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Tasting Ta sting the lifestyle of the café sector
ISSUE No.87 No.87 AUGUST AUGUS T 2018
SAY HI TO THE newbIE At last, it’s here! It’s fair to say that we’re pretty proud of our new oat drink. Not only is it the only organic oat drink made especially for baristas, it’s seriously tasty and works wonders when it comes to creating a rich, glossy microfoam. Oatstanding! (…yep, we went there!)
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FOR PROFESSIONALS
Welcome! In this issue, we indulge in what for many is the main reason they visit a café or coffee shop in the first place – namely, its ice cream, sweet treats and desserts menu. We also consider the changing nature of snacks. In emphasising the importance of water quality, as well as the drive to reduce the use of plastic, we look at in-house water filtration solutions, and Bidfood’s insights manager, Lucy Pedrick, shares some informative food trends findings from their recent Consumer Views Study. Clare Benfield - Editor
CONTENTS NEWS
ARTICLES
4
40 Casual dining essentials for cafés - Lucy Pedrick, insights manager at Bidfood, reports on their Consumer Views Study.
Starbucks rolls out 5p paper cup charge to all stores across Britain.
5 Caffè Culture to showcase a host of new features. 6
‘Oracle’ of espresso scoops lifetime achievement accolade.
16 Flower Power Coffee Co’s CBD-infused coffee UK launch.
EVENT PREVIEW 30 Speciality & Find Food Fair 2018.
FEATURES 20 Sweet spot- ice cream and desserts for cafés. 34 Snack attack - healthy options and sweet treats. 48 In-house water filtration maintaining water quality.
46 All things bright and airy Chester cathedral’s café gets a new look.
PROFILES 42 Abuelo - Australia meets South America. 44 Two Roman brands in London - Morganti Caffè Bar and patisserie A. Tornatora.
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REGULARS 33 New products. 58 Checkout.
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Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk
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Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk Production Ed Lantzos, Tel: 01291 636344, E-mail: ed@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636335 E-mail: subscribe@thecafelife.co.uk
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Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 www.thecafelife.co.uk Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2018 J&M Group Ltd
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THECAFELIFE.CO.UK | AUGUST 2018 | CAFÉ LIFE 3
NEWS
Starbucks rolls out 5p paper cup charge to all stores across Britain As of 26 July 2018, Starbucks announced that it will be testing a 5p paper cup charge across all 950 stores following a three-month trial in London. The charge will see all stores add 5p on to the cost of any drink purchased in a paper cup in a bid to further encourage customers to bring in a reusable cup. Customers using reusable cups already receive longstanding 25p discount off any Starbucks drink, aimed at reducing paper cup waste. The announcement comes after positive trial results showed a 126% uplift in the use of reusable cups in participating stores, measured by the number of customers redeeming the reusable 25p cup discount. Throughout the three-month trial Starbucks worked with environmental charity and behavioural change experts Hubbub, who compiled a report evaluating the overall impact of the charge on customer behaviour. The report shows that the percentage of customers bringing in their own cup or tumbler increased in the trial stores from 2.2% before the trial to 5.8% during the trial (mornings see the highest volume of customers going reusable, with 8% of all hot drinks served in reusable mugs or tumblers, report Starbucks). The results indicate that a nationwide roll out of a 5p charge with supporting instore communications and staff training would have an impact on reducing paper cup use. Starbucks says that it is continuing to work with the industry to share the findings of this trial charge, as well as leading in innovations to support reducing plastics waste, and finding alternatives to single-use paper cups. Earlier this year Starbucks committed $10m to develop a fully recyclable and compostable hot cup in partnership with Closed Loop Partners, through the NextGen Cup Challenge. Starbucks policy is to serve all drink in-store customers with ceramic cups, and all company-owned stores in Britain offer paper cup recycling. Earlier this year, the company has announced plans to eliminate single-use plastic straws globally by 2020, making a new Starbucks strawless lid a standard on all iced coffee, tea and espresso beverages. This new lid has already launched in 150 stores across Europe, Middle East
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and Africa and will reach all stores through a phased rollout. Starbucks is also introducing straws made from alternative-materials, including paper or PLA compostable plastic, for Frappuccino blended beverages or customers who prefer or need a straw. Martin Brok, president, Starbucks Europe, Middle East and Africa said: “We saw encouraging results from the first three months of this trial with Hubbub, and what stood out to us was the positive response we had from our partners (employees) and customers who continue to push us to innovate and find ways to reduce waste. Extending this to all our stores across Britain is an exciting step and we’re hoping this charge will remind customers to rethink their use of singleuse plastic as it has with plastic bags.” The funds raised from the 5p cup
charge to all stores in Britain will continue to support recycling and sustainability efforts with Hubbub, with a focus to reduce plastic pollution across the UK and prompt consumers to rethink how we use plastic. Trewin Restorick, CEO and founder of Hubbub added: “Single-use plastics is an issue that has become more significant in people’s minds than ever before. The trial proved this, showing that customers have an increased awareness of the need to reduce waste from single-use cups. A 5p charge is an effective way to prompt this change. We’re excited to be working with Starbucks, particularly as they take on board the findings of the trial and introduce the charge across the whole of the UK. We look forward to discovering what more can be done to encourage people to use reusable cups.”
NEWS
Caffè Culture to showcase a host of new features Caffè Culture - the UK’s very popular trade exhibition dedicated to the coffee bar market - has relocated to London’s iconic Business Design Centre, Islington, and will take place on 16 and 17 October 2018. With UK consumer tastes becoming increasingly discerning, the demand for quality coffee shows no sign of abating with operators having to find new and interesting ways to refine their offering, and the show – which has undergone some major changes since being relaunched by new owner Living Media Events – is set to offer visitors the chance to. Working in conjunction with their Steering Committee, consisting of new creative director Maxwell Colonna Dashwood (Colonna Coffee), John Richardson (Coffee Boys), Nick Mabey (Assembly), Steve Penk (La Spaziale) and Marco Arrigo (illy), an extensive new feature programme has been created to provide operators with the necessary insight and knowledge to satisfy consumer demand. As well as over 150 innovative brands, the show’s stimulating new format includes the Caffé Culture Talks Programme. A first for the show, this will bring attendees a series of thoughtprovoking ‘TED Style’ presentations delivered by a host of inspirational headline speakers. Also new is the Caffé Business Programme. Specifically aimed at owners and buyers from the high street chains, multiple site and non-specialist operators, topics will range from the importance of creating simple operating systems, training and retaining the best managers to how to effectively manage and grow
To register for your free trade badge in advance, visit www.caffeculture.com.
multiple locations. The show’s new Roasters & Cupping Village will be sponsored by La Marzocco and will offer visitors the chance to experience some of the best coffee from around the world by joining a host of carefully selected roasters within this community inspired space, and curated by Maxwell Colonna Dashwood. The Flavour Pathway is the show’s new centre-piece, where former WBC Champion Dale Harris’s interactive sensory experience will enlighten visitors on the complexities of flavour and how we taste coffee. The finals of the SCA’s UK Latte Art Competition - an exhilarating competition celebrating pouring perfection – will see
competing finalists being judged on their Latte Art talents with the most complex and visually appealing designs possible likely to be on show. Also new is Caffé Gelato. Are you looking to extend your menu? If so, then visit the show’s Caffé Gelato to find out how you can increase profitability with the introduction of a quality gelato, waffle and healthy shakes offering. An Exit Strategy Workshop - hosted by John Richardson - will be advising owners on how to build maximum value within the business with a view to selling at the highest multiple (this will take place on Tuesday, 16 October and costs £55 + vat - places are limited so book early to avoid disappointment).
Carry your kit in style with the new Bonzer Barman’s Roll! Bonzer Barware say that they are proud to announce the Bonzer Barman’s Roll, the latest addition to their range of barware carry items. Easily rolled up for travel, the Bonzer Barman’s Roll makes transporting barware equipment hassle free and is available in two finishes (dark brown leather, and sage green with leather trim). Designed with usability in mind, the Bonzer Barman’s Roll can carry up to 24
pieces of equipment, say the firm, with a combination of pockets and elasticated tool fastenings ensuring a secure hold on everything from spoons and strainers to muddlers and measures. With a wipe clean tan leather lining, the Barman’s Roll can also be left on the bar top without concern over spills, and with a fully adjustable leather strap, it can be carried with ease, point out its UK suppliers, Mitchell & Cooper.
THECAFELIFE.CO.UK | AUGUST 2018 | CAFÉ LIFE 5
NEWS
‘Oracle’ of espresso scoops
lifetime achievement accolade Fracino founder and chairman, Frank Maxwell, who pioneered the production of espresso machines in the UK, has been selected from 14 finalists for a prestigious Lifetime Achievement Award. Launching Fracino in 1953 after stripping down a coffee machine bought on a family holiday in Italy, Frank Maxwell received the honour from the Family Business of the Year Awards which celebrate and acknowledge the significant contribution that family firms make to the UK economy. Forced to self-fund the company after a bank refused to lend him £300, Frank Maxwell has been pivotal in Fracino’s growth to a global manufacturer whose worldclass espresso machines are commissioned by global giants including SUBWAY®, PizzaExpress, Costa Coffee and Patisserie Valerie. The third generation family business which employs over
Trailblazing career, Frank Maxwell (left) received his lifetime achievement award from Paul Andrews.
70 people has revolutionised its 45,000 square foot manufacturing facility through a multi-million pound investment programme, with 85% of components fabricated in-house.
“The shortlists for all categories were impressive and Frank was up against some stiff competition for this inaugural title. His vision, tenacity and commercial acumen in shaping the coffee
shop boom and succeeding where others around him failed is impressive and inspirational,” said Paul Andrews, founder and MD of Family Business United which launched the awards in 2011. Producing 12 new machines across 2011-2018, Fracino champions British manufacturing craftsmanship and is a proud member of Made in Britain – displaying a Union Jack flag on every machine that leaves the factory. “I am honoured and humbled to receive this coveted accolade. I am also immensely proud that the business I launched in a garden shed five and a half decades ago now operates one of the world’s most advanced and efficient espresso equipment manufacturing facilities and exports to over 70 countries,” said Frank Maxwell, 82, who continues to contribute to Fracino’s growth strategy.
Appointments boost
Fracino’s customer service team Multi-award-winning manufacturer, Fracino, has furthered strengthened its sales team with a duo of new appointments. Key accounts manager, Mandy Bains, and export administrator, Ronica Kaur, will focus on front-line customer support, reinforcing Fracino’s commitment to deliver a consistently top class customer service, say the company. The new team members bring the total number of employees of the UK’s only manufacturer of traditional espresso machines to over 70. Fracino’s customer portfolio includes Subway®, PizzaExpress, Patisserie Valerie, Living Ventures Restaurant Group, AMT Coffee
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and Pathfinder pub chains. Peter Atmore, Fracino’s head of sales and marketing, said: “Investing in
Enhancing customer care - left to right, Peter Atmore, Mandy Bains and Ronica Kaur.
growing and developing our sales team to further support and improve interaction with our highly valued customers remains a top priority. We warmly welcome Mandy and Ronica to our growing team.” The new employees come on board just months after another wave of new appointments were made to meet demand and included engineering roles, service engineers, boiler manufacturers and assembly line operatives. Additional recent highlights for the business which exports to every continent include forging a partnership with a new distributor in Hong Kong and sending its first shipment of espresso machines to Mauritius.
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NEWS
Pact Coffee announces coffee announces significant expansion plans Pact Coffee, which claims to be Europe’s largest coffee subscription service, has announced expansion plans and the creation of a new world-class roastery in Haslemere, Surrey. Pact Coffee, which provides high quality coffee to over 40,000 consumer subscribers, reports that it is expanding at 25% year-on-year and will generate revenues of £6.5m in 2018. As part of the expansion, the company has recently launched a unique B2B service, ‘Pact Coffee for Business’, to provide premium coffee to offices and workspaces across the UK. Their new roastery has been
created to keep pace with this rapid growth and ensure the consistent quality of production in the new, larger operation, say the firm. Pact Coffee says that its aim is to fundamentally change the way people drink coffee by sourcing the highest quality beans through ‘direct trade’ – namely, working directly with farmers and producers to provide a sustainable living – with their roasting process ensuring that all coffee is ground and packed in the UK within seven days of roasting to ensure maximum flavour and taste, they add. “We’re delighted to be growing
Pact and joining the lovely Haslemere community. We picked the area for its fantastic location, people and opportunity to be part of an exciting place outside of London for our new Roastery,” said Paul Turton, Pact Coffee’s MD. “All of us at Pact pride ourselves on providing the highest quality coffee for all our customers, whether it’s in the office or at home. The new location of the roastery will ensure that we can continue providing the very best coffee for all our valued customers and continue an incredibly exciting time for the Pact family.”
Best Small Shops competition returns A new survey has revealed that nearly two thirds of Brits (64%) would be more likely to make a purchase in a business when visiting to refill their reusable water bottle. The YouGov survey of more than 2,000 people, commissioned by BRITA Professional and environmental charity, Keep Britain Tidy, also highlighted that 64% of consumers would be more likely to return for future purchases if they could refill their water bottle. While 62% said it would make them choose a business that offered free refills over a competitor. Furthermore, 73% would view a business more favourably if it gave free tap or filtered water on request, the survey found. The research is part of BRITA Professional’s wider #SwapForGood campaign, which aims to help eradicate the use of single-use plastic bottles by encouraging people to make small changes to their lifestyle that can have a big impact on the environment. It makes clear that ending our reliance on single-use plastic bottles will take a significant cultural shift –
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and it won’t be as simple as making more water fountains available, as 59% of consumers worry about their cleanliness, rising to 64% of women. Currently only 9% use public fountains, a figure almost unchanged from when this survey was carried out a year ago (when it was 7%). Three quarters (73%), however, would be encouraged to use a reusable bottle if they could help themselves to drinking water in shops or cafés and not need to ask staff for it, while almost two thirds (63%) think food and drink businesses should be required to provide free tap or filtered water to anyone who asks for it. The survey also found that women are more likely than men to own and regularly use a reusable water bottle, with 40% doing so compared to 31% of men. While 49% millennials do so compared with just 27% of over 55s. 78% think there should be greater availability of free tap water across the UK and 27% of reusable bottle owners purchase bottled water because they are unsure whether there will be
To enter the 2018 competition, applicants must showcase their innovation, entrepreneurial spirit and community ethos by submitting details of their business via an online application form (visit www.bestsmallshops.co.uk for details). somewhere to fill up. 61% say if they could be sure water out and about is safe to drink they would be more likely to use reusable bottles. Two fifths still don’t know their rights when it comes to getting water out and about. “The damage single-use plastic is doing to our marine and wider environment and marine life has been well documented, and it is clear many people are committed to
tackling this. However, there is much more we can all do to help people swap for good by making it as easy as possible for them to refill and stay hydrated. Not only is this a move in the right direction, but it makes business sense too – as, the latest insights showed, consumers will be more likely to purchase from businesses that offer refills,” said Sarah Taylor, managing director, BRITA UK.
NEWS
Grand Café at the Scotsman opens its historic doors One of Edinburgh’s most magnificent Old Town venues has re-opened to the public as Grand Café at the Scotsman (www.grandcafeedinburgh. co.uk) following a six-month restoration. Inspired by the ‘Grand Cafes’ of Europe, the new North Bridge venue offers a welcoming, relaxed drinking and dining experience to suit all tastes and occasions, juxtaposing a menu of modern food and drink with the authentic charm of its interior which dates back to 1905. Set within the Scotsman’s former advertising hall, the spectacular double height space seats 150 covers across its ground floor and balcony, filled with light, character and beautiful period features.
Original walnut wood panelling, marble pillars and ornate cornicing have been carefully brought back to life by interior specialist Jim Hamilton and mixed with elegant new furnishings and accessories to create a stylish but informal ambience.
A fresh, light all day menu takes guests from early breakfasts, brunches and lunches through to afternoon teas and evening dining options – all created by Dundee-born Masterchef: The Professionals finalist Chris Niven, using ingredients
sourced from a hand-picked selection of great Scottish producers. Head bartender Andy Cummings has created a delectable drinks menu which nods to the great European bar traditions - reinvented with modern Scottish craft spirits and creative serves. Highlights include Grand Café versions of cocktail classics, vintage champagnes, silver punch bowls, plus gin and whisky ‘flights’ – a tasting experience designed to showcase Scotland’s finest home-grown spirits. Whilst the Grand Café brings the buzz of a vibrant modern café bar during the day, it stays open until 3am every night, transforming into a late-night drinking and dining spot.
