__MAIN_TEXT__

Page 1

CC_April16_p01_Layout 1 22/03/2016 15:03 Page 1

magazine APRIL 2016 ISSUE 73

www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 2


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 3

Welcome! In this issue, we take a closer look at some coffee shop essentials - training, water quality and packaging. As this month sees the hosting of the London Coffee Festival at the Old Truman Brewery, we also preview this event which will mark the launch of some new coffee machines. There’s a report on some of the news and views that were aired during the recent Coffee Leader Summit, and, as ever, we’d like to take this opportunity to encourage you to enter this year’s prestigious Café Life Awards.

Clare Benfield - Editor

CONTENTS NEWS

FEATURES

4

Starbucks to enter Italian market with Percassi.

5

Industry experts to share secrets of success at Caffè Culture.

24 Packaged ‘to go’ – current trends and latest launches.        

6

Amount of sugar “shocking”, but being addressed say the high street brands.

8 EU copyright law parity threatens accessibility to iconic furniture design. 10 Latest acquisition “makes France the second country after Italy,” say Lavazza.

EVENT PREVIEWS 18 Café Life Awards 2016. 40 London Coffee Festival 2016.

52 The case for training – why training makes all the difference. 60 A question of quality – the treatment of water.

ARTICLES 32 Celebration of a legend – FAEMA’s all-important E61 espresso machine. 64 End of the line for replica furniture? – a supplier’s view.

OF8H

66 A trip of a lifetime – a prizewinner’s trip to origin.

PROFILES

68 Caffè Culture 2016.

36 Capers – a café and deli in England’s oldest town.

EVENT REVIEWS

REGULARS

44 UK Coffee Leader summit 2016.

65 New products. 74 Checkout.

OF5H CF5L from £23.90

BC1 from £39.90

CF31 from £219.00

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

CF19 from £44.90

CF6 from £28.90

Advertising Manager Sue Morgan Tel: 01291 636333 E-mail: sue@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636333 E-mail: subscribe@thecafelife.co.uk

0116 286 4911

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. © 2016 J&M Group Ltd

Leading UK suppliers of furniture for cafes, hotels and restaurants. WT13 from 59.90 Visit our web-site to view full range or call our sales team. RF5F from £39.90

BS16 from £33.90 RF10C from £88.90

www.trentpottery.co.uk

PO11 from £69.90

CF38 from £24.90

sales@pubfurnitureuk.co.uk


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 4

NEWS

Destiny Foods opens the doors to product expansion A Manchester-based dessert and speciality food manufacturer, Destiny Foods (www.destinyfoods.com), has officially opened 30,000ft2 of new premises – expanding its core product range by 20%. Joined by Cllr. John Hughes, councillor for Gorton North, the Destiny Foods team marked the start of the their ambitious plans for 2016. The new premises house a 1700 pallet cold store and office suite, allowing Destiny Foods to introduce a range of new product lines, including ‘made without gluten,’ artisan breads and savoury products. Destiny Foods’ mission is to provide ‘made without gluten’ desserts that taste just as high quality and indulgent as their gluten-containing counterparts. The company has also carefully selected new artisan bread products, acting as exclusive UK supplier of the Spanish sourdough range. Richard Watts, managing director of Destiny Foods, said: “Expanding our premises has given us the capacity to increase our product portfolio and add lines that provide a real point of difference. “A rising number of consumers require made without gluten products and we want them to enjoy their favourite desserts without compromising on taste and quality. Incorporating new bread and savoury ranges also allows us to diversify our offering and meet the varied needs of our customers. The way our business has expanded in recent years is a real achievement and I’m incredibly proud of my team.” Destiny Foods has invested over £2million in state-of-the-art equipment over the past two years, including a new fleet of multi-temperature vehicles and a 27 tonne multi-temperature truck. The business achieved a turnover of £13million in 2015 and works with over 1,370 national clients across international hotel groups, national restaurant chains, stadia, breweries, travel and independent catering sectors. They currently employ 155 people.

Richard Watts, managing director of Destiny Foods and Cllr. John Hughes celebrate the firm’s expansion.

4 APRIL 2016

CAFÉ CULTURE

Starbucks to enter Italian market with Percassi Thirty-three years after his initial visit to Milan, chairman and CEO, Howard Schultz, has returned to Italy to announce Starbucks’ debut in the market that inspired the brand’s creation. At the end of February, the global chain revealed its plans to enter the Italian market with the noted brand, retail and real estate developer, Percassi, who have been confirmed as the Starbucks licensee there (they will own and operate Starbucks stores, with the first store set to open in Milan in early 2017, and plans for others across the country). This announcement is especially significant for Starbucks Coffee Company chairman and CEO Howard Schultz. Thirtythree years ago, he took his first business trip to Milan and Verona, a journey that he says changed his life forever. Inspired by the craftsmanship of the Milanese barista, the spirit of the Italian people, their passion for community, their friendliness and taste for quality, his vision for Starbucks began to take root. “Starbucks history is directly linked to the way the Italians created and executed the perfect shot of espresso. Everything that we’ve done sits on the foundation of those wonderful experiences that many of us have had in Italy, and we’ve aspired to be a respectful steward of that legacy for 45 years,” said Howard Schultz. “Now we’re going to try, with great humility and respect, to share what we’ve

been doing and what we’ve learned through our first retail presence in Italy. Our first store will be designed with painstaking detail and great respect for the Italian people and coffee culture. And, my hope is that we will create a sense of pride for our partners – so much so that every partner who sees our store or walks through the doors will say: ‘we got it right.’” Percassi is a renowned Italian company with a proven track record of operating highly successful major brand partnerships across Italy. The company says that it shares Starbucks values and passion for the history and cultural heritage of Italy, and will combine local expertise with demonstrated business success to make every single store an exciting, unique experience for new Italian customers. "We know that we are going to face a unique challenge with the opening of the first Starbucks store in Italy, the country of coffee, and we are confident that Italian people are ready to live the Starbucks experience, as already occurs in many other markets," said Antonio Percassi, president of the company Percassi. Starbucks and Percassi add that they also share common values and a commitment to creating pathways to youth opportunities and employment in communities right across Italy, and so Starbucks will partner with Percassi to support local projects their store partners love to work with around the world.

The Boston Tea Party meets Shakespeare’s Stratford Upon Avon Leisure property specialists Fleurets has announced the completion of the Scholars Patisserie, situated in Stratford Upon Avon. Instructed by the Maund Family, Fleurets’ Birmingham office marketed the property’s leasehold off an asking price of £300,000. The premises leasehold was sold for an undisclosed figure, within a month of confidential marketing. Subsequently Bristol based independent café chain, the Boston Tea Party have acquired the premises and are planning to open this year. Located in a conservation area, the property is also prominently situated close to Shakespeare’s birthplace on Henley Street. Whilst the interior of property provides 150

covers, the outside seating area also allows for 100 people. “This is a great unit for Boston Tea Party in a prime location in this historic tourist town of Stratford upon Avon. Being opposite Shakespeare’s birthplace ensures excellent levels of footfall and this will be a welcome addition to the renowned food and drink scene on offer locally,” said Simon Cable from Fleurets who brokered the restaurant deal. “Boston Tea Party had been looking for a site in Stratford upon Avon for some time and we are extremely pleased in brokering this deal to this independent family owned company. A further Midlands unit is scheduled to open in the Moseley area of Birmingham in spring 2016.”


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 5

NEWS

Industry experts to share secrets of success at Caffè Culture The Caffè Culture Show has announced that this year its Business Theatre Seminar Programme will feature a lineup of well-known, respected industry experts discussing key aspects of running a successful business. For those just starting out or not looking to expand, the Caffè Fundamentals programme will focus on inspiration aims to help build your business, attract new customers and develop a unique proposition. Speakers will include bestselling author and coffee shop consultant John Richardson, with his Guide to Starting a Coffee Shop (from sourcing equipment and finding a site to delivering first class coffee and developing the right menu for your market, this step-by-step guide will help you get your first coffee shop up and running).

In Is Social Media Dead?, leading business journalist and marketing specialist Guy Clapperton will discuss how best to approach your marketing plan, the importance of understanding your target audience and whether social media is really all it is cracked up to be. Tim Sturk, Education Coordinator for the Speciality Coffee Association of Europe (SCAE), who despairs of coffee ‘done badly’ will be asking ‘do you taste what you serve?’ In Serving Responsibly, he’ll be going back to basics to ensure you always serve the very best coffee and Edwin Harrison, founder of Artisan Coffee School, who believes training can make the single biggest impact on a coffee shop business will be discussing lessons learnt and why it pays

to get it right. For established operators, the Caffè Enterprise programme offers advice on how to secure investment and how to turn your business into a major brand. Speakers will include David Abrahamovitch (founder of Shoreditch Grind), Hugh Costello (investment director at private equity firm

Livingbridge), Carl Reader (from the British Franchise Association) and Euan Fraser (coffee shop and franchising consultant). The Caffè Culture Show 2016 takes place at Olympia London on 10-11 May 2016 (free ticket registration is now open at www.caffecultureshow.com/ register).

Costa to launch in Canada Costa Coffee is set to launch in Canada in collaboration with Shell which will see 150 Costa Express self serve coffee bars rolled out in Shell gas stations in Toronto, Alberta and Vancouver, with potential for a further 550 sites nationwide by 2020. Costa has over 2,000 coffee shops in the UK and more than 1,180 stores across 30 international markets. Costa Express is an established part of the Costa Coffee product mix having enjoyed significant international growth, expanding from 877 machines in 2011 to over 5,000 today across the UK and nine international markets. Murray McGowan, Costa Express managing director, said: “We are delighted to extend our global presence with our launch in Canada, a dynamic and thriving country with an established coffee culture. The scale of Shell in Canada, as well as our well established multi-market partnership gave us the ideal platform from which to roll out our brand. “Through our partnership with Shell and our world leading coffee proposition, we feel confident that we will transform Canadian customer perception about the

www.cafeculturemagazine.co.uk

quality of on the go coffee available in forecourts, just as we did in the UK, increasing the appeal of Shell sites to their customers and giving customers more reasons to visit more often.” “The success of Costa Express is down to being able to provide customers with quality coffee when they need it most, in locations that they were previously unable to find it. We have always been confident that by combining our superior technology with the same quality freshly ground coffee and fresh milk found on the high street through Costa, we would be able to deliver an unbeatable customer experience. Customer feedback from our initial trials in Vancouver was really positive and we’re excited about growing the brand within Canada”. Costa Express self-serve coffee bars expertly marry Costa’s signature Mocha Italia blend, freshly ground for every cup, and fresh milk with the ease, speed, and efficiency offered by industry leading technology to deliver premium coffee shop quality to busy customers on the move.

Sydney Kimball, Shell vice president fuels sales & marketing North America, said: “We’re pleased to be the first to market and lead the introduction of Costa Express Coffee in Canada. We aim to provide our customers with a great experience when they visit our locations. Our goal to offer the best service and quality fuels to customers is now strengthened with the best On The Go food and coffee options. Costa is a valuable business partner and we look forward to extending our relationship further in response to customers’ needs.”

APRIL 2016 CAFÉ CULTURE 5


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 6

NEWS

Amount of sugar “shocking”, but being addressed say the high street brands

“SUGAR TAX” In his recent budget, the UK’s chancellor, George Osborne, introduced a sugar tax on soft drinks as part of a bid to fight obesity in childhood which can go on to lead to poor health in later life. The new levy on soft drink firms would be used to fund sport in primary schools, he said. It will also be part of a wider bid to raise nearly £11 billion from big business – seen by many to be unfairly beneficially treated when it comes to their tax arrangements - by 2020 (this announcement also coincided with revised predictions for a weaker than anticipated period of growth in the UK economy than suggested in the 2015 November budget, and that it is thought will lead to an additional £55 billion amount of public finance debt). This levy will apply to soft drinks with more than 5g of sugar per 100ml (there will be a higher rate for those with more than 8g per 100ml, and fruit juice and milk-based drinks are exempt). The Office for Budgetary Responsibility believes that the levy will add 18p or 24p per litre, and about 6p or 8p to a standard 330ml can.

Up to the equivalent of 25 teaspoons of sugar have been found in some hot flavoured drinks beverages, with specialist coffees consumed in major high street coffee vendors being some of the worst offenders, research carried out by Action on Sugar has claimed. The topic was discussed recently on Radio 5 Live and BBC Radio London with Steve Slark, chairman of the Beverage Standards Association and MD of European Water Care, speaking on behalf of the British coffee industry about the recent report by the Action On Sugar charity on the extremely high sugar content in some speciality beverages. "With the new generation of people drinking coffee and other beverages, especially the young, we need to be concerned,” said Steve Slark. "We recommend our training as a good practice for all retailers and suppliers, leading to best practice, customer care, safety and hygiene. There are excellent low sugar syrups available to help the barista to achieve a good tasting coffee. Major outlets are all apparently trying to reduce the sugar content of their products.” In early January this year, Starbucks UK announced further key health and wellness commitments as part of what it described as “foundational change to the global business that will help customers to make informed and improved nutritional choices”. This latest innovation sees a review of product formulation in order to reduce sugar, simplify ingredients and improve nutritional information available to customers. The health and wellness commitments have been developed in response to customer and partner feedback, say Starbucks UK and include reducing average added sugar in indulgent drinks by 25% by the end of 2020 and providing all

beverage and food ingredient information online in 2016, as with nutrition In 2015, Starbucks reports that it added the sugar-free natural sweetener, Truvia, to its condiment bars, increased the range of flavours of sugar-free syrups to three and introduced coconut milk as a second non-dairy alternative in addition to soy milk. Already offering a wide variety of choice and customisation options (over 80,000 different drinks combinations), Starbucks UK says that it has already made fundamental steps to offer choice and variety for customers such as offering lighter options including the Refresha and Yogurt Frappuccino range, reducing salt and offering fruit as well as displaying nutritional information on menu boards and online. Sara Bruce-Goodwin, vice president research and development, quality & regulatory at Starbucks Coffee Company said: “We’ve heard from our customers that they are looking to reduce sugar when making choices. Over the next five years we plan to reduce average added sugar across our indulgent beverage range, while we continue to meet high expectations for consistent flavour and quality. “We know our customers want information about how our products are made, the ingredients and nutritional information. By implementing these small changes over the next years, we hope to provide further guidance for customers to make the right choices for them.” On behalf of Costa, Kerry Parkin, their head of communications and CSR, said: "Costa takes the nutritional balance of our food and drink very seriously and we have already taken significant steps to reduce the sugar content of our ranges. We intend to continue improving the balance of our product offerings while maintaining the high quality and great taste our customers expect.”

Kimbo Espresso Italiano reports growing results in the UK in 2015 Kimbo Espresso Italiano – the second player in the Italian retail market for packaged coffee – announced its 2015 results in the UK during a corporate convention held in Manchester recently. The company has reported a local turnover of GBP 2.4 million, a 55% increase compared to 2014, with 161 tons of coffee distributed in the country over the last 12 months, +35% year on year. In light of these results, achieved thanks to the progressive expansion of its distribution network, say Kimbo, the United Kingdom today now ranks in the top five countries in terms of coffee beans shipped from Naples by the company. In 2015, Kimbo says that it put in place a

6 APRIL 2016

CAFÉ CULTURE

number of successful projects aimed at further strengthening its market share in the UK, where it is already served in over 800 pubs, restaurants and shops, for more than 21 million coffees per year, over 40 coffees per minute. Among the most successful ones is the important partnership signed with the globally renowned restaurant chain Jamie’s Italian, report Kimbo. Thanks to this agreement, guests of the 46 Jamie’s Italian restaurants all over the UK can choose from a bespoke coffee drinks menu created by Kimbo (this partnership provided for Kimbo to train over 800 bar staff and

floor teams in coffee craft and Neapolitan coffee culture). “We are very satisfied to see that the UK market is responding so well to our coffee,” said Angus McKenzie, managing director at Kimbo UK. “These results underline our efforts in producing a unique blend, and we are glad to see that this is extremely appreciated throughout the country. We expect to further strengthen our position in the UK market across the 2016, also thanks to the success of our free barista school, which has been helping a growing number of eager baristas master their craft.”


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 7


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 8

NEWS

British out-of-home foodservice market will grow The global information company the NPD Group is forecasting that the British out-ofhome (OOH) foodservice market will grow visits by 1.6% in 2016 and a further 1.2% in 2017. NPD’s revised 1.6% forecast for 2016 is slightly higher than the 1.5% it predicted this time last year, following the 1.3% actual growth in out-of-home foodservice visits in Britain in 2015 (the second consecutive year that the sector has recorded a rise in visits). The total spend in the British OOH market was £52.2 billion for the year ending December 2015, report NPS and following this strong performance, the researchers have revised their 2016 spend forecast up from £53.1 billion to £53.5 billion, and say this will increase further to £54.7 billion in 2017. Its forecast for 2016 OOH visits is 11.4 billion, a 1.6% increase over the actual figure for 2015. For 2017, it sees 11.5 billion visits, a further small increase of 1.2%. “It’s good to see that there was a bigger improvement in 2015 than

anticipated, with the actual performance of 1.3% visit growth against our prediction of 1.1%,” said Cyril Lavenant, NPD’s director of foodservice for the UK. “We are now forecasting 1.6% visit growth for 2016 due to increasingly confident consumers and a potential further boost from the UEFA EURO Championship and the Rio 2016 Olympic Games. However, while 2017 will also see growth, it is likely that the pace will slow down. We do not see consumers increasing their spending in the foodservice sector any faster than this.” While growth in casual dining is strong, NPD says it will take another year before it breaks through the £5 billion mark. Last year it predicted this would happen by the end of 2016, but with actual spend only reaching £4.7billion in 2015, NPD now believes this will happen more slowly, growing 5% to £4.9 billion in 2016 and a further 4.5% in 2017 to reach £5.1 billion. NPD also feels that the slower rate of spend growth is due to casual dining having reached saturation point in the London market. The capital accounts for 20% of

overall British foodservice industry spend and casual dining is a major channel within that. Recognising the issue of London’s market saturation, casual dining operators have started to export their concept outside the M25, they note. NPD’s forecasts for QSR Coffee reflected the actual figures. It predicted 636 million visits for 2015 and this matched the actual figure for the year exactly, report NPD. Its forecast on spend was also accurate, with the actual figure coming in at £2.17 billion, slightly above its £2.16 billion forecast. Its revised 2016 visits forecast is 656 million, or 3.1% over the 2015 actual figure, and NPD sees a further jump in visits in 2017 to 673 million, which would be 2.7% over the 2016 figure. This trend underlines the increasing fondness of British consumers for speciality coffee and their growing willingness to treat themselves throughout the day, feel NPD, who have also revised its QSR Coffee spend upwards to £2.3 billion, a 4.5% increase over the 2015 actual figure. It also forecasts sales of £2.4 billion in 2017, which would be 4.1% above 2016.

EU copyright law parity threatens accessibility to iconic furniture design As a result of the UK bringing its own copyright law on furniture design into line with European Union copyright law intended to give furniture designers the same protection that is enjoyed by graphic artists - and that also aims to put them on a par with writers, musicians, broadcasters and film-makers - retailers and consumers are now likely to have to pay far more for replicas of iconic designs such as those by Eames and Tolix (popular with cafés and coffee shops), and far sooner than originally anticipated. The UK government took the decision to repeal Section 52 of the Copyright, Designs & Patents Act 1988 as part of the Enterprise and Regulatory Reform Act 2013. After a long consultation period, the UK government also originally negotiated a transitional period for this to take effect lasting until 2020. However, pressure in the form of legal challenges from furniture design licence holders such as Vitra and Knoll have now

8 APRIL 2016

CAFÉ CULTURE

Replicas of iconic designs of furniture such as the Barcelona chair look likely to become more expensive.

Copyright: arquiplay

resulted in the government bringing forward this transitional period to a far shorter six month window only, and starting as of 28 April 2016. At present under British law, copyright on a creator’s work is valid for 25 years from their death, and if manufacturers wish to make high quality copies of the designer’s work, they must buy licenses to permit manufacture of limited editions. But, currently, after 25 years anyone is then permitted to make a copy, providing furniture manufacturers and

alike with a good business opportunity to make and sell popular, distinctive designs. However, now that British law is coming into line with EU law, furniture designs will be entitled 70 years of copyright protection, meaning that they are protected from unlicensed manufacture for far longer, else risking fines or imprisonment. Therefore, it is argued, we are less likely to see examples of cutting edge design in the wider setting such as in cafés and coffee shops as licensors seek to control reproduction of, and optimise income from, their designs.

At the end of October 2016, it will become illegal for any UK company to import iconic designs that are entitled to this copyright protection. Thus, it is argued, such designs are likely to become the preserve of those with big budgets. At the same time, it is felt that those who had been operating within the law in this business have now been left with very little time to adapt, in turn putting jobs at risk and potentially resulting in the closure of some businesses too. One company affected by this development is Cult Furniture. “The new date has not given us much time to launch and market our own designs,” said a spokesperson for Cult Furniture. “However, we have been aware of these proposed changes for the past couple of years and have been working tirelessly to design our own new contemporary collection inspired by many mid-century classic designs. And now we are in a position to launch and showcase our new designs to the public.”


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 9


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 10

NEWS

bb’s Coffee and Muffins selects Design & Contract Furniture As nationwide shopping centre coffee shop chain, bb’s Coffee and Muffins, expands across the UK and Ireland, Design & Contract Furniture has been selected to provide more bespoke furniture for the newly opening stores. Renowned for its tempting range of freshly baked ‘made on site’ muffins and delicious barista coffees, bb’s Coffee and Muffins, as part of the Retail Food Group, has over 50 stores across the UK and Ireland with three recent new store openings in Maidstone, Ipswich and King’s Lynn and plans to open another 10 this year. As the company’s long-term furniture provider, Design & Contracts worked closely with the opening stores to provide the right furniture to match the brand’s existing theme. Amongst the tailor made furniture is a range of faux leather arm chairs and banquette seating, as well as Billiani dining chairs and solid ash dining tables. Design & Contracts has worked with bb’s Coffee and Muffins for over 15 years and provides furniture for the majority of the brand’s high street stores. Andrew Moyes, Group CEO (UK and ROI) of the Retail Food Group commented: “We have worked with Design & Contracts for many years and we have always found them to be extremely reliable and flexible in what they offer. As a brand we have an image that we need to portray across all of our stores and this is something we have been able to achieve through the furniture they have supplied.” Amongst the many seating options are a number of retro-inspired Milan and Ludo armchairs, upholstered in Skai Sotega Nature and Olive faux leather. The two vibrant colours present a modern, stylish twist on classic armchairs, with contrasting coloured buttons for extra decoration.

10 APRIL 2016

CAFÉ CULTURE

Latest acquisition “makes France the second country after Italy,” say Lavazza With the acquisition of Carte Noire, a leader on the French coffee market, Lavazza says that it is marking another significant step forward in the company’s international growth, with the aim of competing with the industry’s major players in this phase of market consolidation. In a recent announcement, Lavazza’s top managers explained that the agreement with the Jacobs Douwe Egberts (JDE) group was finalised on 29 February, following the approval by the French competition Authority and the European Commission, and the completion of the information and consultation process with the relevant employees’ representative organisations. The transaction involves the acquisition of Carte Noire’s brands and businesses within the European Economic Area (EEA, which includes the 28 EU member states, and Iceland, Liechtenstein and Norway) – roast & ground coffee, whole bean coffee, soft pods and Nespresso-compatible capsules. The agreement also covers a five-year licence for the Senseo brand for soft pods and Nespresso-compatible capsules in Austria (the agreement does not include Tassimo and — for the first two years only — instant coffee and products for the away-from-home channel). The scope of the acquisition also includes the Lavérune production plant, in the Languedoc-Roussillon Midi-Pyrénées region, which will continue to make the products covered by the agreement, thus becoming part of the Lavazza’s global production system. “The acquisition of Carte Noire by Lavazza unites two companies which are very similar in terms of their history, image level and culture of quality,” commented Antonio Baravalle, Lavazza’s CEO. “At the same time, the complementary nature of the respective consumption segments, which sees Lavazza among the leading brands on the French away-from-home market and Carte Noire in the retail segment, opens the way to significant development potential.” A leader in France with a 20% share of the retail market (by volume, source Nielsen), Carte Noire is the most important of a number of recently concluded acquisitions. During his presentation,

Lavazza’s CEO recalled that in 2015 the Merrild brand — the long-established leader in Denmark and the Baltic countries — became part of the Group, whilst in Australia — the country where the company holds a significant market share — the distribution operations were taken over at the end of last year and a new Group subsidiary was incorporated. “We have been sustaining our growth for some time,” said Antonio Baravalle. “In addition to the recent acquisitions, I would like to mention the major refurbishment of our industrial sites, the significant investments in marketing, communications and innovation and the ongoing development of our new headquarters in Turin: a total commitment that has exceeded €1 billion. “Considering the process of consolidation in progress, our goal is to reach a dimensional level that allows us to play an ever more central role on the market, whilst keeping our own identity and values, and create an independent global Group, specialised in coffee, ready to compete at international level.” Lavazza — backed by its history spanning more than 120 years — says that it is in a position to play a leading role in an increasingly competitive world market, featuring a significant level of business combinations, also highlighted by the Group’s two vice presidents. “We are very satisfied with this acquisition, which we do not hesitate to call a ‘perfect marriage’ and which now makes the entire group stronger,” commented Giuseppe Lavazza. “It is a transaction that makes France, the country where we started our international expansion process in 1982, our second most important market after Italy: namely a hub of 500 employees with an estimated turnover in the region of 20% of total Group turnover, in the current year.” “We are pursuing a growth project that also envisages future significant investment in research and development, which is a fundamental element of our success,” emphasised Marco Lavazza. “In fact we are seeking to combine our efforts — aimed at constantly improving the quality of our products and processes — with a major focus on sustainability issues, which is an essential aspect for future industrial development.”


