Cafe Culture Magazine - Issue 27

01-03_CafeJuly08:Layout 1

18/7/08

10:38

Page 1

magazine JULY/AUGUST 2008 ISSUE 27

www.cafeculturemagazine.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

A must with coffee...

www.cafebronte.com

01-03_CafeJuly08:Layout 1

18/7/08

10:39

Page 2

Be part of the next big thing.

V WATER VALUE GROWTH + 295%

+ 188% + 563%

*Forecast

it all started here 2004

2005

2006

2007

2008*

V WATER - THE VITAMIN WATER We anticipate consumer demand for enhanced water to exceed £150million within 3 years We listened to the highly demanding UK consumer & created our award winning product containing the purest spring water, natural ingredients*, plenty of nutrients & less than 50Kcal per bottle That’s why we’re investing £4million in marketing over the next 12 months (there’ll be no escape!) * V Water flavours are from the natural fruit

We’re leading the water revolution so stock up now!

Thirsty for more? Visit vwater.com or call Vitamin Central on 0207 748 7000

01-03_CafeJuly08:Layout 1

18/7/08

14:59

Page 3

INSIDE

CONTENTS NEWS 4 Largest barista training centre outside London.

5 A first for Ireland.

8 A super Scottish smoothie.

EXHIBITIONS 12 Caffè Culture show review.

16 Speciality & Fine Food Show preview.

Welcome!

FEATURES

As confirmed by the number of exhibitors and visitors to the recent Caffè Culture show, the UK’s coffee shop sector is currently one of the most vibrant around. So it should be no surprise that this issue carries the news that a number of well known coffee companies have recently announced the setting up of new training facilities dedicated to the UK market.

Recognising the fact that a café’s food offering is playing an increasingly important role, we also look at some of the latest snack and cake products that are helping to fuel the ‘to go’ demand, and consider one of coffee’s main rivals – tea!

18 Cakes for coffee shops – display, to go, healthy and indulgent cakes for cafés.

26 Top teas – whether big brand or niche blend, tea represents good business for outlets.

Advertising Manager Paul Steer Tel: 01291 636333 Fax: 01291 630402 E-mail: paul@jandmgroup.co.uk Production Manager James English, Tel: 01291 636339, Fax: 01291 630402 E-mail: james@jandmgroup.co.uk Subscriptions and Customer Service Stephanie Mayo, Tel: 01291 636338 Fax: 01291 630402 E-mail: steph@jandmgroup.co.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 E-mail: cafe@jandmgroup.co.uk www.cafeculturemagazine.co.uk Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published

by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2008 J&M Group Ltd Paper used in the production of this publications is sourced from sustainable managed forests and the magazine is printed by The Manson Group, Hertfordshire

ARTICLES 24 The Destination Café – how cafés have become an integral part of places to visit.

42 Take five – David Cooper of Cooper’s Coffee discusses five topics that he feels are of major significance to the sector.

REGULARS 44 Coffee Clinic – your maintenance queries answered.

45 New products.

48 Product listings.

49 Checkout.

CAFES INSURANCE

Clare Benfield Editor

Editor Clare Benfield, Tel: 01291 636336, Fax: 01291 630402 E-mail: clare@jandmgroup.co.uk

34 Snacks to go – food for your ‘to go’ customers.

BENEFITS OF BU YING DIRECT DIRECT BUYING FROM US: US: ¥ 0% APR, helping your cash Ýow ¥ Stock in transit covered as standard

Helping to serve your business needs Up to 15% Discount and quality cover. Call today for a competitive quote.

0800

294 8488 8 Lines open 8am-8pm Mon-Fri, Mon-Fri, 8am-4pm Sat

¥ Legal liabilities covered d tto protect t t staff and customers ¥ Cover all your stock, contents and shopfront w w w. m o r e t h a n b u s i n e s s . c o m/ www.morethanbusiness.com/ ccafes afes

When you have finished with this magazine please think of the environment.

´ BUSINESS is a trading style of Royal & Sun Alliance Insurance plc (No. 93792). Registered Wales Way, West in England and W ales at St. Marks Court, Chart W a ay, Horsham, W est Sussex, RH12 1XA. Authorised and Authority. your regulated by the Financial Services Authority y. FFor or you ur protection, calls may be recorded and monitored.

Offer subject to terms and conditions. Discount based d on prices available for like-for-like RSA policies.

DON’T MISS YOUR COPY. SUBSCRIBE NOW! CALL 01291 636338.

AUGUST 2008 CAFÉ CULTURE 3

04_11_CafeJuly08:Layout 1

18/7/08

10:42

Page 4

NEWS

Largest barista training centre outside London uddersfield Coffee wholesaler, Cooper’s Coffee, has announced plans to open the largest barista training centre outside of London as part of ambitious expansion plans.

The new training centre, to be built at Cooper’s headquarters in Huddersfield, West Yorkshire will take up more than 1,000 square feet and will be fully equipped with the complete range of Dalla Corte espresso machines from groups one to four, and will also include a Dalla Corte raised body machine for 20oz cups, as well as the complete range of Mahlkönig and Dalla Corte grind on demand grinders.

Delegates will be able to practice their coffee-making skills on a 360 degree training bar while several specially adapted technical machines complete with video playback will be available for engineer training.

As part of the expansion a new warehouse will also be built on the site,

H Lavazza’s new training centre Lavazza has opened a new training centre in Dublin to demonstrate its commitment to growing the Irish coffee market.

Officially opened in June by Marcello Arcangeli, director of training worldwide at Lavazza, the new site is housed at Batchelors Coffee Company, the main distributor of Lavazza in the Irish market.

The new training centre, one of almost 50 worldwide, marks Lavazza’s dedication to promoting espresso culture and its continued commitment to quality coffee preparation, say the company. Each year Lavazza trains over 20,000 baristas internationally and this new centre has two coffee training stations along with video filming facilities, where trainees are able to watch and review their coffee making techniques.

For the last 20 years Lavazza coffee has also been actively involved in taste training and education and developed a training programme to provide baristas with in-depth and extensive familiarity with the coffee they serve.

The course covers subjects ranging from the coffee crop, production processes and the equipment needed for making a proper espresso, with emphasis being placed on innovation and creativity.

“The UK and Ireland continues to be an important market for Lavazza and our newest training centre demonstrates our long term commitment to growing the coffee sector, in Ireland specifically,” said Marcello Arcangeli on the new opening.

Pictured: Lavazza’s Cesare Noseda and Marcello Arcangeli at the opening of a new training facility in Dublin.

4 AUGUST 2008

CAFÉ CULTURE

say Cooper’s, providing more than 2,500 square feet of additional storage space for coffee. The existing warehouse will be converted to house the new barista training centre as well as a new equipment showroom complete with a steel and glassfronted reception area, and the area surrounding the new warehouse will be landscaped to include a picnic area for staff and visitors as well as a new car park that will provide more than 40 parking spaces for customers and staff.

“We’ve always had the vision to expand Cooper’s substantially and have spent £350,000 over the past three years buying the land surrounding our existing warehouse to make this vision become a reality,” said David Cooper, commenting on the expansion. “Our plans to expand are not only a testament to our success in what is proving a tough year for businesses, but also demonstrates our belief in the future of the company.”

Licensing programme continues Starbucks Coffee Company (UK) Ltd, a wholly owned subsidiary of Starbucks Corporation, has announced plans to open ten new coffee houses in hotels owned by Village Hotels.

The first coffee house is located in the new Village Hotel in Ashton Moss, and has already opened with further openings planned at Village Hotelsowned locations in Walsall, Elstree and South Leeds, Swansea and Maidstone, and the sites of the next four coffee houses currently being confirmed.

The ten site agreement builds on Starbucks growing hotel licensee business portfolio and at each new coffee house, Starbucks will provide products such as coffee, food and merchandise as well as training, operational and marketing support in order to deliver the same Starbucks Experience and service they have come to expect from Starbucks in the high street.

“Starbucks has successfully launched a number of coffee shops in hotel sites across North American and we are now extending this approach to the UK,” said Rupert Lawrie, director of business alliances, Starbucks Coffee Company (UK) Ltd. “Whether you’re on holiday or travelling with business everyone appreciates being able to enjoy their favourite cup of coffee without having to wander too far.”

Starbucks Coffee Company and beverage and food concessions company, SSP, have also announced a strategic licensing partnership to open more than 150 Starbucks stores in prime travel channels in key European markets within the next three years. The agreement details wide-ranging cooperation across the European travel market, covering both airport and railway station locations. Starbucks will give SSP licensing rights to the Starbucks brand in a number of significant markets that in some segments are exclusive, including France, Germany and the United Kingdom.

04_11_CafeJuly08:Layout 1

18/7/08

10:42

Page 5

NEWS

Best Coffee Bar Retailer 2008 Costa, the UK's largest and fastest growing coffee shop chain, has won the British Sandwich Association's (BSA) award for Best Coffee Bar Retailer of the Year.

The ‘Sammies’ took place in May, with judges having awarded Costa on its levels of innovation, quality, sales, product range, packaging and presentation. A panel of judges from the BSA carried out an unannounced visit of Costa’s new store on the Kingsway in central London to view the sandwich range, store environment and customer service.

Traditionally famous for its paninis, Costa recently introduced a new flatbread following extensive research and product trials as it offers customers a lighter option for a lunchtime snack.

"It's fantastic that all the hard work from both Costa and Buckingham Foods to launch a complete new range has been recognised by industry experts,” said Kate Thompson, Costa category brand manager on the win.

A first for Ireland t the recent World Barista Championships held in Copenhagen, Denmark, the UK fielded five representatives, with the UK’s Barista Champion, Hugo Hercod, coming a very creditable tenth out of 51 baristi and Ireland’s Stephen Morrissey becoming Ireland's first ever World Barista Champion (Australia came second and The Netherlands third).

Plans are now afoot for some interesting venues for the UK Barista Championship, say the competition’s organisers, who report that they will need to have a UK champion in place by early next year in preparation for the WBC 2009, which will be held in Atlanta, USA (15 to 19 April 2009).

A

Hugo Hercod preparing his signature drink at the recent WBC 2008 in Denmark.

The Caffè Culture Show in May 2009 will be the venue for four other competitions (including latte art), with those champions going on to represent the UK at the world finals at the SCAE Conference which will take place in Cologne, Germany

(provisionally planned for the 26 to 28 June 2009).

The SCAE Conference and Competitions will also take place in cooperation with the organisers of the Cologne Fair, an event which will focus specifically on the coffee industry.

illycaffè’s University of Coffee illycaffè has extended what it describes as its ‘global pursuit for coffee excellence’ to the UK after the official launch of its University of Coffee London, attended by illy’s CEO, Andrea Illy. illy’s famous Università del Caffè was originally founded in illy’s home town of Trieste in 2000 as an emblem of the firm’s commitment to quality. The training centre offers complete theoretical and practical tuition to a huge audience, and to date Trieste has schooled over 7,000 people, from growers living in coffee producing countries to everyday coffee enthusiasts.

The aim of spreading and developing coffee culture has led illy to open further branches of its university throughout the world, including in Sao Paolo, Shanghai and Bangalore.

The London course is led by illy’s UK head of quality, Marco Arrigo, who ensures that attendees graduate making better tasting, professionally prepared coffee, and offers a fresh approach to training.

Modelled on the Università del Caffè principles, the London course has been specially adapted to the specific needs of the UK coffee market, not least the British

fondness for milk based coffee drinks such as macchiato and cappuccino.

“The logical starting point for the course is a discussion of the current UK coffee market, looking at America’s influence and it’s reclassification of coffee as a milky, sweet and frothy breakfast drink,” commented Marco Arrigo. “The preparations favoured by American baristas and coffee houses are in total contrast to the traditional Italian methods of making a coffee. The emphasis of my tuition lies on purist Italian coffee, the way it should be.”

The course covers the five key elements of classic Italian coffee preparation, starting with the blend, illy’s 100 per cent pure arabica. Next, the hardware is addressed – the grinder and the coffee machine.

Students are also taught the vital importance of maintaining cleanliness and hygiene standards and encouraged to formulate a quality routine of checks to take away with them and share with colleagues. The core element of the course focuses on the ‘hand of the barman’ and his treatment of milk. Ability and progress is measured through latte art, the precise

Above: illy’s University of Coffee London is based at Excel, Docklands and courses are available weekly at a cost of £75 per person per half day (to find out more, call 020 7473 1818). outcome of pouring milk into coffee.

“The opportunity to expand the University of Coffee to the UK is a significant landmark in our constant ambition to improve the quality of coffee preparation and enjoyment throughout the world,” said Andrea Illy on the launch. “I hope that this course will encourage those who work with coffee and those who drink it everyday to think about the quality of their drink and the passion, history and ritual behind every cup.”

AUGUST 2008 CAFÉ CULTURE 5

04_11_CafeJuly08:Layout 1

18/7/08

10:43

Page 6

NEWS

Green Globe status

Martin Prett’s reusable sleeve idea has been adopted by Esquires Coffee Houses.

Saving the world, one coffee cup at a time ot satisfied by being the first high-street coffee chain to switch entirely to Fairtrade coffee, Esquires Coffee Houses are going a step further by introducing a revolutionary new cup sleeve specifically designed to reduce waste.

The new sleeve is made from a 100 % recyclable paper substrate and includes a loyalty incentive scheme to encourage customers to reuse their sleeves, time and time again.

With over a quarter of a million take away purchases made every year, the reusable sleeve

N

has a massive potential to reduce the waste created by the take away trade, and managing director of Esquires Coffee Houses UK, Peter Kirton, is keen for the industry to follow their lead.

“Since becoming one of the first high street coffee chains to supply Fairtrade coffee as standard, we have continued to champion responsible trading by tackling industry issues head on and working to bring long term benefits to the communities we work with, both here and abroad,” says Peter. “The new sleeve uses a simple concept that has

tremendous potential for reducing the waste produced by the takeaway trade. I can only hope other chains will adopt similar initiatives in the near future.”

The idea for the reusable sleeve came from Esquires customer, Martin Prett, who regularly visits the chain’s Harrow store.

Martin approached several high street chains with his revolutionary idea, however, it was only Esquires that responded and, as a result, as of June, customers reusing their sleeves at the chain’s 21 outlets will receive a free drink for every nine purchases made.

With the UK market being at the forefront of global demand for sustainably grown products, Italy’s coffee roaster, Lavazza, has responded by putting sustainability at the heart of its environmentally sound, economically viable and socially equitable sourcing strategy, and now the company’s achievements in this area have been acknowledged.

With world markets following suit, the 21st Rainforest Alliance Gala, held this month in New York City recognised exceptional achievements in sustainable agriculture, forestry and tourism with progressive companies, environmentalists and celebrities in attendance.

At the event, the Rainforest Alliance awarded Lavazza with Green Globe status for its sustainable coffee blend ¡Tierra! Which has involved Lavazza working continuously over the past two years to build partnerships for sustainable development with three projects that it supports in Columbia, Honduras and Peru.

Tierra, which was launched into retail at the end of 2004, is a blend of coffee derived from selected communities in South America. All the communities involved participate in the Tierra Project which is funded and managed by Lavazza. Rainforest Alliance, an international non governmental organisation active in the promotion of sustainability, has already given the sustainability certification to the plantations involved in Tierra Project.

The ¡Tierra! project has worked with these coffee communities to provide better housing, education and healthcare.

European Team Coffee Challenge urope’s top teams of professional baristas will take each other on in competition all about coffee preparation to be held at the TriesteEspresso Expo, organized by Fiera Trieste in collaboration with the Caffè Trieste Association and scheduled for 13 to 15 November 2008.

The event is almost sold out, say the organisers, and will open officially on the afternoon of 12 November at the Stazione Marittima (the Sea Station) with a seminar on The World Market and the Future of Coffee-Growing, where participants will be leading producers of green coffee as well as distinguished speakers.

The European Team Coffee Challenge will take place in

E

6 AUGUST 2008

Pavilion H of the Fiera di Trieste and during the opening hours of the event (10 a.m. to 6 p.m.), public workshops will be organised and presented by the event sponsors, and range from selection of green coffee, roasting, and transformation of coffee into its various drinks. The teams of professional baristas from across Europe will participate in the workshops, and at the end of each session will take part in the various competitions.

The competitions themselves will cover selection, roasting, and preparation of espresso and cappuccino coffees, as well as the use of the espresso to create innovative drinks and coffee-based dishes.

CAFÉ CULTURE

inssert insert rt pub

04_11_CafeJuly08:Layout 1

S

18/7/08

I N G L E

G

10:44

Page 7

O U R M E T S M O OT H I E S S O U R C E F L A V O U R P R O V I D E R

UK contact conntact : UCD Ltd Tel Tel e : 012333 840296 - email : sales@uc sales@ucd.uk.com cd.uk.com - www.theancillariesstore.co.uk www.theancillaariesstore.co.uk Rouutin Headquarters Headquar ter s - Savoie Saavoiee - France France - Tel Tel e : 00 33 479 256 876 - email : expor t@ @routin.com Routin export@routin.com inssert insert rt pub.indd 1

11/0 11/07/08 /07 7/08 14:48:4 14:48:49 49

04_11_CafeJuly08:Layout 1

18/7/08

10:44

Page 8

NEWS

Recycled PET food packaging

‘Design a cup' competition The Paper Cup Company, following its success with custom printed hot cups, launched a competition for some school pupils to design a cold drink paper cup, as a generic design cup, suitable for a range of cold drinks.