Royal Voluntary Service café at Stirling Community Hospital is transformed A ceremony has taken place to thank the local organisations whose generous donations have helped transform the Royal Voluntary Service café at Stirling Community Hospital. The Friends of Stirling Community Hospital, a local charity which supports a wide range of initiatives across the hospital, donated £150,000 to help the Royal Voluntary Service completely refurbish and relocate its existing café to a larger, more prominent location within the hospital. This funding was matched by NHS Forth Valley as part of a wider £2 million investment programme
to upgrade the outpatient clinic and main reception areas. The café, which has been renamed Tea & Co, attracts a huge number of visitors,
patients and staff every day who enjoy a range food and drink options as well as a warm welcome from its 28 volunteers. Royal Voluntary Service
has been providing services on the Stirling hospital site since 1968. As well as preparing and serving food and drinks, the trained, caring volunteers signpost older people to other services in their local community and bring comfort, company and compassion to customers. As part of the celebrations, four Royal Voluntary Service volunteers were awarded their long service medals. These include Pat Middleton, who received a five-year medal and Barbara Maak, Barbara Shanks and Clementine Campbell who received their 20-year medals.
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NEWS
Book request leads to Bahrain deal A few months back, Barry O’Dwyer (owner of Personalised Projects, specialists in personalising sugar) opened his emails to see a ‘Greetings from Bahrain’ message. Thinking it was an email from a friend on holiday, it proved to be a request for a copy of his book - The Supreme Sugar Service from the Al Ghalia Group of companies based in the Kingdom of Bahrain. This group is currently home to five divisions as diverse as hospitality, retail and construction, and the purchasing department of its hospitality section soon followed up with a request for a quotation for personalised white sugar, brown sugar and sweetener, also requesting a pyramid style of packaging. “The hospitality division represents their numerous restaurants and catering outlets that exude distinction, character and culinary delights. Each space represents something unique and unusual, constantly
enhancing creativity with the element of surprise and intrigue. So, it was not surprising that standard sugar sticks and sachets was not for them. The particular outlet this sugar range was destined for was the Café Lilou,” said Barry O’Dwyer. Reminiscent of a 19th century Parisian brasserie, Café Lilou aims to be a gratifying experience for the bon vivant. Inspired by classic French dining, the menu is comprehensive and dauntless, offering constant twists and surprises. Café Lilou is a homage to the days of Moulin Rouge and Bohemian flair in design, atmosphere and food. Closer to home, this pretty much describes the atmosphere at Corbin & Kings Brasserie Zedel in Soho that Barry O’Dwyer also supplies personalised sugar to. “Their choice of sugar packaging is the double sugar cube in paper flowpacks. We produce the same style of sugar packaging for the Delaunay restaurant an
While stocks last, copies of The Supreme Sugar Service book are available to Café Life readers free of charge (email your postal address to Barry O’Dwyer, info@personalisedsugar.com).
all-day brasserie in elegant grand café surrounds, serving modern and classic European menu. We started working with Corbin & King in 2012 and have just personalised sugar for their latest venture Café Wolseley in Bicester
Village, Oxfordshire. They too ordered personalised sugar cubes,” said Barry O’Dwyer. “If you have the right product and offer a personal service, you can beat the big boys. The guys in Bahrain were impressed that I replied to their emails speedily, and that I was supplying personalised sugar pyramids to Hugo’s Group who operate the largest chain of hospitality outlets in Malta, and personalised sugar cubes for Turkish restaurant Babaji in Dubai. “I’ve discovered my niche, and I’m going for it. I like working for high quality brands because they understand the value of branding, and how that connects with the customer experience. I pushed the boat out by publishing my book in hard back but feel that the investment has definitely paid off.” To date, Barry O’Dwyer has produced personalised sugar for high end clients including the Café Royal, Ralph Lauren and Hotel Chocolat.
Picnik Butter Coffee creamer effortlessly stirs in functionality Building on the butter coffee trend, Picnik has announced that it is releasing the first to market butter coffee creamer in the convenient combidome 750ml carton packs from aseptic packaging company, SIG, and soon to be available in the US. The first of its kind, claim the firm, the creamer is the newest addition to Picnik’s product line made with the highest-quality ingredients, including a blend of grass-fed butter, whey protein sourced from New Zealand and Medium Chain Triglycerides (100% derived from coconuts) to provide the benefits of healthy fats and sustained energy without the usual crash that comes with a regular cup of coffee, say Picnik.
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Mixing with hot or cold beverages, the creamer offers the same convenience as classic half-and-half and is reminiscent of the taste, say Picnik, but enhances the consumption experience even more with its versatility, transforming a wide array of drinks and recipes into functional, nutrient-rich creations. “Our butter coffee creamer was created with our consumers in mind. We wanted to blend the highest quality with the best taste for optimal experiences. This extends to having differentiated packaging for our differentiated product,” said Megan Lavorato, director of operations at Picnik.
NEWS
Coco di Mama launches ‘the Pastraw’ The Italian food-to-go brand, Coco di Mama, have launched the #Pastraw, an innovative and eco-friendly solution to single-use plastic straw waste. To celebrate the launch, Coco di Mama offered a free iced coffee to the first 50 customers who ask for a Pastraw in each of their 21 stores across the capital. Inspired by food, the Pastraw is made from 100% uncooked egg-free pasta, meaning they are completely compostable, authentic Italian and suitable for vegans mamma mia! Coco di Mama has tested various varieties to find a pasta fit for purpose and, following a positive customer trial, say they are excited to launch them across London. Pastraws are suitable for use in all cold beverages; perfect for a refreshing juice or iced latte in the summer heat. Whilst some larger chains
To support or follow the campaign on social media use #Pastraw.
are still using plastic straws, many restaurants have moved to more eco-friendly paper straws. However, lots of customers struggle with these
due to their short ‘drink-life’, often beginning to disintegrate before the drink is finished. As well as preventing the need for single-use plastics,
Pastraws last up to three times longer than a paper straw, without falling apart (tested up to half an hour), claim Coco di Mama.
Family run coffee
shop seeks new owner HunnyBeez, a popular coffee shop and tea room in the town of Tenterden, Kent has been brought to the market through specialist business property adviser, Christie & Co. Situated in a prominent position on the high street, this single storey property comprises a trading area with a selection of tables and chairs, comfortable sofas and bucket seating for circa 28 covers, a counter and a good size kitchen. With the added benefit of a patio garden to the front of the property for approximately 26 covers, HunnyBeez attracts a high level of passing trade which is further enhanced by tourists visiting nearby local attractions, such as the
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Chapel Down Vineyard, Tenterden Museum and Kent & East Sussex Railway. Offering homemade food including breakfast, lunch and afternoon tea, this well-established business has been under the current ownership for the past five years and is now being sold due to family commitments. Current owners, Scott Bignell and Tracy Newman comment, “We have enjoyed our time here and are very proud of the business we have built up, and will be sorry to say goodbye to the many regulars we have got to know over the years.” James Hughes, Business Agent at Christie & Co’s Maidstone office is handling the sale and comments, “HunnyBeez
An asking price of £95,000 is being sought for the leasehold interest of HunnyBeez. represents a great opportunity to acquire a well-established business in a prime location with a consistently high footfall. With a strong and loyal following and scope to grow the business further, this is a perfect business opportunity.”
NEWS
Diego Campos wins Barista & Farmer Columbian, Diego Campos, the 28-year-old National Barista Champion 2014 and 2016 won the fourth edition of Barista & Farmer, which claims to be the only talent show dedicated to coffee culture (the first time the talent show was won by a participant from the hosting country). For 10 days, 10 top baristas, selected from over 250 applicants, lived life as coffee pickers, waking in the early hours to spend their mornings in the plantation harvesting beans whilst attending the Academy of Barista and Farmer in the afternoon to learn new skills and further develop their craft. Through a series of individual and team tests
the contestants battled it out with Diego Campos eventually claiming the top spot. “It’s been the best experience of my life. I believe that this victory represents a better future for my country and better opportunities for the farmers and this is what I want for the future generations. Coffee, hospitality and beautiful people, this is Columbia,” said Diego Campos. Barista & Farmer was conceived by Francesco Sanopo, the multi award winning champion barista, in association with the Italian Exhibition Group and SIGEP and is supported by La Cimbali, Faema and MUMAC Academy.
Handmade British Cakes and Patisseries Welcome to Tiptree Patisserie, the home of handmade British cakes and patisseries.
As part of the Wilkin and Sons family of businesses, you can be assured of our focus on quality. Tiptree Patisserie is an artisan bakery in Witham, Essex, just north of London. We use the very best of ingredients, locally sourced where possible. Our experienced team of bakers, chefs and cake decorators make an extensive range of products on a daily basis, for customers ranging from coffee shops to five star hotels, from airline caterers to popular visitor attractions.
We offer chilled, ambient and frozen lines, including traditional British cakes, cheesecakes, tarts, tortes, gateaux, meringues, cup cakes, scones, biscuits, tray bakes, grab and go bars, savoury pies, quiches and more. Our customer service team are dedicated to providing a first class service to suit your individual requirements.
The Olympic Building, Crittall Road, Witham, Essex, CM8 3DR Tel: +44 (0) 1376 509101 | Fax: +44 (0) 1376 509102 Email: tiptreepatisserie@tiptree.com | www.tiptreecakes.com
THECAFELIFE.CO.UK | AUGUST 2018 | CAFÉ LIFE 15
NEWS
Flower Power Coffee Co’s CBD-infused coffee UK launch What’s being claimed to be the hottest trend in coffee right now in the US - CBDinfused coffee – is making its way to the UK with a launch planned for this month. Flower Power Coffee Co. (flowerpowercoffee.co), based out of Queens, New York – who say that their mission is to “provide coffees and edibles that will enhance the life experience of healthconscious consumers through the use of legal, non-mindaltering infusions” - plans to supply pre-packaged, CBDinfused coffee at wholesale prices for consumption and sale in coffee shops or restaurants in the UK. “Cannabidiol (CBD) is one of the most abundant compounds found in cannabis. CBDs are proving themselves
to be helpful to those who use them for optimising their lives. It is 100% legal and you may have heard in the press earlier this year how Holland & Barratt’s sales surged after introducing CBD oil to their stores – we expect CBD coffee sales to be just the same,” said Richard Roocroft, business development director at Flower Power Coffee Co. “Don’t worry, you won’t ‘feel a high’ after drinking a cup of this cannabinoid infused coffee. On its own, CBD contains numerous medicinal properties and therapeutic benefits. CBD has been documented to be an anti-oxidant, anti-inflammatory, immunosuppressive, neuroprotective, anti-emetic, and of course anti-bacterial.
It’s also been shown to help with PTSD, epilepsy, rheumatoid arthritis, diabetes, alcoholism, and neurological disorders. But for those who aren’t suffering, medicating with infused coffee has helped them become less anxious and on edge, more focused at work, and as a result sleeping better at night.” Their reason for choosing coffee as aa medium for infusion, say Flower Power Coffee Co, is quite simply because almost everyone likes to drink coffee. “We drink it every day, some people throughout the day,” added Richard Roocroft. “It’s completely socially acceptable and an effective way to start your day - so why not get the alertness from the caffeine but without the jitters
thanks to the CBD?” The new coffee comes in a variety of flavours, including the Guru’s Wake-Up Call, Bootlegger’s Brew and New York Signature Blend, giving customers a choice of which coffee tastes best for them, feel Flower Power Coffee Co.
Former manager secures future of popular Kent tea rooms The future of the Earl Grey Tea Rooms in Southborough, Kent has been secured after the popular high street spot was acquired by its manager with support from NatWest. Roz Pullen-Bambling who helped set up the tea rooms last year, obtained a small business loan from NatWest to purchase and extend the lease on the premises for the next five years. The 38-year old will replace existing owner Adam Ward who is returning to his job as cabin crew after founding the business in 2017. Roz Pullen-Bambling will continue to employ five part-time members of staff and will look to employ a new manager within the next month. The Earl Grey Tea Rooms provides the local community with a much-needed space to relax and enjoy homemade food and drink. With traditional décor and floral china crockery, the tea rooms serves homemade cakes, speciality teas and
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coffees and breakfast and lunch dishes. Where possible Roz sources all produce and ingredients from local suppliers and she further supports the community by offering 10% discount for local businesses. Over the last year, the business has firmly established itself in the town, turning over £85k annually.
From left to right, Roz PullenBambling (owner), Sam Archer (relationship manager at NatWest) and the local Business Growth Enabler for West Kent & Sussex at NatWest, Chris Lyle.
Roz Pullen-Bambling said: “I have managed the tea rooms since it opened and watched it become a central part of the Southborough community. Over the past year I’ve met some wonderful people, many of whom have come to rely on the service and friendly atmosphere we offer. When I heard Adam was leaving, I knew I had to do something to secure the future of a business we had worked so hard together to establish. Thanks to the funding from NatWest, I have been able to purchase the lease, giving me the means to keep the tea rooms running for the foreseeable future.” Sam Archer, relationship manager at NatWest said: “Roz is a familiar face in the community and the perfect person to take over ownership of The Earl Grey Tea Rooms. Roz has lots of plans for the business and we look forward to seeing it go from strength to strength over the next few years.”
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NEWS
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DRINK ME CHAI’S SENSORY JOURNEY
Drink Me Chai customers were invited to jump on board a Tuk Tuk recently to experience a fully immersive sensory journey that first inspired the brand’s creation. At Old Street Station in London, Drink me Chai launched a Pop-Up 4D café taking customers on a multi-sensory journey through a virtual headset. Customers were invited to take in the sights, sounds, tastes and aromas through the streets of India and enjoy the hustle and bustle of a virtual Tuk Tuk ride. Along the way, they were able to take in the aroma of natural and authentic spices and flavours that make up the taste of Drink me Chai.
EVERSYS INVESTS IN NEW OFFICES AND EXPERT STAFF
The Swiss, super-automatic coffee equipment company, Eversys, has opened a new office with a private showroom to accommodate global customer demand and growth. The showroom is the site’s focal point, with the private and intimate space providing the perfect stage to showcase its renowned e’series and new c’series, including the next generation of espresso machines, the c’2 Cameo, feel the company. Away from Switzerland, Eversys Inc. has also expanded its presence in North America, opening a new office in New York to sit alongside the company’s current Toronto site. The sales team has also expanded, with three new experts joining the ranks, to answer an ever-growing demand in key markets.
DAWN FOODS EXCLUSIVE SUPPLIER TO O’BRIEN INGREDIENTS
Dawn Foods has partnered with O’Brien Ingredients, Ireland’s biggest bakery distributor, to supply a complete range of products to a brand new donut retailer in Northern Ireland with ambitious plans for growth. Having spotted a gap in the market, businessman Brett McKinney commissioned a stateof-the-art bakery in Craigavon, Lurgan and after careful research approached Dawn as an ingredients supplier given its long donut heritage, relationship with O’Brien’s and extensive range of products.
LAVAZZA MASTERCLASS AT BELLAVITA Lavazza’s head of training, David Cutler, ran an immersive coffee tasting at the recent Bellavita show, during which volunteers had the chance to experience different coffee profiles, including Lavazza’s Tierra Colombia, Kafa, a single origin from Ethiopia and organic blend Alteco. The masterclass also explored a brief look at coffee’s migration around the world over the last 1,000 years, its ideal growing conditions, a brief overview of species and varieties, as well as taking a closer look at the origin countries of these Lavazza speciality coffees (Colombia, Ethiopia, Mexico, Honduras and Uganda).
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Award for Zuma Organic Turmeric Chai
Beyond the Bean say they are proud to have won the Specialty Coffee Association’s (SCA) Best New Product Award ‘Specialty Beverage Stand Alone’ 2018 for their Zuma Organic Turmeric Chai. Awarded at the recent World of Coffee trade show in Amsterdam, the Best New Product Awards recognise new products judged on their quality and value to the speciality coffee and tea industry. This award adds to the many already won by Beyond the Bean in the last 20 years of trading and is the fifth time they have won in this competition. Boasting a warming blend of ginger, vanilla and orange flavours, Zuma’s Organic Turmeric Chai is the latest addition to the Zuma Chai range. The chai contains only naturally occurring sugars, say Beyond the Bean, and is made with 74% organic turmeric and 8% organic ground ginger (the remainder is made up of natural flavours including orange). Using only 3g per
serve each 100g pouch makes 33 12oz drinks, leading to less packaging, less waste and less bulk to transport, point out Beyond the Bean. The stunning yellow of the root makes for an impressive bright blend, whether as a latte, or served as an early morning shot mixed with espresso, and the Zuma blend includes the tastes of ginger, vanilla and orange, giving balance to the all glowing turmeric. Approved by the Vegan Society, it can be used with coconut milk, as well as regular dairy to create delicious golden hot or cold drink. Use it to add a vibrant twist to frappes, or subtle spice to hot chocolates and lattes, suggest Beyond the Bean. “We are so thrilled to have won this award for our own Turmeric Chai. It’s one of three adaptogens we now offer to customers looking for healthier options. We had a great show in Amsterdam, this just made it even better,” said Gary McGann, Beyond the Bean’s sales and marketing director.
