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magazine FEBRUARY 2015 ISSUE 66
TASTING THE LIFESTYLE OF THE CAFÃ‰ SECTOR
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Welcome! In this first issue of 2015, we report on the recent European Coffee Symposium, and our features cover food ideas, bean to cup machines and milk. We also provide an overview of the Café Life Awards, and although they are a way off yet, would like to encourage you to get thinking about products and outlets to nominate!
Clare Benfield - Editor
4 Bewley’s announced as the official coffee sponsor of the UKBC 2015.
30 Food fix – menu ideas and recipe suggestions.
5 UK’s café community to converge at Caffè Culture
36 A way with milk – how to improve your coffee-making skills.
Editor Clare Benfield, Tel: 01291 636336, E-mail: firstname.lastname@example.org Advertising Manager Paul Steer Tel: 01291 636342
6 OBE for Café Britannia founder.
E-mail: email@example.com Subscriptions and Customer Service
42 Bean to cup – a look at some coffee machine launches.
Tel: 01291 636333 E-mail: firstname.lastname@example.org
8 La Spaziale reflect on success at Sigep.
Editorial Address Café Culture, Association House, 18c Moor Street,
Chepstow, Monmouthshire, NP16 5DB
40 UK Coffee Leader Summit 2015.
28 Why you should opt in for Assurance – help for cafés and coffee shops.
46 Cafe Asia - expansion opportunities in Far East Asian markets.
48 A lot on your plate – a café’s crockey considerations.
20 European Coffee Symposium 2014 - Part 1.
27 New products. 54 Checkout.
Fax: 01291 630402 E-mail: email@example.com www.cafeculturemagazine.co.uk Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2009 J&M Group Ltd
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FEBRUARY 2015 CAFÉ CULTURE 3
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Bewley’s announced as the official coffee sponsor of the UKBC 2015
To find out more about how Cafe2U successfully make lattes and other speciality coffees with correctly frothed milk, turn to page 36.
Cafe2U reveal results of their coffee drinker's survey The franchised business, who recently launched their 60th mobile coffee van, surveyed 100 customers to reveal that the stand-out favourite of the British coffee drinker is a latte, beating its closest rival, the cappuccino by a full 14%. 32% of respondents said that they preferred the espresso and steamed-milk drink which is traditionally consumed at breakfast in its home of origin, Italy, whilst in joint second place, 18% of respondents each said the frothy topped ‘cappuccino' or the ‘flat white' was their favourite espresso-based coffee drink. The least favourite drink was the white Americano with only 3% of respondents choosing this drink known in Australia as the long black, topped off with cold milk. In reassuring results for the 64 UKbased Cafe2U franchise partners, the survey revealed that customers are loyal to their mobile coffee supplier too, with 52% visiting the van three to five times a week and 82% of them saying they “preferred” the Cafe2U coffee blend to any other espresso-based coffee products they purchased. The award-winning Cafe2U coffee blend is made exclusively for the company and designed specifically to suit the requirements of their customers who, in contrast to those who visit a coffee shop, typically only visit the mobile van once a day. The blend is made up of four origins of bean from some of the world's premium coffee growing regions, it is balanced and full bodied, presenting as an excellent espresso, yet still bold enough to cut through the milk based drinks, such as a latte or flat white, Cafe2U. Managing director of Cafe2U, Tom Acland said: “We always suspected the latte was people's favourite espressobased coffee drink, with many of our customers saying it helps ‘fill them up ‘till lunch time', but to hear that 82% of our customers actively prefer our blend to our high-street rivals is music to our ears.”
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Bewley’s have been announced as the official coffee sponsor of the UK Barista Championships 2015. Bewley’s has been roasting great quality coffees and blending award winning teas for over 170 years and say that their commitment to excellence has never wavered. Established in 1840, Bewley’s has become one of the largest coffee roasters in Ireland and the UK and is the Irish market leader in the provision of fresh coffee and service solutions to the foodservice and retail sectors. Recognising that high quality coffee beans from reputable producers and farming co-operatives is only the starting point, Bewley’s believes the greater emphasis being placed on the craft behind roasting, blending and brewing a great tasting cup of coffee is really positioning the barista as a key influencer in the supply chain and ultimately the consumer’s experience Speaking about the UKBC sponsorship, Brendan McDonnell, managing director of Bewley’s UK said: “We are delighted to announce our 2015 sponsorship of the UKBC which extends beyond this year and into the next three years. As a full solutions provider with a leading role in bringing speciality coffee to a wider audience, Bewley’s is very excited to be involved with the UKBC and SCAE UK as it continues to grow and develop. “Today’s generation of baristas are stepping up their game in coffee preparation and presentation by tapping into the science and creativity that lies behind crafting a cup of coffee. Bewley’s established their Barista Training Academy many years ago to offer
support to any operator that chooses to serve Bewley’s coffee or tea in their outlet. In addition to a state-of-the-art training facility in Dublin, the Bewley’s training team provides knowledge and hands-on expertise to staff in commercial and institutional foodservice environments all across Ireland and the UK. “Competitions such as the UK Barista Championship offer fantastic opportunities for learning, development and innovation for all those working in the industry. In previous years Bewley’s staff have competed and been very successful in the Irish Barista Championships, the World Latte Art Championships, the UKBC and the Brewer’s Cup. We look forward to seeing the UKBC progress over the coming months as each of the heats take place.” Bewley’s Howard Barwick (left) – coffee programme manager UK and David Locker – business development manager.
Nestlé Professional UK & Ireland appoints new managing director Nestlé Professional® UK & Ireland has announced the appointment of George Vezza as managing director. Prior to joining Nestlé Professional® as sales director in 2011, George Vezza was based in Switzerland as assistant vice president of Nestlé’s global sales and marketing function. He formerly worked with Nestlé Canada and Nestlé Caribbean Region where he held various sales and marketing roles of increasing responsibility. George Vezza replaces well known industry figure, Neil Stephens, who has been appointed managing director of Nestlé Beverages UK & Ireland.
“It is an enormously exciting time for Nestlé Professional as we continue to morph into a business partner that delivers entrepreneurial solutions to its customers. Neil has created a legacy that I am proud to be taking forward to a new level, as we continue our journey of growth and innovation,” said George Vezza on his appointment. As a result of the changes, Nestlé Professional says that it is also pleased to announce that Steve Norris, currently sales controller for the RTM channel, has been promoted to sales director for Nestlé Professional UK & Ireland.
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UK’s café community to converge at Caffè Culture If you’re a wholesaler, supplier or producer looking to expand sales in the café and coffee shop market, the Caffè Culture Show (#CaffeCulture2015) at London Olympia on (13-14 May 2015) will be returning this year. Thousands of senior buyers from across the UK, from independent café and coffee shop owners and operators to high street coffee shop chains, hotels, restaurants and other hospitality businesses are expected to visit the Caffè Culture Show in search of practical advice, inspiration and the latest products, supplies, and food and drink trends. The event has become arguably the leading annual event for the UK café industry and brings together those that share a passion for the business of coffee and will feature expert speakers, business seminars and interactive demonstrations. Over 220 wholesalers, equipment manufacturers, technology companies and suppliers of premium
The popular Artisan Food Market is set to return to Caffè Culture. products, from well-known brands to artisan producers are expected to be present. There will also be an Independent Coffee Roasters’ Zone, celebrating local artisan roasting expertise, and an Artisan Food Market with independent companies from across the UK offering delicious, high-quality products and ingredients. The Caffè Culture Show will also host the UK leg of two global Speciality Coffee Association of Europe (SCAE) competitions as talented
baristas battle for a place at the SCAE World of Coffee this June. Coffee In Good Spirits (#CIGS2015) on 13 May will challenge baristas and budding mixologists to prepare two perfect Irish Coffees and two signature hot or cold coffee cocktails (contestants are judged on technical skills, visual appeal and flavour). Cup Tasters (#CupTasters2015) on 14 May will test the industry’s best palates as professional coffee
cuppers demonstrate speed, skill, accuracy and experience in distinguishing the taste differences in speciality coffees (cuppers taste eight triangle tests - three ‘cups’ of coffee where two are the same and one differs) to spot the odd one out. This competition gets increasingly tougher as the coffees in each test become more similar (to enter the SCAE competitions, email Cheryl Carroll at firstname.lastname@example.org. uk). According to a visitor poll by the show’s directors in 2014, £9 million of spend was forecast within six months of visiting the Caffè Culture Show, 56% of visitors were top-level decision makers, 64% intended to invest in new products, 21% had a purchasing authority of over £100,000 and 87% were looking to open a new outlet within a year. To exhibit at the Caffè Culture Show, visit www.caffecultureshow.com/ex hibit and register for free advance tickets visit www.caffecultureshow.com.
Starbucks reaches 100th UK franchised store Starbucks has announced the opening of its 100th franchise store in the UK with a new store opening on London’s Mile End Road. Starbucks launched its franchise programme two years ago (the first store in Liphook, Hampshire opened in February 2013 and Starbucks now partners with 14 franchised partners). Located at 389 Mile End Road, this store will be operated by franchise partner Treats, and is Mile End’s first Starbucks, open for customers 15 hours a day, 7 days a week and the new store will create up to 12 new jobs for the local area. “We’re proud to partner with Starbucks and already operate three
Starbucks stores across London, with plans to open a further ten stores this year, creating over 120 jobs. It’s exciting to open the 100th franchised store in Mile End and welcome in new employees from the surrounding area and new customers looking for a great cup of coffee,” said Amin Merali, director of Treats. Jane Coleman, Starbucks director of franchising added: “Our pioneering
franchise offer gives local companies throughout the UK the opportunity to bring their own expertise and experience to our business. It’s fantastic to reach this milestone of 100 franchised stores in the UK and we’re looking forward to continuing to grow our franchise stores, helping us to reach those towns and locations we have not yet had the opportunity to serve.”
FEBRUARY 2015 CAFÉ CULTURE 5
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OBE for Café Britannia co-founder Businesswoman and co-founder of Norwich social enterprise Café Britannia, Davina Tanner, has been a made an OBE in the New Year Honours List, announced on December 31, 2014 (the prestigious honour has been awarded for Davina’s services to the business and wider community in East Anglia). Davina Tanner co-founded Café Britannia in January 2014. A social enterprise with Norwich Prison, the café has gone from strength to strength in its first year. The initial team of six category D, low risk prisoners and one civilian chef employed to serve 10 customers a day, has grown to 16 prisoners and 14 civilian staff, including some ex-offenders, providing up to 400 covers a day in the café. In addition, Café Britannia caters for 850 visitors a week to HMP Norwich and HMP Bure, Coltishall and hosts private and public sector conferences and events at its facility, plus contract catering. 60 prisoner employees have gone through the café in 12 months and it has had a direct impact on non-reoffending
rates, which have increased to 95%. Prior to launching Café Britannia, Davina Tanner was general manager of Chapelfield Shopping Centre, Norwich, where she pioneered Chapelfield Custody and Community – a ground breaking voluntary work experience programme with serving prisoners. In addition to winning several awards for this project including recognition from Business in the Community and the Prime Minister, Davina Tanner also won the prestigious National Centre Manager of the Year Award. Davina Tanner has previously held senior roles at Tesco and Arcadia, and currently sits
on the board of the New Anglia Local Enterprise Partnership (NALEP) and is chair of Independence Matters, a social enterprise which offers support services for adults with learning and physical disabilities, young people in transition and the elderly across Norfolk. “I am overwhelmed to have been made an OBE. I have always been passionate about making my business an integral part of the community and supporting local organisations and initiatives, which make a real difference to real people. I built the idea of Café Britannia around this, although I couldn’t have done it without my cofounder, Will Styles, governor at HMP Norwich, and the support of his fantastic team. To receive an OBE for something that I love doing truly is the greatest honour. And for it to come at the end of Café Britannia’s first year, based on everything we have achieved here in the past 12 months, is just the perfect way to kick start our first birthday celebrations,” said Davina Tanner (pictured).
New Tate & Lyle Fairtrade syrups
Tetley drives sales with £13 million marketing campaign Tetley released an epic 40-second television advert over the festive period marking the start of a £13m programme of activity to support the Tetley brand in 2015 and this level of investment positions Tetley as the top investor in marketing of all tea brands, claim the brand. In the new advert, Gaffer and the Tea Folk are found in a medieval castle completely oblivious to the dramatic battle raging around them, yet in true Tea Folk style they bring everyone together over a delicious tasting cup of Tetley and a humorous, catchy original song. Senior brand manager - OOH, Isabelle Haynes commented: “Investing in ATL (above the line) helps to drive awareness of the Tetley brand within all channels and ensure that it is top of mind whether consumers are shopping in retail of
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looking for tea solutions when out of home. “Tetley research has shown that consumers want their tea to taste exactly the same out of home as it does when they make it themselves. Therefore, caterers can maximise sales by choosing a recognised brand such as Tetley.” “The creativity of this and the previous ‘aliens’ advert gives us a great platform to showcase the wide variety of teas we have,” adds Amy Holdsworth, director of marketing. The theme from the advert will be reflected in a range of other marketing initiatives, including a full social media programme that will include an interactive sing along version of the ad (to find out more about Tetley, visit www.tetleyteaacademy.co.uk and follow @TetleyTeaOOH on Twitter).
Tate & Lyle’s newly launched range of Fairtrade beverage syrups is now available from Cream Supplies and are perfect for flavouring and sweetening coffee and other hot drinks as well as for frappes, shakes and cocktails, say the company. Initially, just the nation’s three most popular flavours – Vanilla, Caramel and Hazelnut – are available, although additional flavours are planned soon. These superior syrups have been developed to provide maximum flavour, sweetness and viscosity and, with Tate & Lyle’s significant resources, this has been successfully achieved within a competitively priced and highly ethical product, report Cream Supplies. Globally, Tate & Lyle can claim to be the second largest contributor to Fairtrade, helping 20,000 small-scale, cane sugar farmers throughout Belize, Fiji, Guyana and Jamaica. The new syrups are normally priced at £3.99 for a 750ml bottle and are available for next day delivery from www.creamsupplies.co.uk (as a special introductory promotion, they are currently only £2.99).
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NEWS UCC Coffee UK & Ireland barista awarded prestigious Q Grade Katherine McCarthy, a coffee specialist at UCC Coffee UK & Ireland, is now a Q Grader – one of the industry’s highest accolades – having passed the challenging Coffee Quality Institute (CQI) course this month. The professional qualification positions Katherine McCarthy among the best coffee specialists in the UK and the world – there are only 4,000 specialists who have passed the qualification globally. To qualify as a Q Grader, specialists undertake a rigorous six day course, which includes three days of exams on over 20 different coffee areas, including sensory triangulation (selecting the odd one out based on coffee origin), coffee cupping (to identify coffee regions and origins) and green grading (ascertaining defects in green beans). Elaine Higginson, managing director, UCC Coffee UK & Ireland, commented: “Katherine’s fantastic achievement reflects both her individual and professional passion for coffee and further cements her coffee credentials. She’s a real asset to our team and her Q Grade status demonstrates just how dedicated our team is to recognising quality coffee in everything we do and developing it further.” Katherine McCarthy, coffee UCC’s Katherine specialist, UCC McCarthy has Coffee UK & Ireland, achieved Q added: “Part of my grader status. role at UCC Coffee is to cup all of our range and ensure the highest quality is delivered to our customers, so I was well positioned for the test. However, as the standard is very high, it did require a lot of practice too. There was a lot riding on the results and I couldn’t contain my excitement when I heard the news.” Katherine McCarthy is the second UCC Coffee UK & Ireland specialist to secure Q Grader status (coffee development manager Gayan Munaweera also holds the accolade). UCC Japan additionally has 30+ Q Graders within the business.
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La Spaziale reflect on success at Sigep La Spaziale chose the recent 36th edition of Sigep in Rimini (17 to 21 January 2015) to acknowledge the company’s trading success in recent times, as well as consolidate its profitable business partnerships with some of the major companies operating in the coffee business, as well as more generally in HoReCa (hotel, restaurant and café). 2014 saw the Bologna-based company’s turnover up 20% with the production of more than 16,000 espresso coffee machines, achieved via significant results in the Italian market as well as abroad. “It has been possible to obtain such relevant successful economic and commercial results thanks to the efforts of our team and to the investments meant to increase production capacity,” said the president of La Spaziale, Maurizio Maccagnani. To consolidate its presence in Italy, La Spaziale’s business activity has been strengthened by employing new human resources in the production plant in Jesolo, Venice. The production plant in Veneto region, covering a surface of over 2000 square metres, has allowed the company to offer a valid and reliable support to the roasters, their main clients, and to meet the
La Spaziale’s president, Maurizio Maccagnani, whose espresso machine company attended Italy’s recent Sigep exhibition. increase in the demand with a rational production implementation in addition to the one already accomplished in the main production plant in Bologna, report the firm. “We always put customer satisfaction at first place and we perfectly know the needs of those who work with espresso coffee machines, both roasters and baristas,” added Maurizio Maccagnani. Sigep in Rimini is an annual exhibition with a long history combining the artisan ice cream, pastry and cake industry with Italian espresso culture, thanks to a rich programme of training and thematic activities, courses, lectures, workshops and competitions. Besides displaying its complete range of espresso coffee machines at the company stand, La Spaziale installed a considerable number of machines to support the ‘made in Italy excellence’ theme at the show, with more than 30 coffee machines supplied to the stands of the major Italian roasters, as well as in the area dedicated to competitions and pastry challenges.
