Cafe Culture Magazine - Issue 34

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SEPTEMBER/OCTOBER 2009 ISSUE 34

magazine www.cafeculturemagazine.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

Anyone for coffee…

…The perfect cup for takeaway beverages

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Old Billingsgate Market, London – venue for lunch!

Regis today, ter FREE on www.l unchshline at ow.co. uk o 01923r call 690 68 7

The only dedicated trade event for the food-to-go market Fresh products, fresh ideas, fresh customers lunch! brings the food-to-go industry under one roof, giving retailers the chance to see fresh products, generate fresh ideas, attracting fresh customers to your business.

An unmissable show for buyers, owners and managers of sandwich bars, juice bars, cafés, coffee bars and contract caterers, lunch! is a total business event showcasing a diverse range of quality products covering the entire food-to-go market.

Inspiring seminars G NEW! BSA Training Academy G Network with the food-to-go industry Exclusive show only discounts G New Products Showcase

“lunch! provides a great opportunity to spot new trends in the dynamic food-to-go market” YSEULT CAROFF-RICHEUX, MARKS & SPENCER

Register for free today at www.lunchshow.co.uk Organised by

lunch! is the proud host of:

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

The British Sandwich Association

I

UK

Incorporating

Sponsored by

®

Supported by

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INSIDE

CONTENTS NEWS 4 Barista Challenge will recognise shop baristas.

5 Starbucks serves up 100% Fairtrade.

6 Peros enhances its Northern facility.

8 Zuma’s double gold win.

EVENT PREVIEW 12 lunch! 09 preview.

Welcome!

FEATURES

It won’t be long now before coffee shops and cafés across the land will be in the midst of the Christmas rush. If you haven’t already done so, then this issue’s maintenance column serves as a timely reminder to get your coffee machine serviced, or at least inspected. Minimising the chance of any unwanted and expensive breakdowns during the busiest, and potentially most lucrative, part of the year makes good sense. Training, too, is another wise investment and gets a mention in this issue.

Our preview of October’s lunch! show (1-2 October 2009, Old Billingsgate, London) should provide you with plenty of reasons to visit an exhibition where networking opportunities abound, and the very latest in ‘to go’ café fayre will be vying for your attention.

16 Bean to cup – a look at some of latest bean to cup coffee machines 22 Committed to training – coffee machine suppliers are committed to training, and outlets should be too.

ARTICLES 20 Change afoot in the coffee shop sector – a review of Key

Note’s latest Market Assessment 2009 Coffee & Sandwich Shops report.

32 Fairtrade commitment interview with Starbucks’s Colman Cuff.

34 The future of the coffee industry, and what it means for independent coffee shop owners – the thoughts of Mulmar’s MD, Agostino Luggeri.

36 Best of British – the UK’s only espresso machine manufacturer that’s making inroads into Europe.

REGULARS 38 New products.

40 Coffee Clinic – your maintenance queries answered.

41 Product listings.

42 Checkout.

Clare Benfield Editor

The Workwear Hire & Launder Specialist Editor Clare Benfield, Tel: 01291 636336, Fax: 01291 630402 E-mail: clare@jandmgroup.co.uk 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 Suskia Bollen, Tel: 01291 636338 Fax: 01291 630402 E-mail: suskia@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. © 2009 J&M Group Ltd When you have finished with this magazine please think of the environment.

We can cater for all your uniform, workwear & linen requirements.

Please contact us for more information.

Tel: 020 8574 0559 Email: customerservice@londonworkwear.co.uk Website: www.londonworkwear.co.uk

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

SEPTEMBER/OCTOBER 2009 CAFÉ CULTURE 3

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NEWS

Barista Challenge will recognise shop baristas rasilia say that its Barista Challenge is aimed at rewarding and recognising shop baristas, having been designed to be light hearted, fun and relaxed, and open to anyone in England, Scotland and Wales.

Using Brasilia’s Opus Sublima machine, entrants for the regional heats will just have to turn up at the venue as everything they need will be provided, say the company, who add that UKBC representatives will be in attendance to encourage and hopefully sign up the finalists for their 2010 UK Barista Championship.

The regional heats will be run with each participant being given ten minutes practice time, followed by a further six minutes to produce two cappuccinos and two espressos (coffee will be supplied).

Timed separately, each barista will then have to produce a total of five drinks consisting of two cappuccinos, an espresso, a latte and a hot chocolate. The drinks will then be presented to the judges

B iko’s MD) shares a Graham Kilvington (M ra Davenport and cup of coffee with Lau Tower. ool ckp Becky Kelly of Bla

Miko wins Blackpool Tower and Promenade Café supplier agreement Miko has announced the addition of tourist attraction, Blackpool Tower, to its growing client list after the Leigh based enterprise secured a three year agreement to supply coffee, tea and vending equipment to the North West landmark.

Miko (www.miko.co.uk) will also start work with the adjoining Promenade Café, and continue its five year association with Blackpool Ballroom (both part of the Tower complex). The agreement should ensure a demand for providing over 100,000 cups per year, say the company, with the range featuring high quality Colombian coffee, as well as Lavazza coffee favoured by the Italian restaurant trade, plus a selection of teas and hot chocolate.

Blackpool ranks in the top ten most visited towns or cities in the country with the Tower and Ballroom alone entertaining over 300,000 tourists in the summer months. With a £3m investment in 2008 the attraction is aiming to build on these numbers, as realised by the catering division registering an annual rise of a third in business.

“We need suppliers that have experience of, and are not fazed by, fast moving catering environments,” says Lennie Mackay, catering manager of the Blackpool Tower and Ballroom. “Miko has proved with its work at the Ballroom and many other well-known attractions that it can deliver.”

Miko already counts Chester Zoo and the West Midlands Safari Park amongst its close by leisure sector customers, and further a field, clients include The Royal Parks in London, Wentworth Golf Club, The British Museum and The Hard Rock Café group.

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Regional heats will be held at 14 October Caffe Society, Leeds October 20 h oug rbor Pete Masteroast, 29 October Lavazza, Uxbridge November 4 Beyond the Bean, Bristol el, Hot Dakota Eurocentral 11 November Motherwell

all together with each participant being judged on basic technical, presentation skills, as well as speed of service.

The final will be held at Caffe Society’s head office near Leeds on the 18 November, with the winner receiving a trip to Brasilia’s factory in Retorbido, Italy and a training session at their 9 Bar Training Academy. Each finalist will be able to choose any number of five single origin coffees to blend as they wish and will be given one hour to prepare. They will then be given a further eight minutes to produce two espressos and two cappuccinos, and also required to produce a signature drink using general items made available. The final stage of the final will be a speed test, with all five finalists timed over five minutes to produce as many espressos as they can in the allotted time. The four contestants that produce the most will then go head to head in a further two rounds. A judge will either pass or fail the drinks as they are produced, looking for minimum standards (if the minimum isn’t met, the drink will not count towards the final total).

An application form can be filled out online or downloaded from www.caffesociety.co.uk or www.brasilia.co.uk (all applications must be received by the 2 October ). Places will be limited and will be offered on a first come, first serve basis, say Brasilia.

Tetley to offer Christmas rewards If you stock up on Tetley tea this Christmas, then the company Tetley will reward caterers with a choice of vouchers from two of Britain’s best known retailers, Argos and Marks & Spencer.

For every two cases of Tetley 2x1100s, or seven cases of envelope 250s bought from your delivered wholesaler between 25 September and 7 November 2009, Tetley will send you a £10 voucher, and there is no limit to the promotion either, say the company, meaning that the more you buy, the more vouchers you get.

To claim your voucher(s), either contact your local wholesaler for details or simply visit www.tetleyforcaterers.co.uk/xmas and return it to the freepost address provided, along with proof of purchase, by 21 November 2009.

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NEWS

Starbucks serves up 100% Fairtrade

S

tarbucks stores in the UK and Ireland have begun serving 100% Fairtrade Certified and StarbucksTM Shared PlanetTM verified coffee in all of their espresso-based beverages.

Every one of the two million visitors per week can now walk away with a Fairtrade certified cappuccino, latte or mocha and thereby help support small-scale farmers and their communities in developing countries around the world, say the company.

This move is expected to increase the amount of Fairtrade certified coffee sold in the UK and Ireland by 18% this year, and Starbucks estimate that its commitment to continuing a long-term relationship with Fairtrade and small-scale coffee growers is projected to generate a Fairtrade premium of more than £350,000 from sales in the UK and Ireland alone in the coming year, enabling farmers to invest in community projects.

“Starbucks is really setting the pace for the coffee industry by using its global size for good,” said Harriet Lamb, executive director of the Fairtrade Foundation UK. “This move will expand the reach of Fairtrade and deepen its impact on tens of thousands of farmers who are at the very heart of the Fairtrade system. Farmers need Fairtrade now more than ever, and even though these are difficult economic times, people across the country are staying loyal to their ethical values and to Fairtrade. From today they can enjoy Fairtrade values over their favourite Starbucks coffee.”

Starbucks is already the world’s largest purchaser of Fairtrade coffee, and the switch to Fairtrade certified espresso in the UK will help contribute to a total global annual payment to small-scale coffee farmers estimated at £2,500,000, say the

Coffee farmers in Costa Rica who are set to benefit from Starbucks’s commitment to Fairtrade.

company.

“Starbucks has always been committed to ethical sourcing and this is a milestone in our partnership with Fairtrade which spans over a decade,” adds Darcy Willson-Rymer, managing director, Starbucks UK & Ireland.

“Using 100 % Fairtrade certified coffee for Starbucks espresso is just one aspect of our work together. We are also sharing our collective knowledge and best practices in responsible sourcing to further improve the livelihoods of coffee farmers as well as to ensure the availability of the highest quality coffee. From farm inspections through to programmes to help farmers improve coffee quality and environmental sustainability, as well as loan initiatives - the work is extensive and certainly doesn’t begin and end with the Fairtrade mark on our cups.”

Starbucks® Fairtrade Certified Espresso Roast is sourced largely from Latin America,

specifically across Guatemala, Costa Rica and Peru, and it will be these farming communities who benefit most immediately, with other producers set to follow, say the global giant.

“We have a long and successful history of trading with Starbucks and welcome its increased collaboration with Fairtrade,” said Carlos Vargas Leiton, financial manager of Coopetarrazú, an organisation of 2,600 farmers in Costa Rica, including 457 women who are the sole providers for their families.

“We will benefit from guaranteed minimum prices and Fairtrade premiums so we can plan for the future with more confidence. We will invest in environmental and social programmes to improve the wellbeing of our members and communities, such as health and education initiatives to benefit women and farm workers, with a direct impact on more than 50,000 people.”

Nescafé launches biggest campaign yet Nescafé has announced the launch of its biggest ever marketing campaign, known as ‘Coffee at its Brightest™’, which will span in-home and out-of-home markets and provide a compelling platform for caterers and B&I to up-sell the brand and add value to their own beverage offer, say Nescafé.

Launched in September, the campaign is set to re-ignite the category moving forward through a variety of above the line and below the line activity with Nescafé having invested £43 million in this campaign, which will run through to December 2010. The high profile initiative will look to reconnect consumers with the journey of coffee, from plant to jar, while also driving the message that Nescafé is made from 100% pure and natural coffee beans.

Within the foodservice sector, the launch is planned across all routes to market with advertising, telesales activity and in-store

theatre including new impactful POS materials and promotions. The campaign will re-engage consumers and caterers alike with coffee through repeated and consistent brand messaging and will offer a good opportunity for caterers to build on sales by taking advantage of the investment into the Nescafé brand as well as the consumer interest that is anticipated, say the company.

“In recent years, consumers, particularly younger consumers, have lost sight of instant coffee as a pure, ‘real’ product. Through the strapline, ‘Coffee at its Brightest™’ we will be communicating that NESCAFÉ is 100% real, quality coffee,” says Martin Lines, marketing director, Nestlé Professional®.

For more information about ‘Coffee at its Brightest™’ visit www.nescafe.co.uk or call Nestlé Professional® on 0800 742 842 or visit www.nescafe-beveragesolutions.co.uk for more details.

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NEWS

Dawn Foods to sponsor European Coffee Symposium 09 Dawn Foods has announced that it is sponsoring the European Coffee Symposium for the second time.

Organised by Allegra, the European Coffee Symposium 2009 takes place on 8 and 9 October 2009 at the Hofburg Imperial Palace, Vienna, Austria and is aimed at top professionals and leading decision-makers in the European Coffee and Foodservice sector. The two day event will see top speakers and key players within the coffee and foodservice sectors discussing emerging trends and issues, exchanging ideas and knowledge and identifying new market and product opportunities.

“As a leading category specialist in American style bakery products, Dawn Foods is an important supplier to the European coffee and foodservice sector and in sponsoring this event we can make a real contribution to the professionalism of this attractive growth market,” says Dawn Foods trade marketing manager Europe, Wim Ledaine.

Peros has substantially enhanced the facilities at its Northern operation.

Peros enhances its Northern facility Peros, a UK distributor of fair and ethically traded beverages and snacks to the foodservice sector, has substantially enhanced the facilities at its Northern operation.

The move has been prompted by the substantial expansion Peros has experienced, and represents a significant investment in anticipated future growth, say the company. The move into new premises at Brigg, Lincolnshire, will benefit its customers in Northern England and Scotland by providing a greater range and depth of stock, as well as improving engineering support and offering an enhanced demonstration

facility (the new premises will continue to supplement the distribution centre that Peros operates at its headquarters in High Wycombe).

The brand new 17,000 square feet premises is only 100 yards from their previous location but is a ‘world apart’ from their old facilities, says general manager, Malcolm Flinders. “Our customers will really appreciate the benefits of the new centre,” he says.

“We can hold greater levels of stock, particularly of the bottled products such as One Water and juices. We also have a larger, dedicated engineering workshop where we can prepare new coffee machines before delivery and

Minima is launched UK company, Minima, has announced that it is to reveal its flagship product Minima Office at the Total Workplace Management 2009 show (7-8 October, Olympia, London) namely a compact, low-cost solution to the problem of recycling plastic drinks bottles and metal cans.

The launch of Minima Office follows an extensive period of field trials in which units have been hosted by a number of large companies throughout the UK. Over £500,000 has been spent on the design and market research to identify exactly what the customer wants and more than 20 prototypes have been built and ‘tested to destruction’.

Designed primarily for the business and industry marketplace, Minima Office will be equally at home in the office and in the staff restaurant, say the company.

“We believe that the Minima will accomplish two ‘green’ goals for British companies.

Firstly, it will encourage mire people to re-cycle more bottles and cans in the workplace.

The machine is easy and fun to use and the compacting cycle takes just 12 seconds,” says Minima business development director, David Moody.

“Secondly, after bottles and cans have been compressed by the Minima, they are reduced to around 20% of their original size. This means that less space will be required to store recyclables fewer expensive journeys will be required to despatch materials from the workplace to the recycling facility.”

Minima will arrive in the UK in Spring 2010 but orders we being accepted during Working Buildings 2009 and thereafter (for more information contact info@minima-eco.com).

