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No.130 I Autumn 2026

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CONTENTS

Welcome There’s always a buzz at J&M Group HQ around the autumn issue of Café Life. While it’s a huge challenge to effectively pull together ‘two magazines in one’, it helps us take stock on where the industry is currently placed. Our How to Start & Run a Coffee Bar publication has reached Vol 9 – check it out in the middle section.

CAKES & DESSERTS 4 From the ‘crodwich’ to pastries, Bridor is on point 6 Comelle expands on soft serve and winter opportunities 10 Neo-nostalgia shapes festivities for Central Foods 12 Take advantage of sweet treats & drinks, thanks to Tipiak DRINKS 14 Gen Z are reshaping menus – Love Struck shows us how PARTNERSHIPS 18 Bakers + Baristas and Miko Coffee look to raise the bar

Wrapped around that valuable advisory is our Cakes & Desserts special, celebrating the always innovative sweet treat market, while looking ahead to the festive season. Yes, it’s that time! Hot food is a menu essential – but you don’t have to revolutionise your offering to take advantage, while syrups are keeping Gen Z active on social media. Thank you to all the team – and our invaluable contributors and advertisers.

One more mag to go this year!

SYRUPS FOCUS 20 Private-label syrups are the future at Simpsons Beverages

Alex Bell - Editor

PREVIEW 22 The Food & Drink Festival welcomes five shows at once HOT FOOD 24 Game-changing cheese from Clawson Farms 26 La Lorraine delivers versatile options throughout the day REGULARS 28 Index & Supplier listings

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CAKES & DESSERTS

We will ‘crod’ you! LITTLE LUXURIES There are three strong consumer dynamics shaping the café cakes & desserts market. The first is the continued strength of indulgent, bakery-led treats, particularly Viennese pastries, as everyday ‘little luxuries’. In the UK, 93% of regular croissant buyers eat them at least once a week, with croissants remaining the first choice of pastry for 95% of consumers and 88% saying croissant quality strongly influences their perception of an establishment1. Although breakfast is the primary consumption occasion for pastries for 83% of people2, a growing number are choosing croissants and other viennoiserie as an afternoon snack or coffee accompaniment. The second trend is the rise of visually striking, globally inspired patisserie that doubles as counter theatre and a social media talking point. In our European and UK research, we’ve discovered around three quarters of consumers are drawn to visually appealing products and toppings3, which is encouraging operators to stock cakes and desserts with distinctive shapes, layers and finishes. This is one of the reasons we are seeing demand for products such as the Portuguese Pastel de Nata, now familiar to 65% of Europeans4, and for mini tartelettes and macarons that offer vivid colours and refined presentation in a small, premium format.

How and when people treat themselves through the day is changing. Erwan Inizan, Northern Europe sales director at Bridor, guides us through this moveable feast. as the Praline and Hazelnut Swirl and Chocolate Bread Roll specifically to target the elevated treat space around breakfast and the afternoon snack. These provide a richer, more indulgent experience than a standard pastry, yet are easy to serve warm alongside a hot drink. Also, frozen bake-off formats allow customers to bake smaller batches throughout the day, which is essential when treating occasions are more spontaneous and over half of grab-andgo purchases are unplanned6. We focus on combining consumer insight with operational simplicity. On the Viennese side, our Maxi Croissant has been developed as a 120g ready-to-bake format, as a standalone pastry or sandwich base for crodwiches. For sweet treats, we have the Praline and Hazelnut Swirl – a 100g puff pastry spiral with crushed hazelnuts, developed in response to data showing that 78% of Europeans enjoy filled pastries and hazelnut-based cream7. (1,2,5) UK Bridor 800 buyers of croissants at least once a week, Jan 25. (3) Bridor 6000 Europe consumers, Aug 24. (4) Bridor 6000 Europe con Sep 23. (6) IGD 2024. (7) Bridor 4800 European consumers, Sep 25.

EASY TO SERVE All-day grazing means that treating behaviour is more fluid. Our research shows that while breakfast remains the key moment for croissants, many associate pastries with coffee breaks, afternoon snacks and even brunch and long lunches5. As a result, there is demand for products that flex across multiple occasions. For example, a croissant that works well on a breakfast buffet, in a mid-morning coffee pairing or as the base for a filled ‘crodwich’ at lunch. This shift is influencing our innovation pipeline and how operators use the range. We have introduced items such 4

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Desig

NEWS

The Praline & Hazelnut Swirl

A VIENNESE PASTRY AT THE HEIGHT OF INDULGENCE!

A concentrate of indulgence A generous centre (28%) filled with praline, hazelnuts and almonds with a topping of crushed hazelnuts

www.bridor.com / exportsales@groupeleduff.com THECAFELIFE.CO.UK | CAFÉ LIFE 5

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SAS BRIDOR – 66 avenue du Maine – Heron Building – 75014 PARIS – 491 668 893 RCS PARIS – 2024 – Non-contractual photo – Photo credit: @Christophe Doucet

A ready-to-bake 100 g format, ideal for sweet breaks at any time of day.

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CAKES & DESSERTS

Wonderland of opportunity!

Soft serve, shakes and frozen desserts are an untapped winter money-maker, says Paul Jennings, head of food at Lakeland Dairies.

MINDSET SHIFT One of the biggest misconceptions about soft serve and shakes is that they’re purely a summer category – with the data telling a very different story. Our latest Soft Serve Forecast reveals that more than 30% of out-ofhome ice cream sales now take place during winter months, highlighting a significant shift in behaviour and growing opportunity for operators. Put simply, the businesses who adapt their dessert offer to reflect changing seasonal behaviours will ultimately take a bigger scoop of the

UK ice cream market, which is now worth £1.6bn1. While traditionally associated with warmer weather, soft serve and shakes are becoming part of the UK’s wider dessert and socialising culture. Consumers want smaller, affordable moments of indulgence throughout the year, with desserts and shakes a popular way to enjoy a treat, without the expense of a full meal or night out. This shift in mindset is creating exciting opportunities for seasonally relevant menus that combine comfort, nostalgia and novelty. Familiar festive

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CAKES & DESSERTS

flavours are being reimagined through modern formats, with consumers embracing everything from mulled fruit sauces and custard-inspired serves to globally inspired tea and coffee. A defining trend for the autumn and winter seasons, as highlighted in our latest forecast, is what we call ‘Noel-stalgia’ – the blending of flavours and experiences that evoke childhood memories and festive traditions. Hard shell sauces that crack, comforting menu choices and playful storytelling are helping operators create limited-time serves that feel special and highly shareable.

CLEAR VISION Alongside nostalgia, consumers are embracing adventurous combinations. Savoury notes such as olive oil, blue cheese and chilli are appearing alongside sweet serves, while teainspired flavours including hojicha and chai are following the success of matcha across desserts and drinks. Visual impact remains equally important. Overloaded toppings, dramatic colour contrasts and layered formats help operators create social media-friendly serves. Seasonal additions such as toasted panettone, peppermint bark and mini cinnamon buns deliver premium experiences while tapping into festive occasions. At the same time, texture plays a major role. From candied nuts and chocolate bark to freeze-dried fruits and pretzels, the crunch and crackle is becoming a key differentiator. As we celebrate 75 years of Comelle, the Autumn/Winter edition of our Soft Serve Forecast 2026 builds on the momentum of our Spring/Summer launch and highlights how operators can keep soft serve relevant long after summer ends.

"Visual impact remains equally important. Overloaded toppings, dramatic colour contrasts and layered formats."

To download the trends forecast, visit tinyurl.com/mpuhmn9f (1) Circana 2025.

Autumn & Winter dessert trends ●

●

Borrow from the drinks menu: Create soft serve and shakes inspired by seasonal cocktails and café favourites, including espresso martini, mulled pomegranate, chai and eggnog flavours. Tap into festive noel-stalgia: Reinvent comforting classics with hard shell sauces, custard-inspired serves and flavours that evoke seasonal memories. Visual standouts with contrast: Use dramatic colours and finishes such as black sesame, torched marshmallow and dark honeycomb to create eye-catching desserts worthy of social media posting.

●

Move beyond simple sweet sauces: Introduce curds, jams, molasses and fruit-forward toppings for premium appeal. Go bigger with toppings: Increase perceived value with cinnamon buns, toasted panettone, peppermint bark and Blondie S’mores fudge. Experiment with sweet-meetssavoury: Combinations such as olive oil soft serve, chilli chocolate sauces and caramel cheese popcorn toppings. Look beyond matcha: Take inspiration from emerging tea and coffee trends, including hojicha, chai and horchata.

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CAKES & DESSERTS SPONSORED CONTENT

Why Chefs Choose Millac Gold for Modern Menus In today’s foodservice kitchens, versatility is no longer a bonus – it is essential. Operators need to streamline menus, reduce complexity and protect margins, while still delivering the taste, texture and quality customers expect. That balance is where Millac Gold comes into its own. Made with Irish dairy cream, buttermilk and vegetable oil, this professional cream alternative is designed to give chefs greater stability, control and consistency across a wide range of menu applications – from sauces and desserts to drinks, dips and whipped toppings. Made by Tastemakers, for Tastemakers The Millac Gold ‘Meet the Tastemakers’ campaign brings that versatility to life through three chefs, each with a distinct culinary style but the same expectation: high-quality, reliable ingredients that reduce complexity and support a smooth service. From French regional cooking to American-inspired comfort food and innovative street food concepts, the collaboration shows how Millac Gold can support creativity without adding pressure to busy kitchens. For chef and restaurateur Robin Gill, quality ingredients are the starting point. Drawing on more than 10 years’ experience in Michelin-starred restaurants, he believes that “starting with something mediocre will always result in a mediocre dish”. Across his restaurant portfolio, Robin uses Millac Gold to bring rich, creamy texture and structural consistency to classic dishes. For James Sharp, chef and co-founder of Hash Hut, the value lies in maintaining quality and practicality. He uses Millac Gold to add richness, depth and flavour to menu favourites, helping indulgent dishes remain consistent throughout service.

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Lake

CAKES & DESSERTS SPONSORED CONTENT

For Elliot Hashtroudi of Camille, Millac Gold Double brings a smooth texture and glossy finish to comforting desserts such as rice pudding, while helping to maintain presentation and structure during service. One Product, Multiple Applications Across the three kitchens, Millac Gold demonstrates its adaptability across cuisines, service styles and daypart — from desserts and sauces to dips, drinks and whipped toppings. At Darby’s, Robin uses Millac

Gold in seasonal desserts including an Elderflower Custard Tart with strawberries. Its rich, creamy custard base complements the artisan pastry and seasonal flavours to create a dish Robin describes as “rich, indulgent and deeply nostalgic”. At Hash Hut, James uses Millac Gold in dishes such as Mac ’N’ Cheese, where creaminess is essential to creating an indulgent, consistent sauce. In his words, it “adds that level of richness” while helping the dish deliver the same flavour and texture time after time. For Elliot, the product’s versatility is particularly valuable in desserts. Millac Gold Double helps create a smoother rice pudding than with regular cream, while its stability supports whipped toppings that hold their structure, reducing the need for remakes and helping the kitchen maintain speed and presentation during service.

of performance and versatility gives operators one dependable product that can work across multiple parts of the menu. For Lakeland Dairies, supporting professional kitchens means creating products that work as hard as chefs do. Millac Gold is more than a cream alternative: it is a purposebuilt foodservice solution that helps operators deliver quality, consistency and eﬃciency in every serve. As James puts it, it is “one of those products that just covers everything”.

Built for Professional Kitchens Millac Gold is designed for the realities of professional kitchens. Its heat and acid stability help chefs deliver reliable results across demanding applications, from fruit-based desserts and curries to iced drinks, while supporting eﬀorts to minimise wastage and protect margins. For desserts, Millac Gold Double whips up to three times its volume and maintains its structure, allowing chefs to prepare it ahead of service with confidence. That combination

To discover more from Millac Gold’s expert tastemakers, follow @MillacUK on Instagram, alongside @j_sharp_chef, @robin.gill.food and @elliothashtroudi. THECAFELIFE.CO.UK | CAFÉ LIFE

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taste A

tradition

Oli Sampson, managing director at Central Foods – which includes the brand Menuserve – elaborates on how neo-nostalgia is shaping the festive season. TIME TO INDULGE Christmas is about so much more than festive decorations and seasonal drinks. It is a major opportunity to create memorable experiences, encourage repeat visits and increase average spend through limited-time offerings. As consumers eat out with family and friends, indulgent desserts play a central role in the café experience. Research shows that 64% of consumers enjoy chocolate and sweet treats during the festive season. Further insights reveal that 59% typically eat out for a treat, highlighting the need for festive menus that feel comforting and special1&2. However, tradition on its own isn’t enough. Neo-nostalgia is a defining trend, with familiar flavours and childhood favourites being reimagined through premium presentation, elevated quality and modern foodservice formats3. Rather than replacing the classics, consumers are rediscovering festive desserts in ways that feel fresh and contemporary. So, cafés should be working towards emotional familiarity alongside a premium experience. Whether enjoyed after 10

lunch, as part of an afternoon tea or a seasonal treat shared with friends, nostalgic desserts continue to resonate because they evoke warmth, celebration and togetherness. MARKET NOUS Recognising these shifts is key to how Central Foods develops products for foodservice. Rather than relying on trends alone, the business combines insight with market intelligence and real-world observations to understand exactly what operators need. We communicate with customers, while analysing insights to identify emerging opportunities. We also have a trained chef, whose menu knowledge is exceptional. Market research plays a crucial role in NPD. The Central Foods team monitors data from organisations including Lumina Intelligence and Mintel, while exhibitions provide opportunities to identify broader shifts in behaviour. Additionally, food safaris can be inspirational. Recent visits with a key supplier across London focused on emerging

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CAKES & DESSERTS "Operators are investing in creativity and there is growing optimism that memorable dining experiences will drive repeat visits throughout this festive season." flavour combinations, presentation styles and menu concepts appearing on the high street, before assessing how they could be translated into practical foodservice solutions. ROLL WITH IT This combination of customer feedback, chef expertise, market intelligence and trend exploration directly influenced the launch of the Menuserve Chocolate Roll. Inspired by the enduring popularity of the traditional Yule Log, the dessert combines nostalgia and visual appeal. Its rich chocolate flavour and premium finish capture the essence of festive indulgence, while its frozen thaw-andserve format provides the consistency and convenience operators need during busy trading. Versatility is also key. While naturally suited to festive menus, the Chocolate Roll works for afternoon teas, desserts and seasonal celebrations. And despite challenges in foodservice and hospitality, there are encouraging signs. Business closures have begun to slow, operators are investing in creativity, and there is growing optimism that memorable dining experiences will drive repeat visits throughout the festive season. Success this Christmas will come from striking a balance between familiarity and innovation. By embracing neo-nostalgia through desserts that combine emotional connection, premium presentation and operational simplicity. Check out centralfoods.co.uk. (1) CGA by NIQ & Bidfood 2026 Trends Survey. (2) Richmond & Towers: The Gt Brit C’mas 2025 Surv. (3) Nestlé Professional: What’s Hot in 2026.