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 11

The only foodservice solution provider in the industry Industry leaders in espresso for 28 years….we supply world class equipment with first class service Coffee Equipment • Catering Equipment • Concept & Design • Milk Mate Auto Hand Wash • Service & Support • Maintenance • Training For more information visit the Mulmar website or contact us on +44 (0)1707 286 966 / sales@mulmar.com

WWW.MULMAR.COM


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 12

NEWS

London’s first cashfree café Sweet Things, an award winning bakery, café and cake shop, launched its second site in the buzzing Notting Hill area of London recently (proudly owned by MasterChef finalist Natalie Allen, Sweet Things’ first site is located in Primrose Hill and this year celebrated its tenth anniversary). The unique thing about this latest site? It will be London’s first cashfree café, only accepting card and electronic payments. “I’m launching Sweet Things Notting Hill as a cashless café because we’ve moved into an era where everything is paid for electronically, via cards or phones, and I wanted our new site to reflect this,” said Natalie Allen. Following the rise in usage of contactless cards and increasing popularity of Applepay, Sweet Things says that it hopes to lead the way in innovating the capital’s cafés. Hospitality technology is one of the lesser-disrupted industries, but Natalie Allen says it’s only a matter of time before other cafés follow suit. “Going cashless results in a shorter queue time for customers, and my staff will save time by not having to cash up. Great for safety too as no cash will ever be held on site. I think in a few years’ time, most businesses in London will be cashless!” says Natalie Allen, who has been awarded 10 Great Taste Awards for her food including her brownies and carrot cake. The menu at Sweet Things features a range of cup-cakes in both classic and unexpected flavours such as cookie dough and Black Forest, as well as catering to gluten and dairyfree diets. Natalie Allen began her career working in finance until her love of baking led her to apply to be on BBC’s MasterChef. Following this she started catering for her friends and family, and opened Sweet Things on the prestigious Regent’s Park Road in 2005. Celebrity customers include David (and Harper) Beckham, Nigella Lawson and David Walliams.

12 APRIL 2016

CAFÉ CULTURE

Hamburg council bans coffee pods The German city of Hamburg has banned coffee pods (and other forms of disposable items) – invariably made from a mixture of plastic and aluminium - from its council offices and premises as part of a move to cut down on its environmental waste. A Guide to Green Procurement has been launched there, and which details various bans on council funds being used to purchase products (and in particular their packaging) that is potentially a pollutant or not sufficiently biodegradable. Other items covered by the ban include water bottles, plastic plates and chlorine-based cleaner with the guide claiming that such packaging “causes unnecessary resource consumption and waste generation, and often polluting aluminium.” According to a poll carried out by Harris Interactive for the Grocer, some 10% of Britons feel that coffee pods are bad for the environment, with 22% of those canvassed reporting that they also owned a coffee pod machine. Indeed, more than £112 million-worth of coffee pods were sold in the UK, up by a third from 2014, according to analysts, Mintel, and their sales are expected to treble by 2020 (at which point coffee capsule sales are likely to overtake those of tea bags, it is claimed). Nespresso is the most popular provider in Europe, having first sold single-serving

coffee pods back in 1986. Nespresso say that they are often asked about the use of aluminium in their pods, and impact upon sustainability, but claim that far from being an issue, the opposite is in fact the case, pointing out that the components can ultimately be recycled for use elsewhere in car parts, for example. Various companies have made attempts to come up with, and patent, environmentally-friendly (and Nespresso machine-compatible) coffee pod solutions. In 2015, for example, Caffe Vergnano, an Italian producer, developed a type of biopolymer capsule that is able to decompose naturally, and many domestically used ‘pod’ machines have been designed to use coffee in degradable bags as opposed to plastic capsules (the Phillips’ Senseo, for example). Rather than the materials used and their disposability and recyclability, it would appear to be the fact that such packaging and therefore additional (unnecessary?) energy use – is required in the first place to permit delivery of the coffee. However, with this format being extremely popular with consumers and set to become more widespread in cafés and coffee shops, and other coffee-serving locations, the capsule looks set to be very much a part of the future of the coffee-serving landscape.

Visacrem introduces M2M system to provide real-time operations data Visacrem has launched a revolutionary M2M (machine to machine) system that remotely collects and provides data from its espresso machines. The technology represents a breakthrough in the sector, say the company, as it will enable companies that own or manage Visacrem espresso machines to improve service, analyse their markets and fine tune business strategies. The M2M system provides information on a daily basis to the owners of Visacrem coffee machines - invaluable data such as the number of coffee cycles performed, when to undertake preventative maintenance and other technical information. For other sales channels such as machine rentals, it also gives them the possibility to disable the coffee preparation function, say Visacrem. This innovation is possible thanks to GSM technology with a SIM card installed on the electronic board of each machine

that transmits the information to a data centre. The information is then made available to the machine owner through any internet-connected device, whether a computer, tablet or a smartphone. "Its appeal lies in the wealth of data it can feed back to businesses; everything from maintenance and systems management to daily throughput,” says Alan Cooper of Visacrem UK. “M2M will allow a move towards proactive maintenance of machines as an engineer can be sent out to fix a problem on site before operators have even realised there's an issue, plus a real benefit is its capacity to track sales, allowing the user to collect accurate accounting information and monitor regional marketing and sales campaigns.” M2M will be available as a factory mounted option on selected Visacrem espresso machines (for machines already installed, the company will offer a retrofit kit that will extend the new functionality to equipment made since the year 2000).


CC_April16_p02-17_Layout 1 22/03/2016 16:21 Page 13


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 14

NEWS

The Courtauld Commitment 2025 to transform UK food and drink The UK’s resource efficiency charity WRAP, on behalf of the UK government and Devolved Administrations, has unveiled a pioneering commitment which brings together organisations from across the food system for the first time to make food and drink production and consumption more sustainable for the future. The Courtauld Commitment 2025 is a world–leading voluntary agreement to work along the entire food chain to reduce the environmental impact of our food and drink, from farm to fork and beyond. Signatories announced at the launch of the agreement include the world’s largest food and drink manufacturer, and all the major UK retailers; representing over 93% of the 2016 UK market share. Participating retailers include Aldi, ASDA, CO-OP, Lidl, M&S, Morrisons, Musgraves,

Sainsbury’s, Tesco and Waitrose and participating brands and manufacturers include Associated British Food, ARLA, Coca Cola Enterprises, Heineken, Nestlé, Premier Foods, Unilever, and Warburtons. Hospitality and food service companies include Apetito, Bidvest, Compass, KFC, OCS and Pizza Hut. The aims of the Commitment include a 20% reduction in food and drink waste arising in the UK, a 20% reduction in greenhouse gas intensity of food and drink consumed in the UK and a reduction in impact associated with water use in the supply chain. The Commitment will drive best practice through its unique whole-system approach to the way food and drink is produced, sold and consumed in the UK and for the first time it will bring all parties together under one voluntary agreement to achieve collective goals.

By building on the progress already achieved with retailers, brands, manufacturers and the hospitality sector and bringing in the farming sector and local authorities it will be more challenging, but also more rewarding. Signatories will work together with WRAP to identify new actions and opportunities to save resources which can be shared across the entire supply chain, to make the whole system more sustainable and resilient to supply chain disruptions. Signatories also commit to implementing changes, measuring the benefits, and helping other businesses and people to realise savings. Local authorities and trade bodies will be vital in helping engage people in and out of home and raise awareness to a wider range of businesses outside of the main signatory base, essential given the targets extend to UKwide impacts.

The Beatles Story help poverty-stricken El Salvador with Fab Four Coffee Visitors to The Beatles Story will be helping families in one of the world’s poorest countries with the sale of its new Fab Four Coffee. The beans, which will be sold and served at the Pier Head and Albert Dock Fab Four Cafes, are sourced from Monte Sion Plantation in El Salvador - a Rainforest Alliance Certified farm which is owned by Dr. Luis Urrutia and his wife Liliana, and is dedicated to eradicating poverty in the Ahuachapán region through its foundation, The Fundación Monte Sión Nuevo Amanecer (Monte Sion Foundation for a New Dawn). A percentage of the profits goes back into the plantation to aid with the running of the foundation. The foundation ensures the funds from the coffee are redistributed to benefit the lives of the farm’s employees and has overseen the construction of good quality housing, fresh water provision and sanitation, improved education, fair pay and improved medical services for all 42 employees. El Salvador has a projected death rate of 90 people per 100,000in 2015, making the country 90 times deadlier than the UK. Gang crime is prevalent in the country and a staggering 95% of crimes

14 APRIL 2016

CAFÉ CULTURE

go unpunished, and by providing employment and a safe haven for its workers, the plantation and sale of the coffee at venues including The Fab Four Cafes, the plantation is helping to keep its workers safe. Funds from the sale of the coffee, which is retailed globally, have also been used to build a school for the children at the plantation’s sister farm, Shalom (this includes sales at the Beatles Story Liverpool and coffee retailed in shops from the UK to New Zealand). Originally, many of the workers would bring their children to work with them and their children were left to walk around the plantation in all conditions, including blazing heat and torrential rain. The school was built to give the children somewhere to go during work hours and improve education for the region’s residents, and has led to a 70% increase to the region’s literacy level. A medical clinic has also been built meaning all residents now have access to free medical assistance and that all children from the area are now vaccinated against disease. This has led to a zero infancy death rate and severe mal nutrition has been eradicated in the region of Ahuachapán, which is around

100km from El Salvador’s capital city San Salvador. Martin King of the Beatles Story, said: “It is wonderful to see what the contribution the coffee we have selected makes to help people in El Salvador. “By providing homes, a free vaccination program and an education to the region’s coffee workers, the plantation is an example in how the coffee industry can provide much more than a workplace for the local people of Ahuachapán. The Beatles Story is thrilled to be able to help people in South America through the sale of the Fab Four coffee to our guests.” The Fab Four coffee is made up of beans from El Salvador and Colombia and costs £2.20 - £2.50 per cup.


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 15

NEWS

Fairtrade’s ambitious new five-year strategy At the conclusion of this year’s Fairtrade Fortnight, the Fairtrade Foundation has announced that it will be increasing its investment in business innovation between 2016 - 2020, creating a portfolio of new ways of working with businesses, structured around the benefits they bring to farmers and workers. Launching the Fairtrade Foundation’s new five-year strategy - Changing Trade, Changing Lives - Michael Gidney, chief executive of the Fairtrade Foundation, outlined how the work of the organisation will focus on four specific goals to 2020 - Focus on impact, Make Fairtrade Personal, Improve and Innovate and Strengthen our Organisation. “By 2020, we want to see a world where farmers and workers have a greater share of the value from the products they produce earning a living income or living wage that provides them with a sustainable, dignified livelihood. We want to see a world where agricultural production is globally recognised, where women and men are empowered to speak out and farmers are able to deal with the devastating effects of climate change,” said Michael Gidney. “How incredible would it be if in five years we can say that the principles of equity, inclusiveness and transparency, along with respect for human and environmental rights and a commitment to fair pay have been embedded in the way businesses operate? We want to see investments in rural communities

and agricultural production focused on longterm social, environmental and economic benefit for all.” The next five years will see a targeted ramping up of Fairtrade Foundation support for cocoa, coffee, banana, tea and flower producers to create a lasting sustainable impact. In cocoa, they will focus on working with small producer organisations to become more productive, viable and business-savvy through its West Africa Cocoa Programme. Greater impact for coffee producers will be delivered through the Coffee Development Plan, supporting farmers to become less vulnerable and more climate resilient and empowered by working with key partners in existing Fairtrade coffee supply chains. Fairtrade will also push for a living wage and living income for all Fairtrade banana producers (during 2016 - 2018 it will partner with key value chain actors - retailers, traders, exporters and plantation-owners) to begin living wage pilots on Fairtrade banana plantations. They will also work to improve workers’ rights and welfare for tea producers in north-east India and will partner with key actors in the industry to begin living wage and living income projects for all our tea growers, as well as work in partnership with organisations to implement living wage and gender pilots on Fairtrade flower plantations. It will also invest in research to drive active purchase.

Major Dutch distribution for Drink Me Chai From humble beginnings selling Chai Latte from a Tuk Tuk in Lewisham, Drink Me Chai is now taking the Dutch market by storm with new distribution channels seeing the brand expand its presence from health food shops into major supermarkets including Albert Heijn, Jumbo and Plus. Drink Me Chai is already well known in the UK, supplying Caffè Nero, independent coffee stores and the major multiple supermarkets, but the enthusiastic response to this traditional Indian drink from Dutch consumers has both surprised and delighted founder, Amanda Hamilton. “We have distribution across Europe and Scandinavia and even as far afield as China and South Africa, but we have been particularly blown away by the response to Drink Me Chai in the Netherlands,” said Amanda Hamilton, The sudden surge in popularity could in part be related to the increase in British youngsters choosing to take university courses in the Netherlands – 2,600 UK students are currently enrolled to study in Holland, up by a

www.cafeculturemagazine.co.uk

third on the previous year according to BBC data (4 December 2015) – and with Chai Latte and Drink Me Chai in particular being a favourite drink amongst this sociable age group, it is entirely possible that the Brits are introducing Chai to their Dutch peers, feel the company. “Our plan for 2016 is to continue to explore overseas opportunities such as this,” explains Amanda Hamilton. “Our original recipes – Spiced Chai, Vanilla and Skinny Chai – have proved popular in every market, and we look forward to seeing the international response to our newer flavours - Mango, Peppermint, Chocolate and Green Tea – which proved extremely popular in the UK during last summer.”

Drink Me Chai 1kg catering packs are available in five flavours - original Spiced, Mango, Peppermint, Vanilla and Green Tea.

UCC launches premium Zimbabwean single origin coffee UCC Coffee UK & Ireland has launched a new ThreeSixty˚ Zimbabwean Pezuru coffee for the out of home market. The single origin coffee, which is the latest seasonal coffee in its adventurous ThreeSixty˚ range, is unique to the UK market and one of only a few coffee crops from subSaharan Africa, say UCC. “This is a really exciting new coffee for our ThreeSixty˚ range as such a small amount of coffee comes from this part of the world,” said Katherine McCarthy, coffee specialist at UCC Coffee UK & Ireland. “The Zimbabwean Pezuru coffee will let operators explore a very different flavour and character. It also ticks all the boxes for provenance and sustainability – irrigation from a dam adjacent to the plantation allows coffee to grow in the dry season and also provides a source of fish for the local community. Operators looking for a great taste and story will find it with this sophisticated coffee.” In the cup expect overall notes of orange teamed with a raisin sweetness with hints of black tea, say UCC. With consumers’ curiosity of origin reaching new heights, each coffee in the ThreeSixty˚ range, which also features Blend Number One and Rainforest Blend, displays the coordinates of the coffee’s origin on its packaging, meaning that operators can tell the story of the coffee to their customers allowing them to experience a ‘sense of discovery’ in the cup.

APRIL 2016 CAFÉ CULTURE 15


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 16

NEWS

SHORTS Centre stage for Alpha Dominche’s Steampunk In October 2015, the celebrated Italian barista champion, Francesco Sanapo, became the official distributor of Alpha Dominche's iconic Steampunk in the Italian market (Francesco Sanapo is challenging Italy's traditional and conservative coffee culture and finds inspiration in the techniques of speciality coffee culture in the US and beyond). Most recently, Francesco Sanapo opened the doors to his second Ditta Artigianale coffee shop on Via dello Sprone in Florenze, Italy, with Alpha Dominche's Steampunk the centre of attention in this beautiful new coffee shop. Bean + cocktail + razor concept Grand Union, a London bar group, has announced the launch of an innovative new ‘bean + cocktail + razor’ concept, to open in Wapping in June 2016. Grand Union Wapping will be an entirely unique space unlike anything that has come before, say its creators, combining cocktail bar and restaurant with a branded speciality coffeehouse and barbershop. For this new project, Grand Union have teamed up with speciality coffeehouse, Vagabond, and male grooming brand, Drakes of London. Nutrition and Hydration Week Beverage brand, Tetley, took part in Nutrition and Hydration Week (14–20 March) to celebrate the role of tea in improving hydration. With consumers becoming increasingly health conscious, Tetley says that it understands the significance of hydration and nutrition in maintaining a healthy lifestyle, and how a refreshing cup of tea can contribute. And yes, tea can hydrate, despite caffeinated beverages being perceived to dehydrate due to their diuretic properties, say Tetley. This, however, is a myth and when consumed in moderate amounts, caffeine does not in fact affect hydration, claim the brand. Linda Lewis Kitchens’ division wins Krupps contract Italian brand catering equipment importer, supplier and servicer, Linda Lewis Kitchens (www.linda-lewis.co.uk), has scored an early coup for its new North Wales service division, by becoming part of the service back-up team supporting the growth of Italian dishwasher manufacturer, Krupps, within the UK. Linda Lewis Kitchens North Wales’ service team, based in Penrhynside, is providing service support for Krupps’ undercounter and pass-through dishwashers, as well as undercounter glass washers. Compass plans to create 1500 apprenticeship roles Compass Group UK & Ireland, the UK’s largest food services firm and one of the country’s biggest private sector employers, marked National Apprenticeship Week recently by announcing plans to build the number of Compass apprentices to 1500 by the end of 2017. Compass has trained 3000 apprentices in the last five years. Quality apprenticeship training programmes are already offered in a range of areas including, food service, business administration, security, cleaning, professional cookery, chef leaderships, finance, Human Resources, leadership and management. The addition of a 1000 apprentices will see new roles being provided across all sectors with apprenticeships being offered to Compass employees wishing to develop and progress.

16 APRIL 2016

CAFÉ CULTURE

Percol announces joint project to combat coffee leaf disease in Guatemala Following the Fairtrade Foundation’s launch of its new strategy, Percol Coffee has announced a new project, funded jointly by Good for Life Charity and the Fairtrade Foundation to tackle a coffee plant disease in Guatemala which is destroying crops as it spreads across Central America. Created by The Coffee Trust, the ‘La Roya Recovery’ programme is supporting coffee farms in the Ixil region of Guatemala. The programme’s objective is to eliminate the La Roya fungus which eats away at the leaves of coffee plants, preventing them from flowering or producing coffee beans. Expert agronomists are sharing their expertise with farmers and helping them to bring the trees back to health and in the meantime, the charity is giving financial support to farmers who have lost their only source of income through failed crops. Thanks to a £30,000 donation by both organisations, The Coffee Trust, a charity based in Guatemala, has begun a training programme to support over 1,000 coffee farmers in fighting ‘La Roya’ disease. Without such measures to combat the fungus, coffee farmers are at risk of losing their livelihoods if crops fail to produce a good harvest. In the Ixil region of

Coffee farmers and their crops in Guatemala.

Guatemala, Fairtrade coffee farmers of the Asociacion Chajulense are among the most marginalised, impoverished coffee producers in the world and they have now lost over 75% of their production because of the disease. Helping farmers implement new agricultural methods, this programme is healing plants and protecting future crops from devastation. David Brooks from Percol said: “Percol is one of the original pioneers of Fairtrade coffee and we are committed to supporting sustainable coffee farming through major contributions to Good for Life. This Fairtrade Fortnight, consumers who buy Percol coffee will know that coffee farmers are not only getting a fair price but their communities are also being supported for the future.” Brian Chapman, Founder of The Coffee Trust, added: “Last year, when I visited the projects in the Ixil region I witnessed the devastation of these coffee farms first hand and that’s why we’ve thrown in all of our support towards this programme. Through this match-funding with the Fairtrade Foundation, the Coffee Trust has been able to support double the number of farmers it has been helping to combat La Roya.”

Credit: Sean Hawkey


CC_April16_p02-17_Layout 1 22/03/2016 16:15 Page 17

Why you should opt in for Assurance In November 2014, the Café Society along with the British Sandwich Association finalised a Primary Authority Partnership with Slough Borough Council which will transform the way members of the deal with enforcement agencies in future. Here, association director, Jim Winship, explains how the scheme will work and why it could have major benefits for everyone. In partnership Every year thousands of food businesses across the UK are visited by Environmental Health and Trading Standards Officers to check that they are doing everything correctly and not putting the public at risk. While most of these visits are straightforward, every now and then businesses find themselves being challenged on their practices. Interpretation of law is not always consistent between local authorities. For those with multiple sites across the UK, this variance can cause major problems. Even for smaller businesses this can cause unnecessary cost. To address this, the Café Society has formed a partnership with Slough Borough Council with the aim of helping members across the UK to get consistent and reliable advice. The partnership, which has the approval of the government’s Better Regulation Delivery Office (BRDO) (part of the Department of Business, Innovation and Skills), will in future be issuing formal assured advice on compliance and interpretation of the law which, if followed, will offer members protection from enforcing authorities. In essence this means members will have one point of contact for assured advice and guidance specific to the industry. What is assured advice? Assured Advice is advice provided by the Society’s Primary Authority Partner, Slough Borough Council, which comes with an assurance that it will be respected by other regulators across the country to prevent inconsistent interpretation of the law. This means that guidance on issues directly affecting member businesses, and covered by the partnership, can be dealt with consistently across the UK so that everyone is treated the same.

www.cafeculturemagazine.co.uk

take up issues and provide Assured Advice through the partnership. As long as the issue is one that affects a significant proportion of members, the Society can take it up through the partnership for assured advice to be produced.

It also means that, provided members correctly follow the guidance, enforcement officers everywhere (including environmental health and trading standards) have to respect for the partnership’s interpretation of legislation and if an enforcing authority disagrees with it, they have to take this up with Slough Borough Council and the Society, not with the member. Thus, members are protected and can simply hand the issue over for the partners to deal with, saving themselves the hassle of arguing their case. How does it work? On issues that specifically affect the café sector – such as the new EC labelling regulations - the Society will draw up Assured Advice jointly with Slough Borough Council. Once this guidance has been issued, and provided that members follow it, they can be confident they are compliant and protected from challenge. Members can also ask the Society to You can find out more about the scheme by contacting Café Society director, Jim Winship at jim@cafesociety.org.uk

What does Assured Advice cover? In future members will benefit from receiving tailored sector advice on a wide range of areas, including food safety and food standards. One of the first pieces of advice to be covered will be the new EC food labelling requirements for sandwiches, which includes advice on how to deal with the new allergen requirements. How to join the scheme The scheme is only open to all members of the Society. To take advantage of the Assured Advice and gain the protection of the coordinated primary authority partnership, members simply complete a straightforward on-line form (visit http://www.thecafelife.co.uk/ for a link). There is absolutely no cost involved in signing up to the partnership, as it is included within membership. However, there may be a cost involved if the Society takes up a specific issue on behalf of a member but those involved will always be notified of any costs in advance. Members can either sign up to all areas of the partnership, which means that they are automatically included in any assured advice issued (a copy will be automatically sent to all those involved), or they can optin to adopt specific areas advice, such as labelling. In such cases the member will only be protected when following advice in this specific area. Those signing up to all areas of the partnership will also be involved in consultation on new guidelines being drawn up under the scheme.

APRIL 2016 CAFÉ CULTURE 17


CC_April16_p18-23_Layout 1 22/03/2016 16:18 Page 18

s Entry i

FREE

Awards 2016

Reasons to be cheerful:

1,2,3!

hosted by Celebrity Chef Theo Randall

1. Enter the Café Life Awards 2. Enter one of our amazing live competitions 3. Celebrate the Café Life Awards on the first night of lunch!

Would you like to tell the world how great your business is and promote your products? If your business is linked to the café industry we want to hear about your success over the last 12 months.

It’s not just for me it’s for all my team. This is for them. They taught me how to be a great café worker.

Mark Mullen, A Great little Place. Independent Café/Coffee Bar, Platinum Award.

“ “

The advice I would give to somebody who is thinking of entering is: Definitely! If you’re passionate about your product, give it a go and enter the awards and see what happens.

Gill Pearson, Smootheelicious.

18 APRIL 2016

CAFÉ CULTURE

“No matter how big or small your organisation is, you can reach for the stars; you can really achieve whatever you want. So long as you’ve got the right team, the right people.”

