calibrating my press to match the barometric pressure sort of way. I know a good Americano or café con leche when I taste one and, from bean to business, I know the factors which enhance the experience.
Running a co ee bar in 2025 is about more than at whites and free Wi-Fi. It’s about understanding the rhythm of the local community, managing operations smartly and staying relevant in a ercely competitive market.
The best operators are evolving fast. They’re not just reacting to trends; they’re building resilience, loyalty and memorable experiences.
In working closely with food-togo brands and independents from Iceland to the Middle East, I’ve seen the landscape shift dramatically. However, regardless of the geography, there have been three key mindset shifts in the operators that thrive.
Shift 1: From transactional to experimental
Customers no longer just want a ca eine x, they want a moment. Strong brands design experiences that start from the second you walk in and continue long after the last sip.
However, operators have fallen into the same trap. Automation is creeping in everywhere and some of it is helpful (pre-order apps, contactless loyalty, etc) but when it strips out human interaction, it can become a problem.
There are major chains that have su ered recently with stagnating
sales, store energy dropping and the customer experience starting to become at. Of course, times and technologies change but some have drifted too far from their original brand values of community, warmth and consistency. Fortunately, they’re starting to re- nd their feet again, but it’s a clear reminder that tech can support service but not replace soul.
One UK-based brand doing things di erently from day one has seen their shops continue to pop up across the UK and now abroad. While the co ee isn’t cheap, they’ve created a sense of novelty and aspiration. Whether it’s a blend claiming to increase skin radiance or enhance gut health, they’ve tapped into wellness, lifestyle and trend-driven consumers.
Shift 2: From cost-driven to value-led operations
Yes, margins are tight, but shaving pennies from every component often leads to hidden costs elsewhere. The best performers aren’t just cost-cutting, they’re value-building
That manifests itself in several ways:
● Investing in sta training so service feels familiar, natural and consistent.
● Creating menu moments such as dairy substitutions, seasonal drinks, matcha options or loaded breakfast pots complemented by great packaging. The odd value deal to drive tra c is always a good idea.
● Branded packaging that re ects identity, feels good, travels well and works practically at the till. Thoughtful packaging reinforces brand values. That’s why growing operators are working with suppliers who can o er high social provenance and endof-life sustainable consideration. The generic sea of brown and beige on the shelf does little to create enthusiasm and drive sales, but done well, packaging builds trust, creates free PR and drives repeat business.
Shift 3: ‘Local’ to ‘locally embedded’
Many claim to be local but fewer behave that way. The new generation of co ee business and wider QSR operator is going deeper, from hyper-local sourcing to community
partnerships with charities, schools and clubs.
With its roots in the North West, there is a chain that has become one of the UK’s fastest-growing co ee shops. It’s hard to pin down one thing, but from their single site and speciality roaster inception, they’ve managed to grow while maintaining a grassroots, indie vibe, conveying premium at the same time. The in-store presence is warm, branding is consistent and they’ve built a connection with students and young professionals.
changed: great drinks, great people and a space that feels right. However, your menu innovation, complementary packaging and community approach will need to work harder than ever.
To sum up, people don’t just want a co ee; they want to feel good about where they got it. This can relate to sustainability, ethics, diversity or just seeing a friendly face each morning.
If you’re setting up a co ee bar today, the essential ingredients haven’t
It’s a basic instinct of most human beings to want to belong, so give them a reason to keep coming back. Whether it’s the rst sip of a gut-friendly latte or comfort of seeing a familiar barista behind the counter, details matter.
Check out sabert.eu.
GREEN FUEL
Ten questions every new café operator should ask about the latest drinks craze, courtesy of Emilie Holmes, founder of Good & Proper Tea.
1. Why is matcha creating such a buzz?
A mix of health appeal, vibrant visuals and smart positioning by brands and in uencers. The way it is produced makes it nutritionally powerful: leaves are shaded for 21-28 days before harvest, limiting sunlight and boosting chlorophyll, antioxidants and amino acids like L-Theanine. Once plucked, the leaves are steamed, dried, de-veined, de-stemmed and ground into an ultra- ne powder. Unlike traditional tea, when you drink matcha, you’re consuming the whole leaf.
Matcha’s striking green colour makes it visually appealing, especially on social media where ‘matcha in uencers’ are now an actual thing. Gen Z is key to driving the boom,
dubbed as this generation’s ‘avocado on toast moment’, in search of healthier alternatives to co ee.
2. Is matcha emerging as a potential competitor to coffee?
It’s certainly a strong contender and forecast to grow at a much quicker rate than co ee, albeit o a smaller base. Matcha is now seen as a ‘healthier’ source of ca eine, delivering a much smoother, more sustained energy boost – what many describe as a state of ‘calm focus’, without the jittery spike and crash experienced with co ee.
of matcha, introducing it from 2016, where customers queued for lattes whisked to order. A decade later, matcha has shifted from niche to necessity. We see cafés putting it front and centre, and the high street chains following suit. For the hospitality sector, matcha is a welcome growth area as it’s trickier to replicate at home, with a good margin opportunity too (a £4.50 matcha latte can be a real win).
It’s also versatile, pairing well with fruits, chocolate, milk alternatives and a range of iced drinks, blends and baked food. This opens the door to a wider range of consumers, including those who don’t drink co ee at all. Good & Proper was an early champion
3. How does the caffeine in a cup of matcha compare to a standard coffee? Of course it depends on the dosage, but a standard matcha latte contains roughly 60-70mg of ca eine, around 5mg less than a single espresso shot. While it’s slightly less in volume, the type of ca eine experience is quite di erent. As mentioned, matcha contains L-Theanine, an amino
acid that slows ca eine absorption, promoting a calmer, more sustained energy release.
4. What are the different ways matcha can be drunk and served?
It’s a multi-format ingredient. In Japan, it’s used in everything – from baked goods, ice cream, traditional tea, lattes, even beer. In UK cafés, you’ll most often see it as a hot or iced latte but it works in smoothies, food recipes and of course, if the quality is there, neat.
5. What’s key to a great matcha latte?
The secret starts with quality matcha, with colour a major indicator – the more vibrant the green, the better. Consider avour, balance, texture and grind size. The best matchas will be picked as part of the ‘ rst ush’ during spring harvest, which is what we have for our new House Matcha, developed with respected Tea Master Hiroshi Kobayashi. It’s beautifully balanced and stands up on its own.