Perfect cut, high yield, say Anfim The Italian company, Anfim, have launched the new SP450 on-demand coffee grinder, combining their lengthy experience with the most advanced technologies developed by Hemro Group’s extensive expertise, say the firm. Grinding is of great importance in determining the quality of the product in the coffee cup - the particle size must be correct and uniform in order to allow the water to extract the best elements when the coffee passes through the espresso machine’s coffee panel. Equally important, is the transformation process from bean to ground coffee - there mustn’t be any quick rise temperature so as not to alter the product’s organoleptic features, point out Anfim. This, with the aim of ensuring that milling is always perfect Anfim reports that it has developed titanium-coated grinders that are particularly resistant to wear, the distinct design of the blades having been devised to create a perfect and homogeneous cut to produce coffee powder that has a high aromatic yield during the extraction phase.
The grinder’s rpm is lower than that of classic flat grinders, claim the firm, and thanks to this low speed, the friction, or rather the heating during the grinding, is significantly reduced, whereas the yield is quite high, helping to make the SP450 ideal for extensive daily use in shops, bars, restaurants and alike. The grinder’s dual-fan cooling system has been designed to be extremely effective and silent, generating an air flow from the bottom to the top and the dosage regulator can be adjusted with incredible precision, reaching a hundredth of a second, thanks to the use of a digital timer, report Anfim.
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Healthier eating hots up in Nottinghamshire Takeaway businesses across Nottinghamshire are being supported to offer healthier choices to their customers in a new Healthier Options Takeaway merit (HOT) scheme being launched by Nottinghamshire County Council with Environmental Health partners at Nottinghamshire’s district and borough councils. The Healthier Options Takeaway project, which forms part of an approach to reduce obesity in Nottinghamshire, rewards takeaways and sandwich shops that make simple changes to how they prepare, cook or display their food to make it that little bit healthier. Offering more choice to customers will also give a competitive advantage to businesses in a market where people are increasingly looking for ways to achieve a balanced diet, feel the scheme’s organisers. Businesses that meet the criteria for the scheme will be able to display the HOT branding in their premises to let customers know that healthier options are available, and will be added to an online database on the Nottinghamshire County Council website; www.nottinghamshire.gov.uk/hot. Takeaways will be scored on how they already sell and promote healthier
alternatives, and are being asked to make at least three new pledges to make changes to their menu or practices. There are lots of simple steps businesses can take to make their food healthier without compromising on taste, for example offering to grill, bake, poach or steam food instead of frying, removing salt from tables and counters so customers don’t just add it automatically, switching to wholegrain pasta, brown rice or wholegrain bread, or offering a vegetable side or salad as a part of a meal option. The HOT scheme has been trialled in Rushcliffe and is being launched at one of the outlets which has been registered since early 2014, Café Olive on Radcliffe Road in West Bridgford which has been offering hot and cold breakfasts and lunches for nine years. Mr Saied Omoomian, Café Olive owner said: “We’re delighted to continue to be part of the HOT merit scheme, and the healthier options that we offer have been really welcomed by our customers. It’s good for business if we can offer customers what they want, and we’re also aware of our responsibility to the health of our community.”
Pictured (left to right) - Councillor Joyce Bosnjak, Notts County Council (chair of the Nottinghamshire Health and Wellbeing Board), Mr Saied Omoomian (Café Olive owner) and councillor Debbie Mason (portfolio holder for Safety and Wellbeing, Rushcliffe Borough Council). Businesses who are interested in registering to be a Healthier Options Takeaway can talk to their local Environmental Health officer, or find out more information on the County Council website on www.nottinghamshrie.go.uk/hot (takeaways must have a Food Hygiene Rating of three or more to apply).
Nochintz puts foundations in place for launch of flagship coffee house The Manchester-based creative studio, NoChintz has been granted planning consent for a landmark coffee house concept, The Foundation Coffee House. Sevendale House, a Grade II listed building in Manchester's vibrant Northern Quarter has been chosen as the location of the very first Foundation Coffee House establishment. NoChintz, which is headquartered on the same street, is working in a joint venture with regional entrepreneur Adam Chapman, the founder of the Heald Green based QDos Fitness. The designled space will bring a new social environment to Manchester and comes as a result of months of planning which saw the team explore coffee house concepts in New York, Copenhagen, Berlin, Amsterdam and London. The Foundation Coffee House will offer seating for up to 130 covers over 330m2 of ground floor retail space in Sevendale House. The design draws inspiration from the architectural references
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Nochintz’s location for its first Foundation Coffee House.
of the building itself as well as from an era of industrial Victorian heritage across Manchester. Setting itself apart from other bars and restaurants in the Northern Quarter, the space is presented as a contemporary take on this history and draws upon interior design trends that it predicts will become popular in the next few years. The interiors will play heavily on pattern using tiles, wood and leather, taking a monochrome approach with pops of colour through the space. Architectural
references will be brought through in quirky details and lighting, whilst counter and ceiling installations will pull in the industrial theming. Every aspect of the space has been considered carefully, from the levels of seating to the toilet facilities and the street frontage, say Nochintz. The coffee shop will also double up as a meeting space and an event space allowing local businesses and hotdeskers to use the facilities to work from. The space has been carefully considered to welcome
a large demographic of people and the food and drink offering will also appeal to the health conscious community, being ethically and locally sourced with careful consideration of nutritional content. Speaking about the Foundation Coffee House concept, NoChintz and Foundation Coffee House founder, Dominic Beardwell commented: "As creatives, design plays an integral part of everything we do. Our vision is to pioneer a new coffee house concept, which has cutting edge design at its core in terms of product, service design and aesthetic. With this in mind, we felt that Sevendale House, with its architecturally stunning features, married well with our own ethos making it a fitting backdrop for our first ‘House’.” NoChintz was established in 2007 and has since grown into an award winning, flourishing interiors and branding studio. It recently announced an increase in turnover to £2.2 million for the past year
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The Café Society
Benefits added in 2014 Text Message Marketing The Café Society competitions have now moved on to a text message entry system. This Text Local service is charged at standard message rate and enables us to build a database of sandwich consumers. We can use this database to contact consumers directly. And you can too. Text Local will provide expert 121 support so you to set up your own competitions and entrants can automatically be entered into our national contest too. At just 4p per message you can then send them links to your website, special offer codes, new menus or whatever. A great tool to target sandwich consumers in your area.
Cut Your Delivery Costs Through an arrangement the Café Society has reached with the Fuel Card Group, members can save 5p on each litre of petrol/diesel they buy 10p on motorways).
Affordable Credit Card Rates With purchases increasingly being made by debit and credit cards, even for small amounts using contactless technology, the Café Society and Cardsave (part of the Streamline group) can provide members with the equipment to take card payments as well as discounted transaction rates for handling them.
Getting your electricity bills under control Electricity is a major cost for most food businesses. Through an arrangement with E.O.N, Café Society members can now get these costs under control and save money into the bargain. In tests run by the Association with some members, we were able to cut some bills by up to £800 a year!
Save Money on Overseas Transactions Cost savings and an all-round easier way to send and receive money internationally. Rates are generally much better than the High Street banks, by typically up to 3-4%. That equals an additional £30-£40 on a transfer as low as £1,000 and as much as £3000£4000 on larger trades of £100,000.
And the perennial favourite… Food Hygiene Training. The Café Society, in partnership with Fast Train (now the Food Learning Company), offers its members fully certified basic food hygiene courses for only £10 (plus vat) per course. With all food handlers legally required to have attained a basic certificate in food hygiene and typical courses costing up to £50 + VAT per head, the total investment can soon mount up. We’ve been providing this benefit to members for some time and it is always a very significant cost saving for businesses large and small
For full details see www.thecafelife.co.uk
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Colpac launches Savori range designed for hot café food Constantly innovating and creating products to meet the niche demands of the foodservice industry, Colpac reports that it has launched the Savori range, designed specifically for hot food to be consumed the same day. The range conceived, constructed and tested by Colpac’s in-house design studio c-creative consists of five recyclable products – Small, Large and Square Hot Pillow Packs, Hot Food Clamshell and 16oz Hot Pot & Lid – and is suitable for burgers, pies, jacket potatoes, soups, wraps, tortillas, baguettes and paninis. The sturdy fluted material provides good insulation to keep the food warm, say Colpac, making it perfect to eat straight from the packaging. The packs are
suitable for conventional ovens up to 200°C for a maximum of 40 minutes (except the Pot and Lid) and for hot cabinets up to 80°C for a maximum of two hours. Neil Goldman, Colpac’s CEO commented: “We have been asked many times to supply packs suitable for hot food, especially for jacket potatoes and toasted paninis. We listened to our customers and designed the Savori range to meet their requirements. The products are ideal for coffee shops and all outlets selling hot take away food.”
Café du Monde expands speciality cafetière coffee range Café du Monde, a supplier of deluxe coffee systems has expanded its range of portionpacked speciality cafetière coffees with the addition of eight new single origin varieties, making a range of 12 coffees in all – the broadest selection of its type in the UK, claim the company. The new coffees Café du Monde is adding under its Chez Toi brand have previously been available only direct to the consumer. The range for professional use now comprises its four existing coffees – Kenyan, Colombian, Fairtrade and Continental plus Colombian Excelso, Kenyan AA, Brazilian Monte Cristo, El Salvador Monte Sion, Ethiopian Yirgacheffe, Jamaican Blue Mountain, Sumatra Fairtrade and Decaffeinated Swiss Water processed. Café du Monde has been refining its cafetière system approach to coffee making since its introduction 25 years ago. The system is simple to use and minimal staff training is involved,
with each sachet containing the correct amount of coffee for a three-cup cafetière and multiple sachets are used for larger cafetières (the sachets are gas flushed for freshness and some coffees are available in bulk packs for high volume users). Available on the company’s innovative Coffee Partnership Plan, all equipment is provided free on loan to caterers agreeing to purchase its coffee (equipment may include glass or stainless steel cafetières, water boilers or even an electronic coffee doser). “This expanded range of 12 portion-packed coffees, we believe, is the most extensive of any UK coffee supplier,” said managing director, David Latchem. “We know from our online consumer patterns that the coffees are well accepted by the public and we expect caterers to find their quality equally pleasing.”
Spain’s Cafento hosts Down Barista Championships The beautiful Lestrove Palace, in the northwest of Spain hosted the third Galician Down Barista Championship, the fourth and the last regional contest for baristas with Down syndrome held during 2014. Besides the Galician Championship (the oldest one in Spain), three other Spanish regions hosted their first edition of the Down Barista Championships in 2014 (Andalucia, Asturias and Murcia). The initiative, which is thought to be unique in the world so far, is promoted by the Spanish coffee company Cafento with the active and bold support of several Down syndrome organizations (Assido, Down Compostela, Down Córdoba, Down Principado de Asturias and Down Vigo). The week before the championships contestants are trained as professionals by top
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baristas from Escuela Cafento (Cafento School), and after the contest the winners are granted a period of real practice in some of the best local hotels and restaurants. In 2014, some 47 people with Down Syndrome were trained as baristas, and more than half of them had the chance to perform their barista skills in real professional environments. The Championships consist of a performance where, divided in
teams, the participants prepare two espressos, two latte art cappuccinos and two coffee cocktails before official barista judges. Every step is explained to the public and judges by a speaker, which is a role some team members take on, taking turns. “We would love this initiative to spread to other countries and companies in the industry,” says Tiago Lemos, Cafento’s marketing director. “We will gladly share our
experience with anyone interested.” Last April, the Galician public television had two of the participants in the II Galician Down Barista Championships in one of their programs, for them to show their barista skills. What they did not know, however, was that the other purpose of the Galician TV’s role was to take them to the Spanish capital, Madrid, in order to meet the national football team coach, Vicente del Bosque! In August 2014, Cafento report that they employed four Asturian baristas who had participated in the regional contest. They took care of the company’s stand at an international exhibition, and in October the company also employed two of the Andalucian contestants as service technician assistants.
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SHORTS UK Coffee Leader Summit 2015 A high profile gathering of senior executives from across the UK’s branded coffee shop, food-to-go and food-for-now sectors will return to the Langham, London on the 27th February 2015. Delegates will hear about leading-edge market analysis, exploration of key market trends and actionable business insight alongside unparalleled business development and networking opportunities. Mark Fox (Starbucks), Tim Hall (POD) and Ben Warner (Benugo) will focus on the role of entrepreneurs in this dynamic industry, the impact of coffee on the UK high street, and how the industry is adapting to the digital age. ‘Best brand’ for third year For the third year in succession Pipers Crisps has been voted Britain’s ‘Best Brand’ of savoury snack for 2014. The Lincolnshire-based crisp maker once again topped the survey of speciality food products on sale in UK delicatessens, farm shops and food halls, as voted for by the retailers themselves. The ‘Best Brands’ Survey is carried out by Fine Food Digest magazine by conducting exclusive research among delis, farm shops and food halls to identify their best-selling brands. Red (Tea) Espresso Nespresso compatible Red Espresso® is Rooibos tea that has been refined, under patent, to a consistency that allows it to be used in any manual or automatic coffee maker, and now, as well as the original loose form and soft pods, it’s available in convenient, new, Nespresso compatible capsules from Cream Supplies. An antioxidant rich coffee alternative that contains no caffeine, preservatives, colouring or additives, it is made entirely from wild grown, hand-harvested South African Rooibos. Fijian boot camp for Bristol baker? A baking businesswoman from Bristol Ali Walsh - has applied to become one of six lucky individuals to be whisked to a remote Fijian island as part of the ground-breaking ThisIsYourLifeChange.com project (Ali runs www.thebristolbakehouse.com, baking gluten-free and vegan cakes). The six winners will be flown to isolated Vorovoro for an intensive boot camp which will include radical life and business coaching to help them turn their dreams into reality. More than 1,000 people have already applied with thousands more expected to follow suit.
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1883 syrups embrace a brand new tempo Maison Routin, is introducing a new uptempo brand identity for its professional syrups brand 1883. Using a modern musical theme of ‘Flavour Vibes’, the brand transformation is not only introducing a new identity but also new bottles, a new website and a professionals club, say the company. And to help barmen and baristas capture the latest flavour trends, Maison Routin report that they will also be bringing new flavours to the market. The brand is adopting a crisp new logo design - the two eights in the new logo intertwine to represent liquids in a shaker, while the logo also emphasises the products’ French Alp origins. The new bottle has also been designed with both elegance and easy handling in mind. The square-edged design features gradual shoulders, while the neck is more slender and the overall weight off the bottles has been reduced (all the syrups will be available in a 1L glass model with some also available 25cl glass bottle or a 1L lightweight PET). The Flavour Vibes platform has been created in recognition that music is very much part of both a barman and barista’s working day, be it an up-tempo dance tune or soothing ballard, say Maison Routin, and also represents the fusion of aromas, aromatic intensity, and the artistic blending of ingredients (to reflect this, 1883 syrups have been organised into six musical
groups classical, jazz, rock, pop, reggae and R‘n’B). 1883 is also launching Club 83, an online platform to promote interaction between professionals, enabling them to share their knowledge and recipes. This is a multi-faceted platform enabling users to create their own profiles, share messages, tips etc and create a like-minded community online (signing up to the free club will also give access to a host of events including Barman of the Month).
Nutella showcases breakfast time versatility Ferrero – the Italian family-owned confectionery company – showcased its nutella® Breakfast Bar at the recent Hospitality Show (19-21 January 2015). Visitors to the stand were able to taste for themselves how nutella can help boost breakfast menus, with a chef on hand to whip up a selection of breakfast favourites including porridge, blueberry pancakes and mini brioche club sandwiches. Natasha Quinn, foodservice channel operations manager, Ferrero commented: “For fifty years Ferrero has built a legion of nutella fans, firmly establishing itself as the hazelnut spread of choice and an important part of the breakfast occasion. nutella’s great taste and versatility makes
it a menu must-have, and we enjoyed chatting to caterers about how we can help maximise their breakfast profits.” Ferrero was founded in 1947, and has become one of the world’s largest confectionery companies with a portfolio that includes tic tac®, Kinder and Ferrero Rocher (www.ferrerotrade.co.uk/foodservice).
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Cherizena Coffee celebrates its tenth anniversary Coffee specialist Cherizena is celebrating ten years since it became the first business to move onto the Wartnaby Estate on the Leicestershire/Nottinghamshire border. Kate Jones and husband Tom bought the business in 2004 from two Northamptonshire women who had launched it some years earlier. After running it in its existing premises for a few months, the couple moved the business to a converted cow shed on the Wartnaby Estate – becoming the first enterprise to move into what is now a small rural business hub. Since then, Cherizena has steadily grown and now supplies premium, speciality and flavoured coffees across the UK and abroad to both consumer and trade customers. Cherizena sends out 6.5 tonnes of coffee from its premises every year. It specialises in flavouring its own coffees, and has more than 20 different flavours available ranging from salted caramel flavour, sticky gingerbread flavour coffee and its most recent blend, banoffee pie flavoured coffee. “There’s been a definite increase in demand for coffee over the years, both in premium and speciality coffee, and in flavoured coffees, which are particularly popular with the younger generation,” says Kate Jones. “The British public has a real taste for coffee at the moment. “The amount we sell has steadily grown and we’re delighted with the way we’ve been able to expand from our home on the Leicestershire and Nottinghamshire border.” As well as specialising in flavoured coffees, Cherizena at times also supplies rare and unusual coffees from far flung places in the world, depending on availability.
Kate Jones of Cherizena Coffee supporting Macmillan Cancer Support campaign. The company sells direct to customers via mail order, with regular customers all over the UK and further afield such as Australia, USA, Cyprus and EU countries. It also supplies to trade customers such as coffee shops, hotels, pubs, restaurants and farm shops and regularly sends to trade customers as far afield as Singapore and India. As part of its 10th anniversary celebrations, Cherizena is offering 10% off everything on its website including coffees and coffee equipment during January 2015. For more information visit www.cherizena.co.uk.
