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HOW TO START & RUN A

BAR VOL 3

CaffèCulture The UK’s leading trade event for the café and coffee bar market 16–17 October 2018 | Business Design Centre, London

Welcome to the third edition of our popular ‘How To …’ Guide. When we set out to provide a comprehensive compendium of advice articles three years ago, we were confident that there was a high demand for assistance. What we hadn’t realised was just how much there was, and there’s no sign of any slow down! Three years on, it seems the prospect of owning your own café business is as attractive as ever and if anything grows in popularity, particularly as consumers look outside chains to quality independent cafés with a difference. There is also a growing realisation that opening a café business is not simply a matter of finding a location and throwing open the doors, but an increasingly sophisticated matrix of business practices, although the overall aim remains identifying demand, serving it and, at the end of the day, making some money. Would-be café business owners are thus increasingly aware that the more knowledge they can take on board prior to opening, the higher their chances of success will be. This latest edition of the Café Life publication seeks to satisfy this demand with a new round of articles from experts in the field, covering many of the problematic areas you are likely to encounter.

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We wish you all the best with your new busine Simon Ambrose Editor

Editor Simon Ambrose, Tel: 01291 636343, E-mail: Simon@jandmgroup.co.uk Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk Production Jayson Berry, Tel: 01291 636339, E-mail: jayson@jandmgroup.co.uk Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: kevin@jandmgroup.co.uk Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 www.thecafelife.co.uk Opinions expressed in the ‘How To’ guide or 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 Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2018 J&M Group Ltd

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

PROFILE

Opening a

SECOND

outlet So you’ve got the first up and running, now you’re after a second outlet. In many ways, this is almost as difficult as opening the first and always a defining moment for an independent operator looking to replicate their success. Simon Ambrose visited TRADE co-founder Frank Boltman at his second unit to find out how it’s done

stablishing a successful independent café is no easy matter, with so much competition now in every high street. But once on the map and doing well, the chances are that you’ll eventually be thinking of a second site, and possibly even beyond that, depending on the scale of your ambitions. But while many set out with the best intentions, statistically relatively few actually take the plunge, and for good reason … the move can be fraught with hazard! The difﬁculties are many and varied but I’ll spell some of them out. While established operators might have got lucky with their initial site, an equally good second site may never come along in the area, or you’ll keep losing out with landlords to multiples, even though you have an established trading history.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

Even if you do find a site, replicating the success of the first business is by no means easy, with different demographic components, offices opening and closing and so on. Over-confidence can also be a problem. Buoyed up by the success of the first, you borrow money and start spending big time on building alterations, fit-outs and kitchen equipment, and suddenly realise the anticipated volume of business is not happening. Then you’re in trouble … But one of the most difficult problems and frequently overlooked is the sheer operational difficulty of maintaining two sites. There will be

PROFILE

some distance to travel and traffic to negotiate, which all takes time. A manager needs to be trained up from existing staff or recruited, to establish and maintain the standards and ethos of the first site. You’ve got to watch the new business like a hawk, checking on the cash flow, shrinkage from staff you may not know that well or trust that much, and ensure that food quality and standards are maintained. And the danger is always that you can take your eye off the ball with the first business, which suffers as a result. You’ve also got double the trouble of finding new or replacement staff, when Brexit

uncertainly is making that side of things more difficult all the time. All in all, it’s not for the faint hearted or those not used to juggling plenty of balls in the air at once. Two operators who certainly aren’t afraid to take a risk and are capable of multi-tasking in a big way are TRADE’s Frank Boltman and Alex Stone, who established their first successful award-winning café and sandwich bar five years ago in Commercial Street, London and last year opened a great new second site in Essex Road. It’s a smaller site, with not so much room to play with inside but they’ve still managed to create the same cosy informality which so suits the New York style deli food they serve – very much their speciality. But what they’ve lost in terms of seating, they’ve gained in the additional space with the kitchens downstairs, allowing them to centralise their smoked meat production for their trademark pastrami and reubens sandwiches, as well as cakes and other food prep, bringing efficiencies and economies of scale. The business has now been open for four months and the customer traffic they’re getting shows that their adroitness with the initial site was not a flash in the pan. I should explain at this stage that Alex has a career background in commercial property, which means he has a fantastic eye for a good site in underdeveloped areas, as well as the contacts to go with it, and it looks like he’s struck gold with the new site as well. “Alex finds the properties,” says Frank. “He’s tenacious and he’s got relationships with all the agents, as well as doing all the research and demographics. I wouldn’t even have attempted to do this without him. “There are good secondary sites around, but you have to have the right skill sets to be able to identify them. The West End is definitely no place for an independent now and the trouble is that if you’re not exactly in the right place you can’t even think about taking on £70,000 a year rent. You have got to go where you can afford to open.” Like Commercial Street, Essex Road is a mix of down at heel and gentrified Victorian and Edwardian multi-million pound buildings,

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

PROFILE

with offices in the area as well, giving them a great potential customer demographic. But amazingly, there’s nothing to match their coffee bar quality for a considerable length of the road, which is surprising. It’s been an exciting time for Frank and Alex, who have actually been looking for another site for some time, and are more than happy with the new location. “Let’s put it this way. When we opened in Essex Road, it was as if we’d been open for four years! We had huge numbers of people coming in, and people actually thanking us for opening a really good quality café and sandwich bar. “People come here for different reasons: it’s a hub for laptop users, mums and babies – sometimes there’s a bit of a traffic jam with prams, and then at the weekend there’s families. “Another attraction is that we’ve got a very varied menu for a small coffee shop. People can come in every day of the week ad have something different. “It’s the same menu as our first shop in many respects with the same emphasis on hot sandwiches and the same breakfast items, but we don’t do made up cold sandwiches – we haven’t got the display space. But at the end of the day our hot sandwiches are the best thing we’ve done and they’re what we’re best known for. “They’re so much more interesting than what most of our competitors make.”

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

Comparisons between their two sites makes interesting reading. Commercial Street was empty and derelict when they took it on and they spent a considerable amount of money sorting out the carcass of the building, moving

PROFILE

a staircase, screeding the ﬂoor, installing loos and a separate kitchen downstairs, as well as opening up the back wall and putting in beautiful and extensive French doors to bring in the light.