Joanne Hamilton, Coffee #1. Winner Best Café Chain Award


CC_April16_p18-23_Layout 1 22/03/2016 16:18 Page 19

CAFE LIFE AWARDS 2016

The impact winning will have on the business is the media, the PR, the social media – we have a lot of followers.

“Just do it. I almost didn’t. I didn’t think I’d have the time but then I had a great idea and I thought it would be fun. So I gave it a whirl and here I am!” Richard Farrington, The Old Forge Café. Winner of the Tetley Afternoon Tea Experience

Gill Pearson, Smootheelicious.

The awards will be held in the Westbourne Suite, at the Lancaster London hotel, Hyde Park, from 6.30pm on Wednesday 21st September - the first night of the lunch! Show.

The sixth annual Café Life Awards will combine the presentation of the Café Life Awards with informal after-show entertainment and networking.

The closing date for nominations is 1st July 2016.

The Awards THE ‘FREE-FROM’ PRODUCT INNOVATION AWARD This year we have added the new ‘Free-From’ Product Innovation Award to recognize the innovative food and drink products in this high-profile and growing sector. So if you have launched a new dairy /gluten/sugar/additive free product since June 2015, then nominate it for this award! This category can include gluten free, sugar free, dairy free and additive free products. Entry information: Entries should explain what makes the product unique within this category. Sample products will be required for judging in late July.

NEW

NEW PRODUCT (NON-FOOD) OF THE YEAR AWARD Aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging. In this category the judges will be looking particularly for products that have real innovation value for the café/coffee bar market. Entry information: Entries should comprise a short explanation – no more

www.cafeculturemagazine.co.uk

than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide data to support success in the market. Entries should be accompanied by product literature and photographs. THE CAFÉ SOCIETY AWARD This is a lifetime award which may be presented to an individual, or organization, that the judges consider merits recognition for the contribution they have made to the development, growth and prosperity of the café/coffee bar market. Entry information: Entries should state the name of the individual, or organisation, being nominated and the reasons why they deserve such recognition – entries should be no more than half an A4 sheet of text. THE CAFÉ DESIGN OF THE YEAR AWARD Aims to encourage good design practices in the sector. This award is aimed at those who are responsible for developing new concepts in the High Street. Gold Awards will be presented to all those who the

judges consider achieve sufficiently high standards they consider merit recognition. The judges will be looking for designs that are innovative but commercially viable – providing an attractive and comfortable experience for the consumer. Entry information: Please send the business name and address to be judged to caron@jandmgroup.co.uk by April 20th. Download the entry form from www.thecafelife.co.uk/awards and complete your entry by 1st July. Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why you think this business deserves an award. Entries should include details of the aims behind the design and how these have been achieved. Entries may be accompanied by photographs.

APRIL 2016 CAFÉ CULTURE 19


CC_April16_p18-23_Layout 1 22/03/2016 16:18 Page 20

CAFE LIFE AWARDS 2016

THE CAFÉ FOOD AWARD Aims to encourage the innovation and development of food products specifically for the café/coffee bar market, whether these are made inhouse or by specialist suppliers. The award will be divided into two sections – one for savoury products and one for sweet products. Entry information: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide data to support sales success in the market. Entries should be accompanied by product literature and a photograph. Those products short-listed for this award will be asked to provide samples for judging in late July. THE CAFÉ BEVERAGE AWARD Aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections – one for hot drinks and the other for cold. Entry information: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide data to support sales success in the market. Entries should be accompanied by product literature and a photograph. Those products short-listed for this award will be asked to provide samples for judging in late July.

20 APRIL 2016

CAFÉ CULTURE

CAFÉ/COFFEE BAR CHAIN OF THE YEAR 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. A business with over 10 operating sites is considered to be a chain. The judges will be particularly keen to recognise businesses that consistently set and maintain high standards, from the quality of the products they offer to the friendliness of staff. All those short-listed in this award will be visited by an independent judge who will report on factors such as atmosphere, facilities, cleanliness and product range as well as customer service. Entry information: Please send the business name and address to be judged to caron@jandmgroup.co.uk by April 20th. Download the entry form from www.thecafelife.co.uk/awards and complete your entry by 1st July. Entries should consist of no more than half an A4 sheet of text giving details of why the business deserves an award. Details of the success of the business should be included. The nominated outlet will be visited by an independent judge. Entries should be accompanied by supporting literature. INDEPENDENT CAFÉ/COFFEE BAR OF THE YEAR. This award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. A café/coffee bar business is considered to be independent with fewer than 10 outlets. Gold Awards will be presented to all those judged to merit recognition. The customer experience will rank highly in the judging of this award, particularly in relation to atmosphere

created and the standards of service and product range offered. All those shortlisted in this award will be visited by an independent judge who will report on their experience. Entry information: Please send the business name and address to be judged to caron@jandmgroup.co.uk by April 20th. Download the entry form from www.thecafelife.co.uk/awards and complete your entry by 1st July. Entries should provide no more than half an A4 sheet of text giving details of why they think the business deserves an award. Details of the success of the business should be included as well as photographs showing the frontage, customer area and serving area while operating. Entries may be accompanied by supporting literature. The business will be visited by an independent ‘mystery shopper’ judge who will prepare a report to accompany your entry.

The ‘Award Qualifying Period’ is 1st July 2015 to 30th June 2016

CLOSING DATE FOR ENTRIES: 1ST JULY 2016 Please make sure your entry arrives before the closing date. All entries will be treated in strict confidence and only seen by the Café Society Secretariat and the judging panel. All judges are bound by a confidentiality agreement. Your entry can be sent by post or email to Caron Parry at The Café Life Awards, C/o The Café Society, Association House, 18c Moor Street, Chepstow NP16 8DBTel: 01291 636346 Email caron@jandmgroup.co.uk


CC_April16_p18-23_Layout 1 22/03/2016 16:19 Page 21

www.cafeculturemagazine.co.uk

APRIL 2016 CAFÉ CULTURE 21


CC_April16_p18-23_Layout 1 22/03/2016 16:19 Page 22

The Tetley

Great British

Brunch Challenge WIN

£500

runch is a great excuse for friends to get together, which makes it the perfect meal for a café. The relaxed, social affair ticks so many boxes that the whole world is in love with it. But did you know this world famous portmanteau is a British classic dating back over a hundred years? It made the Oxford English Dictionary in 1896 having first been coined the year before in Punch magazine. Because it’s a British classic, the classical British accompaniment is, of course, tea. So our great friends at Tetley have given us their range of tea to inspire you to match up a fabulous new brunch dish. All you have to do is to create

B

a new brunch dish (sweet or savoury), or adapt a classic to match with one of these Tetley teas: Tetley Earl Grey Tetley English Breakfast Tetley Green Tea Tetley Lemon and Ginger Tetley Green Tea and Mango Tetley Raspberry and Pomegranate Remember, this is a live competition in a theatre environment so you won’t have a full kitchen to prepare in. The dish must, therefore be simple to prepare or assemble. You could always prepare some ingredients in advance, if you would do so in your café, but consider transport and storage before creating your recipe.

How to enter both competitions: In the first instance, please send your name, address and telephone number to caron@jandmgroup.co.uk by 18th May 2016. Contestants will be sent the competition entry form and full details of the competition. Free samples of the sponsors’ products will be sent out in early June to inspire your recipes – which you’ll need to submit by 1st July 2016.

Contestants may submit up to two entries per category. 22 APRIL 2016

CAFÉ CULTURE


CC_April16_p18-23_Layout 1 22/03/2016 16:19 Page 23

The Café

Sandwich

Challenge Judged at the lunch! Show by celebrity chef Theo Randall

omprising three separate competitions, this award aims to encourage the development of sandwiches (whether made in-house, or bought in) that have been developed specifically for the café/coffee bar market. Those entering will be asked to nominate a drink to complement and accompany their sandwich. The entries for this award will be judged at the lunch! Show on 21st September, by a panel of expert judges headed up by celebrity chef Theo Randall.

C

W IN £500 Contestants are welcome to attend one of Bradshaw’s development kitchens, or a loan oven can be arranged, if appropriate.

THE SANDWICH CHALLENGE CATEGORIES

Menumaster toasted sandwich competition Contestants are asked to create a toasted sandwich recipe in this category, using ingredients of their choice, which has to be cooked in the Menumaster Commercial oven at the lunch! Show. The same oven can be made available for any competitor who wishes to perfect the cooking parameters prior to the competition.

www.cafeculturemagazine.co.uk

The Norseland cheese category Contestants are asked to create a sandwich recipe, using any or all of the three nominated cheeses - Mexicana, Applewood and Jarlsberg, together with any carrier (wraps, bagels, bread) and other ingredients of your choice. Samples of all cheeses will be delivered to each contestant in June.

New York Style Bagel Category Contestants are required to create a hot or ambient bagel sandwich, using either a plain or multi-seed New York Style Bagel from the New York Bakery Company. The sandwich must contain no more than five ingredients, excluding the bagel

and any spread/butter/ mayonnaise/sauces and seasoning. The sandwich must be suitable for a lunch offer, specifically and is to be prepared using standard equipment. Please submit a photograph of your finished recipe.

See page 19 for entry details APRIL 2016 CAFÉ CULTURE 23


CC_April16_p24-31_Layout 1 22/03/2016 15:10 Page 24

PACKAGING

Packaged

Tri-Star’s Oval Eco Street Bowl was one of three Gold winners at the recent Casual Dining show (judges said the bowl was a “great innovation with excellent eco-credentials” and that it offered “so many practical uses and allows an easy execution every time”).

‘to go’

Whether you are a small, single unit operator, or part of a bigger group or chain, there’s an ever more appealing, functional and innovative range of packaging solutions to choose from, with biodegradability becoming the norm.

IN DEMAND Demand for food-to-go packaging has never been higher, thanks to our growing appetite for eating and drinking on-themove and the huge increase in the choice available. It means suppliers like Tri-Star Packaging are constantly developing new products to keep ahead of the market, as managing director, Kevin Curran, confirms. “These days we expect to be able to eat what we want, when we want, wherever we want; if it’s something we can eat sitting down at a table, we also want to be able to eat it on the go and that’s having a huge impact on developments in food and drink packaging. Increasingly it needs to enable caterers to serve meals in a way that makes consumers think: ‘Hey, this is easy. I’ll do this again tomorrow,’” says Kevin Curran. The result is a new generation of ergonomic designs that offer fantastic visibility and great ecocredentials, such as Tri-Star’s awardwinning, compostable Oval Eco Street Bowl that makes meals easy to hold in one hand and eat on the

24 APRIL 2016

CAFÉ CULTURE

move. Made from environmentally-friendly bagasse (sugar cane pulp), it’s perfect for both hot and cold food, such as pasta, curry, noodles, burritos and salad, offers excellent presentation and, thanks to its unique shape, fits comfortably in the hand. “Our new oval bowl adds a real point of difference for food-to-go businesses and it can be enjoyed without a guilty conscience because it’s made from natural renewable resources,” adds Kevin Curran. “Customers increasingly care about sustainability and consequently we’re seeing a big increase in demand for compostable and recyclable packaging.” Product visibility is another key driver in the sector and food-to-go operators continue to look for ultra-clear packaging made from sustainable materials such as recycled and recyclable rPET plastics. Keeping its customers ahead of the competition means TriStar is constantly innovating, as sales director, Lee Richards explains.

Tri-Star’s new deli platter. “Everyone knows iconic products, like the Twisty bowl for salads and our stunning, award-winning Tri-Pot™ for fruit salads and desserts; they’re marketleading, high-clarity products with outstanding on-shelf appeal and excellent sustainability credentials. Well, we’re always working on the next big thing – currently we’re developing an exciting new range of ultra-clear deli and salad containers that we’re confident will take the market by storm,” says Lee Richards. The street food revolution is also influencing innovations in packaging, particularly with regards to oven-ability, microwave-ability and heat retention. “There have been some great developments in corrugated board packaging recently,” adds Kevin Curran. “We now have a whole host of lightweight, oven-able food-to-go boxes, trays, pizza boxes and sandwich packs that are great for keeping the product inside hotter for longer, but remain cool to the touch and are easy to hold and eat from.”


CC_April16_p24-31_Layout 1 22/03/2016 15:10 Page 25

PACKAGING

“This is a major step forward, as the new product will have great thermal properties to keep food warm, but will also offer fantastic presentation,” explains Lee Richards. “Unlike paper containers, its clarity will allow caterers to show off the colours and texture of their hot food.” Meanwhile for cafés and food-to-go operators offering delivered catering, TriStar has just introduced a new range of recycled and recyclable compartmentalised deli platters. The rPET platters offer great presentation, are available with tight-fitting domed and new low lid options that ensure food stays safe during transport, and allow service straight to the table. The bases can also be easily and cheaply customised with compartment configurations to suit individual customers. “Caterers should think of packaging as

www.cafeculturemagazine.co.uk

an investment, not a cost. The right products will add value by increasing sales, margins and repeat purchase. If you want to keep customers coming back for more, it’s vital to choose packaging that looks great, feels great to use and boasts top-notch green credentials,” says Kevin Curran. APPEALING INNOVATION “There’s always room for innovation, especially with packaging developed for the food and beverage market. Consumers have become more sophisticated, which has impacted on customers and encouraged the manufacturers to embrace innovation. This is not just in terms of the quality of the food and drinks available, but the quality of the packaging which helps the market continue to be so appealing,” says Linda Young, UK foodservice marketing manager for Huhtamaki UK Ltd (who report that they

have carried out independent research into consumer attitudes towards takeaway hot drinks in order to further understand the use of disposable cups within beverage services found on the UK high street). “The choice of materials available, combined with the aesthetics, accommodates innovation and is a consideration which helps enhance the quality aspects of packaging. Of course for hot food and drink choices to go, insulation is of great importance. “The appearance of packaging can be enhanced with the colours, textures and branding opportunities available; which all go hand-in-hand with innovative design concepts. At Huhtamaki, we welcome the opportunity to work alongside customers in developing packaging solutions which capture the essence of their business and accommodate the demands that their customers are likely to expect.” Huhtamaki’s range of Polarity tumblers, for example, mean that the prevailing demand for healthy juices and smoothies ‘on the go’ can be catered for in a colourful and tempting way. The range is manufactured in the UK at Huhtamaki’s Gosport factory from recycled PET (RPET) a material derived from post-consumer recycled material such as carbonated water and PET bottles. Offering strength, flexibility and excellent clarity – whilst being environmentally friendly too – Polarity tumblers are available in a choice of sizes 7oz, 10oz, 12oz, 16oz and 21oz sizes, say the company, the variety of different sizes making the tumblers ideal for a wide range of healthy drinks from wheat grass shots, vibrant orange, carrot and ginger juice or a nutrient-rich ‘green’ juice packed full of kale, spinach and avocado. Polarity tumblers are available plain or in Huhtamaki’s popular ‘enjoy’ design, which features a coloured smile. The cheerful ‘smile’ logo is available in five different colours in accordance with the tumbler’s size (designed to help operators make service quicker and easier so that at a glance, you can tell the cup’s size thanks to its colour). ‘enjoy’ Polarity tumblers are also a safe, shatterproof alternative to glassware, and are ideal for serving cold drinks on the go, point out Huhtamaki. Fit with a choice

APRIL 2016 CAFÉ CULTURE 25


CC_April16_p24-31_Layout 1 22/03/2016 15:10 Page 26

PACKAGING of lid to help minimise any inevitable spills, and choose from a domed lid with hole, a domed lid with no hole, and a flat straw-slotted lid. And for those wanting to maximise branding, Polarity tumblers can be also custom printed to feature a design company logo, or promotional message so as to create an impactful custom print, suggest Huhtamaki (www.foodservice.huhtamaki.co.uk). The use of paper as a material from which to manufacture disposable cups and food containers has become more widespread, note the firm. Its qualities for providing improved insulation and greater branding opportunities make it desirable for takeaway food and drink choices. Double wall products offer superior insulation, which is of paramount importance for services which offer ‘to go’ choices. The cups and containers should feel comfortable to hold and should retain the heat of the product within – without being too hot to handle by consumers – advise Huhtamaki, who add that the aesthetics of takeaway packaging has also become more important. “Consumers buy with their eyes, and if food and beverages look the part – in terms of both the products themselves and the way in which they are being sold – then sales will be secured. Disposables which carry attractive designs or which offer a tactile appearance can help increase the cost being charged for options ‘to go’!” adds Linda Young. “Branded disposables can be used to communicate product information and promotional opportunities, as well as to enhance your overall branded presence. Custom-printed products can promote a particular message to customers, as well as keep a brand front-of-mind. Customisation also means that specific messages about ethical sourcing can be conveyed – so if an operator is using Fairtrade ingredients or sourcing disposables which are made using paperboard from sustainably managed forests, for instance, then they should be telling people about it on their packaging.” Most consumers (75%), report

Huhtamaki from their research, have a preference as to the colours they find appealing on takeaway cups. They found that two thirds of consumers expressed a preference for messaging which relates to the provenance of ingredients and the ethical sourcing of materials used to make the disposable cup. Consumer preferences for earthy colours and environmental-type messaging also showed that they like products which help promote the ‘green’ credentials of both the outlet and of the takeaway hot drinks they choose to buy. “When it comes to issues concerning the environment, our research shows that two thirds of consumers (68%) are aware of the availability of biodegradable paper and ‘plastic’ products, and understand the concept of biodegradability,” says Linda Young. “Consumers want to be told about the environmental impact of the products they are using – 89% think information about the compostability and recyclability of products should be provided. Our research also shows that 85% of consumers want outlets to use compostable takeaway cups – and over half of consumers (57%) would pay 2% more for their drinks to be served in them.”

All Huhtamaki UK paper cups and food containers are made with 100% PEFC paperboard and are fully compliant with the EU Timber Regulation No. 995/2010, report the firm. Colpac’s sew microwaveable cups and lids.

26 APRIL 2016

CAFÉ CULTURE

NEW LAUNCHES Colpac (www.colpacpackaging.com) has enhanced the features of its popular Kraft Souper Cups and Lids, bringing out a new coated board suitable for microwave use. This recyclable range, available in three sizes (8/12/16 fl.oz; 225/350/450ml), is suitable for a wide selection of hot street food such as soups, noodles, pasta, stews, chilli con carne, Asian and Mexican dishes, and porridge, say the company, and is also suited to lunch and breakfast on the move, being easy to heat up in the microwave at the office, at home or in stores. Also new this year, Colpac is introducing lids in rigid, transparent and heat resistant PP material complementing the existing Kraft lids to give wider customer choice. Both Kraft and PP lids feature vent holes that provide a useful ventilating and steaming function. Alternatively, for use in retail outlets, the cups can be film-lidded using ColSeal Auto Cup and Pot Sealer, a recent addition to Colpac’s range of food packaging machinery. The cups can be printed with customers’ own branding and images (subject to minimum order quantities), or can be personalised cost-effectively and speedily with Colpac’s bespoke ‘Add a label’ service. Eco packaging providers Planglow (www.Planglow.com) have launched a brand new multi-award winning range - Street Food - an environmentally friendly threepiece collection specifically designed for hot foods. Developed to package street food inspired dishes and other hot foods, it includes a hot food box (Street Box), deli paper and sticker, making it suitable for a diverse range of food from all around the world. Featuring a white distressed map with black passport stamp print, the range blends a worldwide design with natural Kraft materials to offer global appeal. And because the Street Food range is made from both home and industrially compostable materials that come from renewable and sustainable sources customers can do their bit to help safeguard the world’s resources. Planglow’s marketing director Rachael Sawtell commented: “We’ve been looking at eco hot food packaging solutions for a few years as we felt that the market lacked branded packaging that supports the quality of Street Food being served. We started by launching pots and deli paper in our Gastro and Natural ranges last autumn which have been such a huge success that a standalone range was a natural progression. “Inspired by the now ubiquitous street food movement, the eco three-piece collection has been in development since the spring. Including versatile deli paper and Street Box combo, plus matching sticker, it supports providers looking to introduce a


CC_April16_p24-31_Layout 1 22/03/2016 15:10 Page 27


CC_April16_p24-31_Layout 1 22/03/2016 15:10 Page 28

PACKAGING street food image to their takeaway products.” The Street Box has a Kraft finish clamshell construction designed to fit everything from curries to BBQ, breakfasts to salads, pies to pasta and everything in between, claim Planglow. It features the black and white Street Food map and passport stamp design on the lid, while the lower half is printed black with eco messaging on the base. It has a sturdy, fully laminated construction which is suitable for hot and cold foods and safeguards against leaks and seeps – especially from rich sauces and grease. What’s more, the 200 per case Street Box effortlessly seals with two sturdy tabs and is easy to eat from on the go. The Street Deli Paper is a multipurpose grease-proof sheet for a whole world of street food style offerings. Made from a Kraft finish material, this also features the distressed map and stamp design, and may be sealed with the matching Street Sticker or by twisting the ends – depending on your application. Pair with paninis, pittas, pizza, sandwiches, burgers, hot dogs, chips, and more, suggest Planglow, or use to line lunch trays, serving food directly on the tray to further minimise waste. The Street Sticker lends added street food appeal featuring ‘Eat around the world’ messaging to complete your Street Food look. The black gloss-finish sticker comes 1,000 per roll, and can be used to seal and secure Street Deli Paper parcels, or as an additional presentational component for the Street Box, highlighting promotions or use of global flavours. Planglow have also unveiled a brand new compostable range. Their 10-piece Blanco Collection showcases a lighter, brighter look – a mix of white and clear packaging and labels - inspired by casual dining and developed to emphasis product quality. “As with each of our products, the Blanco range reflects emerging industry trends and was developed for our customers with their feedback and support. Blending both natural and industrial elements Blanco offers a clean, minimalistic look with subtle detailing - contemporary, sleekly designed items where the products they package are able to shine,” explains Planglow’s Rachael Sawtell. The collection includes three white wedges (deep-fill, standard-fill and heat seal) plus a white bloomer pack. Each of these products features whitewashed woodeffect side panelling, plain white frontage, natural Kraft inners and cool grey detailing including ‘Handmade For You’ and eco messaging. Furthermore, the packs are lined with Planglow’s unique plant-based film which forms the viewing windows and helps to seal in the freshness aiding a longer shelf

28 APRIL 2016

CAFÉ CULTURE

For customers who love their coffee first thing as well as cool things that make life easier, then Stojo’s latest collapsible cup ticks all the right boxes. Its unique design allows the user to drink their coffee on the go and then collapse the cup down to a third of its size. As Stojo also has a water tight design, once the user has finished their coffee, it can be stowed away in a bag, pocket or rucksack, ready to be refilled at a favoured coffee shop. With a retail price of £14.99, it is available in four colour combinations (www.eskimoagency.com).

life and reducing food waste too, say the firm. Certified both home and industrially compostable, the packs may be disposed of in a home compost or domestic food waste bin as part of an industrial composting scheme. In addition to the wedges and bloomer pack, the Blanco Collection includes three fully compostable clear bags - a multi-bag, a wrap-bag and a baguette-bag - with each bag providing a crystal clear view of the product inside. Printed with ‘Handmade For You’ and compostable messaging, the bags Planglow’s Blanco collection.

also feature a re-sealable tape so customers can keep uneaten food for later, once again reducing food waste. And because the bags are made from a plant-based EN13432 certified compostable material, as with the wedges and bloomer pack, they may be disposed of in a domestic food waste bin, as well as part of an industrial composting scheme. Card inserts are available to accompany each bag, sold separately the three products aid insertion and provide rigidity, while remaining fully compostable and recyclable too, say Planglow. The wrap bag insert is made from sturdy white card which the wrap sits neatly within, while the baguette and multi-bag card inserts lay flat underneath the product and can be displayed either kraft or white side up. Three labels complete the Blanco range. The Blanco Small Label is a 16-per-sheet rectangular label featuring the Blanco whitewashed wood-effect and neat grey border. While both the fold-over six-persheet Blanco Large Label and Blanco Roll Label allow the caterer to display basic product information on the front of pack and full nutri information, RIs (Reference Intakes) barcode and more on the reverse. Once again showcasing a whitewashed wood-effect and complementary grey border on the front of the label, the fold-over label creates a break seal for peace of mind. Planglow’s Enjoy and Simple Natural label ranges also work well with Blanco. Enjoy comes in four different interior enhancing colours - Red, Green, Grey and Yellow - and has a textured-cloth design and ‘hand- stitched’ border that lends a little touch of craft. Available in a 15-per-sheet matt finish format, the labels also come with 15 bonus highlight stickers that invite your customers to ‘Enjoy’ too. The Simply Natural textured kraft labels are available in round 12 and 24 per sheet - and rectangle - 9 and 16 per sheet – formats lending Blanco a more natural, rustic feel. The Blanco labels, Simply Natural labels and Enjoy labels are


CC_April16_p24-31_Layout 1 22/03/2016 15:10 Page 29

As someone who has spent time researching their new café (opening soon) I was very impressed with the information provided by the Café Society. They also made some good connections for us and it was certainly worthwhile joining in advance of opening. Their on-line Hygiene training course was just what we needed to open fully trained.