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Café Gourmand ideas from Tipiak.
CAFÉ FAYRE
Sweet spot With cafés and coffee shops being the go-to places for many consumers when it comes sweet treats, it’s essential that operators keep up to date with new trends, serving suggestions and product ranges.
Special association “Cafés are always the place to go when it comes to indulgence, whether it’s for a huge slice of cake with a cup of tea or an extravagant ice cream sundae,” says Christina Veal, director at New Forest Ice Cream (www.newforesticecream.com). “Offering an exceptional dessert menu will tick all the right boxes and ensure all customers are spoilt for choice. It is particularly important for café operators to carefully consider their desserts because they generate an increased average spend and widen an outlet’s serving opportunities throughout the day. The desserts category is huge and with many outlets positioning themselves as entirely dedicated dessert parlours, café operators must keep up with the competition if they want to stand out within busy high streets.” Desserts and ice cream also offer the perfect solution for customers who might have missed lunch and are looking for a mid-morning or afternoon treat, point out New Forest Ice Cream. As such, it is important to ensure that menus are inclusive, including a variety of options to meet most tastes and the varying dietary requirements of all customers, they suggest. Offering a selection of ice cream, for example, is a nice additional extra element to a coffee shop and it’s likely to be popular with all ages, they add. “Operators should always choose a reputable brand that has an extensive range of flavours as ice cream is often the lighter dessert choice for many customers,” says Christina Veal. “A refreshing ice cream is hard to resist at
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any time of day and provides an excellent return for the operator especially during the summer. “Customers can enjoy their scoop within the outlet or have the option to enjoy as a refreshing snack on the go. Having a good selection of delicious flavours and promoting an independent manufacturer who produces premium, real dairy ice cream is beneficial for cafés because many consumers enjoy seeing independent, family-run businesses featuring on menus.” As well as keeping up with the latest innovations in flavours, sundaes and freak shakes are a great way to utilise ice cream all year round and offer particular appeal to children, suggest New Forest Ice Cream, being a simple way to create spectacular desserts in no time at all. Operators can take the opportunity to really get creative and generate interest with all of the extra toppings and ingredients (nuts, marshmallows, sweets and even cakes and brownies). “Customers love customising their own dessert and going as over the top as they like. Complete the sundae or freak shake with a selection of sauces from traditional fruity choices, like strawberry to something a little bit more exotic and on trend like passion fruit or salted caramel. When it comes to these types of desserts, it’s all about having plenty of choice and having something for everyone. Operators can also easily change up their flavours and offer different varieties to ensure their menu stays up to date,” adds Christina Veal.
“To ensure operators can offer the complete service when it comes to refreshing treats, we also produce a fun impulse range. This includes something for everyone, from fruity flavoured ice lollies through to wrapped ice cream desserts, and featuring traditional favourites alongside some of our own original creations too. While the impulse range is able to provide the tasty, fun treats for customers, it is equally important to consider bespoke POS material to effectively utilise and maintain a strong brand presence within a café environment, whilst adding visual appeal to draw customers in from the street. At New Forest Ice Cream, we offer an in-house design department that can personalise display material for each individual requirement, ensuring your full range of products look as good as they taste.” The demand for quality desserts and ice cream remains at an all-time high within cafés because many choose to treat themselves when dining out of home agrees Fabien Levet, national account manager – foodservice at Pidy UK (www. pidyuk.com). “Café operators should always make use of their serving opportunities and have a tempting selection of desserts on display,” he says. “Operators have plenty of opportunity to make the most out of the dessert category by offering a selection of seasonal desserts as well as afternoon tea. Desserts are often the star of the show for many customers so therefore not only do operators have to create stand out dishes, but they must consider how they
Café Gourmand ideas from Tipiak.
Bring your hot chocolates, mochas, milk shakes, desserts, cakes and coffees to life with a little magic with our New Additions range. Shake, Sprinkle and Stir... some colour, texture and flavour with whatever topping you choose and add value and a little fun to your drinks, cakes and desserts.. drinks
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CAFÉ FAYRE are described on a menu and that they have plenty of visual appeal to instantly attract customers. There is always room for tradition with regards to desserts, but it is equally important to include the latest trends and show an element of innovation if you really want to impress and encourage that impulse purchase. “Keeping dessert menus updated regularly to suit the upcoming season will keep customers interested. Hot, comforting desserts or cakes with the warming flavours of gingerbread and cinnamon are always going to be a go to option in the winter but once we welcome some warmer weather, customers are drawn to lighter patisserie, miniature desserts and fruity and floral flavours. Pastry-based desserts can be utilised all year round because the pastry has a light, buttery texture and the flavours can be easily adapted to suit different seasons.” Sweet tarts of all sizes and varieties are a staple on menus for many operators in the café sector, and for those who simply do not have the capacity to make pastry from scratch every day, Pidy feel that their ready-to-fill pastry is a good solution. They offer an extensive range of ready-to-fill tarts to suit a whole host of different fillings, as well as the ideal base for a range of desserts. Summer isn’t complete without refreshing exotic and citrus flavours which are always very on trend during the summer and complement the patisserie and dessert category perfectly, combining the classic form and contemporary flavours. Small sizes Going mini still remains very popular of late, Pidy point out – not only for those looking reduce their calorie intake but also from the chef’s point of view and including a variety of flavours and textures into a dessert. Since many customers are attracted to diversity on a menu, this
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New Forest Ice Cream’s Apple and Berry Crumble ice cream. provides a great opportunity to showcase creativity and experiment more with different elements of an offering, they suggest. “Our Telline, Trendy cases and smaller individual tarts that are available in various shapes and flavours are ideal for this trend and add a different dimension,” says Fabien Levet. “They are versatile and bring a lovely assortment of shapes and colours to any dessert offering. Operators have the choice of using up to five different types of pastry and this is nice to have that variety to achieve vibrant, bright and on-trend mini treats that are great to accompany hot drinks in a café.” Tipiak (www.tipiakfoodservice.co.uk), which supplies frozen, authentic French pâtisserie to the UK foodservice sector,
feel that small is beautiful when it comes to sweet treats. “Now more mindful of healthier options, some people prefer to opt for desserts and sweets that are small in size but still big in taste,” says Marie-Emmanuelle Chessé, international development project manager at the French food producer. “Serve a selection of macarons, or team a macaron, miniature French tart and pop éclair together on a plate to create the appealing French-style dessert known as Café Gourmand. Served throughout the day or as a light dessert, Café Gourmand is a simple but stylish way to upsell a coffee and a great way to encourage those with smaller appetites to opt for a dessert, when they don’t feel able to eat a traditional full-sized pudding. “Macarons and French pâtisserie are versatile, as they can be served by cafés as part of a dessert menu, or as accompaniments to morning coffee. And, of course, these items are perfect for afternoon tea - that quintessentially British meal occasion that continues to go from strength to strength. French pâtisserie items are great products to have available pre-frozen because they can be served at so many occasions throughout the day. “Macarons are currently very popular and have become fashionable, thanks in part to social media channels like Instagram, which feature thousands of stunning images of the delicious dessert. Tipiak sold more than one million macarons in the UK last year. We suggest trying three or four macarons, dressed with fresh fruit, edible flowers and cream, for a
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Sundae Parlour Ingredients • Chocolate ice cream (2 scoops) • Vanilla ice cream (2 scoops) • Brownie (1 piece) • Strawberries (chopped) • Cookie (2) • Callebaut® 811 Dark Chocolate Callets (25g) • Whipping cream (20ml) Method and heat in 1. Place the chocolate callets and whipping cream in a small bowl creamy smooth, a have you until seconds 20 every the microwave, stirring sauce. te chocola . 2. Place the bowl in cold water to reduce the temperate of mixture glass. sundae the of inside 3. Pour half the sauce round the 4. Place one scoop of ice cream into the glass, crumble cookies, brownie pieces, fruit and repeat. 5. Top with remaining sauce and callets. than 100 Callebaut have now been crafting premium Belgian chocolate for more create to rs operato and owners nt years, enabling chefs, hotel caterers, restaura their with ion impress lasting a leave to d designe outstanding all-day menus Dark customers. The Callebaut® callet range includes 70-30-38 Finest Belgian Min. (54.5% te Chocola Chocolate (70% Min. Cocoa), 811 Finest Belgian Dark Finest Cocoa), 823 Finest Belgian Milk Chocolate (33.6% Min. Cocoa) and W2 t, Callebau from ion inspirat more For Cocoa). Min. (28% te Chocola Belgian White om. ofchoc.c check out their serving suggestions online at www.forthelove
light dessert, or serving one or two alongside a coffee. They certainly provide that all-important visual appeal, with their delicate almond shells and pretty pastel or vivid colours.” Macarons can also be displayed in a variety of eye-catching ways from colourful pyramids to an attractive scattering in baskets and bowls, point out the firm. Tipiak macarons are gluten-free and vegetarian friendly and come in a range of flavours to suit all tastes, so they are perfect products to have to hand,
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especially for any customers with special dietary requirements. “We also know from research conducted by the BFFF (in conjunction with Manchester Food Research Centre) showed that opting for frozen authentic pâtisserie can be a cheaper way of serving this type of product,” adds Marie-Emmanuelle Chessé. “Some pâtisserie items are more difficult and incredibly time-consuming to make from scratch than others and frozen, ready-made products can be very
Trend watch “With the warm weather, operators need to give a little more thought to their dessert offering. Keeping it on-trend and interesting can be simple to achieve with a few small changes. Winter favourites such as soufflés and fondants are off menu with lighter flavours more popular – but chocolate can still play a significant part,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland. “Ice cream is in high customer demand during the warmer months, making it clear that the category remains popular with plenty of room to grow. The trend towards creating more interesting ice cream flavours has become prominent among high street ice cream parlours. Flavours such as matcha green tea, buttered popcorn and maple syrup are becoming increasingly popular with Callebaut’s Sundae Parlour, for example, going hand in hand with our Real Chocolate Sauce which is quick and easy to make, making it a great topping to drizzle over the top of any ice cream flavour.” Along with unique flavours, alcohol infused ice cream has also become a fastgrowing trend with spiced rum, brandy and craft gin topping the list as flavour favourites, observe Callebaut, who suggest offering up a zesty gin and tonic lemon sorbet, a creamy spiced rum and raisin sundae or an indulgent brandy and coffee ice cream to appeal to the adult-only ice cream market. “Desserts also present a vital upselling opportunity for operators to tempt customers with toppings and extras priced from 50p extra each,” adds Anna Sentence. “Training staff on how to upsell desserts will enable them to build skills and help your venue boost profits. Topping options have the scope to be as extensive or as limited as operators choose. “Callebaut’s Milk, Dark or White Chocolate Callets, for example, and seasonal fruit or cookie clusters sprinkled on top will appeal to both children and adults alike. Providing extra toppings also taps into the customisable trend for those looking to experiment with different flavours. Callebaut’s Build Your Own Waffle, for example, is a great customisable option for any time of the year. “Another rising dessert trend is miniature desserts often served on a sharing platter. Largely popular in
CAFÉ FAYRE
restaurants and pubs, this popular dessert style is ideal for those looking for a guiltfree option or those with smaller appetites. Mini offerings such as a mini raspberry and white chocolate cheesecake, a mini chocolate mousse cake or mini dark chocolate éclairs can all be perfectly paired with a hot beverage offering as a lighter after dinner treat or for the table to share. “Serving dishes with a range of different textures such as a vanilla sponge cake with a peanut butter brittle and a caramel sauce can create a sense of indulgence and add a touch of luxury to your menu. Callebaut’s Chocolate Box Sharing Platter features a range of flavours and textures, including Callebaut’s smooth chocolate sauces, crunchy biscotti biscuits, gooey marshmallows, crumbly shortbread and chewy meringues.” “One of the biggest current trends in foodservice is the increase in demand from consumers for free-from items, such as vegan and gluten-free options,” points out Gordon Lauder, managing director of frozen food distributor Central Foods (www.centralfoods.co.uk).
“A recent study released by comparethemarket.com suggests that more than 3.5 million British people now identify as being vegan, which is a big increase since 2016 when The Vegan Society revealed there were approximately 540,000 vegans over the age of 15 living in Britain. “And Coeliac UK believes that coeliac disease affects at least one in 100 people in the UK. The charity estimates that there are now over 1.3 million Britons or 3% of British adults following a gluten-free diet. In addition, 8.58 million, or 13%, are avoiding gluten in their diet, so it’s hardly surprising that we are seeing an increase in demand for gluten-free items. The charity suggests that the catering industry is missing out on an estimated £100 million a year by not catering for people with coeliac disease and their friends and family, so it is well worth including glutenfree items on the menu to satisfy this demand. “One of the ways that cafés can cater for dietary requirements is by offering desserts that will appeal to all – not just those looking for gluten-free or vegan options. This will avoid menu proliferation and help when space is tight. Happily, producers have really risen to the challenge to create tempting desserts that are ideal for catering staff with limited time and resources. “For example, Central Foods has just launched the Menuserve New York Style Baked Cheesecake and the Menuserve Baked Chocolate and Cherry Cheesecake, which are both gluten-free and vegan friendly. Both are pre-portioned into 14, have a crunchy gluten-free biscuit base, and are deliciously creamy, even though they are vegan. They are designed for catering staff to top and garnish with their own creations and ideas and are perfect for anyone eating out - not just vegans and
free-from diners. “We know from Horizons’ research that ice cream tops the most popular dessert chart across all catering outlets - both in winter and summer – so it’s well worth cafés adding this favourite to the dessert menu. It’s such a versatile product, as it can be served as an accompaniment or on its own, and portions can easily be adapted for adults or children. It can also work as a take-out or eat-in option. But again, consider a product that’s suitable for as many diners as possible and opt for a gluten-free, vegan ice-cream style dessert. “We have recently launched four flavours of non-dairy ice-cream style desserts that are tasty and really creamy, despite being milk free. They are also free from wheat, gluten, eggs and nuts, so tick a number of boxes when it comes to dietary requirements. The new range is available in scooping tubs, providing flexibility and variety, and allows vegan and free-from consumers the chance to enjoy everyone’s favourite treat too.”