A popular serve is the iced-matcha. Here are the steps:
● Sift 3g of matcha into a wide-sided bowl, then use your pre-soaked bamboo whisk, add a splash of warm water (80°C) to form a smooth paste, avoiding clumping or graininess.
● Add a further 30ml of 80C water, and if using, now’s the time to add sweetness. We recommend agave (around 6-8g). Whisk using a zig-zag motion to create a smooth froth.
● Prep glass with lots of ice, adding around 150ml milk and add matcha shot over the top, stir and serve.
6. What are the key quality grades?
You will see the term Ceremonial Grade a lot. However, this isn’t useful – it is essentially a made-up Western
marketing concept without genuine recognition in Japan as a quality standard. The best is typically made from the rst ush of the season, during the spring harvest. Alternatively, culinary grade matchas are used in baking and cooking; slightly more bitter and robust but perfect as a background note, where adding sugar helps provide a good balance.
7. What factors should be considered when choosing a brand?
Aim for well-known growing regions – Uji is the traditional home of matcha in Japan but is small. So, look for speci c clarity on sourcing credentials to provide better traceability on where your matcha is being produced and how it is blended.
Most importantly, test how it pairs with oat, almond and soy milks, which is why we purposefully blend our new House Matcha to pair perfectly with milk of all types.
8. Matcha could be described as an acquired taste. How do you tempt customers into the category? It can be, but a lot of that comes down to quality. Lower-grade matcha can be overly vegetal and bitter. Quality matcha shouldn’t need lots of added avourings or sweeteners. Our approach is to educate: show consumers how high-quality matcha is produced, and what a di erence origin, harvest and craftsmanship make.
With our House Matcha, we’ve spent the past year creating a blend that’s smooth, vibrant and sweet, with a clean umami nish – no need for sweetener and it pairs beautifully with milk. Iced or hot, lattes are still the main ways to taste matcha but a premium product can shift perception entirely.
FORMULA FOR SUCCESS
Since launching the business from a converted van, Emilie Holmes has built Good & Proper Tea Co. into one of the UK’s most respected independent, female-founded tea brands. They’re on a mission to show the world how good tea can be, when it’s done properly. They carefully source a range of delicious, single-origin teas and herbal
infusions, and having earned numerous awards, proudly supply some of the best cafés, hotels and o ce spaces.
Their new House Matcha is the result of a year-long development process with Hiroshi Kobayashi, one of just 13 ‘10-Dan’ Tea Masters in Japan, and has been blended exclusively for Good & Proper for milk-based drinks.
9. What equipment and staff training are needed to prepare matcha?
Our approach would always be hand whisking matcha to order, where feasible. To do this, a bamboo whisk is essential and be sure to soak it for a few minutes in-between servings as this softens it, reducing breakages and it should last far longer. You’ll also need a sieve, a ‘chawan’ (matcha bowl), set of scales, ideally a temperaturecontrolled kettle (aiming for about 80C to avoid burning), and a ‘chashaku’ (matcha scoop) – we suggest around 3g of matcha per serve.
For higher volume, if you have to batch, it’s important this is made fresh each day and kept chilled. Exposure to oxygen will mean it starts to oxidise and become muddier in colour the longer it is left. Try to produce smaller batches more regularly.
Worth getting clued up on the key points: sift to avoid clumps, whisk into a ne paste and serve at the right temperature.
10. Beyond drinks, how can we incorporate matcha into food and dessert offerings?
The power of green tracks across to food and is a great way to upsell. Think croissants, cakes (like our Matcha and Lemon Loaf), pancakes or energy balls. Fold into icings, mix into batter or blend into cheesecakes. A snack alongside a matcha latte tells a strong story. It’s not just a drink, it’s a category – and it’s time to jump on board.
Visit goodandpropertea.com.
The
beverage balance
SHOTT Beverages has been supporting businesses with its highly concentrated, natural syrups and seasonal recipe collections for over 50 years.
ALL-DAY TRADE
When running a coffee shop business, the whole working day is a profit opportunity waiting to happen.
Customers used to look for coffee with milk in the AM and black teas in the afternoon, but it is no longer about traditional beverages consumed during predictable peaks and troughs in trade – everything has changed.
To succeed, operators need to cater for a multitude of palates seeking new experiences, appeal to all generations, and fill those around-the-clock trading gaps with alternative drinks and unique flavour pairings that customers want and are happy to pay a premium for.
“We’ve identified gaps in the daypart framework where beverages as a cash cow are underutilised, particularly between 1-5.30pm, when it’s too late for morning coffee and too early for a cheeky Prosecco,” said Louis Dobson, SHOTT Beverages.
NEW CATEGORIES
Offering interesting drinks, attractively presented, tailored to the needs of that particular daypart and delivered to a consistent standard can really help drive sales.
“Now, it’s all about the experience,” continued Dobson. “We recommend mixing up the menu, incorporating innovative recipes with exciting flavour pairings such as Cranberry & Lime or Black Tea & Peach.
“We also encourage customers to add drink categories not previously considered such as iced, low caffeine and blended. These provide exciting options and can be added to the menu alongside a more traditional offering.”
Fruit coolers made using one pump of SHOTT syrup topped with ice, still or sparkling water and fresh garnish are a fantastic addition, with appeal through the day. “With a single bottle of SHOTT syrup making 33 drinks with no wastage, there’s scope for a lot of profit from this one drink category alone.”
Matcha is also popular, particularly with health-conscious consumers. “It’s a great menu choice because it can be served in so many ways. For example, in iced lattes, lemonades, Frappuccino’s, smoothies, milkshakes or even added to hot chocolate.
“Plus, Matcha pairs with both sweet and savoury taste profiles. Strawberry and raspberry works well and creates a particularly eye-catching opportunity,
while salted caramel delivers a more savoury twist.”
Chai continues to skyrocket, often enjoyed as an alternative to coffee, and again with added flavour profiles such as caramel.
“As a way to keep the menu fresh and entice customers outside of the traditional morning coffee time, we are seeing operators spinning the traditional ‘hot coffee’ to a cold drink variation – iced espresso, iced flat white and iced lattes, often adding a pop of extra syrup flavour or going all out with
cold foam, whipped cream and sauces.