How to embrace Xmas nostalgia 1. Refresh festive classics: Give a yule log or chocolate roll a premium look through contemporary presentation. 2. Celebrate this special time: Finish desserts

with a dusting of icing sugar, seasonal garnishes or edible decorations. 3. Lean into comforting flavours: Rich chocolate, warm spices, caramel, chestnut and winter berries. 4. Keep it simple: Recognisable dishes that deliver quality without unnecessary complexity.

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CAKES & DESSERTS

Rituals

indulgence of

Sweet treats and drinks are a dream combo in 2026, says Marie-Emmanuelle Chessé, international marketing manager at Tipiak.

BEYOND THE BREW Modern cafés are evolving. Nearly half of UK consumers view coffee as a status symbol, reflecting shifts towards premiumisation, customisation and sustainability1. From flat whites and iced matchas to desserts that elevate the beverage occasion, modern culture is driven as much by quality, presentation and lifestyle choices as it is by the beverage itself. This presents a significant opportunity to strengthen customer engagement and increase spend through specific food pairings. Consumers also want affordable indulgence. The ‘lipstick effect’ is increasingly relevant, with smaller treats delivering enjoyment and reward, without the commitment of larger luxury purchases2. Ultimately, the role of sweet treats requires a rethink. Rather than positioning cakes and desserts as standalone purchases, they can encourage an additional item, enhancing the overall perception value. This is evident amongst Gen Z, with

a survey finding that more than half of respondents had bought premium or luxury food within the past year3. Food & drink choices are increasingly connected to personal expression, with visually appealing purchases frequently shared across social platforms as memorable and distinctive3. SWEET SPOT Premium desserts are ideal for engagement. French macarons naturally complement everything from espresso and lattes to cold brews and matchas, encouraging cross-selling and increasing average transaction values. Their visual appeal also makes them relevant in the social media age. A 2025 study found that more than 63% of Millennial and Gen Z consumers in the UK and US discovered premium desserts like macarons through Instagram and TikTok. And macarons have consistently been ranked amongst the five most photographed confectionery products globally4. Breakfast coffees can be

complemented with lighter pastries, while afternoons provide a platform for indulgence. Seasonal drinks and limited-edition desserts also create excitement, encourage repeat visits and create social media moments that resonate with younger consumers5. This is where products such as Tipiak French Macarons and Heartshaped Macarons deliver increased basket spend. Available in a selection of vibrant flavours and colours, they providing an elegant accompaniment to speciality coffees, teas, iced beverages and matchas, while the thaw-and-serve format helps operators with better portion control, product consistency and waste minimisation. Check out tipiakfoodservice.co.uk. (1) Mintel: Global Drinks Industry Forecast. (2) The Guardian: ‘Lipstick effect’. (3) Vogue Business. (4) Dataintelo: Macarons market. (5) Egg Soldiers: Coffee Chain Food Strategy.

Beverage pairing opportunities 1. Encourage natural upselling: Recommend a sweet treat or snack. 2. Create attractive bundles: Combine coffee, tea or matcha with desserts or savoury options. 3. Offer affordable indulgence: Introduce premium treats such as macarons and patisserie-style desserts. 4. Use frozen formats for consistency: These maintain quality, reduce waste and ensure availability during busy periods. 5. Design shareable moments: Visually appealing drinks and desserts create memorable experiences and social media engagement 6. Refresh pairings seasonally: Rotate flavours, collections and limitededition combinations.

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NEWS

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DRINKS

The social network

Gen Z is helping to reshape menus – Tom Youngman, UK head of sales at Love Struck, shows us how to take advantage.

FEELING FRESH Café drinks are undergoing huge transformation, driven largely by the purchasing habits of Gen Z. While coffee and tea remain staples, younger customers are seeking flavour, functionality and visual appeal, creating opportunities for operators. This shift comes at a crucial time, with Lumina Intelligence confirming that coffee shops and cafés continue to be among the fastest-growing channels in the eating out market. Gen Z isn’t replacing coffee culture; they’re expanding it – just as likely to order an iced matcha or fruit smoothie as a latte. Consumers view beverages as part of their wider wellbeing routine. Rather than choosing drinks solely on refreshment, they want perceived health benefits, natural ingredients and authentic flavours.

This has accelerated demand for fruit-led smoothies and other functional beverages that provide an alternative to traditional sugary options. Health is an embedded mindset rather than a passing trend – and matcha is a clear example. Once considered niche, it is now mainstream. Combined with fruit in smoothie formats, it offers operators a simple way to introduce a trend-led product without alienating customers unfamiliar with the ingredient. INSTAGRAM EFFECT Drinks are now judged before the first sip. Bright colours, layered ingredients and presentation influence purchasing, particularly in café environments where impulse purchases dominate. Social media platforms continue to generate significant organic exposure. Visual appeal is a commercial asset. Drinks need to look as good as they taste, whether that’s tropical fruit, colourful berry blends or contemporary ingredients such as matcha. The right presentation encourages trial, repeat purchase and social sharing.

And while consumers are prepared to trade up, operators remain under pressure to maintain speed of service and control costs. The most successful cafés are introducing premium cold drinks without increasing operational complexity. Pre-portioned smoothie formats enable prep in around 30 seconds, delivering quality, minimal waste, strong margins and extending menus beyond traditional beverages. The same approach also supports menu flexibility, allowing cafés to serve smoothies throughout breakfast, lunch and afternoon, while thicker blends can be transformed into smoothie bowls for a more substantial option. Essentially, success isn’t about replacing tea or coffee – it’s about recognising that today’s drinks menu needs to appeal to a broader range of occasions and consumer preferences. By introducing visually engaging, health-led cold drinks alongside core favourites, operators can increase spend and future-proof their offer. https://love-struck.com/pages/trade.

Liquid facts Matcha continues its move into the mainstream, driven by Gen Z and wellness trends. ● Fruit smoothies bridge health, indulgence and convenience. ● Visually distinctive drinks encourage social sharing and impulse purchase. ● Consumers expect lower-sugar options while refusing to compromise on taste. ● Premium cold drinks can increase transaction value and support all-day trading. ●

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HOW TO START & RUN A

BAR VOL 9

30 secs Toasted panini All cook times may vary depending on food, portion size and unit used.

12”cavity

Hot dishes cooked in seconds! See more insideHOW > TO START AND RUN A COFFEE BAR | VOL 7 26 08 Café life FRONT COVER A4.indd1 1 How_To_Vol9_2026_p01_Cover.indd

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Welcome What’s always exciting about our How to… guide is that the independent café sector is as vibrant as ever. With an estimated 12,000-plus sites fighting the good fight for community connection, versatile menus and eye-catching food & drink, we believe Vol 9 is an essential advisory tool. As you can see from our contents key, we cover seven different topics – but it’s the depth of expertise and insight that I’m really proud of. We are so grateful to all of our contributors, both in terms of editorial and advertorial. So, if you are on the verge of diving into the café melting pot, we wish you the very best of luck – and just keep this copy to hand. I promise, there’s something for everyone. Enjoy and see you next year. Alex Bell – editor

HOW TO START & RUN

BAR VOL 9

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CONTENTS 4 Consultant Michele Young can troubleshoot with the best 6 A refurb delivers valuable insight – so we spoke to Lewisford Group 8 Fracino’s commercial espresso expertise is second to none 12 Navigate automation, while retaining the personal touch with Cimbali 16 Volcano Coffee Works explores the realities facing new independents 20 Sabert’s packaging expertise can ensure a pathway to success

TO RUN A

22 Hitting sustainability goals and labelling essentials, Planglow style! 26 Start smart with the right gear – Merrychef always delivers 28 Commercial Oven Store is all over performance at busy times 30 Skipper illustrates there are no barriers to outdoor excellence 32 Space-saving, dayparts and global flavours with Panasonic 34 Matcha Wholesale elaborates on a menu essential

Key TROUBLESHOOTING REFURBISHMENT COFFEE MACHINES CUSTOMER CARE ENVIRONMENTAL & PACKAGING EQUIPMENT & SHOPFITTING MATCHA

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HOW TO / TROUBLESHOOTING

Question time! Consultant Michele Young is often asked what needs to be considered when opening a café, so here are her top 10 tips. Or, perhaps more accurately, the key mistakes that have already been made when she is brought in to support start-ups and concept developments. Opening a café is exciting. But there’s a big difference between having a great idea and a commercially viable, operationally sound business. Here’s what you need to get right to avoid any pitfalls during the launch period. 1. Know your audience Who are you actually creating your café for? And who is in the neighbourhood throughout the week? Your Mondayto-Friday customer may look very different from a Saturday. Understand who you’re serving before deciding what you’re serving. 2. Your place in the market Are you value-led, premium or somewhere in-between? Your positioning needs to be clear because it will influence everything from pricing and menu to design, service style and customer experience.

not enough on its own. What is your real point of difference? 4. Make sure the numbers stack up Have you built a proper master budget and financial forecast that looks at expected sales against all outgoing costs? This isn’t just about knowing whether you’ll make a profit – it helps you understand sales patterns, production levels and how much food you can realistically prepare without creating unnecessary waste. 5. Don’t underestimate the importance of working capital What is your real investment budget?

Have you allowed enough for the fitout, equipment, pre-opening costs and launch activity, with enough reserve cash to operate afterwards? There will always be an unexpected bill, a slower-than-expected opening period or something that needs fixing. Ensure you have enough financial breathing space to get through the first year. 6. Consider equipment and operational flow Have you really investigated what equipment you need or whether it can cope with anticipated volumes? A beautiful café with an undersized coffee machine, inadequate

3. Define a clear reason for people to choose you If your café was sitting side by side with a major chain or another independent, why would someone walk through your door instead? ‘Great coffee and friendly service’ is lovely but probably

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TROUBLESHOOTING / HOW TO

refrigeration or poorly designed backof-house operation can become an expensive headache. Get the right advice early and consider how the team will actually move through the space. 7. Know the supplier mix Who is providing your coffee, bakery, fresh produce, packaging and other key ingredients? Do you have reliable alternatives if something isn’t available? Supplier selection isn’t just about price. Quality, consistency, delivery frequency, minimum order quantities and reliability matter. Regular out of stocks are frustrating, so consider ‘Plan B’ if key ingredients are not available. 8. Don’t overcomplicate the menu Especially when starting out, less really is more. Every additional item adds complexity to purchasing, stockholding, prep, training and service. Something that looks impressive on paper can quickly slow down your team. Start focused, get it right, then evolve.

9. Systems in place from day one Once you’ve defined the menu, develop the right management and reporting systems to understand what’s actually happening. You need visibility of sales, labour, food costs, waste and profitability, so you can identify shortfalls before they become expensive surprises. You also need to be fully compliant with legislation around allergens and health & safety. 10. Recruitment & training The team will ultimately deliver the experience you’ve designed. Make sure roles and responsibilities are clearly defined, employment contracts are in place and your people have the training, tools and support they need. An exceptional customer service can’t be delivered if you haven’t equipped them properly or clarified the desired cultural requirements. My biggest takeaways? Your proposition needs to meet the needs of your intended audience.

●

The numbers have to stack up so you can make a profit. ● The operation must deliver your promise consistently. ●

A great café concept isn’t just about the coffee, interiors or Instagrammable counter – it’s about creating something people want, building a business that works and having a team that can execute it brilliantly. Michele Young is director of Foodservice Support Ltd, working with brands and businesses across the café, QSR and casual dining sectors with growth programmes, concept development and national and international expansion. The business also provides project management and interim assistance delivering initiatives, managing change and keeping projects moving from strategy through to successful execution.

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HOW TO / REFURBISHMENT

A cunning plan!

Café refurbs are an ideal behind-the-scenes look at all aspects of running an operation. Sarah Barnard, business development director at Lewisford Group, shares her expert tips on the ins and outs. 1. Budget, timeline and constraints Gaining a clear understanding of these three areas is essential from the outset. This allows the team to shape a tailored project plan that delivers maximum value, ensuring every decision is aligned with the client’s priorities. 2. It all starts with the menu A big mistake is designing the space before fully defining the offer. The menu dictates equipment, preparation areas, storage requirements, service style and ultimately how people experience the café. Whether it’s speciality coffee, grab-and-go food or a premium afternoon tea offer, the menu should be the blueprint that guides every decision.