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service them throughout their lives. Our showroom is also much improved, providing space for machine demonstrations. We also use this area to offer barista training and coffee tastings,” Malcolm adds.

A fleet of nine Peros delivery vans operates out of the Northern warehouse more than double the number they had just three years ago and 25 members of staff are now employed on the site in areas such as customer service, engineering and logistics. A comprehensive range of over 300 fairtrade, organic and ethically traded products are offered on a next day delivery.

BT is halfway to a million BT has announced that it is halfway towards its goal this year of building a million-strong Wi-Fi hotspot network.

High speed public wireless broadband is now available at 500,000 homes, businesses and city centres in the UK and Ireland including hotspots provided by the BT FON Wi-Fi Community, BT Openzone, 12 ‘wireless’ city centres, plus BT Openzone hotspots via the BT Business Hub. Well known brands offering access include Hilton, Thistle and Ramada Jarvis hotels, Caffè Nero and Starbucks coffee stores, Welcome Break and Roadchef Costa service stations, BA, Flybe and Skyteam airport lounges.

“We’ve reached a significant milestone in making Wi-Fi available in places where people want to get online,” said avin Patterson, chief executive officer, BT Retail. “As the UK’s largest broadband retailer, we’re happy to offer the biggest Wi-Fi network too.

We’ll continue to expand from here.”

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NEWS

Kenco launches new FreshSeal 2Go Hot Drinks system As of August the Kenco Coffee Company is now offering a total serving hot drinks on-the-go system after the introduction of the new Kenco FreshSeal 2Go. The simple to operate hot drinks system works in conjunction with Kenco FreshSeal products, says the company, and makes it possible to serve good quality, branded hot drinks even in a range of operationally challenged environments from convenience stores to petrol filling stations, leisure sites to outdoor catering. The unit is simple to install and operate, say the company, as well as being quick and easy to clean, and can be plumbed in, or there is a non plumbed version.

“The Kenco FreshSeal 2Go is a no-hassle drinks offer that takes up little space and can also be used for self-serve. It looks striking and should really help many outlets to make the most of the ‘on-the-go’ opportunity,” says Ashley Neal, director of sales at the Kenco Coffee Company.

Kenco FreshSeal includes well known brands such as Kenco freeze-dried instant coffee, PG Tips tea and Suchard Hot Chocolate flavour drink, which all contain ingredients sourced from Rainforest Alliance CertifiedTM farms, point out Kenco. Also available in the range are other well known brands including Carte Noire coffee, Twinings Traditional English tea, Knorr Vegetable soup and Bovril.

Stream Retail and YESpay get set for self service Stream Retail, a creator of customer driven sales applications for retail and hospitality environments, has partnered with YESpay, a card payment processing services company, to launch its range of innovative applications that capitalise on the growing trend for self service kiosks with integrated payments.

As increasingly more consumers look for any time, anywhere convenience, Stream Retail (www.streamretail.co.uk) has designed a suite of self-service products to suit every retail and hospitality environments, including Q- Stream (to help increase orders in rush hours such as interval ordering in theatres, concerts and sports stadia), On-Stream (encourages orders from delegates and guests seated in meeting rooms, VIP boxes and exhibitor screens for break-out and refreshment self service),

Rapid-Stream (for queue busting at fast food restaurants and deli counters), Net-Stream (supports online ticket providers to facilitate refreshment ordering alongside ticket-sales), Ad-Stream (interactive digital signage and plasma POS displays) and i-Stream (an entertaining solution for table ordering via smart screens, packed with content and offers) “Self service has many advantages for retailers, none more so than taking the pressure off staff, and providing a consistent level of service for customers,” says Roland Thompson, sales and marketing director of Stream Retail. “With our point of service marketing tools working alongside

the YES pay payment gateway, we are able to drive and influence sales right at the point of purchase with incredibly successful results.”

Zuma’s double gold win First time entrant, Zuma Beverages, has won two golds at this year’s internationally recognised Great Taste Awards which saw some 4873 products enter with only 21% meeting the high standards required for winning a gold.

Since its launch in 2003, the Zuma range of hot chocolates, frappes and chai mixes have become one of the most popular selling lines into the café and coffee shop sector in the UK, Europe and beyond, say its UK master distributor, Beyond the Bean, with Zuma’s Fairtrade Caffé Frappe picking up a gold, as well as Zuma’s Spiced Chai.

“We are delighted that on our first attempt, we have won two Great Taste Awards. With so many companies vying for recognition, it has confirmed our much loved products are of ‘Gold’ standard!” said Helen Ostle, brand manager for Zuma master distributor Beyond the Bean. “We always knew that our products were good and now we know that they are of gold standard. We are always looking to improve upon our products are are already working on our current and new products in the Zuma range that are and will be the best on the market.”

READER OFFER

Zuma are giving away a box of award winning Spiced Chai to 20 lucky readers picked at random who email their name and business address to paul@beyondthebean.com before 1 October 2009 quoting “Zuma Offer” in the subject line.

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Alliance’s Estores link up with Churchill Alliance Online, a non-food wholesaler, has kicked off its micro-site strategy by launching its first Estore in association with Churchill China (www.allianceonline.co.uk/churchill).

Alliance says that its online Estores will improve site traffic and brand awareness for Churchill whilst offering customers a new and bespoke way of shopping online.

Churchill China, manufacturers of high quality ceramic tableware, offers the hospitality trade an extensive range of products from porcelain through to fine china and the Estore will enable Churchill to educate customers about its brand, the products, features and benefits, as well as shopping online via product range or type.

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Cafe2U takes part in the World’s Biggest Coffee Morning World’s Biggest Coffee Morning is one of the biggest and well known fundraising events in the UK, with an estimated two million people raising their mugs for Macmillan last year.

This year’s event takes place on 25 September and with their customers’ help Cafe2U says that it is aiming to help raise money for people affected by cancer (every day 822 people in the UK are told they have cancer, news that not only turns their world upside down but also affects their family and friends).

Cafe2U says that it is keen to be involved again, as last year was a great

Cafe2U franchisees have helped raise money for Macmillan over the past four years.

success with Cafe2U franchisees not only raising money for a worthwhile cause, but also introduced themselves and the campaign to many new customers (visit www.macmillan.org.uk or www.cafe2u.co.uk for more information and updates on Cafe2U’s participation in

Widest and wackiest syrup range!

Cream Supplies is claiming that it stocks the UK’s widest range of coffee and beverage flavouring syrups; 200 flavours are currently available, with more being added every week, say the company.

Although the ever popular British favourites (vanilla, hazelnut and caramel) account for the majority of sales, the more unusual marshmallow, lychee and - the wackiest yet - bubblegum, have been welcomed by customers, report the company “Syrups have never been more popular as café and restaurant operators look for new ways to diversify their coffee and drinks menus without spending a fortune,” explains Alistair James Sandy, national accounts manager of Cream Supplies. “As well as the expansive range of flavours, the vast majority of which are 100% natural, we can also accommodate customers’ special dietary needs with Vegetarian Society approved ranges, sugar free options and even a Kosher range.”

Syrups are primarily used to flavour and sweeten coffee, frappes and shakes, but can also be used equally successfully in the kitchen for sorbets, sauces, coulis, desserts and for flavouring cream, and Cream Supplies (www.creamsupplies.co.uk) points out that it can supply the accessory products including pumps, pourers and display shelves, to go with them.

this event).

“By holding the coffee mornings nationwide for Macmillan each of the Cafe2U franchisees and their respective customers will be able to do their bit to help improve the lives of people living with cancer,” says Alex Dawson Cafe2U’s operations manager.

Big Business Refit The Carbon Trust has announced Big Business Refit to help hospitality SMEs slash energy bills by £37m. Launched in September, the Big Business Refit will offer hospitality SMEs expert advice and financial support to slash their energy costs by scrapping old inefficient equipment and replacing it with new energy efficient models.

Hospitality SMEs that want to take part in the Big Business Refit can get expert advice from the Carbon Trust by calling 01865 885879.

Soup-er presentation With customers on the lookout for wholesome, hearty food during autumn and winter, Huhtamaki are offering ‘soup-to-go’ containers to enable outlets to serve piping hot soup during the chillier months when demand for warming snacks and lunches is high.

Available in four sizes - 8oz, 12oz, 16oz and 32oz - in either plain white or the popular ‘Streetside’ stock design, the Soup-To-Go range is extremely versatile and can be used for the provision of other hot food items like exotic noodles, pasta or flavoured rice too, point out Huhtamaki.

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NEWS

SHORTS ■ A meal in a drink?

Due to the combination of sugar, full fat milk and cream, some iced coffees being sold on the high street contain as many calories as a hot dinner, a cancer charity (which says that maintaining a healthy weight helps to prevent cancer) has warned, having found that one contained 561 calories, and others more than 450, with the majority having in excess of 200. This means that many of these drinks offer the same amount of calories as a meal might offer, although it did acknowledge that healthy, ‘skinny’ versions are often available.

■ Consumer Rights Awareness campaign September saw the launch of new consumer rights campaign (www.businesslink.gov.uk/consumersrig hts) which encourages businesses to train themselves on consumers’ rights.

The Department for Business, Innovation and Skills has joined up with Consumer Direct, Consumer Focus and the Office of Fair Trading to run the ‘Know Your Consumer Rights’ campaign, aiming to highlight the benefits to consumers and businesses of having a good knowledge of key consumer rights.

■ Tea is for trouble!

A cup of tea can significantly calm Britons in a crisis, according to a new university study. The study, by psychologist Dr Malcolm Cross at City University London, confirms what millions of tea-lovers have long believed - that if you are upset or anxious, it pays to put the kettle on. Commissioned by Direct Line to explore Brits’ responses to crises, the study explored why 68% of us turn to tea in a dilemma - making the humble ‘brew’ the UK’s most common response to trouble (above even calling our mum).

■ Mintel reviews global consumer trends It’s not going to be all work and no play for today’s consumers. Even as the economic climate drags people down financially and emotionally, market analysts, Mintel, predict a continued focus on enjoyment and life fulfilment.

Its consumer research shows people around the world feeling pessimistic and trying to change their lifestyles, but still finding ways to lighten the mood. Trust, control, playfulness, simplicity and trading down, up and over are have been identified as being of importance.

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What makes the perfect Ploughman’s?

West Country Farmhouse Cheesemakers, a group of 12 cheesemakers who craft traditional authentic Cheddar by hand on their farms, are running an official poll to find the nation’s favourite formulation of the Ploughman’s Lunch and will be charting Britons’ preferred taste combinations in an online census at www.ploughmanograph.com.

Cheeselovers can select their ingredients for the perfect Ploughman’s from a range of accompaniments including coleslaw, sweet pickle, celery, apple, cottage loaf, red onion, chutney and of course, a delicious wedge of authentic handmade farmhouse Cheddar. The high-tech Ploughmanograph will then calculate a personal Ploughman’s Profile for everyone who logs on with their choices then being added to the overall vote totaliser for the Ploughmanograph to calculate the national average.

Those using the Ploughmanograph also have the opportunity to nominate their favourite Ploughman’s purveyor, be it pub, café or restaurant, which will then have the chance to enter the regional finals and be judged by a panel of experts at the Great British Cheese Festival.

Water filter cartridges for low-cost applications Abbeychart’s new ABC ‘Value Range’ injection moulded polypropylene in-line cartridge filters are for use in cold and ambient water applications and combine ease of fitting and changing with an affordable price for low-cost and low use applications from vending, table-top and POU water coolers to light commercial and domestic under-sink installations, glass/dishwashers and small boilers, say the company.

Two GAC models are the ABC1 for chlorine, taste and odour removal and the ABC2 with phosphate to add scale removal, both available in 1/4in female NPT, JG push-fit or push-fit elbow, 3/8in

push-fit or spigot and 3/4in male configurations. Model ABC3 is a phosphate cartridge for dirt, sand and scale removal only, with down to 5 micron rating and offered in 1/4in female NPT, JG push-fit or push-fit elbow, 3/8in push-fit or spigot and 3/4in male configurations.

All provide 6000-litre service life and conform to ISO 9001 and ISO 14001, with maximum operating specifications of 3 LPM flow, 125 psi pressure and up to 100°F temperature (cartridge size is 1.99in o/d with 10in length and the filters can be supplied with a user’s own brand label on orders of 50 or more).

A Christmas coffee Coffee specialist Cherizena has unveiled its new festive flavour - a limited edition Christmas Coffee that has been created by flavouring the Colombian Exselsior medium bean with a combination of Jamaican rum, toasted pecan nuts, warming nutmeg, cinnamon spices and a hint of orange.

With an aroma reminiscent of Christmas pudding, say the company, the Cherizena Christmas Coffee (www.cherizena.co.uk) is perfect for food service operators looking to add a seasonal twist to their coffee menus and it was launched at the Speciality & Fine Food Fair at Olympia, London.

Available in both regular and decaffeinated versions, the Christmas Coffee can be teamed up with Cherizena’s ‘snip and pour’ packs for filter machines, say the company, which have proved popular since being introduced recently (the new ‘snip and pour’ 60g packs are available in boxes of 50, including filter papers).

New man at Dawn Foods Dawn Foods Europe, a supplier of American style sweet bakery products has announced the appointment of Glenn Anderson as its director of sales and operations for Dawn Foods UK and Ireland. Glenn, who originally comes Colorado in the US, will also be a member of Dawn’s senior European leadership team.

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The Café Society Awards 2010

FO NEW R2 01 0

The Café Society is a trade body focused on the encouragement of the café experience as a way of life in the UK. As well as providing support for its members, the Society aims to promote the café society to consumers in a way that will encourage the development and embodiment of this casual way of life into British lifestyles.

The Cafe Society, set up in the early 1990s, has six principal objectives: * To promote good quality standards in terms of both beverage making and the café environment in which products are sold. * To safeguard the integrity of the café market and environment by setting technical standards for beverage making and retailing as well as by encouraging those in the industry to uphold these standards. * To encourage excellence and innovation in the café market.

* To promote the café market, the way of life it encompasses, and members to consumers. * To provide a collective voice, and represent the views of, all those involved in the industry to government, both central and regional. * To provide mechanisms for increasing knowledge and understanding in the café market, particularly through the publication of a regular news magazine about the industry.

In these challenging times, it is all too easy to let standards slip and to put innovation and creativity on a back burner - yet the long term future and integrity of the café market depends on us all maintaining the high standards and reputation that the industry has achieved to date.

The relaunch of the Café Society Awards in 2010 is intended to encourage good practice, innovation and standards by recognising those who continue to push the boundaries and lead the way in promoting all aspects of the Café Society in the UK. The awards will take the form of a luncheon at renowned Roof Gardens in Kensington, London on Thursday, 25 February 2010 when seven awards will be presented.

Benfield, will be chosen for their knowledge of the industry and the independence from those who have entered. The closing date for entries is: 1 January, 2010

market as a whole.

The Café Design of the Year Award This award aims to encourage good design practices in the sector bearing in mind the importance that the atmosphere of an outlet can have on its success. The judges in this category will be looking for good practical design that sets new standards. Submissions in this category should provide details of the design brief, its successful application as well as pictures of the results.