The décor there is fashionably minimal but not shabby chic, with large bore copper pipes the signature feature throughout, emphasizing the TRADE theme. The gleaming pipes are evident in the bar fascia, staircase balustrade and handrails, and also in the lighting, using the copper tubes as conduits. They’ve had a lot of work to do with the new site as well, with all the expense this entails – but the results have been worthwhile. “This was a difficult site to build,” admits Frank. “It was in a terrible state. In some ways it was even more difficult than the first. The new site was derelict for three years when we got it. It may have been a Sainsbury’s back in the day. There are some tell-tell signs in the kitchen that make us think this. “It’s an A3 property and it had been neglected for a long time. We took it over knowing that there was a lot of work to do but you can never tell until you reveal a wall and see what damage is behind. “You have to get involved in all sorts of things, be brave, and take on new skills such as electrician, building and flooring consultant. I know some of the pitfalls on this long and winding road very well now – there’s a lot of sharp intakes of breath from builders along the way and you know that’s going to be trouble. “But once you’ve signed that lease you’ve gone past the point of no return. You have to have access to money, and have it on tap, and you have to be prepared to pay to get good deals. You need to have an agreement with a finance company and it’s pragmatic to do that because you get a lot of allowances.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

PROFILE “Start with a budget and double it; you have to be prepared to say to hell with it if you need to. Get an architect to measure everything up and you can see the plan and work out if the building allows you to do what you want.” Were there any disappointments with the site? “We wanted more electricity initially, and the supplier said they wanted £65,000 to lay on an extra channel for a cable from some distance away. We told them that was unacceptable. How could they think of even charging that much when we should have just had a cable supplied from the side of the road. We had already bought electric Rationale ovens and as a result we had to change the orders to gas; that meant we needed a different ventilation and extraction system to bring air in and duct it out. It’s cost us much more money, but definitely a lot cheaper than the £65k. “The restaurant business is definitely unforgiving. If you’re on a budget, buy a going concern because you’ve got everything there already.” The two sites are close enough for some customers to recognise the brand and there are elements of style unification and visual clues between the two sites. The Trade logo and light green colour scheme figure prominently on the outside. The same copper pipes that feature so heavily at Trade I are instantly recognisable at Trade 2, forming the door handle, and also framing the entrance to the raised floor area toward the back of the unit. The counter is in the same position, just left of the door and provides what Frank describes as “a full-frontal attack on quality food”. Their amazing home-made cakes, biscuits, quiches and savouries are displayed prominently there and can be seen easily through the feature windows outside – great for the passing trade, of course. The walls feature a lot of exposed brick and the venting and ducting are fashionable exposed in between the beams, completing the fashionable artisan look. The lighting is mostly pendant teardrops on long cords and this helps considerably with the ambience. One thing that certainly hasn’t changed is the quality of the food offer. TRADE is another establishment that falls into what might be called the new category of café/sandwich bars that

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

excel in both their coffee and their food. “There are far too many cafes where the coffee is good but the food is just the same and very limited in terms of the offer. My view is that there’s no point in doing food unless it’s going to be special, and that’s what we are all about here,” says Frank. So have they been stretched operationally with the new opening? “We were perhaps a little stretched at times - it’s inevitable, but we’re managing and it will get easier. “But there are very good reasons for wanting to expand. We’re both ambitious and ultimately you do it because it’s part of the exit strategy, making it an attractive proposition for someone else. I’ve eaten from that tree in the past and it’s sweet. Also, if you don’t promote staff they get bored and move on. “But overall, it’s been an interesting experience, least of all because opening a second means you have to really think hard about what the essence of the business is. “We came to the conclusion that TRADE is about bringing happiness. It’s a place where you can come and eat interesting food, which is not the same as the offer you get from the multiples, and also have a great coffee in nice surroundings. But make no mistake about it, you have to be very good at what you do to achieve that simple proposition.” Frank Boltman ESSEXROAD@TRADE-MADE.CO.UK

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CAFÉ FURNITURE

How to create the perfect coffee shop environment So, you’ve found a location, but what to do with the interior? Shaby-chic, hip, upmarket? Trent Furniture’s Managing Director Robert Price has the answers

offee is well and truly in its Third Wave and doesn’t seem to be going anywhere soon. More and more independent and chain coffee shops are popping up around the country, eager to cater to the conﬂicting desires of both comfortable cafés and fastpaced coffee bars. Not only has it become a social media phenomenon, but coffee is getting younger – the fastest growing age bracket of coffee drinkers is 13 to 18-year olds. So how do you make your coffee shop stand out from the crowd?

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

HAVE A CLEAR CONCEPT FOR COFFEE SHOPS A large part of attracting customers to coffee shops is making sure that they know who you are and why you’re different from anyone else. Having a clear concept is important to any business, so make sure you know what kind of coffee shop you want to be before you even open your doors. Are you going to be traditional? Trendy? Shabby chic? Do you have a Unique Selling Point to mark you out from the crowd, such as being a dog-friendly café? Or do you take inspiration

CAFÉ FURNITURE from a certain era or country, like the Art Deco period or French café culture? Are you going to be uniform in your design like a high street chain, or a bit more relaxed and casual? Making it clear from the pavement what kind of environment and atmosphere you’re offering is important for pulling customers in. COFFEE SHOP DESIGN AND INSPIRATION Once you’ve got your concept, you need to make sure your design echoes your message. Think about colour schemes and materials: are you going to have wooden chairs, or fabric-covered ones? Light wood, light fabrics and elegant designs have all become popular in the recent shifts in interior design. Don’t worry about wearand-tear on upholstered furniture – today’s fabrics are durable and easy to clean, while the foam padding used in chairs, like the ones in our Abbruzzo range, is non-sag. Shabby-chic has endured several years of popularity and is still up in one of the top-spots

for café design with its emphasis on natural materials and painted surfaces. Of course, it is meant to look slightly worn down, so buying shabby-chic furniture will be an investment that will improve with age! Our Farmhouse Tulip Table in light oak is the perfect shabby-chic table for an afternoon coffee. Art Deco has also started resurfacing in popularity, and Trent Furniture has several items available that would be ideal for creating that perfect 20s-inspired feel. With a wide range of fabrics to choose from, Trent’s Art Deco Colebrookedale Three Leg Stool can.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

CAFÉ FURNITURE KNOW WHAT FURNITURE YOU NEED Once you know who you want to come into your shop and how you want it to look, the next stage is finding the right furniture. Seating to suit duration of stay is important. Big tables with room for food as well as drinks will attract shoppers, families, and groups of friends looking for somewhere to sit for longer stops. We recommend our Madison two-seater sofa, which is perfect for catching up with old friends. You could even have some stackable high chairs on hand if you’re happy for babies to be in your shop. Sofas with coffee tables additionally provide space for businesspeople and their laptops during lunch hours. Some cafés have banned Wi-Fi and laptops to promote socialisation, but that choice is entirely up to you. If your coffee shop is about quick service and short visits, you won’t be needing comfortable chairs and big tables. Poseur tables, such as Trent’s Black Pyramid Poseur Table, are perfect for fast-paced coffee bars, providing space to stand and chat or even just to add sugar before dashing back out the door. LAYOUT & SPACING FOR COFFEE SHOPS If you or your customers can’t walk freely between tables, it’s way too cramped. A good tip is to try to keep at least 45cm between tables to make sure there is enough space for easy movement. Floorplans are of course important, but also being prepared to be flexible will definitely pay off if a large group comes in for lunch. A combination of small and large tables, such as our Art Deco Pedestal and Rectangular tables (both in silver), will make sure there is enough seating room for people who want food as well as drinks. Keeping sofas to the perimeter of the room will allow more space for tables and movement through the middle of your establishment, whilst also creating comfy, tucked-away corners for post-shopping coffee and cake. Not just a drink The coffee industry has grown rapidly thanks to a combination of independent, specialist coffee shops and chain brands like Starbucks, Costa, and Café Nero. Coffee has become an experience, not only due to the popularity

