Cafe Culture Magazine - Issue 65

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magazine NOVEMBER 2014 ISSUE 65

www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

FL AVOUR VIBES

Sirop de Caramel Beurre Salé 1883 Feat.

Café Blue Mountain de Jamaïque*

www.1883.com A p u r e p r o d u c t f r o m t h e Fr e n c h A l p s. * 1 8 8 3 S a l t e d C a r a m e l S y r u p f e a t u r i n g Ja m a i c a B l u e M o u t a i n C o f f e e

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Welcome!

Our congratulations go to all the winners of this year’s Café Life Awards, and we would also like to thank all the sponsors, and all those who helped in the judging process.

In this final issue of 2014, we cast an eye to the upcoming European Coffee Symposium to be held in Istanbul, Turkey, and take our usual look at all things festive in terms of beverages and food.

Plus, we provide some expert insight into the new food labelling legislation and look at ways to recycle, re-use, reduce.

We look forward to hearing your news and views in 2015, and wish you a profitable festive season, as well as a successful start to the New Year.

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

CONTENTS NEWS 4 2014 Espresso Italiano Champion 2014 announced.

5 Starbucks puts pod on the menu.

6 ‘Upcrustmanship’ means lunch wars!

8 Coffee Gourmet launch Kickstarter campaign.

Advertising Manager Paul Steer Tel: 01291 636342 E-mail: paul@jandmgroup.co.uk

EVENT PREVIEWS

Subscriptions and Customer Service Tel: 01291 636333 E-mail: subscribe@thecafelife.co.uk

56 European Coffee Symposium 2014

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

EVENT REVIEWS 22 Café Life Awards 2014.

28 lunch! 2014.

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

FEATURES 36 Festive flair – seasonal product ideas for your outlet.

42 High spirits – alcoholic and non-alcoholic beverage ideas.

48 Recycle, re-use, reduce – how the packaging companies can help your outlet do its bit for the environment.

ARTICLES 32 The deep clean – is it time to whip your café’s kitchen into shape?

58 New food labelling regulations for the catering industry - nutrition and health consultant, Liz Tucker explains more.

REGULARS 57 A point of order – your EPOS queries answered.

60 New products.

66 Checkout.

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NEWS

Londoners love their ‘lunch-to-go’, and pay 24% more than the rest of Britain

2014 Espresso Italiano Champion crowned After months of anticipation, the 2014 Espresso Italiano Champion has been named.

Held for the first time in London at Pall Mall’s Royal Automobile Club, Filippo Mezzaro beat 14 other baristas to win the prestigious title. All 15 competing baristas came from 14 Italian espresso companies and partner organisations from around the world.

Each barista had 11 minutes to produce four espressos and four cappuccinos, judged by a panel of technical and sensory judges. The technical judges graded the baristas on the production of their coffees; whilst the sensory judges let the coffee speak for itself.

Each barista was awarded a certificate by the vice president of INEI, Marco Paladini, and the secretary general, Luigi Odello. For the best espresso, Cristian Tetro representing Costadoro, took the title and the best cappuccino went to Alessandro Corsi, Essse Caffè.

The overall champion, creating the best espresso and cappuccino of the day with the perfect technique, was of course Filippo Mezzaro, representing Torrefazione Saturno.

Filippo Mezzaro, whose family life has over 40 years history in the café industry has always participated in courses run by the INEI and IIAC (International Institute of Coffee Tasters), and has always believed in continuing his education alongside his hard work as a barista. “For me, coffee is first of all a passion, but managed with the proper training, it is a much higher quality,” he said.

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Foodservice industry figures from the NPD Group show that Londoners visit fast food outlets and other chains to buy a take-out lunch more frequently than people in the rest of Britain.

According to NPD Group’s findings, London comprises 13% of the population of Great Britain, and has a 17% share of Britain’s ‘lunch-to-go’ traffic as well as an 18% of Britain’s ‘lunch-to-go’ spend, but Londoners pay 24% more than the rest of Britain when buying their lunch-to-go.

When it comes to buying food at QSR restaurants – meaning Britain’s wide variety of fast food chains, independent takeaways as well as sandwich, bakery and coffee outlets, and leading supermarkets and other retailers – London is significantly outgrowing the rest of Britain. For all day parts, claim NPD – breakfast, lunch, dinner and snacks throughout the day – London’s traffic is up 13.8% year ended August 2014 versus year ended August 2009 (this compares to the much lower growth of 2.3% for the rest of Britain over the same period). London lunches purchased from the QSR channel recorded traffic growth over the same period of 17.1% vs just 4.4% for the rest of Britain.

The percentage of London lunch visits that are to go – meaning the food is taken out of the premises for consumption – is almost the same as the rest of Britain (65% versus 64%), but there’s a marked difference in cost with the average lunch-togo purchase from a fast food outlet costing £3.53 in London, some 24% higher than the £2.84 average for the rest of Britain – even when people are purchasing the same number of items, report the researchers.

“There are distinct characteristics regarding the lunch occasion in London,” said Cyril Lavenant, NPD group director of Foodservice UK, who presented the findings at the lunch! show. “Lunch purchased through the fast food channel in London has

increased far faster than in the rest of Britain. And for the lunch-to-go segment within that, Londoners generate a much higher level of the traffic relative to the population size of the capital.”

And when Londoners buy lunch-to-go in London, where do they subsequently eat it?

NPD Group data shows that 52% of Londoners take this to their office to eat (versus 38% for the rest of Britain). And only 15% of Londoners would eat their lunch-togo purchase outside – typically in a park or perhaps in the street – versus 20% for the rest of Britain.

The report found that London is a boomtown for independent food outlets selling lunch-to-go. Outside London, branded fast food outlets and leading sandwich, bakery and coffee chains are stealing traffic from the independents. For year ended August 2014, traffic share for independents outside London was down seven percentage points at 27% with branded outlets enjoying the remaining 73%, but in London, it’s the reverse with independent outlets enjoying an increase in lunch-to-go traffic of six percentage points for year ended August 2014, giving them a total of 21% traffic share.

“It’s fascinating to see how independents are taking ‘lunch-to-go’ traffic share from the branded outlets in London,” added Cyril Lavenant. “Throughout the rest of Britain it’s the reverse trend so London’s independents have clearly developed a successful offering. One possible reason the capital’s independents are doing well is that London is often the city where all kinds of new ventures are tested before they are rolled out to the national market.”

Londoners have different motivations too when it comes to lunch-to-go. A total of 24.4% in the capital cite ‘quality of food’ as a factor in choosing an outlet, against a lower level 21.7% for the rest of Britain.

Squashy hot beverage mugs in demand Artis, who provide everything for the professional table and bar all in one place, report that they are seeing rising demand for their quirky drinking vessels – fun, squashed mugs that can help a hot drinks offering stand out.

Made from ceramic material they have been designed to resemble a squashed tin can and they come in three vibrant colours – white, purple and yellow and in three handy sizes (35cl, 22cl and 7cl). For the more conventional they also come in white

as an unsquashed variant in 22cl and 35cl sizes.

Squashy mugs are a fun way to differentiate your hot beverage offering and will do the same for your cocktails, feel Artis (prices range from only £4.25 each for the white 7cl size to £5.85 for the 35cl coloured mugs).

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NEWS

Starbucks puts pod on the menu Starbucks has teamed up with pod, known for its seasonal and nutritious fresh food served from 23 stores across London, to offer selected food from its breakfast and lunch ranges at three Starbucks stores in central London for a trial period as of 25 September.

Starbucks customers at three sites (Harewood Place, just off Oxford Circus, Moorgate and Pentonville Road in London) can enjoy both warmed and ready-to-eat nutritious food options, ranging from scrambled eggs with whole grain toast and bee pollen Bircher Muesli to pulled pork and pickle flatbread, plus some new pod recipes created exclusively for Starbucks.

The breakfast range sold in Starbucks stores includes items such as Mango and toasted almond yoghurt, Bee Pollen Bircher Muesli and Pod Porridge with Honey & Pumpkin Seeds (gluten-free), as well as Smoked Salmon & Cream Cheese Bagel and Ham and Cheese Croissant. The lunch range sold in Starbucks stores includes Falafel & Hummus Nutri Pod, Crunchy Peas pot, Shredded Pork wrap and Thai Red Chicken Hot Pod. Steve Flanagan, marketing and

category director, Starbucks UK, said: “We believe that great coffee deserves to be paired with great food, and we’re very excited to be trialing this food partnership with pod.

“We’re committed to giving our customers choice - there are over 80,000 ways to customise our drinks - and this new partnership with pod demonstrates our continued commitment to exploring

how we can deliver a more improved food offering.”

Tim Hall, founder of pod, added: “We are proud of this partnership with Starbucks, a company which like my own, was set up by one individual who had a passion and vision for their business.

This is a great opportunity for us to reach even more customers with our delicious, nutritious food.”

Clam’s Cakes heads for £1m turnover Clam’s Cakes – which operates in a niche market supplying hand-made cakes to independent outlets throughout the UK – says that it is on target to hit the £1m turnover mark this year following a move into larger premises in Ebbw Vale in south Wales.

The business, run by Jane Phillips, began life as a coffee shop in Abergavenny serving home made cakes that were so popular she was soon inundated with orders to supply other shops. Their new premises on Victoria Park, Ebbw Vale, were officially opened

by Economy Minister Edwina Hart who congratulated Clam’s Cakes on its ongoing success.

“Growing the food and drink industry is a key priority for the Welsh Government and our recently launched Action Plan for the Food and Drink Industry sets out how we will work to deliver a 30% increase in output by 2020,” said Edwina Hart. “It’s therefore good news to hear that Clam’s Cakes is continuing to expand and win new orders. I am also pleased to hear how

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the business is benefiting from exhibiting with the Welsh Government at a number of trade exhibitions and that this is proving to be a great platform to promote their products to new customers.”

The investment in their new premises which was supported by Blaenau Gwent Council has doubled capacity and already created three new local jobs bringing staff numbers up to twenty. The Welsh Government is also providing support to develop their business and improve aspects such as marketing, sales and manufacturing capacity.

“This is our fourth and final move as the site has potential for further expansion in the future. It has been a long process finding the right premises but my feeling was that this area, particularly with the regeneration of Ebbw Vale, was right for Clam’s Cakes. I love my new bakery and looking forward to growing the business in Ebbw Vale,” said Jane Phillips.

“I appreciate the help and support we have received from the Welsh

Government and Blaenau Gwent Council in taking the business to a new level. We are already reaping the benefits with increased output, improved manufacturing flow and cost efficiencies.

We have seen year on year increase in sales over the past three years and are on target to reach the £1m turnover mark this financial year and have plans to improve the business over the next few years.

“We want to remain in the niche market where we operate and can now carry on making traditional hand-made cakes in volume. We make a point of buying as much of our ingredients locally to support the local economy and give something back to the community.”

The company, which was previously based in Crickhowell, manufactures thirty different products – ranging from whisky fruit cakes to sticky almond cakes to gluten free brownies; make bespoke products for specific corporate events and bake 5000 cakes a week, ranging from very large orders to individual cakes ordered on line.

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NEWS

‘Upcrustmanship’ means lunch wars!

Upcrustmanship – a brand new foodie trend revealed through research conducted

by Marylebone’s all day dining establishment, 106 Baker Street – would appear to demonstrate that colleagues get competitive over lunches eaten in the office ‘al desko’ style.

27% of people asked said they always take notice of what colleagues are eating in the workplace, sparking a competitive spirit amongst the comrades to ‘upcrust’ one and other with their lunchtime menus. 15% of those who take notice of other’s lunchtime treats admit they take inspiration from what’s around them and follow suit.

The new trend explains the shift in lunch offerings over the years, from the old school sandwich fillers to the modern fresh exotic salads that are

‘Upcrustmanship’ has been identified as a new lunchtime foodie trend by the 106 Baker Street café in London. now so popular, claim 106 Baker Street café, but, people are still yearning to explore more foods on the horizon (one in three people surveyed said they would like to add a

bit more variety to their daily lunch menu, and 20% said they would like to try new things).

The café, located on 106 Baker Street, provides a

Call for FPA to lead strategy Alastair Storey, chairman and CEO of Baxter Storey Holdings addressed 175 members and guests at the association’s annual House of Commons lunch back in October that was hosted by Mark Pawsey MP (chairman of the All Party Parliamentary Group on Packaging).

Alastair Storey used the occasion to call on the FPA to lead a coordinated sector response to packaging lifecycle strategy, saying that the sector has great potential to drive innovation and creative thinking in hospitality and the FPA had reached the point where it could lead the effort to join up the thinking regarding packaging lifecycle strategy and link manufacturers, distributors, operators, local authorities, end users, waste management and recycling companies.

“The sector needs to act together putting aside competitive rivalries and work towards preventing 1.3 million tonnes of packaging waste reaching landfill each year. That packaging waste has a value of some £38 million according to Westbury Street Holdings – enough to put a significant number of young people into a hospitality

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apprenticeship each year,” said Alastair Storey.

In urging the FPA to act together Alastair Storey concluded that the FPA has the opportunity to show real leadership and work out a practical, effective way of preventing packaging going unnecessarily to landfill.

Chairman Howard Colliver responded by promising to take Alastair Storey’s views on board and examine them with the FPA Executive.

The vote of thanks was given by FPA executive director, Martin Kersh.

In his first chairman’s address at the House of Commons, Howard Colliver reiterated his mission to improve FPA communications so that members are fully aware of the extensive work that is undertaken by FPA volunteer committee members and all the lobbying and knowledge gathering meetings attended by the committees and the FPA Executive Director. He also emphasised the need to grow the association’s membership by making it more relevant to organisations like Baxter Storey and other organisations throughout the supply chain.

seasonal all day menu serving freshly prepared, high quality take away specialities at lunchtime to support the Upcrustmanship trend and provide the public with taste bud blowing lunch options.

As a result, their eyecatching menu comprises of freshly squeezed juices such as the Sicilian watermelon, and golden beetroot and a range of delectable and refreshing salads and quiches.

Hand-made fresh porcini ravioli is a best seller and pearl barley, quinoa, feta, mint and Italian tomatoes are just some of the ingredients featured in the daily salads, report the outlet. Sandwiches are available throughout the day including the smoked mackerel and kale on a pretzel roll and Tuscan sausage and broccoli sandwich on dark rye with mustard mayonnaise.

All rise for Foxcroft & Ginger Over one million tonnes of unused food is wasted each year and artisan café-cumbakery Foxcroft and Ginger has stepped in to help make a change.

Foxcroft & Ginger is now donating all unsold bread and pastries, from its newly opened East London site, to the Whitechapel Mission each day. Around four million tonnes of food is wasted each year and one million tonnes of this is unopened, say the outlet (the total cost of wasted food amounts to £200 a year per person). By donating unsold goods, Foxcroft & Ginger makes sure its food is given to those who need it and not into the bin - also benefiting the environment.

The Whitechapel Mission is volunteer led and has been helping Londoners help the homeless since 1876. Each day they see around 300 people to provide a cooked breakfast, showers, clean clothing, medical attention and toilet facilities.

Foxcroft & Ginger is the lovechild of dynamic husband and wife duo, Quintin and Georgina. The artisan café and bakery also offers a specialist range of hand-made baked goods, cakes, brunches, sourdoughbased pizza and coffee.

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NEWS Calling cafés for the Great British makeover worth £10,000 Café owners have the chance to win a £10,000 café revamp in The Great British Makeover competition launched by small business funder Liberis.

The winning business will receive £10,000 of refurbishment services including decorating, carpentry, glazing, plumbing, electrics, and landscaping, delivered by a specialist team with previous project experience working with the likes of Gucci, Café Rouge and the Natural History Museum.

To enter, businesses just need to submit their contact details via the competition FaceBook page www.facebook.com/LiberisUK - from which five finalists will be selected at random. The final five will be asked to submit 100 words as to why they believe their business should win the £10,000 makeover.

The closing date for entries is 28 November 2014. Entrants also have the chance to win spot prizes along the way too.

“We’re celebrating our first birthday as Liberis and have helped over a thousand small businesses this year, including many cafes, with funding. One of the most common reasons our customers need finance is for refurbishment, so it seemed apt to end the year with our own take of a great British competition, but a makeover instead of a bake off,” said Liberis CEO, Paul Mildenstein, on the launch.

To enter go to www.facebook.com /LiberisUK

Cimbali supports customer service with new director and service engineers Cimbali, the world’s largest coffee equipment manufacturer, has appointed Keith Stanger to the post of service director.

With over 24 years’ experience managing field based service operations, having started his career as an engineer for Marconi and then Granada, before joining Dixons Mastercare, Keith Stanger’s more recent experience has been in the healthcare sector where he was responsible for the field service engineers, customer service desk and the machine workshop will stand him in good stead as he takes up his new position with Cimbali.

“My key objective is to work with the field and customer service teams to

further improve our operating efficiencies and quality standards. This will enable the service operation to support the business with its continued growth and as a consequence strengthen our position in the market,” said Keith Stanger on his appointment.

As a further commitment to customer service, Cimbali has recently employed an additional seven field services engineers and taken delivery of a fleet of 35 new vehicles.

The VW Caddies and Vauxhall Vivaros each carry over £20k of stock and are fully kitted out with iPads and telecoms equipment to allow two way data

Keith Stanger has joined Cimbali. exchange with the service desk at Elstree. The additional engineers coupled with the latest technology mean a faster response time and improved communication flow with customers, say the firm.

Coffee Gourmet launch Kickstarter campaign Two years years ago, whilst looking for something that could provide a cup of coffee that did justice to the coffee itself (not tarnishing its qualities but preserving them as nature intended), two engineers decided to set about creating their own product.

After struggling to find something affordable that offered this, and finding only run of the mill products that damaged the subtle flavours, they created Coffee Gourmet, spending time understanding how coffee could be filtered without limiting the quality of taste. They also spent months testing various filtration methods to begin to

develop a solid foundation for developing the product.

Finally, after analysing many potential filter solutions, one emerged as a clear success, and they appointed a number of coffee tasting experts from across the world to give their own conclusions upon the taste experience, including Douwe Egberts, garnering positive feedback.

The subsequent product was developed around this filter design - a commercially viable, one cup coffee filter – and now the duo report that they have launched an online Kickstarter campaign to raise further funds for their business.

Tea business benefits from Business is Great campaign Small businesses in Shoreham and Sevenoaks were advised on how to realise their growth ambitions recently by senior government advisors when the Business is Great Britain campaign arrived in Kent (Business Is Great provides advice, support and inspiration for small businesses and matches their potential with services to help them grow, hire, lead and export).

The advisors from the Institute of Chartered Accountants in England and Wales (ICAEW), UK Trade and Investment (UKTI) and the Government’s Growth Vouchers scheme visited Blends For Friends, a producer of loose

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tea leaves and biodegradable tea bags based in Shoreham and Artisan Engineering in Sevenoaks.

Growth Vouchers allow selected small businesses to receive a voucher of up to £2,000 to help finance strategic business advice, UKTI is devoted to helping firms realise their export potential and the ICAEW provides expert financial and accountancy advice.

Formed in 2007 by former master tea taster Alex Probyn, Blends for Friends supplies hotels, restaurants and other tea brands.

Exporting has been central to the firm’s

success and it attributes 10% of turnover to selling overseas to countries such as China.

Alex Probyn, founder of Blends for Friends (left) with Andrew Mapstone, UK trade international trade advisor.

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NEWS

Staff at Lincoln & York raise over £16,000 for charity The team at Lincoln & York are feeling proud after completing an 85 mile charity cycle raising over £16,000.

22 members of the team and friends of the UK coffee company rode from Lincoln Cathedral to York Minster on Saturday, 27 September in support of the Yorkshire Air Ambulance and the Lincolnshire & Nottinghamshire Air Ambulance.

The first company charity event Lincoln & York has taken part in was an overwhelming success with hundreds of generous contributions coming in from customers, suppliers, friends, family and colleagues (the total £16,160 will be split equally between the two charities).

The event came as part of celebrations for Lincoln & York’s 20th birthday. Both directors, Simon Herring and James Sweeting, took part in the cycle which was an apt tribute to the coffee firm which they named after their

respective home cities – the start and end point of the ride.

James Sweeting, director at Lincoln & York, said of the challenge: “A huge thank you to all of our generous customers, suppliers, friends, family and colleagues for their kind donations, we are overwhelmed by the support and did not expect to raise nearly as much.

“The 85 miles were a challenge but the feeling as we rode up to the Minster together made it totally worth it and marked the end of a fantastic day. Well done to all involved.”

Donations can still be made to the cause by visiting http://uk.virginmoneygiving.com /LeTourdeLincolnandYork

Consumers demand better coffee in garden centres

Tri-Star’s Kevin Curran and colleagues collecting an award from the lunch! show’s Chris Brazier.

Tri-Star’s gold rush!

Tri-Star Packaging managing director, Kevin Curran, says that he was “totally blown away” after the company romped home with four industry awards in the space of just two days.

Tri-Label Online, Tri-Star’s cloud-based labelling software solution for the food-to-go sector, picked up an Innovation Challenge Gold Award at the lunch! trade show on 24 September (the competition is judged by visitors to lunch!, who vote on their favourite innovations at the show, and a panel of industry judges who select the winners from a shortlist). Tri-Label Online’s success at lunch! came just a day after it was highly commended in the New Café Product Award (Support Services category) at the Café Life Awards.