THECAFELIFE.CO.UK | AUGUST 2018 | CAFÉ LIFE 25
CAFÉ FAYRE
New launches In response to the growing demand for free from desserts, Suncream Dairies (www. suncreamicecream.com) has launched a new natural vanilla vegan ice cream. Love Vegan, made with real vanilla beans and flecked with vanilla pod seeds for a rich, indulgent flavour, is a perfect alternative to traditional dairy ice cream, they feel. Free from all 14 declarable allergens including gluten, soya, nut, lactose and egg, it is also registered with the Vegan Society. “With veganism and free from predicted to be two of the fastest growing food trends, we wanted to create a non-dairy ice cream that everyone can enjoy,” says Rebecca Manfredi, Suncream’s managing director. “It’s packed full of flavour and despite being milk-free, delivers a lovely creamy mouth feel.” Love Vegan Vanilla, made with coconut oil and dextrose, is easy to scoop and available in five litre resealable Napoli containers - ideal for use ‘back of house’ or in Napoli scooping cabinets, suggest Suncream. Gavin Kellett, head chef at the renowned Vine Tree restaurant in Llangattock, Wales, and twice winner of the Cordon Vert Chef of the Future competition which specialises in vegetarian cuisine, commented: “At the Vine Tree we try to source the best possible ingredients and products. We focus a lot on catering for vegans and we believe Suncream’s vanilla bean vegan ice cream is the best on the market.” Love Vegan Vanilla is the latest addition to the Suncream ice cream collection which
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includes the Gelato Gold range of luxury Italian-style ice cream, premium Sorbets and the Summertime ‘value’ range. “Ice cream remains a popular choice all year round – whether on its own, as an accompaniment to desserts or as a scoop for a treat – and with the demand for vegetarian and free from food growing all the time, it makes good business sense for caterers to offer a vegan option,” adds Rebecca Manfredi. Suncream’s top tips for ice cream success • Offer both traditional and contemporary flavours to ensure that there is something to suit everyone. • Don’t be afraid to push the boundaries by introducing new or unusual flavours – you’ll soon know what’s popular and what’s not! • Be clear on food intolerances and allergens. • Take care with presentation (make sure your crockery complements the ice cream and perhaps try serving a tasting platter of different flavoured ice creams in shot glasses - mini portions encourage tasting without over-indulgence). • Stock as many flavours as is economically viable but consider the practicalities - the greater your range, the more freezer space you’ll need. • Stick to the recommended storage instructions as accurate freezer temperatures are key to keeping ice cream in optimum condition. “It can sometimes be challenging for coffee shop owners to keep their desserts
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Delightfully Delicious Award Winning Cakes! Supplied direct, throughout the UK options exciting, particularly if they have restricted storage space for bought in frozen desserts or limited skills in house to produce desserts from scratch. Ice cream has always been a favourite, particularly in the coffee shop sector, but it can often be an after-thought. Today’s consumers are after exciting and indulgent takes on ice cream, whether it’s a piledhigh ‘Freak Shake’ style sundae or cones with added flavour and pizzazz, there are many low cost, but high return recipe ideas available,” says Louise Liddiard, marketing manager at Orchard Valley Foods. “Caterers can now easily ring the changes without buying in new flavours by adding interesting decorations that add value, creating treats such as ice cream sundaes or Knickerbocker glories for added indulgence on the menu. In the current heat wave, it’s ice cream’s time to take centre stage.” Orchard Valley Foods’ Additions is a new range of decorations in 11 flavours and colourways that can be added to ice creams to give real visual appeal, turning an everyday dessert into something special without having to buy in lots of new ingredients or recipes, advise the company. Additions go a long way too as they can be used across a range of other desserts such as Danish pastries, cheesecakes and to decorate celebration
cakes too, they point out. “Free from artificial additives, the new Additions range features sprinkles such as Salted Caramel Fudge, Butter Popcorn and Strawberry & Cream Crunch. Easy to use straight from the jar, Additions give instant pick-me-up-appeal as well as texture and flavour,” adds Louise Liddiard. “Caterers can easily and costeffectively introduce colourful ‘seasonal specials’ onto their menus by sprinkling on Additions. Tutti Frutti Fudge or Strawberry & Cream Crunch give a vibrant, colourful look to summer sundaes, cupcakes and desserts”. Additions sprinkles are available in two sizes. 800ml jars for back of house and a handy 227ml jar for use at point of service (www.addthemagic.co.uk). “Consumers are growing increasingly adventurous when it comes to desserts and this can be seen in our latest independent research, where we found that 78% of people would like to see more exciting options available for dessert when dining out of home,” reports Richard Cooper, senior brand manager at Dr. Oetker Professional (www.oetkerprofessional.co.uk). “Sweet pizzas are growing in popularity as consumers look for an exciting alternative to traditional puddings found on menus. In fact, our findings show that 71% of consumers would order a dessert
pizza if they saw it on a menu. “This is why we have launched the Chocolate and Caramel Dessert Pizzas, to help cafés and coffee shops meet the consumer demand for innovative desserts and appeal to those looking for the ultimate sweet treat.” A leading family pizza and baking business, Dr. Oetker was founded in 1891 and has a dedicated professional range working to provide quality solutions that add excitement to menus with total ease and reassurance. Using a unique sweet base, their latest Chocolate Dessert Pizza features a signature chocolate crust that is topped with gooey chocolate sauce and a trio of dark, white and milk chocolate chunks. Starting with a sweet dough base, their Salted Caramel Dessert Pizza includes a tempting combination of milk and white chocolate chips with chunks of salted caramel. Individually portioned, the fully-loaded dessert pizzas simply cook in the oven with no special equipment or kitchen skills required, making them the ideal addition to dessert menus. Italian influence “The dessert market has recently been invigorated by the number of new choices now available. Gone are the days of five or six standard choices and in is innovation – including a return to some
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CAFÉ FAYRE of the long-forgotten traditional British puddings and new, exciting options from other countries such as Italy,” says Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni (www.continental-food. co.uk), a specialist importer, agent and distributor of Italian and continental food and wine and is a division of Continental Wine and Food Limited (CWF). “If you want to be in step with the top trends when encouraging customers to enhance a dessert menu - here’s what’s hot.” Italian style breakfasts/brunch offerings With Italian coffee becoming one of the UK’s favourite, try offering a selection of Italian pastries such as croissants with a selection of fillings, homemade warm crostata or individual wrapped portions of crostatine - the perfect accompaniment to coffee. Italian inspired afternoon tea We offer a selection of authentic miniature Italian pastries that would be perfect served as part of an authentic Italian style Afternoon tea. Savoury panini (Parma ham, rocket and mozzarella, chicken and pesto as some ideas for flavour) alongside a selection of cannoli, aragostine, trottole, barchette or bocconotti, served with a glass of Prosecco or cappuccino offers an enticing twist on the traditional afternoon tea. Italian traditional desserts Offering the very best of a wide selection of national and regional Italian favourites/ specialities, CQS offer whole and individual sized portions of tiramisu, profiteroles, cassata, panna cotta, semifreddo, tartufo to name but a few to satisfy the demand of consumers for an authentic taste of Italy in their dessert menus.
Gelato Served all day, every day, ice cream is liked by all especially the kids! We currently offer a huge range of Italian ice creams with flavours to suit all tastes. Most are gluten free and suitable for vegetarians. Traditional Italian gelato is usually served slightly warmer so that it doesn’t freeze the taste buds ensuring that diners can savour the fresh natural ingredients. The correct preparation and presentation of a dessert can make all the difference. Currently, we work with artisan producers Joe Delucci’s who produce a huge range of gelatos – the most popular flavours being traditional Vanilla, Chocolate, Strawberry Gelato and Lemon Sorbet. The most recent addition is Menodiciotto Malaga Gelato – a Spanish style rum and raisin with sultanas replacing the raisins and pistachio. All are gluten free and vegetarian.
After dinner drinks Serving cantuccini with Italian dessert wines such as Vin Santo is a simple but nice little touch. Almond, pistachio and chocolate cantuccini are perfect when dunked into the dessert wine and ideal for those who would like a taste of something sweet but don’t have enough appetite for a larger dessert. “Once the dessert menu has been developed and the presentation of each dish has been agreed with all of the kitchen and serving staff, managers just need to spend a little time thinking about how it is marketed to customers,” adds Sandro Bevilacqua. “Prominent specials boards can help but many operators use these only for starters and main courses, whereas creating a range of desserts specials that are visible at the time of ordering may help persuade a customer to leave room for a pudding.”
A natural replacement for refined sugar “Previously just seen as a breakfast ingredient, maple syrup is now one of the food industry’s ‘nutritional superheroes’ and offering caterers a flavoursome sweet tone that can be used in a variety of dessert recipes,” says David Colcombe, UK chef consultant maple from Canada (www.welovemaple.co.uk). “It pays to go ‘pure’ though as 100% pure Canadian Maple Syrup gives a
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depth of flavour that cheaper blended products do not. Being able to make healthier claims about the sugar you have used as well as the provenance of 100% pure Canadian Maple Syrup also endorses your business’s commitment to quality ingredients. If you’re producing vegetarian and specifically vegan desserts, maple syrup makes a great alternative sweetener to honey too.”
A summer special that will transport customers back to childhood and memories of trips to the seaside, hot maple syrup has been used to make layers with fresh fruit and ice cream in this delicious ice cream sundae.
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PREVIEW
For café and coffee shop owners looking for new food and drink inspiration, Speciality & Fine Food Fair, which returns to Olympia London, from 2 to 4 September 2018, shouldn’t be missed. Specialist advantage More than 700 passionate producers will bring together NPD and emerging trends ranging from speciality hot and cold beverages to fine chocolates, free from, vegan and plant-based products, cured meats, condiments, premium alcoholic drinks and much more. The Fair, now in its nineteenth year, provides an unrivalled opportunity for everyone involved in the industry from café and coffee-shop owners to buyers, chefs and those on the manufacturing side to tap into some of the best food and drink on offer today. It’s never been a more buoyant time for independent coffee shops and cafés, which are now such a familiar part of the UK’s urban landscape. Offering a real point of difference to the big-name brands, they are the perfect environment for artisan food and drink producers to find new consumers. In fact, specialist strategic consultancy Allegra World Coffee Portal’s Project Café UK 2018 reported that there are now some 24,000 coffee shops and cafés in the UK, an increase of more than 1,200 over the past 12 months. And while it points out that 52.9% of the market is comprised of branded chains – Costa Coffee, Starbucks and Caffè Nero – it believes the burgeoning independent market has everything to play for. The Project Café UK 2018 latest update also reports that that UK remains the model for the European coffee shop market, observing that: “The artisan scene that developed in the mid-2000s has become widespread in the UK. The market is now entering a new era of exceptional professionalism and paves the way for
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European coffee shop development. Dubbed the ‘fifth wave: the business of coffee’, this era sees high quality chains adopting more advanced business practices to deliver boutique concepts at scale.” Allegra particularly points to independently owned chains such as Gail’s (which started life as a London artisan bakery and coffee shop and now has 25 outlets) and Grind (which began its journey in East London’s Shoreditch and now boasts a mix of café-bars and restaurants serving its London-roasted coffee to drink in or take-away). Discovering what’s new For café owners wanting to ensure they’ve got their fingers on the pulse of the hottest trends, Speciality & Fine Food Fair offers them the chance to tap into a wealth of insight – from the inside track on the most fashionable flavours and ingredients, to the hot topics of the day, such as sustainability, seasonal trends and foodto-go. As a leading UK showcase of quality food and drink, the Fair is the perfect platform to condense a year’s worth of product sourcing into an inspiring journey of discovery. A major highlight of the Fair this year will be the Discovery Zone. This curated showcase of the best in new, speciality brands makes it an essential feature for café owners, buyers and chefs wanting to find trend-led and forward-thinking inspiration. Now in its second year, the Discovery Zone will feature some 200 start-up food and drink producers, spanning product categories ranging from the latest in cold-
brew coffee to low ABV beer available in weird and wonderful varieties such as Chocolate Milk Stout and Citrus Pale Ale, as well as unique, handmade French confectionery that will add colour and vibrancy to any café setting. All Discovery Zone producers must have traded in the UK for fewer than 36 months to qualify to take part, ensuring only the latest products are on offer. Cold-brew specialist, Wiltshire-based Far Side Coffee (Stand 2669), which uses single-origin beans that are first steeped in cool, filtered water for 18 hours (so that it can pack a punchier caffeine kick than regular coffee) is just one of the exclusive brands for buyers and café owners to sample. Speciality & Fine Food Fair director Soraya Gadelrab believes that the US’s love of cold-brew coffee is likely to make a bigger impact in the UK in the coming months. “We’ve already become a nation of coffee drinkers,” she says. “According to figures released earlier this year by the Centre for Economic and Business Research (CEBR), we now drink 95 million cups per day, up from 70 million in 2008. As competition intensifies on the high
SURF-SUP
street, coffee shops are looking for new ways of serving coffee.”
2010 and August 2011 and September 2015 and August 2016 respectively.
Trends For visitors not wanting to miss out on the global phenomenon of plant-based protein and the growing vegan movement, they should use this event to seek out a raft of the latest brands offering plantprotein and/or vegan food credentials, suggest the show’s organisers. Nu Organics (Stand 2861), for example, says that it is set to create a new ‘superfood’ in its use of barberries – the small dried sweet and sour berries popular in Iranian cooking. The ingredient features in its vegan snack bars that are low carb and made using hemp seeds and raw cacao for today’s health-conscious consumers who don’t want to compromise on flavour and appeal. The bars are also available in coconut, hazelnut and espresso varieties. “The plant-protein and vegan trends are ones that many of the Fair’s visitors can’t afford to miss. Over the past few months we’ve seen an explosion of products and outlets aimed at vegan shoppers and diners. Plant proteins are moving into the mainstream as consumers take steps to reduce meat consumption for health, environmental and animal welfare reasons,” says Soraya Gadelrab. And her views are borne out of the fact that last year Mintel’s Food & Drink Trends Report, which looks at global food trends, pointed to the continued rise of “plant power”, while Mintel’s Global New Products Database (GNPD) records a 25% increase in vegetarian and a 257% increase in vegan claims in global food and drink launches between September
Insights Of course, the Fair is also an invaluable source of peer-led insight, business hints and tips and this year, for the first time, Speciality & Fine Food Fair has announced that it will publish a definitive market report based on both a consumer-facing survey and a bespoke industry study that looks specifically at independent retailers such as cafés and coffee shops, garden centres and farm shops and delis. The up-to-the-minute report, based on research with outlets this year, will spotlight best practice, the key profitable areas for independent owners and where the pressure points lie, as well as offer insight and advice about market trends and what owners believe are the key business challenges they face today. It will be printed and handed out free of charge at Speciality & Fine Food Fair - so don’t forget to bag your copy. The consumer-facing survey will also feed into another insights-led feature at the Fair. The Ultimate Retail Experience will bring the results of this survey to life, highlighting the what and how behind consumer spending, covering everything from greetings to gift bags, counters to colour schemes and everything else in between. New features at the Fair New for 2018 is the Drinks Cabinet, a showcase dedicated to luxury drinks and mixers – from artisan wines, spirits, craft beers and ciders to speciality soft drinks. Taking place across the three days of the Fair, the Drinks Cabinet offers the
8 to 10 floz Glass Ingredients Glass of ice 3oz Cold milk ½ Scoop / 20g Kool Kup 2 pumps 1883 Coconut Syrup or 1 measure / 24ml of 1883 Creative FRUIT Coconut Puree Garnish 1 pump /8ml 1883 Blue Curacao Syrup Kool Kup Toppings White Chocolate Shavings Method Add all the main ingredients blender and blend until ice is smooth. Add to glass and pour the 1883 Blue Curacao syrup & blossom to create a surf effect.
WWW.UCD.UK.COM For supply enquiries contact: Tel: 01233 840 296 sales@ucd.uk.com Recipe created by: Natalie and Sally UCD
PREVIEW opportunity to mingle with mixologists, experience unique pairings and source new products, all while learning the latest industry trends. Sponsored by premium soft drinks brand, Fentimans, it also provides a space for Fair visitors to network and hold business meetings, while sampling an array of products available at the pop-up bar. Meanwhile, the Fresh Discovery Awards will be shining a light on the incredibly talented producers at the Fair, recognising new products and highlighting how they are predicted to take the industry by storm in 2019. Features that are returning to this year’s Fair due to popular demand – although with a few new twists to ensure they stay fresh – are Savour the Flavour, sponsored by Brazilian Flavours (the demonstration kitchen where experienced chefs will be on hand to pass on their hints and tips), Food for Thought insight sessions (where food and drink industry experts will talk about the challenges they’ve had to overcome and how they are futureproofing themselves for the ever-changing market) and Trend Trails (an effortless way to discover lucrative new products within core sectors such as luxury and gourmet chocolate and vegetarian-friendly products).
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For further details, or to register for your complimentary industry ticket, head to www.specialityandfinefoodfairs.co.uk
NEW PRODUCTS NEWS
Nelson celebrates 40th anniversary
2018 marks Nelson Dish & Glasswashing Machines’ 40th anniversary, celebrating the fact that this family owned business has grown extensively over the years and become a leading UK commercial warewasher suppliers (the only remaining independent brand in the UK). When founded by the Nelson family in 1978, a surprisingly large number of establishments still relied on washing their dishes with the aid of manual labour and a sink! Dishwashers were few and far between and glasswashers were pretty much unheard of. “The Nelson sales team literally had to carry machines in their vans and demonstrate them to convince sceptical customers that they really could save time and elbow grease,” explains managing director, John Nelson. Since then, the growth over the decades has resulted in a much-increased workforce (currently over 50) and far larger premises (they now operate from a 22,000 square foot west London base incorporating offices, showrooms, a design studio and warehousing). Nelson will commemorate its 40th anniversary by rolling out a series of customer promotions over the coming months, as well as launching a new range of warewashers that promise even more energy and water saving features than its current Advantage range (call 0800 592 833, or visit nelsonwash.co.uk).
Pantheon plug-in convection oven ideal for front or back of house Pantheon’s stainless steel, plug-in CO3 convection oven has four stainless steel racks and, despite its compact proportions, can hold four full size gastronorm pans. It is heated by both a top and bottom element and heat is evenly distributed by high speed twin fans that force hot air throughout every part of the oven cavity eliminating hotspots and ensuring fast, even cooking and browning. The fans have recently been upgraded and are virtually silent which means that the oven is ideal for front of house applications. The CO3 is the perfect prime cooking solution for establishments seeking a compact, high performing, simple to use oven with great results achievable across all roasting, baking and grilling applications. Its internal capacity is 552w x 430d x 418h mm, and its top and bottom elements can be used individually or in tandem. Temperature options range from 0° C to 300° C, and there is a glass viewing door and interior light for easy monitoring. Its electronic timer control can be set in oneminute increments up to 105 minutes (13 Amp - 3kW). Pantheon’s all-encompassing, no-quibble fully comprehensive one-year guarantee applies (call 0800 046 1570, or visit www.pantheonce.co.uk).