4. Design for peak trade Your quiet Tuesday morning shouldn’t dictate your layout. Plan for weekends, school holidays and Christmas when you will be at your busiest. 5. Create natural upsell moments From cakes and pastries at the counter to retail coffee, sandwiches and those all-important seasonal promotions, every café or coffee house has opportunities to increase spend per head. Thinking about where and how these products will be displayed during the planning stage ensures they become a natural part of the customer journey rather than an afterthought.

3. Consider customer flow Think about how people will queue, collect food and drinks and move through the venue. Also, identify any points where they may pause or hesitate, as this can affect overall experience. Customers should instinctively know where to go next, without needing signs to tell them. Good flow creates a better experience and supports efficient service.

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REFURBISHMENT / HOW TO 6. Think practically A café isn’t just created for customers. Employees and staff need to be considered too. The best-looking counter is no good if staff can’t move efficiently behind it. Considering workflow, storage, equipment and ease of service from the outset pays dividends long after a refurb is complete. 7. Use bespoke where it matters Made-to-measure counters and joinery can maximise awkward spaces and improve workflow, so are usually worth the additional investment. 8. Respect the location Customers value experiences that feel authentic. Heritage and destination venues should celebrate what makes them unique. The best café formats don’t compete with their surroundings, they complement them. 9. Future-proof the investment The sector is always evolving, so build a space that can adapt

to menu changes, technology and shifting customer habits. Also, think long term. Floors, counters and wall finishes need to withstand years of traffic, spills and cleaning. 10. Simplify project management Refurbs are challenging enough without having to coordinate multiple suppliers, contractors and traders. A single point of contact keeps communication clear, reduces delays and ensures every element of the build is working towards the same vision.

Lewisford Group is a family-run specialist in commercial fit-out, bespoke joinery and catering equipment. With more than 70 years of experience, the team delivers spaces for hospitality, leisure and retail clients. With two specialist divisions – Lewisford Construction and Lewisford Equipment Solutions – design, joinery, build and equipment are all under one roof in their head office and workshop facility in Hampshire.

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HOW TO / COFFEE MACHINES

GET IT RIGHT FIRST TIME Fracino has been hand-building commercial espresso machines in Birmingham since 1990, and is still the only manufacturer in Britain doing so. Here, the head of global sales and marketing, Peter Atmore, shares what he has learned about specifying equipment for independents – and where new entrants fall short. What are the major considerations when purchasing a machine? Not, ‘how many groups do I need?’ Instead, ‘what does my worst 20 minutes look like?’ Almost every specification error we see comes from operators sizing a machine against their daily average rather than their peak. Around 200 covers spread evenly across 10 hours is a very different machine from one dealing with 90 arriving between eight and nine in the morning. It is the peak that determines whether your steam pressure holds, whether the queue moves and whether your team spends the rush apologising or excelling. FIVE KEY QUESTIONS: 1. What is the local water like? This is the single most consequential and least asked question in the category. Water hardness varies enormously, and scale is the leading cause of premature machine failure – it also invalidates most warranties. Get your supply tested before you choose a machine, not after. Filtration is not an accessory to be added later; it is part of the specification. This is one investment guaranteed to save you money over the first five years, by avoiding the need for descales when managed properly. Water that’s too hard will damage your equipment – but so too will water that’s too soft!

2. What power level can my electrical supply provide/accommodate? Available electrical capacity, phase and the position of your incoming water and waste will constrain options more than your budget. Establish this at the earliest design stage. Moving a drain after fit-out is an expensive way to learn. 3. Who fixes it – and how quickly? Ask where engineers are based, where spares are held and the lead time on a common failure. A machine out of action for a fortnight in week three of trading isn’t a technical problem; it’s a catastrophic business problem. 4. What does it cost over 10 years? Purchase price, energy consumption, servicing, parts, annual steam boiler certification, water filtration and the cost of any downtime. The cheapest machine on the counter is rarely the cheapest machine in the account’s ledger. If your supplier can’t help you with this information, run a mile.

5. Traditional, hybrid or bean-to-cup? This is the biggest fork in the road, and I would encourage you to analyse your rationale carefully before you decide. For most independents, a traditional machine is the answer – and I say that as someone whose company offers all solutions. Your customers walked past a chain to reach you, and a good part of what they came for happens at the counter: the grind adjusted through the day, milk textured by hand, a person who knows the order. A traditional system gives you a higher ceiling on cup quality, the freedom to move between beans and roast profiles as the season and price of green coffee dictate, and a visible point of difference that automation cannot manufacture. It is also, group for group, the more economical machine to buy and the more straightforward one to keep serviceable over a long life. But there are service models where

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COFFEE MACHINES / HOW TO

automation is the commercial answer. If your trade is predominantly takeaway with low dwell time; if you run long hours on thin or high-turnover staﬃng; if the quality of the 7 o’clock flat white depends on who happened to open up; or if you are adding a secondary service point at a bakery counter, coffee in a QRS takeaway, a hotel breakfast or a self-serve station – then a bean-to-cup will outperform an undertrained team on a traditional machine. The question is not which system is better. It is which one your service model can sustain. If serving 100 drinks per day, with a peak hour of 30 drinks per day, what’s the best machine? A tried-and-tested solution is the Fracino 2 group Bambino Electronic Traditional espresso machine paired with a Kenia-tron On Demand grinder. This simple to operate and easy to clean two group machine is plug and play with its 13 amp power requirement. Sassy and reliable, it leaves enough in the budget to pair with a powerful on-demand grinder.

chains, with greater economies of scale. Arabica futures spiked through 2024 and have stayed elevated, and staff costs now absorb 30-40% of revenue at a typical independent. That pressure is reshaping what operators want from equipment. Three shifts stand out: Cold is no longer seasonal. Iced drinks have moved from a summer line to a default order for younger customers, with iced lattes and frappes occupying permanent menu space and cold brew and nitro systems appearing in independent cafés. Ideally, you want a second service path that does not collide with the espresso station. ● Non-coffee carries serious revenue – matcha is driving record sales. Hot on its heels is Hojicha, a Japanese, roasted green tea. If a meaningful share of your drinks is matcha, chai or hot chocolate, perhaps your ●

steam and hot water demand is not what your espresso machine was sized for. Upgrade with purposebuilt steam and hot water systems made here in Birmingham. ● Automation has earned a second look. Bean-to-cup systems are increasingly visible, with improved milk operations and compact commercial models. For an operator fighting a wage bill, it is a legitimate answer for the right service model, rather than an automatic compromise. High-cost European systems are being price challenged by competent Asian machines. For a sit-in independent trading on craft and personality, though, it remains the wrong tool for the main counter. Technological advancement is exciting. Would you agree? Yes – it can eliminate traditional pinch points of the barista process: grinding accurately, dosing to recipe, tamping

What trends are you seeing? The sector is growing, while operators are being squeezed. World Coffee Portal’s Independents Report UK 2026 puts the market at 13,211 outlets, up 3.3% over 12 months. But these businesses are more exposed to price inflation than branded

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HOW TO / COFFEE MACHINES

the correct downwards pressure, brewing at optimised extraction temperatures and milk steaming. It used to be that on-demand grinders were a trend; now they are defacto – and those that accurately measure the weight of the coffee being ground. New automatic tamping devices like the original Puqpress, which now has healthy competition, are worth a look. Often, a pressured tamped puck of 16g can make better coffee than 18g of poorly tamped coffee. There’s a saving to be made in accurate measures and consistent tamping. Lastly, is energy eﬃciency. An element might be on 33% of the working day, so make sure you have a decent thick boiler (Fracino do them!) and specify the right element for your operation, not just the right machine. Before paying for any piece of technology, assess consistency in the cup, speed at peak service and cost over the life of the machine. The grinder is often where the money buys the most cup quality. It is routinely under-specified, while the espresso machine gets all the attention and most of the budget.

compact single-group traditional machines to multi-group systems for high-volume sites – and more recently, fully automated bean-tocup systems for the operators who need them. Because of our diverse portfolio, we have no reason to steer you towards one answer. 2. Factory support. Everything from our traditional and hot water boiler range is built in Birmingham, so spares, engineers and technical advice come from the people who made the machine rather than from an importer’s warehouse. 3. Flexibility as you grow. Our dual fuel machines run on LPG as readily

How can Fracino help new operators? 1. Advice, insight and expertise. We would far rather have a conversation about your site, peak service, water and staﬃng model than send you a catalogue. Our range runs from

as mains electricity, which means a pop-up, market pitch, festival or outside catering booking becomes possible without a generator or temporary supply. For an independent looking for revenue beyond the four walls, that is a genuinely useful option. We built a waﬄe and panini machine simply to support our mobile catering clients. But whichever system you choose, build barista training into your opening plan and budget, rather than treating it as something to sort out later. It is the cheapest performance improvement available to a new operator, and the one most often skipped. A good coffee roaster will always offer such a service. With proper planning and true supply partnership, you can aim for sustainable and profitable success, removing large service or replacement costs within your first five years, while being resourced for current and future drink tends perfectly. Always ask questions, take advice, get hands on and choose an eager, trusted supplier.

COMMON MISTAKES Ignoring the water filtration. It remains number one and is entirely avoidable. ● Treating training as a launchweek activity. A modest machine operated well beats an excellent machine operated badly, every single day. Train, train, revisit and retrain. ● No maintenance rhythm. Daily backflushing, cleaning schedules, filter changes booked in the diary rather than remembered. Most emergency callouts we attend are the accumulated result of skipped routine. ● Leaving equipment to the end of the design process. Get your designers/builders/ architects dialled in early, with machinery on the blueprint. ● Buying used without service history. The saving is real but so is the risk. ●

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NEWS R

GRINDERS

ESPRESSO MACHINES

Equipment Solutions For Coffee Bar Operators

WARE WASH ICE MAKERS

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!

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 black and 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!

• A Pedigree of Award Winning Innovation and Contemporary Design • Engineering Technology with Reliability and Simplicity as Standard • The Perfect Choice For Every Coffee Bar

For product advice and details of your nearest distributor:

0121 328 5757 | sales@fracino.com | www.fracino.com THECAFELIFE.CO.UK | CAFÉ LIFE 11

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HOW TO / COFFEE MACHINES

Passionately purpose-built

It’s a challenge to navigate the latest automation, while retaining that personal touch. Maxime Herbaut, head of sales & customer experience at Cimbali Group UK, understands that keeping your patrons front of mind is essential. THINKING AHEAD In today’s highly competitive market, operators should view coffee equipment as a strategic long-term investment, rather than simply a capital purchase – aligning with the business model, anticipated beverage volumes,

operating environment and skills of the team on-site. Consumers expect exceptional quality and consistency, so the ideal solution should deliver reliability, ease of use, operational efficiency and the flexibility to support future growth. Equally important is looking beyond the machine itself and evaluating the support network behind it. Comprehensive training, responsive aftersales, preventative maintenance programmes and access to technical expertise significantly impact performance, satisfaction and longterm profitability. In many cases, this is just as valuable as the equipment itself. And too often, equipment is purchased solely on price, rather than overall value and long-term return on investment. While capital cost is a necessary consideration, greater operational expenses down the line have to be assessed. It’s also common to under- or over-specify equipment requirements. A machine that cannot comfortably handle peak demand may impact service speed and consistency, while unnecessary functionality adds complexity you really don’t need.

SUPERA SONIC The coffee industry is evolving rapidly, with consumers looking for elite beverages, variety, speed and consistency across every channel. At Cimbali Group, our response is a significant investment in innovation, automation, digital connectivity and customer experience. Our latest platform, the LaCimbali Supera, has been developed specifically to help cafés and coffee houses deliver premium experiences, while simplifying daily operations. Today’s out-of-home coffee market demands solutions that deliver fast service and flexibility. Supera has been designed as a next-generation, fully automatic platform, offering espresso quality comparable to a traditional

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machine, even in high-volume environments. Its modular architecture can adapt to a wide range of venues – from coffee shops and QSR chains to hotels, convenience stores and the growing petrol station sector. As preferences evolve, Supera also supports demand for diverse menus, including plant-based beverages and cold drinks. Technologies such as Dynamic Thermodrive temperature management, the Perfect Grinding System and High Quality Milk (HQM) system have control, recipe flexibility and consistency at their core. Featuring dairy and plant-based milk circuits, HQM eliminates the risk of crosscontamination, enabling you to expand the beverage offering with confidence. Beyond product innovation, we continue to invest in training, technical expertise and aftersales. Success in today’s market is built on partnership; supporting customers from equipment selection and installation, through to ongoing backing. PERSONAL TOUCH Baristas remain at the very heart of the coffee experience and should be a central consideration in any equipment decision. Technology needs to empower teams, not replace them. The most effective solutions are those that simplify workflows, reduce repetitive tasks and allow baristas to focus on what they do best: creating exceptional coffee and meaningful customer relationships. At Cimbali Group, our mission is to make the barista’s role easier, while preserving the skill, creativity and human connection that make the industry so unique. The best results come from combining talented people with the right technology. And finding that balance depends on the operational concept and beverage volumes. For smaller venues, offices and locations where space is limited, solutions such as the LaCimbali S-Lite and S15 provide a compact, easy-to-use option. For busier sites requiring broader menus or greater

automation, LaCimbali Supera offers flexibility, consistency and customisation through its modular design. For high-footfall environments where speed is critical but operators still want a barista-led experience, LaCimbali S60 provides a balance between productivity and craftsmanship. With its innovative Dual Boiler and Carousel technologies, the S60 is renowned for the efficiency of a fully automatic machine, with the engagement and theatre of a traditional set-up. Built for specialty coffee shops, premium cafés and high-end venues, LaCimbali M40 combines advanced technology, connectivity and consistency. Its innovative thermal system ensures precise temperature stability and extraction, while improving energy efficiency. An Intelligent Traditional Coffee Machine, the M40 enhances the barista expertise rather than replacing it. Through the Art.In.Coffee IoT platform, users can monitor the machine in real time, while the Barista Drive System (BDS) and Perfect Grinding System (PGS) automate recipe recognition and grinder adjustments. Ultimately, the UK coffee remains

one of the most dynamic sectors in hospitality. While competition increases, there are opportunities for operators who differentiate themselves through exceptional coffee and outstanding customer experiences. Our advice is simple: invest in quality, choose trusted partners rather than simply suppliers and never lose sight of the end customer.

