Cafe Life Magazine - Issue 80

MAY 2017 ISSUE 80

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TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

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Come and visit us at Caffè Culture stand C31 w w w. 1 8 8 3 . c o m A p u r e p r o d u c t f r o m t h e Fr e n c h A l p s. * � 8 8 3 Po p C o r n S y r u p f e a t u r i n g M a c c h i a t o + C o c o a p o w d e r

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Café Culture has now been renamed Café Life magazine to complement the Café Society’s Café Life Awards and further reflect the fact that the growing coffee and coffee shop sector, and all that it embraces, can increasingly be found across all types of foodservice operation.

There’s a definite new business and technology flavour to this issue, as we offer some advice for those about to take the plunge and open their own coffee shop, and report on some impressive developments in the software arena. This month also sees the popular Caffè Culture show taking place at Olympia, London, and we look forward to meeting with many of you at our stand (F72).

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CONTENTS 4 Costa quadruples its roasting capacity to meet global demand.

5 Caffè Culture Show returns.

6 Save the date for British Sandwich Week in May 8 New York Bakery launches Croll

EVENT PREVIEW 18 Café Life Awards 2017.

24 Caffè Culture 2017.

FEATURES 30 Espresso machines – tips, insight and new product launches.

38 First steps – advice for those about to launch a new café.

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Clare Benfield - Editor

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44 Technical talk – the technology that’s changing the sector.

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52 The right payment systems matter – just as important as your coffee?

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56 Managing the feedback economy – advice Ordamo’s CEO, Danny Potter.

58 Picking the right seating – advice from sector supplier, Cult Furniture.

60 You know coffee, but do you know your music? – advice from Sound Track Your Brand.

REGULARS 64 New products.

70 Checkout.

Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Sam Minton Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk

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Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 www.thecafelife.co.uk Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2017 J&M Group Ltd

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NEWS

Costa quadruples its roasting capacity to meet global demand Costa has turned on its new £38m roastery signalling a major milestone in the business’s expansion to serve an increasingly global customer base.

The new facility has more than quadrupled Costa’s roasting capacity from 11,000 tonnes of coffee per annum to 45,000 tonnes per annum, providing the platform for its national and global growth plans, say the brand.

Rapid growth in the UK and internationally has driven up demand for Costa’s famous coffee and the new roastery is a response to that demand and will provide the infrastructure for sustained global expansion, say Costa.

Construction started in November 2015 on a specially chosen site in Basildon, Essex close to Tilbury Docks where its raw coffee beans are imported.

Named Paradise Street, the new facility is Europe’s biggest coffee roastery and covers 85,690 sq ft – or the equivalent of over 30 tennis courts – and will enable Costa to produce coffee for 2.1 billion cups of coffee per year. It is expected to operate for the next 20-30 years.

“Costa is growing rapidly as a global business and our new roastery will provide the platform for sustained international expansion as we continue inspiring the world to love great coffee. Turning on our new roasting capacity is a landmark for the business. It’s a statement of our

ambition to grow and our passion for great coffee,” said Dominic Paul, managing director of Costa.

“Roasting here in Basildon keeps the UK at the centre of our growing global brand and enables us to build on everything we have learned from more than four decades of roasting in Lambeth.

Today is about quality, capacity, investing in the future and being true to our heritage – it’s about embracing our traditions whilst continuing to innovate and drive global growth.”

As well as roasting to the same great quality and flavour, the new roastery has been carefully designed to improve efficiency, point out Costa. Green coffee beans from Rainforest Alliance1 certified growers are shipped from coffee producing countries (“Coffee Belt”) to Tilbury Docks just 14 miles from the roastery – this is half the distance to the old Lambeth roastery meaning fewer road miles and much improved supply chain efficiency.

Once the beans arrive, new production methods now allow the receipt and storage of 24 tonnes of green coffee per hour – up from six tonnes at Lambeth.

Whilst roasting that coffee, state-ofthe-art in-house processes will increase productivity by 25% compared to the previous roastery.

The new roastery also includes a new

coffee academy to train 3,000 baristi per year, putting investment in people alongside investment in great coffee, say Costa, with expert barista service being central to the Costa brand and customer experience.

Paradise Street is also one of the most sustainable industrial buildings in the world, claim Costa - the frame of the building is zero energy and the site is to operate on a zero waste-to-landfill basis.

On-site renewable energy generation will further reduce the building’s carbon footprint, with the roof hosting a 249kw solar PV system which will provide power for the roastery. In tandem with the rainwater harvesting system, this will also generate hot water for the building.

Already achieving BREEAM Outstanding (to latest standards) during its design stage assessment, the roastery is also shortlisted for the 2017 BREEAM Awards and is aiming to receive a further ‘Outstanding’ certification at the final stage assessment.

Rombouts Coffee enters tea category The family-owned and run coffee roasters, Rombouts, is positioning itself as a complete hot beverage solution with the launch of its brand new Majes-T range of organic teas and infusions.

Available in 10 enticing and on-trend varieties (including Rosehip, Tropical Fruit and Linden, as well as classic flavours such as Golden Chamomile, Green Tea, Mint and English Breakfast), the premium teas are ideal for outof-home operators across hotels, restaurants, bars, cafes and coffee shops, as well as hair salons and offices, say the company. Made using the finest organic ingredients the teas and infusions also come in

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CAFÉ LIFE

biodegradable, pyramid-shape bags and are individually-wrapped in two formats – flow wraps and mini boxes.

“We’re delighted to be launching our own range of speciality organic teas, which we feel strengthens our existing portfolio of hot beverage solutions for the out-of-home and foodservice markets,” said Simon Remmer, sales director at Rombouts.

The teas come in stylish packaging and can be displayed in premium wooden boxes – ideal for use in hotel rooms, restaurants, hair and beauty salons and offices – and can also be complemented by Rombouts’ existing selection of branded crockery, takeaway cups, sugar sticks and delicious Belgian speculoos biscuits, point out the company.

NEWS

Caffè Culture Show returns The Caffè Culture Show (www.caffecultureshow.com) returns to London’s Olympia this month (23-24 May 2017) and will be host to hundreds of exhibitors and industry experts offering visitors business advice all for free under one roof.

New for 2017’s show is the Caffè Connections Conference - an exciting new debating arena, held on the show floor designed for senior executives from the coffee shop and foodservice markets with a special focus on strategy development for buyers and procurement managers.

The event’s Masterclasses will be setting out to provide the perfect place to learn all you need to know about the practical side of delivering a first-rate product in your business. Show-stopping latte

art and customer-pleasing coffee cocktails through to tea-tasting challenge will be on show and visitors will be encouraged to put their most complex coffee questions to a panel of coffee geeks.

The Independent Coffee Roasters’ Village will allow attendees to understand the huge variety of coffee blends available and learn from the most passionate people in the business, as well as gain invaluable knowledge to pass on to your customers and boost your credibility.

The Artisan Food Market offering fresh, organic goodness from independent producers will help your business stand out from the crowd, say the organsiers from baked goods to hand selected press juices, visitors will have the opportunity

to meet the award-winning producers behind them.

Industry speakers at the show include Mark Palmer (Pret A Manger board member and Cawston Press co-founder), Simon Stenning, (executive director at MCA Insight), Chris Vincent (CEO of global e-consultancy practicology) and Andrew

Bowen (former Coffee Republic franchisee, author and consultant). Panels and debates will featuring Paul Ettinger (business development director at Caffe Nero), Peter Dore Smith (founder and director of Kaffeine) and Russell Kirkham (shopper marketing manager, Britvic).

Tim Hortons® announces nationwide roll-out plans In the year of Canada’s 150th anniversary, Tim Hortons (www. timhortons.com), the famed Canadian café and bake shop, is announcing extensive plans for roll-out across Great Britain in 2017.

The first store will open on Argyle Street in Glasgow later this spring, before Tim Hortons says that it will be taking its signature coffee, freshlyprepared food, delicious baked goods and Canadian charm nationwide over the next 12 months.

Part of the fabric of Canada’s culture, and found in nearly every small town and city in Canada, Tim Hortons was founded by its namesake, a famous professional ice hockey player who wanted to create a space where everyone would feel at home. Now as one of Canada’s most popular brands, eight out of 10 cups of coffee sold across Canada are served at Tim Hortons and more than 5.3 million Canadians – approximately 15% of the population – visit the café daily.

Tim Hortons is part of Restaurant Brands International Inc., one of the world’s largest quick service restaurant companies with more than $27 billion in system sales and over 23,000 restaurants in more than 100 countries

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and U.S territories. Great Britain is a key strategic market for them, they report, and is the first European country to open its doors to the brand (responsible for bringing Tim Hortons to Great Britain is SK Group, an experienced franchise operator that has already played a major role in the successful UK expansion of Domino’s Pizza).

Across Great Britain, Tim Hortons says that it will be offering an extensive menu of delicious drinks, to include Tim Hortons signature coffee, espressobased beverages, hot chocolate, French Vanilla and classic frozen Iced Capp®, as well as baked goods, breakfast and lunch items made from 100% quality ingredients. Guests can also look forward to the coffee shops’ signature Timbits® bite-sized doughnuts which come in a variety of flavours. At the very heart of Tim Hortons, say the brand, is a mission to make a true difference in the communities it serves, achieved through local initiatives that will be extended into Great Britain.

“We’ve witnessed Tim Hortons’ phenomenal success in Canada, and wanted to replicate this in Great Britain,” says Gurprit Dhaliwal, COO of Tim Hortons UK and Ireland LTD. “It’s hard to

explain just how important Tim Hortons is to Canadians – it’s not just a restaurant, it’s a way of life and a place of ‘home’, and we’re positive Great Britain will fall in love the brand.”

Elías Díaz Sesé, president, Tim Hortons brand, added: “Bringing Tim Hortons to Great Britain and Glasgow is something we’re really excited about.

Great Britain is a nation of coffee lovers, so we’re confident Tim Hortons will continue to be a leader in the quick service restaurant sector across the pond.”

Tim Hortons will open on Argyle Street, Glasgow in early May. Additional locations will be announced in select cities across Great Britain later in 2017, say the company.

MAY 2017 CAFÉ LIFE 5

NEWS

James Wise wins London Coffee Festival’s Coffee Masters James Wise was announced as winner of Coffee Masters London 2017, which took place at the London Coffee Festival in Brick Lane’s Truman Brewery from 6-9 April 2017.

Coffee Masters is the fast-paced, global barista tournament, taking place annually at the London and New York Coffee Festivals.

The competition saw twenty of the world’s best baristas compete head-to-head in a series of disciplines for the prestigious Coffee Masters title.

James Wise, one of the country’s most talked-about coffee professionals, won representing Hyde restaurants after wowing the judges with the Signature Drink he created specifically for Coffee Masters competition (the Lo Svizzero contains Campari, Fernet-Branca Amaro, Date Syrup, his own Nicaraguan Coffee Vermouth and chocolate bitters).

During the competition, baristas undertake seven different challenges that imitate the busy working environment of a professional barista. These disciplines are designed to test a barista’s skill, timing and presentation as they compete head-to-head in each fast-paced battle.

Hyde restaurants have recently opened Treves & Hyde in East London - a dynamic restaurant and bar space with executive chef George Tannock at the helm and located within Leman Locke, the future facing concept shaking up the world of lifestyle.

Treves & Hyde’s custom-built Mavam coffee machine is the first of its kind in the UK and has been put to work by James Wise.

The Mavam is accompanied by a Curtis G4 brewing system, a Mythos One espresso grinder and a Mahlkonig EK43 grinder.

6 MAY 2017

De’Longhi to acquire 40% of Eversys for an undisclosed sum De’Longhi and Eversys have agreed that the Italian De’Longhi Group acquires 40% of the Swiss Eversys Group, to include a two-way option whereby the remaining 60% would be transferred to De’Longhi within the next two to four years.

Eversys SA, located in Ardon (VS), specialises in the engineering, manufacturing and international commercialisation of fully automatic espresso machines, designed for the professional Horeca market. The company, founded in 2009, achieved a turnover of 17.3m CHF in 2016 with 51 employees.

The Italian De’Longhi Group is a stock listed manufacturer of household appliance products and is the global market leader in the segment of coffee machines for the home. In 2016, the group achieved a turnover of 1.85bn and employs over 7,100 people in multiple countries.

With the investment in Eversys, De’Longhi takes the first step into the professional espresso coffee market, with a focus on the fully automatic machines segment.

“Eversys brings a wealth of technology, a management team with proven experience in the sector and the ambition to become a leading player in the global professional coffee market.

This partnership is also driven by the technological, industrial and distribution

synergies, which De’Longhi is able to assure,” said Fabio De’Longhi, vicechairman and CEO of the De’Longhi Group.

“For Eversys the partnership with De’Longhi creates a significant potential of synergies, which will contribute to accelerate and secure our ambitious development plans. In addition, it offers the midterm possibility for the founders and current shareholders to resolve their succession strategy,” added Martin Strehl, chairman and delegate of the board of Eversys.

Eversys says that it will continue to operate as a strategically separate entity, led by the previous management team and remaining located in the Region of the Valais, in Switzerland. The closing of the transaction is expected before mid-July 2017.

Save the date for British Sandwich Week in May British Sandwich Week is a week-long celebration of the greatest food to go and quite possibly the most iconic British culinary invention, the sandwich, and runs from Sunday, 14 May to Saturday, 20 May 2017.

Ever since John Montagu, the fourth Earl of Sandwich ordered cold beef between slices of toast, to avoid getting up from his cards game, his name has become synonymous with the delectable dish. Of course, meat and bread were staples long before what he enjoyed while playing cards, but he gave rise to the concept of having a sandwich as a convenient meal while getting on with other things!

Today’s world is catching up – consumers want to get on with their lives and grab a sandwich, the ultimate food to go. So much so that in Britain alone we buy over 3.5 billion sandwiches a year,

spending some £7.85bn in the process (2016 data).

Challenges for the consumer spend are all around us with so much choice, so British Sandwich Week is a way of focusing the consumer’s attention on this fabulous dish. Sandwich manufacturers and retailers across the UK all have their own way of celebrating this fantastic food, many offering special promotions and new ranges during British Sandwich Week itself.

Several will also be building on their charitable links by donating some of their proceeds or even having buy-one-donateone initiatives for customers to take part in. On the theme of celebrating, the sandwich industry will also be holding its annual Awards, the Sammies, where the Best New Sandwich, Sandwich Retailer of the Year and many more are crowned (www.thesammies.co.uk).

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NEWS

New York Bakery launches Croll Inspired by the New York food scene and the rising demand for food on the go, New York Bakery have created Croll - a new hybrid product that’s a light pastry like a croissant in the convenient form of a roll.

With 30% of out-of-home breakfast eaters now eating breakfast on the go (Mintel Breakfast Habits UK 2016), breakfast sandwiches continue to be a growing trend, observe the company. Croissants are the second most popular carrier at breakfast, but due to their flakiness they are starting to lose out to carriers that are less messy to eat on the move such as paninis (according to MCA Eating Out Panel 2016).

The Croll recipe solves this challenge by creating a flake free pastry with all the same taste and lightness of a traditional croissant, plus its pre-sliced roll form is convenient for quick filling and ease of use, making it the perfect carrier for filling and eating on the go.

Marketing manager – out of home, New York Bakery Company Ltd, Philippa Norton said: “Innovation in sandwich carriers is great for the category and with the continued popularity of hybrids and food to go Croll is a perfect solution.

Demand for croissants is very much there in the food to go market but the barrier is its form and flaky consistency. Therefore, we launched Croll in response to this, which is perfect for operators wanting to offer consumers something new to eat in a food to go offer or on a casual dining brunch menu.”

The Croll won Bronze in the Casual Dining Innovation Challenge 2017 and took the winning spot in the Bread and Morning Goods category at the first ever Chefs’ Choice Awards, coming up against tough competition.

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CAFÉ LIFE

English Tea Shop goes 100% organic As the organic market enjoys a fifth consecutive year of growth, English Tea Shop, a global speciality tea company has announced that its range of 500 teas and tisanes is now 100% organic.

English Tea Shop reports that it has always focused on organic for three reasons: the environment, business and the consumers with all three benefitting from the company’s core philosophy of putting employees and suppliers’ livelihoods first using the principles of value sharing. This ensures that all aspects of English Tea Shop’s supply chain are treated fairly and sustainably thus giving rise to a premium organic product.

Organic goods are enjoying a renaissance in the UK, with overall sales increasing 7% to £2.09bn in 2016 with consumer demand for organic tea also

surging with sales growing 11.8% to £28m last year, claim the firm, its range of 500 teas and tisanes having been founded on the principle of innovation and displaying a whole host of interesting and exciting products (including its organic iced tea, ‘Cool Breeze’ through to its ‘Organic Blueberry and Elderflower Super White Tea’ and even more unusual flavours like ‘Chocolate Rooibos and Vanilla’).

CEO of English Tea Shop, Suranga Herath, said: “Consumer demand for organic is booming and it’s not hard to see why. Organic produce is better for the environment, produces better quality products, and because of the premium price it commands, is also better for the farmers. The organic star is rising at the perfect time for English Tea Shop, which has always had organic at its core.”

Fracino launches second bespoke espresso machine for global fast food chain Fracino has produced and launched a second bespoke machine for Subway® stores in the UK and Ireland.

Following the success of Fracino’s SUB1 machine, IPC Europe, a non-profit making organisation owned by Subway franchisees in Europe, invited the multi award-winning business to produce a machine suitable for its higher volume sites.

The SUB1 was designed to meet the changing needs of franchisees and is installed in over 500 sites across the UK, Ireland and Poland. The SUB2 is a state-ofthe-art espresso machine which delivers the convenience of a ‘bean to cup’ fully automatic machine with the simplicity of traditional espresso machine and has the capacity to produce two drinks simultaneously.

Over the next few months around 40 machines are expected to be operating in sites across the UK and Ireland.

Fracino’s raft of accolades for the SUB1 include a Silver ‘Smart Product’ award from the manufacturer’s association, the EEF, in 2016 and the 2016 Made in the UK Advanced Manufacturing Innovation Award, which acknowledged the manufacturer’s innovation, creativity and speed in designing and supplying the machine.

