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magazine SEPTEMBER 2015 ISSUE 70

www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

‘Eatwell’

An extensive new range of premium containers

For healthy, gourmet and indulgent foods to Eatwell on-the-go

For more information please contact Huhtamaki on 023 9251 2434 or visit www.foodservice.huhtamaki.co.uk


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Welcome! This month’s lunch! show (24-25 September 2015, Business Design Centre, London), will see the Café Society announce the winners of its Café Life Awards 2015. If you haven’t already secured your place at this celebratory evening dinner, then turn to page 19. We look forward to catching up with many of you at this event, and would like to thank all the awards’ sponsors and judges, as well as congratulate all the finalists and eventual winners. In this issue, we preview the lunch! show and the inaugural New York Coffee Festival. Our features cover soup, catering equipment and marketing, and Doppio’s Arik Waiss provides a helpful guide to cold brew coffee.

Clare Benfield - Editor

CONTENTS NEWS

FEATURES

4

Costa supports the search for Britain’s best high street.

26 Serious about soup – a premium menu option for cafés.

5

Nominations for the Café Life awards announced.

6

Coopers launches guide to creating the best coffee experience.

8 Union Hand-Roasted Coffee celebrates a bumper crop of Great Taste Awards.

some of our display stands for cafes and bakeries

34 Catering equipment – kitchen kit for cafés. 46 Marketing mix – online, social and traditional marketing.

ARTICLES

16 Café Life Awards 2015.

50 A guide to types of cold brew coffee – by Doppio’s Arik Waiss.

20 lunch! 2015.

REGULARS

44 New York Coffee Festival 2015.

56 New products.

EVENT PREVIEWS

58 Checkout.

Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Sue Morgan Tel: 01291 636333 E-mail: sue@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636333 E-mail: subscribe@thecafelife.co.uk 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

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

Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2009 J&M Group Ltd

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NEWS

Coffee pods and premiumisation brewing up growth? The UK market for hot beverages continues to benefit from the consumer trend towards premiumisation and demand for variety, with ground coffee, premium instant coffee, the pod market and the green, herbal and fruit tea categories driving overall growth of 1% in sales of hot beverages over the year ending 23 May 2015, report market researchers Key Note in a market update. Changing consumer demand is having a significant impact on the UK hot beverages market, with sales in the traditionally strong black tea category falling annually between the years ending May 2011 to 2015, claim Key Note. Despite the strong historical and cultural association between Britain and black tea, consumers seem to be turning away from their traditional hot beverage preference, instead increasingly favouring high-quality coffee products or the variety in flavour provided by the green, fruit and herbal tea sectors. Demand for such products has been driven, primarily, feel the researchers by the proliferation of coffee shops — and coffee shop culture — across the UK, which has exposed consumers to highquality coffee, alongside the rapid growth in the range of fruit and herbal teas, and the rising awareness of the purported health benefits of these, and green, teas. Coffee pods - which are used in increasingly popular at-home single-serve hot beverage machines - have also been a major contributor to growth, as they allow consumers to recreate barista-quality coffee in the home. Looking forward, the hot beverages market is forecast to record annual growth, albeit at a fairly limited pace, say Key Note. Premiumisation, ground coffee, coffee pods and green, fruit and herbal teas will remain the key drivers of growth. However, contractions in the significant black tea and instant coffee sectors are likely to hold back significant growth.

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© Copyright bigstockphoto.com

Costa supports the search for Britain’s best high street Costa reports that it is supporting the search for the country’s best high street. The Great British High Street Competition is now open to local teams of people in England, Wales and Scotland to help champion people in communities and local high streets, with the chance for a community to share a £50,000 prize. Jim Slater, managing director of Costa UK said: “Community is at the heart of Costa’s values, that’s why we are calling on our customers and staff to support their local community and the wonderful work they do by getting involved with The Great British High Street Awards. The new ‘rising star’ category is a great way to reward a town that has transformed its fortune, giving it a boost for an even brighter future.” Costa joins Boots and Argos in the search, with Google on board to provide

digital workshops to the top 100 retailers in each of the seven winning locations of the Great British High Street Competition. The seven categories are best city centre high street, best town centre high street, best market town high street, best coastal community high street, best village high street, best parade of shops and best London high street. People have been going online to register or vote at http://thegreatbritishhighstreet.co.uk/ high-street-of-the-year-award From mid-September, and for the first time, the public will also have the chance to vote directly for their best-loved high street. The winning high street will be announced in December 2015 (for more details, see http://thegreatbritishhighstreet.co.uk/high -street-of-the-year-award and follow the competition on twitter @TheGBHighSt #GBHighSt).

WMF’s launches the 5000S WMF has launched the 5000S, its third new generation bean to cup machine, and built for the delivery of indulgence with pace, say the company (www.wmfcoffeemachines.uk.com). The 5000S has been designed to offer the performance level of a high throughput machine from a slim-line body, coupled with the consistency, speed and ease of use. With a high performance pump and a heavy duty brewer, the machine has a capacity of up to 19g normally used in larger capacity machines. The WMF 5000S is just 325mm wide with a wide ranging drinks capability and its reduced noise levels mean it can be located front of house and is well suited to self-service with its touch screen interface, which doubles up as valuable promotional space for key messages. Other new features on the 5000S include ‘Clean in Place’, a time-saving,

HACCP compliant cleaning system which enables the cleaning of the milk foamer without the need to disassemble it or even remove it from the machine, and the ‘Dynamic Milk System’. Because the majority of coffees are served with milk, WMF says that it has invested time in developing a system that enables the 5000S to automatically produce hot and cold milk and hot and cold milk foam to perfection (four different consistencies of hot milk foam and three varieties of cold milk foam). The 5000S also comes with a Steam Jet which can heat cups up to the correct temperature in a matter of seconds. It can even switch between drinks served with fresh milk to milk powder for out of hours convenience.


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NEWS

Nominations for the Café Life awards announced The nominations for the Café Life Awards 2015 have been revealed (turn to page 16 for the complete list). “From Britain’s best independent cafés to the finest café beverages, the Awards recognise all aspects of the industry,” said Gethin Evans, PR manager for the Café Society. “With a café lifestyle held as the gold standard in society, the Café Life Award nominees truly are the best of the best. “Where and what to eat and drink is a constant conundrum in modern life and high streets are increasingly delivering solutions. The Café Life Awards looks at the contributions made by large and small operators in the café sector to find the

New exhibitors prepare for their lunch! debut Returning to the Business Design Centre in Islington, London, this month on 24-25 September, the multi-award-winning trade event for the food-to-go sector will feature more new brands than ever – including some of the biggest names in the food industry. The show’s pivotal focus on promoting (and launching) new innovations – from food and drink to packaging and foodservice equipment – has won it pole position on the autumn trade show calendar and made it an essential visit for buying teams across UK looking to source the next wave of bestsellers. First time exhibitors here include New York Bakery Company, Euro Food Brands, Marston Foods, Gino Gelato, Pizza Cones, Meatsnacks Group, Gourmosa, PACK'D, The Coconut Collaborative, Freida's Pantry, Mister Free'd, LittleGem Organo Gold, The

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White Rabbit Pizza Co, Pop Notch, Two Chicks, James White Drinks, and GB Drinks Co. Plus, Bradshaw, The High Speed Oven Company, Enterprise Flex-E-Rent (temperature controlled vehicles), SATO UK, and AdGen (digital signage solutions). Of course, with over three floors of exhibitors, there will be plenty of new suppliers up, down and around every aisle around 130 in all, reports show organiser Diversified Communications UK. Other new exhibitors across the show include rexmartins, Vantastec, Croust'wich, The IMC Group, The London Bread and Cake Co, itsu [grocery], and Bradburys Cheese. For the latest exhibitor news, visit www.lunchshow.co.uk/exhibitor-pressreleases, and to book a free trade pass to lunch! 2015, visit www.lunchshow.co.uk and quote priority code PR1.

Awards 2015 finest locations, products, suppliers and more for the trade and consumers alike.” The Café Life Awards, held in conjunction with lunch! (the contemporary food to go show) on Thursday, 24 September 2015, will take place at the Grange Tower Bridge Hotel. In true café style, this smart casual evening event will have dinner, fine conversation and music. The host for the evening will be celebrity chef and café entrepreneur, Aldo Zilli (turn to page 19 to book your place).

Costa appoints new corporate responsibility programme manager Costa has appointed Victoria Moorhouse as corporate responsibility (CR) programme manager. Kerry Parkin, head of CSR and communications at Costa, said: “Victoria will be responsible for the development, execution and delivery of Costa’s CR Strategy, coordinating programme activities to achieve Costa’s 2020 CR targets across team and community, customer wellbeing and environment. Her passion for sustainability in the food and beverage industry will be a key driving force in our pledge to become a UK leader in business sustainability. “The Costa CR programme continues to go from strength to strength as part of the Good Together Whitbread strategy and this appointment is an indication of our increased activity and focus on our environmental and social responsibilities.” Prior to joining Costa, Victoria Moorhouse headed up the programme team at the Sustainable Restaurant Association (SRA) where she oversaw the development of strategic projects, including the delivery of the Mayor of London’s FoodSave project – the largest food waste reduction initiative in Europe. Victoria Moorhouse also worked on the 2012 Olympic and Paralympics Games Organising Committee (LOCOG) where she was programme manager for the Catering Cleaning and Waste (CCW) operation for almost three years. This role involved developing and running the project management structure across the entire CCW operation which delivered 14 million meals over 30 venues.

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NEWS

James Aimer invests in customer service and corporate refresh Having recently celebrated their 130th year in business the team at James Aimer report that they have been working hard to recharge the company’s identity and redefine its passion and commitment to customer service. Testament to the expert knowledge and commitment of the team, James Aimer has experienced successful growth to date and in order to continue this the team says that it has undertaken a significant customer and industry research programme to ensure it is providing the market with the very best service and products. This has since led to a significant refresh of the visual corporate identity, showcased across their web site, brochure and new social media channels, and will be taken across their new customer communication

programme and bespoke tasting notes. “The aim is to lead the market, not just exist within it,” said James Aston, James Aimer’s sales director. From a converted Jute Mill in Dundee, James Aimer has been sourcing, blending and packing the finest coffees and teas for over 130 years. With such an

Coopers launches guide to creating the best coffee experience Coopers, suppliers of fresh and distinctive coffees and award-winning coffee equipment, has announced the launch of a unique series of guides to help owners of independent coffee shops and cafés run a profitable business. The series of six guides feature useful tips and insight, including a mixture of practical skills, hands-on advice and management theory, and are available to download from www.cooperscoffee.co.uk. The Coopers’ How to Guides are free to download and can be saved in a folder and used as part of a training manual for new employees. The guides cover maximising every sale, bar layout and machine location, the art of steaming milk for latte art, picking the right coffee for you and your customers, training and dialling in a grinder.

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“With the coffee industry booming, stand out is crucial,” says Alastair McElhoney, regional business manager at Coopers. “With one chance to impress your customers these handy guides provide a great checklist of what to consider if you’re starting out or looking for a refresher for new team members. In this growing industry, you want to continue to draw in the crowds. So, we focused on these six specific topics which will help operators create the ultimate coffee experience.” A new guide will be introduced each month, say the firm.

impressive heritage, the company is traditional in its approach to business with a strong focus on their reasons for growth to date; quality of service and consistency of product. Providing a unique service to each of their clients in the out of home market James Aimer work with independent

distributors through to national wholesalers to create exceptional blends and bespoke taste profiles. “We do not compete in the market with our clients. We are unique in that our ambition is to work with the client to grow their own business and develop with ours” comments Eric Duncan, managing director. Leading the team of experienced blenders and roasters, Eric Duncan and James Aston have been immersed in the industry throughout their careers and have a depth of expert knowledge of the private label coffee and tea industry. With a shared passion and commitment to creating unique products for their clients, there is no doubt that James Aimer are one of the most experience roasters and blenders in the country.

DaVinci Gourmet to promote ways to celebrate International Coffee Day DaVinci Gourmet (www.davincigourmet.com) will be celebrating International Coffee Day on Thursday, 1 October in recognition of the much-loved hot beverage, which is enjoyed by millions across the globe every year. The event marks the long history of the drink, which is thought to have originated in the early part of tenth century in Ethiopia, as well as promote fair trade coffee and to raise awareness for the plight of the coffee growers. Retailers are being encouraged to promote their coffee offering on the day, with Elaine McDonald, Brand Manager at DaVinci Gourmet commenting: “International Coffee Day is a great time to experiment with your coffee range to offer customers something really different and exciting. From the UK to the UAE variety of flavour is key. Independent research by DaVinci Gourmet found that UK consumers craved Salted Caramel as their top flavour, yet Cinnamon, Gingerbread and Toffee Nut are key flavour drivers

in the UAE as we move towards autumn. “Kantar Media TGI Survey research shows customers like to try new flavours on average every 60 days. We’d recommend adding indulgent creamy frappes and a range of speciality coffees to your current drinks offering, providing consumers with a delicious experience on International Coffee Day.” It is expected that outlets across the globe will be promoting International Coffee Day, with special offers and discounts available for customers, as well as sharing the message via social media (follow @DaVinci_Gourmet on Twitter to follow the celebrations about all things coffee related on the 1 October).


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NEWS Graciano Cruz at Jeremy Torz and nama. Pa a coffee farm in

Union Hand-Roasted Coffee celebrates a bumper crop of Great Taste Awards Pioneers in speciality coffee since 2001, Union Hand-Roasted has reaped an outstanding 10 accolades at this year’s Great Taste Awards. Four of Union’s single origin coffees scooped the most coveted three gold star award, with a further two single origins and four espresso blends achieving a one gold star award. Administered by the Guild of Fine Foods, the prestigious awards are given to products judged to be of exceptional quality and taste in a blind taste test, with each category judged by a panel of experts including retailers, chefs, restaurant critics, food writers and industry experts. Union’s winning single origin and espresso blends winning three stars included Organic Ethiopia, Yirgacheffe (Single Origin), Fazenda Ambiental Fortaleza Microlot 550, Brazil (Single Origin), Emporium Caturra Microlot, Panama (Single Origin) and Yayu Wild Forest Coffee, Wutate Co-Operative, Ethiopia (Single Origin). Union has received over 40 Great Taste Awards in the past seven years and founder and director of Union, Jeremy Torz, attributes their success to two elements fundamental to the company - the Union Direct Trade sourcing principle based on enduring symbiotic partnerships with farmers, ensuring exceptionally high quality coffee, and an incredible collection of experts that make up the team at Union Coffee. “We are thrilled to have won so many awards across our range. It is testament to the teams’ hard work - from Pascale, our incredible producer relationship manager and Q grader based in Latin America who liaises directly with the farmers, to Rudy our talented Q Grader cupper who works with our gifted roasters - sustainable relationships and discovering extraordinary coffee is at our core,” said Jeremy Torz.

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Campden BRI named UK’s first Training Centre of Excellence for Bakery & Food Science Campden BRI has been named a Centre of Excellence for Food Science and an Industry Specialist in Bakery – as one of the first food and drink manufacturing training centres to gain formal industry approval as a Centre of Excellence by the National Skills Academy (NSA). The National Skills Academy carried out a rigorous vetting of Campden BRI on quality criteria including the industry expertise and experience of individual trainers, available training resources, facilities and equipment. Campden BRI also had to produce strong evidence of trainee and business client satisfaction – including references and testimonials from employers. Campden BRI has had a long standing relationship with the NSA since it was first established. Not only is it the UK's leading technical authority on wheat and all the foods derived from it, but it is also recognised as a leading research and development organisation for the whole of the food industry worldwide. Bertrand Emond, head of membership and training at Campden BRI said: “Each year we train over 5,000 delegates through our open and tailored programmes, from many of the leading food and drink

businesses, as well as trade and professional organisations. We are delighted that Campden BRI has now been recognised by the NSA as a centre of excellence.” Campden BRI (www.campdenbri.co.uk) provides technical, legislative and scientific support and research to the food and drinks industry worldwide – with a comprehensive “farm to fork” range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services. Members and clients benefit from industryleading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division.

Pimento partners with four new wholesalers to expand its UK reach Pimento (www.pimentodrink.com), a chiliinfused ginger drink from France, has announced that it has secured four new wholesalers to extend its reach in the UK, and the new partners will be distributing the unique soft drink to a wide variety of on and off-trade outlets - delis, farm shops, restaurants, shops, hotels, pubs and bars – say the brand. The Cress Co (based in Dunfermline) is a well-known distributor to delis, cafés, hotels and farm shops in central Scotland and the North of England which is now extending its coverage to much of the Midlands, East Anglia and London Red Plum (based in Staffordshire) is a new distributor of speciality food, beverage & artisan brands to farm shops, delicatessens, cafés and garden centres in the Midlands and North. Wesco Wholesale (based in Looe) is a speciality drinks and snacks supplier that distributes to Cornwall and the South West, and Haywood Drinks (based in Staffordshire) are suppliers of unique drinks and snacks to the licensed trade

Tim Coles, UK Distributor for Pimento, commented: “It’s been brilliant to see consumers’ reactions to Pimento – once people take just a small sip they want more! We’re really keen to be stocked in a variety of outlets throughout the UK and these new partnerships are the next step on our exciting journey to build the brand nationally.” Pimento is described as a “refreshing mix of fizzy tonic with natural ginger and hot chili pepper flavours – which deliver a distinctive and sensational kick!” It contains just 7g of sugar per 100ml significantly less than many other ginger beers on the market, claim its creators, and is nonalcoholic, making it a good solution for an increasing number of adults seeking a satisfying ‘grown-up’ soft drink to enjoy whether they are out or at home.