Entry Entry to the awards is open to anyone in the industry. You can either nominate your own business or put forward someone else who you think the judges should consider for an award. The Secretariat of the Society will collate information on all those entered and present it to a panel of judges. The judges, who will include Cafe Culture editor Clare

The Café Innovation Award This award aims to encourage innovation in the market, either by operators or suppliers. The judges in this category will be looking for successful innovation that has been influential across the market.

Submissions in this category should provide details of the innovation, evidence of its success as well as any evidence of its influence on the

The Awards The following are the 2010 award categories: The Café Society Award This award will be given annually to an individual or organisation that is considered by the judges to have been exceptionally influential in shaping the Café market in the UK. In making submissions for this award, please state why you think the individual or organisation you nominate deserves an award.

ENTRY FORM Name ____________________________________________________________

New Product of the Year Award This award aims to encourage the development of products (including drinks and equipment but excluding food) for the market. Submissions in this category should provide product information as well details of why the product is particularly suited to the Cafe Society.

The Café Food Award This award aims to encourage the innovation and development of food products specifically for the Cafe Society market. Submissions in this category should include product information as well as details of why

you think the product deserves this award.

Café/Coffee Bar Chain of the Year This award aims to recognise the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction.

Submissions should set out on an A4 sheet why you think the business deserves an award in this category.

Café/Coffee Bar Independent of the Year This award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars.

Submissions should set out on an A4 sheet why you think the business deserves an award in this category and should be supported by any supporting evidence you can provide, such as photographs.

Remember, you need to submit your entries before the closing date – 1 January 2010.

If you would like further information about the Café Society Awards, please do not hesitate to contact Pam Sainsbury on 01291 636341.

I would like to book ……table(s) for 10 at the Café Society Luncheon at a cost of £1250 + VAT I would like to book ……place(s) at the Café Society Luncheon at a cost of £130 + VAT per person

Business Name ____________________________________________________ Address___________________________________________________________ Tel No ____________________________________________________________ Email _____________________________________________________________ Name of business/product being submitted: _________________________________________________________________ Please state which category or categories you wish to enter: The awards will be presented at a luncheon at the Roof Gardens in London on Thursday 25th February 2010. You can book places at this event by completing the following: ■ ■ ■ ■

The Café Society Award The Café Innovation Award The Café Design of the Year Award The Café Food Award

■ New Product of the Year Award ■ Café/Coffee Bar Chain of the Year ■ Café/Coffee Bar Independent of the Year

All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The Café Society. For Credit Card payments please complete the form below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Credit Card Payments: Type of card (Visa/Mastercard) ________________________________________ Card Number: ______________________________________________________ Security code (last 3 digits on back of card)______________________________ Name on card: _____________________________________________________ Expiry date ________________________________________________________ Signed by: ________________________________ Date: __________________ Please send to: The Café Society, Association House, 18c Street, Chepstow NP16 5DB. Fax 01291 630402

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SHOW PREVIEW

Food-to-go sector returns for lunch! lunch! 2009, the trade show for buyers, suppliers and outlets in the quality food-to-go industry will take place at Old Billingsgate, London (Thursday and Friday, 1-2 October 2009, www.lunchshow.co.uk) and is poised to offer the most direct route to some of the UK’s top retailers.

Something for everyone Catering specifically for buyers, owners and managers of quality sandwich bars, juice bars, cafes, coffee bars and contract caterers, lunch! will feature over 100 companies promoting their products covering the entire £5 billion food-to-go

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market. Through extensive products launches, seminars, networking and exclusive show only discounts, lunch! is designed to help all food-to-go retailers stay ahead of the competition - something that is particularly important in this tough economic climate.

Marketed as a total business event, lunch! will also feature extensive education opportunities including a comprehensive ‘Working lunch!’ seminar programme with leading speakers and industry professionals, including the sandwich retailer Rocky Andrews from this year’s The Apprentice, consultant Nellie Nichols, Director of Formation Creative Consultants Adrian Kilby, and Jeffery Young from Allegra Strategies. The seminar programme has been developed in close consultation with lunch!’s partner, the British Sandwich Association and, through the extensive

education available at the show, retailers will be able to benefit from the association’s wealth of industry experience.

A brand new addition for the 2009 lunch! education programme will be the BSA Training Academy, solely dedicated to the needs of those who have just started out in the food-to-go industry. Sessions will cover all the key topics and concerns for start-up businesses, including why start a sandwich bar and what to look for if you do, how to get the best deal when leasing premises, and how to price effectively to keep your business on track. Speakers will include award winning sandwich bar owner Jill Willis of Taste UK, and Jim Winship of the BSA. This training will be free to all UK food retailers, however places will be limited. To register your interest, email jclifton@divcom.co.uk (full seminar and

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SHOW PREVIEW academy programmes are available to view at www.lunchshow.co.uk).

Also at lunch! this year visitors will be able to get some great hints and tips from two of the industry’s great talents. Thomas Allen, the Sandwich Designer of the Year 2009, will be hosting a BSA Training Academy session dedicated to the art of creating the perfect sandwich. While all the coffee connoisseurs can enjoy a session of the top techniques from Illy’s sales director and master trainer Marco Arrigo, and the current Barista World Champion - Gwilym Davies. “lunch! has fast become the industry’s core event, giving visitors a first glance at new trends while allowing exhibitors to communicate with their target buyers, network within the industry, and educate people on their latest products. At the 2008 debut we saw visitors who hold a purchasing power of £2bn, from right across the quality food-to-go sector, with this year’s show set to be even bigger,” says lunch! event manager John Clifton.

Visitors will find it even easier this year to find out about all the latest product launches from the show’s exhibitors as lunch! are launching a brand new New Products Showcase. It will feature the best new products from food, drink and packaging all in one area of the show, helping retailers to stay ahead of the competition and up to date with the foodto-go industry. This will be in top of the 100 plus exhibitors showcasing their very best products ranging from fresh ingredients, snacks and drinks to packaging, signage and equipment.

Furthering their support to lunch! the British Sandwich Association have recently confirmed that their successful Taste Experience event, aimed solely at ingredients manufacturers and suppliers, will now be incorporated within lunch! through a Taste Experience Trail.

“We are very pleased to be combining The Taste Experience event with lunch! as we believe that it is the right move for the industry. I was extremely impressed by the first lunch! event which captured the flavour and excitement of the food-to-go market in a way that few other exhibitions have managed to do,” says Jim Winship, director of the BSA. “The atmosphere was tremendous and provided a positive environment for people to meet, do business and network. The Taste Experience has long provided an opportunity for NPD people to meet up each year, and will be greatly enhanced by becoming part of lunch! which will in turn add considerable value for visitors and exhibitors alike.”

As well as the extensive networking, education and products, lunch! 2009 will

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also host two annual industry highlights with the lunch! Retailer of the Year Awards and the British Smoothie Championships.

On the first day of the show visitors will be able to watch the live battle between the best smoothie makers in the nation to be crowned British Smoothie Champion 2009.

The winner will receive £250 cash and a Blendtec blender worth over £750, as well as the kudos and fantastic publicity it will attract.

While visitors on the second day will be the first know the proud winners of the well respected lunch! Independent Retailer of the Year, lunch! Contract Caterer of the Year and lunch! Multiple Retailer of the Year titles. The triumphant businesses will be able to carry the lunch! Award Winner logo on their packaging and marketing as well as recognition from the industry.

The organisers of lunch!, Diversified Business Communications UK, have pulled out all the stops to deliver an impressive second year. With new days of Thursday and Friday, exclusive show only discounts and a wealth of fantastic new features, it really will be the show food-to-go retailers and buyers cannot afford to miss.

For further information, full seminar programmes or to register for your FREE trade ticket to lunch! visit www.lunchshow.co.uk.

Who’ll be there?

Just some of the exhibitors waiting for visitors in 2009 at lunch! include Southern Salads, Fairfields Farm Crisps, Southover Food Company Ltd, Luscombe Organic Drinks, Charlotte Packaging, The Little Sauce Company, USmoothie, Shaken Udder Milkshakes, Bel UK Limited, Union Hand Roasted Coffee, Dorset Blue Soup Company, Dempson Crooke, Pulp Fruits Limited, Jeremy’s Soups, Prosperity Brownies, Honeyrose Bakery Limited, Canby Bags, The Handmade Cake Company, Bottlegreen Drinks and Daily Bread Limited (a full exhibitor list can be viewed online at www.lunchshow.co.uk).

Melitta’s (Stand F603) latest bean to cup machine, the bar-cube, will be officially launched in the UK at the show. This stylish machine can produce up to 150 espresso based coffees an hour from an 18 option menu, say the company, and its compact dimensions mean that it can fit into the tightest counter space, or it can be supplied with its own trolley. Melitta’s sophisticated Alpha bean to cup machine, which can produce up to 250 espresso based coffees per hour, will also be on show and now features the Milk-Jet, a new, patented, fresh milk dispense system for foamed, steamed, heated & cold milk (all Melitta’s bean to cup machines are globally exclusive in

Melitta’s latest range of bean to cup machines.

holding HACCP accreditation for their unique, meticulously hygienic, milk cleaning systems).

Southern Salads (Stand F602), a UK processors and supplier of ready to eat leafy bagged salads, fresh fruit and vegetables, will be showing its latest range of baby leaf lettuces for the winter season, featuring red mustard, pak choi, mustard frills and sorrel to help liven up innovative salad and sandwich offerings with different colours and flavours.

The company also offers prepared fruit and vegetables and a large range of premium vegetables, including microwave and steam packs, together with sandwich assembly items, pizza toppings and premium fruit salads.

“It is important that Southern Salads continues to satisfy customer and consumer demands by developing new salad varieties that offer different taste experiences,” says Andrew Boakes, operations director at Southern Salads.

“Everyone is looking for something different to the standard leafy salads and Southern Salads finds itself supplying more baby leaf salad mix offerings with varieties like rocket, mizuna and tatsoi becoming increasingly popular.”

Southern Salads will help bring colour and flavour to sandwiches.

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SHOW PREVIEW La Pizza Company (Stand G702) have recently launched a range called Tascas, specially designed for the sandwich market. Indeed, Tascas has already been selected as finalist in the Baking Industry Innovation Award. The product range features a folded soft bread pockets in three flavours (Red Onion Tasca, Caesar Tasca and Multi Grain) and just needs to be thawed and filled prior to and serving. They can be served hot cooked in a Panini grill or warmed in the oven, suggest La Pizza Compnay and are supplied frozen in packs of 24 units per case and can be stored in a fridge, wrapped for up to four days.

The Dorset Blue Soup Co (Stand F618) will be in attendance with their range of fresh farmhouse soups, made using only the finest local ingredients, some of which are made with a hint of our their Dorset Blue Vinny Cheese. Their winter range includes Leek, Potato & Blue, Curried Pumpkin & Apple, Mushroom, Bacon & Blue, Minestrone, Spicy Bean and Carrot, Parsnip & Squash, plus many more, all available in 500ml, 2.5lt & 5lt buckets The company’s ward winning chutneys and pickles will also be available for sampling.

Speciality food distributor and meat manufacturer Southover Food Company (Stand E511) will be putting together an irresistible portfolio of top quality cakes, cooked meats, pies, quiches and soups to tickle the taste buds of owners of sandwich bars, cafes and coffee shops at the show, including the company’s award-winning Southover Cooked Meats and this year’s Two Gold Star Great Taste Award winning Southover Shaved New York Pastrami.

Kate’s Cakes new Cake Bar range will also be showcased and Southover will also be promoting the latest Cake Squares and Cakes-to-Go range from The Handmade Cake Company. And if that wasn’t enough, new Higgidy Sausage Rolls, the Soulful Soup range of soups and Macsween of Planglow’s Natural Bio cups are 100% biodegradable.

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Edinburgh Haggis will there for tasting.

Packaging company, Planglow (Stand A112) will be showcasing its new Natural Bio Cups, which are 100% biodegradable and compostable. The cups are ideal for promoting caterers environmental credentials and appealing to eco-conscious customers, say the company.

Pulp Fruits Ltd (Stand D418) will be present with a new product to the marketplace - a 100% whole fruits blended product that’s ready to eat straight from a squeezy pouch. The idea behind Pulp is to make fruit more convenient without the hassle of washing, chopping, peeling or the fruit going off, say the firm, who don’t dilute them with juice or water, or add any sugar, concentrates or anything artificial.

Three flavours have been launched Banana, Mango & Passion Fruit, Banana, Strawberry & Raspberry, and Apple, Strawberry & Blueberry.

This year’s show will see the launch of a new, funky packaged brownies with a shelf life to 21 days from Prosperity Brownies (Stand E514). A local channel is used to reach into the lives of children at risk, world-wide, and they focus on making a single product, say the company, who believe that by not adding artificial additives and preservatives and using kitchen cupboard ingredients, the quality of taste is what sets us apart from the competition.

Stewed! Ltd (Stand D412) says that its stews are ready-made, but radical, and

the

e xp e r ie n c e

Thursday 16th Novemb

2

TASTE EXPERIENCE DOES LUNCH!

Furthering their support to lunch! the British Sandwich Association have recently confirmed that their successful Taste Experience event, aimed solely at ingredients manufacturers and suppliers, will now be incorporated within lunch!

“We are very pleased to be combining The Taste Experience event with lunch! as we believe that it is the right move for the industry.

I was extremely impressed by the first lunch! event which captured the flavour and excitement of the food-to-go market in a way that few other exhibitions have managed to do,” said Jim Winship, director of the BSA. “The atmosphere was tremendous and provided a positive environment for people to meet, do business and network. The Taste Experience has long provided an opportunity for NPD people to meet up each year, and will be greatly enhanced by becoming part of lunch! which will in turn add considerable value for visitors and exhibitors alike.”

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nationally available, yet handmade. Stews that they claim are funky will be setting out to reinvent tradition at the show by giving a basic, wholesome meal an edgy, global makeover using the fragrant kitchens of Persia, Morocco and Spain to marry hearty chunks of fresh ingredients with delicate balances of herbs and spices.

Retailer of the Year Awards The event will allow buyers to view the newest concepts and products through to hearing top trading tips as well as the chance to win the highly coveted Retailer of the Year Awards. With the industry turning out in force, the message is simple - if you supply the food-to-go industry, you can’t afford to miss it, say the show’s organisers. lunch! Retailer of the Year Awards will form a major feature of the exhibition.

Recognising all that is great about the UK’s lunchtime food-to-go retailers, the awards ceremony will crown winners in three categories - Multiple, Contract Caterer and Independent, with last year’s worthy winners being Marks & Spencer, Olive Catering and Amano Café respectively (to register a top retailer in your area, email jclifton@divcom.co.uk for full entry details).