Benders Paper Cups launches new web site Benders Paper Cups, a UK manufacturer of paper cup products for workplace, onthe-go and resale market channels, have launched their brand new web site design to deliver a simple, visual, and engaging online experience (www.benders.co.uk). The new web site’s intuitive navigation and responsive design functionality means that visitors can access every page with ease, regardless of whether they are browsing from a desktop computer, tablet or smartphone, say Benders. Throughout the web site, users will see high-quality images of Benders’ comprehensive hot cup range. Visitors can also browse through examples of the
company’s bespoke cup printing services, and journey through the history of the business on a visual timeline, and on the Team page visitors can get to know the people behind the business. “The purpose of the new web site design was to create a strong, visual extension of the Benders brand for online visitors to interact with,” said Adrian Pratt, marketing manager at Benders. “It was particularly important to accurately present Benders as the unique, customer-focused business we have always been, made up of a team of friendly, enthusiastic people who are always available and happy to offer the assistance our customers need.”
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Awards 2015 Supported by Café Culture magazine, The Café Society and The lunch! Show CAFE CULTURE
TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
The 2015 Café Life Awards is open for entries! Here’s your opportunity to tell the world how great your business is and promote your products. If your business is linked to the café industry we want to hear about your success over the LAST 12 months. nce again, the fifth Café Life Awards will be held in conjunction with lunch! the contemporary food to go show. The awards will be held at the Grange Tower Bridge Hotel, on the first evening of the show on Thursday 24 September from 6.30pm. Return coach transport from the Business Design Centre will be provided. The event will combine the presentation of the Café Life Awards with informal dinner after-show entertainment and networking.
ABOUT THE AWARDS The Café Life Awards (formerly the Café Society Awards) aim to recognise excellence and encourage innovation in the important UK café and coffee bar sector. Judged by panels of professionals from the industry, the awards are intended to inspire by example, by highlighting those involved in the sector who are pioneering and leading the market, whether in the development of new
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products or the creation of excellence in the High Street. THE CLOSING DATE FOR NOMINATIONS IS 1ST JULY 2015 THE AWARDS The Café Society Award This is a lifetime award which may be presented to an individual or organisation that the judges consider merits recognition for the contribution they have made to the development, growth and prosperity of the café/coffee bar market. How to enter: Entries should state the name of the individual, or organisation, being nominated and the reasons why they deserve such recognition – entries should be no more than half an A4 sheet of text. The Café Design of the Year Award Aims to encourage good design practices in the sector. This award is aimed at those who are responsible for developing new concepts in the High Street. Gold Awards
DAY THURS 24TH 015 2 MBER E T P E S E GRANG E e h t t A BRIDG R E W TO HOTEL
will be presented to all those who the judges consider achieve sufficiently high standards they consider merit recognition. The judges will be looking for designs that are innovative but commercially viable – providing an attractive and comfortable experience for the consumer. How to enter: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why you think this business deserves an award. Entries should include details of the aims behind the design and how these have been achieved. Entries may be accompanied by photographs.
New Product (non-food) of the Year Award Aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging. In this category the judges will be looking particularly for products that have real innovation value for the café/coffee bar market. How to enter: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide data to support success in the market. Entries should be accompanied by product literature and photographs.
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AWARDS Those products short-listed for this award will be asked to provide samples for judging. The Café Beverage Award Aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are made inhouse or by specialist suppliers. The award will be divided into two sections – one for hot drinks and the other for cold. How to enter: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide data to support sales success in the market. Entries should be accompanied by product literature and a photograph. Those products short-listed for this award will be asked to provide samples for judging.
The Café Food Award Aims to encourage the innovation and development of food products specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections – one for savoury products and one for sweet products. How to enter: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide data to support sales success in the market. Entries should be accompanied by product literature and a photograph.
Café/Coffee Bar Chain of the Year Aims to recognise the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction. A business with over 10 operating sites is considered to be a chain. The judges will be particularly keen to recognise businesses that consistently set and maintain high standards, from the quality of the products they offer to the friendliness of staff. All those short-listed in this award will be visited by an independent judge who will
report on factors such as atmosphere, facilities, cleanliness and product range as well as customer service. How to enter: Entries should consist of no more than half an A4 sheet of text giving details of why the business deserves an award. Details of the success of the business should be included. Entrants should also provide a list of sites, at least one of which will be chosen at random for a visit by an independent judge. Entries should be accompanied by supporting literature..
Independent Café/Coffee Bar of the Year This award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. A café/coffee bar business is considered to be independent with fewer than 10 outlets. Gold Awards will be presented to all those judged to merit recognition. The customer experience will rank highly in the judging of this award, particularly in relation to atmosphere created and the standards of service and product range offered. All those short-listed in this award will be visited by an independent judge who will report on their experience. How to enter: Entries should provide no more than half an A4 sheet of text giving details
of why they think the business deserves an award. Details of the success of the business should be included as well as photographs showing the frontage, customer area and serving area while operating. Entries may be accompanied by supporting literature. The ‘Award Qualifying Period’ is 1st July 2014 to 30th June 2015 Please make sure your entry arrives before the closing date. All entries will be treated in strict confidence and only seen by the Café Society Secretariat and the judging panel. All judges will be bound by a confidentiality agreement. Your entry can be sent by post or email to Pam Sainsbury at The Café Life Awards, C/o The Café Society, Association House, 18c Moor Street, Chepstow NP16 8DB- Tel: 01291 636341 - Email email@example.com. CLOSING DATE FOR ENTRIES – 1ST JULY 2015 The Café Sandwich Challenge Sponsored by:
NEW YORK BAKERY Co Comprising four separate competitions, this award aims to encourage the development of sandwiches (whether made in-house or bought in) that have been developed specifically for café/coffee bar market. Those entering this Challenge will be asked to nominate a drink to complement and accompany their sandwich.
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AWARDS The entries for this award will be judged at the Lunch! Show on the day of the Awards dinner, with sandwich makers asked to make up their creations for sampling by a panel of professional judges. There will be a special £500 prize for the entry judged to be the best across all the competitions. Entries will be judged on presentation, taste, innovation and commercial viability. How to enter: Entries can be submitted for one or more categories. In each category entrants are asked to create a new sandwich recipe using a specified ingredient and to select a specific beverage to accompany the product. Initially recipes (and details of the nominated beverage) should be submitted with a short (no more than 100 words) explanation of why the beverage and sandwich complement each other. Those shortlisted in each category will be invited to present their entries to the panel of judges. For more information on the competition categories please email Pam Sainsbury on firstname.lastname@example.org
How to enter: In the first instance please send your name, address and telephone number to email@example.com by 18th May 2015. The tea samples will be posted to you for you to choose which variety you wish to complement your afternoon tea combination.
The Afternoon Tea Experience Challenge The Afternoon Tea Experience will see the most creative cafés and café suppliers create a bespoke sweet and savoury product, paired with one of a range of teas, to provide the ultimate Afternoon Tea Experience. We are inviting entrants to come up with an afternoon tea
promotion that offers consumers a selection of sweet and savoury products to match particular varieties of tea. A prize of £500 will be awarded for the most original Afternoon Tea Experience to complement one their infusions. Plus: finalists receive a pair of tickets for the Café Life Awards Dinner at the Grange Tower Bridge Hotel, London.
The creation should be commercially viable and specify: • Chosen tea • Sweet and savoury offerings • Price point • Target market When complete, please forward a photograph of the finished creation, together with the product recipes, stating your inspiration for the creation, to firstname.lastname@example.org by 1st July 2015 Those shortlisted will be asked to present their afternoon tea creations to a panel of judges (and visitors) at the Lunch! Show. The judges will be looking for presentation as well as how the selected food items complement the chosen tea variety.
THE CAFÉ LIFE AWARDS 2015 DINNER BOOKING FORM I would like to book ..................places/tables at The Café Life Awards Dinner at the Grange Tower Bridge Hotel, London on Thursday 24th September 2015 at a cost of £195+ VAT per person (£1850 + VAT for a table of 10) including three course dinner and wine. All bookings must be accompanied by the appropriate remittance. Cheques can be made out The Café Society. For Credit Card payments please complete the form below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge. Contact Name: ........................................................................................................................................................................................ Business Name:...................................................................................................................................................................................... Address: :................................................................................................................................................................................................ ................................................................................................................................................................................................................ Tel. No. :………………………………………………………………………….Email: :........................................................................................................... Credit Card Payments: Type of card (Visa/Mastercard)......................................................................................Card Number:………………………………………………… Security code (last 3 digits on back of card) ...............Expiry date: ................Name on card:................................................................................... Signed by:......................................................................................................................... Date: ............................................................ Please send to: Pam Sainsbury, The Café Society, Association House, 18c Street, Chepstow NP16 5DB. Fax 01291 630402 or email to email@example.com
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W E N
Bean machines available from
Do not hesitate, call for further trade information and pricing
Telephone: 0845 6885282 Website: firstname.lastname@example.org
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EUROPEAN COFFEE SYMPOSIUM - PART 1
Home markets to
globalisation Towards the end of last year, Allegra held its 2014 European Coffee Symposium in the vibrant city of Istanbul in Turkey, a country which is currently experiencing rapid growth and an active, developing coffee scene featuring the likes of Caffè Nero and Starbucks, as well as a variety of home-grown concepts. Insights from latest ProjectCafé report In his presentation, Jeffrey Young began by acknowledging the fact that the coffee sector was now a global business thanks in no small part to Howard Schultz and the global success of the Starbucks empire which had led the way in terms of giving opportunity to expand abroad. At the same time, he made the observation that it was now very important to achieve global success in a local context, but that this was a hard thing to do. Hence his mention of a French concept “The little principle” TM – based on the story of a snake devouring an elephant, and also in which the fox says “it is only with the heart that one can see rightly; what is essential is invisible to the eye” (in other words, discovering what often intangible factors will help lead to success in individual overseas markets). Jeffrey Young then went on to refer to the “four waves” that Allegra’s research has become synonymous with. To some, he felt, the UK was still at the traditional, first wave stage, characterised by lower quality outlets and instant coffee. The second wave – a move towards better quality coffee - had been driven by the chains who had got the word out about quality coffee. This had been quickly followed by the third, artisan-led wave with its focus on amazing coffees (single origin, for example). And now, he reported, Allegra saw the market moving in the direction of the fourth wave and the “science” of coffee, reflecting the greater consumer interest in sourcing and the coffee-making process. For the industry, the fourth wave required greater understanding of everything from grinding techniques to water quality, in fact the perfecting of every aspect of the coffee-
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making process, asserted Jeffrey Young. Allegra’s MD also made mention of the Customer Value Staircase that was referred to at the previous European Coffee Symposium. This chart was created to mark the journey coffee has been on, as well as denote where it is anticipated it will progress to – namely something that is embedded in our lifestyles, suggested Jeffrey Young. “We are now looking for neural loyalty where customers go to you and continue to be loyal because they love everything about the product, and almost don’t know why, but you’ve given them what they intrinsically need as a human-being,” said Jeffrey Young. In unveiling the latest statistics from their ProjectCafé report, Jeffrey Young
reflected that when Allegra was set up over 15 years ago, they did not expect this growth; they knew there was growth potential, but not this much, and now there was further growth still to come. There were now 15,600 branded coffee shops in 23 European countries, Allegra’s research had found (a lot more taking into account venues where coffee is now drunk), and this, they feel, is the most influential part of the market (estimated to have a turnover in the region of Euros 16 billion). “It’s no small industry any more, growing at a rate of 4.9% in 2013,” confirmed Jeffrey Young. “And when you look at the latest economic predictions and where Europe is positioned for growth in other sectors – markets like the UK have
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EUROPEAN COFFEE SYMPOSIUM - PART 1 done reasonably well as a whole, up 2%, with only Turkey claiming economic growth in the region of 5% - the coffee industry is outperforming other economies, which is very interesting to note.” Therefore, revealed Jeffrey Young, one reason to have come to Istanbul was to look at things from elsewhere, gain a different perspective and get away from thinking focused on the centre of Europe. Turkey now has the second largest branded coffee shop market in the whole of Europe after the UK, Allegra’s research had found. There were more Starbucks outlets in Turkey than Germany, for example, more Caffè Neros too. And so by coming to Turkey, it was possible to see the opportunities in this market, felt Jeffrey Young, who added that it was not without its challenges, however. Consistent with previous periods, reported Jeffrey Young, Costa remained the largest player in the European market with over 2000 stores, and McCafé is still showing growth, suggesting a pretty buoyant industry, but with no room for complacency. Looking over the trends of the past six years – since the financial crisis – we were now fully, ‘technically’ out of the recessionary period, felt Jeffrey Young, who added that their yearly canvassing of people in the industry suggested optimism was quite high, and continued to be so. “The industry is an optimistic bunch. 60% surveyed think things are going to get better,” said Jeffrey Young. “No room for complacency, but broadly-speaking we can expect a lot more growth.” As for the current consumer trends, Jeffrey Young highlighted continuing growth in speciality coffee culture, continued branded chain growth, more mobile lifestyles and convenience. At the same time, he had noticed a major rise in what he termed “coffee connoissurism” thanks to the artisans, but also arising from a general increase in quality from everyone in the industry as a whole. Future challenges included competition, but also rents with property and increased competition for good sites likely to become a key area. In addition, the development of career paths for employees, and the development of training was going to be essential over the next few years, felt Jeffrey Young. Factors impacting upon outlet success had traditionally been the convenience and location of sites, but in the past couple of years Allegra had seen that the quality of coffee had been on the rise as a more important factor. Plus, brand and the quality of the coffee shop environment was not more important than before. “The European branded market is
EUROPE GDP: $19.9 trillion Imports: $6.9 trillion Population: 668 million
MENA GDP: $3.3 trillion Imports: $929 billion Population: 647 million
RUSSIA GDP: $1.8 trillion Imports: $324 billion Population: 142 million
CENTRAL ASIA & CAUCASUS GDP: $350 billion Imports: $84 billion Population: 82 million
TURKEY – BACKGROUND FACTS • Turkey is the 16th largest economy in the world with $1 trillion GDP at PPP. (2011 WEO IMF) • Turkey has the fastest growing economy in Europe and one of the fastest growing economies in the world with real GDP growth rate of 4% in 2013 (TurkStat) • The Turkish coffee market had an impressive annual growth rate of 19.5% in 2013, adding 217 outlets (Allegra Strategies). • Turkey offers a sophisticated consumer base with a population of 76 million, half under the age of 30 years. • Turkey is expected to be the fastest growing economy of the OECD members during 20122017, with an impressive annual average growth rate of 5.2%. • The Turkish branded coffee shop market is set to grow at 10.4% per annum over the next five years (Allegra Strategies). Source: Invest In Turkey (unless otherwise stated)
expected to grow at a compound rate of 4.1% over the next six years to reach nearly 20,000 outlets by 2020,” announced Jeffrey Young. “There is a three tier performance model – strong multinational chains, focussed national chains and exceptional independent artisans, of which Turkey is a very good example. Weaker, traditional ‘uninspiring’ chains are out more and more.” Referring back to “The Little Principle” TM, Jeffrey Young made the analogy that the coffee industry was in effect a snake devouring an elephant, a global industry trying to success locally. “I think that what we are looking for in our businesses - to really, really nail localness – is to find in each market those little factors that make all the difference, and they’re not easy to find. You have to work hard to find them, but when you do, you’ll get to neural loyalty,” he explained. Just some of the local nuances Allegra
had observed on its travels included people in Hungary liking to take pictures of themselves with coffee cups featuring their names (whereas in the UK, many question the need to know their name) and the importance of bakery products in Germany, as well as the long opening hours of Starbucks in New York and the essential nature of cold beverages in Thailand. “What are you going to do that’s different?” asked Jeffrey Young, before quoting Howard Schultz’s “you cannot sell muffins to the Chinese at 10am. I know it, we tried to do this for 10 years” market observation and stating that understanding culture was very important. The British Home Office’s Immigration Department, Jeffrey Young had noticed, had even made a cup tray available at the X-ray machine at the Eurostar check-in, showing just how much takeaway coffee had become an embedded part of life. In summary, in looking for the little nuances in a market, Jeffrey Young concluded that there was a need to consider the existing culture, the economic landscape, the level of population and urbanisation, as well consumer openness (in Turkey, for example, it was necessary to understand how important personal relationships are vital – business is not done via email). He went on to highlight the sector’s mega-trends as being an increase in branded chains, an increase in the presence of branded chains across the world (opportunities in Asia, for example, with branded chains in no way dead in any shape or form), and the continuing influence of artisan craft coffee taking away share from poor quality independents that do not do things well (Allegra are planning on taking their Coffee Festival idea to New York, where there would be plenty of opportunity to increase the quality of the offering there, felt Jeffrey Young). Other mega-trends included the need to create a compelling environment (places where people want to be), the growth of single-serve systems (for example, Nespresso) so that good coffee is more accessible to a wider audience so that ultimately we are all drinking better coffee, and the iced beverage revolution (offering great growth potential even in markets like the UK, feel Allegra, and with a lot more innovation to come going by the States and Asia). Digital and social media would also obviously have impact in the future. Such systems are already embedded in our everyday life, and are likely to become more and more invisible, suggested Jeffrey Young. At the same time, there is the