The Subway brand and IPC Europe - a trading name of European Independent Purchasing Company - also named Fracino as its 2016 Innovation Partner acknowledging Fracino’s creativity and how the team worked tirelessly with the

Subway brand and IPC Europe to produce the SUB1.

“For both the SUB1 and the SUB2, Fracino conducted a rigorous development and testing process – taking an adaptable approach with the design and working effectively with us to develop bespoke machines that meet Subway Franchisees’ requirements,” said Richard Mills, equipment support at IPC Europe.

Fracino’s 58-strong team produces over 5,000 machines annually and exports to over 70 countries.

Fracino MD, Adrian Maxwell, added: “The success of SUB1 has been tremendous, and we were honoured to be asked by IPC Europe to produce another bespoke machine for franchisees in sites which require thousands of cups of coffee on a daily basis. The SUB2 launch has been smooth and successful and our powerful partnership with IPC Europe continues to go from strength to strength.”

Sweet taste of success – left to right, Caroline Wilkinson Subway assistant manager, Richard Mills, IPC Europe and Peter Atmore, Fracino.

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NEWS

Red Dot Award for Steelite Tableware manufacturer, Steelite International, has won the Red Dot Award for Product Design with its new Willow collection that launched in February this year being awarded the sought-after Red Dot seal of approval for outstanding design.

Willow is a plate and bowl series designed for fine dining and banqueting, featuring a repeating interweave design that mirrors traditional woven craft. The combination of crisp style and precision technology reproduces the natural qualities of willow – a pale, beautiful wood with hidden inner strength.

The collection is designed to make banqueting operations stylish, efficient and cost-effective requiring only one size plate cover for every course. The mid rim plate profile regulates portion size, helping operators to reduce wastage and control costs. The dramatic deep pattern of the wide rim banqueting plate profile frames a range of well sizes for a chic effect.

Andrew Klimecki, head of design and product innovation at Steelite International said: “Recognition from

the prestigious international Red Dot Awards confirms our record of innovation at Steelite International.

Each collection is created to give our customers stylish yet deceptively strong tableware that will make their dishes stand out. Willow is the union of form and function – modern and sleek, yet robust enough to withstand the most rigorous commercial environments.”

The Red Dot Award has worldwide recognition as a mark of outstanding design and innovation since 1955. The judging panel of 40 independent designers, design professors and specialist journalists tested 5,500 entries from 54 countries to select the winners.

Previous winners include Dyson, Mercedes-Benz and Joseph Joseph.

Willow’s win will be

celebrated at the Red Dot Gala award ceremony in Essen, Germany on 3 July 2017. The collection will be shown at the ‘Design on Stage’ exhibition as part of the world’s largest exhibition of contemporary design. The international reference work, Red Dot Design Yearbook 2017/18 will feature Willow, and the collection will be included in the Red Dot App and the design platform Red Dot 21.

Kimbo brings Italian coffee tradition into the British home Kimbo is combining tradition and innovation after the launch of three products at the recent London Coffee Festival - the Cuccuma, BIO blend and Nespresso-compatible capsules.

With over fifty years of experience creating the ultimate Neapolitan coffee, Kimbo says that it is looking to the future of coffee culture while embracing its heritage.

The Cuccuma, also known as the ‘flip pot’, is an Italian coffee icon used since the nineteenth century and now brought into the modern day with a sleek and stylish design.

A staple in every Neapolitan household, the Cuccuma is being served in specialist cafés and restaurants across London and is now available for the coffee enthusiast to enjoy at home.

Unlike the Moka pot, the

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CAFÉ LIFE

Cuccuma does not use the pressure of steam to force water through the coffee, relying instead on gravity.

When the Cuccuma is flipped,

water flows from one section through a filter filled with coffee into a lower chamber.

This allows time for the complex features of your

chosen blend to develop in the pot and create a delicious filter, served short or long.

At this year’s London Coffee Festival, the Kimbo Cuccuma could be sampled with the new BIO blend, now available in retail ground 250g tins. Aiming to offer the perfect balance between sweetness and acidity, BIO has a beautifully strong floral aroma with delightful hints of almonds and spices which give a sweetness to the espresso and a pleasant after-taste, say Kimbo, and fairtrade and organic certified.

Kimbo’s new Nespresso compatible capsules were also launched at the Festival.

The three blends all contain 5.8g of coffee per capsule – the highest grammage among competitor compatible capsules, claim Kimbo to deliver punchy, Neapolitan coffee.

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NEWS

Cawston Press set for US debut after sparkling thirty years Last year, British soft drinks company Cawston Press celebrated its thirty-year anniversary and is now looking forward to the next thirty, says the brand that has seen some changes across the years.

Founded by apple growers in 1986, Cawston has been on a mission since inception to make beautiful soft drinks using only the best tasting ingredients and absolutely nothing artificial. Originally Cawston Vale, the company rebranded in 2009 as Cawston Press - part of a bold investment in the look and feel of the company to stand-out from the competition.

This also gave Cawston a chance to reposition itself as a company that “carefully creates deliciously blended drinks” (all their drinks are created with pressed fruit and natural ingredients which results in flavoursome drinks that taste of the real ingredients they’re made with).

In 2014, it launched its sparkling cans range – the first in Europe to make

a carbonated fruit drink with ‘not from concentrate’ pressed juice in cans. And despite a declining market, commitment to high-quality ingredients and great taste has led to the huge success of its sparkling range, report the firm, whose products are enjoyed by families and friends at all occasions.

The sparkling can range was initially launched with two flavours, cloudy apple and rhubarb, and now includes four further quintessentially British flavours inspired by the kitchen garden: ginger

beer, elderflower lemonade, and now gooseberry and cucumber & mint.

Sparkling Rhubarb remains the most popular flavour, and one of Cawston’s newest variants, gooseberry, is a first to market in the UK, reminding consumers of the forgotten charms of the fruit which has been grown since the 13th century, but has received very little attention from drinks brands.

Cawston’s sparkling range has achieved 95% YOY growth since it was launched in April 2014, and in 2016 alone over 10 million sparkling cans were sold. This success has had a phenomenal impact on the growth of the company, report Cawston who have more than doubled their overall business in the first two years since the introduction of the sparkling cans range, and the company’s horizons continue to expand. This spring, Cawston has announced that it will be crossing the pond to be sold in the US market at Whole Food Markets for the first time.

Union Hand-Roasted Coffee wins Queen’s Award for Enterprise for Sustainability Union Hand-Roasted Coffee has won the prestigious Queen’s Award for Enterprise in Sustainable Development, the UK’s highest accolade for business success in sustainability.

Union is one of the UK’s most established craft coffee roasters, and has won the award for its pioneering business model Union Direct Trade which has improved the lives of over 11,000 people in developing countries.

Union achieves growth because of sustainable development, not despite it.

Testament to the efficacy of Union Direct Trade as a business model, last year turnover grew 19% to £11m.

Working with 43 producer partners, representing 13 countries around the world, Union goes beyond certification, building long-term relationships with producers and increasing their income through paying higher prices, linked to coffee quality. The company helps coffee producers to transition out of dependency on mass-market commodity production, where they are vulnerable to turbulent world market prices, into speciality coffee with intrinsic value, achieving stable and transparent prices.

12 MAY 2017

CAFÉ LIFE

Union says that it was the first UK company to source speciality coffee in this way. Union Direct Trade pays a minimum of 25% above the International Fairtrade baseline price, with additional premiums to further incentivise the production of high quality coffee and to significantly improve the livelihoods of producers. In 2015, the company paid an approximate total of $1.7m over and above the International Fairtrade minimum price.Union Direct Trade is embedded at all levels of the company, strategically led by Union’s co-founders Steven Macatonia and Jeremy Torz, who travel extensively in remote regions visiting farmers to understand their needs. On the ground, Union Direct Trade is managed by Pascale Schuit, producer relationship manager, who is based full-time at origin, with six years of practical experience working among coffee producers.

“The coffee we source is 100% traceable to each producer. By visiting the farms regularly and working extremely closely with local producers, we saw first-hand the devastation caused by market volatility and how little

negotiation power commodity farmers had. We wanted to create a model which enables famers to increase the quality of their coffee, while enabling us to pay a price that would improve livelihoods long-term, in a sustainable way,” explained Steven Macatonia.

“We are thrilled to have won this prestigious award, recognizing that a sustainable approach to business can actually facilitate growth, rather than be a hindrance to it. While the industry has taken huge strides towards sustainability in recent years, there’s plenty more to be done and we are excited to remain at the forefront.”

As part of Union Direct Trade, Union works closely with other organisations and initiatives to address some of the most serious issues facing the coffee industry.

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City of Culture coffee cups receive endorsement The Programme for the Endorsement of Forest Certification (PEFC UK), has announced that the UK paper cup manufacturer, Benders Papers Cups, has produced distinctive coffee cups which will carry the PEFC certification label for its Hull-based client Falkingham & Taylor (Vending) Ltd, and that have been manufactured to mark the occasion of Hull becoming UK City of Culture for 2017.

The special City of Culture 2017 coffee cups will carry PEFC’s distinctive “two trees” label, thereby providing coffee lovers with the assurance that the materials used in the manufacture of the commemorative certified cups have been both responsibly and sustainably sourced.

Based in Hull, Falkingham & Taylor (Vending) Ltd., is a family run business with over 50 years’ experience in the vending industry. The company services a wide variety of customers across a range of sectors, including; heavy industrial, manufacturing, food manufacturing, local government, leisure, education, retail, office, pubs, clubs, and café bars.

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NEWS

Edinburgh’s Cup Tea Rooms and Gin71 are to be sold Cup Tea Rooms on South Charlotte Street in Edinburgh’s New Town is looking for a new owner through specialist business property adviser, Christie & Co. Operating as tea rooms during the day serving light lunches, afternoon tea and a great range of cakes and treats, after 5pm the business changes face to become Gin71, a popular gin bar and eatery with a vibrant selection of premium drinks and food.

The current owners are looking to sell in order to concentrate on their two well-established sites in Glasgow.

Stuart Drysdale, Associate Director at Christie & Co who is handling the sale said: “Cup Tea Rooms occupies a fully refurbished mid-terraced townhouse in an excellent location which trades as a very successful business during both the day and night time, catering for a large range of customers.

“There is also potential for development as the first floor which currently contains an office and store room could be transformed into additional public space, such as a private dining room. This is a very exciting and rare opportunity for either a new or existing operator.”

Christie & Co is seeking £175,000 for the leasehold interest with an annual rent of £110,000.

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CAFÉ LIFE

Aintree backs a winner with Crosby Coffee and La Cimbali Crosby Coffee, the Liverpool-based micro coffee roaster, teamed up with La Cimbali recently to deliver award winning coffee at the 2017 Randox Health Grand National held at Aintree.

A ten-strong team hosting a pop up Crosby Coffee lounge on the Queen Mother Lawn within the Festival Zone served award winning coffees, Belgian hot chocolates and speciality infused teas throughout the three day race meeting.

To mark this celebrated sporting event, Jack Foster, founder and managing director of Crosby Coffee, created a unique 100% Arabica Grand National coffee blend especially for racegoers, consisting of Colombian, Brazilian, Honduran and Ethiopian beans, and which he described as “full bodied and smooth with a bit of a kick!”

“This was a very prestigious contract and it presented an excellent platform for

us to showcase what we are all about and to show people what we can do,” said Jack Foster.

Since supplying the 2016 Crabbie’s Grand National with their own exclusive blend, Crosby Coffee has been hard at work, winning Producer of the Year at the recent Liverpool Food & Drink Festival Awards and was thrilled to be selected to feature in The Liverpool Cookbook and Northern Independent Coffee Guides.

Alpro showcases Almond for Professionals Alpro Almond For Professionals debuted at London Coffee Festival, alongside a new-look range, the new addition to the range being aimed at growing sales of out of home plant-based drinks even further.

Alpro says that it is ramping up its range of plant-based innovations specifically developed for baristas, with the official launch of Alpro Almond For Professionals happening this summer.

Joining Soya For Professionals and Coconut For Professionals as part of a three-strong range, Almond For Professionals is set to enable baristas to tap further into the growing demand for plant-based drinks, with 14% now regularly enjoying a plant-based beverage out of home, according to their data.

All three products have been specifically formulated to deliver excellent workability for baristas, allowing the creation of highquality microfoam and latte art, giving customers a delicious coffee experience, claim the brand.

“Alpro Almond For Professionals is perfectly placed to help baristas capitalise on the growing trend for plant-based hot drinks, with the added benefit of an on-trend ingredient that is already really popular at home,”

explained Vicky Upton, head of marketing, Alpro UK & Ireland. “Sales of our retail almond drinks are soaring by +24.8% year on year, and we’re extremely excited that we can now bring that success to foodservice outlets who are looking to maximise the plant-based opportunity.

“We are confident that Alpro Almond For Professionals has huge potential to drive sales in coffee shops. Consumers increasingly seek out exciting new plant-based options, and this new, specially-crafted blend gives baristas a high performance product with a subtle flavour which means they can deliver impressive coffees without compromise.

It can be used in hot and cold drinks, from lattes, cappuccinos and hot chocolate, to iced coffees, or even as a tasty base for summer smoothies.”

NEWS

JDE opens customer training Barista Workshop Jacobs Douwe Egberts (JDE) has announced the official opening of its new Oxfordshire-based coffee training centre - the Barista Workshop.

Run by the company’s coffee specialist, a carefully curated range of courses will give HoReCa customers unrivalled training, enabling them to drive sales through improved service.

The specialist training centre, located in Banbury, will offer barista courses for every skill level from beginner to advanced, say JDE and coffee specialist, Stuart Haden, who has more than 25 years’ experience in the industry, will be aiming to ensure that all attendees leave with a greater insight into the value and art of professional barista training.

The training will be available to customers using the wide range of JDE brands in the UK, which include the well-established Douwe Egberts Espresso brand, along with the speciality espresso Piazza D’Oro coffee brand.

The Espresso Fundamentals course is expected to be the most popular, with JDE aiming to ensure that all customers are equipped with the basic knowledge that is essential for excellent barista service. More advanced courses will be available for businesses looking to further educate and train their staff, say JDE (www. thebaristaworkshop.co.uk).

Espresso Fundamentals takes customers through six modules, with theory-based learning and assessment accomplished online prior

to face-to-face practical sessions.

Participants will leave with a greater understanding of what coffee is, how traditional espresso machines work and how to maintain equipment through best-practice cleaning.

Additionally, Stuart Haden will educate baristas on how to perfect the extraction process and adjust grinders to produce the perfect espresso, as well as explaining how to stretch, spin, fold and pour perfectly-textured milk. Each class will comprise of three to six attendees, ensuring that the aspiring baristas receive as much one-to-one tutelage as possible.

“We’re excited to be launching this new training centre, which we believe will add great value to our customers.

The feedback we have had from our first attendees has been superb. Their staff were thoroughly engaged with the training and were impressed with the depth of knowledge and the level of professionalism from Stuart and his team,” said Lynne Baker, sales manager for Hotels at JDE.

New ambassador joins the Tia Maria + Coffee Project Team Tia Maria has hired barista and bartender Stephanie Rainbow as a new ambassador for the Tia Maria + Coffee Project.

Working closely with existing Tia Maria brand ambassador, Rod Eslamieh, Stephanie Rainbow will drive forward the brand’s on-trade Coffee Academy initiative.

Launched last year as a coffee cocktail training and education programme, the Academy is designed to help bartenders from managed outlets, independent bars, and coffee shops perfect their serves.

The Academy is set to grow this year with regular coffee cocktail masterclasses planned at roasters such as Square Mile and Extract Coffee Roasters, and at Chapter 72, the coffee and cocktail shop recently opened on Bermondsey Street by Eslamieh. The Academy will also host training sessions at various bars across the UK. Australian-trained barista Stephanie Rainbow joins from Soho House & Co and brings over 10 years’ coffee and drinks experience to the Tia Maria + Coffee Project.

Oliver Turner, UK country director at Tia Maria, said “We’re pleased to welcome Stephanie Rainbow to our growing team at an exciting time for Tia Maria. We’re looking forward to developing the Academy this year and Stephanie Rainbow will play an essential role in overseeing the busy schedule of sessions we have lined up for 2017.”

Twinings repositions its range Twinings is repositioning its extensive range of fruit, herbal and green teas for retail and out-of-home environments.

The tea supplier says that it aims to promote every day, enjoyable wellbeing to connect with the growing consumer trend towards healthy living and attract a new, previously untapped segment of the market. The repositioning included a packaging relaunch for Twinings’ infusions and green blends for both OOH and retail with the launch of a £6.6m multitouchpoint campaign.

The brand has invested £10 million in the packaging upgrade. To showcase the range’s natural and vibrant qualities the range of infusions blends are in a new, sunny yellow box and green teas in fresh, green packaging. Introducing the successful colour-blocking approach to infusions allows shoppers to quickly locate the whole range of Twinings teas by their yellow or

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green boxes, feel the company. The new design strategy will revolutionise the shopping experience and help consumers find their perfect blend more easily than ever before.

With increasing consumer focus on health and wellbeing, as well as appetite for dairy free and low calorie drinks, Twinings have also launched three new infusions to tempt the taste buds of out of home consumers - Camomile & Honey (Camomile flowers with just a touch of gorgeously rich honey flavour and a hint of vanilla), Blackcurrant & Blueberry (bursting with the mouth-watering flavour of blackcurrants and blueberries) and Strawberry & Raspberry (a harmony of sweet strawberry notes and tangy raspberry aromas).

“We are passionate about giving consumers the best possible tea experiences. Reframing infusions and green teas, which have now grown to 19% of the tea category, will allow us to showcase our already-excellent teas in a more exciting way and reach more consumers interested in wellbeing,” said Vicky Keenan, head of brand at Twinings.

MAY 2017 CAFÉ LIFE 15

Cafe

NEWS

SHORTS

TETLEY PROMOTES IMPORTANCE OF HYDRATION

Tetley has announced a series of initiatives to help provide education and understanding of the benefits of hydration within care homes across the UK throughout 2017 and beyond, in line with its headline sponsorship of Nutrition and Hydration Week 2017. The activity aims to highlight, promote and celebrate improvements in the provision of nutrition and hydration locally, nationally and globally, focussing on nutrition and hydration across the health and social care sectors, say the brand, by supporting the Nutrition & Hydration Week team in providing strategic advice and support to care homes across the UK.