MEET THE BUYERS lunch! 2008 saw an array of buyers from all across the UK attending the show, including representatives froms Amano Café, Boots, O’Briens, Co-Op, Elior, BB’s Coffee & Muffins, Zumo Juice Bars, KLM Airways, First Great Western, Greggs, Caffé Nero, Waitrose, le Pain Quotidien, Food Partners, Philpotts, Fortnum & Mason, Benugo, Harvey Nichols, SSP, M&S, Olive Catering, Pret A Manger, Scandinavian Airlines, Puccino’s, Ikea, Compass Group, Harrods, Baxter Storey, Costa, Upper Crust, Thorntons, Rail Gormet, The Bagel Group PLC, Easyjet, AMT Coffee, Crussh Juice Bars, Centre Parcs, Aramark, Starbucks, BMI Baby, Restaurant Associates, Greencore Sandwiches, Coffee Republic, Sainsbury’s, as well as many retailers from all across the UK (visit www.lunchshow.co.uk).

“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

The Old Bakehouse, Bakers Yard, Ardington, Oxon. OX12 8PS T:01235 835194 F:01235 862212 www.sugarandspicebakery.co.uk

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SEPTEMBER/OCTOBER 2009 CAFÉ CULTURE 15

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to

COFFEE MACHINES

BUSINESS SCENARIOS BRITISH HOME STORES THE BRIEF: When Bhs first launched their Home stores concept in retail parks it was agreed that a Coffee Lounge would be a more suitable food service solution than the traditional restaurant which is present in most Bhs stores. Bhs approached Café Bar to help with the development of the Coffee Lounge concept due to their expertise as a coffee solutions company.

The solution: Café Bar initially recommended the Schaerer Celebration which can cope with high volumes of throughput and is aesthetically pleasing to suit the Coffee Lounge brand. The Coffee Lounge brand has been a great success and has since been rolled out to over 60 Bhs stores Nationwide with many now opting for the new and reliable Schaerer Coffee Art Plus system which brings the coffee shop theatre without the hassle of a traditional espresso machine. Café Bar have also helped Bhs to develop their own label Fairtrade coffee and have implemented a quarterly audit process to audit the quality of the coffee being served in the Coffee Lounge as well as other aspects of the service. A recent customer survey of the Bhs Coffee Lounge has shown that 98% of customers would revisit and/or recommend the Coffee Lounge with the top reason for this being the coffee.

NEXT HEAD OFFICE THE BRIEF: Next had an instant coffee solution in their head office restaurant but wanted to create a coffee shop environment with a premium feel. In order to achieve this they wanted a quality bean to cup coffee offer as well as a deli counter.

The solution: Café Bar were able to help Next in the creation of their coffee shop environment by suggesting that they also incorporate a take away offer to create the buzz of a retail coffee shop. Café Bar advised Next that the Schaerer Celebration would be the most suitable solution as it is able to cope with high volumes and demand whilst also producing premium coffee quality.

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Bean cup These days, bean to cup coffee machines represent some of the most easy to use and stylish-looking beverage making machines around with features and benefits that enable busy outlets to serve high quality, speciality drinks, quickly and efficiently - both important considerations for outlets where time and barista skill might be at a premium.

What to consider “Choosing the right coffee machine for a catering operation or office environment can be difficult. Café Bar firmly believe that the right coffee machine for a business is not necessarily the newest, most expensive or most fashionable - it is simply the one which is best for the business,” says Simon Bracken sales & marketing director for Café Bar. “Today, customers and staff want quality and choice. The most convenient way of supplying this demand is with a bean to cup machine, as they allow quality espresso based drinks to be served without the need for skilled baristas A bean to cup machine does exactly what it says! The fresh coffee beans are placed inside the machine and on the press of a button the machine automatically grinds the beans and pours both coffee and milk into the cup.”

Despite the fact that some of the ‘theatre’ of producing a good espresso is lost and producing the drink is less personal, the advantages of ease of use and consistency of drink make the fully automatic espresso machine a popular choice for commercial caterers, point out the company. However, choosing from the many options available is not a simple job.

Café Bar says that it works closely with each individual business, assessing their needs and working through the various feature options that are available to ensure the right solution is found.

The initial consideration when choosing an automatic machine is volume, advise Café Bar who work with their customers to determine the volume of drinks a business will need to produce. The machine models available from Café Bar are divided into one of three types - light volume (serving 40 to 100 cups a day), medium volume (serving 100 to 250 cups a day) and high volume (250 plus cups a day).

A further consideration when choosing a machine is whether to go for a model

with a built in milk frother, suggest Café Bar. Cheaper models will not have one, but may have the option of an add on unit that froths the milk. More expensive models of bean to cup machines will tend to have a fully automatic milk frother built into the machine which is also refrigerated to keep the milk cool. Since a high percentage of drinks served will likely contain frothed milk, Café Bar recommend that it really makes sense to go for the fully automatic built in versions, unless budget is very restrictive, as add-on milk frothers can be clumsy and not function to a consistent basis.

The number of hoppers that bean to cup machines are available with - one, two, three or even four bean hoppers - will give extra capacity for busy periods and/or the option of a decaffeinated coffee. Other features that bean to cup machines might come with include auditing facilities, via which information about the drinks served over any given period can be obtained and downloaded onto a computer for later analysis. Digital displays and visual looks should also be considered before making a final choice, and many of the top models will be available in a choice of colours to match the decor of the establishment.

The Café Bar Schaerer Coffee Celebration.

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COFFEE MACHINES Having considered the attributes of the bean to cup machine itself, it is vital to look at the service cover and water treatment systems, as these will be a big consideration when choosing a new solution.

Café Bar claim to have the largest servicing network in the UK with a 95% first time fix rate and say that they appreciate that if a machine breaks down it affects profits, so they endeavour to prevent maintenance problems wherever possible. They also work in partnership with BRITA Professional to ensure that every bean to cup machine is fitted with a water filter; to improve the quality of the finished drink and also help to avoid problems related to scale.

Café du Monde adds to portfolio Supplier of luxury coffee systems, Café du Monde, has added the new Franke Evolution bean-to-cup to its comprehensive portfolio of coffee systems, which also includes traditional espresso machines, bulk brew and cafetière systems.

Their bean-to-cup range is classified under the Mon Ami brand along with an indication of its hourly output in cups.

The Evolution, built to exacting standards by renowned Swiss manufacturer, Franke, is suitable for medium to high volume outlets and is capable of producing 120 cappuccinos cups per hour, say the company. It is known in the Café du Monde range as the Mon Ami 120 (a higher output model, the Evolution Plus is also available as the Mon Ami 150, and as its name suggests, it can make 150 cups per hour).

The first thing that will be obvious about the Mon Ami 120 is its compact dimensions. At just 320mm in width, it is a real space saver in a busy commercial kitchen or back bar. Its size, however, does not compromise its performance, say Café du Monde, as it can deliver 120 cups per hour if need be. Once set up, all operations are performed automatically at the touch of a single button and the speciality coffee menu is broad - from long black coffee and espresso to cappuccino, latte macchiato and hot milk.

There is also a hot water tap for tea, which is capable of producing 20 litres per hour. In all, the Mon Ami 120 offers up to 20 individually programmable coffee products (32 on the Mon Ami 150).

Additional features include customised product labelling, a fully automatic cleaning and rinsing programme and an adjustable coffee/milk dispenser from 80mm to 150mm to accommodate tall latte glasses, and also a twin “cappuccinatore”

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The latest Franke Evolution machine. capable of dispensing two milk based drinks simultaneously. The Ami 120 and 150 are both modular systems which can be configured with a milk refrigeration unit, a steam dispenser to meet clients’ individual needs.

Table-top options N&W say that its Fresh Brew 7100 Bean to Cup machine has helped to add a touch of class to what it claims is currently the best performing sector of the vending market.

It’s a table-top system that is compatible with the demanding expectations of the most discerning coffee drinker. The firm’s Wittenborg 7100 has already been a success in the Fresh Brew and Bean to Cup versions, with the new version combining the best of the two - a real fresh brew coffee based on beans that are grinded directly in the machine - say N&W. Offering an elegant design, its compact proportions belie its capacity and capability, say N&W with the FB 7100 B2C able to deliver 250 cups between refills, and whilst customers are likely to be enticed by the visual appeal of its fresh coffee beans, they are also likely to be pleased by the taste delivered in the many drink options and pre-selection for coffee strength, say N&W. The FB 7100 B2C’s cup-holder is adjustable and can accommodate everything from paper cups to the best china, and it can dispense directly into a jug of up to 240 mm, for that ‘home made’ appeal. The machine is also very easy to refill and maintain too due to the fact that its internal elements are colour-coded for

ease of reference and surfaces are smooth for cleaning simplicity. The FB 7100 B2C comes pre-arranged for up to two payment systems and can be enhanced by a number of optional extras, such as a base cabinet, a wooden table insert, a cooling unit and a water tank.

Recently, N&W have also announced the arrival of the latest edition to their K (Korinto) range of table-top machines. A new variation of Korinto, the ES2IN, is available now and it adds the offer of a top-quality chocolate drink to its coffee, say N&W. “Chocolate is still an industry standard, but the quality delivered by this new Korinto raises the bar in taste, quality and consistency,” says said N&W sales director, Mike Kane. “We’re delighted to offer the Korinto ES2IN and I must say that it has been eagerly awaited by The new Korinto many of our customers.” now includes a chocolate New launches drinks option.

The German manufacturer of hot drinks dispensers, vending machines and merchandisers, Sielaff, has announced the launch of a new compact bean-to-cup machine, the Piacere. Meaning ‘pleasure’ in Italian, the new Piacere offers a menu of speciality hot drinks from espresso or cappuccino to latte macchiato and hot chocolate, which can all prepared at the touch of a button.

Piacere is a bean-to-cup machine in a choice of two different models, the Piacere Mono with one grinder, and the Piacere Duo with two. Each of these variants is available with or without a chilled fresh milk module and may be configured with an additional soluble ingredient hopper for chocolate, flavouring or whitener. A hot water tap is standard on all models, making the Piacere a compact beverage centre with up to six different configurations to suit any catering outlet.

The stylish fascia features ten large selection buttons, offered with the choice of symbol or text labelling. There is also a four line display, giving details of functions being performed by the machine. A useful feature is a height adjustable swivelling cup shelf to accommodate tall latte glasses or pots up to 190mm tall.

At the heart of the Piacere is a precision grinder mechanism. This has been developed by Sielaff itself and has been tried and tested over several years on Sielaff’s Sielissimo range. Options

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COFFEE MACHINES LEFT: The latest Piacere machine from Sielaff.

2009

include a fresh milk module and a cup warmer module. Positioned either side of the Piacere, this can help to make a very effective beverage centre. Other options available include lockable bean hoppers, an additional grinder, a waste bin for coffee grounds; a plumbed drain and a cashless payment system module.

“Sielaff will be a new name to many in foodservice and the Piacere represents our first model aimed exclusively at this market,” said Sielaff UK’s general manager, Karen Nash, at the launch.

“However, much of the original thinking that has gone into the Piacere development has been tried and tested already. Bean to cup machines have had a reputation for being unreliable, but with

our pedigree for R&D and traditional values of workmanship, this new machine is set to change all that.”

Tchibo Coffee International, the international out of home coffee services provider, has launched two new fully automated hot beverage systems into the UK market. These machines are a continuation of the company’s successful Coffea range that was originally launched in 2000. The two new machines (Coffea Select and Coffea Gourmet) are exclusive to Tchibo and offer 20 hot speciality drink options amongst other features with an attractive machine design, small footprint and consistent drinks quality.

The original Coffea machines offered the market an innovative bean to cup coffee machine engineered by Tchibo which prepared drinks using a unique powdered milk, and over the past nine years the machines’ popularity has been underpinned by its drink quality, reliability and speed of service.

Market demands have evolved over the years, and in keeping with Tchibo’s commitment to innovation and customer satisfaction, the company says that it has

since worked closely with renowned coffee equipment manufacturer WMF (acknowledged by many as a global leader in bean to cup technology), to deliver the next generation in the Coffea portfolio.

Future customers will now be able to enjoy the same reliable features of the old Coffea machine, but prepare their drinks using fresh milk. The launch of Coffea also marks the 60th anniversary for Tchibo, a company founded by Max Hertz in 1949 that remains privately owned to this day and prides itself on its premium coffee quality.

The Coffea Gourmet uses fresh milk with fresh whole beans and chocolate powder. When freshness of roast and quality of the coffee is essential the Coffea Gourmet is the best option, say Tchibo. Its Coffea Select offers the same comprehensive range of hot beverage solutions but instead uses cappuccino topping instead of fresh milk, allowing customers to maximize their profitability.

The machine’s range of options includes espresso, espresso macchiato, Americano, cappuccino, mocha, caffe latte, white coffee, ristretto and doppio as well as hot chocolate solutions. Coffea’s small shell dimensions are height 696mm, width 325mm, depth 535mm, and empty weight 36kg.

brasilia barista challenge

The Brasilia Barista Challenge 2009 is aimed at rewarding and recognising shop Baristas.

The competition has been designed to be light hearted, fun and relaxed and is open to anyone in England, Scotland and Wales. This is a great opportunity to show off your skills and the winner will be awarded with a trip to Brasilia’s factory in Italy, plus a training session at their 9 Bar Barista Academy.

FFor or full details and to enter e please visit - www.caffesociety.co.uk/bbc09 ww ww.caffesociety.co.uk/bb bc09 or call 0845 4500 0 500 - 5 Regional Reggional heatss starting startingg mid October In partnership with:

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FEATURE

Coffea Gourmet can been used with Tchibo Coffee International’s three premium coffee brands - Tchibo (the core range with a wide selection of whole bean blends based on the high quality European taste profile), Piacetto Espresso (an authentic Italian coffee prepared in the traditional drum roasting method) and Vista (a premium Fairtrade coffee selection). The Coffea Select is available with Tchibo and Vista only.

Tchibo’s Coffea Gourmet - Vista.

RANGE RE-ORGANISATION The newly formed beverage systems supplier, Crem International UK Ltd, has formed an association with Style Café, the sole importer of Jura commercial bean to cup machines, and the company markets the range through over 600 UK distributors and reports that it has recently been able to reduce the costs across the range.

The top of the Impressa range (the X9) has now been joined by the X9 Win which now has a 2.5” multi-colour TFT screen which gives visual instructions on how to use and care for the machine.

Alternatively it can be programmed to show simple marketing messages, and the X9s come in chrome and platinum finishes.

Down the range a little is the X7-S and the X7-S Takeaway which has been rationalised to create a more self-service friendly machine, having had its range of drinks reduced The Jura Impressa X9. from six to four, but the instruction panel made larger and clearer. Both machines have been designed to be ultra reliable workhorses able to make 100 plus cups of specialist coffee a day.

The Jura XS90 and Xs95 machines are the ones to opt for if value and stylish looks are required. Both of these ‘one touch’ machines can produce 50 plus cups a day and have 5.7 litre water tanks and grounds containers for up to 40 portions. The Impressa Xs95 machine comes with an Energy Save Mode which enables it to use up to 40% less energy, and if required, can switch to a standby mode after a certain amount of time.

All Jura machines (www.stylecafe.co.uk) are standalone and do not require to be plugged in, as they have their own integrated water tanks together with internal grounds boxes.