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EUROPEAN COFFEE SYMPOSIUM - PART 1 conundrum of cafés increasingly being social hubs, yet at the same time catering for the self-centric consumer. The future would see more targeting and tweaking of cultural food offerings, iced beverage development, the optimisation of social space playing a greater role, increased versatility, as well as making more of the day parts, concluded Jeffrey Young. A Turkish view In her presentation, Isik Kecici Asur founder, director and board member of Infinity Invest Holdings, the company in partnership with Caffè Nero Turkey, and also representing Özsüt, the dessert cake brand, welcomed delegates to her homeland, giving a flavour of the country’s history, tradition and stories, as well as her own serendipitous career path that had led her to become involved with Caffè Nero’s first overseas presence. For example, during some archeological excavations in Turkey, Isik Kecici Asur reflected, some 4000 year-old lentil (a traditional Turkish food) seeds were discovered. Most had been burnt, but three were in good condition. They were planted, the first two being unsuccessful, but the third being viable and germinating, amazingly coming back to life after some 4000 years asleep. Many scientists had waited years to see such a thing, and although Isik Kecici Asur herself had thought she might become a scientist in time, she decided that whatever she did do, it would be with passion. When just 22, she was given the opportunity to become general manager of a German multi-national company in Turkey with no real idea of how to achieve things, scared but learning from mistakes in the process and being able to move on. Provided with a German coach to tell her
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what to do week by week, she had been lucky to have such mentors early on. It was this risk-taking on the part of the German company that allowed her to act with courage, and also got her thinking about risk taking herself, as did her subsequent study at Harvard University in the US. “If you set your mind on being an entrepreneur, start now and start making mistakes,” said Isik Kecici Asur. The retail group, Alshaya, was then entering Turkey with a number of plans, including Starbucks, and as the MD of Alshaya for six years, Isik Kecici Asur was
involved with launching several brands there, including Top Shop, the Body Shop and Debenhams, in what she described as being an immensely invaluable experience. However, at this stage of her career, she decided she needed a new challenge. “Be curious, let things flow, improvise and be ready when life presents you with new opportunities,” said Isik Kecici Asur. “This approach has allowed me to redefine myself. Opportunities have a habit of appearing only when you are ready to consider them.” Thus, in 2007, she started working with Caffè Nero which, she said, had always been a much admired and inspirational brand in the coffee industry. She also liked Caffè Nero’s entrepreneurial spirit that could be found throughout all the people in the company, and was aware that the brand was much loved by customers, something which it was good to know and that was appreciated from a business point of view. The first store was opened in Istanbul, being a first for both companies (the first overseas store for Caffè Nero and the first joint equity investment of an overseas coffee company in Turkey). Caffè Nero’s coffee has been described as “the best this side of Milan”, said Isik Kecici Asur, yet they are not Italian, but British, and at the same time, in Turkey, it is a traditional place, with people having their own habits and ways of doing things. Their top-selling product is called ‘my mum’s pastry’ and with some other local
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touches, Caffè Nero were the first among their peers in the industry to start using traditional Turkish glasses to serve tea in, she pointed out (Turkey also having the biggest per capita tea consumption in the world). At the same time, she revealed, there’s a saying in Turkey that “a cup of coffee confers one to 40 years of lasting friendship”, a saying that is believed to date back to the seventeenth century. In Turkish culture, a cup of coffee signifies friendship and loyalty, yet coffee consumption there is lagging behind when compared to other European countries, reported Isik Kecici Asur, despite it having been around since the days of the Ottoman Empire (with many original coffee houses still open today, and showing that there was, and is, opportunity in Turkey). In talking about the lentil seeds, Isik Kecici Asur reflected that it excites us (customers) when a global brand nourishes a local touch - lentil soup being a favourite in Turkey, and so on the Caffè Nero menu there. Localisation is finding harmony between a brand’s DNA and the market it is in, and Caffè Nero had supported them in this regard, enabling them to bring localisation to their brand’s DNA in the Turkish market. In also talking about the team at Caffè Nero, Isik Kecici Asur said that they were made up of dynamic and devoted people who complemented each other and who had been together for many, many years. Their aim had been to grow to exponentially, and so everyone was
involved, and when they achieved their goal, the whole team celebrated by running the Eurasia marathon. They had all been focused on the same goal in the early days, chipping in, in each other’s houses, and this had proved to be crucial to the future success of the organisation, felt Isik Kecici Asur, as they also sought to bring a personal and artisanal touch to every drink. It takes about four minutes to make a special hot chocolate Milano - a long time in the coffee business - yet their customers love waiting for this beverage as they know its quality. They use traditional espresso machines, but in collaboration with Mastercard have pioneered a mobile, app-based payment system to help make life easier in the stores and a first in Turkey’s food and
beverage industry - something which has been downloaded by 50,000 customers there and shows how close they are to their customers, felt Isik Kecici Asur. People typically drink their coffee between five in the afternoon and midnight in Turkey, in contrast to the US and UK, and now the coffee shop experience there is just as important as the coffee itself, Isik Kecici Asur had observed - a means to socialise, take a break and unwind, or maybe a reason to meet up with friends in the evening. Isik Kecici Asur concluded by reaffirming the need to grab an opportunity when one presented itself and also mentioned another saying “eat sweet, and talk sweetly” in reference to her company’s recent collaboration with the Turkish dessert brand, Özsüt, a brand that has been around for over 76 years without ever compromising its quality and one of the oldest brands on Turkey (present in some 200 stores in some 45 Turkish cities). However, the brand - which had its origins in the skills of a palace master baker - had never stood still, having not just limited itself to its original milk and yoghurt-based products, but constantly innovating with overseas contacts. Indeed, felt Isik Kecici Asur, this cake dessert brand is now poised to go on to become a global player one day via their partnership. “We belong to the modern era. Eating and drinking is no longer just a need, but a way of life and a pleasure and on some occasions an art form,” said Isik Kecici Asur, who is curious to see if the partnership with Ozsut will be a rewarding one. “In this field lie many opportunities for entrepreneurs in Turkey. Life rewards action and we are only as good as our next move.” The global presence of Starbucks In his presentation which focused on connecting with and contributing to local communities – how to create a unique
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Going global Doug Zell founded his company, Intelligentsia, in 1995 and talked on the topic of building your brand to go global. People come to love your brand, he observed, becoming advocates for it – a sign of success, in fact, if you want to go global. You want your customers to get on twitter, facebook etc and start talking about your brand, and you will know that you have got it right, he said, when you are standing in one of your coffee shops one day, and hear somebody talking about what a great job your business is doing. Seven things are required to achieve this, he outlined. Firstly, conviction is needed (Doug Zell gave the example of the outdoor clothing brand, Patagonia, and its commitment to the environment, and its introduction of organic cotton in 1996, for instance, when the cost of their clothes went up, but their customers were assured of their conviction in the process). Secondly, authenticity is essential, he said (giving the jeans brand Levis as an example), via focusing on what you do very, very well and being authentic about it. Quality is another requirement, whether you are a roaster, or coffee shop – unimpeachable, considered utmost quality (Doug Zell gave the example of a Four Seasons Hotel, where everything about the guest experience receives consideration, making it acceptable across the board to all customers due to its high quality). Fourthly, you need to continuously evolve by updating so that the consumer is excited, and you are moving the customer along, advised Doug Zell, who experience for your customers, Ian Cranna (VP marketing and category for Starbucks), reflected on how the brand had originally started at a farmers’ market in Seattle with one store and in the 43 years since had reached 20,000 stores in 65 countries where they were now serving customers each and every day. “As we open each one, we try to stay true to our vision of serving one cup to one person in one neighbourhood at a time,” said Ian Cranna. “And we achieve this this in three areas – product, environment and by reaching into local communities.” Before going into more detail on these aspects, Ian Cranna acknowledged the power of social media, asking how many people had found themselves tipping a bucket of cold water over themselves in response to one of the recent social media
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feels that evolution is critical to a brand. Companies that fail to evolve lose their way, he stated, although he advised caution with menus, the aim being to fresh and remain current with current trends. At the same time, a process of continuous innovation and invention is required, already exemplified by the artisan and barista movement in the coffee world and Tesla’s challenging of the combustion engine in the car world. “It’s always been done this way” can mean that you become staid. Integrity was perhaps the most important aspect to building your brand, for this is “what you do, and what you tell the outside world,” and the two need to line up, said Doug Zell. If the integrity of your brand comes into question, that’s when it’s beginning to fall apart, he warned, so take each piece of your brand and consider its integrity. Finally, Doug Zell highly recommended that you need to be deliberate, meaning that as you grow, the moves you make need to be defined and definite - focus on what you do and your core business, and do not be distracted from your core business, he advised. Such an approach would enable a brand to conquer local and national markets, and leads to brand advocacy in a way that stands the test of time, concluded Doug Zell, who also observed that there are currently many opportunities for expansion in places such as North America and the Far East, but that it was important to vet any potential business partners. crazes that swept the world “from painters to presidents”. In just a few short weeks, he pointed out, people were influenced and acted, and in the same way, interest in product innovation could spread and influence so that new ideas could transcend the globe. In particular, he talked about Starbucks’ own pumpkin spice latte – a product traditionally associated with the US and Columbia due the spice used in making the customary autumnal pumpkin pie. Outside the US, very few people were familiar with it, and even though Starbucks tried to launch it in other markets time and time again, they were unsuccessful until it was talked about on social media and customers in Europe effectively created their own interest in it and subsequent demand. This was an example of a product not being initially understood in local
markets until customers discovered and talked about it themselves via social media. Ian Cranna then posed the question that when we talk about being “locally relevant”, can this still be defined by geography and regional local flavour and taste, or is it now increasingly more defined by demographics that transcend geographical boundaries. However, he accepted, there are some things that are still uniquely local. Discussing the rise of “coffee connoisseurism” – a trend which Allegra’s research had picked up on - Ian Cranna added that people wanted to learn more about coffee these days, explore different flavours and different processing techniques and traditions, something which Starbucks had given customers the opportunity to do via their brewed coffee offering. Every day, Starbucks serve 15 blends and six origin coffees, as well as seasonal roasts and blends, and now offer this in their espresso-based drinks. Launched in March 2013, they were the first chain to do this, claimed Ian Cranna, with Europe being used to having coffee choices in their espressos, but not so in their lattes, flat whites and cappuccinos etc. However, this development had gone on to be very successful nationally and multi-nationally. Another area Starbucks work hard on, said Ian Cranna, is store design, revealing that they investigate both the physical and the social environment when creating a new store. He then went on to highlight various “locally relevant” Starbucks stores around the world, such as ones in Amsterdam, Kuwait and London. The third aspect of their approach – reaching into local communities – was a way of bringing people together, said Ian Cranna, who then referenced several examples of where Starbucks provides funds for locally-needed projects, as well as helping to match volunteers with them. For example, in Jordan, in offering help to the so-called ‘lost generation’ (young people struggling to get jobs), in partnership with the International Youth Foundation, a student had been matched with a business opportunity to help provide routes to market for women and disabled people making craft goods. Similar, community-oriented projects were also taking place in the UK, enabling people to give something back to their local areas, with Starbucks helping to provide the meeting place, mentoring, training and coaching, said Ian Cranna. “Even in this digital world, the opportunity to get together over coffee is a common experience,” said Ian Cranna, who also showcased the fact that the
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EUROPEAN COFFEE SYMPOSIUM - PART 1 brand had made a promotional video highlighting the typical emotions and activities to be found across a 24 hour period in some of their stores across the world. Moving into new markets Joe & the Juice has gone from one store in Copenhagen to 69 across the Nordic region, Germany and UK, and in his presentation, its founder, Kasper Basse stated that going from local to global means adapting, looking into cultural perceptions, at tastes and preferences. Product development was not something they did, he reported, which should have in effect meant that his speech would be a short one... Instead, they focused on a few products. In showing a film about social media and use of personal communication devices that challenged the truly social nature of social media, Kaspar Basse then made the point that in his opinion ‘social’ media was an absurd expression and often in effect ‘anti-social’ in that did not bring people together. The ‘cure’ for this was the coffee shop, he said. It also meant that it was “not about the coffee”, but rather coffee was the access to being social in a coffee shop environment. Their aim, he reported, is to go to 150 stores in the near future, and so they had conducted a strategic study to find out more about what would be required in order to put the necessary work in to going to the next level, in the process creating a map and identifying where they were, and how they compared, to other juice concepts. This involved looking at the product motivators for customers, as well as the more emotional side of things, reported Kasper Basse, and service levels. There are a lot of concepts that focus on the product, he had concluded, but less focusing on the emotional value side of things. Thus, they focus on a few products and do not do product development and have more action in their stores and relationships with their customers. He advised that it was also best to be honest and focus on things that you can compete on, as opposed to things you can’t. They had also come up with a new concept called ‘inclusion‘, and having always been a fan of Starbucks, they had examined how they executed their own ambience, deciding that they wanted to take things further with their ‘juicers‘ as they call them - the people working behind the counter - and their loyal guests and families. Thus, they wanted to develop inclusion in their organisation as opposed to product knowledge, and focus on the motivation of their employees so they have a better understanding of what Joe & the Juice is.
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They have also created a single unit in the business that is focused on developing a community around it so that they develop what they term a campus scenario, reflecting the American universities. They have developed societies, such as one called the Coffee Bandits, who communicate information about their coffee - where it comes from and how it’s made etc - to customers, so as to communicate better
and show how serious they are about their coffee and, along the way, create a UCLAtype organisation. In the future, the plan will be to focus on extending the experience and the way they work together, said Kaspar Basse, who concluded his presentation with a film showing a vibrant, highly social and party-type environment and atmosphere. In Denmark, tickets were already being sold to such events.
The European Coffee Awards 2014 winners Companies and individual award winners were recognised through a targeted voting campaign run by Allegra from July to October 2014. More than 1000 senior industry executives took part and the award categories that were broken down into Country, European and Individual Awards. COUNTRY AWARDS Best Coffee Chain – Western Europe Winner - Doppio Espresso Second place and runner up Starbucks Coffee Company Third place and highly commended Caffè Nero Best Coffee Chain - Nordic Region Winner - Starbucks Coffee Company Second place and runner up Espresso House Third place and highly commended Joe & the Juice Best Coffee Chain - Southern Europe Winner - Caffè Pascucci Second place and runner up Costa Coffee Third place and highly commended Espressamente illy Best Coffee Chain - UK & IE Winner - Harris + Hoole Second second place and runner up Costa Coffee Third place and highly commended Pret A Manger EUROPEAN AWARDS Best Coffee Chain Europe Winner - Costa Coffee Second place and runner up Starbucks Coffee Company Third place and highly commended Caffè Nero Best Independent Coffee Shop – Europe Winner - Timberyard (UK) Second place and runner up Café Coutume (FR) Third place and highly commended Caravan (UK) Most Ethical Brand – Europe Winner - Starbucks Coffee Company Second place and runner up Doppio Espresso Third place and highly commended Union Hand-Roasted
Best Coffee Roaster – Europe Winner - Union Hand-Roasted Second place and runner up Caffè Pascucci Third place and highly commended - illy Best Artisan Roaster – Europe Winner - Bocca Second place and runner up Tim Wendelboe Third place and highly commended Square Mile Best Equipment Supplier- Europe Winner - La Marzocco Second place and runner up - La Cimbali Third place and highly commended Nuova Simonelli Best Food and Non-Coffee Supplier – Europe Winner - Erlenbacher Backwaren GmbH Second place and runner up - Monin Third place and highly commended Delifrance INDIVIDUAL AWARDS The following persons were recognised at the awards ceremony for their contribution to the coffee industry in their country or across Europe. OUTSTANDING CONTRIBUTION TO THE EUROPEAN COFFEE INDUSTRY Recognised: Mario Pascucci (MD, Caffè Pascucci) Nick Tolley (co-founder, Harris + Hoole) Tim Sturk (head of training, BaxterStorey) John Nylon (CEO, Espresso House) Gennaro Pelliccia (production technical manager, Costa Coffee) LIFETIME ACHIEVEMENT AWARD Andy Marshall (managing director, Costa Coffee)
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New Product Red (tea) espresso now in Nespresso compatible capsules Red Espresso® is Rooibos tea that has been refined, under patent, to a consistency that allows it to be used in any manual or automatic coffee maker. Now, as well as the original loose form and soft pods, it’s available in convenient, new, Nespresso compatible capsules. Red Espresso is an antioxidant rich coffee alternative that contains no caffeine, preservatives, colouring or additives and is made entirely from wild grown, hand-harvested South African Rooibos. Naturally sweet, with slightly earthy undertones, it provides a full-bodied, rich and well-rounded mouth-feel with a refreshing, clean finish. It is dark red in colour and produces an excellent crema so that, visually, it has the appearance of espresso coffee, lending itself well to the speciality drinks usually associated with coffee – cappuccinos, lattes and macchiatos. 125g pack - £2.99, 250g pack - £4.49, 1 kg pack - £12.49, Soft pods (single serve) 100 - £25.99 and Nespresso compatible capsules 10 - £2.99 (all available for next day delivery). Call 0845 226 3024, or visit www.creamsupplies.co.uk.
