Cafe Culture Magazine - Issue 68

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magazine MAY 2015 ISSUE 68

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Welcome!

It’s May, which means it must be Caffè Culture Show time! We look forward to catching up with many of you at this event (Stand A122, London Olympia, 13-14 May 2015) which is now celebrating its tenth year. Entries to the Café Life Awards are now flooding in, and if you haven’t already entered your own business, or nominated another, then please do so (turn to page 18 for more details).

In this issue, we turn our attention to packaging, barista training and things to consider when first starting out in the coffee shop world.

Would-be retail outlets might also like to look out for our new How to Start and Run a Coffee Bar, published this month.

Clare Benfield - Editor Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Paul Steer Tel: 01291 636342 E-mail: paul@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636333 E-mail: subscribe@thecafelife.co.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 E-mail: cafe@jandmgroup.co.uk www.cafeculturemagazine.co.uk Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2009 J&M Group Ltd

www.cafeculturemagazine.co.uk

CONTENTS NEWS 5

Caffè Culture set to celebrate 10 years.

6 UCC Coffee UK & Ireland invests in £2.5m at UK’s leading roastery.

8 Mahlkönig presents the Peak.

10 TISSL provides Artigiano with a platform for growth.

EVENT PREVIEWS

40 Launch pad – advice and ideas for those starting out.

50 Packaging picks – environmentally-friendly and ‘to-go’ packaging.

ARTICLES 16 Why you should opt in for Assurance – help for cafés and coffee shops.

62 Are you mobility compliant aware?

68 Oil into greener electricity – the recycling of used cooking oil.

18 Café Life Awards 2015.

PROFILES

24 Caffè Culture 2015.

60 Beany Green – Melbournestyle eating in the City of London.

FEATURES 28 Making time for training – the most important aspect of your business?

REGULARS 64 New products.

74 Checkout.

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NEWS Coffee#1 opens its fiftieth store in Fareham Branded, coffee shop chain, Coffee#1 celebrated its fiftieth coffee house at 4547 West Street, Fareham recently, with the introduction of a new premium seasonal coffee.

In celebration of this milestone Coffee#1 is showcasing a new seasonal coffee range from Colombia.

“When Coffee#1 first opened its doors in 2001, we were one of the first coffee shops to serve ‘bean to cup’ coffee. Today this has become normal practice. Our customers are far more knowledgeable about coffee and although Coffee#1 offers a great variety 6 different single origins and blends, we felt it was time to raise the bar and introduce a premium coffee offer,” said Jo Hamilton-Welsman, operations manager.

Head coffee trainer Liina Nutman added: “Serving great coffee has always been at the very heart of Coffee#1’s ethos, which is why we are celebrating our fiftieth opening with the introduction of a new seasonal guest coffee program. At the opening we launched a fabulous coffee from the renowned Granja La Esperanza Coop in the Gautica region of Colombia which has a good body with pronounced acidity of berries and citrus with a cocoa finish. This coffee offers our customers a delicious insight into the world of premium seasonal coffee, which has been sourced and roasted by our long time coffee partners, Clifton Coffee Roasters of Bristol."

Coffee#1 say that they are keen to roll out the seasonal offer across their estate later this year and will be building strong relationships working directly with farmers and coffee partner, Clifton Coffee, sourcing high quality beans and fresh roasting.

The chain has been a great success story and says that it will continue its growth with its eyes set on 100 coffee houses. It was the brand’s combination of outstanding coffee, great service and a comfortable environment that has seen Coffee#1 win numerous awards, including securing the prestigious title ‘Best UK Coffee Chain’, five years in a row.

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Whitbread to create 6000 apprenticeships by 2020 Whitbread PLC, owner of Premier Inn and Costa, has announced today a commitment to creating more than 6,000 apprenticeships by 2020, and the launch of a brand new apprenticeship scheme for Costa.

To deliver this pledge Whitbread plans to take on around 1,200 apprentices across its Premier Inn, Costa and restaurant brands each year.

The Premier Inn apprenticeship scheme has been running since 2010 and has successfully delivered over 1100 apprenticeships to date with a further 950 trainees currently working towards their apprenticeship. The new Costa Apprenticeships programme will provide an Intermediate Apprenticeship in Customer Service and Barista Skills and will open for applications in Summer 2015.

Andy Harrison, CEO of Whitbread said: “Our 45,000 team members are our greatest asset and it’s vital we invest in them, creating opportunities to develop their skills and build their careers. We will commit £5.7 million to our apprenticeship programmes over the next five years. I firmly believe that investing in apprenticeships is essential to Whitbread’s future success and to the health of the UK economy, as well as helping the next

generation to achieve their full potential.”

Prime Minister, David Cameron, commented: “There really has never been a better time to start an apprenticeship and it’s a huge leap forward to have Whitbread, one of Britain’s leading employers in the hospitality industry, hiring even more apprentices. We want Apprenticeships to be level-pegging with a University degree giving millions more people the dignity of work and a regular pay packet.”

Whitbread's commitment to apprenticeships leads to real success stories, with 34% of apprentices gaining a promotion within 15 months and 95% of them moving to management positions within the same time frame, report the company. Apprentices are also 45% more likely to stay with the company than non-apprentices, they report.

The Dalla Corte campus flies to Sumatra Baristas, as well as several international professionals and coffee lovers, gathered at the Danau Toba Hotel in Medan (Indonesia) recently for a fascinating 10day cultural experience with Dalla Corte (www.dallacorte.com) espresso machines.

After three editions in Milan, Italy, the dc campus moved to the other side of the world. Besides the live/learn/share activities that allowed finalists of the two specialities to train for the world championships, this year’s edition put participants in direct contact with coffee origins, evidencing Dalla Corte’s commitment in training/education.

For example, Dalla Corte joined the Orang Utan Coffee Project, which aims to preserve the tropical forest in Sumatra and protect the orang-utans (at risk due to gradual and constant deforestation).

Organic farming has been fostered as well by supporting farmers who grow high quality Arabica coffee that allows preservation of the old-growth forest.

Three years ago, Dalla Corte opened the Orangutan Coffee Lab, a training and

support centre destined to the farmers involved in the project. They were provided with espresso machines and grinders, as well as with education/training activities run by qualified experts such as the dc coffee pros.

Participants also had the chance to enjoy the beauty of the tropical forest, the many animal species that live in that natural oasis – such as orang-utans and elephants – and share the commitment of its inhabitants in the production of highquality Arabica.

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NEWS

Caffè Culture set to celebrate 10 years This year’s Caffè Culture Show will be the tenth edition of the event, and will be celebrating by offering an opportunity for members of the public, and trade alike, to vote for their favourite independent coffee shops, cakes and cafés.

Public voting for the Coffee Stop UK Awards is open for two weeks, from Wednesday 29 April 2015 until 13 May, and the winners will then be announced at the Caffè Culture Show (#CaffeCulture2015) at London Olympia.

Award categories include the Best coffee shop in the UK (#bestcoffee), Tastiest bakes and cakes (#tastycakes), Coolest baristas (#coolbaristas), Best use of social media (#coffeesocial), Best for Britain’s cyclists (#coffeeforcyclists), Best

for working Out Of Office (#bestoffice), Best coffee roasted in UK (#bestUKroasting), Best new coffee shop (#bestnewcoffeeshop), Best coffee shop chain (#bestcoffeechain) and Best UK Coffee media (Blog, website, publication) (#bestcoffeemedia)

Starbucks Evenings launches at Edinburgh Airport In a first for Scotland, Starbucks Evenings will be available at the new store opened at Edinburgh Airport, offering a range of hot and cold sharing plates with premium wines and beers.

The store opened in April and serves customers from 4am until 11pm, with the Starbucks Evenings range available from 4pm every day. Operated by food travel experts SSP UK, the store offers customers a wide choice of refreshments in a welcoming coffeehouse environment, close to the Airport’s domestic arrivals area.

Starbucks Evenings offers delicious tapas-inspired dishes like chorizo and prawn skewers with chilli ketchup, to truffle mac and cheese, and braised British beef (Edinburgh Airport is the second Starbucks store in the UK to offer this range to customers, following a successful launch at Stansted Airport earlier this year).

The new store is part of Edinburgh Airport’s £150m five-year development programme which has seen huge investments in retail and food and beverage offerings in the terminal. Up to 20 new team members will be working at the new store following several weeks of intensive training.

John Watson, chief commercial officer at Edinburgh Airport, said: “The launch of this brand new Starbucks store at Edinburgh Airport is another example of our commitment to providing customers with the very best

choice of where to eat and drink in the airport.

“We listen to our passengers and work hard to offer brands which reflect the broad customer demographic we serve. Having an iconic global brand such as Starbucks will no doubt be a popular addition to the food and beverage options in the terminal. We’re delighted to be the first location in Scotland to offer Starbucks Evenings and look forward to giving our customers the opportunity to relax and unwind in pleasant surroundings.”

Ian Cranna, VP marketing and category for Starbucks EMEA added: “Over 10 million people passed through Edinburgh Airport last year and we’re really looking forward to offering these travellers this new range of delicious food and carefully selected wines and beers. We’re confident customers will love this new Starbucks offer and are delighted to open the second UK Evenings store, and the first in Scotland, at Edinburgh Airport.”

The Coffee Stop UK Awards are the brainchild of coffee lover and author Chris Ward whose best-selling book, Out of Office, extols the virtues of working more creatively by escaping the confines of the office for coffee shops. His popular London Coffee Stops Tube Map signposting the best coffee shops near each London Underground station was seen by over three million people in two weeks last year and prompted the launch of the London Coffee Stop Awards which attracted votes from over 18,000 coffee lovers from across the Capital.

To vote in the National Coffee Stop Awards, visit www.facebook.com/ coffeestops or https://twitter.com/ CoffeeStopsLDN #coffeestopsUK. For a show preview, turn to page 24.

New Bolero pavementstyle furniture range Nisbets (www.nisbets.co.uk) have launched the new Bolero Colourful Pavement Furniture range, aimed at outlets looking to create a relaxed, welcoming feel to their outdoor areas, say the next-day catering equipment supplier.

The Bolero ‘pavement-style’ furniture is created specifically for modern outdoor spaces and is ideal for areas where tough, stylish tables and chairs are required. Bold, vibrant colour options of Red, Garden Green and Seaside Blue (new for 2015) are available, as well as more traditional choices such as grey or black. The range is built to withstand daily use, and can be folded away quickly and easily, taking up little storage space, point out Nisbets.

Suitable for both indoor and outdoor use, the steel folding furniture is fully assembled at the point of delivery and there is a choice of round or square tables so outlets can choose the style that best reflects their business to create a welcoming outdoor dining atmosphere, say Nisbets, who also supply the Bolero Parasol range to provide both shade and protection for customers.

Nisbets are encouraging outlets to get ready for summer with their new Bolero outdoor seating range.

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NEWS

UCC Coffee UK & Ireland invests £2.5m at UK’s leading roastery UCC Coffee UK & Ireland has invested £2.5m investment in its Dartford coffee roastery.

The major changes, which went live on 1 April 2015, increases its roasting capacity by 50% to 12,000 tonnes of coffee a year, cementing its position as the UK’s largest roaster of coffee by volume and its commitment to driving quality in the market, claim the company.

Central to the investment has been the modernisation of silos, upgrades to its software and green bean transportation systems and the installation of a new stateof-the-art Probat Neptune 1500 Drum roaster.

The German manufactured roaster, which is capable of roasting up to 1,500kg of green beans an hour, features market-leading energy-saving, health and safety and roasting temperature systems to produce exceptional quality coffee with every batch, point out UCC. Elaine Higginson, managing director, UCC Coffee UK & Ireland commented: “The coffee market continues to develop at an astonishingly quick pace. With this, our

customers in both retail and out of home are experiencing higher demand for excellent coffee than ever before. This investment in Dartford has significantly increased our roasting capacity and futureproofed our business, so we can fulfil higher volumes for our customers for years to come.

“We’re passionate about coffee excellence across our business, and so this investment is just one part of our on-going commitment to our customers. We’re continually investing in our people to help us deliver our total coffee solution of on-trend, superior products, training and services. This has recently led to the creation of a dedicated coffee trainer team and the expansion of our specialist barista and coffee development teams at Dartford, which now includes two Q-graders.”

Rahul Ghosh, director of roastery operations, UCC Coffee UK & Ireland added: “The decision to invest with Probat is the result of extensive research into what equipment would deliver for our business.

Probat technology is pioneering - the manufacturer is exceptionally successful in

the market having operated in it for 100 years and is responsible for roasting six in ten cups of coffee consumed worldwide. It stood out from other roaster manufacturers thanks to the unrivalled roasting quality, which produces an excellent, consistent roast and the highest aroma development in each batch. It truly cements our commitment to our customers to supply the highest quality coffee.”

UCC Coffee UK & Ireland’s site in Dartford is supported by its specialist site in Corby, which roasts fresh artisan coffee using a state-of-the-art Diedrich drum roaster. The UK & Ireland business is part of UCC Coffee Group, which has 28 roasteries worldwide and roasts the popular Lyons’ Coffee and ThreeSixty° coffee brands.

Tate continues to expand coffee portfolio Continuing on its mission to serve the finest coffee, and following the appointment of Phil Gevaux as head of coffee, Tate reports that it has embarked on a series of exciting new developments in its coffee department.

For one thing, Phil Gevaux has introduced the industry-leading concept exclusively to the coffee roastery on site at Tate Britain this year - Slot Roasting – which provides independent cafés and baristas with the opportunity to learn the skills needed to select and roast their own coffee beans.

Tate will run weekly Slot Roasting courses providing affordable access to roasting equipment and teaching customers the skills needed to roast for themselves, and Phil Gevaux will help train and look after customers during the incubation process that includes lessons in cupping and roasting, and will give them the skills to explore and identify their roasting profiles. Tate says that its longterm goal is build a community coffee roasters that can provide support for each other.

Tate has also announced a rebrand of its coffee packaging this April which will highlight both art and flavour. The new

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packaging includes colour-coded labels categorised according to flavour notes and style, and features carefully selected artwork from the Tate’s galleries.

To aid customer choice, the yellow label bags contain beans with a deeper fruit flavour. The pink label bags have beans with lighter floral flavour notes. Blue label contain espresso and white label is for decaf. For extra detail, each label includes information on the country the beans have been sourced from to ensure traceability andz provenance, the altitude they have been grown and even the date the beans were roasted, point out Tate.

Phil Gevaux, of Origin Coffee, who was appointed head of coffee earlier in the year has led the transition of the roastery from Herne Hill to its new home at Tate Britain, Millbank. Having worked at leading coffee roastery, Origin, for nine years, Phil is dedicated to sourcing, roasting and serving the best coffee possible. His experience has taken him through South and Central America looking for new producers and building relationships with existing ones.

Tate prides itself on selecting the finest beans from around the world and ensures growers are paid a fair price. Seasonality is

of huge importance and the range of blends reflect the different regions that come into crop throughout the year. Beans from Central America make up the mainstay throughout the summer months, Brazilian beans arrive for Christmas, whilst Africa adds distinct flavours throughout the year. All the blends are exclusive to Tate and are available to order online, as well as to be enjoyed across the gallery’s portfolio of seven restaurants.

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NEWS

Competition crowns Britain’s best brew What claims to be Britain’s first official tea making competition - the Tea Brewer’s Cup - crowned a Darjeeling First Flush as the UK’s best cuppa.

The prize-winning tea was the work of Andrew Tolley, more regularly found behind a coffee brewing bar as a director of artisan coffee chain Harris+Hoole and Taylor Street Baristas. The new competition, which took place in Wales earlier this month, was launched by Waterloo Tea’s founder Kasim Ali in a bid to drive innovation and best practice in the tea industry.

Not just a great British tradition, tea is now big business across Europe, and the competition attracted entrants from all over Europe, from Amsterdam to Dublin.

Twelve shortlisted finalists were tasked with blind brewing three cups of tea to the best of their ability. The top six performers then progressed into a final which involved creating two showstopper teas served to the judges, and an accompanying presentation on their background and creation. Points were awarded for aroma, flavour, mouthfeel, harmony of the taste and texture, and knowledge shown by the presenter.

Andrew Tolley steamed ahead of the competition with his lustrous creation of a of Phoenix Oolong and Darjeeling First Flush tea, which was brewed using two different filters.

Whilst the average person spares little thought to their tea making skills, the industry demands high standards.

Contestants were expected to incorporate the following five steps into their brewmaking technique (dose, water, temperature, time of infusion and brew ware).

Kasim Ali, Waterloo Tea’s Founder commented: “The coffee scene has been developing at pace, in part due to the collaboration between industry professionals. The Tea Brewers Cup was a much needed event as it allows tea professionals to showcase thoughts and provides a platform where innovation is encouraged. Norms can thus be established and carry forward to the front line. Perhaps most importantly the competition brings people together and gets people talking about quality tea. I hope this competition will grow in size, encompassing more nations and gathering experiences from tea communities around the world."

Those interested in competing next year can view further details at teabrewerscup.com.

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New drinks and barista competition launched Managed pub and bar operator TCG is investing in its coffee offer with a range of new varieties and fresh flavours for the spring, as well as a repeat of the successful Barista of the Year competition, first staged last year.

The new drinks include Vanilla Mocha, Hazelnut Latte and three Iced Frappés in Coffee, Vanilla and Almond flavours, and the recipes have been created exclusively for TCG by its coffee partner Cafeology, and will be available in 40 pubs and bars, supported by POS that promotes the new range as light, refreshing drinks for spring.

At the same time, the Barista of the Year 2015 competition is underway, inviting staff to submit a recipe for a new seasonal coffee or hot chocolate drink. Staff sending in the best paper suggestions will be invited to make their drink in front of judges, with the winner added to the TCG summer drinks menus. As well as the prestige of seeing their drink rolled out, the winner, and one runner up, will receive a Nespresso machine.

TCG chief operating officer Nigel Wright said: “Our coffee offer has advanced in leaps and bounds over the last couple of years, as we have sought to equip our pubs and bars to compete with High Street coffee shops, as part of the overall strategy of building our daytime trade.

“Our partnership with Cafeology gives us an interesting, quality hot drinks range with frequent seasonal changes and new flavours

Right, Andrei Slemco, TCG’s Barista of the Year 2014 with (left) judge Francisco Herrera, from Colombian coffee grower Asoapia. to offer variety. We’ve also invested seriously in training to improve our staff teams’ knowledge and skills so that they can deliver a consistently high-quality serve to customers.

“Last year’s Barista of the Year competition gave our talented staff the chance to get creative with coffee, and the entries were of an impressively high standard, so we’re delighted to be running the contest again.”

TCG has been working with Cafeology, the ethical hot drinks company, since 2013. Its first Barista of the Year competition was held last year and won by Andrei Slemco of Bar 38 in Portsmouth, who will be one of the judges for the 2015 competition.

Mahlkönig presents the Peak Mahlkönig has launched a new grinder called the Peak.

Featuring premium cast steel grinding discs with 3.15 inch diameter having no settling-in effect and being rotated by only 900 or 1100 rpm as well as being cooled by a double ventilation system to preserve the coffee’s unique aroma, the Peak is a new design for the company.

It offers ultimate control with an adjustable spout, the most accurate dose adjustment by 1/100 seconds, claim the firm, and the constant temperature indication on the premium OLED display with an innovative userfriendly menu on a high-contrast and brilliant display with a wide viewing angle (combined with Mahlkönig’s approved hands-free grind-on-demand principle).

One decade after ushering in a new era of espresso grinding by introducing the K30, it is now time to push the boundaries of espresso grinding once again, say the German company (the Peak showcased at the SCAA event from 9–12 April 2015 in Seattle for the first time and will be exclusively available in the US to start with).

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NEWS

TISSL provides Artigiano with a platform for growth Artigiano is celebrating its second anniversary with a fifth shop opening and marks six months since its migration to new, improved EPoS technology, report the chain.