Mark Woodward sales director at The Paper Cup Company liaised with the head of art, Mr Simon Nevett at Ribblesdale High School in Clitheroe, Lancashire, to come up with the competition format. The eventual winner was Hannah Pearson, who received a cheque for £100 for her winning design.

Currently, the majority of The Paper Cup Company’s sales have been hot drink paper cups, and cold drink cups had been a slow selling line until recently, but with the demand for smoothies and milk shakes, there has been a growing requirement for a stock design cup for customers able to order the 10,000 cups required for a bespoke design.

“This is a refreshing and innovative design that shows that invigorating designs can be created from young imaginative minds, and we look forward to being able to offer this to our account base,” said Sean Buller of Disposables Supplies, a large distributor of paper cups in the UK.

olo Cup Europe has announced that it is the first food packaging manufacturer to contract with the new Closed Loop facility for the provision of recycled PET (RPET) for the production of PET disposables for the foodservice and food to go sectors.

Its contract for the supply of RPET will enable it to be the first to market with a range of fully recycled and recyclable disposable products using material from Closed Loop London, marking a stepchange in UK food disposables manufacture.

At the launch of the new Closed Loop London facility, Tony Waters, managing director of Solo Cup Europe said: “Obtaining food grade recycled PET from a UK source is what is significant about this agreement. We have decided against supply from sources outside the UK and of non food grade in favour of championing the closed loop principle.

This way packaging used for food products will be recycled back into packaging for food products.”

Solo Cup Europe says that it is taking 20% of the RPET output from Closed Loop and is continually improving its environmental performance through working practices, the exploration and application of new materials and formats, minimising energy consumption and reducing all types of waste. The company

S

Currently, if you recycle a plastic bottle it doesn’t necessarily become a new plastic bottle, but Solo says it is now taking 20% of its RPET from the Closed Loop Programme. has also announced the sponsorship of the Closed Loop Office Recycling Scheme which is pioneering the recycling of materials, particularly food packaging in the workplace, initially in London.

A super Scottish smoothie

Juice Almighty is serving up aronia berry smoothies.

8 AUGUST 2008

CAFÉ CULTURE

Edinburgh juice bar, Juice Almighty, has launched what its claims is a unique range of smoothies made with Scottish aronia berries, a ‘superfruit’ that is believed to contain more anti-oxidants than any other berry.

Sourced from South Powrie Farm in Angus (the only known commercial grower of aronia berries in the UK), the berries are renowned for their health-giving and detoxifying properties and have a distinct colour and flavour ideal for smoothies.

“Aronia berries are the new sensation, offering a cocktail of health boosting benefits in one tiny berry, and they are particularly special to us because they are grown in Scotland,” said Derek Webster, the owner of Juice Almighty, the first juice bar in Scotland to make fresh smoothies with aronia berries. “Our new aronia smoothies get all those benefits into your system and reflect our commitment to offering high quality, fresh superfoods.”

Research suggests that aronia berries have a higher concentration of health boosting antioxidant, flavonoids and polyphenols than any other known natural food products including blueberries and cranberries.

They also have a record amount of proanthocyanidins, which are thought to be effective in inhibiting the growth of cancer cells. The aronia berries are grown totally naturally at South Powrie Farm without any pesticides or fertiliser.

Juice Almighty, on Edinburgh’s Castle Street, is currently selling a range of aronia berry smoothies combined with other fruits including raspberries, oranges, pineapple and mango.

04_11_CafeJuly08:Layout 1

18/7/08

11:56

Page 9

04_11_CafeJuly08:Layout 1

18/7/08

10:46

Page 10

NEWS

SHORTS Location lunch! lunch! (26 and 27 September) will take place at Old Billingsgate, London’s latest event space. Located in the City, home to more sandwich bars, cafés and lunch time establishments than any other part of the UK, this landmark venue, with its stunning riverside location and inspiring Victorian architecture, given a modern twist by Lord Rogers, is a destination in it own right and the perfect setting for lunch!

New team at Rombouts Rombouts Coffee GB Ltd, a UK supplier of quality roast and ground coffees, has announced details of its new management team - Rob Briggs (commercial director), Teresa Pullen (customer services manager) and Jonathan Wadham (communications manager). Their aim is to re-establish Rombouts coffee as a leading force within the UK catering market.

Free StixToGo In 2007, Beyond the Bean introduced the UK coffee industry to StixToGo – an ingenious solution to annoying splashes and spills from takeaway lids.

The stem fits any hot beverage lid and seals the sipping hole tightly, meaning that beverages can’t escape, stay hotter for longer, and are therefore enjoyable to the last sip. Starbucks are now giving these away to their customers, and so could other outlets, say BTB. Foundation Day On Saturday, 14 June, Costa hosted its inaugural Foundation Day, an initiative whereby all profits generated throughout its 700 UK stores on that day (£150,000) were donated directly to the Costa Foundation by way of an investment back into coffee growing communities.

Airport’s jazz café Visitors to Geneva International Airport can now experience the buzz of the famous Montreux Jazz Festival all year round after the opening of the world’s first Montreux Jazz Café by SSP. Making its global debut in the airport of its ‘home’ city, the Montreux Jazz Café is the result of an intensive collaboration between Claude Nobs, founder of the renowned Montreux Jazz Festival and SSP, an operator of food and beverage in travel locations around the world.

10 AUGUST 2008

CAFÉ CULTURE

New summer drink W ith summer here, Lavazza has bought out a new addition to its espresso-based recipes which will be an ideal thirst-quenching offering for customers in the warm summer months, say the company.

Iglu, created by Lavazza’s I Piaceri del Caffe, is Lavazza’s new frozen coffee based drink and comes in three flavours - original coffee for the purists and also an option to enrich the flavour with either chocolate or vanilla. This product can be offered as both an eat in or takeaway option, to be served in a carry-out cup with a straw.

Lavazza have also introduced a new 12 ounce mug, replacing its predecessor, the American cup which held 10 ounces. This new Lavazza branded mug is ideal for longer drinks such as cappuccinos and lattes, suggest the company.

Right: Iglu allows consumers to get their coffee fix, but without the heat of a regular, hot espresso.

LESS BUT MORE OFTEN According to a new report from independent market analyst Datamonitor (Understanding Alcoholic Drinking Occasions: The On-Trade), consumers are increasing their visits to bars, cafés, restaurants and hotels in the week, engaging in more moderate week-round drinking, and moving away from the so-called weekend session drinking.

Délifrance’s nutty chocolate treat ne quarter of desserts launched in the UK in last two years have been chocolate-based, report the French bakery manufacturer, Délifrance UK Ltd, who have just launched a chocolate and hazelnut filled brioche to help add some French sophistication with a chocolate twist to café menus.

“In our 25th anniversary year we are keeping our fingers on the pulse.

Chocolate is a popular flavour with the majority of bakery products. We are proud to be launching the first ever Chocolate and Hazelnut Brioche and will continue to innovate providing top quality products which suit the caterer and customer,” said Délifrance UK’s category manager Lucy Pickersgill on the launch.

The filled brioche can be served as a breakfast snack, a dessert or served individually for a buffet, say Délifrance.

O

Right: Compact and convenient, the brioche is ready to thaw and serve in two hours and is sold in a pack size of 30.

04_11_CafeJuly08:Layout 1

18/7/08

10:47

Page 11

Dont miss your copy

of

magazine

SUBSCRIBE NOW TO RECEIVE THESE EXCELLENT BENEFITS • 25% off Introductory Offer from Whittards of Chelsea • Receive free cakes or pumpkin seed flapjacks from Sugar & Spice • Discounted Training Rates from London School of Coffee • Sign-up for PolkaSpots Wi-Fi Hotspots and get £100 worth of Internet Vouchers CAFÉ CULTURE is published six times a year and currently distributed at the promotional subscription price of £28 per annum (£45 outside the UK).

Name:.................................................................................

Please provide the following information: Type of business (please tick as appropriate) CafĂŠ/coffee bar Equipment supplier Coffee supplier Coffee wholesaler Food supplier Agency/PR Other (please state)......................................................

...........................................................................................

Card No: ________ _________ ________ ________

Business/Company Name: ................................................

Address:.............................................................................

...............................................Post Code:...........................

Tel No:................................................................................

âœ

...........................................................................................

I enclose a cheque for ÂŁ28 (ÂŁ45 outside the UK) cheques should be payable to CafĂŠ Society and returned to: CafĂŠ Culture, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Stephanie Mayo on 01291 636338 or email on subscriptions@cafeculturemagazine.co.uk Alternatively, if you wish to pay by credit card, please enter your details below.

Job title: .............................................................................

Valid From _____ /_____ Expiry date: _____ /_____ Last 3 digits of Security No. on Reverse ___________ Name on Card:_______________________________

Fax No: ............................................................................... email:.................................................................................

$0''&& 3&16#-*$

Post Code___________________________________ House No. __________ (for security purposes only)

"U $PGGFF 3FQVCMJD %FMJ™ XF PGGFS B VOJRVF CMFOE PG DPGGFF UPHFUIFS XJUI BO FYDJUJOH SBOHF PG JOOPWBUJWF OFX ESJOLT GSFTIMZ QSFQBSFE GPPE FYDFMMFOU TFSWJDF BOE B HSFBU BUNPTQIFSF 5IF OFX DPODFQU JT OPU POMZ SJHIU JU IBT CFFO USVMZ USJFE BOE UFTUFE )FSF JT ZPVS PQQPSUVOJUZ UP HFU JO BU UIF TUBSU PG UIJT OFX QFSJPE PG HSPXUI JO PVS CVTJOFTT & NBJM GSBODIJTJOH!DPGGFFSFQVCMJD DP VL 5FM XXX DPGGFFSFQVCMJD DP VL GSBODIJTJOH

4QFDJBM MJDFOTJOH EFBMT BMTP BWBJMBCMF UP UVSO ZPVS FYJTUJOH DBGF JOUP B CSBOEFE $PGGFF 3FQVCMJD %FMJ5.

AUGUST 2008 CAFÉ CULTURE 11

12-17_CafeJuly08:Layout 1

18/7/08

10:48

Page 12

SHOW REVIEW

A firm favourite The third Caffè Culture exhibition took place at Olympia in London on the 21 and 22 May, and despite a background of uncertain economic times, has been hailed as the most successful show yet, drawing 4433 visitors and over 220 international exhibitors. Since its launch in 2006, the show has increased by 65% and become truly established as the industry’s most dedicated event.

Café culture’s in the basket Still growing “The event has been going from strength to strength and this year’s was certainly the best yet. Despite concerns of a major economic slowdown within the retail sector, the coffee bar industry is continuing to grow at unprecedented levels, with predictions that it will double in size over the next decade,” said Elliot Gard, the event’s director. “We’re delighted that Caffè Culture now plays such a pivotal role in the industry’s calendar, providing a much needed opportunity for the whole community to come together to network, share ideas and do business.”

Visitors were able to meet up with suppliers of thousands of products and services specifically designed for the coffee bar market, as well as enjoying free access to a first-class programme of seminars and workshops. Three theatres played host to a range of in-depth talks, debates and demonstrations from leading industry experts, top baristas and chefs, covering the full spectrum of issues faced by those working in the industry.

Debates and seminars The Caffè Business theatre dealt with some of the most significant issues faced by owners and managers of hospitality related companies. Russell Smith, author of How to Start a Successful Business and The Independent’s small business columnist, provided expert advice on

12 AUGUST 2008

CAFÉ CULTURE

launching, surviving and thriving in one of the UK’s most competitive sectors. Paul Allen, author of Your Ethical Business, provided a complete guide to starting and operating a truly green and ethical café – from choosing suppliers, through to staffing and recycling policies. Visitors to Caffè Business also heard lively debates about how to make maximum profits from coffee and the benefits of local sourcing, hosted by author of Wake up and Smell the Profit, Hugh Gilmartin, and Clare Benfield from Café Culture magazine.

Located at the heart of the show, the Caffè Theatre, in association with Macmillan Cancer Support and the World’s Biggest Coffee Morning, saw chefs provide practical food and menu planning demonstrations, giving ideas to those looking to offer innovative food and beverages to their customers. From utilising seasonal and local produce to designing menus to attract the family market, sessions offered real business benefits and provided inspirational recipe ideas.

The exhibition also played host to a series of in-depth SCAE Workshops where visitors were able to gain a real insight into every aspect of starting and running a successful café or coffee bar. Workshops included fundamental and advanced barista training through to coaching on every aspect of starting a new business – from creating a sound strategy, finding the

Café culture favourites fruit smoothies and muffins entered the ‘basket of goods’ used to calculate the Retail Price Index (RPI) for the first time ever earlier this year, whereas time has been called on the once-popular cases, such as ‘stubbie’ beer bottles.

The ONS (Office of National Statistics) collects about 120,000 prices every month for a ‘basket’ of about 650 goods and services. The change in the prices of those items is used to compile the two main measures of inflation: the Consumer Prices Index (CPI) and Retail Prices Index (RPI).

The Bank of England then uses the CPI as its inflation target while the RPI is used to calculate increases in pensions and some other state benefits. The contents of the basket are reviewed every year, and changes can be made for a number of reasons. Some items enter the basket because spending on them has reached a level that demands inclusion to ensure that the basket represents consumer spending.

Some are included to improve the coverage of particular categories with high variability in prices and some to diversify the range of products collected for already established items. Fruit smoothies, say the ONS, have been included as the emerging market of healthy soft drinks continues to rise in supermarkets. Muffins are included for the first time to represent snacks such as croissants and cakes that people generally buy with a coffee in cafés around the UK.

12-17_CafeJuly08:Layout 1

18/7/08

10:49

Page 13

Above left: The Bottle Kiln’s Emma Chapman. Centre: Guy Wilmot ‘cupping’. Right: Origin’s Philip Gervaux in action at the Latte Art competition. right location and ensuring the right layout and design, through to choosing the right equipment and suppliers, getting the right staff, designing an appealing and profitable menu and getting the marketing right from the start.

Competitions The show hosted the UK finals of the Speciality Coffee Association of Europe’s (SCAE) World Latte Art, World Cup Tasting and World Coffee in Good Spirits Championships. Following two days of challenging competitions the Latte Art competition was won by Philip Gervaux of Origin, Coffee in Good Spirits by Emma Chapman of the Bottle Kiln, and Cup Tasting by James Hoffman (the UK’s former World Barista Champion). Each went on to represent the UK at the World

www.cafeculturemagazine.co.uk

Championships in Copenhagen in June.

“At Origin we teach espresso knowledge and standards – everything from the bean to the cup. Latte Art is as much about the knowledge and quality of the espresso and milk as it is about creating a pattern – some competitors use different tools to create elaborate designs, however, I believe everything from the grind and extraction to the foaming and pour of the milk to create the rosetta leaf is an art form in itself,” said Origin’s Phil Gevaux.

It’s not the first time Origin has been linked with an award winning coffee aficionado. Origin customer, Hugo Hercod of Relish Food and Drink in Wadebridge, was crowned UK Barista Champion in

February of this year. At this year’s Caffè Culture, Hugo could be found serving up some expertly made espressos and cappuccinos on the La Spaziale stand, which this year was located up the stairs and on the first floor.

Sponsoring the Latte Art Championship was Cravendale with Paul Meikle Janney giving a lecture updating the development work going on in the company's research laboratories to establish the optimum product for baristi use.

A very closely contested competition saw Emma Chapman of The Bottle Kiln, Derbyshire crowned as the new Coffee in Good Spirits Champion. The Cup Tasting Championship drew a maximum crowd, with six contestants battling with some difficult tasting options set up by John Sherwood, using coffees roasted by the Has Bean Coffee Company and equipment organised by the Bunn O Matic Corporation.

AUGUST 2008 CAFÉ CULTURE 13

12-17_CafeJuly08:Layout 1

18/7/08

15:00

Page 14

SHOW REVIEW

Above: Solo’s latest Pinch & Push lid. Right: Really Sensible’s Loose Leaf Tea Brewer New exhibitors Rombouts Coffee GB Ltd (www.rombouts.eu) chose the exhibition to officially relaunch.

“This was Rombout’s first major exhibition in the UK since 1998,” said Rombouts commercial director, Rob Briggs, “which we hope shows our commitment to the UK coffee market.”

Rombouts Coffee GB Ltd supply quality roast and ground coffees, and have announced a new management team who aim to re-establish Rombouts coffee as a leading force in the UK catering market, following on from Koffie F Rombouts of Belgium, last year, regaining control of the Rombouts UK out-of-home business (which had been licensed to Premier Foods formerly RHM - since 1985).

“Until recently, Rombouts was part of a very large retail led corporation, which made it difficult to offer the level of service our catering customers expected. Now

Italian coffee cup company, FAC Spa, demonstrated the importance of a coffee cup’s shape with their latest ranges.

14 AUGUST 2008

CAFÉ CULTURE

being part of the Rombouts family business, we have much more control and are able to put the focus back on supplying excellent quality roast and ground coffees,” added Rob Briggs.