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Why you should opt in for Assurance In November 2014, the Café Society along with the British Sandwich Association finalised a Primary Authority Partnership with Slough Borough Council which will transform the way members of the deal with enforcement agencies in future. Here, association director, Jim Winship, explains how the scheme will work and why it could have major benefits for everyone. In partnership Every year thousands of food businesses across the UK are visited by Environmental Health and Trading Standards Officers to check that they are doing everything correctly and not putting the public at risk. While most of these visits are straightforward, every now and then businesses find themselves being challenged on their practices. Interpretation of law is not always consistent between local authorities. For those with multiple sites across the UK, this variance can cause major problems. Even for smaller businesses this can cause unnecessary cost. To address this, the Café Society has formed a partnership with Slough Borough Council with the aim of helping members across the UK to get consistent and reliable advice. The partnership, which has the approval of the government’s Better Regulation Delivery Office (BRDO) (part of the Department of Business, Innovation and Skills), will in future be issuing formal assured advice on compliance and interpretation of the law which, if followed, will offer members protection from enforcing authorities. In essence this means members will have one point of contact for assured advice and guidance specific to the industry. What is assured advice? Assured Advice is advice provided by the Society’s Primary Authority Partner, Slough Borough Council, which comes with an assurance that it will be respected by other regulators across the country to prevent inconsistent interpretation of the law. This means that guidance on issues directly affecting member businesses, and covered by the partnership, can be dealt with consistently across the UK so that everyone is treated the same.
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take up issues and provide Assured Advice through the partnership. As long as the issue is one that affects a significant proportion of members, the Society can take it up through the partnership for assured advice to be produced.
It also means that, provided members correctly follow the guidance, enforcement officers everywhere (including environmental health and trading standards) have to respect for the partnership’s interpretation of legislation and if an enforcing authority disagrees with it, they have to take this up with Slough Borough Council and the Society, not with the member. Thus, members are protected and can simply hand the issue over for the partners to deal with, saving themselves the hassle of arguing their case. How does it work? On issues that specifically affect the café sector – such as the new EC labelling regulations - the Society will draw up Assured Advice jointly with Slough Borough Council. Once this guidance has been issued, and provided that members follow it, they can be confident they are compliant and protected from challenge. Members can also ask the Society to You can find out more about the scheme by contacting Café Society director, Jim Winship at email@example.com
What does Assured Advice cover? In future members will benefit from receiving tailored sector advice on a wide range of areas, including food safety and food standards. One of the first pieces of advice to be covered will be the new EC food labelling requirements for sandwiches, which includes advice on how to deal with the new allergen requirements. How to join the scheme The scheme is only open to all members of the Society. To take advantage of the Assured Advice and gain the protection of the coordinated primary authority partnership, members simply complete a straightforward on-line form (visit http://www.thecafelife.co.uk/ for a link). There is absolutely no cost involved in signing up to the partnership, as it is included within membership. However, there may be a cost involved if the Society takes up a specific issue on behalf of a member but those involved will always be notified of any costs in advance. Members can either sign up to all areas of the partnership, which means that they are automatically included in any assured advice issued (a copy will be automatically sent to all those involved), or they can optin to adopt specific areas advice, such as labelling. In such cases the member will only be protected when following advice in this specific area. Those signing up to all areas of the partnership will also be involved in consultation on new guidelines being drawn up under the scheme.
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Food f ix rators the More and more food suppliers are offering ope styles on chance to put a fusion of flavours and serving edge in their menus, not only helping to give cafés the lets, but terms of competing with rival food-serving out formats. providing them with easy to prepare and cook
Food with a twist The new Lemongrass & Ginger Chicken Skewers from Plusfood (www.plusfood.co.uk), for example, offer an aromatic taste of the orient. Delicately marinated in a tangy ginger and lemongrass marinade, these succulent chicken breast fillet pieces can help to liven up menus and help caterers meet a variety of catering occasions, feel Plusfood, whether as a starter, combi-platter, light bite, buffet or main course. They can be served hot or cold, on a bed of salad leaves or Asian noodles, with a drizzle of dressing or dipping sauce for a simple yet tasty freshly prepared starter, for example. Or, for a more satisfying main course, serve with fragrant coconut rice and a satay sauce, advise Plusfood. You could even choose to serve the Skewers with an indulgent peanut dip as part of an oriental-inspired sharing plate, alongside Far Eastern favourites such as spring rolls, ribs and prawn toast. The Lemongrass & Ginger Chicken Skewers cook from frozen in a matter of minutes, so can be cooked to order as and when required. This not only ensures less wastage and helps outlets easily monitor their stock, but means that meals can be freshly prepared in accordance with customer demand. Caterers can choose to shallow fry (six minutes, turning frequently), oven cook (eight
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minutes at 200˚C), grill (five to six minutes, turning frequently) or microwave (three minutes for three skewers covered with microwave foil in an 800 Watt appliance). They are available in 1.8kg cases (each bamboo skewer holds a 30g chicken piece - approximate weight – and there are 60 skewers per case). The popularity of the gourmet burger trend continues, as caterers adapt burger menus to reflect tastes and culinary styles of the moment, and Plusfood reports that it is now offering the new Fribo brand of Cheese-In Burgers. Made from prime cuts of UKsourced beef, say the firm, these unique burgers have been stuffed with a layer of cheese to give customers a classic cheeseburger experience with a twist. Unlike traditional cheeseburgers, which feature a slice of cheese between the burger and the bun, these new Cheese-In Burgers contain a delicious layer of cheese hidden within the meat itself – so customers get a tasty surprise when they bite into what appears to be a plain burger. Serve in a brioche bun with fresh salad leaves, ripened tomato slices and creamy mayonnaise, or add burger relish, pieces of gherkin, crispy onion rings or rashers of bacon, and serve with a side-order of fries to create a truly premium burger experience, suggest Plusfood. They are individually
quick-frozen (IQF) for improved convenience and can be cooked fresh to order as and when required. With the recent launch of its new Mood Infusions range, Tetley Tea Academy (www.tetleyteaacademy.co.uk) is now providing operators with the opportunity to offer a wider range of choice and better quality than ever before. Each of the four blends has given Tetley’s favourite fruit and herbal products a twist, with unusual ingredients designed to
pique consumers’ curiosity, and the brand has also teamed up with Jackie Lynch (a fullyqualified nutritionist and accredited by the Complementary & Natural Healthcare Council, a government-sponsored registration body for complementary healthcare practitioners) to provide some insightful food matching options so that outlets can bring something new and different to
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FOOD providing sustained energy which will last through a workout or a long afternoon out and about. Combining them with almonds brings B vitamins into the equation: these are important links in the chain of energy production,” adds Jackie Lynch.
menus across the channel. Working closely with Tetley’s expert tea blenders, Jackie Lynch has delved into the inspiration behind each blend in the range – Pick Me Up, Serenity, Warmth and Calm. She suggests serving Tetley Serenity, an uplifting fusion of lemon balm, honey and punchy sarasaparilla root, alongside a Turkey Club Sandwich with Wholegrain Bread. “High levels of the amino acid tryptophan are found in turkey. Tryptophan is converted by the body into the ‘good mood’ neurotransmitter serotonin,” explains Jackie Lynch. The comforting Rooibus, orange and spiced notes of Tetley Warmth are best enjoyed with Ginger Cake. “For centuries ginger has been considered to have medicinal properties and was commonly used to stimulate the circulation, regulate cold hands and feet and to settle digestion,” reveals Jackie Lynch. For a meal deal that customers can enjoy while they relax, operators could serve Tetley Calm - a sweet and
soothing combination of camomile, lemon and liquorice with a Salmon, Spinach and Avocado Salad (Jackie Lynch reports that salmon is a rich source of omega 3 fatty acids, which some studies have shown may help to manage stress, and additionally, avocado and spinach both contain good levels of magnesium to help to relax the muscles and calm the nervous system). For customers seeking an energy boost, they can enjoy an Oat and Almond Flapjack alongside a Tetley Pick Me Up. “Oats are an excellent source of complex carbohydrate,
Sweet treats American-style sweet treats, such as muffins, cookies and cakes, provide café operators with the opportunity to up-trade their sweet product offering and drive purchases, and Jacqui Passmore (marketing manager UK and Ireland for Dawn Foods www.dawnfoods.co.uk) feels that café owners can create that ‘just baked’ feel even with limited space, time, and without having to bake from scratch. She also sees American vintage trends impacting bakery products, and suggests that café owners can also tempt their customers with interesting and quirky displays. “Nostalgia is very much the mood of the moment with the success of casual dining operators such as Boston Tea Party and Bill’s demonstrating consumers’ love of ‘all things retro’,” says Jacqui Passmore. “Sweet bakery products are often impulse purchases that are emotionally and comfortdriven, so nostalgia can be used as a key ingredient both in product style and display. A big trend in the coffee shop sector is vintage American – hand cut squares of Carrot Cake, authentic Brownies, Muffins and Cookies ‘like mama used to make’.” While baking from scratch
Tetley Calm served alongside with a salmon, spinach and avocado salad.
can be an issue for coffee shops with regard to space to store ingredients, skill levels in-house and time, a half way measure is using quality ready-made frozen batter and dough, feel Dawn Foods. “Consumers love the freshly baked concept and the tempting aroma of fresh baking can be a real driver for sales,” explains Jacqui Passmore. “Dawn’s convenient Scoop & Bake range of frozen batters and doughs, for example, are available in stackable and resealable 2kg tubs, and are ideal for creating freshly baked American-style muffins, loaf cakes and tray bakes but without the challenges of baking from scratch. Simply thaw as much as you need overnight at room temperature, or in the chiller for 24 hours, and the batter will be ready to literally scoop out and bake in the morning.” Available in a range of core and seasonal flavours, Scoop & Bake now includes a new versatile Vanilla Cookie Dough as well as an Orange & Cranberry and a Mincemeat option and, for the calorie conscious, a Skinny Vanilla, report Dawn. “For a real taste of America – currently very on-trend – Dawn’s Carrot Cake flavoured Scoop & Bake offers the chance to create American Carrot Cake Traybakes. Finish the carrot cake with Dawn’s smooth and delicious Cream Cheese Frosting – ready to use straight from the pail – slice and offer to consumers on wooden boards for an artisanal hand-made look,” suggests Jacqui Passmore. “Bakers can go to town with product merchandising with other bakery items in order to tempt consumers – display cakes on wooden boards, muffins in traditional metal oven trays or cookies in vintage jars. Brown paper serving bags or cakes wrapped in waxed paper also give a nostalgic feel that really appeals to today’s consumer.” At the same time, Dawn Foods recognise that consumers continue to focus on healthier
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FOOD One World packaging is designed to be distinctive, eyecatching and have reduced environmental impact, the individual product labelling meeting all the latest legislative requirements, say Peros. Branded point-of-sale materials and display stands are also available (www.peros.co.uk).
choices - products with perceived ‘healthier’ ingredients are increasingly popular snacking options and are also ideal if you offer breakfast service, the company have found. Dawn’s Wholegrain Scoop & Bake Mix, for example, can be filled with fruit, seeds and nuts to create a tempting ‘better for you’ treat with added crunch. This range is also a good choice for creating ‘treat size’ versions of cakes and muffins perfect for on the go indulgence too, suggest Dawn. “Soft and chewy Americanstyle cookies also make an appealing and easy to eat onthe-go choice. A coffee and cookie to go at lunch time will add value to a takeaway sandwich business for example or why not offer an after school promotion of a free cookie with milk?” adds Jacqui Passmore. “Again with the focus on convenience but ‘best in class taste’, Dawn’s range of Cookie Pucks – ready to use frozen discs of cookie dough that will fill bakeries with the tempting aroma of home baking – are available in a variety of flavours, including Cranberry and Belgian White Chocolate and Triple Belgian Chocolate Chunk. Our Oat & Raisin Cookie Pucks are aimes at the health conscious consumer and are available in standard (55g), luxury (80g) and mega
(107g) formats so there is a size for every appetite.” Peros reports that it has introduced new options to its popular Fairtrade One World impulse bakery range (one of its fastest growing categories within the Peros foodservice portfolio, say the firm). The One World Fairtrade range features flapjacks, muffins and brownies, cupcakes, cookies and crumbles, as well as gluten-free options. There are now two new snack bars, both suitable for vegetarians, say Peros. Rocky Road is a chewy, chocolaty treat with a biscuit bite and a marshmallow finish, and the new Granola Bar is a satisfying cereal bar packed full of oats, fruit and seeds. There are also four new twin packs in their One World cookie range. Chocolate Chip, Fruit, Ginger and Oaty cookie twin packs join the existing Giant Cookies and the American Chewy Cookies. Each cookie in the range is suitable for vegetarians, and they all achieve Fairtrade accreditation through their high proportion of Fairtrade ingredients, point out Peros. Their popular range of One World muffins has received a boost with the arrival of a new Chocolate & Orange flavour and their muffins benefit from colourful packaging, providing opportunities to create vibrant, eye-catching displays.
Compact kitchen? Cafés who are constrained by space and, or culinary skills, are recommended by the sector’s catering equipment suppliers to consider purchasing easy-to-use food prep equipment that takes over manual tasks and speeds up food preparation. Light catering equipment usually refers to equipment that can be plugged into a 13A socket. It can provide a cheaper and more flexible alternative to larger cooking appliances, helping café kitchens cope with changing menus and capacity (examples include blenders, food processors and hand held mixers, panini grills, slicing and dicing
equipment and small induction hobs). Induction hobs, for example, are an extremely energy efficient and fast way of ‘stove-top’ cooking. Small portable induction hobs, such as FEM’s Vollrath induction hobs, are especially suitable for small kitchens where countertop space is at a premium and food production needs to be speedy (they can also be used front of house, for outside catering or lined up to create a modular cooking suite). Also look for equipment that is easy to use and incorporates safety features. For example, Vollrath has included several features to protect and prolong the life of the induction hob, including over-heat protection, empty pan and auto pan detection. Essential for induction hobs is small article detection, which prevents the hob heating watches or jewellery accidentally dropped
or left on the surface, advise FEM. Multi-function cooking equipment, such as combi ovens are great space-savers, with many chefs expressing the view that once you’ve cooked with a combi oven you can’t go back. Combi ovens work by offering an all-in-one cooking solution, combining multiple cooking functions in a single appliance. This means they can bake, roast, steam, poach, grill, broil, proof, braise and oven fry, so one oven can replace several pieces of traditional equipment and rarely stand idle. They also cook up to 70% faster than conventional cooking methods. FEM currently offers a compact Alto-Shaam combi oven - the CT Express Combitherm - which they feel is the perfect solution for café kitchens where space is limited as it can be placed on countertops or other equipment and offers a capacity of up to four 1/1 gastronorm pans (two units can be stacked together to further increase output and versatility in the same footprint). Chefs can preprogramme recipes and settings on Alto-Shaam combi ovens using a USB stick. Once recipes are installed the oven does the rest, meaning that smaller kitchens can add new items to menus safe in the knowledge that meals can be prepared at the touch of a button (www.fem.co.uk). “In kitchens with limited space, many manufacturers offer compact or slim-line versions of their standard models,” says Simon Frost, chair of CESA (the Catering Equipment Suppliers Association, www.cesa.org.uk). “Multifunction cooking appliances, such as combi steamers, which can handle several cooking processes, will be a benefit in small kitchens as they can replace a number of separate conventional cooking appliances. “Manufacturers have also now started looking at
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Café Culture’s trends for 2015 Plafies Yes, we’re coining a new word. We mashed together Plate and Selfie in response to a key trend for consumers. It’s been around for ages with #TweetWhatYouEat and all that, but in 2015 we’ll see cafés and other food outlets plating up foods and drinks - and also lighting tables and serving areas - to ensure the best possible consumer SocMed pictures. Bitterness Stronger bitter flavours are everywhere. Dark coffees and chocolate are here already but also hoppy beers, supergreen veggies like kale and more will feature strongly on the café menus of 2015.
Time-shift No, we’re not planning a return to a bygone age, but we’re going to see an upturn in evening café consumption. 2014 was the year of ‘the experience’ – a surge in afternoon teas etc. People will want more of that café culture in 2015 in the evenings as they unwind on the high street. In addition, the NPD Group (providers of global information and advisory services to help drive better business decisions www.npd.com) has identified five ‘ingredients’ for foodservice success in 2015.
Self-health Another made-up phrase, but we’ll see a lot of customisation in 2015 as cafés and others will work with dietary requirements and offer solutions for consumers who want to take control their health needs.
Goodbye blind loyalty – choice and innovation breeding increased promiscuity. Consumers increasingly spoilt for choice will demand more if they’re to stay loyal. Winners in 2015 will present attentiongrabbing new food/drink items, backed up by enhanced customer experience, technology, and increased and differentiating marketing activity.
Portion control With customisation come add-ons. Sides, extras, ancillaries, call them what you will but 2015 is the year that consumers will want more control of their portion sizes. Belly-busters will be seen as a bit passé. Responsible portions are in.
Squeezed middle – the new appetite is for clarity of offering, with value and/or premiumisation. Consumers will search out nimble operators with a clear ‘missionoriented’ offering. Winners in 2015 will focus on efficient and creative price and menu architecture; providing value for
combining tilting bratt pan technology with that of deep fat fryers, boilers and pressure cookers to produce a single multi-functional unit. Relatively new to the market, these units offer versatile cooking opportunities in a single footprint. They are extremely energy efficient, easy to use with good temperature control and, importantly from a timemanagement point of view, easy to clean.