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Change afoot in the coffee shop sector

As Café Culture found out from Key Note’s latest Market Assessment 2009 Coffee & Sandwich Shops report - which set as its remit a review of the current state of major branded coffee shops and sandwich shops in the UK and Ireland - there are some tough market conditions to be faced, particularly for the independents that many industry watchers claim the major chains are seeking to gobble up. However, opportunities remain as the big names become increasingly occupied overseas, while at home attention is focusing on the regions.

In summary The number of branded coffee outlets in the UK the Republic of Ireland continues to rise, with the growth being driven mainly by the likes of Costa, Caffè Nero and Starbucks (between mid-2005 and late 2008, the number of coffee shops operated by the dominant 12 brands rose by almost 80%, report Key Note).

There are plenty of well established city centre high street locations, but in recent times the trend has been for other sites such as airports, railways, cinemas and other high footfall locations, to be developed. Yet, Starbucks have announced the closure of some of their European stores; Coffee Republic have fallen foul of rapid expansion, and more closures could follow, risking an actual fall in outlet numbers over the next few years if the recession lingers.

Increasing competition from other

20 SEPTEMBER/OCTOBER 2009

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retailers (supermarkets and department stores, for example) has put a certain amount of pressure on the dedicated coffee shop brands, leading to refurbishment for some. However, unfazed by this, many of these chains are actively looking overseas for their expansion opportunities, with the Middle East, Eastern Europe, India, Russia and China being pursued via franchises or joint ventures.

With ‘legacy’ city centre coffee shops in the UK still being relatively expensive locations for offering quick meals and midmorning snacks, the chains have been feeling the pinch from the current economic recession which kicked in for most as of 2008. The report’s finding that some 41.8% of respondents to their specially commissioned survey said that they would be likely to cut back on coffee shop visits should not be taken lightly

either (assuming that this can be felt to be a truly representative view in light of the fact that their survey was carried out in February of this year when, arguably, recession fears might well have been at their highest).

Market dynamics A recurrent observation of the report is the prediction that as there are more, and likely to be even more, working women employed by expanding service industries, this changing demographic will offer opportunity for outlets as, on the whole, women tend to visit coffee shops more than men. Indeed, a market which is being affected by an increasing aging population is effectively being offset by the increase in the number of working women, says the report.

Use of coffee shops is most common among the As, Bs and C1s, and the number

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MARKET RESEARCH LEFT: Like many of the big coffee shop brands, after having established plenty of city centre sites, Costa are now looking abroad for future expansion opportunities.

RIGHT: BB’s Coffee & Muffins recently established a joint venture partnership with Elite Fuels to open its first forecourt café in the UK at Fleet Point in Middlesbrough.

of people in these categories are on the increase, which should benefit the sector long-term, say Key Note, despite the fact that the report also notes that the proportion of coffee shop users able to be tagged as ‘heavy users’ is low. By 2011, 16.8% of the population will be 65 years or older, so this too will influence the customer base an outlet draws from.

As far as outlet penetration is concerned, London, home to the affluent city worker with little time for lunch but, up until recently, a fair amount of money to spend on it, is saturated, so branded coffee chain expansion in the UK will now take place in the regions (70% of them are now located outside the M25). The reason there is still room for growth, claims the report, is down to our busier lifestyles. However, this growth is likely to come at the expense of some of the smaller operators. By late 2008, Costa had 880 outlets, Caffè Nero 375, and BB’s 172.

Branded coffee shops have always benefited from the need of office workers to source a quick lunch, but the relatively high prices charged by the big names in the recession have reportedly led to a reduction in visits, says the report. Convergence in offerings (such as sandwich shops concentrating more on hot beverages) is also a gathering trend, but for most, the branded coffee shop is still viewed as being the ‘coffee specialist’ when it comes to that genuine latte or cappuccino. Consumer expenditure was up by the end of 2008, but for the reasons already mentioned, by the end of 2009 this could well be a different picture, with business closures, redundancy fears and ‘meal deal’ £10 lunches putting pressure on outlets.

The downturn With unemployment still rising, credit patchy, house prices on the rise once more, the current economy is a real mixed bag of trends, but the report is clear, stating that the recession is currently “a considerable threat” to the sector as a whole. The downturn started in May 2008, but for many the first effects were felt as far back as August 2007.

The concern is that the branded chains are potentially at risk because they sell items that can be easily just dropped by consumers in fear of redundancy or reduced earnings, or simply be replaced by cheaper equivalents. Banks are still reluctant to loan money to businesses, as well as individuals, leading to a ‘Catch 22’ of reduced spending on all fronts. Back in February 2009, it was reported that 141 UK restaurants closed in the fourth quarter of 2008, with a total of 508 closing in 2008.

Starbucks has already announced 600 outlet closures in the US, as well as a further 100 overseas that could include the UK, thus reducing the rate of new store openings.

The business According to Key Note, in 2008, the total coffee shop turnover for the UK and the Republic of Ireland accounted for £4 billion, with the branded chains taking a 35% share of this. The top twelve names accounted for 2793 UK and Eire outlets by late 2008 (an increase of 1597 outlets on 04/05, representing a 74.9% growth rate over the period).

Branded coffee shops chains now account for approximately 30% of all coffee shop outlets.

In a PEST (political, economical, social and technical) analysis, ethical coffees were highlighted as being an increasingly important consideration for the sector, as was the prevailing recession. The effect of a greater number of working women was felt to be a social opportunity, whereas the uptake of the technology of home coffee machines was not felt to be a very great threat.

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However, even in a recession, coffee shops are still seen as good places for quick lunches, so although profitability might be taking a knock via less frequent visits, the big names are carrying on as usual.

Consumer dynamics For its report, in February of this year Key Note commissioned some original, consumer attitude telephone-based research of some 1000 British adults aged 16 and over.

42.3% had visited a coffee shop in the preceding three months with 29.8% saying that they had been visiting less than before and 41.8% revealing that they would be less likely to visit in the future due to the recession.

39.7% said that they found coffee shop outlets expensive, with 59% saying that they would visit more often if it was cheaper. Those in Greater London were found to be the biggest users of coffee shops, followed by those in Scotland, then the South East and the North West, Interestingly, 19% to 20% of those surveyed said that they tended to choose the major branded coffee or sandwich shop in preference to an independent, and a far higher 37.2% said that they tended to visit cafés at supermarkets, Marks & Spencer, or at department stores. 26.2% felt that foods and drinks served at coffee shops were competitively priced, whereas 39.7% thought that they were expensive.

For more details about the report, visit www.keynote.co.uk.

SEPTEMBER/OCTOBER 2009 CAFÉ CULTURE 21

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TRAINING

training

Committed to For outlets seeking to get the best from their baristi, as well as their coffee machines, then training should form an essential, and regular, part of a coffee shop’s life. As we learn here, there is plenty of help and advice on offer from a variety of sources for those prepared to seek it out.

Vital Many coffee companies pay lip service to training, which is usually undertaken only at the time of installation. Thereafter, staff are often left to their own devices, resulting in poor coffee and dirty machines, feel the Drury Tea & Coffee Company, specialist coffee roasters and tea blenders founded in 1936, who have recognised the importance of training by offering their clients free ongoing barista training.

Drury believes the only way to maintain consistent standards is by putting in place an ongoing programme of training individually tailored to each client’s requirements.

“Good staff training leads to a beneficial spiral,” says director, Marco Olmi. “Good baristas produce consistently better coffee. This leads to increased sales and so improves profits. But achieving consistency requires regular

training sessions. The additional benefits of putting such a programme in place include staff satisfaction at doing a good job, the increased confidence that comes with knowledge, and equipment that is clean, hygienic and well looked after.”

Every customer buying equipment and coffee from Drury is entitled to a free ongoing staff training programme and help with their coffee menu development. This involves all aspects of preparing speciality coffees from the basics through to advanced latte art techniques.

The service is individually tailored to meet the requirements of each site.

“There are three key elements in preparing great coffee. Most people pay attention to the machine and the coffee beans, but arguably the most important element is

‘‘

barista training. Thankfully, more and more of our clients are recognising its importance in differentiating them from their competitors,” Marco Olmi adds.

A boon to Bertie and Boo Bertie and Boo is an unusual dichotomy of a business. On the one hand they are children’s entertainers with a nifty line in magic shows. On the other, it is the name over the door of a very busy independent, family-friendly coffee shop on the Balham High Road in south London.

They have nothing but high praise for the training and customer care that they receive from their coffee supplier, the Drury Tea and Coffee Company. In fact, they largely credit the training they receive with an explosion in the popularity of the coffee shop since it opened two years ago.

Good baristas produce consistently better coffee. This leads to increased sales and so improves profits. But achieving consistency requires regular training sessions 22 SEPTEMBER/OCTOBER 2009

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The Bertie and Boo Theatre Company is a thriving business and after five years is an established feature of the children’s party scene in the area. Boo and her brother handle that side of the business, whilst the day-today running of the coffee shop is in the hands of Boo’s husband, Sam Danby. From the very start, they set out to attract a family audience and achieved the ambience they were looking for by purchasing some second-hand school desks (complete with inkwells!) and a sparkly blue vintage toy car for the kids to clamber on - which takes centre stage in the café.

All the local mums are very familiar with the Bertie and Boo brand from their magic shows, so it was natural that they should be amongst the target audience for the coffee

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shop. Keeping it local is important for Bertie and Boo. They have carefully selected local bakers bake hand-made cakes and treats to engender a strong community spirit.

First steps However, setting up such a business from scratch is no mean feat. In the start-up period they struggled to deliver a product that was good enough to tease customers away from the larger chains. Sam and Boo started with an old antique of an espresso machine and say that it was a speculative call from a Drury salesman that started them on the track to serving a good product using Drury coffee made on a new professional espresso machine from Rancilio.

“Our first efforts were pretty poor, to be quite candid,” says Sam Danby. “We are located in a coffee triangle with two of the big name international coffee shop brands right on our doorstep.

We simply were not cutting the mustard. Actually admitting the problem to ourselves was a turning point, since it led us to seek the advice of Drury, who sent in their resident barista trainer, Fabrizio Liverani.

“Immediately, he spotted that our technique was all wrong, but very quickly had us making perfect espressos, finely textured cappuccinos and lattes topped with incredible latte art. Because we are now serving coffees on a par with our competition, we have become a magnet for passing trade. We open at 7am and commuters queue up to grab their takeaway caffeine fix on the way to work. We realised we needed to stock a fuller range of speciality teas and chais and we now understand that a full menu of coffee specialities is necessary.

Recently, I served a ‘flat vanilla chai’! Well, we wouldn’t have known what that was when we first started. Now we recognise our customers on sight,

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TRAINING remember their names and serve them their ‘usual’ without being asked.”

The bottom line for Bertie and Boo is that, year on year, they report that their coffee volume has more than doubled. And that is a performance which Sam largely puts down to improved products through good training practices. Added to that, they feel that Drury instilled in Sam’s staff a pride in every coffee they make and the importance of good machine care and hygiene.

Now there is friendly competition between staff over who can make the best cappuccino and when a new member of staff arrives, Fabrizio is always on hand to train them up. But just as important, skills are passed from one staff member to the other. And there is always a buzz of interest when one of Sam’s baristas produces a particularly striking piece of latte art.

24 SEPTEMBER/OCTOBER 2009

Competance centres “We are committed to helping all of our customers to serve the ‘perfect cup’, we therefore offer barista training to all new customers,” says Simon Bracken, sales & marketing director for Café Bar. “For larger customers we carry out coffee audits and regular

Competence Centre, which is available for use by customers and staff.

Here, not only are all of Café Bar’s products available for tasting and analysis, but customers can even design their very own blend of coffee and have it roasted and ground while they watch.

‘‘

We are committed to helping all of our customers to serve the ‘perfect cup’, we therefore offer barista training to all new customers

’’

refresher training on site. In the past we have also taken customers to visit our coffee roasting facility where we have a full product competence centre and coffee museum for more in depth barista training.”

Café Bar’s coffee roasting facility is based in Holland and is also home to their Product

CAFÉ CULTURE

In addition, the Product Competence Centre is fully equipped with the latest coffee brewing equipment and drinks dispensers. Classroom facilities are close by, to add a more formal touch to proceedings and to ease the passing of information to the trainees, say the company. In an adjacent Practice Room, hands-on training is provided to enable students to put the theory into practice.

On completion of the course, trainees will have a clear understanding of coffee processes and how to put their barista skills into practice.

Specialising in coffee, Café Bar (www.cafebar.co.uk) also have access to the Schaerer Coffee Competence Centre which is dedicated to educating visitors on how to produce and serve the very best speciality coffee drinks.

As a major bean to cup machine manufacturer, well known throughout the world, Schaerer can rightly claim to have acquired a comprehensive understanding of all theoretical and practical matters relating to coffee (Café Bar are the only UK distributor of Schaerer equipment and have access to the coffee competence centre all year round).

The various courses offered at the Coffee Competence Centre give visitors an opportunity to understand the significance of the various factors that influence the taste

and quality of coffee at the time of its preparation. Both one and two day seminars are available to pass on a wealth of information on such subjects as Plant, Cultivation, Harvest and Processing, Coffee Species, Coffee Cupping and Tasting to Roasting Coffee, Coffee Grinding, Freshness, Packaging and Storage to Water Quality and Hygiene.

Other courses tackle topics such as Brewing Pressure, Temperature and Extraction, as well as Demonstrations, Product Presentation and Creations, Barista Training, Latte Art and Coffee Recipes.

“The common goal we share with customers is the ability to offer an array of interesting coffee beverages based on a sound understanding of all aspects relating to coffee preparation.

Achieving top quality coffee means more satisfied customers and this drives increased and repeat sales, whatever the size of the business,” says Simon Bracken.

Advice for hospitality businesses Hospitality business owners are being offered essential advice on how to deal with redundancies and keep staff motivated through the doom and gloom of the recession.

The GO Group have launched a series of business briefings designed to help hospitality businesses survive the recession, including a specific session on Employment Law, which advises employers on how to behave should they have to make redundancies.

As Lesley Meechan, Director of Learning and Development at the GO Group, explains, the process of making redundancies is never easy - for either the employer or the employee - however, it is vital that employers understand the procedures which ought to be followed when dismissing employees, both to make the process easier on everyone involved and also to avoid unfair dismissal cases:

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TRAINING “Many hospitality businesses are making extremely difficult decisions at the moment. This can be particularly tough for smaller organisations that have a small number of tight-knit employees. It can be an upsetting process for both the employer and the employee.

Because of this, we are offering expert advice to guide employers through the redundancy minefield,” says Lesley Meechan.

“If the time comes when this is completely necessary to make redundancies, then there are procedures which must be followed. It is vitally important that employers ensure they have a firm understanding of employment law - making sure that this is dealt with correctly and in a sensitive manner could make a real difference to all involved. This briefing is designed to address the common failures of business owners when making redundancies, as well as providing essential advice on how to motivate your remaining staff.”

The GO Group offer business briefings on a variety of topics (for further information, visit www.thegogroup.co.uk or call 0845 602 1249).