Exhibiting its innovative hot volcanic rock cooking solution at Caffè Culture was a risk that paid off for Black Rock Grill (www.blackrockgrill.com). “It was a risk showcasing our grills at Caffè Culture, as they are not directly associated with the café and coffee bar market,” said Black Rock’s MD, Peter Hatter. “However, the sector seems to be upping its game and looking to compete with pubs and restaurants by increasing its food offering and, as such, many operators saw the potential to grow their food sales and get the edge over their competitor with the Black Rock Grill.

“Visitors were impressed with the interactive nature of the concept and we had a lot of positive feedback that said this was just what they were looking for in terms of stepping up the dining experience.

In addition, the quality of visitors was good and we spoke with cafés wanting to offer a hot food offering for the first time, as well as those wanting to widen their menu.”

Product debuts The Drury Tea & Coffee Company, London-based speciality tea blenders and coffee roasters, shared its stand with associate company, The Coffee Machine Company, sole UK importer of Rancilio espresso machines, with the star of their stand being the latest Rancilio Classe 6 Compact Tall machine which made its debut at Caffè Culture.

Marco Beverage Systems, designers and manufacturers of beverage making equipment, showcased three new products at Caffè Culture including a new energy

Themed look Visitors to Beyond the Bean’s (www.beyondthebean.com) stand were treated to 100% fruit smoothies and cookies on the beach served to them on a secluded desert island, and needless to say in such an environment, their newly launched, ready to drink Sweetbird Fruit Smoothies, and award winning Byron Bay Cookies were well received. Beyond the Bean also offered all those attending the chance to cheer on UK Barista hopeful, Hugo Hercod, at this year’s World Barista Championships in Copenhagen, Denmark, after organising a competition with three simple questions and a tie breaker to complete (the winner was Tony Harris of Fig & Olive in Solihull).

12-17_CafeJuly08:Layout 1

18/7/08

10:51

Page 15

SHOW REVIEW

efficient water boiler range called the Ecoboiler, alongside Maxibrew Fresh Cup (a bulk filter coffee maker that ensures quality is maintained by automatically disposing of stale coffee after a pre-determined holding time) and a range of self-service brewers.

The Really Sensible Trading Company, the sole UK importer of insulated cafetières and thermal drinkware by U.S. manufacturer, Planetary Design, showcased its latest product, the Loose Leaf Tea Brewer.

Specialist supplier of tray bakes and cakes, Sugar & Spice, who have attended all three Caffè Culture shows, reported that, once again, the event proved to be very successful for them. “We have enjoyed continued growth in our market share by ensuring that we offer tremendous value for money with our products,” commented Martin Popple, the firm’s sales director.

“Tray Bakes are easy to serve by being pre-cut, this gives accurate portion control but more importantly cost control. We have focussed on this area which means that we are able to react to changes in consumer taste and demand. To continue this trend, we added several new products which were showcased at the exhibition”.

Nestlé Professional were in attendance, offering beverage solutions advice to outlets large and small, as well as recipe ideas, including their latest Millionaires Hot Chocolate, a luxurious hot chocalate drink featuring fudge pieces, caramel sauce and shortbread!

The adult soft drinks brand, bottlegreen, has now entered the children’s market, having launched Junior – a kid’s range of its drinks in apple & elderflower, blackcurrant and apple and orange & mango flavours – at the show.

Grove Fresh launched its singleserving organic smoothies.

Solo Cup Europe launched its new Pinch & Push lid - a new style of lid for hot cups, and designed to make life easier for those on the move. The new lid stays permanently closed until the aperture is pinched open – or pushed closed - in one simple move.

Left: As well as unveiling Spyder – wireless telemetry technology that can be used alongside First Choice equipment to help operators keep updated on how their equipment is performing in terms of sales and varieties sold – the company also offered visitors the chance to sample their award-winning ethical tea brand, Java Republic, and see the latest Adonis traditional espresso machine (pictured).

RANGE OF QUALIT Y PRODUCTS

We offer more.

Below: The Huhtamaki stand offered the very latest innovations in the foodservice packaging sector from cups and carry trays, to the environmentallyfriendly BioWare range.

Next year…

Organised by Upper Street Events, Caffè Culture 2009 will take place at Olympia, London on 20 and 21 May (for more information visit www.caffeculture.com).

www.cafeculturemagazine.co.uk

DISCOVER DETPAK’S EX TENSIVE

S P E C I A L T Y

P A C K A G I N G

S O L U T I O N S

So you’ve already discovered the original Ripple-Wrap™ Hot Cup by Detpak - now discover more. Detpak offer an extensive range of quality paper and board products including Pails, Pail-Paks™, Sandwich Wedges, Retail Bags, Carry Bags and Lunch Boxes to suit your packaging needs. As a long established manufacturer Detpak offer innovative products that are functional and reliable, and can be as individual as you are with endless custom print possibilities. And it doesn’t end there, with customer service second to none Detpak really do offer more!

w w w. d e t p a k . c o m

E M A I L U S N O W F O R S A M P L E S , I N F O R M AT I O N A N D D I S T R I B U T O R D E TA I L S : E U R O S A L E S @ D E T PA K . C O M

AUGUST 2008 CAFÉ CULTURE 15

12-17_CafeJuly08:Layout 1

18/7/08

10:51

Page 16

SHOW PREVIEW

Sourcing opportunities

GALORE Food lovers from all over the UK will be gathering at London’s Olympia Exhibition Centre from 7 to 9 September 2008 for the Speciality & Fine Food Fair, and for independent cafés and coffee shops seeking something different for their menus, it will be the place to get some ideas.

Products and suppliers Returning for its eighth successful year, the show - which is free to attend - offers visitors an unrivalled sourcing experience with the opportunity to discover many new products, meet with new suppliers and benefit from practical business advice and creative ideas through the Fine Food and Small Business Forums.

In 2007, the show attracted a record-breaking 6440 visitors including buyers from independent stores and leading food halls, top chefs, restaurateurs, deliowners, distributors and food writers. This year, visitors will be able to sample the wares of 700 producers, of which 100 are first time exhibitors looking to showcase their produce to an eager audience of foodies.

A wonderful array of products will be available to see, touch, taste, smell and compare, including speciality meats, fine wines, temptingly different cheeses, innovative condiments and luxury bakery

goods. The combination of producers who use traditional methods and the highest quality ingredients alongside those supplying highly innovative new products, give this show its great appeal.

Tea specialists Emeyu, who have designed an easy to adopt organic tea offering for the food service sector that takes the complexity out of serving loose leaf tea while still protecting the bottom line, will be present. Emeyu’s range spans from the pure and delicate white tea Organic Pai Mu Tan to full-bodied Organic Assam and sweet and earthy Organic Puerh, which is also known as the perfect digestive.

Sympathy Teas will be unveiling a new tea as a result of a competition being held within their tasting club that challenges members to come up with a new blend (members are currently in the process of submitting their ideas before voting takes place and the top three are blended for tasting). The winning tea will be available to sample and purchase at the show.

Chegworth Valley Juices will be sampling its new organic produce featuring Pear juice and single variety Bramley, Cox and

Cream o’ Galloway will be exhibiting their Organic Fairtrade Cappuccino Ice Cream a rich, creamy ice cream with a real coffee kick and sprinklings of chocolate pieces.

16 AUGUST 2008

CAFÉ CULTURE

12-17_CafeJuly08:Layout 1

18/7/08

11:54

Page 17

“

This year there are even more new products to see and suppliers to meet - including 80 small producers – guaranteeing visitors a fresh, stimulating experience Discovery apple juices and the latest innovative variety to join its extensive range – Apple & Beetroot juice.

BlueConcept Ltd is launching Wild Blueberries 100%. Produced in Sweden by a small family business that has been trading in berries for the past 35 years, Wild Blueberries 100% is made from 100% wild Swedish blueberries pressed into a delicious juice. The drink can be enjoyed on its own or as a non-alcoholic alternative to wine as its flavour and character are much akin to the body, texture and maturity of a young red wine. It can also be enjoyed as a health shot as blueberries are one of the three major super foods, or as an exotic ingredient in cocktails.

RDA Organic is the UK’s fastest growing producer of organic drinks and will be showcasing its range of ‘fresh functional superfruit’ drinks. The organic fruit in each bottle has been selected for its high content of essential vitamins and minerals.

Forums The 2008 show also sees the launch of the Speciality Chocolate Fair, a new section dedicated to manufacturers, transformers and chocolatiers to meet increasing visitor demand for sourcing artisan chocolate.

Whether you’re a pastry chef, deli-owner or food hall buyer, there will be lots to learn, inspire and sample.

Other attractions at the Fair will include the prestigious Great Taste Awards, now in its fifteenth year, and the highly popular Fine Food and Small Business Forums which attract a raft of high profile and motivating speakers and demonstrators, keen to impart their knowledge and experiences to visitors. For the Great Taste Awards, judges seek out entries that represent the very best quality food and

Reader offer Three lucky Café Culture readers have the opportunity to win a selection of organic loose leaf teas from Emeyu.

To be in with a chance of winning, simply email your contact details to sfff@williammurray.co.uk, quoting ‘Café Culture/Emeyu reader offer’.

www.cafeculturemagazine.co.uk

”

drink available in the marketplace. These products are unveiled exclusively at the Fair.

The Fine Food Forum gives visitors the opportunity to learn how to identify and source the very best foods and drinks through insightful, interactive presentations by some of the UK’s top chefs and industry figures. Visitors can enjoy new tastes, revisit favourite flavours and find out what the future holds for this burgeoning sector.

The programme is designed to be both inspirational and informative with sessions such as menu design trends. Likewise, the Small Business Forum features experts providing practical business advice and useful ideas to help small businesses improve their profitability and deal with the everyday challenges they face. Places are available free of charge at both events on a first come, first served basis.

International flavour International pavilions at this year’s event will feature speciality foods from France, Italy, Spain, America and Ireland and nearly all the UK regional food groups will be present, giving visitors the opportunity to meet producers and source products from all over Britain.

2008 also sees a move for the event from the National Hall into Olympia’s Grand Hall. “This year there are even more new products to see and suppliers to meet including 80 small producers – guaranteeing visitors a fresh, stimulating experience. If you want to know what’s happening in the fine food world, this is the place to be,” says Paul MacDonald, the event’s director.

For further information about the event and to register for free guest passes, visit www.specialityandfinefoodfairs.co.uk

18-23_CafeJuly08:Layout 1

18/7/08

10:52

Page 18

CAKES

Cakes for... coffee shops Cakes have long been synonymous with coffee shops. Traditional, large display cakes are still very popular, but to go style cakes and healthy options, are increasingly being called for. As we learn here, suppliers are expanding to meet the demand, while others are advising outlets to consider putting desserts on their menus.

Award winning whisky fruit cake from Clam’s Handmade Cakes (www.clamscakes.co.uk).

18 AUGUST 2008

CAFÉ CULTURE

18-23_CafeJuly08:Layout 1

18/7/08

10:53

In demand It is clear that the popularity of cakes in the café and coffee shops sector is mirrored by the fact that many smaller suppliers are now on the expansion path, or if not actively expanding, are recognising the need to do so very soon, such is the popularity of their artisan products and a no compromise approach to baking handmade cakes. Their enthusiastic customers are also quick to provide feedback and put in special requests for new products too.

Clam’s Handmade Cakes, for example, who have been manufacturing quality, handmade cakes for six years, are a cake supplier who have seen demand rise for their cakes across several sectors. They have a varied customer base, selling their catering products (loaf cakes and tray bakes) nationally to sandwich bar chains, cafés, garden centres and countless independent stores, and report that they also sell large volumes of their retail cake on the shopping channel, QVC. The company started off with just one baker and a deliveryman, and now they employ 25 members of staff, and deliver their cakes to customers across the whole of the UK. A family-run business with Jane Phillips the owner and her son Lewis Phillips as general manager, they have currently had a SALSA audit approved and say that they are now looking to improve their sales and expand their bakery's floor space. They currently deliver all their cakes ambient, but recommend freezing the product for six months.

They have become a regular winner at the Great Taste Awards and the Welsh True Taste awards. The company won the prestigious award for the Best Baked and

Page 19

Confectionery Product of the Year 2007 for their Whisky Fruit cake, and in 2006 they were commended with the best Bara Brith in Wales. They also won the Great Taste Awards 2** gold for their Lemon Curd and Chocolate Fudge Cake in 2007.

In Maidenhead, having spent the last fourteen years squeezing every last inch of space out of its old St Mark’s Road abode, in May this year, The Handmade Cake Company moved down the road to new, large premises in order to meet an ever growing consumer enthusiasm for its handmade cakes.

The company acknowledge that popping down the road to its new, twiceas-large premises might not seem like the most rash undertaking ever, but say that as they are a Berkshire born-and-bred operation, they take great pride both in maintaining their local roots and in what they described as “their non-negotiable premium positioning”. This is why, say the company, a quarter of a century since starting out, phrases such as “handmade”, “small batches”, “no artificial anything” and “real kitchen cupboard ingredients” still ring true as far as they are concerned.

Their heartfelt appreciation of uncompromising, back-to-basics cakes does not, however, mean that they can not be quick on their feet when they need to be, say the company, who respond to new cake trends as and when they materialise. This autumn, for example, will see them launch a new range of individually wrapped cakes (grab and go).

Aside from appeasing a significant number of their existing customers who have been looking for ways to expand their existing handmade repertoire, this step will also provide The Handmade Cake Company with a range of handheld treats to enable them to talk with an entirely new group of premium cake customers.

“Our move to a new bakery, whilst exciting in its own right, is only the beginning of some very significant changes over the coming months,” says sales director, Simon Law. “A move into individually wrapped cakes not only enables us to appease existing customers who are itching to expand their existing handmade repertoire, but also to reach an entirely new group of premium cake enthusiasts. We know there are many ‘always on the move’ individuals out there who would really benefit from a little quality cake time in their lives.”

Daron Goldfinch, owner of Café Ho Sete, and a long-term Handmade Cake Company fan, has been pestering the company for some while now concerning

Homemade appeal 3G Food Service & Seafood Solutions, a specialist distributor of chilled and frozen foods to the food service sector, has recently added a new range of traditional cakes to its Patisserie range.

The new cakes on offer include Victoria Sponge, Carrot Cake, Chocolate Fudge Cake and Coffee Cake. Quick and easy to prepare, these new cakes have been hand finished to give that all important homemade appearance that appeals to café customers.

“Here at 3G, we understand that busy chefs do not always have the time to make cakes by hand and many will opt for a frozen alternative”, says Alex Brown, purchasing director at 3G Food Service & Seafood Solutions. “This is why we have sourced a range of high quality, hand finished cakes which appear homemade, and are quick and easy to prepare by waiting staff. Our new traditional cakes provide caterers with a perfect menu option to drive impulse sales thanks to their attractive, rustic appearance.”

The Victoria Sponge is an age old favourite made with light and fluffy sponge, a rich raspberry jam and buttercream frosting, whilst the new Carrot Cake is a moist sponge cake made with natural carrot and spices, topped with a buttercream frosting. The Coffee Cake is made from a light sponge layered with tasty coffee buttercream and smooth coffee icing and the moist Chocolate Fudge Cake is layered with a rich chocolate fudge frosting. They can be served warm or cold with whipped or fresh cream, suggest 3G, and provide cafés with menu options to interest customers of all ages.

The new traditional cakes from 3G are delivered frozen and hand sliced into 12 individual portions. They also have the added benefit of lasting three days in ambient storage (www.3gfoodservice.co.uk, where customers can also register online to regularly receive latest information, product guides and product updates).

Left: Chocolate Fudge Cake from 3G.

www.cafeculturemagazine.co.uk

AUGUST 2008 CAFÉ CULTURE 19

18-23_CafeJuly08:Layout 1

18/7/08

15:01

Page 20

CAKES the company’s progression into grab and go treats. “Office suits and families with kids make up a significant proportion of our most loyal customers who are forever requesting a cake to take away in a bag,” says Daron Goldfinch.

“We’ve known for many years now that Handmade Cakes work and I’m honestly excited knowing how well a number of their current recipes will translate into handheld offerings.

“In the longer-term, I’d love the thought of some mixed selection packs, that could provide my customers with the perfect excuse to enjoy some much needed ‘me-time’ or an informal cake break with friends or work colleagues.”

The Handmade Cake Company’s current client base includes well-known high street names, independent coffee

shops and tea houses, as well as ‘icing on the cake’ type clients including Lords, the Glyndebourne Opera House and Blenheim Palace. At present, they employ 110 staff and makes over 40 different cakes. In 2003, it was sold by the Perry family to fellow cake connoisseurs Parry HughesMorgan, Michael Wheeler and Simon Law, who have since helped the Berkshirebased concern to enjoy double-digit growth every year since. The Handmade Cake Company now exports to Norway, Sweden, Denmark, Germany, Netherlands, France, Ireland and Spain (www.handmadecake.co.uk).

Although insistent that it will never deviate from its approachable, small company ethos, the Handmade Cake Company says that it is only too aware that from a marketing perspective it has

Brakes (www.brake.co.uk) has added Big Carrot Cake to its range – a pre-cut, three layer carrot cake, filled and coated with cream cheese frosting and topped with glazed carrot pieces and edge coated with roasted hazelnuts.

been a little more modest than most in its approach so far. “Expect us to raise the bar with our marketing communications over the coming months,” says Simon Law, “because besides having a great story to tell, we want to reassure our loyal consumers that our continued progress will never lead to a relaxing of our original principles.”