There was also a doubletriumph for Tri-Pot™, Tri-Star’s new stylish, super-clear and

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‘curvy’ deli pot. Tri-Pot™ won the New Café Product Award (Packaging) at the Café Life Awards and the following day went on to earn highly commended in the lunch!

Innovation Challenge.

Tri-Label Online’s success brings its total awards tally to four in less than a year since it was launched (the system offers businesses an easy way to create and produce greatlooking labels from any PC and printer using the UK’s only cloud-based labelling software package). Tri-Pot™, meanwhile, has been turning heads with its pleasing design that adds a flourish to food-togo retailers’ lunchtime offer.

Suitable for a range of products such as pasta salads, couscous, olives, yoghurt and granola, Bircher muesli and chopped fruit, it is sturdy and versatile and offers fantastic clarity and presentation to encourage impulse purchases.

New research has revealed that one in three people would visit a garden centre more often if the quality of coffee was better.

The survey of 1,100 UK consumers by UCC Coffee UK & Ireland, found that quality is also the most important factor for consumers deciding whether to buy coffee at a garden centre. After quality, the coffee shop environment, speed of service, price and ethical accreditations influence people’s decision to purchase the most.

The results also show that a good café or coffee shop is key to getting consumers through the doors, with a third (32%) of consumers visiting a garden centre to both browse and visit a coffee shop on their last visit.

Grabbing a coffee at a garden centre is becoming increasingly popular, with one quarter (25%) of people saying they purchased a coffee there in the last three to four weeks prior to the survey. In fact, one in ten (11%) said they only went to visit the coffee shop or café.

Phil Smith, category manager, UCC Coffee UK & Ireland commented: “Coffee now makes up 87% of all hot beverage sales in garden centres. And, our research has revealed that it is more important to the consumers’ experience at garden centres than any other leisure

destination, including art galleries, museums farm shops and visitor attractions. Four out of ten (39%) consumers now expect great quality coffee in garden centres, so operators have a huge opportunity to drive revenue and repeat business if they meet their customers’ expectations.”

Other results showed that the primary reason for buying a hot beverage is functional, with 26% of coffee consumers needing a refreshment. But, over half (49%) of hot beverage purchases at garden centres are for indulgent reasons including relaxation (22%), to take a break from shopping (21%) and social meetings (15%). When it came to the most popular coffees, cappuccino came out on top (23%) with latte (21%) and americano (17%) completing the top three.

The research of 1,100 coffee drinking consumers was commissioned by UCC Coffee UK & and conducted by Allegra Insight in August 2014. UCC Coffee UK & Ireland surveys consumers each quarter to keep its customers up-to-date with the latest market trends and provide insight to add value to their customers’ businesses (UCC Coffee UK & Ireland exhibited at Glee Garden Show, Birmingham in September).

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NEWS

Twinings launches new outof-home range and experience

Cristina Campos and Trevor Bennett use orderbird at their Organic Deli Café.

Increase in sales for orderbird Fresh on the back of its success at the Café Life Awards last month, EPOS pioneers orderbird have reported a significant increase in its UK customer base in the last quarter to September.

Users of the unique iPad POS system has more than doubled in the last three months, as independent business owners seek more efficient ways to manage their busy cafés, say the firm.

One of the first businesses in the UK to use the solution was Oxford Organic Deli, owned by Trevor Bennett and Cristina Campos, who are delighted with the impact it’s had on their business.

Their business is split into three core areas, which include a café and restaurant, specialising in homemade artisan organic and gluten-free breads, snacks and meals. The Deli is also open from morning to night seven days a week and previously used pen and paper to take orders. Eventually, as the business grew, inconsistencies prevailed and Trevor and Cristina began to seek an error and fuss-free alternative to support the needs of their business.

“We came across orderbird, and were immediately impressed that it could offer us an all in one POS solution, taking the effort out of taking, sending and reconciling orders.

It was also very easy to set up and use,” said Trevor Bennett. “orderbird has literally changed the way we do business here at the Organic Deli Café; it’s innovation on the go. The wireless mobile solution gives us complete flexibility and control to make it work for us and allows us to run the business the way we want to. We can process everything seamlessly in a matter of seconds, which has freed up our time to focus on other areas of the business.”

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Twinings has launched a range of loose leaf teas exclusively for the out-of-home market with the aim of making tea the contemporary drink of choice, reaching a younger generation of tea-drinkers, and helping the out-of-home market increase its profits from tea.

Featuring 21 contemporary, cosmopolitan new blends, the new range meets the market’s need for more variety and excitement to offer consumers in their beverages, say the brand. With options for every time of the day, the range includes Nutty Chocolate Tea, Superfruity, Emerald Dragon Oolong, and naturally decaffeinated Caramel Velvet Redbush. They will be available both as loose leaf and in innovative pyramid mesh bags, which bring the quality and experience of loose leaf tea to a wider audience by making it more convenient and accessible, say Twinings.

While standard tea has been in decline in recent years, claim Twinings, an explosion in demand for premium, green, fruit and herbal teas has seen these non-traditional blends grow by 8.7% in value over the last year to now equal 27.3% of the tea market.

Jon Jenkins, Twinings managing director UK & Ireland, believes reinventing tea for the out-of-home market represents an enormous opportunity for both suppliers and retailers.

“Let’s be honest, standard tea has become stale and commoditised. We need to reignite people’s passion for quality and great taste.

The average tea drinker has been getting older and young people are looking for more variety and excitement from their tea-drinking experience – so the tea we serve out of home needs to reflect that,” he says.

“Tea is twice the size of coffee globally and represents six out of every ten beverages that we consume. We believe the time for tea is now and that the tea market is at a tipping point. If the opportunity for premium tea is realised, it will overtake mainstream within the next five to ten years, driving the category to growth.”

Research undertaken by Twinings and a high street partner suggests consumers are prepared to pay at least 20% more for loose-leaf over regular tea and that a cup of loose-leaf can deliver three times the profit of a cappuccino. When served in a ritual experience in a tea pot, price is not a barrier.

Huhtamaki’s custom printing helps communicate new allergen laws The ‘Food Information for Consumers’ (FIC) Regulation 1169/2011 comes into force from 13 December 2014 and Huhtamaki report that their range of disposable food and drink packaging can not only be customised to enhance a brand’s corporate image but essential allergen information can be printed directly onto the packaging.

“To help caterers comply with the change in EU food labelling laws, Huhtamaki is able to support foodservice operators who need to fulfil their responsibility to provide allergen information to consumers, with use of a bespoke custom printing service that will help notify and inform consumers of the allergens contained within the products they intend to purchase,” explained John Young, Huhtamaki’s UK Foodservice sales and marketing director.

The new regulations are being introduced in response to the rising number of people in the UK affected by food allergies and intolerances, and under the new regulations, food being sold non-packed or pre-packed for

direct sale must provide consumers with a comprehensive ingredients listing to make it easier for people to identify ingredients they need to avoid, before purchase.

Changes to food labelling legislation within foodservice will see it become law for operators to provide specific allergy information for 14 food allergens - glutencontaining cereals, crustaceans, molluscs, fish, peanuts, lupin, nuts, soya, eggs, milk, celery, mustard, sesame and sulphur dioxide (Trading Standards will be enforcing the new regulations from December 2014, and noncompliance could lead to prosecutions).

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JOIN US AND SUPPORT YOUR BUSINESS AND YOUR INDUSTRY The Café Society is the retail trade body representing the café and coffee bar market in the UK. From dealing with legislation to providing advice and promotional support, the Society works for the benefit of its members and the industry.

As a member you will have the support of the organisation behind you as well as access to a number of benefits that could save you money and give you greater peace of mind, including: •

Access to assured advice on issues ranging from food safety to labelling;

•

Discounts on a wide range of essential items, including energy, credit and cash card fees, and workwear;

•

Access to basic food hygiene training for just £10 + VAT per head;

•

Promotional support, including discounts and help with text marketing.

In addition, members are kept up to date about legislation and other matters that could affect their businesses through weekly ebulletins and magazines.

Plus lots more…….

It costs just £35 + VAT per annum per shop (up to a maximum of £2000 + VAT) to be a member To find out more call Sandra on 01291 636338 or email her at Sandra@thecafesociety.co.uk

E.ON promise to beat your renewal Quote or give you £100 At E.ON, we want to give you the most competitive energy quote we can. That’s why we’ll beat any initial renewal quote you have and if we can’t, we’ll give you £100.

You just need to be on a tariff or energy contract with another energy supplier‡, and be in your renewal window.

Fixed really does mean fixed* Our current fixed price plans for 1, 2 or 3 years help you control your business energy costs and with us, fixed really does mean fixed. We won’t change prices for our small business customers† part way through a plan, even if our costs increase – so there won’t be any surprises.

Contact our Partnership support team on: 0330 400 1148 Mention that you are a “Café Society” member to discover more benefits from E.ON’s partnership with “Café Society” Terms and conditions apply, see below: Terms and conditions ‡ We’ll beat your renewal offer or we’ll give you £100 We’ll aim to beat the forecast annual cost of any 1, 2 or 3 year fixed electricity or gas initial renewal offer, based on your annual consumption which you provide to us. Where we decide not to offer a lower priced plan, we’ll pay £100 per fuel, per site. The promotion is open to new and existing customers who are small or medium enterprises and excludes any other promotion offered by a competing supplier, eg cashback. Your energy tariff or fixed price contract must be in the renewal window. If we can’t beat the price you tell us and you would like to claim the £100 promotion we’ll need to see the competing initial renewal offer either in writing or by email issued by your existing supplier. The contract start date must be within 120 days of the date on the renewal letter or email.

We’ll review our offer and the competing offer from your existing supplier using information you provide to us such as your annual consumption as well as any additional costs or charges you will pay in the competing offer over the contract period, e.g. distribution/transportation, VAT, Climate Change Levy (CCL) or CCL equivalent charge and government environmental charges or costs. If the competing offer is for a two or three year term, we’ll use the same annual consumption for each year.

We’ll keep the promotion open until 2 December 2014, however, we may withdraw this promotion at any time before this date due to unforeseen circumstances eg if more customers take up this offer than we expect.

The promotion is available to small and medium enterprises (E.ON Energy Solutions Ltd.) with less than 20 non-half hourly electricity or non-daily metered gas sites who use less than 1,000,000kWh of electricity or 1,500,000kWh of gas per year. The promotion does not apply to existing customers of, or quotes obtained through our Corporates business (E.ON UK PLC).

Alternative offers through third party intermediaries are not eligible for this promotion. Any offer of a contract is subject to a credit check. If we can’t beat the renewal offer then we will send a £100 cheque made out to the business name within 28 days, following receipt of the written/email offer and of our declining to beat the offer from your existing supplier. * Excluding changes to VAT, Green Deal, CCL or CCL Equivalent Charge which will be applied at the applicable rate. † Available to microbusiness customers with less than 49 sites and with non-half hourly electricity metering. Microbusinesses are defined as business customers who: · consume less than 100,000kWh of electricity a year, or· use less than 293,000kWh of gas each year, or· have fewer than ten employees (or their full-time equivalent) and an annual turnover of less than €2m.

www.cafeculturemagazine.co.uk

NOVEMBER 2014 CAFÉ CULTURE 13

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NEWS

SHORTS UK to participate in Café Asia 2015 It is hoped that there will be a UK group participation at Café Asia 2015, which is taking place for the third time in Singapore next year (supported by the Singapore Coffee Association and the ASEAN Coffee Federation, plus the Singapore Bakery & Confectionary Trade Association). Café culture in Singapore and ASEAN is booming, contributing to a huge increase in the importation of coffee, tea and bakery equipment and services in these sectors. With the establishment of the ASEAN Economic Community next year, demand is expected to double, or even triple, in years to come (UK contact - Andrew Gillanders of ADG Exhibitions on 01494 837770).

ICO expect lower coffee production Coffee prices were volatile again over the course of September, mostly reacting to weather news from Brazil, report the ICO (International Coffee Organisation). Daily prices fell initially but were rising towards the end of the month as reports of dryness in Brazil exacerbated concerns over next year’s crop. A new crop survey from Conab gave a revised production estimate of 45.14 million bags for crop year 2014/15 (570,000 bags higher than the previous estimate). Crop year 2013/14 has now finished in all exporting countries, with total production estimated at 145.2 million bags, essentially unchanged on the previous year.

World consumption was around 145 million bags in calendar year 2013, but lower production expected in 2014/15 will likely result in a global deficit next year, feel ICO. Best ever TriestEspresso expo The seventh edition of the Trieste (Italy) trade fair, which drew 170 selected exhibitors from 20 countries, closed with very positive results. There were 10,782 trade visitors from 80 countries at the fair, and as such the uninterrupted growth of the event continues (an increase of +5.3% on the 2012 results). The two most represented groups among the visitors were roasters and importers/distributors of coffee, coffee machines, machinery and accessories for the production chain.

New grinders from CMC The Coffee Machine Company (CMC), the UK importer of high end Italian-made coffee grinders from leading manufacturer, Ceado, has announced the introduction of the new E6 range.

CMC has been importing Ceado coffee grinders for several years now and found them to be highly reliable, representing excellent value-for-money. They are widely recognised as the quietest machines in their class, an attribute which is very important for some establishments.

Award for Pact Coffee founder Stephen Rapoport, founder of Pact Coffee has been announced as the first-ever Investec Food & Drink Entrepreneur of the Year (launched by The Food Awards Company and partnered with the Business is GREAT Britain campaign, to showcase innovation in the sector and to celebrate the person behind the brand). He was presented with a trophy and cheque for £5,000 by legendary entrepreneur Luke Johnson (Pizza Express, Patisserie Valerie, Feng Sushi) at an award ceremony held at the House of Commons.

14 NOVEMBER 2014

CAFÉ CULTURE

Lantmännen Unibake UK launches new dessert-inspired Danishes Bakery supplier, Lantmännen Unibake UK, has responded to consumer demand for small indulgences with the launch of a new Signature Danish Selection in the Schulstad Bakery Solutions Royal Danish Pastry range.

Inspired by favourite dessert combinations, the Strawberry Cheesecake Crown, Toffee Apple Crown and Cherry Almond Crown are the latest additions to the bakery category.

Research shows that consumers are looking for fun in their lives and want small indulgences to treat themselves, say the supplier.

With its premium, indulgent ontrend flavours and dessert-inspired dual fillings, the new Signature Danish Selection is designed to generate incremental sales by appealing to new consumers, say the company. The inclusion of a filling instead of the traditional remonce in two of the flavours provides a further point of

difference, premiumising the traditional Danish pastries.

Available in a convenient mixed 36-piece case, or packs of 36 individual flavour pieces, the new Danish Crowns are made from 24 layers of high quality, laminated dough. They are supplied ready glazed and ready to bake straight from frozen in just 18 minutes, to target at home, eat-in and on-thego occasions.

Rachel Shoosmith, marketing manager at Lantmännen Unibake UK said: “By staying on top of recent trends which have seen consumers searching for fun and indulgent treats, the new Signature Danish Selection is set to deliver in terms of incremental sales and will bring the Danish category to a wider audience. As well as supplying the latest best-sellers in the sector we also pride ourselves on our on-going customer support which includes baking and display advice, category management and training.”

Insurance group sets up specialist hospitality insurance division Tasker Insurance Brokers – part of Tasker Insurance Group (TIG) – has announced that it now has a direct specialist division that focuses on insurance for the hospitality industry.

“We will deliver a new approach to handling insurance in the hospitality trades. Smaller businesses have long been penalised by unfair policy and brokerage fees. Our aim is to bring a new era of price competitiveness and transparency to this sector with lower costs and guaranteed policy fulfilment from a range of insurers through comprehensive system investment and our experience in e-trading,” said Alex McAusland, business development director at TIB.

“We are also aware that in addition to price, insurer stability is a key factor when purchasing an insurance policy.

Many policyholders have recently been let down by their brokers placing their business in unrated offshore markets. This reckless activity continues today and could have a detrimental effect on the security and stability of many businesses if the insurer was unable to meet its financial obligations. The team at Tasker Insurance Brokers is committed to obtaining the best possible price from the most suitable market thus ensuring that the customer can concentrate on their core activity, running a successful business.”

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FEATURE

Lavazza and Benders prepare for whole new sensory level Five years after entering the vending market in the UK, Lavazza reports that it is continuing to elevate the simple cup of coffee as bought from the vending machine with the help of long-term partner, Benders Paper Cups, and is now preparing to take the experience on to a whole new sensory level via Benders’ unique, multi-layered Super Insulated cup.

With sales of its cups to the vending industry rising year-on-year, the UK-based manufacturer, Benders Paper Cups, can claim to be a leading supplier of paper vending cups to the UK market and so was an obvious choice as a partner for Lavazza when considering the UK vending market.

“For us to put our coffee in a vending environment, we had to straightaway make sure that we were offering something really special. We decided that we had to offer no less than the coffee shop experience albeit direct from a vending machine – and, to do this, each ingredient in the mix, including the cup, became integral to the overall experience,” explained Sean Brent, OCS and vending sales manager for Lavazza Coffee (UK).

“Over the years, we have worked on the concept of the coffee shop experience, also

being mindful of what is important to the customer and what the end user wants too.

For instance, we have witnessed a growing requirement for a larger cup size in the UK, mainly driven by High Street trends.

Benders has produced 7oz, 9oz and 12oz cups to help us to meet this requirement and we will continue to develop our offering if the market should dictate further changes.”

The brand has now further developed its offering in the form of Benders’ unique multi-layered Super Insulated cup which can now be purchased direct from Lavazza.

The Cantare stock design is produced using materials and technology that deliver top of the range performance, and has been designed to provide the best experience for today’s discerning coffee drinker.

“With a high quality print finish in matt and gloss and contemporary design options, the cup is designed to combine operational benefits with superior insulation performance, stronger walls and a sturdy, premium feel,” added marketing manager for Benders, Adrian Pratt.

“The patented manufacturing process, which is exclusive to Benders in Europe, means that the cup retains its rigidity with

no crushing of the air gap between the inner cup and the smooth printed exterior surface offering the best protection to both the consumer and the operator.

Independent research has been conducted to test this and the results concluded that the Cantare Super Insulated hot cup can be held comfortably for over three minutes without the need to put it down.”

SIGNED CELEBRITY

PHOTOGRAPHS FOR YOUR CAFÉ!

Gill Shaw is a celebrity photographer based in London offering you a rare opportunity to create a unique feel for your Café.

There is a range 150 (20"x 20" framed with no glass) photographs that are one off originals, many signed and personalised by the celebrity. The photographs were originally taken for a book launch, ‘Slightly offstage,’ 15 years ago.

Happy to consider various arrangements (renting or selling), Gill would come and hang them and help arrange a press launch if required.

They can be viewed at the following link. http://www.gillshaw.co.uk/galleries.php?mode=c&gallery=slightlyoffstage Telephone number: 07973 252017

www.cafeculturemagazine.co.uk

NOVEMBER 2014 CAFÉ CULTURE 15

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Sponsored by Bel UK, Bradshaw, British Lion Eggs, Café Bronte, Tetley, Café Culture magazine and the lunch! show, the Café Society trade association hosted its Café Life Awards at a dinner held at the Mermaid Conference and Events Centre in London on the 23 September 2014 (coinciding with the first evening of the two-day lunch! show exhibition held at the nearby Business Design Centre in Islington).

This new, evening event offered an excellent opportunity for attendees to network. In the region of 200 hundred people were in attendance, and the evening’s awards were presented to large and small businesses from across the UK’s enterprising café sector.

The Awards were judged by a panel of experts with the aim of finding those who show genuine leadership in their sector. In each category the judges looked for evidence of success and innovation in all aspects – from venue ambiance, to the commercial viability of products and services.

This year’s celebrity host of the event – celebrity chef, Aldo Zilli - addressed the gathering, with some anecdotes from his own experience of the café business.

Awards 2014

Thank you The Café Society would like to thank sponsors Bel UK, Bradshaw, British Lion Eggs, Café Bronte, Tetley and Diversified Communications – the organisers of lunch! We would also like to thank all those who took part in the judging process, particularly Keith Allen from Foodservice Centre, Cheddar, Philip Morgan from Future Foods, Linda Ward from Campden BRI and Michelle Young from Foodservice UK. Our thanks also go to Camilla Deane from Bradburys for the café judging, Frank Boltman, Peter Dore-Smith and Glen James for the equipment judging, Sandy Collyer from Pret and David Jones of SSP UK for the competition judging. Special thanks go to Linda Ward and Camden BRI for their help and the use of their venue for the product judging.

CAFE CULTURE

magazine www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

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AWARDS

The Café Sandwich Challenge This competition was held during the first day of the lunch! show, and comprised three sponsored categories. This award aims to encourage the development of sandwiches (whether made in-house or bought in) that have been developed specifically for the café/coffee bar market. Out of the three winners, one was judged to be the Overall Winner, and received the award plus a cheque for £500.

Left to right – Toby Lewis (Bel UK), Aldo Zilli and Rebecca Hogwood (Food Service Centre).

Left to right – Phil Bullivant (Bradshaw), Aldo Zilli and James Ingram (Mercedes AMG).