“Iced chocolate or mixed with cold milk is also trending and another fantastic way to offer customers the adventure and indulgence they are looking for.”
FLAVOUR TIME!
Once customers start to understand how versatile SHOTT syrups are, the scope for experimentation is almost endless and the profit margins impressive.
“Learning how to combine syrups to create innovative pairings can drive sales – particularly with the younger generation. It’s key to really getting the most profit from your menu.”
Customisation is also increasingly important, with premium ‘add-ons’ such as whipped cream, syrups and toppings to build in additional texture, elevating the whole Insta-worthy experience.
“We encourage customers to stock a
core range of bestselling syrups. These really are back-bar essentials and can be used across the entire hot and cold beverage menu all year round.”
For pairing with coffee, Dobson recommends Caramel; Hazelnut; Salted Caramel; Vanilla and Butterscotch. While top picks for hot chocolate recipes include Flamed Orange, Wild Peppermint and Coconut.
“We offer over 60 flavours, so there’s scope to create fabulous seasonal recipes and signature drinks. One example is a trend for floral notes, with an increasing demand for SHOTT Rose syrup, which adds a subtly sweet twist to cocktails, mocktails and sodas.
“Add to hot drinks – such as chai, hot chocolate, coffee and bubble tea – to evoke the sweet, indulgent taste of Turkish delight, making each sip a fragrant, luxurious experience. Customers can also subscribe to our seasonal recipe collections for added inspiration.”
CONSISTENCY MATTERS
“Serving hand-crafted drinks to a consistent taste can pose a challenge when operators have multiple choices on the menu, each with a different recipe,” explained Dobson.
To overcome this, SHOTT offers a Serve Station system with interchangeable concentrates, all formulated to the same 9:1 concentration. This drives up consistency, making it easy to serve delicious drinks every time.
“Our fail-safe system allows staff to recreate every recipe with 100% accuracy and minimal margin for error. So, whether using our syrups in frappes or coffees, even inexperienced staff can deliver a delicious pour, which really is the key to success.”
The SHOTT range is distributed in the UK by Miko Coffee, complementing the company’s extensive selection of speciality coffees, artisan teas, Japanese Matcha, SHOTT syrups and beverage-making equipment for coffee shop operators.
For more info, visit shottbeverages.com.
Magic of the message!
If you’re starting a co ee bar, your communication strategy needs to be well-planned. Ruth Wilson PR looks at the main factors to consider.
The hospitality sector has been under pressure for years now, so launching a co ee bar or any kind of café is a brave move – but done correctly, it’s still viable and exciting.
According to research by ITV, 63% of us drink co ee regularly. To keep us sated, there are well over 12,000 independent co ee shops across the UK. The market was valued at around £4.6 billion in 2024 and sales in this sector are currently rising at 4.1%*. Younger generations are fuelling the growth, with their preference for customised, convenient co ee on the go – Gen Z are apparently embracing co ee culture from the age of 15**.
Tapping into this popularity could be a very smart move, and the key is to get your brand and messaging right. It’s not just about the variety and
quality of your drinks. In a busy market, you need to stand out.
YOUR AUDIENCE
Create a pro le of your ideal customers and identify how they consume and shop. Focus groups and research are key – look at competitors to see what they’re getting right and wrong. The ideal situation will be to have a schedule of customers: early morning exercisers, commuters, workers, leisure drinkers, parents, students, etc. These people are all looking for something slightly di erent from their experience with you.
value proposition: it encompasses the style of décor, attitudes of sta , your atmosphere, service, tone of voice and mission statement – a sentence or two encapsulating what you want to provide.
YOUR BRAND
This will start to develop once you know your audience and o ering. Branding is not just a name. It’s your
What are you o ering that sets you apart? Within ve miles of my home there are well over 20 co ee shops. One is Moroccan, one is dedicated to the founder’s grandmother. One is US-themed, one is health and wellness focused. One is all about gaming, one focuses on local suppliers, a few are chains. They all genuinely o er something a little bit di erent. This is tied up in the brand, which needs to be carefully decided up front. It’s a good idea to create mood boards and a brand book to ensure you stay on track once everything has been created, to encourage consistency.
MARKETING
Once the brand is set and your business plan is ready, the marketing starts (before opening). There are several routes to your audience.
Credit: Joshua Rodriguez
Credit: Nathan Dumlao
"tiktok can share your personality and let your team shine with fun and relevant video content."
SOCIAL MEDIA
Facebook is great for creating local campaigns targeting speci c groups. Instagram provides the perfect place to establish your aesthetic, and you can nd local content creators to share your message to a wider audience, driving footfall via recommendations and special o ers. TikTok can share your personality and let your team shine with fun and relevant video content, and LinkedIn connects you to local businesses with whom you can cross-market and potentially cater for. It can become all-consuming, so it’s sensible to have someone manage social media to ensure content is working and that you are engaging with the right people at the right time.
MEDIA RELATIONS
Local media is still very trusted and is a vital tool in communicating key messages to a wider audience, getting third party endorsement through
broadcast, print, online and social. Inviting local journalists for a venue preview is a rst step. Share your journey and exclusive imagery. Create a plan of positive stories: sta news, growth plans. Consider competitions and sponsoring local community groups and clubs – as well as promoting your brand directly, these activities become news stories. A common mistake is to go all out on PR at launch, then step back once becoming established –but PR is about ongoing reputation management, so should always be factored into marketing.
EVENTS
Hosting events can build even closer relationships. Art groups, book clubs, craft sessions and lm nights attract
new people during quieter hours. Consider getting involved in other people’s events too: a pop-up catering arm could add to your income, as well as promote your brand to an even wider audience – and of course all of these are social media content and positive news stories to share. A co ee shop is more than a venue that serves drinks. It’s a social hub, a place for connection and community. It o ers a place to work, meet and relax – and for many, a vital part of a routine. By creating a strong proposition, your co ee shop can take advantage of this. Products, location, sta and atmosphere are all key. But once you have invested in those, communicating is just as important. Investing in branding and marketing should be top of the list for your business journey.
*World Co ee Portal. **GourmetPro.