In March 2013, the business chose St Paul’s, London as it first venue. Early expansion saw it open at the end of that year in Exeter. Reading followed a year later and then two venues in Cardiff in early 2015.

On the subject of technology, Operations Manager Mike Keough explains that the new business opened with a custom-built EPoS solution.

“It seemed a good idea but it soon became clear this was not the right system for us. By the time we’d been trading a year, we could tell it was holding us back. I looked at lots of systems and evaluated

Pret A Manger wins FPA Foodservice Operator Award Pret A Manger won the FPA’s (Foodservice Packaging Association) Foodservice Operator Award at a ceremony held in March at the Grand Hotel, Brighton - the first time Seda UK had sponsored the prestigious accolade.

The FPA Foodservice Operator Award is presented to the caterer, take-away food restaurant, coffee shop, sandwich shop, bakery or in-store café considered

by FPA members to have made the most significant impact for foodservice packaging in the last 12 months.

Those foodservice operators which had made an important impact on the market taking into account the criteria of innovation, collaboration, recognition of the role of foodservice packaging, inclusion of foodservice packaging in their marketing, sustainability and quality were nominated. FPA members were then asked to select the operator they considered the most outstanding, and the annual FPA Awards ceremony is a key event in the organisation’s calendar and celebrates those companies that have made a special contribution to the industry.

Paul Synnott, sales and marketing director at Seda UK said: “This is the first time we have sponsored an award at this important event and we are delighted that Pret A Manger was declared the winner in this category.

Over the past year Pret has demonstrated that it has effectively fulfilled the criteria required to be a foodservice operator of the highest standard.”

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them against the particular needs of the Artigiano business and TISSL came out as the clear winner,” said Mike Keough.

The TISSL solution was first rolled out in October 2014, and comprises EPoS, Head Office Enterprise, Chip & PIN and contactless payment support, plus integration with Fourth Analytics. The software runs on PC-based touchscreen EPoS terminals.

As for the reasons for selecting TISSL, Mike Keough states that an integrated PDQ system for Chip & PIN transactions was critical. “TISSL integrates with Barclaycard, which is ideal as they are our merchant services provider,” said Mike Keough.

“Something unique to us is that our coffees are made to order by a barista, operating

Artigiano, Exeter. separately from the main till. So we need to have our coffee orders communicated to a barista screen, not just to a dispense printer. Very few systems do this but TISSL does.”

Cawston Press continues march into soft drinks’ most popular format Cawston Press is adding impetus to its transformation from juice specialist to premium soft drinks brand with new flavours for its 330ml canned range, adding Elderflower Lemonade and Ginger Beer to its Cloudy Apple and Rhubarb in its line-up of adult-oriented sparkling drinks.

Cawston’s move into adult soft drinks is the next stage of a long-term investment by the brand’s owners, which has seen sales triple in the past three years, claim the firm. This investment has helped to fuel new product development and an increased team to pioneer the next chapter of growth for the brand. The two new cans will help to tap into the huge wave of demand for better quality soft drinks and will help grow the category further, say Cawston.

The Ginger Beer features two types of ginger - one sweet and citrusy, the other earthy and fiery - to achieve a fruity, complex ginger flavour with a satisfying ‘bite’. Using pressed apple juice in the blend adds a dash of acidity to this not-so-sweet ginger beer, explain Cawston. Yet, this ginger beer features half the sugar content (7.5g per 100ml vs 16g) of the current market leader.

In their Elderflower Lemonade, the unmistakable floral fragrance has been extracted directly from the flowers using a simple water infusion. Squeezed Sicilian lemon juice provides tingling citrus, while the refreshment factor is completed with the addition of

sparkling water, and with just 99 calories per can, this variant offers those wanting a lighter drink delicious flavour without any compromise in taste, feel the company.

“With our first two cans, we’ve already proved that there’s significant demand for premium, grown-up, soft drinks – ones that are devoid of artificial ingredients, preservatives or laden with sugar and artificial sweeteners,” said Cawston Press’s sales director, Dan Broughton.

“Research consistently shows there’s a shift away from less healthy canned drinks amongst adults; so these cans help satisfy a genuine need state. We also already know that nine out of 10 people in Britain include carbonated soft drinks in their repertoire – with a fast-growing number of them motivated to buy ones with better quality, natural and non-artificial ingredients or flavourings. We’re going to be instrumental in growing this new tier of premium canned carbonates.”

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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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NEWS

Aryzta FS launches posh pie range Aryzta Food Solutions (www.coupdepates.co.uk) has launched a range of five new ‘posh pies’, inspired by flavours of the UK, with the clear remit of rebooting a much-loved British classic, say the company.

Made using locally sourced ingredients and wrapped in buttery shortcrust pastry, the gourmet range is split into two sizes - 200g and 170g. The larger, deep-fill range includes succulent Steak and Stout, Creamy Chicken and Wiltshire Ham, and Vegetable and Feta

Crumble, while two smaller pies – ‘chip shop’ Chicken Curry and Rustic Sundried Tomato and Goat’s Cheese – are presented with eye-catching, semi-open lids for a unique point of difference.

Head of marketing and product development for Aryzta FS, Mariam French, commented: “For our new range of pies, we’ve taken a traditional staple – a true British classic – and given it an indulgent, gourmet twist. Every element, from the first-bite into the luxury crust to

the decadent filling, has been lovingly considered by our inhouse chefs, resulting in a truly premium product that will enable sites to upsell to diners which, in turn, will help boost gross profit margins.”

The company estimates that in serving the new range, caterers can yield a gross profit of between 35-65% depending on choice of garnish and sell-out price, and because the pies are supplied frozen they can be cooked to order, cutting waste at a stroke and meaning costs

go back into the business and not the bin.

“Events such as the highly successful British Pie Week lay bare the profit potential of pies, and the consumer clamour for quality and British-ness.

Caterers can use our new range to meet these trends head-on – a high quality end product that can sit at the top of menus without affecting the bottom line,” added Mariam French.

SHORTS

Cornish Coffee keeping it local

Debut for Bionic Bar! Makr Shakr, which claims to be the world’s first robotic bartending system – designed by renowned architect, engineer and inventor, Carlo Ratti – made its debut as the Bionic Bar onboard Royal Caribbean’s new ‘smart’ cruise ship, Anthem of the Seas, in Southampton recently. Makr Shakr is an exciting and innovative new mixology system that allows users to create personalised cocktail recipes in real-time through a smartphone application – also transforming them into crowd-sourced drink combinations.

Cornish Coffee (www.cornishcoffee.co.uk), a division of multi- award-winning Miko UK, has launched two new artisan coffee blends which are ideal for customers within the West Country and further afield looking for locally roasted coffees with provenance because they are hand roasted in the company’s new purpose built in house roastery in Cornwall.

Their signature blend is ‘Hand Roasted in Cornwall’, and a medium bodied espresso coffee sourced from traditional south American organic farms were the coffee grows alongside avocados, mangoes, violets, pansies and guayaba fruits and is washed and fermented with crystal clear water that pours off the mountains, report the company, who feel that it is this environment that contributes to the richness and complexity of the flavour when it reaches the cup. With fruity tones, a honeylike sweetness and a nutty, chocolaty caramel bite, this coffee has also been carefully blended to appeal specifically to the UK palate, explain Cornish Coffee.

In addition, their Freehand Hand Roasted range of espresso single estate coffees is a seasonal blend which takes drinkers on a journey of discovery spanning Guatemala, Rwanda and South America, say the firm.

Massimo Zanetti’s Costa Rican acquisition Massimo Zanetti Beverage Group (MZB Group), one of the main groups in the global coffee market, thanks to international labels such as Segafredo Zanetti, Chock full o'Nuts, Kauai, Hill Bros (USA), and Meira (Finland), has announced its acquisition in Costa Rica of an entire business division from CECA S.A, a subsidiary of the German Neumann Kaffee Gruppe. Through the acquisition, Distribuidora Café Montaña becomes the third roaster of Costa Rica working across the national territory. The production will grow to 206.500 kilograms, corresponding to 13.9% of the local market for both the retail and the food service sectors.

Franke’s new web site A new layout and new user interface suitable for any screen and device, as well as news, events and contacts worldwide via Google Maps and complete data about their standard product range – including direct download of 3D-CAD files and “OnlineBearing-Selector” – all now feature on Franke’s new web site (www.franke-gmbh.com).

Filtered hot water solution Zip HydroTap has launched a brand new counter-top instant boiling water solution to the hospitality industry - the Red-E-Boil.

Perfect for restaurants, cafés, hotels and canteens who don’t have the space for a wall mounted unit, say the company, the Red-E-Boil has been designed to deliver filtered boiling water in an instant and it can also boost your business’s green credentials too with its energy-saving ECO mode, claim its creators. Suitable for a range of installations, the Red-E-Boil is available in two sizes, providing between 60 or 100 cups of boiling water at a time, and has an integral 0.2 micron filter technology to help deliver clear, healthy water.

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Freehand Hand Roasted and Hand Roasted in Cornwall are the first blends to be developed

by Cornish Coffee since opening an in house roastery in Autumn 2014.

“The beauty of having our own roastery is that we can take complete control of the development cycle, sourcing new coffees and experimenting with blends until we create something which meets our customers’ needs,” said Clare Dougal, regional director, Cornish Coffee. “We can also manage every stage of the production process and key elements such as weight, colour, moisture, leakage, aroma, extraction time and grinding size can be checked meticulously to guarantee a consistent quality.”

In addition to the company’s new speciality coffees which are responsibly sourced from around the globe, Cornish Coffee’s roasting team say that they can also work with clients to create a bespoke blend to meet a specific business model, taste and budget.

Cornish Coffee have an in-house roaster.

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NEWS

Starbucks launch Cold Brew Starbucks have announced the launch of Cold Brew in three central London stores – Kingsway, Great Portland Street and St. Martin’s Lane.

The arrival marks the beginning of the roll-out which will see 30 stores across London serve the new format drink in its initial phase. The first coffee chain in the UK to bring the new style of drink to the high street, Cold Brew demonstrates the latest step in Starbucks commitment to product innovation, say the brand.

To create the pure, high quality iced beverage, expert baristas at Starbucks will use coffee beans - currently Guatemala Antigua coffee beans - to brew small individual batches at each store. Cold Brew is made by slowly steeping coffee grounds in cool filtered water for 24 hours, a process that creates a smooth taste and develops the unique flavours of the bean.

The launch of Cold Brew coincided with the London Coffee Festival, where Starbucks showcased its future design direction influenced by its Seattle Roastery.

Mark Fox, chief executive of Starbucks UK said: “Inspired by the US West Coast, we’re proud to bring Starbucks Cold Brew to the UK. We love bringing new experiences to Starbucks customers and trialling new initiatives that get our fans excited.

“We have always offered a wide range of products to make sure all of our customers can find their favourite coffee at Starbucks. As a result of our coffee innovation, it’s great to be able to bring a new coffee experience to existing customers and newcomers alike.”

Cold Brew can be customised, with flavoured syrup for sweetness, a splash of milk for smoothness, or a foam milk topping for an extra creamy beverage – so every Starbucks customer can discover their favourite Cold Brew.

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Left - Peter & Kirsty Boyce, and right - Antonio Petrosino.

Cafe2U announces its Barista of the Year Award joint winners Award-winning mobile coffee franchise Cafe2U recently held its 8th National Leadership Conference in Leeds.

Cafe2U vans sell barista-made, espresso-based coffees, sweet treats and snacks, to people in non-traditional locations across the country including, business parks, building sites, and events of all types, sizes and locations.

The conference, attended by franchise partners from across the UK, consisted of talks and presentations and a chance for attendees to meet suppliers and service providers. In the evening there was a gala dinner and the company’s annual awards ceremony, featuring the hotly contested ‘Barista of the year’ award.

The winners were Cafe2U Barista of the Year (joint winners) Peter & Kirsty Boyce, Cafe2U Norwich East and Antonio Petrosino, Cafe2U Merton & Croydon South.

Explaining how Peter and Kirsty Boyce and Antonio Petrosino came to be named joint Baristas of the Year managing director Tom Acland said: “It was such a hard decision this year with Peter, Kirsty and Antonio all making superb coffees that we had to go with joint winners.

“As the premier mobile coffee franchise in the UK it is imperative to us that our franchise partners consistently make the

very best cup of coffee; not just ‘button pushers’ but skilled baristas who make great coffee, that our customers love. Our franchise partner’s coffee making skills are tested regularly by our franchise support team, who visit them in territory, providing on-going training and marketing support.’

Antonio previously won the Best Cappuccino Award at the 2012 BSA (Beverage Standards Association) Awards.

Winners and owners of Cafe2U Norwich East Kirsty and Peter Boyce said: “We were delighted to win joint ‘Barista of the Year’ and are enjoying telling all our customers about our success. We truly love running our Cafe2U business, making and serving the very best cups of coffee we can for our customers across Norwich every day of the week, come rain, hail or shine.”

Antonio Petrosino, owner of Cafe2U Merton & Croydon South added: “I was very pleased and surprised to win this award for the second time. I love it when new customers take that first sip and I see the look of incredulity on their faces; they can’t understand how the best cup of coffee they’ve ever tasted has just come from the back of my van! It’s instant job satisfaction and what keeps them coming back for more.”

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CAFÉ SOCIETY

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.

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BRITISH

SANDWICH ASSOCIATION

It also means that, provided members correctly follow the guidance, enforcement officers everywhere (including environmental health and trading standards) have to respect for the partnership’s interpretation of legislation and if an enforcing authority disagrees with it, they have to take this up with Slough Borough Council and the Society, not with the member.

Thus, members are protected and can simply hand the issue over for the partners to deal with, saving themselves the hassle of arguing their case.

How does it work?

On issues that specifically affect the café sector – such as the new EC labelling regulations - the Society will draw up Assured Advice jointly with Slough Borough Council. Once this guidance has been issued, and provided that members follow it, they can be confident they are compliant and protected from challenge.

Members can also ask the Society to You can find out more about the scheme by contacting Café Society director, Jim Winship at jim@cafesociety.org.uk

What does Assured Advice cover?

In future members will benefit from receiving tailored sector advice on a wide range of areas, including food safety and food standards. One of the first pieces of advice to be covered will be the new EC food labelling requirements for sandwiches, which includes advice on how to deal with the new allergen requirements.

How to join the scheme The scheme is only open to all members of the Society. To take advantage of the Assured Advice and gain the protection of the coordinated primary authority partnership, members simply complete a straightforward on-line form (visit http://www.thecafelife.co.uk/ for a link).

There is absolutely no cost involved in signing up to the partnership, as it is included within membership. However, there may be a cost involved if the Society takes up a specific issue on behalf of a member but those involved will always be notified of any costs in advance.

Members can either sign up to all areas of the partnership, which means that they are automatically included in any assured advice issued (a copy will be automatically sent to all those involved), or they can optin to adopt specific areas advice, such as labelling. In such cases the member will only be protected when following advice in this specific area.

Those signing up to all areas of the partnership will also be involved in consultation on new guidelines being drawn up under the scheme.

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Award Winning Artisan Bakery, supplying coffee shops, restaurants, cafes, farm shops, Delicatessens and garden centres across the UK with fresh handmade cakes.

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Non hydrogenated Fats Free Range Eggs Loaf Cakes, Round Cakes, Muffins, Tray Bakes, Biscuits Salsa Accredited 5* Food Hygiene Certification with full traceability Ambient cakes that can be frozen

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High Capacity Professional Display Cabinets and Shop Fitting For chilled products, ice cream, chocolate, bakery

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AWARDS

Awards 2015 Supported by Café Culture magazine, the Café Society and the lunch! show

CAFE CULTURE

magazine www.thecafelife.co.uk

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. ince opening the Café Life Awards 2015 in the last edition, the first entries have already started coming in. But what makes the Café Life Awards so popular? Is it the fact that it’s free to enter? Is it the central position they hold in the UK Café market? Or is it just because it’s a great event and a wonderful networking opportunity?

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Once again, the 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, E1 8GP from 6.30pm on Thursday 24 September with return coach transport from the Business Design Centre.

The fifth annual Café Life Awards will combine the presentation of the Café Life

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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

Awards with informal aftershow 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 products or the creation of excellence in the High Street.

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 closing date for nominations is 1st July 2015

The Café Design of the Year Award Aims to encourage good design practices in the sector. This

award is aimed at those who are responsible for developing new concepts in the High Street.

Gold Awards will be presented to all those who the judges consider achieve sufficiently high standards they consider merit recognition. The judges will be looking for designs that are innovative but commercially viable – providing an attractive and comfortable experience for the consumer.

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.

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AWARDS 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.

Those products short-listed for this award will be asked to provide samples for judging.

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.

www.cafeculturemagazine.co.uk

The Café Beverage Award aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections – one for hot drinks and the other for cold.

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.

Café/Coffee Bar Chain of athe 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 MARCH 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 8DBTel: 01291 636341 Email pam@thecafelife.co.uk

MAY 2015 CAFÉ CULTURE 19

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Afternoon

Tea Experience

Challenge his year’s lunch! show will see the return of the fantastic Tetley Afternoon Tea Experience live challenge to add some competition to the proceedings. The Tetley Afternoon Tea Experience Challenge will see the most creative cafés and café suppliers create a bespoke sweet and savoury arrangement, paired with one of Tetley’s range of teas, to provide the ultimate Afternoon Tea Experience.

This competition will showcase the talents of Britain’s most innovative café chefs as they marry flavours of sweet and savoury products to complement the teas.

Although coffee tends to have a high profile in most cafes and coffee bars, tea has also now become increasingly popular, particularly with the introduction of specialist teas and this is recognised to be a good opportunity for outlets to capitalise on this British tradition.

To encourage this sponsors Tetley are inviting entrants to come up with an afternoon tea promotion which offers consumers a selection that matches particular varieties of tea with specific food items and present them as a package. A prize of £500 will be awarded for the most original Afternoon Tea concept to complement one of the following infusions:

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• • • • • • •

Tetley Original Tetley Earl Grey Tetley English Breakfast Tetley Green Tetley Peppermint Tetley Camomile Tetley Red Berry The competition, like the Café Life Awards, is completely free to enter and we’ll send you the tea samples. Have your amazing afternoon teas judged by celebrity chef and executive chef at San Carlo Cicchetti, Aldo Zilli.

Plus: finalists receive a pair of tickets for the Café Life Awards Dinner at the Grange Tower Bridge Hotel, London.

How to enter: In the first instance please send your name, address and telephone number to pam@thecafelife.co.uk by 1st June 2015.

Tetley Tea samples will be delivered to you.

The next step is for you to design your afternoon tea centred on one of the great Tetley Tea range. Remember, the idea of balancing the savoury and sweet food elements with the chosen tea is every bit as critical for a great afternoon tea as a restaurant pairing foods with fine wine.

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 pam@thecafelife.co.uk 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 on 24th September. The judges will be looking for presentation as well as how the selected food items complement the chosen tea variety.

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The Café

Sandwich

Challenge he second live challenge at the lunch! show is aimed squarely at those who offer sandwiches.

Comprising three separate competitions (one to be confirmed), this award aims to encourage the development of sandwiches (whether made inhouse 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.

Everyone knows that a food item does not sit in isolation.

In a café, a sandwich is not sold alone, consumers will have a drink of some kind to accompany it. But do they really choose the drink to actually accompany the food?

The critical aspect of the challenge is pairing the perfect beverage with the newly designed sandwich.

The entries for this award will be judged at the lunch! show on the day of the Awards dinner, 24th September, 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 by celebrity chef Aldo Zilli – he and fellow judges from across the food industry, will be looking for presentation, taste, how the beverage complements the sandwich, innovation and commercial viability.

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www.cafeculturemagazine.co.uk

THE SANDWICH CHALLENGE CATEGORIES

Menumaster Toasted Sandwich Competition Contestants are asked to create a toasted sandwich recipe in this category, using ingredients of their choice, which has to be cooked in the Menumaster Commercial oven at the lunch! show. Two ovens will be available at the competition.