The Bel Leerdammer Mature Cheese Category

The Menumaster Toasted Sandwich Category

Winner: Rebecca Hogwood (Food Service Centre)

Winner: James Ingram (Mercedes-AMG)

Finalists Mike Crofts – Raynor Foods Benjamin Chew – A Great Little Place Al Humphries – Mercedes-Benz HPE Rebecca Allsopp – Greencore Food to Go

Finalists Benjamin Chew – A Great Little Place Mandy Pendleton – Greencore Food to Go Emma Taylor – Greencore Food to Go

Left to right – Kevin Coles (British Lion Eggs), Terry Wiggins (House of Commons Catering), Aldo Zilli, James Ingram (Mercedes-AMG), Rebecca Hogwood (Food Service Centre), Phil Bullivant (Bradshaw) and Toby Lewis (Bel UK).

Left to right – Kevin Coles (British Lion Eggs), Terry Wiggins (House of Commons Catering) and Aldo Zilli.

The British Lion Eggs Sandwich Category

The Café Sandwich Challenger Overall Award Winner Winner: Terry Wiggins (House of Commons Catering)

Winner: Terry Wiggins (House of Commons Catering) Finalists James Ingram – Mercedes-AMG Dominic Salter – The Sandwich Box

www.cafeculturemagazine.co.uk

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AWARDS

Left to right Tim Russell (Tetley), Dominic Salter (Sandwich Box) and Aldo Zilli.

The Tetley Afternoon Tea Experience Challenge The Tetley Afternoon Tea Experience saw the most creative cafés and café suppliers create a bespoke sweet and savoury product, paired with one of Tetley’s range of teas, to provide the ultimate Afternoon Tea Experience. Tetley invited entrants to come up with an afternoon tea promotion that offers consumers a selection of sweet and savoury products to match particular varieties of tea.

A prize of £500 was awarded for the most original Afternoon Tea Experience to complement one of the following infusions Summer Berry, Green Tea with lemon, Redbush and Tetley’s great tasting original with drawstring bag.

Left to right - Jamie Fascione and Rachael Sawtell (Planglow), Aldo Zilli, Grace Allwright and Chris Brazier (lunch! show).

Winner: Dominic Salter, Sandwich Box

The Café Marketing Award This Award recognises the work being done by retailers and suppliers to market and promote businesses or products in the café industry. The judges took account of the creativeness of the initiative or campaign and its success against its stated objectives.

Finalists Jonathan Howard, Fresh-Pak Chilled Foods James Ingram, Mercedes AMG Terry Wiggins, House of Commons Alex Campbell, A Great Little Place

Winner: Planglow (Gastro Collection Campaign).

High commended: Cakesmiths (marketing campaign).

Finalists Marks and Spencer (Macmillan campaign).

Back row, left to right: Clare Benfield (editor, Café Culture magazine), Antonella Polledri, Luigi Polledri, Anthony Polledri, Paola Zanelli (Bar Italia’s manager), Maggie (Bar Italia staff member) and Silvanna Polledri. Front row, left to right: Aldo Zilli, Nino and Veronica Polledri, and Vera Polledri.

The Café Society Award

CAFE CULTURE

magazine

This is a lifetime award 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.

This year, this prestigious award was presented to London’s Bar Italia and the Polledri family, who have been at the heart of café culture in Britain from as far back as the 1920s. The family, who still run this business today, overcame internship and victimisation during the Second World War, and soon after established its Soho base. The ‘new’ café was state of the art for the late 1940s and has retained many of its original features in becoming not only iconic in Soho but a beacon for café lovers the world over. Today this café can count celebrities from the stage and screen, sporting heroes and even Royalty among its clientele. www.thecafelife.co.uk

Winner: Bar Italia

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TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

Left to right – Aldo Zilli, Grace Allwright and Chris Brazier (lunch! show) and Tom Batlle (Cakesmiths).

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AWARDS

The Café Design Award

CAFE CULTURE

magazine

This award aims to encourage good design practices in the sector and is aimed at those who are responsible for developing new concepts in the high street. The judges decided to split this award into two categories – independent and chain. www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

The Café Beverage Award This award aims to encourage innovation in the beverage sector and is open both to retailers designing new drinks in-house as well as those supplying beverages for sale in cafés and coffee bars. The award is divided into two sections – hot and cold.

Left to right – Amanda Cooper, Aldo Zilli and Chris Brazier (lunch! show).

Left to right – Clare Benfield (editor, Café Culture magazine), Aldo Zilli, Tania and Mark Webb (Café Marmalade).

INDEPENDENT CATEGORY Winner: Café Marmalade (Kempton, Brighton)

HOT CATEGORY Winner: Unilever (Tea Fusion range) Short-listed: Daily Grind Imports (Novus Tea: White Pear and Ginger) Roundsquare Roastery (Whiskey Cask Coffee) Zacely (Matcha Tea: Ginga Ninja) Marimba Syrups (Hot Chocolate Melts: Salted Caramel)

Left to right – Clare Benfield (editor, Café Culture magazine), Helen Nunn and Jo Hamilton-Welsman (Coffee#1), Aldo Zilli and Sarah Hill (Coffee#1).

Left to right – Tom Robinson and Dan Broughton (Cawston Press), Aldo Zilli and Chris Brazier (lunch! show).

CHAIN CATEGORY Winner: Coffee #1 (Leominster)

COLD CATEGORY Winner: Cawston Press – Rhubarb (Sparkling)

Finalists Urban Meadow Café (Bayswater Road, London) Timberyard (Upper St Martin’s Lane, Covent Garden) Esquires (Worthing) Debenhams (Oxford Street, London) Boston Tea Party (Gloucester Road, Bristol)

Short-listed: Monin (Le Smoothie) Monbana (Cherry Berry Milkshake) Beyond the Bean (Sweetbird Still Lemonade: Watermelon & Rosemary) Chi Ventures (Chi 100% Natural Chocolate Coconut Milk)

www.cafeculturemagazine.co.uk

NOVEMBER 2014 CAFÉ CULTURE 19

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AWARDS The New Café Product Award

CAFE CULTURE

This award aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging. The award is sub-divided into four categories – coffee equipment, packaging, support services and café equipment.

magazine www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

Left to right – Clare Benfield (editor, Café Culture magazine), Enzo Frangiamore (Alpha Dominche) and Aldo Zilli.

COFFEE EQUIPMENT CATEGORY Winner: Alpha Dominche – Steampunk Short-listed: Franke – FoamMaster 850™ La Cimbali – Cimbali S54 PGS DolceVita Conti – The Monte Carlo WMF – 1500S

Left to right – Rob Barren (Tri-Star), Clare Benfield (editor, Café Culture magazine) Jim Harris, Alan Bryson (Tri-Star), Aldo, Zilli, Kevin Curran, Lee Richards, Kayleigh Bryan, Ann-Marie Warrender, Leigh Jackson, Lucy Shepherd, Mark Yeates and Sarah Warn (Tri-Star).

PACKAGING CATEGORY Winner: Tri-Star Packaging – Tri-Pot™

Left to right – Clare B (editor, Café Culture magazine), Rachael Sawtell (Planglow) and Aldo Zilli.

Highly commended: Planglow – Mini Wedge & Label Left to right – Clare Benfield (editor, Café Culture magazine), Jakob Shreyer (Orderbird) and Aldo Zilli.

SUPPORT SERVICES CATEGORY Winner: Orderbird – iPad POS System

Short-listed: Tri-Star Packaging – Handle-it Cup Holder Colpac Ltd – Baguette Clasp Clip Huhtamaki – Love Nature Cup Bender Paper Cups – Garda Embossed Insulated Cup

Left to right – Clare Benfield (editor, Café Culture magazine), Pat Bray (Cavity Protection Sustems Ltd) and Aldo Zilli.

CAFÉ EQUIPMENT CATEGORY Winner: Cavity Protection Systems Ltd – Cavity Liner Left to right – Clare Benfield (editor, Café Culture magazine), Alan Bryson (Tri-Star) and Aldo Zilli.

Highly commended: Tri.Star – Tri-Label Online Short-listed: Cakesmiths – Cakesmiths.com

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CAFÉ CULTURE

Short-listed: La Cultura Del Caffe – Barista Milk Mate SCA Hygiene Products UK – Tork – The Xpressnap Snack Nuttall – The Flexeserve Zone® Jestic Foodservice Equipment – Vitamix: The Quiet One Panasonic – NE-C1275 3-Way Combination Oven Mitchell & Cooper – Bronzer Pro Fondi

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AWARDS The New Café Food Award This award encourages 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 is divided into two sections – savoury and sweet.

Left to right – Aldo Zilli, Roddy MacCrimmon (Snowbird Foods) and Chris Brazier (lunch! show).

Left to right – Aldo Zilli, Simon Law (Handmade Cake Company) and Chris Brazier (lunch! show).

SAVOURY CATEGORY Snowbird Foods Ltd – Gourmet Pork and Spiced Chorizo Sausages

SWEET CATEGORY Handmade Cake Company – Zucchini & Lime Cake

Left to right – Aldo Zilli, Barry St Leger (Aryzta Food Solutions) and Chris Brazier (lunch! show).

Left to right – Aldo Zilli, Barry St Leger (Aryzta Food Solutions), Frank Boltman (Thanks for Franks) and Chris Brazier (lunch! show).

Highly commended: Aryzta Food Solutions – The Hand-Held Pizza

Highly commended: Aryzta Food Solutions – Salted Caramel Muffin Thanks for Franks – Gluten Free Granola Bars and Tray Bakes

Short-listed: Pan’Artisan – Tasca Range Mom’s Fabulous Hot Dogs – The Dinky Dog Real Soup Company – Spicy Bean Soup Scott Farms – Sweet Potato Chips Frank Dale Foods – Quiche to go Range

Short-listed: Brownie Box – The Paleo Muffin Handmade Cake Company – Toffee Popcorn Slice Cakesmiths – Bluberry Bakewell Image on Food Ltd. – Nibble Em’s Devonvale – Unch range

www.cafeculturemagazine.co.uk

NOVEMBER 2014 CAFÉ CULTURE 21

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AWARDS

The Café Chain Award This award aims to recognise the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction, and is split into two categories – chain and chain café development.

The Café/Coffee Bar Independent Award This award recognises 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 ten outlets. The judges this year visited a record number of cafés from Cornwall to Scotland...

Left to right - Toby Lewis (Bel UK), Aldo Zilli and Melanie and Sam Roberts (Boston Tea Party).

CHAIN CATEGORY Winner: Boston Tea Party Short-listed: Coffee #1 Costa Esquires Harris & Hoole Caffe Gusto

Left to right – Aldo Zilli, Ruth Turner and Darren Elliott (Timberyard) and Allan Miller (Café Bronte).

PLATINUM AWARD Winner: Timberyard (London)

Left to right - Allan Miller (Café Bronte), Shane Karcioglu and Ewelina Duma (A Great Little Place), Frank Boltman, Arthur Nowicki, Alex Stone (Trade), Aldo Zilli, David Howarth (Rhode Island), Claire Brice and Peter Dore-Smith (Kaffeine) and Gerard Fisher and Richard Reed (Nude Espresso).

Left to right - Aldo Zilli, Emma Taylor (Marks and Spencer), Toby Lewis (Bel UK) CHAIN CATEGORY Winner: M & S Flavours Café Highly commended: Caffé Pausa, Dunelm Mill (not present on night) Short-listed: Debenhams Café

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CAFÉ CULTURE

GOLD AWARDS Winner: Rhode Island, Warrington.

A Great Little Place, Southport.

Nude Espresso, London.

Kaffeine, London.

Trade, London.

Strangers Coffee House, Norwich (not present on the night) Picnic Cornwall, Falmouth (not present on the night) Su Casa, Ayr (not present on the night)

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COMPETITION

The Café Sandwich

Challenge

Comprising three separate competitions, this award encourages the development of sandwiches (whether made in-house or bought in) that have been developed specifically for the café/coffee bar market.

Bel UK Mature Leerdammer Sandwich Competition Ben Chew (A Great Little Place)

Mike Crofts (Raynor Foods) Posh Beef and Cheese

Devilled Wild Mushroom Melt

Al Humphries (MercedesBenz HPE)

Rebecca Allsopp (Greencore Food to Go)

Pork, Bacon and Ham Sliders

Grilled Cheese and Pesto Pulled Chicken

Rebecca Hogwood (FSC) Leerdammer, Chorizo and Caramelised Pepper Confit

ER WINN

British Lion Eggs Sandwich Competition Terry Wiggins (House of Commons)

James Ingram (Mercedes-AMG) Iberian Ham and Eggs

NER WIN& ALL OVERNER N WI

24 NOVEMBER 2014

CAFÉ CULTURE

Poached Free Range British Lion Egg with Spicy Naturally Smoked Haddock, with Baby Spinach in Toasted Paratha Bread

Dominic Salter (The Sandwich Box) BLE-Lebanese Spiced Scotch-egg Flat-bread

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COMPETITION

Menumaster Toasted Sandwich Competition Ben Chew (A Great Little Place)

Mandy Pendleton (Greencore Food to Go)

Roasted vegetable, Romesco sauce and Feta Cheese Hot Tortilla

Mighty Melt

James Ingram (Mercedes-AMG)

Emma Taylor (Greencore Food to Go)

Smoked Chilli Beef and Pickled Vegetables

It’s Not Easy Being Mac and Cheesy

ER WINN

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COMPETITION

The Tetley Afternoon Tea Experience Competition The Tetley Afternoon Tea Experience saw the most creative cafés and café suppliers create a bespoke sweet and savoury product, paired with one of Tetley’s range of teas, to provide the ultimate Afternoon Tea Experience.

Tetley invited entrants to come up with an afternoon tea promotion that offers consumers a selection of sweet and savoury products to match particular varieties of tea.

A prize of £500 was awarded for the most original Afternoon Tea Experience to complement one of the following infusions - Summer Berry, Green Tea with lemon, Redbush and Tetley’s great tasting original with drawstring bag.

Jonathan Howard (Fresh-Pak Chilled Foods) George W. Red Bush Afternoon Tea

Terry Wiggins (House of Commons)

Alex Campbell (A Great Little Place)

The ‘St Clements’ 1958 Afternoon Tea

Afternoon Tea with Lemon Green Tea

James Ingram (Mercedes AMG)

Dominic Salter (The Sandwich Box)

Tea, Cake and Sandwich

Tetley Lemon Green Tea Experience

ER WINN

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REVIEW

More make time for lunch!

Attendance was up 5% at this year’s awardwinning lunch! food-to-go show, report the event’s organisers, Diversified Communications UK. Renowned for attracting a who’s who of buyers from across the food-to-go sector, lunch! welcomed a record 6,215 attendees through its doors on the 23 and 24 September.

POSITIVE FEEL Now in its seventh year, the sold out show featured almost 300 exhibiting companies and enjoyed a 5% increase in total unique attendees (excluding revisits), compared to 5,924 in 2013 (a 44% increase since 2012). As in previous years, the surge in footfall was backed by glowing testimonials from across the show floor, said Diversified Communications, with “exciting, innovative, excellent, and enjoyable” being just some of the words attendees have used to describe this year’s show.

“What a fantastic show! Yet again lunch! delivered innovation and exciting products for our market,” said Andrew Rose, head of purchasing at Caffè Nero. "lunch! 2014 was a terrific event, not only a great opportunity to catch up with current suppliers but meet some really exciting new suppliers, bringing great innovation to the industry," said Victoria Doherty, category procurement manager at EAT. “lunch! was a really worthwhile day out of the office,” agreed Paul Morgan, buyer – sandwiches, sushi and salad at Sainsbury's. “It was a great chance to discover new

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products, as well as suppliers.

The ‘working lunch’ seminars are always interesting and it’s great to hear what else is happening in the market.”

A WHO’S WHO Many of the country’s biggest high street operators, food retailers, and contract caterers were in attendance including AMT Coffee, Aramark, Boots, Caffè Nero, Costa Coffee, Debenhams, EAT., Elior UK, Greggs, Harris and Hoole, John Lewis, M&S, Pret A Manger, Rail Gourmet, Sainsbury’s, Sodexo, Starbucks, Superdrug, Tesco, Waitrose, and Morrisons. More than 2,000 independent outlets were also represented.

Cafés, coffee houses, sandwich shops, and tea rooms were by far the show’s biggest audience (25%), followed by contract caterers, distributors and wholesalers, and supermarket/multiple at 16%, 13% and 10% respectively. Travel catering, specialist food stores and delis, and venues and attractions made up a combined 19%, observed Diversfied Communications.

“We are delighted that our seventh year of lunch! was our best show yet, with a record number of visitors and

exhibitors for 2014,” said Chris Brazier, group event manager for lunch!. “It really does cap a brilliant year for lunch!, after winning Best Trade Show at the Exhibition News Awards.

Thanks must go to all our visitors, exhibitors, media and association partners for helping us put on the best lunch! we’ve ever had.”

Other Working lunch!

Theatre (sponsored by Magrini) highlights this year included popular sessions by Sarah Doyle (brand director, EAT), Henry Dimbleby (cofounder, Leon & The Sustainable Restaurant Association) and Cyril Lavenant (NPD Group director of foodservice UK), and revealing that Londoners visit fast food outlets and other chains to buy a take-out lunch more frequently than people in the rest of Britain (but get charged 24% more on average than the rest of the country).

Steve Flanagan, director, marketing and category at Starbucks UK, and Tim Hall, creator of Pod, shared their big news on the second day of lunch!, announcing plans to offer selected food from Pod’s breakfast and lunch ranges at three Starbucks stores in central London for a trial period.

CAFÉ LIFE AWARDS 2014 Organised by the Café Society in conjunction with lunch!, the first day of the show saw the holding of the Tetley Afternoon Tea Experience Challenge, as well as the Café Sandwich Challenge, and the first evening of the show saw the announcement of the Café Society’s Café Life Awards at a celebratory awards dinner (turn to page 22 for details of the winners).

BRITISH SMOOTHIE CHAMPIONSHIPS 2014 The popular, live finals of the annual British Smoothie

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REVIEW Gold Wribbon: ELLER foodPackaging GmbH Jools: Jools mini NOM NOMs: mini NOM NOMs Oppo Ice Cream: Oppo Ice Cream Tri-Label Online: Tri-Label Whitworths Shots: Whitworths – Healthier Snacking Commended EssentialFood: G&G Food Supplies Apple and Cinnamon Love Fruit Tea: Love Taste Co Metcalfe's skinny Selfie Range: Metcalfe's skinny Phat Soup Server: Phat Pasty Co Tri-Pot™ Deli Pots: Tri-Star Packaging

Championships (sponsored by Magrini) has built up an exciting reputation for keeping lunch! show audiences firmly on the edge of their seats, and this year was certainly no exception.

Open to all professional smoothie baristas in the UK, this year’s champion – Indie Wilson-Fish from Juicafe in Lancaster – won over the judges with her Lucuma Matata creation, beating off stiff competition from runnersup Celeste Zaccaria from ShakeTastic and Imma Porcaro from Crussh.

“We are really excited to

have won the British Smoothie Championships 2014, having been in the top three most years,” said a delighted Indie Wilson-Fish. “It is fantastic for our team to have the recognition for all the hard work that they put in throughout the year, designing and delivering fresh new smoothies. For eight years our customers have experienced our commitment to quality and innovation, and seen our passion for delicious smoothies. We take pride in winning this title, as it will cement our position as innovators and leaders within the food and drink industry.”

INNOVATION CHALLENGE AWARDS Designed to promote and celebrate genuinely new ideas in the market place, including brand innovations and new twists on established concepts, the Innovation Challenge Awards saw shortlisted finalists (as voted for by lunch! visitors on the first day of the show) pitching their innovative ideas to a panel of industry judges which included industry entrepreneur Jesper Toft (co-founder of Pod), Alastair Eperon and Clare Benfield (editor of Café Culture magazine).

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Finalists Vita Aloe: Asiana Ltd Butterfly Cup: Butterfly Cup Fru Snax: Premium Snack Company Simplee Aloe Drinks: Simplee Aloe Drinks NEW BEVERAGE LAUNCHES INVO Coconut Water returned to launching new flavours, including INVO Coconut Water with tropical juice and INVO Coconut Water with green tea.

Jax Coco - a 100% pure, naturally isotonic coconut water drink sourced from coconuts in the Philippines and Hainan – also launched some new flavours, including natural chocolate and banana.

O-Me Good Juice Bar exhibited its new healthy smoothies and raw vegetable juice with boosters and super boosters that help detox, burn off fat, and boost energy.

The star of Matthew Algie’s lunch! offering this year was the new 2014 Winter Catalogue from its sister brand, Espresso Warehouse. For ethical consumers on the go, Matthew Algie also launched its reusable KeepCup. New exhibitor GrantCaffè – Dutch Artisan Coffee launched its coffee brand on to the UK market (the range includes espresso blends, single origin espressos and exclusive single origin

espressos). They also be showcasing GrantCaffè Premium Tea Leaves range and in-house produced (fully automated table-top bean-2cup espresso machines, especially designed for smaller retailers).

The Sassy Drinks Company Ltd launched its innovative new feisty soft drink Sass™ at lunch!, bringing together apple, passion fruit, blood orange and grape juice, infused with chilli, cardamom, clove, ginger, juniper, liquorice and sarsaparilla.