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NEWS

THECAFELIFE.CO.UK | CAFÉ LIFE 15

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HOW TO / CUSTOMER CARE

Rules of engagement

Emma Loisel, executive chair at speciality coffee roaster Volcano Coﬀee Works, explores the realities facing independents – from customer expectations and rising costs to signature drinks and automation. BUILDING BLOCKS For independent cafés, consistently good coffee remains essential. But in an increasingly competitive and costconscious market, quality alone is no longer enough to guarantee success. With customers scrutinising where they spend their money, premium coffee still has a place, but the quality and experience need to clearly justify

the price. For new and established operators, success depends on creating memorable experiences and building a commercially sustainable operation. The first step is to understand that ‘better coffee’ means different things to different people. Taste is highly personal and evolves through experience. An espresso customer may expect something rich, chocolatey and

intense, while a different person wants something bright and fruit-driven. These are preferences and expectations of what great coffee tastes like – but how coffee is described and presented can be just as important as the product. Customers should be able to understand what they are ordering, without needing specialist knowledge. For most cafés, that means starting with a clear, core coffee that appeals to the broadest possible audience. More distinctive processing methods and flavour profiles can be introduced later in an approachable way. Operators also need to remember that they are building a hospitality business. Cafés fulfil many needs, from convenience and remote working to socialising and relaxation. Coffee is only part of the value customers buy, so the atmosphere, service and overall experience matter just as much. SPECIAL SIGNATURE Traditional speciality coffee often communicates value through origin, processing methods and quality scores. While these are important, the signals

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can be largely invisible to anyone outside the industry. Conversely, signature drinks are more commercially compelling and make that value more tangible. Customers can see the creativity, ingredients and craftsmanship, giving independents an opportunity to respond to wider trends to entice custom. Furthermore, signature drinks are becoming a pillar of speciality coffee menus around the world, delivering increased spend and gross margin, while creating something distinctive that cannot be easily replicated by the café next door. And in terms of Volcano Coffee Works, independents are fundamental to what we do. We focus on being a wholesale partner rather than building a large retail estate, as we believe our greatest value comes from supporting cafés and hospitality businesses. With our success directly linked to theirs, we focus our people, investment and expertise on helping partners grow through coffee, equipment, technical services, training, menu development, seasonal drinks and marketing. For us, wholesale is more than a sales channel; it is an investment in the long-term success of those we support. PEOPLE FIRST With rising rents, energy costs, wages and business rates, operators face a challenging trading environment. At the same time, consumers have more choice than ever. Larger cities are already densely saturated, making it increasingly difficult for new businesses to stand

Credit: Charlie McKay

out. Recruiting and retaining good people also remains challenging. And coffee alone is rarely enough to sustain a successful café. Food, retail products and additional revenue streams are important to generate success but can also introduce complexity, cost and operational risk. But there’s enormous opportunity – and it comes down to understanding the customer. The best cafés are those that consider value from their perspective, rather than relying solely on the industry’s traditional definition of speciality coffee. Independents have a real opportunity to innovate around experience, relevance and hospitality, while remaining closely connected to the communities they serve. Another key consideration is the barista, as visible craftsmanship is key. Our philosophy is to automate the invisible tasks, while preserving the craftsmanship and hospitality that gives a café its character. Automation should absolutely be adopted where

it improves consistency, tamping, quality and efficiency. This gives baristas time to do what machines can’t, including welcoming customers, making recommendations and creating an experience. In addition, customers value seeing care and skill go into what they are buying. In settings where coffee preparation takes place away from the customer, such as hotels or restaurants, expertise is still valuable, to help guests navigate different choices. When it comes to the future, coffee has never been more competitive. The successful independents we see truly understand the customer, and value their perspective rather than the industry’s. Their advantage lies in being personal, relevant and connected. That said, technical expertise also remains important – but creating better experiences is where the future of coffee will ultimately resonate. For info: volcanopr@bwpgroup.com.

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HOW TO / FEATURE

TRANSFORM EXPERIENCE the coﬀee experience with MYTICO WITH MYTICO 4

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MYTICO: Tradition Meets Contemporary

Whether it’s the energising lift of a morning espresso, the calming comfort of a late-night decaf, or the indulgent richness of a velvety hot chocolate, Mytico delivers a ﬂawless experience, cup after cup.

At the heart of this perfection is iQFlow™, Franke’s intelligent coffee extraction technology. It unlocks deeper aromas, fuller body, and richer flavour profiles, ensuring every drink is crafted to five-star standards – no matter what your customers order.

But Mytico isn’t solely about taste; it's also about smart performance. With Franke Digital Services (IoT), you gain real-time visibility across your entire machine ﬂeet. Monitor popular drinks, identify peak service hours, and make data-driven menu adjustments to maximise your ROI.

And when it comes to Mytico maintenance, you’re never alone. With over 100 Franke engineers across the UK and Ireland, expert support is always just a call away.

Discover more at uk.franke.coffee

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HOW TO / ENVIRONMENTAL & PACKAGING

Responsible resilience Ensuring you make the right choices is the pathway to success, says Sabert Corporation Europe senior vice president and MD, Alex Noake.

COMMERCIAL REQUIREMENT Running a successful coffee shop has never been more demanding and the recipe for success has evolved. Operating costs are more important than ever, with margins under pressure. Customers expect premium quality, while governments expect ever higher environmental standards. Packaging sits at the intersection of all four. Great coffee, service and an inviting atmosphere remain essential but operators are also expected to demonstrate environmental responsibility. Sustainability is no longer a marketing initiative; it’s a commercial requirement that influences cost, customer loyalty, regulatory compliance and profitability. This means making packaging decisions that remain fit for purpose as legislation and infrastructure develop. Packaging is no longer a commodity purchased on unit price alone. As one of the most visible touchpoints with customers, it must protect food & drink,

deliver a premium experience and work within existing recycling systems. It also influences efficiency and the long-term resilience of the business. People are discerning about the environmental impact of the businesses they support. They want evidence that cafés make responsible choices – recyclable or reusable cups, reduced unnecessary packaging or simplified recycling. Communicating these decisions helps customers become part of the sustainability story, strengthening trust and reinforcing brand values. But sustainability extends beyond the products – it also depends on what happens after packaging leaves the counter. However, too many businesses still buy packaging on unit price alone. Increasingly, this approach can be too narrow. The cheapest pack at purchase can become the most expensive once waste costs, compliance, customer perception and future legislation are taken into account.

KEEPING IT SIMPLE The introduction of Simpler Recycling legislation in England in March 2025 marked one of the biggest operational changes for the catering sector in recent years. Businesses with more than 10 employees are now required to separate ‘recycling relevant waste’ before collection, including glass, metal, plastic, paper and card, alongside food. From March 2027, these requirements will extend to operations with fewer than 10 employees, making compliance a reality for virtually every café. While the legislation introduces new responsibilities, it also provides an opportunity to improve waste management. Clearly labelled, wellpositioned recycling stations make it easier for customers to dispose of waste correctly, while effective staff training ensures recycling becomes part of everyday operations rather than an additional burden. Packaging choices are fundamental to making these systems work. Products that align with infrastructure are becoming just as important as cost or appearance. And recycling is only one aspect of the wider picture. Packaging Extended Producer Responsibility (pEPR) transfers 100% of the financial burden of managing waste to the business that places it on the market. For cafés, this could mean greater reporting requirements, higher costs being passed down, increased scrutiny and stronger incentives to specify materials that minimise environmental costs. Also, the EU’s Packaging and Packaging Waste Regulation (PPWR) is driving innovation. Although UK

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businesses are governed by domestic legislation, many manufacturers supply international markets, meaning PPWR is influencing development. Mandatory reusable targets, requirements for all packaging to be recyclable by 2030 and restrictions on certain materials are shaping the future. FINDING ALIGNMENT Rather than reacting to change as it arrives, forward-thinking operators are choosing packaging platforms that will remain compliant for years to come. One material group receiving attention is per- and polyfluoroalkyl substances (PFAS). Providing grease and water resistance in takeaway cups and food packaging, these chemicals are facing restrictions because of their persistence in the environment. Café operators should work with suppliers to ensure products don’t contain intentionally added PFAS and are supported by recognised certifications. This changing landscape reinforces the importance of designing products

with their entire lifecycle in mind. Material sourcing, functionality, recyclability, certification and end-oflife outcomes have to be considered. Ultimately, sustainable packaging needs to keep drinks hot, prevent leaks, protect food, support service, minimise waste and remain commercially viable – while fitting into existing workflows and recycling systems. Our approach is to embed sustainability throughout the entire product lifecycle – and collaboration is equally important. By working closely with customers, suppliers, industry bodies, policymakers and the waste management sector, we can help ensure solutions align with existing infrastructure, while supporting the transition to more circular systems. Cafés that invest in operationally effective, future-ready options today will reduce risk, strengthen customer trust and ensure they are better equipped for whatever comes next. For more information, visit sabert.eu.

Expanded portfolio. Greater expertise. More possibilities. EXPLORE THE NEW

SABERT

CATALOGUE

www.sabert.eu

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HOW TO / ENVIRONMENTAL & PACKAGING

Logic preparation

Rachael Sawtell, Planglow’s marketing director and co-owner, offers invaluable insight around sustainability goals, labelling essentials and the importance of planning ahead. What are the key questions new operators should be asking around environmental requirements? Before speaking to suppliers, you should define what sustainability means to them and identify any practical barriers to achieving those goals. The most effective environmental decisions balance customer expectations with operational realities and how these fit within budgets and local infrastructure. What are my sustainability goals and what do my customers expect? ● What budget, space and resources do I have for packaging and waste management? ● What waste disposal services are actually available to me locally? ● How will my products be sold, ●

displayed and consumed, and what packaging will this require? ● How will waste be separated and managed by staff and customers? ● What environmental legislation and requirements do I need to plan for? ● Are there opportunities to collaborate with neighbouring businesses to improve efficiency or reduce costs? What do new businesses often fail to consider and how can you help? A major challenge is staffing. It’s common for café owners to interview dozens of candidates before finding the right people. Recruiting early is essential, as are contingency plans in case team members get work elsewhere before you actually open. Training is equally important. Every

member of staff should understand their responsibilities around food safety and allergen management, with clear procedures from day one. Labelling is a crucial aspect, helping businesses comply with legislation, while giving customers confidence in what they’re purchasing. We offer free labelling consultations to explain obligations and put compliant systems in place. Another consideration, particularly when taking over an existing hospitality site, is the expectations of the previous customer base. A venue known for leisurely cream teas may not attract the same audience if it becomes grab-and-go. Consider how to position your offer and the opportunities to retain existing business. A common mistake is over-extension on fit-out costs. It’s very easy to focus on

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premium countertops, designer lighting or expensive tableware and overlook staffing, equipment maintenance and seasonal fluctuations in demand. Packaging and labelling are often sorted last minute. Operators spend months perfecting the café’s look, only to forget about allergen compliance and product display. And all this beautifully made food ends up wrapped in basic bags, with handwritten labels, that don’t reflect the quality of the brand they’ve worked so hard to create. The biggest regret we hear is: ‘I wish I’d thought about packaging and labelling sooner.’ This is especially true for businesses that want bespoke branded packaging but underestimate the lead times involved. When planning budgets and opening schedules, allocate funds for packaging and labelling from the outset. If you want bespoke branding, you’ll typically need three to five weeks for printed labels and up to 16 weeks for custom packaging, plus time for design and approvals. We offer solutions for most budgets, including off-the-shelf, pre-branded packaging and customisable labels, dispatched the same day they’re ordered. For those on tight deadlines or with limited budgets, branded labels and stickers can be a simple, cost-effective way to add personality, professionalism and compliance.

their heads in the sand, but it doesn’t have to be a nightmare. We’ve made compliance – and labelling in general – very simple and easy with our app, where you create online, then print using your roll or desktop printer. I wouldn’t recommend leaving labelling until the last minute, but if you do, the reality is we get people up and running very quickly. How important are environmental considerations to the consumer? This varies hugely depending on location and customer base. Research what matters to customers and consider how this aligns with your own environmental goals. The reality is consumers usually focus on the food or drink first. Whatever you offer, it should be made to the highest

possible standard, with packaging and presentation that support its quality. Brand story and perceived value are also important, and environmental goals can form part of both. Whether your father was a pastry chef, you fell in love with sandwiches backpacking around Sicily or you love good coffee, tell that story through your brand. When communicating the environmental aspects of your café, remove as many barriers as possible. Customers generally want to do their bit and see that businesses are doing the same – but it shouldn’t complicate their lives or make them feel as though they are getting something wrong. Make processes such as waste disposal simple, provide clear instructions and help customers feel positive about taking part.

Good packaging influences first impressions and adds value – correct? If new operators are overwhelmed by labelling compliance, they’ll often bury

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HOW TO / ENVIRONMENTAL & PACKAGING

"a strong brand identity is essential, as it tells people who you are, what you’re about and attracts new business."