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NEWS

Call Systems Technology launches Discgo Call Systems Technology (CST) has launched Discgo for café and coffee shop operators as a convenient, portable phone and tablet charging solution, designed specifically for high volume, commercial use. Well established in Australia and new to the UK hospitality industry, Discgo (www.callsystems.com/discgocharger/) aims to give café and coffee shop operators an innovative, cool device that will add value to their offering, enhance the customer experience, whilst at the same time increasing dwell time and footfall. Swiftly charging at 1% per minute (so exactly the same rate as plugging into a wall), Discgo is also portable, so customers have the freedom to wander at will, safe in the knowledge that their device is securely with them whilst charging. If seated at a table, customers can opt to share one Discgo to charge two devices. A nice touch of Discgo for operators is the ability to advertise regular promotions, products and events within the cover screen of the discs themselves, or indeed capitalise further and sell the space to sponsors. The ideal location for it is behind a

bar area, ready to be loaned out to customers on request (operators looking to increase revenue, can, if they choose, charge for this service). Available on both Android and IOS, the Discgo app will cleverly notify consumers when their battery life drops to 30%, whilst also advising them of the nearest Discgo location in their surrounding area to recharge. To use, customers simply connect their phone, tablet, even a GoPro or camera by cable into the Discgo unit. The system is charged on a bespoke docking station, which

Huhtamaki’s enjoy range available in rPET format rPET Polarity tumblers – a safe, shatterproof alternative to glassware - are now available in Huhtamaki’s popular ‘enjoy’ design, which features a coloured smile to brighten your service (there are five different colours to choose from in accordance with cup size, which includes 7oz, 10oz, 12oz, 16oz and 21oz). It’s long been said that breakfast is the most important meal of the day, and the tumblers enable operators to cater for customers looking for quick, healthy choices they can ‘grab n go’ to kick start their day, feel Huhtamaki (www.foodservice.huhtamaki. co.uk). Made in the UK at Huhtamaki’s Gosport-based factory, Polarity tumblers are manufactured from recycled PET (rPET) – a material derived from post-consumer recycled material such as carbonated water and PET bottles, offering

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strength, flexibility and excellent clarity; whilst being environmentally friendly too. Their contemporary style can be used to show off a mouth-watering display of breakfast items from Greek yoghurt, honey and granola to fresh fruits and berries, and even cereals and muesli, suggest Huhtamaki. The tumblers can help to show off the vibrant colours of freshly made juices and smoothies too. A choice of lids are also available to help minimise any spills (domed lid with hole, a domed lid with no hole, and a flat straw-slotted lid).

has the capacity to hold five discs, allowing 10 customers to charge at any given time (the discs take on average 40 minutes to charge in the docking station from 0-100%). Ashley Sheppard, commercial director at Call Systems Technology commented: “Following huge success in Australia, we are bringing Discgo to operators in the UK hospitality industry, as an innovative, tried and tested solution to enhance the customer experience, whilst also increasing dwell time and footfall. Currently, there is no other competitor in the UK marketplace to rival Discgo’s sophisticated technology. Additionally for operators, the commercial value of being able to place advertising, product or event news directly in-front of a customer cannot be understated. “Today, we live in a world where for many, not having the means to charge your phone and stay connected can at the very worst instill panic. Initial trials of Discgo showed that customers stayed longer, typically for up to two more drinks, with many making regular returns, simply because they were continually charged and connected.”

Special eco Rugby cup by Vegware Award-winning packaging firm, Vegware, has announced that it has created a special Rugby cup. The colourful 12oz double wall cup is made in the British Isles, from sustainable and recycled board, and the special design is printed with vegetablebased inks, say the company. The plant-based lining has 72% less carbon than the plastic lining on conventional hot cups and like its eco lid, it is completely compostable, meaning it can biodegrade in under 12 weeks in commercial composting, claim Vegware. “We wanted to capture the excitement and energy of the sport. Abstracted action shots show a sportsman at the top of his game, about to score a try. We can see it being a real hit with Rugby lovers,” said sales director, Teresa Suter. Edinburgh’s Vegware says that it has a wide range of completely compostable packaging that is ideal for grab and go, and including stylish black plastic-free compostable cutlery, bagasse takeaway boxes and trays made of 100% recycled sugarcane fibre and

glassine window bags to keep a pasty for hours in a hot cabinet without it drying out. Going beyond packaging, Vegware reports that its environmental team can also offer expert recycling advice to help caterers go zero waste, and Vegware’s initiative the Food Waste Network is a free service matchmaking any UK business with local food waste recycling. In 2014, all Vegware clients saved 2,514 tonnes of carbon, the equivalent of cancelling out the carbon from over 4,000 flights from London to New York, and with the popularity of this low carbon cutlery, Vegware says it expects even greater carbon savings in 2015 as part of its Eco Audits (updated daily on www.vegware.com).


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

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

Email: clamscakes@live.co.uk Web: www.clamscakes.co.uk @clamscakes clams handmade cakes instagram: clamshandmadecakes Telephone: 01495 357620

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NEWS

New paperboard film-lidded sandwich packs from Colpac Colpac has announced that is it is launching two innovative paperboard sandwich packs that are film-liddable this month. These environmentally-friendly packs are recyclable and made in Britain, thus reducing their carbon footprint, claim Colpac (www.colpac.co.uk). The tight film closure applied to the flange of a specially constructed paperboard base is a real breakthrough, feel the company, enabling a longer shelf-life versus traditional paperboard packs of up to three days (depending on the sandwich filling and the storage conditions), helping to reduce food waste whilst providing excellent visibility of the products. Heat-sealing machinery is required to film-lid these paperboard sandwich packs, however they are specifically designed to fit into existing sealing machines used for plastic sandwich packs – thereby minimising the need for investment in new machinery, point out Colpac. Available in two sizes, for two triangle-cut standard or deep-filled sandwiches, Colpac film-lidded packs, which are customisable (minimum quantities required), will appeal to a wide number of outlets, from delicatessens and sandwich shops to high volume sandwich producers and canteens – all in pursuit of improving their green credentials.

Teaforia the award-winning tea brand of Zacely Limited, showcased their new Gourmet Ground Tea range at the recent Speciality & Fine Food Fair.

New blends from Teaforia Teaforia has announced the launch of four new contemporary blends of finely ground tea that diffuse in water, and aimed at the fine food retail sector (all of their gourmet ground teas are available in wholesale pack formats for food service, say the firm). Co-founders, Paul Wallace and Diana Novoa have been getting creative with tea supplying cafés, restaurants, delis, and more since 2011, and the new look for their brand has been specially developed for their expansion into retail “to reflect the extraordinary Teaforia experience: a true explosion of flavour like no other”, say the company Teaforia’s Gourmet Ground Tea blends are made with finely ground teas and other finely ground ingredients, offering an exciting addition to the tea category and giving tea drinkers a new way of enjoying many more health benefits and richer flavours. Their inspiration for using ground tea came from a strong desire to create tea that is special and full of flavour. “We wanted to create products that

reflected our passion for tea, unique blends and ingredients that would inject excitement into the tea category, taking tea in a different direction and to a new level,” say the couple. “At the same time, the blends are very easy to drink and can be enjoyed both hot and iced.” Although taste is at the core of Teaforia, the founders are also keen to expose some surprising tea facts. “Our gourmet ground tea blends allow consumers to enjoy the full benefits in comparison with traditionally brewed tea. Studies have shown that on average only 10-20% of the healthy nutrients found in tea are consumed when drinking it steeped, that means up to 90% of the many amazing health benefits of different teas are simply being thrown away!” add the couple. Flavours include Citrus Zen (Gourmet Ground Matcha tea), Ginger Ninja (Gourmet Ground Rooibos tea), Ky Matcha Latte (Gourmet Ground Matcha tea) and Latika Chai Latte (Gourmet Ground Chai tea).

New limited edition range from Lotus Biscoff Lotus Biscoff has launched new range of limited edition wrappers that will feature on their iconic individually wrapped bite size biscuits. Highlighting fun messages that are based around coffee moments, they also offer your customers the opportunity to win one of ten chances to win a year’s supply of free Lotus Biscoff retail biscuits in 2016. The special limited edition on pack messages will feature on over 12 million bite size individually wrapped Biscoff 6g biscuits and are designed to “strike up a conversation” with (and between) your customers’ during their own coffee moments. Ultimately, Lotus Bakeries hope this initiative will drive additional visits to

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outlets offering Lotus Biscoff by encouraging consumers to find the limited edition wrappers and enter this rewarding competition. There are six messaging wrappers in total which feature the slogans; “Me. You. Coffee Heaven”, ”Love at First Bite”, ”Time for a Natter”, “Shh…Me time in progress”, “Do you Dunk?” and “Relax…You Deserve Me”. The messages will feature on all 6g biscuit orders placed from the middle of August onwards, whilst stocks last. In order that outlets can fully capitalise on this initiative, Lotus Bakeries has also created an exclusive free of charge POS pack containing a Lotus Biscoff window sticker so that consumers, who have heard

about the initiative through Lotus’s online communications and social media campaign, can quickly identify the operators serving Lotus Biscoff. To ensure you get your limited edition bite size individually wrapped biscuit packs, contact your local wholesaler or beverage provider (for a free POS pack, visit www.lotusbakeriestrade.co.uk/window sticker).


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NEWS

SHORTS World of Coffee Europe dates The Speciality Coffee Association of Europe (SCAE) have announced the next three host cities for World of Coffee Europe in 2017, 2018 and 2019. In 2017, Europe’s speciality coffee event will move to Budapest, Hungary (13 – 15 June), with the 2018 edition being hosted in Amsterdam, Netherlands (19 – 21 June) and finally Berlin, Germany hosting the show in 2019 (8 – 10 June). Afternoon tea celebrated Afternoon Tea Week (10-16 August) celebrated the great heritage of afternoon tea in the UK with a week of activities and themed menus offered in hotels, restaurants and tearooms across the country. Great Taste Award for Leaf Tea The Leaf Tea Shop and Bar in Liverpool is one of the winners of the Great Taste Awards 2015. Leaf’s Secret Garden loose leaf tea blend was proved to be a firm favourite drink with the judges, and will now proudly carry the little gold and black Great Taste logo. Fruit crisps Emily Fruit Crisps (www.emilyfruitcrisps.co.uk) have announced that they are now available on Ocado and at all Holland & Barrett stores across the UK. Available in three flavours – Crunchy Apple, Crunchy Banana and Crunchy Pineapple, Emily Fruit Crisps combine all the goodness of real fruit with the satisfying crunch of a crisp, designed to be enjoyed as a quick pick-me-up snack, alternative to crisps, topping for yoghurt or porridge or even as an inspiring ingredient in home baking, say the company. Melt in the middle puddings Belfield has created a new luxury Mr. King’s range of cakes and desserts, providing “premium products at affordable prices” say the firm. The range will include only the finest ingredients, including premium Belgian chocolate and the first in the range is a decadent, luxury Belgian chocolate melt in the middle puddings, available to both the retail and food service markets. From frozen to plate in under a minute, the gooey centred Belgian chocolate pudding offers a convenient luxury dessert.

Suncream Dairies scoops two Great Taste gold stars Wholesale ice cream manufacturer, Suncream Dairies, is celebrating after scooping a prestigious Great Taste Gold Star for two of its Italian-style luxury ice creams. Suncream’s Gelato Gold Coconut Cream and Rum & Raisin ice creams were each awarded a Gold star for taste and product excellence in what is now the world’s largest blind-tasted food awards scheme. This year, more than 400 expert judges – including Masterchef judge and restaurant critic Charles Campion and Great British Bake Off winner Frances Quinn – assessed and tasted a wide variety of more than 10,000 food and drink products. “We’re absolutely delighted that for the second year running two of our ice creams have been singled out for a Great Taste award,” said Suncream managing director Rebecca Manfredi. “When a

product wears a Great Taste label it carries a badge of honour but more importantly, the Great Taste logo is a signpost to a wonderful tasting product.” Great Taste is now widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers, and its judges include food critics, chefs, cooks, restaurateurs, producers and a host of food writers and journalists. This year the entrants fought off stiff competition, with only 31% of the 10,000 entries being accredited with a one, two or three star accolade. Describing Suncream’s Gelato Gold Coconut Cream ice cream as having ‘good colour, a good hit of coconut on the nose, not overly sweet and a nice texture from the coconut flakes’, the judges also added: “We all felt we had been transported to the Caribbean!”

Burnley café nominated for Best Italian Coffee Shop Award An Italian coffee shop in Lancashire has been nominated for one of this year’s Italian Awards of Great Britain. Lynn Scibetta, whose husband is Sicilian and has been a chef for over 30 years, run their small Italian coffee shop and trattoria in Burnley. Their two sons work alongside them - one in the kitchen, and one front of house with Lynn. The food that they serve is prepared

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authentically and has helped them to be in second place for the area on Tripadvisor (out of some 139 restaurants), feel the family business. “It was very moving when the Italian awards got in touch with us to say that we had been nominated for the Best Italian Coffee Shop of the year, and if we did get to the final five, my husband would be cooking for his idol, Aldo Zilli!”

said Lynn Scibelli. “Our customers have been voting non-stop for us and our local paper has asked all the people of Burnley to get behind us. This is the first time anything like this has happened to any eatery in our little town and I am so honoured. Even if we do not make the final, the fact that we were nominated at all has made all of us so happy.”


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New appointments at Huhtamaki UK Packaging specialist, Huhtamaki, has announced the appointment of Dez Timmiss and David Biggs to its senior management (Dez joins Huhtamaki as general manager UK & Ireland, and David as UK sales and marketing director). “I’m excited to join Huhtamaki at a time when it’s looking to strengthen its European foodservice business and support the increasing growth seen in the UK food-to-go market,” said Dez Timmiss. “To me, packaging isn’t just functional – packaging presents an opportunity to showcase product innovation, and to respond to the consumer demands which reflect the increased trends within the eating on-the-go arena. The chance to join a company which is experiencing significant growth and which can help shape the market with its investment in NPD is extremely exciting, and will present challenges that I’m very much looking forward to being part of.” Both Dez Timmiss and David Biggs can claim an extensive knowledge of the food

and drink industry, and experience of working with foodservice and hospitality customers and are joining Huhtamaki at a time when the company reports that is capitalising on its success and growth with significant plans to further develop its UK business. Huhtamaki employ 16,000 employees across 68 manufacturing units and 23 sales offices worldwide, and with three business areas – foodservice packaging, flexible packaging and moulded fibre packaging.

Creative signature drinks just got a whole lot easier! Enhancing the speciality coffee menu with creative signature drinks just got a whole lot easier thanks to Cimbali’s new S39 TE PGS super automatic coffee machine which features a new and exclusive milk management system, claim the Italian company. Their patented Milk Precision System (Milk PS) can froth milk using air only, without heating it first and this allows a creative barista to easily expand a chilled coffee offer by adding, for example, cold froth topped

macchiato, layered multi temperature latte or a range of coffee cocktails to the menu. Alternatively, the milk can be frothed first and then heated to create richer, textured foam that really compliments cappuccino, latte, flat white and other classic hot beverages, report Cimbali (the ability to set the milk temperature of each drink independently in this way gives the barista great scope to experiment with new recipe ideas and to keep the menu interesting with the addition of new signature drinks and seasonal blends). The S39 TE also benefits from other Cimbali patented technologies including TurboSteam (which allows large amounts of milk to be heated without manual intervention), SmartBoiler (to optimise the filling of the boiler to ensure a constant heat level even though busy periods), ThermoDrive (a thermal balance system that fine tunes the brewing temperature to suit the blend of coffee being used) and the award winning PGS which adjusts the grinder burrs automatically through the working day in order to guarantee consistent coffee quality. The Cimbali S39 TE uses fresh milk and freshly ground coffee beans and is best suited to fast paced environments where it delivers consistent coffee quality at speed. (it is capable of producing 260 cups of freshly brewed espresso an hour).


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AWARDS

Awards 2015

CAFE CULTURE

magazine www.thecafelife.co.uk

here’s just a month to go now until the fabulous Café Life Awards – quite possibly the coolest awards evening ever. Smart casual dress, held in association with lunch! the contemporary food to go show, rounded off with great music and all on the banks of the Thames. The Café Life Awards recognise excellence and encourage innovation in the important UK café and coffee bar sector. Judged by panels of professionals from the industry, the awards are intended to inspire by example, by highlighting those involved in the sector who are pioneering and leading the market, whether in the development of new products or the creation of excellence in the High Street.