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

surge millennials have given it, but because of the demand for Instagram-worthy décor and innovative coffee. This doesn’t mean you have to serve everything in mason jars, but there are still ways to make your coffee shop individual and interesting enough to keep customers coming back – and keep them posting about you on social media. Perhaps there’s a particular blend that you love, but no-one else seems to be selling it. It’s not just about coffee anymore either. Consumers expect a wide range of tea, with green tea becoming increasingly popular, as well as other herbal or fruit infusions. Milk alternatives are also expected as standard, such as oat milk or almond milk, whether the customer is lactose intolerant or not. If you’re serving food, handmade sandwiches, pastries and cakes will add authentic ﬂavour, especially if you can bring something new to the table.

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HOW TO START AND RUN A COFFEE BAR I VOLUME 3

ADVICE

The Milk Shed, Oxfordshire The Milk Shed café, Weston on the Green, Oxfordshire has some truly amazing coffee and food and has become a favourite destination outlet, in spite of being in the middle of nowhere. Here owner Lucie Greenwood tells Simon Ambrose how the business got off the ground

’m in rural Oxfordshire at around 10.00am, not far from the M40, looking for a café outlet called the Milk Shed. The sat. nav. is telling me I’ve reached my destination but can this really be it? There’s a bunch of agricultural buildings of various uses and some ﬁelds with horses, as well as a car park with a fair few vehicles in it, but surely this can’t be where one of the UK’s top café venues is to be found? I check the website again – the Milk Shed is included in a piece from Great British Chefs,

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

outlining their UK top 15 café and sandwich shops. This is what it says about the place I’m looking for: ‘What began as a venture into artisan ice cream soon turned into a one-stop shop for all of Oxford’s breakfast and lunch needs. The Milk Shed is a bustling café serving locally roasted coffee, homemade ice cream and plenty of delicious sandwiches. The signature dish has to be the club sandwich, which contains charred chicken breast, pancetta, Gruyere cheese, slow-roasted tomatoes, basil mayonnaise and

ADVICE rocket, but there are lots of other daily specials to appease all appetites.’ Then I spot the sign for the Milk Shed, a singlestory building - possibly a former dairy - and push open the door, rather fearing the worst as it seems as quiet as the grave from the outside. To my amazement, it’s rather like one of those surprise parties where the party erupts in full swing when you’re through the door. The place must be at least half full with families, cyclists, people having breakfast, people reading the papers and drinking coffee. In fact, I later learn that it’s a quiet week as it’s just after half term! It’s a long room with low ceiling and flagstone floor, perfect for the purpose. There are a lot of non-matching pine short and long trestle tables, and equally non-matching chairs, all definitely eclectic shabby chic. Every table has a jar with quirky combinations of plants such as decorative ornamental cabbage combined with gypsophila. There’s some lovely quirky touches and if it hasn’t been in Country Living magazine yet, it’s only a question of time. The amazing thing is that there are so many people here, and there are more coming in as a party of lycra-clad cyclists chain up their bikes outside. So it’s the first question I pop to founder Lucie Greenwood, when she joins me at my pine table: where’s everyone coming from? “People come from all over, there are lots of regulars from the villages and they often come two or three times a week, but there are also customers who come from much further away, some even from as far as Northampton,” she says. It turns out to be a favoured stop for cycling parties on a regular route. “It was just a pretty café selling ice cream when I bought it nearly five years ago. I was in event catering before so I wasn’t new to the food business; plus my parents had a café when I was a teenager, so I used to be in the kitchen with dad. “I’ve been really lucky with The Milk Shed. When I first moved out here and I started the café I thought there’s just not enough places around doing food like this – especially as I lived near Borough market before and was used to having that fantastic food around. There are lots more around here now.” At the very least it shows how it’s possible to

build a successful coffee and food business as a destination outlet, with the right offer. Interestingly, Lucie used to work in a sandwich shop, always great training for owning one yourself, of course. In fact, in a blog on her website she writes: “When I was about 17 I got a job in a sandwich shop in Slough. I know, not very glamorous I hear you say, but this was not just any sandwich shop; it was a yuppy sandwich shop! In the era of ‘The Sloane’ we offered masses of different sandwiches, all made to order on purpose-built units a bit like Welsh dressers, with refrigerated shelves which held row upon row of margarine tubs to enable easy reach of all the most popular fillings of the 80’s: pesto, mozzarella, banana, pastrami, hummus, cream cheese, and coronation chicken. Once made, each sandwich was wrapped on a heated metal stand with the roll of cling-film attached to a wire at the back, making it quick and easy, the warmth swiftly sealing the plastic wrap. All very high-tech! “Our hundred or so filling options were printed onto a posh little leaflet designed to perfectly fit into a filofax, with the classic 6-punch holes already perforated (genius, I thought) and displayed in stands on the shop counter. During its heyday the queues would stretch out the door around the block at lunch time, while we worked like maniacs at our stations. I lived for a short while in the flat above and I doubt during that time that I ate anything but sandwiches or

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

Caf

ADVICE versions of. My favourite midnight feast though was to sneak down to the shop kitchens and toast a couple of slices of malted granary bread, spread gluttonously with far too much butter, pile with corn kernels and fold each piece in half like a kebab so the sweet yellow nuggets bathed in a pool of liquid butter, melted by the warmth of the crisp, chewy toast.” Back to the present and I’ve got the Milk Shed’s Ue Coffee Roastery cappuccino and speciality hot club sandwich in front of me. The coffee is fantastic and there’s no doubt that this is a really serious sandwich in the sense of the amount of work that’s gone into it … it’s also a seriously good sandwich as well, with all the tastes combining in a really exquisite way. It’s a combination of chicken marinated in herb oil and grilled, crispy pancetta ham, emmental cheese, rocket, their own basil mayonnaise and slow-roasted tomatoes done for four hours in the oven. There’s also a streaky bacon sourdough sarnie and a Milk Shed cheese sandwich, with delice de bourgougne with chutney, grapes and biscuits. “We’ve had the club sandwich and bacon sandwich on since we opened and they’re much loved,” she says. “We’re mainly known for the foodie side of things and brunch at the weekend. The menu doesn’t change much, but whenever we take something off we get emails straight away complaining! “But we do change the specials every day. At the weekend we also have three or four brunch dishes on the specials board. We get a queue at 9.0am at the weekend and it’s like that all weekend. “As well as the sandwiches we also do toastbased items. We used to do a spicy chorizo on toast with chilli jam and aioli but we’ve changed this to a treacle-braised brisket on toast. There’s a lot of bread involved in the menu in general.” Other toast-based items include warm peperonata on toast with buffalo mozzarella, pea shoots and toasted seeds; and toasted Milwaukee rye with avocado, pan fried halloumi, roast tomato, herbs and seeds. Breakfast and the weekend brunch is a huge favourite, and includes such top sellers as soft scrambled eggs with slow roast tomatoes, smoked tomatoes, smoked salmon or crispy bacon.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