Returning custom is key in this sector. What’s the best approach? Outstanding service and innovation where possible – even with something as simple as choice of condiments or adding a twist to presentation. You don’t have to reinvent the wheel but do whatever you’re doing to your very best, priced appropriately for the customer base. A strong brand identity is essential as it tells people who you are, what you’re about and attracts new and repeat business. If you don’t have the budget for multiple bespoke products, the branded takeout bags or coffee cups speak volumes. Where budgets are really tight, a branded sticker applied to a plain product offers a costeffective alternative. Loyalty cards are another way to boost return custom. And you might want to look at incentivising Google reviews or tagged posts on social media through a free coffee, cookie or something similar.

and coffee shops are also subject to Natasha’s Law, which states that all foods Pre-Packed for Direct Sale (PPDS) – such as sandwiches, salad pots or cakes packaged on-site before being chosen by the customer – must carry a full ingredients list highlighting the presence of 14 regulated allergens. As mentioned above, our app, LabelLogic Live, has been designed specifically for providers in foodservice settings. You’re using all your existing

kit, nothing specialist, and it’s available for as little as £15 per month. This includes full access to all features, so you can create nutritional values and QUIDs, highlight allergens, add logos and anything else you require. You also need to be aware of packaging waste and recycling requirements, including Extended Producer Responsibility (EPR) and the move towards simpler recycling systems. Clear disposal instructions and strong environmental credentials support compliance and expectations. Our new flagship packaging and labelling range – Back to Nature – includes certified compostable and recyclable products. We look to bypass restrictions, while offering solutions anywhere in the UK.

CMY

In terms of govt legislation, what are major areas of consideration? The main one is the Food Information Regulations, requiring prepacked food to display key info – including product name, ingredients, allergen declarations, storage instructions and use-by dates where applicable. Cafés 24

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NEWS

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HOW TO / EQUIPMENT & SHOPFITTING

Starting smart Alistair Farquhar, director, national key accounts UK & Ireland at Welbilt UK, is perfectly placed to deliver an essential equipment guide. FLEXIBILITY IS KEY Opening a coffee bar is exciting but early equipment decisions have a lasting impact on efficiency and profitability. With budgets tight, space at a premium and operators learning how customers will use the venue, the goal should be to create a simple, flexible setup that supports the menu, team and commercial ambitions. You need to be clear about what the venue is delivering. What will the menu look like? Which dayparts is the business serving? How many customers could arrive during peak periods? Will food be prepared from scratch or is the focus on dishes finished to order? Also, who is using the equipment? New coffee bars often rely on small, multi-role teams, with the same people taking orders, preparing drinks and serving food. Staff turnover is high, so equipment needs to be intuitive deliver reliable results without extensive training. Merrychef conneX® high speed ovens meet these requirements via touchscreen controls, visual instructions and pre-programmed profiles. Space, power, ventilation, drainage and cleaning requirements should also be assessed early. OVER THE TOP A common mistake is over-specification. It’s tempting to buy the most advanced appliance or several pieces of equipment for cooking tasks, without knowing how much of that capability the business will realistically use. Every appliance should justify the space it occupies and contribute directly to the menu. Compact, 26

multifunctional equipment is often a stronger choice because it allows operators to achieve more from a smaller footprint, while retaining flexibility to evolve the offer. The Merrychef conneX® range combines microwave energy, convection heat and impingement airflow in one unit. Cook, toast, grill and reheat, without installing separate appliances for each task. Its ventless, plug-and-play design makes it possible to introduce hot food where a traditional kitchen setup or external extraction may not be practical. The conneX®12 is well suited to cafés and other space-conscious operations. Its compact footprint fits front or back of house, while supporting different menu categories and dayparts. A SIMPLE PLAN Introducing food does not mean becoming a full-service restaurant. A small, well-executed menu can create an additional revenue stream, increase average spend and give customers another reason to stay for longer. A focused menu is also easier for a new team to manage. Ingredients across several dishes can simplify stockholding, while cooking little and often helps you respond to demand and reduce waste. The Merrychef conneX®12 cooks a toasted sandwich in as little as 40 sec, reheats a sausage roll in 60 sec or reheats a jacket potato in 75 sec. This enables teams to serve hot food quickly, without

creating lengthy queues or placing unnecessary pressure on employees during busy periods. GUARANTEED CONSISTENCY Recruiting experienced chefs may not be practical – equipment must remove as much guesswork as possible. The conneX® range helps different team members produce the same result. We often say that if you can use a smartphone, you can use a Merrychef oven. We also support operators via Ready Recipes, offering tested menu ideas and downloadable recipe cards. Food Suppliers extends this platform by connecting operators directly with suppliers offering packaged, portioncontrolled products, tested and validated by Merrychef. In conclusion, customer preferences, popular dayparts and best-sellers will become clear, so equipment should offer the flexibility to respond, without further investment. A multifunctional oven enables you to test products and try seasonal dishes from the same footprint. KitchenConnect® also makes it easier to update menus, monitor performance and maintain consistency. Check out merrychef.com.

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All m

NEWS

If you’ve enjoyed reading How to Start & Run a Coffee Bar...

...you might like our other publications. August 2026 | Issue 235

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HOW TO / EQUIPMENT & SHOPFITTING

Long-term

thinking

The team at The Commercial Oven Store talks through the importance of initial investment, covering all bases and. how partnerships are key to success. KEY CONSIDERATIONS When planning a new business, it is worth remembering that you will be investing in commercial equipment to perform at high operating demands, so buying cheap does not pay in the long term. For example, a domestic dishwasher may be run once a day in a home environment but that number can reach 200 in a commercial operation. In addition to robustness, we can recommend more energy-efficient options. Also, you have to think about ‘provenance’. Just like when choosing food ingredients, quality is key. Is there a full parts and labour warranty, will the manufacturer have spare parts in the country, and is there decent service back-up are essential considerations for any new operator It is common for us to see businesses that have made the mistake of buying low-specification cheaper products that aren’t suitable for the business or equipment that is over-specified. We work with recognised reputable

brands, supplying equipment for a small community café or a large conference hotel. They support customers with considered design, quality manufacturing and a full parts and labour warranty. When operators start setting up, there is a natural and exciting ambition to see the vision come to fruition, with beautiful design, lighting, seating, etc. However, the engine is in the kitchen or behind the bar or counter, and if that breaks down, the business cannot operate at full efficiency. We offer great products at competitive prices, plus it is possible to get all equipment with extended warranties under a lease deal to ensure no unexpected surprises for up to five years. TECH TRENDS There seems to be a big move towards apps being used to to check the status of equipment. But some of this can be a bit gimmicky, while others offer real value at no additional cost. Unox provide LONG.Life4 via a Warranty Portal, with a four-year parts and

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EQUIPMENT & SHOPFITTING / HOW TO

two-year labour warranty. This also enables Unox to monitor oven performance and help them improve products for the future. We work with a number of national coffee franchises, cinema chains, garden centres and regional pub groups, as well as a host of independents – from small tea shops, to caterers or boutique hotels, we always strive to offer sound advice and professional installations. One partnership was with a golf club wanting to convert a cellar and storeroom into a kitchen. We redesigned the whole site, including extraction system, ovens, fryers, fridges, freezers and stainless steel worktops. For more information, check out thecommercialovenstore.com.

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HOW TO / EQUIPMENT & SHOPFITTING

No barrier to success Debbie Philip of Skipper™ looks at how cafés and eateries can make the most of their alfresco spaces, with safe and stylish additions. LICENCE TO EAT Over the past few years, we have seen UK foodservice establishments expand their offering and appeal to new audiences by building up outdoor dining areas. Since 2020, outdoor dining capacity in UK city centres has grown by 55% – with over over 17,000 extra seats licensed1. There was initial growth in this European-style café culture during the pandemic. As indoor dining was restricted, authorities relaxed the rules around outdoor spaces – and restaurants adapted quickly, giving shelter, protection and warmth from the inclement weather, while ensuring safety and security. Suburban streets turned into seating areas, with heated pods popping up in carparks, and tents and tepees evolving town centres into festival zones. It allowed us to continue socialising and support hospitality.

Many of those tents, pods and tepees have long gone but the appetite for dining ‘alfresco’ has not diminished: 75% of UK diners would like more outdoor eating options, according to a recent survey by Open Table. And UK councils have responded, granting more licenses to café and restaurants, enabling them to grow safely and legally, without impeding pedestrians or passing traffic. THE GREAT OUTDOORS The key is to get it right first time, with the correct outdoor furniture, services and safety barriers providing style and security for the customer. That’s why we introduced the S4 Life system: a high-end, bespoke barrier scheme which gives cafés extra kerb appeal. We work with many global industries to provide safety barriers and products, but having spoken to foodservice clients, we recognised that a more sophisticated design was required to provide a premium ambience and atmosphere for outdoor dining. A cost-effective and robust alternative to canvas barriers and fixed fabricated metal systems, S4 Life offers the strength, modularity and versatility of other barriers in our Skipper range – but has been designed to create a more premium finish, thanks to attractive styling and lighting.

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Constructed from metallic recycled polypropylene, the S4 Life system panels are bevelled, injection moulded swirling strips. These come in metallic bronze, silver or purple – or even created to match the colours of the customer brand. S4 Life barriers are 100% weatherproof and can be left outside at all times. However, they are easy to take down and store or reposition – vital for operators who may need to remove outdoor seating at the end of service. The panels hook into each other at right angles, so it’s easy to shape the product as you need around seating, pathways or queues. NOW YOU SEE ME… Another key aspect to outdoor dining is lighting, providing customers with the right ambience and comfort levels to enjoy their meals and conversation. Integrated lighting adds to the premium finish of S4 Life: elegant lanterns can sit on top of the join of each panel, powered by rechargeable Li-Po batteries that offer weeks of light on a single charge. These are customer-controlled by an app and can be dimmed automatically – at dusk, for example – or set to flash for a celebration or at last orders. There are several other elements to consider: premises and pavement licenses, outdoor heating, awnings and the right kind of furniture that maintains a safe and effective

flow. Blankets for added warmth. Pest control. QR Code and POS purchase tools for efficient service. These are costs but they could be considerably less than internal expansions – and they all work together to deliver extra income. Seven in 10 foodservice operators have said they’d all offered some type of outdoor dining service during the past three years2, and this ‘trend’ looks set to stay, with 79% of UK diners saying their dwell time increases when dining outside3 – which means a revenue boost of up to 30%4. When outdoor furniture works with the right furniture, safety systems, tools and service, alfresco offers a connected, sophisticated, scalable space that brings joy to the consumer. (1) PWC. (2) National Restaurant Association. (3) Big Hospitality. (4) VSAG.

Smoothies, Milkshakes, Frappe, Hot chocolates, Chai, Syrups, Ice creams, Take-Away Cups, Lids & Straws, Blenders & More! www.smoothiefresh.co.uk e: info@smoothiefresh.co.uk

01992 677 505 / 07544 638 329 HOW TO START AND RUN A COFFEE BAR | VOL 9

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HOW TO / EQUIPMENT & SHOPFITTING

Full speed ahead! Scott Kedwards, European culinary lead at Panasonic Professional Kitchen, elaborates on space-saving, daypart management and global flavours. REPUTATION BUILDING My biggest piece of advice is to keep your menu focused and ensure you can deliver every dish consistently. It’s tempting to offer everything, but a smaller, well-executed selection is more effective than an extensive one that’s difficult to manage. Invest in versatile, reliable equipment that handles multiple tasks, saves space and improves efficiency. And consider workflow from day one, in terms of customer service, waste reduction and building a strong reputation. It’s also important to take a seasonal approach, keeping food fresh, relevant and cost-effective. Using ingredients at their best often means better flavour, improved quality and competitive pricing. It also gives customers a reason to return, as they can look forward to new dishes throughout the year. Additionally, cooking methods change. Lighter dishes and quicker prep are popular in spring and summer, while autumn and winter call for heartier meals and comfort food. With social media accelerating global trends, operators draw inspiration from content in real time. We’re seeing a strong Asian influence, with dishes built around umami-rich ingredients like miso and yuzu. Whether it’s Korean fried chicken sandwiches or rice bowls, customers want variety – so the right equipment makes all the difference. Panasonic Professional Kitchen brings trends to life. The NE-SCV3 High Speed Oven is ideal for toasted sandwiches, pastries and hot snacks, while the SR-PGE54 Pro IH Rice Cooker is ideal for poke bowls, Japanese curries and other globally inspired favourites.

quiet periods with fewer staff. The Panasonic Professional Kitchen NE-SCV3 High Speed Oven is a great example. But of course breakfast and brunch are hugely important, in terms of demand, freshness, comfort and convenience. Staples such as pastries, breakfast rolls and baked goods remain essential, while grab-and-go items are a must. Cheese & bacon flatbreads and croissants are particularly popular, with plant-based and high-protein dishes increasingly sought after – think wraps and filled porridge pots. Panasonic Professional Kitchen is proud to work with a range of cafés. We recently supported La Chouquette Bakery with the launch of Piqniq by La Chouquette in 2023. Piqniq is a compact grab-and-go concept, focusing on sandwiches, pastries, weekend specials and hot snacks, all supported by La Chouquette’s commitment to quality. But in such a small and busy site, efficiency and consistency were critical. So, Piqniq turned to the high-performance oven, the NE-SCV3. Manager, Elliot, explained: “Someone may not have 15 minutes to wait for a sandwich. We needed a solution that was fast, reliable and easy to use. The main seller through the NE-SCV3 are the toasties, with fillings like beef birria and Cajun chicken to veggie options like brie and chilli jam and jalapeno popper. Heated in one minute, it’s consistent perfection.” Check out panasonic.co.uk/professionalkitchen.