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

DAY THURS 24TH 015 BER 2 M E T P SE ANGE R G e h At t RIDGE B R E TOW TEL HO

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THE CAFÉ DESIGN OF THE YEAR AWARD NOMINEES One of the primary attractions of a great café is the environment. The ambiance. Great café design creates a space which exudes such quality. The Café Design of the Year award aims to encourage good design practices in the sector. This award is aimed at those who are responsible for developing new concepts in the High Street. Gold Awards will be presented to all those who the judges consider achieve sufficiently high standards they consider merit

recognition. The judges will be looking for designs that are innovative but commercially viable – providing an attractive and comfortable experience for the consumer. The shortlisted entries for the coveted title this year are: Independent category: Foxcroft & Ginger, Mile End Road, London Absolute Abode, Raynes Park, London The Stables Café, Heaton Park, Manchester

Six, Eight Kafe, Temple Row, Birmingham Drink, Shop & Do, Caledonian Road, London Thirty Seven Coffee Shop, Ferndown, Dorset Chain Category Café Concerto, Whitehall, London Coffee #1, Aberystwyth Boston Tea Party, Plymouth Starbucks, The Kiosk, Westfield, London


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AWARDS encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging. In this category the judges will be looking particularly for products that have real innovation value for the café/coffee bar market. The shortlisted entries for the Packaging category are: Huhtamaki Enjoy rPET Polarity Tumbler Tri-Label Allergen Food Rotation Label Tri-Star Packaging The Oval Eco Street Bowl Planglow Street Deli Paper R CAM Packaging Ltd Tortilla Kits Shortlisted for the General Products/Equipment category are: Chicopee Coffee Towel London Bio Packaging Zeco range of cleaning products Glen Dimplex Appliances Burco Convection Oven range Jestic Foodservice Equipment Zumex Soul orange juicer Wexiödisk AB WD-4S Undercounter Dishwasher Equip Line Ltd FK1 Hot Dog Roller Grill Mulmar Food Service Solutions’ Biomeco Cloud Water hand washing device Shortlisted for the Coffee Equipment category are: La Cimbali Cimbali S39 with PGS superautomatic coffee machine WMF Espresso coffee machine

The award will be divided into two sections – one for savoury products and one for sweet products. The nominations in the Savoury category are: Freshfayre Single Serve Soups Pan’artisan Rosemary Focaccia Brakes’ Wholemeal Couscous, Lentil and Pesto Salad Mom’s Fabulous Hot Dogs Mom’s Beefy Hot Dog Aryzta Food Solutions Vegetable and Feta Crumble Pie The nominations in the Sweet category are: Freshfayre Whisk and Pinny Bakery Range Foxcroft & Ginger The Cruffin Y3K Foods Water Baked Cheescakes Gastro Culinary Innovation Dual Afternoon Tea Cake Box CAFE CULTURE

magazine www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

THE CAFE BEVERAGE AWARD Again, a very aptly named award. The nominations in this award are for the best beverages launched in the last year for the café market. The Cafe Beverage Award aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are

made in-house or by specialist suppliers. The award will be divided into two sections – one for hot drinks and the other for cold. The nominations are: Barry Callebaut Caprimo Crème Brulee Breckland Orchard Posh Pop range Nude Espresso Nude Ethiopian Konga Sede Cold Brew Coffee Smootheelicious Smootheelicious Range Coffee #1 White Chocolate Mint Mountain Hampstead Tea – Organic Iced Tea range Zuma – Non-dairy Vanilla Bean Frappe

THE CAFÉ INNOVATION AWARD New, fresh ideas are at the epicentre of the evolution of the sector and this new award aims to recognise the bold steps taken by people from all sectors. This category may be split into Foodservice and Retail categories. Human existence is led by those who break the mould, who try something new. Like those early geniuses who first paired pain with chocolat and eggs with bacon. These bold pioneers are taking us forward

CAFE CULTURE

magazine www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

THE NEW CAFÉ PRODUCT (NONFOOD) OF THE YEAR AWARD A significant part of the café experience is the physical element of the environment. Be that the spellbinding steam equipment with which baristas beguile or the ergonomic furniture that practically go unnoticed but play a huge part in the space. The New Product (non-food) of the Year Award aims to

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THE CAFE FOOD AWARD If ever there was an award that does what it says on the tin, this is it! The Café Food Award aims to encourage the innovation and development of food products specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers.

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AWARDS

to this day but now with far more sophisticated advancements. Those who are pushing forward the evolution of Cafe Life are recognised here. Those short listed are: Ginger Bakers - Almondie, gluten & dairy free Nudie Snacks - Premium Toasted Coconut Crisps Betty Bakes - Very Berry Flapjack Sharing Bags Aryzta Food Solutions - Gluten Free Chocolate Fudge Cake Brakes - Black Rice, Quinoa and Ginger Salad Monin - Lychee Litchie Smootheelicious Smootheelicious range

THE CAFE/COFFEE BAR CHAIN OF THE YEAR AWARD A High Street in the UK is not complete without a fabulous café or coffee bar and with thousands of outlets between them, chain outlets are incredibly popular. A business with over 10 operating sites is considered to be a chain. And the Cafe/Coffee Bar Chain of the Year Award aims to recognise the work

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being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction. This award is split into two categories – Café Chain and Chain Development (to recognise the growth and excellence within the in-store cafes) The judges will be particularly keen to recognise businesses that consistently set and maintain high standards, from the quality of the products they offer to the friendliness of staff. All those short-listed in this award will be visited by an independent judge who will report on factors such as atmosphere, facilities, cleanliness and product range as well as customer service. All chains are considered for this award and no shortlist is published.

THE INDEPENDENT CAFE/COFFEE BAR OF THE YEAR AWARD What would the café sector in the UK be without our fabulous

independent outlets? Every chain outlet can trace its heritage back to a single outlet. This award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. A café/coffee bar business is considered to be independent with fewer than 10 outlets. Gold Awards will be presented to all those judged to merit recognition. The customer experience will rank highly in the judging of this award, particularly in relation to atmosphere created and the standards of service and product range offered. All those short-listed in this award will be visited by an independent judge who will report on their experience. The judges have travelled near and far to visit a record number of entrants this year. The shortlisted top 10 are: Foxcroft & Ginger, Mile End Road, London Café Britannia, Britannia Road, Norwich Rhode Island Coffee, George Street, Altringham Nude Espresso, Soho Square, London

Timberyard, Old Street, London The Stables & Pavillion Café, Heaton Road, Manchester Timothy’s at Fosseway Garden Centre, Moreton-in Marsh Mountain Café, Grampian Road, Aviemore A Great Little Place, Southport Thirty Seven Coffee Shop, Ferndown, Dorset CAFE CULTURE

magazine www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

THE CAFE SOCIETY AWARD The flagship award - the ultimate industry accolade. The Café Society Award is for those who the judges consider have done most to influence and shape our industry. This is a lifetime award which may be presented to an individual or organisation that the judges consider merits recognition for the contribution they have made to the development, growth and prosperity of the café/coffee bar market. Nominations were put forward for consideration by the panel and therefore no shortlists are published.


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Awards 2015

Be sure to get your table for the main event, hosted by Celebrity Chef Aldo Zilli, for what promises to be a great celebration of all things in Café Life. Held in conjunction with lunch! The contemporary food to go show, with complimentary coach transport to and from the Business Design Centre.

THE CAFÉ LIFE AWARDS 2015 DINNER BOOKING FORM I would like to book ..................places/tables at The Café Life Awards Dinner at the Grange Tower Bridge Hotel, London on Thursday 24th September 2015 at a cost of £195+ VAT per person (£1850 + VAT for a table of 10) including three course dinner and wine. All bookings must be accompanied by the appropriate remittance. Cheques can be made out to The Café Society. For Credit Card payments please complete the form below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge. Contact Name: ........................................................................................................................................................................................ Business Name:...................................................................................................................................................................................... Address: :................................................................................................................................................................................................ ................................................................................................................................................................................................................ Tel. No. :………………………………………………………………………….Email: :........................................................................................................... Credit Card Payments: Type of card (Visa/Mastercard)......................................................................................Card Number:………………………………………………… Security code (last 3 digits on back of card) ...............Expiry date: ................Name on card:................................................................................... Signed by:......................................................................................................................... Date: ............................................................ Please send to: Pam Sainsbury, The Café Society, Association House, 18c Street, Chepstow NP16 5DB. Fax 01291 630402 or email to pam@thecafelife.co.uk


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PREVIEW

lunch! 2015 Thanks to glowing testimonials and a significant 44% increase in attendees in the last two years, report the show’s organisers, lunch! is back for 2015 with its biggest edition yet. MUST-SEE The multi-award winning trade event for the UK’s multi-billion food-to-go market, returns to the Business Design Centre in London, with an unprecedented 350 exhibiting companies (a 25% increase for 2015). Over 6,500 key buyers and decision makers are set to join them, when doors open at 10am on 24-25 September 2015. “I recommend lunch! to anyone in the food-to-go sector. It’s a fantastic chance to discover innovation and trends in our industry,” says Kate Skerritt, director of business development/co-founder, POD.

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“2014 was my first visit to lunch! and I can see why it is so popular. It gave me the chance to see existing suppliers and meet new ones, along with seeing what innovation is coming up in the market,” adds Theo Thomas, director of operations UK at Esquires Coffee. The show’s pivotal focus on promoting (and launching) new innovations – from food and drink to packaging and foodservice equipment – has won it pole position on the autumn trade show calendar and made it an essential visit for buyers looking to appeal to a growing number of their

customers that crave convenience and prefers to eat on the move (or lunch at their desk). For café and coffee shop operators looking for differentiation, innovative sourcing is key and lunch! 2015 is set to offer choice aplenty. Over 350 exhibitors lunch’s 25% increase in stands this year has increased exhibitor numbers to an unprecedented 350 companies and expanded the show into an additional new area on the its Upper Feature Level. Over 60 companies (many of them new to the show) will exhibit


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PREVIEW here, including New York Bakery Company, Euro Food Brands, Gino Gelato, James White Drinks, Scott Farms Chip Company, Sibberi Birch Water, Pizza Cones, Tg Green Teas, Savvy Spreads, The High Speed Oven Company, and Bristec Hospitality and Retail Solutions. Other new companies for 2015 include Glaceau vitaminwater – Coca Cola Enterprise, Country Choice, Y3K – LLC, Yoplait UK, cafedesign.co.uk, Infinity Brands, Proper Pudding, Go2Grocery, Tetley, Twinings, Bradburys Cheese, George Skoulikas, Top Taste BV, Chika's Foods, Nutmeg + Hive, The Flour Station, Beauty Vitamin, Oli & Zoe's Food Co, Chunk Of Devon, Just Super Juices, Rejuvenation Water, Just Bee Drinks, Thistly Cross Cider, and Asiana. Pidy, OLOVES Olives, Cawston Press, Shaken Udder Milkshakes, Crown Foods – WAT KITCHEN, Thanks for Franks Gluten Free, Cake, Rombouts Coffee, Moma, Honeyrose Bakery/Kent & Fraser gluten-free, The Fine Confectionery Company, Norseland (Applewood, Mexicana, Jarlsberg), Tideford Organic Foods, Perkier Foods, SFD, Wine Innovations, Berrywhite Organic Drinks, Salty Dog, and Metcalfe's skinny are just some of the returning food and drink suppliers.

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Coveris, Sabert Europe, Packnwood UK, The Printed Cup Company, Croust'wich, rexmartins, Rational UK, Equip Line, Happiour, pointOne POS, Wedderburn EPOS Systems, Butterware, Cybake, and ShopKeep will be showcasing their latest packaging, equipment and technology concepts. NEW MENU INNOVATION THEATRE The show’s new area is also home to the popular Innovation Challenge Showcase (offering a preview of all the latest new product launches), VIP Lounge, new Artisan Ingredients Village, and new Menu Innovation Theatre (sponsored by Magrini). The new theatre will host the live finals of the annual British Smoothie Championships (also sponsored by Magrini), the Café Life Awards heats, and an exciting new series of master classes. Covering everything from coffee, tea, juicing, sandwich bars, street food and meat free options, these practical lunch! sessions will be led by industry experts like The Gentleman Baristas (Henry C.A.W Ayres and Edward T.G.E Parkes); Sebastian Michaëlis, tea buyer and blender at Tata Global Beverages; Chris Fung, managing director of Crussh Juice Bars; Frank Boltman and Alex Stone from Trade in London’s Commercial Street; Mark Jankel, founder of The Street Kitchen; and Jay Morjaria, founder & exec chef at The Sutra Kitchen.

AFTERNOON TEA EXPERIENCE CHALLENGE Tetley are proud sponsors of the Café Life Awards, taking place at this year’s show, which sees the return of the Afternoon Tea Experience live challenge. The competition will showcase the talents of some of Britain’s most innovative café chefs as they marry flavours of sweet and savoury products to complement a broad range of Tetley blends. THE CAFÉ SANDWICH CHALLENGE The Café Life Awards will also see lunch! hosting the Café Sandwich Challenge, sponsored by Bradshaw and New York Style Bagels which will be aiming to find the best sandwich created with café customers in mind. BIG NAME KEYNOTES FOR 2015 The Working lunch! Theatre also boasts a new setting for 2015. Although still on the Upper Feature Level, its new position enables it to cater for a significantly bigger audience (with plenty of capacity for this year’s big name draws). Running throughout the two day show, the free business

seminars are renowned for attracting a host of high-profile brands and industry leaders and 2015 is certainly no exception. Helen Higgins (food ambassador at EAT), Mark Palmer (group marketing director of Pret A Manger), Paul Ettinger (development director at Caffè Nero), Richard Morris (managing director of Tortilla), award winning designer Afroditi Krassa (who was commissioned by Julian Metcalfe to design the itsu brand) and Roger Whiteside (CEO of food-to-go giant Greggs) are just some of speakers now confirmed. As in previous years, essential food-to-go market updates (from Horizons and The NPD Group) kick off the proceedings both days of the show. Guy Meakin, trading manager – food on the move at Marks & Spencer, will also be adding lunch! speaker duties to his impressive resumé (he started his professional buying career with six years at Sainsbury’s). For him, and his fellow buyers, lunch! “is the must attend event each year”. As a speaker, his Buying Masterclass, including top tips for food-to-go buyers, looks set to prove just as essential. “Each time I visit I’m reminded and energised about how exciting and market leading our industry is,” says Guy Meakin. “lunch! is a great way for us to keep up-to-date with developments and ensure we are at the forefront of improving our proposition for our customers.”

Marks & Spencer’s Guy Meakin will be speaking at the show.

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PREVIEW This year’s programme also includes four information packed panel sessions – discussing HR challenges (hosted by the British Sandwich Association), sustainability in food-to-go (hosted by the Sustainable Restaurant Association), and independent operators (featuring Frank Boltman from Trade, Richard Garcia from Cook & Garcia, and Henry Ayes from The Gentleman Baristas/The Coffee House). “The Independent has so much to gain by getting it right,” says Frank Boltman, speaking ahead of his appearance. “We can be so quick to adapt to trends and stand out so much more than the groups, by just working harder and focusing on the small changes that make such huge differences.” “Being an independent outlet has many advantages,” agrees Henry Ayes. “Not being part of a large company means you can make changes to your business quickly and effectively without ‘toeing the company line’. “The panel events at lunch! are a great way to keep in touch with the industry and to see what other practitioners are doing and understanding what works and what doesn’t, what can work and what can’t.” To hear more from Frank Boltman and Henry Ayes, visit the Working lunch! Theatre at 3.30pm on Friday 25 September. NEW INNOVATIONS FOR 2015 The following is just a taste of some of the latest products on offer this year: Dessert specialist Marston Foods is launching a new afternoon tea range. Products include Gooey pots, moist cakes and tarts, in flavours like Raspberry and Rose, Victoria Sponge, and Billionaires. Nina Bakery is launching its new artisan pitas. Ideal for foodservice – they don’t tear easily, are clean label, come in a variety of sizes from mini-pita to XL, and can hold fillings for up to 48 hours.

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Marston’s new afternoon tea range.

Mom's Fabulous Hot Dogs is launching its new Beefy Dog – a skinless quarter pounder made from prime cuts of beef with a firm, smooth texture and a meaty flavour. Traybakes is launching its new generously proportioned Sharing Slice; available in 25 different flavours.

Devonvale Bakery is launching its new 'unch brand, featuring three eye-catching outers. Its hand-baked, cake bar snacks, include Choc Mint Crunch and Apple & Raspberry Crumble. Jax Coco is launching its new Coconut Chips. Available with sea salt, wasabi or chilli &

lime, the Chips are vegan, gluten and trans fat free.