The same ovens can be made available for any competitor who wishes to perfect the cooking parameters prior to the competition.

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

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

The sandwich must be suitable for a lunch offer, specifically, and is to be prepared using standard equipment. Please submit a photograph of your finished recipe with your entry.

W IN £500 CAFE CULTURE

magazine www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

The Evening Culture Category In this glamorous new category, contestants are challenged to devise an evening eat, a sandwich which café diners will salivate with anticipation for all day. The growing trend for evening café eating that’s gripping the nation needs ever more delicious and sumptuous dishes to keep consumers wanting more. The entry can be made in the form of open sandwich, wrap or bagel, using ingredients and carrier of your choice.

All three categories require contestants to pair their sandwiches with a drink and in the Evening Culture Category, entrants should think more Mojito than a Latté.

and also select a specific beverage (of the contestant’s choosing) to accompany the creation.

Initially, recipes (and details of the nominated beverage) should be submitted on the entry form provided, with a short (no more than 100 words) explanation of why the beverage and sandwich complement each other.

Contestants may submit up to two entries per category.

Those shortlisted in each category will be invited to present their entries to the panel of judges at the lunch!

Show.

Completed recipes should be forwarded for judging by 1ST JULY 2015 to pam@thecafelife.co.uk

How to enter: Samples of the New York Bagels will be delivered to contestants in June for recipe creation.

In each category entrants are asked to create a new sandwich recipe, as specified,

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Awards 2015

Be sure to get your table for the main event, hosted by Celebrity Chef Aldo Zilli, for what promises to be a great celebration of all things in Café Life. Held in conjunction with lunch!

The contemporary food to go show, with complimentary coach transport to and from the Business Design Centre.

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 pam@cafesociety.org.uk

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PREVIEW

The UK’s speciality coffee industry will once again make London Olympia its home on 13 and 14 May as the Caffè Culture Show (#CaffeCulture2015) opens its doors.

EXPERT SHOWCASE Inspiration, information and innovation will be on the menu for the show’s thousands of visitors who share a passion for the business of coffee, with over 220 café industry suppliers from global brands to artisan producers showcasing exciting new products and

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services.

From start-ups to established operators, the show’s expert speakers will share knowledge, advice and ideas during live demonstrations, panel discussions and seminars.

From world-acclaimed barista trainers, coffee aficionados and respected business

advisers to TV chefs, bakers and customer service gurus, there’s something for everyone.

Speciality Coffee Association Europe (SCAE) barista trainers Ben Townsend and Tim Sturk will begin with Introductions to Coffee and Barista Skills, explaining the science behind espresso extraction and how to choose the right coffee for your business.

Reputation coach Alan Stevens will share tips on attracting more customers while hospitality guru Rosy Holt provides advice on building loyalty. Cornish café owner Hugo Hercod will outline the choices that have helped and hindered his business, and explores the importance of being average.

Coffee Boys - Johnnie Richardson and Hugh Gilmartin – will talk on ‘lessons and secrets from the best coffee shops in the world’, while coffee bar adviser Paul Meikle-Janney will discuss ‘three things you must do to make your café successful’.

Bar Termini’s Marco Arrigo

will be exploring the influence of menus from the past on today’s coffee. Mondelez International barista, Stuart Haden, will demonstrate some chocolate-based summer drinks and Alpro will be highlighting the power of coconut. Magrini’s Emanuele Borella will explore frozen drinks and desserts, and Food Network presenter and chef, Andy Bates, will share his passion for street food, and design-led baker Bee Berrie will demonstrate the power of the signature bake (for full details, visit: www.caffecultureshow.com/ seminars and www.caffecultureshow.com/ demos).

NATIONAL BARISTA COMPETITIONS The Caffè Culture Show will also be celebrating its tenth anniversary by hosting the UK leg of two global SCAE competitions as talented baristas battle for a place at the SCAE World of Coffee this June.

In the UK Coffee In Good Spirits Competition (#CIGS2015) sponsored by La

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PREVIEW Cimbali UK and Everpure, on 13 May, baristas and mixologists will prepare two perfect Irish Coffees and two signature hot or cold coffee cocktails. Contestants are judged on technical skills, visual appeal and flavour.

The UK Cup Tasters Competition (#CupTasters2015) sponsored

by Bunn and Everpure, on 14 May, tests the industry’s best palates as professional coffee cuppers demonstrate speed, skill, accuracy and experience to distinguish 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. Things get tougher as the coffees become more similar.

To enter the SCAE competitions, email Cheryl Carroll at cheryl.carroll@ upperstreetevents.co.uk ARTISAN PRODUCERS Extending the show’s focus on coffee is the Independent Coffee Roasters’ Village, in association with La Marzocco.

This showcase for UK roasting talent will bring expert artisan producers like Caravan Roastery, J. Atkinson and Co and Cast Iron Coffee together to share their passion, knowledge and skills with show visitors. Meanwhile, the Artisan Food Market promotes independent food producers from across the UK. The Networking Café is open throughout for sharing ideas and refreshments.

www.cafeculturemagazine.co.uk

EXHIBITOR AWARDS Caffè Culture Show exhibitors will compete in the hotly contested Caffè Culture Show Exhibitor Awards (#CaffeCulture2015 #CCExhibitorAwards) with winners announced on 13 May. Award categories are: • Best Drink Product (judged

by Brian Williams, editor of Brian’s Coffee Spot) • Best Food Product (judged

by Maria Bracken, editor of Lunch Business magazine); • Best Innovative Product, judged by Helen Marriott (editor of Caffè Culture Connect) • Visitors’ Choice Award will see show visitors vote for their favourite product from a shortlist of fifteen entries across the three categories.

SEE AND SAMPLE Williams (Stand D36) will be showing a range of refrigeration essential to anyone operating in the coffee shop sector. Front-of-house, their SC1200 Gem Sandwich Chiller is designed expressly to give customers open, easy access to grab and go products including sandwiches, dairy items, cakes and drinks. Their Jade Slimline Counter HJSC2-SA will be on the stand, and has been built to withstand the rigours of day-to-day operation and meeting all foodservice requirements.

They will also be showing their TW4-S3 Thermowell and the PW4 Prep Well, designed with the smaller kitchen in mind. The mobile prep well is

a new concept in refrigerated units, designed to help with the makeup of pizzas, salads and sandwiches. It is ideal for sites that have to replenish ingredients from the coldroom or refrigerated cabinets and have no room for a conventional prep counter with wells, say Williams (www.williamsrefrigeration.co.uk).

Cafés Richard is now available to the UK hospitality trade, courtesy of distributor Udal Supplies. Two and a half million cups of premium Cafés Richard coffee are sold every day around the world, say the brand, and now UK cafés, restaurants, hotels and pubs can replicate that chic, Parisian coffee house experience via Udal Supplies (Stand G38).

Evolving from the Parisian family-owned Maison Richard founded in 1892, Cafés Richard is a traditional French-style coffee roaster and an expert in the art of coffee as an essential part of French gastronomy.

Cafés Richard also reaches coffee and tea lovers around the world through a network of selected distributors in more than 35 countries. The firm’s Académie du Café (accredited to deliver SCAE barista

certification) and the Universithé (tea training), both located in Paris, share their know-how through a wide range of services and professional training courses.

Cafés Richard’s quality and product development manager and renowned International World Coffee Event judge and SCAE trainer, Michael McCauley, will also be on hand at Caffè Culture to provide advice and support for interested parties.

Yumsh Snacks Ltd (Stand E6) are the innovative creators of Ten Acre crisps and popcorn - Free From+ snacks and will be showcasing their new range of premium Ten Acre popcorn, featuring five flavours of luxury popcorn, all with unique names (Cousin Maisie's Fennel and Lemon, Ambrose Popperley's Wasabi, Aunty Winifred's Sweet and Salty, Cornelius Popperley's Sour Cream and Chive and Captain Theodore's Lime and Sea Salt).

Visitors to the Ten Acre stand can also sample Ten Acre hand cooked crisps in eight varieties including Caffè Culture 2014 Food Product of the Year - The Day Sweet and Sour Became Friends - and the Free From Food Awards 2015 short-listed - How Chicken Soup Saved the Day. The range, also Free From+, features the Vegan-friendly When The Cheese Met The Onion.

Packaging company, Sovereign (Stand F14) will be showcasing their to go packaging exclusive to Sovereign, including their successful VIP cup and

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PREVIEW Dessert Pots. Also featured will be the competitively priced 100% natural Sweetly Stevia sweetener sticks and sachets, their coffee stirrers made from Bamboo (much more environmentally friendly than wood), and a wide variety of Salad and Dessert bowls along with their 100% compostable Bagasse packaging.

Nelson (Stand B94) will be showcasing their latest, high performing, Advantage warewashers alongside a range of space saving catering equipment from the popular Blue Seal range. The Advantage warewasher range is exceptionally quiet, making it suitable for front of house siting, say Nelson (models range from highly compact undercounter machines to through to space saving pass throughs). The company also use advanced 3D design software to help optimise the ultimate layout for the available space, and provide free of charge site surveys for its kitchen design and warewashing services.

Manitowoc Foodservice (Stand B22) will have the latest in innovative, compact equipment from Merrychef® and Convotherm®, with Manitowoc presenting visitors with the latest developments, technical advice and live cooking demonstrations from their own team of development chefs.

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For operators requiring fast and efficient cooking in a limited space, there is the Merrychef eikon® e4 from Manitowoc to provide the most advanced combination of convection and microwave heat technology. This patented heat transfer method provides users with crispy results and uniformed consistency, and does so up to 15 times faster than conventional ovens thanks to an innovative power system which also includes an energy saving standby mode, say the company. The eikon e4 easyTouch® control panel simplifies its operation meaning that it can be operated easily by chefs of varying skill levels. The easyTouch® system can also store up to 1,024 six-stage, recipe programs so that consistency is guaranteed.

Schaerer (Stand E25) is to unveil new espresso machines at Caffè Culture that feature an advanced milk system giving operators total control of the texture and temperature of the foam. The Swiss manufacturer says the new system delivers the best ever lattes, flat whites and cappuccinos, and other espresso drinks, because it allows such fine adjustment.

The Schaerer range of espresso systems is marketed in the UK by Caffeine Limited (www.caffeineonline.co.uk).

“The new technology is a very exciting development,” says Justin Stockwell, Caffeine’s managing director.

“It’s simple to use and the operator can set the exact consistency and temperature of milk foam that they want, to ensure the perfect serve, whatever the drink.”

Cimbali (Stand C32) (www.cimbaliuk.com) the world’s largest coffee machine

manufacturer, is headline sponsor of the SCAE UK Coffee in Good Spirits (CIGS) competition, the home of the best alcoholic signature drinks in the country, which this year takes place at Caffè Culture.

As part of the sponsorship package, the bar keepers and baristas who enter CIGS will use Cimbali’s award winning M100 espresso machine and Magnum On Demand grinders to produce signature coffee cocktails and Irish Coffees.

“Cimbali is extremely thrilled to be a part of a competition which showcases the growing creativity of some our leading baristas and bar keepers,” says Rob Ward, Gruppo Cimbali/Mumac Academy Coffee Specialist and UKBC Sensory Judge. “Anyone who enters a competition such as CIGS has a clear passion for what they do so I am very interested to see how these enthusiastic and creative baristas use our flagship machine, the M100, to create innovative signature drinks.”

In addition to sponsoring the CIGS competition, La Cimbali will use Caffè Culture to showcase some of the company’s latest technological developments. On show will be the M100GT, set up with the latest PGS software to manage two Magnum On Demand grinders at the same time.

This is a flexible format which allows the barista to run two different coffee blends concurrently, for example a house blend and guest espresso and the selfadjusting PGS technology means that a consistent coffee quality is guaranteed without the need for regular ‘grinder checks’.

Cimbali will also showcase its new PGS enabled S39 TE bean to cup machine at Caffè Culture. This machine features

Cimbali’s new Milk PS (Precision System), which prepares cappuccinos and other frothed milk based drinks automatically.

Exhibiting at the show for a third consecutive year, the team from Jestic Foodservice Equipment (Stand D35) will be proudly showcasing an impressive range of catering equipment from some of the industry’s leading brands, including Vitamix, Zumex and Ugolini.

The Vitamix range of performance blenders and food mixers are built for outstanding durability, versatility and consistency to provide exceptional results every time, and visitors to the stand will be able to see live blending and product demonstrations throughout the two day event, truly showcasing the impressive capabilities of the Vitamix range. In addition to the invigorating product demonstrations and tastings, a team of experienced specialists from Jestic will be on hand to offer practical advice and information to suit the individual needs of a café or coffee shop setup.

The new Zumex Soul is sure to be of great interest. Taking professional juicers to an entirely new level, the Zumex Soul offers a sleek and stylish design on an extremely minimal footprint, a single push button operation and the latest cutting edge conical system from the brand, to deliver one of the purest most vibrant juicers available, claim Jestic (www.jestic.co.uk).

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PREVIEW Visitors to Lotus Biscoff (Stand D2) will find the popular coffee accompaniment, also affectionately known as ‘the little red biscuit’. As every Lotus Biscoff is individually wrapped, they provide an easy to serve, mess free complimentary treat for customers and are the ideal way to give added value to encourage repeat visits, say the firm (www.lotusbiscuits trade.co.uk). Suitable for a wide range of outlets, Lotus Biscoff is free from artificial colourings and flavourings and are suitable for vegetarians as well as vegans and those with lactose intolerance (they are also suitable for those following a Halal lifestyle).

NEW PRODUCTS Food producers at the show will be showcasing cakes, biscuits, pastries and other baked goods, snacks, crisps and popcorn, sweets and confectionery, ice cream, gelato and frozen yogurt, and healthy snacks for sampling.

New product launches for the show include Merangz Nests, Bites, Luxury Bites and Giant Swiss Merangz in a range of delicious natural flavours, Time and wastesaving hand-separated free range liquid egg yolks from The Egg Project by Merangz and gluten, dairy and MSG free, vegan and vegetarian crisps from Ten Acre (Yumsh Snacks Ltd).

There will also be gelatostyle ice cream made in London by South Street Ice Cream, cereal bars, gluten-free snacks and sharing cookie packs from Yum Yum Bros and

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Café Culture magazine Café Culture magazine looks forward to catching up with readers, subscribers and Café Society members – old and new! – at Stand A122 during the show. New retailers signing up during the show will also receive Café Culture magazine’s latest How to Start and Run a Coffee Bar pocket-sized A5 guide to all things coffee shop-related.

Coeliac UK-licensed glutenfree cakes and traybakes from The Handmade Cake Company and SIN, as well as premium Belgian chocolate covered marshmallows from Baru and Belinda Clark Confectionery.

New beverage product launches include Peanut Hottie (the world’s first instant peanut butter hot beverage from Bravura foods), the sparkling Cox Apple Pressé from Belvoir Fruit Farms, White Chocolate and Raspberry Frappe and Pineapple Iced Tea, plus hand-roasted microlot coffees from Matthew Algie and cultured yoghurt snack drinks from Lashbrook Lassis.

Passionate Ginger Beer, Damascene Rose Bubbly and Madagascan Vanilla Soda from Luscombe Organic Drinks will be on show, as well as coffeetea from New Vithanakande Tea (a blend of single-estate Ceylon black tea with singleorigin ground coffee using fresh Arabica). There will be Vietnamese coffee from Trung Nguyen, Alpro Coconut for Professionals for baristas and a ready-to-drink range of premium still and sparkling fruity drinks from Rock Drinks.

New premium tea blends and matcha will be on show from Teapigs, and the UK’s first Tonka Bean syrup and new Lemonade Mix from Monin will be showcased, plus Bonsoy soy milk from Community Foods and the world’s first suite of fruit drinks using Yuzu (a citrus from the Far East) from London’s Sansu Drinks.

The new Pure range of contemporary flat glass coffee

shop counters from GW London will be on show, as will children’s highchairs with a unique two-colour finish from Helo Children’s Products. The muggi safe drinks tray and the first automatic Turkish Coffee Machine from Arzum Electrical Appliances will be present, together with a unique 90 degree curved Baroque Vision refrigerated display counter by RSS Hereford new machines from Franke (the C200 and C250FM capsule machines, A200, A600 and Bkon Craft Brewer). The Karisma table-top coffee machine from N&W will also be able to be seen.

Packaging exhibitors showcasing their latest innovations include the new Twin Wall cup from Benders.

Interior design and business service launches at the show include Postar (a hassle-free signage and high-end digital poster app).

COFFEE STOP UK AWARDS The Caffè Culture Show will also host the inaugural Coffee Stop UK Awards (#coffeestopsuk), a national vote for the public’s favourite independent coffee shops and cafés. Voting opens on Wednesday 29 April 2015 and is open for two weeks, with the winners to be announced at the show on 13 May.

Award categories include: • UK’s best coffee shop (#bestcoffee) • Tastiest bakes and cakes (#tastycakes) • Coolest baristas (#coolbaristas) • Best use of social media (#coffeesocial) • Best for Britain’s cyclists (#coffeeforcyclists) • Best for working Out Of Office (#bestoffice) • Best coffee roasted in UK (#bestUKroasting) • Best new coffee shop (#bestnewcoffeeshop) • Best coffee shop chain (#bestcoffeechain) • Best UK Coffee media (Blog, website, publication) (#bestcoffeemedia) The Coffee Stop UK Awards are the brainchild of coffee lover and author Chris Ward whose best-selling book, Out of Office, extols the virtues of working more creatively by escaping the confines of the office for coffee shops. His popular London Coffee Stops Tube Map signposting the best coffee shops near each London Underground station was seen by over three million people in two weeks last year and prompted the launch of the London Coffee Stop Awards which attracted votes from over 18,000 coffee lovers from across the Capital.

“We had a phenomenal reaction from coffee shops and their customers to finding the best in London. To partner up with the Caffè Culture Show for the first UK Awards is incredibly exciting for the whole coffee world,” says Chris Ward.

Caffè Culture Show director, Cheryl Carroll adds: “The UK’s independent coffee shop scene is thriving and we’re thrilled that the nation’s favourites will be presented with their awards here at the Caffè Culture Show in May. There is no better place to recognise the country’s passion for high quality coffee.”

To vote in the National Coffee Stop Awards, visit https://www.facebook.com/coffeestops or https://twitter.com/CoffeeStopsLDN #coffeestopsUK To register for free advance tickets for the Caffè Culture Show, visit www.caffecultureshow.com/book.

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time Making

for training

Here, we provide an overview of what some of the coffee companies offer when it comes to barista training, and air some opinions on why taking time out to make such an investment can be integral to the success of a cafĂŠ.

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TRAINING

What’s available?

“In the highly competitive and crowded coffee marketplace, consumers are becoming more knowledgeable than ever, and with that knowledge comes a demand for a higher quality serve. Having welltrained staff can really make or break a service business so getting this right is critical. Not only must service staff be personable and efficient, they must also be fully up to scratch when it comes to quality of service,” says Andrew Jack, head of marketing at Matthew Algie (www.matthewalgie.com).

“The key components of a good cup of coffee are beans, machines and baristas and no-one knows them like we do. At Matthew Algie, we think our coffees and machines are only part of what makes the perfect macchiato, latte or filter coffee; to get it right every time takes a barista’s skill, knowledge and passion. We work closely with operators to ensure they get the right machine for their business and part of the deal for every Matthew Algie customer, is free training. Our coffee sales managers are qualified by the Speciality Coffee Association of Europe, so our customers can be confident they are in good hands.”

Matthew Algie’s training courses cover a range of topics. The Coffee School class is a beginner’s guide to espresso based drinks and teaches attendees how to make the key drinks from a basic coffee menu, steaming milk and keeping equipment clean. For more experienced baristas, they offer the Brew Class which covers how to get the perfect espresso shot and explores other brewing methods, whilst their Milk Class is aimed as those looking to improve their milk knowledge and learn how to create impressive latte art.