SEIZE THE DAYPART Extended trading hours are a great way to maximise revenue – but flexibility is key. From breakfast and brunch through to lunch, evenings and grab-and-go, equipment has to keep pace. Versatile appliances that can cook, reheat and finish a range of dishes deliver consistency quickly, even during

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NEWS

The NE-SCV3 allows us to heat our toasties in just one minute and consistently cooks everything to

perfection, every time. Elliot, Manager at PIQNIQ by La Chouquette

NE-SCV3 High Speed Convection Oven. Fast. Versatile. Efficient.

See it in action THECAFELIFE.CO.UK | CAFÉ LIFE 33

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HOW TO / MATCHA

Matcha the day! As founder and director at Matcha Wholesale, Lee Fitzgerald is perfectly placed to understand how this drink is markedly changing consumer habits.

BOOM & TRUST It’s been a remarkable time for our sector. A few years ago, matcha was still a specialist order in the UK – today, customers actively look out for it on a menu, while the creativity levels are brilliant. It’s brought a welcome dose of theatre and excitement to cafés. Social media definitely helped it emerge as a trend but the next stage relates to quality and sustaining that interest. Matcha is becoming a

permanent part of UK café culture – and customers are increasingly able to recognise the difference between a genuine purchase and one that relies heavily on milk or flavoured syrups. To explain the popularity, it’s arrived at the meeting point of several consumer trends. People want coffee alternatives as they pay more attention to what they consume, while valuing drinks that provide a daily ritual and moment to slow down. Matcha contains caffeine alongside naturally occurring L-theanine, and the result is described as a calmer, more sustained feeling of focus. This fragrantly green offering also fits the modern café perfectly, served hot or iced, paired with dairy or plant milk, while delivering seasonal appeal. For new operators, my main piece of advice is to start simple. Serve an excellent hot latte, an exceptional iced latte, then create a large menu. Agree the recipe, serving size and preparation method, then ensure every team member can reproduce it consistently. Once those foundations are in place, introduce signature flavours or use matcha in cakes, pastries, chocolate and desserts. I would also love to see more cafés serving traditionally whisked matcha with water – that’s how I like to drink it! This gives customers the chance to experience the flavour of the matcha itself, without the masking agents of milk or syrup.

MAKING THE GRADE Importantly, the grade must suit the application. A delicate matcha can be wasted in a strongly flavoured bake, while a robust culinary grade could work brilliantly in a brownie but be too bitter to drink with water. A good supplier should help operators choose the right products, rather than simply selling them the most expensive. ‘Ceremonial grade’ is not a regulated or universally defined standard. Two suppliers can use the same term for very different products, so the wording on the bag should never be the end of the conversation. We use the term because UK customers recognise it but our test is simple: would we be happy serving this matcha whisked only with water as koicha or usucha – thick or thin matcha – as it would be served in a traditional Japanese tea ceremony? Key indicators are a vibrant green colour, fine texture, clean aroma and smooth balance of umami, natural

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sweetness and gentle bitterness. A dull colour, grainy texture or overly bitter flavour can indicate that the matcha isn’t suited to traditional preparation, regardless of the label being used. Operators should question where it was grown, when it was harvested, how it was processed and whether laboratory testing and traceability are available. The main priority is to sample it in the exact drink you intend to sell. QUESTION OF TASTE One key selling point is the versatility. It can be served as a traditional tea, latte, iced drink, seasonal special or food ingredient, leaving room for innovation. It also creates different entry points. Someone may discover it via a strawberry latte or white chocolate cookie, then move towards drinks where the flavour is more prominent. Independents face major financial challenges, so they need products that attract customers, support premium pricing and provide regular opportunities to refresh the menu.

A mistake is buying on price or terminology alone. A cheaper rate per kg doesn’t necessarily offer better value if it lacks flavour, consistency or strength. The figure that matters is the cost of producing a drink the customer will repeatedly order. I’d rather see an operator use the correct quantity of excellent matcha and win repeat custom, than save a few pence and risk making somebody’s first one their last. Preparation also matters. It should be sifted, mixed with water below boiling point and whisked until smooth. Pour ratios, excessive heat and incorrect storage can have an adverse effect. Traditional whisking creates a premium experience, with electric whisking working well in busy cafés. Batching is also practical but should be done little and often, kept chilled and not carried over for multiple days. And consider reliability. Does the supplier hold UK stock, is consistency guaranteed, and can they fulfil orders when a drink becomes successful? In conclusion, there is opportunity

but also confusion. Products use the same terminology, while delivering different standards of flavour, colour, origin and traceability. You don’t need to be a Japanese tea expert – but ask suppliers clear questions: ● Where was the matcha grown? ● Is it traceable to a farm or producer? ● When was it harvested, milled and packed? ● Is independent testing available? ● Which grade suits the intended recipe? ● Is stock held in the UK? ● Can it be sampled first? You require clear responses to all of these – ‘it’s ceremonial grade’ isn’t enough. At Matcha Wholesale, we work directly with a fifth-generation family tea farm in Shizuoka, Japan. Our matcha is freshly milled and packed at source, independently tested and traceable from crop to cup. We also hold stock in the UK because cafés need reliability. Operators require access to exceptional Japanese matcha, at a price that works commercially.

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NEWS

Hot dishes cooked in seconds!

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, air-fry, grill and reheat. Always ready for action, simply select your menu, Press & Go!

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We’re exhibiting! Meet us at stand L321 to learn more about expanding your hot food offering.

20/08/2026 14/08/2026 17:14 14:22

NEXT ISSUE

COMING UP

FEATURE

Winter 2026

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Winter warmers Hot food, hot-holding tech, pasties, wraps, sides

Food to go Street food trends, Asian cuisine, OOH eating, premiumisation

Kitchen equipment Counter display, ovens, AI/tech, case studies, company profiles

Captains of Industry Success stories of the year & ones to watch

PREVIEW

Ice Cream & Artisan Food Show 2027 (Feb 9-10)

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PARTNERSHIPS

Collaborative excellence A new five-year partnership between Bakers + Baristas and Miko Coffee is focused on sustainability and innovation. INTEGRATED SOLUTION Bakers + Baristas has selected Miko Coffee as its strategic partner under a five-year agreement, to deliver a fully integrated beverage solution across its estate of 62 locations throughout the UK and Ireland. It follows 18 months of collaboration serving around four million cups of coffee every year, making consistency, quality and operational reliability fundamental to the experience. What began with the supply of SHOTT flavoured syrups has evolved into a fully managed partnership, providing Bakers + Baristas with an integrated solution encompassing coffee, traditional espresso equipment, barista training, technical support, menu development, bespoke branding and dedicated account management. The nationwide rollout was completed in just eight weeks. Miko installed 43 Rancilio Invicta 3-group traditional espresso machines and three 2-group machines, alongside an equipment package that includes Eureka Helios 65 and 75

grinders, Eureka Mignon grinders for decaffeinated coffee, Magrini blenders with cold foam jugs, Eureka automatic tampers and Marco hot water boilers. Supported by 30 field engineers, together with a dedicated workshop and service planning team, the programme provides a consistent platform, with upgrades planned. PEOPLE FIRST Staffing has been central to the rollout, with Miko implementing its ‘Train the Champion’ programme to equip key team members at each location. It is supported by quality audits, refresher training and operational reviews. At the beverage heart is Puro Fairtrade Organic Coffee. Sourced from smallholder farmers in Peru, Honduras and Ethiopia, it combines taste with a commitment to sustainability. Via its partnership with the World Land Trust, the brand supports projects that protect threatened habitats and promote sustainable land management, while its Fairtrade-certified coffees help farming communities build livelihoods. Bakers + Baristas has also introduced Portioli decaffeinated coffee. Roasted in Milan by a family business, with more than 60 years of expertise. Additionally, Miko has designed bespoke Bakers + Baristas coffee packaging in-house. This includes marketing support across print, digital and point-of-sale materials

and customer communications, highlighting the sustainability story. HOLISTIC VIEWPOINT Vikesh Patel, group MD at Bakers + Baristas, said: “Coffee has always been at our heart, so we knew that if we were going to change it, we had to do it properly. This was not about switching to a different blend; it was about looking at the whole experience, from the farms where our beans are grown, through to the moment a customer takes that first sip. “We have worked closely with Miko Coffee and reviewed every stage of that journey, investing in better beans and equipment, more training for our teams and stronger quality checks. “One of the most exciting aspects is the opportunity to work with Puro. It will give us a much closer connection to where our coffee begins, strengthen the story behind every cup and reinforce our commitment to quality, sustainability and the farming communities that make it all possible.” Mikocoffee.co.uk & bakersbaristas.com.

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20/08/2026 11:35 19:05 10/08/2026

SYRUPS FOCUS

Platform for

success

Private-label syrups are becoming a strategic advantage for coffee chains, according to Caleb Simpson, managing director at Simpsons Beverages.

PERSONAL TOUCH Bespoke syrup development can help high-volume coffee operators strengthen menu ownership, improve commercial performance and respond quicker to emerging beverage trends. For high-volume coffee shop chains, syrups are no longer a minor menu addition. They influence differentiation, innovation, cost per serve and the consistency of drinks delivered across an entire estate. As flavoured coffees, iced beverages and limited-time offers become increasingly important for attracting customers and encouraging repeat

visits, the way operators source syrups deserves strategic attention. Established brands provide familiarity and convenience but can also be restrictive. The same flavours are widely available to competitors, recipes often need to fit within a supplier’s existing portfolio and a visible third-party offering can weaken ownership of the overall drinks proposition. Private-label offers an alternative: formulations created for the operator, supplied under its own brand and developed around the demands of a high-volume, multi-site business.

"Bespoke formulation allows ingredients, concentration, dosage and serving size to be considered together." GREATER OWNERSHIP A proprietary syrup range enables the creation of flavours and recipes that are harder for competitors to replicate. This strengthens recognition and gives customers a clearer reason to choose one operator over another. Private-label development supports permanent favourites, seasonal launches and signature drinks. Flavour, sweetness, colour, mouthfeel and dosage can be tailored to the intended application, rather than requiring beverage teams and baristas to work around an off-the-shelf product. In fact, coffee chains are increasingly looking beyond a standard catalogue of flavours, with syrups that reflect their customers, menu and brand positioning. The real opportunity is not simply to put a name on a bottle; it is

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SYRUPS FOCUS commercial trial. Instead of choosing the closest option from a standard range, teams can brief the exact profile required, evaluate it in the intended drinks and refine before rollout. Speed is important – but speed without control can create problems later. The formulation has to taste right, work with the chosen coffee and milk, remain consistent in production and be practical across hundreds of sites. A flavour that performs in a development kitchen must also deliver during peak service across each location. Private-label syrups can be developed around equipment, recipes, portion controls and preparation to develop a syrup platform around that chain’s brand, customers and growth plans. Bespoke formulation allows ingredients, concentration, dosage and serving size to be considered together. This can help operators achieve the required flavour impact, while maintaining an efficient and predictable cost per serve. Reducing reliance on a consumerfacing syrup brand may also provide greater control over procurement, pricing and margin. For buyers, the most useful measure is total value: yield per bottle, wastage, preparation time, drink consistency and the number of applications supported by each syrup. A versatile flavour could work across hot and iced coffees, frappes, cold foams and seasonal drinks. This delivers menu flexibility, without creating unnecessary stock complexity or staff training.

PERFECT PROFILE In the modern world, businesses need to consider social media trends, globally inspired flavours, premium indulgence and changing expectations around sugar and functionality. Working directly with a development-led manufacturer can shorten the journey from concept to

processes, supporting a repeatable customer experience across companyowned and franchised sites. Buyers should assess manufacturing capacity, quality systems, traceability, technical support, supply continuity and batch-to-batch consistency. Packaging, pumps, storage and distribution are also a priority. Visit simpsonsbeverages.com. Simpsons Beverages develops and manufactures bespoke private-label coffee syrups for high-volume chains, QSRs and foodservice operators. From matching an existing syrup to creating an exclusive new flavour, its team supports formulation, sampling, testing, scale-up and ongoing UK manufacture.