Ruth Wilson is a PR consultant operating in the food & drink sector. With over 20 years of experience as a journalist and marketing professional, she has formulated and managed communications programmes for some of the UK’s biggest brands – as well as startups and small businesses.
Visit ruthwilsonpr.co.uk
Credit: Rod Long
Credit: Roman Bozhko
love
Labour of
There’s a new operator in Scotland reaching incredible heights of creativity and flair –congratulations to Ems & Co, where innovation is always on the menu.
CUSTOMER RAPPORT
Ems & Co. Pastry Shop is a prime example of one individual following her passion to open a new business, taking on the big guns and establishing a niche offering in an incredibly competitive sector.
Emily Black was the former head pastry chef of the five-star Cromlix Hotel in Stirling, Scotland. She opened
Ems & Co. in March this year and is thriving, with a new residence in the heart of Crieff, Perth.
What was originally the Spence Art Gallery on King Street, she is welcoming customers to her scratch bakery. It’s bursting with creativity, international flavours and seasonal ingredients, with stunning recipe ideas the heartbeat of the operation.
“I’ve always loved cooking and baking, and after working in a few different hospitality settings, I’ve found that I’m most happy making affordable, homemade food,” said Black. “Creating rapport with regular customers and therefore building a sense of community is one of the most rewarding aspects of running the pastry shop.”
Delectable offerings include Turkish Lahmas, soft fluffy dough filled with a variety of flavours including bacon jam and cheese, or Pain Suisse, a cross-laminated croissant pastry stuffed
with combinations such as vanilla custard and Valrhona chocolate. And let’s not forget the Choux section, from Paris-Brest to Scottish raspberry and mahleb eclairs.
Freshly baked focaccia and flatbreads, tarts, sponge cakes and signature cinnamon knotted buns also feature daily.
“Demand for high quality, affordable
food is very high. Also, people are adventurous in what they eat if you can explain an item’s origin and why flavours pair well together. I’d say people are much more interested in global flavours than they were a few years ago.”
SIMPLE APPROACH
A secret of success is the food quality. “We strive to use high-end ingredients in an economically viable way to make the best pastries and cakes that we can. From utilising the best seasonal fruit and vegetables from our local greengrocer to Valrhona chocolate across the counter, or authentic Mallorcan Sobrasada, quality is critical.
“Our corner shop has a three-metre window display filled with an eclectic, internationally inspired mix of 30-45 different cakes. Step inside and you find our savoury counter with another 10-15 items. We bake everything every day and like to keep the choices varied, so no matter your mood, you can find something you fancy.”
In terms of advice for those looking to enter the sector, Black has some clear directives.
“Try to keep your overheads as low as possible when you first open. Make sure your product is unique in your location and fits in the gap of what competitors are offering. If you’re high quality, different and you can identify that gap in the market, people will come. And never compromise on the quality of what you’re producing – even the simplest of products can become bestsellers if they’re done to a high standard.
“We rely on buying the best ingredients we can, serving them in a simple takeaway format, with a tiny team of three – which keeps the wage bill down. In addition, we really work to minimise wastage, so the money we
pour into those elements is worth it.
“While the cost of living is very high, we hope that, for some, our products are an affordable luxury. If you’re celebrating, perhaps a few slices of cake or pastries from the shop are more affordable than a meal out, but still a treat.”
As for the future, the shop has been pretty busy since opening, so Black’s partner, Andrew, is coming to work in the shop full time.
“He brings with him over 20 years’ experience as a chef (10 as a head chef) almost exclusively in fine dining. Our offering is sure to become more creative, and between the two of us we are also expanding into private dining events and catering. We aim to keep our operation small, high quality and creative,” concluded Black.
Want to serve up a hot, tasty dish at any time of the day, without the need for a chef or large kitchen?
Whether offering hot food for the first time, or expanding your menu, the Merrychef conneX® 12 high speed oven fits into small spaces and is already fully trained with pre-programmed menus so no need for extra staff. Sitting neatly next to your coffee machine, the multi-talented oven can cook, toast, grill and reheat. Always ready for action, simply select your menu, Press & Go!
ALL-ENCOMPASSING
lunch! - the national food-to-go, retail and coffee shop event has revealed its star-studded speaker line-up for 2025. Returning to Excel London on 24-25 September, major food to go, coffee shop and retail leaders have been confirmed.
Attendees can hear expert insights and lively discussions on the sector’s most pressing topics – including multichannel retailing, global expansion, marketing strategies, food delivery innovation, retail trends and more.
The free-to-attend seminar programme runs across three dedicated theatres, offering everything from exclusive interviews with top execs to engaging panel discussions. These sessions provide a rare opportunity to go behind the scenes of some of the UK’s most successful FTG and coffee shop businesses, offering practical takeaways and real-world inspiration.
Katie Tyler, event director for lunch!, commented: “Our speaker line-up is one of the key reasons why lunch! is a must-attend event for the industry. Alongside the exciting innovation on
Time to engage
Major industry leaders are set to speak at lunch! 2025 – representing the likes of Pret, Caffè Nero, GAIL’s, WatchHouse & Marks & Spencer.
the show floor, retailers and operators have the opportunity to gain valuable insights into the latest trends and opportunities across the two days. You can’t afford to miss this line-up!”
Exclusive interviewees include:
● Pano Christou, CEO, Pret A Manger
● Julian Metcalfe, founder and group CEO, Itsu
● Caroline Ottoy, managing director, Watchhouse
● Adrian Frid, senior operations advisor, Caffè Nero
● Will Kenney, commercial director, 200 Degrees
● Graham Hollinshead, MD, Ole & Steen
● Andy Naylor, CEO, Tortilla
● Bharti Radix, founder, Bloomsyard
● Marta Pogroszewska, NED, Bread Holdings (GAIL’s)
● Alicia Thompson, director of hospitality, Marks & Spencer
● Guy Meakin, president & MD, Krispy Kreme UK & Ireland
● Everett Fieldgate, CEO, Creams Café
The Keynote programme also includes the following Panel sessions:
Marketing for Coffee Shops
Featuring: James Flett, marketing director, Caffè Nero; Romy Miller, chief marketing officer, Knoops; Simon Peck, marketing director – mobility and convenience, bp/Wild Bean.