Rebel Kitchen showcased its recently-launched range of dairy-free mylks, available in six flavours (Choco, Banana, Orange Choc, Chocolate, Chai, and Matcha Green Tea), made with hydrating coconut milk blended with pure spring water and organic date nectar for sweetness.

Following successful launches in 2014 with Waitrose, Virgin Trains and Booths, first time exhibitor Brew Tea Company launched its new 1/4lb Loose Leaf Tea boxes.

Balcony Tea brought a taste of the Mediterranean to lunch!, with its new range of artisan teas and herbal infusions.

Launched earlier this year, the company uses ethically sourced ingredients, such as Greek Mountain Tea, Wild Thyme, Olive Leaves, Lemon Balm, and Linden Flower, to form eight distinctive tea blends. Available in boxes of 15 pyramids, which are fully bio-degradable, or loose tea pouches (50g).

Folkington’s Juices launched a new variety into its existing stable of eight, called ‘Best of British Summer Berries’ and made from a blend of juices from British grown raspberries, strawberries and blackcurrants. lunch! visitors were among the first to experience the new 'naturalee' refreshing drink from Simplee Aloe drinks.

Made with real fruit juice and rich in vitamins, it is packed with goodness and is surprisingly tasty.

With the fruit and herbal tea market growing by 7.4% last

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REVIEW year and health remaining a key consumer driver, Taylors of Harrogate’s fruit and herbal tea range, authenticated by the Royal Botanic Gardens, Kew, drew the crowds who sampled their best-selling Sweet Rhubarb, winter-warming Spiced Apple and citrusy Lemongrass & Ginger.

New exhibitor Sansu Drinks is the first consumer brand outside Asia to launch a Yuzu fruit drink (yuzu is a rare supercitrus that carries hints of mandarin, lime and grapefruit, with unique floral undertones, offering multiple times the vitamin C of an orange and packed with antioxidants).

UCC Coffee UK & Ireland – a total coffee solution provider – showcased everything operators need to create a profitable coffee offer at lunch!

Its team of specialist baristas demonstrated market-leading machines from Eversys and Nuova Simonelli and brewing single origin coffee and blends from its THREESIXTY° range.

New healthy soft drinks brand Smug Drinks - the brainchild of young Yorkshire entrepreneur Max Jones, who first came up with the concept while at university after realising the popularity of antioxidants and vitamins among students, plus a gap in the market – was in attendance (each of Smug Drink’s four antioxidant packed variants has 100% RDA of three important B vitamins in every bottle).

Wine Innovations used the event to re-launch its Intrepid Fox single-serve ‘wine in a glass’ (specially designed for the retail and events catering industry, where glass is usually prohibited, and where maximising revenue means achieving the fastest rate of sale possible).

PACKAGING DEVELOPMENTS Eco-friendly tableware supplies company Little Cherry introduced its new biodegradable natural coconut shell bowls this year, as well as new pizza plates, platters for sushi and canapés, and new shapes and sizes of bowls from its Palm Leaf tableware range.

The Heated Line from ELLER foodPackaging GmbH is a new packaging range approved for safe use in hot cabinets according to EUstandards and launched at lunch! (all products are made from recyclable materials and were specifically designed for the grab-and-go market).

Additional features, such as tear-off perforation and selfseal ability, provide customers with an added benefit.

Packnwood showcased its new range of street food packaging – kraft cardboard boats for fish & chips, hot dog trays, newspaper style deli containers for salads and soups, paper cones, wrap cups and more.

Eco packaging and labelling experts Planglow demonstrated its fully Food Information Regulation (FIR) compliant labelling software LabelLogic and NutriLogic - in time for the new food labelling laws that come into effect this December.

Tri-Star Packaging wowed visitors with its trendy deli pots range Tri-Pot™, that offers superb on-shelf presentation to help food-togo retailers add more ‘zing’ to their takeaway offer, as well as its clever one-fingered drinks carrier Handle-It which enables customers to carry drinks when their hands are full.

Celebrating 50 years in business, Reynards UK’s stand

was filled with an array of food-to-go products, including salad containers, Tamper Evident containers, cellophane block bottom bags, disposable hot and cold cups, window bags, SOS bags, soup containers, as well as its range of completely compostable packaging.

RAP showcased two of its industry-leading products AirRap™ and HandRap™.

AirRap™ takes hot food-to-go from manufacture, to oven, display, and finally to the consumer, using a single piece of packaging. HandRap™ is a bespoke product for hot and cold food-to-go products, offering complete flexibility.

Both products save operators time, money and optimise food safety.

One of the world’s leading manufacturers of multi-format packaging solutions, Coveris showcased its first combined offering since the acquisition of St Neots Packaging this year, which includes paper board, rigid and semi rigid plastic packaging, labels and film.

Benders Paper Cups showcased its new Garda Embossed Insulated Cup at this year’s lunch!, alongside its complete range of market leading paper hot cups. The UK’s only dedicated paper hot cups manufacturer, Benders will exhibit a full selection of iconic stock designs from its single wall and insulated ranges.

The environmental packaging specialist, Biopac, launched their new Take Home Boxes. Branded 'Too Good To Waste', they have been designed to help cafés and restaurants reduce their food waste by encouraging diners to take their left-overs home to enjoy later.

Thanks for Frank’s, a brand of gluten-free, hand-made Granola Bars and Tray Bakes launched their full range and new packaging at lunch! 2014 (created by Frank Boltman, an award-winning restaurateur with over 30 years’ experience, the Thanks for Frank’s range features five mouth-watering flavours including Original Recipe, Belgian Chocolate, Flame Raisin and Hazelnut, Raspberry and Chocolate and Salted Caramel).

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EQUIPMENT AND TECHNOLOGY The Coffee Machine Company demonstrated two new machines - the new Classe 11 Flag Ship Traditional Espresso Machine from Rancilio, and the new Egro Zero entry level Bean To Cup Machine (suitable for applications of 100 coffees per day).

Phat Pasty Co launched Phat Soup - an innovative and unique soup server providing a self-serve soup offer, with up to 12 hours hot holding. The soups are supplied in ambient pouches and the operator has full HACCP read outs and a self-clean system.

Newly launched eXpresso PLUS offered a fresh alternative to the UK Coffee2Go market with its complete range of solutions on offer and partnerships with global leading brands (including LavAzza, Nescafé, PG tips, Clipper and more).

Unilever’s tea experts have developed Tea Fusion - a revolutionary way to serve a perfectly brewed cup of loose leaf tea. Tea leaves ‘dance’ in the machine’s brewing chamber, guaranteeing the ideal balance between water temperature, brewing time and movement. Outlets offering Tea Fusion have experienced double-digit growth on their volume and value tea sales, claim the company.

Glen Dimplex Professional Appliances demonstrated the latest in display refrigeration, with its new Lec Commercial bottle cooler range (available in single, double or triple door variants). The powerful Titan Commercial 6-burner range cooker, and Burco’s popular range of innovative Auto-fill filtration boilers were also on show.

Manitowoc Foodservice exhibited the new eikon® e4s from Merrychef, which has been designed to meet the demanding needs of high throughput foodservice operators.

Rational UK’s new SelfCookingCenter 5 Senses was put through its paces at lunch!, as chefs showed how

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REVIEW the new combi-steamer can cook everything from pies to pizza to pasta, from burgers to chips, and even a full English breakfast – all at the touch of a button. orderbird AG showcased its multi-awarded iPad POS system, designed to save caterers time, money, and stress, and allowing them to focus on their guests (orderbird customers say that the EPOS saves them 1 3/4 hours a week and boosts profits by 10%, thanks to increased efficiency and operational improvements, report the firm).

Alan Nuttall Ltd launched an energy-saving, patented flexible heated multideck which offers a range of hot self-serve foodto-go merchandising solutions in one cabinet. The new Flexeserve Zone® is perfect for merchandising everything from a breakfast offer, including porridge, bacon butties, toasties and croissants, to a daytime offer, from hot paninis, sausage rolls, savoury pies and pizza slices to hearty soups, burritos and hot wraps.

2015 Looking ahead to 2015, Diversified Communications UK has already announced a 25% increase in stands to accommodate growing demand from food, drink, packaging, technology, and equipment suppliers (an expansion which will take the exhibitor total to 350 companies for the first time).

“Rebooking for lunch! 2015 has smashed all previous records,” said Chris Brazier.

“Given the waiting list ready to book their stands, and even with the addition of a new hall, lunch! 2015 looks set to sell out in record time.”

The high turnout at the

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show reflects the ever growing popularity of food-to-go in the lunch time market. To quote Emma Read, director of marketing and business development at the insights firm Horizons (host of the show’s opening Working lunch!

Theatre session) - “the lunch market is a good place to be – vibrant and growing, with consumers eating out more”.

“The lunch market has seen many changes over the last few years and remains a key eating out occasion,” added Emma Read. “More people are eating out and more often, but their expectations are higher than before – they want good quality at a good price and often something they can eat on the move. Successful operators are responding by offering a good price point, speedy and efficient service to compete with fast food outlets, and lighter, healthier options.”

Emma Read sees little threat to the continued growth of the lunch market, which enjoyed £44.9bn of sales according to Horizons’ Market Structure and Trends 2013 report. For many, the continued success of the show itself is a clear sign that foodto-go in the UK is thriving.

lunch! will return to Business Design Centre in Islington, London, on Thursday and Friday, 24 and 25 September 2015 (for further information, visit www.lunchshow.co.uk).

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Here, Paul Casson (technical field manager for Rentokil Specialist Hygiene) outlines the benefits of whipping your café’s kitchen into shape ahead of the winter months.

deep clean e h T

That time of year For café managers, it’s that time of year again when kitchens will benefit from a thorough deep clean following the summer season, and ahead of the busy festive period. The Christmas and New Year celebrations are a time when both your staff and your kitchen area will come under increased pressure, with potentially the highest footfall of customers experienced throughout the year.

Cafés across the UK must adhere to the strictest levels of hygiene standards to ensure the safety of both customers and

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staff. To avoid heavy industry fines, and any negative effects on profitability, at least one deep clean should be carried out in a year. This will provide enhanced hygiene standards to those inaccessible areas in the kitchen, such as ventilation, ceilings, lights and equipment helping to avoid bacterial contamination, the spread of diseases, pest infestations and reduced equipment life.

Regularity One of the most powerful tools in the fight against grime is routine cleaning.

It is important that daily and weekly cleaning is performed to maintain a general level of hygiene, but to help make this as effective as possible a deep clean once a year will help achieve an elevated level of cleanliness that your in house cleaning programme can then maintain. It is advisable that straightforward cleaning is scheduled and tracked, ensuring that it takes place regularly and on time. This can take the form of an in-depth, top-tobottom clean every fortnight or by cleaning specific areas of the kitchen each day.

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CLEANING The fight against grime However, daily cleaning alone will not eliminate all build-ups of dirt, grime and bacteria and most cafés will need to employ an expert supplier to completely deep clean their kitchen and catering facilities to combat these problems.

Waste food, fats and grease production in commercial kitchens is an inevitable part of cooking, but kitchen managers need to make sure they follow practical measures to avoid the build-up of dirt, grime and bacteria.

Cooking generates airborne grease, carbon and steam, which builds up deposits in hard-to-reach areas such as ventilation ducts. If specialist cleaning is not carried out, these deposits can build up, reducing airflow, creating foul odours and even blocking grills and vents altogether.

Grease traps, which are a fundamental part of any commercial kitchen, are a good example of an area which will need a professional clean-out, ensuring harmful greases, fats and oils are captured and prevented from entering the drainage system.

Waste from grease traps is classified as controlled waste and as such, an Environmental Health Officer is required to see evidence that regular cleaning of grease traps has been performed, and that the waste has been removed by a registered waste carrier.

In addition to the legislation around kitchen hygiene, the build-up of carbon on ovens and cooking equipment can significantly reduce the efficiency and lifespan of this equipment, whilst leading to a notable increase in electrical usage.

The added benefits of Specialist deep cleans can significantly outweigh the costs involved and not only provides due diligence to the management, but eliminates bacterial growth, removes residual carbon, and significantly reduces the risk of fire.

Air supply duct cleaning Accumulations of airborne grease and oily residues generated by the cooking process can build-up deposits in a variety of hard-to-reach areas. If they block ventilation ducts or become prolific on ceiling surfaces then they can lead to malodours and render ventilation fans ineffective, this can then lead to temperature control issues within the kitchen.

The adhesive residues that have been deposited, can trap dust and debris and lead to significant microbial activity, including fungal and bacterial development, this can not only be in contravention to the Food Safety Act

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1990, but as it can be hazardous to staff working in the kitchen, the Health and Safety at Work etc Act 1974.

Top tips for maintaining ducts For a thorough deep clean, a professional service is always recommended, but there are steps you can take to keep your ducts in good working order.

1. Ensure daily cleaning regimes are adhered to, to limit the amount of dust and grime getting into the ducts.

2. Ensure a pest controller is called at the first sign of an infestation – you do not want rodent droppings in the ventilation system.

3. Make sure filters are changed regularly – a blocked kitchen vent can cause a fire and health hazard.

4. Clean vent covers - remove them and wash with warm soapy water. Use a soft bristled brush to get into the corners.

5. Arrange yearly inspections in line with current fire prevention regulations and if necessary, employ a deep cleaning service by ventilation cleaning professionals.

Fire hazards Strict laws and regulations control the safety of a café, and in a busy environment where people come into regular contact with both gas and electricity, there’s an increased hazard of fire. Grease and oil are highly flammable, and the build-up and blockages in air ducts and ventilators pose a serious fire risk.

The huge number of duct-related fires

has caused insurance companies to sit up and take notice of this problem. The industry is warning of the dangers of not paying attention to grease and oil buildup in kitchen ductwork and is now frequently refusing cover unless businesses meet standard ductwork cleaning procedures.

Since 2006, under the Regulatory Reform Fire Safety Order, all business statutory duty holders are required to carry out fire risk assessments to identify potential hazards that might exist within the building that they are responsible for, and then take action to reduce them.

Environmental Health Officers and Fire Inspectors will look for a maintenance routine that includes regular inspection of all supply and extract ventilation systems. The frequency of inspections will vary according to the age and type of system, location and use, and the results of the initial survey, but they will expect to see detailed logs of staff inspections.

Failure to carry out any of these actions can result in heavy fines, closure of the business or even imprisonment for the responsible person, and in extreme cases should the system catch fire, the potential total loss of the building.

If you’re unsure of how regularly your café might require cleaning, it is always best to consult a professional. As with any external contractor, part of their role is to be fully up-to-speed on the latest legislation changes in their area of expertise and specialist hygiene is no different. So if you’re in any doubt as to how to tackle your grime, make sure you call in the experts.

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Festive

flair

Festive biscuits made using moulds and festive art stencils available from Squires Kitchen.

It’s the time of year when a festive theme, and festive flavours, characterise the retail landscape, and the world of cafés and coffee shops is no exception. Here, we report on just some of the seasonal products, and ways in which operators can add some festive flair to potentially the most profitable time of year.

Not just for summer “Christmas is a period of celebration, indulgence and general festivities, providing caterers with the ideal opportunity to maximise sales and provide a stand out offering. With this in mind, carefully developing a themed Christmas menu is essential to demonstrating an establishment’s commitment to quality year round,” says Christina Veal, director at New Forest Ice Cream (www.newforesticecream.com).

Thus, demonstrating that ice cream isn’t just the preserve of the summer months, New Forest Ice Cream’s festive range includes three appropriate flavours - a fruity mince pie ice cream, a spiced mulled wine sorbet and an indulgent champagne sorbet. Perfect as a standalone dessert, each of the flavours

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can equally complement other desserts on a traditional Christmas menu, suggest the company.

Their Mince Pie Ice Cream is made using a blend of brandy ice cream, interspersed with pieces of real shortcake pastry and mincemeat pieces. The ice cream gives a warming winter feel combined with the indulgent taste of the fresh double cream and it is available in 4.5ltr catering tubs. The Mulled Wine Sorbet is made using real mulled wine and produced in a traditional way. Made using a gluten and nut free recipe, it is suitable for vegetarians and available in 2ltr catering tubs. Their Champagne Sorbet has been designed as a show stopping treat for this festive season.

Made using real champagne it is available in 2ltr catering tubs.

“No matter the time of year, you can always depend on ice cream to keep your dessert sales healthy,” agrees Mike Godwin, managing director of Amore di Gelato. “According to our research, almost 85% of gastropubs, hotels and restaurants questioned claimed that ice cream was bought by more than half of all diners. We believe that one of the reasons ice cream remains so popular with customers is down to its versatility; a seemingly endless selection of flavours and textures are available to customers and can complement almost any other dessert offering on the menu.

“When it comes to Christmas, keeping ahead of flavour trends can be key to your success. One worth considering for the dessert menu regards the ‘maturation’ of ice cream consumption our research revealed that more customers are turning to dishes with an alcoholic-twist, which are currently boosting sales for a number of high end establishments “Amore di Gelato currently offers ‘Amaretti Amaretto’, a flavour that combines the crunch of Amaretti biscuits with the sophisticated sweetness of almond-flavoured liqueur. Perfect for the Christmas season, this indulgent dessert solution not only corresponds with the current maturation trend, but does so with a super-premium quality – a hallmark of the Amore di Gelato range providing prospective customers with one of the most effective alcoholic ice cream solutions available on the market.”

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FESTIVE FAYRE Christmas classics “Roast turkey with all the trimmings has long been the focal point of Christmas menus, with roast or mashed potato and seasonal vegetables an integral part,” says Marie Medhurst, sales and marketing director for Bannisters’ Farm. “However, producing perfect roast potatoes and mash in large quantities and within the time constraints imposed by the Christmas rush remains a key challenge for caterers.

So why not eliminate lengthy preparation and cooking processes by switching to frozen products?

“The Bannisters’ Farm range includes many delicious, wholesome accompaniments to traditional Christmas meals, including three varieties of roast potatoes, individual creamy mash portions and carrot and swede mash portions.

“Our Chef’s Classic and Farmer’s Roasting Potatoes have been prepared in the traditional way – cooked, seasoned and shaken with oil, as recommended by top chefs, before being frozen to lock in flavour. This means that, because all of the hard work has been done beforehand, the potatoes are ready to be popped on a baking tray and finished off in the oven until they are beautifully crunchy – leaving staff free to concentrate on other aspects of the dish.

“Our roast potatoes differ from most others on the market too, as they are not battered, coated or fried. As a result, they are completely gluten and dairy free, enabling chefs to meet special dietary requirements without additional effort.

“Mash and carrot and swede mash portions also work well with a variety of menu options. Supplied in convenient disc form for easy portion control and ready after a couple of minutes in the microwave or oven, chefs can cook quickly and precisely to order.”

To some, of course, Christmas is all about the turkey, and Fairfield Farm Crisps (www.fairfieldsfarmcrisps.co.uk) have launched a snack to celebrate it, having joined forces with turkey aficionado, Kelly Bronze turkeys to produce its new Turkey, Sage & Onion flavour (the crisps are available online through Amazon and have an RRP £1.29 for a 40g bag).

Produced on a family farm in Essex, the new Turkey, Sage & Onion crisps use only the best quality potatoes that are dug, chopped, cooked and packed all on one site to ensure the best taste and the lowest possible food miles, say the firm, while Kelly Bronze, based just down the

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road in Danbury, Essex is known for its high welfare delicious festive birds.

“We are really excited to be working with the team at Kelly Bronze to bring out an exciting new flavour for our customers, for the holiday season,” explains thirdgeneration potato farmer and Fairfields Farm Crisps co-founder, Robert Strathern.

“We wanted to do something that reflected Britain's favourite flavours and couldn't think of anything better than Turkey, Sage and Onion. It's a winning combination whatever the time of year!”

Country Choice is unwrapping three new lines in the form of a number of limited edition offerings, plus all the usual seasonal favourites. New for Christmas 2014 are Mini Gingerbread Santas and Snowmen, a Christmas Chocolate Mini Loaf Cake and a Christmas Family Sweet Mince Pie. The crunchy santa- and snowmanshaped biscuits should be popular with children and have a wrapped shelf life of 28 days. For a slightly older audience, their Christmas Chocolate Mini Loaf Cake is moist chocolate sponge topped with vanilla flavoured icing and an edible holly leaf decoration (it has a two-week wrapped shelflife, five days unwrapped).

In addition, their Christmas Family Sweet Mince Pie features hortcrust pastry with a sweet mincemeat filling and a lattice puff pastry top, the pie is preglazed for an even goldenbrown colour (bake and display for up to three days).

Three ‘while stocks last’ products in the festive lineup include a pre-sugared Puff Mince Pie, a Spiced

Christmas Muffin (with mixed fruit, topped with white icing and an edible holly leaf decoration), and a Chocolate & Cranberry Cookie (a butter enriched, chocolate flavoured cookie with chunks of white Belgian chocolate and cranberry pieces).

On the savoury front, the company is stocking its Christmas hot savouries and sandwich fillings - Turkey, Stuffing & Cranberry Bake and Chicken Stuffing Bake make profitable grab and go hot snacks, while the two sandwich fillings (Turkey, Stuffing and Cranberry, and Pork, Stuffing & Apple) will help bring a festive twist to the sandwich selection and come in 1kg tubs.