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PREVIEW

Starter,

& dessert

The new London Food & Drink Festival is a tour de force for the events industry, with five high-profile shows now under one roof. FIVE ALIVE There’s a major development in the UK events sector taking place on 16-17 September at Excel London. The lunch! Show, which has already expanded into a Northern version (9-10 Mar 2027), has joined forces with four other industry events – so, it’s a warm welcome to the London Food & Drink Festival. Across the coffee shop, food to go and quick service retail sectors, lunch! is co-locating with The National Restaurant, Pub & Bar Show, London Drinks Exchange, Natural & Organic Food Show, and Artisan Food & Drink

Show. All bases are covered for buyers and operators, in one free visit. The scale is impressive, with thousands of new products alongside exciting developments in technology and equipment. Over 600 exhibitors should guarantee something for everyone. And while there is plenty to see and do, 200+ world-class speakers – across eight stages – will ensure you walk away with valuable insight to take back to the coalface! CULINARY EXCELLENCE One of the freshest developments is the Chef Life! Stage, including demonstrations from the likes of Tom Aikens, Cyrus Todiwala, Nikita Pathakji and Mark Birchall – with more to be announced. Variety is everywhere, with Start-Up Zones, Innovation Challenge Galleries, live DJ sets, plus interactive festival features. Katie Tyler, lunch! event director, said: “We’ve always been incredibly proud of our unique, high-quality event, and cafés and coffee shops

have long been at its heart. From day one, lunch! has understood that coffee and café culture isn’t a side note to the food to go industry, it’s central to it – which is why we consistently deliver the most innovative exhibitors and best content for operators. “As the lines between hospitality and food retail blur, with more businesses expanding their coffee and

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PREVIEW

food offerings side by side, lunch! has evolved rather than playing catch-up. It’s an exciting time, and there’s never been more value on offer for café and coffee shop visitors this September! “lunch! is about connecting the sharpest minds in FTG in one place, and the speaker line-up is shaping up to be our most exciting yet, with many more names to be revealed. Whether you’re an independent or a national brand, the insight on offer will give you the tools to tackle today’s challenges.” This focus is across a dedicated Coffee Shop Stage, Food-to-Go Stage and the Retail & Convenience Stage. Senior leaders in attendance include Pano Christou, CEO of Pret A Manger; Caroline Ottoy, managing director of WatchHouse; Lysa Hardy, UK CEO, Caffe Nero; Jack Brewitt, founder & CEO, 92 Degrees; Nick Ayerst, managing director, GAIL’s; and Will Kenney, commercial director, 200 Degrees Coffee. TAKE YOUR PICK The lunch! exhibitor list is a real highlight. It includes big-name brands like Oatly, TRIP, Popcorn Kitchen, Deliciously Ella, Organix, MOJU, Capri Sun UK, Minor Figures, Twinings, Love Corn, Yeo Valley Organic, Walker’s Shortbread, Vegware and Kellogg’s – all showcasing their latest launches and

existing products. Whether you work across plant-based drinks, functional snacking, sustainable packaging or trend-setting coffee, you’re covered. The sold-out Start-Up Zone also features innovative names: MORiSH Snacks, SLURPZ Ltd, Avenite, Salami Club, All About Kombucha (Gach Rud Kombucha Teoranta), Kidnetics, Nom Kins, Matelo, Sunrise Bio (Beantastic Hummus), Asal-Karak Limited, Siren Grounds Collective, The Big Dipper, Turas Pantry and Taylor & Thorn. Known as the go-to destination for spotting the best launches, here are just a handful of products worth seeking out: ● Tomato & Tuscan Herbs Roasted Oat Crisps from Holleys Fine Foods. ● Chocolate Protein Wafer from Luthman Backlund Foods. ● Blueberry coated breadsticks from Nom Kins. ● Harry Brompton’s Matcha Mango Lime Iced Tea from Tudor Drinks. ● Perimenopause Decaf Coffee Boost from Windfall Logistics.

Chris Brazier, group event director at London Food & Drink Festival, said: “We have always been proud of our unique events serving key verticals within hospitality and retail, each of which have a track record of delivering the most innovative exhibitors, forwardthinking buyers and best content programmes. And it’s an exciting time, with value for exhibitors and visitors.”

Registration now open Free trade registration for The London Food & Drink Festival, including lunch!, is open now at lunchshow.co.uk (priority code VLU78), with registration subject to verification.

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HOT FOOD

Melt in the

mouth We caught up with Bill Mathieson, managing director at Clawson Farms, who explained how simple steps with quality cheese can deliver outstanding results. GROWTH SPURT Lumina Intelligence data reveals the UK’s eating out market value is projected to reach £108.7 billion by 2028, with annual growth at 2.4%. Meals are centred around relaxation and socialising, driving visits to cafés, coffee shops and sandwich outlets. Affordability, convenience and innovation help these channels thrive. Keeping menus fresh doesn’t require an overhaul. Familiar dishes remain popular but consumers expect quality ingredients, so tweak with interesting flavours and small touches. Cheese is always hard-working, adding value

across breakfast, lunch and all-day dining. From hot wraps and jacket potatoes to burgers, loaded fries and artisan pizzas, it delivers easy elevation. Heritage products such as Clawson Farms Blue Stilton® are finding a place beyond the traditional cheeseboard. With more than 100 years of expertise, Clawson Farms has developed formats ideal for busy operators. And highlighting British sourcing is one effective way to reinforce those credentials. DEEP FLAVOUR Blue Stilton® is being used adventurously – its rich umami character complements everything from burgers and pizzas to nachos, for an easy route to premiumisation. Convenient formats include Artisan Blue Stilton Crumb and Artisan Blue Stilton Burger Melts working with contemporary favourites, while benefitting from quick preparation and the flexibility to use one premium ingredient across multiple dishes. The Clawson Farms Professionals Range has been created to save time while delivering consistent

results. Alongside precision-sliced formats, it includes the creamy Artisan Blue Stilton® Crumb and mellow Artisan Shropshire Blue Crumb, eliminating the need for manual crumbling, supporting accurate portion control and reducing waste. Ideal for adding depth to sauces, soups and pasta dishes, or creating standout pizzas and loaded fries. The range also includes Burger Melts – slices of hand-graded, handturned Artisan Blue Stilton or Artisan Shropshire Blue, designed to provide even coverage and reliable melting for burgers, toasties and bagels. For bolder flavours, try Caribbean Blazer® Cheddar with Scotch Bonnet Chilli Relish and Smoky Jack – a Monterey Jack & BBQ blend. For sharing platters and festive menus, single wedges of Artisan Blue Stilton or Artisan Shropshire Blue are available. Visit clawson.co.uk for more info.

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NEWS

SEE OUR RANGE HERE developed for chefs

EXCEPTIONAL BRITISH CHEESES, CAREFULLY CRAFTED TO ELEVATE YOUR MENU Introducing the NEW Clawson Farms Professionals, a new range of Award-Winning & Premium British Cheeses developed for chefs. MADE IN

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Great for adding to pizza, pasta, soups, pies, jacket potatoes & sauces

Perfect for cheeseboards, charcuterie boards & festive platters

Great for melting on burgers, toasties & bagels

Telephone: +44 (0)1664 822332 Email: Keith.Wellden@clawson.co.uk

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HOT FOOD

Open all hours Using versatile bakery to create premium café menus throughout the day has numerous benefits, says Kevin Hughes, commercial director UK & Ireland, La Lorraine Bakery Group.

MULTIPLE OCCASIONS The modern menu has evolved well beyond the traditional breakfast-lunch divide. Hybrid working, flexible eating habits and changing expectations mean customers want freshly prepared hot food throughout the day, whether it’s a premium brunch, lighter lunch or grab-and-go snack. The challenge is delivering variety without adding complexity to the kitchen. According to Lumina Intelligence, cafés and coffee shops remain one of the UK’s strongestperforming eating out channels, driven by premiumisation, innovation and a greater emphasis on quality and experience than price alone. Research also shows that 71% of consumers prioritise quality over cost. Customers don’t necessarily think in terms of breakfast, brunch or lunch any more. They’re simply looking for freshly prepared, premium food whenever they visit. Operators therefore need products that work across multiple occasions, while remaining simple to prepare. Breakfast remains a valuable trading opportunity but there needs to be choice. While brunch has become an all-day occasion – with lighter, premium dishes that feel freshly prepared. European bakery can elevate the offer and maintain speed of service. Italian schiacciata is a good example. Its light, open crumb and extra virgin

olive oil create an artisan base for premium toasted sandwiches and brunch dishes, while American pancakes continue to evolve beyond breakfast, lending themselves to indulgent menus and lighter afternoon treats. FRESH SOLUTIONS Grab-and-go has to deliver the same quality and flavour as dishes prepared to order – and not forgetting convenience. Stone-baked topped flatbreads meet that demand, as premium toppings on artisan bases make them ideal for lunch, light bites and takeaway – baking from frozen in minutes. Equally, internationally inspired handheld snacks, such as empanadas, introduce global flavours in a familiar, portable format, adding simplistic variety. The influence of international cuisine means these products no longer feel niche, providing ways to refresh menus, encourage trial and broaden appeal among those seeking something different. But refreshing a menu doesn’t always require wholesale change. Rotating premium sandwich fillings, introducing seasonal brunch specials or adding internationally inspired hot snacks can create new points of

interest, while making better use of existing bakery products. The most effective innovation isn’t necessarily about adding more; it’s about versatile bakery solutions that allow operators to refresh menus, respond to trends and create premium experiences throughout the day.

Chef inspiration Premium brunch: Schiacciata with Pesto, Bresaola & Asparagus La Lorraine Bakery Group’s new Culinary Masterpieces recipe book demonstrates how artisan bakery can elevate a brunch menu. Using traditional Italian Schiacciata as the base, this recipe combines basil pesto, bresaola, grilled asparagus and fresh salad for a contemporary, European-style sandwich that’s ideal for brunch, lunch or premium grab-and-go. The book also features caférelevant dishes including Eggin-a-Hole Toast, Melted Cheese with Kimchi, Steak Sandwich with Béarnaise, Rocket & Onion, Philly Cheese Steak Sandwich and additional schiacciata recipe ideas, which work throughout the day.

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NEWS

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Café Suppliers Index DITSCH UK LTD.

AGRIAL FRESH PRODUCE LTD

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk

AM PACKAGING CORPORATION LIMITED Units 1-4 Brittania Court, Copse Road, Fleetwood FY7 7FY Tel: 01253 823322 enquiries@ampccorp.com www.ampccorp.com

BAWNBUA FOODS NI

67 Crowhill Road, Bleary, Co. Armagh BT66 7AT Contact: Victoria Cartmill Tel: 02838 344244 victoria.cartmill@bawnbua.com www.bawnbua.com

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Helen Walker Tel: 0121 274 1107 Cpe_Customerservices@cargill.com www.cargill.co.uk

COFFEE SAFE The Chapel, 288 Halifax Road, Liversedge WF15 6NP Tel: 01274 979920 info@coffeesafe.com www.coffeesafe.com

Timsons Business Centre, Perfecta Works, Bath Road, Kettering, Rutland NN16 8NQ Contact: Lucy Rogers Tel: 01536 419 900 Lucy.rogers@ditsch.co.uk www.ditsch.co.uk

CONNECT VENDING

Units 4-6 Tower Industrial Estate, Tower Road, Berinsfield OX10 7LN cs@connectvending.co.uk connectvending.co.uk

BEYOND THE BEAN

59A, Portobello Road, London W11 3DB Contact: Phil Slaney Tel: 020 7052 8899 Info@britegg.co.uk www.egginfo.co.uk

DAWN FARMS UK

Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Bryan Murphy Tel: 01604 583421 info@dawnfarms.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

DURUM COMPANY UK (ENDO FOODS) 10 Princes Road, Montagu Industrial Estate, Edmonton N18 3PR Tel: 020 8920 2612 Info@endosfood.com

The Alan Nuttall Partnership Ltd, Orchard House, Dodwells Road, Hinckley, Leicestershire LE10 3BZ Contact: Warwick Wakefield Tel: 01455 638300 info@flexeserve.com www.flexeserve.com

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

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

FUTURA FOODS UK LTD.

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

FOOD ATTRACTION LTD. Triam Court, 17-21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

GAGGIA PROFESSIONAL C/O EVOCA UK LTD.

Prime Point, Mark Binner Way, Pensnett Trading Estate Kingswinford DY6 7TJ Contact: Sales Tel: 01902 355000 customerservice.uk@evocagroup.com www.gaggiaprofessional. evocagroup.com

HOSHIZAKI

2 The Technology Centre, London Road, BR8 7AG Swanley, Kent United Kingdom Tel: +44 (0)845 456 0585 uksales@hoshizaki.uk www.hoshizaki-europe.com/uk

FRACINO

Birch Road East, Birmingham B6 7DB Contact: Peter Atmore Tel: 0121 328 5757 sales@fracino.com www.fracino.com

DEIGHTON MANUFACTURING (UK) LTD.

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Drumcoo House, 1 Hawkesworth Road, Yate, Bristol BS37 5NW Contact: Benn Ely Tel: 01454 285400 Benn.Ely@go-pakgroup.com www.go-pakuk.com

FLEXESERVE

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 07979 704758 Neil.lindsell@sysco.com www.countrychoice.co.uk

BRITISH LION EGGS AND EGG PRODUCTS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Joe Martin Tel: 07583 086414 joe.martin@compleatfood.com www.fresh-pak.co.uk

GO-PAK GROUP

FSC

COUNTRY CHOICE FOODS

Unit 6, Cala Trading Estate, Ashton Vale Road, Ashton Vale, Bristol BS3 2HA Tel: 0117 953 3522 hello@beyondthebean.com www.beyondthebean.com

FRESH-PAK CHILLED FOODS

FRANKE COFFEE SYSTEMS UK

6A Handley Page Way, Colney Street, St Albans AL2 2DQ Sales Department 01923 635700 cs-sales.gb@franke.com www.coffee.franke.com

GELARTO

Stonebridge House, Kenilworth Road, Meriden Warwickshire CV7 7LJ Tel: 02475 940016 angus@gelarto.com www.gelarto.com BRCGS -AA

IBC SIMPLY

Riverdale House, 19-21 High Street, Wheathampstead, St Albans AL4 8BB Tel: 0208 634 7020 sales@ibcsimply.com www.ibcsimply.com

JIFFY TRUCKS LTD.

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria Contact: Anthony Oates Tel: 07711 860608 anthony.oates@gierlingerholding.com www.gierlinger-holding.com

26 Jubilee Way, Shipley, West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

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Café Suppliers Index PREVIEW MILLITEC FOOD SYSTEMS LTD.

KINGS FINE COOKED MEATS

69 Queen Street, Wigan, Greater Manchester WN3 4XH Tel: 01942 322398 Contact: Adele Rooney adele@kingsfinecookedmeats.co.uk www.kingsfinecookedmeats.co.uk

20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 sales@millitec.com www.millitec.com

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com

MISSION FOODS EUROPE LTD.

LEATHAMS LTD.