The Coffee Shop Leaders Panel
Chaired by Will Kenney, commercial director, 200 Degrees Coffee
lunch! will take place on 24-25 September 2025 at Excel London and is co-located with The National Restaurant Pub & Bar Show. Registration in advance is free for trade visitors and all must be approved before entry. For more info and to register: lunchshow.co.uk (quote priority code: VLU94).
STARS OF THE FUTURE
A standout feature for attending buyers is the Innovation Challenge, a dedicated showcase celebrating cutting-edge innovation. It highlights the most exciting new products over the past year – many of which are launching live at the show.
“lunch! is really important to our industry. A brilliant show to see innovative suppliers all in one place,” said Julian Metcalfe OBE, founder and group CEO, itsu.
Products to enjoy in the Innovation Challenge include:
Aviko Deep Crinkle Slices (stand L1049) - Aviko Deep Crinkle Slices take side dishes to the next level with their bold, innovative shape and incredible versatility.
Azuma Foods UK Crispy Tempura flakes (stand L1184) - Discover crispy, golden flakes made from authentic Japanese tempura batter.
Dot Dot Matcha Lemonade Bubble Tea (stand L546) - This Matcha Lemonade Bubble Tea blends ceremonial grade Japanese matcha with lemon purée and zingy bubbles.
Fentimans Orange Blossom (stand L1181) - Crafted using a signature botanical brewing process, with a vibrant fusion of orange blossom and zesty Seville orange.
Flexeserve Zone Lite (stand L941)Zone Lite transforms any space into a profitable hot FTG destination. Ideal for limited time offers, impulse buys or creating dynamic micro markets.
La Lorraine Bakery Group
Panesco Schiacciata Romana Flatbread Pre-sliced (stand L171) - Crafted in Italy using traditional methods, this pre-sliced flatbread format saves valuable prep time.
Leathams Brital Foods® Pizzette (stand L160) - Each base is handshaped in Italy, featuring a soft, airy edge and thinner centre. Also
Operations For Coffee Shops
Featuring: Luke Shaughnessy, regional operations director, Costa Coffee and Edyta Stec, operations director, GAIL’s.
Head Of Coffee Panel
Chaired by Will Kenney. George Shutt, head of coffee, Harris + Hoole; Jessica Symes, head of coffee, Gourmet Coffee; Jessica Worden, head of coffee, GAIL’S.
The Rise of the Café Bakery
Featuring: Mat Finch, MD, Cornish Bakery and Steve Magnall, owner & CEO, Two Magpies.
Visitors can also gain data-driven insights from the likes of IGD, theDelivery.World and Food Futures.
View the full Keynote schedule at lunchshow.co.uk/programme.
Mayonnaise from Amsterdam (stand L440) - Based on a 20-year Amsterdam classic, it combines sweet-spicy curry aromatics with creamy mayo in one ready-to-use sauce.
Sabert Corporation Europe Pulp
Ultra (stand L634) - An innovative packaging solution made from over 95% plant-based fibres, with a barrier spray (less than 5% by weight).
Shaken Udder Raspberry Ripple
Milkshake (stand L1080) - Packed with oodles of real, juicy raspberries and no artificial colours, flavours or sweeteners.
Welbilt Convotherm mini pro (stand L921) - A compact combi oven just 49.8cm wide, offering full GN compatibility and EasyStack to save up to 17% space.
LLBG’s Bakery Innovation Meets Indulgent Fun!
Arrive hungry. Leave inspired.
La Lorraine Bakery Group invites you to experience the future of bakery innovation - all in one bite. Discover highlights from our leading brands:
• Panesco - premium and innovative bakery solutions
• La Lorraine - beloved classics and contemporary favourites
• Pane & Terra - our brand new Italian bread concept, delivering rustic authenticity with modern ease
Whether you’re looking for smart convenience or bold menu inspiration, we’ll have tastings, new launches, and expert insights waiting for you.
Expect sprinkles, smiles, and seriously good vibes.
At Donut Worry Be Happy, we’re flipping the script on boring baked goods. Our donuts aren’t just treats – they’re full-blown characters, bursting with colour, crunch, and cheeky charm! Swing by for:
• Flavours like you’ve never seen before, think zany, zingy, and totally craveable
• Designs that pop on social (and taste even better in real life!)
• Donuts that practically high-five your taste buds
Look out for our NEW limited-edition flavour dropping exclusively at Lunch! Show - blink and you’ll miss it!
Sweet pro ts
Desserts have moved beyond occasional indulgences and are now central to café culture. And the La Lorraine Bakery Group has the knowledge to help operators take advantage.
RAPIDLY EXPANDING
The UK’s dessert and sweet baked goods market is booming, with consumers craving everything from decadent classics to lighter, health-conscious bakes.
In 2022, spending on chilled desserts reached £906 million1 – up from £507m in 2007 – and the broader cakes, pastries and sweet pies sector was valued at £3.79 billion in 2023. Looking ahead, steady growth of over 3% per year is expected up to 20282.
Vegan desserts are also on the rise, with UK revenue forecast to more than double from £127m in 2019 to over £280m by 20273
“The desserts market within the UK is growing at a steady pace, with no signs of slowing down,” said Rebecca Calveley, trade marketing manager at La Lorraine Bakery Group. “This opens up so many opportunities for cafés, bakeries and catering outlets – like garden centres – to elevate their offerings and maximise both footfall and sales.”
WHAT SELLS?
Customers are seeking indulgence and quality, balanced with convenience. LLBG’s Panesco Belgian Sugar Waffle – rich and caramelised with sugar pearls – has become a firm favourite for breakfast and snack menus. Mini Waffles
are another top seller, ideal for pairing with coffee or hot chocolate during mid-morning or afternoon trade.
Afternoon tea options such as Mini Macarons De Paris also perform well, offering elegant appeal with their vibrant colours and six tempting flavours, including raspberry, mocha and pistachio.
“If your food product offers value for money, guarantees quality, freshness, variation and convenience, then it will always sell well,” says Calveley.
Seasonality also has a huge impact on dessert sales – and adapting your offering accordingly helps drive both interest and revenue.
● Summer favourites: Lighter options like Lemon and Apple Ring Cakes, fresh fruit toppings and ice cream pairings go down a treat in warmer months.
● Winter indulgence: Rich desserts such as Chocolate Salted Caramel Delight – with mousse, sponge, salted caramel and chocolate ganache – tap into comfort craving.