Pauline Hennessy Croydon

tel: 01291 636333 web: www.thecafelife.co.uk/cc57

www.cafeculturemagazine.co.uk

APRIL 2016 CAFÉ CULTURE 29


CC_April16_p24-31_Layout 1 22/03/2016 15:10 Page 30

PACKAGING all suitable for both inkjet and laser printers. Planglow says that it has a policy of using materials from sustainable, renewable sources wherever possible and all of its product suppliers are commissioned for their own pro-active environmental best practice. Throughout Planglow’s extended business, waste is kept to a minimum and recycled wherever possible including off cuts from the paper board production which are re-pulped back into the board. SMALLER ORDERS 4 Aces reports that its direct parcel delivery service has proved to be one of their most popular service offerings by far, reflecting the company ethos that every customer deserves the best and most prompt personal service regardless of the size of the company or the size of the order.

“Our aim is to offer quality goods, quickly and efficiently – to everyone,” says Chris Penn, managing director of 4 Aces. “The demand for prompt and regular service has increased over the years as far more distributors and operators are working from smaller premises and are unable to hold larger quantities of stock. This impacts upon both them and their businesses on a number of levels and, in the first instance, our concern was to deliver the most satisfactory solution, giving these operators the opportunity to improve their offering.” 4 Aces’ direct box service was initiated 16 years ago when they started out and its popularity has risen steadily ever since. Companies get access to their complete range of packaging products without the need to hold any of it - they simply email an order and away it goes on a next day

service. This has proved to be a real boon for smaller operators as it gives them access to extensive product lines which would be unavailable to them from any other source due to funding and stocking issues, say 4 Aces. “We are dealing with some operators who have severely limited space which would normally restrict them to far smaller quantities which is both frustrating and impacts on their own service provision,” adds Chris Penn. “However, with the support of our direct parcel delivery service, smaller quantities can be sent to their customers, allowing the operators to regularly offer varying quantities and a much wider range. Our good service impacts positively on their service and that, quite simply, is good news for all concerned.”

Planglow’s new label-printing solution In what it says is a major development, Planglow have recently launched what they claim is a ground-breaking new label printing application at this, their thirtieth year. Unlike other applications available on the market, claim Planglow, Labellogic Live (labellogiclive.com) is entirely web-based so it doesn’t require third party installation, and it may also be accessed immediately from any device that is connected to the internet. Developed to meet the ever changing needs of modern foodservice operators, it provides a more flexible, intuitive, updateable and easy-to-use label printing application. “LabelLogic Live is the culmination of more than three years work which has been done in full consultation with our customers to ensure we are offering labelling solutions that work for everyone,” said Planglow’s marketing director, Rachael Sawtell. “We established quite early on everything that we wanted LabelLogic Live to achieve however, the technology simply didn’t exist to support this. With the technology now available we have been able to create a product that exceeds both ours and customer’s expectations. This is just the beginning as further functions and tools will be added in the future. What’s more we have future-proofed LabelLogic Live so that it can continue to develop in line with the catering industry.” SO WHAT’S NEW? Multi-platform - runs on a multitude of platforms including Macs (which has previously been an issue for labelling

30 APRIL 2016

CAFÉ CULTURE

choice of templates available for each of Planglow’s stock designs - including standard, allergen, barcode and Reference Intake templates. Users can also create their own templates to further enhance a bespoke feel.

software providers) as well as Windows, Linux, iOS and Android Works on any device - can be used on any internet connected device including mobile phones, tablets, laptops, PCs and Macs (as mentioned above) Automatic updates - Updates to the application are instant so users will never have to request ‘the latest version’ regardless of legislative and other industry changes Designed with both independent and contract caterers in mind - users can create bespoke labels from stock designs with simple to use design functions that allow them (and not a technical support advisor) to add logos and images, change fonts, layouts and more. While multi-site operators can introduce password protected designs and data to ensure consistent, head office approved labelling across all sites. What’s more, there is a

Nutritional labelling made easy incorporates a full nutritional recipe builder, enabling users to display nutritional tables and Reference Intakes with ease. This includes the most up to date database from McCance and Widdowsons – The Composition of Foods: Seventh Summary Edition – which contains nearly 3,000 of the most commonly, consumed food in the UK and was launched in October 2015. Amazon secure hosting - hosted on Amazon's leading cloud infrastructure, this ensures user’s data is secure and always accessible. In fact Amazon exercises the highest level of security at its sites which are also kept under armed guard! Superior support - LabelLogic Live comes with the full backing of Planglow’s experienced technical support team – this is available online via instant messaging, as well as on the phone. What’s more, as a Planglow customer, users will also be assigned a regional account manager who can visit their site should they require additional support. LabelLogic Live is offered on a subscription basis with one, three, six and yearly subscription packages available, say Planglow (visitors to Hotelympia were able to demo the application as well as pick up a one month free trial voucher).


CC_April16_p24-31_Layout 1 22/03/2016 15:10 Page 31


CC_April16_p32-35_Layout 1 22/03/2016 16:22 Page 32

d n e g Le a f o n o i t a r b e l e C

Credit: MUMAC Library – Historical Archive


CC_April16_p32-35_Layout 1 22/03/2016 16:22 Page 33

FAEMA’s (“Fabbrica Apparecchiature Elettromeccaniche e Affini” – Factory Electro Mechanical and Associated Equipment) E61 espresso machine is regarded by many in the industry as a landmark espresso machine, but why? A master class event held at Bar Termini in London recently shed light on this machine’s place in coffee history.

Coffee bar evolution The E61’s iconic place in the history of espresso was celebrated at a mixologist Coff-Tails master class event in February. Held at Bar Termini in Old Compton Street, London in conjunction with Mulmar Foodservice Solutions (suppliers of FAEMA coffee machines in the UK) and

head of quality for Illy in the UK, Marco Arrigo (owner of Bar Termini), the University of Hertfordshire’s historian of Italian espresso, Professor Jonathan Morris was also in attendance to explain the evolution of the E61 and its impact upon Italian coffee culture using materials from the FAEMA archives stored at MUMAC. MUMAC - “Accademia Della Macchina Per Caffe” - is a museum in Milan boasting the world’s most complete collection of professional espresso machines, historical archive and specialised library regarding the coffee world (MUMAC is also dedicated to training through its schools and universities). To highlight the significance that the revolutionary design of the E61 machine

Background Now part of Cimbali, FAEMA (www.faema.com) was founded in 1945 by Carlo Ernesto Valente in Milan, Italy, soon becoming part of Italy’s post-war production boom in Italy. By actively pursuing technological innovation at a time when the first travels in space were also on the cards (in turn inspiring espresso machine model names including Saturno, Marte and Uranio), FAEMA became regarded as a leader in the field with an eye on the future. The 1960’s, and 1961 in particular, saw a major innovation for the company. They devised a volumetric pump to push water on to the coffee cake being used to create an espresso at a pressure of nine atmospheres (the ideal pressure for espresso extraction), thereby replacing the need for the use of a lever. In addition, the new design involved wetting the ground coffee for a few seconds prior to delivery of the water, thereby allowing maximum extraction of all the coffee’s aromatic substances to be achieved too. By doing this, FAEMA had got round the problem of running heated water through the pump, by running cold water

www.cafeculturemagazine.co.uk

through the pump then through a heat exchange tube through to the steam boiler to ‘flash heat’ the water before it entered the diffusion block and went on to the ground coffee so as to create an espresso. The machine itself was, and still is, an eye-catching design statement. The rest, it might be said, is history. A number of impressive and innovative, and progressively more automated, espresso machine models followed (the E66 Diplomatic and X5, for example, in the 1960s), with FAEMA itself becoming involved with the sponsorship of cycling in the 1970s. Further innovation in electronic dosage and operation followed in the 1980s (the Faematronic, for example). Thirty years on from the E61 came the E91 in 1991, a design statement by Giugiaro featuring the very latest technology of the moment that included an auto-diagnostic system. And to this day, the E61 is still available in Jubile, Legend and Legend Limited Edition variants. The upcoming London Coffee Festival will now see the debut in the UK of FAEMA’s E71.


CC_April16_p32-35_Layout 1 22/03/2016 16:22 Page 34

COFFEE MACHINES La Pavoni Ideale (Credit: MUMAC Library – Historical Archive)

had on the coffee-serving world at large, Jonathan Morris set the scene by talking about the origin of the cappuccino and espressodrinking culture, and in particular how the treatment of milk and coffee in the various machines designed across the decades had in turn shaped the nature of the beverages served. The cappuccino first appeared in Austria back in the late 1600s, when a kapuziner – a mix of milk and coffee to create a brown colour matching the habit of a Capuchin monk (and the origin of the drink’s name) was devised. With Northern Italy being under Austrian domination between the fifteenth and nineteenth centuries, this beverage crossed over into

Italy, in varying forms – a caffè latte (coffee mixed with milk and served only in the morning) and cappuccino (a smaller cup of coffee mixed with milk and cheaper). In the very early days, coffee was very much no more than a strong, dark drink of coloured water, he reflected. The first espresso machine was created by Bezzera in 1901 and in 1903 Pavoni bought the patent for it, the duo exhibiting together at the Milan Trade Fair of 1906, and the name ‘espresso’ being coined because the drink was ‘expressly prepared’ for each customer. At this point, it took some 40 to 50 seconds to deliver an espresso from such a machine, the pressure being in the region of 1.5 Bar, and the temperature

The inner set-up of the E-61 (Credit: MUMAC Library – Historical Archive)

34 APRIL 2016

CAFÉ CULTURE

around 130oC. Needless to say, burnt, black and bitter coffee was the result, and there was no crema! Yet, this drink, as well as espressos ‘diluted’ with milk started to become popular in bars across Italy, eventually moving with the Italian communities to New York and London. It was in 1948 when Gaggia created a coffee machine that also produced a crema. This was a manually operated lever machine with a spring-loaded piston and between three and 12 bars of pressure being applied. The coffee was not burnt due to an absence of steam, creating crema. Cappuccino arrived in London in 1953 by way of a Gaggia machine installed in Frith Street’s Moka Bar, and by 1960 there were believed to be some 500 coffee bars in the capital. The 1940s saw Carlo Ernesto Valente establish FAEMA manufacturing electromechanical devices in Milan and it was a union with Gaggia that resulted in the first machine to use lever technology (the Gaggia modello Classica). But in 1952 their collaboration ended and FAEMA started to make commercial coffee machines under its own name, leading to the registering of some 14 patents for improvements to the operation of espresso machines between 1953 and 1960. Problems with lever operated machines included thermal instability (leading to burnt or cold shots), beverage inconsistency, energy inefficiency and reliance on the physical input of a barista (there being a danger of a knock-out blow to the chin!). And so it was that in 1961 the E61 – the first semi-automatic machine – came about with the aim of providing continuous delivery as well as thermal stability. The barista using the E61 machine was able to control delivery via a simple switch that activated the volumetric electric pump. Continuous delivery was facilitated by the pump drawing the water directly from the mains supply via a purifier as opposed to from the boiler. Thermal stability was achieved by the pressurised water passing through a heat exchanger within the boiler (saving energy and reducing mechanical stress as well as maintaining thermal equilibrium in the group), and the pressure being applied by what is collectively known as the E61’s ‘thermosyphonic system’ is nine bar (something which has gone on to become one of several standards of successful espresso making endorsed by INEI – Italian National Espresso Institute). Indeed, the nature of this machine went on to define the attributes of modern Italian espresso, claimed Jonathan Morris, highlighting its pre-


CC_April16_p32-35_Layout 1 22/03/2016 16:22 Page 35

COFFEE MACHINES infusion that wets the coffee allowing it to bloom, its constant 9 Bar pressure delivery, a total delivery cycle of around 25 seconds and its thermosyphonic system enabling different settings for each group head. The availability of this machine led to a revolution in Italian coffee bar culture for up until now lever operated machines were characterised by inconsistent delivery subject to interruption, significant staff investment and suitability to ‘slow’ service formats, yet there was a very definite demand a distinctive quality coffee offering (something that could not be made at home). The E61 offered quick, consistent service and low running costs, as well as ease of use, thus encouraging the possibility of a high volume, low cost and fast service format that defined the Italian coffee bar culture across Italy (in 1956 there were 84,250 neighbourhood bars in Italy, but by 1971 there were some 118,000, Jonathan Morris noted). This machine was soon at the centre of café culture, with FAEMA embracing its position as a famous brand (sponsoring cycling, for example).

This explosion led to the defining of maximum price charged for a cup of coffee ‘without service’, in Italy by the council and proprietors’ association, and which is why coffee tended to be consumed standing at a bar, for to sit down at table requiring waiter service incurred an extra charge. And even today in Italy, the thought of a single espresso costing more than a single euro does not go down well. This way of buying and consuming coffee as a ‘fuel’ meant short dwell times and low spend, but high frequency of visits (the low margins not being sufficiently attractive to the corporate chains at this point in time). Coffee stops were effectively akin to people calling in at the petrol station to ‘top up’ and so the sector became typified by bars signing up to machine suppliers and coffee roasters, the coffee itself not necessarily being of high quality. However, it was this first wave of coffee – the Italian coffee bar – that enabled coffee to be enjoyed by the population at large, the E61 being instrumental in bringing about this whole process.

Until the art of milk foaming and texturing had been perfected with the advent of machines such as the E61, a coffee bar’s customers were exposed to various incarnations of ‘frothy coffee’.

A contemporary Italian coffee bar in London Marco Arrigo’s Bar Termini (www.bar-termini.com) features a limited menu of beverages and simple complementary Italian dishes such as Beef Carpaccio or Burrata with Tomato and Carta di Musica bread made well from high quality Italian ingredients (there’s even a traditional salami slicer to hand on the marble bar top). And, just as in Italy, a distinction is made between beverages served at the bar, and at the table should customers wish to linger longer. Customers can also perform their own latte art, with the milk for a cappuccino being served in a separate jug! For at Bar Termini, the emphasis is very definitely on the barista being an expert barman and mixologist.

www.cafeculturemagazine.co.uk

APRIL 2016 CAFÉ CULTURE 35


CC_April16_p36-37_Layout 1 22/03/2016 15:13 Page 36

PROFILE

Capers Located on the High Street of England’s oldest town, Malmesbury, Capers – the Malmesbury Delicatessen (www.capersmalmesbury.co.uk) – is a family run café and deli popular with locals as well as with the many tourists who visit the historic Wiltshire town. WIDE OFFERING Opened by Owner Mel Shute in 2015, not far from Malmesbury Abbey and the town’s ancient Market, Capers is the fruition of a life-long dream of Mel’s. “I’ve always had a love for cooking, baking and entertaining and opening Capers – which I run with my children – is something I had wanted to do for a very long time. I was born and raised in Malmesbury, so knew that the outlet I opened had to be here too,” says Mel Shute. Offering a deliciously tempting array of smoked meats, fish and game, freshly made pies, scotch eggs and quiches, a wide range of olives, artisan cheeses and charcuterie, as well as ‘of the day’ specials such as

36 APRIL 2016

CAFÉ CULTURE

homemade soups and salads, Capers has something for everyone. The aroma of freshly ground coffee beans fills the air, and a selection of specialist tea blends is also available for those partial to a favoured brew. TAKE OUT OPTION Run by Mel’s daughter, Mollie Shute, Capers has an extensive choice of food and drink for customers to eat-in and enjoy, or to buy as a takeaway to consume ‘on the go’ and for their take-out service, choosing a quality range of disposable packaging was extremely important, as Mollie Shute explains. “Whether it’s a morning juice and pastry, coffee and cake for elevenses, homemade

quiche and salad for lunch or even pots of our deli products to enjoy as a snack or to takeaway and enjoy at home, it was essential that we chose to use disposables that would match the quality of the food and drink we serve,” says Mollie Shute. “We found that Huhtamaki had a wide range of disposable packaging to suit our needs, including Eatwell food containers, ‘enjoy’ cups and tumblers, and Taste trays. The quality is fantastic, and the ‘enjoy’ design of the cups and pots is really eye-catching – a lot of our customers comment on how lovely the packaging is, and the choice of colours adds a splash of colour to our service. It’s also nice that the ‘enjoy’ motif goes

across a few of the products too, as it makes for a more aesthetically pleasing takeaway service.” Being a deli, the chiller cabinets at Capers are stocked with a delicious array of specialist food items – from Mediterranean olives, to balsamic onions and sundried tomatoes, and so Mollie Shute serves these to take away in Huhtamaki’s Eatwell containers. “We use a variety of different Eatwell containers at Capers. The extensive choice of sizes in the range means that we have a container to suit a wide range of foods, however we find that the smaller 7oz and 8oz sizes are most suitable for our deli items – our customers often buy a pot of olives or several different items to try, after they’ve eaten in,” explains Mollie Shute. “The larger sizes are great for soup, as well as for salads, scotch eggs and larger deli items. The choice of colours is particularly good, as they correspond with the size of the


CC_April16_p36-37_Layout 1 22/03/2016 15:13 Page 37

PROFILE

container – so we know at a glance what size we are reaching for, which is especially useful during busy periods when we are under pressure!” VERSATILE For more hearty items, Huhtamaki’s Taste range of products has proved ideal, report Capers. “We stock homemade pies, quiches and scotch eggs which are made with more unusual fillings. These are great for customers who want lunch on the go, or those who pop in from a local business at lunchtime for something to take back to eat at their desk. For these customers, we serve whatever they choose with a choice of freshly prepared salads – be it a leafy green salad, homemade slaw or mixed bean variety,” adds Mollie Shute. “And for eating in, these are great served in the open Taste trays, or for those who want to transport their meal, the Taste boxes with window lids are ideal. If people want side

www.cafeculturemagazine.co.uk

orders separately, we use the Eatwell containers too. Some people want something sweet to finish off with, so cakes – and sometimes even ice cream too (in the warmer months) are also served in the takeaway containers.” Capers also take a stand at events, and provide catering for local functions too. So needless to say, the Taste trays and Eatwell containers are used on the Capers food stall to serve ‘specials’ – BBQ pulled pork baps are a particular street-food inspired favourite, and come served with ‘Tim’s coleslaw’ and ‘Grandma Shute’s cucumber

relish’ – both of which, as their names suggest, are inspired by other members of the Shute family.

Capers’ hot samosas are also popular, and are served with a selection of chutneys and sauces for a little added spice; as too is their homemade chilli and rice. Both are served in the open Taste trays, which are perfect for ‘over the counter’ service and open-top eating direct from the disposable. “The quality of the containers is really good. Their rigidity and strength means that they are ideally suited to takeaway service, no matter what the contents – whether it’s a lighter snack item or a more substantial meal. It’s also great that they’re made in the UK – it’s always nice to be able to source products that are made here,” says Mollie Shute. “We have quite an extensive beverage menu too, which includes hot and cold choices. We make all our drinks available to take away, and use Enjoy paper cups for hot drinks and ‘enjoy’ tumblers for cold drinks like smoothies and milkshakes. We have found that the quality of the products is far superior to that of other disposable cups that we’ve tried, and the textured emboss of the hot cups not only ensures that the cup isn’t too hot to hold, but makes it feel nice in the hand. Our customers often comment on how unique the cups are, and how the choice of colours and feel are really nice. We are certainly pleased to be able to offer our customers something different, and love the vibrancy and contemporary feel that the products provide.”

APRIL 2016 CAFÉ CULTURE 37


CC_April16_p38-39_Layout 1 22/03/2016 15:13 Page 38


CC_April16_p38-39_Layout 1 22/03/2016 15:13 Page 39


CC_April16_p40-43_Layout 1 22/03/2016 15:14 Page 40

PREVIEW

set to welcome

35,000 attendees

Returning for its sixth year, the London Coffee Festival (LCF) is the UK’s largest coffee and artisan food event that celebrates London’s vibrant coffee culture. Trade and public With an increased capacity of 50,000 square feet with the potential to accommodate 35,000 attendees for 2016, the event has been designed to showcase the industry’s finest artisan coffee roasters, independent coffee shops and talented baristas. This year’s event will feature two industry days at the Old Truman Brewery from 7-8 April, followed by two days opened to the general public 9-10 April 2016. Exceptional coffee The festival will see some of the world’s best roasters come together under one roof, meaning coffee aficionados can experience the very best that the industry has to offer. Caravan Coffee Roasters, Square Mile Coffee Roasters, Workshop Coffee, Ozone Coffee Roasters, The Roasting Party, Climpson & Sons, Allpress Espresso, Origin Coffee, Union HandRoasted Coffee and UCC are just a few of the top-notch roasters presenting their

KEY INFORMATION Dates Thursday, 7 April and Friday, 8 April 2016 Open to the industry only from 10.00 to 17:00hrs Ticket options Trade tickets - standard ticket £14.50 (all tickets available through www.londoncoffeefestival.com). Location The Old Truman Brewery, 91 Brick Lane, London E1 6QL

seasonal single origin coffees and blends at the festival. Attendees will have the chance to try their hand at making their own espresso blend at Assembly’s stand, as well as taste the nine blends that Caravan Coffee Roasters is creating especially for Coffee Masters – the fast-paced, multidisciplinary barista competition that will be held at the event. Latest and greatest From the launch of La Cimbali’s S30 new fully automatic machine, Bonavita’s

40 APRIL 2016

CAFÉ CULTURE


CC_April16_p40-43_Layout 1 22/03/2016 15:14 Page 41

PREVIEW brewing equipment to BRITA’s water filtration, this year’s festival will showcase the most advanced technology on the market. Witness a coffee revolution as Maxwell Colona-Dashwood – the 2015 UK Barista Champion – launches the world’s first range of speciality coffee machine pods. Try-out Mahlkonig’s brand new K30 PEAK grinder, see Faema’s E71 for the first time as it is unveiled at the festival, and discover under-counter espresso technology with Mavam making their first continental appearance straight from the West Coast. Education Coffee afficiandos can also brush up on their knowledge by participating in the extensive Lab Programme. Allegra Strategies will also deliver key findings from its latest Project Café UK report, and there will be various sessions run by The Artisan Coffee School.

Visitors can take part in Allessandro Bonuzzi’s ‘Training – Why It Is So Vital and How to Deliver It’ workshop, or perfect their latte art skills with Coffee Masters New York 2015 champion Ben Morrow at Rachel Organic’s Milk Bar. Entertainment The London Coffee Festival wouldn’t be a festival without a little party, so visitors can expect to be entertained by musicians such as Bloom Twins and Gypsy Hill, whilst sipping on one of Baileys’ Flat White cocktails. For those looking for a bite to eat, The House of Coffee & Co, LCF’s VIP Suite will play host to Scandinavian Embassy’s pop-up restaurant. Visitors keen to explore the unknown are invited to experience the combination of chilled espresso and oysters with head chef Rikard Andersson, who has created a three-course coffee and food pairing experience that will both challenge and delight taste buds. “Coffee is becoming a lifestyle – seductive and stylish, yet technical. The ‘fourth wave’ or the science of coffee is injecting a new dimension to how coffee is served in cafes, enjoyed at home, or in the office,” says festival founder, Ludovic Rossignol. “The richness and breadth of coffee experiences offered at the festival,

we hope, will stir your senses and elevate coffee standards across London and beyond.” The London Coffee Festival is also proud to be the official launch event of UK Coffee Week™. For further information around London Coffee Festival, visit www.londoncoffeefestival.com. Machine scene The Festival will see the launch of Faema's E71 (pictured above), a traditional machine designed for baristas and coffee specialists. They will be taking over The House of Coffee & Co. for a full-on party featuring prosecco, food, DJs, but it’s an invitation-only event. A highly customisable, mid-range espresso machine, Sanremo's Cafe Racer will be showcased at the event. Featuring exposed groups, sexy lines and a slight footprint, as well as a seven energy efficient insulated boilers, a steam boiler and individual pre-heat boilers for the group heads, the Racer has an adjustable drip tray. The panels, branding and colours are all able to be personalised. Head to La Cimbali's stand at the festival and you'll be able to try espressos crafted on their new S30 and M100 machines. Both are designed to

APRIL 2016 CAFÉ CULTURE 41


CC_April16_p40-43_Layout 1 22/03/2016 15:14 Page 42

PREVIEW use PGS — self-adjusting grinders — meaning shot quality is maintained and baristas have more time to focus on customer engagement and pouring the perfect cup of coffee. Aptly named Steampunk, Alpha Dominche's (meaning 'first of its kind') coffee and tea brewing machine is configured using an app for use with different recipes. Temperature, time, volume and how the grounds are agitated in the coffee are all programmable by the barista, producing a syphon-style brew without the unpredictability and fuss. Nuova Simonelli's Oscar II will be making its debut appearance. A domestic machine, the revamped Oscar II was first launched in the late nineties. This versatile design is suitable for homes, offices, and will even stand its ground in small cafés and restaurants. Why not visit Simonelli's mini photo studio where you'll be able to make your own coffee, snap your creation and post your shots on Instagram? La Marzocco's Linea Mini will be at the festival and this year, eight of the UK's best roasters will be operating these machines in the Roaster Village (a kitchen-sized version of the Linea Classic, the Mini has quickly become a favourite amongst professionals).