“Light catering equipment offers caterers the opportunity to buy new equipment when they want to extend their menus, without heavy investment. A panini grill or a potato baker, for instance, can be used to create a whole new range of foods, with the equipment costing just a few hundred pounds or less.” Commercial microwaves are useful for café caterers in a variety of situations because
money and the opportunity to premiumise or trade-up – communicating this clearly to consumers. Authenticity, freshness and transparency – communicating provenance and preparation. Consumers will be wary of ‘black box’ food, where preparation or provenance are hidden – consumers will want more transparency. Winners in 2015 will go back to basics, offering fresh and authentic quality ingredients, effectively communicating these attractive attributes to consumers, and opening up food prep areas where possible. Healthy indulgence – the new ‘treat’. Consumers will increasingly no longer view ‘treating’ as just meaning processed and unhealthy food. Winners in 2015 will offer their customers the opportunity to treat themselves with new tastes and flavours from a wider range of fresh, natural and healthy cuisines. Niche cuisine goes mainstream – ‘newness’ and street food over traditional fare. Consumers will look for new tastes, flavours, and foods, especially in large urban areas. Winners in 2015 will recognise the strong growth of fast casual dining and street food as a clear sign that consumers are willing to experiment with non-traditional food – if presented well.
they are compact and can be sited on a convenient countertop close to a standard 13A power socket. Not only can they cook or reheat lots of different products, they are also easy to operate. In fact, they are not just for reheating and regenerating cooked food but also for cooking and steaming. Fast and energy efficient, they can also act as a back-up when larger equipment fails. To save space and up-capacity choose oversize compact and stackable models. The commercial microwaves from Samsung Professional Appliances, for instance, claim to have 35% more usable oven cavity volume than comparable compact microwave ovens, which increases catering capability. Microwaves are especially useful in café outlets where seasonal or themed menus
might be offered, and give the option for chefs to cook specials in advance so they can be quickly reheated on demand, with no loss of quality and customers are not kept waiting. This works especially well for desserts such as jam roly poly and sponge pudding. Commercial microwave ovens are also perfect for steaming fresh vegetables and reheating all types of casseroles and pasta dishes as well as pre-cooking baked potatoes. Cook-chill “When it comes to refrigeration, one way to optimise space in the kitchen is to look at more flexible equipment that can adapt to changes in menu. For example, the Williams compact prep well is a refrigerated ingredients well on wheels that can be moved into position as menu requirements dictate. This
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FOOD is useful for establishments that need to vary their menu frequently but don’t have much space to do so,” explains Malcolm Harling, sales director of Williams Refrigeration (www.williamsrefrigeration.co.uk). “By regenerating food in advance and re-generating to order a café can offer a varied menu even where space is tight. A cook-chill system adds flexibility and profitability while helping maintain food quality. It is a common misconception that cook-chill is only suitable for larger catering operations. In fact, the latest compact blast chillers and freezers bring the benefits of cook-chill to smaller café kitchens. The smallest Williams blast chiller is an under-counter unit that chills up to 10kg at a time. “For speed of operation and to ensure food safety parameters are met, look for a blast chiller offering ease of operation. The Williams Easy Blast (WEB) ‘1, 2, 3’ control panel is a simple to operate system using three easy steps to initiate the blast chill or freeze cycle. Select soft chill, hard chill or freeze, select timed cycle or temperature probe-control, and push ‘start’. Soft chilling ensures that delicate foods can be cooled without damage, while denser foods are chilled safely using the more powerful ‘hard’ option. Once a cycle has been completed, all models then switch to storage mode. This holds the product at the right temperature until the operator is ready to transfer it.”
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Chip Week Tips Chip Week (16-22 February 2015) is a long-established promotional week run by the Potato Council, and provides a good opportunity for owners and operators of chip-serving outlets to promote their chips and increase revenue, for these days there is far more to humble chip than meets the eye, from the traditional to the gourmet. 1. Run a chip themed menu with a selection of chips such as thick, skinny fries and gourmet – or a chip-sharing platter with different dips and sauces. 2. Run a ‘Buy One, Get One Free’ offer for customers. 3. Plan a charity fundraiser, making a donation to a local cause for chips sold during Chip Week. 4. List all Chip Week activity on your website, add the Chip Week 2015 logo and link to www.chips.lovepotatoes.co.uk. 5. Encourage customers to join in chip celebrations via Facebook and Twitter.
Display, storage and portion control Storage and display equipment can also be used in different ways so as to help in optimising space. For example, Moffat’s Chillogen trolley can switch functions between a quick chiller, a refrigerator, a re-gen oven and a hot cupboard instantly, and all fully automatically, say the company. Any one of these component functions can be used independently to act as an extra rapid chiller, refrigerator, regen oven or hot cupboard. Grab and go countertop display units in both chilled and heated versions are ideal for extending service to popular options such as sandwiches, salads, pies and pastries. When food is held in heated displays, customers may worry that the items will be soggy or will have dried out. However, Moffat
(www.ermoffat.co.uk) report that they have developed a special circulating air system for its heated Grab & Go displays that gently warms the product, and so that pastries stay hot and fresh for longer. For operators in the growing café sector, ingredients and flavours are the number one concern when it comes to food its construction and consistency can be an afterthought. “Implementing a portioning system for light items such as jacket potatoes and sandwiches will increase efficiency – and
subsequently profits – ensuring no over-filling, and therefore no profit loss, as well as no underfilling, meaning increased value in the eyes of the customer,” advises Guy Cooper, managing director at Mitchell & Cooper (www.bonzer.co.uk). “With a food grade stainless steel bowl allowing for smooth, controlled portioning of fillings, Bonzer Portioners system also utilises a one piece sprung handle mechanism that gives the benefit of quick and easy food release. A lack of springs and food traps means they’re extremely easy to clean, whilst colour-coded, ergonomic handles improve ease of use, as well as assisting operators in adhering to food hygiene and safety laws through easy identification. This simple, yet effective system can truly enhance the benefits of serving lunch items within the café sector. “Food storage should be taken very seriously in any foodservice environment in order to prevent any kind of cross-contamination, and within smaller establishments this can be tricky where saving space is a priority. Our Pac’n’Vac containers, for example, are available in an array of Gastronorm sizes, meaning café operators can optimise space within the fridge. They incorporate a unique Vacuum Valve system that keeps food fresher for three times longer than other methods, where air is expelled simply by pressing down the lid. Colourcoordinated lids ensure hygiene as well as speedy identification, meaning that implementing an effective storage system can be more beneficial than you’d initially think.”
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some of our display stands for cafes and bakeries
Call 0800 688 9085 or visit us at www.dwdisplay.com
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A way with
milk The frothing and texturing of milk is an essential barista skill. With help from those in the know, we offer some advice and top tips to enhance your beverage-making. Milk texturing Karen Atkinson (pictured - below right) is an accredited Beverage Standards Association (BSA) drinks judge and franchise development manager of mobile coffee company Cafe2U, who currently have 60 franchised vans selling espresso based drinks, sweet treats and snacks at non-traditional work locations and weekend outdoor events across the length and breadth of the UK. Here, she describes how she teaches their franchisee partners to froth the perfect milk. “As every barista knows, mastering the frothing or texturing of milk is only one of a number of skills needed to make the perfect drink, but it’s a very important part of the process and good training as well as good old-fashioned practice is what makes the difference between a good and a great cup of coffee,” says Karen Atkinson. “Coffee drinkers today are becoming more discerning and particular about the quality of their drinks and rightly so, as many coffee shops just aren’t getting the basics right. Texturing milk correctly is about more than just heating milk and adding it to coffee, you need all of your senses to get it right, from using your hand as a thermometer, your eyes to watch the milk and your ears to
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listen for the sound the milk is making. “Whilst there are many slight variations and personal preferences in use across the land, the following works for me and the people I train.” Milk and jug Your milk jug should be the correct size for the milk you are heating, using too big a jug can take a long time and often, heating less milk is quicker. A 600ml jug is the biggest you should use making two drinks at a time. Use a smaller jug if making one drink. Using cold, fresh milk fill the jug to approximately half way but only enough for the drinks you are making. Place the end of the nozzle just under the surface of the milk (about 25mm into the milk), ensuring the steam arm is at the optimum angle and that the jug is kept level with the bench top, turn the pressure on full and return your free hand to the bottom of the jug to check the temperature. Note - purging the steam wand before you start removes any particles or resting water. Texturing/aeration With a steady hand, slowly lower the jug, bringing the nozzle almost out of the milk, you should hear the milk
Cafe2U’s top milk texturing
1. Always use a clean jug. 2. Use fresh, cold milk. 3. Do not reheat milk. 4. Make sure you steam the right quantity of milk, not too little and not too much. 5. Heat to 66-69 degrees centigrade, over 72 degrees burns your mouth and over 82 burns the whey in milk. 6. Use the heated milk straight away. 7. Purge the steam wand before using and wipe the wand after using. 8. You don’t need a big milk jug, it’s sometimes quicker to heat a smaller amount of milk than it is a larger amount, no bigger than 600ml jug.
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New year, new promotion
gasping for air. Continue to lower the jug slowly for approximately four seconds to make a latte and up to eight seconds to make a cappuccino, if it sounds like more of a high pitched splutter then the nozzle is too far out of the milk, so lower it back into the milk. You will see bubbles appear on the surface on the milk and they should be fairly small and similar in size. As quickly as possible lower the nozzle slightly, tilt the jug towards you and watch the milk spin inside the jug to create a silent whirlpool. Try and keep a steady hand and do not move the jug up and down. You will slowly see an increase in volume as all the bubbles you have created start to turn into a creamy, silky looking microfoam, as you fold air through the top of the milk. Heating If you are new to the art of texturing milk then use a thermometer, but in time you may feel comfortable working without and trusting your ears and skin to help tell you when it is ready. If so, then the hand on the bottom of the jug will feel the increase in temperature until you can’t hold it there any longer, remove your hand and count to three and then turn the pressure off.
2015 has already seen the return of Pritchitts’ Smart Choice promotion - a giveaway that rewards Modern Milk fans with the chance of winning a smartphone of their choice worth £550! It started on 19 January, with caterers being encouraged to stock up the flavoured milk range and claim their free Smart Choice point-of-sale kit which contains eye-catching posters, wobblers and cards, by calling 020 8290 7020. To get involved consumers will simply need to grab a carton of their favourite Modern Milk – Chocolate with a Hint of Fudge, Coffee with a Hint of Vanilla or Strawberry with a Hint of Cream – and then tweet a selfie to @ModernMilk using the hashtag #ModernMilk (there are eight smartphones to be won, so the more selfies individuals post between the 19 January and 13 March 2015, the more chances they’ll have of winning in the mega tech draw, say Pritchitts). Simon Muschamp, head of marketing at Pritchitts, said: “As a soft drink, Modern Milk has proven to be a hero for foodservice. As a nation we are increasingly avoiding fizzy drinks and looking for healthier options. Modern Milk’s great natural flavour, goodness of semi-skimmed milk and added Vitamin D has made it a smart choice for people looking for a healthy filling snack on-the-go, and now with the chance to win a smartphone, they have even more reason to buy Modern Milk!” The new campaign means there is significant money making potential available to caterers, claim Pritchitts. In fact, report the company, a 1,000 consumer taste-test revealed 95% of people liked the new flavoured milk range and a further 84% said they would purchase the bone boosting soft drink option again. Available in Brakes, 3663 through TUCO, as well as regional wholesalers Modern Milk has a long ambient shelf life of seven months, but is best served chilled and enjoyed straight from the fridge, advise Pritchitts. It comes in a 330ml fullyrecyclable carton with a straw, also making it ideal for vending machines and for drinking on-the-go (follow on Twitter https://twitter.com/ModernMilk). Once you have turned the pressure off, the temperature will continue to rise by a few more degrees, leaving you with the optimum serving temperature of between 66-69 degrees centigrade allowing the drinker to take an instant sip. If your milk is hotter than 72 degrees centigrade it will burn your tongue and if you managed to get it to over 82 degrees you will burn the whey in the milk, affecting the taste. Note - everyone’s hands are different so it might be an idea to start off practising with a thermometer in the milk jug so you can calibrate yourself.
Pouring Give the jug a quick bang on the surface to get rid of any remaining bubbles and gently move the jug from side to side until you achieve the sheen on top of the micro-foam. You should always use the milk straight away to prevent the micro-foam separating from the milk below it. Each drink requires a slightly different pour to enable you to get the correct amount of foam to complete the drink. Cappuccinos require more foam so you will need to pour this first from the side of the
jug, if making two cappuccinos then fill the cup half full, fill the second cup full then return to finish the first drink. In a steady continuous motion, lattes should be poured out of the spout of the jug, holding the cup on an angle (latte art can be created here if desired). Distinctive milk “When it comes to coffee, milk matters - particularly for varieties such as lattes and cappuccinos where it makes up a large part of the beverage,” says Janice Findlay, marketing manager for Rachel’s Organic Milk (http://www.lactalisfs.co.uk/ra chels). “And whilst the quality of the coffee itself plays a huge part in the overall taste, the milk that is used is also an important aspect – and one often overlooked. Using an organic milk, for example, can give operators a key point of difference, and demonstrates a commitment to quality as well as adding value to your hot beverage offering. “Many outlets will highlight that their coffee beans are organic and Fairtrade, but then mix it with normal milk. Any establishment that wants to seriously highlight their organic capabilities should be using organic milk.” Rachel’s Organic milk is available in one and two litre formats and comes from cows that graze freely in rich pastures with lush green grass and clover, report the brand. Untreated without any artificial fertilisers or pesticides, the result is naturally nutritious skimmed, semiskimmed and whole milk that can be used to creat a distinctive cup of coffee.
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MILK Alpro reports that it has kickstart the New Year with a heavyweight TV campaign to support its Almond Unsweetened alternative to milk. The distinctive new campaign broke in the second week of January and will run through to March, representing a significant investment by the brand. Pioneers of plant-based eating, the Alpro brand has now been creating plant-based alternatives to milk, yogurt, cream, custard and desserts for over 30 years, made from either non-GM soya beans, almonds, hazelnuts, rice and oats. Their latest creative is designed to drive brand awareness and inspire usage at breakfast time among new and existing consumers. The campaign continues the successful themes developed in 2014 and features Alpro Almond mascot Ally the squirrel (the creative focuses on a young woman enjoying her morning routine thanks to a little help from Ally). The advert also highlights the fact that Alpro Almond Unsweetened is low in calories and free from added sugars. It will be supported by two digital activations, shopper marketing support and a blogger and PR programme. “This campaign marks the start of a significant year for Alpro. We have increased our marketing investment behind the brand again this year, and our ambition is to grow sales significantly,” said Vicky Upton, UK marketing controller for Alpro. “Alpro Almond was one of our star performers last year with sales doubling in value to over £24m according to Nielsen figures. This campaign marks the start of a busy year which will see us putting some significant support behind our existing portfolio as well as supporting our new launches.” Cravendale milk promises to limit wastage and maximise availability in store. Using a ceramic filtration system, which removes more of the bacteria that turns milk sour means, Cravendale milk is purer and stays fresher for longer - seven
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2. Turn off the steam when the milk reaches 60 degrees centigrade. The temperature will continue to rise to 65-70 degrees centigrade. 3. Tap the jug base on the counter to burst large surface bubbles. 4. Gently swirl the jug to ensure the foam is moist, rich and shiny. To stop the foam from sticking to the jug, give the milk a final swirl before each pour.
Dairy-free milk alternatives such as Alpro will appeal to customers with special dietary requirements.
days once opened and 21 days unopened, over twice as long as standard fresh milk – claim the brand. As a result, it provides consistent, high quality foam and texture, plus it helps to maximise milk wastage due to its extra shelf life, point out Cravendale. Its freshness and longer life also offer a unique advantage to baristas due to the fact that the unique filtration process allows for great frothing, and not just on day one, add the brand, with Cravendale being all about consistency and reliability, and something that baristas rely upon. Since April 2013, Cravendale has been the milk supplier of Starbucks company stores in the UK. This partnership currently sees two litre bottles of Cravendale milk being used by Starbucks baristas in all of its company-owned coffee houses, and there are plans to build Cravendale’s credibility and growth within the coffee market through 2015, report the company, who have the following tips and advice when preparing milk. Stage One: Foaming To create the perfect cappuccino or latte, your milk has to be just right. Simply follow these steps to help you on your way: 1. The aim is to create tight, small bubbles (known as ‘micro-foam’). Simply pour fresh, cold milk into a jug (between 1/3 and 1/2 full). 2. Purge the steam wand to remove any condensation from the end of it.
3. Position the wand tip just under the milk surface and turn on the steam to full power. You will hear a high pitch chirping sound when the wand is in the correct position. 4. As the foam grows, lower the jug and keep the wand tip near the surface. When the temperature heats to about 40 degrees centigrade, begin texturing the milk. Handy tip If the steam wand is too high, you will get splattering due to the big air bubbles; if the wand is too deep, you will hear a screeching sound, and no foam will be produced. Stage Two: Texturing Texturing allows you to get the best from your foam and put the finishing touches to you perfect cappuccino or latte. 1. Lower the steam wand one inch deeper into the milk onto the sides if the jug, tilting the jug slightly. This causes a whirlpool effect, breaking down any bubbles and creating dense, smooth foam.
General barista tips 1. Always use fresh milk. As milk ages, it develops a bacteria that makes it harder to steam, fresh milk is sweeter which makes a creamier texture and the higher the fat content the creamer the milk becomes. 2. Always use cold milk. Milk should always come straight from the fridge before steaming as it takes longer to heat up giving a longer time to texture it into a silky smooth liquid. 3. Stretch the milk within the first five seconds - stretching milk is when air bubbles are created. It’s the first step to creating micro foam and depending on how much air you insert you can create thin or thick micro foam. 4. Don’t bang too much. The only time you should bang the jug is when you have bubbles on the surface of the milk, which need to be popped. 5. If you don’t see a pattern you’re too far away - when you start to pour and you want to see a pattern appearing it usually means that the tip of the jug is too far from the surface of the milk.