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“Earlier this year we launched a new hands-on Espresso Class. This course helps baristas understand what excellent espresso should taste like, whilst exploring the influence that origin, coffee profiles, processing and roasts can have, as well as giving insight into espresso composition, brewing factors and other variables,” reports Andrew Jack.

“Ensuring that staff understand sourcing, production, taste and brewing is extremely important as it allows them to engage with customers. Well-trained, knowledgeable staff are generally more passionate about the coffee they serve and are keen to impart their knowledge onto customers, which helps boost sales.

Training also improves operational efficiency, impacting positively on speed of service and margins. It is also important that staff are well trained in machine maintenance and know how to clean the machines properly as this impacts on coffee quality.

Lincoln & York (www.lincolnandyork.com) has been a City & Guilds approved barista training centre for over three years now. The private label coffee roaster runs a monthly Level 2 Barista Skills training course which is open to all. Over the course of two days at their north Lincolnshire roastery, the company’s resident Q Grader, Rebekah Kettrick, teaches students all they need to know to be a brilliant barista, finishing off with a written and practical exam.

Through a mix of both practical and classroom-based learning, they teach how to craft the perfect espresso, cappuccino, latte, filter coffee, tea, hot chocolate and smoothie with mentoring from resident coffee experts, as well as the story behind the coffee bean, the tea leaf and the cocoa bean (how and where they are grown, how they are processed and the journey they go on to get to our cup).

Key customer service, health and safety, machine cleaning and calibration skills also feature, as well as the coffee roasting process which includes a tour of the roastery to see it first hand.

“As coffee drinkers become more and more knowledgeable of coffee and sophisticated in their tastes, it has never been more important for baristas to be

confident in their craft. Milk techniques tend to be one of the most challenging skills to grasp and with new styles of coffee cropping up all the time, this is one of the key parts of our training course,” says Rebekah Kettrick, coffee taster and assistant buyer at Lincoln & York.

“Serving customers great tasting coffee should be a coffee shop’s number one priority, but even the best coffee beans in the world can be spoiled by an inexperienced barista. Our course gives you the skills, not only to make great quality hot drinks but to be able to talk confidently to customers about their provenance and market their uniqueness.”

Simon Speed-Andrews, head of training at Miko UK, has 30 years’ experience in the industry, having successfully managed a chain of coffee shops in the west country before joining Miko ten years ago to head up the training arm of the business.

“A barista who is keen to develop their skills may initially opt for an internationally recognised qualification such as the City & Guilds Barista Level 2 VRQ (Vocational Related Qualification),” suggests Simon Speed-Andrews.

“A level 2 qualification indicates an introductory level knowledge and involves a minimum of 20 hours classroom based learning plus some practical training to develop the necessary craft skills to prepare and serve drinks, that is coffee, tea, chocolate and smoothies. Once the foundation level 2 has been completed, the career minded barista may choose to go on to study the City & Guilds Intermediate and Professional level Barista qualifications.

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MAY 2015 CAFÉ CULTURE 31

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TRAINING “At Miko UK we offer bespoke barista training either at a customer’s own premises or from one of four training centres around the UK - namely at Miko UK in London and Sheffield, or at one of our regional offices in Cornwall, Exeter, Sheffield and Glasgow.

“Training requirements vary from client to client and are influenced by the skill and knowledge base of the existing employees. We like to work from a specific brief with clear goals and objectives tailored to individual needs and we always place a strong emphasis on practical ‘hands-on’ learning. In my experience a general approach or too much focus on the theory has little real benefit to the operator.”

A young, inexperienced barista team may well benefit from covering the ‘basics’, feel Miko. This would typically include the role of the espresso machine and grinder, how to create the perfect espresso including dosing, tamping and extraction, milk frothing and routine machine maintenance. At a more advanced level, Miko build on existing skills and knowledge and focus on helping clients to master latte art, grinder calibration and even blend profiling as well as recognising the different flavours to be foung in coffees.

“Sometimes we are asked to address specific problem areas. For example, milk preparation, drinks presentation or service times. If that’s the case then we can review current practice and make suggestions for improvement in order to help the client drive and maintain quality across the menu,” explains Simon Speed-Andrews.

“Once the training is complete we like to instigate a ‘secret shopper’ programme when we visit client’s premises and score key elements of the coffee offer according to pre-determined parameters. This approach helps operators obtain an unbiased perspective on how the business

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is running on a daily basis, whilst also identifying any areas where further training is needed.”

Why invest in training?

The branded coffee shop chains are under constant pressure to deliver a consistent customer experience across their outlets and regular staff training is therefore vital.

With a dedicated budget and the right mind set they appreciate that consistency can only be achieved by setting and maintaining standards through a committed, on-going training programme.

It is the smaller, independent operators that sometimes struggle to justify an investment in staff training, and when funds are limited it is often training around food hygiene and safety that claims the lion’s share of the budget. However, the speciality coffee menu has the capacity to turn a great profit and any investment in training which helps to drive quality and therefore generate repeat business, should not be overlooked.

“As a specialist outlet, which most ‘coffee shops’ claim to be, the quality of the coffee on offer is critical to the success of the business. Customers vote with their feet and if they are served a poor coffee the chances are that they won’t complain but they probably will not come back,” points out Simon Speed-Andrews.

“The initial capital outlay in terms of coffee machine, grinder and associated equipment can be significant so uplifting beverage sales is one way of recovering that cost as quickly as possible.

“Profits aside, a well trained workforce is a happy workforce. If engagement levels are high this will reap many benefits in terms of improved staff recruitment, retention and motivation. The industry is known for a high churn rate and the heavy use of part time and casual staff, which seems to be the norm, inevitably puts quite a strain on training requirements.

“One way that the operator can help ease this burden is to give some thought to recruiting the right people in the first place. Individuals with a real passion for coffee who are career-minded and enthusiastic are likely to be much easier to train whilst becoming a great asset to the business. In my experience, I have found that Spanish and Italian baristas view their work as a highly skilled role - a profession and consequently someone with a similar outlook would always be my first choice when recruiting a trainee barista.

“Good barista skills can take a lifetime to develop and are constantly evolving in line with consumer demands and the requirements of the speciality coffee menu.

A commitment to on-going training, for complete beginners and more experienced staff should therefore be a given in any progressive operation.”

Training for all?

“Recently we have seen more operators showing an emphasis on wanting to shine when it comes to the ‘all-round’ customer experience that maybe wasn't so prominent previously, and I've had personal experience of a growing number of venues that have wanted to ensure all team members are well versed in every aspect of their business, from food and wine to spirits, coffee and tea - gone are the days of only knowing a little bit about one subject!” reports Danielle Faustino, head of coffee and skills, Mozzo Coffee (www.mozzocoffee.com).

“Consumers expect higher standards across all of their experiences out of home.

If they visit a restaurant, they want great service, great food and wine, and a great cup of coffee to end their meal with. In some operations, coffee is often seen as ‘not the bar staff’s responsibility’ - it is left to the waiting staff but this can result in reasonably good coffee going out when it is quiet, and all manner of atrocities being served when things get busy as waiters call on the bar to help out and untrained personnel take a turn on the espresso machine.

“As a consequence, and in light of more outlets cashing on the ‘all-day’ coffee opportunity, operators are realising that staff must be trained on other aspects of their business - be it food or beverage.

Giving the whole team the chance to learn the basics of how to make coffee will create a respect for the product, but also give them the confidence to deliver an outstanding product.

“A great coffee culture is easily achievable if people are given the chance to learn and simple elements like latte art on a coffee always generates excitement within teams, enhances the perception of

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TRAINING

the quality of the beverage for consumers and can encourage teams to set goals for themselves and be creative - hearts for Valentine’s Day or snowmen for Christmas, the list is endless!

“There are many courses on offer such as Barista Essential /Basic Skills covering topics such as coffee origin, how to operate your equipment, espresso and milk texturing skills, menu training, cleaning and maintenance, through to Intermediate or Advanced Barista Skills for those really wanting to take ownership of the coffee being served in their venue.

“Operators should take advantage of coffee companies such as Mozzo that are not only committed to supplying quality products but also delivering extensive and continual training support. Training needs to be focused not only in the ‘espresso experience’, but also on the world of coffee and ensuring staff understand the key fundamentals in how to brew, serve and maintain a high quality coffee offer.”

Training centre L’Accademia di Cimbali is a ‘centre of excellence’ located within the company’s UK headquarters in Elstree, Hertfordshire.

“Since opening last year, the L’Accademia is fast becoming a central source of knowledge and expertise, a dedicated space in which to inform, educate and entertain customers and industry contacts,” explains Matt Lasek, UK senior barista and head of coffee training, Cimbali. “Visitors can see the breadth of the equipment on offer and experience just how simple the technology is to use.”

In addition to showcasing Cimbali’s extensive range of coffee machines, grinders and associated equipment, L ‘Accademia is where Matt Lasek and his team of dedicated trainers operate a wide range of professional training programmes for those working in the industry.

Matt Lasek is one of a very few people to hold the SCAE Professional Barista qualification - a new standard that is being followed by many authoritative people in

www.cafeculturemagazine.co.uk

the industry which is not easy to pass. As an authorised SCAE trainer (SCAE AST), he is qualified to teach the SCAE Coffee Diploma System which can be run at L’Accademia di Cimbali or at the customer’s premises. Modules include introduction to coffee, foundation barista, intermediate barista and professional barista.

Aside of the SCAE courses, Cimbali reports that it also offers training courses for clients who are looking to improve their skill base. These courses are aimed at new, inexperienced baristas and also those who may have been working in the industry a while without any previous formal training.

As each customer’s needs are different, courses are tailored to meet individual needs, say the firm.

“The courses have a very practical focus and we really do start by looking at the fundamentals,” explains says Matt Lasek.

Each training session covers the understanding the set-up, (‘Mise en Place’), and why it is important to have an effective layout (a good working area will maximise workflow and give the barista more time to focus on making the coffee), the importance of keeping the equipment clean (operators will often siting their coffee machine so that customers can see their coffee being made). Aside of the fact that customers will notice if equipment is dirty, a poorly maintained machine can have a detrimental effect on the finished drink. In addition, the extra training sessions cover what should your coffee look and taste like, the standard to aim for across the speciality coffee menu, then finally the practical side (setting up the coffee machine and calibrating the grinder, as well as how to develop good dosing techniques, how to tamp the coffee and create the perfect extraction).

“Yes, we can teach baristas how to create beautiful latte art but we need to make sure the trainees master the basics before we move on to making pretty patterns on top of coffee!” says Matt Lasek. “A motivated and engaged barista team is critical to a successful operation.

Part of that motivation comes from an investment in training as employees see that you are investing in their careers and personal development.

“The larger chains are focused on delivering a consistent brand experience and regular training to maintain that in cup quality is an on-going cost which is budgeted for. During these sessions, we focus on helping the barista team deliver consistency so every cup of coffee tastes the same throughout their business. But one of the most important things for fast paced environments is the cleaning of the machine and work flow which often gets overlooked when there are queues at the till.”

In addition to practical, hands on training, Cimbali also produce training videos which talk the viewer through each stage of the brew cycle and these can be used for quick reference or refresher training, for example - to help fill a knowledge gap when a quality issue arises or as an interim measure when a new barista joins the team. They also offer ‘train the trainer’ workshops which they report are popular with the high street operators who need to maintain a solid foundation of knowledge across the business.

In terms of the independent operators, Cimbali say that their training programmes are usually focused on the management team or business owner who often has a real passion for coffee and primarily wants to stay ahead of the industry in order to remain competitive. An independent operator has the flexibility to push the boundaries in whatever direction he/she chooses which gives great scope to the development of the speciality coffee menu.

“During our workshops, trainees can draw on our individual industry experience and also the brand heritage of Cimbali to help further develop their coffee offer,” says Matt Lasek. “With consumer expectations ever increasing and operators having to fight that little bit harder to retain a loyal customer base, a regular investment in staff training has to become the norm for any successful business.”

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TRAINING

T

The business case for barista training (Lynsey Harley, founder and coffee quality director of Modern Standard Coffee) Unlike many front of house roles, a barista’s job involves both preparing and serving different types of coffee so a good barista needs to possess both technical and people skills. Great coffee makes money and good barista training is crucial to achieving this.

So much hard work, finance and effort goes into growing, harvesting and roasting coffee; for all that hard work to be wasted at the final stage seems almost criminal. The UK now has an exciting coffee culture which sees some trends come and go, but the one constant is great tasting coffee. Training needs to be an investment to ensure consistent quality, prevent bad habits and to keep customers coming back for more.

Technical knowledge To start with, technical skills are key. From coffee grind consistency, steaming milk, pouring latte art and delivering great customer service, it is essential to know how to operate equipment to make the most of the product.

There is an infinite amount of information around coffee, from harvesting, shipping, trading, roasting, brewing etc, the barista needs a little insight into all these areas to get the best from the coffee. For instance, a well-trained barista would appreciate the difference between speciality and more commercially available coffees.

Speciality coffees are sweeter, cleaner, have more complexity and are generally better cared for at all stages of production.

That includes the farmer, exporter/importer, roaster and barista. It’s perhaps because people know how much extra effort has gone into preparing this coffee that they care more about maintaining its quality.

More commercially available coffees are less complex and often roasted dark to make the flavours blander and more akin to what less discerning drinkers would regard as ‘coffee like’.

In terms of training, speciality roasters are more detail driven, they want to pass on the brewing skills, cupping knowledge etc., to encourage people to learn more. Some commercial companies offer great introductory training, often teaching the baristas to pull good shots and steam milk well. However, once this is done it’s down to the operator’s standards and on-going training to determine the level of care going into each drink.

People know and expect good coffee these days. Better tasting coffee will keep your customers coming back for more so there is a strong business case for barista

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training. Social media also means that word spreads quickly, good training could make the difference between reaping rewards and losing future sales.

Choosing the right training There are various options for training programmes and what you choose will depend on your objectives and those who you need to be trained. Some trainee baristas want to be certified, either by the SCAE (Speciality coffee Association of Europe), or by the SCAA (the American equivalent), and some don’t mind as long as they are taught to make great coffee. A good programme should be tailored to the customer’s needs rather than an off the shelf, one size fits all approach.

The SCAE diploma is a great place to start as it will cover most, if not all the areas of coffee that are relevant to being a barista.

The good thing about the diploma system is that trainees can focus on areas that are most important to them and work at their own speed.

As mentioned before, training should be viewed as an investment rather than an overhead and operators should expect to pay around £75 per person for half a day of training. Some will learn faster than others, and prior experience will help, but on average I would always recommend at least three hours a week for a new starter, then monthly refreshers after two to three months.

The ultimate objective for barista training is to produce great tasting coffee, all day every day. If your coffee supplier gives you a great product and great training, then your coffee will taste delicious, so make sure that you use what is offered to you.

The difference between great and good Being a good barista requires more than technical expertise. Great baristas as the ones who can read and understand customers and deliver the perfect balance between great customer service and a great product. Attention to detail is absolutely key as there are many things that baristas have to do that customers don’t see, yet that are essential to serving great coffee.

At the top of the scale, some of the best baristas I’ve judged in competitions, such as the World Barista and UK Championships, are now focusing more on the customer experience and less about the particulars of the coffee. Of course these individuals are highly trained, experienced and passionate and at the top of their game. However, with the right training and support, there is no

reason why your baristas shouldn’t aspire to the levels of almost perfection that such competitions demand.

Raising the bar Brewing speciality coffee is considering a craft and it is always exciting when you see members of your team developing a passion for what they are doing.

I found my passion very early in my career, when I was still a student working part time, I loved to brew good coffee and I wanted to be the best that I could be. The great thing is that there are many ways to hone the craft of brewing and serving coffee and with the right support, your baristas can take your coffee to another level. As a competitive person taking part in barista competitions seemed a natural step for me to take and I learnt a great deal from each experience.

From a training perspective, barista competitions are a great way to challenge staff and to encourage learning and development through trying different approaches to coffee.

It’s a huge undertaking to enter a barista competition and as a judge I have every respect for each competitor. The best thing is seeing people return each year, better than the last, and that really demonstrates to me the value in barista competitions.

Make barista training work for you There are no ifs and buts, if you want to serve consistently good coffee, you need to invest in good barista training. Fortunately, we now have a dynamic coffee industry here in the UK and with that comes expertise and sound training practices.

Before you commit to a training programme, ask yourself whether it fulfils your on-going business needs. Does the provider offer refresher courses once the initial training period is over and not just when you are buying new equipment when training should be standard. Make sure you ask your staff to feedback on whether they feel confident in their job after the training investing in training that staff who don’t understand is time and money wasted. Good trainers will ask for feedback and will want to know that their trainers are up to scratch.

Similarly, does your training teach both technical expertise and softer skills? The best baristas are friendly and approachable - it’s not just about serving good coffee. As with any training, the proof will be in the pudding and that’s great tasting coffee which keeps your customers coming back for more!

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TRAINING

Training focus at the Caffè Culture Show 2015 Speciality Coffee Association Europe (SCAE) barista trainers Ben Townsend and Tim Sturk are two of the UK's leading barista trainers, and will be speaking at the Caffè Culture Show (London Olympia, 13-14 May 2015). When giving advice and training on coffee-making skills, they use the Four Pillars of Great Coffee…

Fresh product - coffee is food Oddly this statement generates looks of disbelief when we say it. People commonly respond with “no it isn’t, it’s a beverage”. Yes it is a beverage, but beverages are also food. Anything that we put into our mouths is food.

Think of how you will be fed in a hospital if you don’t have the use of your jaw! Coffee stays freshest longest in bean form.

As soon as we roast it, it is dying to give off its aroma, which equals flavour. That wonderful fresh aroma should be in your cup for you to taste, not in the air for you and others to smell.

Clean machinery If the machine and kit looks decent from the outside, chances are it is decent on the inside too. There will always be exceptions to this rule of course. The look of your kit is your business card in just the same way as a dirty restaurant is the first warning that things are not as they seem.

Great milk This is a reference to foam quality rather than fat content.

For me the fatter the better. I am only drinking 2/3 6oz milk beverages per day so there is no health concern here.

Dense, finely textured smooth milk – it looks like gloss paint or melted ice cream and tastes divine with coffee.

Awesome customer service This goes without saying but say it over and over again. We are here because we have customers to serve. Ask yourself what is awesome?

Are you providing it? If not, why the heck not? But as long as you are not providing awesome customer service, you can bet your backside that there is someone out there who will take your business.

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A few more key points to consider Know your coffee By this we mean know how your coffee behaves under different conditions - first thing in the morning, midday and late afternoon. Do you notice any temperature changes (ambient) because your coffee will notice and respond accordingly. If you don’t change with it, it will catch you out.

Taste your coffee Often! And if you don’t want to taste it, have someone else taste it. The key here is to make it badly on purpose.

Make an under-extraction (below 20 seconds to be extreme) and then taste it. You will never forget that taste.

Make an over-extraction (over 35 seconds to be extreme) and then taste it. You will not forget that taste too soon either.

Then make your ideal shot as close to 25 seconds as you can. Notice the difference between this shot and the previous under and ever extracted shots. Any time espresso leaves a bad taste in your mouth, something is

wrong and it is always the barista’s fault because they should never knowingly serve a bad shot. If they don’t know it is ‘bad’ then I have to ask why the heck are they pouring shots?

The over and under extractions were created by just changing the dose. You can also achieve the same thing by changing the grind, which leads us on to: Know your grinder For many of the same reasons above, your grinder is the key to consistent results in the cup.

But your grinder setting is a moving target. We are often asked: ‘What is the best setting for my grinder?’ and always answer with this: ‘The setting that gives you the desired extraction’ which is usually a target of 25 seconds plus or minus three seconds.

While this may be very true for commodity grade coffees, speciality coffees may vary.

Changing the grind setting will impact the powder quantity of your dose. Finer grinds yield less volume of powder and coarser grinds yield larger volumes.