Minipresso - the world’s most compact espresso machine - requires no batteries or electricity because it's completely hand-operated. Designed for people with active lifestyles and those demanding quality coffee on-the-go, its semi-automatic piston injects water through the coffee adapter, delivering a rich and bold espresso. Coffee Masters contenders will also have the pleasure of using Mahlkonig ‘s K30 Peak grinder, launched in April last year at the World Barista Championships. Now entering the European market, the K30 boasts premium cast steel grinding discs, an adjustable spout, the most accurate dose adjustment by 1/100

42 APRIL 2016

CAFÉ CULTURE

seconds and constantly visible temperature indication on a premium OLED display. Trade interest Novus Tea will be unveiling several new products at the event. With their awardwinning portfolio of leaf teas and infusions, as well as a comprehensive range of ancillary items and support services, Novus says that it aims to help café owners, caterers, foodservice operators and hoteliers premiumise their tea offering. Showing for the first time at LCF is Novus’s new range of teaware and display products which allow premium leaf teas to be displayed and served with the style, elegance and simplicity required to enthuse customers. The range includes glassware such as Novus’s own-design ‘Leaf Easy’ teapot, as well as a teapot warmer, tea timer, tea scoop, tea strainer and stump teapots available in eleven colours. They will also be showing their new premium display products, including envelope display boxes and a new leaf display chest which allows customers to view the range of whole leaf teas before choosing they buy (all display chests can be own-branded). New teas from Novus include Yunnan Silver Green, Pu-erh, Yunnan Gold, Eight Secrets of Far East, Mulled White Wine, many of which were ‘Great Taste’ gold award winners in the past year. These will be available for sampling, along with recently-launched Organic Tsuki matcha and other favourites from Novus’s acclaimed range. Flavoured syrup expert Monin is also attending, and for the first time. On 7 and 8 April, the premium French brand will be on hand to demonstrate how its extensive product range can be used to create tailored beverage solutions customers will love. As the show opens to the public over the weekend, visitors will then be able to sample and purchase a host of Monin syrups to enjoy at home, report the brand. Sponsored roaster Union HandRoasted Coffee says that it has a jam-

packed timetable of events planned for lovers of extraordinary coffee at the festival. They have now been sourcing and roasting speciality coffee since 2001, and this year coffee-lovers can study the secrets to their skills and expertise, along with sampling their diverse collection of high quality coffees with coffee roasting on site to coffee tasting awaiting visitors at stand S08. A filter bar will also enable visitors to sample Union Coffee and learn how to brew it using one of the simplest and purest techniques, with Union serving a selection of their speciality coffees using drip filters. In addition, visitors can learn the art of coffee cupping or tasting like a pro with Union’s expert quality assurance manager, Rudy Huemer. Through a special technique, he will take you on a journey to identify the diverse flavours found in coffee (sessions will be run three times a day).


CC_April16_p40-43_Layout 1 22/03/2016 15:14 Page 43

B

ellevue Tea is an independent, family run tea company based in London. Thirty years at the heart of the tea trade, gathering knowledge and experience, enables them to source the very best teas and infusions from around the world. Bellevue’s beautifully packaged tea bags and carefully sourced collection of leaf teas will add value to any retail environment or café. The teas are available in a range of sizes including catering packs and selection boxes for customers or guests. Bellevue are able to supply everything from a belting Breakfast blend to a delicate Earl Grey, an organic green or a soothing Rooibos or fruity herbal infusion.

When I was setting up my new café your website was a godsend! I went to it whenever I needed to find anything out.

Donna Young Dulcies

tel: 01291 636333 web: www.thecafelife.co.uk/cc57 www.cafeculturemagazine.co.uk

APRIL 2016 CAFÉ CULTURE 43


CC_April16_p44-51_Layout 1 22/03/2016 16:23 Page 44

REVIEW

Sponsored by UCC Coffee, Brita, Dart and Solo, and Tate & Lyle, this year’s Allegra UK Coffee Leader Summit’s theme was the rise of quality at scale. In an altered format, the morning and lunch time were given over to networking sessions, providing the opportunity for suppliers and buyers to meet up, and the afternoon session provided some informative presentations.

he first presentation of the afternoon, given by Allegra’s Jeffrey Young and Anja Marco, set about highlighting the various findings of interest from Allegra’s latest ProjectCafe Report 2016. After some 20 years’ involvement and market tracking, Jeffrey Young reflected on what a wonderful and creative industry it was - a societal-changing one, in fact - before going on to highlight the themes that are becoming more and more important and pointing out that the sector represents an enormous picture of growth, as well as future growth potential. Allegra calculate the sector’s turnover to be £8 billion with some 21,500 coffee-focused outlets, but many tens of thousands more also serving coffee and so therefore in the ‘coffee space’.

T

44 APRIL 2016

CAFÉ CULTURE

There was more competition these days, but this in turn was leading to a greater volume of coffee concumption, as well as better quality coffee, and consequently there was still plenty of room for growth for those prepared to pay attention to the trends, as there are some quantum shifts to be aware of, advised Jeffrey Young. In acknowledging the pivotal role that the branded sector had played in the development of the whole coffee shop business, Jeffrey Young suggested that Howard Schultz and Starbucks had been responsible to changing the world of coffee which, in turn, had had a knock-on effect and thus led to an increase in the number of suppliers for the sector as a whole. Things had not stopped there, however, and were constantly evolving, with particular growth in the food-

focused outlet sector, for example. There was now a greater emphasis on quality and the artisan element, noted Jeffrey Young, but at the same time it was important to give the customer what they wanted and not be too geeky (he mentioned Greggs as being a good example of a high street brand that had taken time out to ask their customers what type of coffee offering they wanted, and then offered it accordingly). We were now a nation of coffee drinkers, felt Jeffrey Young, but why had it become so integral? We were receptive to trends from the US, he suggested and enjoy a US proximity, as well as the influence of Europe, and are a progressive society where coffee is on trend. London in particular, he pointed out, is currently one of the the coolest, hippest cities in the world and so


CC_April16_p44-51_Layout 1 22/03/2016 16:23 Page 45

REVIEW

FURTHER GROWTH POTENTIAL The day began with the official launch of Allegra’s Coffee Track which claims to be the most detailed and comprehensive coffee shop visitor tracking study to date and is believed to be the first of its kind in the coffee industry. It works by tracking consumer behaviour, visit frequency, spend, food and beverahe consumption, brand etc, based on last visit, it ranks KPIs, measure NPS and revisit and also introduces a new way to understand consumer emotional connection to brands - the excellence tracker - say Allegra, by canvasing 2000 consumers per month so as to deliver 6000 nationally representative responses per quarter.

therefore at the epicentre. Anja Marco went on the report that consumers are now drinking coffee with far greater frequency than ever before, maintaining and increasing their visits which, she felt, reflected an increase in quality and the driving reason for why a consumer selects a particular coffee shop. Coffee was now a habit, it taking some 40 days to break a habit, she claimed, and a little longer to create one. Five years ago, the reasons behind the where and when of coffee purchase were convenience, quality and atmosphere, and those reasons still remained, but had now been joined by habit, brand, wifi, loyalty scheme, charging facilities and cleanliness, she observed. Aspects such as great-tasting coffee and loyalty card schemes kept consumers coming back, whereas cleanliness and service level issues had the capacity to stop people from visiting. We are now seeing a greater spend in store, and the longer the stay, the greater the spend, Allegra had found, but there was some price sensitivity with between two and three pounds being currently spent on a good cup of coffee and an average price of £2.35 for a 12oz latte suggesting more room for growth if delivering high quality. Coffee pods and the coffee in the home environment was increasingly very influential, Anja Marco reported with some 30% of households now believed to own a pod machine and consumers seeking out the same great taste of coffee they

www.cafeculturemagazine.co.uk

enjoyed out of home, but in the home environment and thus leading to more growth potential, feel Allegra. In looking ahead to the future, Jeffrey Young talked about the responsiveness of the branded chains in their preparedness to embrace the artisan trend, with Anja Marco going on to add that it is critical that a brand does not stay still. The brands had responded to the third wave of coffee, heavily influenced by Australia and New Zealand and as a result there had been some acquisitions and small chains now starting up and developing further. Consumers now expect great coffee wherever they go said Anja Marco, influencing coffee everywhere and including the workplace, and now it was possible to see the fourth wave (the ‘science’ of coffee) being embraced, with a cycle going on of ‘coffee love’, she suggested. Anja Marco singled out the iced beverage sector for special mention, noting that it was continuing to grow despite a poor summer weather-wise last year, and that although recent growth had not been as rapid as in previous years, the overall trend was still up. She believed that part of the reason for this was the artisanal change of the increasing availability of cold brew, something which is expected to be seen across all chains soon, she stated, followed by the independents. One of their key findings, said Anja Marco, had been the importance of operators having in place a health and

wellness strategy, not just in response to government attempts to control what we eat (consumers being capable enough of balancing their own diet, she felt), but in terms of recognising the fact that consumers like the availability of indulgent treats as well as the possibility to avail themselves of a healthy option too. This was evidenced by the widening availability of milk alternatives, for example. Getting the tea offering right was also another major trend that warranted attention, said Anja Marco, so that customers were prepared to pay for something that was served well to a high standard, with some suppliers helping out in this regard via the nature of their visually-impacting tea brewing concepts. At the same time, their findings had discovered, food focused outlets were doing more to improve their coffee offer. Coffee shops were also becoming a local hub, led by a new generation of customers with short attention spans. Technology was playing a steadily increasing role through means such as Pay & Go at Starbucks, for example. It was also increasingly about the experience, these days, Anja Marco emphasised with an outlet’s barista in particular able to make a big difference. Backed by an increasing awareness of the fourth wave, the consumer experience in coffee shops was changing all the time, she said, with Allegra anticipating there to be some 30,000 coffee outlets by 2025.

APRIL 2016 CAFÉ CULTURE 45


CC_April16_p44-51_Layout 1 22/03/2016 16:23 Page 46

REVIEW SMALL AND SEMI-ARTISANAL At the start of his presentation - ‘views on the evolution of the coffee business’ entrepreneur, Luke Johnson - who has helped start and invest in Small Batch Coffee - fittingly acknowledged the historic role and place of coffee houses as traditional meeting places for business-minded people discussing the topics and opportunities of the day, pointing out where coffee shops had gone on to become major financial institutions (the London Stock Exchange, for example). In describing his own coffee shop concept - Small Batch Coffee - he drew attention to its free wifi and its conducive environment where freelancers and would-be tycoons could email and talk, and conduct business with their community and wider world in a potentially more convivial atmosphere than the conventional office environment. This, he said, enabled “the facilitation of grander visions, and what could be more important than that?” He went on to say that even though he had built up some large concerns, he had always preferred small to big business, as they were more dynamic, more youthful and less geographic and less corporate, and it seemed that he was not the only one who felt this way, he had observed. In referencing a book by Gervais Williams called The Future is Small, he said it argued that investors should be backing smaller ventures on exchanges like AIM, as they offered growth and potential which large and maturer businesses can’t match, and indeed most investors tended to overlook them, preferring instead larger concerns with international exposure. Recent decades were tending to suggest that growth was becoming sluggish, he had observed, with large companies finding that growth in the top line was almost impossible, whereas smaller companies were better at retaining their vitality, he said, and the law of large numbers militates against their success as they tended to become too complex and inflexible, and that inhibited their ability to adapt - the very thing that smaller business do exhibit. Also, he reported, research he had seen suggested that it was small companies who created almost all new private sector jobs, and so are therefore “disproportionately innovative”, he said. In contrast, large companies had to generate value through financial engineering, he said, pointing out that almost all of his success stories (PizzaExpress, Giraffe and Patisserie Valerie, for example) had all progressed

46 APRIL 2016

CAFÉ CULTURE

Luke Johnson

from a small base, growing through organic growth. When companies get beyond a certain size, there are diseconomies of scale, he reflected, with productivity often falling in firms that have over 250 employees (and as discussed in the book, The Future is Small). And consumers, he claimed, were increasingly rejecting massive brands, feeling that Tescos, for example, had been a classic case of what he termed “over-reach” with a fleet of seven corporate jets at its peak - “a shocking sign of Imperial hubris”, he stated. Shoppers, he felt, increasingly wanted local, convenient and smaller stores with a distinct personality. Multinationals were hardly likely to disappear, but he hoped that their dominance had peaked. Another book (Small is Powerful) due to be launched this year took this philosophy further, he reported, contending that big business, nor big government, are the way to manage society in the twenty first century (the book itself having been backed by crowd-funded finance). Small concerns are leading a start-up revolution, utilising technology and the Internet and small campaigns, displacing the bigger campaigns of much larger concerns such as political parties and unions, and so established, larger organisations are being rejected in favour of a patchwork of smaller self-help groups and loose networks with looser affiliations. “The old consensus has fragmented. On the left, the socialist obsession with Big State is breaking down, and on the right crony capitalism between big business and big government is being exposed as a fraud on the public,” said Luke Johnson. “These trends are about empowering people to take control of, and

responsibility for their lives. Jobs in giant institutions are mostly history, and so is the all-embracing cradle to grave welfare state and a central command and control government. These models are neither affordable or desirable. Citizens want to determine their own destinies, and want the freedom of independence of, for example, owning and running their own coffee shop.” He added that he hoped that people continued to reject the uneconomic inefficiencies that still loomed large in many businesses, finding ways round, and finding opportunities for armies of entrepreneurs. If this continued, then the world would become a more interesting and diverse place, he felt, and that the coffee revolution reflected this movement entirely. He then asked when did artisan become corporate, as this dilemma rested at the heart of many growth stories with many small ventures starting out as alternatives to the mainstream, their personality and independence making them special and selling “distinctive goods with soul” said Luke Johnson, who observed that plenty of customers seem to like this narrative, especially when it came to food and drink. But for many artisan businesses, ambition inevitably takes over, the original authenticity giving way to scale. “The start-up matures and needs to raise external finance to fund expansion and money replaces craft as the overriding priority,” said Luke Johnson. “And so the culture gradually changes. The founder sells out, or becomes a capitalist. Either way, it seems that the initial philosophy may have to be compromised in the pursuit of financial advancement.” Yet often, this version of events is itself a fraud, he suggested as many artisan producers can’t satisfy demand or make products with consistent quality, or deliver a great service or stay solvent. “You are no use to your customers if you make wonderful coffee, but go broke and shut down,” said Luke Johnson. Local suppliers all too often supplied limited ranges of small quality, and so the efficiencies that could sometimes accompany a bigger concern were undeniable, but were consumers buying the image as opposed to the reality (Innocent Drinks pretends that it is quirky and an indie, he suggested, but is in fact owned by Coca Cola, and Green & Blacks the fairtrade and organic chocolate brand is owned by Cadbury’s, now owned by Kraft, with Tetley owned by the Indian conglomerate, Tata). This


CC_April16_p44-51_Layout 1 22/03/2016 16:23 Page 47

www.cafeculturemagazine.co.uk

APRIL 2016 CAFÉ CULTURE 47


CC_April16_p44-51_Layout 1 22/03/2016 16:23 Page 48

REVIEW meant that there were trade-offs when we bought such brands - we want convenience and availability, but we also approve of the apparently genuine nature of the product and so they are heavily packaged to satisfy both requirements without appearing too phony. “God forbid that we should fall victim to George Bush’s perceptive insight ‘you can fool some of the people all the time, and those are the ones you want to concentrate on’,” said Luke Johnson. Lots of educated diners had said they disliked chains, but when they opened branches of PIzzaExpress all over the country in 1990s, he recalled that plenty of locals cheered, and which is why the company did so well. At the time, the neighbourhood Italian trattoria was often costly and served inferior meals, he felt, and a lack of competition meant they had not needed to change, but eating out in Britain had now changed significantly thanks in part to chains putting old-fashioned unimaginative operators out of business or forcing them to up their game. And sometimes those claiming to be artisanal these days were not very commercial at all, charging extortionate prices that made them unrealistic. The term ‘artisan’ was also subject to abuse, but at Gail’s Bakeries, he reflected, they hand-baked cakes and never went near the industrial processes. In addition, frozen or preprepared products are often claimed to be ‘artisan’, he added. However, Luke Johnson felt it still was possible for companies to be artisan when the founding members had stepped aside and their enthusiasm had dissipated, and that did not mean outsourcing appointments (but rather, promoting from within) or sourcing cheaper supplies, and so all businesses needed to seek ways of striking a balance between the needs of their shareholders and customers, their staff and their suppliers, he advised. It was understandable how initial dreams soon needed to be modifed by practical concerns and pressures, but at the end of the day, the most important thing was to be serving your public, and if a business was to succeed it could not stand still, he stated. It was essential to be able to adapt and evolve to the needs of the market alongside any external constraints of costs etc. “Better to be a live, thriving semiartisanal business than a dead, authentic one,” concluded Luke Johnson. In the question and answer session that followed, and based on his experience in the restaurant world, he

48 APRIL 2016

CAFÉ CULTURE

cited the issue of property as being the biggest killer of businesses, advising operators to take great care when it came to signing long leases, with lease and rental costs for the full designated term now going to have to be incorporated on balance sheets in the future as liabilities. This was a timely wake-up call to make sure your outgoings in this area were affordable as this aspect of entrepreneurial activity was an all too often ignored risk, he warned, saying “property is key”. But, in turn, how should a small independent develop the clout to be given consideration for premium sites above independents was a follow-up question. “Offer something better, distinctive and round the corner with a much lower rent. Go to a cheaper place and become the ‘go to’ place for that area,” said Luke Johnson, as you would be unlikely to have the resources or covenant to command a premium site, but your customers would hopefully appreciate your concept all the more. This was how all chains started in life; they could not go prime at the beginning due to no covenant and the risk of paying of overpaying when opting for a deadly lease was too much. EMERGING TECHNOLOGIES In his presentation, Kester Dobson (head of techology at Harris + Hoole) provided some insight into the digital journey at Harris + Hoole, explaining how digital technology was proving successful not only for their customers, but their staff and business as a whole, the brand having built an experience based on the digital journey and having learnt from it too. He started off by pointing out that most of us these days have a smart phone, and many of us might also tend to have stopped off for a coffee somewhere at some point in the day, and so there was a potential connection between the two. Harris + Hoole is all about quality coffee with sites in Tescos, as well as on the high street and an airport site too, and the business was started with one aim being to have the use of digital technology as a differentiator in a very busy market place. They launched an app in 2013 which spearheads the customer experience by going beyond the digital and starts to become an experience, but bringing together other things as part of that in the coffee shop being the ‘third space’. The app’s core features started with a loyalty card feature so that the customer does not have to repeat the same order

day in, day out, and a system that also knows their name to personalise things. They also brought in locational awareness to bring in check-in functionality, which was a bit of a gamble in terms of privacy, but ultimately it delivers the experience that they feel customers ought to be able to have. They also enabled payment via the app, and were approached by Apple regarding ApplePay. And all this was possible from integration into the EPOS system, meaning it was deep integration and ultimately a great enabler in terms of the customer experience and rolling out this functionality without having to be too concerned how different technologies would ‘talk‘ to one another. They did some research on customers choosing to pay by app and found that they were moving through the till 20% quicker if they were requesting their usual, favourite drink, and this feeing up of extra time has helped the staff, as well provide more time for them to engage with the customer. The concept of not having to say the same order or repeat your name - “I’ll have my usual


CC_April16_p44-51_Layout 1 22/03/2016 16:23 Page 49

REVIEW and pay by app, please” - has proved to be quite significant, he reported, and they have seen customers ordering ahead of arrival, then appearing at the till and announcing themselves and paying by app, in turn meaning a very brief period when the customer needs to be at the till, which assists with queue management. So with the help of technology they have moved beyond this being a problem and customers, particularly in the City, can carry on doing what they are doing on their phone, say. It was hard to quantify the benefits to the customer, but an onlooker of their Tooley Street store, say, would see a constant, transient flow from where the order was taken to it being delivered. The benefit to the team was a major one, and the biggest lesson Kester Dobson said he had learnt was that when they first launched the app it should not have been customer first, it should have been team first, because they were the ones to drive adoption across the shops and they had seen the most success and uptake where the

team had been the ones to drive the product in terms of it helping to make their lives easier, once the customers got used to it. Customers can order and pay for their drink in just four taps of the screen, and there’s no need for the team to keep on transcribing the customer’s name each time out (Kester Dobson having calculated that this saved 5.5 hours of labour across their business every day) and there’s no stamping of loyalty cards etc. The app also reduces exposure to cash and credit card fraud, he pointed out, giving the team the sense that if there was an issue, head office would deal with it, as opposed to it disrupting the flow. The orders come from the consumer checking in with the app, their order then being attached to their profile and this is key performance plus indicator for them, and the reason customers use the app is loyalty. Initially 6% of orders were coming via the app, and continued to do so for a while and with Starbucks claiming a 20% order rate, they began to wonder why they weren’t reaching a similar level. So they stopped their

paper loyalty cards. Not an easy thing to do, but they did it and then reached 18% and now 20% of their orders are being digitally-driven. And once customers are ordering by app, they then start paying by app which ultimately is very timesaving for all concerned. 95% of their shops drive over 10% of their orders by using the app, he reported, and 20% of their shops drive greater than 20% by using the app. At Tooley Street, year to date since the app launch 40% of their orders have been driven via the app and 15% of customers have paid by app. Their Camden Street shop has had 40% of its orders driven by the app and 10% paid for by the app, but most recently Tooley Street had its first day with more than 50% of orders made via app. As a result of the information generated, they have deep intelligence about customer preferences (their favourite drink being a medium latte). The cost of giving away free coffee was at the expense of customers spending less (40%) on ‘long coffees’, so you are in effect giving away potential lost sales of food away if customers opt to just have a free coffee on its own. They also know who their most frequent customers are and can assess customer reaction and buying habits in relation to any product changes. Indeed, the information from these digitally-enabled customers has the potential to be a powerful marketing tool, such as finding out why customers might have been lost to them and deploying a campaign accordingly to recoup trade. Finally, he pointed out, digital technology could not simply be used in this way on the assumption that you found it cool and it had cost a lot of money to develop it - they needed a reason to use it. It needs to have an application and be useful - in this case, a means to getting loyalty stamps - and should not complicate people’s lives in the process. Also expect failure and teething issues, and embrace it, he suggested, make management aware of the challenges and be ready to respond, and always remember that in rolling out this type of facility, you are always fighting the habit of people simply wanting to pay with cash as they have done for centuries. CAN CONSUMERS EXPECT HIGH QUALITY AT HOME? Maxwell Colonna-Dashwood talked about the way the quality of coffee is perceived and its delivery systems, and in particular coffee capsules, as well as instant coffee, as he is currently involved

www.cafeculturemagazine.co.uk

APRIL 2016 CAFÉ CULTURE 49


CC_April16_p44-51_Layout 1 22/03/2016 16:23 Page 50

REVIEW in putting premium instant coffee into capsules - a concept that is readily accepted by many in the industry, but is not necessarily quite as well received in the specialist third wave part, particularly when in the last couple of years he has been working on the topic of water science (in connection with Bath University, and a project that looked at how minerals in water affected flavour, publishing a book called Water for Coffee). However, he said that he felt that perhaps both audiences perhaps did not really understand his motivation behind the capsules and what he was aiming to do. He was not going into capsules to give more convenience or access a different part of the market but rather using it in a completely new way, Kalle Freese (a Finnish barista champion) having recently secured funding for a start-up in Califormia to take some of the coffees from some of the most famous roasters in the US and put them into instant form. It is hard to put coffee into an instant form on a small scale, said Maxwell Colonna-Dashwood. It takes some time to do, and once done is available in small batches and sells out very quickly with a cup of such coffee costing a somewhat prohibitive $6, and so there are currently comparisons going on with Kalle Freese’s work with instant coffee and his own project with capsules. Maxwell Colonna-Dashwood had also recently started a roastery, he said, with the aim of finding out more about the price ceiling experienced with certain types of green coffee, a lot of good work having been done to establish speciality coffee but within a price bracket (ie. traditional coffee and slightly more expensive ‘third wave’), but it still being a struggle to sell really premium coffee as this idea has still to yet be really established, he argued. And so the idea came about to try and extend shelf-life, he reported, not really using new technology but existing that has not really been made much use of, so that they would have a shippable product they could send around the world. The idea of combining the two is not new, he acknowledged, and had been talked about, but not fully explored and developed, and so the prospect interested him. Often in coffee, he suggested, the question is why is something good, and why is something bad, and is it to do with the coffee or the technology? Lots of consumers will have a batch brewed coffee, say, in a hotel chain, and they are not very impressed by it, he observed, but they are taken with a hand-brewed coffee from an