‘‘

encompasses not only travel and tourism, but hospitality too and is extremely practical with a clear focus on the promotional mix, including advertising, PR, and digital aspects. The diploma is assessed completely by workrelated projects, with no exams. It has two specialist travel industry and one marketing communications module which make up the full course: Tourist Behaviour and Motivation; Hospitality and Services Marketing, and Marketing and Consumer Behaviour.

This completely revised diploma is based on a new syllabus that has been developed as a result of thorough research with both employers and industry focus groups, and is designed as a ‘practitioner qualification’, with lots of opportunities for students to relate with their daily work in their own organization, say the CIM. This very practical method of study ensures that the marketing benefits are immediately realised in the workplace, and relevant for today’s marketing practitioners in an increasingly competitive business environment.

“Employers should see a real benefit from staff taking the new qualifications as they will be equipped with practical skills to deliver immediate value to the organization,” says Professor Keith Fletcher, director of education at the Chartered Institute of Marketing.

Individuals or employers interested in learning more can either visit www.cim.co.uk/learningzone or contact the qualifications support team on 01628 427 120.

Employers should see a real benefit from staff taking the new qualifications as they will be equipped with practical skills to deliver immediate value to the organization

New syllabus announced The Chartered Institute of Marketing has announced the launch a new syllabus for its popular diploma in tourism and hospitality. Prospective candidates can sign up for the course during August and September in order to join the October tutorials at The Institute’s own Academy or its accredited study centres throughout the UK. The new diploma

26 SEPTEMBER/OCTOBER 2009

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David and Jacq ui Cooper, the fo unders of Cooper’s Co ffee.

Investors in People Status Independent coffee distributor Cooper’s Coffee has successfully gained Investors In People status, which confirms the positive ways in which staff are managed and involved in business activity. The award was given to the Bradley based company by the Yorkshire and Humberside Recognition Panel following a recent assessment.

The report described Cooper’s as ‘a small business with a big company philosophy’, praising the firm for continuously striving to improve quality and service standards to maximise performance and its dedication to further developing people practices and professionalism to support this goal.

The evaluation process measured against 10 indicators of ‘good practice’ and 39 pieces of evidence. Interviews with every member of staff were also carried out, with the assessment finding that all staff are thoroughly committed to the vision, mission and aims of the business, with everyone having a clear understanding of what they want to achieve, their contribution and a belief that they are making a positive difference.

Operations director Jacqui Cooper, who worked as a training manager for Thornton’s Confectioners before establishing Cooper’s with her husband David 20 years ago, fully endorses the benefits of investing time and training to develop staff.

“It makes complete sense to me that to achieve our business goals and targets we need a committed team of people to deliver them. I have focused on working towards the Investor in People Standard for the past 18 months, ensuring systems and procedures are in place from completing annual company and individual Training Needs analysis to formal employee performance reviews. That was the easy part; maintaining good moral, enthusiasm and commitment are a daily consideration,” says Jacqui Cooper.

“My ethos is simple: ‘happy staff means happy customers’. The benefits are paying off; we have a strong team who commit to actively delivering the best they possibly can for our company. Receiving the accreditation was the icing on the cake, although we cannot rest on our laurels; one of our aims is to be ‘The best coffee company in the UK’ and despite a high percentage of our customers thinking we already are (according to a recent customer survey), we are committed to making continuous improvements.”

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TRAINING

Back to

basics

Here, Andrew Tucker, managing director of coffee machine supplier, SanRemo, goes back to basics to provide a step by step guide to delivering the perfect shot of espresso every time.

What is an espresso?

Espresso is an Italian word. It has a dual meaning of “quickly” and “for you”. The key to producing coffee quickly is pressurising the water. All true espresso machines force water through coffee at greater than atmospheric pressure.

Since the invention of the highly pressurised (7-11 bar), heat exchanger coffee machine, it has come to mean a small, strong coffee with a layer of foam (crema) on top.

All drinks on the espresso menu (cappuccino, latte, Americano, macchiato etc) are created by combining one or more espresso measures with steamed milk, water or other ingredients.

First things first Taking delivery of a new espresso machine is a perfect time to review barista training.

Having a well trained team that understand how the espresso machine works and appreciate the impact the differing user features can have will make a huge difference to the end result.

“We have put together this step by guide to help the barista develop best practice in delivering the perfect shot of espresso every time,” explains Andrew Tucker. “We recommend that any barista, whether new to the business or a more experienced operator, adopts this step by step approach in order to maintain a high level of quality and service.”

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One espresso is usually called a shot. A shot is the product of highly pressurised water being forced through a small amount of finely ground coffee. This method is unlike any other coffee preparation method, and results in a brew unlike any other preparation method.

Foam (crema) is the most obvious and important visual difference.

Espresso chemistry is very complex, but a typical shot contains water, fine particles of coffee, soluble components of coffee, coffee oils and fats, coffee sugars and acids. In the UK an espresso is usually described as 1 oz of liquid extracted from 7-9 grammes of coffee in 20-30 seconds.

Espresso grinders

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Grinder settings be adjusted. A coarser All espresso grinders allow the grind size to time) for a given grind will produce a faster extraction (pour extracted coffee. r unde er weak a ing quantity of coffee, creat (pour time) for a A finer grind will produce a slower extraction usually more bitter given quantity of coffee creating a stronger, over-extracted coffee.

Slow extraction Fast extraction Grind size effects on extraction time

Bigger Particle = Faster

Smaller Particle = Slower Fine (Fino) – • 1

Coarse (Grosso) + ● 10

Parts of a coffee machine

Example shown - the SanRemo Verona espresso machine

k

Professional machines must be turned on in this order: 1. Check water supply is turned on.

2. Check electricity is on.

3. Open one steam valve.

4. Lock the filter holders into the group heads so they heat up properly.

5. Check water level in sight glass if fitted.

6. Turn power to 1 for 30 seconds - if water required allow pump to stop running.

7. Turn power to 2.

8. Close steam valve when steam arm starts to emit steam (this usually takes ten minutes).

9. Wait until the boiler pressure gauge reaches 0.8 - 1 Bar before using machine.

10.Purge steam valves to clear any condensation build up.

11. Flush water through the group heads as if making a coffee to ensure properly heated (You should see around 9 Bar register on group head pressure gauge when you do this) Use left over ground coffee to ‘season’ machine by making 1 or 2 espressos in each group.

12.Discard the rest of previous day’s ground coffee.

13.Grind fresh coffee.

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TRAINING

Making espresso Remove the group handle from the machine knocking out any used coffee. wipe any residues out with a dry towel. Then dispense 79g (single shot) or 14-18g (double shot) into the correct handle.

Evenly distribute the coffee in the filter and tamp it flat (compress). Dust off any excess coffee around the filter edges. Flush the group head to remove coffee grinds and ensure stable temperature water. Lock the handle into the group head and immediately brew the coffee.

Targets: a 1oz shot should take between 18 and 23 seconds from when you first see the coffee flow. It should pour like runny honey, hanging like a rat’s tail! And leave a golden crema on the surface. Ideal conditions - 9 bar pressure, 92-96oC

Preparing cappuccino milk Fill jug to approx 1/3 full 1/2 full and purge the steam arm of any collected/condensed water. Then immerse the nozzle in milk with jug at an angle. Open the steam valve fully and direct the steam to churn the milk.

Raise the nozzle until just under the surface of milk and air is being sucked in, creating a high pitched chirping sound. Continue until milk has at increased in volume (stretched) to about 1 1/2 times, keeping the nozzle just beneath the surface allowing the air to continue being sucked in.

Allow the nozzle to sink below surface and continue churning to reduce froth to fine smooth foam. Do not allow temperature to raise above 170 degrees Fahrenheit (70oC) or this will burn the milk.

Frothing milk for cappuccino Thump the milk jug on to a work surface so as to burst any large surface bubbles. Wipe the steam arm clean, and purge again. Gently swirl the jug on work surface until the microfoam flows and looks thick and shiny. Give the jug a final swirl before each pour to ensure its liquidity.

Latte art adds a finishing touch.

Texturing for lattes Open steam valve and initiate churning. Start with a little frothing activity (AS ABOVE) then sink the nozzle beneath surface to stop air being sucked in. Continue churning until milk gets to temperature 170 degrees Fahrenheit (70oC). This should produce a velvety milk somewhat like thin custard. Wipe the steam arm clean and purge again.

Cleaning down It is vitally important to clean the machine properly every day to ensure consistent coffee quality as well as prolong the good working life of the machine.

Daily cleaning of the machine is critical for consistent coffee quality.

30 SEPTEMBER/OCTOBER 2009

CAFÉ CULTURE

1. Remove filter handles and take out filters.

2. Clean both sides of filters in warm soapy water.

3. Insert Blank Filter into a filter handle.

4. Brush up inside the group heads and flush to remove of any left over coffee grinds.

5. Put around 1/2 teaspoon of coffee cleaner into the blank.

6. Insert the filter holder into the group head.

7. Switch on water as if making a coffee.

8. After about 10 seconds, turn off water (notice the foamy water being dumped from the back flush pipe).

9. Repeat this until the water being dumped is almost clear.

10. Remove Filter and rinse in water.

11. Repeat above process without cleaner to clear machine of any chemical residues.

12.Wash drip tray.

13.Wipe down exterior with damp cloth and buff with dry cloth to a shine.

14.Wipe Steam Wand Clean (DO NOT IMMERSE IN WATER AS DIRTY WATER CAN BE SUCKED BACK INTO SYSTEM).

15.Ensure waste container is emptied and rinsed if required.

CAUTION Coffee cleaning chemicals may be caustic and/or contain irritants, so remember to always read the labels on containers before use and take all necessary precautions.

pay

Barcla Regist

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Visit our new 1200 sq.ft showroom

Phone for a catalogue 岼

020 8896 7618

Open Mon-Fri 10am-5 pm

www.xingxingltd.com info@xingxingltd.com

Next day delivery

56c Minerva Road Park Royal London NW10 6HJ fax 020 8993 0785

Weekend collection available

Manufacturers of durable porcelain & stainless steel cutlery for restaurants hotels & hospitality

RESTAURANT SHOW STAND G29 EARLS COURT 2 LONDON 12-14 OCTOBER 2009

that something extra As a Café Society member you can benefit from preferential rates on Barclaycard payment terminals – including contactless technology – and save £150 on the joining fee.

Whether you choose our award-winning contactless technology or one of our other payment terminals, the whole range is designed to: •Speed up transactions •Generate extra income for your business •Make life easier for you.

And as a Café Society member you can also take advantage of: •Waived joining fees •Discounts on minimum billing and terminal rental •Reduced merchant service charges on card transactions.

To take advantage of this deal simply call 0800 046 6808.

payment acceptance Barclaycard is a trading name of Barclays Bank PLC. Barclays Bank PLC is authorised and regulated by the Financial Services Authority. Registered in England. Registered No. 1026167.

Registered Office: 1 Churchill Place, London E14 5HP.

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INTERVIEW

Fairtrade commitment After Starbucks’s announcement of the company’s commitment to 100% Fairtrade coffee, MD of the Starbucks Coffee Trading Company, Colman Cuff, told Café Culture magazine a little more about what it means in practice. Based in Lausanne, Switzerland, Colman Cuff has been with the company since 2003, and prior to that was based in New York as a coffee importer.

ABOVE: Colman Cuff, MD of the Starbucks Coffee Trading Company.

A WELCOME MOVE Coffee now being sold in Starbucks outlets in the UK and Ireland is 100% Fairtrade, and is expected to boost the volume of Fairtrade coffee being sold ® here by some 18% this year. This collaboration between Starbucks and various Fairtrade organisations has already been warmly welcomed by the UK Government’s Department for International Development.

“Shoppers in the UK are showing an increasing appetite for Fairtrade – with seven in 10 households purchasing Fairtrade products – so we’re delighted that this move will give more consumers even more choice every day,” said Douglas Alexander, International Development Secretary.

“Tens of thousands of farmers will benefit from this commitment, which shows the power of businesses, both big and small, to contribute to sustainable community development through trade, and have a major impact on the lives of poor people.”

The Fairtrade Foundation UK and Fairtrade Mark Ireland are members of Fairtrade Labelling Organisations International (FLO) which joins Conservation International (CI) and the African Wildlife Foundation (AWF) as partners in the Starbucks™ Shared Planet™ commitment to ethical sourcing.

In addition to increased purchases, Starbucks, FLO, CI and AWF will work with Fairtrade farmers to enhance coffee quality and profitability through improved environmental and agricultural practices, and to specifically expand the number of small-scale farmers producing crops under the ethical coffee buying guidelines for Starbucks™ Shared Planet™ and the Fairtrade Certified system.

Starbucks and Fairtrade contribute to sustainable development for marginalised producers, workers and their communities. Moreover, Fairtrade contributes to sustainable changes in trade by empowering organised farmers groups.

Integral to the success of this effort are the Starbucks Farmer Support Centres in Costa Rica and Rwanda, as well as the current investments Starbucks is making in programmes such as Root Capital, Calvert Fund and Verde Ventures that provide farmers with access to credit.

For more information about Starbucks and Fairtrade in the UK and Ireland, visit www.starbucks.com/proudtosupportfairtrade.

32 SEPTEMBER/OCTOBER 2009

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Would you say that awareness of Fairtrade in the UK is higher than anywhere else in the world?

I’m not sure. Certainly in Continental Europe, and in Switzerland in particular, Fairtrade is very well known and popular.

Why now?

We have a long history and relationship with the coffee growers that is now allowing us to offer their products in more ways than in the past.

How would you describe the ‘taste profile’ of UK Starbucks customers?

Our coffee is of the same quality worldwide, so there’s no difference as such between what you would drink in the UK and say, the US. Only the product offerings differ.

Starbucks coffee’s roast profile is characterised by a caramelised sweetness together with a certain amount of acidity which

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INTERVIEW

BELOW: Starbucks’s successful programme of support to coffee farmers in Costa Rica has been the role model for their involvement in other countries, such as Rwanda. unique flavour. It is does not has as high acidity as say coffee from Kenya or Tanzania, but the coffee from Rwanda is a well balanced coffee. By the spring of 2010, Rwanda will be 100% Fairtrade, but we have been buying coffee from there since 2004. There’s been a change in production there in that with farm support, full washing of the beans takes place now. We have also been able to work with the farmers there to help them increase the yield of their coffee crops.

Although there will be no extra cost to consumer, is it costing Starbucks more to ‘go Faitrtrade’?

I would say that there is 10 pence in the pound social premium, a cost which is being absorbed by the business units involved.

provides a good combination and herbal character. It is our signature blend.

How do they go about sourcing the right quality beans?

We work with the coffee farmers who are involved in the Fairtrade programme. The countries that supply our coffee don’t tend to change, but the percentages of different coffees used to make our blend do. We have two quality professionals, one based in Switzerland and one in Seattle, whose job it is to monitor the quality.

Some Starbucks coffee is to be sourced from Latin America, but what of the Rwanda partnership?

East African coffee offers a

www.cafeculturemagazine.co.uk

What does this move mean in practice to the coffee farmers, and what will Starbucks be doing ‘directly’ to help them?