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Q&A with Sean Pittaway (specialist barista and SCAE judge, UCC Coffee UK & Ireland) How do you help outlets improve their milk skills? Baristas should be looking to create milk which feels soft, velvety and delicious on the tongue. To achieve this baristas should be creating milk which has tiny bubbles so small you can’t see them surrounded by sweet warm milk – we call this micro-foam. To consistently get this smooth textured milk baristas should follow five to six simple steps which include texturing, stretching and heating milk to perfection. What’s the most challenging part of milk frothing? Have you got any tips to help baristas improve their skills in this area? Milk is a natural product and so consistently achieving the same results is the biggest challenge for baristas. Ensuring consistency is all about keeping the variables as stable as possible. This includes using milk straight from the fridge, so that it’s as cold as possible, washing milk pitchers out immediately after use and, most importantly, never resteaming milk that hasn’t been used in a drink. In the end it all comes down to using fresh milk and clean equipment. Do you feel that milk frothing is done poorly in the UK? We have a vibrant coffee market in the UK, featuring varying standards of coffee and milk. Milk is getting more attention but, ironically, people are sometimes focused more on latte art than how the drink tastes which can result in bad coffee. If this happens customers should feel like they can complain. If the meal you ordered at a restaurant wasn’t up to scratch you would, so why should coffee be any different? We’re becoming more educated on coffee and should challenge operators if any aspect of our drink is substandard. That said, more people than ever are searching out quality coffee and you can get a good milk-based speciality drink almost anywhere in the UK! What should baristas do if they are on the receiving end of a complaint? If a barista receives a complaint about a drink, the first thing they should do is rectify it. This could be as simple as remaking the drink hotter or replacing it if they’ve picked the wrong one up by mistake. If the complaint is not so easily resolved, make sure the customer receives the full VIP treatment while it’s being dealt with. That will limit any negative impact on the business.
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Transforming the high street The Allegra UK Coffee Leader Summit 2015, the leading industry conference dedicated to the UK coffee shop and food-to-go sectors, will return on 27 February 2015 at the Langham Hotel, London. Theme The 2015 conference titled ‘Transforming the High Street’ will see renowned figures from across the UK coffee industry and leading global organisations join the exciting speaker line-up to share thought leadership, growth strategies and pioneering expert insights. With the presence of branded and independent coffee shops boosting local high street economies by 2 to 4% (The Role of Coffee Shops on the High Street 2014 report, Allegra Strategies), coffee shops have become an integral part of the British high street, with the power to increase footfall, stimulate frequency of consumer visits, and regenerate local areas.
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As coffee shops evolve into destinations, work spaces, and community meeting points, the UK Coffee Leader Summit will seek to discover how leading branded coffee chains and independents are capitalising on this trend, and what this means for the future. The UK Coffee Leader Summit is a key date in the coffee industry calendar where more than 250 senior executives from the branded coffee shop, food-to-go and foodfor-now sectors will gather to debate, discuss, celebrate, share and network. Speakers Confirmed speakers and panellists include Jeffrey Young (Allegra Group’s managing director), Mark Fox (Starbucks Coffee
Company’s managing director), Luke Lang (founder of Crowdcube), Tim Hall (founder of POD), Mark Lilley (founder and managing director of Abokado), Ben Warner (founder of Benugo), Robert Robinson (co-founder of Notes), Miles Kirby (founder of Caravan), Chris Green (director of Town Planning Services) and Afroditi Krassa (found of Afroditi Krassa). These industry leaders will reflect on how the coffee sector is transforming the UK high street, as well as explore how changing consumer behaviour, economic factors and technology are changing the coffee shop of today. The day will begin with an insightfocussed first session as Jeffrey Young presents the key findings from Project
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Cafe15. He will provide a snapshot of the current state of the industry and highlights the stand out trends of the last 12 months. This session will also see Mark Fox of Starbucks UK discuss the evolution of the coffee shop as they become high street
destinations, and the initiatives Starbucks are introducing to create this change. The session will conclude with a panel of industry experts seeking to answer ‘How coffee can help us build a better high street?’. Panellists will include Mark Fox of Starbucks UK, Jeffrey Young of Allegra Group, Robert Robinson of Notes, Miles Kirby of Caravan and Chris Green of Town Planning Services. The morning’s second session, ‘Coffeepreneurs’, will explore how entrepreneurship within the coffee shop sector has shaped our industry, as four founders share their insights and experiences. Luke Lang, founder of Crowdcube will open the session and discuss entrepreneurship within the coffee sector. Tim Hall, founder of POD, will then talk about the changing food tastes within the coffee sector and their developing relationship with Starbucks. Mark Lilley, founder of Abokado, will explore the competitive high street landscape, looking at how store location affects coffee sales and how Abokado retains a competitive edge within a growing market. Ben Warner, founder of Benugo, will talk about growth opportunities, the importance of coffee to
the bottom line in a food focused business and their work with public spaces. The afternoon session ‘Outside Insights’, will see leading figures from outside the coffee industry deliver actionable and transferable lessons in business strategy, with speakers such as Afroditi Krassa - founder of the Afroditi Krassa retail design agency - who’s critically acclaimed work includes the creation of Itsu and the recent design of Heston Blumenthal’s first airport restaurant, the Perfectionist’s Cafe. This session will aim to inspire the industry to achieve the remarkable by challenging the current status quo.
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Bean to cup
Bean to cup coffee machines have a range of applications, and offer good quality beverages at the touch of a button. They are particularly useful where barista skills are in short supply, or where a high volume of drinks are the order of the day. Caffeine Ltd has launched Schaerer's Coffee Art with TouchIT control and Supersteam wand.
Plus points “Modern bean to cup machines can brew all types of coffee from one machine at the touch of a button – or, more usually a touchscreen – making life very easy for busy cafés or coffee shops,” says Justin Stockwell, managing director of Caffeine Limited (a UK-based coffee machine specialists, distributing brands including Schaerer and Gaggia, and also offering a comprehensive choice of coffee service accessories). “The ‘turbo wands’ now available on some bean to cup machines make foamed milk even better than a barista – what’s more, they can be adjusted to the perfect microbubble consistency for whatever type of coffee you want. “Speed is increasing, too. The latest bean to cup machines can turn out perfect
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espressos super-fast, and they can foam milk quickly, too – whether it’s a cup or a litre jug. So they are faster than a barista and the quality is just about indistinguishable. “Modern bean to cup machines have simplicity designed in. It’s pretty much a matter of pushing the appropriate button on the touchscreen for whatever drink the customer wants. The machine does the rest. “Looking after them is easy too. If there’s an issue that the operator doesn’t understand, then some machines can do the training, there and then! This is via built-in videos that display on the touchscreen control panel, showing what needs to be done and how to do it, for example for cleaning, replenishing hoppers and so on. There’s a choice of languages, too, for those who have limited English.”
Their flagship Coffee Art Plus Supersteam bean-to-cup machine which can dispense up to 350 beverages per hour has touchscreen operation for speed and simplicity, say Caffeine, together with a stylishly ridged body manufactured in either bright Costa Rica Silver or Kenya Black stainless steel. Its compact design (measuring 420mm (w) x 538mm (d) x 668mm (h)) also means that a complete coffee service system is available to cafés to coffee shops with very limited space. The unit has three boilers, one each for the coffee brewer, steam wand and hot water, and all of which can operate simultaneously. Growing with demand Caffeine Ltd also report that Schaerer’s latest Coffee Prime bean to cup machine is aimed at both coffee connoisseurs and accountants. Manufactured in Switzerland, it has been designed to produce
gourmet beverages at the press of a button. However, it also saves costs and cuts down on energy consumption, point out Caffeine (www.caffeineonline.co.uk). It can make up to 100 espressos or 70 cappuccinos per hour and is aimed at a range of sectors, including staff catering, conference and meeting rooms, directors’ dining, restaurants and hotels. A key feature of the Coffee Prime is its ability to be adapted, with the addition of ancillary equipment, as a site’s needs change. Larger bean hoppers and a powder system with a large container can be added at a later date, and optional accessories include a fresh milk The Egro Zero with milk fridge.
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COFFEE MACHINES system, two bean grinders, and a cup dispenser module. Another useful feature is that the standard Coffee Prime can be either mains water- or tank-fed, say Caffeine (so if a plumbed-in unit needs to be moved to a meeting room, it can be easily disconnected from the mains, carried to the room and then run using the on-board tank). The base Coffee Prime model is operated via a touch screen user panel that comes in two versions, for self-service and staff operation. Up to 40 drinks can be programmed into the controls, using ingredients such as coffee beans, fresh milk and chocolate. The 7” screen can also be used for advertising, for example, to help promote products such as croissants and other morning goods, and for logos. The consistency of espresso drinks can be maintained by fine adjustment controls to ensure the perfect beverage, and features such as the air pump technology, which delivers consistent milk foam quality. A brewing accelerator also helps to make the Coffee Prime quicker during busy periods whilst maintaining beverage quality with large servings. Energysaving features include compact machine components, which minimise consumption, and a fully insulated boiler. In powersaving standby mode the unit uses less than 0.5 Watts, report Caffeine. The milk system has a disposable one-piece foaming head and milk pipe, which is biodegradable. This environmentally-friendly solution eliminates the need for chemical cleaning products and does away with an unpopular maintenance task for staff. The base unit measures 344mm wide by 538mm deep and 560mm high, and has a list price of from £5,000, backed by a comprehensive 12 month parts and labour warranty and is available through distributors nationally.
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New launches The Coffee Machine Company (CMC), a UK importer and distributor of high end commercial espresso machines, has announced the launch of the new Egro ‘Zero’ bean-to-cup machine. With 75 years’ experience, Egro can claim to be one of the early pioneers of push-button espresso dispense and the Zero has the build quality you expect from such an established brand name - but at a price that packs a pleasant surprise, claim CMC, who feel that the Zero suits medium and lower volume coffee service outlets. Versatile and multifunctional, the Egro Zero allows up to 16 different drinks to be programmed and delivers each to a consistent high standard. Unlike other brands in this price bracket, say CMC, the Zero has a patented stainless steel brew group and being metal, it delivers a hotter cup of coffee with a richer, fuller crema, claim CMC. The Zero also features an intuitive user interface featuring a backlit keypad with capacitive Touch technology and a button which flashes throughout the brew process. It has an advanced boiler management system with two separate boilers, one for steam and one for brewing. Available with either one or two grinders, the Zero is offered in a choice of models, with a steam wand for manual milk frothing or with an optional milk fridge for the automatic delivery of milk based products such as cappuccino, lattè etc. There is even an option of one or two hot chocolate modules, which enables operators to offer a choice of dark or white chocolate or different brands, point out CMC. With such a high quality specification and a list price from just £4350, the Zero represents excellent value for money. WMF has added the 1500S – the ‘baby’ of the family - to its collection of new
WMF’s 1500S steam jet. generation bean to cup machines and say that its intuitive machine operation and enhanced technology makes it perfect for the smaller operator. Designed to mirror the style of its big brother (the 8000S), with a revolutionary 8” LCD MMI screen for operator interaction, the 1500S has been designed to be eye-catching as well as functional. Its compact footprint measures just 325mm wide. With a wide drinks capability the 1500S will enhance the hot beverage offer for the smaller operator, whether located front or back of house (the touch screen makes it is ideally suited to self-service) and will make the selection of a drink effortless for consumer or catering operator, feel WMF. “The addition of the 1500S to our portfolio of new generation machines continues along the new
course set by WMF,” says Marcus Gansloser, managing director of WMF UK Ltd. “We continue to boost the benefits to operators by including enhancements in technology in our machines, and retain our cores values of great design, superior build quality, functionality and innovation. Our belief is still to deliver benefits to the operator in order to help grow their business and this coffee machine comes loaded with features to uphold that objective.” As with all WMF automatic bean to cup coffee machines, the operator can bespoke it to suit their requirements, point out the company, but the base model has an improved Americano bypass (which creates a smoother coffee with a cleaner flavour), selectable mood lighting, a basic steam wand to foam milk by hand, and the new steam jet which is able to give a burst of steam to an empty
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COFFEE MACHINES cup prior to dispending coffee, effectively heating up the cup, ensuring a consistent drink temperature. It also comes with an improved, two boiler water system with a 2.9KW heating capacity. The 1500S has a recommended daily output of up to 180 cups and comes packaged as a highly attractive machine, with a small footprint, delivering outstanding performance, choice and quality, say WMF (www.wmfcoffeemachines.uk.com). In-store solution “Consumers are more aware of what is available and what they like, meaning they have come to expect a higher quality premium coffee,” says Siobhan Scanlon, marketing manager at eXpresso PLUS, a company specialising in drinks-to-go and supplying a wide range of equipment and ingredients from marketleading manufacturers and drinks brands. “The first consideration for many operators is what type of machine to purchase. There’s a wide range, from free-standing self-service machines to staff-operated, automatic and of course, traditional espresso machines. “However, for cafés in retail outlets such as in shops or hotels, self-service machines are ideal. Machines such as eXpresso’s Lavazza self-serve tower unit, for example, house an automatic bean-to-cup coffee machine that produces a quality coffee at the push of a button. “Not only is the Lavazza tower easy to use but they are easy to maintain and keep clean. The machine within has been programmed to create a great espresso in 28 seconds, and there are options available that provide a range of milky coffee, tea, hot chocolate and soup. The machine can also be tailored to house syrups including hazelnut, vanilla and caramel ideal for extending menu possibilities.” Some self-service beverage
machines can be branded to suit the venue and draw in customers, and a branded tower solution such as the Lavazza self-serve tower can help drive sales by attracting customers via an eye-catching design and the premium feel, which increases the perceived value of the drinks on offer, suggest eXpresso. Other considerations include choosing a high-traffic, instore location, and promoting the offering with in-store point of sale and merchandising such as window stickers and hanging signs.
deliver up to 43 individually programmable speciality coffees at just the touch of a button, including the popular flat white, say Jura. It also features an ingenious, selfexplanatory operating concept which has a rotary switch and TFT display for maximum speed and efficiency. As well as offering simple operation, this machine takes minimum effort to refill thanks to the large bean container with a holding capacity of 1kg and aroma preservation cover, point out Jura. The high-performance Giga X8 Professional is ideal for all environments, say Jura, as it includes a start screen which can be individually programmed to suit any occasion or customer’s preferences. Offering the Giga X8 Professional’s elegant finish, it also comes with a unique speed function, allowing it to prepare quality coffee in record time. Optimally extracted coffee is mixed with hot water inside
the machine by means of an extra bypass, ensuring that absolutely no flavour is lost during the process, say Jura. The company’s Impressa XJ9 Professional is a marriage of form and function. A high end coffee experience is as much about ambience and mood, feel Jura, and the Impressa XJ9 Professional has been created to reflect this through every line and curve. With an immaculate, stylish design and a chrome and silver finish, this commercial coffee machine is as much a triumph of interior design as it is a dispenser of top quality specialist coffees, feel Jura. At the same time, the Impressa XJ9 can produce an extensive range of boutique coffees to cater to the tastes of even the most ardent coffee aficionados, claim Juta. Other attributes include aroma preservation and active bean monitoring to ensure that coffee is always fresh, as well as fine foam technology to ensure a professional finish.
Jura’s Giga X3
Design statements In an industry where speed is of the essence, Jura, an innovator in luxury Swiss made bean-to-cup technology, says that it can offer the ideal coffee solution for businesses of all sizes via its range of machines that combine high performance alongside sleek and elegant looks. Jura’s Giga X line of commercial coffee machines, for example, have been designed to exude style while consistently delivering professional results by focusing on dispensing a versatile selection of specialist coffee products to the highest standards. The range includes the Giga X3c Professional, aimed at those looking for speed and variety. This machine can
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British companies are being encouraged to seek out expansion opportunities by looking to the Far East Asian markets, and the burgeoning coffee scene there where a number of a coffee-related exhibitions will be taking place in 2015, notably Cafe Asia (www.cafeasia.com.sg, 19-21 March 2015, Marina Bay Sands, Singapore). This exhibition will also incorporate two other exhibitions - the Third International Coffee and Tea Industry Expo 2015 and Sweets & Bakes Asia 2015. A prime time “The café and coffee culture in Singapore and ASEAN is booming and has contributed to the huge increase in importation of coffee, tea and bakery equipment and services in these sectors,” reports Andrew Gillanders of ADG Exhibitions, the UK representative company who have been helping to promote the potential business opportunities here. “With the establishment of the ASEAN Economic Community next year, demand is expected to double, or even triple, in years to come. We believe that this is a prime time for UK companies to expand their sales in this sector, in this region.” Café Asia in particular has established itself as Southeast Asia’s trade and consumer event dedicated to the region’s café and teahouse communities, and once again its café and teashop owners, managers, importers,
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exporters, distributors and suppliers of machinery, equipment, and raw materials are expected to congregate there. A dynamic B2B platform for the sourcing and buying needs of key decision makers, it looks set to offer a great chance to explore new collaboration opportunities. In 2014, Café Asia had 98 exhibitors and 7,500 visitors representing 20 countries with an estimated $40 million sales on-site or under negotiation as a result. This year, the event is expected to attract 150 exhibitors and welcome in the region of 10,000 visitors from the trade and general public across 20 countries (the ‘top 10’ countries to visit the show in 2014 were Singapore, Malaysia, Indonesia, Philippines, China, Indo-China, Australia and New Zealand, Japan, Taiwan and Thailand). “Cafe Asia 2015 and International Coffee and Tea Industry Expo 2015 will continue to be a buzzing
platform for local and international industry players to tap into ASEAN's huge market potential. Businesses from the UK can enter the fast growing markets in Southeast Asia and beyond by taking part in our most prominent trade and consumer event dedicated to the region's café and teahouse communities,” adds Edward Liu, director of Conference and Exhibition Management Services (CEMS). “Café businesses have been growing steadily in Singapore, displaying a great
potential for growth in the Asian market. Singaporeans are also increasingly selective about their coffee experiences. There is definitely a global coffee movement that is changing the way of how the well-travelled and young urban professionals of Singapore drink their coffee,” observes Victor Mah, President of the Singapore Coffee Association (SCA). Special events taking place at the exhibition will also include the Asia Coffee Summit, the Café Asia Siphon
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consumption in China has quadrupled in five years from 2008 - 2013. In Malaysia, six million cups of a certain brand of coffee are consumed daily and it is anticipated that coffee demand from around Asia will constitute 50% of global coffee consumption by 2020. In a 2013 article by Colombia Reports, 2.5 million bags are being added to global consumption each year, 80% of which is found in the emerging markets of Asia. The market for ready-to-drink (RTD) teas is enjoying growth particularly in Asia, with round 29.5 billion litres of noncarbonated RTD teas drunk worldwide in 2011. Global bottled tea and coffee market is expected to grow at a compounded annual rate of over 10% and be worth $125 billion in 2017. The global market for hot beverages (coffee and tea) is forecasted
to reach US$69.77 billion in value and 10.57 million tons in volume terms by the year 2015, with Asia-Pacific forecast to remain the largest market. Café Malaysia 2015 2015 will also see a newly launched event taking place Café Malaysia (www.cafemalaysia.com) to be held at Hall B, Matrade Exhibition & Convention Centre, Kuala Lumpur, Malaysia from 7-9 May of 2015. Apart from Café Asia, the inaugural Café Malaysia 2015 is currently the only café event recognised by the Malaysia Specialty Coffee Association (MSCA). Acting as a premier resource hub with café business owners in mind, Café Malaysia will be exhibiting a blend of resources for both the trade and the consumer, thus aiming to attract the largest gathering of coffee and tea industry players.