Cakes for all "The eating on the go and snacking markets continue to be the fasting growing in the cake sector within our customer base," observes Frank Bird, European account manager at Kate's Cakes. "However, demand continues to remain strong for the whole display cakes, particularly within the coffee shops, which offer an eat-in experience for those who take the time out to enjoy a slice of cake.

In terms of general market trends, traditional flavours continue to top customers' lists of favourites, with carrot, chocolate and lemon hitting the top three.

Seasonal products are also warmly welcomed and phased accordingly.

"One particularly strong current market trend we have noticed is for 'freefrom' products. Our latest launches at Kate's Cakes include three cereal bars that fit within our new You Can! Range - a selection of dairy, gluten, wheat free and low fat cakes developed for people with food intolerances or allergies. According

20 AUGUST 2008

CAFÉ CULTURE

18-23_CafeJuly08:Layout 1

18/7/08

10:54

Page 21

“Helping to make your business a piece of cake”

Quality Cakes and Tray Bakes Freezer Stable • Long Shelf Life Value for Money • Pre Cut Tray Bakes Suitable for Vegetarians

N ALLOWS RAPID EXPANSIO UCK THE B FRESH ERIC’S TO END! PRICE RISE TR We hand-bake the best cakes, tarts and puddings using all natural ingredients.

Because our products taste so good, our business has grown by 500% since 2005.

Because we’re growing fast, we are generating economies of scale.

Which means we can proudly boast that we have been able to absorb recent increases in ingredient prices.

Or in other words: WE ARE STILL OFFERING 2005 PRICES ON OUR CAKES

Treat your customer to the best, and help us hold our prices for another year. Move your cake business to Fresh Eric’s Cakes today!

The Old Bakehouse, Bakers Yard, Ardington, Oxon. OX12 8PS Telephone 01235 835 194 Facsimile. 01235 862 212

tel: 0208 761 7318 fax: 0208 761 8037

www.sugarandspicebakery.co.uk

e:info@freshericscakes.co.uk

s ’ m a l Cndmade Ha kes Ca

NEW

the s Only uses Clam's Cake ee Fr s, ient finest ingred and Non range Eggs ed Fats at en og Hydr Enrobed in the purest chocolate uniquely sourced from Mexico, the individually wrapped Fruit & Oat Soft Cookie from Café Brontë promises an exquisite taste sensation.

Renowned for it’s robust cocoa content and intense flavours, Mexican chocolate is the ideal partner to the rich ingredients of the soft cookie.

For more information please contact Café Brontë: The Royal Burgh Bakery, Livingston, EH54 5DN, UK.

www.cafebronte.com

www.cafeculturemagazine.co.uk

s Suppliers to the catering & retail trade s Award winning Bakery s National Distribution s Approved SALSA Supplier s Loaf Cakes and Tray Bakes

Certified Mexican Dark Single Origin Chocolate

c Clam’s Cakes

t 0 1 8 7 3 8 1 2 2 8 3 w w w w. c l a m s c a k e s . c o . u k

AUGUST 2008 CAFÉ CULTURE 21

18-23_CafeJuly08:Layout 1

18/7/08

10:56

Page 22

CAKES

“

The demand is rising fast for freefrom products and cereal bars are also growing in popularity. Our new cereal bars can be enjoyed by all cake lovers and so meet both these trends to Allergy UK, 45% of the population now have one food intolerance or another, with a third of the population estimated to develop a food allergy at some point in their life. Add to this the increasing number of people who simply want less wheat and gluten in their diets, and the demand is rising for 'free-from' products."

The You Can! Range features a Dairy Free Granola Bar, a Dairy Free Rich Fruit Loaf Slice, a Gluten Free Chocolate Orange Brownie and Skinny Banana and Raisin Loaf. Recent additions include a Dairy Free Muesli bar (a blend of toasted wheat flakes, juicy dates, moist sultanas and tangy cranberries, bound together with honey and agave nectar and infused with orange zest), a Wheat Free Nut ‘N’ Choc bar (a trio of pecans, almonds and hazelnuts, studded and drizzled with Belgian chocolate) and Dairy & Gluten Free Fruit & Seed bar (a cereal bar packed with pumpkin and sunflower seeds, apricots and sultanas, bound together with agave nectar and honey). Individually

22 AUGUST 2008

CAFÉ CULTURE

” Above: Blueberry and orange tray bake cake from Kate’s Cakes.

Below: Kate’s Cakes wheat free nut and chocolate bar.

wrapped, and supplied 20 to a case, they are ideal for both the on the go and the eat in markets (all the bars have a shelf life of 21 days ambient).

“The demand is rising fast for free-from products and cereal bars are also growing in popularity. Our new cereal bars can be enjoyed by all cake lovers and so meet both these trends,” says Frank Bird. “While Kate’s Cakes is famous for producing fabulously indulgent cakes, we also think everyone should be able to treat themselves to a scrumptious cake if and when they fancy it, whatever their dietary requirements.”

At the same time, Kate’s Cakes continues to hand make and bake in small batches its popular range of impulse slices, cake slices, muffins, cookies, biscotti, tray bakes, whole 8” cakes and wedge packs.

These hand crafted cakes are baked in limited batches. Recently it brought back some old favourites, including Blueberry and Orange, Banana and Walnut, Chocolate Fudge, Bakewell and Caramel Shortbread Slice (all have a seven day chilled shelf life). The company avoids using GMO ingredients, hydrogenated fats, unnecessary flavourings and preservatives, whilst carefully selecting only the finest natural ingredients and free-range eggs to bake their cakes (www.katescakes.com).

18-23_CafeJuly08:Layout 1

18/7/08

15:02

Page 23

CAKES

Don’t desert

desserts o celebrate its fortieth anniversary this year, frozen desserts specialist Alveston Kitchens from Heinz Foodservice has created a Fruits of the Forest cheesecake topped with whole blackcurrants, redcurrants and blackberries to encourage caterers to have their cake and eat it. In other words, say the company, by putting some thought into their desserts range, café operators can sweeten profits and give their rivals something to think about. Cheesecakes are the third most listed frozen dessert in the UK after ice cream and sundaes, say Alveston Kitchens (www.heinzsight.co.uk).

According to Cambridge Direction Operator Research, although consumers may not be eating out as much these days, when they do, it is clear that they like to indulge. In their Chilled Dessert 2007 report, Mintel reported that almost half of the UK admitted that they like to treat themselves to a dessert when out of home. Yet customers often feel dessert menus lack variety, while caterers admit that in their bid to serve up overall quality, desserts tend to be an afterthought for them.

In addition to their cheesecakes, Alveston Kitchens also offers gateaux, trifles, meringues, apple pies and speciality trifles, tiramisus and profiteroles.

“Desserts as a market sit in a frozen category worth 18% of a £2.9bn frozen food industry,” says Emily Frank, brand manager for Alveston Kitchens. “However, half of consumers who look at a dessert menu out of home choose not to have one, partly because of the limited choice in comparison to starters and mains. With footfall decreasing, caterers need to consider breadth of choice in their menus,

T

Below: A tempting accompaniment to coffee – part of the Traiteur de Paris range of petits fours (www.traiteurdeparis.com)

www.cafeculturemagazine.co.uk

Inset: Premium Belgian Chocolate Square Shaped Hot Pudding from 3G. encouraging round the table debate and making customers struggle with their decision because all the desserts sound too delicious.

“We have a wealth of knowledge in terms of what consumers want on a menu, how they make their purchasing decisions and how they can be persuaded to pay more. With Alveston Kitchens, menus are more appealing and exciting with desserts that customers love, that taste great, look great and are great value.”

3G Food Service & Seafood Solutions has also extended its range of desserts with a selection of premium, square shaped hot puddings, including Belgian Chocolate, Raspberry Jam, Stem Ginger and Treacle Square Sponge Pudding.

“Consumers look for a touch of excitement and extravagance when it comes to a dessert menu,” says Ben Smales, managing director of 3G Food Service & Seafood Solutions. “Our new square shaped puddings are desirable to all ages, because they strike a balance with tradition and innovation, by offering familiar flavours such as treacle and raspberry jam in an exciting new format.

“We’ve noticed that the demand for premium products is increasing as consumers become more food conscious, especially in the dessert sector. We’ve priced our range of square shaped hot puddings competitively, to provide caterers

with a premium and innovative, yet cost effective menu offering that will please the most discerning diner.”

3G’s Belgian Chocolate Square Shaped Hot Sponge Pudding (200g) is a rich, dark chocolate pudding made with suet and real chocolate chunks running through. Topped with a smooth dark Belgium chocolate sauce enriched with cream, this pudding can be served with fresh whipped cream.

The Raspberry Jam Square Sponge Pudding (190g) is made from a light suet sponge with a hint of vanilla to enhance the raspberry flavour, and is topped with a real raspberry fruit and jam sauce. The Stem Ginger Square Sponge Pudding (180g) is a light ginger sponge, topped with sticky stemmed ginger sauce.

The Treacle Square Sponge is a moist suet pudding made with brown sugar to give a golden colour, soaked through with a delicious syrup. These puddings can be served on their own, or with scoops of fresh vanilla ice cream to provide a high quality, tempting dessert option for cafés, suggest 3G. All of the puddings are supplied frozen in packs of 12 and are free from artificial colours, flavours, preservatives and hydrogenated fats.

AUGUST 2008 CAFÉ CULTURE 23

24-25_CafeJuly08:Layout 1

18/7/08

10:59

Page 24

The destination café

The Beach Café, Tintagel

Centre near s nd la et W e th at l ai tr e th on Children

Newport

An era of cheap flights and European city weekend breaks has made it all too easy to neglect places to visit on our doorstep. However, in recent times, our own tourist locations have been enhanced by the addition of contemporary cafés, often devoted to local sourcing, and becoming destination outlets in their own right.

Hot spot The Beach Café at Tintagel Castle is one of the busiest catering outlets in Cornwall providing somewhere to eat and drink for the tens of thousands of visitors who come to see the world famous castle in its awe inspiring cliff top setting.

For many years, the café operation was leased out to a private operator, but now English Heritage (www.englishheritage.org.uk), who are the guardians of the castle, have taken the café in-house - a process which it is rolling out to many of its other properties across the country.

The café, which is next to the castle entrance, is about half a mile from the village and is the only catering facility in the immediate area. Access to the café is free, and it is also a popular stop for walkers on the South West Coast Path.

“It would be easy to become complacent about catering facilities at such

24 AUGUST 2008

CAFÉ CULTURE

a honey pot location, which always attracts so many visitors and has no direct competition on site,” says English Heritage’s newly appointed catering manager, Nick Cole. “Visitors arrive hot and thirsty and are naturally looking for somewhere to have a quick drink or take time to have a more leisurely lunch before exploring the castle or embarking on a walk along the South West Coast Path.”

Improvements “We wanted to improve the experience that visitors have when they come to Tintagel. If they have a bad experience of food or drink, at this or any of our properties, there is a danger that this is what they will remember about their visit instead of the positive time they had at the attraction,” Nick Cole explains. “Taking the operation of the Beach Café in house, has given us control over the quality of the food and

style of menu we want to promote at our sites.”

Shortly after taking control of the café, Nick and his team embarked on a £200,000 refit of the café, including the kitchen as well as the 44 seat dining area. The decision to source food locally was taken early on, and is also being adopted at other English Heritage sites.

“Local sourcing is very important to us because it is beneficial on so many levels,” says Nick Cole. “There is a growing awareness among the public that caterers should be using fresh local produce as much as possible and this is particularly important in tourist areas like the South West.

“We want to provide the freshest, top quality produce possible and local sourcing also helps local businesses benefit as well.

There are also benefits in cutting down on carbon emissions created by unnecessary food miles.”

24-25_CafeJuly08:Layout 1

18/7/08

10:59

Page 25

CAFÉS

V Indeed, say English Heritage, customers are increasingly demanding and want to try local produce while on holiday, so in addition to providing top quality menus the café at Tintagel Castle acts as a shop window for Cornish producers. Many of the items that are sold in the café are proudly and clearly labelled as such, showing exactly where they have come from.

“Because of the different types of visitors coming to see the castle, we have to offer a wide selection to appeal to families and people who are more adventurous in their tastes as well as the more traditional offerings associated with Cornwall, such as cream teas and pasties.

What we have tried to do is vastly improve the quality of what’s on offer right across the menu while keeping costs affordable,” adds Nick Cole.

“We use the local village butcher,

A haven

Inside the Beach Café bakery and dairy to give our visitors a real taste of Cornwall. The menu has been designed to cater for a range of tastes and requirements, including seasonal daily specials.

“For example, the sandwich selection includes Mature West Country Cheddar with tomato chutney and Cornish Crab with lemon, salt and fresh black pepper. Boxed salads such as Cornish Blue Cheese and Walnut are available, along with kids’ meal boxes, afternoon tea and cakes and locally produced wines and beers. There is even locally grown tea on the menu, produced by the Tregothnan Estate.”

To publicise the re-launch of the café, Nick and his team invited their local MP and local and regional press to an open morning. “Despite the added pressures on us during the opening week, we had a successful event where the staff were interviewed and photographed, as well as myself and the local management team, and this really helped build morale and create a buzz around the re-opening. We then followed this up with an evening event at the café for all the partners, suppliers and community representatives who helped us in the redevelopment.”

The RSPB’s Newport Wetlands Centre.

No sooner have you left the hustle and bustle of Newport’s mass of retail parks in South Wales, than it is possible to visit a haven of calm in the form of the RSPB’s Newport Wetlands Centre, which includes an impressive, custom designed café made from materials that complement the environment, including slate.

Located on former coal ash piles on the outskirts of the city the site was officially opened back in March of this year at a special launch event involving the BBC’s well known wildlife presenter, Kate Humble.

The low lying site along the northern edge of the River Severn between Cardiff and Chepstow provides a home for many types of wildlife, but in particular birds, which visitors, including school children, come to spot.

At the heart of the centre is the contemporary-looking café, together with a shop, where people can look out across the wetlands and choose from a selection of carefully sourced refreshments which have all been selected based on their ability to cause minimum damage to the environment, as well as their distinctiveness when compared to what you might find in a high street café.

The centre’s retail and catering manager is Daniel Baxter. His background includes a spell with Caffè Nero in Abergavenny, and where he says the biggest thing he learnt was the importance of café culture in its own right, as it is the elements of this – the barista, and look and feel of the store – which shape the outlet and give it identity. This experience has stood in him good stead as he now aims to deliver equally high standards at the Wetlands café, which is already proving to be a draw with locals and tourists alike.

Bank holiday weekends see special events taking place there, with children coming along to take part in bug hunting, bird watching, guided walks and pond dipping.

www.cafeculturemagazine.co.uk

Ethical sourcing The RSPB has numerous sites across the UK, some with tea rooms, others with coffee shops, according to the nature and style of the location. At Newport, Daniel Baxter says that it was important for them to source coffee that was ethically produced, and having narrowed down their selection to three, they finally opted for a triple certified blend from Best Coffee Beans that comes from Honduras, Brazil and Papua New Guinea (the triple certification is by the Soil Association, Fairtrade and Rainforest Alliance).

Together with colleagues, Daniel says that they sampled several coffees, and the final decision was made on what they believed their customers would be expecting in terms of a distinctive taste.

The café is keen to be seen to be different from the high street, and be viewed as a destination outlet for all times of the day for different people, whether families, groups or individuals.

Daniel also acknowledges the role of training to the success of the café which has a three group Brasilia coffee machine.

“We carry out barista training and Paul, our coffee supplier at Best Coffee Beans, helps out on the machine side. Including the outside seating area, typically we need to be able to serve between 65 and 85 covers. Our customers are mostly people who are interested in nature, and we often see grandparents visiting with their grandchildren, or families, as well as some single people.

“Our emphasis is on high quality, distinctive products that are Fair Trade and organic, such as our Ubuntu cola, for example. Our cakes are made locally by woman who lives not far away in Magor.

Our sandwiches also come from a local supplier, helping to keep the food miles down.”

AUGUST 2008 CAFÉ CULTURE 25

26-33_CafeJuly08:Layout 1

18/7/08

11:00

Page 26

TEA

Top teas The latest Nielsen figures show that the UK tea market is currently worth £511 million (up 0.2% in volume terms year on year).

According to the Tea Council 165 million cups are consumed daily.

Tea is big business, and as illustrated here, a high number of new product launches in this sector means that operators can easily tap into the power of a big brand, or offer something far more niche.

Brand power For many caterers, when it comes to their tea offering it’s very important for them to offer a big name brand, one that has instant recognition with their customers due to the fact that it’s very likely to be a brand of tea they already drink at home (according to Mintel, 36% of retail customers always buy the same tea brand).

Tetley, for example, can claim an impressive 30.8% volume share in retail (Nielsen Scantrack, February 2008) and according to the TNS World Panel National Typhoo’s fruit tea offering in a countertop merchandiser.

26

Drinks Survey 2007, one in thirteen of all drinks consumed in the UK is actually Tetley tea. This fact alone, claim the company, means that it really does make sense for outlets to stock up on a British favourite, and when it comes to our ‘national drink’, few would argue with this approach.