DAWN LAUNCHES IMPROVED BAKERY MIXES

Dawn Foods has announced that it has reformulated and improved its range of classic American Bakery mixes and bases for muffins, cookies, crème cake and carrot cake. The new look products, all based on authentic American recipes, say Dawn, have improved performance and appearance, all-natural flavours and colours as well as reduced salt. All products in the range are palm oil free and Halal certified too.

CHAUCER PARTNERS WITH FILIPPO BERIO

Chaucer Foods UK Ltd, part of the Chaucer Group partners and a global leader and innovator in croutons and specialist bread products, has announced a partnership under licence with the olive oil brand, Filippo Berio, to develop a range of baked snacks. The new products will complement Filippo Berio’s existing selection of high-quality olive oils, olives, vinegars and pesto and are due to launch across the UK later this year, debuting with a line of Crostini made with Filippo Berio extra virgin olive oil. The initial product line will comprise of five SKUs that are baked not fried, with 30% less fat than fried crisps and are free from artificial additives (flavours to include Fennel & Garlic, Formaggio, Lightly Sea Salted, Rosemary & Sea Salt, and Sundried Tomato, all inspired by Filippo Berio’s Italian roots).

BEANIES LAUNCH VITAMIN-D INFUSED COFFEES

Flavour coffee specialists, Beanies, have launched an innovative new range of premium flavour coffees plus Vitamin D - three infused instant coffees full of Beanies’ credentials (namely, no sugar and just two calories a cup, say the brand) and fortified with a daily dose of the ‘sunshine vitamin’.

16 MAY 2017

CAFÉ LIFE

Caterforce re-launches ambitious national Chefs’ Selections range Foodservice buying group, Caterforce (www.caterforce.co.uk), has re-launched its new look ownbrand range Chefs’ Selections to foodservice customers following an extensive expansion of the product range and brand redevelopment.

Consisting of over 350 products across grocery, frozen, chilled and non-food categories, the range generates over £35m in turnover and is available to customers across the UK and Ireland via Caterforce’s network of eight delivered wholesale members.

One of the areas Caterforce says that it takes real pride in, is the consistent quality the Chefs’ Selections range offers to customers in foodservice. With a leading quality assurance process, the company reports that it aims to ensure the end user receives the best quality product every time.

“A great deal of work has been put into further developing the Chefs’ Selections brand and we’ve drawn very much on the passion for food within the business and for offering the best products and service to our members’ customers,” said Nick Redford, managing director of Caterforce.

The relaunch gives members’ customers a range of new product offerings following a significant NPD drive led by Caterforce’s

development team in an approach that means Caterforce can offer innovation throughout the Chefs’ Selections range to enable end users to tap into the latest consumer trends and maximise opportunity, say the company.

“Our NPD team has dedicated time to identifying trends and interpreting them for our customers.

We want to make sure there is great variety in the range and that we’re offering caterers a good choice of innovative products to add to their menus,” explained Nick Redford.

Some of the newest Chefs’ Selections products include a violet and blackberry cake, drinking chocolate and 100% extra virgin olive oil, as well as tapping into the casual dining trend with products like chunky chips and rustic Barra Gallega bake-off rolls.

Caterforce’s pistachio and rose cake.

Entrepreneur Amanda Hamilton takes the Tuk Tuk to Brick Lane!

Londoners were invited to enjoy a #ChaiMoment recently, exploring the exotic to the eccentric, enjoying three minutes to relax, reflect and take in their sunny surroundings outside the London Coffee Festival at the Old Truman Brewery on Brick Lane in London.

Now in its seventh year, the 2017 Festival was host to hundreds of baristas, roasters, chefs and coffee aficionados who came to London for the four-day event.

As well as welcoming thousands of people to their stand at the event to sample their products, Drink me Chai was on hand to offer warm and chilled Spiced Lattes on

a traditional Tuk Tuk while ‘fly on the wall’ cameras captured their reaction to the exotic flavours #RaisingChaibrows!

Cafe Culture White A4 Full page April 2017.qxp_Layout 1 19/04/2017 11:23 Page 1

Hot Chocolate, redefined Marimba Hot Chocolate Melts are made from a whole 40g of flakes of real single-origin chocolate, just the same as our handmade chocolate bars. The result is a richer, smoother and more indulgent hot chocolate experience, available in sophisticated Dominican Republic white, comforting Venezuela milk, punchy Ecuador dark and sugar free dark varieties.

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AWARDS

Awards 2017 Celebrating Success!

The 2017 Café Life Awards is open for entries! Plus it’s free to enter!

Come along and celebrate your success at the Grange City Hotel on Thursday 21st September 2017 at a Gala Dinner hosted by celebrity chef Theo Randall The Café Life Awards are all about celebrating the best in the café sector. It’s an opportunity to tell the world how great your business is and promote your products. We want to hear about your success

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CAFÉ LIFE

over the last 12 months within the Café sector. Enter the awards and let us share your business successes over the last year.

Held in conjunction with the lunch! show, we will also be celebrating the tenth anniversary of this successful food-to-go show, which this year takes place at Excel on 21 and 22 September. The show will also be hosting the live Café Challenge competitions on the first day, commencing with a drinks

The 2017 Café Life Awards is open for entries! Plus, it’s free to enter! Come along and celebrate your success at the Grange City Hotel on Thursday 21 September 2017, at a gala dinner hosted by celebrity chef Theo Randall.

reception at 11am.

The awards will be held at the Grange City Hotel, commencing with a drinks reception at 6.30pm on 21 September – the first night of the lunch! show, providing a great opportunity to relax, network and celebrate after lunch!

The seventh annual Café Life Awards will combine the presentation of the awards with informal after-show entertainment and networking.

The closing date for nominations is 1 July 2017.

AWARDS

About the Awards The Café Life Awards aim to recognise excellence and encourage innovation in the important UK café and coffee bar sector.

Judged by panels of professionals from the industry, the awards are intended to inspire by example, by highlighting those involved in the sector who are pioneering and leading the market, whether in the development of new products or the creation of excellence in the high street.

The Awards THE CAFÉ SOCIETY AWARD This is a lifetime award which may be presented to an individual, or organisation, that the judges consider merits recognition for the contribution they have made to the development, growth and prosperity of the café/coffee bar market. This is an occasional award presented by the director of the Café Society.

Entry information: Entries should state the name of the individual, or organisation, being nominated and the reasons why they deserve such recognition – entries should be no more than half an A4 sheet of text.

THE CAFÉ DESIGN AWARD Created 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. One award will be presented for the best overall design from all entries, which can include independent, chain or in-store cafes. The judges will be looking for the best design which is innovative but commercially viable – providing an attractive and comfortable experience for the consumer.

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Entry information: Please send the business name and address to be judged to caron@thecafelife.co.uk by May 19th.

Download the entry from www.thecafelife.co.uk awards and complete your entry by 1 July 2017.

Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why you think this business deserves an award.

Information should include details of the aims behind the design and how these have been achieved. Entries may be accompanied by photographs (Max 4).

THE CAFÉ NEW PRODUCT/EQUIPMENT AWARD Aims to encourage the development of new products 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.

Entry information: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of the cost of the product, why the product is innovative and the value

the product offers to a café business. It is important that entries provide data to support success in the market. Entries should be accompanied by product literature and a photograph.

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AWARDS

CAFÉ FOOD AWARD Aims to encourage the innovation and development of food products specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections – one for savory products and one for sweet products.

Entry information: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide the retail selling price and data to support sales success in the market. Entries should be accompanied by product literature and a photograph.

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

CAFÉ NEW DRINK INNOVATION AWARD This award has been re-launched for 2017 and 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. From the entries received, the top three madeon-site drinks, in each category, will be prepared and judged live at the lunch!

Show on Thursday 21st September.

Entry information: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide the retail selling prices and data to support sales success in the market. Entries should be accompanied by product literature (or recipe for made-on-site) and a photograph. Those products short-listed for this award will be asked to provide samples for judging in late July.

CAFÉ/COFFEE BAR CHAIN OF THE YEAR Created to recognise the work being done by leading operators to set standards and drive the market in terms of innovations, standards and consumer satisfaction.

A business with over five and up to 20 operating sites is considered to be a small chain. The judges will be particularly keen to recognise businesses that consistently set and maintain high standards, from the quality of the products they offer to the friendliness of staff. All chains will be considered.

This award will be split into three

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CAFÉ LIFE

categories – national, regional and in-store.

Entry information: Regional/small chains and in-store cafes will be required to send in an entry and will be visited by a ‘mystery shopper’ judge. All national chains are considered irrespective of entry and will be judged using external research organisations such as MCA Insight and Kantar. Should you wish to forward further information to support your entry, please send no more than half an A4 sheet of text giving details of why the business deserves an award and the success of the business. The information may also be accompanied by supporting literature. Please email the entry information to caron@thecafelife.co.uk CAFE ‘FREE FROM’ PRODUCT INNOVATION AWARD This award is open to all food and drink products and aims to recognise the most innovative products within the ‘free from’ sector. This category can include gluten free, sugar free, dairy free and additive free products.

Entry information: Entries should explain what makes the product unique within this category and if possible, data to support sales success in the market.

Sample products will be required for judging in late July.

INDEPENDENT CAFÉ/COFFEE BAR OF THE YEAR This award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. A café/ coffee bar business is considered to be independent with fewer than 5 outlets.

Gold Awards will be presented to all those judged to be the best in each region. The awards will be presented to the winners at their premises to maximize local publicity.

From the gold winners, a platinum winner will be chosen. The platinum winner will be presented with their award on stage, at the awards dinner.

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 shortlisted in this award will be visited by an independent judge who will report on their experience.

To enter: Please send the business name and address to be judged to caron@thecafelife.co.uk by May 19th.

Download the entry from www.thecafelife.co.uk/awards and complete your entry by 1 July 2017.

Entry information: Entries should provide no more than half an A4 sheet of text giving details of why they think the business deserves an award. Details of the success of the business should be included as well as photographs (Max 4) showing the frontage, customer area and serving area while operating.

Entries may be accompanied by supporting literature. The business will be visited by an independent ‘mystery shopper’ judge who will prepare a report to accompany your entry.

The ‘Award Qualifying Period’ is 1 July 2016 to 30 June 2017 CLOSING DATE FOR ENTRIES: 1 JULY 2017 Please ensure your entry arrives before the closing date.

All entries will be treated in strict confidence and only seen by the Café Society Secretariat and the judging panel. All judges will be bound by a confidentiality agreement.

Your entry can be sent by post or email to Caron Parry at The Café Life Awards, C/o The Café Society, Association House, 18c Moor Street, Chepstow, NP16 5DB. Telephone: 01291 636346 Email caron@thecafelife.co.uk

AWARDS

AWARDS

New Live Challenges!

ENTER NOW!

To celebrate the tenth anniversary of lunch! Café Life is launching four new live challenges and a drinks reception. The live challenges have been introduced to showcase some of the industry’s newest and most innovative food and drink developments. The challenges will take place in the exclusive BSA/ Café Life space at ExCel on Thursday, 21 September 2017 in front of a live audience.

The winners will each receive two tickets for the awards dinner that evening at The Grange City Hotel where they will be presented with their awards and cash prizes.

There will be four live challenges including the DaVinci Gourmet Speciality Drink Challenge, Florette Food to Go Challenge, Norseland Toasted Cheese Sandwich Challenge and the New York Bagel Croll Challenge.

The top five finalists in each competition will be in front of the audience at Excel their winning recipes.

DAVINCI GOURMET SPECIALITY DRINK CHALLENGE With the growing emergence of the coffee culture the demand grows for more elaborate and speciality drinks. The DaVinci Gourmet Speciality Drink Challenge is looking for a new speciality hot or cold drink created using the nominated DaVinci Gourmet syrups. The challenge is open to all working within the café sector – from independents, chains, in-store and foodservice. Contestants are asked to pair their creation with a cake product of their choice to complement their speciality beverage.

Entrants need to email a photograph of the finished drink alongside their chosen cake explaining why the cake complements the drink. The photo along with the recipe should be emailed by the closing date 1 July 2017. The top five recipes will be chosen to

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be created live at the lunch! show.

DaVinci Gourmet was born in the heart of coffee culture Seattle, Washington in 1989 to supply the growing speciality coffee industry. Premium supplier of beverage solutions, DaVinci Gourmet prides itself on creating new and unparalleled flavoured syrups and sauces, designed to capture the imagination of the twenty first century speciality coffee drinker. DaVinci Gourmet brings a unique palette of flavours to traditional speciality beverages.

NORSELAND TOASTED CHEESE SANDWICH CHALLENGE Still the most popular sandwich filling, cheese in its many guises tops the popularity charts as a lunchtime favourite.

Norseland Innovative Cheese Specialists are looking for the ultimate toasted cheese

Celebrity Chef Theo Randall will be returning this year as Head Judge.

Theo will be looking for innovation, taste and presentation within each category. sandwich using any or all three of the nominated cheeses, together with any carrier suitable for toasting, plus other ingredients of the contestant’s choice: Mexicana® - a fiery mix of bell, jalapeno and chilli peppers carefully blended with Cheddar and a secret mix of Mexicana® spices.

Jarlesberg – made to a secret recipe using only the purest milk for a smooth distinctive and rounded taste. Incredibly versatile and keeps its flavour when melted.

Applewood – a traditional West Country Farmhouse Cheddar with a rich smoky flavour and delicate aroma, perfectly finished with a dusting of paprika.

The completed recipe and photograph should be emailed by the closing date 1 July 2017. The top five recipes will be chosen to be created live at the lunch! show.

Norseland are the number one British blended cheese supplier, producing awardwinning sweet and savoury cheeses. With innovation at its heart, Norseland produce

MAY 2017 CAFÉ LIFE 21

AWARDS cheeses in all formats from delicatessen, prepack, spreadables and slices to seasonal, gifting and snacking ranges.

NEW YORK BAKERY CROLL CHALLENGE Bringing together the lightness of a croissant with the characteristics of a roll the New York Bakery Croll is the perfect hybrid for an innovative sandwich. The Croll Challenge is looking for a sweet or savoury recipe using Croll. Contestants are asked to create a recipe that complements the Croll’s texture and flavour.

The completed recipe and photograph should be emailed by the closing date 1 July 2017. The top five recipes will be chosen to be created live at the lunch! show.

The New York Bakery Company was started by a baker, who arrived in England from New York. Following his passion for food and wanting to share the great taste of a true New York bagel, he started the New York Bakery Company in the 1990’s in Rotherham. Croll is new hybrid that has potential to grow the pastry category and drive innovation on menus and in foodto-go ranges. Inspired by New York coffee shops and bakeries, Croll is a perfect for filling with sweet or savoury ingredients and is ready to use once defrosted but can also be served hot. It can hold more filling than a traditional croissant and is less flaky, making it the perfect on the go sandwich carrier.

Florette Classic Crispy Salad or Florette Superfood Salad. Your creations must showcase a leaf-based food-to-go recipe, it must also be high in protein and under 500 calories, it needs to be commercially viable and be prepared in the Florette Tasty & Balanced container (which will be delivered to contestants).

The completed recipe and photograph should be emailed no later than the closing date, 1 July 2017 and the top five recipes will be created live at the lunch! show.

Florette produces fresh washed and ready-to-eat salads. With a large network of farms across Europe, Florette ensures that only the leaves that have had the perfect balance of temperature and natural light levels are harvested – meaning that every leaf has been grown in the sunshine.

To enter the competitions: For further information on any of the Café Life live challenges visit www.cafelife.co.uk

FLORETTE FOOD TO GO CHALLENGE As people are opting for healthier lunches on-the-go, leafy prepared salad company, Florette are looking for a leaf-based Food to Go winner! The Florette Food to Go Challenge requires contestants to produce a food to go meal option using either

22 MAY 2017

In the first instance, to receive the free sample products please send your name, address and telephone number to Caron, caron@thecafelife.co.uk by 19th May 2017

CAFÉ LIFE

0831

o r w g y w l n h o ere e W the sun goes

Sunshine. It’s our secret ingredient. So we follow the sun all year round to make sure every salad leaf, in every bag, is grown on our farms in the perfect conditions. Because, if you want fresh, delicious tasting salad, you have to grow where the sun goes.

Serve up some sunshine in your salad bowl today. www.florettesalad.co.uk

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With a new tailored speaker programme (Caffè Connections), technology showcase and informative masterclass and business advice sessions, the popular Caffè Culture (www.caffecultureshow.com) will be returning to Olympia, London this month.

MAY 2017 ISSUE 80

TASTING THE LIFESTYLE OF THE

www.thecafelife.co.uk

CAFÉ SECTOR

Café Life magazine will be present at the show at Stand F72, and we look forward to catching up with many of you, and hearing your news and views!

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Culture stand C31 Come and visit us at Caffè w w w. 1 8 8 3 . c o m e n c h A l p s.

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Consumer trend focus This year’s Caffè Culture Show is focused on helping you grow your business and build new relationships with key buyers and café owners, say the event’s organisers. And as part of this aim, the event will be taking a look at both macro and micro consumer trends affecting the market place, and how this will impact suppliers in developing products and solutions to keep in line with consumer demands.

Conference speaker, Simon Stenning of MCA, who leads the team responsible for delivering leading insight, data and market intelligence to clients across the breadth of the UK eating and drinking out market, shared some of his thoughts about current trends.

“We all lead far busier lives, and try to fit so much more in each day, so undoubtedly, eating on the go is here to stay as it meets our need for greater convenience. At the same time however, we expect better quality, and won’t sacrifice quality for that convenience, so standards of what is provided and how it is served etc, have to keep rising,” said Simon Stenning.

“The biggest trend that we see are consumer expectations increasing, ‘food to go’ as changing from the typical workweek needs into week-long wants, and a broader range of better quality foods available to us wherever, whenever and however.

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“Older generations tend not to eat out as frequently as younger generations, although they spend more on each occasion. However, we take behaviours with us as we get older, and so we do expect to see older generations having different habits – it’s not all carvery and soup! But, the older generations do have more time available, don’t have quite so busy lives and therefore ‘food to go’ is not so critical for them. What they are now expecting though is a great experience in quality, ambience and service, and they will pay more for it!