“Adding seasonal influence to your dessert menu is a great way to refresh your offer and drive repeat visits.”
HEALTHIER CHOICES
Consumers are increasingly mindful about what they eat –even when it comes to sweet treats. That’s why the Donut Worry Be Happy range is designed with 100% natural colours and flavours, sustainably sourced RSPO-segregated palm oil, UTZ-certified cocoa and real fruit fillings.
Bite-sized options, such as the Summer Berry Bite or Lil’ Apple, offer portion-controlled indulgence – perfect for that ‘treat without the cheat’.
From families seeking vibrant, fun doughnuts to older customers favouring patisserie-style afternoon cakes, there is demand across every demographic. LLBG’s range is carefully developed to cater for:
● Families: Fun and colourful iced doughnuts, chocolate toppings and eye-catching sprinkles.
● Older adults: Fruit-based cakes and traditional flavours served with tea.
● Young adults and professionals: Instagrammable, indulgent snacks for grazing throughout the day.
“LLBG’s target market is anyone
looking for a sweet baked treat – our products are designed to appeal to all ages and occasions,” added Calveley.
And desserts aren’t just the cherry on top – they can be a major revenue driver if marketed and served correctly.
Calveley offers her top tip: “Ensure every product you serve is fulfilling, indulgent and of the highest quality. Focus on premium ingredients, seasonally inspired flavours, and clever cross-selling with drinks.”
By refreshing your dessert menu seasonally, offering variation across formats and combining sweet treats with hot beverage promotions, garden centre operators can also turn casual browsers into loyal, returning customers.
For more info, visit donutworrybehappy.co.uk or llbg.com.
(1) statista.com
(2) globaldata.com
(3) grandviewresearch.com
The bonus of frozen donuts
The team at Central Foods highlights the incredible opportunity around this stalwart of the sweet treats market.
IMPOSSIBLE TO IGNORE
Last year, the global donuts market was valued at a staggering $11.22 billion (£8.3 million). And according to Fortune Business Insights, it is projected to grow from $11.62bn in 2025 to $15.12bn by 2032.
That’s a huge amount of donuts – but it’s perhaps not surprising, given the enormous increase in demand over the past few years. They’ve been one of the success stories of the sweet treat world.
Oli Sampson, MD of frozen food distributor Central Foods, said: “We’ve moved from a situation where sugared or jamfilled donuts were only served as accompaniments to a hot drink to a place where they are used much more extensively.
“Donuts are now available in a variety of different flavours, shapes and sizes as desserts, snacks or to decorate shakes and sundaes, as well as in the more traditional way of teaming with a hot beverage. They are now a must-have on any café counter.
“Frozen donuts are a good option for a number of reasons, not least because they are super convenient and can be defrosted according to demand, ensuring they are as fresh as possible when served.
“With increased staffing costs, businesses will be looking at ways to be as financially efficient as possible. One way is
to use more frozen food, helping reduce waste and saving on staffing bills. Bakery items like donuts need to be in tiptop condition, so frozen options – which preserve freshness and taste – are definitely something to consider.”
QUICK & EASY
The KaterBake range of frozen donuts offered by Central Foods includes mini sugared and mini chocolate iced ring donuts, regular sugared and regular chocolate iced ring donuts, as well as finger donuts, known as yum yums.
There’s even a gluten-free midi-sized sugared ring donut to ensure that your coeliac customers don’t miss out on these popular favourites.
KaterBake donuts can decorate shakes and sundaes, cakes and desserts. They can also be personalised by decoration –meaning your café can serve unique donut creations.
“There’s still a huge appetite for donuts and using thawand-serve options, which are also vegetarian friendly, is a great way for operators to take advantage of a trend that shows no sign of fading,” added Sampson.
Check out centralfoods.co.uk.
Shining stars of patisserie
Tipiak’s French macarons have been given a filling boost, alongside a new, more vibrant look.
NATURAL TOUCH
French pâtissier Tipiak has improved the recipe of its authentic macarons to create a more vibrant range for the UK foodservice sector.
Each piece now contains additional filling, has a heavier weight, while being enriched with natural colouring for a brighter look. At the same time, the raspberry macaron has been given a creamier filling.
The new, improved French macarons – available frozen to UK cafés via distributor Central Foods – also have a longer defrost shelf life of five days when chilled and covered. In addition, just like all Tipiak products, the thaw-and-
"A Tipiak survey last year revealed that more than half of consumers believe macarons are an essential part of afternoon tea."
serve range uses Fairtrade chocolate and free-range egg white for its macarons selection, which is certified gluten-free by the French Association of Gluten Intolerance (AFDIAG).
The news comes after a Tipiak survey last year revealed that more than half of consumers believe macarons are an essential part of afternoon tea – seven out of 10 Britons thought macarons were fashionable.
THE EYES HAVE IT
Marie-Emmanuelle Chessé, international development project manager at Tipiak, said: “We are delighted that our new, vibrant French macarons selection is now available to the UK foodservice sector via key wholesalers.
“Macarons are the shining stars of pâtisserie, with their gorgeous colours and flavours, crisp shells and soft centres. Visually appealing and tasting divine, they are a huge hit on social media, with 10 million posts on Instagram alone.
“Our authentic Tipiak thaw-and-serve French macarons have been given a new recipe to make them even more attractive. They look stunning and are products that any café would be proud to serve.”
Each box of Tipiak French macarons contains 36 pieces in six different flavours – caramel and sea salt, lemon, chocolate, raspberry, vanilla, and pistachio.
Macarons are traditionally used in a café gourmand and can also be served as part of a light dessert or to decorate cakes, shakes and other treats. They are the ideal canvas to be decorated for occasions like Easter, Xmas and Halloween.
Tipiak’s French macarons take just one hour to defrost in the fridge, plus 15 minutes at room temperature. Keep chilled and consume within five days.
For more info about the Tipiak range available to the UK foodservice sector, visit tipiakfoodservice.co.uk.
Exquisitely
Mini magic!
MASS APPEAL
Catering specialist Frank Dale Foodservice has launched a vegan-friendly mini chocolate sponge cake selection, ideal for café operators.