Of course, Tetley is not the only brand.

Its main rival, Typhoo, is another well known tea that is drunk loyally in the home environment, and which is expected to be seen on offer out of home too. However, just serving the ‘big names’ is not sufficient in its own right. Outlets need to let their customers know which brand they stock (with every case of Tetley 2x1100s, for instance, caterers get a free point of sale item, to help them in their promotion).

Typhoo (www.typhoo.com) also recommend POS items such as tent cards or chalkboards, putting a logo and branding on menus, or simply stocking a front of house catering range on the counter.

Mornings traditionally offer a huge opportunity for tea consumption and when you consider one in three cups of tea are drunk at breakfast, it is easy to see why.

Tea is proven to re-hydrate the body and contains theanine, which helps the mind to focus, making it the perfect early morning drink following a night’s sleep. Whether you offer afternoon tea or a breakfast cuppa, combining a cup of tea with a relevant accompaniment as part of a package deal can be an easy way to drive sales and boost profits, suggest Typhoo.

Typhoo’s research also shows that three

Train operator National Express East Coast now offers first class travellers the chance to relax in style with afternoon tea served at their seat for £5.95.

quarters of the UK population consume food or drink on the go, driven by longer working hours and increased travel, so outlets can cater for this via Typhoo’s latest On the Go Cup, which features a Typhoo teabag foiled packed for freshness and added security in a double walled, premium branded paper cup. Tea drinkers simply add hot water, milk and sugar as required.

One stop shop Just as many consumers are looking for tea that is the same as the cuppa they drink at home, an increasing number are seeking something different and needless to say, the big brands now have this covered, effectively turning them into one stop shops for a complete foodservice tea solution.

Typhoo’s alternative teas include Typhoo Decaffeinated, London Fruit & Herb and Speciality teas, available in packs of 20 string tag and envelopes, specially designed for the foodservice market (free merchandising units featuring both Typhoo and London Fruit & Herb branding are available to display the 20 packs). The fruit and herbal sector is growing at 5.9% in

26-33_CafeJuly08:Layout 1

18/7/08

11:00

Page 27

Secrets of success Many coffees are already viewed by café customers as being special, hence the term speciality coffee. So how do you set about achieving the same with tea?

Loose leaf tea Use a good quality, loose tea and allow it to brew in a teapot - something most people rarely do at home these days.

Treat the longer brewing time as a positive. It creates a bit of ceremony and a chance to relax.

value and 9.7% in volume according to Nielsen figures with healthy lifestyles now the focus of many consumers.

Similarly, Tetley (www.teaexperts.co.uk) has reacted to this trend with its range of fruit, herbal and speciality blends including Green Tea and Lemon, Peppermint Punch, Summer Berry Merry and its very latest – caffeine free Redbush (a naturally sweet tea made from the Aspalathus Linearis herb bush that is found in the Cedarburg Mountains of South Africa.

“Research has shown that consumers are looking for something healthy and different in the afternoon when previously they would have had a coffee. Due to its high antioxidant content and the fact that it is naturally caffeine free, Redbush fills this gap in the market. We believe that it has the potential to mimic the phenomenal growth that we have seen in green tea over the past few years,” says Peter Haigh, brand development manager for Tetley.

What’s new?

Twinings, a brand synonymous with speciality teas, has announced the addition of Traditional English Decaffeinated Tea Envelopes to its range in order to offer a convenient and hygienic format, ideal for self-serve occasions (for a free sample visit www.twiningsfs.co.uk). The company report that decaffeinated tea has experienced an impressive growth of 16.7% over the past two years.

Left: Tetley’s latest – South African-inspired Redbush which can be drunk in exactly the same way as traditional black tea, either with or without milk and with sugar if required.

Good quality tea Whether you are serving loose leaf tea or teabags, make sure you are serving a good quality tea as your standard cup.

Things to look out for are a good, distinct and fresh fragrance, a bright infusion in the cup, good body (weight in the mouth) and character (the tea should have a “lively” taste and a flavour, which lasts).

Something new There is a huge variety of different types of tea and herbal teas available. Create some interest by offering a Chinese flowering tea, white tea, an exotic herbal blend or an enticing flavour like cranberry or vanilla.

Water Ideally your water will be filtered and not re-boiled. But most importantly, it should be just at the boil so that the water is aerated and releases the taste of the tea.

Using a kettle for your water for tea will give a better result and it won’t upset the pressure on your coffee machine.

Training If you want to convince your customers that your tea is something special, make sure you and your staff know how to recommend them to customers. The best (and most enjoyable) way is to have a staff tasting and make sure everyone has tried them all themselves!

AUGUST 2008 CAFÉ CULTURE 27

26-33_CafeJuly08:Layout 1

18/7/08

11:01

Page 28

TEA

“

They have also launched a range of Herbal & Fruit Infusions, and Green and White Teas made with all natural ingredients. This launch features three distinctive flavours - Cranberry & Sanguinello Orange, Blueberry & Apple and Green Tea & Cranberry - as well as a new packaging design that reflects the segmentation of the range.

Health and wellbeing remains the main consumer driver and shows no sign of diminishing, note Twinings, with their research revealing health to be the biggest concern with customers over the next six six months. “People are increasingly avoiding artificial ingredients and are looking for more natural products in a move to be personally responsible for their health and diet,” says Andrea Stopher, senior customer marketing manager for Twinings Foodservice.

The future

“

People are increasingly avoiding artificial ingredients and are looking for more natural products in a move to be personally responsible for their health and diet “As a result, more and more consumers are demanding a choice of options out of home. Twinings’ new Infusions range offers a selection of Herbal & Fruit Infusions, Green & White Teas made from only 100% natural ingredients, perfect for today’s health conscious consumers.”

Unlike tea, infusions are caffeine free as well as being low in calories (less than five calories per cup). Green Tea is also widely drunk for its natural antioxidant properties and distinctive flavour, whilst White Tea is less processed which makes for a deliciously light, clean and sweet taste.

Twinings say that its range has also been segmented to help caterer and customers find their way around their Herbal & Fruit

28 AUGUST 2008

CAFÉ CULTURE

Comment

”

(Alice Rendle, Edgcumbes Tea and Coffee Merchants) “We are a nation of tea drinkers, but in recent times the British have been won over by the seductive charms of the coffee bean. Coffee shops have been springing up in the high street and workplace and making us a true café society. No respectable watering hole is complete without its sparkling chrome coffee machine taking pride of place and advertising its ‘cool’ credentials.

So, where does that leave the humble tea leaf? In a rather sorry state, it has to be admitted. The average cup of tea on offer is not exactly a life-enhancing experience – soggy tea bags, unappetising shades of dishwater, not to mention the standard watery taste – all in all a rather depressing picture.

However, this could be about to change. There has been a phenomenal growth in the speciality tea market over the past few years, mainly because of the perceived health benefits of green teas. People are more interested in natural foods and tea belongs to this category.

However, for tea to reclaim its crown it needs to offer more than health benefits. It must tap into the ‘lifestyle’ aspirations of the public. If a paper cup of coffee ‘on the go’ can be seen as cool, then the vision of a flowering tea in a glass bowl will surely not fail to please!

The investment needed to produce espresso based coffee is not insignificant – espresso machines, regular staff training, time to maintain the equipment. That is before you even get to make a cup! To make excellent tea, in essence all you need is boiling water.

So why should you seriously be thinking of your tea service?

Well, first of all the investment is low - even if you buy 20 beautiful glass teapots, that is a fraction of the cost of an espresso machine. Tea is one of the most affordable luxuries.

You can be up and running very quickly- purchase some speciality teas from your supplier or even on line.

Tea history is filled with riveting stories such as Dragon Well, monkey picked teas, the classic story of Earl Grey and pu-erh teas on the Silk road – this can all be communicated to your customer by word of mouth, or on your menu.

The cost difference between a top quality Yunnan Gold and a standard English Breakfast tea is less than 10 pence per serving, so you can afford to offer a wide variety according to season or exclusivity – without tying up valuable capital in expensive stock.

Your tea selection should include the basics – an excellent standard ‘house ‘ blend, a particularly good earl grey, a simple green tea, white tea and herbal infusion range, plus some decaff options. Assist your customers in finding new teas that match their general preferences to give excellent service – and be at the forefront of the newest craze in beverages- the ancient art of tea making!”

Alice Rendle is managing director of Edgcumbes Tea and Coffee Merchants with over twenty years of experience of importing and tasting teas from around the world (www.edgcumbes.co.uk).

”

26-33_CafeJuly08:Layout 1

18/7/08

11:01

Page 29

TEA

The Nation drinks 3.5 million cups* of decaf tea per day...

...can you afford to miss out?

Tetley. Everyone’s cup of tea. www.teaexperts.co.uk

Caterers’ Helpline 0845 606 6328 *Source: Nielsen Homescan 26th Jan 07/Nielsen Scantrack 3rd Feb 08

To find out more go to: www.ethicalteapartnership.org

www.cafeculturemagazine.co.uk

AUGUST 2008 CAFÉ CULTURE 29

26-33_CafeJuly08:Layout 1

18/7/08

11:02

Page 30

TEA

Infusions, Green Teas and White Teas – namely A Moment of Calm, Fresh & Fruity, Revive & Revitalise and Cleanse.

Building on the success Peros has enjoyed with the London Tea Company branded range of Fairtrade and organic gourmet teas since they were launched last year, the range has now undergone a substantial make-over. Flavour variations have been introduced to the six original products, and four completely new selections have been established.

The range remains exclusive to the food service through Peros, a UK distributor of Fairtrade, organic and ethical beverages and snacks, and is the world’s first Fairtrade and organic gourmet tea to be supplied in pyramid-shaped, biodegradable pouches – a detail which extends the ethical appeal of the tea to the entire product offering, feel Peros.

The Peros range of tea blends includes Blackcurrant, Raspberry and Cinnamon (a Fairtrade blend of berries and spices), Camomile and lavender (Fairtrade), The eminent Earl Grey (a Fairtrade and Organic tea which uses high-grade black teas with bergamot orange extracts) and Breakfast in Bohemia (a Fairtrade and organic tea).

Their Green Tropical Detox (a Fairtrade and organic tea) is made from the least harsh green teas available with added tropical flavours.

“Combining Fairtrade and organic teas in innovative, biodegradable eco-packaging fits perfectly with the ethical philosophy of our business,” says Peros director, James

READER OFFER!

Roberts. “Caterers trying to meet Corporate Social Responsibility (CSR) targets will benefit from specifying London Tea Company teas for use in their dining rooms, refectories, restaurants, cafeterias and bars. Café owners and restaurateurs will benefit from being able to offer consumers a Fairtrade alternative, recognised as a major growth area in consumer demand.”

At the recent World Tea Expo held in Las Vegas in the US, Vida Tea’s Sparkling Green Tea was named the best tea in the Green Tea Sweetened category. Vida Tea (www.hibeverages.com and www.vidatea.com) is an ultra-premium sparkling green tea enhanced with vitamins and antioxidants. Offered in three innovative flavours - Desert Pear Green Tea, Wild Berry Green Tea and Pomegranate Green Tea - it contains no sodium, artificial sweeteners, colours, or flavours.

Instead, each 12 ounce can is packed with powerful, antioxidant-rich ingredients (EGCG, Grape Seed Extract, Alpha Lipoic Acid and Coenzyme Q10 that may slow or

reverse damage to body cells) and is the first product of its kind to be sweetened with organic Agave Nectar (claimed by Dr. Mehmet Oz on The Oprah Show as the best sugar substitute, as it is organic, unrefined, vegan, chemical and gluten-free).

Once reserved only for the Royal Rajas of India, cafés and retailers can now choose from a range of chai-spiced tea products after the recent launch in the UK of Go-chai. This premium, all natural concentrate is poured into a cup, heated via an espresso machine, before adding the customer’s choice of steamed milk, steamed soya or hot water, then served, providing convenience for the barista and premium flavour enjoyment for the consumer.

A special brewing process delivers the traditional multi-layered spice flavours and gentle warming sensation expected from drinking authentic chai, and the distinctive layers of flavours (cinnamon, cardamom, ginger, black pepper, cloves, black tea, raw sugar) offer an exciting addition to a menu of coffees, standard teas and infusions, claim go-chai.

While travelling through India, company founder, Martha Benedek recalls that her experience of spicy tea was almost like an elixir, soothing away the stress of the day.

She also didn’t want to be another silent observer of children in poverty, and vowed to make a difference. Returning to London,

The first 20 readers of Café Culture to contact Beyond the Bean will receive a box of Island Rose Experience Tea (a mix of Green Lime, Orange Fountain, Mummy's Passion, Long Island Cola, Rum Vanilla and Commonwealth Tradition) and a fabulous silicone Teaspoon. Just email your name and business address to helen@beyondthebean.com putting A NICE CUP OF TEA AND A SIT DOWN in the subject line to secure a chance to win these great products.

30 AUGUST 2008

CAFÉ CULTURE

26-33_CafeJuly08:Layout 1

18/7/08

15:03

Page 31

Unveiled at Hotelympia back in February – Newby’s latest Chinese ‘Gunpowder’ Green Tea and Kukicha Gree Tea (also known as twig tea). go-chai was created to bring the natural qualities of authentic chai to the UK market, with the promise that a portion of profits would go to food programs for children in India. Therefore, with a cup of go-chai, not only is it a relaxing treat, it is helping children half way round the world. go-chai appeals to those who are seeking a natural, rich alternative to standard tea or coffee, that’s indulgent yet healthy (promotions will include window photography, table talkers and some free taste samples).

Coffee shop supplier, Beyond the Bean are now offering operators the Island Rose Teas. A range of green and black teas, each variety is guaranteed to come from a single estate, say Beyond The Bean, and the entire range is completely free of all pesticides and residues that could affect the delicate balance of

flavours and ruin the drinking experience.Blends include Mummy’s Passion, suitable for both hot and chilled beverages and the Orange Fountain fruit tea.

Looking for the taste of iced tea but without the hassle of boiling water and tea bags? Then the answer could lie within the Sweetbird range of 33 flavoured syrups, suggest Beyond The Bean. This ever popular range includes four tea flavours - original, peach and raspberry iced teas – which, when added to either sparkling or still cold water with a little ice, fresh mint and a few slices of lemon and lime (if desired) will produce a thirst quenching and refreshing iced tea.

The final tea syrup from Sweetbird is the Chai syrup, which has warm hints of cinnamon, cloves and ginger and is ideal for adding to either hot or cold milk.

Ayurvedic tea “Ayurvedic teas allow us to enhance our health and enjoy what we love to do as a nation...drink tea,” says Giles Hilton, product director at Whittard, the retailer of specialist teas and coffees. “Drinking tea has become a national pastime for us British, we love our daily cuppa and as a nation, we are also so much more in touch with our health and well being; constantly looking for ways to incorporate a healthier lifestyle into our daily lives.”

It was with this in mind that caused Giles Hilton, on his travels in India, to became absorbed by ayurveda. Ayurveda, which literally means ‘science of life’, is an ancient natural health system which uses natural techniques and remedies to help prevent, maintain and treat the mind, body and spirit with the long term aim of good health.

It maintains that in order for a body to be completely healthy it requires a balance of mind, body and spirit. Where the Chinese focus on yin and yang, Ayurveda’s principles lay with the idea of three dosha’s or life forces – Kapha (earth and water), Pitta (fire) and Vata (ether and air).

In ayurveda, natural organic herbs are commonly used to treat various, mental and physical conditions and ailments. The therapeutic effects of each herb have been researched and blended together to help create balance in the body, so enhancing your health and well being. Thus, Giles Hilton sourced some of these health enhancing Ayurvedic herbs and, following the original recipe and intention developed some health boosting Ayurvedic teas called Clarity, Refreshing, Affection, Detox, Soothing and Revitalising.

www.cafeculturemagazine.co.uk

26-33_CafeJuly08:Layout 1

18/7/08

11:02

Page 32

TEA

Tea accessories The Wide Base Dealing with the spent leaves from loose leaf tea is often a difficulty.

Now, say the The Really Sensible Trading Company, they are proposing that the Wide Base model of their thermal cafetières be used as a ‘Théière’.

The Wide Base 0.6 litre model is a thermal théière made from catering grade stainless steel and designed with insulating double walls. This means that tea will keep hot for up to 45 minutes in a natural way without reheating (which would break down the oils in the brew and results in stewing).

In common with other models in the range, it has a patented plunger system. After warming the pot, the tea is made in the usual way using loose leaf, so after brewing, the patented plunger mechanism is depressed to separate the leaf from the liquid. Not only does this prevent leaves getting into the cup, it also arrests the brewing process preventing over-extraction of the leaves.

The Wide Base has a non-slip rubber base to avoid spillages and it is top rack dishwasher safe. It is available in a broad spectrum of colours, namely Pink, Brushed steel, Ice Blue, Lichen green and Black (for

Iced tea

small quantities, each model may also be imprinted with a customer’s logo or insignia at a modest additional cost and customised enamel colours are also possible for larger orders).

“The action of the plunger splays out when depressed and catches all the tealeaves, so there is no need for a tea strainer on the table,” says Jan McWhir of The Really Sensible Trading Company.