“Consumers have also come to

expect that coffee shops sell a toasted sandwich/panini, and that is the limit of the food offer. For start-up coffee shops, I would be looking to challenge the mainstream, and offer a better food experience, such as that seen in Australia/New Zealand, and of course street food elements within that ought to be a strong crowd-pleaser. However, street food does need to be authentic, so rather than changing different cuisines or styles, I would suggest choosing one style of product, become expert producers of that and stick with it so that it becomes a hero product.”

CAFFÈ CULTURE SHOW MASTERCLASS PROGRAMME HIGHLIGHTS Eight critical steps to ensure you run a profitable coffee shop in 2017 (John Richardson) Innovating your coffee offering - some ideas on brewing techniques and diversifying your drinks range, getting it right (Nick Maybey/Assembly Coffee) How to develop an allergy free food offering (Allergy UK) Making the perfect cup with dairy free alternatives – a guide for owners and baristas (Oatly) How to create a killer Marketing Strategy in 25 minutes (We are Spectacular) 10 essential factors to consider before starting a coffee shop (John Richardson) How to market to millennials (We are Spectacular)

WHAT TO SEE Banz Kofi Fektori (Stand F62), supported by Pacific Islands Trade & Invest, representing 16 Pacific island countries across the pacific region, and a proudly Papua New Guinean company producing a range of premium organically grown single origin coffee for home consumption and food service, will be in attendance. Located near the town of Mount Hagen, Banz Kofi Fektori sources its 100% naturally grown Arabica coffee directly from remote village communities, family and small holder growers throughout the lush Western Highlands Province of Papua New Guinea. Growers still practice age old agricultural methods of growing coffee without use of chemical fertilisers, pesticides, herbicides and fungicides.

Award-winning Tanna Coffee (Stand F63), also supported by Pacific Islands Trade & Invest and representing 16 Pacific island countries across the pacific region, will be in attendance. Grown in the fertile soils of the South Pacific nation of Vanuatu, under the shadows of the still-active Mt Yasur Volcano. It is the active volcano’s presence on the island of Tanna, which is what really makes its coffee unique, say the company. Deep rich volcanic soils, abundant sunshine and plentiful rainfall, makes up the essence of this truly natural product.

Coldpress (Stand D2), the premium juice ‘heat free’ movement in the UK www.thecafelife.co.uk

will be present with a better-for-you soft drinks repertoire that includes fruit and veggie juices, almond drinks and smoothies. New products for 2017 include Blood Orange & Mandarin and Raspberry Lemon fruity coconut waters, plus betterfor-you soft drinks in Strawberry Apple & Watermelon and Raspberry, Pineapple, Apple & Pear.

Matthew Algie (Stand C2) will be showcasing their wide range of coffees, served three ways at the main bar – espresso drinks on the new Synesso machine, filter coffees through a wide range of brew kit and cold brew prepared using theToddy range. The stand will also feature a variety of products fresh from the Espresso Warehouse spring/summer range, and visitors will be able to sample four new seasonal recipes, from Matcha & Lime Crush to Salted Caramel Fudge Frappe, say the company.

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PREVIEW Moonroast (Stand RV2) will be allowing visitors to sample two popular café blends - 1 Star GTA award winning Peru Blend and Moonshot Espresso Blend. The Moonroast barista will be making flat whites and espressos to taste and demonstrating latte art.

model that supplies both hot and cold water, a combined boiler chiller unit and two automatic water boilers, including one twin-tap model.

Tea People (Stand G64) say that they have some exciting new teas for 2017, including Carrot Orange Rooibos, Vanilla Chilli Cookie, Coffee Truffle and Pineapple Green Tea with Matcha, plus new organic teas including Earl Green, Turmeric Chai and Peach and Grape Black.

Decor Fusion (Stand F60) - a uniquely diverse interior design agency specialising in designing and creating interiors, branding and marketing solutions for a wide variety of commercial projects including restaurants, hotels, bars, cafés, clubs and offices – will be present, offering commercial interior design to social media management and advice.

Frima (stand B1) will be explaining just how quick and easy it is to cook a variety of dishes with the latest hi-tech multifunctional cooking technology.

Frima’s VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers.

Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure, taking the concept of multifunctionality to a new level, say the company, as visitors to the Show will be able to find out for themselves.

Klean Kanteen (Stand E34) is a sustainable reusable stainless steel food and storage brand, and says that it will be urging the coffee shop sector to encourage its customers to replace single-use coffee cups with reusable ‘keep cups’, in order to reduce waste.

Warewashing technology company, Meiko (Stand D34), will be launching www.shopupster.co.uk which delivers high quality glass and dishwashing equipment fast. The new UPster U400, U500 and pass through H500 models will be available, with optional extras including baskets, chemicals, fixed priced installation, tabling modifications and disposal of old machines (all machines come with a 24-month warranty as standard, plus free installation and a bonus 10% discount if ordered at the show).

Nelson Catering Equipment (Stand E41) will be highlighting its kitchen and counter design and installation services, including the latest high performing, energy saving Advantage warewashers.

Pentair Food Service (Stand E21) will be showcasing the Everpure Conserv 75E High Efficiency Reverse Osmosis (RO) System - a solution that brings the benefits of RO water to coffee applications, say the company, by combining a carbon filter, scale inhibition, calcite feeder and blending to create the right balance of minerals to prevent both corrosion and scale formation, differentiating it from conventional RO systems.

and foodservice sectors and will be showcasing this at the exhibition. The Café Bake range includes three varieties - Yogurt, Cranberry and Pumpkin Seed Oat Crumbles, Pecan and Maple Syrup Oat Crumbles, and Lemon Drizzle Melts.

Also being showcased at show are new single portion luxury Mini Packs in three favourite flavours - Divinely Choc Chip Cookies, Oat Crumbles and Viennese Whirls – say the firm.

Divine Chocolate (Stand D41) are launching a new grab-and-go Cappuccino Chocolate Bar for the perfect Fairtrade break. The new rich and creamy treat sized bar combines Divine chocolate with real coffee pieces, perfect for a midafternoon pick me up, suggest Divine.

Flower & White (Stand B43) will be launching Meringue Drops - small handmade Swiss-baked meringues in a kaleidoscope of colours. These rainbow finished meringues are made with British free range eggs and all natural flavours and will be available in a 100g box in three flavours - Rainbow Fruit (Strawberry, Lemon, Passion Fruit and Cherry), Chocolate and White Chocolate & Raspberry. They are suitable for vegetarians and naturally gluten free.

Rational (Stand B1) will be presenting the smallest ever Rational unit – the SelfCookingCenter XS for intelligent commercial cooking.

Lincat (Stand F70) – a UK manufacturer of commercial catering equipment, will be showcasing four of its latest generation FilterFlow models. With enhanced selfdiagnostics, smaller footprints, timer modes and longer life filter cartridges, the new FilterFlow models set a new industry standard, claim the firm. Amongst the new models on display will be a twin-tank

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Scanomat (Stand C1) will be exhibiting a host of new innovations including the cutting-edge TopBrewer fresh coffee tap which delivers a truly connected coffee experience in the hospitality and retail space, the new TopBrewer Cold Brew unit to supply Cold Brew on tap, and the latest M2M (machine to machine) and mobile payment solutions for the coffee industry.

Premium biscuit manufacturer, Border Biscuits (Stand G32) has launched a bespoke range of quality biscuits to appeal directly to the out of home

Grandeur Products (Stand C42) will be showcasing their premium date-filled cookies.

Great British Biscotti Company (Stand AM15) have four new two-finger packs in Simply Almond, Belgian Chunky Choc, Coffee & Walnut and Lemon, Honey & Ginger to showcase.

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PREVIEW One of London’s leading independent artisan bakeries – Paul Rhodes Bakery (Stand A29) – will be bringing a selection of its patisserie, cake products and handcrafted breads to the show, from macarons, loaf cakes and traybakes to sourdough, topped focaccia, rolls, baps and baguettes.

The Free From Bakehouse (Stand AM20), an award-winning specialist free-from bakes will be showcasing their Banana & Chocolate Chip Loaf, Battenberg, Chocolate Amaretto Truffle Torte, Hazelnut Praline Cake, Pistachio, Raspberry & Rosewater Cake and Matcha, Sour Cherry & White Chocolate Cake.

Rollagranola (Stand NB3) will be exhibiting their low GI, high energy, gluten free and no added sugar granolas in a range of flavours including Cashew Craze Mini, Caveman Dream Mini, Neanderthal Nibbles Mini, Cool Raspberry Mini.

Willie’s Cacao (Stand AM5) will be showing their Golden Mini Cacao Pods (a golden tin, sculpted in the shape of a cacao pod and filled with the very finest quality, single estate chocolate caramels).

The pods open to reveal Dark Chocolate Pearls filled with molten Sea Salt Caramel or Milk Chocolate Pearls with Passion Fruit Caramel.

Sambazon (Stand F71) will be offering a taste of Brazil from Açaí superfood brand, Sambazon, bringing the Açai bowl movement to the UK. The Bay Tree (Stand C45), an awardwinning preserves producer will be introducing its extended foodservice lines and single serve ranges to the coffee shop market. New foodservice lines for 2017 include Heavenly Hollandaise, Rich Béarnaise and Scrumptious Cider Apple Jelly.

Caffè Connections This year, the show has added some exciting new elements including a unique conference - Caffè Connections, a leading forum running within the show itself.

Caffè Connections will be exploring the state of the café industry and the rapidly changing landscape, with keynote speakers, panel debates, insight sessions and drop-ins from highprofile figures from the coffee and food to go sectors.

Day one is designed for senior executives, buyers and procurement managers from the coffee and foodservice markets, with a focus on Strategy, insight and innovation. Pret A Manger board adviser and Cawston Press co-founder Mark Palmer will be providing the keynote on what’s driving change within the coffee shop market and lessons to be learnt from the casual dining revolution.

Paul Ettinger (pictured below, right) from Caffè Nero, Peter Dore Smith from Kaffeine and Darren Williams from T2 will be discussing what the chains and independents have to learn from each other and whether they can peacefully co-exist, while Action on Sugar and the British Soft Drinks Association take on the big sugar debate.

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Loyale (Stand C15) will be in attendance with their free loyalty stamp app with paid plans to grow a business by up to 80%.

Loyalty Wallet (Stand NB5) - a new marketing and loyalty solution that helps operators establish deeper, more meaningful relationships with customers – will also be at the show.

Day two’s theme is focused around the use insight to drive performance and on the needs of independent coffee shops.

Speakers include Coffee Republic franchisee, author and consultant Andrew Bowen on franchising opportunities and alternative methods for raising capital for coffee shop expansion, and Gary McGann from Beyond the Bean on whether speciality coffee can continue to differentiate itself from the mainstream market.

Visitors will also be able to enjoy the Technology Showcase previewing new product launches by leading suppliers, wholesalers, equipment manufacturers and suppliers of premium products from well-known brands to start-ups.

Waitless Munch (Stand NB2) - an orderahead and integrated loyalty mobile apps solution to help cafés enhance their customer footprint will be present.

WHERE, WHEN AND TICKETS Caffè Culture 2017

(www.caffecultureshow.com)

Will take place at Olympia, London on 23 and 24 May 2017.

To attend the show and conference, free ticket registration can be found at http://bit.ly/2mJx02m.

The show will also include a Masterclass programme with educational insight from leading industry figures from the world of tea and coffee.

Pret A Manger ’s Mark Palmer (above) and Caffè Nero’s Paul Ettinger will be speaking at the show.

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ESPRESSO MACHINES

Espresso machines The key to many a successful café and coffee shop is its espresso machine.

Chosen wisely, well maintained and with well-trained baristas on hand to get the best out of them, such machines provide a stylish focal point but most importantly of all produce great coffee to encourage your customers to keep on coming back.

The right choice “Whilst the needs of every catering site vary, in terms of universal essentials for hot drinks, a good quality espresso machine is key,” says Andrew Jack, marketing director at Matthew Algie.

“Generally, the size of machine a business requires will depend on the type of outlet and number of cups served per day. Matthew Algie covers all sizes, from the Elektra Compact 1-Group for small premises, right up to large machines like the Rancilio 3-Group to cover higher volume sites.

“Made for the busiest of outlets, meanwhile, the Elektra Barlume 3-Group not only looks the part with its retro design but, with twin steam wands and precision-brew technology, gives baristas precisely the control they need, while the high capacity boiler keeps on performing, even when our customers are at their busiest. If space is an issue, the Elektra Compact 2-Group has the answer for busy outlets producing round after round of top quality espresso but taking up only 51cm of counter space.”

Matthew Algie was recently appointed as the official UK, Ireland and European distributor of Synesso, and unveiled the

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machine on their stand at the London Coffee Festival. These high-spec espresso machines, known for their unparalleled thermal stability, user friendliness and reliability are perfect for specialist operators, say Matthew Algie.

Handcrafted in Seattle, Synesso’s artisan espresso machines are regarded as one of the best barista tools on the market, claim Matthew Algie, with the Synesso team working tirelessly to produce the most barista-friendly, dependable and responsive equipment, hand crafting each machine to order.

“The key when purchasing new hot beverage equipment is to understand your consumers’ needs and to make sure you have equipment to suit your operation. For many customers, renting a machine may be more appropriate than purchasing one,” adds Andrew Jack.

“Matthew Algie offers a machine rental service which gives operators the freedom to evolve with their business needs. This service comes with a host of benefits – if the machine goes wrong, we will fix it and, if staff require training on how to use it, we will provide this free of charge. All Matthew Algie machines are supported by their own field service

engineers, who offer a 95% first-time-fix and average response under four hours from the moment the call has been logged to arrival on site.”

Needless to say, hot beverage equipment, such as the ones listed above, also require knowledgeable staff to ensure they are utilised effectively, point out Matthew Algie.

“Consumers are demanding higher quality cups of coffee so it is essential staff are trained in making a range of drinks to a high standard. It is also important that staff are trained in machine maintenance and know how to clean the machines properly as this impacts on beverage quality,” says Andrew Jack.

“Training is completely free for Matthew Algie customers, with every customer assigned their own coffee sales manager who will be on hand to offer expert advice and training. Managers are trained to the Speciality Coffee Association (SCA) barista standards and provide on-site training and advice. We also offer training at our Coffee Schools in Glasgow, Dublin and London, with courses including Brew Class, Milk Class and Espresso Class.”

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ESPRESSO MACHINES

Precise temperature control -Fracino’s PID Romano expresso machine.

Fit for purpose “Irrespective of the unprecedented range of espresso machines available, ensuring that the machine is reliable, ‘fit for purpose’ and fits comfortably in the space you have available – remains of paramount importance,” says Peter Atmore, head of sales and marketing at Fracino.

“Venues with no immediate access to a mains water supply would need a machine with an integral water reservoir, a four to five litres boiler and full size group head for producing the best quality drinks.

“Busier venues would be looking for a two or three group machine, with the largest capacity boiler and most powerful heating elements to provide excellent performance, whilst being simple to operate and easy to maintain.

“Venues with a higher ratio of multishift staff, where training becomes a challenge, would benefit from equipment with an increased level of automation or innovative integrated milk foaming systems to ensure drink quality remains consistent and of a high standard.”

Operators who have a requirement to serve coffee away from a mains water and electrical supply – such as mobile coffee carts, event organisers or tourist attractions should be looking for models that can operate on LPG gas and a 12v battery to fulfil their requirements, advise Fracino, who are producing such machines in one, two and three group versions to suit both single owner and operator start-up ventures or the busiest of locations.

“With accuracy and consistency of the drink produced becoming an increasingly important factor in more discerning venues, technology that allows precise temperature control and pin-sharp timing is being integrated into the latest models,” adds Peter Atmore.

“Proportional Integral Derivative (or PID) is a very clever technology that

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‘learns’ from the specific use of the machine - incoming water temperature and pressure, atmospheric pressure, surrounding temperature and other variables – and adjusts the final settings of the espresso machine to ensure that every drink is absolutely identical to the previous ones.

“Digital screen technology, monitoring drink temperatures, extraction times and other data are included in model specifications. For venues with high staff turnover levels, where barista training is difficult to introduce and maintain, automatic milk foaming systems are becoming ever more advanced and capable of recreating the hand-steamed milk texture, readily associated with a high street coffee bar.”

Fracino’s PID Romano espresso machine – which features an LCD display showing each group’s temperature – can deliver up to 400 espressos every hour and is ideal for outlets looking to achieve the highest quality drinks, suggest the firm. They also provide training which includes how to programme the machine, how to set and adjust the grinder to ensure that the quality of drink is of the highest standard along with daily cleaning and routine maintenance training.

“The expectations of coffee bar management for staff to provide premium, consistently high quality coffee is often hampered by lack of resource for extensive and demanding barista training,” points out Peter Atmore.

“Increasingly the solution is to install fully automatic coffee machines where operators ‘press a button’ and move onto other duties. However, often requiring a massive initial investment, they can be unreliable, complex to set up and require onerous daily cleaning.”

Fracino say that their state-of-the-

art hybrid Velocino espresso machine combines the convenience of a high quality bean to cup coffee machine with the simplicity of a traditional espresso machine. It is the same price as traditional espresso machine and avoids substantial initial outlay and associated complex technology and purchasing/ leasing/maintenance expense, claim the company. The benefits of its use include a simple daily cleaning process (which takes a few minutes), minimal barista training, freeing up staff to multi-task and focus on customer service, suggest Fracino (part of the afore-mentioned operator training which Fracino provides).

“As technology develops, it’s getting easier for those not previously focused on hot beverages to offer a more complex coffee menu,” observes Justin Stockwell, managing director of Caffeine Ltd (www.caffeineonline.co.uk), a UK coffee machine specialist, distributing some well-known brands including Schaerer and Gaggia.

“Modern advanced bean to cup espresso machines are multifunctional, so they can offer dozens of different drink variations at the touch of a button. What’s more, by ensuring a careful balance of ingredients - coffee, milk, cocoa, syrup and so forth – these machines give operators enormous freedom in creating their own speciality beverages, which, once developed, can be easily reproduced with consistent quality.

“Traditional espresso machines are obviously ideal for outlets looking to capitalise on the skill of their baristas and the authenticity of the process as selling points, and suppliers such as ourselves can help assess the requirements of outlets looking to purchase espresso equipment, as well as providing staff training and after-sales support.”