Adande Aircell® Grab & Go cabinet strikes gold at the Commercial Kitchen Innovation Challenge Awards
Adande’s Aircell® open front, integral refrigerated Grab & Go cabinet has been announced as a gold winner at the 2018 Commercial Kitchen Innovation Challenge Awards. The award was made just weeks after the company’s Aircell® Grab & Go cabinet achieved first place in the Energy Efficiency category at the 2018 Footprint Awards 2018 and won the Packaging & Equipment category at the British Sandwich Association’s Sammies Awards. It follows the success of the product at the 2018 Food & Hotel Asia SCI Equipment Awards in Singapore and the 2017 FCSI UK & Ireland Sustainable Catering Equipment Awards. The judging panel recognised the qualities of innovation and sustainability demonstrated by the Aircell® Grab & Go cabinet, agreeing that the refrigerated display is an ideal solution for a variety of food to go operations, including cafés, coffee shops, sandwich shops, canteens, convenience stores and forecourt outlets. “Radical innovation in air flow technology within the Grab & Go fridge. The judges loved it,” the judging panel stated. Call (01502) 537135 or visit www.adandeaircell.com.
THECAFELIFE.CO.UK | AUGUST 2018 | CAFÉ LIFE 33
SNACKING
Snack attack Whether it’s sweet treats or healthy light bites, the snacking landscape is changing as people seek tasty, impulse buys across a range of day parts, at the same time being increasingly mindful of the health credentials of what they are consuming.
Calorie counting “Snacking habits are changing,” says Hayley Murgett, Kallø brand controller at Wessanen UK. “With 54% of snackers interested in healthier versions of their favourite snacks (Mintel data, March 2017), it is no surprise that a key emerging snacking trend is the growth in healthier products. Consumers are starting to make more considered, intelligent choices about food and as such seek more nutritional products that offer both portion and calorie control to help them eat more positively throughout the day. “Where some consumers may have previously elected for a more calorific treat to enjoy during their café visit, many are now looking at the nutritional value of their snacks. Not only are they looking for products that are low in sugar, calories and fat, they also seek ones that are high in proteins, vitamins and minerals to support a healthier lifestyle.” Snackers have fairly wide repertoires, with almost half (49%) eating five or more types of snacks, Mintel’s Consumer Snacking UK – March 2017 reveals, so variety is key, argue Kallø. And to satisfy the needs of consumers following a healthier diet, café operators should be looking to stock a variety of
healthier options alongside the more indulgent choices, they suggest. “All Kallø snacks are made with natural, quality ingredients, using simple processes. They are also suitable for vegans, vegetarians and those following a gluten-free diet. Our plain, flavoured and topped rice cakes are highly relevant and accessible for those making the switch over to healthy snacking,” says Hayley Murgett. Kallø’s Belgian chocolate topped rice cake thins (main picture), for example, offer a sweet pick-me-up with fewer calories and are available in both a dark and milk chocolate version. At only 54 calories per thin, they have been particularly well received with consumers looking for a healthier alternative to a biscuit or chocolate flap jack, they report. Kallø has also recently launched a new popped alternative to crisps, Namely, Popped-Snacks featuring four premium and distinctive flavours - Himalayan Pink Salt & Hint of Black Pepper, Sea Salt & Sicilian Lemon Vinegar, Sour Cream & Dill, and Wasabi & Soy Sauce. A better for you alternative to crisps, claim Kallø, their Popped-Snacks are made from quality ingredients and
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nutritious popped corn pieces including green and yellow pea and purple corn. At around only 87 calories per 20g serving, Kallø Popped-Snacks are suited to those looking to swap their more calorific snack, supporting rising demand for healthier lifestyles.
Snackification Triangle Nutrition Limited (www.trianglenutrition. co.uk) exhibited its three, retail snack-focused brands - Nutripot, Numai and Light Bites - at the Food & Drink Expo in Birmingham recently. During the exhibition, Robert Rona (their director of new products) identified several key trends that he feels are dominating the food and drink industry in general, as well as some potential new trends coming up on the horizon to impact upon the snacking choices of consumers. “Whilst chocolate bars and packets of crisps are still
popular - and this is shown by the fact that this industry is still growing in terms of revenue - changing lifestyles and evolving attitudes to eating has resulted in a change of demands. Consumers are now more aware of what they are snacking on,” says Robert Rona. “Impulse purchases in supermarkets used to be predominately crisps, chocolates and chewing gum. Now the impulse aisles are lined with nuts, dried fruit, protein bars and more. Although these healthy ranges invariably sit next to the unhealthier versions, it’s giving consumers the choice to make more informed decisions. “Those who choose the healthier option are often following the ‘mindful snacking’ trend. This type of snacking is done with awareness and often very mindfully, compared to the more traditional mindless quick-fix attitude to snacking - and it very much involves savoury as much as sweet.” This development can be put down to the fact that consumers are choosing to follow a healthy lifestyle and want this to resonate in all aspects of their lifestyle including snacks, feel Triangle, or simply down to those who know that the calories are better spent elsewhere.
SNACKING Opting for a lower calorie snack due to pre-arranged meals is also another reason for the rise of this trend, the company point out. Balance, whether personal/ professional, healthy/ unhealthy, family/friends, is important to the modern-day consumer, and thus mindful snacking sits comfortably within this, they suggest. Although the idea of eating little and often isn’t new, Triangle accept, its popularity is becoming more dominant again due to busy lifestyles in popular culture. This trend, which is also referred to as ‘snackification’, they claim, is seen as an evolution within the snacking industry. “Work, socialising, family and a healthy lifestyle are just a few of the factors which are getting in the way of the onceregimented three set meals throughout the day, with many relying on the grab and go availability that food retailers are now offering,” adds Robert Rona. “Rather than sitting down for a hearty breakfast in the morning, consumers are picking up a pre-made yoghurt pot at 8am, with a second meal of fruit at 10am. Meetings are forcing lunch breaks to be taking when and where, and dinners are often taken pre- or post-meetings with friends or going to the gym. “This is driven by changing lifestyles and changing attitudes to eating. Consumers feel it’s important that food fits around their lifestyle and their wider values and beliefs, rather than a set structure of eating breakfast, lunch and dinner at specific times of the day. Much like the above, these ‘mini-meals’ also need to be healthy to fit in with consumer lifestyles.”
Trends Gluten free products continue to be on the rise in the food industry, observe Triangle, however the stigma around gluten free products being healthier than normal food products is facing criticism, they add, drawing attention to the fact that a large amount of gluten free products often rely on high sugar and salt levels, or include a range of additional ingredients, to get them as close to their gluten-filled counterparts. “Whilst there are benefits to eating a gluten free diet, this shouldn’t be conflated with the idea that all gluten free products are healthier than their mainstream counterparts. Consumers should read the labels fully to understand what ingredients the manufacturer has included as well as being mindful of the amount of sugar and salt that has been included in the product. Many responsible manufactures will of course make this easy for the consumer by including an indicator on the front of pack such as the traffic light rating system,” says Robert Rona. “When working with a freefrom product, brands need to be transparent with what goes into them. It’s no longer enough to have a gluten-free label on packaging, healthier alternative ingredients need to be showcased clearly.” Vegetarian and vegan markets continue to rise in popularity, they add. This goes back to transparency again, with consumers wanting to know that what they are eating clearly fits in with their life choices. In particular, the vegan food choice should not be associated with trends or fads in the same way that gluten free often is, advise Triangle. This food movement is made consciously, with the environment and health benefits taken into serious consideration for many. Over the last year or so this trend has gone from niche to mainstream with more and more people looking to incorporate plant-based products into their diet, either full-time or as part of
a more mindful approach to a balanced diet, and it shows no sign of abating with switched-on retailers making this a key demand of NPD from their suppliers in 2018, report Triangle. “Incorporating vegan ranges or products opens a brand up to a massive market, and if retailers don’t acknowledge these diets within their ranges, they will miss out on a massive demographic which isn’t slowing down any time soon,” says Robert Rona. “The focus on nutritional benefits can also clearly be seen through the continuous reliance of the traffic light system within brand packaging, and with good reason too. Although many think the traffic light system on products is purely a marketing tool, for consumers it can be the difference between putting an item in the basket or putting it back on the shelf. “Mostly green is also an indication that a brand has thought about what is going into its products and is almost proud to shout about it on packaging. Additional health benefits are also being featured more predominately on packaging, including no added or low sugar, high in fibre and proteins etc. “And by displaying these benefits, it helps consumers make more educated choices. The packaging of NutriPot, for example, our healthy fast food brand, highlights protein and fibre intake, as well as the fact that no artificial colours, preservatives and MSG is included.” Triangle Nutrition’s NutriPot is a convenient and healthy on-the-go meal option. Each pot is vegetarian-friendly, contains 50% of the body’s RNI of 28 daily vitamin and mineral needs, more than 20g of high quality protein with no added sugar, preservatives, artificial colours, or MSG, with each ingredient being responsibly sourced, say the firm. Their Light Bites range of healthy snacks has been created for when you’re looking for something light
and appetising without feeling guilty. The range of bars and popped chips are high in protein, high in fibre and low in calories with ingredients chosen for their health benefits and popularity. Triangle’s Numai noodles have been inspired by authentic pan-Asian meals, using natural ingredients without added nasties (simply add boiling water and allow to steam for a couple of minutes to capture the fresh flavours, aromas and exquisite tastes).
The rise in demand for freefrom snacks is certainly making its presence felt in the café sector with increasing numbers of operators recognising that healthier snacking can deliver healthy sales, with millennials driving the growth of all day snacking and being more likely than any other generation to snack. At the other end of the spectrum, data from Euromonitor shows that the fastest growing consumer segment is the over 50s whose purchasing power shouldn’t be overlooked. That, coupled with people’s fast-growing interest in health and wellbeing, means that healthy snacks are no longer a ‘nice to have’ option, but an essential – and profitable – part of a café’s offering, argue healthier snacking brand, Eat Real. “Consumers are becoming much more discerning and actively seeking out greattasting ‘healthier’ snacks
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SNACKING in preference to mediocre or everyday flavours,” says Debbie King, director of commercial sales & marketing at healthier snacking brand Eat Real. The Eat Real (www.eatreal. co.uk) range of pulse, grain and vegetable-based glutenfree, lactose-free and Vegan snacks reports that it has experienced ‘phenomenal’ growth since its launch four years ago – confirmation says Debbie King, of just how much more a part of everyday living free from foods have become. “People are now making lifestyle and dietary choices a priority and are increasingly on the look-out for healthy snacks that fuel their bodies but don’t compromise on taste,” adds Debbie King. “With 87% of consumers according to www.watchmethink.com now making free from a lifestyle choice, free from products are no longer seen as niche or fad foods – they’re becoming much more accessible to consumers who want tasty, enjoyable and healthy alternatives, and who are rejecting traditional snacks in favour of more transparent ‘good for you’ options.” Eat Real’s range of ‘good for you’ snacks includes Hummus Chips, Lentil Chips, Quinoa Chips and Veggie Straws – all of which are gluten-free, lactose-free, suitable for Vegan and Kosher diets and free from all declarable allergens. They come in a wide range of mouth-watering and on-trend flavours including Sundried Tomato & Roasted Basil, Sour Cream & Chives, Chilli & Lime and the classic Sea Salt, with some varieties also having significantly less fat than traditional potato crisps, and no added sugar. All are available in 22g HandiPacks perfect for eat-in, lunch on the go or as part of a meal deal, suggest the company. “With free from predicted to be one of the biggest and fastest growing food trends, and with sandwiches, wraps and snacks now making up a significant proportion of allday and ‘to go’ café catering, it’s increasingly important that operators give customers a
choice if they are to capitalise on this demand and maximise sales,” concludes Debbie King. “The growing popularity of flexitarian, free from and vegan diets has opened up a wealth of opportunities for operators prepared to offer a range of free from options.” New launches Carrs Foods has launched a new range of seven, individually wrapped food to go products within its St Pierre brand in response to the growing demand in this market sector. The new range includes Croissant, Pain au Chocolat, Brioche Swirl, Brioche Chocolate Chip Roll, Caramel Waffle, Caramel Cake Bar and Chocolate Cake Bar, which join the existing Belgian waffle products (Butter, Chocolate & Cinnamon). Each product is individually wrapped for convenience so they can be easily eaten with one hand and will cause minimal mess – two really important factors in the food to go sector, point out the company. With initial listings in Nisa, Spar (Appleby Westward, CJ Lang) and Costcutter, the products have RSPs ranging
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from 69p to £1. With the continued growth of café culture fuelling demand for better quality authentic snacking products (St Pierre already the number one brioche brand in the UK impulse market according to Nielsen Wrapped Bakery Snacks 52 w/e Nov 17), the company say that they feel this ‘on the go’ range is expected to be equally successful and deliver substantial growth to the brand’s current £12.2 million retail value. In 2017, the UK’s £24.3 billion food to go market grew by 3.2%, with 95% of the population buying from the category four times a week and spending an estimated £508 per year doing so according to the same Nielsen data (the trend is even more marked among the under 35s who have increased their spend on food to go by 5.6% and the number of food to go occasions they undertake by 2.5%). Currently, 10% of breakfasts, 42% of morning snacks, 57% of lunches, 51% of afternoon snacks, 28% of dinners and 14% of evening snacks are eaten out of home (Kantar Worldpanel Usage
w/e June 17). Breakfast is one of the fastest growing out of home eating occasions with nearly half (49%) of UK adults choosing this option at some stage and over a quarter (28%) doing so as frequently as once a week (Mintel’s Breakfast Eating Habits 2016). This trend is particularly marked among young (18-24) Londoners (Future of Breakfast. An Insight Report 2017). New research by Carrs Foods (Omnibus survey of 2000 adults commissioned by Carrs Foods 1-5 June 2018) into food to go shopping habits has revealed that the breadth and variety of products offered by the St Pierre range is particularly important as consumers will choose different snacks according to the eating occasion. Croissant (74%), Pain au Chocolat (51%) and Brioche (44%) were the favourite out of home breakfast snacks while the Cake Bars (62%), Caramel Waffles (46%) and Belgian Waffles (36%) were selected as afternoon snacks, they found. In addition to Waffles were a favourite choice whatever the time of day with 36% choosing them for breakfast,
SNACKING 33% as a morning snack and 23% selecting them as an evening snack. When asked what factors were important when choosing a food to eat on the go, taste and value for money ranked equally at 48%, followed by not being messy (35%). To demonstrate the breadth of the St Pierre ‘On the Go’ offering, and cater for a wide range of retailers, the products can be dispensed on the shelf, at the till point or via a branded free-standing display unit (the unit helping to create additional shelf space, enhance visibility, and its small footprint meaning it takes up minimal room instore). “This is our first comprehensive On the Go range and we believe the timing is right for the launch of these snacking products. We know the sector is growing and our research indicates that the range will be popular among consumers for a wide range of snacking occasions,” says Jeremy Gilboy, managing director at Carrs Foods. “Convenience is key where the on the go sector is concerned and there is a huge opportunity for retailers to capitalise on this profit opportunity.” British nutritional snack brand, Pulsin (www.pulsin. co.uk), have launched two new flavoured bars - vegan Salted Caramel Raw Choc Brownie and
vegetarian Peanut Choc Protein Booster. The new flavours are additions to Pulsin’s existing healthy product range and are being stocked by Ocado, Welcome Break, BP and Amazon to offer a wider audience of time-strapped consumers a convenient and tasty way to keep energised on the go. The decadent Salted Caramel Raw Choc Brownie is vegan-friendly, rich in fibre, and dairy, soya and gluten free, catering for most dietary requirements. The new flavour is also a source of vitamin B1, B3, B7, copper, magnesium, phosphorus and manganese. The brownie offers a healthy and energising treat that can be enjoyed any time of day and is made with premium natural ingredients, including South American cacao, point out Pulsin. The Peanut Choc Protein Booster is suitable for vegetarians, gluten free, and made with premium plant and whey protein from UK grass fed cows, with 13g of protein per 50g bar. The protein booster aids muscle recovery and growth, as well as being rich in fibre and a source of B1, B3, copper and manganese, making it the perfect post-workout snack by combining the taste of a brownie with the benefits of a protein bar, suggest Pulsin. The new flavours will retail at £1.59 for a 50g bar. “Healthy snacks are a staple for anyone that values convenience, but wants to avoid the added sugar, preservatives and other nutritional ‘nasties’ that can hide in traditional snacks like chocolate and sweets. However, the perfect healthy snack should never compromise on taste, which is why we’ve launched these two new indulgent bars,” says Pulsin marketing manager, Steff Parker. “It’s important to offer delicious healthy food-togo options that are easy for customers to enjoy whatever their chosen diet and at any time of day.” PepsiCo has launched Doritos Bits. The brand new
proposition is the latest addition to PepsiCo’s carded snacks range, which currently includes Nobby’s Nuts and Smiths Bacon, and Scampi Fries. The popular snacking brand has now introduced mini twisted Doritos pieces in a pourable tube bag which is available now in two varieties, Spicy Cheese and BBQ flavour. “Snacking in the Away From Home market continues to grow and as the largest producer of carded snacks (SalesOut Data, 2017), we believe this will be a strong addition to the range. Smiths Bacon Fries is the third biggest carded snacks line in the market (CGA & PepsiCo Research, Summer 2017), and our Nobby’s Nuts are delivering the strongest growth yearon-year of all brands in the pub sector. This gives us a proven track record and great insight into what works well for publicans. The key benefit of stocking carded snacks in a pub is that it is a readymade mechanised solution. The cards take up minimal space and can be hung up in full view to capture customer attention,” says Mike Harding, sales director of the Away From Home channel at PepsiCo. Kind Snacks has announced a new listing with Costa Coffee. The chain is taking three of
The new Doritos Bits range is available now with a RSP of 75p in the Away From Home and Wholesale channels.