“Caterers are already well used to this operation for coffee, so we find that a théière really holds no mysteries for them.

The Wide Base will even deal effectively with large leaf teas, which tend to clog other types of théière. The broad spectrum of different colours will appeal, I am sure, to very many outlets”.

Serve with style John Artis, a supplier of tabletop products and a major distributor of Bodum teapots and cafetières to the UK foodservice market, has announced the addition to its 2008 catalogue of the Bodum Kenya teapot.

The Kenya is a glass teapot with a tea press filter, which is not only attractive, but also highly functional. Central to its function is the tea press infuser. The loose tea leaves are placed in the infuser and hot water added. When the tea has been allowed to brew for three or four minutes, the plunger is depressed, immediately separating the leaves from the liquor and arresting the brewing process to avoid stewing of the tea.

The tea may then be poured without removing the leaves.

The jug, made from hard wearing, heat resistant borosilicate glass, is protected by a stylish black keyhole design frame and all parts of the teapot may be cleaned in the dishwasher. The Kenya is available in 50cl and one litre sizes. “For those considering setting up a speciality tea menu, the Kenya is the perfect way to serve it and offers considerable added value opportunities,” says marketing manager Christina Emerson.

32 AUGUST 2008

CAFÉ CULTURE

A hot cup of tea is surprisingly refreshing on a hot summer’s day, but a glass of iced tea, say sugar company, Fruisana, can be even more refreshing.

INGREDIENTS 2 English Breakfast tea bags (or your own favourite variety) 1 litre boiling water Juice of three limes 1-2 tbsp Fruisana fruit sugar (or sweeten to taste) 12-18 ice cubes METHOD 1. Add one litre of boiling water to the tea bags in a teapot or heatproof jug.

Infuse until tea is good and strong (slightly longer than you would normally leave it).

2. Remove the tea bags.

3. Add the Fruisana and stir till dissolved and leave to cool.

4. To serve - fill a glass jug with ice cubes and pour the cooled tea over, add lime juice and stir. If you like, you can decorate with slices of lime, lemon or orange. Serve in tall glasses.

To obtain a free set of recipe booklets from Fruisana, call 0800 279 1114, or email information@fruisana.com.

Loose tea just as easy as a tea bag!

The special Teaspoon from Beyond the Bean aims to make loose tea just as easy as a tea bag, but maybe with a little more funkiness! This food grade silicone utensil can be filled with any loose leaf tea and then submerged into boiling water to allow the contents to infuse into the water (these also make for a great gift product).

Right: A selection of special Teaspoons from Beyond The Bean which double up infusers.

26-33_CafeJuly08:Layout 1

18/7/08

11:03

Page 33

TEA

New Liquid Chai All Natural Indulgencee Warm & Cozy for Autumn Menu Contact for samples and taste the difference!

Tel: 0845-094-1096 info@go-chai.co.uk | www.go-chai.co.uk uk

Marco Beverage Systems Ltd Shire House, Strixton Manor Strixton, Wellingborough, Northants, NN29 7PA. Telephone: 01933 666 488 Fax: 01933 666 968 email: sales@marco-bev.co.uk www.marco-bev.co.uk

www.cafeculturemagazine.co.uk

AUGUST 2008 CAFÉ CULTURE 33

34-41_CafeJuly08:Layout 1

18/7/08

11:04

Page 34

Snackstogo Busier lifestyles means that a food on the move option is what’s required from cafés, with consumers on the look out for anything from the healthy to the premium and authentic.

As many of the products featured here demonstrate, breakfast, lunch and dinner all represent profitable, ‘to go’ meal occasions for cafés and coffee shops prepared to think strategically and prepare ahead.

Get baking The on-the-go market is booming.

Customers are becoming increasingly time poor with the traditional lunch hour now only lasting an average of 28 minutes (according to a recent report by Eurorest) and 20% of people are typically choosing to work through lunch and dine at their desks.

“44% of people feel they are too busy to take a lunch hour which is why the on-thego market is becoming increasingly competitive as supermarkets, coffee shops and QSR’s all compete for trade,” says John McKears, foodservice sales manager for JusRol. “Hot snack options offer coffee shops a unique point of difference, and a premium offering for today’s demanding market means good news for profits as a premium product means a premium price!”

Jus-Rol’s range includes a Premium Sausage Roll, made with prime cuts of 100% British Pork for a really meaty snack, and wrapped in light and flaky Jus-Rol Puff pastry. It is available in three popular and traditional flavours - Premium Pork, Premium Pork & Leek and Premium Pork & Smoked Bacon. Easy to prepare and offering excellent portion control, caterers can simply bake them from frozen in 20 to 25 minutes for a fresh, oven-baked taste and appearance that is not always associated with pre-cooked products (to help caterers promote the premium difference, Jus-Rol are also giving away free Point of Sale kits including a poster, show card and wobbler).

Bakehouse have also recognised that busier lifestyles mean that many people are choosing to grab a snack on the way to work, getting a coffee to go with something to eat mid-morning, or calling into their local coffee shop for a sandwich or something more substantial such as a savoury pastry for lunch.

34 AUGUST 2008

CAFÉ CULTURE

The increase in ‘eating on the hoof’ is great news for café owners who have the space to set up a bake off operation, says Kate Raison, marketing director at Bakehouse. “On a weekday morning, outlets can tempt busy commuters with a range of indulgent breakfast products such as croissants, Danish pastries and easy to hold sweet snacks,” she suggests.

“With an easy-to use bean to cup coffee machine and a simple bake off first thing, you will entice customers to trade up and buy their breakfast on the way to work.

Mid-morning, and you can capitalise on the growth in coffee culture and offer a coffee and sweet pastry takeaway deal.

Indulgence is a mega-trend that big retailers are following, so chocolate-based products are also ideal.”

For lunchtimes, advise Bakehouse, cafés can make sure they’re prepared by baking off again late-morning, so that they are ready for the lunchtime rush. For this time of day, a more savoury offering that is more of a meal replacement is a good bet, recommend Bakehouse. Freshly baked savoury pastries, for example, give a welcome change to sandwiches, particularly on a cold or rainy day, and are also highly profitable.

“If you remember some golden rules, then freshly baked food to go will be easy to manage in your store,” adds Kate Raison.

“Firstly, remember to bake little and often.

This ensures that there is always a selection of warm products with that delicious freshly baked aroma to tempt the customer, and helps keep the products are at their freshest. Fresh baking also creates theatre, which adds value to the customer experience and encourages impulse purchasing.

“Pay attention to display - customers buy with their eyes after all. Only bake as

34-41_CafeJuly08:Layout 1

18/7/08

11:05

Page 35

“

Hot snack options offer coffee shops a unique point of difference, and a premium offering for today’s demanding market means good news for profits as a premium product means a premium price!

”

much as you need and don’t stack the pastries on display as they will end up looking flat and unappealing. Always display products in the paper cases provided and use the topping bags included in the case to ensure appealing presentation.”

Main: Jus Rol premium pork and bacon rolls Left: Booster bars from Bakehouse.

www.cafeculturemagazine.co.uk

Premium and authentic Pies, quiches and pasties are further examples of good café fayre, and also offer outlets the chance to promote their premium and authentic nature, attributes which catch the eye of consumers seeking something substantial and of good quality. fresh! naturally organic (www.freshnaturallyorganic.co.uk), the award winning organic sandwich and salad company have announced the launch of a new range of organic pies and quiches.

Their Pie In The Sky and Quiche Me Quick ranges are targeted at the retail, convenience and foodservice markets and are available in two sizes – and include individual 285g portion servings.

The pie range includes beef, red wine and mushroom, ratatouille and feta, chorizo and beans and spicy five bean. The quiches include roast tomato and feta and an organic quiche Lorraine, with new seasonal lines to be introduced throughout the year, say the company.

The Proper Cornish Food Company is a handmade pasty manufacturer, and has expanded into the chilled pre-packed pasty market with a range of six premium handmade, chilled pasties and a premium sausage roll. Their chilled range is a premium product aimed at the food conscious consumer eating on the move, and includes popular fillings such as Traditional Steak, Fresh Vegetable and Cheese and Onion, as well as Beef, Peppered Steak and Chicken and Ham. "Our range of pre-packed pasties are made from the best quality ingredients

Coffee Plus At the WRVS’s Coffee Plus in York Hospital, Merrychef (www.merrychef.com) has joined forces with Ginsters to supply the hospital café with a range of hot takeaway savoury pastries, wraps, bakes and paninis. In fact, the project has proved so successful, that the formula is already being rolled out in hospitals across the UK. WRVS staff and volunteers currently run over 500 shops and cafés in 300 UK hospitals. With a typical café serving between three and four thousand customers each week, the emphasis is on providing quality food in fast food times.

“Prior to the Ginsters launch in York, Coffee Plus had a very limited hot food offer, and order times were slow,” recalls Merrychef’s business development manager, Mark Middleton. “Ginsters hot snack range of pasties, slices and savouries has been an overnight success. The Merrychef 402S cooks fresh food to order in seconds, which is ideal for hospital staff on short breaks.”

Lisa Botterill, the York coffee shop manager, confirms that the 402S is working well for her team. “The 402S has really improved our queue flow. Anyone ordering hot food receives a number, and in the time it takes for them to collect the rest of their order and pay at the till, the hot food items are ready at the hot counter.”

AUGUST 2008 CAFÉ CULTURE 35

34-41_CafeJuly08:Layout 1

18/7/08

11:06

Page 36

SNACKING

ensuring they taste delicious hot or cold, and making them the ideal choice for those consumers who are always on the go,” says Phil Ugalde, Proper Cornish Food Company’s managing director. “The pastry has been specially adapted to be less flaky than traditional Cornish pasties and the packaging has been designed to enable consumers to hold the pasty in the cardboard and eat it at the same time, making for an easier eat on the move.”

The company’s chilled range is currently available at SPAR stores in the South West, Whistlestop stores, Pumpkin cafés, and through Simple Simon Foods.

“The packaging for each

pasty flavour features suppliers’ profiles, which allows consumers to gain an insight into the authenticity and local produce that fills a Proper Cornish pasty,” explains Phil Ugalde. “Reflecting the company’s environmental commitment, each pasty is wrapped in bio-degradable film and cardboard sourced from sustainable forests. Not only have we responded to what the consumer wants, we have also researched the needs of our stockists and created a range that is supplied in shelf-ready packaging for ease of replenishment. We have ensured the design and flavour of the range complement each other, which also means the

It’s stylish.

It’s retro.

It’s cosmopolitan.

It’s Retropolitan

Solo Cup Europe brings a retro revival with these striking 1970s wallpaper style design cups.

The Retropolitan print is available on 8oz, 12oz and 16oz paper hot cups and a 12/14oz clear tumbler.

For more information visit www.solocupeurope.co.uk or call 01480 459413

36 AUGUST 2008

CAFÉ CULTURE

products’ shelf impact will be just as effective whether stocking the whole or part of the new chilled range.”

Healthy snacks The fruit and cereal bar sector of the snacks market is growing rapidly, and stocking such products encourages impulse buys from health conscious customers who may be seeking an alternative to cakes and biscuits. Kellogg’s in particular have proved successful in developing a range of cereal snacks to enable cafés to offer their customers something convenient and healthy to buy and enjoy whilst on the go.

Their Special K Bar, for example, is a nutritionally balanced, crunchy rice and wheat cereal snack packed full of red fruit pieces and a yoghurt flavoured topping.

Kellogg’s Foodservice has also recently added Special K Mini Breaks Original to its portfolio.

These bite sized, snack pieces are made with golden oats, wheat and rice, all baked together, and represent just 98 calories per bag.

Kellogg’s report that their best selling snacking product is Nutri-Grain Original, which offers an alternative to cakes or muffins, and features a soft, golden baked bar made from wheat and wholegrain oats. It is available in ‘real fruit’ Strawberry, Apple, Blueberry, Cherry and Blackberry & Apple flavours. In addition, they also offer Nutri-Grain Elevenses

Raisin (a combination of wheat, wholegrain oats, raisins and spices) and Nutri-Grain Oat Baked Bar which combines whole rolled oats with golden syrup and is available in two flavours - Totally Oaty and Cherry (for more information on the Kellogg’s snacking range contact the Kareline on 0800 783 6676).

Lyme Regis Fine Foods (a division of the snack group, Glisten plc), have also recently re-launched their Fruitus range.

Boasting a new design that features bold, clear branding and rich fruit colours on a natural cream background, Fruitus now offers a much broader and more comprehensive fruit snacking offering that comprises moist fruit and oat bars and chewy fruit bites in a number of different varieties, say the company. All products in the range contain a whole portion of fruit per pack and have no added sugar, artificial colours, flavours or preservatives.

The inclusion of a unique new ‘Fruitus tree’ brand icon and use of recycled card for cartons and display outers serves to underline the brand’s ‘seriously fruity’ and organic credentials.

“Consumers continue to seek out convenient fruit snacks and there is an opportunity for a new generation of products that are seen as more natural and delicious,” says Glisten’s group marketing director, Dave

34-41_CafeJuly08:Layout 1

18/7/08

11:07

Page 37

New 'Dimple' ™ ‘Insulcup’ The Innovative Difference!™

• Advanced ‘Dimple’™ thermal technology allows lower heat transference to the hand, enabling the cup to be held for longer with greater comfort.

• Sturdy construction allows the cup to remain rigid when full, avoiding any unnecessary spillages.

• Attractive to gourmet coffee outlets and coffee connoisseurs as it allows beverages to be served at optimum temperatures for full enjoyment.

• Snug fitting Castaway™ travel lids available to eliminate unnecessary spills by on-the-go consumers.

?bgZeer Zg bgghoZmbhg maZm [kbg`l Zee rhnk iZ\dZ`bg` g^^]l mh`^ma^k' <hhk]bgZm^ rhnk mZd^&hnm bfZ`^ pbma , lbs^l h_ iZi^k \h__^^ \ni% ln`Zk lmb\dl% lZg]pb\a iZ\d Zg] iZi^k [Z` maZm Zee fZm\a' LfZkm^g ni rhnk bfZ`^ Zg] d^^i rhnk \hlml ]hpg pbma ma^ Fhgh \hee^\mbhg ¾ chbg^]&ni iZ\dZ`bg`'

• ‘Dimple’™ finish provides a non slip surface for safer handling.

Packaging Brands Ltd | PO Box 55954, London W11 2UE bg_h9lb`gZmnk^+`h'\hf ppp'lb`gZmnk^+`h'\hf

www.cafeculturemagazine.co.uk

M. +44 (0)7825 418610 | F +44 (0)5602 049152 W. www.packagingbrands.co.uk

AUGUST 2008 CAFÉ CULTURE 37

34-41_CafeJuly08:Layout 1

18/7/08

15:09

Page 38

SNACKING Coulson. “Within an increasingly crowded market we aim to create a unique family of fruit snacks under the Fruitus brand.”

The Fruitus moist organic fruit and oat bars are available in four varieties – Apricot, Apple, Mixed Berry, and the new super fruits variant - Pomegranate and Blueberry.

They are available in 24 bar counter display units for the independent trade and impulse fixtures, and individual bars are sold at a recommended selling price of 45p per bar.

Fruitus chewy fruit bites are available in three varieties – Raspberry, Blackcurrant, and Apricot. They are available in single portion 25g bags, at a recommended selling price of 55p, or merchandised in 12 and 24 bag display units.

Given the nature of snacking on the move, consumers are also recognising that vitamin-packed fruit drinks represent an ideal snacking solution that’s both healthy and easy to consume. New, innovative and branded drinks concepts such as Big Shotz from Shotz Health and Abbey Well Juice look set to become increasingly popular.

Such beverages give operators the chance to establish a point of differentiation by stocking a novel type of drink that might not be as readily available from a competitor.

Abbey Well Juice comes in a pouch format which is truly portable and ready to drink as it contains a straw which is

revealed upon opening, and also ensuring no more spillages when trying to pierce the packaging, and no more missing straws which have become lost in transit, say its makers.

All variants of Abbery Well Juice are made with juice from concentrate and no additives. The Apple and Orange pouches are 100% juice, whilst the Raspberry, Blackcurrant and Tropical flavours are blended with water to ensure that each pouch contains one of the five-a-day fruit portions.

Big Shotz is a small 100ml bottled drink containing some 17 vitamins and minerals, omega 3, prebiotic fibre and ginseng, as well as shots of mango and passion fruit juice, with a recommended retail price of £1.99. Its makers described it as ‘liquid food’, which means that its nutrients are absorbed more quickly by the body, than if it were in a capsule or tablet form. Designed as a dietry supplement, BigShotz was developed by scientists at the International Food Network, and can help consumers with busy lifestyles still find time to meet

their required intake of essential daily nutrients when on the move.

“Big Shotz is for busy people who, despite the best of healthy intentions, find themselves held back by the demands of hectic lifestyles, often turning to fast, prepared meal solutions that don’t always supply the right amount of vitamins and minerals,” says Simon Colthorpe, marketing director for Shotz. “We felt that there was a gap in the market for an on-the-go product that can help readdress that balance.

Rather than adding small quantities of vitamins to a lot of juice, we’ve simply added a small quantity of juice to a lot of vitamins.”