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ESPRESSO MACHINES

Festival showcase The latest in cutting edge design and technology from the FAEMA range is the E71 model seen in the recent Coffee Masters competition held at the London Coffee Festival 2017. The new GTi FAEMA thermal system with independent group head boilers guarantee maximum flexibility and thermal stability in different extraction temperatures, say their UK distributor, Mulmar.

The service boiler is equipped with a patented Smart Boiler System and is insulated with special material which reduces heat loss for a daily energy saving of 40% (according to DIN 188732 parameters). The hydraulic delivery system is unified to a dual controlling system, manual and automatic. The Manual Delivery Management includes levers placed above each group head giving total control over the brewing process and pre-infusion in two steps, say Mulmar.

Pre-infusion gives you control over clarity and extraction of the coffee brewing process, add Mulmar, the purpose being to allow the cell surfaces to be saturated.

The goal of this is to remove the material that is bound up in the cells of the ground coffee by controlling the initial volume to completely saturate the material, allowing time for absorption with little extraction.

Once all of the coffee has been saturated each ground particle, assuming that it is the same size, will then extract at the same rate, creating a more consistent and even brew extraction.

In the E71, the first step of this process involves water delivery at the maximum flow rate and at a low pressure. The coffee cake is quickly saturated with water. This step determines the amount of coffee you want to moisten in a ‘blooming’ fashion. The second step involves water delivery at the minimum flow rate and at low pressure. The cake is saturated with water very slowly this time. This step

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determines the length of total infusion.

The four programmable buttons per group use the same pre-infusion system as the lever and can be calibrated for maximum consistency during busy period.

A 4.3” integrated touchscreen displays allow the use of the machine through two different configuration modes from digital control system. The machine also features an illuminated work area, the new soft touch open-spout portafilters with a specially developed grip angle and a flush system to eliminate coffee residues from the previous delivery.

This choice of working with different systems on the machine brings remarkable flexibility and technical innovation to the world of traditional coffee machines, claim FAEMA. In addition, their machine has a new designed steam delivery valve with purge function and two steps of steam power as well as cold touch steam wands.

The E71 also has a telemetry feature connected via Wi-Fi which allows to remotely access information and statistics on functionalities and consumption.

Furthermore, the coffee machine is capable of pairing up with on demand FAEMA grinders via Bluetooth.

Matthew Algie, having been appointed

as the official UK, Ireland and European distributor of Synesso artisan espresso machines, chose the London Coffee Festival to unveil the Synesso MVP range to the UK market.

Synesso is a US based manufacturer of high-spec espresso machines known for their unparalleled thermal stability, user friendliness and reliability. The Synesso MVP range has been designed to adapt to a wide range of users, enabling them to switch quickly between manual mode, manual programme mode or volumetric mode, say Matthew Algie. Its advanced software makes it possible to set and save recipe parameters in seconds – making it a easier to deliver that all-important consistency of serve.

Synesso owner and designer, Mark Barnett, flew in from Seattle to join the Matthew Algie team at the London Coffee Festival, giving visitors a unique opportunity to explore the MVP and MVP Hydra in greater detail, and to sample Matthew Algie’s latest hand roasted coffees at their very best.

“With over 30,000 coffee lovers attending the London Coffee Festival, it was the perfect platform for us to introduce the Synesso MVP and its designer, Mark Barnett. We are excited to have been appointed as the official distributor of this exceptional brand in the UK and Europe and know that pairing it with our hand roasted range will be a winning combination,” said Matthew Algie’s Andrew Jack.

Mark Barnett, owner and designer of Synesso, added: “We chose Matthew Algie as our official UK, Ireland and European distributor because they share our passion for great tasting coffee and focus on providing customers with the best possible service. Their longstanding expertise and ability to maintain the highest levels of operational excellence make them the ideal distributor of our Synesso MVP and MVP Hydra machines.”

STARTING OUT

First Steps Top tips, market research insight and ideas about ethos from those who’ve gone before, can be invaluable when starting out in the coffee shop business.

Over Under Over Under is a new speciality coffee shop that has opened in the heart of Earl’s Court, London, having stripped back coffee culture to what really matters, say its founders – namely good coffee, incredibly friendly service and a simple and delicious food offering.

New barista in the city and Over Under’s founder, Ed Barry (main picture), is welcoming customers to his first coffee venture which provides each visitor with an upbeat, cool atmosphere.

Over Under is a community-focused café and its ability to source quality produce locally, through using smoked meat and fish from Upton Smokery in the Cotswolds, for example, means not only is freshness never a problem, but also that uncomplicated, fresh and clean British food is served all year round.

Working in close partnership with its

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roaster, Brixton’s Assembly Coffee when sourcing its beans, customers can rely on a consistently excellent cup visit after visit (Over Under and Assembly working in collaboration to offer coffees of premium quality, helping to develop a forwardthinking approach to café culture).

The food is headed up by executive chef, Connie Grossman, who has developed the simple menu alongside Ed to reflect the values of Over Under, and drawing inspiration from her previous experiences working for Chez Panisse in California, Two Hands in New York and Ottolenghi in London.

“Over the years, good coffee became an obsession I wanted to channel into my every day. Taking inspiration from coffee hubs around the world, namely my experience of café culture in New Zealand, where my family is from, and Dublin and New York where I have lived over the

past five years, Over Under was about creating a space to enjoy a simple coffee that reflects this diversity of cultures. Our name also hints at this inspiration.’ says Ed Barry.

“We make great coffee and we want to share it with as many people as we can.

Our baristas ensure every cup is perfectly brewed with expert precision; we care about your name and order, and we want your visit to Over Under to be the easiest part of your day. We’ve created a relaxed, intimate space to share our raw passion for excellent coffee.”

And needless to say, the importance of the barista and barista training in running a successful coffee shop should not be under-estimated.

“It is more than just the coffee personality is the foundation for a good barista. You can teach them how to do latte art but you can’t teach them how to

STARTING OUT engage with customers and other staff members. Hire the personality!” says Ed Barry, who has some further ‘top tips’ for those starting out.

Espresso knowledge Background of coffee (sourcing of beans, flavour profiles, roasting patterns) is an added bonus - you want to be prepared to answer questions about the coffee you are serving. Not all customers want to know about this type of information but it is important that those customers who do know about coffee feel that you know what you’re serving and talking about.

Latte art Good coffee doesn’t speak for itself! If the coffee looks good then the customer will subconsciously (before trying the drink) think that it tastes good.

Equipment knowledge The espresso machine is generally the biggest capital expenditure of the shop and so knowing how to use the machine and clean the machine is of vital importance - written opening and closing procedures always help with this.

Speed of service is crucial If your barista takes too long to make a coffee then people will tend to lose their patience over time and stop coming in.

Our average wait time for a coffee is two to three minutes as our baristas are trained to steam milk for multiple drinks within one jug, serving fast coffees while still keeping the standard of espresso and latte at a high.

Customer complaints Working in the coffee shop environment, it’s important staff know how to deal with unhappy customers. As much as a barista is mainly behind the coffee machine, customer engagement is key and dealing with complaints in a professional and calm manner is essential.

A distinctive, healthy food offering is fast becoming a coffee shop essential.

www.thecafelife.co.uk

Priorities “Coffee shops are trendy, fun and appeal to all the senses - who wouldn’t want to own one? And with more of us than ever visiting a café a least once a week to meet friends, have some time out or even work, it’s a healthy, growing market and there’s plenty of room for even more of them. That’s great news for small business owners and entrepreneurs, especially as recent figures indicate that independent coffee shops outnumber the big brands by two to one,” says Andrew Scott, owner of multi-award-winning artisan coffee shop Heaven Scent and Victus Consultancy (http://victusconsultancy.co.uk/), and who feels that five areas in particular deserve particular consideration.

“But you need to be ready for some seriously hard work and ensure you’re on top of all aspects of opening a business.

In among the sexy jobs like choosing your coffee suppliers and beans, sampling cakes, ordering funky crockery and deciding on the décor, there are many other things that need to be considered.”

Recruitment Never underestimate how much your staff influence your customers’ experience. A friendly welcome, top chat and all-round excellent service are as important as the eating and drinking. Your staff can create a warm, inclusive atmosphere where people want to hang out. Recruit on personality - warmth, charm and charisma are innate and priceless. Then plan the training so your team is up to speed by opening day.

Well trained staff can create a latte with style and flair, advise on multi-allergen free dishes and know your menu insideout, filling your customers with confidence and offering a personal level of service that big chains simply can’t match.

Create a USP It may be a growing market, but it’s a busy, crowded one and you have to stand out from your competition. Customers expect independent coffee shops to have a more artisan and speciality feel, so know

your audience and do your research. My Heaven Scent brand, for example, features tea cosies knitted by my mum, and it’s incredible how many people comment on these on TripAdvisor, along with photos!

We also shout about the provenance of our food, our support of local suppliers and the fact that our home baking is made by three ladies from our village, all of whom live within a few hundred metres of the shop!

Law and legislation Yup, it’s dull, but you don’t want to end up in a world of pain so sort out your paperwork. Insurance, HMRC, VAT, national insurance, business rates, health and hygiene, invoicing etc. Get to grips with Food Standards Agency guidelines, learn the Hazard Analysis Critical Control Point (HACCP) and ensure you comply with EU Food Information for Consumers Regulation (EU FIC). And while you’re at it, don’t forget to create a profit and loss sheet.

Get to know your suppliers Like your staff, you need to pick your suppliers wisely. Customers are increasingly discerning about quality, environmental impact and ethical sourcing, and will be keen to know about your suppliers and their products. Keep it as local as possible, get to know your suppliers and look after them - you need them much more than they need you when you’re just starting out.

Marketing It’s never too early to let people know about your arrival, so make sure you give yourself plenty of time to start raising awareness. Create a Facebook page, advertise in your local press, promote yourself at community events, have plenty of posters and information in your window, and go to businesses and houses in your area with flyers. Passers-by will see there’s something going on and be interested, so set up a stall outside with tasters and teasers.

MAY 2017 CAFÉ LIFE 37

STARTING OUT

Taking a bite of food-to-go Seizing the opportunity Understanding the food-to-go landscape and the size of the opportunity is surely the first step for any budding coffee shop and food-to-go entrepreneur – especially when it comes to making your case for investment.

At IGD, the international grocery and food-to-go researcher, we’re forecasting the UK food-to-go market to be worth £21.7bn by 2021, growing from £16.1bn in 2016.

We split the market into five segments – food-to-go specialists (e.g. Pret, Subway and Greggs), coffee specialists, quick service restaurants (QSRs), convenience, forecourts and other retailers, and supermarkets and hypermarkets.

While we expect all areas to significantly increase in value by 2021, it is food-to-go specialists who we believe have the greatest opportunity to grow, with a predicted worth of up to £7.1bn by 2021. We’re forecasting coffee specialists to be the second-fastest growing part of the market, with projected value of as much as £6bn in four years’ time.

Changing shopper habits are undoubtedly driving this growth. We’ve seen a rapid rise in coffee culture over the last few years, with our shopper research revealing that almost half (48%) of drink on-the-go shoppers buy hot drinks. On top of that, shoppers are also living more flexible lifestyles, so are increasingly choosing food-to-go options while they’re out and about.

Future trends to watch out for If you’re reading this, it’s likely you’ve already got a decent handle on the shopper trends that are driving café culture, and quite a good idea about how your coffee shop will be different. What you might not yet have thought about is what’s coming up next. We have, however, and we’ve identified five key trends that we see driving the future development of food-to-go.

The first trend is health and wellness.

Foods that support active lifestyles and tick the box for dietary needs are performing well, while wearable technology and apps are helping shoppers to better understand the nutritional and calorific value of what they consume.

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Food-to-go operators are expanding the variety of flavours and products available to meet this demand. UK foodto-go shoppers are especially interested in products that suit particular diets, with 34% looking for a larger range of vegetarian products, 25% more dairy-free products and 23% seeking more vegan or gluten-free options (IGD ShopperVista, Q3 2016, 1,124 GB food-to-go shoppers).

Our second trend is new locations.

Many food-to-go specialists are now expanding to reach new types of shopper.

For example, both Tossed and Pret are now present in motorway services, while Subway and Greggs are expanding across petrol forecourts, to target the on-the-go shopper. Other operators, such as Leon and Tortilla, are also opening stores outside London for the first time, to meet growing appetite for food-to-go outside the capital. If you’re looking to open a coffee shop outside London, there may well be good, busy sites that you should be considering away from more typical – and often more competitive – high street locations.

There’s also an increased focus on ‘alternative missions’, by which we mean food-to-go occasions beyond coffee or lunch. That’s not to say these aren’t important missions – in fact lunch remains the most popular, with 70% of food-to-go shoppers having bought lunch in the past month, while 28% have bought breakfast (IGD ShopperVista omnibus survey of 2,000 UK respondents). But in line with more flexible lifestyles, we’re also seeing more flexible eating patterns, better tailored around individuals’ lifestyles.

That’s why we’re seeing different portion sizes and different products – such as protein-rich gym boxes – making an appearance on more food-to-go and coffee shop menus. In its broadest sense, snacking provides a great opportunity for food-to-go operators. Almost half (45%) of UK adults have bought a snack on-the-go in the last month (IGD ShopperVista, May 2016, 2,000 UK shoppers), so the size of the prize is significant.

Our fourth trend is further integration of technology. Almost all shoppers (92%) think speed and efficiency of service is an important driver of deciding where to shop for food and drink (IGD

Gavin Rothwell (pictured), IGD’s food-to-go guru, outlines the size of the prize for would-be coffee shop and food-to go entrepreneurs looking to grab a slice of this rapidly evolving market.

ShopperVista, Q3 2016, 1,124 GB food-togo shoppers), so we expect technology to play an even bigger role in food-togo in the future. Outlets such as San Francisco’s Eatsa and London’s Inamo have completely transferred customers’ entire ordering experience to in-store tablets, and Starbucks is one of several operators that offers a remote ordering app – a technology we also expect to really grow in popularity. US salad specialist Sweetgreen is going one step further, converting most of its stores to be cashless. Plenty of food for thought for those operators who want to offer something truly innovative and convenient for their customers.

Competition Finally, something for coffee shop and café owners to be aware of is where the competition is set to come from – and it’s not just other cafés and coffee shop owners that you need to consider. We expect to see greater fusion between retail and food-to-go concepts, as grocery retailers across the world are looking at how they can better cater for the food-togo opportunity. For some US retailers, like Whole Foods Market and Wegmans, it’s already a core part of their offer. However, we’re seeing more and more convenience retailers taking the food-to-go – and coffee – opportunity increasingly seriously.

From growth projections to the trends driving the market, there’s plenty for entrepreneurs to consider as they take their first steps into business. Those operators who really develop their understanding of the food-to-go landscape and are able to anticipate the changing habits and needs of their potential customers will be best placed to prosper, as this dynamic market continues to grow.

Coffee pleasure –

freshly ground, not capsuled.

Roger Federer Inspirational role model, world record holder of Grand Slam wins, greatest tennis player of all time – and coffee lover.

For cafes, restaurants, bistros, pubs or offices where up to 30 different speciality coffees are enjoyed each day, JURA has produced the WE8. With its capacity and variety of coffees, it delights even the most discerning gourmets like Roger Federer. The one-touch automatic coffee machine prepares all specialities to professional barista standard. The Pulse Extraction Process (P.E.P.®) is a top innovation which guarantees the very best aroma even for short speciality coffees. The appliance is operated intuitively using the TFT display or even via the app* as desired. All elements are easily accessible from the front, while the Intelligent Water System (I.W.S.®) detects the water filter automatically. JURA – If you love coffee.

JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com *The separately available Smart Connect Bluetooth® transmitter / receiver is necessary for this.

STARTING OUT Supplier input West London-based Artisan Coffee Shops & School is now a thriving chain of four coffee houses and a training school that is considered to be one of the best in Europe - an unprecedented level of success that has surprised no-one more than its founders and owners, Magda and Edwin Harrison.

It all started five years ago when, having returned to the UK from a teaching stint in Uganda, the couple simply wanted to open a coffee shop utilising Edwin’s local knowledge and Magda’s Australianborne coffee expertise. They pooled their resources and, after much effort and many sleepless nights, opened Artisan in Putney.

Money was in short supply so initially they turned to eBay for some of the essential equipment which included an erratic and problematic second-hand dishwasher. As Edwin Harrison explains: “It had to be coaxed into completing a full cycle so probably took up more of our time than hand-washing!”

Their dedication soon paid off and Artisan became a coffee ‘destination’. A second shop was opened and the couple took the opportunity to purchase some new equipment, including two brand new dishwashers from a well-known supplier.

Q&A Sarah Heward (the Real Food Café, Tyndrum, Scotland) How did you choose the right location?

Retail is about location, location, location!

We knew Tyndrum from walking the West Highland Way and having a holiday cottage nearby. From our time staying there we knew that there was huge traffic flow passing through during the summer months and that it had the propensity to get very congested and busy. From there we did a SWOT (strengths, weaknesses, opportunities and threats) analysis looking at all angles of the location, although we underestimated the effect of the seasonal variation and as a result it has taken us many years of work to build up the winter trade.

How did you choose your coffee machine?

We chose our coffee supplier not the

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However, it didn’t take long before the first service call was needed and Edwin was shocked at the enormity of the call out fee, and the length of time he’d have to wait for an engineer.

“I realised that despite the success we were experiencing, there was still a lot to learn. We were in a great position where we needed to think about expanding into even more shops and, instead of doing what I should have been, I was trying to sort out funds for essential dishwasher repairs and finding ways of coping while we waited for the elusive engineer,” recalls Edwin Harrison.

Despite this, yet two more sites were transformed into the now familiar style that is Artisan and, as well as that, Edwin and Magda decided to open a coffee school – not simply to teach people how to make great coffee but to explain the many nuances involved and, most importantly, why the various techniques needed to be learned. The various courses, many of which are SCAE accredited, have been carefully devised to cover every requirement but all of them impart attendees with a deep level of appreciation and understanding.

“Obviously, each of the five sites now needed a good, reliable dishwasher. So this time, we shopped around and asked

all the right questions and discovered the Nelson brand of dishwashers,” says Edwin Harrison.