Apart from launching their activities in the UK, Israeli company Lumeega report that they will be showing their micro-sized pita breads (6cm), Pita bread for hot dogs, pita breads (made from all natural ingredients) that do not tear easily and can hold fillings for a few days, making them are ideal for sandwiches, says Lumeega’s Michal Neeman. Lucozade Ribena Suntory is launching Orangina into the on-trade, with its iconic bulby

glass bottle available exclusively to the channel. The brand is undergoing a complete refresh utilising their distinctive glass bottle and memorable ‘Shake & Serve’ ritual to transform Orangina into an actively desired premium adult soft drink. Launching in September, Frobishers Classics is a new range of adult soft drinks made with pure fruit juices and spring water. Available in Sparkling Raspberry, St Clements Orange & Lemon and Apple, Pear & Elderflower. Flavour matchmakers the refinery is launching a new range of all-natural, premium still waters. Offering a taste of ‘hydro-gastronomy’, the three inaugural flavour pairings are Strawberry/Chilli, Raspberry/Rosemary and Cucumber/Lemongrass. Cakesmiths is launching a new Artisan Loaf Range (including Smashing Pumpkin, Banana and Chocolate Bread, Poached pear and Ginger, and Lemon & Courgette) this autumn and say that their new web site now makes ordering a ‘piece of cake’ by offering a one click express checkout for both account customers and those who prefer to pay by card. What’s more, customers can now schedule their delivery for any date in the future, to match their own requirements, say the firm. They can even order when they’re out and about, with the new user-friendly app for mobile phones. And with the order completed, the new web site boasts an improved system for printing out a copy invoice too.

Emily Fruit Crisps is introducing new 15g packs at lunch!. Available in Crunchy Banana, Crunchy Pineapple


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PREVIEW and Great Taste award-winning Crunchy Apple, the snacks combine the goodness of real fruit with the crunch of a crisp. Real Handful’s new trail mix snacks are made with flavourinfused dried fruits, raw nuts and belgian chocolate. Available in Banoffee and Mochaccino blends, with new Strawberries and Cream and Chocolate Orange flavours launching at lunch!. Pumpkin Tree is promoting its recently launched Toasted Oat Crush. The fruity snack comes in three flavours – Raspberry & Blueberry, Apple & Cinnamon, and Mango & Passionfruit. Making their debut at lunch! are The Real Soup Company’s new 380g, single serve pots of fresh, ready to heat and serve soup for the food-to-go sector. Available in five popular flavours (including Thai Chicken and Tomato & Basil), they can be heated in the microwave in minutes.

Tanpopo Japanese Food is introducing its new Onigiri rice balls. Flavours launching at lunch!, include Curried Salmon, Fried Tofu & Tempura Rice, Salmon & Dill, Hijiki Seaweed & Soybean, and Sweet Chilli Tuna. Taylor’s of Harrogate’s expert tea taster, Simon Hill, is delivering four interactive tea tasting sessions with small groups during lunch! Visitors will be offered the unique opportunity to learn how to taste tea professionally, something that only ever takes place at Taylors HQ. “At Taylors of Harrogate, we have been dedicated to crafting teas that deliver exceptional flavour since 1886 and this year we wanted to do something extra special at lunch! to showcase the flavour credentials of our teas,” says Natalie Cross, out of home manager at Taylors of Harrogate. “Our research reveals that over 67% of consumers

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wouldn’t return to an outlet that has served them a bad cup of tea, so our tea taster will also be on hand to provide delegates with all of the information that they need to help them serve the perfect cup of tea.” Tasting sessions will take place on the Taylors of Harrogate stand (M308) at 11:00am and 2.30pm on Thursday 24th September and Friday 25th September and will last for approximately 20 minutes (to register to take part visit www.taylorsoutofhome.co.uk). First time exhibitors Bedford Continental Wholesale will be showcasing its TostaD'oro brand of coffee, which they roast and blend inhouse. As importer and distributor of many Italian brands, they will also have a range of biscuits, cakes and snacks on display.

A Cup For All Seasons embossed double wall paper cup with a design inspired by Matisse art.

Mallow & Marsh is exhibiting its recently launched 100% natural marshmallow bars. The range includes Raspberry Marshmallow coated in 70% dark chocolate; Vanilla Marshmallow coated in milk chocolate; and Coconut Marshmallow.

www.maxabel.co.uk Call: +44 (0) 1344 876588 email: sales@maxabel.co.uk

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PREVIEW

The Living Food Kitchen is launching three new products this autumn: Almond Shakes (HPPed dairy free drinks); Truly Raw™ organic chocolate bars from Indonesia; and glutenfree Coconut Flapjacks. ELLER foodPackaging is launching its PanoramaFlatBag in September. It provides maximum visibility, keeps the food fresh, and enhances the shelf-space to boost sales. Additional features include tear-off perforation and selfseal ability. New concepts for ‘street food’ from Tri-Star Packaging include Eco Street compostable containers for hot and cold food; and the Taste range, which keeps takeaway food hotter for longer (including fluted packs, food-to-go boxes and pizza boxes). “Street food is on-trend right now and it’s time that packaging caught up. Our new Eco Street and Taste containers provide perfect solutions for eating on the move and will keep hot food hot even in the coldest weather. They’re also perfect for chilled food, so there’s no need to double up on your inventory, which is important for street food vendors as they always have limited space,” says Kevin Curran, managing Director of Tri-Star. “Lunch! gives us the perfect opportunity to demonstrate face-to-face to people why our packaging concepts can make a real positive difference to the efficiency and profitability of their food-to-go business. With street food the big thing right now, we’re confident

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visitors to the show will find our solutions are second to none in terms of delivering functionality, superb appearance and sustainability.” Little Cherry has just launched the world’s first compostable cutlery range made entirely from recycled PLA. Available in black and white, it can be disposed of in the food waste bin. Launching at lunch!, the mmmLUNCH app from Trask Tech has been built exclusively for the lunch industry. It helps vendors accept pre-orders with ease, and increase profits by reducing demand uncertainty. WMF United Kingdom’s new 5000S is making its first public appearance at lunch!. Part of its third generation bean to cup coffee machines, it packs the performance capacity of a large, fullyautomated coffee machine into a slim, sleek appliance.

Gamko is launching a new flexible Coffee Barista Station. With four temperature zones (refrigerated, cup warmer, waste and ambient for services) all in one appliance, operators can store all their coffee equipment and ingredients in one location. Roller Grill UK is launching a new display cabinet specially designed for snack bars, bakeries, and tearooms. The fully panoramic, illuminated display showcase keeps products at a constant temperature (available with 2 grids and 4 levels, or 3 grids and 5 levels). Bradshaw is showing a selection of high performance units by Menumaster and the new range of Esi-Clene interiors for both microwaves and high speed ovens. Glen Dimplex Professional Appliances is offering lunch! visitors an exclusive first look at its new Burco Convection Oven (available in three sizes) and new, heavy duty LEC Commercial Platinum range. To be seen for the very first time at the lunch! Show, visitors will be able to see live product demonstrations of the new

Burco’s new small size convection oven

British manufactured Burco Convection Oven. Designed in three sizes, a compact 2.5kW countertop model, a three-pin plug-in large 3kW convection oven and a more powerful 6kW large convection oven have been developed following an extensive development phase at the company’s base in Prescot, Merseyside.

How to register To register for a free ticket to lunch! 2015, please visit www.lunchshow.co.uk and quote priority code LUNC3.


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SEPTEMBER 2015 CAFÉ CULTURE 25


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SOUP

Serious about

Soup

Once seen as a useful but often basic menu item, soup has increasingly come into its own as not only a healthy and potentially portable option for time-pressed consumers on the move, but a filling yet premium meal in its own right that is available in ever more varied flavour combinations. Premium soup suppliers, such as the Real Soup Company brand, are, as Café Culture found out, doing their very best to help outlets profit from the marketing of a ‘to go’ soup solution.

A real solution The Real Soup Company – a brand owned by Zorba Delicacies based in Ebbw Vale, South Wales (www.zorbafoods.co.uk) – are successfully supplying, if not helping to create, demand for high quality, restaurant standard soups across foodservice via their dedicated soup production facility, and are now eying the café sector in particular (they have already had positive interest from the Esquires 30 store coffee shop chain, for example). They were named the 2015 Chilled Food Manufacturer of the Year at the inaugural Welsh Food Awards in Cardiff. Originally founded back in 1976, and subsequently moving from London to South Wales for reasons of local connection and factory space, they have become particularly well known for their houmous and dip products that they now supply to all of the major

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high street retailers (Tescos, Asda, Marks and Spencer et al) from their 20,000 square foot site that houses 22 production lines and boasts a £55 million turnover business employing in the region of 350 people. Most recently, they report that they have made a strategic decision to invest in their commercial and NPD (new product development) functions, and are placing greater emphasis on helping retailers to widen their category development. This is very evident from their popular range of houmous which now features innovative versions topped with additional flavours such as sun dried tomatoes or pesto and Parmesan, for example. Their soups, which they originally started making back in 1999, are also now a greater focus of their commercial attention. They still have small batch, hand-fed production capability they are keen to point out, and

a taste panel is held every morning, all backed by a dedicated technical, production and NPD team. Whatever the product, their key KPI (key performance indicator), emphasises MD, Chris Nash, is to “deliver what the customer wants on time.” Having recognised that soup has become a popular meal option and menu solution these days – due to its health credentials, appealing serving potential (think croutons, crusty bread and folded napkin) and often a competitive price point for effectively being a ‘meal in its own right’ – the company have deliberately set about creating a brand that conveys quality ingredients and their batch, as opposed to mass production, approach to soup making. Their soups do not use any artificial colours or flavours, and there are vegetarian, vegan and gluten-free options within the 20-strong line-up (including the flavour

combination of the moment, pea and mint, but well established flavours too such as tomato and basil, carrot and coriander and Thai chicken which won a Quality Food Award in 2013). They also offer full traceability of all ingredients, packaging and finished goods, and hold the BRC (British Retail Consortium) Grade A certification. They distribute nationally through a network of wholesalers. The product’s brand overhaul took over a year to research and roll out, report the frim, and saw the Real Soup Company brand name deployed as of October last year (they felt that the old look brand was fit for purpose, but did not offer significant marketing potential for retailers). The new approach – a wholesome product, look and feel of image and informative marketing collateral to match has gone down very well with


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SOUP

their customers, many of whom are enthused by the imagery and ethos of the soup range before they’ve even tasted it, notes the Real Soup Company’s foodservice controller, David Colwell. This undoubtedly shows how vital branding and the conveying of a back story with provenance is these days when it comes consumer concern and interest in the nature and authenticity of what they eat and drink. And with soup viewed by many as a traditional, if not ancient food, and healthy food, it is important, therefore, to deliver on this aspect. For the Real Soup Company don’t just save operators time, effort and resources when it comes to preparation, they use premium ingredients and prepare their soups just as a chef might, following recipes, ‘sweating’ the ingredients in 500kg capacity heating vats.

The soup ingredients are cooked and blended at 93oC or above for some five minutes before hot filling/potting at 73oC. The temperature is then reduced to less than 80C prior to blast chilling and storage (chilled, not ambient). The use of batch production enables the company to supply their soups in manageable tubs and portions that in turn enable operators to ring the seasonal and trend changes more frequently as well. If demand goes up (and the company expect it to, as they are commissioning further satellite factory space to the location they already have), they say that they will simply increase the number of cookers so as to be able to maintain their traditional approach to soup preparation, rather than opting to use bigger capacity production lines. To go format Five of the Real Soup Co’s (www.therealsoupcompany.co m) most popular fresh, ready to heat and serve soups are now available in single-serve 380g pots for the food to go

The Real Soup Company’s Thai Chicken soup.

sector, the company have announced. Indeed, they will be showcasing their premium soup range at the upcoming lunch! show, and the products are sure to find a good fit with the café sector, not least because they now come with appealing marketing backup and collateral for their promotion and support. It is the recent changes in legislation that mean operators across the food business now have to be very clear about what ingredients are in the food items they sell and serve, so that allergens can be highlighted to customers. The Real Soup Company have taken this on board, not only ‘cleaning up’ their ingredients (modified starch replaced with cornflower, for example), but going further and providing detailed information sheets so that retailers and consumers alike can find out more about what they are respectively serving and eating, and what allergens are present, if any. The company admit that has resulted in higher ingredients costs (their pancetta now comes direct from Italy, for instance), which they are not passing on at the present time, but which in turn allows the promotion of a sales advantage attached to the use of premium, high quality ingredients (depending on outlet and serving style, a portion of soup can range from £1.50 to £4.50 in RRP, suggest the company). Needless to say, such supporting information is a very important and helpful

consideration for many cafés and coffee shops – whether large or small – as when making soup from scratch (which the Real Soup Company acknowledge is their main competition), it can be a real challenge to then detail, and keep track of, exactly what ingredients may, or may not, have gone into a soup (and in what quantities), particularly if the practice is to make soup from left-overs of surplus supplies that may alter on a daily/weekly and seasonal basis. At the same time, as a scratch soup maker, maintaining product consistency in terms of a taste profile can also be a challenge, but something which the Real Soup Company with its skills and expertise feel it can ably assist with as they are constantly benchmarking their foodservice product against the retail sector so as to keep tabs on look and taste, and associated consumer expectations. Specially developed for the single-serve market, ‘grab & go’ outlets and vending environments, the Real Soup Company feel that their latest launch – already successfully ‘trialled’ and used in a factory vending environment – are ideal for use in the workplace, hospitals, schools, colleges and universities too (anywhere, in fact, where there’s a microwave to heat them up). Initially available in the Tomato & Basil, Carrot & Coriander, Lentil, Leek & Potato and Thai Chicken

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SEPTEMBER 2015 CAFÉ CULTURE 27


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SOUP flavours, the 380g pots contain one generous portion and have been created to offer all the taste and appearance of a fresh ‘homemade’ soup. Like the rest of the Real Soup Co’s range, all five flavours are made to new and improved recipes which are fully compliant with FSA 2012 salt guidelines (and plans are in place to meet the FSA 2017 requirements too, say the company). “The individual pots now enable consumers on the move, or at their desks, to enjoy some of our great flavours,” says David Colwell, foodservice controller at the Real Soup Co. “They’re also a handy option for café operators who may not always require the volume of our larger tubs.” Easily stored in the fridge until required, the Real Soup Company’s single serve pots can be heated in a microwave in minutes and feature a protective, branded sleeve for added safety. “Quick and easy to heat, they’re a nutritious and delicious snack or meal option at any time of day,” adds David Colwell. A fresh alternative to the more conventional canned, frozen or powdered foodservice products, feel the company, in summary, their range can help save caterers valuable time and resources on preparation while giving customers all the taste and appearance of a homemade soup – and now in take-away or eat-in formats (for cafés, there is also the option

a Real Soup Company-branded soup kettle from too to tempt the taste buds of consumers) - and would seem to be evidence of a major sea change in this product category. Indeed, consumer demand for quality has arguably become a ‘default state’. Tools of the trade “A much-loved menu staple, soup is a great way for café operators to costeffectively serve large volumes of people with relative ease. Whether customers choose to eat in or take away, a great soup can be ‘make or break’ when it comes to conquering the lunchtime rush - so it’s important that operators take their soup offering seriously,” says Heather Beattie (Dynamic, Buffalo and APS product manager for catering equipment company Nisbets plc). “With competition on the high street rife, and a plethora of choices on supermarket shelves, coffee shops can give themselves a real point of difference by making homemade soup. Homemade soup is not only a great way of differentiating an outlet, it gives operators complete freedom to create soups that meet their particular customers’ needs. Whether that’s all-time classics such as tomato, potato and leek, or modern and trendy options such as curried parsnip or a chilled

Meeting the ‘to go’ demand As a result of continued investment in its plant and equipment, now reaching over £70 million in the last 10 years, Seda UK has been able to advance its innovation programme through the introduction of new products. Well known as a supplier of disposable paper cups to the hot beverage sector, used in takeaway food restaurants and coffee and sandwich shops, the company reports that of late it has branched out into other areas. For example, its hot food container has been designed for foods such as soup which is increasingly consumed on-thego, observe the firm. As consumers continue to seek healthy options, soup is

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becoming an ideal choice as a daytime snack, especially as the colder weather approaches. Seda UK’s soup tubs have a thicker wall structure which allows for heat retention and ease of handling while the paper vented lids enable steam to escape. They are available in 8oz, 12oz, 14oz, 16oz and 32oz sizes and may be plain or printed with the customers’ photographs, designs and logos using quality offset litho technology in up to six colours (the tubs and lids can be packed separately or in combi packs of 250 units each for added customer convenience). “We are very much aware that consumers are choosing healthier on-the-move alternatives that fit in with the

busy lifestyles of today,” says Paul Synnott, sales and marketing Director at Seda UK. “Soup provides a satisfying and nourishing meal when away from home and is a growing category in the food-to-go sector. Our range of sturdy tubs has enabled us to expand into a new area and offers a practical solution for modern consumers.”