Taking service beyond expectation

Henry Howard finance is an established finance and leasing provider who specialise in providing funding solutions via suppliers, or direct to business customers in the coffee and beverage industry.

We understand the ups and downs of business and with a combination of our many years of experience together with, our wide range of competitive products and services we can tailor a package to both you and your customer.

With offices in London, Bristol & Cardiff we are able to offer a truly personalised service to help you, our customer understand the benefits of leasing which include; • • • •

Flexible Terms Tax advantageous way to fund equipment Fixed repayments Enjoy the benefit of your new machine with minimal outlay

If youʼd like to know more details about the reasons why you should consider Henry Howardʼs flexible finance schemes call us on 0207 055 8100 to truly understand the benefits of working in partnership with us.

38 AUGUST 2008

CAFÉ CULTURE

And you thought a donut van was a burger trailer with an engine and a donut machine fitted...

The new 2008 Citroen Relay Crusade Catering Van from NEC, available in 6 body lengths, 2 chassis heights, 2 engine sizes, 2,347 colours, for smoothies, fish and chips, salad bar, pizzas, coffee bar, kebabs, ethnic foods, sandwiches oh, and er burgers.

CONTACT SALES ON: 0845 838 1551 FOR ALL THE INFORMATION YOU COULD EVER NEED - AND MORE www.nectrailers.com

34-41_CafeJuly08:Layout 1

18/7/08

11:13

Page 39

More reasons to love BioWare

Huhtamaki’s BioWare range of environmentally-friendly and compostable* disposables have been designed to have a minimal impact on the environment.

• Designed and produced in Europe.

• The fibres for these ‘award winning’ paper cups come from well-managed forests and can be traced back to their origin.

• Fibres used in the board material have Forestry Stewardship Council’s (FSC) chain of custody certificate.

• Attractive stock design or custom print available.

Call Huhtamaki Marketing 02392 512434.

www.huhtamaki.com

*BioWare products are compostable and certified in accordance with EN13432, the European norm for compostability of packaging. This means that BioWare products degrade completely in industrial composting facilities within 60 days.

34-41_CafeJuly08:Layout 1

18/7/08

11:14

Page 40

SNACKING

Pasta to go S

everal pasta meal makers who have traditionally targeted other sectors of the foodservice business are now actively promoting their ‘fast pasta’ meals to the café sector, having recognised the fact that many café and coffee shop customers are on the look out for a healthy meal that’s ready in minutes, and portable. In addition, these suppliers realise that skill levels and space might be at a premium in such outlets, so have designed their complete pasta meal solutions to be easy to make and compact in terms of space required.

Barilla, one of the world’s most well known pasta brands, has launched the Pasta Cup in the UK. This is designed to work alongside Barilla’s PastaBar solution, which allows operators to serve fresh hot pasta to customers on the move, opening up a whole new range of profit opportunities for cafés and coffee shops.

The PastaBar is an integrated solution that allows operators to deliver quick and easy authentic Italian pasta dishes with high and consistent quality. The solution includes single serve pasta and sauce portions, an ultra-fast cooking process, an exclusive pasta cooking machine, as well as marketing materials and advice services, such as help on menu costing, recipe suggestions, training and technical support and branding and point of sale communications. Barilla is available in the UK through Sagegreen (01606 815280).

Italian’s Food (www.italiansfood.it) is also offering a similar concept, that also features

pizza which can be packed in a to go format if required. Another Italian company, Italian’s Food launched in UK market at BAR 08 at Earl’s Court this June and, together with its innovative, compact and highly efficient machinery, offers a complete range of precooked and IQF frozen pastas, sauces, pizzas (and also cakes), to enable food service providers to prepare and serve customers numerous healthy Italian culinary options in just two minutes.

Italian’s Food was created just over two years ago after in-depth research into both Italian and international markets’ eating trends and demands. With today’s consumers becoming increasingly timepoor, and the constant growing need for time-saving, but healthy, meal solutions, the company decided that a healthy and fast alternative to traditional fast foods – often too high in fat contents and salt was needed.

With costs also being an extremely important issue with food service providers, a concept with products that would enable operators to reduce their qualified staffing costs, eliminate product wastage, facilitate stock management, increase menu offerings and above all business profits, was also part of the remit for Italian’s Food.

“We created two compact, stylish and highly efficient machines – a pizza oven and a pasta heater – which produce over 200 portions of pasta and 60 pizzas in just one hour,” explains Sophia Broccardo, international business development coordinator for Italian’s Food.

“All of our food products are

taken from the freezer upon order and placed directly into the machines, and by simply pressing a button, the products are cooked to perfection thanks to the internal electronic panels which have been preset to guarantee perfect cooking times. All of our pastas are prepared to al dente and our pizzas cooked on the internal chambers’ refractory stone bases, are identical to those cooked by a traditional Italian pizzaiolo in an Italian pizzeria.”

The pastas and sauces are packaged in single-portion sachets (200g of precooked IQF frozen pasta and 100g of precooked IQF frozen sauces). The convenience of this product line is that the variety of sauces and pastas available is numerous, so the food service provider can offer more than just a small variety of fixed pasta dishes a day. Instead, on a day to day basis, the type of pasta and sauce can be altered. Also, with products individually packaged, there are no end of the day wastages and no preparation and cooking in advance. They are simply taken directly from the freezer upon the customer’s order and in less than two minutes a high quality portion of pasta is ready to serve.

After its success in the foodservice market, UK-based Pasta King has now also launched into the retail sector with its PK2GO range, which provides a healthy and convenient solution for those on the move.

PK2GO is an innovative pasta meal solution that is supplied in individual frozen pots to the retailer and heated on purchase in the microwave in under three minutes. “There is big demand for healthy, convenient products that can be bought and eaten on the move, and PK2GO is an ideal fit for that market,” says Pasta King’s Sue Davenport. “Today, people want more choice, particularly at lunchtime, than sandwiches and savouries and more importantly, they want to be able to purchase it quickly with minimum fuss. Our pasta in a pot product is ideal for sandwich and coffee shops who need to offer quick queue times and new varieties to encourage customers to repeat purchase without getting bored.”

PK2GO is currently available in six different varieties from the more traditional Bolognese and Carbonara flavours to a more unual Butternut Melt, which uses butternut squash and sage together with a rich double cheese sauce.

40 AUGUST 2008

CAFÉ CULTURE

34-41_CafeJuly08:Layout 1

18/7/08

11:17

Page 41

42-43_CafeJuly08:Layout 1

18/7/08

11:18

Page 42

OPINION

e k Ta e v i F David Cooper is the founder and managing director of two well known UK coffee businesses - coffee wholesalers Cooper’s Coffee and espresso machine importer, Dalla Corte Imports UK. Here, he airs his views on what believes to be five important issues that the UK coffee industry currently faces.

A filter revival?

I am told that filter coffee is having a revival of sorts. Really? If that’s the case, and people are sick and tired of 20oz ‘soup bowls’ of steaming milk, then let’s take an opportunity to think about the ways to improve this important market sector.

Just imagine a UK market where, for example, we all practice the SCAA’s superb gold cup standards for filter coffee brewing. If that were the case, then not only would our filter coffee tonnage and sales figures dramatically increase by at least 35% (that’s the good news), but also, in no time at all, would we achieve a customer satisfaction level from filter coffee that the consumer has never before experienced (the even better news)?

However, is it just me who thinks that a large percentage of consumers are not entirely satisfied with the quality of the filter coffee they are served? Or that we in the trade supply? There is no catch, no real downside, and really I see no reason why we can’t do things better by making our filter coffee pack sizes 25-50% heavier. But what would this mean? How about higher sales value, better taste, satisfied clients and happy consumers?

If that’s the case, what stops us from using 3oz or even 4oz instead of 1.5oz or 2oz to make 1.9 litres of coffee? The answer, I fear, is a mix of several things

42 AUGUST 2008

CAFÉ CULTURE

including a lack of respect for the consumer’s taste and an out-dated understanding of the filter coffee market.

Many coffee traders still have a bizarre belief that being price competitive is the most important thing. This is simply not the case over the longer term. We are not in the good old days of ‘office coffee service’ any more - we are in the new millennium, and we have a new and growing speciality coffee market, the likes of which has never been seen before.

My final word on this subject is that underweight filter coffee sachets which are over-diluted with water will only ever return you one thing - a coffee with little flavour which in turn will leave you vulnerable to those who offer a more expensive, quality, heavy weight alternative.

Fresh is best It should go without saying that anything carefully prepared, cooked, baked or roasted, as is the case with coffee, will subsequently require careful packing and consumption within the minimum amount of time. This then begs the question - why do we have a staggering one year’s shelf life (that’s twelve months! 365 days!) on most coffee products? Have you ever made a coffee from a packet that was several months old and found that it tasted excellent? I am sure that in some cases the

result was memorable, but for the wrong reasons I suspect!

So many imported coffees from Italy, France and Spain that I have tasted are literally stale because they are so old. It is my belief that our industry needs a revision of the best before guidelines if we are to grow our market and develop new consumers without insulting them by serving them old coffee.

False promises The motoring industry has an official testing standard for safety known as Euro NCAP. The test rates a car’s safety features compared to other manufacturers, and dispels the possibility of any potentially false claims about the features of a particular car. I pray for the day when the coffee machine market may have a similar professional testing facility that the industry can trust.

As important as safety is in the motoring industry, we have our own vital features to be measured in the coffee machine industry before choosing our preferred brand. The difficulty that our consumers face, however, is that there is no-one to check and measure the manufacturer’s claims.

One such claim commonly abused in the coffee industry today is that of group head temperature stability. This has been a hot topic for several years now in the espresso

42-43_CafeJuly08:Layout 1

18/7/08

11:18

Page 43

OPINION

“

Since the World Barista Championships (WBC) became the pinnacle of everything espresso and barista skills wise, the challenge to perfect this technology has been hotly contested by many manufacturers machine market, probably because it is simply essential for making consistent, quality espresso drinks. Quite remarkably, this seemingly impossible technical challenge was finally mastered some seven years ago with little recognition or fanfare by father and son, Bruno and Paolo Dalla Corte.

Since the World Barista Championships (WBC) became the pinnacle of everything espresso and barista skills wise, the challenge to perfect this technology has been hotly contested by many manufacturers. A knowledgeable barista will tell you that one degree of centigrade (1°C) is all it takes to alter the flavour of an espresso. Most espresso machines today will fluctuate in their group head heat by anything up to a ridiculous 20°C in a typical operating day. This crude lack of control over machine temperature has been disastrous for the making of quality espresso coffee so it’s little wonder that manufacturers must overcome this

”

technical issue because it is now very essential indeed.

Many of the world’s largest espresso machine manufacturers have pursued their own ways of overcoming this vital technical issue without verification because their reputation, and to some degree, their future as a quality manufacturer, is at risk in terms of machine sales. This flurry of development to stabilise temperature on new models released to the market has been unprecedented because of its importance as a must-have sales feature.

I can name at least five espresso machines that have been launched into the market place in the last couple of years that cannot prove their claims of having group head temperature stability. The truth is that they simply don’t work well enough, and sadly we have no official body like a Euro NCAP equivalent that we can trust.

You may ask how I know that they don’t work. Well, I’m not alone here - many reknowned baristas, respected technicians and even the manufacturers themselves know full well that they are fooling the unqualified. But not for too much longer I predict.

Big is best, or is it?

When is a 14, 16 or even a 20oz cup suitable for the consumer? If I were 20+ stone in weight and had hands the size of shovels then maybe this humongous vase of coffee might be pro rata to my appetite! If the big cup culture was imported from the USA, then maybe we should have imported some over-sized people as well to consume these things because everyone I ever speak to seems to literally hate the huge size of the drinks currently served in many of our high street coffee outlets.

If we agree that an espresso is around one fluid ounce of liquid and that the rest of the drink commonly served in the UK is made with milk, then, what is a good ratio of coffee and milk for taste and quality? 20 years ago ceramics manufacturers typically made 6, 7 and 8oz cups - anything larger had the handle removed and was used for soup or for possibly eating your breakfast from. A blind taste test will reveal that a 6oz latte tastes better than a 8oz latte and a 8oz latte tastes better than a 10 oz latte… Do I need to go on?

It is hard to get a drink smaller than 12oz in most high street chains nowadays, and they believe that the consumer will revolt and go elsewhere if they serve a smaller drink that actually tastes of coffee. How weird is that?

What a wonderfully challenging industry this is, and that’s why I simply love the coffee business!

The machine salesman Sales people just can’t help themselves, can they?

Imagine for a moment that you have a customer with a budget of less than a weekly shopping bill and they wish to buy a coffee machine that will serve up to 100+ cappuccinos per hour and have sufficient hot water to serve tea to a coach full of old age pensioners. Once they have parted with their hard-earned cash they expect the machine to outlive them and their children, work effortlessly without ever being cleaned or maintained. Get the picture?

Far too often we see coffee machines placed where they are simply not fit for purpose because Mr Salesman has not listened to the customer or fails to understand the demands of the site. Of course, a salesperson needs to earn a living but maybe, just maybe, the short term mentality of a sale at any price is ultimately costing us all dearly.

The end result is once again badly produced coffee and a less than satisfied consumer – that is of course when the machine is actually working.

www.cafeculturemagazine.co.uk

AUGUST 2008 CAFÉ CULTURE 43

44-52_CafeJuly08.qxd:Layout 1

18/7/08

15:10

Page 44

MAINTENANCE

The Coffee Clinic Glenn James of maintenance company Coffix (www.coffix.com), responds to some of your frequently asked questions and concerns about the day to day use and smooth running of coffee machines by offering some practical advice and guidance.

Get the scones ready!

I own a Jura X9 bean to cup machine. We are lately having problems with the drink levels but mainly the milk outlet seems to splatter all the time even though we soak the dispensing nozzles in water overnight.

Could you please advise us how to sort this problem out?

Q

Get the scones ready, here comes the cream! This is by far our biggest call out on bean to cup machines, and it's totally preventable with an engineer or a knowledgeable sales rep’ (stick to the engineer, they’re easier to find), providing a step by step procedure for you to carry out

A

each night on your machine.

Most companies now can provide you with a set of small pipe cleaning brushes to get into most of the hard to reach areas making this job even easier now. As for the splattering milk, you more then likely have a sticking air valve. These are located on the right hand side of the dispensing unit. It’s connected to a black rubber elbow, you need to pull out the air valve and soak it in boiling water for 15 or so minutes.

The way to check this isn't blocked is to dismantle the two halves of the air valve and blow through the hard plastic section. There is a tiny hole right near the top. This hole must be clear. Once you can blow through it, re-assemble the valve and refit it to the rubber elbow.

Here’s the cream! You must disassemble the complete dispensing unit each night so the milk you've used during the day doesn't curdle and result in an engineer removing enough solidified milk to cover a few creamed teas. My personal advice would be to look into getting a set of cleaning brushes. Please be careful though, as I've found lately that if you have cleaned out the rear connector pipes too well (with a sharp needle or pin, say) these fur up inside the tunnels restricting the flow of the milk causing your spluttering problem as well.

There are also many milk line cleaners on the market. My opinion is to stick to the manufacturer’s own as these have been tested for the best results. I hope these suggestions help you out.

My family own a small chain of coffee shops run by me, my mum and my dad. We each look after a different outlet. As I am quite technically-minded, I have been wondering if it would be worth my while going on a coffee machine maintenance course. Do you think this would be a good investment? Would I learn anything useful, or would I still need to call out a professional when things go wrong! Also, what sort of things should such a course offer as a bare minimum?

Q

Hip Hip Hooray! Hallelujah! It takes my company a long time to convince our customers that doing a basic maintenance programme can save you hundreds if not over a few years a thousand or so pounds. It's great to see someone thinking about a machine’s reliability.

Coffix carry out these courses for their own customers but also welcome anyone interested in looking after their machine correctly. A lot of what we teach on our course is basic problems that occur in your standard café.

These include a complete cleaning procedure for your machine and your grinder, basic fixes for your standard leaks or blockages, resetting of your grinder dose and coarseness setting of your drink levels.

We also show you how to carry out a group service on your machine which includes changing the group head gaskets and shower plates.

One thing we do treat cautiously is showing you fixes that involve the pressurised parts of the machine. These are when we usually advise a call to your engineer to ask for expert help. They can then decide if it needs a call out.

Over all, our customers appreciate these courses as they gain an inside knowledge of their machine but also at the same time find ways of reducing unnecessary engineer call outs and prolonging the life of their machine. So yes mate, GO FOR IT!

A

If you have a coffee machine-related question that you would like answered, then why not email clare@jandmgroup.co.uk or write in with details of the name, location of your café and question to Café Culture, Association House, 18c Moor Street, Chepstow, NP16 5DB and Café Culture magazine will endeavour to source an answer for you!

44 AUGUST 2008

CAFÉ CULTURE

44-52_CafeJuly08.qxd:Layout 1

18/7/08

15:11

Page 45

NEW PRODUCTS

Versatile new products from Delice de France New additions to the Delice de France range of continental savouries include Spinach & Goats Cheese Tart. There are also two new Pizza Demi Baguettes – one with mozzarella cheese and a medley of vegetables and the second topped with tomato sauce, mushrooms, onions and Emmental cheese.