For full details of the show’s Business Theatre Programme, visit www.caffecultureshow.com/seminars (to register for free advance tickets for the Caffè Culture Show, visit www.caffecultureshow.com/book).

Think of your grinder blades as the expensive knives that a professional chef uses (they cost just as much!). When the chef uses his knife, it will go blunt very quickly. He will pull his steel out and give it a quick top up sharpening. This will be done several times per shift.

Yet grinder blades are left untouched for months and in some cases years. Based just on this sentence, the reader has to think this is wrong because surely the burrs must go blunt too. This is the revelation moment. On average, your flat disk burrs will last anywhere from 600–800 kgs of coffee, depending on the roast profile.

Lighter roasts make the burrs work harder (go blunt quicker) because the beans are harder than a brittle dark roast bean.

The down side of dark roast coffee, while helping blades last longer, is that continuous grinding creates too many fines - too many microscopic particles that give off too much flavour through brewing.

Trends in roasting and blending The Speciality Coffee Association of Europe will be running a session on trends in roasting and blending at the Caffè Culture show, where you can gain an understanding of single origin versus blends and how to go about choosing the right coffee for your business.

It’s an ideal starting point if you are looking to find a new coffee supplier whilst at the show.

Introduction to barista skills If you are new to the coffee industry or want to brush up on your skills, then why not join this session at the Caffè Culture show? You'll be able to find out about the science behind espresso extraction and how to use dose, texture, water quality and temperature to adapt flavour.

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STARTING OUT

Launch

pad

Prior to the launch of a new coffee shop or café, it is essential to not only look at what’s happening in the marketplace right now, but get as much insight, advice and ideas direct from the suppliers to the sector too. Awareness of additional issues such as health and safety and social media should also form part of your start-up remit.

REWARDS OUTWEIGH THE CHALLENGES Waving goodbye to the boss was the biggest motivation to go it alone, say owners of independent cafés and coffee shops across the UK, but it’s hard work, they admit!

According to new research by the Caffè Culture Show (#CaffeCulture2015 #Cafeconomy), nearly six in ten (58.7%) independent café and coffee shop owners were lured by the appeal of working for themselves and over a quarter (27.1%) wanted a lifestyle change. But aside from

a passion for coffee (33.5%) and food and drink (42.7%), over half (54%) had no previous industry experience at all.

Staff and HR issues (38%) and managing the finances (18%) cause café owners the most headaches, while one in seven (14%) say the hard work and long hours involved are the most challenging aspect of running the business. The most enjoyable parts of life behind the counter are providing great customer service and satisfaction (46%) and being the boss and all that that entails (19%).

Nearly seven in ten (68%) café owners changed careers to start up their business, with hospitality (17.9%), the public sector (13.5%), business and professional services (8.2%), and retail and leisure (8.2%) the most common industries to leave. Their average age at start-up was 41, and 56% are women.

Money matters were the biggest hurdle for café owners at start-up stage, the research found. 30% said finance was the biggest challenge, from raising initial capital to purchasing supplies, managing cash flow and costing menus.

Savings were the main source of initial funding (60%), followed by loans from the bank (31.5%) or friends and family (30%).

More than half (54.2%) say

they underestimated initial start-up costs – 17% significantly. Identifying the right location and premises (13.5 %) and finding the right staff (10%) were also major challenges when getting the business up and running.

‘WITH HINDSIGHT’ ADVICE When asked to provide the best advice to the next generation of aspiring coffee shop entrepreneurs, today’s café owners mentioned the following in order of priority to the Caffè Culture show’s researchers.

1. Research the local market.

2. Get as much advice, training and industry experience as possible before you start up your business.

3. Prepare for long hours and hard work.

4. Never compromise on the quality of food and drink sold.

5. Customer service is king.

6. Keep a close eye on costs.

Nearly six in ten (59.2%) owners of independent coffee shops and cafés saw business performance improve in 2014 compared to 2013. 92% are confident and optimistic about their business in the coming year, 80% expect turnover to grow and over half (53%) said that they will increase staff numbers (three in ten were found to be planning to open more cafés within the next two years).

“Starting up and running an independent café or coffee shop is not for the fainthearted, but the rewards are many if the business model is right. There are thousands of successful independent operators across the UK and we’re delighted that so many attend the show to share their knowledge and experiences,” said Caffè Culture show event

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STARTING OUT barista competitions (#CIGS2015 #CupTasters2015), artisan food and drink products, and the latest kit from hundreds of leading wholesalers, equipment manufacturers, technology companies and suppliers to the café industry (to claim your free ticket for the Caffè Culture Show, visit www.caffecultureshow.com/book).

director, Cheryl Carroll.

“Many of the café owners we surveyed talked about the lack of advice, information and support they experienced when getting their business off the ground which is where we can help. Whether you’re hatching a plan to set up a new coffee business or looking for new ways to grow or diversify an established operation, our expert speakers offer practical help and inspiration to help boost your profits.”

DREAM VERSUS REALITY Caffè Culture Show speaker, business adviser and ‘Coffee Boy’ John Richardson observed: “One of the most fascinating statistics from this research is how many people changed career to open their first shop. Opening a coffee shop is a very appealing dream for many people, but the reality of getting the business off the ground and making a profit is often very different.

“Success depends on getting all the business ingredients right from the start which means understanding that you’re going to become an accountant, HR manager, marketing specialist, lawyer and operations manager in equal measure to being a great barista or baker. In the face of huge competition from high street chains, the passion and work ethic of these independent coffee shop owners, especially those with no previous industry experience, is admirable. ” The Caffè Culture Show (#CaffeCulture2015) has become a leading annual event for the UK café industry and takes place on 13 and 14 May 2015 at London Olympia. Show features include the Business Theatre and Taste Experience Stage, national

www.cafeculturemagazine.co.uk

Based on his experience of a variety of different sectors, Paul Hirst has identified what he feels are the ten key steps for prospective café owners looking to start a new coffee shop business from scratch to consider.

THE TEN STEPS Paul Hirst - design director at Restaurant Design Associates (RDA, a leading design and installation company which specialises in all areas of the catering, hospitality and retail industries), works with a wide range of clients from independent coffee shops and international blue chip companies to NHS Trusts and contract caterers, to design practical, aesthetically creative spaces.

overcoming potential pitfalls such as planning consents, building control and food safety issues.

Working in collaboration with a qualified and experienced designer is a hugely beneficial process which will aid you to determine the best use of available space, the look and feel of the café and choosing the appropriate level of equipment and output based on the size of the facility, transactions per day and future growth.

Decide on your product range Give careful consideration to the product range you’ll be selling. It’s so important to ensure that the back of house is able to handle safe storage of ambient and chilled goods, and to ensure that there is plenty of production space for the product range available.

Available space can often determine what percentage of products are to be sourced and bought, or produced on site, so bear this in mind if your space is going to be particularly limited – as is often the case with a café environment.

Consider hot food A good café design will have a range of chilled and hot beverages and ambient and chilled products for sale. Introducing hot dishes will require either a production facility back of house, or regeneration facilities if products are to be sourced through supply chains.

Serving hot food will often require ventilation and extraction being required, so careful consideration will need to be made around local site conditions and available capital.

Plan The first step towards the successful outcome of a new café venture begins with compiling a robust business plan, which should include elements of projected trading such as the number of transactions per day, and anticipated average spend.

Research Undertake careful, thorough, detailed research during the decision-making process in determining the location, target market, and space available for prospective sites. Make sure you know your preferred local area inside out.

Enlist the help of a design company At this point, once you’ve gathered as much data as possible, team up with an experienced design company. They’ll be able to assist you in interpreting the wealth of information you’ve researched, and they’ll work within your available budget to produce a high quality design.

Using the skills and experience of a specialist design company will help with

Storage Understanding the potential for the number of daily transactions and projected average spend will determine the amount of storage, the amount of chilled and ambient display required front of house, and the output of equipment such as coffee machines after growth potential has been factored in to future proof the business.

Understanding the business plan and how it relates to the design will also determine the space required for retail and the number of seats required.

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STARTING OUT Presentation The retail space and counter design should be flawlessly presented in order to provide the ultimate experience for customers, ensuring that there is a logical flow so that queue time is minimised, and products are attractively displayed at eye-line. The counter design should also ensure that appropriate levels of staff are employed to service the operation. Poor design can often result in more staff being needed than are actually required.

Counter construction Construction of the counters can either be shop-fitted or fabricated. Shop-fitted counters use modular drop-in refrigerated and ambient displays, whereby stainless steel fabricated counters can often provide much more versatility and durability in providing bespoke solutions.

Equipment There is a bewildering choice of equipment to choose from on the market, but the aim should be to provide the best quality equipment from reliable brands that the installation budget permits, particularly relating to refrigeration and coffee machines. Installing low grade, unreliable equipment can be false economy and lead to a larger number of expensive service calls and damaging disruption to the business.

Signage Finally, signage and branding should be a major consideration given that the aim is to attract customers in to the business and enable them to identify clearly the services on offer. Working with a reputable designer can assist with the process and ensure that the facility is visible and appealing.

RDA (www.rdalimited.co.uk) offers services in design and consultancy, equipment procurement and delivery, and installation and project management.

GOOD HOUSEKEEPING While health and safety, and the pest control side of things, might not be high on many people’s agendas when embarking upon their coffee shop dream, Phil Shaw (managing director of PLS Environmental Services Ltd and board director of the Society of Food Hygiene & Technology – SOFHT - www.sofht.co.uk) advises that there are issues that coffee shop owners can face and should be addressing.

Fore-warned is for-armed.

“It is no coincidence that the horror documentaries common on TV depicting rodents, insects and birds with evil intent, are so effective at playing on our primal fears. For caterers dealing with an infestation of any or all of these creatures causes real problems. There is also the further dread of an unannounced inspection from a customer or from an Environmental Health Inspector which can turn a potential horror story into a real nightmare,” warns Phil Shaw.

“Rodents, cockroaches, stored product pests, flies and birds pose a significant problem but when setting up your business, pest control might appear to be a low priority. That is, until there is a problem. Customer complaints, food poisoning, product destruction/ damage or contamination not to mention the reputation of your business and potential shut down are just some examples of the effects pests.”

All food businesses in the UK are governed by strict legislation that means any pest activity may result in legal action: prosecution, fines, legal notices and potentially prohibition to operate the business.

Every year pest control manufacturers bring out new innovations in rodent traps, insect detectors and all manner of fancy goods to excite the pest control industry. However prevention is still very much better than cure and financially a lot cheaper. Preventing rodents, insects and birds from entering a building in the first place is paramount and always has been, so as pest control advisors to this sector our first advice is to prevent the

pests coming in.

“Pest controls systems need to be documented in your Hazard Analysis and Critical Control Point (HACCP) which is a requirement of all food businesses,” says Phil Shaw. “We encourage food businesses to work in partnership with a reputable certified pest control company and invest in employee training too.

“An effective Pest Prevention System should cover the prevention of pest infestation (covering proofing, hygiene and cleaning, stock management and waste management), along with staff awareness and training, a programme of audits and inspections along with how you would treat pests if an infestation occurs.

“There are basic preventative measures which can be implemented. First is to remove the requirements for living and growth – namely sources of food and water and shelter for pests. At first this seems easier said than done, but a sound food safety management programme coupled with a robust cleaning regime is the key to success.

“Food and ingredients should be stored correctly, off the floor and away from walls in designated storage areas and within proprietary sealed and pest proof containers.

Good stock rotation, along with adequate lighting and ventilation will help to minimise pest risk.

“It is imperative that incoming goods are carefully sourced and managed upon delivery so that common food pests are not introduced to the business. Pests may be seasonal in incoming goods from the external environment, but will infest and thrive all year round in a food premises. Specific seasonal problems include rats for example which seek warmth in the colder months and ant flies and cockroaches which tend to emerge in the spring “It is essential to train staff in good housekeeping practices with a ‘clean as you go’ approach. Enhanced waste management and refuse removal will ensure that pests do not have the opportunity to thrive.”

READER OFFER An innovative new range of planet-friendly and biodegradable commercial cleaning products, for kitchens, bathrooms, and front-of-house, has been launched by London Bio Packaging, the original and leading supplier of eco food packaging to the catering sector.

The nine powerful zeco™ ‘eco-cleaners’ use exclusive advanced bio-technology, in the form of natural bacteria and enzymes, to attack and

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consume dirt, grease and grime, enabling them to tackle even the most difficult cleaning jobs from oily, greasy kitchen areas and heavy limescale deposits, to stubborn soap scum, while remaining safe for use in food environments and gentle on the skin, claim the firm.

Ideal for use in coffee shops and cafes, the zeco eco-cleaning includes degreasers, descalers, all surface cleaners, an odour neutralizer and three

dishwasher liquids, and all are supplied in recyclable bottles and sold in individual units, not cases, for convenience.

For the chance to try some of these innovative cleaning products for yourself, the company is offering five lucky Café Culture readers the chance to win a set of three different cleaning products, worth £12!

The set contains 800ml spray bottles of zeco Eco All Surface Cleaner, zeco Eco All surface

Cleaner Food Safe and zeco Eco All Surface Bathroom Cleaner.

For your chance to win, simply email your name and company contact details to zeco@LondonBioPackaging.co m by 31 May 2015.

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www.cafeculturemagazine.co.uk

MAY 2015 CAFÉ CULTURE 43

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STARTING OUT

Crowd-funding in practice Corrardo Accardi (founder of Pizza Rossa who used crowd-funding to launch a venture that sells high quality Italian street food and in particular pizza by the slice, quickly and to the same standard as experienced in Italy). izza Rossa researched and developed a new more efficient method of production to cater for multiple locations. As a consequence, our business is not only easily scalable but it also results in each outlet achieving major cost savings in comparison to more traditional competitors.

In early 2010 I started speaking to potential investors but found it extremely difficult to develop their interest into actual investment. Approaching the banks quickly showed a non-starter. So, by late 2010 the whole idea was mothballed. In 2011 with my business idea apparently dead, I enrolled to do an Executive MBA at the London Business School.

As the course progressed I spoke about my apparently broken concept with various colleagues. To my surprise, they felt I was on to something and regarded the concept as both feasible and appealing. At the end of 2013 I came across a new investment method called crowd-funding, an innovative platform that enables the general public to invest in a company. The company in question goes through a due diligence process and should they get through that, they then pitch for funds through a page on the platform. Investors (the public) can then pledge anything upwards of £10 to help the company reach its funding target. Investors get to decide if it is a good idea or not and sites such as Crowdcube simply ensure they have all the information you need to make an informed decision.

From an entrepreneur’s perspective, it is a great way to raise funds because the upfront investment is very limited: no fees are charged by the platform unless your campaign is successful and, after that, you can use sets of documentation that are pretty standard and therefore reasonably priced. In fact, with the exception of branding and other costs necessary in the build-up of the business (e.g. a business plan consultant if you are not lucky enough to be able to do it yourself… or have a partner proficient with it), you may get away with the cost of the video alone.

I created an award-winning business plan and a very good video pitch with a professional video maker. It is clear that the combination of these was among the most important winners for the campaign. You

P

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need to be able to give your message professionally, credibly, comprehensively, quickly (no more than three minutes) and in a way that will set you aside from the other pitches on the platform.

You have to have also a strong and credible team to show that you are capable of delivering on the promises made. In many cases scalability is a must to convince investors that they can obtain a great return on their investment. A single shop operation can hardly guarantee this and, ultimately, those who consider an investment in your company will need to be convinced that your business stands a good chance to make them money. My team and I decided to go down the Crowdcube route in September 2013 and launched the pitch/campaign in midOctober.

The target of £280k was set to have all the funds in place within 40-50 days.

Failure to reach it within a timeframe of 60 days would have meant we would not have received any funding at all. Whilst our ultimate target was to obtain £430k, we settled for a lower more reachable amount that would allow us to start the business up but not deliver the plan in its entirety.

Our campaign went quite crazy! We reached the funding target within 17 days and surpassed it to reach £440k, with £150k raised in the last 4 hours! This broke the European record for a start up in equity based crowd-funding! It is a great example of collaboration through the internet.

All the years of hard work, occasional set-backs and planning were justified. The funding was now there to turn our vision into a successful business. And we just completed a second successful campaign, raising another £160k.

If you are looking at crowd-funding to raise money for your start up or to fund your existing business then there are lots of positives and very few negatives.

Because it is still quite a new and exciting concept, crowd-funding can provide your business with huge visibility and some great PR opportunities. As a result of the pitch, Pizza Rossa achieved coverage in dozens of newspapers (including The Times, the Independent and Corriere della Sera in Italy), specialised magazines, blogs and newsletters. This was all down to the campaign as we did absolutely no PR work ourselves in the build-up.

A perceived downside is all the shareholders we now have on board: approximately 220 invested with shares ranging from £10 to £70k. I do not regard this as a problem, as crowd-funding is an entrepreneur-friendly set up. By establishing an adequate threshold, only a small percentage of shareholders have voting rights. We send everyone regular updates and try to involve them as much as we can so that they can help also with alternative sales options, such as corporate deliveries.

The visibility from crowd-funding resulted in expressions of interest for franchising from several countries, including mainland Europe, North and South America and Asia. This is now part of our mid-term future plans.

One thing to be aware of is that you will get people to comment on your business plan and idea. And there are lots of people who will want to show that they are cleverer than you. Beware, you need to always keep a professional tone even when facing at times real and proper abuse (a clear, concise and professional answer will make you score points also in cases when you would rather shout a response).

Crowd-funding has really been huge for us because it opened up new doors of opportunity, besides allowing us to open the doors to our first two venues and production facility. If you have a great idea, can demonstrate it is deliverable and are looking for funds, then I would recommend considering crowd-funding, as it could make the difference in turning your business dreams into a commercial reality.

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STARTING OUT

New start-up service launched Packaging company, Sovereign (www.e-2go.net), has many years of experience supplying take-out businesses both big and small, and report that they have now designed a new startup service that they have tailor made to help get new coffee businesses up and running in a quick and cost effective manner.

With the aim of offering costeffective solutions without compromising on quality, Sovereign says that its wide range of products, including coffee cups, paper carrier bags,

greaseproof sheets, napkins, pizza boxes and labels to name a few, can be produced in short runs starting from 5000 pieces.

In addition, advice is also on hand from their experienced team and their central London showroom is a great way to see the products and take some to test.

Sophie Hudson (director at Urban Tea Rooms) knew that packaging would be essential to promote her takeaway menu at their artisan cafe. "We were really happy to find Sovereign in

WE ARE Spectacular is a new breed of creative brand and marketing agency a collective of nine boutique agencies, which are businesses in their own right, and who have worked together for years on brands like Pret A Manger, YO! Sushi, lastminute.com, Costa Coffee, Nestle, Fuller’s Inns & Hotels and Barclaycard. They cover everything from brand definition to brand identity, brand and product naming, marketing strategy, local marketing, digital strategy, web site creation, social best practice and growth of engagement.

Mark McCulloch (pictured) is the leader of the collective, ensuring that the company has a full service feel, but agile with more of a senior consultancy approach. He has been around a bit in the last 15 years, starting life at music magazines (marketing them to students), then working in full service and digital agencies before finally jumping the fence to work ‘client-side’ to take on exciting roles including head of brand/marketing at lastminute.com, Barclaycard, YO! Sushi and Pret A Manger. He always had one eye on just working with brands he believed in and people he loved. So, in January 2013 he braved it on his own but with a few good people in tow to help brands be Spectacular on and offline, inside and out.

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the run up to opening Urban Tea Rooms, as they were able to offer us the kind of smaller scale service that you need when first building a start–up,” she says.

“Instead of having to pay for and store 50,000 personalised coffee cups, we were able to order just a few thousand – a great help with cash flow in those early days. Sovereign also helped us find other costeffective solutions to our packaging, such as printing stickers with our logo on them for clear cups and carrier bags.