“Not only did they come in on quality and price, they came out to see us, helped us make the right decision, installed the machines quickly and professionally, gave our staff training in everyday maintenance and, as well as all that, I have found their service is beyond exceptional. It’s just a fraction of the cost we were paying, the engineers have come out promptly on the rare occasions we’ve needed them and we can finally rest assured that we can rely on a constant source of spotless cups and glasses.”

machine. We chose Matthew Algie because we loved their triple certificated coffee. That and the fact that they are a local supplier and a well-established Scottish company in ‘nearby’ Glasgow; they also have a proven track record for very good maintenance backup should anything go wrong... This is particularly important given our remote location.

something we have been offering for 12 years but we now have an A grade as an ‘Accredited Caterer’ from Coeliac UK. We welcome dogs and so we sell homemade dog biscuits, we welcome families so we sell Kids Meals and we also sell a wide range of home baking including our gluten free and vegan cakes. The menu has ultimately been determined over the years by the guests we are serving.

How did you choose/select your menu?

First and foremost, we deliberately designed a menu that didn’t rely on a highly trained chef but instead could be cooked by anyone with the right attitude; the menu is what the Americans refer to as ‘Short Order’. Neither of us were chefs and we didn’t want to be left in the middle of nowhere without a chef unexpectedly!

Although we are in the fast food and snack market, we wanted to utilise as much local produce and/or home make as much as we could ourselves, so this dictated some of our choices.

As the years have clocked on we have extended our opening hours to suit the business and we have extended and developed our range of hot food and home baking. We are now open seven days a week for breakfast, lunch and dinner. We sell a huge amount of gluten free food,

After struggling with second-hand dishwashers, Edwin and Magda Harrison recognised the importance of investing in supplier expertise as their business grew.

What have you learnt with the benefit of hindsight?

Don’t get carried away with enthusiasm!

Stay grounded and do your homework carefully. Don’t try to do everything at once, take it gradually and build your business steadily on solid foundations.

It’s helpful to have someone who can play devil’s advocate and challenge you; this will help you stay grounded.

What has been the biggest challenge so far?

I have faced many personal challenges, I lost my husband (and business partner) unexpectedly very early on, and have faced the nursing and eventual death of my father. The building as well suffered prolonged and sustained vandalism which was very distressing.

STARTING OUT gives me great advice, but asks even better questions. We are getting married in September of this year, and I am incredibly lucky to have found help with the business through dating!

More generally, attending networking events and trade events is always worthwhile when you are working in a small business. It can be quite lonely when you feel you’re on your own and very easy to get stuck in a rut. I’ve got smart friends around me and they keep me grounded and honest!

In terms of the business, I have been through a long and bitter tribunal by a former disgruntled employee; and a significant theft by a ‘trusted’ former book-keeper, which was exacerbated by not having adequate and appropriate insurance in place. That was a hard but invaluable lesson to learn.

Day to day, the biggest professional challenge I face is finding the right support i.e. building the right team

around me. Balancing that with the workload of having your own business is something I work hard on everyday.

Where have you received good advice from?

I have received good advice from many quarters…The question is, have I listened to it?! My former boss, Chris Brown (now with Turpin Smale) always gives me great sage advice. My partner is a rock who

How did you get the right staff?

Finding and keeping great staff especially in a remote location like ours needs to be a cultural thing that runs through the entire business, it isn’t about a one-off gimmick or action. It’s about everything you do from the language you use in your ads and all the way through the recruitment process. To hiring, induction, training, development and onto how you manage and communicate with everyone day in, day out. Obviously, pay and conditions are important but communication and supporting your team are even more important in our experience.

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Unbar seasonings curries flavour A major improvement to its hugely successful Butchers Pride range of premium quality seasonings and marinades has been unveiled

by Unbar Rothon. Joining Chilli Cor Blimey, Indian Summer, Piri Piri and others is an exciting selection of six new sausage seasonings, plus four more which are certain to add an additional dimension to the stuffings sector.

Attracting particular attention in a qualitative test market were both Pork & Toffee Apple and Pork Curry with Mango Chutney. The former enjoys the bitter sweet taste of toffee carefully balanced with cinnamon whilst the latter has warming spices and tangy mango chutney.

The other new sausage seasonings are Pork & Apple, Leek & Chilli, Spicy Apple & Black Pudding, Parsnip Honey & Thyme and Smokey Garlic & Thyme, with the last two being suitable for vegetarians. Certain to drive volume sales in the stuffings sector are four new seasonings – Orange & Cranberry, Leek & Black Pepper, Red Pepper & Shallot and a classic Sage & Onion (call 01277 632211, or visit www.unbarrothon.co.uk).

keep it & use it again.

TECHNOLOGY

Technical talk As we showcase here, the ingenious advance of technology is revolutionising various aspects of the day to day lives of coffee shop businesses, with the big brands as well as the smaller players and independents able to capitalise upon the benefits to be had.

Coffee brand first What is being claimed as being the first UK coffee brand app to offer straightthrough payment, automated loyalty collection and digital receipts in one - Yoyo Wallet – and Caffè Nero have launched the coffee brand’s first mobile payment and loyalty app in a bid to take its iconic blue stamp card into the digital age.

The iOS and Android-available app can be used in all Caffè Nero stores across the UK and Ireland and provides a digital version of Caffè Nero’s iconic blue paper stamp card which has been in circulation since 1997 and rewards customers with their tenth coffee free (the card is used by some nine million customers yearly, collecting in excess of 50 million stamps).

The new Caffè Nero app claims to be the first UK coffee app to go beyond ‘top-up’ by offering the ease of straightthrough payment, automated loyalty stamp collection and digital receipts – all in one quick scan.

Yoyo Wallet, whose own mobile payment and customer engagement app is used in universities, corporate locations and on high streets across the UK, partnered with Caffè Nero to build and power the app. Existing Yoyo Wallet app users will also be able to pay and collect their loyalty stamps at every Caffè Nero store.

As well as improving the in-store customer experience, the partnership with Yoyo Wallet will allow the coffee

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brand to identify every customer at the point-of-sale. This provides invaluable insight into purchasing behaviours, while also informing the app’s personalised engagement and rewards experience.

“The Caffè Nero stamp card is an icon of the loyalty scene and it’s our intention to take it to greater heights still through this partnership,” says Alain Falys CEO and co-founder of Yoyo Wallet.

“Since starting Yoyo, our goal has been to help retailers build rewarding customer relationships. This boils down to two key actions - identifying every single customer at the point-of-sale, and engaging them in a personalised manner via their smartphone. We’re thrilled to be doing this in conjunction with Caffè Nero - one of the UK’s leading brands - and are excited to see the results the partnership can generate.”

“We have always felt that we have to earn our customers’ loyalty. Our loyalty card, still the most generous on the high street, is a very simple way to say ‘Thank You’ to all our customers who keep coming back. Making our loyalty card available on our customers’ phones whilst also including an integrated payment system is a win-win. It still rewards customer loyalty and makes paying fast and easy. We believe this will be a great step forward for our customer experience,” said Gerry Ford, founder of Caffè Nero.

The latest app also helps to tackle the industry-wide issue of lost loyalty with

five million Caffè Nero loyalty stamps and 500,000 coffees thought to be going unredeemed each year. Furthermore, according to a new survey by Yoyo Wallet more than 87 million loyalty cards are lost every year.

“We have every confidence that the move from the paper loyalty card to the app will contribute to a significant increase in customer loyalty for the retailer, driving a huge spike in loyalty stamp redemption,” added Alain Falys.

Yoyo Wallet (http://yoyowallet.com/ retailer.html) claims to be the fastest growing and largest multi-retailer mobile wallet in the UK. Founded in 2013 by Alain Falys and Michael Rolph, it was recently chosen by Marketing Week as one of the Top 100 Disruptor Brands and by KPMG as one of 50 FinTechs to watch globally.

Now in its fourth year, Yoyo Wallet powers retailer experiences across the UK on the high street, in universities and in corporate locations.

Vein ID recognition Global POS manufacturer Aures Technologies has announced that it has concluded a market agreement that will now enable its hardware to be used as the platform for what they claim will be the safest, fastest and smartest retail payment system available - Fingopay vein ID recognition (the new integration was showcased in Las Vegas at the Cinemacon convention and trade show, in conjunction with COMPESO).

In late 2016, a soft launch of the new partnership took place at Proud Camden, a daytime bar in London’s Camden Market

TECHNOLOGY that transforms into a burlesque club after dark with the event, recorded by a CNBC film crew, breaking new ground. Guests were able to register their card details and create a linked account by mapping the unique vein structure of their index finger in the Fingopay reader - and then pay for drinks in seconds by simply scanning the finger.

“Fingopay removes the need to carry cash or bank cards or remember PINs and passwords. It’s ideal for largenumbers event venues such as Proud Camden, where drinks orders need to be placed very quickly, securely and, ideally, without cash or cards. We’re now completing our integration with Aures POS hardware and with EPoS and event management software. Once the trial with Proud Camden is complete, roll-out at its Camden, City and Brighton venues will be planned,” said Sthaler Fingopay’s commercial director, Simon Binns.

“We consider it part of our remit to bring innovations to our clients’ attention that could improve their business processes. Fingopay is a real gamechanger! It can be used for time and attendance, customer loyalty and fast,

secure payments. It’s just ideal for our cinema and large retail clients,” adds Tamara Haslam, corporate executive at Aures Technologies, who negotiated the Fingopay partnership.

Time to invest?

So, with so much initial potential outlay on getting your premises looking right, where should digital technology like Point-of-Sale (POS) systems fit into the list of priorities? Is it the kind of luxury that it would be nice to have further down the line when budgets are less stretched, perhaps, or should it fall into the essentials category from day one?

Let’s examine some of the pros and cons technology brings.

When you are setting up a café, bar or coffee shop you’re inevitably going to face some significant upfront costs. Cash flow is absolutely critical for any small business, and at a time when 40% of UK start-ups fail within five years, it pays to watch the pennies.

Wherever you are based in the country, premises are likely to be one of your biggest expenses. However, on top of the rent and rates, chances are you will have to spend money on furniture, fittings, signage and a seemingly endless list of other essentials. And of course, any selfrespecting barista is going to need reliable equipment to ensure they’re consistently delivering the perfect cup to their customers, because in such a competitive market, quality counts.

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Wireless charging Thanks to another successful partnership, café and coffee shop operations are set to reap the benefits from a new union between wireless charging company Chargifi and foodservice fit-out and display company the Alan Nuttall Partnership.

According to Chargifi, 56% of British adults believe wireless charging should be made a free amenity in public areas.

Half of us say we’d even be willing to spend between £1 and £5 in a public venue simply to charge our phones and devices, according to 2016 Battery Anxiety research commissioned by Chargifi.

Nuttalls, who count many of the UK’s biggest and best high street brands amongst its clients (Pret a Manger, Hilton Hotels, Costa and Wasabi, for example) say that foodservice operations can get in on the act. Indeed, they point out, wireless charging is going to be critical to the future environment for such businesses, Chargifi having seen an increase in charging dwell time from 24 to 26 minutes and finding that if venues can increase their customers visit by 1%, there is a 1.3% increase in sales to match according to 2016 Battery Anxiety research.

Chargifi was founded in 2013 by 27-year-old Dan Bladen, who went travelling for six months and found many of the places he visited made it difficult to

Free customer WiFi is ‘essential’ The days of the ‘internet café’ may have been and gone, but there is no doubt that the web has changed the way coffee shops operate. It has shifted the customer expectations and behaviour – a recent study showed 90% of people in the UK now class broadband as ‘essential’, ahead of only food, water, energy supply and housing.

charge devices easily. The service, which brings free, convenient power to people where and when they need it most, will mean businesses can encourage customers to charge their devices without the hassle of using a cable, whilst also capturing user behaviour.

Chargifi operates in eight international markets. Its head office in UK and major presence in the US give it a foothold in some of the most progressive markets in the tech world. Its network of global partners are helping support the growth of its global network in countries including Germany, Hong Kong, Singapore, India and Russia.

“We’re keen to constantly innovate for our clients and Chargifi offers the perfect augmentation to our existing service, giving added value for our clients and allowing their customers to benefit from this new technology. By 2020 wireless charging will be the ‘norm’. As people choose a hotel, lunch or coffee shop based on the presence, reliability and usability of the Wi-Fi, wireless charging is fast becoming the next ‘must have’ in high street and public environments,” explains Matt Hornblower, operations director at Nuttalls, who have installed the system in both their Dudley and Hinckley showrooms to offer a perfect chance for caterers to try out the system for themselves.

Dan Bladen, chief executive officer of Chargifi, adds: “As one of the UK’s leading fit-out companies, Nuttalls is the perfect platform to help Chargifi hit the big time.

With clients like Costa and Pret A Manger, we’re looking forward to working on a number of global projects together.”

Oliver Rowbory (pictured right), co-founder of The Good Till Co. (www.thegoodtill.com) - a cloudbased POS system that gives independent bars, coffee shops and retailers access to powerful data intelligence - poses the question “is it time to invest in tech’?”

TECHNOLOGY Despite the ever improving 3G and 4G network across the UK, many people still look to a coffee shop as somewhere they can connect to the internet and get some invaluable work time. While many outlets still charge for the privilege, the number of venues offering free Wi-Fi access has now shifted customer expectations so that it has now become the expected standard.

Understanding your customer In recent years, online businesses have had an advantage over offline competitors through the ability to use data to understand who is spending what and when, and which promo’s work best. Now technology is blurring the lines between online and offline, even small independent coffee shops can capture and use data to send highly targeted offers to customers and run loyalty schemes to maintain an active and engaged customer base.

The data you capture through POS technology can also help to identify seasonal trends in customer behaviour.

Pre-empting what your customers will demand will not only allow you to ensure you always provide a convenient service for them, but you can also combine it with intelligent use of stock data to allow you to keep effective control over ordering.

Convenience is the new loyalty At a time when customer loyalty continues to decline, convenience is key, so you really need to make the customer experience as hassle-free as possible.

The explosion in popularity in contactless payments and the emergence of mobile payment options like Apple Pay have also shifted customer expectations.

Take a moment to consider how much cash you have in your pocket at any time – is it less than the price of a coffee and a cake? If you’re limiting people to the cash they have in their pocket, you’re likely to miss out on the up-sell or lose them altogether.

Many coffee shops are now even taking convenience a step further, with apps that allow customers to order ahead and cut out queues. It may not feel like an essential service right now, but if your competitor down the road is offering more convenient options, it could have a significant impact on your revenues.

Power to the people Managing staff can be one of the challenges that takes new coffee shop owners by surprise, as it involves not only coordinating resources, but also managing personalities and dynamics.

The data collected by a smart POS can be hugely beneficial when it comes to staff management, particularly as it separates

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the facts from any emotion, so you can make more informed decisions wherever you are in the world.

With the right data points you can look at whether you’re getting the ratio of staff to activity correct at different times. You can also dig deeper to see how staff are working, pulling out information like your best salesperson, your sales versus wage cost or even spotting opportunities to develop staff.

In today’s increasingly anonymous digital world, genuine human interaction is scarcer than ever before. This only makes a human connection more valuable, so it pays to use data and technology to enable your team to work smart and feel engaged with the business.

Be financially savvy For coffee shops, as with any small business, problems with cash flow can be crippling. Data and technology can be your best friend when it comes to understanding cash flow trends within your business. It can help you identify a problem before it hits, which is a potential life-saver.

You will often hear small business owners say they’re “not a numbers person” or that they just hand all their bookkeeping and finances over to an accountant to manage. That is fine, but technology now makes it so easy to integrate financial data with accountancy software that there really is no excuse not to know your numbers. In fact, the integration of accountancy software with your POS is so proven to increase efficiencies that HMRC VAT inspectors are even now recommending it.

operate on a Windows based platform, combining a visual display with hardware to take payments. They are also often ‘off-the-shelf’ options, whereby the full POS system arrives ready to plug in and operate for yourself. However, this also means a large initial outlay to buy the system, which can run into thousands of pounds.

Cloud-based POS systems The development of the ‘cloud’ has been one of the most significant technological trends of recent years. For POS systems, it means data is collected, processed and stored securely on a remote server, which means they can not only work quicker and more flexibly, but can also be supported at a lower cost.

The mainstream adoption and availability of smart devices like tablets has also enabled POS providers to utilise powerful hardware cost-effectively. By integrating an iPad into a POS solution, cloud-based POS system can simply run via app, which providers can support and update remotely. The software runs in a way that is very intuitive to users, and the hardware looks pretty cool to customers too.

The big difference with the cloud-based POS system is that they typically run on a Software-as-a-Service (SaaS) model. In some cases there is some initial outlay for the tablet itself, but many offer free trials and supporting a single till unit can cost little more than £1 per week, which can be much easier to swallow for a new coffee shop.

The cost of technology But surely all this technology must come at a cost? The kind of data and business intelligence that used to be available to only the largest coffee chains is bound to take a significant chunk out of an already stretched budget for a new independent outlet, right?

Well the good news is that a number of technological developments in recent years have combined to make such services more accessible than many people imagine. The costs can vary wildly, but broadly speaking they fall into one of two categories.

Traditional POS systems On their most basic level, traditional POS systems are little more than a calculator and a secure cash drawer. However, they do range all the way up to state-of-the-art bespoke systems used by some of the giants of the retail world.

Today, most traditional POS systems

MAY 2017 CAFÉ LIFE 47

TECHNOLOGY

Ten years on from the launch of the first iPhone, free Wi-Fi has become something that many people have simply come to expect when they visit a café or bar, says Patrick Clover, founder of BLACKBX.

How café owners can make free Wi-Fi work for them The hospitality sector has been hit hard by this expectation, with more and more customers wanting free Internet access as soon as they step over the threshold.

For coffee shops in particular, it would seem that free Wi-Fi has almost become as important as the quality of the coffee served.

For many business owners, offering free Wi-Fi with no clear return can seem like a bit of a headache. Costly monthly outgoings and sometimes-negative reviews triggered by poor quality Wi-Fi - or worse, no review at all - can have a big impact on a business like a café.

So how can café owners ensure a positive return in exchange for offering customers free Wi-Fi access?

I founded BLACKBX in 2015 after years of frustration with poor quality guest Wi-Fi. I grew up on a boat in the Mediterranean and was only able to access the Internet when on dry land. I always found this a painful process, requesting passwords and registering details only to find weak signal. So I decided to do something about it - I built BLACKBX. BLACKBX is a Wi-Fi management controller that gives café owners the ability to offer free guest Wi-Fi while delivering a clear return on their investment.