THE MILK-SHED’S COFFEE LINE-UP

• Ue Coffee Roastery coffee – cappuccino • Ue Coffee Roastery coffee – espresso • double espresso • café latte • hot chocolate • mega hot choc • tea; classic, early grey, orange pekoe, mint, green or chamomile Then there’s the home-made cakes. Where to start with this? They really are exceptional and include a clementine cake with crème fraiche, seasonal cupcakes, chocolate and hazelnut brownie and chocolate and hazelnut brownie with ice cream. They still sell a lot of their wonderful looking home-made ice cream from a large multi-variety cabinet at the kitchen end of the room. Like the sandwiches, the specials are also really exceptional and include such dishes as grilled mackerel ﬁllets on toast with rocket and chunky tartare; smoked haddock chowder with crispy pancetta and toast; pulled lamb salad with freekeh, garlic yoghurt and pomegranate; brioche French toast with maple syrup, fresh banana, and greek yoghurt; and basque squid stew with toast and aioli. Interestingly they’ve been made runners-up in the Observer magazine food awards. “We thought we would put a couple of posters up, asking our customers to vote for us and we got runner-up! I didn’t even realise we’d got that until I read the magazine on Sunday.” Where do all her fantastic food ideas come from? “I don’t run the kitchen anymore - I’ve got a manager and three to four full time staff in the kitchen. We do between 800 and 1,000 meals a week, so it’s really busy, and a lot of my time is taken up with accounts and suppliers. But I still come up with the ideas and recipes for the food. I get inspiration from everywhere: I read cookbooks and recipes all the time, and look at Instagram. “You just get a little nugget and take it away with you.”

S t s

W l v t l e

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HOW TO START AND RUN A MOBILE COFFEE OR TEA BUSINESS Coffee has attracted many people into the Mobile Catering Business - it’s easy, relatively inexpensive compared to the costs of opening a coffee bar and offers great proﬁt margins. The National Caterers Association offers this advice

Want to really know whatâ€™s #trending in food and drink? Be part of the new food movement at this yearâ€™s Food Matters Live. @foodmatterslive foodmatterslive.com/linkedin

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ADVICE

n essence, a Mobile Coffee / Tea business consists of a vehicle ﬁtted with a coffee machine and other ancillary equipment, selling products similar to static coffee shops. If you’re thinking of opening a coffee shop but don’t want or can’t afford the set-up costs, then a good alternative could be a Mobile Coffee Business. It has certainly attracted many start-ups in the last few years, and in all sorts of vehicles! Transit style vans, Piaggio three wheelers, vintage VW campers, electric carts, golf buggies and almost every other type of vehicle imaginable - in fact, it seems the more unusual the vehicle, the more appealing it is.

2) Coffee is a growing trend The coffee business is growing, and rapidly. There are many coffee connoisseurs who will no longer accept a cup of drab, powdered instant, and want high quality coffee. This is only going to continue.

OF A THE ADVANTAGES OF MAIN ADVANTAGES THE MAIN BUSINESS: COFFEE / TEA BUSINESS: / TEA A COFFEE

4) A Year-Round Product Some products are very seasonal, but coffee is no longer one of them. Yes, you won’t sell as many on hot days, but let’s be honest, they are few and far between.

1) Low Start Up Costs You can start a mobile coffee / tea business for very little. Ready to go packages can be bought for as little as £7500 for a no strings attached Piaggio conversion, and can range to over £30,000 for a full blown supported franchise with a long, solid track record.

3) Great Proﬁt Margins Coffee and tea offer incredible gross proﬁt margins of up to 95% which is what has attracted the big companies to expand at such a rapid rate. Very few other products even come close, meaning that you have the potential to make a lot of money.

5) Flexibility Many people operate a mobile coffee / tea business to ﬁt around their lifestyle, choosing only the odd show or event. Others choose to do it as a career; it is these that tend to operate a daily round or a on regular pitch in a town centre or retail park. The great thing is that it can be run part time, on evenings outside a club or weekends at various events around the country. It’s very ﬂexible.

THE DISADVANTAGES MAIN DISADVANTAGES THE MAIN ESS: OF BUSINESS: COFFEE / TEA BUSIN A COFFEE OF A 1) Competition The expansion of the ‘proper’ coffee market has been impressive, but has also been matched by the growing number of coffee outlets where customers can get their daily cup of joe. While more people might be spending more money on coffee, there is also a lot more competition for that business. Your product will either have to be competitively priced, of a higher quality or have better service. Service will be key to the success of your business.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

ADVICE 2) Limited Trading Hours The vast majority of coffee / tea sales take place in the morning and this will be when you make most of your money. You will have to start early as many of your customers will want a coffee or tea on their way into work or shortly after they have started.

6) Brand Loyalty Many coffee customers go to a preferred outlet for their coffee. This is great when you have lots of repeat customers who will come to you every day or two; however, it can make it harder to break into the industry initially

3) Licensing Issues You may well need a street trading licence, and you will need to check with all of the local boroughs in which you would like to work as rules may differ across boroughs. 4) Skill Required It takes skill to make a nice cup of coffee, and we’re not just talking about a pretty pattern on the top. To make good coffee you will need to research how to make a good cup and get practicing. Your level of skill and understanding of your business may well determine whether your business is successful. 5) Competition at Events Many other businesses will offer hot drinks at events, and you have to ask yourself will someone want to queue up twice, once for breakfast and again for a coffee to go with it. While you may have the sole coffee concession, you may ﬁnd that the burger van next to you is selling cups of instant coffee or generic teabags at half the price you are. Many customers will not queue twice, and as such will pay the food provider for an arguably inferior product. You need to bear this in mind when working out how much to tender to work at events.

YOUR YOUR EQUIPMENT EQUIPMENT If it hasn’t got the CE label, don’t buy it - no matter what anyone might say. You will not get a Gas Safety certificate for it, and therefore will be operating illegally. Event Organisers will want to see your Gas Safety certificate and you won’t be able to trade without it. Even if you find work at small private functions, you could have some real problems with insurance companies if you ever need to make a claim, let alone with the law if you are prosecuted.