SOCIAL MEDIA PLANNING Social media is one of the best and low cost ways for any business to reach customers beyond what marketing spend and resource you have, feels Mark McCulloch (CEO and founder, WE ARE Spectacular). However so many people do not set up for success, see it as a thing that they must tick off of their daily/weekly list of to dos (which means that it becomes robotic in tone and a chore) and so you may as well spend your efforts elsewhere, he warns.

“Social media is cost effective, but not completely free, as you need to invest some time and money into it to make it as successful as possible,” says Mark McCulloch.

“I have 11 steps to success when using social media, which I have used throughout my career at Pret A Manger, YO! Sushi and with all of my clients since starting WE ARE Spectacular who are predominantly in the coffee, food and drink industry, including

This saved us from having to print all of these items with our logo, which would have been well outside of our budget before we opened.

“We‘ve been really happy with our packaging, and have had great feedback from our customers. It‘s not only got a quality feel to it, but it is ecofriendly and comes at a competitive price – all crucial for any new business these days.”

Costa Coffee, Harris + Hoole, UCC, Caffe Ritazza and Fuller’s Brewer Street Coffee.”

1) Know thyself Before you even consider starting to use social media. Do you really know what your brand’s name is, have a definitive logo, positioning, personality, tone of voice, what you are on the inside and how you communicate to your teams on why they get out of bed in the morning, what your brand claim is and clear evidence on why you are clearly better than all of the direct competition and have you identified you are absolute core customer? This handy chart should help you write this down and agree it between you and your key business stakeholders.

2) Your online identity It is vital that you have a consistent look and tone online at all times. Use web sites such as ‘namechk.com’ to check in one search what social handles/names will be

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STARTING OUT available for you to use. Try and pick one that is available on all channels if you can.

Think of this as a copy and paste that no matter what the social media channel, you are to have the same logo in your ‘favicon’ box (small logo you see on social media newsfeeds), same biography in the about section and same, consistent backgrounds on the mobile and desktop versions of the social media platform.

3) Claim what is yours Make sure that you work with Google and the social media channels to ensure you are ‘on the map’ for all of your venues for searches and check ins, ensure that you are ‘hooked up’ in terms of sharing icons and ability so that you can socialise your website content, ensure that you have claimed your friendly ‘vanity’ url that is www.facebook.com/markscoffee rather than an ugly url string and lastly work with the social media channels to ensure that you get that little blue tick next to your brand name on your official social media handles as this helps customers know that you are ‘for real’.

4) Use the rule of thirds when planning content If you simply just talk about what you are selling then people will get bored. Use the rule of thirds to break up your content into thirds so that you mix up the conversation into content about your brand (history, inspiration, what you stand for etc), your product (what you are famous for, best sellers, new products, ingredients etc) and another are of your choice as the final third (Fun, Lifestyle, Health, Wellbeing, etc etc).

Then mindmap the thirds to write down what could you possibly talk about in each of the thirds. You can always add to this as time goes on, however it will also give you a clear idea of what you should not talk about as a brand, which is equally as helpful.

5) Think like a boxer when writing and creating your content You don’t walk into a boxing ring and simply thump the other contestant and then walk out having won the fight do you?

It takes training; time to study your opponent (or customer) and a series of

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strategically placed jabs to lead up to your perfect right hook or a call to action post in this sense. The book that highlights that and more is written by Gary Vaynerchuk who is a leading light in social media has written a fabulous book called Jab Jab Jab Right Hook that really helped me get my head around how to think about social media in terms of return on investment, how to plan content better and how to set up your content to create a series of micro stories leading to the actual message you want to land. I’d advise buying this book immediately.

6) Be a native speaker Instagram and Twitter are as geographically distinct as Scotland and Japan. This is useful to think about as when speaking in each social media channel (or country in this analogy) you need to be focused on the cultural or native dos and don’ts when on each channel and please please please simply don’t cut and past or automate your content as this looks lazy. Just take the time to do it well on each channel and that means spending just that bit more time thinking about how to do it best on each channel. Spend some time studying looking at the nuances of each channels, look at what your competitors are doing and also those that you consider to be world class and take some inspiration from that.

7) Crop your images well Take some time to set up dummy accounts or invest in software that lets you mock up how your tweets and posts look on screen and on mobile before you post them. It can make all the difference in terms of flawless execution. Make sure the preview pane looks enticing and is not simply a crude crop of the image, especially when we are talking about food and drink.

8) Know when to post There is really no 'gospel' on the best time to post for restaurants, as you will notice now that the Facebook newsfeed is a mishmash of posts from Pages at different times and days, and more weight is given to posts with more engagement get priority in the newsfeed.

Obviously using your common sense and what you know about your customer helps. For example, when are they online?

When do they typically look on your web site?

Many people might plan their upcoming weekend activity on a Wednesday or Thursday, not a Monday, so info about booking, latest menus and offers etc would make sense then. People have more time to cook at the weekends so recipes might be best posted for then.

Evenings and weekends are peak times on Facebook so aiming for a few posts a week in these times is good - and a few in quieter times too might be a good start to see how the engagement compares.

Use free Facebook Insights on your Page to understand when people are engaging with your posts the most, and what days. (Within the Posts tab).

9) Create cut through It's becoming a well-known fact now that brands that don't invest in Facebook advertising are going to see low post reach and little visibility within the newsfeed.

Even spending as little as £2 a day can help to give your page a boost against competitors.

My advice would be, if you are posting something really important that you want everyone to know about (new restaurant menu information, say) you should boost it with a budget of £50-100. You can target a very specific audience. Some ideas include fans of competitor restaurants, fans of chefs and TV shows (Jamie Oliver Cooking Shows, Saturday Kitchen with James Martin, Masterchef with John Torode and Gregg Wallace in the UK), those that live in certain postcodes, and fans that have been on your web site too.

10) Who to nominate to run your social media It is good for you to look at who has the enthusiasm to work in this role. Tips for who to look for are…

- Willing to work out of hours - Have a thick skin - Have experience with multiple platforms - Have great writing skills, spelling and grammar - Be enthusiastic to learn - Creative and full of ideas - Good with a camera and Photoshop if possible - Basically, have a phone stuck to their face!

11) Measure it!

There are some fabulous free tools out there including the social media channels own measurement suite plus Hootsuite is also good to use as you start your journey.

However once you are more experienced and would like something a little more sophisticated I would recommend Klood engine (klood.com) as one of the most advanced and economical social media scheduling, listening and measuring tools.

Sysomos, Sprout Social and Radian 6 are also good.

I hope these tips help you as much as they have helped me, the companies I have worked for and my clients over the years.

Best of luck in your new venture!

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PACKAGING

Packaging

picks

Biopac’s compostable cups

As we showcase here, environmentally-friendly, stylish new launches abound in the packaging sector, enabling cafés and coffee shops to add flair and function to their to-go food offering.

Eco-friendly here to stay “More and more, British consumers are proving they support businesses that are trying to increase sustainability efforts. There’s no doubt that now, more than ever, addressing environmental concerns is part of the recipe for success in the catering business,” says Mark Brigden, technical director at Biopac (UK) Ltd “The increased demand for environmentally friendly packaging is a trend that isn’t going away any time soon.

And with New York City banning plastic foam containers and polystyrene packaging from July 2015, it’s possible that UK businesses could be facing new regulations in the future. The good news is, that as demand increases, the availability of eco-friendly packaging is on the rise – and the prices are more affordable than you might think.”

Biopac (www.biopac.co.uk) is a developer and supplier of eco-friendly packaging and catering disposables. After years of intensive research and development, report the firm, they have created a comprehensive range of innovative and environmentally friendly products that are both practical and sustainable.

Their product range is aimed

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at restaurants, delis, cafés, caterers and coffee shops who want to demonstrate their commitment to the environment, feel the company, and includes hot and cold drink cups, hot food containers, soup and salad containers, portion pots, deli containers, plates, bowls and trays, sandwich packaging, cake boxes, bags, cutlery, napkins and paper, even janitorial products and branded workwear. They also design bespoke and custom branded packaging.

Many of Biopac’s containers are made from cornstarch or sugar cane, so they can be fully composted – along with the food waste in it – making it ideal for foodto-go retailers. While conventional plastics can take 400 years to break down, biodegradable packaging when composted is turned back into soil in less than 12 weeks, point out Biopac.

“Unlike polystyrene, the material used in most foodto-go containers, the natural fibres of the Biopac cartons prevent condensation – that is, they don’t sweat when closed over piping hot food.

These containers will keep your food fresh and delicious, and because of the good thermal quality, the food remains hot. What’s more, the containers are microwavable

and freezable so they’re perfect for leftovers too,” explains Mark Brigden.

“Switching to sustainable packaging is not only good for the planet, it’s good for your business. Traders have a tremendous opportunity to add value to their brand, developing loyalty and trust among customers by sharing their concerns. Biopac can even provide custom branding by printing your logo on containers, carrier bags, cups and napkins – which promotes your business while reinforcing the message of sustainability.

Biopac have recently launched a new range of compostable containers with clear RPET lids, perfectly suited to food outlets looking to show off their culinary creations feel the firm.

The combination of containers made from Bagasse, a sugarcane residue, and lids made from RPET is the perfect answer to customers’ increasing demand for packaging that can be fully composted and recycled, say Biopac (Bagasse is a fully compostable, natural, abundant and renewable resource and Biopac’s new range is unbleached which means it retains the natural colour of the sugarcane fibres).

Options include a variety

of round, square and rectangular bowls with different depths. Perfectly suited to food outlets serving hot and cold food, they provide good thermal qualities to ensure the food remains hot, and offer excellent stackability and denesting features. The bowls are freezer, microwave and oven safe.

The clip-on clear RPET lids fit securely to keep food well preserved and eliminate leakage whilst ensuring no taste transfer. There is a choice of either flat or domed lids which are crystal clear to give customers excellent food visibility. They are heat resistant and fully recyclable with the recycling bottle scheme. These containers are ideal for delis, cafes, caterers and coffee shops serving hot and cold food. They are in stock now and are already proving popular with a number of our clients.

They also recently launched a new Too Good To Waste range (branded 'Too Good To Waste' this range is designed to help cafés and restaurants reduce their food waste by encouraging diners to take their leftovers home to enjoy later). These boxes are an advance on the ‘doggy bag’ and are made from wood pulp that is produced from sustainable forests in Europe

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PACKAGING

Case study: Hobbs House Bakery One company embracing green packaging is Hobbs House Bakery (www.hobbshousebakery.co.uk), a family business with five generations of baking experience, based in Chipping Sodbury, near Bristol.

“Packaging is an important part of what we do.

Our aim is to use minimal packaging to avoid waste but we recognise that as a company providing take-out food, there is a requirement for packaging. Where we can, we ensure this is environmentally friendly – it’s what our customers expect. Although eco-friendly packaging costs a few pennies more, it’s well worth it for the feedback we get from our customers and to know we’re doing our bit to help the environment,” says Sam Wells, purchasing director at Hobbs House Bakery.

Hobbs House Bakery buys a variety of packaging from Biopac, including coffee cups, Natural Pac containers and square cut sandwich boxes.

“We met Biopac at a Show in London and also spoke to some of their clients. We liked what we saw and they understood what we wanted. Having recently rebranded, we were particularly interested in their branded coffee cups. It’s important to us that when people are walking around with our coffee cups in hand that people can see where they got it from. Our new brand starts to be recognisable. Biopac’s cups and lids are biodegradable so very kind to the environment and also the lids are a nicer product to drink through. This was very important to us as a brand, and also to our customers. We’ve been using our branded coffee cups from Biopac for over 6 weeks now and we’re really pleased with them,” adds Sam Wells.

“We also use Biopac’s square cut sandwich boxes. We’re always looking for something a bit different and square boxes as opposed to the traditional garage forecourt sandwich wedges have given us a different way to present our sandwiches. The boxes are fully compostable and we apply a branded sticker to carry our branding.” and coated with a compostable material to render them leak proof. They have also included a bag in this range which can be used as a carrier for the box.

Functional and sustainable, they can be fully composted when they've reached their end of life.

Biopac report that their products which are most popular with cafés include PLA tumblers. PLA stands for Polylactic Acid – a thermoplastic material

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“We have also just started using Biopac’s new Natural Pac Containers which are made from sugarcane. We use them to serve a new range of toasties with salad.”

Biodegradable disposables are the most environmentally friendly Biopac has taken a leading role in research and development to establish high performance alternatives to oil based and unsustainable materials. Our solution is to use biodegradable disposables and packaging items that decompose naturally and with no harmful effects on the environment. This solution can be applied to all those in catering operations.

We are always looking at ways to grow our range of eco-friendly catering disposables. The more products like this we can offer our clients, the more we can help reduce the amount of waste going into landfill.

The importance of using 100% biodegradable products is paramount with the environmental concerns and regulations we face today. These problems can be faced head on by using biodegradable food packaging.

These innovative products do not harm the environment as they can be fully composted alongside the food waste associated with it – ideal for caterers and foodservice outlets.

produced from natural starches. The base materials are renewable and the tumblers are 100% biodegradable and compostable. Unlike conventional plastics which take 400 years to break down, PLA can be composted and broken down completely in less than 12 weeks, claim Biopac, who sell PLA tumblers plain or with 'I am not a plastic cup' printed message which gives a clear message about your

commitment to the environment. They also sell PLA lids, both flat and domed, to fit each size.

They also have a range of compostable hot cups. Their most popular – 'I'm a green cup' – helps cafés and coffee shops to be more environmentally responsible and demonstrate their commitment to the environment. Made from certified FSC board lined with a starch material, the cup is 100% compostable, so very

kind to the environment.

Their fully compostable cutlery produced from renewable cornstarch (CPLA) is heat resistant up to 85 degrees and also includes knives, forks, dessert spoons and teaspoons, all embossed with a compostable message.

The Socius Network (www.sociusnetwork.com), a distributor of supplies to the foodservice sector, has also taken note of the growing environmentally-friendly trend and says that it has been working closely with its suppliers to develop its new 100% Compostable Range, now available through its national network of distributor members.

The product line-up includes single and double wall paper cups, napkins, slipcovers, meal boxes, plates and cloths which form part of an expanding array of compostable products. Most of the range is produced in the UK and Europe which offers benefits in terms of carbon footprint reduction.

The products are also manufactured from materials sourced from managed, sustainable forests complying with EU timber regulations.

Being 100% compostable and biodegradable they will decompose into H2O and CO2 in an industrial composting facility. In addition the range is fully certified conforming to the EN13432:2000 standard.

Mike Revell, managing director of the Socius Network says: “We are delighted we can now offer compostable products. Like many organisations we are very much aware that we have to be able to offer sustainable options and respect natural resource availability. The recently launched compostable range forms a key part of our foodservice offering and new items will be introduced in future. We believe these products will satisfy the requirements of those foodservice retailers that have not yet found an effective environmental

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PACKAGING

Planglow’s ciabatta wrap

solution to their packaging.

Good quality sustainable packaging can also help drive our customers’ sales.”

Packaging company, Sovereign (www.e-2go.net) have been supplying the coffee to go sector since it began in London in the early nineties, being the first European distributors for the full range from Solo USA. Since then, they have expanded to now offer a range of high quality packaging products aimed at combining competitive pricing and service, as well as being environmentally-friendly in the process.

“We stock everything for the coffee and food to go operator whether they are a small start-up or a large chain - cups, lids, stirrers, food containers, cutlery, carry out trays and bags plus sugar and sweeteners,” says Sovereign’s Barbara Feldman.

“Our products strive to minimise the impact on the environment. We were the first to introduce 100% recycled bleach free napkins and wooden stirrers, which have now been replaced with the much more environmentally-friendly bamboo stirrers, PET which is in much demand in recycling, and a wide range of 100% compostable Bagasse products.”

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New launches Eco packaging providers Planglow (www.planglow.com) have launched a brand new range Street Food - an environmentally friendly three-piece collection specifically designed for hot foods. Developed to package street food inspired dishes and other hot foods, it includes a hot food box (Street Box), deli paper and sticker, making it suitable for a diverse range of food from all around the world, say Planglow.

Featuring a white distressed map with black passport stamp print, the range blends a worldwide design with natural kraft materials to offer global appeal. And because the Street Food range is made from both home and industrially compostable materials that come from renewable and sustainable sources customers can do their bit to help safeguard the world’s resources.

“We’ve been looking at eco hot food packaging solutions for a few years as we felt that the market lacked branded packaging that supports the quality of Street Food being

served.

We started by launching pots and deli paper in our Gastro and Natural ranges last autumn which have been such a huge success that a standalone range was a natural progression,” says Planglow’s marketing director Rachael Sawtell.

“Inspired by the now ubiquitous street food movement, the eco three-piece collection has been in development since the spring.

Including versatile deli paper and Street Box combo, plus matching sticker, it supports providers looking to introduce a street food image to their takeaway products.”

The Street Box has a kraft finish clamshell construction for dishes that are streets ahead – designed to fit everything from curries to BBQ, breakfasts to salads, pies to pasta and everything in between. It features the black and white Street Food map and passport stamp design on the lid, while the lower half is printed black with eco messaging on the base. It has a sturdy, fully laminated construction which is suitable for hot and cold foods and safeguards against leaks and seeps – especially from rich sauces and grease – and seals via two sturdy tabs and is easy to eat from on the go.

The Street Deli Paper is a

multipurpose grease-proof sheet for a whole world of street food style offerings.

Made from a kraft finish material, this also features the distressed map and stamp design, and may be sealed with the matching Street Sticker or by twisting the ends – depending on your application. It can be used with paninis, pittas, pizza, sandwiches, burgers, hot dogs, chips, and more, or to line lunch trays, serving food directly on the tray to further minimise waste.

Planglow has also added a brand new Bloomer Bags to both its slate-look Gastro brand and rustic Natural Collection, designed to offer a high street style presentation for premium or speciality bread sandwich ranges, as well as cakes, cookies, pastries and pies. What’s more, the Bloomer Bags support increased profit margins due to their high end yet cost effective - look which comes at a fraction of the price of laminated bags, claim Planglow.

An insert is also available for both products aiding the insertion of sandwiches into the bag whilst minimising handling (the Bloomer Insert also offers additional support and rigidity whilst storing in the chiller).

The Bloomer Bags are made from 100% biodegradable materials - a strong, grease resistant paper with a plant-based biofilm window that’s certified home

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PACKAGING compostable, while the Bloomer Bag Insert is made from a food grade biodegradable board.

To further compliment the Natural Bloomer Bag, Planglow have added a new and uniquely shaped 16-persheet small rectangle label to its Simple Natural label range.

Suitable for deep-fill wedges, salad packs and more, with its mix of sharp and rounded corners, the product offers a subtle design twist for rustic packaging.

Planglow’s marketing director Rachael Sawtell comments: “The rustic finish of the Natural Bloomer Bag creates a subtle, natural brand. It can be paired with our Natural labels or sealed with our new Natural Sticker or Natural Deli Tape which both feature ‘Freshly Made’ messaging.

“The Gastro Bloomer Bag supports a darker, more premium deli-style presentation. And we offer a variety of Gastro Labels that may be used on pack, including a ‘Handcrafted’ printed Gastro Sticker and Deli Tape which can be used to seal the bag,” adds Rachael Sawtell.

“We’re really pleased with both Bloomer Bags and Insert as we feel these offer our customers an on-trend high end sandwich packaging product that’s also extremely cost effective – products the market has been crying out for”.

Both the Natural and Gastro Bloomer Bags come in boxes of 1,000 and may be combined with other items

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from our Natural and Gastro Collections respectively to further build upon the specific brand. Alternatively, use the Bloomer Bags to highlight or differentiate produce from your other ranges, suggest Planglow. The Bloomer Bag Inserts come in a crisp white board with a high gloss finish on the sandwich facing side to help safeguard against dressings and sauces (the inserts are sold separately and come flat packed in boxes of 1,000).