Easy to use and easy to install, BLACKBX is a ‘plug and play’ product. No engineers or technicians are required.

A router is sent to a venue and simply plugged into an existing broadband router.

BLACKBX does the rest, taking care of all the software set-up.

As well as offering guest Wi-Fi, BLACKBX acts as a business owner’s very own ‘analytics’, collecting data on

48 MAY 2017

customers logging into the Wi-Fi and giving business owners unique, real-time insights into their customer base, from returning customers, to gender ratios, to how long they are staying.

This insight alongside BLACKBX’s technology provides the opportunity for café owners to boost sales, customise marketing activity and really understand their customers.

It’s well known that people tend to stay in coffee shops longer when free Wi-Fi is made available. But for café owners it can be frustrating to have someone occupying a table for an afternoon if they only purchase one cup of coffee. That’s a table that could have served three or four more customers during that time.

BLACKBX gives coffee shop owners the chance to upsell through its marketing dashboard, which allows them to interact directly with customers via its SMS and email messaging system.

Owners can keep the conversation going with customers by creating tailored promotional offers to reward loyalty and interact with those who have been at a café for an extended period. This interaction gives customers a nudge, encouraging them to spend a little more if they know they can get a discounted cup of coffee or slice of cake out of it.

Perhaps one of the most valuable benefits of BLACKBX is that it has been specially designed to enhance a coffee shop’s marketing activity.

Café customers can log in to Wi-Fi through a fully branded ‘splash page’ before being redirected to the coffee shop’s Facebook page or website. Not only does this help increase exposure but it can also encourage page ‘likes’ and web traffic.

The ability to log in via social media also means that customers can do invaluable word of mouth marketing for you. Every Facebook check-in or photo

shared on Instagram is more valuable exposure. It’s someone choosing to promote your brand to their audience.

BLACKBX also collects and exports names and email addresses of those logging into the Wi-Fi, meaning business owners can add details to mailing lists and keep customers up-to-date on news, promotional offers and events at all times.

Reputation is an important thing for any business. A study conducted by review site, TripAdvisor, revealed that a staggering 93% of customers are influenced by reviews when choosing to go to a venue, with 53% revealing that they are unlikely to go somewhere that has no reviews at all.

Café owners can use BLACKBX’s messaging facilities to contact customers after their visit and encourage them to leave a review of their experience.

Our technology is disruptive. It gives traditional ‘bricks and mortar’ businesses valuable insights usually only available to those who conduct their business online.

Instead of being a burden, guest Wi-Fi could instead be the secret to increasing sales and stealing a march on your competitors.

CAFÉ LIFE

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TECHNOLOGY Allergy aware Kafoodle (www.kafoodle.com) - an awardwinning and affordable menu management software system that helps commercial kitchens remain compliant with allergen legislation - also now provides a free mobile app that allows diners who have specific dietary requirements to find suitable dishes being served nearby.

In 2014, FIR Legislation came into force making it a legal requirement for all restaurants and other food providing establishments to identify and display any of the 14 allergens on their menus, or other food literature. The legislation was updated in December 2016, mandating the provision of nutritional values to be displayed on all pre-packed food.

Failure to comply with these requirements can not only result in a hefty fine, it could also put lives at risk.

Maintaining compliance with this law is an incredibly important safety issue, as nearly one in five of the UK population now identify themselves as having a food allergy or intolerance. This equates to about a quarter of all UK households, making the UK one of the top three countries in the world with the highest incidence of allergy.

“Combined with this steadily increasing figure, is a population of consumers who are searching for transparency and information about the food that they are eating,” says Tarryn Gorre, co-founder of Kafoodle.

“This means that caterers and other commercial food providers need to have absolute confidence in the dishes they’re serving; whether this is in a ‘eating in’ or ‘grab-and-go’ context. This concern and demand for information and communication with consumers, is something technology can really help with and was also the motivation behind Kafoodle’s conception.

“After many years working in the hospitality industry, I worked with my business partner, Kim Antoniou to found Kafoodle. The system has been developed from the industry outwards, meaning it is easy to use for staff everywhere.

The software allows absolute certainty in terms of identifying allergens and nutritionals in every dish served.

“Kafoodle automatically highlights allergens and calculates the nutrition in any dish and then connects directly to the front of house staff and diners, who can access each dish via a tablet or computer

instantly to advise the customer on any allergens present in the meal. This means that when a customer asks if a dish contains a particular allergen, waiting staff can reply without having to return to the kitchen to check during a busy service.”

Kafoodle’s cloud-based system supports companies in the management of their ingredients and allows them to create, store and share recipes across multiple menus and sites. This is ideal for hotels and larger chains, which may have several F&B outlets. Kafoodle has been designed to work smoothly with the management of pre-prepared items delivered directly from suppliers, actively accommodating the labelling requirements with a one-click labelling functionality.

Kafoodle have also designed a free mobile app, responding to consumer demand, whilst simultaneously tapping into a truly marketable asset for caterers of all kinds. As Tarryn Gorre explains: “The app ‘allows consumers to find outlets serving dishes that meet their nutritional and allergen requirements. So, for example, if a café customer is looking for dishes that are gluten free or low in salt, they can find outlets serving appropriate dishes via the Kafoodle app.”

New click and collect app for lunch rounds A newly-launched click and collect app is set to revolutionise the food to go and quick service restaurant industry and significantly boost industry sales, claim its creators, Trask Tech. mmmLUNCH (www.mmmlunch. menu) is an app that lets customers browse, order and pay before collecting their food at a prearranged time and dedicated collection point. The app, which can be branded, means “no more customers being turned away by long queues”, according to founder and developer, Jason Trask of Trask Tech. The app has also been designed to make the most of the quieter times of the day by saving time and money lost on customer orders that are never

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collected because all orders received through the mmmLUNCH app are paid for when the order is placed.

The mmmLUNCH app also comes with a free web site and fully customisable marketing pack, point out its creators, and for a limited time, the app is free with the developers taking only 5% of every order placed through the app (there are no card processing fees and no contracts). Its distinct, carefully crafted features and unique risk-free pricing set their product apart, claim Trask, who feel that their software is capable of healing the age-old problems faced by this industry every day – namely, how to make the most of your day, reduce queuing and serve

more customers at lunchtime.

“We believe that software is capable of letting you make more of the quieter times of the day so that you can shorten the queues at lunch. We are passionate in our opinion that you, the small and medium sized quick services restaurants, sandwich shops and cafés should have available to them quality software that allows them to make the most of their day, every day. Quality software that allows their customers to order sandwiches that they can pick up without queuing,” says Jason Trask. mmmLUNCH’s features include a fully branded app, cashless ordering, loyalty schemes, menu scheduling and allergen support.

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PAYMENT SYSTEMS

The right payment system matters The best way to make a cup of coffee is often a source of hot, frothy debate!

This is understandable when you find out that the UK gets through 55 million cups of coffee per day (according to British Coffee Association figures). Unsurprisingly, discussions about which payment system a café should use are less intense. For a café owner though, this does not mean the issue is not deserving of serious consideration, argues Nigel Hyslop (pictured below), president and managing director UK at Global Payments.

Lasting impact A customer’s payment experience can have a lasting impact on their impression of your café. Having worked so hard to stand out in a hugely crowded market, you do not want to leave customers with a bad taste in their mouths because it took too long to pay. This is especially true in an industry characterised by repeat custom. Consider that 80% of people who visit coffee shops do so at least once a week. In fact, 16% of coffee enthusiasts pop out for a cuppa daily (according to British Coffee Association figures). As a result, the importance of convenience and simplicity for these purchases cannot be overstated.

Despite this, the important role that payment plays in a customer’s overall experience is too often ignored. The world of payments is everchanging, and customers expect businesses to keep up with the latest tech enhancements, such as mobile payments, loyalty apps and

foreign currency payments.

Whether you are an SME or a large chain, employing these technologies can provide you with a crucial competitive edge.

This decision is so important for café owners because there are many factors to consider - customer expectations, setting up a payment system for the first time, new payment technologies as well as fraud prevention. These all matter and can have a direct impact on whether your coffee remains a customer’s coffee of choice.

Whether it’s coffee beans or payments solutions, make sure choice is on the menu.

Today’s customers expect to be able to pay using contactless, chip-and-PIN, mobiles, online systems, or cash. Just as with your coffee, variety is valued as it shows you care about your customers.

Ask yourself what type of terminal is required to provide the best service to your customers. Do you need a static terminal to sit on a counter or a portable one that you can take to the table?

New types of payments Contactless Contactless payments have revolutionised the way customers pay for items up to £30. It has allowed average card transaction values to fall significantly, as customers use cards more frequently for lower value payments (according to UK Cards

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Association figures).

It is hard to doubt the potential of contactless; over £2.1 billion was spent in the UK in July 2016 (according to UK Cards Association figures) using contactless cards. And this is not just a new gadget for younger generations.

Visa’s 2016 Digital Payments Study found that almost 60% of respondents used contactless cards in the year to October 2016, regardless of age group – a huge increase from 20% in 2015 (according to UK Cards Association figures).

This is critical for a sector built on speedy, lowervalue transactions and high customer turnover. Processing payments in under a second should be the model for all cafes that want to serve customers quickly and cut queues.

Mobile payments Mobile payments include a range of tech – smartphones,

tablets and wearable technologies. Since the introduction of Apple Pay in the UK in July 2015, the use of mobile payments has exploded, with the number of customers regularly using mobile payments tripling in the past year (according to Visa Europe).

The good news for cafés is that mobile payments work in exactly the same way as contactless, using NFC technology. So if your payment terminal accepts contactless, it will be able to accept mobile payments too.

Another major advantage of mobile payments is that you can offer your customers integrated reward and loyalty programmes that they can access via an app on their smartphones. Instead of printing loyalty-stamp cards, cafés can identify, reward, and retain returning customers in that way. Customers will appreciate a loyalty scheme which is interactive and

10 years at the heart of the food-to-go sector JOIN US AT OUR NEW HOME – ExCeL, LONDON “I find every visit to lunch! hugely valuable as it really is the key event for our industry. The special 10th anniversary lunch! at ExCeL London will be particularly exciting for buyers in the sector.”

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@lunchexhibition #lunch17

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PAYMENT SYSTEMS

doesn’t clog up their wallet with yet another card.

Add-ons: do you want extra cream?

Behind the scenes, a café mirrors other retail outlets in many ways, such as the use of business management software for back office functions. Store management software is highly sophisticated, with a diary, stock control, reporting and marketing tools all available.

It is worth considering the value added to your business if the ability to take payments is already integrated into that software.

For cafés looking to go the extra mile in customer service or to streamline their payment system into their business management software, there are a number of exciting new technologies on the market that can be integrated within existing and new payment systems.

Intelligent payment terminals Your payment terminal can set the pace for customer satisfaction. So, in addition to contactless payments, ask your payments provider about other terminal options that may suit your business needs, such as features that can: • Connect portable card terminals to the till so that the till information is also available on the terminal. In cafés where staff go to the table, they can then print bills, take payments and provide receipts, without leaving

www.thecafelife.co.uk

•

•

the customer’s side.

Integrate your entire payment system by linking your desk-top terminal or PIN pad with your till system, automatically collecting the transaction information without any need to double-key.

Provide a tax summary.

Lots of customers want to reclaim their VAT, or have been issued with a Visa Purchasing Card by their employer. Therefore, a terminal that issues a detailed tax receipt is essential.

visitors need them. But cafés which don’t accept payments from international cards could be missing out on sales.

Nearly 40 million tourists visited Britain in 2016 and during their stay, they spent around £22.9billion. Serving the needs of international customers is another opportunity for cafés to set themselves apart from their competition.

Some payment systems now allow international customers the option of paying in their own currency.

This can be done at no extra cost, and it eliminates any uncertainty over the actual cost of the purchase - tourists know how much they are spending and business travellers can simplify their expenses.

Protect against fraud Café managers and staff should be alert to card fraud and ensure that card and mobile payments are being processed safely and securely.

It is important to safe-guard

payments by validating the customer’s billing details and card security code via the terminal. Cafés should also ensure that staff are familiar with any payment and security systems and receive appropriate training on a regular basis. Education is key in the fight against fraud.

Don’t miss the gravy train Not long ago, cash was king, but just as our coffee tastes have become more sophisticated, so has the technology behind the way we pay for it. Combine this with changing customer habits and there is so much more for cafe owners to get right, but also so much more they can get wrong.

So, whilst the debate over which coffee bean is best continues, make sure you take the time to choose the right payment system for your business. Without thorough, thoughtful consideration, no matter how great your coffee is you may still disappoint your customers.

Instant customer feedback People are often keen to share their thoughts on a business, but only when it’s not too complicated to do so.

Payments systems can cater for this as well, enabling the customer to rate a service or a product via the payment terminal. The feedback can be transferred directly to an online analytics dashboard, meaning you can act on it quickly if necessary.

Receiving ratings from the point of sale is particularly important for smaller cafés that are less able to rely on brand awareness to keep customers coming back.

Cater for visitors from around the globe Cafés are favourite places for tourists to relax or re-energise after long periods of sightseeing. That is why so many cafés are strategically placed where international

MAY 2017 CAFÉ LIFE 55

SOCIAL MEDIA

Managing the feedback economy Here, Ordamo’s CEO, Danny Potter (pictured below), offers his top ten tips for managing feedback in today’s online, social media world.

BACKGROUND n of Ordamo (www.ordamo.com) was founded in June 2015 with the sole ambitio increase to looking rs operato lity hospita for providing a smart technology solution a short sales by providing an interactive menu experience for customers. In just in ors innovat as ion reputat a build to on gone has s busines space of time the as recently disrupting the future of dining, cementing those credentials most Innovation Finalists at HOSPACE and Hotelympia 2016. nities, Its tablet and app-based menu ordering platform drive up-selling opportu been has tablet Each rs. operato for whilst most importantly increasing sales e. meticulously crafted to prioritise the dishes an operator wants to promot the by d provide data e valuabl of ge advanta take can In addition, operators -house platform to gain real-time insight into the performance of the front-of ce. ambien and service on s thought their and dish e favourit er’s custom a team, their improve to nities The analytics provide operators with a wealth of opportu l for future processes and market to customer’s, whilst opening an ongoing channe rm. fi engagement to drive loyalty, say the For customers, control of the dining experience is placed firmly into their which hands, as they are effortlessly guided through a simple menu layout, meal. their ent complim best that drinks and dishes recommends

REVIEW YOUR REVIEWS Recent insight from CGA Peach found that only three in five operators monitor review sites, yet they continue to be adopted as the leading research tool by consumers in search of dining out options.

So the message to café and out of home operators here has to be “ignore them at your peril.”

USE THE RIGHT FEEDBACK TECHNOLOGY The ability to call upon customer feedback which is bespoke to an operator’s requirements has to be high on the agenda for every café brand. With the use of technology, operators can strategically design the feedback process to mirror their exact requirements.

SUPPORT YOUR SERVERS Employees are at the core of every successful café and out of home

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operation. However, they need the tools, training and constructive feedback in order to do their job well. Operators are missing a valuable weapon in the war to deliver a ‘best in class’ experience for customers. Operators are now able to utilise technology to create visibility around staff upselling, speed of service and efficiency as well as who is the highest rated amongst customers to deliver that all important experience.

After all, who is better poised to provide customer feedback than the staff speaking with them every day?

RESPOND WITH SPEED Responding to customer feedback quickly is as important as serving orders promptly.

Operators, therefore, need to strike while the iron is hot, so as not to diminish the experience they worked so hard to achieve.

EMBRACING THE FEEDBACK ECONOMY As consumer appetite for eating and drinking out of home continues to grow at pace, so will the feedback economy. As we enter an age of customer experience dashboards, consumer expectations will increase tenfold, which in turn means operators need to dramatically improve their ability to monitor and respond to online feedback.

EMBRACE DATA It’s well-known within hospitality that the marketplace is close to saturated and competition rife. It’s a crucial time for café and out of home operators to embrace the power of data. Today, with the use of smart technology, it is possible for operators to gain real-time insight into a customer’s behaviour, likes and dislikes.

It’s possible to find out a customer’s favourite dish, even going as far as to

SOCIAL MEDIA

COFFEE CUPS MADE FROM PLANTS, NOT PLASTIC document the dishes they looked at but decided not to order. Powerful indeed! At the very least, operators should be adopting technology to gather customer feedback and sentiment after dining.

SOCIALISE WITH YOUR CUSTOMERS The power of social media cannot be ignored in today’s digital age. Consumers are turning to social media – hungry at the prospect of leaving and receiving gratification for a good review, whilst also expecting an instant response to a bad one.

A recent conference within the industry looked at ‘How diners make decisions’. The insight, in conjunction with insights, strategy and creative consultancy, MORAR, revealed that over 20% of customers shared their experience on social media following their most recent visit to a branded outlet. It is, therefore, crucial for operators to identify and monitor these channels in order to protect and, indeed, uphold the reputation of their brand.

SHOW CUSTOMERS WHERE TO GO Asked in person at the end of a meal, many customers will not want to be rude and so their feedback will often be tempered by a desire not to offend. But don’t let that be an excuse to shy away from customer feedback. Our data suggests that up to 15% of customers will provide immediate feedback directly if prompted in the right way in a restaurant. This could be filling out a marketing form,

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leaving a business card for a promotion, or through an app. Feedback is a valuable commodity to operators, irrespective of whether it is negative or positive as it provides a platform to better understand the customer. It is vital for operators to make the opportunity easy and accessible to customers.

GIVE INDIVIDUAL DISHES A PLATFORM Real-time customer feedback enables café and out of home operators to trial new dishes with customers. In the case of a multi-site operator, it enables them to test the water with customers before rolling out across their estate.

Operators need to be mindful that the most ordered dish may not necessarily translate to a customer’s favourite dish. A dish that’s ordered a lot but which the customers don’t like is not one to roll out! However, through the use of technology, customers can provide feedback on individual dishes, thus providing operators with valuable insight at the menu planning stage.

ACTIONS SPEAK LOUDER THAN WORDS All the feedback in the world means nothing unless it is used, in the short-term, to fix immediate customer sore points, in the medium term to update training methods, and in the long-term, to develop a more informed Customer Engagement Strategy. Create a culture in your business of listening to and acting upon your customers’ feedback on a regular basis.