WHEREWHER TO TRADE E TO TRADE Where you trade is obviously critical to the success of your business. There are a variety of different options that you can choose from, you might even operate from a variety of different locations. Below are some ideas as to where, and you can ﬁnd more information in our Get Proﬁtable section. Shows & Events From village Fetes to week long music Festivals Markets Street Food, Farmers Markets, Car Boot Sales Roadside Lay-by’s, Car Parks & Industrial Estates HOW TO START AND RUN A COFFEE BAR I VOLUME 3

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HOW TO SUCCEED HOW TO SUCCEED

In order to succeed you need to do / have the following things: •

Do lots and lots of research Research, research, research. You need to ﬁnd out as much information as you can before you start, to know what to expect. What to sell, where to sell, how to sell it! This site should help you with lots of your research, but you might also want to consider buying The Complete Guide to Proﬁtable Catering - it takes a lot of the information on this site and goes into more detail. You might also want to speak to some experts face to face.

•

Have a support system in place Where are you going to get answers to the many questions that you have? Where are you going to get the reassurance that you are doing the right thing or the conﬁdence to change if things aren’t going to plan? You might know someone else who has done it and therefore you can tap them up for information. By being a member of NCASS you can call us with any questions or queries that you might have.

•

Have lots of determination There’s no doubting that in order to succeed in this industry you need to have a lot of determination to keep on going when the going gets tough. It’s not an easy trade, especially in the depths of winter when you have to go out and trade in the cold weather but you’d rather be at home or in an ofﬁce in the warm. That’s the main difference between those who last 1 season and those that last 20.

WHAT TO THINK ABOUT ABOUT TO THINK WHAT •

Is it for you? Working and running a Mobile Catering business can be great, but it can also be very difﬁcult. Don’t go into it blind. Find out more about it by reading our articles looking at both sides of the coin:

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

•

What Unit you will operate from What type of unit are you going to operate from? There are 4 main categories of units and each of them have their advantages and disadvantages: Motorised van Towed trailer Stall/Gazebo Food Cart

CHECKLISTCHECKLIST Pricing What price are you going to charge for your food or drink? Obviously this will depend on what it is that you’re selling and where it is that you are operating. Food and drink often costs a lot more at shows and events than it does on a roadside, but then you will probably have to pay more in fees at a show.

ADVICE Qualification is a must. Not only to cover yourself legally and protect your customers, but it also builds trust with your customers when they see you displaying the certificate. Your can take a triple accredited level 2 hygiene course online with us for as little as £25, including your certificate - it can be done in less than 4 hours! Insurance Don’t even think of operating without Liability Insurance. Not only is it a legal requirement, it’s not expensive and will cover you against accidents and food poisoning. Have a look at our Insurance section to get more information as to what type of Insurance you need Since things kicked off in 1987 The Nationwide Catering Association (NCASS) have been shaping the UK mobile catering industry. Our aim is to help make your catering business safe, legal & profitable. Lots of different membership packages are available - there will be one that fits your business perfectly. You’ll save a heap of money, receive more work opportunities, have all your legal documents taken care of, gain instant access to the most respected training courses in the catering industry and have over 40 years of experience waiting for you at the end of the phone should you need any advice or support. How to Operate Legally Many people start in catering because they like to cook and maybe have hosted some larger house parties. The thought of becoming a professional caterer is very appealing, however bear in mind that when you provide food for others there are rules to follow. As soon as you say yes, even if you’re not getting paid, you are a professional caterer and you are responsible and can even go to prison if things go badly wrong. Therefore, you need to ensure that you comply with a variety of laws and standards to ensure that you are operating legally. Our Get Legal section has a lot of information to help you on this. Have a look at our Start Up Legal Checklist to ensure that you have everything covered. Importantly, make sure you have your hygiene training taken care of. A level 2 Food Hygiene

The National Caterers Association Nationwide Caterers Association Lakeside, 180 Lifford Lane, Kings Norton, Birmingham, B30 3NU Call 0121 603 2524 or email info@ncass.org.uk.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

Which syrup is best? We can help you decide. There are a multitude of things to consider when choosing the right syrup and whilst price is always a consideration, have you ever thought about why one is more expensive over another? As with most things in life there are good reasons why this would be. The 1883 Maison Routin brand is a premium product that for a start tastes great. Thanks to a rather technical flavour lab and a team of passionate baristas and mixologists, each flavour has to pass stringent flavour and aroma tests. In addition the brand is unique and is not available to own label so you can’t purchase anything like it in a different bottle. What’s cost effective for you? Being concentrated means that you can use less, therefore 1883 delivers a lot of measures per bottle, enough to flavour 125 8oz hot coffees, so it’s worth checking against other brands. When you want to compare the real cost, look at the price per drink produced and the flavour profile for the real impact to your business. The brand is supported by plenty of merchandising, lots of delicious recipes, a wipe clean easy guide and table cards to name but a few.

Smaller measure, less sweetness as 1883 is very concentrated. The smaller measure means less sweet syrup in the final drink, so it’s coffee flavoured with syrup, rather than syrup flavoured with coffee. Also the questions surrounding ingredients nowadays can be a bit of a minefield, things like “is it artificial preservative free, natural extracts, kosher, vegan, vegetarian, gluten free?” the list goes on. 1883 really does deliver in this area with full advice available along with allergen charts on request. There is a vast array of choice with close to 100 flavours that not only include the classics but also novelty one’s such as French Madeleine and Elderflower Iced Tea and several sugar free flavours. In addition there are sauces, Creation Fruit purees and apart from the 1 litre syrups in PET and Glass there’s retail size and baby miniatures. UCD have also developed the brand Kool Kup, a special drinks thickener perfect for chillattes, frappes and milkshakes and a collection of toppings to accompany the 1883 range. Take our cost per measure challenge; email UCD at sales@ucd.uk.com with what you pay per bottle, what brand and what bottle size. You can even tell us the drink recipe and its size and we will give you a cost per measure comparison and even samples to try. 1883 Maison Routin is a competitive brand that delivers on every level. Visit www.ucd.uk.com or phone 01233 840296 for the UK Distributor of the 1883 brand or www.1883.com for the brand website, recipe help and to join CLUB83

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Above is based on an 1883 1lt bottle and the drinks were flavoured hot coffee servings in an 8oz cup.

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Donâ€™t just look at the total bottle price; bottle sizes vary a lot, look at how many drinks are produced per bottle and then taste the options or trial the drinks!

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We can help with a price check, demos where possible and limited samples to help your decision.