the company’s most popular variants - Dark Chocolate, Nuts & Sea Salt, Caramel Almond & Sea Salt and Peanut Butter & Dark Chocolate - which will all retail at an introductory offer of £1.50. The deal marks a significant step change in the brand’s coffee shop presence, as it continues to take the snacking sector by storm in the UK via a mission to provide convenient, nutritious snacks using whole food ingredients – an area which saw over 150% growth YOY in 2017, they observe, thanks to strong grocery listings, with deep distribution in the UK supermarkets. “With the UK café market booming, the launch into Costa Coffee is a huge win for the business providing us with a key opportunity in the brand’s next phase of growth,” said John McManus, Kind’s UK marketing manager. “The coffee chain market has been instrumental to the success of the brand in the US and we hope to emulate that here in the UK with this new nationwide listing. At Kind we focus on delivering a high quality product that uses natural ingredients in their whole form and are delighted that this has been recognised by Costa Coffee and to be able to bring our offering to the most successful coffee brand here in the UK.” Head of category for sweet and impulse at Costa Coffee, Cathy Port added: “At Costa, we’re passionate about bringing our customers new and exciting snack options to accompany their coffee. Kind has seen such strong growth since launch here in the UK it feels like the perfect partner for us as we continue to grow.” Since its founding in 2004, Kind says that it has been on a mission to “make the world a little kinder one snack and one act at a time,” being born out of its founder’s desire to create a snack that was healthy and tasty, wholesome and convenient. What began as a line of premium fruit and nut bars sparked the creation of an entirely new healthier snacking category. Today, Kind boasts a
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SNACKING
family of snacks that offer solutions for a variety of different occasions. Since day one, kindness has been at the core of its business, Kind being founded with a social mission called the Kind Movement which celebrates and inspires kindness through acts big and small and today, this movement is being brought to life through both the brand and activities of the Kind Foundation (to learn more, visit www.kindsnacks.co.uk). Premium pull Customers are becoming far more discerning in their choice of food and drink, which is driving the trend towards premium snacks, argues Katy Hamblin, marketing manager at the premium crisp brand, Pipers Crisps (www. piperscrisps.com). This means the quality and provenance of the ingredients has become all-important. Consumers are actively seeking great-tasting snacks in preference to mediocre, commonplace fare whenever there’s a choice. They’ve also become more adventurous in their choice of flavours, looking for more globally influenced hot and spicy options. A desire for innovative flavours is particularly relevant for 18 to 34-year olds (the single most significant snack-buying segment, claim Piper’s). “This background is incredibly important in influencing the way we, as a leading snack brand, go about developing new flavours,” says Katy Hamblin. “We look very carefully at foods and flavour trends across the world and ask ourselves if we can meet those demands with new lines that taste great, have strong provenance and complement our existing range. “These exciting flavour combinations can then be used
to pair snacks with other foods and drinks. For example, a Wild Thyme & Rosemary flavour is an ideal flavour accompaniment to sandwiches, soups, pasta and salads, so perfect for daytime eating and the ‘grab and go’ sector. Another example is Jalapeno & Dill - a unique and exciting flavour combination that meets the current demand for heat and satisfies consumer desire for innovation. “And the good news is that consumers are willing to pay more for this premiumisation. For them, it’s not about the price; much more important is the value they get from the quality of the food and the brand itself. This is excellent news for café owners as it creates an opportunity to make a real point of difference by premiumising your offer.” The healthy snacking market is growing fast, and showing no signs of a slowdown, Piper’s acknowledge with the total Better For You (BFY) market now worth nearly £125 million (9.3% year on year growth), and over half the population now buying into the BFY category, according to Mintel Snacks Report 2017 and Kantar 52 w/e 31st Dec 2017 data. In this segment twothirds of shoppers are repeat
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purchasers, and healthy eating snacks are being bought far more frequently, up to six trips a year. “We looked carefully at the trends that are driving this healthy snacking market,” adds Katy Hamblin. “It’s clear that there are two key factors; taste and nutritional benefits. Protein as a cited benefit is an important global food trend with over 50% of consumers citing the need for more protein in their daily diet. But, overall, taste is still a key driver for snack purchasing consumers; so it’s clear that healthy snacks need to be tasty as well as healthy!” Piper’s say that they will meet this demand with products such as those based on British peas, which are already naturally low in calories and a good source of protein and fibre. For example, Pipers Crispeas are available in three bold flavours - Matar Paneer, Salsa Verde and English Mint - offering low calorie snack options of less than 91 kcal per pack as well as a source of protein and fibre. This type of snack, feel the company, will satisfy a wide range of tastes at different times of the day, and they’ll be particularly popular in the thriving ‘food-to-go’ sector alongside sandwiches and salads. Again, they’re expected to be a big hit with 18-34 year olds, who lead the healthy eating revolution by looking for nutritional benefits and lower calorie options. “It’s also important for
operators to stock brands with a strong shelf presence; eyecatching packaging backed up by a dependable brand name and impeccable credentials,” adds Katy Hamblin. “As a leading brand we understand that we can never stand still. To maintain our great shelf presence and to keep ourselves ahead of our competitors we’re constantly looking around the world at consumer trends in tastes and purchasing patterns, as well as conducting our own research. It’s this insight that drives our branding strategy, our new product development and our iconic packaging design developments. “We’re a two-time winner of the prestigious DBA Design Effectiveness Award which recognises the effectiveness of packaging design in helping to win new customers. Our latest packaging refresh is based on semiotic studies (research into the impact of signs in communication) as well as feedback we’ve had from our customers and end-users. The new design development gives more emphasis and personality to our ‘Piper’, who is becoming synonymous with the brand. It also introduces the ‘Live life full of flavour’ concept, a clear message that captures the brand’s essence. We’ve introduced clearer nutritional messaging to the back of packs, which coincides with the launch of Pipers Crispeas to meet the demand for BFY snacks and snacks with nutritional benefits.”
From dealing with issues on legislation to providing advice and help to support members, The Café Life Association is an exclusively retail focused body which aims to encourage and promote excellence . across the café/coffee bar sector
CAFÉ Association www.thecafelife.co.uk 01291 636333
MARKET INSIGHT
Casual dining essentials for cafés Bidfood report that their latest Consumer Views Study market research has identified five “casual dining essentials”, which the well known foodservice company feel can offer café operators insight into the top elements consumers have said would encourage them to visit a food outlet. Here, Lucy Pedrick, insights manager at Bidfood, outlines the findings.
Less but more Our Consumer Views Study shows that consumers are eating out less frequently than at the same time in 2017, with 45% of people surveyed saying that they are actively reducing their leisure spending. It also confirms the widely-held observation that although people are still happy to spend money in casual dining restaurants, they expect more from the general experience to happily part with their hard earned leisure budget. In summary, our research found that 28.2% surveyed want to see smaller portions of British classics at cheaper prices, 25.3% look for dining outlets that offer takeaway options at a cost that’s less than dining in and 20.6% want to see menu choices that help them meet their healthy eating goals.
we won’t fritter away precious time or funds very lightly. When deciding where to eat, we need to be convinced that our time will be spent wisely, we don’t like to compromise on our food preferences and, above all, our dining experience needs
Time and money A host of social and economic trends are playing an intrinsic role in how we spend our time and money. Both commodities are increasing in value in the eyes of today’s discerning consumer and when it comes to visiting a café, it’s clear that
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to offer great value for money. It is these key themes that are driving choice of venue and encouraging evolution and innovation in the café and casual dining sector today. Looking at the last year alone, our research confirmed that people are eating out
BACKGROUND Bidfood operate across the UK’s catering and hospitality sectors. It’s 23 depots aim to be no more than 80 miles away from their customers, supplying a 13,000 strong product range which includes the best of both own brand and leading foodservice brands. Bidfood also offers a comprehensive range of over 250 carefully selected wines, beers, ciders and spirits, as well as quality catering equipment, from cutlery to cookware, cleaning and disposables. Lucy Pedrick (pictured), insights manager at Bidfood, is the company’s food trends lead. Having worked in research and insights for over 20 years, Lucy and her team pride themselves on being the voice of the customer. Through the provision of industry leading knowledge about the out of home market, foodservice operators and their customers, the team ensures the business is empowered to develop propositions to helps its customers grow.
slightly less frequently when compared to the same time in 2017, with 45% saying they’re actively reducing their leisure outgoings our survey found. This presents café operators with a number of challenges, not least putting additional pressure on outlets to create
MARKET INSIGHT a really stand-out experience in an already saturated and competitive market, which increasingly finds itself competing with the retail trade. To shed some light on how operators might go about this, we recently asked consumers to share what is high on their agenda when eating out. Our aim was to uncover the must-haves that would entice them to eat out more often with friends and family. This has informed our five casual dining essentials to help café operators attract footfall. Cost considerations The biggest deal-breaker for consumers has to be the cost of eating out. With decreased disposable income to contend with, people are looking for extra value for money and certainly don’t want their food going to waste. Therefore, it’s no surprise that 28% want reduced portions of British classics at cheaper prices to cater to smaller appetites, our survey found. Time What’s more, these days we’re more time-poor than ever before. Our busy lives mean that we often don’t have the luxury of sitting down for a traditional starter, main and dessert. With the shift away from the three-course dinner and menus that are defined by specific day-parts like breakfast, lunch and dinner, cafés in particular have the perfect opportunity to capitalise. All day dining is already becoming a big trend, with 14% in our survey saying flexibility is essential as consumers don’t want to be restricted on what they eat, or when they eat. To go options With more consumers on the move, the demand for on-thego options is on the rise. Some 25% of those surveyed want takeaway options at a cheaper price our survey revealed, saying they’d be more drawn to a casual dining café or restaurant if they had the option to takeaway.
Health Healthy eating remains a high priority for 20% of consumers, and 85% of consumers are making attempts to change their diets our survey found, and are looking to operators to help them make long-term changes to the way they eat. The more socially-conscious are also influenced by ethical concerns, with animal welfare cited by 54% of non-meat eaters in our survey, as the standout reason cited for cutting out meat. This is of high importance to the younger generation, with 16-24s particularly switched on to the environmental benefits of eating less meat our survey suggested. As such, there has been a steady increase in healthconscious consumers avoiding meat and embracing a vegan, vegetarian or even a flexitarian diet (Eating Better Alliance 2017), with most believing that a meat-free lifestyle will improve their health and wellbeing. Cafés would be missing a trick to exclude vegan from their offering, in fact, mentions of vegan are up 72.3% on menus in the last year (MenuMonitor, Digital Resource Library). In response to this growing demand, big leaps forward have been made in product development to help cafés create vegan versions of the latest food trends. For example, Bidfood now offers Chefs Choice Jackfruit, which serves as an excellent meat-free alternative to pulled pork and offers a perfect filler for ever-popular tacos and burritos.
create-your-own-style dishes and cookery or cocktail classes are just some examples of how café operators tap into the lucrative ‘experience economy’. Crucially an overwhelming majority of outlets are investing in their service offering as a differentiator and 79% of consumers rate this as a top factor when they eat out. Ultimately, with a wealth of cuisines and food experiences out there seemingly ticking the box for every
flavour preference, dietary requirement or lifestyle choice, no avenue feels untapped. Remaining competitive requires cafés to quickly respond to emerging food trends and preferences. Some 50% of consumers themselves recognised that with changes menu and service offerings, pricing structures, and greater personalisation their eating out frequency could be reinvigorated, our survey suggested.
Experential Finally, experiential dining can help cafés make a big splash on the high street. Indeed, 20% say they are looking for something different when eating out, our survey reported, with 18% claiming to be bored of the choice of outlets available or perceived them to be ‘all the same’. This comes as people increasingly look to spend their money on experiences, rather than possessions. Tasting sessions,
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PROFILE
Abuelo
al “Coffee Kings” of Lynette de la Vega, one of the origin n coffee movement Sydney, a pioneer of the Antipodea now started trading and creator of the “babyccino”, has r, Cloe, she has in London. Together with her daughte .co.uk), which claims to launched Abuelo (www.abuelocafe South American coffee be London’s first Antipodean-meetsart of Covent Garden. house and kitchen, located in the he
Pioneering pedigree Lynette de la Vega is widely credited as having been a key player and innovator of the original, disruptive Antipodean coffee movement. She had five restaurants, a 1,750 strong staff and celebrity clientele, including Kylie Minogue and Michael Hutchence, who, it was said, would queue round the block for a cup of her coffee! She even created the “babyccino”, the warm frothed milk drink now favoured by hipster toddlers worldwide. After Vogue magazine Australia wrote about the drink and the story – and serve – it soon went global. Lynette de la Vega began her architecture career in Brisbane in 1979. At just nineteen years old, she started her own architectural practice, de la Vega Architects with her husband Alejandro. Then, in 1983, they took on their first restaurant client, a brand called Aromas in Brisbane. The innovative counter service that they designed for became iconic in Australia, widely regarded by many as having started a blueprint that we see in cafés globally today. The coffee culture that Australia has now become famous for had not yet taken off at that point. In fact, there were only low-key ‘milk bars’ dotted about Sydney. However, Lynette and husband
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soon became pioneers, developing new techniques and standards. In 1987, Lynette de la Vega launched her own restaurant in Sydney called Zigolini’s. Originally designed to be part architect studio, part coffee house, the site became hugely popular from the moment of opening. It was then that she created the “babyccino” (inspired by the mothers in her restaurants, who would feed children the frothy top of their cappuccino, Lynette created a child-friendly version, served in an espresso cup). The husband and wife team sold the Zigolini’s brand, which they had built up to three restaurants in the early nineties and focused on launching a new restaurant called Trezini’s with a site in Sydney and one in Melbourne. At their height, they had five restaurants and a 1,750 strong staff. Before leaving Australia for London, Lynette’s daughter, Cloe, ran a successful food business in Sydney selling Argentinian food, such as empanadas, in the style of ‘how abuelo used to make it’ across artisan food markets across Sydney. Thus, with a background in fine art, design and creative direction, Cloe guides the aesthetic direction of Abuelo, having created the brand’s striking and intricate logo (a monochrome line-drawing illustration).
Although Abuelo is their first London restaurant, the fact that Lynette and Cloe de la Vega bring a vast wealth of experience in hospitality and design globally to the project clearly shows. Abuelo is a relaxed space that encourages all-day dining and social sharing in the evening, the venue taking its name from the Spanish word for grandfather, and family being at the heart of the venue’s ethos, say its creators. Serious about food and coffee A restaurant-supper club, Abuelo’s kitchen serves beautifully presented, simple, organic fare with sharing plates, wine and cocktails through the evening.