Units 10-12, The Circle, Queen Elizabeth Street, London SE1 2JE Contact: Customer Support Tel: 0115 968 3190 NottinghamTelesales@leathams.co.uk www.leathams.com

LIBA BREAD

Lärjestationsgata 1, 415 02 Göteborg, Sweden Contact: Sergio Fadel Tel: (+46) 735 09 25 24 sergio@liba.se www.libabrod.com

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: James Brown Tel: 07725 496799 Jbrown@missionfoods.com www.missionfoodservice.co.uk

3 Huxley Road, Guildford GU2 7RE Tel: +44 (0) 207 378 8332 Contact: Tom Youngman contact@love-struck.com love-struck.com

PAN EURO FOODS

20-22 Wenlock Road, London N1 7GU Contact: Steve Matthew Tel: 00353 1 6301490 Steve.Matthew@paneurofoods.com www.paneurofoods.com

7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 www.paranovaprintandpackaging.com

LUNCH! 16-17 SEPTEMBER 2026

by Diversified Communications UK Ltd. at Excel, London www.lunchshow.co.uk/bsa

MERRYCHEF

Ashbourne House, The Guildway, Old Portsmouth Road, Guildford GU3 1LR Contact: Alistair Farquhar Tel: 01483 464900 Alistair.Farquhar@welbilt.com www.merrychef.com

mezzeIQ

12 Colston Yard, Bristol BS1 5BD Contact: Hugo Walker Tel: 0117 990 1008 hugo.walker@mezze.io www.mezze.io

PUREGUSTO COFFEE

Units 40-42 Waters Meeting, Britannia Way, Bolton, Lancashire BL2 2HH Tel: 0800 644 6650 www.puregusto.co.uk

SMOOTHIE FRESH LTD. Unit 6 Plumpton House, Plumpton Road, Hoddesdon, Hertfordshire EN11 0LB T: 01992 677 505 M: 07544 638 329 info@smoothiefresh.co.uk www.smoothiefresh.co.uk

STONEGATE FARMERS

Lacock Green, Corsham Road, Lacock, Chippenham, Wiltshire SN15 2LZ Tel: 01249 730700 David.Taylor@stonegate.co.uk www.stonegate.co.uk

SABERT UK LTD.

PARANOVA PRINT & PACKAGING LTD. LOVE STRUCK F&B LTD.

VEGWARE

PROAMPAC-RAP LTD.

Unit 2, Harvard Ind. Estate, Kimbolton PE28 0NJ Contact: Clive Pickerill Tel: +441480 869077 cpickerill@sabert.com www.sabert.eu

SEARA MEATS BV

PASTA FOODS

Forest Way, Norwich NR5 0JH Contact: James Palmer Tel: 01493 416200 enquiries@pastafoods.com www.pastafoods.com

SHARPAK AYLESHAM LTD. PLANGLOW LTD.

Suite 6A1, Whitefriars, Lewins Mead, Bristol BS1 2NT Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

Unit 7D Claymore, Tame Valley Ind. Est., Tamworth B77 5DQ Contact: Rebecca Manfredi Tel: 01827 282571 info@suncreamdairies.com www.suncreamicecream.com

Aylesham Ind Est, Aylesham, Canterbury CT3 3EF Contact: Dave Alexander Tel: 01304 840581 sales@sharpakaylesham.com www.groupeguillin.fr

ASSOCIATE MEMBER ZEMPLER BANK Contact: Sales referrals@zemplerbank.com www.zemplerbank.com

Yeo Valley HQ, Rhodyate, Blagden, Bristol, Somerset BS40 7YE Contact: Bobby Houghton-Brown Tel: 07966143326 bobby.houghton-brown@ yeovalley.co.uk www.yeovalley.co.uk

ZAFRON FOODS LTD.

Units 6 – 7 Willow Centre, Willow Lane, Mitcham, Surrey CR4 4NX Tel: 0844 847 5116 Fax: 0844 847 5117 rufus.carter@zafronfoods.co.uk www.zafronfoods.co.uk

LINKED ASSOCIATION TIPIAK

Chiswick Grove, Blackpool FY3 9TW Tel: 01253 766333 info@simpsonsbeverages.com simpsonsbeverages.com

YEO VALLEY FARMS (PRODUCTIONS) LTD.

SUNCREAM ICE CREAM

1st Floor Belmont House, Belmont Road, Uxbridge UB8 1HE Tel: +44 2035358856 Contact: uk.@seara.com.br www.searainternational.com

SIMPSONS BEVERAGES

39 Melville Street, Edinburgh EH3 7JF UK Tel: +44 (0) 330 223 0400 info@vegware.com www.vegware.com

Distributed by Central Foods Ltd Maple Court, Ash Lane, Collingtree, Northampton NN4 0NB Tel : 01604 858 522 info@centralfoods.co.uk www.tipiakfoodservice.co.uk

LOCAL AUTHORITY CATERING ASSOCIATION

LACA Administration 11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226 admin@laca.co.uk

THE TEAM

Editor Alex Bell telephone 01291 636349 e-mail alex@jandmgroup.co.uk Advertising Paul Steer telephone 01291 636333 e-mail ads@thecafelife.co.uk

Production Gareth Symonds telephone 01291 636339 e-mail gareth@jandmgroup.co.uk Subscriptions telephone 01291 636338 e-mail subscriptions@thecafelife.co.uk

J & M Group

Engine Rooms, Station Road, Chepstow NP16 5PB

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Café Manufacturers & Distributors ANCHOR SANDWICH CO.

GREENCORE FOOD TO GO LTD - PARK ROYAL

Units 2/21/22 Wotton Trading Estate Wotton Road, Ashford, Kent TN23 6LL Tel: 01233 665533 Contact: Adrian O’Hare adrian@anchorcatering.co.uk www.anchorsandwich.co.uk BRCGS Rating – A

Willen Field Rd, Park Royal, London NW10 7AQ Tel: 0208 956 6000 www.greencore.com BRCGS Rating – AA+ BRCGS Plant Based

GREENCORE FOOD TO GO LTD – MANTON WOOD

Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS Tel: 01909 512600 www.greencore.com BRCGS Rating – AA+ BRCGS Plant Based

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Tel: 0283 0262333 info@aroundnoon.com www.aroundnoon.com BRCGS Rating – AA

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 www.greencore.com BRCGS Rating – A+

AROUND NOON (LONDON) LTD. 810 Oxford Avenue, Slough Trading Estate, Slough SL1 4LN Tel: 0283 0262333 info@aroundnoon.com www.aroundnoon.com BRCGS Rating – AA

Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Tel: 01827 719 100 www.greencore.com BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Tel: 0208 629 8600 www.greencore.com BRCGS Rating – AA+

AROUND NOON (SOHO)

Unit 7 Advent Business Park, Advent Way, London N18 3AL Tel: 0203 058 1245 Fax: 0207 739 1166 soho.orders@aroundnoon.com www.aroundnoon.com BRCGS Rating – A

BRADGATE BAKERY

GREENCORE FOOD TO GO LTD. – ATHERSTONE

MELTON FOODS

Beaumont Leys, Leicester LE4 1WX Tel: 0116 2361100 Fax: 0116 2361101 commercialftg@samworthbrothers.co.uk BRCGS Rating – AA+

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401 commercialftg@samworthbrothers.co.uk BRCGS Rating – AA+ BRCGS Plant Based and Gluten Free standards

DELI-LITES IRELAND LTD.

SIMPLY LUNCH LTD.

ON A ROLL SANDWICH COMPANY

TAMAR FRESH LTD.

Unit 1, Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Barbara Hawkins Tel: 07786 435198 barbara.hawkins@delilites.com www.delilites.com BRCGS Rating – AA+

The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk BRCGS Rating – AA+

RAYNOR FOODS LTD.

Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Sales Tel: 01245 353249 sales@sandwiches.uk.net www.sandwiches.uk.net BRCGS Rating – AA+

SAMWORTH BROTHERS MANTON WOOD

Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 commercialftg@samworthbrothers.co.uk www.samworthbrothers.co.uk BRCGS Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF Contact: Julie Crimlisk Tel: 0113 2426031 enquiries@sandwichkinguk.com www.sandwichkinguk.com STS Audited

Unit 2, ZK Park, 23 Commerce Way, Croydon CR0 4ZS Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk BRCGS Rating – AA+

Unit 1 Marjorie Court, Burraton Road, Saltash, Cornwall PL12 6AY Contact: Sales Tel: 01752 848738 sales@tamarfresh.co.uk www.tamarfresh.co.uk

TIFFIN SANDWICHES

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Sales Tel: 01274 494939 sales@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk BRCGS Rating – AA

TIFFIN SANDWICHES SCOTLAND 81 Chapel Street Glasgow G20 9BD Contact: Sales Tel: 01274 494939 info@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk/scotland BRCGS Rating – A

TIFFIN SANDWICHES WALES (FORMALLY KNOWN AS STREET EATS FOOD LTD) Prince William Avenue, Sandycroft, Deeside CH5 2QZ Contact: Sales Tel: 01274 494939 info@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk/wales BRCGS Rating – AA+

Smoothies, Milkshakes, Frappe, Hot chocolates, Chai, Syrups, Hot & Cold Take-Away Cups, Lids & Straws, Blenders & More! www.smoothiefresh.co.uk e: info@smoothiefresh.co.uk

01992 677 505 / 07544 638 329

CAFÉ LIFE | THECAFELIFE.CO.UK

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PREVIEW Index Café Product BAKERY & PATISSERIE Country Choice Foods Durum Company UK (Endo Foods) Food Attraction Ltd. Liba Bread Mission Foods Pan Euro Foods Tipiak

DRESSINGS, SAUCES AND MAYONNAISE Fresh-Pak Chilled Foods Futura Foods UK Ltd. Leathams Zafron Foods Ltd.

DRINKS

BESPOKE SOFTWARE/IT mezzeIQ Planglow Ltd.

CHEESE & DAIRY PRODUCTS

Futura Foods UK Ltd. Leathams Pan Euro Foods Yeo Valley Farms (Productions) Ltd

CHUTNEYS & RELISHES Leathams Zafron Foods Ltd.

COFFEE

Beyond the Bean Franke IBC Simply Leathams Love Struck F&B Ltd. Simpsons Beverages Smoothie Fresh Ltd

EGGS & EGG PRODUCTS

British Lion Eggs Fresh-Pak Chilled Foods Futura Foods UK Ltd. Leathams Pan Euro Foods Stonegate Farmers Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Beyond the Bean Fracino Franke Evoca Gaggia Limini Coffee PureGusto

COFFEE & HOT BEVERAGE EQUIPMENT Country Choice Foods Gaggia Evoca Fracino Franke IBC Simply Limini Coffee Merrychef Simpsons Beverages

Deighton Manufacturing Flexeserve Fracino Grote Company Hoshizaki Jiffy Trucks Ltd. Millitec Food Systems Ltd. Planglow Ltd.

EVENTS

lunch! 16-17 September 2026

FACTORY MACHINERY Deighton Manufacturing FSC Grote Company Millitec Food Systems Ltd.

FISH PRODUCTS

H Smith Food Group plc Leathams Zafron Foods Ltd.

FOOD TO GO

Poultry Bawnbua Foods NI Cargill Protein Europe Dawn Farms UK H Smith Food Group plc Kings Fine Cooked Meats Leathams Pan Euro Foods Seara Meats BV

OILS

Pan Euro Foods

Food Attraction Pasta Foods

ORGANIC PRODUCTS

ICE CREAM & ICE CREAM EQUIPMENT

PACKAGING

Gelarto Hoshizaki Suncream Ice Cream

INSURANCE/BUSINESS SERVICES CoffeeSafe LACA

LABELS & LABELLING Planglow Ltd.

MEAT PRODUCTS

Red Meat Bawnbua Foods NI Dawn Farms UK Gierlinger Holding GmbH H Smith Food Group plc Kings Fine Cooked Meats Leathams Pan Euro Foods Seara Meats BV

Yeo Valley Farms (Productions) Ltd AM Packaging Corporation Ltd Biopak Go-Pak Group Paranova Print and Packaging Ltd Planglow Ltd. Pro-Ampac RAP Sabert Sharpak Aylesham Smoothie Fresh Ltd Vegware Waddington Europe

REFRIGERATION Hoshizaki

SALADS, FRUIT & VEGETABLES

Agrial Fresh Produce Ltd. Leathams Pasta Foods

SANDWICH FILLINGS (READY PREPARED) Fresh-Pak Chilled Foods Purple Pineapple Zafron Foods Ltd.

SMOOTHIES

Beyond the Bean Love Struck F&B Ltd. Simpsons Beverages Smoothie Fresh Ltd

SOUPS

Leathams Love Struck F&B Ltd. Pasta Foods Yeo Valley Farms (Productions) Ltd

SYRUPS

Leathams Pasta Foods

Beyond the Bean IBC Simply Limini Simpsons Beverages

PLANT BASED

VENDING

PASTA

Food Attraction Leathams Melton Foods Pan Euro Foods Tipiak TMI Foods

Connect Vending

International Suppliers Index Sandwich Manufacturers

ALIMENTOS DAILY FRESH S.A. El Quillay 573, Parque Industrial Valle Grande, Lampa, Santiago, Chile Contact: Carlos Guerrero Tel: +562 24119171 cguerrero@dailyfresh.cl

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

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

Product Listing

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

BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Alimentos Daily Fresh S.A Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

For specific information visit thecafelife.co.uk/directory Café Life_130_Autumn26_p28-32.indd 31

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NEW PRODUCTS ISLANDSCHOCOLATE.COM

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PURE. POWERFUL. PLANT-BASED CAFÉ ALL LIFE | SALES THECAFELIFE.CO.UK 32 FOR ENQURIES,

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