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TOP TEN

TIPS FOR OPENING A COFFEE SHOP

Independent coffee roaster Matthew Algie has some great tips for opening your ﬁrst location. If you’re up to your eyes in research and business plans, they are better qualiﬁed than most to help, with hints and tips gathered from many years of working with a wide variety of coffee businesses. And if you still want to know more, they offer free consultations

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

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1. ESTABLISH CLEAR USPs OK, so it’s an obvious one – but in this crowded market place you really do need to find a way to stand out from the competition and attract customers with Unique Selling Propositions (USPs). Maybe you are a coffee connoisseur and want to establish the first real artisanal outlet in your neighbourhood, or maybe your exceptional baking skills mean people will travel for miles to sample your cakes. Perhaps you have bagged the prime retail spot in a busy business hub and possess the business acumen to simply run the fastest, most efficient coffee shop in the area. In short, know your strengths and apply them effectively. 2. UNDERSTAND YOUR CUSTOMERS’ NEEDS Whether you’re relying on passing traffic or creating a destination concept, be sure to research your available/target audience. Whilst you may have strong personal HOW TO START AND RUN A COFFEE BAR I VOLUME 3

ADVICE preferences, the look & feel of your business, the facilities, the menu & pricing, the services, opening hours and the promotional initiatives all need tailoring to suit the customer first and foremost. Students, office workers, mums with babies, retirees – every demographic needs careful consideration throughout the planning process. And you’ll need to decide if you want to be all things to all people or highly targeted with a specific audience in mind. For example, students might expect fast takeaway service, an exciting and evolving menu, quirky interior design, a lively atmosphere, free wifi, affordable prices and ethical messaging; in contrast, a group of wealthy mums may be willing to pay more for table service, upmarket fittings, child-friendly, spacious facilities, and a more family-oriented menu. Put your personal preferences on hold and look at it from the perspective of your target audiences. 3. GET TO KNOW COFFEE Artisan café culture is fast becoming the norm: a new breed of specialist independent coffee shops and micro-roasteries is raising the bar for other coffee providers. Branded chains are in on the act too and you’ll notice them widening their coffee credentials over the next few years. And the conscientious consumer is demanding more social responsibility and traceability. Now is the time to really get to know coffee! 4. RESEARCH YOUR COMPETITORS Competitor research is critical - ask yourself questions like • Is there room for more players in your market? • What competing business are successful and why? • What more can you offer? • Who has recently gone out of business and why? You need to get out in the market and continue stay abreast of competitor activity over time - the coffee sector is fast-paced and things can change in an instant, so be sure you’re ready.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

5. CHOOSE YOUR SUPPLIERS CAREFULLY You’ll come to rely upon your suppliers to keep the business going. You need to know they’ll deliver what you want when you want it, so you never run out or fall short on quality. Some people prefer to take the time to source everything carefully from individual suppliers, while others like the convenience of dealing with just a few sources. If you’re lucky, you’ll ﬁnd a handful of great suppliers that meet all of your needs. Good suppliers will often go the extra mile to help you develop your business too, for example sharing knowledge and insights and promotional tools to help grow your business.

ADVICE You might also find a company like Espresso Warehouse useful for finding a number of ancillary products all in one place – from syrups, teas, drinking chocolates and snacks to barista kit and coffee bar essentials. 6. PLAN YOUR EQUIPMENT – RENT OR BUY? Investing in all the necessary equipment can be a hugely daunting task, especially when you don’t know exactly how the business will evolve over time. Some people prefer to own their equipment as a capital expense, others meanwhile prefer the flexibility and support of service rental. When it comes to your hot beverage equipment - if you wish to remain flexible for the future, you may wish to consider service rental from a partner like Matthew Algie. You can choose from the widest range of rental coffee machines on the market and feel secure in the knowledge that they will be fully maintained and serviced for you. You’ll never need to worry about expensive repair bills, down time or obsolescence. 7. REFINE YOUR COFFEE MENU You’ll probably have longstanding best-sellers (if it ain’t broke why fix it!), but don’t forget to introduce new options too, or you could risk your customers being poached by the competition.

When it comes to coffee, for example, quality (ie taste and freshness) is the key consumption driver. Coffee consumers are becoming more and more quality-conscious and you’ll want to be sure you have the very best beans, machines and training in place to satisfy them. There are plenty of great coffee suppliers out there (as well as plenty of not so great ones too!) but the choice can seem overwhelming. At Matthew Algie, you can choose from over 20 espresso and ﬁlter beans and receive free training on how to make the perfect latte or ﬂat white.

The Basics Most demographics expect to see espressos, lattes, cappuccinos and Americanos on the menu - and the flat white has become a menu staple. You shouldn’t overlook the resurgence of filter coffee either. Even if you’re not a specialist coffee outlet, a good old French press or pourover filter coffee option is a safe bet. And don’t forget – the average consumer is ever more knowledgeable about traceability and ethics– so be sure to highlight your coffee origins and/or certifications at the point of sale too. Specialist & Seasonal Offerings This is where you need to know your audience. If you’re targeting coffee connoisseurs, you’ll know all about single serve filter coffees like AeroPress, Filter Cone (or V60) and, Chemex –

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

CafeL

ADVICE and you’ll serve a choice of coffees, changing with the seasons, of which you’ll know every sourcing detail and taste note. If your target audience is students or younger demographics however, you’re more likely to need a wide range of syrups and toppings for indulgent sounding ‘salted caramel lattes’ and seasonal specials such as Pumpkin Spice & Gingerbread Lattes. Either way, analyse what’s selling (and what’s not), stay abreast of competitor menus and market developments, seek customer feedback- and adjust as necessary. Keep It Manageable Whatever the audience, make sure you meet their needs with high quality, efficiently made drinks. Too much choice not only slows customers down, it also makes for operational chaos. Why give yourself training, service, storage and shelf-life headaches when 95% of your sales are from 3 types of drink? 8. TRAIN YOUR STAFF People can make or break a service business, so getting this right is critical. Not only must service staff be personable and efficient, they must also be fully up to scratch when it comes to quality of service. For coffee this means: The Essentials Being able to use the equipment to produce quality drinks is a no-brainer. But quality drinks take a lot more skill than many consumers realise. The cleaning, grinding, dosing, tamping, espresso extraction, milk preparation and serve all impact the finished drink. Customers have increasingly high expectations and will easily spot burnt milk or acidic extraction. Get your staff enrolled on specialist training and maintain these standards over time. This needn’t be a costly process as good coffee and/or machine suppliers will offer this as part of the deal. For inspiration see our Barista Training resources. Specialist Skills If you want to stand out in a crowded market, take it a step further with specialist skills such as latte art, brew skills and trainer training. Again, any good coffee supplier will be able to point you in the right direction.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