Maxabel International (www.maxabel.co.uk) is a major global supplier of branded disposable paper hot cups and other complementary disposable food and drink packaging products, and its latest product launch is the Cup For All Seasons – an embossed double wall disposable paper cup with a design inspired by Matisse art.

The design comprises layers of shapes and shades in a rainbow of different colours, each section representing a

different season, so the cup can be used all year round and recycled in the right conditions.

Designer Jazmine Labana took her inspiration from the Matisse Cut Outs exhibition at London’s Tate Modern Museum.

“Matisse’s The Parakeet and The Mermaid brought four seasons to mind because of the four colours in the mural,” said Jazmine Labana. “The Snail by Matisse inspired the simple solid shapes. The Parakeet further inspired me to research the rare South American Sun Parakeet, which has four shades of colour. This made my vision of using four colours to represent four seasons even stronger.”

This striking design, representing all four seasons, means that the cup can be used throughout the year. The cup has an embossed paper wrap which eliminates the use of heat barrier sleeves. It is available in two sizes 8oz and 12oz, say Maxabel.

“We are delighted with Jazmine’s new design,” says Julia Ross, sales and marketing manager at Maxabel International. “Our aim was to produce a cup which could be used year-round and Jazmine has met the brief perfectly.

Instead of outlets coming up with new cups for each season, this colourful arty

design can be used all year round. Our number one priority is to be as eco-friendly as possible.”

Maxabel also produces a range of paper cups, plastic glasses, cutlery and cup carriers, as well as custom printing and design. The company has just joined Simply Cups, the UK’s dedicated paper cup recovery and recycling scheme - a partnership formed between Closed Loop Environmental Solutions and Simply Waste Solutions that provides paper cup manufacturers, organisations operating in the supply chain as well as beverage and hospitality outlets with a cost-efficient collection and recycling service.

Maxabel International is also a member of the Paper Cup Recovery and Recycling Group (PCRRG) which works hard to increase recognition that used paper cups can provide high quality material to the market place and that there is a need to ensure that they are captured effectively.

The group’s objectives are to continue to drive action around the development of the collection and recycling opportunities for paper cups and identify and support solutions that sustainably transform used paper cups into a valuable resource.

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PACKAGING

New contract Huhtamaki (www.foodservice.huhtamaki.co.uk) reports that it has been awarded a two year contract to supply The Cover Association with paper vending cups and lids. Comprising 15 regional vending operators with 23 service point locations throughout the UK, Cover has, for over 30 years, delivered excellent refreshment services – of which vended hot drinks are obviously key.

Speaking of the new business win, Ray McNamara, UK vending sales manager, Foodservice Division, Huhtamaki (UK) Ltd. said: “We’re delighted to be working with The Cover Association and its members – many of whom we already supply our products to. We are confident in our ability to manufacture and supply quality products, and the vending cups and lids for Cover Group are no exception. We know that Cover pride themselves on being able to deliver a premium standard of service, which reflects the quality of vending now expected by consumers who compare the offering to the beverages they are familar with from the high street. We look forward to starting what is sure to be a fantastic partnership.”

Huhtamaki will supply Cover member companies with 7oz, 9oz and 12oz paper vending cup sizes, and lids. Some members have also chosen to have their own branded cups.

The customised paper vending cups for these members will be manufactured in 9oz and 12oz sizes, and 8oz and 12oz sizes for the double-wall cups.

“Not only were we impressed with the proposal Huhtamaki put forward, but many members were already aware of the quality products and service provided by Huhtamaki,” commented Kevin Templeman, managing director of Automatic Retailing Vending Ltd. “The company clearly understand the importance of packaging in today’s fast-paced, image-conscious world; and strive to be at the forefront of cup development. Their knowledge, support and NPD were of importance to members, and so it wasn’t surprising that members therefore voted overwhelmingly in favour of appointing Huhtamaki as their nominated supplier for paper vending cups and lids.”

Huhtamaki claim to be the first UK manufacturer to develop a double wall paper vending cup. All its UK paper products are 100% PEFC Chain of Custody certified, and fully compliant in accordance with the EU Timber Regulation No. 995/2010, say the firm.

4 Aces Ltd (www.4acesltd.com) have introduced Reco Biodegradable Plastic Cutlery and Urbana Compostable and Biodegradable Plastic Cutlery.

Reco cutlery is a hybrid product made from 30% polystyrene and 70% biobased and organic material and biodegrades safely within 12-18 months, and Urbana plastic cutlery is a hybrid product made from Polylactic acid (PLA) and bio-based and organic material thus saving on valuable oil supplies and resources.

Urbana cutlery is DIN certified and composts over a

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period of 12 – 14 weeks and biodegrades safely within 12 18 months, say the company, and unlike other biodegradable and compostable options on the market, they do not release any toxic substances into the soil or ground water and both the Reco and Urbana cutlery can be recycled, claim 4 Aces.

Another added advantage of the cutlery is its low carbon footprint as it is manufactured in the UK, unlike other compostable and biodegradable plastics.

Colpac is launching a new service enabling customers to apply their own branding to T-

cups without having to commit to huge quantities and face long lead-times.

Made in Britain at Colpac’s Flitwick manufacturing plant in small to medium quantities, the T-cups can be printed with bespoke designs, with up to six colour printing, and delivered quickly, say the firm.

Customers provide their own design and artwork or can commission Colpac’s in-house c-creative® design team. The runs, between 10,000 and 250,000, are efficient and cost-effective with fast turnaround.

Suitable for tortillas, fruit, fries, potato wedges, popcorn, vegetable sticks and chicken goujons, the T-cups are aimed at fast food outlets, sandwich shops, bakeries, canteens, catering companies and event organisers, say Colpac.

The recyclable range of disposable T-cups with drop front is also available in Kraft or white board as a stock item.

Conventional cups (equivalent to 350ml/ 12fl.oz) with rolled lip can also be printed at Colpac’s UK plant and lids can be made available separately (www.colpac.co.uk).

One of the latest trends in takeaway packaging is the hybrid pack, which offers the perfect blend of good looks and functionality feel Tri-Star Packaging, who have just launched a dazzling new hinged hybrid pack, called Coalesce™ , that aims to make it easy for coffee shops and cafés to display salads, sushi and bakery products in their full glory.

Colpac’s T-cups.

Coalesce features a unique design comprising an ultraclear hinged lid attached to a board base that can be printed internally and externally for greater brand presence and ultimate shelf impact. The seethrough rPET lid creates a large viewing area for increased visibility, helping to drive impulse purchases and boost sales. Available in two sizes – 500cc and 1,000cc – the Coalesce pack is perfect for salads, including wet salads, sushi and baked products such as pastries and cakes, suggest Tri-Star.

Its one-piece design also means that it is easy to stack and reduces packaging inventory, while an integrated tamper-evident design cuts labelling costs. Made in the UK, the packs also offer good environmental credentials (the board is produced using fibres from wood sourced only from sustainably managed forests and the lid is made from recycled/recyclable materials, adding up to a hybrid pack that is easy to separate into different recycling waste streams).

Kevin Curran, managing director of Tri-Star Packaging, says: “We love the Coalesce pack because it ticks every possible box for café operators who like to go the extra yard to make sure their products look as good as they taste.

Consumers choose what to eat with their eyes as much as their stomachs, so insisting on a pack with superb visibility that really showcases your food is a shrewd business move.”

Ultra-clear, eco-friendly rPET packaging is also helping to add a real wow factor to foodto-go, one reason why Tri-Star

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PACKAGING

Tri-Star Packaging’s Coalesce. feels that its award-winning new Tri-Pot™ deli pot range for pasta salads, snacks and desserts is proving such a hit.

With its rounded shape, Tri-Pot offers impressive product visibility for superb food presentation and good on-shelf impact, making it ideal for encouraging impulse purchases and maximising sales. Its soft curves also sit perfectly in the hand, ensuring it is a real hit with consumers and ideal for snacking and food on-the-move.

The stylish Tri-Pot range is the first family of three trendy deli pots to come with one-size lids and insert – a unique feature that enables café operators to list fewer SKUs, cut packaging waste and speed up packing time. Its three sizes, interchangeable lids and insert provide numerous food combinations and menu ideas, giving caterers more choice without the need for increased packaging inventory.

“Our new Tri-Pots are an absolute delight both aesthetically and in terms of the benefits they offer cafés and coffee shops,” says Kevin Curran. “They enable retail operators of all sizes to enjoy the very latest designs, helping them to compete on the high street. Customers love these pots, helping to boost levels of loyalty and repeat purchases, making a huge difference to sales and profits.”

Sturdy for maximum product protection, Tri-Pot is stackable and brandable, with large surfaces for labelling.

Food safety is always high on the agenda for coffee shops and cafes, especially since the introduction of new EU rules on allergen labelling.

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Hard on the heels of its game-changing, cloud-based labelling software Tri-Label Online that enables caterers to comply with the new food labelling laws with ease, comes Tri-Star’s new multi-coloured retro sandwich wedges.

Available in green, blue, red and yellow, the eye-catching packs offer practical food safety benefits, point out the company.

Food-to-go operators can use them to colour-code product ranges – for example, green for vegetarian, blue for fish, red for meat products, and so on. Alternatively, by adding in black and clear wedges to the selection, they present possibilities for easy stock rotation, with a different colour for six days of the week. The new packs are the first coloured wedges to be made from recycled and recyclable materials and their distinctive design offers great shelfstandout, creating an unforgettable point of difference in any café or coffee shop, feel Tri-Star.

The Retro Wedges are less expensive than card equivalents and are also heatsealable for optimum product freshness, claim Tri-Star.

“The 1980s are remembered fondly for many reasons, but none more so than the fashion for very bright colours!” adds Kevin Curran. “Our new rPET Retro Wedges successfully recreate the feel of this vivid decade with a snazzy look that’s sure to resonate with customers of all ages. But make no mistake – they may have an old-school look to them, but our new Retro Wedges offer the very latest technology in terms of their

performance and sustainability credentials, and all at a very competitive price that keeps costs down while adding value.”

Tri-Star’s labelling division, Tri-Label has also introduced another innovative labelling concept to help coffee shop and café owners to deal with the new legislation – the Allergen Food Rotation Label.

This off-the-shelf solution combines allergen and food rotation information in one easy-to-use label. It offers a simple and affordable way for café operators to ensure their staff are aware of any allergenic ingredients that may be present in the food they sell.

Freezer-safe and featuring a protective UV gloss to repel moisture, food and liquids, the label features a tick box for each of the 14 allergens covered by the regulation, as well as ample space to include detailed use-by information.

The Grab & Go cup carrier is a brand new patent pending, handy cup holder which integrates a carrying handle with an insulating sleeve, say its creators (www.handle-it.co).

It’s ingenious design allows it to be manufactured from a single strip of recyclable and biodegradable material which significantly minimizes waste and is therefore incredibly environmentally friendly, making carrying multiple drinks easier.

Other benefits include it being a low cost alternative to traditional pulp tray, minimal storage required, reduced transportation costs, it folds flat, plenty of space for branding, reduced carbon footprint due to less material waste and less transportation.

Celebrating a decade The Printed Cup Company is celebrating 10 years of bespoke printed cups in 2015, and to celebrate the milestone birthday, report that they will be rolling out some new products to celebrate.

Based in Lancashire, the Printed Cup Company are offering a new lead-time of 24 hours, which they claim will make them the fastest printers and manufacturers of paper cups in Europe! The introduction of Turbo Time, the new 24 and 48 hour lead times, sit alongside the existing 72 hours Speedy, 4-7 Express, 8-12 day standard and 8- 12 week economy.

With 10 years’ experience specialising in low minimum order quantities and offering a variety of lead times, the Printed Cup Company have come to supply independent coffee shops, milkshake bars and cafes around the world, observing that this market has been in increasing demand for different products to make them stand out from the crowd (they began to offer a branded 4oz sampling cup, for example, as this size is perfect for cafés serving espresso or any business offering free samples as they can be branded at a

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PACKAGING

minimum order quantity of just 1000).

This year the Printed Cup Company report that they have also increased their range of products, adding a 20oz double wall cup and a new 8oz pink candy stripe cold cup in addition to their existing range of 4oz, 8oz, 12oz and 16oz cups, all made in the UK factory (made in Lancashire, all the products can display the Made in Britain logo).

To complement their cups the Printed Cup Company is also revealing their four and six pop up cup carry trays. Like their bespoke cups, the carry trays can be custom printed with branding and artwork.

Using the four colour print process, CYMK they can print directly onto the carry tray, which will make any, brand stand out and can be coordinated perfectly to the cups, say the company. At a minimum order of just 5000, smaller companies can now use carry trays as a marketing tool to compete with bigger brands who offer something similar, feel the company.

The Printed Cup Company

has recently also introduced a new 100% recycled sip through lid. The new lids add to existing environmental schemes such as the Green Earth Appeal (for just 99p per 1000 cups, the Green Earth Appeal will plant a tree to replace the paper used in the manufacturing process). This scheme makes the cups carbon neutral and the customer will receive a certificate showing how many trees they have planted along with the use of the Green Earth Appeal logo on their cups (to date the Printed Cup Company have planted nearly 9000 trees).

Festival showcase Seda UK (www.sedagroup.org), a well-known as a supplier of paper cups to foodservice outlets such as takeaway food restaurants and coffee and sandwich shops, showcased its extensive range of cups on its stand at the London Coffee Festival where it was a key sponsor.

Among the products exhibited were its double wall cup which allows the hot drink

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CAFÉ CULTURE

to be served at its optimum temperature and adds value in terms of superb insulation and brand communication. Its Naturally Seda compostable cup range offers customers a sustainable option. Fully certified by Vinçotte, an independent inspection and certification organisation, the cups conform to the EN13432:2000 standard whereby the product and its components are guaranteed as compostable in an industrial composting facility.

The company also offers lids to top off its cups. Among them is the Turn-N-Go plastic lid. Designed to enable the consumer to twist the lid open or closed, it helps maintain the drink’s temperature and avoid any spillage during travel.

Seda’s innovations have not been limited to the beverage sector. It also offers a hot food container range ideal for porridge, soup, noodles and pasta. Available in a range of sizes the tubs may be plain or printed with customers’ designs and logos. Because of their thicker wall structure they

provide excellent heat retention and ease of handling.

Forming a further part of its product line up are Seda’s salad bowls, destined for the foodservice sector. A boost in their uptake is considered in line with the summer season when many consumers prefer lighter food options and is consistent with healthy eating trends.

The round paper salad bowls have plastic lids and come in three sizes: small (750ml content), medium (1000ml) and large (1250ml).

They can also be printed in up to six colours allowing for complex designs and illustrations to be reproduced.

Furthermore, customer logos can be replicated to enhance brand recognition.

As well as being highly aesthetic, the bowls themselves offer foodservice outlets a sustainable packaging option. Extremely versatile, they can be used for a variety of chilled delicatessen type products such as leaf, bean, pasta, rice, vegetable, meat and fish based salads.

Brand building For café operators, packaging can often be seen as the means to an end and regarded as something of a commodity. However, Solo Cup Europe (www.solocupeurope.co.uk, now part of Dart Container), say that that savvy owners can use the power of packaging to positively drive their business.

“Cups can be a walking advert for your operation. They can be used to promote awareness, promote your brand or to communicate a special offer or new deal. It’s time to get creative and make those cups work for your business,” says David Whitehead, UK director of sales for Solo Cup Europe/Dart, who feels that cups are an under-utilised message medium.

“The Solo Cup BrandBuilder™ service, for example, allows café owners to brand paper hot cups, clear tumblers and heavy duty containers in quantities that suit the volume of the business enabling smaller operators to compete with the ‘big boys’. With BrandBuilder caterers only buy what they need, so there are no storage problems or wastage.”

BrandBuilder is available in quantities of 5 000, 10 000 and 25 000 and typical lead time is six weeks.

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PROFILE

Step by step Beany Green is the brainchild of former investment banker, Australian-born Prue Freeman, who recalls that she endured endless cups of charred, over-roasted coffee and dull packaged lunches while working at UBS at Broadgate Circle.

Thus, she gave it all up to bring the City proper coffee and honest food, packed full of flavour and personality, and served in an upbeat, unpretentious Aussie style. The business, which started in 2012, now operates a handful of thriving, quirky sites, in predominately office-based locations across London.

Beany Green (and its sister Daisy Green) started as a street food business selling artisan coffee together with Prue’s homemade Rocky Road and chocolate brownies from a coffee bike at the base of the Gherkin Building.

Daisy Green served frozen yoghurt on the streets of London and at major music festivals out of two vintage ice cream vans, and now the Aussie independent duo has gone from strength to strength ever since – going on to open their small kiosk at Broadgate Circle in May 2013, and then extending their offering to include healthy lunches and Aussie brunch with the arrival of their café in Marble Arch that Spring.

In fact, Beany Green now operates a handful of sites across London, ranging from quirky ‘hole in the wall’ spots, to coffee shops in Regent’s Place and Paddington, to a crazy converted shipping container on the Southbank and now its new flagship café at Broadgate Circle.

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Beany Green’s new flagship café at Broadgate Circle is now open, bringing the City lunchbox to life with its distinctive blend of Aussie coffee, bold healthy food and unique street art.

Each site is entirely unique, and all are decorated with inspiring bespoke artwork, with many pieces by street artists and reflecting Beany Green’s street food heritage.

"Broadgate Circle is an amazing location in the heart of the City - the idea for the business came about while I was working right here, so it's a natural and hugely exciting flagship location for us,” says Prue Freeman on the new café opening.

Bigger space The new 30-seater café sits within a stone’s throw of the independent’s tiny buzzing coffee kiosk, which became a coffee institution almost immediately when it opened two years ago.

The latest Beany Green is part of an impressive line-up of eleven new operators opening at Broadgate Circle, including Yauatcha, The Botanist, Jose Pizzaro and Franco Manca.

The bigger space has allowed the Aussie independent to showcase its bold flavoured, healthy-focused all day food offering from its gluten-free Broccoli Bread topped with avocado, poached eggs and tofu mayonnaise to its award-winning Banana Bread Sandwich and the Full Bondi (full English breakfast plus avocado and lemon). Beany Green say that their menu sets out to show the City of London how to brunch, Melbournestyle.

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PROFILE

The brand’s new café offers an open ‘kitchen table’ lunch counter, complete with huge and daily-changing salads that are all prepared in-house, together with handmade protein balls and toasted spinach wraps stuffed full of goodness.

Beany Green’s Detox Box (three raw salads plus spicy vegan Beany Ball and tofu mayonnaise) has been designed to appeal to health-conscious office workers, and its Ginger Pig lean beef sliders and Bacon Wrap (crispy bacon,

fried eggs, chilli pesto, mature cheddar pesto and spinach) will satisfy even the hungriest Londoners, feel the outlet.

Beany Green also report that they are now punching out even more perfectly executed flat whites from their new unit, courtesy of a custom bright yellow four group La Marzocco FB70 (affectionately named “Dolly”), their triple La Marocco Vulcano Grinders and a Marco Uber boiler.

While they continue to offer their exclusive house blend (hand-roasted by fellow Aussies, the Roasting Party), they are now also introducing weekly guest roasts and a daily-changing single origin filter coffee.

The design of Beany Green elicits inspiration and oozes unpretentious cool.

While clean oak counters set the stage for huge daily-changing food masterpieces, artwork covers every available space.

Large, original cheeky pop art pieces by up-and-coming street artist, Shuby, link back to the brand’s street food heritage, and a huge abstract vegemite jar commission by esteemed artist, Louise Dear takes pride of place in the café. A bright orange vintage steel locker, industrial chic scaffolding tables and multi-coloured Kartell stools complete the look.

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LEGISLATION

Are you mobility compliant aware?

While accounting for the access needs of people with disabilities is not a new requirement for businesses and organisations, more recently it is an issue that has gained significant momentum since the full implementation of the Disability Discrimination Act (DDA). Mick van der Stock, mobility manager from UK mobility and maintenance specialist, Pickerings (www.pickeringslifts.co.uk), highlights this important issue.