PROFILE Offering South American dishes with a contemporary Australian approach, Abuelo’s food menu combines family recipes, handed down by Cloe de la Vega’s own abuelo, with global ingredients, beautiful presentation and an unfussy, relaxed ethos. Coffee is taken just as seriously as the food, as Abuelo combines South American beans with the Australian coffee technique to provide a truly special Aussie coffee experience in the heart of London. “Being in London for the first time, we are bringing a modern Antipodeanmeets-South American menu, that has been designed to reflect our Australian and Argentinian heritage,” say Lynette and Cloe de la Vega. “It’s great to bring our wealth of experience from Australia to the UK market, serving good wholesome food and fresh coffee in a creative and visually pleasing way.” Open seven days a week (Monday to Saturday, 8.00am until 10.00pm and Sunday from 9.00am until 8.30pm), Abuelo is proving to be the perfect destination for a morning coffee, daytime or evening dates, long lunches with friends or creative and social gatherings. Abuelo feel that their breakfast seriously challenges what they see as the repetitive London brunch scene with no Eggs Benedict or Avo-Toast on the menu. Instead the kitchen serves a number of exciting dishes, including Huevos Divorciados de Turco (poached eggs ‘divorced’ by salsa roja and chimichurri, on a bed of labneh, with avocado cream and smoked paprika) and Honey Whipped Mascarpone served with fresh figs, crushed salted pistachios and edible flowers on toast. In the evenings, guests can enjoy larger sharing dishes such as Sloppy Jose (a traditional Argentinian spiced beef empanada filling on brioche, with melted mature cheddar and topped with a quail’s egg) or Smoked Paprika Arepas (made with organic slow cooked pulled beef, mustard mayonnaise, semi-pickled red cabbage and raw slaw). With an ingredient-led and seasonal approach, there are plenty of plantbased options for diners too, such as the vegetarian Abuelo Bibi’Bowl which combines sticky black rice with a poached egg, spicy tomato salsa, noodled carrot and courgette, crunchy kale and micro-cress. Vegan cakes and patisserie are baked daily, which the team enjoy decorating with nuts, fruits and edible flowers. The coffee The Abuelo team host regular cupping sessions to carefully choose their own South American beans and work with a British roastery partner to oversee the
process so as to get the right flavours for their single origin coffees. With a focus on ethical sourcing, Abuelo’s distinctive coffee uses three unique beans, which offer individual flavour profiles. Their house coffee is La Laguna Colombian (single origin, 100% Arabica, caramel, smooth flavoured speciality coffee that supports the growers of the CENCOIC co-operative, a collection of twelve families from the Cauca region). For their pour over is Café Femenino (single origin, 100% Arabica, rich, bright, black forest flavour speciality coffee grown and processed by a woman-only co-operative which aims to increase social empowerment, not only of females working in the coffee industry, but in the entire area). For their decaf option, they offer Swiss Water Cafetalera – a single origin, 100% Arabica, praline flavour speciality coffee (instead of using chemicals to decaffeinate the coffee, Swiss water osmosis process is used to create caffeine free but still delicious coffee). All of Abuelo’s baristas are trained in very specific techniques, and by using a state-of-the-art Slayer coffee machine and Abuelo’s own ‘custom’ technique of extraction time, temperature, pressure, grind and milk, the team are able to create a unique and delicious cup every time. Farmhouse feel Influenced by the similarities between the Australian homestead and the South American hacienda, the focal point of Abuelo is a farmhouse table. Seating up to twelve guests, it is surrounded by antique Australian country house spindle chairs - some almost a century old – and is playfully carved with kangaroos and foliage. Abuelo has been designed as a social place, and so the owners have made a conscious choice not to offer Wi-Fi, as they want to spark meaningful conversation, connection and laughter amongst guests. Too many London coffee houses have become ersatz offices, they feel, so they have set out to provide a creative space in which to relax, catch up and share stories. A traditional handwoven rug made by Australian-Argentinian ethical company Pampa runs the length of the table, bookended by the timber fireplace, filled with foliage and church candles. There is also a cosy sofa corner is studded with verdant green cushions, tables and stools; the space being suited to more intimate, friendly evenings with prettily arranged wildflowers chosen by the staff and presented in vintage bottles and jars on each table to add a personalised touch.
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PROFILE
Two Roman brands in London Two iconic Roman brands - Morganti Caffè Bar and patisserie A. Tornatora - have come together to offer Londoners a taste of the authentic Italian caffé-bar experience, where you can sip coffee, eat cornetti, snack on tramezzini, drink aperitivo, feast on gelato or dine on home-made food. International launch pad New to the UK market, but with a long history in their ‘home town’ of Rome, the first venue outside Italy has opened in the heart of central London at 187 Tottenham Court Road, Fitzrovia – this initial London opening being part of what is anticipated will be an international expansion programme. Renowned coffee roaster, Morganti Caffè’ Bar was founded in Rome in 1890 and is considered to be one of the coffee lovers’ landmarks of this celebrated city that can count royalty and even the Vatican – including Pope John Paul II - among its loyal fans. Equally renowned, the historic family patisserie and bakery A. Tornatora (www. caffetornatora.it - English web site coming soon) has become highly regarded for offering the very best in sweet and savoury artisanal gastronomy and home-made gelato of the highest quality. Together, these two Roman brands have now arrived in London to offer discerning customers a casual, elegant venue where people can meet and socialise and enjoy an authentic Italian coffee, tasty breakfast, rich buffet lunch, aperitivo and supper.
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The Morganti story Coffee was originally sold raw and toasted at home in small quantities. In 1890, a spice merchant in Rome, Romeo Morganti, became interested in coffee and soon devised a system to roast it on a larger scale, designing and building one of the first roasting machines, thus helping to revolutionise the coffee sector. Since then, the company grew to what it is today, but continues to follow the same traditional and artisanal methods for
producing the finest blends from selected coffees sourced from Central America, India and Africa. The result is a distinctive rich flavour, savoured especially in the espresso, which lingers on the palate with a delicious, balanced aroma. In Italy, the ‘pausa caffé’ – the coffee break – is just that. A moment of pleasure to recharge the body and the soul, whether it’s first thing in the morning, mid-morning or after lunch. The company’s full range of coffees – from espresso to macchiato to cappuccino and more - is now available to enjoy here in London. With the motto ‘greener every day’, Caffè’ Morganti point out that they have also been recycling everyday waste since 1985. They use roasting equipment which utilises less fuel, thus producing less emissions, and their coffee machines use less than half the energy than other machines (410 Watts compared to the standard 1,200-1,500 Watts). The A. Tornatora story In Rome, the name Tornatora is synonymous with cornetti, a type of
PROFILE croissant, but not as you know it. The Italian cornetto is very light and crumbly, and is made with very little sugar. Tornatora make them by hand, each day, with one of their 11 shops selling as many as 1,000 per day. This family business is run by four brothers, all master pastry chefs and master bakers, and has diversified over the years, with each brother specialising in a different sector. There is a baker for the home-made breads used for the sandwiches, a pastry chef who makes mouth-watering, very fine patisserie, an ice-cream maker and a large-scale caterer for events. Everything is made by hand and from scratch on a daily basis, using fresh, quality ingredients with the artisanal touch. Quality creations included glutenfree options, comprise mignons, classic pastries, cakes, ice cream cakes, and custom-made cakes. The deli counter offers light, tasty dishes of carpaccio, seafood and spelt salads, seasonal salads, savoury croissants, mini pizza and much more. Ice creams are a feature, strictly home-made, with seasonal fruit and wholesome, high quality ingredients. Calendar dates such as Christmas and Easter, say the two brands, are likely to see a range of home-made Easter cakes (known as colomba, the dove) and panettone created and sold on site. The London venue With their artisanal coffee offer, delicious patisserie, home-made ice creams and deli-foods, Caffè’ Morganti and A. Tornatora combined have now brought a real slice of Italian life to London. The venue is open seven days a week from 7am to 10pm for coffee, breakfast, brunch, express lunch and supper, including a takeaway service, but a particular feature is the Aperitivo Italiano. This is served every day from 6pm for a fixed price of £9.50, an includes a choice of Aperol Spritz, a glass of prosecco, a glass or wine or beer, alongside a generous selection of bite-size deli foods that are prepared on a daily basis.
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PROFILE
All things bright and airy Founded as a Benedictine abbey in 1092, Chester Cathedral is made up of a historic network of monastic buildings. Set inside the thirteenth century monks’ dining hall is the popular Refectory Café. Renovated for 2018, it now serves soups, salads, cakes and sandwiches seven days a week in a welcoming and open environment; the room and kitchens also being used to cater for events with full table service and a bar facility. The brief “The Refectory Café had become dated and its 25-year-old servery counter was restricting the speed and quality of service,” recalls Peter Brewin, commercial manager at Victor Manufacturing, whose task it was to advise on, then specify and supply, the new servery counters and equipment. “As one of Chester’s main tourist attractions, Chester Cathedral is visited by hundreds of people every day. So it is essential therefore that the Refectory – which is open to members of the public, as well as to cathedral-goers – is an attractive multi-function dining facility. “The servery counters and equipment needed to be smart and versatile in order to enhance customer experience and meet the demands of sudden lunchrushes throughout the day. But the design also had to complement the ancient surroundings which include a seventeenth century tapestry, Heraldic paintings and iconic stained-glass windows.” Needless to say, the new counters also needed to be robust whilst having the capacity to serve large numbers of people – both in self-service and assisted formats. Equipment also required flexibility in order to be able to accommodate the daily changing menu and grab and go trends. The solution Victor Manufacturing (www.victoronline. co.uk) worked with distributor BidFood to refurbish the Refectory’s counter and catering equipment in a project which spanned two years, with the refurbished
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café opening in March this year. Traditional and modern materials were selected as a way of being able to to bridge the gap between the cathedral’s history and the requirement for a modern café. Therefore, a 40mm-thick silestone was chosen for the main counter top, thanks to its hard-wearing properties. Negro Tabas was selected as the colour, and inset tray runners with LED lighting were incorporated to complement the venue’s Gothic style whilst still providing a ‘pop’ of contemporary aesthetics. Traditional wood – steamed beech veneers – were used for the counter front panels whilst stainless steel was installed on shadow gaps and kick plinths. Matching ancillary units for the till station and clearing station were also provided. A range of catering equipment from Victor was then installed within the bespoke counter framework. These included a round arm, curved glass Synergy drop-in units which are designed to be dropped into a counter to form a food servery. Roll-in heated, refrigerated and ambient Optimax merchandising units that are designed to facilitate the effective presentation of chilled produce whilst maintaining core product temperatures were also part of the new look. “Made from stainless steel, these units combine energy efficiency with smart features including toughened glass screens, recessed wells for access and cleaning and hinged doors,” says Peter Brewin.
“For additional flexibility, we also manufactured some custom-built shop fitting shelving, enabling the easy positioning of goods within key areas of the café so as to emphasise product visibility as well as drive profits through spontaneous purchases.” Praise for Victor Since its re-opening, the new look, refurbished café has provided extra space to enable members of staff to achieve maximum table space, storage and increased serving capabilities during daily service and when hosting events. But it’s not just the staff who appreciate, and are benefitting from, the refit. Praise has been received from the cathedral café’s customers too, with one taking time out to comment: “What a gorgeous setting for a coffee, lunch or afternoon tea! The tables are well spaced apart and everything is bright and airy.”
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The Café Life Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Café Life Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits. Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going. Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free! Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them. KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time. Assured Guidance – Members following our Assured Advice are protected from enforcement challenges. Free Advice – From legal to technical advice, our members have free access to experts. Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance. Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card. London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.
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WATER
Water treatment In-house water filtration allows operators to enhance water quality as well as do their bit to cut plastic usage, the role of water quality itself still requir ing greater appreciation in order to serve premium beverages consistently. In-house filtered water Amid increasing calls to reduce plastic packaging waste, the spotlight has fallen on in-house water filtration with Paul Proctor (managing director of EcoPure Waters, www.ecopurewaters.com), pointing out that operators can eliminate the waste associated with bought-in bottled water and save money at the same time. According to British Soft Drinks Association’s Annual Report 2015 (based on data supplied by Zenith International), figures suggest that 96% of UK bottled water packaging is PET/plastic, all of which requires careful management in terms of waste recycling. So a far more sustainable alternative is to serve your own water in reusable, glass bottles, suggest EcoPure. These glass bottles have a number of benefits over single-use, bought-in bottles. There is no need to
manufacture a new bottle each time, they remove the need for waste and recycling, they have zero landfill potential and they reduce food miles. “More and more operators are eliminating plastic bottles in this way while at the same time helping to shrink costs and improve their overall sustainability. Increasingly, they are turning to in-house water filtration systems that supply chilled still and sparkling drinking water on demand, for serving in reusable, own-brand glass bottles,” says Paul Proctor. “These water filtration systems are eco-friendly because they reduce waste in its many forms. There is no need to buy in and store expensive, environmentallyunfriendly bottled water. A limitless supply of drinking water is created on demand, so the waste associated with overordering or out-of-date stock is avoided completely.
48 CAFÉ LIFE | AUGUST 2018
WATER
Vital
“There’s no denying that the hot beverages market is big business. In fact, coffee sales recently increased by a staggering 10.4%, revealing the biggest yearon-year growth in the last five years. In such a competitive market, café and coffee shop operators need to ensure their hot beverage menu is working harder to impress today’s discerning customer,” says Steve Buckmaster, director of sales at BRITA Professional. “When it comes to serving great tasting coffee, well sourced, roasted beans are really just the beginning. Cafés and coffee shops put
a great deal of thought and research into the quality of their coffee beans and machines, but many don’t consider the quality of their water, which makes up around 98% of the drink. The importance of water is no less for tea either, as it can affect the flavour and dull the appearance by reducing the brightness and clarity. “With water quality and mineral content varying drastically between regions, and even street to street, the first step for operators is to understand the particular characteristics of their water supply. Often people think that soft water doesn’t need a filter, but this isn’t the case. Soft water still contains minerals that can have a substantial impact on the
taste and appearance of hot beverages. What’s more, water quality can significantly impact beverage equipment too. Machines with a buildup of internal limescale can lead to breakdowns, limited efficiency and affect taste further down the line. “To help, we have released a water map (pictured below), developed in partnership with Jane Pettigrew from the UK Tea Academy and Matt Beynon from Wogan Coffee. This map plots the water types of 11 major towns and cities across the UK to enable our customers to understand just how varied water hardness can be. “In our view, a water filter is the only way to ensure consistent quality and taste of your hot beverage offering. Our filters have been
designed to produce the best quality water for beverage preparation by reducing particles, metals, minerals and chlorine that have an unfavourable impact on the taste, appearance and aroma. “The Purity C Finest, for example, has been designed for those who want to offer their customers a unique espresso experience. The filter produces fully optimised water with an ideal mineral composition to release aromas from the ground coffee beans which supports the development of the authentic espresso taste with superior colour and consistency. With simple handling and fitting, even in tight installation conditions, Purity C Finest can offer a convenient way for cafés and coffee shops to be able to enhance their coffee offering.”
WATER “Also, the system avoids the wasted energy associated with manufacturing, transporting and recycling plastic water bottles, as well as the energy required to handle, store, refrigerate and dispose of the boughtin bottles, so your carbon footprint is greatly reduced.” Lower costs, better margin These in-house, mains water filtration systems are cost effective too, claim EcoPure. A bespoke, built-in system that provides chilled still and sparkling water 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 the company, and for smaller venues, lower volume, standalone systems are now available costing less than £20 per week. “So, if you spend more than this on bought-in bottled water - around five to six litres daily - then you’ll be saving money from the outset,” says
Paul Proctor. “And, it’s not just the purchase price of the bottles themselves - it’s also the financial savings of not having to order, handle, store, refrigerate and dispose of bought in bottled water. “The good news is that customers will usually be happy to pay for filtered and chilled tap water served in an elegant glass bottle. They will recognise it as a sustainable alternative to bought in bottled water, but will understand that there are costs involved in delivering and maintaining that service.” A branded offer Increasingly, and not just for high-end venues, branding is all important. An added benefit of using reusable glass bottles is the fact that operators can customise their bottles, not only to make a strong branding statement but also to incorporate a CSR message. Most organisations opt to have their logo and/ or an environmental/
Ion exchange technology ZeroWater, suppliers of a range of ready-pour pitchers, say that their products use ion exchange technology as opposed to a simple carbononly water filter, to remove virtually all (99.6%, claim the company) of the detectable dissolved solids from your tap water (while other leading brands only remove up to 50%, they claim). Such a level of purity is essential to boosting concentration and productivity, feel the company, who supply their pitchers in seven-cup, 10-cup and 12-cup formats, as well as a 23-cup dispenser. Each purchase includes the pitcher or dispenser of choice, a ZeroWater Ion Exchange water filter and a TDS meter to provide a
50 CAFÉ LIFE | AUGUST 2018
digital measurement of the Total Dissolved Solids in your tap and filtered water. ZeroWater’s pitchers retail from £24.99 to £44.99, depending on size.