Our level of involvement in projects is greater, and what we have already achieved in Costa Rica is acting as a model. For example, we get involved with providing full tasting lab’s, as well as training the producers to be able to cup. There is also a Train the Trainer programme via which information and knowledge can be passed on to others. We have hired agronomists and also assist in making sure that the right technology is available and being used.

How will they be promoting this development in the UK stores?

The Fairtrade drinks being served instore will now feature not just the Starbucks logo, but the Fairtrade one as well on the cup.

SEPTEMBER/OCTOBER 2009 CAFÉ CULTURE 33

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OPINION

The future of the coffee industry, & what it means for independent coffee shop owners BACKGROUND Mulmar (www.mulmar.co.uk), were the first to supply La Cimbali ET bean to cup machine to Pret a Manger, all the equipment to The Seattle Coffee Company (that was later purchased by Starbucks) and all equipment to the first store of Caffè Nero (which it still considers its premium customer). It was also the first to supply and develop a stand alone shared revenue coffee offering and additionally, has proudly been the coffee equipment supplier to Harvey Nicholls for 18 years with some other impressive national accounts including Presto, Prezzo, Giraffe, Strada, A.S.K, Eat and Benugo.

All this without losing sight of its origins with independent and smaller coffee shops and chains such as Coffee #1 that uses 100% fairtrade organic coffee.

More recently, Mulmar has been selected as Roast and Ground equipment suppliers to Nestlé. Over and above coffee equipment, Mulmar also has a complete design and supply of counters and bar furnishings service, offering customers a turn-key solution to a coffee shop or restaurant, and Mulmar has been a member of the S.C.A.E since 2001.

Agostino says that he has three main hobbies of equal importance - snowboarding (which, he says, despite his age he would accept challenges from anyone in the industry!), keeping fit, and food and wine.

gostino Luggeri came into the coffee business 20 years ago, after a successful 14 years in the overseas holiday business where he was a major influence on the evolution and development of a popular young person’s holiday company. He was an early importer of La Cimbali and has since added La Marzocco, Faema and own brand, Grigia, to his company’s portfolio. Together with his business partner, Enzo, they were early pioneers of speciality coffee following a visit to the SCAA Long Beach in 1995, from which time they promoted the idea in the UK (initially, it was slow progress in getting customers to see the opportunities, recalls Ago).

A

Further still to go?

In my opinion the coffee bar industry still has a fair distance to go in terms of growth, even with the credit crunch, which will perhaps play into the hands of the independents as most multiples work on margins that often will not cover costs when you consider the cost of borrowing to expand. This opens new doors to independents and allows availability of the venues which will help independents to get prime sites, and give them more of a fighting chance. As for the industry in general, it’s positive, and remains so even if margins are continuously being driven down.

For independents specifically, their future is in their hands. They have the ability and the open forum to be precisely what they say they can be - individual and creative. I think they can put more time into the presentation and variation of drinks, which will give them a great plus over big chains. I saw a particularly great example of this recently on a visit to Seattle where I came across a coffee shop that had dedicated itself to Jesus. I was able to order a Holy Moly Espresso and at the same time buy a Rosary and a Crucifix. With this type of individualism, independents have the chance to take the market and get a bigger slice of the cake right now. Don’t wait, as the time will pass.

From an equipment supplier point of view we have seen a busier independent sector, more active certainly among the more avantgarde of them. There are many thousands of sloppy Joes who are dying by the week - the speciality coffee bar is what is taking its place.

If you want to view what is going on in the rest of the world, Australia has to be the perfect example - Starbucks has closed 81 out of 86 stores, one would guess because they are not making money. Australia has totally embraced the speciality coffee scene. That’s not a tactical retreat from the market.

The independents and the smaller chains are doing it better, and probably for better value, this includes other chains like Gloria

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OPINION Top considerations when selecting a specific machine • • • •

Jeans. The UK could see a similar situation happening, if there was a body that could steer them in that direction. I think Allegra Strategies with the European Coffee Symposium is bringing a fresh focus to the independents, and preparing them to be more positive and adventurous, as there is room for both more multiples and independents, and they are helping independents formulate better business plans. What independents should be able to learn from big chains, such as Caffè Nero - which is consistently often regarded by many as the best quality coffee multiple - is their operational methodology which is fantastic, and independents could learn from that. That is one of the elements they often lack.

Traditional versus bean to cup For years people have been asking what is best, but there isn’t a straightforward answer.

There’s not even a journalistic sensationalist answer. They are distinctly different pieces of kit. Operators have to ask lots of questions before they decide which one is best.

We can quote from the famous supposedly leaked e-mail of Howard Schultz from Starbucks: “What have we done by going away from traditional machines? We have lost our soul”. This could have been hype, but it is worth considering. In my personal opinion, coffee shops should be doing hand crafted personalised drinks. That’s not to say, however, that bean to cup machines do not have a place; they certainly do. If you want to walk around central London and have a good, quality cup of coffee on the go, you need a bean to cup. Both styles have a place.

Independents would probably still go along the lines of the original 1901 Italian ethos. The bean to cup has evolved because of convenience (a very American, Anglo-Saxon and Germanic attitude). Originally it was the Swiss and Germans who were able to incorporate the complex electronic stuff into their machines; nowadays other countries supply the same sort of level.

Choosing an equipment supplier As an independent I would ask myself, is my supplier a distributor or a roaster/distributor?

You have to make a judgement call on the depth of passion for the product and knowledge of machines. All too often you will be offered an adequate, as opposed to a correct, machine.

For example, a sturdier, longer lasting, stronger steam producing ability is one of the most vital parts of a machine so you have to choose a machine that can produce that extremely high steam production without compromising the coffee - the mediocre machines set the temperature higher (almost every single-boiler machine does this), which means the coffee gets burnt, as coffee doesn’t like to go over 90 degrees (let alone 100+).

More often than not, UK distributors represent only one brand, and they come up with clever ways to suggest that their manufacturer has overcome the temperature compromise, but the supplier needs to offer more than just words. After all, it is a science.

Service back up has to be crucial and you need multiple choices of back up. For example, a coffee shop in the middle of the City of London probably doesn’t need weekend care, but a seven day operation needs seven day support, or you may need early hours or late hours cover - they all need to be available directly by the supplier and not through a third party company.

Obviously the machinery needs to be reliable and this is where the independent struggles due to lack of experience, knowledge and resource to evaluate machinery. They often have to rely on the supplier for information and they may only have one brand that they insist it is the best thing since sliced bread.

Reliability Steam production capabilities Coffee quality Special features (for example, multiple choice hot water for different size teapots, turbo steam - a compressor steam that aerates - and so on) An independent will need to find a company that has been around a long time and get their words of wisdom. A long history in the speciality market normally equals a depth of knowledge along with wisdom that can only come with time. Take steam production again - crucial for the UK market where 98% of drinks are milk based - most customers do not give due attention to steam production. Dry, rapid steam is a queue buster - you are able to satisfy your busiest queue moments, and quickly. That is where you make the money.

Price Stay away from cheap machinery! It is not going to give the longevity, nor the features, nor the history of coffee brewing and infusing the espresso way. You have to be prepared to spend £2,500 to £6000, depending on the size and volume being looked at. You need to get decent water filtration to increase the longevity of your coffee machine and also, crucially, for the taste of the coffee.

You need a reliable, accurate coffee bean grinder - important as a quality grinder will shave beans in a progressive way thus preventing burning and overheating of the coffee. A cheaper model will crush the bean, and the heat build up will start to affect the taste. Espresso means ‘immediately prepared’ - it is supposed to be made as quickly as possible, to the highest standard possible, and get the most scientifically extracted oils out of the beans before the impurities start coming in.

When it comes to maintenance of equipment (and this is a hint to anyone going forward with new equipment), remember that the coffee machine is the focal point, as well as the production point. So proper cleaning at the end of every single day is paramount; it will help protect the investment, as well as the standard of coffee and prolong the life of the machine. Reputable distributors should give information and offer full instruction to help units last longer and remain trouble free.

The one message you would give someone wanting to operate a coffee shop would be to ask do you love coffee? Are you passionate about it? Are you creative? And are you prepared to give your individual customers exactly what they are looking for?

If so, then it is well worth using your money to open a coffee shop - it will give you tremendous satisfaction, as well as financial rewards.

SEPTEMBER/OCTOBER 2009 CAFÉ CULTURE 35

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John Cook

What are the main challenges the company face when it comes to selling machines to mainland Europe?

Finding good distributors to help distribute our products.

In the UK, many of them are based locally, but when it comes to Europe, we are looking for distributors to cover a particular country, or countries, and that have engineers who will be able to support and look after the machines. To some extent, we are also looking for people who are fresh into the marketplace, and we are also looking for coffee roasters and coffee suppliers as it is often the case that in Europe, the roasters and coffee suppliers supply the coffee machines.

Flying the flag - (front l-r) Fracino’s founder Frank Maxwell, grand-daughter and the latest family recruit, trainee Rebecca Maxwell, son and MD Adrian Maxwell, with the Fracino team.

Best of

British In 1964, when Birmingham engineer Frank Maxwell began making coffee machines in his garden shed, he perhaps could not have imagined that his hobby would become one of the region’s most successful manufacturing companies, but forty-five years later, the 23-strong team at Fracino (the UK’s sole manufacturer of cappuccino and espresso machines) is now making inroads into Europe and other export markets, as Café Culture found out from the firm’s sales manager, John Cook.

36 SEPTEMBER/OCTOBER 2009

CAFÉ CULTURE

Does the Italian market differ to the UK. If so, how?

In Italy, coffee machines are placed by roasters on coffee deals, so it is different to the UK. Of course, the Italian machine manufacturers do tend to think that they are the best, so it is very difficult.

However, we emphasise the greater technical specification of our machines the fact they have bigger boilers, for example.

What feedback have Fracino had so far about the nature and style of their machines?

To Italian eyes, I suppose that Fracino machines are perhaps seen as being more utilitarian. The Italian market is very focused on stylish-looking machines with red panels and curvy shapes, but we emphasis the quality of our company and our strong engineering-based approach, as well as our high technical specifications. Our machines are also designed so that their components are easily accessible if need be, and this approach has definitely been influenced by both Frank and Adrian Maxwell’s engineering backgrounds. Originally, when they first started, they used to import Gaggia machines and sometimes had to modify aspects to overcome certain issues.

What kind of partnerships have Fracino formed with which countries so far?

Distributorships. When I joined the company two years ago, Adrian and I originally had a long chat about our plans. We decided that our first priority would be to develop a good, economic machine for the UK, then start to widen

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PROFILE FACTS ABOUT FRACINO

our business by getting the Fracino name known around the world. What we have done so far has been achieved by our own promotion and with help from the Chamber of Commerce who have helped with translation.

How many machines have you sold abroad so far?

It’s in the hundreds. We have distributors in Scandinavia, Holland, Belgium, Luxemburg, Spain and Poland, and have had enquiries from Eastern Europe and Russia. We have a distributor in Pakistan, a potential one in Bangladesh, as well in Venezuela.

Other countries we do business with include the Far East - Malaya, Indonesia, South Korea, Singapore, and also Dubai, and I would say that we are looking at potentially the biggest uptake of our machines in South America.

Are Fracino looking at any other export countries, outside Europe?

We hope to get a good foothold in Russia, having made contact with the biggest roaster there, and are also looking at Hong Kong and the south of China.

Is the weak pound helping?

Yes. It means that our machines represent very good value for money to buyers from overseas. We only, in any case, put our prices up very recently, but

The Romano only marginally, and this was the first price rise we have implemented since 1997.

What do Fracino hope to achieve at Host?

To raise our profile in the world market and find more distributors. HOST takes place in Milan, but is in no way restricted to the Italian market. We will also be seeking to find more distributors to cover France, northern Spain and Germany.

Do Fracino anticipate taking on extra production staff?

In the last two months we have taken on two extra production staff, and we would anticipate taking on more. We have changed our production approach of late in that we have started batch production so that we can build up our stock levels.

We have sufficient premises, and some of it is only partially being used, so space is not an issue for us.

• Fracino was formed in 1964, when Birmingham engineer Frank Maxwell began making coffee machines in his garden shed.

• The family owned and run business is home to three generations of the Maxwell family (the founder Frank is the company’s chairman, his son Adrian was the firm’s technical director for two decades and is now Fracino’s MD, Adrian’s wife Marion is the credit controller and his daughter Rebecca joined the business in June 2009).

• Fracino is the UK’s sole manufacturer of cappuccino and espresso machines - a market traditionally dominated by Italian and Spanish manufacturers.

• The 23-strong team sells almost 2,000 machines every year to customers including the Living Room and Pathfinder pub chains.

• Despite the recession, Fracino saw production increase by 20 per cent in 2009.

• The company’s portfolio includes 55 products and they manufacture a range of coffee machines including the bean-to-cup Cybercino machine, hand fill machines and a range of traditional machines including the stylish Romano.

• Fracino’s portfolio also extends to dishwashers, glass washers, ice machines and water boilers.

Fracino filters through to Italy Staff at Fracino (www.fracino.com) say that they are preparing to take Italy by storm as the only British manufacturer of espresso and cappuccino machines to exhibit at the hospitality industry’s major Host exhibition in Milan in October, after already clinching new contracts and partnerships in the Netherlands, Spain, Poland and Denmark.

The Fracino stand (Z65, Hall 11) at Host will showcase the company’s award winning products, including the novel Cybercino. Manufactured from highly-polished stainless steel and constructed using the finest quality components, the fully-automated machine, with a retro-style appearance, this particular Fracino machine has come to combine the elegant styling and theatre of a traditional model with the

www.cafeculturemagazine.co.uk

ease and efficiency of innovative bean-to-cup technology.

“The Italian market is historically the most competitive in Europe, and we are delighted to be making great inroads here,” says Fracino’s MD, Adrian Maxwell. “The prestigious Host exhibition is a powerful opportunity to show the rest of Europe our cutting-edge products and to represent the UK’s interest in coffee. Our customers are also benefiting from the weak pound which has helped to make our machines highly attractive from a pricing viewpoint.”

Coupled with dynamic developments in Europe, Fracino reports that it has marked a 20% increase in production in 2009 with the company’s product portfolio expanding to being 55-strong.

Additional machines on show at Host will include the Cherub, whose minimal dimensions and maximum impact complement smaller spaces. A descendent of the ever-popular Heavenly, it is suitable for pods and ground coffee together with the rest of the popular range of traditional machines, say The Fracino.

Cybercino

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NEW PRODUCTS

CATCH IT. BIN IT. KILL IT! Minimising the risk of swine flu Bunzl Catering Supplies has created an information leaflet on how to prevent the spread of the swine flu virus through good hygiene practices. A supplier of nonfood consumables in the UK, the company supplies a number of products into hotels, restaurants and caterers that help provide protection from infection, including facial tissues, foam soap systems, hand sanitising gels and professional cleaning products.

Bunzl Catering Supplies have a comprehensive range of PURELL sanitising gels which kill 99.99% of all common germs that can be harmful and can be used after and between hand washes and where soap and water where hands are not visibly soiled to help and maintain good hygiene. Use before eating, after using the lavatory, when touching handrails, lift buttons and after shaking hands to reduce the spread of infection. PURELL sanitising gel is effective against the influenza type A virus and is effective within 15 seconds. The range includes a desktop 240ml bottle with a 1200 ml foam cartridge refill for a touch free dispenser (call 01372 736300 or visit www.bunzlcatering.co.uk).