50 APRIL 2016

CAFÉ CULTURE

artisanal outlet, and they then make the assumption that the batch-brewed coffee method is bad and the hand-brewed good, but the truth is, the person making the hand-brewed coffee cares more. For a start, the batch brew process might have used cheaper coffee with the aim of serving more for less. Thus, it is the way the technology is used that affects the outcome, he argued. Conventional methods of making coffee have been easy to test, he said, whereas capsule coffee hadn’t, for capsule coffee is also a test of the way the supplier has decided to roast, what coffee was selected and how it was ground etc. In other words, if you taste capsule coffee and decide it’s not good, is it the curation of the coffee the company have decided upon or the machine? And from his research so far, he claimed that capsule coffee can taste just as good as coffee made from any other brew method. In fact, capsule coffee had often beaten carefully prepared barista-made coffee in blind taste tests, he reported. And so once the idea of the potential of a speciality audience for capsule coffee was established, he felt there was now a unique opportunity for another way to present speciality coffee, and arguably one of the best ways, he suggested. Why? Initially because of education which is talked about a lot in the sector, as on some occasions too much education can be a barrier to entry, he felt, for as consumers get more discerning they get more disappointed, particularly with the premium end. Often it comes down to the grinding, but it is a hard topic to talk about and convey to consumers, felt Maxwell ColonnaDashwood, as they were often confused by terms such as medium and mediumfine, with grinder types and scales varying and in turn leading to under- or over-extracted cups of coffee. Therefore, the opportunity to take greater control of this aspect in a product was something he found exciting, he reported, and it also helped contain the educational narrative to one message, many consumers being unable to take on board a series of instructions across the coffee-making process. This was not possible some years ago, but now the premium message had been established, he felt the time was right. He was also keen to make sure that capsule product was something the speciality coffee community were impressed by, noting how they often said how acidity was something that the general public didn’t like, for instance, and that they found more complex

flavours challenging. But it was pointed out to him that capsules brew a strength that is not explored in speciality at all. At one end we are telling people that filter coffee is 1-2% strength and it’s all about nuance, and you need to let it cool down, and at the other end of the spectrum there is espresso of 8-10% strength, and which many people find overwhelming, yet many like it. He also suggested that some people tolerate others’ interest in speciality, but in actual fact find it abhorrent, and not be too well disposed to even trying it. However, he had succeeded in getting such people to try his premium capsule coffee with positive results, and suddenly people who were not able to pick up taste notes, could, he claimed. As a result, he felt that 5% strength which capsules are, is about the right strength for speciality coffee and could represent a good way to deliver some of the world’s most expensive coffees more effectively to people. He was convinced of this even more after having the experience of making coffee for a visitor - an experienced coffee taster who could detect the age of green coffee beans, and was visiting at a time when fresh green coffee beans were not available. When this individual said that the capsules used had delivered the best coffee he had tasted on his visit, Maxwell Colonna-Dashwood knew it was because the coffee he had been serving and contained preserved inside the capsules actually came from coffee sourced early in the season when the green beans were not old. In a world where we really need to be educating people that a coffee is good because of its nature and origin, as opposed to its brew method, Maxwell Colonna-Dashwood revealed that he had gone on to devise a pie chart to illustrate what aspects he felt were most important to a good cup of coffee, and a whole side of that chart was devoted to green coffee as being the most important factor in terms of quality. The next two biggest ‘slices‘ were roast and water, followed by the smallest slice brewing. The wrong message to take away from his proposal, was that brewing was not important - if you messed up the brewing process, things would not go well - but with the perspective he had proposed in mind, he felt that he could control so much of that pie chart in terms of the potential variables through the use of capsules and technology. And so the future way to present capsules was as cutting edge technology, he argued, with the aim of delivering high quality, premium


CC_April16_p44-51_Layout 1 22/03/2016 16:23 Page 51

REVIEW

Celebrating 20 years laine Higginson, managing director of UCC Coffee UK & Ireland has celebrated 20 years at the total coffee solution specialist (formerly First Choice Coffee and United Coffee), having first joined First Choice Coffee on 11 February 1996, after being headhunted from competitor Bewley’s. With an undeniable passion for quality coffee and a unique drive to revolutionise the industry, today she is responsible for the UK division of one of the world’s top five independent coffee companies, 480 employees and behind 20 billion cups of coffee each year (with 9,500 tonnes of coffee roasted in its Dartford roaster, this year the company is forecasting turnover to exceed £100m for the first time). “The last 20 years has been an exciting time for the industry. We’ve seen the explosion of the high street coffee chain, astonishing innovation and quality coffee being delivered to the masses at an affordable price. The market has grown tenfold since I joined the business, but by creating unique coffee solutions we’ve helped our customers outperform it and grow faster than anyone else,” said Elaine Higginson. “I’m so privileged to work with so many passionate and talented people – we wouldn’t be where we are today without such a great team around me. Coffee is a fantastic industry to be part of and I’m excited about it today as I was on day one. How many people can say that after 20 years?” In 1996, when Elaine Higginson joined First Choice Coffee from Bewley’s, and with a practical hotel hospitality background gained prior to that, she was responsible for introducing one of the first bean-to-cup machines - Black&White - to the market. This unique piece of kit produced high quality speciality coffee at the touch of a button and arguably went on to transform coffee preparation for operators. Now the company’s bestselling machine, it can be found in over 30,000 sites across the UK including McDonald’s and Greggs. In 2006, First Choice Coffee was acquired by United Coffee (called Drie Mollen at the time) and then merged with retail roaster Gala Coffee, with Elaine Higginson at the helm to drive the new business forward. It was a landmark year for the company. For the first time, they could now supply customers with their

E

www.cafeculturemagazine.co.uk

own carefully selected and roasted beans, as well as market-leading equipment and exceptional service. The acquisition of Coopers and Andronicas in 2011 increased share of the independent market and in 2014, a €500m acquisition saw it became part of UCC Holdings – Japan’s largest producer of coffee. With a strong track record of innovation, UCC Holdings is responsible for £2 billion annual sales turnover and 7,300 employees. A rebrand to UCC Coffee UK & Ireland created a new worldwide identity to push the boundaries of coffee. In 2015, UCC Coffee UK & Ireland invested £2.5 million at its Dartford roaster. In talking with Cafe Culture magazine at the Coffee Leader Summit, Elaine Higginson added that she felt for the consumer, it was not just about good coffee and the overall customer experience, highlighting how MacDonalds had become a destination coffee outlet after revamping its coffee offer so that it was in a position to consistently offer a good product at the right temperature and value point. The nature of engaging with customers had changed over the past 20 years, she acknowledged, with the barista now far more involved in the education process about coffee itself, as well as the upselling of products. Coffee brewing technology had also altered and widened, and she admitted to owning an impressive variety of coffee-making

equipment herself, including a single group espresso machine. “It’s important to know what customers enjoy and want,” she emphasised, in drawing attention to UCC’s ‘good, better, best’ approach which reflects the fact that there are different taste and quality requirements in different environments, whether out of home or retail. “We feel that our range meets the demands of most customers, offering one place to source all your coffee from. Coffee is many things to different people - a hot beverage that is not alcohol, and that can provide an opportunity to take time out and energise. When people buy a cup of coffee, they are also buying into an experience, a little luxury in their day, perhaps.” At the same time, Elaine Higginson was keen to point out investment in structures and systems, as well as service support, at UCC had been key to their ongoing success, and so they were keen investors in people as well as in their IT systems, all helping the company to add value to their product offering and wider aim to be a total coffee solutions provider. “The culture of the company is still entrepreneurial and free-spirited,” she added, “and we have a focus on employee engagement which is currently at a level of more than 80%, when the average is often only 30 to 40%. It’s important to grow and develop, then retain the right people.” There were also constant challenges to contend with, not least the ‘Internet of things’, technology, telemetry and future ways of providing the company, as well as their customers, with an edge in competitive times. Sustainability, traceability, provenance and transparency were the watch words of the future, felt Elaine Higginson, noting how the high street chains were all now starting to re-invest in the coffee industry itself, as well as give their outlets a more local feel. For UCC, their future concentration would be to continue to grow more market share, particularly in the UK, but they would also be looking to further supply the burgeoning coffee scene overseas too, notably in Eastern Europe, and so the possibility of further future acquisitions could not be discounted.

APRIL 2016 CAFÉ CULTURE 51


CC_April16_p52-59_Layout 1 22/03/2016 15:16 Page 52

TRAINING

The case for

training The range of speciality beverages now being served across an ever widening range of outlets is placing far greater emphasis on the need to invest in the right type of training to be able to serve them.

Unprecedented importance Around 80% of the UK’s adult population now drink coffee – amounting to over 77 million cups a day - and billions of cups each year, report machine supplier, Fracino, much of this being consumed 'out of home' and served in a range of venues from fine dining establishments to pubs, cafés, leisure centres, mobile coffee carts and workplaces. “Increasing numbers of independent high street coffee shops have driven growth within the coffee market,” says Peter Atmore, Fracino’s head of sales and marketing. “The rise in the number of places to enjoy a coffee has brought a whopping increase in the variety available - the cappuccino, Americano and latte have been joined by the mocha, the macchiato and many more - and all accompanied by a whole new language which includes tall,

Fracino’s Peter Atmore.

52 APRIL 2016

CAFÉ CULTURE

skinny, syrup and sprinkles. “Indeed, here in Britain we drink more latte than cappuccino, and in out of home coffee shops cappuccino is now ordered four times more frequently than filter coffee.” Days of poor quality are numbered And as the industry grows, so do the expectations of today’s increasingly discerning and knowledgeable consumer, feels Peter Atmore. “As a nation we are no longer prepared to accept anything but the best whether that be the perfectly extracted espresso with its intense flavour and rich, persistent crema, or the delectable cappuccino with beautifully textured milk,” says Peter Atmore. “This demand for quality beverages requires equipment manufacturers to supply aesthetically pleasing technology designed to suit the requirements of the most discerning and busiest venues. It also calls for the people operating the machines to be equipped with a comprehensive understanding of the processes they are managing.” Fracino can claim to be the UK’s only manufacturer of espresso and cappuccino machines. They have a 700-

strong UK distributor network, invest substantially in research and development to ensure that their equipment is consistently capable of creating the ultimate espressos and milk based drinks, however busy the venue – or wherever the venue. “Our distributors know that consumers want high quality coffee on the go - as well as in cafés and other locations. So we listened to demand and created a Dual Fuel model range that offers all the features, performance and technology the professional barista requires – in a package that can be operated in a mobile vehicle,” adds Peter Atmore. “Coffee roasters are becoming ever more passionate about the origins off their coffee beans, as well as the techniques and processes used during roasting and packaging to ensure that every bag is consistent and as close to perfection as possible. Some roasters further enhance your experience by offering to share with you exactly which plantation your coffee was grown on, while others only roast exactly the blend, colour and quantity you ask for. Much skill and knowledge goes into roasting great coffee and increasingly discerning

customers are drawing heavily on the expertise of their roaster to satisfy their quest for flavour perfection.” However, the weak link in this chain, feel Fracino, is often between the equipment manufacturer and coffee roaster on one side and the discerning customer on the other – the barista. “While the barista’s role is not formally regulated and does not require any formal qualifications, most coffee shops use the title to describe the preparer of coffee and operator of an espresso machine,” Peter Atmore continues.


CC_April16_p52-59_Layout 1 22/03/2016 15:16 Page 53

TRAINING will help your business to thrive in a competitive and crowded marketplace where the skill levels and knowledge of your baristas may be a USP that in turn helps to build customer loyalty. The benefits of investing in training “Properly trained baristas enable you to create a competitive and successful coffee business by demonstrating your company’s commitment to, and passion for, coffee by offering an impressive drinks menu,” says Peter Atmore. “A well trained barista is someone who should be familiar with the art of making delicious latte, espresso, macchiato, cappuccino, flat white, layered drinks - and many more of the evergrowing range of hot drinks we have come to know and enjoy.” During training, baristas also learn about factors that can change how coffee needs

“To make the coffee to the exacting standards of today’s end user, there are a series of steps that need attention to detail, including grinding the beans, extracting the coffee, frothing the milk and pouring. Beyond the basic preparation of espresso and other hot drinks, skilled baristas acquire knowledge of the entire coffee process to effectively prepare the perfect espresso, cappuccino, latte or any of the many espresso based drinks we now enjoy. “This knowledge will include maintenance and programming of the coffee machine, grinding techniques,

www.cafeculturemagazine.co.uk

to be prepared, such as the humidity levels within your building, grinder adjustments to allow for changes in bean varieties and much more, point out Fracino. “Providing comprehensive barista training results in wide-ranging commercial benefits. Offering a menu that’s packed with choice and consistently delivers high quality drinks can give you an edge over competitors. It can also make your establishment synonymous with quality helping you to secure repeat custom and build a loyal customer base and a solid, predictable income,” explains Peter Atmore. “Training also ensures that you derive maximum value from your equipment. For example, if you invest in a Fracino espresso machine and high quality coffee beans, it makes sense to get the best out of them. Training your staff will further maximise your investment and reap dividends.”

roasting, and coffee plant cultivation and can be likened to a sommelier’s familiarity with the entire process of wine making and consumption to provide the best customer experience.” The most effective way to impart this knowledge to your baristas, feel Fracino, is through some dedicated barista training, the best barista courses being tailored specifically to your business, they advise. Their experience has also revealed that training is most effective with small groups of staff, as it equips them with the skills and knowledge that

APRIL 2016 CAFÉ CULTURE 53


CC_April16_p52-59_Layout 1 22/03/2016 15:16 Page 54

TRAINING How should training be carried out? “Your barista course should be delivered to a small group of staff who will be trained to a high level,” advises Peter Atmore. “Most respected training programmes will provide your students with ‘hands on’ experience in managing the espresso equipment, controlling the grinder extracting the perfect espresso, and texturing milk correctly and consistently for the different drink varieties; as well as comprehensive knowledge and understanding of how to create each of the different drinks. “Ideally all employees taking part will also receive a barista training manual that they can refer back to as they hone their skills to ensure they retain the knowledge they have acquired. Armed with a wealth of new knowledge, a trained barista can then pass on their new skills to other members of your team.” Fracino recommend that your baristas be instructed in the following key elements during the course. • The correct method of grinding, dosing and tamping coffee. • How to make a variety of different drinks to a consistently high standard. • Steaming, heating, foaming and micro foaming milk. • Espresso machine health and safety issues. • Adjusting the coffee making process to allow for external factors, such as humidity. • Cleaning the machine and grinder. • Setting up the machine and grinder. “Barista training is often available from your coffee distributor when you first buy or rent an espresso machine – as is the case with Fracino machines. Alternatively, there are a number of excellent independent barista training providers with their own academies. Some of these offer various levels of training, from basic through to

54 APRIL 2016

CAFÉ CULTURE

Graziano Moroni, head of coffee at Peros. advanced skills and, indeed, the opportunity to qualify for a professional NVQ certificate,” says Peter Atmore. “Advanced training courses will often be tailored to the competency of the students – sometimes requiring a two or three day programme covering all elements of drinks production, safety, customer service and ingredients. “Many courses have been developed in conjunction with the Beverage Standards Association, which offers a high level of competency and expertise. Students receive a certificate on successful completion of the course which is recognised as a solid foundation for those seeking a career in the hospitality industry.” In addition, point out Fracino, training provides an opportunity for the passionate, ambitious and dedicated barista to progress and enter competitions. European and World Championship titles are the ultimate aspiration and accolade for anyone who has a passion for exceptional coffee and for operators, top class baristas will generate a buzz and vibrancy – acting as a magnet for your venue and boosting your sales, profitability and bottom line.

Graziano Moroni, head of coffee at Peros (www.peros.co.uk), a Bewley’s company and a leading supplier of Fairtrade, ethical and sustainably sourced coffee and ancillary lines to the foodservice sector in the UK, also stresses the importance of training. “The standard of the coffee you serve is critical to your business; not just in terms of today’s profit, but also because it helps develop customer loyalty and your long-term success for tomorrow and beyond,” says Graziano Moroni. “That’s why it’s vitally important to constantly review the quality and consistency of your drinks as well as the overall customer experience you’re offering. Ultimately, these will depend on the skills, knowledge and attitude of your staff, so you’ll need to make training and development part of your culture.” Whatever your starting point and whatever your aspirations, there is always a place for training, feel Peros, and at the heart of great coffee is a talented, passionate barista, but training is not just about developing personal barista skills. You might also want training to help develop other

aspects of your business. This might include, for example, techniques for queue management, the creation of your own training plans and audits, ‘training a trainer’, setting standards or looking at different brewing methods, they suggest. And when you’re assessing training providers, it’s important to choose a company with the experience, scale and resources to provide bespoke training that’s appropriate for your business, and one that will make the difference you’re looking for, they advise. This might require off-site training in a group setting, or one-to-one training in your own operation. It could be a basic, beginner’s start-up package or a weeklong advanced ‘skills and culture’, ‘coffee immersion’ experience in Italy. “It’s important to look at courses structured in levels that will help your staff grow their skills and knowledge as they gain experience,” explains Graziano Moroni. “Our Level 1 training courses cover six fundamental barista skills that need to be mastered to deliver excellence in the cup. This level is suitable for staff working as baristas, either with a little experience or as a complete beginner.”


CC_April16_p52-59_Layout 1 22/03/2016 15:16 Page 55


CC_April16_p52-59_Layout 1 22/03/2016 15:16 Page 56

TRAINING Coffee - storage and freshness You’ll need to start with the freshest coffee, and learn how to keep it that way, to achieve the best results. Equipment - familiarisation and cleanliness A thorough understanding of all your equipment is vital how it works, how you use it and how to keep it clean. The perfect espresso The espresso is the core flavour for the majority of drinks you’ll serve; get the basics right and the rest will follow. Milk Again, milk will play a key role in most of your hot drinks, so you’ll need to appreciate it and learn how to work with it. Menus and recipes You’ll need to know basic recipes for a number of standard drinks; what ratios of coffee to milk, what sizes to offer etc. Back to the real world Efficiency, workflow and good working practices will help baristas maintain drink quality despite the pressures of the real world. Peros’s Level 2 Barista Training helps refine these core skills, taking staff to the next level with subjects including coffee origins, equipment, extraction and brewing methods, milk science and speed of service. This level is suitable for trained baristas looking to further their knowledge and take on supervisory and training tasks, say the firm. Their Advanced Barista Level 3 is a week of full coffee immersion, designed to create coffee-obsessed gurus! This course covers the science of espresso and extraction, cupping and tasting, full understanding of machine and grinder operation, milk science and latte art, and by the end of Level 3 training your barista will be the guardian of coffee excellence across your

56 APRIL 2016

CAFÉ CULTURE

business, qualified to carry out in-house training sessions and audits, say Peros. “As well as developing specific barista skills for your staff, it’s also important to continually assess your overall operation to ensure your business continues to efficiently and profitably meet the fast-changing demands of the coffee market,” says Graziano Moroni. “Training in ‘Operational Excellence’ could help you ensure continuous improvement by developing training plans and a schedule of audits for your staff. It could help you introduce alternative brew methods into your business so you can provide the theatre, expertise and style to succeed in the increasingly artisan coffee scene. It could provide insight into the UK coffee-shop market, or give you knowledge about coffee’s journey from bean-to-cup, including all you need to know about the roasting process. “The coffee revolution over the past decade has ensured that consumers have become increasingly knowledgeable about coffee, and have much higher expectations for the quality of coffee they drink, everywhere they consume it. That’s why it’s vital, through training, to continually improve your people and your operation, to ensure the standard of your hot drinks stays ahead of your competition.”

Multiple benefits “At Union Hand-Roasted Coffee, we believe it’s not enough to simply supply great coffee to our customers. Instead we want to make sure they have the skills they need to present the coffee at its best, so the end customer receives the best drinking experience possible,” says Geoff Cliff, development manager at Union HandRoasted Coffee. “To this end, we offer all our café customers free training, to equip them with the skills they need, and to update or refine skillsets as needed, ensuring excellence at every stage of the coffeemaking process from bean to serving. “Education and sharing knowledge are cornerstones of our philosophy. We believe providing free training to our customers is a worthwhile investment to be sure our coffees are served and presented in the best way to the end customer. To support this ambition, we are investing in expanding our headquarters to include a dedicated Education Centre, including an SCAE Cupping Training Lab and a bespoke area devoted to barista training.” The benefits of barista training to businesses are multiple, and offer a range of advantages, far beyond simply serving better coffee, feel Union. These include increased knowledge of coffee for staff, and increased

Training could help you introduce alternative brew methods into your business.

consistency in the way the drinks are made, providing a more reliable and consistent experience for the customer, say the firm. Other benefits include greater work efficiency and better customer service, but also the reduction of maintenance costs and improved staff retention which can benefit the business as a whole, observe the company. “At Union, we offer a range of courses which can be tailored to suit the experience and requirements of diverse types of businesses. The courses take place either at our roastery or on site with customers, where the trainee will spend a full day learning a mixture of theory and practical skills, with time to put the new skills into practice,” says Geoff Cliff. “Our training capacity ranges from guiding a novice barista to being their company coffee trainer, or to entering coffee competitions, to programs tailored to bar managers to increase their understanding of coffee, or courses to develop the brewing skills of independent café owners. “To supplement our free training, we also offer SCAE accredited training courses which contribute to the SCAE Coffee Diploma. These courses are great for ‘certifying’ knowledge, and providing staff with an educational reward and sense of progression, which is both motivating and inspiring.” “Our commitment to a high quality artisanal offering extends to the coffee we serve in our shops,” says Jessica Worden, coffee training and development manager at Gail’s Artisan Bakery, and a recipient of training from Union HandRoasted Coffee. “We have put more and more focus on the quality of our coffee in the past years – this is why giving specific training to all of our staff who serve coffee is key for us. Union has provided us with access to professional training, and also courses and training beyond basic levels, plus inclusion in barista


CC_April16_p52-59_Layout 1 22/03/2016 15:16 Page 57

TRAINING competitions which helps retain and engage talented staff. Established in 2001, Union Hand-Roasted Coffee is a small company, owned by Jeremy Torz and Steven Macatonia, and dedicated to the joy of high quality arabica coffee. Based in East London, Union Coffee are experts in craft coffee and were one of the first artisanal roasteries in the UK. They also source their coffee based on the ‘Union Direct Trade’ principle, which means that they have direct partnerships with producers and farmers to improve quality of coffee and livelihoods longterm, and a baseline premium 25% above the International Fairtrade minimum price. A thriving market driven by quality “The artisan sector is leading the market in terms of overall quality of the finished drink and outperforms the branded chains in terms of milk preparation and latte art,” says Rob Ward, coffee specialist at Cimbali UK. “In my opinion the high street chains are around five years behind the third wave artisan coffee shops. What we are seeing now is the big operators trying to accommodate some of the key elements of artisan culture by. For example, introducing single estate coffees, and improving the way they roast and extract coffee. “But, it is not just the quality of the finished drink that is a differentiator – it’s an attitude or mind set. The independents treat coffee as a key ingredient and place as much importance on choosing the most appropriate blend for the speciality coffee menu as a sommelier might select fine wine. Indeed we are already starting to see the emergence of ‘coffee sommeliers’, particularly in the US, which reflects the growing importance that some operators are placing on getting the speciality coffee menu just right. “There will always be

www.cafeculturemagazine.co.uk

A wise investment New research by Guest Experience Management experts, HospitalityGEM, has revealed a real opportunity for hospitality operators to increase potential sales through better training, as a staggering 96% of respondents indicated that effective staff training has an impact on their spending when dining out. Over 50% of people said that they would have increased their spend on about a quarter of visits if the staff had been more effectively trained, with a further 30% saying they would have spent more on half of their visits. Those aged between 46 and 55 are most influenced by effective training in relation to their spend, although this figure dropped in those aged over 65. After breaking training down into individual sectors, 35% of respondents felt independent restaurants had the best trained staff, 27% favoured chain restaurants and 22% hotel restaurants. Only 6% of diners feel bars and wet-led pubs have the best trained staff. When asked which area of service needed the most improvement for each sector, the ‘communication style’ was cited as the most important reason, with 39% of respondents feeling this needed the most improvement in chain restaurants, 25% in hotel restaurants, 36% in wet-led pubs and 40% in fast food restaurants. Whereas in coffee shops (31%), bars (29%) and independent restaurants (29%) it was felt overall ‘speed of service’ required the most improvement. Diners said ‘efficiency of service’, ‘knowledge of the menu’ and ‘communication style’ were the most important factors when identifying the top signs that a member of staff is well trained. Other respondents answered that a well-trained team member

business at the value end of the market, where the quality of the coffee offer is driven by the price customers are prepared to pay. Generally, however, consumer expectations in terms of quality continue to rise.” The consequence of this, feels Cimbali UK’s Rob Ward is that training needs to be taken more seriously, especially in a market which is known for high staff turnover. SCAE Coffee Diploma System At Cimbali’s MUMAC London training centre, they have two authorised SCAE Trainers

should have ‘knowledge of allergens’, ‘personalisation of service’ and ‘overall confidence and ability to gauge the kind of experience for individuals’. Steven Pike, managing director of HospitalityGEM commented: “Effective training represents a potential untapped source of competitive advantage in hospitality. By analysing the guest experience, we can identify plenty of opportunities to sell more as a direct result of better training. The really interesting finding from this research is that such a high proportion of people felt they would happily spend more. “To properly capitalise on these opportunities, the research highlights three main areas: confident engagement with guests, knowledge of the menu, and a higher level of awareness. In most people these areas will be significantly enhanced with good quality training materials and practical application. The materials should be developed to match your brand identity and ‘promise’, onsite champions can help with scenario practice, and a good learning management system can help you to both deliver some of the materials to targeted groups and track their completion across your estate.” HospitalityGEM provides hospitality operators with tools for intelligence gathering, guest engagement and staff learning, working closely with them to help generate revenue growth through effective GEM. Using a personal approach and modern software, HospitalityGEM services include Mystery Guest visits, Online Feedback, Social Advocacy, Performance Analysis and Learning Management (their clients include Wagamama, Brasserie Blanc, Spirit Pub Company, Malmaison and Peach Pubs).