WATER sustainability message printed on each bottle. This can help communicate exactly what the organisation is doing in terms of waste management and sustainability. Branding can be applied to a full range of bottles in swing-stopper style or with tamper evident caps. Clients’ unique designs can be hand-printed in two colours or EcoPure originate a full colour transfer print if required. Consistently great tasting water A mains water filtration system, which filters and chills water (still and sparkling) on demand, gives your water a consistent and unrivalled taste and clarity, whatever the taste of your mains water (which can vary greatly from region to region and, to some extent, even from day to day within the same premises). This water can play an important part in your soft drinks menu, either when served on its own or when used as a base for other drinks - a good soft drinks menu being vital for success and one of the most important trends in the sector is the growing demand for healthy options. In which case, what could be better than freshly filtered and chilled water to encourage customers to maintain sensible hydration and provide a tasty, healthy non-alcoholic option? There is a significant shift in the soft drinks’ market towards healthier, lower calorie options, observe EcoPure 57% of soft drinks sales are now low and no calorie (British Soft Drinks Association’s Annual Report 2015). This change in consumer demand has led to the growing success of bottled water, whose sales value grew by over 10% in 2014 (on average, each person in the UK consumed 40.6 litres of bottled water in 2014). Easy operation In-house filtration systems are quick and easy for staff to use, add EcoPure, helping to provide chilled water on demand. Systems can be tailor made to fit within the smallest of spaces and fitted with the
latest push-button autofill font for portion controlled, labour-saving dispensing. Smaller, stand-alone units are also quick and easy to use, making them ideal for cafés, restaurants, bars, offices, hotels, meeting rooms and conference facilities, they advise. In-house water filtration benefits • Eliminates plastic usage • Reduces waste • Provides a branded offering • Generates more profitable sales • Lowers costs • Easy to use UK launch Sales of bottled water in the UK continue to overtake Cola, observe Stokes Tea and Coffee (www.stokes-coffee. co.uk, exclusive distributors of the Ovopur water filter, which launched in the UK recently) as people also look for alternatives to sugar, as well as alcohol. But as the trend continues, health and environment conscious consumers are now also faced with the added dilemma of plastic bottle pollution threatening our eco-system, the company agree. The Ovopur water filter the company offer has been designed to not only eliminate the expense associated with bottled water, but also reduce the impact to the environment by lowering the amount of single-use plastic bottles that could end their journey in landfill and our water system. A high quality porcelain appliance, it features awardwinning design with a curvaceous shape that allows water to move naturally inside and stay fresh. The Ovopur is made from sustainable, renewable and recyclable materials, revolutionising the treatment of tap water through its unique filter system, the Aquacristal, claim its creators. The filtration system neutralises the taste of tap water and removes nearly all chemicals and pollutants,
but without taking out healthy minerals. Designed by environmentally-conscious Canadian company Aquaovo, the Ovopur has been produced for the home or office, hotel, restaurant or bar, and no electricity or plumbing is required. “We are all becoming more environmentally aware and also more health conscious in our day to day lives. Plastic pollution is destroying marine life, entering the food chain and ultimately our bodies. As experts in tea and coffee, we know that the quality of water
can also affect and impact taste. Therefore, the Ovopur helps us to continue making great tasting beverages,” says Stokes Tea and Coffee’s managing director, Nick Peel. “The Ovopur is an elegant and beautifully designed water filter which wouldn’t look out of place in anyone’s home or business. When I discovered it whilst on a business trip to Canada, I knew the UK market would welcome it and I’m delighted to say that Stokes is now distributing the Ovopur exclusively.”
The Ovopur retails at £595, including VAT, and which includes one Aquacristal filter (a pack of three recyclable filters costs £180, which can last up to 12 months).
THECAFELIFE.CO.UK | AUGUST 2018 | CAFÉ LIFE 51
WATER
Quality beverages begin with quality water The ability to deliver a consistent in cup quality across the speciality drinks menu has never been more important. Consumers are engaged and knowledgeable. And they can be very fickle. Competition is fierce on the high street and if your coffee or tea offer just doesn’t cut it, your customers will have no hesitation in going elsewhere. Overlooked? From the choice of teas, the coffee blends, plant and dairy milks and even the beverage making equipment, sourcing the best quality products you can afford makes sound commercial sense if you wish to remain competitive. “So, given that water makes up around 97% of a cup of coffee, it surprises me that raw water is so often overlooked in the overall mix of delivering a premium drinks menu. The reality is that the quality of the water is just as important as the choice of beverage machine,” says Mark Taylor, managing director Hawco who, in 2012, acquired Abbeychart (www.abbeychart. co.uk, a specialist liquid dispense expert that supplies spare parts and refurbishment services to OEMs, service engineers and operators within the coffee and vending markets). “Such is the importance of water quality in brewing that the Speciality Coffee
Association (SCA) has even produced a recognised standard for it.” (http://www. scaa.org/PDF/resources/ water-standards.pdf) The ‘challenge’ of hard water Tap water is collected from over and underground sources and depending on where you live in the UK, it contains varying amounts of dissolved minerals. It’s the volume of calcium and magnesium that in the main determines the hard or softness of the water supply. Over 60% of the UK has hard water, and in particular that includes a large proportion of the south east where water passes through thick layers of calcium before arriving at the water treatment plant. Your local water company can advise on whether you are living in a hard or soft water area (or check this map to find out - https://bit.ly/2eCSlD4). Abbeychart offers a comprehensive refurbishment service for beverage equipment including water boilers and pumps and has therefore experienced the impact of hard water first hand. “Hard water doesn’t just negatively affect the taste and aroma of the beverage, it causes problems in water boilers as the calcium and magnesium deposits form a solid mass around the heating elements that slows boiling times and increases energy
consumption. Around 70% of beverage machine breakdowns are caused by scale build up and even small deposits can cause a headache,” explains Mark Taylor. For this reason, Mark Taylor recommends that “every operator serving hot beverages needs to have the water tested to see what they are up against. The chances are that a filter of some description will be needed to regulate the water quality.” But why should operators use a water filter with their coffeee machine/water boiler?
INSIDE A SCALED UP BOILER (LEFT), AND SCALE BUILD UP (RIGHT).
52 CAFÉ LIFE | AUGUST 2018
“There is no doubt that using a water filter will increase the lifespan of the machine and improve the flavour, aroma and clarity of the beverage,” says Mark Taylor. “Given that a coffee machine is one of the most expensive investments an operator can make, which is capable of turning a great profit as long as downtime is kept to a minimum, spending a modest amount on a filtration system is basic common sense.” There is, however, a huge and often confusing choice of products on the market so Abbeychart propose the following checklist to help you choose a water filter system that’s best suited to your coffee shop. Where will it go? Space is often at a premium, so identifying where your filter will go - over or under counter, for example - may affect some of your options. Do you need an engineer to fit it for you, or can you install it yourself? Will you use copper or speed fit plastic piping to
WATER should be neither too hard or too soft with a balanced pH. The basic options The unpleasant tastes, foul odours and chlorine are removed using a carbon filter and will give the desired fresh taste. Carbon filters are only part of the solution when heating water; to tackle the whole problem they will need to be used in combination with something else.
plumb it in? What’s best for you and your skill level and budget? How will I know how long it lasts? An inline water gauge that counts the litres passing through the system can be fitted and is often the best way to manage the filter exchange, suggest Abbeychart. Such gauges can be mechanical or digital and some use blue-tooth or Wi-Fi. Apps are also available from some manufacturers.
the standard of water you are seeking. Fundamentally, you need to ensure the treated water will be fresh and pure in taste with no discernible odour. It should be mineralrich, yet have a balanced mineral content. The water
Scale inhibition (phosphate dosing) These filters are a low cost, high capacity option which dose the water with phosphates to slow the buildup of scale. They do not affect the mineral content of the water so cannot enhance the end product. In hard water areas they will do very little to protect your machine and their effectiveness is greatly reduced at high temperatures. In some soft water areas they may be the appropriate solution but in practice for most, they will lead to machine breakdowns. Scale removal (ion exchange) These filters are a popular choice amongst many beverage service engineers. An inner filling of resin beads
attracts the calcium and magnesium ions from incoming raw water that form as scale in boilers and blocks valves. When installed correctly, and changed on time, they will protect the machine from scale related breakdowns and ensure the mineral content is at the right level for the perfect hot beverage. There is also another, high end solution that is popular with leading artisan coffee shops. Reverse osmosis These systems are very complex but gaining popularity despite the waste water they generate. In simple terms, this technology involves a pump that forces raw water through a super-fine membrane and removes up to 99% of dissolved solids resulting in super pure water. This is then mixed or ‘blended’ with raw water (that has passed through a carbon filter) to produce designer water that maximises extraction and flavour in beverages. “There is no doubt that improving the quality of the water you use in your business will have a positive impact on the finished drink. For that reason alone, it’s worth the investment,” concludes Mark Taylor.
How will I change the filter? Some filters need to be exchanged by an engineer. Others are easy to self-change. It’s a question of what’s best for you. How does recycling work? How is your filter recycled? Is it up to you to return it to your supplier? Is the postage your cost or theirs? Do they collect? What do I need? The big question, say Abbeychart. A lot will depend on your ‘raw’ water quality and
THECAFELIFE.CO.UK | AUGUST 2018 | CAFÉ LIFE 53
Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. Tasty Apps Consultancy Bain & Company Inc. E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Retail FSC Vestey Foods UK Smartphone App Tasty Apps BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Arla Foods UK Freshfayre Fromageries Bel The Cheese Cellar Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Arla Foods UK Bradburys Cheese Extons Foods FJ Need (Foods) Ltd. Freshfayre FrieslandCampina Ltd. Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd Sour Cream Freshfayre The FoodFellas
CLEANING MATERIALS Bunzl Catering Supplies CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Orexis Fresh Foods Ltd. Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK Mayonnaise Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Orexis Fresh Foods Ltd. Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Spreads Blenders Pauwels UK
54 CAFÉ LIFE | AUGUST 2018
DRINKS
Seafood/Shellfish
Coffee Rombouts Coffee GB Ltd. UCD
H Smith Food Group PLC Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd FOOD WHOLESALERS Country Choice Foods FRUIT Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory
Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Tea UCD EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee Conveyors BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment BFR Systems Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Royal Greenland Ltd. Freshfayre Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK
Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS Bacon Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargill Meats Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre Galliance UK Ltd. Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd.
Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre Galliance UK Ltd. H Smith Food Group PLC Sam Browne Foods Vestey Foods UK Ham Freshfayre Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Foodgroup PLC Sam Browne Foods The FoodFellas Vestey Foods UK Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Glendale Foods Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company Zwanenberg Food UK Ltd. Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre ORGANIC PRODUCTS Beacon Foods Fridays Galliance UK Ltd. Leathams Pauwels UK 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) Rap Ltd. Tri-Star Packaging Supplies Ltd.
Café Manufacturers & Distributors Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic 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. Freshcut Foods Ltd Freshfayre Leathams Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre The FoodFellas Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre The FoodFellas Salad Agrial Fresh Produce Ltd. Freshcut Foods Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Freshcut Foods Ltd Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre
2 SISTERS FOOD GROUP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Renee Skukowski Tel: 01909 511800 Fax: 01536 409 050 renee.skukowski@2sfg.com www.2sistersfoodgroup.com
AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Contact: Philip Morgan Tel: 0283 0262333 E-mail :philip@ aroundnoonsandwiches.com aroundnoonsandwiches.com
AROUND NOON LTD. 762A/763A Henley Road, Slough SL1 4JW Contact: Gareth Whatley Tel: 01753 523 636 Fax: 01753 573 125 gareth.whatley@ciab.co.uk www.chefinabox.co.uk ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 sdrew@anchorcatering.co.uk www.anchorcatering.co.uk
GREENCORE FOOD TO GO LTD – 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 GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales sales@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Olatunde Ray-Odekeye Tel: 01827 719 100 Fax: 01827 719 101 olatunde.ray-odekeye@ greencore.com www.greencore.com HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk
BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com
IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com www.impress-sandwiches.com
LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Kate Redden Tel: 01664 484400 Fax: 01664 484401 kate.redden@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.uk
THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk ACCREDITED DISTRIBUTOR 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
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 REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575 sandwichman2010@live.co.uk STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Guy Truman Tel: 07775 673618 Fax: 01244 533 404 guy@streeteatsfood.co.uk www.streeteatsfood.co.uk 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
THECAFELIFE.CO.UK | AUGUST 2018 | CAFÉ LIFE 55
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
AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk
BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie
CP FOODS UK LTD. Avon House,Hartlebury Trading Estate, Hartlebury, Kidderminster, Worcestershire DY10- 4JB Contact: David Allen Muncey Tel: 01299 253131 Fax: 01299 253232 davidm@cpfoods.co.uk www.cpfoods.co.uk
BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Jodie White Tel: 01372 736300 jodie.white@bunzl.co.uk
DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 yousafshah@datatherapy.com www.datatherapy.com
CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 07774 452402 Fax: 01432 362482 stuart_bowkett@cargill.com www.cargill.co.uk
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 BAIN & COMPANY INC 40 Strand, London WC2N 5RW Contact: Jack Tanaka Tel: 0207 9696502 Jack.Tanaka@Bain.com www.bain.com
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 BFR SYSTEMS 1 Rue du Jariel, 2AC Les Longs, Silons, 77120, Coulommiers, France Contact: Simon O’Connor Tel: 0044 (0) 7764564421 soconnor@bfrsystems.com.uk www.bfrsystems.com
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
COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com
COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk PANTONE 1585 U
PANTONE NEUTRAL BLACK U
C 0% M 60% Y 65% K 0% WEB #FF854F
C 0% M 0% Y 0% K 85% WEB #4B4846
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:Julie Sloan 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
DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com
EDEN UK LTD 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 russ.skinner@eden-uk.com ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A
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
FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113 dawn@needfoods.co.uk www.needfoods.co.uk
FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF 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 FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FRIESLANDCAMPINA LTD Denne House, Denne Road, Horsham, West Sussex RH12 1JF Contact: Nicola Gavey Tel: 01403 273273 nicola.gavey@frieslandcampina.com www.frieslandcampina.com/en/
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
FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com GALLIANCE UK LTD Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010 sales@galliance.co.uk www.gastronomeprofessionals.com/ export 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
GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 chris.bates@glendalefoods.com www.glendalefoods.com
GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@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
Café Suppliers Index H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk
JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Richard Stables Phone: 01482 301146/07747 612527 Richard@jacksonsbread.co.uk www.jacksonsbread.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
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
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 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 Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 karina_sprigg@missionfoods.com 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
NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@norseland.co.uk www.norseland.co.uk
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
PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.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 The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com
SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk
ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 Info.uk@rombouts.com www.rombouts.com
THE FOODFELLAS Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Mark Jones Tel: 0208 622 3064 Fax: 0845 2801166 markj@thefoodfellas.co.uk www.thefoodfellas.co.uk
ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com
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
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 SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br
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
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
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
VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@vestey.com www.vesteyfoods.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
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
International LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk
Product Listing
Sandwich Manufacturers
BAKERY INSERTS Sigma Bakeries Ltd
CONSULTANT 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
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
Checkouts Reach thousands of potential customers from as little as £115 To Advertise Call
Sam Minton
01291 636333 email: sam@jandmgroup.co.uk
58 CAFÉ LIFE | AUGUST 2018
TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be
BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd
CaffèCulture
The UK’s leading trade event for the café and coffee bar industry 16–17 October 2018 | Business Design Centre, London
Free trade registration at caffecultureshow.com
e or hin le. e it ac ssib s On om M s po o tion r ow stra h S on m De
Looking for Inspiration - let Tudor Inspire you! Tudor proudly launches the new Tudor Inspire Plus fully automatic Coffee machine which produces the highest quality Cappuccinos, Lattes and Espressos at the simple touch of a button. • Also available in Silver (£95.00 + VAT premium) or just £0.12 + VAT per day (over 3 years subject to status) • Features a Large Colour Screen for Drink images • Makes two Milk Drinks simultaneously • Large Coffee Bean Hopper (1 Kilo)
Available in August 2018 Available fully Installed complete with 1 year Parts and On-Site Labour warranty for the amazing prices below: Tudor Inspire Plus and Milk Chiller Unit with Digital Thermostat (Non Plumbed) is £2,600.00 or just £3.15 + VAT per day (over 3 years subject to status) Tudor Inspire Plus and Milk Chiller Unit with Digital Thermostat (Plumbed version with Brita Water Filter) is £2,850.00 + VAT or just £3.39 + VAT per day (over 3 years subject to status) £250.00 Cash Back for customer loyalty offer If you proceed with the above offer, you have the opportunity to claim £250.00 back Twelve Months after you purchased or Leased this equipment if our Coffee Beans, Hot Chocolate and Tea products are purchased exclusively from Tudor Tea and Coffee Ltd (annual net spend of £ 1,200 per year, per machine and all product stock has been fully paid up***).
• Bespoke Milk Chiller Unit with Digital Thermostat • Available in Non Plumbed Format (6 Litre Tank option) or Plumbed (fitted with Brita Water Treatment unit) • Cup Clearance of 165mm to accommodate 12 fl oz Take Away Cups • Fully Programmable Button options • Programmable Switch on and off times • Large Coffee Cakes & Waste Water container therein • Compact Dimensions of just 523 mm wide x 511 mm deep and 582mm high • Guide line of up to 100 Cups per day (5 day a week basis) • Cost per Cup to produce an 8 oz Cup of Coffee is between 7p to 10p each
Learn more about the Tudor range of products visit
www.tudorcoffee.co.uk
Tudor Tea & Coffee, U31-35 Thurrock Commerical Centre, Purfleet Industrial Estate, Aveley, Essex RM15 4YD
Sales: +44 (0)1708 866 966 Email: sales@tudorcoffee.co.uk
COFFEE MACHINES • COFFEE ROASTING • TEA BLENDING • TAKE-AWAY CUPS • ANCILLARIES
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