Seda UK Limited (www.sedagroup.org) is part of Seda International Packaging Group, a leader in rigid and flexible packaging solutions. It has a manufacturing facility in South Wales, and has become recognised for its comprehensive range of packaging for the food and foodservice industries.


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SOUP gazpacho, it means operators are in control of ingredients so can be confident when it comes to serving up soup for those with any particular allergies.” To enable operators to get involved in their own homemade soup production, Nisbets offer the Dynamix MX050 (current retail web price £79.99. excluding VAT) - a powerful and reliable hand-held blender that is perfect for making all kinds of soup, claim the company. Supplied with a full commercial warranty and offering a versatile variable speed control, the Dynamix features a high quality durable construction and sturdy detachable shaft, and can blend and aerate up to four litres of soup (the consistency being easily controlled using the variable speed function). Additional attachments such as a cutter bowls, ricers and whisks are also available making the blender an extremely versatile and valuable piece of kitchen equipment for cafes and coffee shops. For keeping the soup warm, Nisbets (www.nisbets.co.uk) recommend a soup kettle such as their Buffalo Red Soup Kettle with handles. “Convenient and compact, the 5.7l Buffalo Red Soup Kettle boasts a hinged easy-serve stainless steel lid complete with notch for the soup ladle and side handles, as well as a wide temperature range of between 35oC and 95oC – perfect for serving a whole host of heartwarming dishes,” says Heather Beattie. Whilst soup is the obvious choice, the kettle will also keep anything from stews, chilli and curry, through to porridge and baked beans at optimal serving temperature, point out Nisbets, and meaning that outlets can simply serve what’s required on demand (and with the option to purchase an additional inner pot, there can always be a clean one to hand). With a removable pot for quick and stress-free cleaning, the kettle also comes with magnetic labels such as ‘soup’, ‘chilli’, ‘baked beans’ and ‘porridge’, along with a holder for easy identification, retailing at £46.99 (excluding VAT). “Few smells are more tempting than that of warm bread,” adds Heather Beattie. “So why not tempt customers to enjoy their soup with a warm bread roll?” Featuring a removable cherry stone pillow base that can be removed and heated in the microwave at 600Watts for 1 minute, the Nisbets’ APS Heated Bread Basket is a clever bag can gently warm bread prior to being presented to the

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customer or put on display. Its quality cotton fabric allows the bread to suitably ‘breathe’, say the company, ensuring a crisp firm outer, whilst the drawstring tie handle means that the rolls, baguettes or bread can be covered up when not in use (the bags are also machine washable, up to 40oC and available in two colours - brown and beige). Rethermalising “Soups are not just for the colder months, spring and summer vegetables make some of the best tasting, freshest soups, ideal for a light bite. Peas, squash, asparagus, spinach and sweetcorn all make delicious, flavourful soups,” says Mark Hogan, marketing and sales manager at Foodservice Eqipment Marketing (FEM). “To attract customers soup needs to be held in an eye-catching and efficient way ready to serve.” Soup rethermalisers, such as FEM’s Vollrath Mirage Induction Rethermaliser, have been created to look good when sited front of house so as to enhance soup presentation. They are also a safer and more efficient way to heat and serve food as they do not require water for heating, say FEM. Induction heating technology enables them to retherm (reheat) food faster and more precisely, claim the company, eliminating overheating and thuse resulting in better quality and less waste. And as well as being used for soup, rethermalisers can be filled with chilli or macaroni cheese and held at the ideal temperature ready to serve.

FEM’s Vollrath Mirage Induction Rethermaliser (www.fem.co.uk), for instance, features a 800 Watt, 3D induction coil which heats food evenly and efficiently, with more precise temperature control, taking the 10.4 litre capacity inset filled with soup or other foods from a chilled state (below 4.4°C) through the HACCP “danger zone” to 73.9°C in less than 90 minutes. “Three sensors have direct contact with the induction-ready inset to provide accurate temperature control, helping to prevent burning or drying out,” explains Mark Hogan. “Once the desired temperature is reached, holding the temperature consumes less than 180 watts. The sensors also measure the differences in food temperatures, alerting the user when it is time to stir the product. “The easy to use LED display shows temperature, three pre-set programmes for soup, chilli or macaroni cheese, preprogrammed re-thermalise mode and stirring indicator. A locking function prevents untrained users from adjusting the settings.”

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CAFÉ SOCIETY

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

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

The

BRITISH

SANDWICH ASSOCIATION

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

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


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CATERING

Catering equipment ging confines of their Despite the often small and challen are being well catered for when kitchens, cafés and coffee shops -making kit. it comes to their food and beverage

Equipment considerations “When it comes to kitchen design, space is a critical issue. Many café operators will want to maximise customer and selling space, which in turn can mean reducing the size of the kitchen. However, it’s essential that the reduced kitchen size is still capable of producing the volume and quality of food required. Many manufacturers now offer slimline versions of their standard designs to help maintain capacity in a smaller kitchen,” says Simon Frost, chair of CESA (the Catering Equipment Suppliers Association). “Equipment for a small kitchen needs to be flexible. Multifunction cooking appliances, such as combisteamers which can handle several cooking processes, are increasingly in demand in this sector. They have the added benefit of reducing the kitchen’s space requirement, as they can replace a number of separate conventional cooking appliances. “Manufacturers have also now started looking at combining tilting bratt pan technology with that of deep fat fryers, boilers and pressure cookers to produce a single multifunctional unit. Relatively new to the market, these units offer versatile cooking

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opportunities in a single footprint. They are extremely energy efficient, easy to use with good temperature control and, importantly from a timemanagement point of view, easy to clean.” Energy-saving equipment may cost more in the short term, but it will repay the investment many times over the years as running costs, such as power and water, escalate, point out CESA, which is something else to consider when investing in any new catering equipment. Not to mention the fact that you will be doing your bit for the environment. “Training staff on new equipment and operational procedures will be critical. It should be considered at the planning stage. Talk to the manufacturers and suppliers of the equipment – they should be able to arrange training, before the kitchen goes live,” adds Simon Frost. The Catering Equipment Suppliers Association has become an authoritative voice of the catering equipment industry, representing over 170 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes (more information can be found at www.cesa.org.uk).

The right equipment can help cafés to serve food such as tempting toasted sandwiches from even the smallest of locations.

Of appeal to cafés “As cafés and coffee shops look to expand past their hot drinks offering, many are purchasing easy-to-use food prep equipment that takes over manual tasks and speeds

up food preparation,” says Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM) “Light catering equipment can usually be plugged into a 13A socket and can be sited


© Copyright joegough/bigstockphoto.com

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where required, making it ideal for small coffee shop kitchens or front of house. Light catering equipment can also provide a cheaper and more flexible alternative to larger cooking appliances, helping café kitchens to cope with changing menus and capacity. Examples include blenders, food processors and hand held mixers, panini grills and small induction hobs. “Induction hobs are increasingly popular as they are extremely energy efficient and offer a fast way of ‘stovetop’ cooking. Small portable induction hobs, such as FEM’s Vollrath induction hobs, are especially suitable for small kitchens where countertop space is at a premium and food production needs to be speedy. They can also be used front of house.” And coffee shops are also branching out with their drinks offerings too, note FEM, investing in juicers, blenders and drinks mixers. FEM’s Hamilton Beach range, for example, enables coffee shops to offer a wider range of

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beverages, such as fresh juices, milkshakes and iced coffees. As well as for producing perfect drinks, blenders can double up to be used to speed up food prep, point out FEM (www.fem.co.uk). “When looking for catering equipment to save space, cafés and coffee shops should consider modern, multifunctional cooking equipment which is designed to relieve the pressure on space, as one piece of equipment can do the job of several separate items,” agrees Graham Kille, managing director of Frima UK (www.frima-online.com). “For example, our VarioCooking Center Multificiency can replace kettles, large pots, bratt pans, fryers and griddles, saving 30% or more space in the kitchen. Plus, it’s up to four times as fast, and saves up to 40% in energy, compared to conventional appliances. “The advantage of multifunctional equipment is that it doesn’t stand idle. It can cook a variety of dishes

CATERING

Tea space Tea Fusion, say its developers (www.teafusionbylipton.co.uk), has been developed with work space considerations in mind by offering a compact, lightweight machine that delivers delicious freshly-brewed, loose leaf tea at the touch of a button. “We wanted a point of difference and knew immediately that Tea Fusion would provide this for us. We now have lots of regular customers who come in every day without fail to have Tea Fusion because they know that they will always get a great cup of freshly brewed, loose leaf tea,” says Lesley Haylock, coowner of Beryl and Pegs. Inspired by consumer and operator feedback, Unilever’s tea experts developed Tea Fusion to offer a unique way to serve loose leaf tea and outlets serving Tea Fusion have reported growth on both their volume and value tea sales, while also growing their hot beverage category (according to research carried out by Kadence International during three month trials conducted in fourteen outlets in 2011 in the UK, with sales data collected from three to four outlets). Sharon Mahongy, catering manager at OCS Feeds Deli in Feltham, adds: “Tea Fusion has mesmerised our consumers – it now accounts for 10% of the café’s overall hot beverage sales!” Amanda Cooper, business unit controller at Tea Fusion, is also thrilled by the success Tea Fusion is bringing to café owners. “My favourite thing about Tea Fusion is seeing the benefits that operators have once they adopt the machines into their outlets,” she says. “It’s so exciting – operators see a significant increase in tea consumption as a result of Tea Fusion – without stealing sales from any of their other hot beverages! Tea Fusion is revolutionary, highly innovative and totally different to anything else that’s out there.” Tea Fusion’s unique offering was recognised at the recent 2015 Caffè Culture Awards, where it won Best Innovative Product, due to its industry-leading innovation and consistency. The machine also scooped up Hot Café Beverage of the Year at 2014’s Café Life Awards. Tea Fusion’s variety of loose leaf teas and infusions has been carefully selected to complement the brewing process. They include fruit and herbal infusions, such as Crushed Peppermint, classic tea like Traditional Black, alongside green teas and more modern and exciting varieties such as Indulgent Vanilla Chai and Pomegranate White Tea, and all these teas are Rain Forest Alliance certified. including pasta, rice, sauces, casseroles, curries, omelettes, pancakes and custard, as well as that good old favourite, fried fish and chips!” The recently introduced Frima 112T offers maximum flexibility in a small footprint. It is a table top version of the

full-size Frima VarioCooking Center Multificiency. Measuring just 962mm wide by 800mm deep and 400mm high, it has two 14 litre pans. It is also very easy to use with a multitude of cooking programmes designed to deliver perfect results every

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CATERING

Kitchen skills may be limited in some cafés and coffee shops, but the HotmixPRO, a thermal mixer supplied by Exclusive Ranges (www.exclusiveranges.co.uk) can not only chop, mince, mix, blend, beat, cream, liquidise, whisk and knead, it can perform these tasks in up 16 consecutive stages in a recipe, weigh ingredients and apply accurate temperature control by single degree increments, between -24°C to 190°C, depending on the model.

time at the touch of a button, claim Frima. Operators can also tweak the programmes to suit their own requirements and be sure that whoever operates the Frima the result will be the same. “For sites where restricted power supplies can cause issues with heavy-duty equipment, Frima has introduced Dynamic - an option for its VarioCooking Center multifunctional cooking appliance,” says Graham Kille. “The Dynamic option reduces the unit’s connected load by carefully optimising power usage with only minimal impact on performance. It is available for all models in the VarioCooking Center range, and allows them to operate with a significantly lower wattage than standard versions.” Point of differentiation As coffee shops continue to take off in popularity, operators are also under increasing pressure to offer that something extra, from snacks to meals, and this is reflected in the equipment that will need to be specified. “Smaller coffee shops have the added bonus of being able

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to offer a personal touch, unlike the big chains,” says John Wannan, sales and marketing manager at Moffat Catering Equipment. “Counter service enables staff to still offer a friendly service, while keeping up with the peak demands that occur around breakfast and lunch time. It is the cheapest and most efficient system for a coffee shop, and is now more widely accepted by customers. Customers order and pay up front, then can be given a number on a stand with their drinks, and their food can be delivered to the table when it

is ready, speeding up service and reducing a queue at the counter. “Grab & Go countertop display units in both chilled and heated versions can therefore be ideal solutions for extending service to popular options such as sandwiches, salads, pies and pastries. It is said that customers taste with their eyes before their mouths so it is important to display food attractively. You need countering and displays that not only hold food at the correct temperature but also show it off to its best advantage.” E & R Moffat (www.ermoffat.co.uk) is a UK manufacturer of quality foodservice equipment, designing and manufacturing in-house. Based in Bonnybridge, Scotland, the company manufactures standard and bespoke servery, regeneration and storage equipment and runs a full nationwide after-sales engineering team. It is also accredited to ISO 9001:2008. When food is held in heated displays, customers may worry that the items will be soggy or will have dried out, but Moffat report that they have now developed a special circulating air system for its heated Grab & Go displays that gently warms the product so that pastries can stay hot and fresh for longer. The company also supplies a patisserie range of heated, chilled and ambient food

merchandisers. The multitiered units are constructed from durable, easy to clean stainless steel with fully adjustable shelves and a toughened glass screen allows food to be attractively displayed while helping maintain optimum temperature. There is also the option to have an open front, for self-service, or a fully enclosed unit for assisted service. “Coffee shops also tend to have to cope with large volumes of customers in a shorter time, so in order to attract brand loyal customers, it’s important to create a memorable customer experience by providing appealing products and efficient service,” adds John Wannan. “With more and more coffee shops opening up, shop owners are trying to create a point of difference in a competitive market, as well as encouraging regular repeat customers and word of mouth endorsements. Having a great counter display can certainly help create an impressive look whilst providing functionality and flexibility to meet menu changes and keep up with consumer demands.” Easier food preparation Contact grills provide a quick, simple and healthy way of cooking a whole range of inexpensive but high-profit snacks for cafés and coffee shops. Not least paninis and


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toasted sandwiches. In fact, you don’t even need a kitchen, claim the contact grill company, Sirman. The latest Sirman Contact Grills, from FEM (www.fem.co.uk), make cleaning up just as quick and simple too, claim the firm, as they feature removable plates. Featuring cast iron plates that have a ceramic coating treatment, they can help to reduce cooking time through perfect thermal conductivity, whilst ensuring food doesn’t stick. The upper plates are self-balancing, which allows them to automatically adjust to the thickness of the food being cooked and stay in place throughout the cooking process. With a cooking area of 500mm x 255mm, and ribbed plates, the grills can be used to cook a range of foods such as meat, fish, vegetables, paninis and toasted sandwiches, and because the grill is compact, it is easy to move and re-site where required, making it ideal for use front of house, and which is why FEM say that small cafés don’t even need a kitchen in order to be able to provide their customers with hot snacks. The grills’ plates have independent thermostats, each up to 300˚C, allowing different items to be cooked at different temperatures at the same time. Alternatively, just one plate can be used at a time. Heavy duty stainless steel construction and shockproof coated heating elements mean the grills can withstand use in the busiest of kitchens. FEM supplies the Sirman Contact Grills with removable plates (model PD R PS) at a list price of £880 and with a full one year parts and labour warranty.

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Sirman is an Italian brand of professional foodservice equipment exclusively distributed in the UK and Ireland by Foodservice Equipment Marketing Ltd (FEM). In addition to contact grills the full Sirman range includes slicing machines, food processors, panini grills, vegetable preparation equipment, blast chillers, stick blenders and induction hobs. Commercial microwaves are also highly useful for café caterers in a variety of situations because they are compact and can be sited on a convenient countertop close to a standard 13A power socket. Not only can they cook or reheat lots of different products, they are also easy to operate. They are not just for reheating and regenerating cooked food but also for cooking and steaming. “Microwaves are especially useful in café outlets where seasonal or themed menus might be offered. Microwave ovens give the option for chefs to cook specials in advance so they can be quickly reheated on demand, with no loss of quality and customers are not kept waiting,” says Heather Beattie, product/brand manager of RB Distributors, the UK wholesaler of Samsung commercial microwave ovens. “This works especially well for desserts such as jam rolypoly and sponge pudding. Commercial microwave ovens are also perfect for steaming fresh vegetables and reheating all types of casseroles and pasta dishes as well as pre-cooking baked potatoes. “To ensure that caterers are unlocking the full potential of their commercial microwave, Samsung Professional Appliances has launched an online commercial microwave oven cookbook. The cookbook, which can be found at www.commercialmicrowave cookbook.co.uk, illustrates just how easy and fast it is to cook starters, main courses and desserts in a commercial

microwave.” The recipes enable catering establishments to cook from scratch dishes in a similar time to pre-packaged alternatives. For example, a sponge pudding can be cooked from start to finish in just seven to eight minutes in the microwave. Not only does this mean customers are getting fresher, tastier dishes, feel Samsung, but cooking from scratch offers cost savings, while the speed and ease of microwave cooking frees up staff time to focus on other areas of service. Organised into starter,

main and dessert categories, the recipes are easy to follow and feature a photo of the finished dish, ranging from a deliciously smooth béchamel sauce to a classic panna cotta, and from easy to prepare chicken liver pâté to a sizzling stir-fry with a twist. Each recipe can be cooked in a commercial microwave oven, with cooking instructions provided for 1100W, 1500W and 1850W models. Samsung Professional Appliances distributes throughout the UK and Europe and offers a comprehensive choice of commercial

Small scale versions Williams (www.williams-refrigeration.co.uk) has developed a complete range of refrigerated equipment to meet the needs of cafés and coffee shops with limited space. For example, Williams Jade Slimline counters have all the features of the standard range, but with a reduced depth of just 500mm, making them ideal for smaller kitchens. Counter storage is great for low-level refrigeration and the Williams Slimline models can be squeezed into the smallest of spaces, say the firm, not only reducing the footprint needed, but also allowing more space in walkways. The range also includes the Amber Slimline cabinet HA400, which offers a 20% reduction in depth when compared to standard cabinets, but still accommodates over 400 litres of storage and will operate efficiently up to 32°C, exceeding Climate Class 4, claim Williams. Meanwhile the Williams under counter blast chiller WBC10 brings blast chilling to the smallest kitchen. With a capacity of 10kg, it fits snugly under most working areas and when the blast cycle has finished, the unit automatically enters storage mode, negating the need for a separate refrigerator or freezer. “Another way to optimise space is to look at more flexible refrigerated equipment that can adapt to changes in the menu,” says Malcolm Harling, sales and marketing director for Williams Refrigeration “For example, our compact prep well is a refrigerated ingredients well on wheels that can be moved into position as menu requirements dictate. Accurate controls mean there’s no need for regular temperature checking of the ingredients and it can be wheeled-in and positioned where it’s needed most, such as alongside an existing work counter or prep area. Its footprint of just 769 x 450mm means it is also small enough to fit into confined spaces.”