Championship, the Singapore National Barista Championships and Singapore National Latte Art Championships. A growing coffee scene Southeast Asian countries such as Malaysia, Indonesia, Singapore and other major cities in Asia are seeing more coffee shops at a 7% per annum growth rate, as reported by Business Insider in February 2014. According to SIG, Southeast Asia Globe and Vision Commodities, the average consumption growth in Asia such as India, China, South Korea and Indonesia is increasing by around 4% per year since 2013. Coffee
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A lot on your plate Whether you are a chain or an independent, your choice of crockery can make a real statement about the type of café you want to be. From cups and plates to cutlery, it’s important that you take time to think about your tableware choices from the beginning. Heather Lovatt, head of marketing at British tableware manufacturer Steelite International (www.steelite.com), explains more. A priority When opening a new café or coffee shop or thinking about a change of interior or styling, it’s essential you make your tableware choice a priority. This is an area that can often be overlooked, but can have a huge impact on the ambiance of your coffee shop and help your food and drink offerings to really shine. Choosing the right shape and coloured mugs, for example, can really help to make your latte art stand out. Equally, the correct style and size of plate can help your lunch option become even more visually appealing. It can also have financial implications and choosing wisely can save you money.
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What style should I choose? According to a recent survey we carried out, three quarters of diners feel it’s important for the style of tableware to match the establishment. This notion is the same across all foodservice sectors and is especially relevant in the café sector. Your crockery needs to match the dining environment. For example, if your café is a small independent, you may want to keep your tableware simple in classic white in order to keep costs low and your crockery easier to replace. However, if your café has a quirky, boutique vibe then you may want to mix up your styles, mixing colours, styles and patterns to create an eclectic effect.
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CROCKERY Finally, you need to think about the type of materials you want to opt for. Using different materials can create an added level of interest. This can include options such as ceramic, slate, glass and porcelain. One particular trend that we have seen more recently is to use a more artisan style of tableware, reflecting a move towards a more natural and organic plating style and seasonal lunch options (our Craft range, for instance, has proved very popular across the board, including cafés).
Similarly, if you are a large chain, you may want to keep to a classic, easy-toreplicate style. However, you may want to jazz it up a bit to match the style of your establishment and give it more identity and keeping on-trend. For example, the Steelite LiV range has a classic feel with a creative edge, adding an extra level of personality to your food and drink offering and fitting with the growing trend of presenting food street-food style. Another thing to think about when choosing your crockery is branding. We are asked on an increasingly regular basis if we can add logos to our tableware for the café sector. The same goes for custom colours and patterns, all of which we can accommodate at Steelite. Adding this element of personalisation to your tableware will further cement your brand identity and will make your coffee shop more recognisable. A couple of examples of large coffee shop brands in the UK that we currently work with who choose to use branded crockery are Benugo and Harris & Hoole.
What practicalities do I need to consider? There are several practical things that you need to consider when you are choosing tableware for your café, the most important being fitness for purpose. Your tableware will need to withstand the rigours of everyday commercial use. Our core Distinction and Performance ranges, for example, produced at our factory in Stoke on Trent, are produced with exactly this in mind. Durable and long-lasting, these ranges are designed to cope with the daily stress endured by café tableware. Specific properties to look for Stain resistance This is especially important because tea and coffee can often leave discolouration on cups and mugs. You will then have to replace this crockery, so it’s worth investing in good quality, stain resistant options from the beginning. Heat retention The last thing you want is complaints that your hot food and drinks haven’t stayed hot for long enough after sale. To combat this, you need to ensure that your tableware has good heat-retention properties. Space and practicality Where space is at a premium, it’s important to think about how much space your crockery will take up. A good way to combat this is to use cups that are stackable, such as our stacking cups from the Optic and Spyro ranges.
Top tableware tips 1. Make sure your tableware selection is current, however try not to be too trend-focused when purchasing your everyday crockery. You should instead choose a base selection which will stand the test of time. You can purchase trend pieces which can work with you everyday collection over time. 2. Think about your target market and what vibe they expect from your coffee shop – this will help to identify which style to go for. 3. It’s worth investing in high-quality tableware if you can as this will ultimately save you money in the long run thanks to fewer breakages. Chipping As soon as crockery is chipped or cracked, it can’t be used again and will need to be replaced. You will want to choose tableware that is durable and hardwearing – however this isn’t the end of the story. A cup or plate will never last indefinitely, so with this in mind, Steelite offers its customers a lifetime chip guarantee. This means that once a piece of tableware is damaged, it can be replaced for free, meaning that you will never have to shell out for more crockery in the future. Although this means that the initial spend may be a little higher, any pieces of tableware which become chipped during its service life will be covered under warranty.
Cleaning Although it’s nice to have dainty and decorative crockery, it’s vital that you ensure your tableware is dishwasher proof. In a busy café environment, there will be little time to hand-wash your plates and cups. Equally, you don’t want to risk damaging your tableware by taking the risk and putting it in the dishwasher without the assurance that they won’t be damaged. This will always save you money and time.
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Café Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI UK Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Technomic Inc. Market Research Technomic Inc. Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Software Spoonfed Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Patisserie Total Foodservice Ltd. Tortilla & Wraps Freshfayre Mission Foods Santa Maria Foodservice BreAd & rolls Fresh Coup de pates Total Foodservice Ltd. Speciality Coup de pates Mission Foods New York Bakery Co. Santa Maria Foodservice Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Rank Hovis The Cheese Cellar Total Foodservice Ltd. Flour EDME Ltd. Butter & sPreAds Butter Freshfayre Southover Food Company Ltd. Spreads Arla Foods UK Freshfayre The Cheese Cellar Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Arla Foods UK Bel UK Ltd. Bradburys Cheese Freshfayre Leathams Norseland Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria Foodservice
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CleAning MAteriAls Bunzl Catering Supplies Byotrol Technology Ltd Total Foodservice Ltd. Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Leathams Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Santa Maria Foodservice Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Santa Maria Foodservice The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise British Egg Information Service Caterers Choice Freshfayre Fresh-Pak Chilled Foods Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Piquant Santa Maria Foodservice Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Total Foodservice Ltd.
eggs & egg ProduCts Eggs (hard boiled) British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd.
General Beacon Foods Food Network Southern Salads The Ingredients Factory
equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Andronicas Coffee Co Ltd. Pumphreys Coffee Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Grills The Contact Grill Company Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd.
insurAnCe Tasker Insurance Brokers Willis Group
Fish ProduCts Anchovies Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network Prawns Freshfayre Southover Food Company Ltd. Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods Ltd. Southover Food Company Ltd. Universal Meats Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd.
Guacamole Leathams Santa Maria Foodservice Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co
MeAt ProduCts Bacon Food Network Freshfayre Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods ZMI UK Beef Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Universal Meats ZMI UK Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI UK Duck 2 Sisters Food Group Food Network Freshfayre Sam Browne Foods Universal Meats Ham Charcuterie Continental Ltd. Food Network Freshfayre Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. ZMI UK Lamb Freshfayre Sam Browne Foods
Marinated Meats Food Network Kookaburra Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods ZMI UK Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company ZMI UK lABels Bunzl Catering Supplies Piroto Labelling Ltd. Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods EDME Ltd. Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Dempson Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Dempson Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd
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Café Manufacturers & Distributors sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service Sandwich Snacks Green Gourmet souPs Freshfayre Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Herbs Unlimited Santa Maria Foodservice Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria Foodservice sAlAd Freshcut Foods Ltd. Freshfayre Herbs Unlimited MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats
2 sisters Food grouP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Simon Brooksbank Tel: 01909 511846
FreshwAys ltd IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00 353 1864 8000 Fax: 00 353 1864 4033 www.freshways.ie
iMPress sAndwiChes (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Sales Tel: 01895 440123
Fax: 01536 409 050
Fax: 01895 441123
www.2sistersfoodgroup.com Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 firstname.lastname@example.org www.adeliefoods.co.uk AnChor CAtering liMited Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 email@example.com www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 firstname.lastname@example.org
CrAnswiCk Food on the go Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 email@example.com www.thesandwichfactory.ltd.uk
ginsters 81 Tavistock Road, Callington Cornwall PL17 7XG Contact: Chris Parkinson Tel: 01579 386 200 Fax: 01579 386 240 firstname.lastname@example.org www.ginsters.com 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 email@example.com www.greencore.com 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: Richard Esau firstname.lastname@example.org www.greencore.com
love Bites ltd. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 email@example.com www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders
sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 firstname.lastname@example.org tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 email@example.com www.tasties.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 firstname.lastname@example.org
Tel: 01664 484400 Fax: 01664 484401 email@example.com
on A roll sAndwiCh CoMPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 firstname.lastname@example.org
the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 email@example.com www.sohosandwich.co.uk
Essex CM1 3TH
uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212
Contact: Heather Raynor
Tel: 01245 353249
www.onarollsandwich.co.u rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford,
Fax: 01245 347889 firstname.lastname@example.org www.sandwiches.uk.net
Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.
FEBRUARY 2015 CAFÉ CULTURE 51
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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 email@example.com www.2sistersfoodgroup.com
Als Food & PhArMACeutiCAl Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731 firstname.lastname@example.org
AndroniCAs CoFFee Co ltd. 91-93 Great Eastern Street, Shoreditch, London EC2A 3HZ Contact: Andrew Knight Tel: 020 7729 4411 Fax: 020 7729 4477 email@example.com www.andronicas.com ArlA Foods uk 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 firstname.lastname@example.org www.arlafoods.co.uk
BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 email@example.com www.beaconfoods.co.uk Bel uk ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 firstname.lastname@example.org www.bel-foodservice.co.uk Accreditation body: ISO
BrAdBurys Cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk
BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 email@example.com www.bradshaw.co.uk British egg inForMAtion serviCe 52A Cromwell Road, London SW7 5BE Contact: Phil Slaney Tel: 0207 0528899 firstname.lastname@example.org www.egginfo.co.uk Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 email@example.com Byotrol teChnology ltd. Innovation Centre, Keckwick Lane, Daresbury WA4 4FS Contact: Dawn Williams Tel: 01925 742000 Fax: 01925 742029 firstname.lastname@example.org www.byotrol.com CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362219 Fax: 01432 362482 email@example.com www.cargill.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 firstname.lastname@example.org www.catererschoice.co.uk
ChArCuterie ContinentAl ltd. The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044 email@example.com
Cheese CellAr 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.firstname.lastname@example.org www.cheesecellar.co.uk Accreditation body: BSA
ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 email@example.com www.colpac.co.uk CouP de PAtes Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ Contact: Mariam French Tel: 0208 917 9709 firstname.lastname@example.org www.delicedefrance.co.uk
Coveris FlexiBles uk ltd. (st neots) 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 email@example.com www.stneotspackaging.co.uk deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 firstname.lastname@example.org www.deightonmanufacturing.co.uk
deMPson ltd. Hermitage Mills, Hermitage Lane, Maidstone, Kent ME16 9NP Contact: Paul Laskey Tel: 01274 632911 Fax: 01274 626126 email@example.com www.dempson.co.uk
edMe ltd. High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 firstname.lastname@example.org www.edme.co.uk
english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 email@example.com
www.englishprovender.com BRC Grade A
e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 firstname.lastname@example.org
Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 email@example.com www.food-network.com FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 firstname.lastname@example.org www.freshcutfoods.co.uk
FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 email@example.com www.freshfayre.co.uk Fresh-PAk Chilled Foods 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Matthew Clarke Tel: 01226 344850 Fax: 01509 224568 firstname.lastname@example.org www.fresh-pak.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 email@example.com www.fridays.co.uk Accreditation body: BSA FsC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 firstname.lastname@example.org www.thefscgroup.com geetA’s Foods ltd. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 email@example.com www.geetasfoods.com
gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 firstname.lastname@example.org Contact: Nigel Spragg Tel: 01386 421708/07515 422454 email@example.com green gourMet ltd. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 firstname.lastname@example.org www.greengourmet.co.uk
grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 email@example.com www.grotecompany.com herBs unliMited Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 firstname.lastname@example.org www.herbsunlimited.co.uk JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly email@example.com www.jiffytrucks.co.uk John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 firstname.lastname@example.org
JurA ProduCts ltd. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap email@example.com www.jurauk.com kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 firstname.lastname@example.org www.kookaburra-uk.com leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 email@example.com www.leathams.co.uk
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Café Suppliers Index MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 firstname.lastname@example.org
www.martinmathew.co.uk MilliteC Food systeMs ltd. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 email@example.com www.millitec.com
Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sue Applegarth Tel: 0208 380 1100 Fax: 02476 676560 firstname.lastname@example.org 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 email@example.com www.moypark.com MyFresh PrePAred ProduCe ltd. Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 firstname.lastname@example.org
w.myfreshprepared.co.uk new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Tracy Southwell Tel: 07507 063090 email@example.com www.newyorkbakery.co.uk norselAnd ltd. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 firstname.lastname@example.org www.norseland.co.uk nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 email@example.com www.nutritics.com
oCeAn Finest Foods ltd. Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 firstname.lastname@example.org www.oceanfinestfoods.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver Tel: 01573 224 234 Fax: 01573 223 717 email@example.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 firstname.lastname@example.org www.piquant.co.uk Accreditation body: BSA Piroto lABelling ltd. 9 Pondwood Close, Moulton Park Industrial Estate,Northampton NN3 6RT Contact: Lisa Hyland Tel: 01604 646600 Fax: 01604 492 090 email@example.com www.piroto-labelling.com PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 firstname.lastname@example.org www.planglow.com PuMPhreys CoFFee Bridge Street, Blaydon, Tyne and Wear NE21 4JH Contact: Sales Tel: 0191 4144510 email@example.com www.pumphreys-coffee.co.uk rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sarah Eastwood Tel: 0870 728 1111 firstname.lastname@example.org www.rankhovis.co.uk
sAntA MAriA FoodserviCe Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 email@example.com
teChnoMiC inC. Knowledge Center, 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 firstname.lastname@example.org Web: www.technomic.com
sMithField Foods ltd. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 email@example.com www.smithfieldfoods.co.uk
snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 firstname.lastname@example.org www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 email@example.com www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 firstname.lastname@example.org www.southoverfoods.com sPoonFed Alba Innovation Centre, Livingston EH54 7GA Contact: Willie Biggart Tel: 01506 592117 email@example.com www.getspoonfed.com
sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000
tAsker insurAnCe Brokers Unit 4 Diss Business Centre, Dark Lane, Diss, Norfolk IP21 4HD Contact: Alex McAusland Tel: 0845 548 8220
the ContACt grill CoMPAny Unit 1 Headley Park 9, Headley Road East, Woodley, Berkshire RG5 4SQ Tel: 01189 441100 Fax: 01189 441080 firstname.lastname@example.org 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 email@example.com www.theingredientsfactory.com
tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 firstname.lastname@example.org www.tmifoods.co.uk Accreditation body: BSA
totAl FoodserviCe solutions ltd. Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 email@example.com www.totalfoodservice.co.uk
universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 firstname.lastname@example.org www.universalmeats.com willis grouP Stuart House, Caxton Road, Fulwood, Preston PR2 9RW Contact: Gary Skipworth Tel: 01772 664021 email@example.com www.willis.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 firstname.lastname@example.org www.zafronfoods.co.uk zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 email@example.com www.zurmuehleninternational.com
zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 firstname.lastname@example.org linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 email@example.com ConsultAnt
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 firstname.lastname@example.org www.tri-star.co.uk
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
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International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email: email@example.com nordiC lunCh AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 firstname.lastname@example.org Contact: Kjetil Bra
resAs CoMMuniCAtAion & design gMBh & Co kg Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders email@example.com
sigMA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 firstname.lastname@example.org www.sigmabakeries.com
suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FACtory design Alimentos Daily Fresh orgAniC ProduCts Sigma Bakeries Ltd PACkAging Resas Communicataion & Design GmbH & Co KG sAndwiChes Fres Co Nordic Lunch AB Subway Snack Support Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd
tAMArind Foods Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 email@example.com Contact: Anna Sodro
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