The ‘thaw-and-serve’ offering of sweet treats features an assortment of mini chocolate sponge cakes with traditional biscuit flavours – crunchy cookie, caramelised biscuit, spiced ginger and double chocolate.
Tasting so great they’ll appeal to all customers, not just those with dietary requirements, the range is perfect for afternoon tea and other occasions.
These are the latest thaw-and-serve sweet treats in the Frank Dale Foodservice collection and follow the launch of the mini chocolate cups selection last year.
Other products in the range include mini chocolate black forests, as well as mini scones, mini Victoria sponges and a selection of mini cakes, such as carrot, coffee, blueberry and white chocolate, and raspberry and vanilla.
DISPLAY TIME
Edward Miles, MD of Frank Dale Foodservice, said: “As a leading food specialist, we’re continually looking to develop
Vegan chocolate treats from Frank Dale Foodservice deliver on both taste and versatility.
new products to meet the latest trends and demands.
“The mini chocolate sponge cake selection is a superb product that will sit proudly on any café counter or afternoon tea display. What’s more, the range is suitable for
plant-based diners too, so can help café operators cater for customers with dietary requirements.
“Serving plant-based products that are so tasty they will appeal to all, not just those who are vegan, makes life easier and more convenient for caterers. We’re delighted to unveil these new mini chocolate sponge cakes to complement our existing range of mini sweet and savoury canapés.”
Also launched was the Frank Dale Foodservice mini topped naan selection, featuring a variety of topped mini garlic and coriander naan breads – again, vegan friendly.
Frank Dale’s products are made in the company’s BRC AA+ graded manufacturing unit, which is nut, sesame and celery free, near Norwich in Norfolk. They specialise in classic British favourites with a twist – supplying sliced quiches, mini quiches and pies, mini smoked salmon and cream cheese bagels, cheese and bacon bites, mini cheeseburger crostini, and mini-Yorkshire puddings with beef and horseradish, along with sweets that include miniature cakes and scones.
Available as heat-and-eat or thaw-and-serve, they’re popular as ingredients for afternoon tea, buffets and occasion catering.
For more details, visit frankdalefoodservice.co.uk.
Be
bold!
Barnaby MacAdam, development chef at Santa Maria Foodservice (Paulig PRO), takes us through their latest launch of sauces, seasonings and pastes – quick, tasty & reliable.
The hot food menu in café is hugely important to repeat footfall. How can you help operators?
Today’s scene has moved well beyond just a sandwich, soup, or pastry with coffee. The hot food menu is no longer an add-on – it’s something that brings people back and is a point of difference in a competitive market.
We make it easy to serve fresh, quality hot dishes without adding complexity. We understand that most café businesses don’t have the same operational facilities or members of staff as that of a restaurant. Our Santa Maria range of sauces, seasonings and pastes are ready-to-use, designed
to deliver consistent flavour, reduce prep time and give flexibility to refresh menus with on-trend options. This means customers coming back for something new, while maintaining speed, consistency and profitability. Whether it’s a burrito special or loaded wrap, it’s got to be quick, tasty and reliable, and that’s what we’re all about.
Any key trends right now?
One of the most notable is demand for bold, authentic international flavours. On-the-go consumption continues to rise, as consumers seek diverse dining experiences. Research from Bidfood’s 2025 trends survey reveals that more
than half of consumers (53%) want to try the latest food trends1. This is backed by research from HRA Global’s study, showing that 73% of consumers are likely to buy new products inspired by international cuisine2. In fact, 90% are now open to global flavours3, highlighting the need for exciting options. There’s also an interest in fusion-style food, with 57% wanting the option to mix and match multiple cuisines4
From Indian-Italian mash-ups to modern Korean favourites and Eastern Mediterranean-inspired bites, the potential to create crave-worthy, hot food options is vast.
You’re at the heart of innovation in foodservice – what new products are you particularly excited about?
Our latest launch – a new range of bold Santa Maria Eastern Mediterranean sauces, seasonings and pastes. It’s bang on trend, with 86% of UK consumers wanting to eat more of this cuisine when dining out5. The rise in popularity of Mediterranean cuisine has been heavily influenced by UK consumers looking to try new flavours when dining out (80%); who are becoming increasingly health conscious (44%); and willing to pay more for highquality ingredients (76%)6.
The new easy-to-use and versatile range comprises six mainstream products – all suitable for vegans and lactose free:
● Shawarma Seasoning
● Zaatar Seasoning
● Tahini Sauce
● Harissa Sauce
● Preserved Lemon Paste
● Chermoula Pesto
Developed and customised for OOH operators – including cafés, QSR and on-the-go outlets – it is suitable for several mainstream dishes such as wraps, salads, bowls, burgers and more.
Our Keys to Eastern Mediterranean Taste recipe e-book is a full-on flavour toolkit that is a melting pot of cultures and regions, combining bold and spicy influences from the East and fresh, zesty touches from the West. We’re talking easy to execute dishes, packed with customer appeal.
Standouts from the brochure include:
Chicken Shawarma Wrap with Tahini
A vibrant, Middle Eastern-inspired wrap bursting with flavour and colour.
Tender strips of chicken are seasoned generously with aromatic Santa Maria Shawarma Seasoning and ovenroasted until golden. It’s then loaded with crisp cucumber, juicy tomatoes, red onion, fresh spinach and fragrant parsley. Crumbled feta adds a creamy, tangy contrast, and a drizzle of silky Santa Maria Tahini Sauce brings it all together. Wrapped in a classic Santa Maria Tortilla, it’s a satisfying handheld meal that’s both fresh and comforting.
Chermoula Burger with Harissa Dip
A flavour-packed burger that brings North African spices with rich, comforting textures. A juicy beef or lamb patty, infused with onion, garlic, and seasoning, is cooked to perfection, then stacked in a warm bun. Layered with vibrant Santa Maria Chermoula Pesto, nutty Santa Maria Tahini Sauce, and sweet fresh tomato adding freshness and depth, while optional labneh delivers a creamy tang for an extra hint of indulgence. Serve with crispy fries and a smoky-spicy mayo, made using Santa Maria Harrisa Sauce.