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CATERING microwave ovens, from largecapacity, 'super-heavy duty' 1850W units down to lightcommercial, budget-priced 1100W models. All are backed by a full three year parts & labour warranty. RB Distributors is the UK wholesaler of Samsung commercial microwave ovens (www.rbdistributors.co.uk). Space-optimising Many cafés operate from tiny kitchens where space is at a premium and there’s no room for a conventional prep counter with wells. Williams’ mobile Prep Well, however, is a highly flexible, compact preparation counter ideal for this type of kitchen, say the company. Its mobility is a key benefit, since it allows caterers to be more flexible with valuable floor space. Accurate controls mean there’s no need for regular temperature checking of the ingredients and it can be wheeled-in and positioned where it’s needed most, such as alongside an existing work counter or prep area. Its footprint of just 769 x 450mm means it is also small enough to fit into confined spaces. The Prep Well is equipped with a powerful refrigeration system which, together with its new airflow design, ensures a constant temperature of 1 to 4°C is maintained for the mediumterm storage of ingredients.

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An integral chopping board can be used as a lid over the wells to retain freshness for even longer periods, or removed when not required. The unit’s special airflow design provides constant cooling to the chilled ingredients through a combination of convection cooling below the gastronorm pans and a protective 1°C aircurtain above the ingredients. The Prep Well is designed to be easy to clean to ensure maximum hygiene, with a removable overflow tray for the collection and disposal of waste. Williams Refrigeration (www.williamsrefrigeration.co.uk) also offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers. Storage and a work space Introducing a new Salad Counter and Saladette range, the team at Lec report that they have brought together extensive research and development to provide a versatile, and effective solution for both smaller and larger establishments. Variable operating temperatures of 0°C – 8°C and the ability to operate in ambient temperatures of up to 38°C ensure suitability for even the warmest of kitchen environments, claim the company. Both the Salad Counter and Saladette range provides operators with additional work surface space while the added benefit of easy access

ingredient storage which is kept at a constant chilled temperature aids use and maintains the freshness of the food stored within. While for added peace of mind, all appliances in the Lec Commercial Salad Counter and Saladette range come with a full two years parts and labour warranty, point out the firm. The Salad Counter range features both two and three door appliances, a hardwearing, high quality stainless steel interior and exterior and uniform 600mm depth for compatibility with other kitchen workspaces. A sturdy, stainless steel lid helps to preserve temperature and hygiene when not in use, while space for multiple quarter sized gastronorm containers makes the appliance highly versatile. Alternatively, for those looking for effective refrigeration and storage on a smaller scale or in a front of house environment, the new Lec Commercial Saladette provides the answer. A high quality, stainless steel design and standard 700mm depth helps to ensure the appliance fits with the current setup. A choice of stainless steel lid, ideal for a kitchen setup or glass sneeze guard for front of house positioning helps to ensure the appliance is suited for the individual needs of the

outlet. Fitted with self-closing doors and a digital temperature display, the appliance helps to maintain ingredients at their best for longer. “Available in a choice of sizes to meet the individual demands of the caterer, the Salad Counters come in a choice of either two or three door models, while the Saladettes are ideal for positioning in either a front or back of house location. A high quality stainless steel finish combines with a variable temperature to ensure the ultimate fit for a busy catering setup,” said Jon Usher, head of UK sales & marketing at Lec Commercial (www.leccommercial.co.uk). New launches Pantheon (www.pantheonce .co.uk) has launched its first range of steam combination ovens. However, instead of the more usual six and 10 grid sizes commonly available, the smallest ovens in Pantheon’s new range are seven and 11 grid (followed by a more conventional 20 and 40 grid). This decision was primarily down to extensive customer and dealer research that preceded the final designs in which the feedback overwhelmingly supported the notion that size does matter! Intended for a wide variety of applications, field trials


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

Pauline Hennessy Croydon

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

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SEPTEMBER 2015 CAFÉ CULTURE 39


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CATERING have now taken place in establishments ranging from pub kitchens to a Michelin restaurant and results across baking, roasting, grilling, browning, steaming, stewing and low temperature cooking have proven outstanding, claim Pantheon. Importantly, the ovens all feature their own, internal water heaters which help ensure a very reliable and consistent steam source without the potential problem of rapid scale build-up. The ovens provide 67 fully automated programmes with temperatures ranging from between 20°C and 270°C for steam convection and convection cooking and between 20°C and 100°C for steam only. A food hold facility operating at 50°C can be incorporated into any programme or used in isolation and the ovens can also be operated manually if preferred. A highly advanced, integral self-clean system with two levels of wash cycle and a rinse cycle simplifies daily maintenance and helps ensure optimum performance at all times. Features include internal water heater, a precooking heat up facility, rapid cool down, a choice of two fan speed, two self-clean cycles with rinse, easy to use control panel, controls and indicators

can be seen from any angle, a steam jet function for rapid steam, stands, trolleys and condenser hoods available, and a cooked food holding facility (list prices start at £8979 for the seven grid oven and Pantheon’s allencompassing 12 months parts and labour warranty applies). On the ware-washing front, one new development from Winterhalter (www.winterhalter.co.uk) that is of interest to cafés and coffee shops where space is limited is the F1 button. On its PT pass through and UC under counter ware-washers, the F1 button allows users to change the way the machine washes, so it can cope with special items. For example, after a busy day on crockery, the under counter dishwasher could be used to wash utensils – at the touch of the F1 button. This saves space as there’s no need for a separate utensil washer, say Winterhalter. “The F1 button can be programmed to the perfect parameters – time, temperature, water pressure and chemicals dosage – for whatever ‘daily special’ the site wants to wash. This programming is carried out by the installation engineer. However, if requirements change, the F1 can be reprogrammed,” explains Paul

Crowley, marketing manager of Winterhalter UK. “Small kitchens can become hot and humid places so if you’re looking at improving working conditions then consider ware-washers fitted with heat exchangers. While these machines recycle the energy usually lost in waste steam or waste water to cut energy consumption significantly, they have an additional benefit. Those that recycle heat from steam and water vapour reduce the need for extraction and ventilation, because very little steam escapes when the machine is opened after the wash cycle has finished. Not only does it reduce the amount of extraction required, it also makes the working environment more pleasant.” The latest Winterhalter PT ClimatePlus takes it one step further - it is a dishwasher that’s also an air conditioner. This machine not only reuses the energy contained in the steam and waste water but it also extracts the energy contained in the hot atmosphere of the kitchen, report Winterhalter. It uses this energy to heat up the incoming water supply. In addition, when the air in the kitchen reaches 25°C the PT sends its exhaust air, cooled to around 18°C, back into the room. Versatile ice The new Prodigy range from Scotsman has been developed for coffee shops, report the firm. It makes a new type of ice – Superdice – which looks great as a cube, so it’s perfect for iced drinks, but is also softer so it’s kinder to blender blades, making it ideal for blended drinks, too. Superdice combines the benefits of the classic gourmet or thimble supercube with those of a standard dice cube. It’s crystal clear and longer lasting, so it looks great for presentation in classic iced coffees. However, it’s also a softer ice cube, so it’s ideal for blended drinks, such as café frappé, since the softer cube is

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gentler on blender blades. Its versatility makes it a truly allround cube for coffee shops and any sites offering a full coffee menu, feel Scotsman. The Scotsman Superdice machines (www.scotsmanice.co.uk) are available in the UK through Hubbard Systems and have been designed to offer reliability and ease of use, making them ideal for sites that need to keep up with demand, but that may have different staff in on a day-today basis, feel the company. Their corrosion-resistant exterior makes them hardwearing and the compact design, with sliding door, means that they can be placed in the tightest locations. An innovative evaporator design ensures that the machines produce perfect, crystal clear ice throughout their working life. The smallest in the range is the Scotsman CU0415 Prodigy Dice Cuber, measuring 381mm(w) x 610mm(d) x 815mm(h). It is capable of producing 26kg of superdice ice in just 24 hours, and which can be stored in the 16kg capacity integral storage bin (the largest in the range is the CU3030, which can produce 130kg per 24 hours and hold 50kg in the integral storage bin). List prices start from £1,266.


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CAFÉS FOR SALE CAFE/RESTAURANT

COFFEE SHOP

CHORLEY

NORTHUMBERLAND

W/T £2,500 Long established business Well presented premises Town centre Location

T/O £113,000 Enviable location with 50 covers 4 bed accommodation EPC Rating C

£64,950, Leasehold

Ref 143648

HAMPSHIRE LICENSED CAFE T/O £325,000, Overlooking the marina, Up to 85 covers, Award winning, excellent reputation REF 144115 £149,995, Leasehold LICENSED CAFE AND BAKERY SURREY W/T £500, Town centre location, Fully fitted bakery area, EPC Rating G £74,950, Leasehold

REF 144120

£499,995, Freehold

Ref 144141

HARROW CAFE W/T £2,500-£2,800, High street location, 48 covers, EPC Rating D REF 142693 £59,450, Leasehold CAFE

LEICESTER

W/T £2,500, Excellent location, High footfall location, EPC Rating C REF 143642 £59,950, Leasehold

ISLINGTON, LONDON CAFE T/O £139,000, Main road location, Eat in and takeaway, Excellent reputation REF 143607 £38,000, Leasehold

CAFE/SANDWICH SHOP GREATER MANCHESTER W/T £1,500, Prominent position, Excellent condition, EPC Rating D

COVENTRY CITY CENTRE COFFEE SHOP W/T £5,800, Located in busy shopping centre, Eyecatching branding, EPC Rating D REF 144201 £125,000, Leasehold

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£40,000, Leasehold

REF 143570

REF 144166

Please see website for full details or call 01204 227 661 For your free, no obligation appraisal, call us today on:

www.cafeculturemagazine.co.uk

01204 227 099

SEPTEMBER 2015 CAFÉ CULTURE 41


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CATERING

Successful partnerships Nowadays, there is a huge expectation of coffee machines devoted to catering purposes, as the right machine can make all the difference in delivering the perfect coffee every time. Kimbo, a Naples-based brand active in the UK market too, offers a number of solutions to suit any volume and requirements regarding the needs in terms of equipment for catering services. From traditional Italian espresso machines to capsule and filter options, Kimbo says that it can advise and provide the perfect machine for your situation. Kimbo UK are distributors of Sanremo machines traditional machines hand crafted in Italy with meticulous care and passion. Much like Kimbo, Sanremo are an established family owned company in Italy, but still relatively young in the UK. Attention to detail and a focus on quality unites the two companies who have now worked together for a number of years. The Sanremo Zoe model (pictured below) is stylish looking and comes with one, two or three groups. Sanremo also launched a compact two group version last year, for sites where space is tight. The innovative design of the Zoe uses the machine frame as part of the exterior case, allowing it to remain affordable whilst looking great in a range of eye catching colours. Kimbo UK have a Sanremo Zoe in their London barista training school, which has quickly become a favourite amongst the team, and not just for its striking ‘Kimbo red’ colour! The Zoe is reliable and sturdy, easily coping when making high volumes of coffee. The steam arms are powerful, smooth and a pleasure to use, and because of the simplicity of the design, the machine is intuitive and easy to operate, feel Kimbo. On entering the Kimbo school there is the Sanremo Verona. Featuring stunning curves reminiscent of a vintage car, this machine can be displayed in any

locations. As the chosen machine for the UK Barista Championships for five years, 95% of those who used a Verona would recommend it, claim Kimbo. Available as TCS, SED or RS, as well as in regular or tall versions (to fit takeaway cups under the groups), sites can select the most appropriate model for them. The Verona SED is the original and most affordable of the range. It allows you to customise the temperature of the coffee through the groups and maintains constant heat. There is a dedicated boiler for the steam arm, meaning there will always be steam available. It also means the water pressure from the tap is perfect to create teas and Americanos. Where the TCS (Temperature Control System) Verona differs is by having separate boilers for each group head. This enables you to set each boiler to a different temperature to obtain the very best brewing results; even for two coffee blends at a time. The steam arm boiler also remains separate on this model, ensuring each part of the machine can dispense water powerfully at all times. Water coming out of the tap for drinks requiring hot water comes directly from the mains (rather than a boiler) – to optimise the quality of these beverages. The RS takes even bigger steps into temperature stability, with warm water feeding the larger, insulated PID controlled stainless steel boilers behind each group, plus the addition of PID controlled heaters in the group head metalwork. Kimbo and Sanremo have recently been working together to set up machines and coffee into all 43 UK Jamie’s Italian sites. Sanremo have installed a selection of Verona and Zoe machines which look the part in these rustic yet modern restaurants. State of the art Sanremo ondemand grinders accompany the machines, which adjust to the humidity and temperature in the restaurant, in order to prepare the perfect grind every time. During the roll-out, Kimbo trained over 300 baristas on the coffee machines as well as running ‘Coffee Culture’ sessions for all staff. The barista training included learning the classic coffee

menu - from espresso to cappuccino - with some extra traditional Italian additions to the menu too (the Shakerato, Cafe Corretto and Cafe Marocchino). These coffee cocktails make for a delicious treat after dinner, or can be enjoyed on their own. The training for current and any new Jamie's Italian staff will be on-going, and regular quality audits will be carried out on each site, report Kimbo. These audits will include checking the machine condition and calibration, as well as the baristas skill levels. Kimbo have also been installing capsule solutions over the past year into pub sites across the UK. After partnering with a number of pub groups, such as Star Pubs & Bars, Punch Taverns and Admiral Taverns, they have produced an offer which gives flexibility to pubs with no big upfront costs. The majority of these sites have opted to use Kimbo's capsule solution, the Jasmine. This machine takes away any complication in producing the espresso – as Kimbo capsules contain a perfect preground 7g dose of coffee. These are simply inserted into one of the two groups and after lowering the handle and pressing a button consistent espressos can be made. The Jasmine still has a powerful steam arm to froth fresh milk and so, with a bit of training, pubs can serve beautiful lattes, cappuccinos and flat whites with ease, report Kimbo. The Jasmine has a small footprint and does not require any plumbing. It also has a hot water tap and a heated cup warmer on top. With many of the features, and the look of a traditional machine, pubs can therefore continue to diversify and serve quality coffees. Overall, when choosing a coffee machine it is important to establish the most suitable solution for your site, advise Kimbo. Taking into consideration the coffee volumes, space available and customer expectations is vital. Do you require a showstopper to look great on your counter, or a workhorse hidden from customers in the kitchen?


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PREVIEW

The city that never sleeps is waking up to

a new coffee event Allegra Events, creators of the London and Amsterdam Coffee Festival, are heading across the Atlantic to bring the US the inaugural New York Coffee Festival (25-27 September 2015). Must-see Celebrating the thriving speciality coffee scene in the Big Apple, the three-day festival will this year take place at Manhattan’s iconic 69th Regiment Armory and is set to be an unmissable event for discerning coffee lovers working in this vibrant industry, feel Allegra. With key exhibitors including Counter Culture Coffee, La Colombe, Sanremo and Pacific Foods, the New York Coffee Festival is based on the popular programmes in London and Amsterdam and will feature everything the industry has come to expect from an Allegra event, including interactive workshops and demonstrations from world-class baristas, a Street Food Market and Espresso Martini Bar, plus a host of other activities and experiences specifically designed to appeal to those

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working in the coffee scene. Seasoned festival goers will be pleased to learn that La Marzocco’s True Artisan Café is also heading west. This pop-up café will welcome talented baristas from some of the world’s best coffee shops and roasters who will be taking it in turns to work the coffee bar, sharing a variety of seasonal blends and exciting signature drinks, accompanied by dynamic DJs who will be setting the mood. Among the other innovative global brands exhibiting at this flagship coffee event are Starbucks Reserve, UCC Coffee, La Cimbali, Steampunk, Joe & the Juice, Square Mile Coffee Roasters and Workshop Coffee, plus significant local roasters and coffee shops from New York’s speciality coffee scene including Irving Farm, Noble Tree Coffee and Sweetleaf.