Six new Savoury Slices now come with holders for added convenience, perfect to eat on the move. Varieties now include Minced Beef & Onion, Chicken & Mushroom, Steak, Cheese & Onion, Chicken Curry and Vegetable, all made with puff pastry.

Summertime sweet treats include new, pre-sliced cakes in three popular flavours (Banana & Walnut, Rich Fruit Loaf and Lemon & Poppy Seeded Cake) with 10 slices in each cake. Call 0845 077 2266, or visit www.delicedefrance.co.uk.

Budget boilers prompt counter top revolution Caterers on a budget who are looking for a hot water boiler with the quality and reliability associated with the Instanta range will be delighted with the company's latest counter top value range.

The 1500LCD and 3000LCD Counter Top Water Boilers are an upgrade of the popular and best-selling Instanta 1500 and 3000 models and feature easy to read Liquid Crystal Displays for the first time in a boiler in this price bracket (these displays also offer basic fault diagnosis and warnings of limescale build up).

Other features include new styling and a choice of overflow positions. Both produce 27 litres of hot water in an hour. The 1500LCD can generate 11.5 litres in one go and the 3000LCD can produce 17 litres in one rush.

Visit www.instanta.com or call (01704) 501114.

Hoshizaki designed to withstand tropical conditions Because Hoshizaki ice makers are produced to a single global specification, the same design serves excessively hot climates such as Australia, Korea and Dubai. In tests, say the company, their machines have been proven to work continuously at an ambient temperature of 43oC using 35oC water.

Features common to Hoshizaki machines include polyurethane foam injected machine body and ice bins and precision made doors with gaskets to create a closed environment that minimises heat penetration. There are removable, easily-cleanable air filter that makes it easy for operators to prevent the inevitable build up of debris that can put pressure on a machine meaning that it can keep running at maximum efficiency despite a high ambient temperature (call 0845 4560585 or visit www.hoshizaki.com).

New products Genuine gelato, a true Italian Job! Joe Delucci’s genuine Italian gelati is a super deluxe, completely natural ice cream containing just 4% fat. Made with milk or water rather than cream, it’s made in a process which doesn’t deliberately add air.

Varieties launched by Midlands frozen food wholesaler MKG Foods include Chocolate, Mango, Tiramisu, Raspberry, Nocciolata, Coconut and Classic Crème (all are in 4.8 litre units and cost £3.44 a litre). This gelati is the only one known to have been endorsed by the Slow Food Movement (founded to encourage excellence in food and drink).

MKG has also launched a selection of Joe Delucci’s Italian Sorbetti including Lemon, Mandarin, Pink Grapefruit with Asti and Forest Fruits. These have a minimum of 25% fat, come in 2.5 litre tubs and cost £3.98 a litre (call 01922 453131 or visit www.mkgfoods.co.uk).

Two more hot cupboards join the Victor range Two new models join Victor’s extensive range of popular Bains Marie hot cupboards.

Larger in size, the new Baron and Baroness units have fully insulated, double skinned construction – offering a significant reduction in power consumption, and cool to the touch exterior walls.

Both models operate from a single 13 amp supply even when fitted with an optional quartz heated gantry, and are supplied complete with digital temperature displays and adjustable thermostatic controls. The 4-pan Bains Marie model can be used in front-of-house locations with the addition of a gantry, carvery pad, and tiled or glass inserts. Visit www.victoronline.co.uk, or call (01274) 722125.

www.cafeculturemagazine.co.uk

AUGUST 2008 CAFÉ CULTURE 45

44-52_CafeJuly08.qxd:Layout 1

18/7/08

15:12

Page 46

NEW PRODUCTS

Pantheon launches new range of baking ovens

Pantheon bakes for award winning Frederick’s Chain Ice cream is a very definite menu staple at Frederick’s Ice Cream (an award winning four strong chain of artisan ice cream parlours in the North West), but the rest is made up of freshly baked or cooked items for eating in or taking out.

“We have minimal space available and the Pantheon oven offered at least as much internal space as most I looked at but was more compact externally – a real bonus. Also it offered all the features as well as the reliability and quality we needed at a very reasonable price,” says Donna Townson, the partner responsible for equipment purchasing.

The oven is used daily for freshly baked panninis and baguettes, baked potatoes, quiches and pasta bakes, and Donna plans to install Pantheon ovens in the other three parlours over the next few months (call 0870 990 5790 or visit www.pantheonce.co.uk).

The new range of YXD Electric Convection Ovens from Pantheon Catering Equipment are just 595w x 595d x 570h, with a generous 2.23 cubic foot internal capacity.

They are small enough to be sited front of house, while an interior light illuminates the products cooking, giving the ovens added visual appeal.

Four sturdy interior shelves accommodate the maximum amount of pies, cakes, buns or loaves and an audible 120 minute timer ensures cooking times are monitored accurately. A steam pulse option and a separate upper chamber heater allow users even more flexibility and control over the products baked are also available. List prices start at £640 and Pantheon’s 12 months parts and labour warranty applies (call 0870 990 5790 or visit www.pantheonce.co.uk).

Newproducts Teal win New Product of the Year award

If you thought a catering van was just a ‘greasy spoon’ trailer with an engine, then think again!

New from NEC Trailers, is the 2008 Citroen Relay-based Crusade Mobile Coffee Bar. NEC Trailers have over 10 years experience of producing catering vehicles, and over 20 years operating them, and say that they have the know-how to produce customers the right package with backup that only experience can offer.

With headroom of almost two metres, their latest vehicle has a serving hatch which opens to provide a counter top and forms an excellent shelter for customers. There’s a three group coffee machine, grinder and fresh milk steamer to use in supplying fresh, barista made coffee. A selection of fresh sandwiches and salads can be served from the in-built display refrigerators, as well as chilled drinks.

Selections of muffins and sticky cakes could also be easily displayed (www.nectrailers.com or call 0845 838 1551).

46 AUGUST 2008

CAFÉ CULTURE

A hot water hand wash unit designed and manufactured by Teal Patents Ltd of Chelmsley Wood in Birmingham has been named New Product of the Year by the British Sandwich Association.

Managing director, Mike Stanley, was presented with the ‘Sammie’ award for the newly launched Hygienius at an awards dinner at London’s Royal Lancaster Hotel, which was staged as part of British Sandwich Week.

The portable unit – which needs no mains water or plumbing connections to operate and is ready to use as it is plugged into a 13 Amp socket, and uses 75% less water than standard taps - offers a quick fix solution to ever stringent health and hygiene regulations that affect companies involved in the food industry (visit www.tealwash.com, or call (0121) 770 0593.

Find yourself wanting more?

Then click on to our new web site for a top up!

www.cafeculturemagazine.co.uk

44-52_CafeJuly08.qxd:Layout 1

18/7/08

15:13

Page 47

Clear thinking ‘Increase your sales with the new ‘Brilliant’ range of drop-in display cases’ • Optimum sales space coupled with high quality Refrigeration

• Combination of display and storage

• Unlimited and variable design

• excellent sales visual and space utility

• Quick access, clearly arranged

Ideal for the sandwich and coffee retail industries For further details contact us on:

0870-850-1140 e-mail: jch@capitalref.com

www.capitalref.com

www.cafeculturemagazine.co.uk

AUGUST 2008 CAFÉ CULTURE 47

44-52_CafeJuly08.qxd:Layout 1

18/7/08

15:14

Page 48

INDEX

Index of members of the Café Society For enquiries about the Café Society telephone Steph on: 01291 636338 or E-mail steph@jandmgroup.co.uk

SUPPLIER MEMBERS Seda UK Ltd. Hawtin Park, Gellihaf Blackwood, Gwent NP12 2EU Contact: Mr John O’Brien Tel: 01443 811888 Fax: 01443 811899 john_obrien@sedagroup.org www.sedagroup.org INDEPENDENT RETAIL MEMBERS Bellini’s Limited Heanor Road, Ilkeston, Derbyshire, DE7 8TG Contact: Peter Bellini Tel: 0115 932 0033 Fax: 0115 944 6760 Bon Viveur Central Business Exchange 460 Midsummer Boulevard Buckinghamshire,MK9 2EA Contact: Dominic Willmott Tel: 01908 673 900 Fax: 01908 673 800 bloodygoodcoffee@aol.com www.bon-viveur.com Cuppa-Cino 1 Boyle Farm Road, Thames Ditton, Surrey KT1 0TS Contact: Andrew Roberts Tel: 07801 749 122 cuppa.cino@virgin.net D Café Dixons Shopping Centre, Reepham Road, Hellesden, Norwich, Norfolk, NR6 5PA Contact: Elizabeth Raven Tel: 01603 414 951 cafedixons@hotmail.com Esquires Coffee Houses Unit 1.1, 2-6 Northburgh Street, London EC1V 0AY Contact: Peter Kirton Tel: 0207 251 5166 Fax: 0207 251 5177 peter@esquirescoffee.co.uk

48 AUGUST 2008

CAFÉ CULTURE

Java the Hut 12 Plomer Green Lane High Wycombe Buckinghamshire HP13 5TN Conatct: Georgina Hooker Tel: 01494 527 341 javasoxy@yahoo.co.uk Robertsons Limited 234 Brook Street Broughty Ferry Dundee DD5 2AH Contact: David Craig Tel: 01382 739 277 Fax: 01382 480 477 david.craig@btconnect.com www.robertsonsbutchers.co.uk

Sante Fe Coffee Company Unit 1a-1b Wolsey Place Shopping Centre Cowsey Way, Woking, Surrey GU21 6UX Contact: Gordon Henderson Tel: 01483 757 580 Fax: 01483 237 141 santafecoffeeco@tiscali.co.uk Solomon Grundy’s Unit 64-65 Tower Centre, Ballymena, N.Ireland BT43 6AF Contact: Jack Hutchinson Tel: 028 256 59602 Fax: 028 256 59606 Jack.hutchinson@btconnect.com www.solomongrundys.com Yummy Mummy’s Coffee Shops 10 Queen Street, Southwell Nottinghamshire NG25 0AA Conatct: Charlotte Bond Tel: 01636 815597 lottebond@hotmail.com www.yummymummyscoffees hops.com

INDEPENDENTS 11a Café - Liverpool An Chovi – N.Yorkshire Andrews – Somerset Aroma Beverage Systems – S.Ireland BB’s Coffee & Muffins Ltd Bellini’s Limited - Ilkeston, Derbyshire Bens – Ballymena, N.Ireland Bewleys - Ireland Bizzy Lizzy’s Coffee Shop Basingstoke Blades - Northleach Bleen - Purley Blue Onion Limited - Wiltshire Bon Cuisine - Essex Bon Viveur - Milton Keynes Boswells Coffee Co. - Oxon Brunchmasters - Essex Café 67 - Norwich Café Blue - Essex Café Cayenne - Reading Café Chino - Manchester Café Connections Buckingham Café Java - Ireland Café Nero - London Café Roma UK – Essex Café Su - Glasgow Café Twocann - Swansea Caffe Chico - Redditch Cisco’s - Stirling Charter Coffee Houses Ltd Essex Chat Coffee House – N.Ireland Chocolate Falls Middlesborough Cinnamon Café - Windsor Cinnamon Square - Herts Costa Coffee Ltd - Dunstable Crown Coffee - Kent Cuppa-Cino - London Deans Pizzeria & Sandwich Bar - Coventry Delimakers Oy - Finland Dominique – W. Yorkshire Doneata’s Café - Staffordshire Esquires Coffee House Galway Esquires Coffee House Lisbun, Co Antrim Esquires Coffee House London Flavour - Cardiff Fresco’s - Bedford Fruitcakes - Northleach Garden Coffee & Sandwich Ltd - London Goodness to go - Woking

Java The Hut - High Wycombe, Buckinghamshire Koo Coffee - Derbyshire Let’s be Fair Café Northshields Lightbody - Hamilton Lunch - Truro Maids of Honour - St Helier, Jersey Mambocino - Middlesex Marmalades - Norwich Mrs Bumbles - Kent Murray’s Catering - Altricham Nails & Veils Ltd - Wiltshire Pepperpot – West Midlands Pickwicks Café - Somerset Premier Coffee - Surrey Restaurant Sorrento – Ballymena, N.Ireland Riverview Restaurant Coleraine, N.Ireland Robertson’s - Dundee Rosanto Coffee Bar Hertfordshire Ruth’s Café - Essex Saint Caffè - Birmingham Santa Fe Coffee Company Woking Surrey Select Service Partner London Shop on The Corner – Herts Soho Coffee Shops Ltd Cheltenham So Juicy - Glasgow Starvin Jacks - Swansea TFI Lunch – Brighton The Coffee Compass - West Sussex The Pantry - Peterborough Thyme Coffee Shop – N.Yorkshire Tiffins IOW Ltd – Isle of Wight The Deli Bar - London The Flying Coffee Company – Cambridge The Grill - Dorset The Hive Café - Dorset The Streat - Belfast Urban Coffee - London Urban Coffee - Accrington Urban Espresso - Bath Urban Espresso - Bristol Urban Fusions Wolverhampton Venetia’s - London Yoma - Southampton Yummy Mummy’s Coffee Shops - Nottinghamshire

44-52_CafeJuly08.qxd:Layout 1

18/7/08

15:15

Page 49

CHECKOUT

Bean there Fixed that Repairs Servicing Sales Installation Delivery Training

Are you keeping up with the growth market?

Potato baking ovens froLtmd Victorian Baking Ovens

60x8oz potatoes baked every hour, with a warm hold for 60 baked and ready to serve.

Also ideal for pasties, pastries and pies.

01902 351477 sales@victorianovens.co.uk www.victorianbakingovens.co.uk

E: info@coffix.com Tel: 0845 257 4316 Mob: 07790 402144

W: www.coffix.com

New 'Dimple' â&#x201E;˘ â&#x20AC;&#x2DC;Insulcupâ&#x20AC;&#x2122; The Innovative Difference!â&#x201E;˘

Contact Daily Grind Imports: Tel: 01621 776177 Email: sales@dailygrindimports.com www.novustea.co.uk

www.packagingbrands.co.uk

To advertise in CafĂŠ Culture magazine or on our web site phone Paul Steer on 01291 636333 or email paul@jandmgroup.co.uk

ADS X9 Bean to Cup The taste and quality of a traditional group machine at your finger tips

CALL NOW

Slush and Fruit Smoothie machines

ADS 2 Group Mega

0800 442299 FREEPHONE

The fastest growing product in this sector EXCELLENT PROFIT MARGINS

Call now for futher offers

This is a just a small selection of the ADS Range Allied Drinks Systems offer a full range of lease rental/cash purchase and card payments. Most major cards accepted. Terms and conditions apply.

www.cafeculturemagazine.co.uk

CC 08

AUGUST 2008 CAFĂ&#x2030; CULTURE 49

44-52_CafeJuly08.qxd:Layout 1

18/7/08

15:16

Page 50

CHECKOUT THE ULTIMATE WAREWASHING RANGE

SPEEDWASH

DISHWASHERS

& SPEEDCLEAN

GLASSWASHERS

Call advic TODAY f e an d sit or FREE e su rvey

岼 020 8896 7618

www.xingxingltd.com info@xingxingltd.com

from NELSON established over 30 years! energy-saving machines established over 30 years nationwide service support finance options full guarantee unrivalled speed & reliability

Phone for a catalogue

2 Acton Hill Mews Acton London W3 9QN fax 020 8993 0785

Manufacturers of high quality porcelain & cutlery for restaurants hotels & hospitality

OO KERS T

ICE MA

www.nelsonwash.com call free 0800 592 833

www.cafeculturemagazine.co.uk

To advertise in Café Culture magazine or on our web site phone Paul Steer on 01291 636333 or email paul@jandmgroup.co.uk

Special shape vitrified porcelain tableware 18/10 stainless steel cutlery

50 AUGUST 2008

CAFÉ CULTURE

44-52_CafeJuly08.qxd:Layout 1

18/7/08

11:25

Page 51

Old Billingsgate Market, London – venue for lunch!

Deliciously Different

lunch!

The contemporary food to go show

26-27 September 2008 Old Billingsgate | London

for Join ucsh! lun oday,

REE t F r e t s i t Reg online a w.co.uk nchsho www.lu or call 1 87 626 0870 7

lunch! is a brand new type of trade show, which has been carefully researched to meet the unique needs of the UK’s massive £5 billion quality “food to go” market.

Far more than just another trade exhibition – lunch! is a total business event for independent sandwich bar operators, multiples, juice bars, cafés, coffee bars and contract caterers, featuring a fantastic range of products from some of the industry’s most innovative manufacturers and suppliers.

• 1000’s of high quality products • Dedicated Seminars & Demonstrations • Unrivalled networking opportunities • BSA Pavilion • 1000’s of industry professionals

“An inspired idea, at last we have a dedicated “food to go” event for the lunch market!”

lunch! is the proud host of:

DAMIAN DIXON, MARKS & SPENCER

ADAM O’CONNOR, BAGEL FACTORY UK

Organised by

diversified B U S I N E S S C O M M U N I C AT I O N S

In association with

I

“Lunch is the focus of many people’s day, and lunch! finally provides that focus for our industry”

UK

The British Sandwich Association

Supported by

44-52_CafeJuly08.qxd:Layout 1

18/7/08

11:25

Page 52