Huffkins Bakery, a family run business in the Cotswolds, has announced the launch of their 2014 Christmas range, including their infamous Iced Cranberry & Cointreau Fruitcake, Luxury Mince Pies and Spiced Christmas biscuits.

The recipient of two gold stars at the Great Taste Awards, the Iced Cranberry & Cointreau Fruitcake, still remains an alltime favourite and prominent necessity of this festive season, say the company. Each fruitcake is glazed, iced, carefully decorated by hand and allowed to mature for a minimum of four weeks and the secret recipe took over two years to

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FESTIVE FAYRE

perfect, say the firm.

“We are very excited to release this year’s Christmas range,” said Joshua Taee, managing director at Huffkins Bakery. “We have experimented with some new variations of our Christmas favourites, so rest assured there is something for everyone.”

This independent family business prides itself on having a heritage that stretches back to 1890. The Cotswolds based Bakery & Tearooms has mastered its own unique craft bakery techniques, which have now been in practice for over 120 years (the full collection of Huffkins products can be seen at www.huffkins.com).

Luxury chocolate The festive season often means that cafés and coffee shops become the first port of call for those looking for indulgent chocolate bars to consume themselves, or give as gifts.

Contemporary, yet vintage, the Heritage range from the Swiss company, Favarger, features four emblematic chocolate bars made using recipes from the company’s centuries-old archives with each presenting a distinctive traditional flavour of the past. There is also a luxury tin of Heritage mini bars in the range, and a tin of drinking chocolate shavings (available in 230g tins in boxes of six, the SRP is £7.49 per 230g tin). Described as being rich and creamy, these dark chocolate shavings are ideal for creating a warming drink with a taste of real Swiss chocolate, say the company.

Faverger’s dark chocolate bar is 66% cocoa and is made with muscovado sugar.

A typical ingredient of the last century, the muscovado sugar enhances the dark chocolate lending it a smooth liquorice note, point out Faverger. Fruity and aromatic, this particular chocolate is made from pods harvested at the heart of Sao Tome, one of the smallest countries in Africa (it is available in 100g bars in

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boxes of 12 and 12.5g mini tablets in boxes of 60, the SRP is £3.49 per bar). UK stockists can be located by contacting Middletown Hill via www.middletownhill.co.uk (Middletown Hill is also the UK agent for Marou, an award winning Vietnamese chocolate).

Launched earlier this year, is a new range of 26g chocolate bars from Willie Harcourt-Cooze, making seven of his most popular flavours available for impulse purchase in places like cafés and coffee bars over the festive period at an RRP of £1.00. All these chocolates are made ‘bean to bar’ from some of the world’s great single estate cacaos in Willie HarcourtCooze’s chocolate factory in Devon.

Ready made Dawn Foods’ range of American-style sweet bakery products including frozen finished products, easy to use Scoop & Bake range of frozen batters and doughs and ready to use chocolate decorations, enable caterers to add value to their menus this Christmas.

Dawn’s Cranberry & Belgian White Chocolate Cookie, for example, supplied either as a finished 76g cookie or as a 80g frozen cookie ‘puck’ ready to bake combines festive flavours - vanilla dough with tasty cranberry fruit pieces complemented with smooth Belgian white chocolate chunks – making them ideal for serving as a festive sweet treat.

Dawn Foods’ Scoop & Bake frozen batters and doughs also provide the perfect platform to bake a wide range of seasonal cakes, cookies and muffins. Milk Chocolate and Orange batter can be used to bake delicious festive-feel muffins then finish with a swirl of Dawn Baker’s Select chocolate frosting and top with chocolate decorations.

Supplied frozen, Scoop & Bake batters and doughs can be defrosted in the chiller for 24 hours or left out overnight for baking in the

morning making them ideal lunchtime snacks – everyone loves freshly baked bakery items and this really can add value to your menus, suggest Dawn.

New for Christmas 2014, Dawn Foods reports that it has added to its Christmas decoration range to add fun, sparkle and colour to cakes and bakes throughout the festive season.

Featuring holly leaves, stars, Santa’s hat, snowman, Christmas trees and even white chocolate sprinkle stars for a touch of glamour, the individual edible decorations are an easy way for caterers to create eye catching appeal to Christmas bakery items such as Yule Logs, cupcakes and Christmas desserts, suggest Dawn.

The decorations have been developed to complement the existing Dawn range of mixes, bases, icings and toppings, so caterers can adapt their favourite recipes to give a festive feel and decorate, without having to have additional cake decorating skills. More information and recipe ideas can be found at www.dawnfoods.co.uk.

Pidy, the family-owned pastry manufacturer, have announce the launch of a brand new sweet and neutral short pastry range just in time for Christmas.

Having been creating a wide variety of pastry products for over 63 years, their latest range of ready to fill pastries is perfect for the busy festive period, feel the company.

The latest pastry range named hard fonçage is Pidy’s own alternative short, crisp and delicately thin pastry and is available in two varieties - sweet and neutral. This new pastry forms the start of a new era in Pidy’s range to provide regular shapes which have a lighter appeal and provide a higher filling to pastry ratio allowing chefs more room for delicious fillings, explain the firm. The sweet and neutral flavours of pastry also enable eateries to create a wide variety of dessert and savoury canapés.

Dawn cake with chocolate decorations.

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A festive Kerrymaid Double Turkey Pot Pie. “Research over the last few years has led us to believe that our customers are seeking new ways in which to present their pastry offering with lighter shape, composition and texture alternatives. Our new sweet and neutral fonçage pastries are our lightest yet, the light pastry makes the canapés crisper and they also allow more room for sweet and savoury fillings.

Our fonçage pastries are in demand with chefs and caterers as the need for thin and healthy pastry continues to grow,” explains Robert Whittle general manager at Pidy UK. “Both product ranges save time whilst ensuring quality is maintained especially around the hectic Christmas period,” adds Paul Eason, business development chef at Pidy. “Even with thinner pastry the new range still remains moisture resistant allowing caterers to prepare the canapés well in advance, perfect for any busy kitchen.

“We always look at various food trends and listen to customer feedback when it comes to developing our products or expanding our range. Improving the filling to pastry ratio of our products was one of the key changes our customers wanted to see. Now we are excited to launch our newest short pastry range just in time for the festive season. According to the National Restaurant Association, miniature and bite size products were on the top trends list for 2014 and our latest range is ideal for creating some delicious bite sized seasonal canapés.”

Pidy’s range also includes a number of sweet and savoury tarts, a selection of mini cups in a spicy, veggie and fruity range as well as savoury vol au vents and a new gluten free range all perfect for creating a tasty variety of appetisers, canapés and seasonal desserts.

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“The Christmas season can be a highly profitable time of the year for cafés and operators can increase sales by enticing consumers with wholesome and festive inspired food and drink,” agrees Grace Keenan, brand manager for Kerrymaid (www.kerrymaid.co.uk). “Traditionally a time to offer rich and creamy foods, dairy is a main ingredient in most recipes and Kerrymaid offers a wide variety of versatile products that consistently provide great tasting dishes.

“To help cafés capitalise on the trend for traditional festive flavours, Kerrymaid brand ambassador, Sophie Wright has prepared a range of recipes. Her attractively decorated Gingerbread Muffins with Creamy Cinnamon Tops, for example, combine two classically festive spices. The use of Kerrymaid Buttery means the muffins bake perfectly, with an even distribution and effortlessly light end product, perfect for serving during Christmas afternoon teas.

“The muffins were finished using Kerrymaid Double. Whipped up to three times its volume, the cream alternative is an excellent flavour carrier for the cinnamon, and provides an attractive, classic appearance that is sure to entice customers.

“To maximise customers’ increased spending during this lucrative period, cafés can upsell the muffins as a meal deal with a seasonal drink, such as a Hot Spiced Apple or Hazelnut Hot Chocolate.

“To maximise flavour in festive main courses, Sophie also added a creamy dash of Kerrymaid Double to her Creamed Spinach with Nutmeg, a dish she describes as, “A welcome alternative to Brussels sprouts.” This can be served with Sophie’s Turkey Pot Pie recipe. Warming and homely, it delivers the rich flavours customers expect during the Christmas season. By using Kerrymaid Double, the filling can be boiled, making the pie quick to prepare.

“Although Christmas is a time to indulge, consumers are becoming increasingly health conscious and are looking to minimise January guilt by making healthier choices before the New Year. Kerrymaid Double contains absolutely no hydrogenated fat and has less fat than fresh cream, making it a more virtuous option for the season, whether it’s for pouring, cooking or whipping.”

Festive beverages “When it comes to seasonal sales opportunities, nothing comes bigger than Christmas. It’s the time of year when customers really want to get into the spirit of the season and will pay that little bit more to enjoy it – especially affordable

RECIPE IDEA HOT SPICED APPLE Ingredients 2 pumps DaVinci Gourmet Fruit Innovations Green Apple syrup ■ 1 pump DaVinci Gourmet Gingerbread syrup, hot water to fill cup ■

Method ■ Mix syrups together thoroughly and add hot water WHITE CHOCOLATE GINGERSNAP MOCHA Ingredients ■ 1 pump DaVinci Gourmet Gingerbread syrup ■ 1 pump DaVinci Gourmet White Chocolate sauce ■ 2 shots of espresso and milk to finish Method ■ Mix the syrup and sauce thoroughly with espresso and top with textured hot milk

HAZELNUT HOT CHOCOLATE Ingredients 2 pumps of DaVinci Gourmet chocolate sauce 1.5 pumps of DaVinci Hazelnut syrup Milk to finish Method Mix sauce and syrup together thoroughly and stir in hot milk to finish

treats such as tea and coffee. It’s a hugely profitable time for operators and it’s essential to maximise the opportunities available to them,” confirms John Sutcliffe, out of home and convenience

NOVEMBER 2014 CAFÉ CULTURE 39

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RECIPE IDEA

MONIN HOT CHOCOLATE ORANGE Ingredients ■ 30ml Monin Dark Chocolate ■ Sauce or a scoop of Frappe de ■ Monin Chocolate ■ 15ml Monin Triple Sec syrup ■ 180ml steamed milk.

Method Pour syrup and sauce into a glass, then add steamed milk and stir well. Garnish with whipped cream, orange zest and chocolate shavings. If using Frappe de Monin, steam the powder in with the milk, then add to syrup and stir.

controller, Taylors of Harrogate.

Taylors of Harrogate’s festive blends offer caterers a solution to rival high street competitors, claims the company. A new coffee for winter 2014, is their limited edition Christmas Blend made from a combination of Latin American beans for a smooth chocolate flavour and East African beans for a crisp citrus note. The beauty of the blend is that it instantly brings seasonality to hot drinks menus, say Taylors, and because it’s only around for a limited time, it allows operators to price the drinks that bit higher.

As well as launching the new coffee

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blend, Taylors is bringing back its popular Spiced Christmas Tea blend with tangy lemon, fruity orange and mellow, warming spices. For fruit tea lovers, the recently launched Spiced Apple – part of the fruit and herbal infusions range authenticated by the Royal Botanic Gardens, Kew – offers a rich, deep blend of spices including star anise, ginger root, cardamom and cinnamon with sweet apple pieces for a delicious, caffeine-free option. Such winter-warmers should stand out on any festive menu, helping cafés maximise their return during the highly profitable celebratory season, feel Taylors.

Their 100% Rainforest Alliance CertifiedTM Christmas Blend is available in cases of 6 x 227g, while the Spiced Christmas Tea is supplied in cases of 6 x 50s string and tag format (Spiced Apple – which is caffeine free and contains no added sugar – is available in cases of 5 x 20).

“Comforting, warming flavours are always popular at this time of year, with rich, nutty tastes such as Monin Salted Caramel, Praline and Toffee Nut syrups selling well right through to Christmas and beyond,” observes Monin’s UK brand ambassador, James Coston. “Of course, Gingerbread has always been a popular seasonal flavour, but many operators now sell it all year round so there is an opportunity to be a bit more creative with Monin’s versatile range of over 140 syrups, sauces and frappe powders.

“For a festive twist on a classic, I can suggest try a Hot Chocolate Orange using Monin Dark Chocolate Sauce, Monin Triple Sec syrup and steamed milk. A scoop of Frappe de Monin Chocolate can be used in place of the chocolate sauce, so this is a great way to use up any product left over from the summer.

The Café Gourmand-style serve is going to be popular this winter, feel Monin.

Bunzl’s Catering Supplies’ Christmas and New Year Collection features a new luxury range of square crackers in gold, silver and burgundy, together with natural themed decorations, plus a collection of exclusive cracker designs to complement its partyware, tableware and lighting selection.

“A Parisian concept, this involves smaller versions of cakes or desserts served with an espresso,” explains James Coston. “It’s already on the menu at a host of restaurant chains, and it’s a perfect opportunity to maximise profits and tempt customers with an extra treat.

You can easily adapt the idea to include a flavoured coffee. For example, a Monin Salted Caramel latte is the perfect partner for a mini Millionaire’s Shortbread, or you could try serving a Monin Blackcurrant Hot Chocolate with a slice of Black Forest Gateau.”

The major coffee chains have created highly anticipated winter menus, which can be replicated by outlets of all types to stimulate October and November sales, feel the natural syrup supplier brand, DaVinci. Their large range of naturally flavoured syrups allow operators can create their own indulgent winter signature drinks, and this valuable point of difference adds value and captures consumers’ increased spend during this period, feel the brand.

DaVinci Gourmet insight shows that their best-selling syrups during Quarter Four are Gingerbread, Cinnamon, Butterscotch, Amaretto and Almond (these popular winter flavours feature in drinks recipes like Hot Spiced Apple and White Chocolate Gingersnap Mocha, helping to entice customers with their spicy aromas).

“The winter season is a prime time for operators to showcase their hot beverages offer. Fulfil customers’ raised expectations and drive new business by ensuring your menu goes the extra mile during the colder months,” says Steph Goldie, DaVinci Gourmet brand manager.

“By stocking a selection of favourite DaVinci Gourmet syrups, operators of all sizes can take advantage of the seasonal drinks trend. By experimenting with different combinations, they can welcome in the season with a range of drinks that offer the tastes and scents synonymous with this time of year.”

With 60% of consumers wanting to see new flavours and try new drinks every 60 days, rotating a menu seasonally helps operators meet this expectation, feel DaVinci. Operators can take full advantage of the opportunity by using winter-themed chalkboards, table talkers and posters to market their menu. Outlets located in town centres, which are sure to be busy during the run-up to Christmas, may also like to consider A-boards as a way of welcoming shoppers in for a warm drink, advise the brand.

“When promoting a winter beverage offering, outlets should list their speciality options alongside small descriptions and

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FESTIVE FAYRE tasting notes, as research has shown more elaborate menu descriptions are effective to drive footfall and sales, and fanciful menu entries can increase the sales of a particular item by up to 28%,” says Steph Goldie.

“DaVinci Gourmet’s new Honeycomb syrup is the latest addition to its relaunched range, using only natural colours and flavours. With a toffee and caramel aroma, sweetened flavour and bubbly taste that melts in the mouth, Honeycomb syrup is the perfect complement to a hot chocolate or a nutty mocha.”

Hot chocolate is loved in its own right as a warming, indulgent drink, with 53% of European consumers viewing it as a treat, report DaVinci. An alternative to caffeinated drinks, it boasts a broad appeal across all age groups. DaVinci Gourmet Chocolate sauces and syrups enable operators to create deluxe hot chocolates that encourage customers to trade up from standard beverages.

The belief that hot chocolate is a flavoursome drink is shared by 33% of consumers, according to DaVinci’s research, and to capitalise on this they recommend that their Gourmet Hazelnut syrup can be mixed with DaVinci Gourmet Chocolate sauce and hot milk to deliver an ultimate Hazelnut Hot Chocolate Treat.

All wrapped up This year Matthew Algie says that it is spreading some festive cheer with their latest Christmas treats. Designed to get till bells ringing by lifting consumers’ spirits this season, the new collection provides a host of things suppliers need to create a festive offering with a difference.

Gingerbread Latte ■ Add one double espresso to a 12oz cup.

■ Add three pumps of DaVinci Gingerbread syrup.

■ Top with flat milk.

■ Use the star stencil and sprinkle generously with Chocolate Abyss Fairtrade Dust (recipe proportions are for a 12 oz cup and in addition, there is free POS available for customers who take Matthew Algie coffee and Da Vinci syrup, point out the company).

Their accompanying Gingerbread Penguin cost £19.95 for 30 individually wrapped penguins, and the Star Stencil costs £3.95 (also available in tree and snowflake designs, these stencils can help put a seasonal stamp on coffees and smiles on faces).

They are also offering a special Christmas Cup (£45, 12 oz x 600) and a Suki Tea Gift Box (£59.95), designed to solve the age-old dilemma of what to give your friends and family at Christmas. Containing the iconic Suki Teapot, one bag of big leaf Breakfast Tea and one bag of Red Berry Fruit Tinsane, this is the perfect gift for those who want to enjoy the whole experience of Suki Tea, but from the comfort of their own home, say Matthew Algie.

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BEVERAGES

High spirits Whether or not you’re licensed to serve alcoholic cocktails or liqueurs alongside your coffee, there’s plenty of opportunity to be creative in order to rival the drinks offerings of bars and pubs.

Festive demand The sale of hot toddies, hot ciders and mulled wines in the run up to the festive period and throughout the cold winter months proves a real profit generator for establishments throughout the industry, whether you are relying on a traditional recipe perfected over a number of years, creating a new taste sensation, or using one of the many premixed variants, Traditionally associated with freshly boiled water, Burco’s range of urns also make the ideal appliance to maintain temperature in a range of festive hot beverages including hot toddy, hot cider and mulled wine, point out the company. A manually controlled dial allows the operator to control the temperature at all times, while an inbuilt element ensures a consistent, even warmth throughout. Manufactured from hardwearing stainless steel, the appliance is also easy to clean ensuring minimum maintenance at all times.

Designed to be positioned on a bar or countertop in a customer facing position, the team at Burco say that they have also developed the unique ability to overlay a quality, personalised wrap to substantially aid with branding and marketing potential.

Ideal for groups, chains and franchises that are keen to promote a product, offering or message during the run up to the Christmas period, operators will be pleasantly surprised at how much

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difference personalised branding and promotion of a delicious, warming winter beverage can make to sales, say Burco (supplied by www.gdpacatering.com).

“Offering fantastic potential to generate additional profit and revenue in the run up to the festive period, the use of a Burco manual fill hot water boiler offers customers more choice and a chance to sample their favourite winter warming tipple during this key holiday period,” says Diane Ho, commercial brand manager at Glen Dimplex Professional Appliances.

“Fully branded using the latest in design and manufacturing techniques developed by Burco, the appliance not only ensures the customer receives their hot beverage in the best possible way but also provides a platform for additional marketing opportunities within an establishment.”

The Burco manual fill water boiler range is available in a full selection of sizes to meet the individual needs of an establishment and with a complete three year parts and one year labour warranty, operators can be confident they will also be receiving one of the best after-sales warranties on the market.

A lunch! first Wine Innovations used this year’s lunch! event to relaunch its Intrepid Fox singleserve ‘wine in a glass’. Intrepid Fox is specially designed for the retail and events catering industry, where glass is usually

prohibited, and where maximising revenue means achieving the fastest rate of sale possible.

Intrepid Fox was the first ever alcoholic drink to be exhibited at lunch!, as organisers felt the product is first and foremost a ‘grab-andgo’ product, making it particularly relevant to ‘foodto-go’ traders. Event organisers highlighted the unique design features of Intrepid Fox and their excitement about the product in explaining their decision to allow the ‘wine in a glass’ to be sampled at the show.

Intrepid Fox’s design makes the product quick and easy to serve, while minimising costly spillages and eliminating breakages, claim the firm. The product is therefore ideal for convenience retailers and events caterers, who typically trade at very high-traffic locations and glass-free areas.

The PET glass, which closely resembles a traditional wine glass, comes sealed with a peel-able foil lid, and has a shelf life of up to a year. The glasses are 100% recyclable, and are completely shatterproof, say Wine Innovations. In closely resembling a regular wine glass, Intrepid Fox’s design also offers a greater aesthetic appeal than traditional plastic cups.

Intrepid Fox pre-packaged ‘wine in a glass’ initially appeared on the BBC hit TV series Dragons’ Den, and now enjoys considerable success in the convenience retail and events catering sectors. After

being an ‘angel investor’ in the company, Ball Capital Investment has taken over Wine Innovations, and will be aiming to build on Intrepid Fox’s successes in the convenience retail and events catering sectors. “lunch! was the perfect showcase for our product,” said Renu Sunak, business development manager at Wine Innovations. “Intrepid Fox has already shown to be a unique solution to the problems commonly encountered when buying and selling wine at high-traffic events, and it has enjoyed great successes in the convenience retail sector.”

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BEVERAGES

Spirits During the colder months, spirits and liqueurs become a more traditional accompaniment to coffee, and not least during the festive season, with many brands of alcohol offering colourful cocktail potential to boot.

If you think Luxardo is all about Sambuca, for example, it certainly is all about authentic full-strength taste (38% abv), but there is so much more in the Luxardo range of classic liqueurs for party mixing, point out the sector supplier, Cellar Trends.