(AST) who are qualified to teach the SCAE Coffee Diploma System - an internationally recognised flexible training programme which allows the student to choose the subject area that best suits their needs. “We teach the barista skills module which has three levels of qualification, Foundation, Intermediate, and Professional. At the Foundation and Intermediate levels (one and two day courses respectively) we cover all the traditional barista skills including how to set the grinder, brewing the perfect

espresso, milk preparation for cappuccinos and latte art. Plus more general topics such as health and safety and customer service. A barista who achieves the Intermediate level qualification has reached an excellent standard of skill and knowledge and would be welcome in any speciality coffee shop,” explains Rob Ward. “The Professional level, which is a must have qualification for any senior or head baristas is a three day course for experienced baristas who have completed the Intermediate qualification

APRIL 2016 CAFÉ CULTURE 57


CC_April16_p52-59_Layout 1 22/03/2016 15:16 Page 58

TRAINING and adds a scientific edge to the art of making espresso based drinks.” Allowing time in between each qualification to consolidate what has been learnt, it takes on average six to eight months for a barista to complete all three modules of their training courses at a total cost of £1500, report Cimbali UK, but a small price to pay in what is an increasingly quality driven marketplace, they feel. Third wave speciality versus traditional Italian “In terms of training, the methodology of brewing the perfect espresso remains the same whether creating traditional slow roasted Italian style beverages or a third wave speciality coffee menu. The only point of difference is the amount of coffee beans used; the traditional Italian recipe is 7g of ground coffee for a single espresso and 14 grams for a double shot. But third wave cafés might use a higher gram throw to enhance taste, sweetness and other flavour characteristics,” says Simon Speed-Andrews, head of training at Miko UK (www.mikocoffee.com). “Cup sizes too are a point of difference. In Italy, a cappuccino is a small, velvety 5-7 oz beverage which is drunk at the table or bar at breakfast time – never the 16-20oz splash of coffee with scalding milk which is so often drunk on the run in the UK. We are actually seeing the introduction of more regular sizes such as 10/12 oz, as a reflection of the growth in the ‘coffee connoisseur’ market, with consumers moving away from the bucket style, milky American drinks that were popular to more coffee pure drinks like flat whites, served in the smaller 6-7oz cup. Customers are also reducing the range of cup sizes to two and this allows the barista to focus on quality and consistency without the complication of remembering numerous coffee shots/syrups/milk combos for

58 APRIL 2016

CAFÉ CULTURE

three different cup sizes. Both these aspects have an impact on staff training. “As a training provider, we are very mindful of clients with a house style based on the traditional Italian heritage and also those who offer third wave speciality coffee menus – and we can accommodate them both with bespoke and off the shelf training packages according to their specific requirements. “With 80% of consumers visiting a coffee shop at least once a week and with the market showing no signs of slowing down, there has probably never been a better time to run a coffee shop! Competition on the high street is fierce and operators who cannot deliver a consistency across the menu will lose out. Consumers can pick and choose where to spend their cash and if they are disappointed with a poor coffee they will ultimately take their custom elsewhere. “Quality is high on the agenda for consumers and ongoing investment in staff training is becoming increasingly important. The internationally recognised City & Guilds Barista Level 2 VRQ (Vocational Related Qualification) is an excellent starting point for a barista who is keen to develop his/her craft skills in order to prepare and serve coffee, tea, chocolate and smoothies. The course involves a minimum of 20 hours classroom based learning plus some practical training. Once completed, a career-minded barista can opt

for the Intermediate and Professional level Barista qualifications all of which are available from the in house training team at Miko.” Training studio Monin’s state-of-the-art studio in the heart of Shoreditch enables business owners and baristas to improve their beverage-making skills, as well as try the brand’s entire product range using the very best equipment and ingredients. Visitors to the studio can make every drink imaginable using Monin’s range of premium syrups, sauces, smoothies, fruit purees and frappe powders – from coffees, hot chocolates and frappes to smoothies, milkshakes, lemonades, iced teas, cocktails, mocktails and more – claim the company. Based in buzzing Hoxton Square, the Monin Studio London has been designed with the trade in mind, with high-end finishes and professionally-designed barista and bartender stations, plus a stylish conference area.

Launched in 2013, the venue has welcomed teams from Caffè Nero and Costa Coffee as well as independent cafés, bars and casual dining chains. “Monin has a wide range of clientele across the UK from large high street coffee operators to some of the smallest artisan coffee houses and cafés,” says Darril Ling, Monin UK brand director. “It became clear to us that our role as ‘supplier’ should not just be to sell syrups, but to offer a complete support function to our customers. Monin has a team of beverage directors located in key markets around the world, so we are uniquely positioned in the industry to offer knowledge to our partners, and identify and share new trends as they are developing. “The aim of the Monin Studio London is to share our knowledge of the coffee industry and allow baristas to try our entire product range in a professional, stylish environment. It is a bespoke, professionally-designed facility where we can help people develop their skills and identify the correct beverage solution for their business.” The Monin UK team say that they designed the Studio with their customers’ specific needs in mind, kitting it out with top-of-the range equipment and stocking it with luxury coffee and high-end spirits and mixers (to arrange a complimentary session at the Monin Studio London, contact Lee Hyde, Monin beverage innovation manager for UK and Ireland, at lhyde@monin.com).


www.keurig.co.uk

CC_April16_p52-59_Layout 1 22/03/2016 15:16 Page 59

W

Make Your Customers’ Day Courtesy of Keurig!

e all love our daily cuppa to get ourselves going – whether it’s a fragrant cup of coffee or a bracing mug of tea. Keurig UK are the coffee experts and offer a range of brewing systems that will transform your customers’ coffee and tea provision with the perfect cup every time.

coming year, there is the perfect beverage for everyone. Isn’t this the ideal solution to keep your customers happy in one small and perfectly formed machine whatever their coffee or tea preference? Keurig brewers produce a fresh cup in under a minute from our specialist pods at the touch of a button with no mess and no trouble. Perfect!

Keurig brewers currently offer nearly 20 varieties of filter coffee, tea and hot chocolate in the UK including those from well-known brands such as Twinings® and Starbucks®, so a wide range of taste buds and health and dietary needs can be easily catered for. And, with more flavours, options and well known brands coming on stream over the

This is why Keurig have become America’s favourite pod system. They haven’t been here in the UK very long but are already making their mark. Don’t make do with the ordinary, Keurig are the simple and easy way to keep customers and staff happy with whatever coffee or tea fix they need.


CC_April16_p60-63_Layout 1 22/03/2016 15:17 Page 60

A

question of

Quality

Copyright:lolostock

The case for water treatment is a very strong one for cafés and coffee shops seeking to make sure that the beverages they serve are of the highest quality. In fact, the quality of water has been tipped by many industry watchers and researchers to receive far greater attention in the years to come.

PURE AND SIMPLE “Café owners need to pay particular attention to the quality and character of their mains water because it can have a negative impact on the quality of your hot drinks, as well as reducing the life expectancy of your equipment,” says Paul Proctor, managing director of EcoPure Waters (www.ecopurewaters.com). “We would encourage all café owners and foodservice operators to assess the quality of their mains water and, if required, to invest in suitable filtration and scalereduction equipment which provides several benefits. First, it guarantees the quality of your drinks, both hot and cold. Second, it prolongs the life of your expensive equipment, and therefore enhances the return on your investment. And third, it gives you an opportunity to sell your ownbrand bottled water, as a more sustainable alternative to bought-in bottled water.” A suitable system, if well maintained and serviced, will give years of trouble-free life, ‘invisibly’ providing you with high quality filtered water on-demand, feel EcoPure. It will probably cost far less than you think, and installation is usually quick and easy, they add. “Because café-goers have a much greater choice of outlet and a higher expectation of quality than ever before, the standard of the drinks you offer needs to be your number one priority. You’ll spend time

60 APRIL 2016

CAFÉ CULTURE

and effort sourcing the best-tasting coffees, the top teas and infusions, and the finest cordials for your customers, so you certainly can’t ignore the role that the main ingredient - water - plays in influencing the taste of the final beverage,” Paul Proctor continues. “The quality of mains water varies from region to region and, sometimes even from day to day in the same premises. It is affected by the water supply to the building, and also by internal factors such as ambient temperature and the pipework in your building. “In the UK, the mains water should always be safe to drink, but it may have a chlorine taint which could be detected by even the least refined palate. Sometimes tap water can be cloudy because it contains small air bubbles in suspension or possibly other impurities which can affect both the clarity and taste.” Without filtration, any of these water issues can be transmitted, and occasionally exaggerated, in the drinks you serve, claim EcoPure. Coffee is surprisingly sensitive to variations in the taste and clarity of the mains water, say the company, and this is especially true with teas and infusions, which usually have no other added ingredients, so the quality of the water alone has to carry the delicate, precise tastes and aromas without spoiling them. And with tea, often brewed and served in

crystal-clear vessels, it’s vital that the clarity of the water is second-to-none; after all, the ‘look’ of the tea is a major part of the overall sensory experience. Filtered water will enable you to consistently produce the highest quality hot drinks - coffees and teas - as well as cordials, infusions and soft drinks. “Another benefit is that by using filtered mains water you can extend the life of your beverage equipment and therefore improve the return on your investment. Any equipment that heats water (for drinks, for cooking or for cleaning) can be adversely affected by scale formation. Hard water leads to much faster scale formation inside hot water appliances such as coffee and vending machines, combi steam ovens and dishwashers. At the very least, this leads to additional servicing and maintenance schedules and, at worst, can lead to costly machine breakdowns and repairs, potentially resulting in loss of trade,” explains Paul Proctor. “These problems can be alleviated by controlling water quality through filtration, especially in hard water areas. The cost of suitable scale eradication filters is relatively small compared to the cost of repairs, descaling, machine downtime, lost revenue and so on. In our experience, customers can often increase their profitability by investing in the right system. “Systems are also hassle-free,


CC_April16_p60-63_Layout 1 22/03/2016 15:17 Page 61

WATER particularly when covered by a full care and maintenance package. Pre-scheduled visits by engineers will ensure your system is kept fully serviced and upgraded to the latest specification. After a short survey, the bespoke system can usually be fitted quickly and easily using existing back-ofhouse pipework and electrics.” A further benefit of installing a filtration system, point out EcoPure is that it can also be used to produce great-tasting chilled still and sparkling drinking water for your customers to drink in-house. This water can be served in elegant, reusable glass bottles, which can be own-branded if required. This provides potential for an additional revenue stream and a practical, sustainable and cost effective alternative to bought-in bottled water. A system like this can contribute significantly to your bottom-line if you’ve been selling bought-in bottled water. A still and sparkling water system can be designed and fully installed, with free bottles, dishwasher trays and carry-crates, for less than £4.50 a day (including regular servicing and full parts replacement cover), claim EcoPure. So, if you spend more than this on bought-in bottled water - around 810 litres daily - then you’re saving money from the outset.

www.cafeculturemagazine.co.uk

Effective water treatment can make a significant contribution towards improving the quality of an outlet’s speciality beverages.

BETTER BEVERAGES Café culture is enjoying ever growing popularity in the UK. Analysts believe customers are consuming some 1.4 billion cups of coffee in the UK’s coffee shops, and their total spend is predicted to reach almost £9 billion by 2018, report water treatment company, 3M. And with the success of branded coffee shops and independent specialists, quick service restaurants (QSRs) everywhere are now moving to offer better coffee drinking experiences for their customers. Intuitively, great tasting coffee starts with getting the right beans, blend and roast. But consider that water constitutes

98% of the drink, and it is clear that restaurant operators need to ensure the quality of this basic ingredient. Maintaining consistent water flavour is an additional concern for larger brands that seek to deliver the same great taste experience for customers in all outlets nationwide. “The quality of mains water supplied to a given premises can vary due to changes in chemical content,” explains Andy Whitehouse, sales and marketing manager at 3M. “Bacteria and sediment present in the water can also affect the taste. In addition, the mineral content of the UK’s water varies considerably from one region to another. The south and east of England, for instance, are generally regarded as hard-water areas. On the other hand, water supplies in Wales, the west and north of England and Scotland typically have a lower mineral content. It is widely known that scale can build up on pipes and heater elements in hard water areas, reducing the efficiency of water heaters and increasing maintenance costs. “Filtering hard water is, therefore, vital to protect equipment. Many operators already do this to save expensive call-out fees. But who can quantify the reputational damage resulting from bad customer experiences caused by poor-tasting water?”

APRIL 2016 CAFÉ CULTURE 61


CC_April16_p60-63_Layout 1 22/03/2016 15:17 Page 62

WATER REMOVING UNWANTED TASTES The simple practice of fitting a filter designed expressly for chlorine taste and odour removal, as well as sediment and bacteria removal, can ensure that every drink served has the same great taste, feel 3M. Even in a soft water area where scale is not necessarily a concern, fitting a filter to remove unwanted tastes and odours is recommended by the company to ensure pure and consistent recipe quality water. And coffee is not the only restaurant product affected. Any other drinks containing mains-supplied water - such as hot or iced teas, or foods prepared using water - can leave customers feeling dissatisfied if the water is not up to scratch, they point out. “An activated-carbon block filter, for example, provides effective removal of tastes and odours from impurities such as chlorine or other organic compounds. The carbon block filter differs from the ionexchange resin type of filter, which is the most effective for scale prevention and is recommended for hard water areas,” says Andy Whitehouse. “3M has developed unique advanced carbon block technologies for its HF range of water filters designed for coffee and tea brewers. The carbon block is capable of removing particles as fine as 0.2µm and so provides additional protection against organisms such as bacteria and waterborne cysts. “A choice of 0.5µm, 1µm or 5µm filter grades are also offered across the HF range. Although some filter grades can provide bacterial protection, it is important to note that they should not be used with water that is microbiologically unsafe or of unknown quality without adequate disinfection before or after the system.” It is also very important to remember to replace the filter when the rated capacity is reached, warn 3M, who offer a range of filter capacities available for light- to heavyduty use. Their Sanitary Quick-Change (SQC) cartridges make replacing HF filters an easy job for restaurant staff with no specialist skills or maintenance training, claim the company. The filter head has its own valve, so there is no need to turn off the mains water supply, and the changeover can be accomplished quickly with just a quarterturn needed to release the old unit. The replacement is secured in position just as easily. In addition, a built-in scale-inhibitor which works by treating the water with a small quantity of polyphosphate – can provide scale protection suitable for use in areas of soft or medium water hardness, suggest 3M.

62 APRIL 2016

CAFÉ CULTURE

“In hard water areas, ion-exchange resin filters with carbon post filtration provide effective protection against scale, as well as chlorine and particle removal and must also be changed at the appropriate time,” adds Any Whitehouse. “More sophisticated filtration methods such as reverse osmosis (RO) flush away reject water for a longer lasting filter that requires less frequent replacement. Chlorine taste and odour removal is a further benefit, along with the ability to dial-in the quality of water required, regardless of the mains water quality. Pure RO-filtered water suitable for purposes such as flash steaming, as well as a mineral-adjusted blend of RO-filtered and mains water ensures consistent flavour ideal for use in drinks. “For today’s café and coffee shop operators, filtering water is about much more than preventing scale and managing equipment running costs. Removing unwanted tastes and odours is vital to ensure consistently high-quality drinks, and in my opinion should be in place in every premise, regardless of the local water hardness.” ADDED MINERALS “Water quality is the buzz trend right now. Specifically, the effect that the water treatment connected to the coffee machine has on the taste of the drink,” says Justin Stockwell, managing director of sector coffee machine supplier, Caffeine Ltd, a UKbased coffee machines specialist distributing brands including Schaerer and Gaggia and also offering a comprehensive choice of coffee service accessories. “Obviously you need water treatment because you don’t want the particles that cause lime-scale build up to get into the machine. However, some minerals present in the water enhance the flavour of the coffee. Most water filters and softeners are indiscriminate in what they strip out of the water – they take away the good as well as the bad. “There’s a new generation of water treatment systems for coffee machines that actually add minerals back into the water and it can make a huge difference to the taste and quality of the coffee, while still protecting the machine from lime-scale build up. And having tasted the difference, we would always recommend these advanced water treatments systems for any serious coffee outlet.” Showing that the importance of water

quality has relevance to tea too, Vivreau (www.vivreau.co.uk) - a developer and manufacturer of purified drinking water systems - teamed up with Birchall Tea recently to offer clients installing the Vi tap product free bundles of the nation’s most treasured drink. The award-winning Vi tap dispenses mains-fed purified chilled still, sparkling and instant boiling hot water from one single tap with a touch sensor control and zero splash. In recognition that over 165 million cups of tea are consumed by British people daily and Vivreau decided to supply it to its new clients for free until the end of March 2016, by offering free tea with every Vi tap installation (each new client is also being entered into a prize draw and at the end of the promotion, one lucky winner will receive a Birchall Tea’s beautifully carved wooden box filled with a variety of Birchall teas. The Vi tap’s high spec boiler can produce up to four cups of boiling water per minute at the optimum temperature for tea and there is even an intelligent safety feature on the Vi tap which prevents boiling water from being dispensed by accident. Incorporating high performance ice bank refrigeration, the Vi tap is also capable of delivering high quantities of chilled water, say the company. “We have been delighted to offer our clients this promotion, helping fuel offices nationwide with the perfect brew made with high quality, Brita filtered water,” said Debbie Tate, communications and marketing director at Vivreau. Vivreau is a privately owned company founded in the late 1980's as a family business. In partnership with Brita since 2012, Vivreau offers new technology, improved water filtration and product development accommodating a range of drinking water dispensers unrivalled across the world.


CC_April16_p60-63_Layout 1 22/03/2016 15:17 Page 63

WATER

Water treatment considerations W

ater treatment or water softening for the uneducated or inexperienced operator is probably seen as an expense that you should only give a cursory glance to and, until recently, I would have done the same. Dare I say that your first thoughts are most likely to be how to do the minimum, at the least cost and minimum commitment and effort? Well how wrong you would be! Water treatment application and maximisation of your resource for the benefit of your establishment, assets and quality of the beverages is worth much, much more and water can be as much as 95% of the beverage. When I first looked at this subject, limescale prevention in the coffee machine was my first thought, with quality of beverage being equally important, as was cost coffee being my background and passion that is. Again, I discovered, looking in the modern café that there is much more to be considered and protected. Convection ovens, dishwashers, water boilers, hot beverage makers, cold beverage makers and coffee machines along with many other devices used in the modern food and beverage preparation area (namely the kitchen), need to be protected and all benefit from good water treatment. Yes, lime-scale is still one of the biggest threats to the longevity of the assets that you will invest your hard earned pounds in. So, if you are operating a fairly well equipped kitchen, make sure you protect them first. And in my opinion, the easiest and most cost-effective answer is to use a calcium treatment unit (CTU). Without going into the full science, you will ideally source a unit that will remove the temporary hardness salts, calcium carbonates and magnesium carbonate. A unit that removes chlorine, dissolved organics and removes particulates in order to improve taste, odours and water quality is also recommended. All that from one unit? Yes, and there are units available which treat from 300 litres to just under 20,000 litres, depending on the local water quality. You should ideally fit a water meter to the unit that you purchase, so you can ensure when your water treatment unit has met the manufacturer’s recommended usage. Or, calculate your usage and change out you unit at regular intervals. It really depends on your culture in the kitchen and your preference. www.cafeculturemagazine.co.uk

Bryan Stockley (pictured) has been in the coffee and hot beverage industry for 25 years, having held senior positions along the way with various sections of the coffee trade. He is a consultant to the coffee sector and a barista trainer, and also a technical consultant to the Beverage Standards Association and a member of the SCAE. Here, he explains why he feels that water quality should be higher up on a café or coffee shop’s list of priorities, and what aspects of it might need further consideration.

Water treated to this level will provide a solution to all of the above issues, improve the efficiency of your assets and give your customers a better tasting beverage than you would have otherwise provided. Most cafés and coffee shops I have visited, care about the environment and look for locally sourced produce and equipment whenever they can. I am a big buy British fan, so to this aim it shocked me to find that so many of these treatment units cannot be reused, or where they can, it means sending them half way around Europe which is not fiscally viable or particularly carbon friendly. So, in many cases, it does not happen and they are simply discarded. Do not get me wrong, but anyone who knows me knows I am no tree hugger! However, I do APRIL 2016 CAFÉ CULTURE 63

hate waste. So big lumps of plastic which are about as eco-friendly as a nuclear bomb just being sent to land fill really grates with me. However, if you just take a look out there you will find some UK-based manufacturers who are able to provide a full and cost effective recycling/refurbishing service, at a cost up to 40% less than buying a new unit. Surely this is the way forward and UK manufacturers should be always be supported by our industry which is quite rightly proud of its pioneering attitude towards protecting our environment, whether it is about how or where the produce is grown or prepared, to the packaging used and its disposal? To my way of thinking, there is not much merit in claiming your responsible green credentials if you or your water treatment supplier are adding to the plastic timebomb in landfill. Not to manage your water treatment correctly is pointless and wasteful at so many levels. So please consider the above points if not for any other reason it just makes good fiscal sense, and at the end of the day we all just want to make a sensible living out of our invested time and money. This only touches the surface of what water treatment is available and yes there are other solutions based on a different scenarios. However I would take technical advice from a water treatment specialist, and that does not necessarily mean the guy that supplies your coffee machine.

Examples of some recyclable water filters supplied by European WaterCare.


CC_April16_p64-65_Layout 1 22/03/2016 16:30 Page 64

DESIGN

End of the line for replica furniture? Sooner than anticipated, the UK government has unexpectedly fast-tracked the deadline for shop owners to stop selling replica furniture. The change, however, will not go without consequences, point out sector supplier, Cult Furniture. The fight against legal reproductions The UK government announced the repeal of Section 52 of the Copyright, Designs & Patents Act in 2014 - the copyright on furniture designs would be extended from 25 to 70 years after a designer’s death. “Businesses were then given five years to adjust to the change in law, which meant that most of the designs they were selling would then become illegal,” says Fiaz Iqbal, CEO of Cult Furniture. “By 2020, they would be required to stop selling replicas at all, or else they could face a fine of up to £50,000, and a custodial sentence of potentially up to ten years.” Fiaz Iqbal launched Cult Furniture in 2010 after opening a series of successful bars in London. The idea (of selling iconic furniture reproductions) came about in 2009, when he opened a bar in Putney, London and couldn’t find the specific designs and colours he wanted for his bar and having them custom made was not affordable. After some research, he saw an opportunity to legally sell reproductions so everyone could access and enjoy iconic designs without a ridiculous price tag. Cult Furniture has since grown into a popular one-stop shop for contemporary furnishings for homes, offices and commercial spaces, with customers all over Europe. A new and unexpected deadline While those five years could have been sufficient for most companies to make changes to their business model, the UK government, under pressure to comply with the new EU copyright laws, unexpectedly fast tracked the deadline to April 2016. “Not only does this sudden decision harm businesses and create further job losses, customers are affected in the long run too. They are, in a way, being punished

64 APRIL 2016

CAFÉ CULTURE

for not being able to own an iconic chair design, even though the original designs were meant to be affordable. As Ray and Charles Eames were famously quoted – ‘we want to make the best for the most for the least,’” says Fiaz Iqbal. “It’s a sad time for design lovers everywhere. By abiding by the wishes of the furniture giants to hand over the designs that were initially meant to be affordable, functional and beautiful for everyone, we're losing more than just a legal battle. We'll be completely out of touch with the visions of those (designers) before us.