9. DRIVE FOOTFALL, UPSELLS & REPEAT PURCHASES Keeping your customers happy is key to growing sales. Good merchandising outside your café to draw people in is a great way of gaining incremental business. Strong, delicious looking visuals are great for inﬂuencing those wavering customers walking past. Ask your suppliers if they can help. Once you have the customers inside your café, letting them know about what’s on offer or what deals you have is a great way to upsell or trade up. This is particularly true of key trading times or seasons. During the summer months make sure you have your blended drinks front and centre to increase your margins. Finally, great drinks: a great experience and friendly staff will keep customers coming back for more. One of the best ways to drive loyalty is through high quality drinks, which means well trained, knowledgeable baristas using good fresh coffee on high quality machines. It keeps you one step ahead of the competition and more likely to succeed. 10. REVIEW & EVOLVE Savvy business owners know they can never stand still. Trends change, populations evolve and competitors up their game. Stay abreast of your sales performance and margins - taking immediate action if there are any signs of a downturn in customer numbers, average spend or proﬁtability. The sooner you act the better. Understand what’s selling and what’s not– there’s no point in stocking 100 types of tea if only 3 are chosen by 95% of customers. Smart till systems will be able to generate reports to help you review sales statistics. Understand why things are selling or not seek feedback from customers – talk to them, use feedback cards, monitor social media and listen to bloggers and reviewers. Finally, stay on top of market insights – from what you’re competitors are doing, to emerging trends in products and services. Contact Matthew Algie Customer Services: Tel: 0800 263 333 From Ireland: 1 800 626 220

CafeLifeA5FullpageSep2018.qxp_Layout 1 07/09/2018 12:04 Page 1

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Which

TEAS should I choose? Surrounded by a bewildering variety of teas, would-be or ﬂedgling businesses need expert help to make a rational selection that will satisfy customers and not break the bank. Step forward Teapigs’ tea trainer Andy Byron for some expert advice 32

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

ere in the UK we drink 165 million cups of tea every day (more than double the amount of coffee) which shows we’re a nation of tea drinkers. The tea market is huge with nearly everyone in the country, young or old, male or female, drinking some type of tea or herbal infusion so this should be the first sign to businesses that you need a strong tea menu offering choice and variety. But for a long time the quality of tea wasn’t given much thought on many menus with a large number simply offering an English breakfast and herbal tea in a paper bag which contained substandard ingredients. The coffee industry went through a bit of a shake up a decade ago with consumers wanting to know where their coffee was sourced, how it has been produced and of course an increased focus has been placed on training baristas to make sure their knowledge of the product and presentation is on point. teapigs have led the charge to get people drinking real, whole leaf tea again (rather than the dusty stuff you get in paper bags) and consumers are now much more interested about the quality of tea they are drinking, where it is from and how it is sourced. While traditional black teas will always be popular, we are also noticing some changes in terms of who is drinking tea and why. More and more consumers are looking for drinks that give them specific health benefits and demand for healthy green and herbal

ADVICE teas is growing. This customer demand should certainly be reﬂected on a café’s menu. The average tea drinker is no longer simply after just a “milk with two sugars” kind of experience and it is this educated and informed tea drinker who is coming to cafes and coffee shops wanting and expecting a greater choice of premium grade tea. While there are lots of types of delicious tea, a tea menu longer than 10-12 can be a bit much and could be intimidating to customers and staff alike. However, there is a certain core range we’d recommend as must stocks. Any hesitation at having a tea menu to 6-8 choices of good quality teas will be calmed by seeing an increase in sales, the ability to charge more for a better cup of tea and to offer seasonal choices (such as iced teas in the summer and tea

lattes in the winter) to keep your menu fresh and keep customers coming back. A range of at least 6 varieties of tea should help you tick all the boxes. First on the menu should be an everyday brew/English breakfast tea – at least half your tea orders will be for this so make sure you’re stocked up! I’d then recommend another black tea offering such as earl grey or chai. Demand for green tea is very high so this must have a place. Next up, we say ditch the decaff tea and go for rooibos instead. Rooibos –sometimes known as redbush tea – is a naturally caffeine free black tea alternative. To make regular tea “decaff” tea, you have to extract the caffeine and it’s quite a brutal process. Rooibos on the other hand is a South African shrub that is naturally caffeine free, full of ﬂavonoids

and punchy enough to be drunk with milk. Finally, I’d suggest some herbal infusions starting with peppermint and then a fruity one, lemon and ginger or chamomile. This selection will give you a good offering and should provide something for everyone. Offering seasonal specials and limited editions adds excitement to your menu and keeps the staff interested in the product. Also, make sure your staff are trained and know what’s in each blend. If you don’t like tea yourself, appoint a tea geek to be in charge of training! You can only educate your customers by educating your staff ﬁrst. I run our free tea school at teapigs HQ in Brentford and anyone can access our training videos on YouTube so there is plenty of info available to make sure everyone is fully trained up.

How to make the perfect cup of tea in ﬁve simple steps

For those who aren’t yet stockists, teapigs have shared their knowledge of how to get the best from your tea by putting together ﬁve handy pointers to make sure you’ll prepare the perfect cup of tea every time.

1. FRESHLY DRAWN WATER Some people re-boil the same water in the kettle again and again, and that’s only going to make the tea taste ﬂat – a bit like drinking water on a bedside table from the night before. Tea tastes best with fresh water from the tap so make this your ﬁrst step. If using an urn to boil the water, make sure it’s emptied every day.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

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2. TEMPERATURE Black teas, herbals and rooibos (also known as redbush tea) need boiling water to get the flavour out whereas green, white and oolong teas are more delicate and boiling water can burn the leaves and make the tea taste bitter. Not to mention damaging some of the nutritional properties which are found in these lighter varieties of tea. You shouldn’t be expected to use a thermometer (although if you have a snazzy kettle with one built in then go for it!) but a simple rule is: For black teas, herbals, rooibos, put the tea temple in the cup first then add boiling water straight away and for green, white and oolong teas, pop the water in first then add the temple a couple of seconds later or serve it on the side. Easy!

3. HOW MUCH TEAand oolong teas are more delicate and boiling water can burn the leaves make the tea taste mention some of use the one nutritional would be to temple toobitter. muchNot teato could be a damaging Hands up ifand you’ve been properties which are found varieties of tea. in a mug and one temple in tad lighter overbearing. teapigs guilty of stretching one poor in these shouldn’t be expected torecommend use a thermometer (although if ayou have apot. snazzy kettle one-cup 1 tea temple teaYou bag a brew too far? Be with one built in then go for it!) but simple with rule a is: serving If it’s a pot for 2, use 2 tea peraserving honest… For black teas, herbals, rooibos, put the tea temple ﬁrst then Ifadd it’s aboiling pot forwater 3 use being between 200ml in – the cup temples. Too little tea and the straight will away and for green, white andofoolong in ﬁrst then add the tem3 temples. Basically, don’t be 300ml water. teas, pop the water serving be weak and ple a couple of seconds later or serve it on the side. Easy!to a tea scrooge! A simple guide to stick washed out. Whereas 34

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

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5. MILK OR NO MILK At the end of the day ‘The customer is always right’, and you may come across someone who insists on having milk in their chamomile. But if you want to appear the expert teapigs advise yes to black and rooibos and no-no-no to green, white, oolong and herbals. If you’re adding milk, let the tea brew ﬁrst. Pop the water in before milk, never the other way round!