Lack of awareness Despite the implementation of the DDA regulations, it seems that there is still a lack of awareness from business owners as to which types of organisation fall within its scope. Equally, it’s important to know exactly what measures are needed to ensure full legal compliance. At the same time, for facilities managers and other premises operators, the DDA regulations have thrown into sharper focus the broader social responsibility to provide both easy and equal access to a product or service, including both access into and within the building.

Bearing this in mind, it’s worth questioning what obligations the regulations place on your business and how you can ensure that you’re doing everything in your power to remain compliant. Penalties for failing to meet the guidelines can range from heavy compensation claims to complete closure of a business, meaning companies can illafford to ignore them.

Initial access It’s the first hurdle you’ll need to clear, as it’s the entrance to your venue and workplace. Take a look at your building – stairs and other obstacles may require a platform lift to aid wheelchair or other disabled access.

For the most part, it’s worth imparting an element of common sense – what obvious obstacles are there preventing someone with limited mobility from accessing your premises? If there are

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entry routes which could prove tricky to navigate, then provide alternate access.

Also, for staff and visitors arriving on the premises, you’ll be required to provide accessible parking to those with limited physical mobility.

Internal access Once exterior challenges are addressed, interior changes in level, i.e. requirement to access an elevated floor, may restrict access to services. This means you’ll be required to install a mechanical device to solve the issue and remain compliant, this could include anything, dependent on the circumstances from a fully installed lift, to a stair lift, or through floor lift.

Signposting Whilst the main issue with internal access is installing the correct mechanical systems, it’s also crucial to ensure adequate information is provided to staff and customers. Details regarding lift location must be both written and tactile, not only for the awareness of physically disabled staff, but also for the needs of the visually impaired.

Stopping accuracy Accuracy is vital when it comes to mobility access, as just a few inches can make an entire area of a building inaccessible. With mechanical devices, and in particular, lifts, the car must stop within very tight limits of the floor level to be considered DDA compliant and enable staff and customers to enjoy practical access.

Call buttons In order to meet the new regulatory requirements, lift buttons must be within certain specified heights on both the ground floor and landing areas in order to make them accessible for wheelchair users.

Likewise, the buttons should be tactile, illuminated and emit an audible noise to confirm call acceptance. The call panel, call buttons and car walls should all have contrasting colours, to aid those with visual impairment.

With around 10 million disabled people in England, accounting for roughly 20% of the population, it is vital that businesses cater to the needs of staff and customers with disabilities. Ensuring your premises are equipped with adequate mobility solutions is not only vital in ensuring staff enjoy safe passage throughout your premises, but will also ensure you abide to DDA regulations, meaning you’re keeping what could be a potentially hefty fine at bay.

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MAY 2015 CAFÉ CULTURE 63

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NEW PRODUCTS

Barry Callebaut Beverages UK lays down its Sustainability Charter With high quality chocolate supplier, Barry Callebaut, as its parent company, the hot drinks specialist, Barry Callebaut Beverage, is a keen advocate of sustainability, having laid out a series of initiatives aimed at increasing productivity and improving the quality of cocoa while positively impacting on livelihoods on a large scale. With reports of a potential chocolate shortage still fresh in the UK national press, the company is keen to publicise its plans for meeting future demands for chocolate and address the issue of diminishing supplies.

“Barry Callebaut has made it clear that it will be contributing to ensure that cocoa

is grown in a sustainable way that generates income for farmers and safeguards the environment,” said Barry Callebaut Beverages’ Paula Bentley. “We

are working with smallholder farms in West and Central Africa, supporting farmer training in Good Agricultural Practices (GAP) including how to improve soil fertility and yields, post-harvest management, disease and pest management and biodiversity. Higher yields of better quality cocoa offer opportunities for farmers to earn higher income and we are working closely with them to improve access to education and basic health care in communities where such services are neglected.”

Call 01244 370500 or visit www.barrycallebautvending.co.uk.

Quit smoking with a Pantheon contact grill

Benders Paper Cups introduce Twin Wall Cup at Caffe Culture 2015 UK company, Benders Paper Cups, will introduce their Twin Wall paper cup design at this year’s Caffe Culture event.

Available in 8/9oz, 12oz and 16oz sizes, the Twin Wall cup incorporates a special outer wrap to deliver both a high level of insulation and a rigid, comfortable handhold. The outer wrap helps to insulate hot drinks, keeping them warmer for longer and allowing the fingers to warm gradually, if drinking on the move.

The Twin Wall cup has a smooth fullheight outer wrap, maximising the opportunity for developing customprinted brand messages and promotions, in up to six colours of water-based inks. As with all of Benders’ paper cups, the Twin Wall cup is made in the UK in a BRC Grade-A facility, with full Chain of Custody accreditation. The cups are also manufactured using paperboard from PEFC-accredited, sustainably managed forests compliant with European Timber Regulations.

Call (01978) 253130 or visit www.benders.co.uk.

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Grilling food can easily generate a lot of smoke – and odours – especially problematic if the kitchen is small or if grilling takes place front of house.

Also, the porous make up of traditional, cast iron grills tends to hold on to the flavours of previously cooked foods (as well as the burnt residues that can create smoke) which seriously limits the variety of foods they can be used for.

Swapping between meats, fish, vegetarian and sweet is virtually impossible.

The simple solution is a ceramic plated contact grill.

Pantheon’s newest range of ceramic contact grills have completely non-porous

surfaces that do not hold on to food flavours or trap particles of cooking debris so produce no smoke and, with a fast, but effective, wipe between uses, can provide a very useful cooking medium across a wide variety of foods (call 0800 046 1570 or visit www.pantheonce.co.uk).

Seating gets hip!

New from Design & Contract Interiors is the Hippy collection of upholstered chairs for upmarket restaurants and hotel interiors. Designed by Emilio Nanni and brought to life by the established Italian manufacturer Billiani, the new Hippy range follows on from the success of the company’s Croissant collection, now widely adopted in the retail leisure market for its sleek contemporary look and its beautifully detailed upholstery.

The Hippy chairs have a modern style with superbly proportioned upholstery finished with subtle stitch work for an elegant form. This stylish collection of

quality seating is available as a dining chair, a bar stool and a lounge chair. With a wide range of fabrics available and a choice of either stained or lacquered solid beech frames or lacquered metal frames, there is a combination to suit any interior design that requires an up-to-date, stylish and comfortable look (call 01344 628108, or visit www.designcontracts.com).

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“

As a new member I find

the magazines very useful, especially the industry news of events and

shows. With a new business I find the annual Trade Directory invaluable for

”

finding new suppliers – it’s always within reach in the café!

Clara Stanley Putting Green Café Littlehampton, West Sussex

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

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MAY 2015 CAFÉ CULTURE 65

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NEW PRODUCTS

Benders Paper Cups supports Broderick’s social media campaign with bespoke print design Benders Paper Cups is supplying Broderick’s with a bespoke social media print design for their paper cups, for vending and coffee to-go use to help promote the company’s emergence into the world of social media, and to be stocked in Broderick’s vending machines and in their burgeoning selection of coffee shops across the UK. This is the first time Broderick’s have used a custom print cup to support their social media campaign, a concept that John Broderick, MD at Broderick’s, says is his company’s top priority for the foreseeable future.

“Paper cups are a prolific sales tool for marketing to our

customers, right in the palm of their hands. Every time a customer uses one of our machines and takes a moment out of their day to relax and enjoy a cup of coffee, we instantly encourage them to connect with us and interact on an accessible social media platform that’s relevant to their daily lives,” said John Broderick Call (01978) 253130 or visit www.benders.co.uk.

Have a super Stallette summer Summer will soon be upon us and so will the abundance of lovely summer food festivals and events. In preparation for this period Teal Patents - a leading manufacturer of portable hand washing solutions - is launching the new Super Stallette II to provide access to hand washing for mobile vendors and outdoor caterers.

Those handling high-risk foods at outdoor events need to follow the Chartered Institute of Environmental Health regulations to ensure they have running hot water hand wash facilities to prevent crosscontamination.

“We are coming to a very busy period for outdoor food events and hand hygiene must be a top priority.

Mobile vendors and outdoor caterers must have access to

hand wash facilities or risk being closed down by the EHO as well as exposing customers to bacteria such as salmonella and E.coli,” says Manty Stanley, managing director at Teal.

Call 0121 770 0563 or visit www.tealwash.com.

HOW TO CHOOSE A FRYER

By Nick Pendlebury, Managing Director of Pantheon Catering Equipment • Decide what you will be using your fryer for – both immediately and in the future – to determine what size and configuration you need.

• Economy matters. If you are only going to offer fried foods occasionally or only have a small amount of fried foods on your menu, you won’t need a large model so stick to your guns and don’t get swayed by an over-eager sales person.

• Similarly, if your business commonly experiences both quiet and busy periods, choose a twin tank fryer so that you have the option of using just one tank when that’s all you need, thereby halving your bills.

• Two separate tanks have the added advantage of being able to offer completely different fried products without the danger of flavour transference.

• Make sure the fryer you choose is easy to use – especially if it will be operated by different members of staff. They are far more likely to use it properly if it’s not complicated. Mistakes can be costly or even dangerous!

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• You should only look at models with temperature gauges and safety cut outs.

• Choose a fryer that is easy to drain and clean, as regularly changing oil and cleaning out are fundamental to maintaining good quality results. Also, old oil can be dangerous in that it has a reduced flash point and is more prone to surge boiling.

Pantheon’s own range comprises six plug-in fryers developed to provide caterers with a well-built, reliable product at a highly competitive price. The fryers deliver an outstanding performance and are exceptionally easy to use and clean.

Controls are straightforward – the required temperature is set manually and an indicator light clearly alerts the operator when temperature is reached.

The twin models have independent controls allowing different types of foods to be cooked simultaneously or enabling just a single well to be heated during quieter times.

Pantheon’s electric fryers are very energy efficient because the heating elements are immersed in the oil itself, so

contact is direct.

They heat up rapidly and quickly return to temperature, even when used for frozen foods.

• User friendly controls • Temperature indicator light • Rapid heat up • Safety cut out thermostat • Pull out handles for lifting and emptying tank • Rubber feet for added safety They are supplied with dishwasher safe baskets with foldable handles.

The range comprises a 6 litre single and double, an 11 litre single and double and, most recently, an 8 litre single and double with drainage taps. List price starts at just £209.00.

Tel: 0800 046 1570 www.pantheonce.co.uk

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RECYCLING

Fatberg-free “Being keen recyclers of plastics, papers and cardboard, we had already considered recycling our cooking oil.

Living Fuels got in touch to book our first used cooking oil collection. We have not looked back,” explains Annie Oakley, owner of Torr’s English Deli.

“Each week, our chefs pour used cooking oil back into empty oil tankers to keep it hygienically contained before our Living Fuels collection. Not only is the process simple but being in the catering industry, our drains are prone to blockages. Recycling our used oils rather than discarding down sinks alleviates our drainage problems.”

Annie Oakley has highlighted one of the major issues associated with disposing of cooking oil – namely, disposing of used oil down drains which, in turn, causes blockages known as ‘fatbergs’ (massive boulders of fat made of solidified cooking oil).

These clogs collect harmful soaps washed down sinks, which then strip waterways of oxygen killing the environment. Fatberg removal has reached an extortionate one million pounds a year in removal costs for London alone – with restaurants and catering companies to blame having to foot part of the bill.

The Water Industry Act states that it is a criminal offence to discharge any matter which may interfere with the free flow of waste water into public sewers. Any catering company found to be disobeying

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the regulation can face fines reaching thousands of pounds or prosecution.

If a water company finds a drain is blocked within the boundary of a business premises, the business is held accountable. It can come as an unexpected and unaffordable shock when the bill for unblocking a drain comes through the door, with corrective charges reaching £2000 to unblock a main sewer.

However, by recycling their cooking oil, Torr’s English Deli are ensuring that they don’t come face to face with drainage clearance bills.

“Thanks to Living Fuels, we are a greener business with more disciplined waste management and improved

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RECYCLING

hygiene. It takes no extra time to pour used oil into a can than it does down the drain so we urge other small businesses to follow suit and recycle your used oil – you could be powering your business with

“

a resource that would otherwise be classed as waste,” adds Annie Oakley.

Torr’s English Deli calculate that they save an average of seven litres of oil a week, and for their six-weekly collections

they provide around 42 litres of oil enough energy to boil the kettle for 10,080 cups of tea.

Living Fuels also offer oil replenishing services which means that when a caterer’s used oil is collected for recycling, supplies of fresh oil can be delivered for your catering needs including vegetable, olive and rapeseed oils in litre boxes or tins. Having your collection company being the provider of your stock can save both time and money, feel the firm.

When Torr’s English Deli have their oil collected by Living Fuels, it is then used to generate clean energy. Living Fuels uses a patented all-natural filtration process to create a clean bio-fuel. The biofuel is then available to support the National Grid during times of unscheduled demand, providing UK homes with clean electricity.

Living Fuels organises oil collection from business premises, ensuring that recycling is easy and quick (a business can collect used oil into well-sealed containers and call Living Fuels to arrange a suitable collection time).

By pouring oil down their drains, operators not only threaten the viability of their premises, but also waste the opportunity to create green, eco-friendly energy to be used to power UK homes.

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

Pauline Hennessy Croydon

”

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

MAY 2015 CAFÉ CULTURE 69

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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 Vestey Foods UK 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 UK Ltd. BreAd & rolls Fresh Coup de pates Total Foodservice Ltd. Pita/Flat Bread Nina Bakery Speciality Coup de pates Mission Foods New York Bakery Co. Santa Maria UK Ltd. Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Harvey & Brockless Rank Hovis Total Foodservice Ltd. Flour EDME Ltd. Butter & sPreAds Butter Freshfayre 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 Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria UK Ltd.

70 FEBRUARY 2015

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 Freshtime UK Ltd. Harvey & Brockless Leathams Pettigrews Southover Food Company Ltd 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 Freshtime UK Ltd. Santa Maria UK Ltd. Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Freshtime UK Ltd. Santa Maria UK Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Piquant 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 Freshtime UK Ltd. Piquant Santa Maria UK Ltd. 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.

CAFÉ CULTURE

eggs & egg ProduCts Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd. 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. Fish ProduCts Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network John West Foods Ltd Prawns Freshfayre Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods Ltd. Southover Food Company Ltd. Universal Meats Vestey Foods UK Zafron Foods Ltd.

Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Food Network Southern Salads The Ingredients Factory Guacamole Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Tasker Insurance Brokers Willis Group MeAt ProduCts Bacon Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods Vestey Foods UK ZMI UK Beef Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats Vestey Foods UK 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 Freshtime UK Ltd. Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Universal Meats Vestey Foods UK 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 Vestey Foods UK Ham Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd.

Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK ZMI UK Lamb Freshfayre Sam Browne Foods Vestey Foods UK Marinated Meats Food Network Kookaburra Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods Vestey Foods UK 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 Vestey Foods UK ZMI UK lABels Bunzl Catering Supplies 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.

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Café Manufacturers & Distributors PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods 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 UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria UK Ltd. 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 Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.

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

Fax: 01536 409 050 simon.brooksbank@2sfg.com www.2sistersfoodgroup.com Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

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 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk

ginsters 81 Tavistock Road, Callington Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk 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 clare.rees@greencore.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 richard.esau@greencore.com www.greencore.com

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

www.impress-sandwiches.com love Bites ltd.

Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401

sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk 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 john@thebrunchbox.com

michelle.sanders@meltonfoods.co.uk

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

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

www.mantinga.lt

FEBRUARY 2015 CAFÉ CULTURE 71

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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 bill.anderson@2sfg.com www.2sistersfoodgroup.com

Als Food & PhArMACeutiCAl Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk

AndroniCAs CoFFee Co ltd.

91-93 Great Eastern Street, Shoreditch, London EC2A 3HZ Contact: Andrew Knight Tel: 020 7729 4411 Fax: 020 7729 4477 ak@andronicas.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 customerrelations@arlafoods.com www.arlafoods.co.uk

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

www.bradburyscheese.co.uk

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk Byotrol teChnology ltd.

Innovation Centre, Keckwick Lane, Daresbury WA4 4FS Contact: Dawn Williams Tel: 01925 742000 Fax: 01925 742029 dwilliams@byotrol.com www.byotrol.com CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362219 Fax: 01432 362482 anna_brown01@cargill.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 sarah@catererschoice.co.uk www.catererschoice.co.uk

ChArCuterie ContinentAl ltd.

The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044 ian.lonsdale@charcuteriecontinental.co.uk

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk CouP de PAtes Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ marketing.UK@aryzta.com www.coupdepates.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 sales@stneotspack.co.uk 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 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

deMPson ltd.

Hermitage Mills, Hermitage Lane, Maidstone, Kent ME16 9NP Contact: Jon Katzauer Tel: 01622 727027 07885 871803 jonk@dempson.co.uk www.dempson.co.uk

edMe ltd.

High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 andy.smith@edme.com www.edme.co.uk english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

www.englishprovender.com BRC Grade A e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com

Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.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 sales@freshcut.biz www.freshcutfoods.co.uk

green gourMet ltd.

The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk

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

Fresh-PAk Chilled Foods 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FreshtiMe uk ltd.

Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

FsC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com geetA’s Foods ltd.

Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Teresa Walchshofer Tel: +43 7234 83141 tw@gierlinger-holding.com

hArvey & BroCkless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA herBs unliMited Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.whitehead@btinternet.com www.herbsunlimited.co.uk JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

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

JurA ProduCts ltd.

Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.jurauk.com

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Café Suppliers Index kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk

www.martinmathew.co.uk MilliteC Food systeMs ltd.

Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

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

Moy PArk ltd.

39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com MyFresh PrePAred ProduCe ltd.

Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 dominic.pleasance@myfreshprepared.co.uk

www.myfreshprepared.co.uk new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Tracy Southwell Tel: 07507 063090 tracy.southwell@mapleleaf.com www.newyorkbakery.co.uk ninA BAkery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com

norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com

oCeAn Finest Foods ltd.

Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 lisa@oceanfinest.co.uk www.oceanfinestfoods.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

PuMPhreys CoFFee Bridge Street, Blaydon, Tyne and Wear NE21 4JH Contact: Sales Tel: 0191 4144510 sales@pumphreys-coffee.co.uk www.pumphreys-coffee.co.uk rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sarah Eastwood Tel: 0870 728 1111 sarah.eastwood@hovis.co.uk www.rankhovis.co.uk

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 joannafrost@sambrownefoods.co.uk

www.sambrownefoods.co.uk

sAntA MAriA uk ltd.

Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

sMithField Foods ltd.

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

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com tAsker insurAnCe Brokers Unit 4 Diss Business Centre, Dark Lane, Diss, Norfolk IP21 4HD Contact: Alex McAusland Tel: 0845 548 8220 Alex.Mcausland@taskerinsurance.co.uk

www.taskerinsurance.co.uk

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 pnoone@technomic.com Web: www.technomic.com

the ContACt grill CoMPAny Unit 1 Headley Park 9, Headley Road East, Woodley, Berkshire RG5 4SQ Tel: 01189 441100 Fax: 01189 441080 info@contactgrillcompany.co.uk the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

totAl FoodserviCe solutions ltd.

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

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

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

vestey Foods uk 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640 l.roberts@vestey.com www.vesteyfoods.com willis grouP Stuart House, Caxton Road, Fulwood, Preston PR2 9RW Contact: Gary Skipworth Tel: 01772 664021 skipworthgj@willis.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 jack@zafronfoods.co.uk www.zafronfoods.co.uk zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk ConsultAnt internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

CC_May15_p70-76_Layout 1 27/04/2015 11:41 Page 74

International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email: pmontenegro@dailyfresh.cl nordiC lunCh AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com 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 k.cramer-saunders@rcd.de

sigMA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

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 asodro@tamarindfoods.be Contact: Anna Sodro

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