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Its bright and vibrant range of Sambuca liqueur flavours make them ideal as colourful party serves, simply neat and chilled. Luxardo Sambuca Dei Cesari (original clear Sambuca) and sambuca liqueurs will be featuring in several kinds of promotions with selected partner wholesalers and cash and carry outlets. For classic cocktails, there’s Luxardo Maraschino and Limoncello, or a rich and toasty Amaretto for sipping.

"Luxardo has become the brand of choice for authentic sambuca and Italian classics that are essentials in so many cocktails. It’s what bartenders are choosing, and this year, our new initiatives such as the Luxardo Cocktail Campione competition for bartenders highlights the many different Luxardo products; not just a focus on one,” says Craig Chapman, marketing manager for Luxardo at Cellar Trends Ltd. “We have been lucky enough to taste some very adventurous new creations that work in a surprisingly well balanced way.”

Off-trade, incentives will promote trial from the full range of eight sambuca flavours, and some wholesalers and cash and carry deals will encourage trade customers to buy a case combining any six flavours and gain a seventh bottle free, say Cellar Trends. This will offer independent outlets especially the opportunity to stock flavours which are not commonly seen in supermarkets, and benefit from the brand's campaign to promote the different styles (Original Luxardo Sambuca Dei Cesari, Passione Nera Black, Mint, Cola, Pear, Raspberry, Spiced Apple, Chilli & Spices, for instance).

On-trade, chilled, neat sambuca liqueur flavours are easy to serve for large social groups. Serve them in a rainbow of colours on trays, or lined up at the bar, suggest Cellar Trends. Luxardo’s tingling Mint and fragrant Pear or Raspberry in particular show off how well sambuca

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BEVERAGES can carry a distinctive flavour.

From the range of Luxardo classic liqueurs, Luxardo Limoncello adds a zesty freshness to refresh the palate from rich seasonal foods.

Mix a bubbly Limoncello spritz by pouring 15ml in a flute glass and then topping up with chilled prosecco. For a silky, fragrant indulgence, serve Luxardo Amaretto in the Italian way on ice and a squeeze of fresh lemon juice.

Devon’s answer to another Italian classic – grappa – is called Dappa, and comes from South Ham’s based Devon Distillery. Aiming to add a touch of sophistication and intrigue to any on trade establishment (www.devondistillery.com), it can accompany coffee, as well as be used in cocktails.

Inspired by grappa from Northern Italy, this luxury grape-marc-spirit is made in the UK’s only micro-distillery of its kind, distilled by hand in Devon with guidance and inspiration from an awardwinning Italian distiller.

Founded by Cosmo Caddy in December 2012, the first vintage of Dappa was completed in October 2013, using the finest grape skins from English vineyards such as Sharpham, Bolney, Three Choirs, Biddenden and others.

The 2013 blend was produced primarily with Pinot Noir and Rondo grape skins and is complimented with small quantities of Dornfelder and Regent.

“It’s exciting to be the first producer of a grappa style drink in the UK,” says Cosmo Caddy about his new creation.

“The response has been fantastic, with extremely positive comments about both its look and originality. My vision here is to see it served in all the top bars and restaurants in the country as well as being used by leading mixologists as a base cocktail ingredient, for which it is particularly well suited.”

Artisan and boutique, Dappa is characterised by clean, crisp and grassy flavours, with hints of berries

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and earthy tones in a young flavour that still presents complexity. It is best served after-dinner with rich, freshly brewed coffee or with bitter sweet dark chocolate, advises Cosmo Caddy, who has quality alcohol production in his genes. His grandfather created Sharpham Vineyard and the first vines were planted the year Cosmo was born. Now, just over 30 years later, red grape skins from these same vines are being transformed using a specially hand-crafted Italian copper pot still.

Dappa also makes exceptional cocktails and has been shortlisted for the 2014 Food & Drink Devon ‘Best Packaging’ and ‘Best Product’ Award.

Tanners Wine Merchants, a fiercely independent, family owned business that was founded in 1872, has installed a hi-tech wine dispenser - the Quattro+4 from WineEmotion (www.wineemotionuk.com) into its new Shrewsbury site, A Taste of Tanners, in order to offer people a taste of fine wines by the glass.

“The WineEmotion unit gives us the chance to offer more expensive wines than we would normally have on tasting,” says Robert Boutflower, private sales director at Tanners. “We’ll use it to offer, say, Chablis Premier Cru rather than Chablis, and

first growth Claret rather than petit château. To create demand it’s important to get people to taste these wines.”

The Quattro+4 can store wine in premium condition for up to 30 days after it is opened. Its dual temperature zones are very tightly controlled, so customers can enjoy both white and red fine wines at their best. Up to eight different bottles can be stored and dispensed in 25ml ‘tastes’ or 125ml and 175ml measures by the glass, all at the touch of a button.

The ability to store opened wine for so long is due to WineEmotion’s patented ISOL Plus system. It uses an inert, food-safe gas to prevent oxidisation and preserve the wine’s properties. It stores individual wines in total isolation – each bottle has its own dedicated gas supply – to eradicate the possibility of cross contamination that could spoil the aroma of the wine.

Once they had decided to try a wine dispenser, Tanners researched the options carefully, even asking customers for their opinions.

“The precise temperature controls and very accurate measures are both important – the one to protect the wine, the other to protect our margins,” says Robert Boutflower. “However, what really set the WineEmotion

apart is the independent gas supply for each bottle. That was critical for what we wanted in terms of quality for our customers. It was a deciding factor. It makes it the best on the market.”

Another critical factor was the look of the machine. The dispenser sits inside the shop’s original brick oven.

“It looks very smart, the designer features look great, fitting in well with our style.

The unit’s LED lights give it a real edge. The WineEmotion system is a great way to encourage people to taste and therefore buy better quality wines,” concludes Robert Boutflower.

In the mix The new Tropics range of Premium Cocktail Mixes and Pure Fruit Infusions from Funnybones Foodservice (www.funnybones.co.uk) will allow operators to be creative with their cocktails, say the company.

Perfect for creating a host of alcoholic and non-alcoholic drinks, Tropics are 100% natural with no artificial colours, HFCs, flavours or preservatives. Pasteurised for freshness, they boast a 21 day shelf life once opened and stored chilled – making them the ideal choice for pubs, bars, cafés, restaurants and casual dining outlets looking

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some of our display stands for cafes and bakeries

Call 0800 688 9085 or visit us at www.dwdisplay.com

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BEVERAGES

to offer premium quality beverages without the hassle of using multiple fresh, and often costly ingredients.

The range includes a choice of Premium Cocktail Mixes, with iconic classics such as Margarita, Mojito and Pina Colada, as well as the popular Rum Runner. Easy to prepare, simply add alcohol and ice, then blend, or for a tempting ‘mocktail’, mix with one of Tropics Pure Fruit Infusions, suggest Funnybones.

The Tropics range can also be used for a number of culinary applications, such as a topping for ice cream, custard or a pastry, or as a fruit sauce or coulis to accompany meats, poultry and vegetable dishes.

Available in 12x956ML packs, they can be stored frozen and must be defrosedt before use.

Since its inception in 1989 in Seattle, the home of coffee culture, DaVinci Gourmet has

s Café and Barista supplies ONLINE s Great brands, low prices, fast service s FREE delivery on ALL orders over £40 www.coffeeetc.co.uk Tel: 01903 726724

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become globally renowned for its flavour innovation. It has led the speciality beverages trend, driving consumer interest in flavoured drinks and supporting operators in maximising profits.

DaVinci Gourmet’s 25th year is especially significant, as the brand has re-launched its range of syrups in EMEA, so they are now free from artificial colours and flavours.

The DaVinci Gourmet portfolio of syrups for hot and cold beverages comprises Classic, Fruit Innovations and Sugar Free options, with staple flavours including favourites such as Hazelnut, Caramel and Vanilla, as well as new on-trend variants including Honeycomb, Salted Caramel, Gingerbread and more. For the latest coffee trends, recipes and news, join in the coffee chat with @DaVinci_Gourmet on Twitter.

Alcohol-free With its unique blend of hops, malt, and subtle fruit flavours, Alfresco’s Soft Brew is alcohol-free, but full of body and the flavour of a traditional beer, making it ideal for those who crave the mature taste of a full brewed body entwined with subtle fruits but who choose not to drink alcohol whether as a lifestyle or cultural choice, or have been assigned

Back by popular demand – Britvic’s J20 Glitter Berry.

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BEVERAGES “designated driver” for the night.

The ideal option for fathers to be, Soft Brew is now available in three refreshing flavours - Lemon (with a subtle sherbet aroma and creamy taste), Lime and Elderflower and the original Apple flavour that took home a Gold medal at the Great Taste Awards in 2012 and 2013. It also does not contain any preservatives, and no added sugar.

Soft Brew is currently available at 570 Sainsbury’s outlets across the country, along with numerous national and regional distributors to the on and off trade, including 3663. It is available to purchase wholesale from the following routes to trade 3663, The Drinks Club, Cotswold Finest Drinks, Boutique Beer Brands, Tree of Life. Further information can be found at www.alfresco.co.uk.

Alfresco Drinks was conceived by Robin Sheppard, founder of the Tynant Mineral Water brand.

Since its inception in 2000, the company has supplied liquid solutions to everyone from high-street coffee shops and sandwich bars such as Pret a Manger, to contract caterers and motorway service operators. Soft Brew is produced by Alfresco Drinks Ltd in the UK under license from Soft Brew Licensing Limited.

It wouldn’t be the party season without some seasonal sparkle and the soft drinks manufacturer, Britvic Soft Drinks, is bringing back its festive limited edition J2O Glitter Berry to mark the occasion. A unique blend of grape, cherry and a hint of spice, the drink is back for a fourth year with a new look to add a touch of excitement to soft drinks this winter.

The limited edition variant has been rolled out with an exclusive on-trade packaging design and the single-serve bottle for 2014 comes in a gold and transparent full sleeve allowing consumers to

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see the glitter-filled liquid through the bottle creating visual impact and disruption in the chiller.

The launch coincides with the brand’s latest marketing campaign including TV, experiential activity, geographically targeted text messages linked to Glitter Berry stockists, digital and social media (Britvic will also be investing in trade engagement through perfect serve training and incentives).

In the lead up to and throughout the festive season, people are often willing to spend a bit more on affordable luxuries and many are looking for that extra special treat to add a bit of sparkle to their socialising, point out Britvic, who add that their J2O portfolio is experiencing strong consumer demand with two variants in the top ten packaged soft drinks sold in leisure (adult soft drinks still being an emerging category with further opportunity for growth, feel the brand).

Soft drinks are consumed as a mixer on 30% of occasions in the on-trade and with 3% of J2O consumption currently as a mixer and growing year-on-year, report Britvic, there is a clear opportunity for licensees to

Recipe Idea West Park Smoky Gingerbread Manhattan A festive smoky treat that will create a talking point this Christmas! Offer guests this wonderfully smoky festive drink, complimented perfectly with the traditional taste of Christmas gingerbread men (created by Mark Young, bar manager at West Park Hotel, a destination bar and luxury boutique hotel located in Harrogate, www.thewestparkhotel.com).

Ingredients for one cocktail 30ml whisky 30ml Pain d’Epices Gingerbread Liqueur 15ml Vermouth 15ml apple juice Gingerbread men to garnish Method 1. Place all ingredients into a mixing glass.

2. Shake with ice then stir until combined and strain into a carafe.

3. Add a one inch cube of food grade dry ice* to the carafe, leave to ‘smoke’ for one minute then strain into a chilled martini glass (with ice ball).

4. Serve with freshly baked gingerbread men. *Follow safety precautions when handling dry ice (do not add directly to the drink and do not consume). widen the J2O opportunity through a cocktail mixer offering. Indeed, Britvic say that they will be focusing on everything from glassware to tailored serves designed to excite consumers and broaden J2O’s relevance to all

social occasions. Britvic will be launching ‘Perfect Serve’ training via www.J2Operfectserve.co.uk in partnership with Flow Hospitality Training (this free training is available to bar staff now).

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Recycle

reduce The packaging world’s innovation and environmentally-friendly products can assist cafés and coffee shops in their efforts to recycle, re-use and reduce their use of resources, but the correct waste collection provision needs to be deployed. Here, we profile just some of the concepts and work going on in this area.

Getting it right “There is a huge range of environmentallyfriendly packaging available to cafés - made from recycled, recyclable, compostable and bio-degradable materials. These include board, paper, bagasse, bamboo, cornstarch, responsibly-sourced wood, palm leaf and recycled and recyclable PET (rPET),” explains Kevin Curran, managing director of Tri-Star Packaging.

“Each product has its place - based on the waste collection stream in operation – but the most eco-friendly packaging is the one that is disposed of through the correct waste chain, otherwise its green credentials are totally wasted.

“Using compostable disposables, for example, is a great way to increase

recycling rates and cut waste, as both food and packaging can be disposed of together – provided the right facilities are in place. It is pointless using them, however, if there is no suitable collection system and the products go to landfill.”

Tri-Star, therefore, points out that it works with café operators to find the best option according to their needs and the local waste collection stream so as to ensure packaging can be recovered and sent for recycling wherever possible.

“Used packaging should be regarded not as waste, but as a resource with value,” adds Kevin Curran. “We work with our customers and companies such as Closed Loop Recycling and the Paper Cup Recovery & Recycling Group on initiatives to ensure

Tri-Pot™ - Tri-Star’s new stylish, super-clear and ‘curvy’ deli pot - won the New Café Product Award (Packaging) at the Café Life Awards and the following day went on to earn highly commended in the lunch! Innovation Challenge (it is made in Britain from premium UK-sourced crystal-clear rPET that is both recycled and recyclable, resulting in a low carbon footprint).

post-consumer recovery and recycling and divert waste away from landfill. Our environmentally-friendly Tri-Pot™ deli pots, for example, are made in Britain from UKsourced rPET – in this case recycled water bottles – so have a low carbon footprint and are recyclable too.

“In cutting packaging use, though, it is important to ensure that your ecopackaging is fit for purpose, as there is nothing more wasteful than products that do not perform properly.

“It is pointless using a thinner gauge of product, for example, if you then have to supply more of them to do the same job – such as “double-cupping” or using a handful of napkins instead of one thicker one. Lower-grade packaging may also fail to protect the product properly, which can lead to food being left unsold on the shelf.

This then leads to increased waste – not just of the packaging, but also the food inside – and a loss of revenue.”

Planet-friendly ethos When London Bio Packaging’s founder, Marcus Hill, started to think about all the packaging that food comes in, and how much of it ends up in landfill, he decided to act. He set up a business, called it London Bio Packaging, and started offering planetfriendly alternatives to traditional food packaging.

That was back in 2005 and since then, the company has grown from one employee to 32, and from a handful of packaging products to over 400, spanning many different categories - from cups and cutlery, to tableware and takeaway containers.

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They now supply to 1000s of food businesses worldwide - from independent coffee shops and delis, to multi-national caterers and restaurants. And in 2012, they even supplied the London Olympic Games with over 120 million pieces of food packaging to over 100 different Olympic venues, helping to establish a closed loop process for composting and recycling it after use. As a result, 6,330 tonnes of waste was diverted from landfill – making the Games the largest “zero waste” event in history, report the company.

After the Olympics, London Bio Packaging wanted to continue helping and encouraging businesses to go “zero waste”, so they started working on two new food packaging brands. The brands, launched earlier in 2014, are called Sustain™ and Revive™.

Sustain packaging is made from plants (a great renewable resource because the plants re-grow), and is 100% compostable.

Revive packaging is made from recycled materials (think old plastic water bottles), and is widely recyclable.

Lots of food businesses have already moved away from traditional food packaging, in favour of sustainable alternatives, and when you start to look at the arguments for eco-friendly packaging, it’s obvious why, the most prominent trigger being the environmental challenge.

Treading lightly on the planet Most conventional packaging ends up in landfill or big incinerators.

In landfill, plastic packaging never fully breaks down. It can hang around for centuries, and all too often it finds its way into rivers and oceans, harming wildlife.

Paper (and food waste) do break down in landfill, but can be so buried that they have no access to oxygen and are forced to break down anaerobically. As they do this, they emit methane, a potent greenhouse gas. Incineration isn’t always a great solution either (most plastic packaging emits high levels of carbon dioxide when burnt).

However, sustainable packaging, such as London Bio Packaging’s Sustain and Revive brands have been devised to give you options beyond just landfill and incineration. All of their Sustain packaging is compostable, say the company, having been independently certified to the industry compostability standard EN 13432 (being compostable means that it breaks down within 12 weeks in a commercial composting plant).

Sustain, say London Bio Packaging, is ideal if you are able to separate your food waste from your general waste. You can throw your used Sustain packaging straight in the bin with your food waste

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and both can be taken away for composting. The compost that’s left can be used for growing plants, and these plants can be used to make packaging, keeping resources moving in a loop and reducing use of the planet’s finite resources.

Just like Sustain, Revive packaging can also be diverted from landfill and incineration, point out London Bio Packaging. Because all the materials used are widely recyclable, you can recycle it along with your paper and plastic waste.

Thus by recycling Revive packaging, it’s turned into even more packaging, helping to conserve resources.

More than disposal The environmental impact of traditional food packaging goes beyond disposal – making the plastic and paperboard in the first place consumes resources.

Take virgin plastic packaging, for example. Plastic is made from oil, a finite resource that experts predict will run out in 2069. Then there’s all the water and energy used to extract the oil and manufacture the packaging, as well as the fuel used to transport the materials and packaging.

However, you can minimise your use of these resources by switching from traditional packaging to alternatives like Sustain and Revive, suggest London Bio Packaging. Sustain uses a material called bio-plastic, which is made from the sugar (dextrose) in corn. Corn is easy to re-grow year-on-year, making it a great renewable resource, unlike oil.

Revive also reduces the strain on resources by using recycled materials.

Instead of virgin plastic, it uses recycled plastic made from your old drinks bottles for example.

Thanks to its low carbon and minimal resource-use, using environmentallysustainable food packaging is an easy way to reduce your business’ carbon footprint and help you tread more lightly on the planet.

Yes it’s a small change, acknowledge London Bio Packaging, but collectively if more businesses all make small changes, the effect could be colossal. As it stands now, we face melting polar ice caps, rising sea levels, more extreme weather patterns, diminishing fossil fuel reserves and whole species being extinguished.

Commercial motivations Environmentally-friendly packaging sends out a positive message about your brand and supports your other endeavours towards sustainability, such as using sustainably-sourced food. Your efforts will get you noticed by consumers and could even help set you apart from competitors.

Plus, with lots of us now recycling at home, consumers expect businesses to be recycling and disposing of their waste correctly.

Therefore, choosing sustainable packaging, along with taking other steps towards becoming a sustainable business, could even boost your staff performance.

People tend to be happier and more productive when they’re part of a business that cares about its environmental impact.

Using environmentally-friendly packaging could even save you money on your waste disposal costs. Unlike households, businesses need to pay to have their waste collected. Part of the fee you pay is tax, and the UK government taxes different types of waste differently in order to encourage recycling. So while the tax on landfill waste has increased annually and currently stands at £80 per tonne, the tax on recyclables, is just £2.50 per tonne.

Some recyclable materials also have a commercial value. For example, point out London Bio Packaging, your waste contractor may be able to sell your Revive plastic bottles to companies who want plastic to make anything from more packaging to garden furniture, fleeces, drain pipes and carpet fibre. And because of this, whoever collects your waste may well charge you less for taking your recycling and compostables away, compared to taking your general rubbish.

Consumers more eco-aware “The drive for green products most definitely starts with the customer and end-user and works its way backwards,” agrees Adrian Pratt, marketing manager at Benders Paper Cups (www.benders.co.uk).

“The cafés that we sell to are driven by their own customers’ expectations and the need to clearly demonstrate to those

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customers that they are doing the green thing and caring for the environment. The consumer is definitely driving the agenda here but then that will always be the case.

“Given that, all of our cups are made from sustainable sources and are PEFC Chain of Custody accredited and we are a founder member of the Paper Cup Recovery and Recycling Group. Credentials like that matter to all of our customers.

“And for those customers who want to more actively demonstrate their commitment to the environment, we also have a range – Elementi - which offers a compostable alternative to the standard ranges. Its inner lining is made from a biopolymer coating derived from products such as corn. The entire process, from tree to cup production, has been created to reduce harmful effects on the environment, without compromising quality or performance. This is further supported with the use of water-based inks for the printing of all Benders’ cup designs.

“As a supplier, it’s important that we have the breadth of offering to help support our customers’ green credentials.

All of our products are essentially green but for those who want to adopt their care for the environment as a USP, buying stock from the Elementi range means that they can tell their customers that the paper board used in their cups will degrade completely in commercial, regulated composting facilities.”

Biopac is another developer and supplier of eco-friendly packaging and catering disposables. After years of intensive research and development, they have created a comprehensive range of innovative and environmentally friendly products that are both practical and sustainable, and tap into consumer awareness of ‘green’ matters.

Their product range is aimed at restaurants, delis, cafés, caterers and coffee shops who want to demonstrate their commitment to the environment, 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).

Advantages of using environmentally friendly products are twofold, feel the company. It can help you reduce your carbon footprint and reduce the impact your business has on the environment, and it can add significant value to your brand or business.