Trade visitors will also be able to witness cutting-edge coffee art and science with the festival’s Lab programme, discovering current industry trends and experiencing the latest brewing techniques and taste sensations in a series of workshops run by coffee experts, top baristas and leading analysts. The return of Coffee Masters The festival will also see the return of fastpaced, multi-disciplinary barista competition Coffee Masters, following the competition’s successful launch at the London Coffee Festival 2015 where James Bailey from Workshop Coffee Co. was crowned the first Coffee Master. Sponsored by Counter Culture Coffee, Coffee Masters NYC will follow the same format as London, with six challenging disciplines – Cupping, Brewing, Latte Art, Signature Drink, Order Challenge and Espresso Blend – that will test each barista’s knowledge and skill as they compete head-to-head in a series of knockout rounds for the prestigious Coffee Master title and a $5,000 prize. Competing baristas will be judged by a panel of world-class coffee specialists, including returning judges from Coffee Masters London Gwilym Davies (World Barista Champion 2009) and Anne Lunell (Koppi Coffee Roasters), plus Sam Penix (Everyman Espresso), John Letoto


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PREVIEW coffee together under one roof in one of the greatest cities in the world.” More than 10,000 visitors are expected to attend the New York Coffee Festival 2015, which takes place from 25-27 September at 69th Regiment Armory, Lexington Avenue, New York, with a tradeonly session on Friday, 25 September from 2pm-7.30pm, followed by a Barista Coffee Cocktail Party from 8pm until 10.30pm (www.newyorkcoffeefestival.com).

(Blacksmith Coffee) and Stephen Vick (Blue Bottle Coffee). Supporting coffee-producing communities No festival would be complete without music and the New York Coffee Festival is no different, and will be providing a fantastic live music programme, incorporating the finalists of the Coffee Music Project – a high-profile music competition that showcases the creativity and talents of emerging musicians who share a passion for coffee culture. With qualifying rounds taking place at Pianos NYC from September 21-22, and the grand final scheduled for the prestigious Webster Hall on September 23rd, the Coffee Music Project will fuse NYC’s love of coffee and music. Budding artists are also being invited to showcase their talents and contribute to the festival by submitting a piece of artwork that represents the concept of coffee, or the coffee shop experience, to The Coffee Art Project. The New York Coffee Festival is also the official launch event for the charitable Coffee Week NYC™, which promotes the vibrant coffee industry whilst supporting coffee producing communities. As part of this initiative both the Coffee Music and Coffee Art projects, as well as 50% of the

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festival’s standard ticket sales, will directly support Project Waterfall in partnership with charity - water to deliver clean water and sanitation to coffee growing communities. “Just as we have done in London with the London Coffee Festival, we are aiming to promote the vibrancy of the New York and entire US coffee industry while raising money for coffee producing communities,” said Allegra Group CEO, Jeffrey Young. “The New York Coffee Festival will be New York’s flagship coffee event, and bring everyone involved in the vibrant world of

World Coffee Portal CEO Forum In conjunction with the New York Coffee Festival, Allegra has also announced the World Coffee Portal CEO Forum, taking place at the Intercontinental Times Square on 24 September. Bringing together key influencers from the world’s leading coffee and food-to-go businesses, the CEO Forum offers insight into the latest US coffee trends and their impact on other markets and is a must for senior executives within the industry. Confirmed speakers include Cliff Burrows (US Group President Starbucks), Todd Carmichael (founder and CEO - La Colombe) and Jim Slater (managing director, UK & Ireland - Costa Coffee). The Forum will be followed by a charity dinner and art auction in aid of Project Waterfall (www.worldcoffeeportal.com/CEOForum).

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marketing

mix BREWING AN ONLINE PRESENCE “Online is more important than ever,” says Rosie Akenhead, manager of Local Business Outreach, Yelp. Rosie Akenhead works directly with businesses to identify the best strategies for online reviewing and reputation management. She regularly represents Yelp across the globe, as well as writing for the press, hosting webinars and running unique business events. “The new shop window is not made of glass, your online presence is how people will see your all-important wares and decide if they want to spend their hard earned cash with you. You may already have a web site, but do you definitely need one?” asks Rosie Akenhaed. “Maximising your social media presence along with review sites, can, in some instances, actually be more powerful than a web site alone. A café with an effective, engaging online presence is far more likely to get customers through the door than a business that relies purely on word of mouth and passing trade. “The trust that consumers take in online reviews is growing in importance. In fact, according to a BrightLocal study, 88% of people trust online reviews as much as peer recommendations. Your online identity says a lot about your business, but its maintenance need not be a timeconsuming or arduous task, so here are some of my tips to help you hit the ground running when it comes to online reviews.”

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Online and social marketing is very much the marketing focus of the moment for many, but it’s equally important not to ignore more ‘conventional’ marketing techniques.

Being human Everyone likes to know that there’s a real person behind a business. Online is no different to offline. When a customer tells you feedback face to face, do you stand there and say nothing? No. If you pride yourself on delivering great customer service in person, then you should be doing the same online. Use the same approach as you would if the person was in your café talking to you, Don’t give generic answers and be sure to thank them for any positive remarks! You can respond to both your negative and positive reviews on Yelp. You’re also able to respond to each review either privately or publicly. If you find yourself getting emotional about a bad review, be sure to log out of your business owner account. You can always return to respond a full 24 hours later. This will give you time to figure out what to write.

Public or private? A private message is rather like a personal email and is only visible to that individual reviewer and you. It’s ideal for thanking patrons and also a good first step to find out more information from a dis-satisfied customer. The other option is a public message which is visible to everyone. Make sure when posting a public response, that you thank the reviewer for their feedback, state your policies and address any of their concerns.

Although around 80% of the reviews on Yelp are three stars or higher, you can’t please 100% of customers 100% of the time, and there’s a chance you may get a negative review. Don’t send the reviewer a defensive private message or post something publicly accusing the reviewer of being a fraud. It’s viewed negatively by other consumers that encounter it and ends up only drawing more attention to the review. Instead, send the reviewer a private message to determine if they’re willing to connect with you privately to provide more details of what may have transpired. Using reviews for good Positive reviews are marketing gold dust. If someone, without being prompted, has decided to sing the praises of your business, you need to share it. Include links to reviews on your web site and write them up on boards in your venue. Endorsement from like-minded customers will help build trust in your business. Reviews can also provide valuable content for advertising, flyers or any other form of marketing you choose to undertake. But do remember to ask for permission where necessary! If you think you’ve received a disingenuous review, don’t panic, it’s easy to deal with. On Yelp, for example, every single review about every single business goes through our recommendation software. This software


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MARKETING is designed to help keep the content on the site useful and reliable for consumers and businesses alike. You can also flag a review directly from your business owner account or on the Yelp business page. Our User Support team will then evaluate the review and determine whether it’s in violation of our Terms of Service or Content Guidelines. Our User Support team should respond to your inquiry within three to five business days. Being social Aside from review platforms, social media is a portal for customers to post freely about all kinds of things - their family, dogs, delicious food, glorious sunsets and of course the obligatory cat videos. However, it’s also a place for them to talk about their interactions with local businesses. Most small businesses have created a Facebook page, an Instagram account or a Twitter profile for themselves. However, once these are up and running it’s really important to keep adding content and don’t forget that they exist. The trick with social media is to post content that is interesting to your customers. Don’t fill your page with stuff that’s only about your business, or the current deals you’re offering. Be quirky, and always be original. You can include local news, information about causes you support (with reasons why) or wider industry happenings. Just make sure that it’s something that your customers will want to read. As a general rule of thumb, make sure that only 25% or less of your posts are sales-related. Also, be sure to post a caption with any photos or updates and actually ask your customers to engage with you. It’s good practice to reply to everyone who mentions you, even if it’s just to say thanks. Managing it all With so many different online services to keep track of it can be a daunting proposition to look after all of them, but most are free and there are many tools that can be used to manage several platforms at once. By setting aside an hour a week you can ensure that your online presence is kept in tip top shape. Posts can be made as often as you feel you need to and with a plethora of mobile apps from Yelp, Facebook and Twitter you can even post or reply to customers on the move. Ultimately using these services effectively is the key to attracting new customers to your business and nothing is more valuable than that.

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DON’T DITCH TRADITIONAL MARKETING JUST YET! Jill Willis (pictured) is author of How to Start and Run a Sandwich & Coffee Shop, and provides marketing and PR (public relations) support to independent cafés through. A keen adopter of social media herself (connect with her via Twitter & LinkedIn @SuthComms), she is also keen to warn cafés and coffee shops not to neglect their more conventional and low tech’ forms of business promotion. “There’s no doubt that social media is a vital tactic in any café owners marketing toolkit. You can’t beat the ability it gives you to showcase your café’s personality, and place you right at the heart of your local community. That said, it’s not the place to hard sell. That’s why it’s vital to combine social media with other (more traditional) forms of marketing, uniting your online and offline marketing activities for maximum results,” says Jill Willis. Community relations/events Establishing yourself at the heart of your community should be top of the marketing agenda. I’ve worked with a number of new café start-ups and have found that hosting an open day, exclusively for the target local market works incredibly well towards this objective. It has a double whammy effect. Firstly it engenders local community groups, business and office workers to you, making them feel like VIPs. Secondly, it

gives you a chance to host a ‘dry run’ day, putting systems, processes and menus to the test the day before your grand opening. You will need to set aside budget for produce, as the food on the day should be given away free, but this is a marketing expense, and in my opinion, far more effective than putting an ad in the local paper, for example. Create a target list of local business and groups – those who you have pin-pointed as potential customers for your café. Create some posters and invites for your VIP Exclusive Day, headlining that lunch is on you! Spend a few days in the lead up to opening personally visiting these targets, extend an invite to them and their staff (make sure you create two or three separate time blocks, to mirror a natural flow of customers - you don’t want everyone arriving at 1pm!). Tie in with social media by running a competition to win a free lunch, encouraging follows or likes on your page. Take lots of pictures, or short videos to share. Follow and like the businesses who attended. Start to build your social community. Public relations It’s a well-known fact that favourable press coverage is worth its weight in gold. Why? For the general public, the fact that a journalist is writing about your business is far more powerful than an advert and serves to further strengthen your businesses brand as trustworthy and successful. Most areas of the UK run business awards, and there are also numerous industry competitions and awards such as the Sandwich Designer of the Year, and the Sammies. Plot these in your marketing calendar and set aside time to enter one or two per year. Even a shortlisting can generate excellent PR headline material and give you a good reason to make contact with the local press for a photo opportunity and café profile piece. You can also look for ways to build relationships with local celebrities & bloggers and community leaders such as MPs and councillors. Perhaps naming menu items after them, inviting them to review your café or sending them a beautifully baked cake on their birthday (sharing all though social media of course!). Enterprise partnerships Joining forces with fellow independent businesses within the local community is a great way to expand the reach of your marketing…and if you’re savvy (choosing partner businesses with the same target audience as you) can be incredibly effective for a minimal budget.

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MARKETING This is an approach which has delivered real results for my client The Brentwood Kitchen, whose Sunday Spa promotional partnership with TOWIE star Amy Childs’ salon has helped to generate increased custom on quieter Sunday afternoons.

Custom loyalty schemes Customer loyalty schemes are an incredibly effective way to keep improving your customer-retention levels and helping the bottom line. It’s far less expensive to retain an existing customer, than it is to bring in a new one…and that’s why customer experience and retention should be a huge part of your marketing plan. In fact, I would always argue that investment (time or money) in social media is a waste of time if it takes your focus away from customer experience & retention. A simple stamp collection scheme will work well for your regulars, and gives you the flexibility to create a scheme that rewards your average customers spending habits. But don’t get stuck in a formal rut. Nothing beats an adhoc ‘it’s on me’ freebie for a regular when it comes to saying an authentic thank you and creating a feel good vibe across the business. Give this ‘adhoc’ scheme some structure, decide on a monthly budget for freebies and perhaps decide to give away a set percentage per week. Don’t hide your light under a bushel either – tweet the lucky recipient ‘@JoeBloggs so lovely treating you today thanks again for your loyalty, it means the world to us!’ It doesn’t pay to be modest, as long as your tone is always sincere and authentic you won’t go wrong! Direct marketing Your customer data is one of your most valuable marketing resources. As well as holding information on your customers and target customers, it also holds the key to improving customer satisfaction and increasing your sales.

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So, get organised and set aside some serious time to organise your spreadsheets. Think about the information you want to store. Beyond name, address, email, telephone and website, consider documenting basic buying habit, and or lifestyle data such as gender, age and income so you can target your marketing messages at specific demographic groups. Once you’re organised, and have a process in place to keep your data up to date, you can start to put this little goldmine to great use. A regular eMailer is an excellent first step. Perhaps you could begin with a monthly newsletter for your local business contacts, an audience who may frequently request business lunch catering. Make sure your content is an engaging mix of news and sales, and pepper with enough ‘calls to action’ to deliver new/repeat sales. Only very recently this quote popped into my LinkedIn feed from the British entrepreneurial powerhouse, Richard Branson - “Social media is not only more cost-efficient than advertising, but it also offers great opportunities for innovative engagement with your customers.” Too true. But, like any marketing tactic, it cannot operate alone. Combine your efforts across online and digital channels and you’ll soon see that the whole is greater than the sum of its parts. Jill Willis’s top three marketing ‘must-dos’ 1. Get organised (there’s no place for ad hoc in marketing). 2. Stay on message (co-ordinate across all of your channels and always highlight your USPs – unique selling propositions). 3. Know your market (decide who your target is, and only invest in reaching them). Examples of cross marketing with local partnerships.

Online benefits According to the latest Ofcom media use and attitudes report, nearly nine in 10 adults go online in any location – up from six in ten in 2005. In addition to this, more than two thirds (66%) of adults are now using smartphones and tablets to access the internet; this has grown from 30% in 2010. This trend looks set to continue and highlights how prevalent the opportunity for mobile ordering is, particularly for services such as food delivery and ordering, reports Carlos Morgado, group CTO for Just Eat. Despite this opportunity, digital skills charity Go ON UK found that 31% of small businesses in the UK lack basic business skills. This is making many small businesses less competitive than their larger peers. “Increasingly, restaurant owners should be aiming to capture a slice of the expanding online market by working to provide a great customer service online, particularly on mobile. And the rewards are huge; for example, online orders are typically 30% higher in value than those placed over the phone, and are much faster to process, saving time for front-of-house teams so they can focus on customers in store,” says Carlos Morgado.


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copyright bigstock

COLD BREW

A guide to types of cold brew coffee For most people, applying heated water to coffee beans seems like the most natural way to make a cup of coffee. However, for hundreds of years coffee was extracted using room temperature water that steeped the coffee grounds for longer periods, a method called cold brewing. This method has seen a resurgence in popularity over the past few years, largely because of the unique flavour, health benefits and environmental benefits obtained from cold brewing. In this guide, Arik Waiss founder of wholesale coffee Doppio Coffee (www.doppiocoffee.co.uk, pictured below) shares some of those benefits and a number of ways to make cold brew coffee. Health and environmental benefits of cold brew coffee Statistics from the National Heartburn Alliance estimate that 54 million Americans suffer from heartburn (Toddycafe.com, 2015). Traditionally brewed coffee can be a trigger for heartburn because of its high acidity. The acidity of coffee can also stimulate the hyper-secretion of gastric acids and increase the risk of stomach ulcers (Zmark.net, 2015). Cold brew coffee is approximately 67% less acidic than hot-brewed coffee, making it an ideal choice for people who experience

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heartburn or Gastroesophageal Reflux Disease (GERD). Because the coffee does not come in contact with heated water, the end product has a different chemical profile and is naturally sweeter. Cold brewing leaves some bitter-tasting components behind in the coffee bean including bitter oils, ketones, esters and amids. The sweeter flavour allows people to use less sugar in their coffee than they normally would. Lower sugar consumption reduces the risk of obesity, diabetes and many other lifethreatening diseases.