Newproducts Save time and money with the best of British frozen baked potatoes Farmhouse Potato Bakers Ltd, a UK supplier of frozen baked potato products to the foodservice sector, is highlighting the benefits to caterers of using frozen baked potatoes as an alternative to fresh. The advantages to caterers are that the use of frozen ready-baked potatoes can help to cut costs by reducing food waste, whilst saving valuable time and money.

“Waste is a massive issue in the foodservice industry, especially in these difficult economic times. Why use fresh potatoes and risk wastage if they turn green, sprout or rot in the bag, when you can buy frozen, ready baked, for use when you need them?” says Robert Bannister, MD of Farmhouse Potato Bakers Ltd. “Not only that, but using our frozen jackets means that there is no need to guess likely sales and bake in advance. These can be cooked to order in minutes, unlike fresh which take much longer, and they give complete portion control too.” (visit www.farmhousepotatobakers.com or call 01262 605650)

Quality cost-effective workwear service London Workwear Rental provide a comprehensive workwear hire and launder service nationally. They pride themselves on offering high quality products accompanied by excellent reliable service.

Their standard range of products includes uniforms, aprons, trousers, chefs wear, workwear, kitchen cloths and serviettes.

They also offer a bespoke service where they work with customers to source and develop items specifically for their business, and can add any other features including logos and branding. They service many companies in the café sector including the entire Pret A Manger estate. For more information, please call 020 8574 0559, email customerservice@londonworkwear.co.uk or visit www.londonworkwear.co.uk.

38 SEPTEMBER/OCTOBER 2009

CAFÉ CULTURE

Cream Supplies is UK’s leading syrup supplier Cream Supplies (CS) stocks the UK’s widest range of coffee and beverage flavouring syrups, with over 200 flavours currently available and more being added every week.

Although the ever popular British favourites, Vanilla, Hazelnut and Caramel account for the majority of sales, the more unusual Marshmallow, Lychee and – the wackiest yet – Bubblegum, have been welcomed by customers.

“Syrups have never been more popular as café and restaurant operators look for new ways to diversify their coffee and drinks menus without spending a fortune,” explains Alistair James Sandy, National Accounts Manager of CS. As well as the expansive range of flavours, the vast majority of which are 100% natural, CS can accommodate customers’ special dietary needs with Vegetarian Society approved ranges, sugar free options and even a Kosher range (call 0845 226 3024 or visit www.creamsupplies.co.uk).

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Gourmet products in quality packaging A Gourmet Range of burger products in up market, full colour retail-style packaging has been well received on test market in Booker Cash & Carry stores. Developed by Paragon Quality Foods to unique recipes, the 170g products are packed in 12’s and finished with a high impact wrap around sleeve.

“We needed packaging that reflected the premium status of the gourmet products and our decision to go for the very highest quality has proved an extremely effective marketing device,” said managing director Metin Pekin.

Available exclusively at 172 Booker stores throughout the UK, the full range of Paragon Gourmet Burgers include: Aberdeen Angus, Rump Steak, Moroccan Tagine Style Lamb, Blue Stilton Cheese, Mature Cheddar and Chives, English Mustard and Fried Onion and Spicy Jalapeno Pepper (call 01302 834141 or visit www.paragonqualityfoods.com).

All good warewashing comes in small packages The neat, yet powerful, Ecostar glass and dishwashing machines from Meiko UK Limited deliver the cleanest wash results important in bistros, snack bars and small restaurants where lightly soiled crockery and cutlery is continuously being rotated.

Robust and reliable, the front-loading Ecostar 430F and 530F models are fitted with Meiko’s ‘Eco Filter’ which, keeps the wash water cleaner, and reduces detergent consumption, both of which lower operating time and costs. Due to the efficiency of the filter the units have low capacity wash tanks, thus reducing the initial detergent dosing and the power needed to maintain the wash tank temperature. New to the Ecostar 530F system is the fully electronic MIKE 1 control featuring integrated infrared technology, enabling all machine data to be read, analysed and amended (call 01753 215120 or visit www.meiko-uk.co.uk).

Xmas gets a good stuffing Snowbird Foods is gearing up for Christmas, anticipating a rush of orders for its stuffing balls. The fully cooked sausage and meat balls company utilises one line at its North London factory exclusively for fully cooked stuffing balls which are fully cooked in the factory in a combination oven which steams and roasts the balls before flash frying them to enhance their appearance. Caterers can then simply heat from frozen in an oven or microwave and serve.

One customer alone will account for more then 15 million traditional Sage and Onion Stuffing Balls in 2009, with up to a quarter of that total being consumed in the final two months of the year. Other brewery and restaurant groups are getting in on the act as the countdown to Christmas begins, with ball sizes varying between 25 and 50g. Recipes vary from the traditional sage and onion to one which also includes pork meat. All are fully cooked to an attractive golden brown at the factory stage (call 020 8805 9222 or visit www.snowbirdfoods.co.uk).

Why not dip into some more Café Culture?

Click on to our web site for a top up!

zine maga

www.cafeculturemagazine.co.uk

…for espresso machines, barista training, fairtrade, speciality coffees and teas, advice and much more... t: 01243 555775 f: 01243 555997 e: sales@edgcumbes.co.uk w: www.edgcumbes.co.uk

www.cafeculturemagazine.co.uk

SEPTEMBER/OCTOBER 2009 CAFÉ CULTURE 39

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C

FE OF E

C

The Coffee Clinic

Here, 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.

IC LIN

Q

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!

I hope you can help me with a dilemma that I am facing with the choice of coffee machine for my new coffee shop. I'm looking for a medium duty bean to cup machine for our café, but I'm confused as to the differences in the machines I'm looking at.

Could you please explain as to what is available, and their differences please, and which one to purchase?

Noreen Childs, Walesld s, Wales Couldn’t I have an easier question like "what are Saturday’s lotto numbers?" please? Bean to cup machines vary greatly especially around the so-called medium volume machines as some do hot chocolate, some do tea, some do take away drink options and some do different coffee drinks.

My first bit of advice is to sort out what drinks you want the machine to make and what kind of milk you want to use, either fresh or freeze dried as this will reduce your options quickly.

A

Boiler inspection

By Special Order of Emailed Questions, I will try to explain the dark area of boiler inspections. I have been asked by quite a few readers to explain the Pressure Vessel Compliance Law (ie. boiler inspections).

All boilers are governed by the P.S.S.R (Pressure Systems Safety Regulations) 2000 Act and need to have an inspection carried out before a maximum of 14 months. This has to be carried out by a competent engineer that is following a technical file showing that they are competent and working to certain standard. Boiler inspections consist of an inspection of the inside of the boiler by removing the element.

This checks the amount of scale that has built up. The other components that are checked for compliance are the boiler pressure valve as this has a release pressure that will be tested to make sure that it

40 SEPTEMBER/OCTOBER 2009

CAFÉ CULTURE

Then decide as to the estimated quantity of drinks you will want the machine to deliver not only over the whole day, but more importantly over your busiest period of the day as there’s no point having a machine that does 150 cups a day but you wanting to sell 100 in an hour then 10 an hour after that. It’s more than likely you’ll end up hating the machine and thinking its useless where as it’s not really.

Our most common complaint with bean to cups is the drink temperature, so please allow for a cup warmer to sit aside your machine as this will most of the time eliminate the drink losing its temperature into the cup itself. If you want to use the machine for teas and hot water go for the machines that have separate boilers for the water and the steam.

My opinion is to have a hot water boiler next to your machine as it’s a lot cheaper then buying a heavy duty machine just so you can boil

activates within its range. The expansion valve will also be checked to check whether it’s releasing at the correct pressure range.

A lot of cafés and businesses do not get this carried out every year leaving them susceptible to their insurance company not paying out in the event of an accident caused by their coffee machine. Most cafés that we visit have no idea that this should be carried out each year, but when they check with their insurance company they find out that it is a necessary part of their insurance policy.

Grey area The grey area of boiler inspections is that espresso machines don’t come under the P.E.D (Pressure Equipment Directive) as the Bar (pressure)/litres scale put espresso machines into the exempt area. However, the owners of the machine are governed by the P.S.S.R. 2000 Act which means they need to be checked yearly as explained above.

water. Space is another factor as quite a few bean to cup machines are quite tall so take that into consideration.

Lastly is - the BIGGY - the budget for your machine. Prices vary from as little as £1800 up to £9000 for a so-called medium volume machine. As you haven’t mentioned any machines that you have looked at, here are a few examples in different price ranges.

Lower price range: Jura X7, Jura X9, Franke Saphira, Franke Flair, Franke Evolution, N&W Korinto.

Medium price range: La Cimbali 'M' series, Macchia Valley Tasman, WMF Presto.

High price range: WMF Bistro, Schaerer Celebration.

All the above machines use fresh milk, but if you think a top grade freeze dried milk would be better, then look at machines like the N&W Korinto and Rheavendor Cino series. I hope this has helped and not hindered you, Noreen!

The boiler inspection itself requires both the inspector from the insurance company and the engineer there at the same time so all tests can be carried out and most small repairs carried out while both are on site.

Most boiler inspection failures are due to the increase of scale inside the boiler resulting in a failure certificate being given to the owner. The machine will need to have the repair carried out then a revisit will be required to check whether the machine passes.

The HSE (Health & Safety Executive) are supposed to check that you have a current certificate for your machine, but these are very rarely checked due maybe to the lack of knowledge or the lack inspectors? As for the cost of the inspection, most engineering companies have a set price for a boiler inspection but the insurance companies vary their costs dependant on their rates.

Hope this clears up a few of our readers’ concerns about boiler inspections.

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INDEX

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

INDEPENDENT RETAIL MEMBERS 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 Limited 1 Boyle Farm Road, Thames Ditton, Surrey KT7 0TS Contact: Andrew Roberts Tel: 07801 749 122 cuppa.cino@bt.internet.com 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 iCafe 223 Great Western Road GlasgowG4 9EB Contact: Mr Umer Ashraf Tel: 01727 733258 info@icafe.uk.com Orient Express 24 Bridge Street Bradford-on-Avon BA15 1BY Contact: Saisunee Pettitt Tel: 01225 867333 mail@thaibarn.co.uk

www.cafeculturemagazine.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 INDEPENDENTS An Chovi – N.Yorkshire Aroma Beverage Systems – S.Ireland BB’s Coffee & Muffins Ltd B.C.W. Limited – Bedford Bean For Coffee – Wakefield Bean Here – Beds Bean Loved - Skipton Bellini’s Limited - Ilkeston, Derbyshire Bens – Ballymena, N.Ireland Bevans Coffee Shop - Somerset Bewleys – Ireland Bite Café - Devon Bizzy Lizzy’s Coffee Shop Basingstoke Blades - Northleach Blue Onion Limited - Wiltshire Bon Viveur - Milton Keynes Boswells Coffee Co. – Oxon Brand Reminders - Wiltshire Brunchmasters – Essex Café 4U - Co. Antrim Café 67 - Norfolk Café Cars - Cardiff Café Chino - Manchester Café Connections – Buckingham Café Gabrielle - Co. Durham Café Java - Ireland Café Nero - London Café Roma UK – Essex Café Su - Glasgow Café Twocann - Swansea Caffe Chico - Redditch Caffe Latino – Sheffield Carpuccino – Bath Carrs Foods Ltd - Manchester Cisco’s - Stirling Chat Coffee House – N.Ireland Cinnamon Café – Windsor

Cision UK Limited - London CJ’s – Snaith, East Yorkshire Coffee Mocha - Salisbury Coffee Square Ltd – Bedford Coffix - Leicester Condor Ferries – Dorset Mr Steven Cossey Costa Coffee Ltd – Dunstable Costs Coffee Crossover Café - Birmingham Crown Coffee - Kent Cuppa-Cino – London D P E Enterprise Ltd - Worcester Dean’s Pizzeria & Sandwich Bar Coventry Delimakers Oy – Finland Ms W Ellison – West Sussex Esquires Coffee House – Galway Esquires Coffee House – Lisbun, Co Antrim Esquires Coffee House - London Ferndale Garden Centre – Dronfield Fernz (Café) – Worthing First Choice Coffee Ltd – Milton Keynes Flavour – Cardiff Flying Egg Café - Middlesex Fruitcakes – Northleach Gold & Silver Workshop Guernsey Glebe Street - East Dunbartonshire Glynn Hopkins – Brislington Steve Gannon – Kent Grain D’Orr – Lincolnshire Greggs Plc – Newcastle-uponTyne Homes4u – Lancashire Java Brothers Ltd - Leeds Java The Hut - High Wycombe, Buckinghamshire Josiah’s Lounge – London Christopher Kimble - Glasgow Koo Coffee – Derbyshire Lavazza Coffee UK - Middlesex Lightbody - Hamilton Love Shack Coffee - Essex Maids of Honour - St Helier, Jersey Mr Abdul Majid - Birmingham Mambocino – Middlesex Marimba World Chocolate Ltd Suffolk Marmalades - Norwich McLeish Brothers- Dundee Mister Woods Café – Northshields Monty’s Bakehouse –

Mulmar Food Service Hertfordshire Murray’s Catering - Altrinham Nourish Café and Deli - Torquay Pickwicks Café - Somerset Premier Coffee – Surrey Presswatch Media - London Restaurant Sorrento – Ballymena, N.Ireland Riverview Restaurant Coleraine, N.Ireland Rokos Frangos - London Ruth’s Café – Essex SCA Hygiene Products Bedfordshire S M Coffee - Stanmore Saint Caffè - Birmingham Santa Fe Coffee Company Woking Surrey Select Service Partner - London Slice - Essex Soho Coffee Shops Ltd Cheltenham Starvin Jacks - Swansea Strand Coffee Ltd - Derby Sugar Qube – Glasgow Martin Talbot – West Midlands Tamra – London The Knitted Café – North Yorkshire TFI Lunch – Brighton The Coffee Compass - West Sussex The Conservatory - W Yorkshire The Flying Coffee Company – Cambridge The Hive Café - Dorset The Little Cup Cake Co. Ltd Huntingdon The Streat – Belfast Tiffins IOW Ltd – Isle of Wight Natalie Tirimo - London Toutpre’s Tout Pre’t - Brussels Urban Coffee - London Urban Coffee - Accrington Urban Espresso - Bath Urban Espresso – Bristol Vendability Limited – Co Meath Venetia’s - London Mr N Warren - Derby Whiteley’s Garden Centre Coffee Shop – June Woolf Limited - Tottenham Hale Xpress Coffee UK Buckinghamshire Yummy Mummy’s Coffee Shops - Nottinghamshire Zucchero - Bristol

SEPTEMBER/OCTOBER 2009 CAFÉ CULTURE 41

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For more information call 01291 636 338

42 SEPTEMBER/OCTOBER 2009

CAFÉ CULTURE

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on or email: suskia@jandmgroup.co.uk

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