As customers are becoming more educated about the impact packaging can

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have on the environment, companies are reassessing their use of packaging and are looking for ways to present more environmentally-friendly solutions. And if companies are going to the trouble to respond to this demand they should tell their customers about it.

Two of their most popular products – 'I am not a plastic cup' and 'I'm a green cup', for instance – do exactly that (the message on the packaging itself highlighting your green credentials). This, feel Biopac, can add significant value to your brand or business. In addition, they provide their customers with promotional literature such as leaflets and posters that they can use in their pub, restaurant, café or take-away to shout about the good work they are doing to help reduce the impact their business has on the environment.

There are products on the market which claim to be 'eco-friendly', but in reality they may be just a conventional plastic with an additive which merely breaks down the material into small fragments, claim Biopac. These fragments still take 200 years to disappear. Thus, the best way of being certain is to ask for relevant certifications which substantiate any claims for compostability.

Most popular Biopac report that their most popular products with cafés are their PLA tumblers. Made from polylactic acid - a thermoplastic material produced from natural starches - the base materials are renewable and the tumblers are 100% biodegradable and compostable. Unlike conventional plastics which take many years to break down, PLA can be composted and broken down completely in less than 12 weeks.

Biopac 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.

Other popular products with cafés include their Compostable Hot Cups. Their '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, these cups are 100% compostable and are available in a variety of sizes. There is also a fully compostable sip thru lid to fit each size and cups comply with EN13432 (the European standard for compostability). The 'I'm a green cup' has proved so popular with their clients, that Biopac have also launched an insulated version which two layers of board giving excellent thermal protection and removing the need for an additional clutch or sleeve. They also offer Compostable Soup Containers (lined with a starch based material), and CPLA cutlery.

At the recent lunch! show, they launched their new Take Home Boxes.

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. The boxes, which are an advance on the “doggy bag”, are made from wood pulp that is produced from sustainable forests in Europe and coated with a compostable material to render them leak proof, and 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.

This new range, report the company, was very well received by many cafés and restaurants at the show who were keen to provide their customers with a quirky container to take their leftovers home in.

The Sustainable Restaurant Association (SRA), who are actively supporting this product range, has quoted an average restaurant throws out 21 tonnes of food a year and that embarrassment is the main reason more diners don't ask to take food home. About a third of that waste is swept directly from diners' plates into the bin.

New Café Rating Biopac has worked closely with the Sustainable Restaurant Association (SRA) over the last few months to design a range of SRA branded products to support their new Café Rating – a new scheme to improve sustainability standards across cafés in the UK. The SRA have been working with Costa to develop this scheme and support more than 10,000 cafés on their sustainability journey.

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This new rating places a great emphasis on the high volume of disposable items used by cafés, encouraging the use of eco-friendly alternatives. Biopac have therefore worked with The SRA to launch a new range of SRA branded compostable catering disposables which will be made available for 3-star SRA rated cafés (these items are 100% compostable and will turn back into their natural state within 12 weeks).

As well as giving cafés an environmentally responsible alternative to conventional oil-based products, these disposables will also help promote their level of sustainability as all items carry a message to say they have been awarded a 3-star sustainability rating by the SRA. Biopac says that its mission is to establish high performance alternatives to oil based and unsustainable materials by researching and developing new materials, finding renewable feedstocks and using novel technologies. To facilitate this, they have a sister company – Biopac Technology – which has a very active research programme supported by European funding (www.biopac.co.uk).

Brita’s water filters are recyclable.

More solutions “When it comes to waste, cafés have a host of things to consider and how to dispose of it ethically can cause a big headache. What to do with a water filter after a new one is installed is just one area, but we can help operators with this as they look to do their bit for the planet,” explains Miles Dawson, sales director at Brita Professional.

“Exchanging a water filter cartridge regularly is important to ensure your equipment continues to run efficiently and delivers the best quality beverage. We work

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with owners to diarise when this essential maintenance should take place and guarantee peace of mind that the removed cartridge is fully recycled. We’re the only water filtration supplier to completely recycle all of our filters – and we’re proud that zero waste goes to landfill in the UK. In fact, we have been awarded the National Recycling Star in Gold.”

Central to the Brita recycling process is their purpose-built facility in Germany where used filter material, from both the home and professional market, is regenerated in a five step process.

1. The filter cartridges are broken up and separated from the plastics.

2. The plastic is cleansed and ground up before being supplied to the plastic industry.

3. The contents of the filter material carbon and ion exchangers - are separated and processed.

4. The activated carbon is returned to the manufacturer for reactivation and is reused in other industries and products.

5. The ion exchangers are regenerated to become as effective as new. Heat is applied to guarantee hygiene and the ion is used for the production of new filters.

Wasteful use of too many napkins is another problem that is particular associated with the café sector.

The new Tork Xpressnap Snack™, however, is a completely new countertop mini napkin dispenser from SCA Hygiene Products, and aimed at establishments where a smaller napkin is enough (they also have the advantage of inbuilt ad-a-glance panels which offer opportunities for promotions and short term offers).

This latest dispenser is part of the updated range of stylish new Xpressnap dispensers launched by SCA Hygiene Products following the migration of Lotus Professional to the Tork brand.

Xpressnap napkin dispensers have been designed to help make service more efficient, add a stylish touch to the counter and save operators money by cutting down on napkin usage and saving on the labour costs involved in constant refilling.

The sleek and practical range is guaranteed to reduce napkin usage by at least 25% through the operation of the truly efficient ‘one at a time’ mechanism, claim SCA, meaning that the same device also delivers environmental benefits in terms of reduced napkin, so less waste.

“Tork’s Xpressnap range includes a number of different sized dispensers with various applications, from wall-mounted to countertop, but they all offer the same great benefits,” explains Rebecca Blake, product and segment manager at SCA Hygiene Products UK who manufacture Xpressnap

under the Tork brand.

“The sleek, modern design of the dispensers is designed to enhance the countertop display. Xpressnap can be used to dispense a variety of qualities of napkins from the Tork Interfold Napkin range.”

Existing customers of the Lotus Professional Just One dispensers will still be able to buy Just One napkins to fit their dispensers, say the company.

The Socius Network (www.sociusnetwork.com), a distributor of catering disposables, paper hygiene, glassware and crockery, food packaging and chemicals to the catering market is made up of independent distributor members offering a comprehensive coverage of goods and services from over 20 locations in the UK, Ireland and the Channel Islands. It has recently introduced a smooth double wall Bio Cup to its product line up, forming part of its catering disposables range.

The Bio Cup range, which includes 8oz and 12oz sizes, is 100% biodegradable and compostable and will decompose into H2O and CO2 within 50 days in an industrial composting unit, say the company.

The use of a bio-based coating ensures the cups are free from GMO materials, say the company, and the cups are fully certified

by Vinçotte - an independent inspection and certification organisation - to guarantee they conform to the EN13432:2000 standard.

Furthermore, the cups are made in Europe thus reducing the carbon footprint. They are also produced from paper board sourced from managed, sustainable forests, complying with EU timber regulations.

Mike Revell, managing director of the Socius Network commented: “We are very conscious that we have to be able to offer sustainable solutions within our product range and respect natural resource availability. Our Bio Cup certainly supports our environmental initiatives and we anticipate that the new cups will be well received by both customers and consumers alike.”

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Cutlery from cornstarch The completely compostable packaging firm Vegware, has now created cutlery made from recycled cornstarch. The result of two years’ R&D, the cutlery is made of recycled cornstarch from a different manufacturing process. The new recycled material, which Vegware are calling RCPLA, has 90% less embodied carbon than the PS plastic standard plastic cutlery is made of, and 72% less carbon than new PLA cornstarch.

Vegware’s new cutlery is still certified compostable, suitable for food waste recycling.

Joe Frankel, MD and founder of the UK’s 30th fastest growing firm, is responsible for new product development. “I saw wastage from one of our manufacturing processes, and wondered how we could use that material to create something useful,” he recalls. “After two years of development, we now have fantastic new cutlery which looks great, and is sturdy and strong. Best of all, our RCPLA cutlery uses a recycled material, and is certified compostable after use. This is just one of many exciting Vegware innovations in the pipeline.”

What is RCPLA? PLA (polylactic acid) is clear cornstarch bioplastic used for cold cups, windows and hot cup linings. CPLA (crystallised polylactic acid) is opaque

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crystallised PLA, strengthened for hot use (hot cup and soup container lids, for example). RCPLA (recycled crystallised polylactic acid) is recycled CPLA used to make Vegware’s new cutlery.

The eco packaging brand’s new cutlery is high heat resistant, withstanding heat up to 85°C, say the firm. Like all Vegware, the new RCPLA cutlery is certified compostable, so it can simply go in the food waste bin under use (Vegware also has a non-profit initiative the Food Waste Network – running as a free service matchmaking any UK business with local food waste collections and promoting zero waste).

RCPLA’s embodied carbon figures come from Vegware’s recent work with independent carbon consultancy En-Count.

The most widely used lifecycle assessment software, SimaPro, was used to quantify embodied carbon per kilo of all packaging materials. Vegware’s renewable plant materials were then compared with the conventional packaging materials used in the same application. For example, bagasse (recycled sugarcane) has 99% less embodied carbon than polystyrene (PS), and the cornstarch (PLA) lining on Vegware’s hot cups has 51% less carbon than a conventional plastic lining material (LDPE).

These figures form the basis for Eco Audits, Vegware’s free tailored environmental reporting service.

Vegware was founded in 2006 and the global operations are coordinated from its HQ in Edinburgh, UK (www.vegware.com).

Their clients range from the UK’s biggest contract caterers and food distributors through to UK government offices, NHS units and independent artisan delis and cafés.

The company claims to be the UK’s first and only completely compostable food packaging company. The multiple awardwinning firm specialises in the development and manufacture of compostable packaging for foodservice, and its Food Waste Network matchmakes any UK business with local food waste recycling services. Vegware also invests in product development and has brought many compostable innovations to market, including hot cup lids, double wall cups, high-heat cutlery and soup containers.

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Energy saving “There are many things you can do to reduce your carbon footprint and make your business more sustainable, many of which are easy and require very little effort,” says Steve Elliott, national sales manager of catering equipment company, Valentine Equipment.

“For example, recycling and saving energy are two very easy ways of doing your bit to help the environment. But when it comes to saving energy, many operators will look at turning lights and electrical appliances off when they are not needed, and while this still has a good impact upon the environment, they are missing the opportunity to save energy in other parts of their kitchen.

“When looking at how to save energy within an establishment, the operator needs to look at their menu and plan what equipment is needed to deliver the required food output. For example, a restaurant that serves a high quantity of fish and chips at lunchtime will need two fryers – one to cook the fish, and one for the chips. If they choose a twin pan fryer for the chips, one pan can be turned off at less busy times. The correct choice of fish fryer can reduce the oil capacity from 30 litres to 18 litres. To further reduce energy costs, the fryer should be turned on only when needed. All of Valentine’s fryers are independently controlled and only take between five and ten minutes to heat up to the optimum operating temperature.

“The Eco setting on the EVO fryers also allows caterers to save on energy costs by heating the oil at a slower rate when first switched on ahead of service. This not only reduces the energy required but can also decrease the amount of oil degradation. An additional extra for the EVO range is a sensor which monitors the oil temperature, analysing peaks and troughs in the cooking process so the fryer can cook the food at the optimum temperature, reducing oil absorption and leading to a better quality of food.”

Valentine’s sister company, Cuisinequip, also manufactures energy efficient equipment for caterers, but in the form of induction cookers instead. Induction is fast becoming a firm favourite in caterer’s kitchens and with huge benefits such as faster cooking times, up to a 70% reduction in energy usage, and a safer, cooler environment.

“When looking at how to make your business a greener one, purchasing induction equipment should be high on your checklist, and it’s key to look at the models that will deliver the maximum value in the aforementioned areas,” suggests Steve Elliott.

“With induction, the energy is channelled directly into heating the pan, rather than the rest of the appliance. This direct method of energy transfers far less heat into the environment, thus having two beneficial

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effects – food is cooked faster, improving quality and speed of service, and the reduction in heat means no open flame and far less ventilation is required. One large cost saving is the fact that gas interlocks are not required with induction.

“With costs in mind, it’s important to recognise that whilst it may be more of an investment to introduce induction cooking, the benefits mean the running and lifetime costs are actually favourable in comparison to other sources.

“Cuisinequip recently announced the addition of Eco-Kitchen induction cookers to their portfolio, making induction technology available to more across the industry with this lower-priced range. The Eco-Kitchen is a lighterduty induction option for caterers looking to invest in good value and quality induction cookers. Designed for less intensive use than Cuisinequip’s higher-end range, the new EcoKitchen range consists of table-top units, available as single, twin or quad induction hobs, as well as a free-standing quadruple induction unit and a single wok induction unit.

“Eco-Kitchen induction cookers come with rotary controls, pan indicators and a stainless steel case, providing ease of use and facilitating the cleaning and maintenance of the product, as well as providing peace of mind for the operator who can rest assured that they are still investing in a quality product. The range offers caterers an affordable piece of equipment to reduce their energy consumption, increase their speed of service and improve the quality of their food. All products come with a 12 month warranty and the Cuisinequip commitment to source quality products that fit in with Valentine Equipment’s brand values, even if it is not top of the range.”

The refrigeration industry is regularly scrutinised with regards to how it can reduce its energy consumption, so manufacturers are continuously looking for ways to improve the technology in their products and make them more environmentally friendly.

Guides like the Energy Technology List (ETL) and Water Technology List (WTL) – managed by the Carbon Trust and the Department for Environment, Food and Rural Affairs respectively – are vital to maintaining the high quality of refrigeration products and ensuring that they met the industry requirements when it comes to green capabilities.

Refrigeration company, Gram, for example, is well-known as an industry leader in energy efficient refrigeration technology and takes its commitment to sustainability and the environment very seriously (this was demonstrated with the launch of its fifthgeneration of refrigeration units, the Superior Plus 72 and Eco Plus 70, which are more energy efficient than previous models).

The improvements in technology in the Superior Plus 72 now means that it is 35% more energy efficient than its ‘best in class’ Plus 600 (Generation 4) predecessor, claim the firm, meaning that the energy use, and therefore running costs, have decreased massively from 509kW/year to 329kW/year.

Based on a rate of 10 pence/kWh (average UK non-domestic electricity prices, according to the 2013 Energy Prices Report by the Department for Energy and Climate Change), the average operator can expect to spend only £32.90 per year on the running costs for the Superior Plus 72, report Gram.

Tangible examples of the units’ efficiency and sustainability have been proven through the numerous rigorous tests, in-line with strict EN 441 standards, that each of the Danish-built products undergo in order to pass the requirements set by governmental bodies and the EU Eco Design Directive. These tests have demonstrated that the new units provide exceptional performance, thus positioning them to be at the apex of energy efficiency, ready for the implementation of the minimum energy performance standards in 2016, claim Gram.

While it may seem more appealing to buy a cheaper unit than one with superior energy efficiency rating, it is essentially a false economy as the operator may end up paying more over the life of the unit. It can work out particularly expensive if the cheaper unit isn’t durable either.

Caterers can find and compare the total life cycle costs of two or more units within the Gram portfolio using the Gram Life Cycle Cost Calculator. The comparison takes into account overall investment and energy costs, providing a measure for the total cost incurred throughout the life of the unit. Operators can access the Calculator on the Gram Commercial web site (www.gramcommcercial.com).

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magazine SUBSCRIBE NOW CAFÉ CULTURE is published six times a year and currently distributed at the promotional subscription price of £55 per annum (£95 outside the UK).

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This year, senior executives from across the pan-European branded coffee shop and food-togo market will head to the exciting coffee city of Istanbul in Turkey for Allegra’s seventh European Coffee Symposium (25-26 November 2014).

Dedicated event The event will welcome more than 400 industry leaders at the InterContinental Istanbul for a jam-packed two day programme - combining a tailored Supply & Innovation Day, a host city Study Tour, a prestigious European Coffee Awards evening and the highly thought-provoking European Coffee Symposium (conference).

The European Coffee Symposium is the only event dedicated to the growing panEuropean coffee shop and food to go industry - now estimated at 14,447 outlets in October 2013 according to Allegra Strategies’ Project Café13 EU report.

According to Allegra Strategies’ Project Café13 EU report which was launched at last year’s European Coffee Symposium, the Turkish branded coffee shop market displayed the strongest percentage growth across Europe (19% per annum), making it the perfect place to host the event in 2014, feel the market analysts.

Conference programme Titled ‘Beyond Borders – From Home Markets to Globalisation’, the conference on day two will be driven by leading-edge market analysts Allegra Strategies and the findings from their annual Project Café EU report.

Welcoming some of the most influential industry thought leaders to the stage, the day will provide delegates with fresh ideas, actionable business insight, inspirational case studies, excellent networking opportunities and lively debate.

Topics to be explored throughout the day will include the following.

• Key learnings from pioneering markets such as Australia, USA and the UK. • Opportunities businesses can seek abroad from geographical diversification.

• Growth markets, with a particular

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focus on the Turkish market.

• Managing global supply chains.

• Adapting your offering for new markets/consumers.

• Product innovation.

• Inspiring consumer behaviour change.

Jeffrey Young, managing director of Allegra Strategies, will begin the day with his keynote speech in which he will present the findings of Project Café EU 14 report, followed by presentations from some of the biggest players in the coffee industry representing the American, British, Turkish, Australian and Scandinavian markets.

Other speakers will include Anya Marco (director of insights, Allegra Insights), Isik Kecici Asur (founder, director and board member, Infinity Invest Holdings Caffè Nero Turkey And Özsüt), Doug Zell (managing director, Intelligentsia), Ian Cranna (VP marketing and category, Starbucks Coffee Company EMEA), Kaspar Basse (founder, Joe & The Juice), Ross Quail (general manager wholesale, St Ali), Toby Smith (founder and director, Toby's Estate), Abigail Forsyth (managing director, Keep Cup), Markus Hofmann (global category manager for foodservice and coffee, Shell), Darren Miles (senior director global franchise & business development, Caribou Coffee Company) and Mark McCulloch (founder & CEO, We Are Spectacular).

Afternoon Workshop Series – “Thinking Outside the Cup” A workshop series will take place in the afternoon, delivering three relevant, focused sessions welcoming experts in their field to teach actionable business lessons.

The series, titled “Thinking Outside the Cup”, will provide delegates with the hands-on tools to apply the learnings from the conference to their business.

Delegates will be able to choose which workshop they attend, with smaller groups allowing for open discussion and advanced learning.

Sponsors The event is proudly sponsored by UCC Coffee, Solo Cup Europe (now part of Dart Container), Brita Professional, Teisseire, Coffee Shop Company and Cakes & Bakes, and the European Coffee Awards are proudly sponsored by La Cimbali, Faema and Julius Meinl.

Tickets are still available for the European Coffee Awards and the European Coffee Symposium (conference). For further information contact lrossignol@allegraevents.com or call +44 (0)20 7841 9060.

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PROMOTIONAL Q&A COLUMN

A point of order Patrick Brienen (pictured) is a POS (point of sale) system expert and the co-founder of EPOS (electronic point of sale) company, orderbird (www.orderbird.co.uk). Here, in this new column, he answers some of your electronic point of sale queries, and advises on what EPOS can do for your business. If you have an EPOS-related question or query to put to him, send it to clare@jandmgroup.co.uk.

Question I’m a bit concerned about going on holiday and keeping my café open. How do I make sure that everything runs smoothly?

Adam Downey, The Bicycle Café, Bath Answer This is a common concern, and I totally understand that you want to keep an eye on your business when away! The point of sale functions as the heart of your café, and I would advise you to use a system that can be connected to the internet. In that way you are in a position to check on all your reports in real time, and log in

from anywhere in the world.

A well designed dashboard, for example, shows you all relevant data in one view so you can keep an eye on your business whilst enjoying your holiday. You can simply download all relevant reports within one click to send them to your bookkeeper, for instance.

Question How can I manage my staff?

My employees keep doing what they want!

Jenny Smith, Manchester

is something every business owner experiences sooner or later. Obviously, no technical system on this planet can substitute for employees you trust, but it can obviously help both sides a lot. Many POS systems out there give you the ability to set up user accounts for your employees, but with orderbird you can actually manage what they are allowed to do.

With our rights and rules approach, you can set up a specific profile for every single user. I know what you are thinking, ‘rules are great, but who keeps an eye on it?’

Therefore, you want to opt for a system that gives you reports for any given user and time period, as this will enable you to be able to see how they deal with your trust.

Answer Thank you for your question. I have been waiting for it as this

Background orderbird’s multi-award winning orderbird iPad Electronic Point of Sale System – winner of a Café Life Award this year – has been specially designed for the cafés and small to medium businesses in the hospitality sector, focusing on being affordable, easy to use and quick to set up so as to offer great functionality as well as to save caterers time, money and stress (www.orderbird.co.uk).

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LEGISLATION

New food labelling regulations for the catering industry New food labelling and nutritional claims regulations for both food manufacturers and, for the first time, the catering industry, come into force on 13 December 2014. Here, nutrition and health consultant, Liz Tucker explains more.