Shakshuka with Harissa
An aromatic shakshuka, infused with
Middle Eastern warmth. Soft, sweet onions and garlic are gently cooked with Santa Maria Shawarma Seasoning before being combined with red peppers, tangy Santa Maria Salsa Roja and a good kick of Harissa Sauce. Zaatar Seasoning adds an earthy, herby lift, while eggs poach gently in the thick, simmering mixture, the yolks providing a beautiful contrast. Finished with creamy crumbled feta and a sprinkle of fresh herbs, it’s perfect for scooping up with warm pitta or flatbread.
Our mission is to empower chefs and operators to unlock a world of flavour and create exceptional dining experiences – this new range will help them do just that.
For further information, check out pauligpro.com/uk.
1 CGA by NielsenIQ and Bidfood 2025 (May 24).
2&3 HRA Global (2024).
4 Mintel UK F’service Del and TA report 2024.
5 Paulig Pro market research (Nov 24).
6 Lumina Intelligence, Eating & Drinking Out Panel (Nov 24).
hot food INNOVATION Blending Tradition with
A FAMILY LEGACY SINCE 1954
Walk into Silvios London and you step into seven decades of coffee heritage. Founded in 1954 by Silvio’s grandfather, the family-run café has weathered the changing tides of London’s food scene – evolving from a ‘greasy spoon’ in the 1970s to a quality sandwich bar, to today’s premium Italian café destination.
Silvio, the third generation at the helm, sums it up: “Our point of difference has always been authenticity. We only serve Italian coffee – our own blend imported from Northern Italy – alongside paninis, focaccias, pizzas and pastries. It’s about
quality but also speed and consistency, which is vital in today’s café culture.”
MORE THAN JUST A CAFÉ
Silvios runs four outlets across London and the Chilterns:
● Liverpool Street (Paul Street, Shoreditch) - A busy commuter hub where speed of service is essential, run with just two staff at peak.
● Oxford Street (Duke Street) - A seven-day operation catering to shoppers with premium coffee and hot food, supported by a larger team.
● Kingshill Kitchen, Great Missenden - A community venture set up during Covid, trading inside a Baptist Church to give the village a coffee shop, local store, and hub for youth groups.
● High Wycombe Lido (opening soon) - A new outlet that will bring the Silvios experience to a leisure environment.
This mix of city-centre grab-and-go outlets and community-led cafés shows how Silvios has evolved beyond the ‘traditional London café’ into a versatile operator – balancing premium products with local connection.
Alongside its award-winning coffee, Silvios offers a full menu of Italian breads, roasted veg paninis, pizza slices, pastries and cakes – all made fresh on site, true to its valued ethos of both quality and authenticity.
MEETING MODERN CAFÉ DEMANDS WITH HOT FOOD
As café culture evolves, coffee alone is no longer enough. Hot food has become a cornerstone of the Silvios menu. From toasted ciabattas and focaccias to freshly roasted vegetables, pizza slices and pastries, customers expect speed, quality and consistency.
“People don’t want a full restaurant meal at lunchtime; they want highquality food they can grab quickly, especially in the city, and that’s where equipment makes all the difference.”
THE EQUIPMENT SOLUTION: PANASONIC SCV3
To meet these demands, Silvios turned to Panasonic’s SCV3 ovens – compact, reliable and powerful solutions designed for modern operators.
The Panasonic SCV3 offers:
● Speed & efficiency: Toasts a ciabatta in just 55 seconds.
● Consistency: Panasonic’s Twin Inverter technology ensures even results without cold spots.
● Ease of use: Touch display, programmable menus and easy-to-clean cavity make it ideal for busy teams.
● Space saving: Stackable design means two ovens can fit into the footprint of one competitor unit.
● Versatility: From sandwiches and pastries to roast vegetables, pizzas and sausage rolls, it handles the lot.
“The SCV3 is a vast improvement over what we had before – easier to clean, simpler to use and fast. The difference in consistency is night and day.”
WORKING WITH REGALE: SERVICE THAT DELIVERS
Silvio first bought an SCV2 online, only to find he lacked the support and training to make the most of it. That changed when Panasonic introduced him to Iain Phillips, MD of Regale Microwave Ovens Ltd – the UK’s leading independent specialist and the world’s largest reseller of Panasonic catering equipment.
“Regale’s mission is to make accelerated cooking simple and efficient for operators of all sizes. It’s not just about supplying ovens – it’s about providing tailored solutions, training and pre-programming, making kitchens more productive from day one.”
Silvio was also given the opportunity to work closely with Scott Kedwards, Panasonic’s development chef, to support menu development. This was made possible because of Regale’s ongoing relationship with Panasonic, giving customers access to vital
resources, including Scott’s invaluable expertise to train staff and develop menus on an ongoing basis, not just when a new oven is purchased.
THE IMPACT: EFFICIENCY, QUALITY, AND GROWTH
Since introducing the SCV3, Silvios has seen immediate results:
HOT FOOD
● Faster service during peak times.
● Consistent quality, with no risk of burnt food.
● Minimal training needed, thanks to simple pre-programmed settings. With demand growing, Silvios has already invested in a second SCV3 for its newest site at High Wycombe. Unlike the previous model, the SCV3 includes an innovative app for seamless menu updates across an entire estate, in a matter of minutes.
As a Regale customer, Silvios benefits from a unique back to base service package, with a free loan machine, so business remains uninterrupted should their oven develop a fault.
“I would 100% recommend the SCV3 – and Regale. It’s compact, economical, and perfectly suited to a busy café.”
Pre-programming is a game-changer
Have ovens delivered with recipes already loaded, so staff can use them confidently from day one.
Consistency across multiple sites
For operators with more than one location, pre-programmed menus ensure the same results everywhere – protecting brand reputation.
Maximise your space
Choose compact, stackable ovens like the Panasonic SCV3 to double capacity without taking up extra counter space.
Simplify staff training
Touch displays and pre-set menus reduce the reliance on highly skilled staff and speed up onboarding.
Future-proof operations
Use asset tagging and menu connectivity features to keep track of equipment, streamline maintenance and update menus across sites quickly.
Café Suppliers Index
AGRIAL FRESH PRODUCE LTD
Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB
“Islands Chocolate was the best I'd had in years. After meeting the team, I knew it had to be part of our hot chocolate relaunch. We share one mission: to bring realness, true craftsmanship, provenance, and sustainability back to food.” - ROY LEVY, GAIL' s BAKERY