“It’s unlikely that the change in copyright law will increase the sales of originals as very few people will be able to afford these overpriced originals and this doesn’t just affect the everyday consumer. In my opinion, you will also see a lot of the iconic designs fade away from the high street as bars and restaurants will not be able to afford to pay £400 + each for a dining chair.” From stockist to design studio While many businesses struggle to find ways to adapt and innovate within the new timeframe (and some will possibly


CC_April16_p64-65_Layout 1 22/03/2016 16:30 Page 65

DESIGN need to quit), the most logical step for Cult Furniture was to establish itself as a design studio, instead of being a limited stockist, reports Fiaz Iqbal. After learning about the possible law changes in 2014, Fiaz Iqbal put together his own in-house product design team to create Cult Designs - furniture inspired by iconic designs but with contemporary twists in the brand’s style to replace their best-selling iconic designs. The road from stockist to design studio, however, hasn’t been an entirely smooth one. Many of the new designs were work in progress and not due to be released until mid-2017. As can be imagined, the sudden April 2016 deadline created a lot of pressure and stress in perfecting the new Cult Design range on time. However, with years of market research, the new designs are anything but a gamble, feels Fiaz Iqbal. “Knowing exactly what customers are looking for in terms of style, Cult Furniture will launch its new furniture line as an alternative to those who will soon have limited access to iconic furniture,” says Fiaz Iqbal. “We firmly believe that everyone should have access to good design. When they want to buy reproductions, this is

With legal reproductions of iconic furniture likely to be made prohibitive in terms of cost, Cult Furniture has set about creating some of their own new designs.

their choice. We hope to provide an alternative, to keep the vision of Eames alive; that good design should be affordable and for everyone, not just the rich and famous.” Known for their Pantone colour selection, Cult Furniture feels that their new Cult Designs won’t disappoint, as

NEW PRODUCT

New web site launch for 4 Aces Popular packaging specialist, 4 Aces has launched its new web site. The easy-to-navigate, new website has been built with the customer in mind, containing an increase in information and eye-catching images, designed to better engage the visitor and enhance brand awareness. Managing director of 4 Aces, Chris Penn comments: “We’re proud of our current status as the UK’s fastest growing provider of packaging products to the beverage and foodservice sectors. With such a burgeoning customer base, it’s absolutely essential that the website is both inclusive and informative and ably

represents the brand. “The web site provides an introduction point to 4 Aces for many visitors and so we were keen for it to meet the high standards that we continue to set for ourselves while reflecting the quality of our products, and the excellent level of customer service, that have become synonymous with our name.” Visit www.4acesltd.com or call 01992 535774.

they are introducing new colour ranges as well as a variety of metal leg finishes, including gold and copper. With a growing workforce, now including in-house designers, only time will tell whether Cult Furniture succeeds in adapting to the copyright changes in 2016, feels Fiaz Iqbal.


CC_April16_p66-67_Layout 1 22/03/2016 16:24 Page 66

ORIGIN

A oftrip a lifetime Coffee’s journey Millie Povey was accompanied on her trip by Danielle Faustino, Mozzo’s head of coffee, the trip having been organised by coffee merchants and close partners of Mozzo, DR Wakefield, and they were hosted in Ethiopia by the Oromia Coffee Farmers’ Cooperative Union. During their stay they experienced the whole coffee journey across the Sidamo and Yirgacheffe areas from seeing coffee seedlings in nurseries and visiting four farms, to processing/washing stations, through to milling, grading, a visit to an auction house and then on to see how it all culminates in export.

66 APRIL 2016

CAFÉ CULTURE

“I had the most amazing time visiting Ethiopia with Mozzo. It was a great insight into the industry going to the origin and seeing the product in its natural state. It was particularly interesting to see the washing stations. Visiting a country like Ethiopia was also a great experience in itself. It’s a beautiful country, full of lovely people, and they have pretty good coffee too!” said Millie Povey of her experience. Productive partnership Independent speciality roaster and Craft Guild of Chefs Business Partner, Mozzo, has firmly established links with the Culinary Arts and Hospitality department

In October last year, Mozzo Coffee (www.mozzocoffee.com) presented Millie Povey – a third year front of house graduate from Westminster Kingsway College (WKC) - with the trip of a lifetime to see coffee production first-hand in Ethiopia, the home of coffee and currently the world’s seventh largest producer of coffee. at Westminster Kingsway (recently named top college in inner London by Skills Funding Agency 2013-14 Retention, Achievement and Success Rates Report) to deliver bespoke barista courses to first, second and third year students. The courses, designed by Danielle Faustino, are based on the Coffee Diploma System developed by the SCAE (Speciality Coffee Association of Europe). Danielle Faustino, who provides the training at WKC, holds the acclaim as one of the youngest accredited trainers of the SCAE within the UK (she holds a diploma specialising in barista skills and brewing and specialises in training within the industry in the delivery of the ultimate coffee experience, from start to finish). Esher Williams, programme manager hospitality, food & beverage service, Westminster Kingsway College, said: “Based on what the industry was telling us it needed, we have recently placed a greater emphasis on hot beverage training and are working with Mozzo to achieve this. The Mozzo team brims with passion and we wanted to find a way to harness that exuberance and inspire the students as they really have embraced the subject wholeheartedly. “We decided to include a hot beverages supplement to the criteria that we use when selecting our Highest Achievers and Mozzo agreed to support this with an amazing prize of a trip to a coffee producing country for the Barista of the Year.”


CC_April16_p66-67_Layout 1 22/03/2016 16:24 Page 67

ORIGIN This prize ultimately went to Millie Povey as being the highest achiever within the third year students (Front of House) where she excelled in her performance with regards to coffee. Other aspects taken into consideration included aptitude and conduct within class, overall approach to the subject, management of the still room, coffee service within the college's two restaurants, calibration of equipment, cleanliness and ensuring consistency of the coffee experience throughout service. Millie Povey’s end of year coffee exam also contributed to her winning the award. Students were required to prepare a selection of beverages within a stipulated time, and to a specific standard (they are required to describe the relevance of the coffee blends they are using and show knowledge in the origins, flavour profile and suitability when food pairing). “The College is constantly striving to enhance its students’ education outside of the national curriculum in order to ensure they are workplace ready and employable,” adds Esher Williams. “And what Mozzo offers is an additional facet to their learning and one which is provided with an informed passion and total professionalism and we have some great plans for future collaborative work with them.” “In our day to day work we are getting more and more involved with chefs and front of house staff with regards beverage service,” adds Grant Lang, Mozzo Coffee Master. “They want to better understand the coffee bean, learn about flavour profiling and are beginning to show it the respect it deserves as a fresh ingredient and not just a front of house commodity. “It made total sense that we needed to start at the root and work directly with the people of the future, so we approached Westminster Kingsway with that aim in mind. Over several meetings and many, many months our ideas were realised and we are very proud to be sharing the responsibility for providing this training with one of the most respected colleges in the UK.” The courses cover, depending on which year the students are in, History of Coffee Origins, Cultivation of Coffee and the Spread through Europe, Barista Skills, Equipment Calibration, Tasting Coffees from Around the World and the Basics of Brewing Science. Mozzo says that it believes that passion and knowledge help to make a memorable coffee experience and that it is on a mission is to raise the standard of the consumer experience by engaging closely with those that work in the food and beverage industry. Its ethos is already

www.cafeculturemagazine.co.uk

being embraced by many leading hospitality operators and Mozzo feels that it is well on the way to setting new standards in hot beverages. Westminster Kingsway College has been awarded the Queen’s Anniversary Prize for Higher and Further Education for 2014-2016 for its work in Hospitality and Culinary Arts. These prestigious awards recognise a wide range of innovative work

across many different disciplines, the prize-winning work also demonstrating practical benefit to people, in the UK and beyond (the Queen’s Anniversary Prizes are awarded every two years to universities and colleges who submit work judged to show excellence, innovation, impact and benefit for the institution itself and for people and society generally in the wider world).

APRIL 2016 CAFÉ CULTURE 67


CC_April16_p68-69_Layout 1 22/03/2016 15:19 Page 68

PREVIEW

Blend business &

coffee at Share your passion for coffee with 5,000 like-minded visitors at this year’s Caffè Culture Show, the UK’s dedicated national event for the café industry (www.caffecultureshow.com). A HUB Celebrating its 11th anniversary, the show takes place on 10 and 11 May 2016 at Olympia, London. Cafés and coffee businesses at every stage of their journey will be able to meet award-winning artisan roasters, baristas, food and drink producers, and worldleading suppliers and manufacturers. As the UK’s longest-running and largest show for the café and coffee industry, the Caffè Culture Show supports businesses of all sizes, from one-shop independents to multi-location operations. Hundreds of companies from across the supply chain will be showcasing the very latest innovations, trends and insights in coffee, food, drink and equipment. “In 2015, we celebrated Caffè Culture’s tenth anniversary with a bigger show, new halls and a fresh new look and feel that put coffee at the heart of things,” says Caffè Culture Show event director,

68 APRIL 2016

CAFÉ CULTURE

Cheryl Carroll. “We achieved our vision of giving the show renewed energy and were thrilled with the positive reaction we got from visitors and exhibitors. The 2016 show looks set to be even better.” ‘TO DO’ LIST Learn new tips and discover new trends Whatever stage of growth your coffee business is at, it can be difficult to know who to turn to for advice. So why not head for the show’s Business Theatre where a packed programme of advice sessions, seminars and workshops will be split into two streams. The Caffè Fundamentals programme will

focus on inspiration to help build your business, attract new customers and develop a unique proposition. Meanwhile, the Caffè Enterprise sessions will aim to offer advice on how to secure investment and how to turn your business into a major brand. Whether you’re a recent start-up or a mature business, hear from expert speakers including Shoreditch Grind founder David Abrahamovitch, coffee bar consultant John Richardson, the SCAE’s Tim Sturk, private equity adviser Hugh Costello, retail design and branding consultant Angus Tilbury, and national business journalist and marketing specialist Guy Clapperton. Check out the burgeoning UK coffee roasting scene Back by popular demand in response to the growth of the UK roasting industry is the Independent Coffee Roasters’ Village. Championing some of the finest homegrown roasting talent, this is the perfect place

to find an artisan supplier for your coffee operation. What could be better than meeting roasters in person while tasting their fresh coffee? Tasting tutorials and sensory subtleties The Caffè Culture Show brings together stars of the tea and coffee world with over 30 interactive mini-masterclasses to educate and inspire. Showstopping latte art, customerpleasing coffee cocktails and tea-tasting challenges are all on the menu. Support local producers Recognising that many operators want to support and source from small, local food and drink producers, the vibrant Artisan Food Market is a celebration of craft enterprise laid out in a farmers’ market style. From baked goods to craft beers, healthy snacks to indulgent treats, visitors have the opportunity to meet the award-winning independent producers behind them.


CC_April16_p68-69_Layout 1 22/03/2016 15:19 Page 69

PREVIEW to recognise your sweet from your sour. Meet and greet over 230 exhibitors From coffee to cleaning, roasters to refrigeration and technology to training, The Caffè Culture Show presents a cross-section of leading companies from across the industry supply chain. With over 230 exhibitors to meet and greet, it’s the perfect opportunity to find everything you need to start your business, check out the new kids on the block or contemplate refreshing your current supplier list.

Go cupping! New for 2016 is the Cupping Zone where leading palates will be hosting expert tasting tutorials, giving advice on sensory subtleties, which coffee blends best complement a morning croissant, and how

www.cafeculturemagazine.co.uk

CAFECONOMY – STATE OF THE NATION This year’s Caffè Culture Show Cafeconomy research, exploring the state of the market and consumer views of the coffee shop experience, will be presented at the show by ‘Coffee Boy’ John Richardson. Last year’s research saw nine in ten (92%) independent

The Caffè Culture Show 2016 takes place at London’s Olympia on 10-11 May 2016. Free ticket registration is now open at www.caffecultureshow.com/register

operators feeling confident and optimistic for the coming year with eight in ten expecting turnover growth. 93% were planning investment in their business in the year to come and just under six in ten (59.2%) reported improved business performance in 2014 compared to 2013.

“The Cafeconomy study shines a spotlight on the thriving independent sector. This year we’re exploring what consumers want from the coffee shop experience – and most importantly, whether the market is delivering that experience,” says Caffè Culture’s Cheryl Carroll.

APRIL 2016 CAFÉ CULTURE 69


CC_April16_p70-76_Layout 1 22/03/2016 16:58 Page 70

Café Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI UK Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Vestey Foods UK Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Patisserie J Buckland Total Foodservice Ltd. Tortilla & Wraps Freshfayre J Buckland Mission Foods Santa Maria UK Ltd. Worldwide Cuisine Ltd. BreAd & rolls Fresh Jacksons Bakery Total Foodservice Ltd. Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Santa Maria UK Ltd. Total Foodservice Ltd. Worldwide Cuisine Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Harvey & Brockless Rank Hovis Total Foodservice Ltd. Flour EDME Ltd. Butter & sPreAds Butter Freshfayre J Buckland Kerrymaid Southover Food Company Ltd. Spreads Arla Foods UK Freshfayre J Buckland Kerrymaid The Cheese Cellar Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Arla Foods UK Bel UK Ltd. Bradburys Cheese Extons Foods Freshfayre Harvey & Brockless J Buckland Kerrymaid Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria UK Ltd.

CleAning MAteriAls Bunzl Catering Supplies Chicopee J Buckland Total Foodservice Ltd. Chutneys & relishes Chutneys Beacon Foods Compleat Food Network Freshfayre Geeta’s Foods Ltd. J Buckland Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Freshtime UK Ltd. Harvey & Brockless J Buckland Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Compleat Food Network Freshfayre Geeta’s Foods Ltd. J Buckland Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Freshtime UK Ltd. Santa Maria UK Ltd. Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Freshtime UK Ltd. J Buckland Orexis Fresh Foods Ltd. Santa Maria UK Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless J Buckland Piquant The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards J Buckland Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Freshtime UK Ltd. J Buckland Orexis Fresh Foods Ltd. Piquant Santa Maria UK Ltd. Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Coffee Kool Kup UCD

Juices Caterers Choice Freshfayre Kool Kup J Buckland Leathams Southover Food Company Ltd. Total Foodservice Ltd. Peanut Hottie Bravura Foods Tea Kool Kup UCD eggs & egg ProduCts Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays J Buckland Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays J Buckland Leathams Southover Food Company Ltd. Zafron Foods Ltd. equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Chicopee Pumphreys Coffee Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Fish ProduCts Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Compleat Food Network John West Foods Ltd Prawns Freshfayre J Buckland Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Compleat Food Network Freshfayre J Buckland John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Tuna Caterers Choice Compleat Food Network Freshfayre J Buckland John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd.

Southover Food Company Ltd. Universal Meats Vestey Foods UK Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Compleat Food Network Southern Salads The Ingredients Factory Guacamole J Buckland Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Premier Business Care MeAt ProduCts Bacon Compleat Food Network Dawn Farms UK Freshfayre Freshtime UK Ltd. Gierlinger GbmH J Buckland Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Worldwide Cuisine Ltd. ZMI UK Beef Compleat Food Network Freshfayre J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre J Buckland Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Dawn Farms UK Freshfayre Freshtime UK Ltd. J Buckland Kookaburra Leathams Newsholme Food Group Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Stephen’s Fresh Foods Ltd. Southover Food Company Ltd. Universal Meats Vestey Foods UK Worldwide Cuisine Ltd. ZMI UK Zwanenberg Food UK Ltd Continental Freshfayre J Buckland Leathams Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. ZMI UK Duck 2 Sisters Food Group Compleat Food Network Freshfayre J Buckland Sam Browne Foods Universal Meats Vestey Foods UK

Ham Compleat Food Network Freshfayre Freshtime UK Ltd. J Buckland Leathams Martin Mathew & Co Ltd. Newsholme Food Group Smithfield Foods Ltd. Stephen’s Fresh Foods Ltd. Southover Food Company Ltd. Vestey Foods UK ZMI UK Lamb Freshfayre J Buckland Sam Browne Foods Vestey Foods UK Marinated Meats Compleat Food Network Kookaburra Meatballs Compleat Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Compleat Food Network Dawn Farms UK Freshfayre Freshtime UK Ltd. J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Stephen’s Fresh Foods Ltd. Southover Food Company Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Sausages Compleat Food Network Freshfayre J Buckland Leathams Moy Park Ltd. Newsholme Food Group Smithfield Foods Ltd. Snowbird foods Southover Food Company ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre Kookaburra J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Stephen’s Fresh Foods Ltd. Southover Food Company Vestey Foods UK ZMI UK lABels Bunzl Catering Supplies Planglow Ltd. Positive ID Labelling Systems Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre J Buckland Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods EDME Ltd. Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) J Buckland Rap Ltd. Tri-Star Packaging Supplies Ltd.


CC_April16_p70-76_Layout 1 22/03/2016 16:58 Page 71

Café Manufacturers & Distributors Food wraps J Buckland RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic J Buckland Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Compleat Food Network Freshcut Foods Ltd Freshfayre Freshtime UK Ltd. J Buckland Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless J Buckland Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods souPs Freshfayre J Buckland Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Compleat Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Compleat Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Compleat Food Network Freshfayre J Buckland Santa Maria UK Ltd. sAlAd Florette UK & Ireland Freshcut Foods Ltd. Freshfayre MyFresh Southern Salads Ltd. Salad (prepared) Florette UK & Ireland Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Compleat Food Network Freshfayre J Buckland Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Compleat Food Network Freshfayre J Buckland Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Compleat Food Network Freshfayre J Buckland Martin Mathew & Co Ltd. Southern Salads Ltd.

2 sisters Food

greenCore

grouP

Food to go ltd -

3 Godwin Road, Earlstrees

PArk royAl

Industrial Estate,

Willen Field Road, Park

Corby,

Royal, London

Northamptonshire

NW10 7AQ

NN17 4DS

Contact: Clare Rees

Contact: Simon Brooksbank

Tel: 0208 956 6000

Tel: 01909 511846 Fax: 01536 409 050 simon.brooksbank@2sfg.com

Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com

www.2sistersfoodgroup.com

greenCore

Adelie Foods

Food to go ltd –

grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford,

MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com

Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk

on A roll sAndwiCh CoMPAny The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.u

greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000

TN23 6LL

Fax: 0207 536 0790

Contact: Mark Leigh

Contact: Richard Esau

Tel: 01233 665533

richard.esau@greencore.com

Fax: 01233 665588

www.greencore.com

Mobile: 07966 664 408

rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 El.pvpetkuniene@mantinga.lt

www.mantinga.lt

mail@anchorcatering.co.uk www.anchorcatering.co.uk

CrAnswiCk Food

iMPress sAndwiChes (The Good Food Company of Harefield Ltd.) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123

on the go

info@impress-sandwiches.com

Unit 7, Carlyon Road

www.impress-sandwiches.com

Industrial Estate,

love Bites ltd.

BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

Atherstone,

Granary Court, Eccleshill,

Warwickshire

Bradford, West Yorkshire

CV9 1LQ

BD2 2EF

Contact: Wayne Greensmith

Contact: Richard Smith

Tel: 01827 719 100

Tel: 01274 627000

Fax: 01827 719 101

Fax: 01274 627627

wayne.greensmith@cranswick.co.uk

richard@love-bites.co.uk

www.thesandwichfactory.ltd.uk

www.love-bites.co.uk

ACCredited distriButors sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl tAsties oF Chester ltd (street eAts) Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk

ginsters 81 Tavistock Road, Callington Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.com green gourMet ltd. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk


CC_April16_p70-76_Layout 1 22/03/2016 16:58 Page 72

Café Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com

Als Food & PhArMACeutiCAl Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk ArlA Foods uk 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk

BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk Bel uk ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-uk.co.uk Accreditation body: ISO

BrAdBurys Cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk

BrAvurA Foods 26 York Street, Mayfair, London W1U 6PZ Tel: 0203 086 8676 enquiries@bravurafoods.com www.peanuthottie.co.uk Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 01432 362423 Fax: 01432 362482 stuart_bowkett@cargill.com www.cargill.co.uk

CAterers ChoiCe ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

ChiCoPee (A brand of Berry Plastics) Lange Oijen 16, 5433 NG, Katwijk, The Netherlands Contact: Richard Nicholls Tel: +44 7760 167807 richard.nicholls@avintiv.com www.chicopeesolutions.com

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk CoMPleAt Food network ltd The Manor House, 34 London Road, Newbury Berkshire RG14 1JX Contact: Tim Scarborough Tel: 01763 837 000 Fax: 01763 838 280 tim@food-network.com www.food-network.com

www.bradburyscheese.co.uk

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk

Coveris FlexiBles uk ltd. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk

dAwn FArMs uk Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

edMe ltd. High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 andy.smith@edme.com www.edme.co.uk english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com www.englishprovender.com BRC Grade A e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com extons Foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com Florette uk & irelAnd Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 trsouthwell@florette.com www.florettesalad.co.uk FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk Fresh-PAk Chilled Foods 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FreshtiMe uk ltd. Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

FsC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com geetA’s Foods ltd. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Trent Kieser Tel: +43 7234 83141 tw@gierlinger-holding.com

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com

hArvey & BroCkless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA

JACksons BAkery 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Trevor Maplethorpe Tel: 01482 301113 Fax: 01482 588237 trevor@jacksonsbread.co.uk www.jacksonsbakery.co.uk J BuCklAnd 19-20 Orion Court, Cranes Farm Road, Basildon, Essex SS14 3DB Contact: Danny Silverosa Tel: 01268 289056 Fax: 01268 450012 info@jbuckland.co.uk www.jbuckland.co.uk JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com

JurA ProduCts ltd. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk kerryMAid c/o The Hub, Chapel Farm, Ightham Bypass, Ightham, Kent TN15 9AF Contact: Aonghus O’Drisceoil Tel: 01732 617070 aonghus.odrisceoil@kerry.com kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com


CC_April16_p70-76_Layout 1 22/03/2016 16:58 Page 73

Café Suppliers Index kool kuP UCD, 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell Tel: 01233 840 296 sales@koolkup.co.uk www.koolkup.co.uk leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk MilliteC Food systeMs ltd. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Natasha Bailey Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

Moy PArk ltd. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com MyFresh PrePAred ProduCe ltd. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@myfreshprepared.co.uk www.myfreshprepared.co.uk

newsholMe Food grouP New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402 steve.white@newsholmes.co.uk www.newsholmefoods.co.uk

new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Sandie Belton Tel: 07507 063090 katrina.hamill@grupobimbo.com www.newyorkbakery.co.uk ninA BAkery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com norselAnd ltd. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com

orexis Fresh Foods ltd. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Sheena Turnbull Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com Positive id lABelling systeMs ltd. Castle Lane, Melbourne, Derbyshire DE73 8JB Contact: John Mayers Tel: 01332 864895 Fax: 01332 864315 john@pid-labelling.co.uk www.pid-labelling.co.uk PreMier BusinessCAre Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174

gary.skipworth@premierbusinesscare.co.uk www.PremierBusinessCare.co.uk

PuMPhreys CoFFee Bridge Street, Blaydon, Tyne and Wear NE21 4JH Contact: Sales Tel: 0191 4144510 sales@pumphreys-coffee.co.uk www.pumphreys-coffee.co.uk rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Mark Ellis Tel: 0870 728 1111 rankhovismarketing@hovis.co.uk www.rankhovis.co.uk rAP ltd. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 emma.summers@rapuk.com www.rapuk.com

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk sAntA MAriA uk ltd. Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074

southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com stePhen’s Fresh Foods ltd. Units 20-21 Revenge Road, Lordswood Industrial Estate, Chatham, Kent ME5 8UD Contact: Glen Ochman Tel: 01634 684148 Fax: 01634 684673 glen@stephensfreshfoods.co.uk www.stephensfreshfoods.co.uk the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

totAl FoodserviCe solutions ltd. Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk

robert.barzda@santamariafoodservice.co.uk

vestey Foods uk 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640 l.roberts@vestey.com www.vesteyfoods.com

worldwide Cuisine ltd. Hay Lane, Foston, Derbyshire DE65 5PJ Contact: James Croft Tel: 01283 585595 Fax: 01283 585313 james.croft@elbarworldwide.com www.elbarworldwide.com zAFron Foods ltd. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

www.santamariafoodservice.co.uk

sMithField Foods ltd. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

tri-stAr PACkAging suPPlies ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk

linked AssoCiAtion uCd 1883 uk distriButor Unit 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell| Tel: 01233 840 296 sales@ucd.uk.com www.ucd.uk.com

loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

ConsultAnt southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com

universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com

internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk


CC_April16_p70-76_Layout 1 22/03/2016 16:58 Page 74

International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email: pmontenegro@dailyfresh.cl nordiC lunCh As c/o Bama Gruppen AS, Postboks 267 Alnabru, 0614 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra

sigMA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

tAMArind Foods Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FACtory design Alimentos Daily Fresh orgAniC ProduCts Sigma Bakeries Ltd sAndwiChes Fres Co Nordic Lunch AS Subway Snack Support Tamarind Foods

Checkouts Reach thousands of potential customers from as little as £115 to Advertise Call

Bean there Fixed that

sue Morgan

01291 636333

email: sue@jandmgroup.co.uk

Repairs Servicing Sales Installation Delivery Training

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

W: www.coffix .com

sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd


CC_April16_p70-76_Layout 1 22/03/2016 16:58 Page 75


CC_April16_p70-76_Layout 1 22/03/2016 16:58 Page 76

Profile for J & M Group Ltd.

Cafe Culture Magazine - Issue 73  

In this issue, we take a closer look at some coffee shop essentials - training, water quality and packaging. As this month sees the hosting...

Cafe Culture Magazine - Issue 73  

In this issue, we take a closer look at some coffee shop essentials - training, water quality and packaging. As this month sees the hosting...