Liz Tucker Liz Tucker is a nutrition and health consultant promoting better health by encouraging healthier lifestyle and diet options. She works closely within the food and health industry, striving to improve or develop healthier products for the consumer or customise for specific markets such as free from and sports nutrition. She also has extensive experience in food and nutritional labelling and provides a nutritional analysis service for both food producers and the catering industry.

Over the years, Liz Tucker has developed a strong media profile, writing for a wide range of magazines and newspapers and appearing regularly on television and radio. Her books include The Good Health Guide, Understanding Food Intolerances, Why No Weight Loss and When You Want to Say Yes but Your Body Says No published by Harper Collins. Her latest book - Calorie Counter - came out in February.

Liz Tucker is also a regular speaker at shows and conferences and has long standing experience in nutrition and health PR and marketing, and she has an academic career, her most recent paper being on obesity and coeliac disease.

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Standardisation New food labelling and nutritional claims regulations for both food manufacturers and for the first time, the catering industry come into force on 13 December 2014. The new regulations change existing legislation on food labelling, designed to standardise nutrition information on processed or composite foods across the EU. This will also include new legislation for both pre-packaged and unpacked foods including those sold in restaurants and cafés.

For food producers who have grown up with the 1996 food labelling regulations they will find little change, just the odd tweaks here and there to comply with the new EU 1169/2011 regulations due to come into force this winter. However, for many involved in the food industry the new food regulations will have a huge impact on the way they present their wares as it is something they have never had to consider before. Previously anyone involved in the sale of unpacked food has been largely exempt from any food labelling regulations. Now the law makes it clear that “any food intended for supply to the final consumer or to mass caterers shall be accompanied by food information in accordance with this Regulation”.

If you think your individual café or restaurant is too small to be included in “mass caterer” think again as the regulations clearly define this as “any establishment including a vehicle or a fixed or mobile stall such as restaurants, canteens, schools, hospitals and catering enterprises.” This means that anyone in the catering and hospitality industry no matter how small will need to take notice. Although previsions have been made to exclude charity and community retail such as local WI and church fetes, basically if you sell food for profit you will need to comply.

Transparency The general principle of food law is about telling the truth about your products so that the consumer can make informed choices about what they choose to eat. As with the previous regulations the responsibility lies with the food business operator.

However, this has been widened to include everyone in the food chain so everyone involved will have to ensure they pass accurate mandatory information on until it reaches the consumer.

The mandatory information required is commonly and obviously referred to as the A-L list. Unpackaged food at the point of retail has only one mandatory requirement on this list regarding the displaying of

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LEGISLATION allergy information. However, even if the food is eventually sold unpacked full mandatory particulars need to be supplied right the way through the food chain so that retailers can provide sufficient information on the food they sell if required. This means the caterer at final point of sale will need to make sure they are provided with documents containing the relevant mandatory food on all the foods they buy in from producers and wholesalers.

It is also important to clarify the definition of packed and unpacked food before deciding what level of labelling is needed.

Unpacked food is obviously open food for sale such as in a restaurant or café but it also includes food packed at the customer’s request or prepacked for direct sale.

If the food is prepared, packed and sold on the same site this could be included in the unpacked definition but if prepacked and delivered to various sites this then becomes packed and full labelling is required.

If you sell pre-packed food in your establishment they must be labelled correctly and trading standards have made it clear that ignorance is not an excuse.

This means a level of responsibility for someone else’s product so you will need to get the company to provide you with the documentation needed to confirm compliancy.

Unpacked food sold directly to the customer such as off the menu, has only one specific mandatory requirement to display allergy information. In the past allergy information has been voluntary and this has led to a variety of methods, anything from over labelling (such as putting may contain nuts on everything) to promoting freefrom status.

The new regulations standardise allergy information and makes it mandatory to all those selling and serving food.

14 foods are listed as allergens in Annex II of the regulations and these are the only ones you need to worry about. The focus is on what is in the ingredients, it does not include cross-contamination issues so no “may contains.”

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On pre-packed food allergens need to be highlighted in the ingredients list or in the absence of, proceeded with the word “contains.” For unpacked food allergy information can be supplied “on the menu, on chalk boards, tickets or provided verbally by an appropriate member of staff as well as in other formats made available to the consumer. It must be clear and conspicuous, not hidden away, easily visible, and legible”.

Although this will involve a bit of extra work it is achievable, although I have my concerns about the benefit of verbal communication as this involves people remembering specific information and there is no written proof of what was actually said and if it was heard correctly.

How you chose to display is down to what suits your establishment but the regulations do make it clear that “it is no longer enough to say that they do not know whether or not a food contains an allergen and deny any knowledge, nor is it enough to say that all their foods may contain allergens”.

It is only the 14 listed that need to be highlighted but this means you need to consider ingredients that contain an allergen under a different name.

In this case the allergen needs to be stated or highlighted in brackets next to the food so for example Tofu (soya). However, the EFSA take the view that it will not be necessary for “milk” to follow the reference to cheese because “although milk does not form part of the name of the food (cheese), it is a product that is well known to be made from milk.” So there are exemptions but from a consumer point of view a consistency to state all allergens is a much better option.

end of 2012.

As with other laws, the overall principle is not to mislead. Food products should be accountable for the nutritional information and claims it makes through description, appearance, pictorial images or comparison.

These apply to all labelling and advertising material produce on their products including leaflets and website entries. The scope is extremely wide to include any beneficial transactions and it also covers brand names or trademarks.

These regulate the use of nutritional and health terms including very simple well used words and phrases. There is a specific list of approved nutritional claims that can be used and an on line list of health claims. If it is not on either list it cannot be used.

Many companies may not think they need to follow these regulations as they make no specific claims however many non-specific words or phrases are classed as health claims.

These include ‘good for you’,

‘healthy’, ‘nutritious’, ‘superfood’ and ‘makes you feel good’.

General statements like this cannot be made unless they are backed up by a specific approved health claim. One of the most well used words - “energy” used to be acceptable just because the product was high in calories or carbohydrates. So many products now refer to themselves as being an energy bar or drink and under these regulations they will have to justify scientifically why as the calorific profile is no longer an option.

Your local trading standards (TS) officer is the main enforcer but they are concerned about a last minute rush as their numbers are limited. Many TS offices are now also charging for their services, around £60 an hour or getting companies to sign up to on-going costly agreements. A nutrition regulation advisor can help you compile a file of evidence and check list to enable your company to comply with the changes ahead.

Claims regulations If you are new to regulation 1169/2011 then you may also be unaware of the current health and nutritional claims regulations (EFSA 1924/2006) which run alongside the new labelling regulations and have been fully enforceable since the

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NEW PRODUCTS

Winter is coming and Sweetbird is ready to wrap up your menu…

Koftes welcome for Rebecca When Rebecca Wood (second from left) joined the expanding new product development department at Snowbird foods she was just in time to join other members of the team in celebrating the launch of the Enfield (North London) company’s new mini koftes.

A 20g. fully cooked and frozen product, the skinless koftes are an attractive, irregular tube shape and contain 92% lamb drawn from Red Tractor approved sources. Other ingredients include lemon juice, salt, mustard seeds, garlic powder, red ball peppers and crushed chillies spiced with black pepper, cardamom, cloves, coriander, cumin, ginger, nutmeg and paprika.

To complete this complex recipe Snowbird has added coriander, mint, parsley and thyme. A qualified nutritionist, Miss Wood joined Snowbird to become its NPD technologist after a spell as a self-employed nutritional consultant, having qualified with a degree in that subject from Bournemouth University (call 020 8805 9222, or visit www.snowbirdfoods.co.uk).

Sweetbird has put together the perfect collection of syrups to make up his winter Syrup Selection Box, helping you easily create drinks with a seasonal feel for your customers.

Made up of two 1 litre bottles of each flavour - Orange, Cinnamon, and Salted Caramel, with eye-catching point of sale and kit - you can now easily turn a hot chocolate into a Salted Caramel White Hot Choc, mocha into an Orange Choca Mocha or give your cappuccino a toasty Cinnamon edge. With Christmas around the corner, it’s only a matter of time before customers will be seeking shelter in coffee shops from

Kids Stuff makes kids meals interesting A new approach to the vexed question of how best caterers can meet the needs of young customers has been unveiled by Snowbird foods. The innovative supplier has developed an exciting new range of products specifically for children – and, because sizes can easily be varied, they are suitable for young customers of all ages.

The new range comprises BBQ Flavour Pork Meatballs, Beef and Ginger Meatballs, Beefy Mini Burgers, Pork and Bacon Crackers (a child-friendly version of Pigs in Blankets with the bacon on the inside), Pork and Sweet Chilli Bangers (mild heat), Porky Chipolatas,11 and 30g

TM tabletop mixers from Pantheon Pantheon’s TM Tabletop Mixers combine high quality and heavy duty fabrication with competitive pricing, utilising a planetary transmission along with a variable speed motor which guarantees accurate results across many different applications.

Three attachments are provided - a stainless steel whisk for liquid ingredients such as whipping cream or eggs, an aluminium beater for applications such as creaming butter and sugar or making batters and an aluminium dough hook for dense, sticky

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the hustle and bustle.

New flavours will help to keep your menu fresh and the point of sale will shout about the drinks to customers who might be feeling frazzled from a full day’s shopping. There is also a recipe card so your staff will know how to make the drinks consistently (call 0117 953 3522, or visit www.beyondthebean.com).

ingredients. The head of the mixer can be raised easily to allow these to be changed as required.

Overload protection is built in to ensure that the motor is never overworked. A switch lock prevents accidental activation and rubber feet stop the mixer slipping on the countertop. A five and seven litre model (list price £575, and £655 respectively) are available, each supplied with a durable stainless steel bowl. Pantheon’s all-encompassing one year guarantee applies (call 0800 046 1570 or visit www.pantheonce.co.uk).

Kids Porky Sausages, Mini New York Style Hot Dogs, Lamb Koftes and 8g Kids Beefy Meatballs Announcing the launch of the new service, commercial and marketing director Roy Anderson said Snowbird had met the challenge of making out-of-home children’s menus more interesting by developing a selection of excitingly new and different, top quality products to tempt young palates (call 020 8805 9222, or visit www.snowbirdfoods.co.uk).

Benders’ exhibition success highlights double wall trend Benders Paper Cups has enjoyed a successful run of exhibitions in recent weeks with the leading paper cup company reporting a boost to forward orders and new business prospects following popular appearances at lunch! and the Dublin Coffee & Tea festival, and a favourite at both exhibitions has been the Embossed Double Walled Hot Cup which has struck a particular chord with the independent coffee shop market.

With a full ‘Chain of Custody’ accreditation, all of its

cups are manufactured in the UK using paper board from PEFC accredited sustainable managed forests. Each cup also complies with the stringent European Regulations for materials in contact with food.

Benders’ full range of cups currently includes embossed double wall cups, super insulated hot cups, barrier insulated cups, single wall bioboard cups, single wall vending cups and single wall ‘coffee to go’ cups (call 01978 855661, or visit www.benders.co.uk).

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NEW PRODUCTS City Vending announces move to Douwe Egbert paper cups manufactured and supplied by Benders

QED brings authentic French ambience to new Mélice patisserie in Stoke-on-Trent An authentic French-style patisserie in Stoke-on-Trent, Staffordshire, UK, has selected QED ‘Avalon’ chilled display counters for its exclusive selection of cakes, crêpes, gateaux, baguettes and other snacks.

Mélice, which opened during the summer of 2014, is a new venture by specialist French baker, Bineta Sow and her family. They have brought their experience of delicious French cuisine and dedicated customer service to the Intu Potteries shopping mall in Hanley, close to Stoke city centre.

The Mélice brand - named

after a type of flower used in French baking - gives the patisserie an authentic Parisian feel, with natural wood-finished décor and furniture to match, and the QED ‘Avalon’ display counters were chosen for their classic French styling, with clean, straight glass, all-round vision, flexible temperature range and wood veneer cladding that perfectly complimented the Mélice corporate style. They are used both as serve-over counters and for striking window displays (call 0141 779 9503, or visit www.qualityequipment.co.uk).

City Vending Services has announced it will be moving to fullybranded Douwe Egbert paper vending cups going forward for all of its paper vending cups, supplied by cup partner, Benders Paper Cups.

City Vending Services is a member of RefreshU and has been a customer of Benders Paper Cups for over five years, encouraged by the paper cup manufacturer’s long-established, UK manufacturing base and delivery of the highest manufacturing quality standards and regulatory compliance.

“Being able to promote a quality product from bean to cup is absolutely key to our success – in fact we wouldn’t offer our customers anything less. Gathering all of our paper cups under the Douwe Egbert brand is an immediate mark of the quality of the beverage, heralding a premium coffee drinking experience for the consumer,” said Kelly Pugh, owner of City Vending Services.

Call 01978 855661, or visit www.benders.co.uk.

Mechline pedal power for ABF – Soldiers Charity raises impressive £10,000 Mechline staff jumped on their bikes, or donned marshal togs, all in support of the ABF – Soldiers Charity. The company, in the year of the charity’s 70th birthday, raised an astounding £10,000 which will go towards helping ABF give lifetime support to serving and retired soldiers and their families when they are in need.

The event completed in a single day (7 September), started and finished in Bedfordshire and took in three gruelling cycle marathons comprising 64 miles, 35 miles and 26 miles on a fully marshalled route through the beautiful, yet challenging Bedfordshire, Buckinghamshire and Hertfordshire countryside.

Milton Keynes based

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sponsor Mechline – the foodservice solutions company – fielded marshals and a solid team of riders including director Peter Galliford. Along the route spectators encouraged the cyclists, and even the riders themselves managed to entertain – with a Morris dancing team of riders stopping at the 26 mile point to do an impromptu routine for everyone (call 01908 261511, or visit www.mechline.com).

Barry Callebaut penetrates coffee shop market Barry Callebaut Beverages is expanding its customer base and establishing itself within the HoReCa market. Keen to maintain its loyal vending client base, it is now also eager to build its portfolio of café and food to go customers, marketing a wider selection of products to this sector including drinks already popular on the continent.

“Besides the hot chocolate drinks for which we are renowned, we also offer a variety of flavoured hot beverages via the Caprimo range which gives our HoReCa customers scope to change their menus regularly,

introducing new flavours and offering guest drinks,” said Barry Callebaut Beverages’s MD, Peter Holdway.

“Alongside the flavoured cappuccinos and lattes, is the Caprimo Crème Brûleé - a versatile tasty hot drink which can also be used as the basis for a crème caramel dessert. It can be enjoyed as a cold drink and is perfect as an ice lolly or an ice slush drink as the ice doesn’t lose its flavour thanks to the dried milk powder contained in the mix.”

Call 01744 817606, or visit www.barrycallebautvending.co.uk.

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Café Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI Tillman’s Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Technomic Inc. Market Research Technomic Inc. Retail FSC The Cardinal Group Software Spoonfed Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods Chiltern Bakeries New York Bakery Co. Patisserie Chiltern Bakeries Total Foodservice Ltd. Tortilla & Wraps Freshfayre Mission Foods Santa Maria Foodservice BreAd & rolls Fresh Chiltern Bakeries Delice de France Total Foodservice Ltd. Speciality Delice de France Mission Foods New York Bakery Co. Santa Maria Foodservice Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Rank Hovis The Cheese Cellar Total Foodservice Ltd. Flour EDME Ltd. Butter & sPreAds Butter Freshfayre Southover Food Company Ltd. Spreads Arla Foods UK Freshfayre The Cheese Cellar Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Arla Foods UK Bel UK Ltd. Bradburys Cheese Freshfayre Leathams Norseland Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria Foodservice

62 NOVEMBER 2014

CleAning MAteriAls Bunzl Catering Supplies Byotrol Technology Ltd Total Foodservice Ltd. Clothing & Workwear Lands’ End Corporate & Teamwear Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Leathams Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Santa Maria Foodservice Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Santa Maria Foodservice The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise British Egg Information Service Caterers Choice Freshfayre Fresh-Pak Chilled Foods Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Piquant Santa Maria Foodservice Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Total Foodservice Ltd.

CAFÉ CULTURE

eggs & egg ProduCts Eggs (hard boiled) British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd.

General Beacon Foods Food Network Southern Salads The Ingredients Factory

equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Andronicas Coffee Co Ltd. Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Grills The Contact Grill Company Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd.

insurAnCe ICB Group Willis Group

Fish ProduCts Anchovies Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network Prawns Freshfayre Southover Food Company Ltd. Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods Ltd. Southover Food Company Ltd. Universal Meats Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd.

Guacamole Leathams Santa Maria Foodservice Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co

MeAt ProduCts Bacon Food Network Freshfayre Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods ZMI Tillman’s Beef Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI Tillman’s Chicken 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI Tillman’s Duck 2 Sisters Food Group Food Network Freshfayre Sam Browne Foods Universal Meats Ham Charcuterie Continental Ltd. Food Network Freshfayre Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. ZMI Tillman’s Lamb Freshfayre Sam Browne Foods

Marinated Meats Food Network Kookaburra Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods ZMI Tillman’s Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company ZMI Tillman’s Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company ZMI Tillman’s lABels Bunzl Catering Supplies Piroto Labelling Ltd. Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods EDME Ltd. Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard 4 Aces Ltd. Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Disposable 4 Aces Ltd. Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Tri-Star Packaging Supplies Ltd. Food wraps Tri-Star Packaging Supplies Ltd. Plastic 4 Aces Ltd. Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd

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Café Manufacturers & Distributors sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service 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.

2 sisters Food

www.impress-sandwiches.com

grouP

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

3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Simon Brooksbank Tel: 01909 511846 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

Herbs & Spices Beacon Foods Herbs Unlimited Santa Maria Foodservice Total Foodservice Ltd.

Ashford, TN23 6LL

Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria Foodservice

Mobile: 07966 664 408

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

Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 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

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

ginsters ltd 83 Tavistock Rd, Callington Cornwall PL17 7XG Contact: Chris Parkinson Tel: 01579 386 200 Fax: 01579 386 240 chris.parkinson@ginsters.co.uk www.ginsters.com greenCore Food to go ltd PArk royAl Willen Field Rd, 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) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Sales Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwich.com

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

on A roll sAndwiCh CoMPAny 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

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 the sAndwiCh FACtory Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk

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

s&l CAtering Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Andrew Knight Tel: 01484 304 401 Fax: 01484 304 402 andrew.knight@slcatering.co.uk www.slcatering.com

Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.

NOVEMBER 2014 CAFÉ CULTURE 63

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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 4 AceS Ltd. Units 11&12 Mead Lane Industrial Estate, Merchant Drive, Hertford, Hertfordshire SG13 7BH Contact: Lucy Hodgkins Tel: 01992 535774 Fax: 01992 507596 lucy@4acesltd.com www.4acesltd.com

ALS Food & phArmAceuticAL Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731 nigel.richards@alsglobal.com

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 1BT 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

chiLtern BAKerieS Ltd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 claire.marshall@flbltd.co.uk Accreditation body: BSA

Chris.Chisnall@bradburyscheese.co.uk

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

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 BritiSh eGG inFormAtion Service 52A Cromwell Road, London SW7 5BE Contact: Phil Slaney Tel: 0207 0528899 phil@britegg.co.uk www.egginfo.co.uk BunzL cAterinG SuppLieS Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Steve Dring Tel: 01372 734293 steve.dring@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

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

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

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

deLice de FrAnce Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ Contact: Mariam French Tel: 0208 917 9709 frenchm@iaws.com www.delicedefrance.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

ian.lonsdale@charcuteriecontinental.co.uk

cheeSe ceLLAr 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

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

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

FreShFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk FreSh-pAK chiLLed FoodS 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Matthew Clarke Tel: 01226 344850 Fax: 01509 224568 matthew.clarke@fresh-pak.co.uk www.fresh-pak.co.uk FreShcut FoodS Ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk 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: Nigel Spragg Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Green Gourmet Ltd. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

Grote compAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com 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 icB Group Virginia House, 35-51 Station Road, Egham, Surrey TW20 9LB Contact: Craig Kitchen Tel: 01784 608100 Fax: 0203 411 3936 craig.kitchen@icbgroupuk.com www.icbgroupuk.com JiFFy trucKS Ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@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 LAndS’ end corporAte & teAmweAr Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 leel.raura@landsend.co.uk www.landsend-teamwear.co.u 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.ukww

w.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 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

SAm Browne FoodS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 www.sambrownefoods.co.uk

SAntA mAriA FoodService Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 www.santamariafoodservice.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

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

piroto LABeLLinG Ltd. 9 Pondwood Close, Moulton Park Industrial Estate,Northampton NN3 6RT Contact: Lisa Hyland Tel: 01604 646600 Fax: 01604 492 090 l.hyland@piroto-labelling.com www.piroto-labelling.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

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

SpoonFed Alba Innovation Centre, Livingston EH54 7GA Contact: Willie Biggart Tel: 01506 592117 willie.biggart@getspoonfed.com www.getspoonfed.com

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

group.sales@thecardinalgroup.co.uk www.thecardinalgroup.co.uk

pkendrick@sambrownefoods.co.uk

robert.barzda@santamariafoodservice.co.uk

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

the cArdinAL Group The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796

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 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 tiLLmAn’S 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) 36ACauseway 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

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International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Javier Urruticoechea Email: jurruticoechea@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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From dealing with issues on legislation to providing advice and help to support members, The CafĂŠ Society is an exclusively retail focused body which aims to encourage and promote excellence across the cafĂŠ/coffee bar sector.

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

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