The high levels of heat applied to traditional coffee are also suspected of damaging the positive properties of the coffee bean. Heat can cause the aromatic oils in the bean to dissolve or become inflammatory agents once ingested. It is thought that these oils contain most of the beneficial components found within coffee beans including phytonutrients, fatty acids and antioxidants (Augusta Free Press, 2014). The environmental benefits of cold brew coffee are related to energy consumption. Coffee machines can be notoriously energy hungry and can remain on for long periods throughout the day. With cold brew coffee, you make your big batch of coffee every one or two weeks without using electricity and producing greenhouse gas emissions. Cold brew techniques Solubility is the chief consideration when thinking about the temperature of water being used to extract flavour from the coffee bean. Hot water is a more effect solvent and can quickly transfer flavour from the bean to the water. Cold water will need more time to extract the flavour from coffee beans. Oxidation can also dramatically change the flavour of coffee, so it is advisable to limit the amount of oxygen your coffee is exposed to while brewing. It is for this reason that cold brewing is best done with sealable containers.


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COLD BREW

In its simplest form, making cold brew coffee involves steeping coarsely ground coffee in a container with room temperature or cold water for a long period — usually between five and 24 hours. Coffee aficionados have refined cold brew techniques to give the end result even more flavour. Here are some cold brew coffee techniques from the basics to the methods used by coffee masters! Simple DIY cold brew coffee — immersion technique This is coffee preparation at its simplest, the way they used to make coffee hundreds of years ago. The challenging part of making cold brew coffee using the immersion method is settling on a ratio between coffee and water. Some recipes call for a 4:1 ratio between water and coffee while others stretch that out to a 10:1 ratio. If you find that the coffee produced is too strong, simply dilute it with water. For this recipe, you will need approximately one cup of coarsely ground coffee, four cups of water, two containers and some coffee filters or cheese cloth. 1) Using a large glass or plastic container, mix your coffee with cold water. Aim to use a container or jar that can be filled close to the top and sealed, limiting the amount of oxidation that occurs. 2) Let the coffee steep for 12 hours or more. 3) Pour the coffee into another container, filtering out the coffee grounds with the coffee filter or cheese cloth. The difficulty with using this basic method is the slow speed with which the coffee passes through the filter. For this reason, some people opt to prepare cold filtered coffee in a large French press. If using a French press, ensure that you seal the top with plastic to avoid oxidation.

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Cold brew coffee devices — full immersion method In 1964, a Cornell University chemical engineering graduate named Todd Simpson ordered a coffee from a cafe in Guatemala. He was given a small amount of coffee concentrate (which was cold brewed) and some boiling water. Upon trying the coffee, he was surprised by the lack of acidity. Todd’s mother has trouble stomaching hotbrewed coffee because of the acidity it contained, which inspired him into designing a device to make cold brewing simple. The Toddy brewer is a very simple device with a filter at the bottom. It requires one pound of coarsely ground coffee and nine cups of water. You should avoid using a blade grinder if you are grinding the coffee yourself — it can create small coffee particles that clog up the filter. 1) Insert the plug into the bottom of the brewer and insert a filter. 2) Add a small amount of water (approximately two cups) to the bottom of the container. 3) Half a pound of coffee is added to the device. 4) The remainder of the water is added 5) The remainder of the coffee is added. Do not stir the coffee, because it can clog the filter. 6) The toddy is then placed in the fridge or on a counter for 12 hours. 7) The brewer is placed over a decanter and the bottom of the Toddy is opened, allowing the coffee to drain. The coffee concentrate that is produced can be used to make iced coffee or mixed with hot milk/water. The concentrate remains good for up to six weeks if refrigerated, making it a very convenient way to prepare your weekly coffee. Filtron devices operate using the same principles as the Toddy. Cold brew coffee devices — drip fed There are also drip-fed cold brew devices which slowly add water to the coffee. The Cold Bruer is one such device. This brewer has three levels: • The top which can hold ice and water. • The second which contains the coffee being brewed. • The third (bottom) which contains the brewed coffee. Water slowly drips through the ground coffee, collecting in the bottom chamber. These devices take approximately five to 10 hours to produce cold brew coffee and have a slightly different flavour to the full immersion method. Advanced Cold Brew Recipe — Drip fed A more elaborate cold brew recipe comes from Steve Rhinehart at Prima coffee (Prima

Coffee, 2015). It uses the same technique as the Cold Bruer, but allows you to achieve the same results for a cheaper price. It requires an AeroPress with two filters, 45 grams of coffee (medium-fine), 300 grams of water, 200 grams of ice, a water bottle a sewing needle, a sharp blade and a mason jar. 1) Cut off bottom off the water bottle with sharp blade. 2) Puncture bottle’s cap with the sewing needle, creating a small hole. 3) Put the cap back on the bottle, hold it upside down and add water. Ideally it will come out of the hole at approximately 40 drops per minute. 4) Assemble AeroPress and add the coffee. 5) Moisten grounds a small amount of water. 6) Trim paper filter to fit inside of AeroPress, placing it on top of the coffee bed. 7) Place the Aeropress on the mason jar with the mount bottle on top. 8) Fill bottle with remaining water and ice. When the water bottle is empty, disassemble and enjoy your coffee! Sources Augusta Free Press, (2014). Maximize the healthfulness of coffee by cold brewing, adding fat. Retrieved 8 August 2015, from augustafreepress.com/maximizehealthfulness-coffee-cold-brewingadding-fat/ Iced Coffee. (2012). Retrieved 9 August 2015, from beansandwater.tumblr.com /post/22588752858/iced-coffee Prima Coffee. (2015). What Everyone Ought to Know About Iced Coffee & Cold Brew. Prima Coffee. Retrieved 9 August 2015, from primacoffee.com/blog/what-everyoneought-know-about-iced-coffee-coldbrew-31371 Toddycafe.com,. (2015). Low Acid Coffee | Benefits Of Cold Brew | Toddy Coffee Maker. Retrieved 8 August 2015, from toddycafe.com/coldbrew/low-acid-coffee Zmark.net, Z. (2015). Effects of Caffeine and Coffee on Heartburn, Acid Reflux, Ulcers and GERD: Effects of Caffeine and Coffee on Heartburn, Acid Reflux, Ulcers and GERD Reviewed by Meri Rafetto, RD, Theresa Grumet, RD, and Gerri French, RD, MS, CDE. Healthy.net. Retrieved 8 August 2015, from healthy.net/Health/Article/Effects_of_ Caffeine_and_Coffee_on_Heartburn_A cid_Reflux_Ulcers_and_GERD/2396/2

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The Café Society

Benefits added in 2014 Text Message Marketing The Café Society competitions have now moved on to a text message entry system. This Text Local service is charged at standard message rate and enables us to build a database of sandwich consumers. We can use this database to contact consumers directly. And you can too. Text Local will provide expert 121 support so you to set up your own competitions and entrants can automatically be entered into our national contest too. At just 4p per message you can then send them links to your website, special offer codes, new menus or whatever. A great tool to target sandwich consumers in your area.

Cut Your Delivery Costs Through an arrangement the Café Society has reached with the Fuel Card Group, members can save 5p on each litre of petrol/diesel they buy 10p on motorways).

Affordable Credit Card Rates With purchases increasingly being made by debit and credit cards, even for small amounts using contactless technology, the Café Society and Cardsave (part of the Streamline group) can provide members with the equipment to take card payments as well as discounted transaction rates for handling them.

Getting your electricity bills under control Electricity is a major cost for most food businesses. Through an arrangement with E.O.N, Café Society members can now get these costs under control and save money into the bargain. In tests run by the Association with some members, we were able to cut some bills by up to £800 a year!

Save Money on Overseas Transactions Cost savings and an all-round easier way to send and receive money internationally. Rates are generally much better than the High Street banks, by typically up to 3-4%. That equals an additional £30-£40 on a transfer as low as £1,000 and as much as £3000£4000 on larger trades of £100,000.

And the perennial favourite… Food Hygiene Training. The Café Society, in partnership with Fast Train (now the Food Learning Company), offers its members fully certified basic food hygiene courses for only £10 (plus vat) per course. With all food handlers legally required to have attained a basic certificate in food hygiene and typical courses costing up to £50 + VAT per head, the total investment can soon mount up. We’ve been providing this benefit to members for some time and it is always a very significant cost saving for businesses large and small

For full details see www.thecafelife.co.uk


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NEW PRODUCTS

Speedy solutions for café operators Snowbird foods has generated a selection of specialist menu options which will add a new dimension to the sector. It will mean operators can generate the speed and convenience of fast food service within a high class environment in which hot meals can quickly be generated without the cooking odours and environmental adulteration normally associated with frying. At the heart of this are two functional

Introducing the ‘Advance’ - the Pure Water System from Monarch Water Ltd Have you ever imagined a water supply that is free from virtually every water impurity there is? The Monarch Advance can be used for the complete home, or a dedicated faucet for your kitchen sink. The Advance can do away with the need for individual water filters all around the property. A simple system that is connected to the incoming water supply with a long life low cost media, that filters and purifies water as and when it is used. The Advance will give ultra-pure water free from chlorine, heavy metals, bad tastes and odours, fluorides, chloramines, lead, mercury, copper etc. It is a maintenance free system that can be used in conjunction with the Monarch Scaleout or a Monarch water softener (call 01986 784759, or visit www.monarchwater.co.uk).

ingredients – award-winning sausages and meatballs, all made from British meat. They are all fully cooked and frozen at the production stage, meaning the products can be microwaved from frozen in seconds, eliminating waste and avoids the smells and environmental distastefulness normally associated with hot fat or oil. Feature varieties include Italian style pork and beef, Moroccan lamb, Chilli

beef, pork or beef and tomato, Mexican, pork and chorizo, gluten free beef, Swedish and a memorable pork and beef fireball. There’s even a beef and pork Bolognese meatball and a gluten free kofte, 92% of which is British lamb! (call 020 8805 9222, or visit www.snowbirdfoods.co.uk).

Crane Merchandising Systems announces Gillian White as VPGM for coffee and site lead for Europe Crane Merchandising Systems has named Gillian White as vice president general manager for coffee and site lead for Europe, reporting directly to Alan Hollis who was himself promoted to president by the leading vending solutions provider earlier this year. A senior industry player in Europe, Gillian will now be responsible for Crane’s global coffee business strategy, new product development and execution of the product lifecycle, market growth, profitability, market penetration, customer satisfaction and achievement of product differentiation as well as maintaining regulatory compliance.

President of Crane Merchandising Systems, Alan Hollis comments: “We’re delighted to welcome Gillian on board. She has a strong record of performance in technology, innovation and business and is a highly accomplished engineer and marketeer who has excelled in business development. Her credentials are exemplary and it is a real coup to have her as part of the team.” To find out more, visit www.cranems.co.uk.

70% of purchasing decisions are made offline A fact that millennial brands and marketers often disregard is that in excess of 70% of purchasing decisions are made offline. Having an online presence is becoming compulsory and can result in the belief that digital marketing alone may be enough to succeed in today’s competitive landscape. However, marketers are at risk of forgetting that traditional media still plays an essential role in efforts made both on and offline, and Point-Of-Sale (POS) promotion is an extremely important part of this. Signwaves, one of the UK’s leading

point-of-sale sign and display manufacturers understands the benefits that their customers derive from the use of traditional marketing. Via the use of effective POS promotion they have helped brands such as Starbucks, AMT Coffee, rijo42 and Walls Ice Cream engage with their customers ‘at the coal face’ and translate impulse into sales (visit www.signwaves.co.uk).

Benders Paper Cups drives plastic to paper conversion in the vending industry Benders Paper Cups, a leading UK manufacturer of paper cup products, is currently leading the way for the vending industry’s plastic to paper cup conversion. A UK poll commissioned by the Confederation of Paper Industries found that over half of people surveyed said they preferred to purchase drinks packaging in recyclable, paper-based materials, with 60% believing that their choice to shop for PEFClabelled products makes a positive difference to the world’s forests. Benders Paper Cups welcomed these

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findings, saying it is clear that these packaging choices should be a core consideration for companies, as they have a positive effect on consumers’ purchasing decisions. The company demonstrate the highest quality standards and environmental credentials across their product range. All their cups are manufactured using paperboard from PEFC-accredited, sustainably managed forests. In fact, every cup comes with full Chain of Custody accreditation and can be traced back to the forest where it was originally harvested (www.benders.co.uk).

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

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

CAFÉ CULTURE

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

Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods Ltd. Southover Food Company Ltd. Universal Meats Vestey Foods UK Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Food Network Southern Salads The Ingredients Factory Guacamole Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Premier Business Care Tasker Insurance Brokers MeAt ProduCts Bacon Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods Vestey Foods UK ZMI UK Beef Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Charcuterie Continental Ltd. Freshfayre Freshtime UK Ltd. Kookaburra Leathams Newsholme Food Group Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI UK Duck 2 Sisters Food Group Food Network Freshfayre Sam Browne Foods Universal Meats Vestey Foods UK

Ham Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Newsholme Food Group Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK ZMI UK Lamb Freshfayre Sam Browne Foods Vestey Foods UK Marinated Meats Food Network Kookaburra Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Newsholme Food Group Smithfield Foods Ltd. Snowbird foods Southover Food Company ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK ZMI UK lABels Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods EDME Ltd. Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Dempson Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Dempson Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd.


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Café Manufacturers & Distributors 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 Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods Sandwich Snacks Green Gourmet souPs Freshfayre Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Herbs Unlimited Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria UK Ltd. sAlAd Freshcut Foods Ltd. Freshfayre Herbs Unlimited MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.

2 sisters Food grouP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Simon Brooksbank Tel: 01909 511846 Fax: 01536 409 050 simon.brooksbank@2sfg.com www.2sistersfoodgroup.com Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

CrAnswiCk Food on the go Unit 7, Carlyon Road Industrial Estate,

ginsters 81 Tavistock Road, Callington Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.com greenCore Food to go ltd PArk royAl Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greenCore Food to go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com

Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.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

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

love Bites ltd. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 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: Paul Kingsley-Bates 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 soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 El.pvpetkuniene@mantinga.lt

www.mantinga.lt sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl

info@impress-sandwiches.com

www.impress-sandwiches.com

SEPTEMBER 2015 CAFÉ CULTURE 55


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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

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

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

AndroniCAs CoFFee Co ltd. 91-93 Great Eastern Street, Shoreditch, London EC2A 3HZ Contact: Andrew Knight Tel: 020 7729 4411 Fax: 020 7729 4477 ak@andronicas.com www.andronicas.com ArlA Foods uk 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk

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

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

www.bradburyscheese.co.uk

26 York Street, Mayfair, London W1U 6PZ Tel: 0203 086 8676 enquiries@bravurafoods.com www.peanuthottie.co.uk

Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362219 Fax: 01432 362482 anna_brown01@cargill.com www.cargill.com

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

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

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

Coveris FlexiBles uk ltd. (st neots) 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

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

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

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

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

FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

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

FsC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com geetA’s Foods ltd. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Teresa Walchshofer Tel: +43 7234 83141 tw@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 hArvey & BroCkless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA herBs unliMited Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.whitehead@btinternet.com www.herbsunlimited.co.uk JACksons BAkery 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Victoria Kennedy Tel: 01482 224131 Fax: 01482 588237 victoriakennedy@jacksonsbakery.co.uk www.jacksonsbakery.co.uk JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

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

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


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Café Suppliers Index kool kuP UCD, 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell Tel: 01233 840 296 sales@koolkup.co.uk www.koolkup.co.uk leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

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

www.martinmathew.co.uk MilliteC Food systeMs ltd. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

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

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

oCeAn Finest Foods ltd. Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 lisa@oceanfinest.co.uk www.oceanfinestfoods.co.uk

orexis Fresh Foods ltd. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk

www.myfreshprepared.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

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

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

Moy PArk ltd. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com MyFresh PrePAred ProduCe ltd. Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 dominic.pleasance@myfreshprepared.co.uk

PreMier BusinessCAre Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174 gary.skipworth@premierbusinesscare.co.uk

www.PremierBusinessCare.co.uk

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

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

joannafrost@sambrownefoods.co.uk

www.sambrownefoods.co.uk

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

www.santamariafoodservice.co.uk

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

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com

southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com tAsker insurAnCe Brokers Unit 4 Diss Business Centre, Dark Lane, Diss, Norfolk IP21 4HD Contact: Alex McAusland Tel: 0845 548 8220

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

Alex.Mcausland@taskerinsurance.co.uk

www.taskerinsurance.co.uk teChnoMiC inC. Knowledge Center, 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com

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

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

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

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

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

vestey Foods uk 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640 l.roberts@vestey.com www.vesteyfoods.com zAFron Foods ltd. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

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


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

resAs CoMMuniCAtAion & design gMBh & Co kg Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de

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

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

Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FACtory design Alimentos Daily Fresh orgAniC ProduCts Sigma Bakeries Ltd PACkAging Resas Communicataion & Design GmbH & Co KG sAndwiChes Fres Co Nordic Lunch AB Subway Snack Support Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd

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

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Profile for J & M Group Ltd.

Cafe Culture Magazine - Issue 70  

In this issue, we preview the lunch! show and the inaugural New York Coffee Festival. Our features cover soup, catering equipment and market...

Cafe Culture Magazine - Issue 70  

In this issue, we preview the lunch! show and the inaugural New York Coffee Festival. Our features cover soup, catering equipment and market...