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MAY 2017 CAFÉ LIFE 57

FURNITURE

Picking the right seating When it comes to cafés obviously the quality of the beverages, food and service is paramount. But, ask sector supplier Cult Furniture, how often do you consider the actual seating inside them?

More thought required?

While they might seem like trivial details and the last thing you’d want to give serious thought to, the best cafés give us seating as a tool to create a mood whether it’s intimacy, a sense of space or creating little nooks for people to sit and chat - encouraging customers to stay, work, gossip or even to leave quickly!

And then there’s the actual style of seats. As they’re more affordable and easier to change than, say, your light scheme or counter, you can define the whole mood of your establishment with them.

It can be a minefield though, with so many different types of chair on the market not to mention the different heights, colours and leg options. Function is key, and while you might like the look of those old-fashioned wooden chairs, your customers might loathe sitting on them. Taking into mind a few of the different kinds of cafés out there, here’s our guide to how to pick the right seating for your space.

Bold and colourful It seems like neutral colours and the all-white, minimalist look have been around for an eternity, and there’s no doubting they’ve changed the face of cafés worldwide. But if you want to make your space seem more distinct or even completely transform it, try some colour.

Chairs are the perfect way to inject a pop of colour. Less risky than painting a whole wall, the great thing about adding brightly-coloured seats to your café is that unlike a big mural or painted wall, you don’t have to think too hard about them.

There’s little risk on your part, and they’re useful to boot.

One of the big colour trends this year is green witnessing a comeback after the colour agency Pantone - a major influencer - designated ‘greenery’ to be this year’s coolest hue. It’s a mid-green, spring tone but bright acid green and forest green are equally as cool right now set against white and pale wood backdrops.

Bright yellow, tomato red, and pastel pink can also bring uniqueness to your

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café, if used sparingly. As long as the shape and style of the chairs is kept fairly simple, then you can go to town with the colours - try smooth plastic chairs with simple wooden legs and try to keep the colour uniform across your space rather than mixing and matching.

Industrial revolution It’s no understatement to say that the industrial look is also ubiquitous right now, with many a high street offering an ‘authentic’-looking, exposed brick and raw metal-adorned establishment or two.

A lot of this trend derives comes from the original fixtures and fittings you’d find in factories, such as enamel pendants, cage lights and tiled backdrops. When it comes to chairs, stools fit in with the mood of this era, being originally very cheap and functional as well as offering you the chance to move around more freely. They were, of course, a massive feature of the bars and saloons of the mid twentieth century and still have that relaxed, casual feel to them.

If you’re looking to create this kind of space, opt for stools with gunmetal or chrome metal legs to fit with the overall reclaimed theme and top them off with white, black, grey or even teal seats.

One of the other great benefits of stools is that they let your customers sit up at the counter, an increasing trend as counter space gets bigger, letting them feel like they’re involved with what’s going on and bringing some authenticity to your café.

The modern workspace We won’t go into the debate right now over whether a café should or shouldn’t be filled with an army of freelancers and

their laptops, but if you want to cultivate a deliberate working space or separate out the workers from the everyday coffeedrinkers, chairs can be an easy visual way to do this.

One tactic is to deck out a portion of your café with one type of chair - stools, say - for the casual customer and provide armchairs or sturdier options for those sitting and working (hopefully making them feel cosy enough to reach for that extra sandwich or slice of cake in the process). This technique can clearly state why and how a space is supposed to be used without you having to chide anyone about turning their screen off.

Another option might be colour-coding, or even using a long shared table or ledge-type desk, lined up with chairs to create a dedicated working area.

A fine vintage Vintage-style tea rooms and coffeehouses are still going strong, and look likely to keep up their appeal even as styles change.

Key to the appeal of a good oldfashioned tea room is the concept of having a place you can sit and while away the day with a cup of something hot and caffeinated, whether it’s catching up with a friend or finishing a good book, and you can foster that effect with the right kind of seating.

Cosy armchairs were just made for vintage-style rooms, especially in darker shades like teal, plum, burgundy or dark grey. Cluster a couple of them together around a low table with a lamp, or try adding one or two next to a sofa for extra seating space.

Another thing to consider is that lightweight chairs make people feel they

FURNITURE can move them around and create their own seating plan, something you might want to deliberately include. Or not.

Pretty in pink (and pale green, and yellow) Aligned with the vintage look is the trend for everything pastel, pink and fabulous - including all things cupcake, cake pop and donut - which lends itself to cosy armchairs but in pastel tones such as pistachio, icing-sugar pink and raspberry that match the colours of what’s on sale and get customers in the mood.

Rose gold has been one of the more prevailing trends in the interiors world over the past few years and rather than go anywhere, it looks set to only get more exciting with elaborate rose gold lighting, fixtures and tiling appearing all over the trade shows and in designer collections.

Chairs can be a simple, low-cost way to incorporate this warm metal into your space via their legs and the combination with pastel seats, especially pale green, is stunning.

If you’ve got or are planning a sweet, candy-coloured eatery you can play up to the retro vibe by installing a bar and lining it with stools to make things feel like an old-fashioned milkshake bar or parlour.

A few extra tips If everyone downs lattes at six and your café turns into a bar, stools might be the smart choice for you (armchairs can feel a little too casual in this case and stools promote an open, chatty environment).

Some modern chairs and stools feature seats and legs that you can quickly change, meaning that you can change them when you get tired, or even throughout the seasons (especially useful if you’ve got an outdoor space and want a different option for the warm months).

While we did advise against mixing and matching colours too much above, done well it can be a good way to reinforce your ‘brand identity’ without having to splash out (if your logo’s green and black, for example, keeping the furniture simple and using the chair colours to emphasize this can subtle ‘brand’ a room without being too in-your-face).

Our Moda collection, for instance, has been devised to be full of contemporary, cool seating in a spectrum of colours to fit any space, allowing operators to mix and match the seats and bases to get the look they want.

Visit cultfurniture.com for more information, or contact trade@ cultfurniture.com to find out more about their trade programme.

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www.thecafelife.co.uk

MAY 2017 CAFÉ LIFE 59

MUSIC

You know coffee, but do you know your music?

Did you know that playing the wrong music in your coffee shop may cost you as much as 5% of your yearly turnover, claim Soundtrack Your Brand (www.soundtrackyourbrand.com)? That’s at least what a team of researchers in Sweden have discovered in what the company believe to be the biggest ever study on music played in commercial spaces.

Commercial considerations “Our music streaming platforms help restaurants and cafés manage and control the music they play across their locations, far more easily and quicker than they do today. If this is done right, through our research studies, it has proved to drive sales by as much as 9%,” says Dan Shearman, Soundtrack Your Brand’s head of sales – UK. The company specialise in giving operators ‘power in the palm of their hand’ to manage and control the music across all their locations, as well as build a Brand Fit Soundtrack to help drive sales and customer experience in cafés, restaurants, bars and other venues. Their professionally selected music can then be managed and played on a number of existing devices.

In finding out how vital music can be to a coffee shop’s success, the Swedish scientists to which Soundtrack Your Brand refer sifted through nearly two million receipts and found that just playing random popular music - yes that’s right, the kind of music most prevalent in your neighbourhood coffee shop - actually cut

60 MAY 2017

sales compared with playing no music at all.

This 5% drop would mean that UK coffee shops, with a turnover of 7.9 billion pounds in 2015, are losing as much as 400 million pounds yearly by playing the wrong music, claim the company.

“Common sense suggests the perfectly reasonable idea is that one should play music that the patrons enjoy. However, our research shows that this approach often proves surprisingly ineffective as a way to increase sales,” says Sven-Olof Daunfelt, professor of economics at the Swedish Retail Institute.

So, are the enemies of piped music right? Should café operators, like Marks & Spencer and Waterstone’s, just stop playing music altogether?

In fact, it turns out that we shouldn’t.

In the same study the Swedish research team found that the difference between playing random pop music and so-called ‘brand fit’ music was a hefty 9%. Brandfit music, the researchers say, is music in which a café or restaurant’s soft values and brand identity match the music.

“Brand fit music is music that is aligned

with your customers’ perception of your brand’s personality. The music you play tells a lot about who you are. The same goes for your brand. The power of brand fit music, as proven in research, lies in that it generates sales regardless if your customers like the music or not and at the same time it enhances your brand image by contributing to a coherent brand experience,” says Magnus Rydén.

Café music was supposedly first heard in Paris in the 1870s, where the phenomena of café concerts became the rage of the era. The concerts ranged from a single piano to large café concerts with grand orchestras and the favourite singers of the day. Back in those days, you had to submit the musical program to the local police for review (to make sure the music wasn’t subversive) and there was a cap of 40 songs an evening.

To enable you to come right up to date, Soundtrack Your Brand’s Dan Shearman has the following top tips for operators seeking to enhance their music.

Make a really long playlist Do you have staff? They’ll soon get fed up with your music. Have a much longer playlist than you think you need. It should have at least 600 songs, long enough to cover a full work week. If the staff gets bored with the music, you can’t blame them for pulling the plug and jacking in their phones to play their own music.

Schedule according to intensity and energy.

Split your playlist into three energy levels Doing this makes it easy to switch playlist and intensity if you get a rush of customers. If you know you’ll receive 40 guests to your café at seven pm, for example, then you need to make sure the music’s intensity and energy match the number of guests.

CAFÉ LIFE

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pressed FRUIT

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MUSIC 50 artists from different eras, mix in music by the Congos and by King Tubby. Even then you’ll be playing quite a canonical mix of music. Someone passionate about Jamaican music may help.

Get a good sound system A lot of cafés have a deficient sound system. Then it doesn’t matter what kind of music you play.

Keep an eye on the volume Adjusting the volume throughout the day and the evening is important. Fade it higher or lower depending on how many guests you have. A human being absorbs some 0.3 dB on average. The more guests you have, the more you need to raise the volume and vice versa.

What’s your concept?

The more defined the café concept is, the easier it is to find the right music. View the music as something equally as vital to the atmosphere as the lighting and the decor. What image do you want to communicate to your guests? Who are you targeting? How does your café differ from your competitors? Every Italian cafe does not have to play a CD with Italian café classics, for instance.

Pick songs like a person with deep taste People are far more restricted by their personal taste of music than they realise.

“If you think your personal favorites will

62 MAY 2017

CAFÉ LIFE

do great, and if they’ve all been Top 40 at some point, look to someone with a varied and deep taste in music for a helping hand,” suggests music curator, Stefan Kragh.

Take a look around your café Are only you and your tired staff there?

Are the guests missing? That’s a signal you may need to rethink your musical choices. So dig beneath the surface.

Just because your café serves Jamaican sandwiches, you won’t necessarily solve your music by playing Bob Marley’s greatest hits! Explore what you can find in Jamaican music. Find anywhere from 20 to

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Move to bigger premises as 4 Aces continues to raise its game 4 Aces has now completed its longawaited office move, with the popular packaging specialist settling in to over 32,000 square foot of warehouse space, holding 2000 pallets and 1,500 square foot of office space, with parking and space for multiple container vehicles deliveries, on River Way Industrial Estate in Harlow.

The accommodation gives the company over triple the square footage of space it had at its previous address and will enable 4 Aces to continue with its ongoing expansion plans and best manage its rapidly accelerating growth.

The move has cost 4 Aces in the region of £550,000, triggering further investment in the company, including the purchase of two new VNI (Very Narrow Isle) forklifts running on state of the art wire guide technology with the capacity to reach up to 40 foot of racking running on electrical devices, and an automated order system with hand held scanners, linked with stock, to avoid picking errors. The supplier has invested heavily in the latest technology to ensure that the company’s impeccable customer service record is maintained in the face of significant growth (call 01992 535774, or visit (www.4acesltd.com).

Herald Plastic strengthens its position as a British manufacturer Herald Plastic has announced that it will be expanding the selection of goods that it currently manufactures following inward investment of approximately £1 million.

The quality disposables manufacturer and supplier has increased its warehouse facilities, purchased more machinery and added to its core team in preparation for a period of business development and strategic growth during which Herald aims to significantly increase its turnover.

Although Herald imports a wide range of goods which it supplies to the bar, catering and hospitality sectors, its manufacturing capability has been limited. The disposables specialist is now keen to build its manufacturing arm, in the wake of Brexit, with an initial focus on producing a more robust line of catering products to compete with those currently being imported. The company is also investing in marketing activity to ensure that its key messages, as a brand that has longevity and substance, are driven through all communications (call 0208 507 7900, or visit www.heraldplastic.com).

Benders works with Falkingham & Taylor on City of Culture Cup Designs Benders Paper Cups have designed six separate high quality paper cups for Falkingham & Taylor (F&T) to spread the word about the City of Culture (CoC) 2017.

Benders are a UK manufacturer with full PEFC Chain of Custody Certification, and are one of the few manufacturers who can deliver beautifully branded paper cups with water based inks. With their long experience in paper manufacturing and commitment to the environment, they were the natural choice for this high profile project.

Benders’ involvement in the project began with a request from Maxine at F&T, and Jonathan from Benders accompanied Maxine to the CoC meetings to get their approval and ensure all of the design requirements were met. The project design was led by the City of Culture and is under licence, with Benders having a contract for the cups.

The cups are split sleeve and each design has a new message and a vibrant colour to attract the eye. With several designs, there is an element of surprise when taking a City of Culture cup from vending machines (call 01978 253090, or www.benders.co.uk).

The Ice Cream Alliance appoints new president The Ice Cream Alliance - the trade body for the UK’s £1bn ice cream industry- has appointed Maggie Rush as its new president. Maggie Rush is a director of York-based Graham’s Ices Ltd, having worked in the ice cream business for more than 30 years. Now she will be supporting ice cream businesses across the UK and campaigning to protect the quality of UK ice cream.

“It’s going to be an interesting year as the path towards Brexit unfolds. We will be keeping an eye on potential changes to food regulations and legislation and lobbying Government to ensure regulations are in place that protect the quality and integrity of ice cream,” said Maggie Rush.

“I thoroughly enjoy working in the ice cream sector and I’m looking forward to meeting with business owners across the UK and flying the flag for the Ice Cream Alliance and promoting great quality ice cream.”

Call 01332 203333, or visit www.ice-cream.org.

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The standard Contempo model reflects a modern interpretation of style that makes for a stunning, yet timeless focal point in any café, bar or restaurant.

Benefiting from Fracino's extensive research and development programme, world class engineering skills and state of the art production methods, the Romano is a genuine marriage between style and award winning technology.

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Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Accountancy KPMG Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Retail FSC Share Music The Cardinal Group Vestey Foods UK Training Publications The Cardinal Group BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Arla Foods UK Freshfayre Fromageries Bel The Cheese Cellar Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Arla Foods UK Bradburys Cheese Extons Foods Freshfayre Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt Freshfayre Futura Foods UK Ltd.

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2 SISTERS FOOD GROUP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Renee Skukowski Tel: 01909 511800 Fax: 01536 409 050 renee.skukowski@2sfg.com www.2sistersfoodgroup.com 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: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 sdrew@anchorcatering.co.uk www.anchorcatering.co.uk

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 GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

CHEF IN A BOX 762A/763A Henley Road, Slough SL1 4JW Contact: Tom Price Tel: 01753 523 636 Fax: 01753 573 125 Tom.Price@ciab.co.uk www.chefinabox.co.uk GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com 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

IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com www.impress-sandwiches.com LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

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

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

SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575 sandwichman2010@live.co.uk STREET EATS Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Nicky Gill Tel: 01244 533888 nrg@pastaking.co.uk www.streeteatsfood.co.uk TASTIES OF CHESTER LTD (STREET EATS) Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk

THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

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 ACCREDITED DISTRIBUTORS

GINSTERS 81 Tavistock Road, Callington Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.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

Café Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk 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 BFR SYSTEMS 1 Rue du Jariel, 2AC Les Longs, Silons, 77120, Coulommiers, France Contact: Simon O’Connor Tel: 0044 (0) 7764564421 soconnor@bfrsystems.com.uk www.bfrsystems.com BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie

BRADBURYS CHEESE Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302

Chris.Chisnall@bradburyscheese.co.uk

www.bradburyscheese.co.uk

BRADSHAW GROUP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 01432 362423 Fax: 01432 362482 stuart_bowkett@cargill.com www.cargill.co.uk

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

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk DATATHERAPY LTD.

One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 yousafshah@datatherapy.com www.datatherapy.com

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact:Julie Sloan Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk 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

EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com

FLORETTE UK & IRELAND Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 trsouthwell@florette.com www.florettesalad.co.uk

FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

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

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FROMAGERIES BEL 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com

FSC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com 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

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

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Trevor Maplethorpe Tel: 01482 224131 Fax: 01482 588237 trevor@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

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@thaiunion.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.juraproducts.uk

Café Suppliers Index KOOKABURRA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com KPMG SMALL BUSINESS ACCOUNTING 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk

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 Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Natasha Bailey Tel: 02476 676000 Fax: 02476 676660 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

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

MYFRESH PREPARED PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@myfreshprepared.co.uk www.myfreshprepared.co.uk NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Sandie Belton Tel: 07507 063090 sandie.belton@grupobimbo.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: Oliver Scott-Harden Tel: 01935 842800 Fax: 01935 842801 oscott-harden@norseland.co.uk www.norseland.co.uk

OREXIS FRESH FOODS LTD. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PLANGLOW LTD 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 PRINCES FOODS LTD. Royal Liver Building, Pier Head, Liverpool L3 1NX Contact: Brian Robbitt Tel: 0151 966 7000 Fax: 0151 966 7037 brian.robbitt@princes.co.uk www.princes.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: Mark Ellis Tel: 0870 728 1111 rankhovismarketing@hovis.co.uk www.rankhovis.co.uk RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com

ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk

SHARE MUSIC c/o Share Radio, 22 Chapter Street, London SW1P 4NP Contact: Sales Tel: 0207 798 1960 music@shareradio.co.uk www.sharemusic.me

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: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com THE FOODFELLAS Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Millie Deane Tel: 0208 622 3064 Fax: 0845 2801166 millie@thefoodfellas.co.uk www.thefoodfellas.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

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

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

VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: 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

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

International Product Listing

Sandwich Manufacturers

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

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

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