4. BREW TIME It can be tricky convincing some people to keep their tea brewing for longer than a mere twenty second dunk. However, big leaves need a little time to work their magic. Customers will get so much more ﬂavour if they brew for 3 minutes and teapigs suggest you recommend that to them so they enjoy a tip top cuppa. Try bringing a tea timer to the table with the tea service!

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

To sum up – to make the perfect brew every time: ■

Use fresh water!

■

Get the temperature right – boiling water for everything except green, white and oolong tea

■

Brew for 3 minutes

■

Don’t serve milk with herbal infusions or green, white, oolong teas.

Discover more at teapigs.co.uk.

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How to select the right coffee machine for your coffee bar There’s a bewildering number of espresso machines to choose from. Peter Atmore, head of global sales at multi-award winning espresso machine manufacturer Fracino, has some handy tips

hoosing the right machine for a coffee bar is one of the most important investments owners will make - and it can appear bewildering with the unprecedented range of espresso machines available. Increasingly discerning consumers will not accept sub-standard coffee - so delivering a consistently good drink quality and experience is vital for both customer retention and your profit margins. THREE KEY CRITERIA As the UK’s only manufacturer of traditional espresso machines supplying independents and global brands alike, the three key criteria we always advise is ensuring that the machine is reliable, ‘fit for purpose’ - and fits comfortably in the available space. The reliability factor incorporates ease of repair and access to support and parts if anything does go wrong. It also takes into account low maintenance costs, durability for a long service life and ease of use by equipment operators. Venues with no immediate access to a mains water supply will require a machine with an integral water reservoir; Fracino produces a range of these to select from. Busier sites would need a 2, 3 or even 4 group machine - and choosing one with the largest capacity boiler and most powerful heating elements will provide excellent performance.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

Fracino’s models are also simple to operate and easy to maintain. FLYING THE BRITISH FLAG A champion of British manufacturing, Fracino proudly displays the Made in Britain marque on every machine that leaves the factory; Fracino always recommends buying British. Singled out by former Prime Minister, David Cameron, for our exporting success in selling coffee machines to the Italians, Fracino operates one of the world’s most advanced and efficient espresso equipment manufacturing facilities. Our 45,000 sq ft production floor has been revolutionised through a multi-million pound investment programme. The majority of components are fabricated in-house via stateof-the-art laser cutting, pressing, folding, welding and finishing equipment and bespoke CAD technology. The first company of its kind to gain the ISO 9001:2008 quality standard, we produce over 5,000 machines a year across three production lines. Our 60 plus portfolio of products includes bean-to-cup machines, hand fill machines and a range of traditional machines and associated equipment. SELECTING YOUR MACHINE Fracino’s award-winning espresso machines combine award-winning style, elegance and technology.

ADVICE Celebrities, sports personalities and world leaders have savoured their coffee from our stunning machines which have taken centre stage in high-proﬁle soaps and been viewed by millions of people across the UK and Europe.

Contempo Our Contempo luxury range of machines are produced with a highly polished stainless steel ﬁnish that shines like polished chrome. Their design makes for a stunning, yet timeless focal point in any luxury hospitality venue.

TRADITIONAL ESPRESSO MACHINES

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Romano The Romano is a strikingly stylish espresso machine - elegantly combining classic curves and modern styling with contemporary, premium quality materials and close attention to detail. Fusing style and award-winning technology, it is available with 2 and 3 groups, a hot water valve ﬁtted with an anti-splash nozzle and 2 steam valves ﬁtted with stainless steel steam tubes for frothing milk. Boasting all the power, technical qualities and reliability synonymous with Fracino products, the Romano exudes a stunning but elegant look to create the ultimate ‘luxury hospitality’ image. luxury The bespoke Romano m luxury range exudes premiu

The bespoke finish Romano luxury range can be finished in a palette of stunning finishes – including polished copper and may even feature a bespoke logo in the illuminated rear panel.

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Semi-automatic or electronically controlled, they are available with 1, 2, 3 or 4 groups for making espresso coffee and each machine has a hot water valve and two steam valves ﬁtted with stainless steel steam tubes for frothing and steaming milk. All have large capacity boilers, high-powered elements and are hand built to the highest standards, using only the ﬁnest grade materials. Bambino A high quality but very affordable 1 or 2 group espresso coffee machine with semi-automatic or electronic options, the Bambino provides exceptional value and bespoke branding.

bespoke Exceptional value and o bin branding: the Bam HOW TO START AND RUN A COFFEE BAR I VOLUME 3

ADVICE Each machine has a hot water valve and single steam valve with a stainless steel steam tube for frothing and steaming milk. With a large boiler and efficient heating element, every Bambino is hand built using only the finest stainless steel, copper and lead-free brass. This ensures a long and robust user life for your investment. All working surfaces, steam and hot water tubes are made in 304 stainless steel, with a Zintec powder coated chassis finished in an attractive metallic anthracite colour; or as an optional extra, polished stainless steel side panels for a luxury finish. DUAL FUEL MACHINES A pioneer of Dual Fuel machines, Fracino’s gas machines are the most powerful in the world – and our growing portfolio of customers are maximising the booming and lucrative mobile coffee market. Operators seeking to serve coffee away from a mains water and electrical supply such as mobile coffee carts, event organisers or tourist attractions are recommended to use models that can operate on LPG gas and a 12v battery to fulfil their requirements. We produce our Dual Fuel machines in various versions to suit single owner and operator start-up ventures or the busiest of locations.

Providing unrivalled flexibility and mobility while retaining high volume output, their highpowered stainless steel gas burners provide the equivalent power of their electric counterparts, ensuring maximum performance during busy serving periods. IMPORTANCE OF TECHNOLOGY – THE ROMANO PID The accuracy and consistency of the drink produced has taken on an unprecedented importance in today’s coffee bars. Technology that allows precise temperature control and pin-sharp timing is being integrated into our latest models including the revolutionary Proportional Integral Derivative (or PID). This is a clever technology that ‘learns’ from the specific use of the machine – i.e. 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 identical to the previous ones.

The revolutionary PID

: Powerful gas machines the 3 group Retro

Our 1, 2 & 3 group Contempo and Retro coffee machines are in the Dual Fuel model range, giving customers the option to use LPG & a 12v battery or 240v mains electricity.

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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. Our Romano PID espresso machine – which features an LCD display showing each group’s temperature – can deliver over 300 espressos every hour and is ideal for outlets

ADVICE looking to achieve the highest quality drinks. Fracino provides 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 Romano PID is available with 2 or 3 groups and in a choice of ﬁnishes including gloss white, burgundy, black and stainless steel - with all versions featuring an illuminated back panel. Each group has its own individual boiler, with hot water and steam provided by a large 14 or 20 litre boiler for the busiest venues. The PID’s array of control and diagnostic features allows the user to adjust and ﬁne-tune various elements to consistently create the perfect espresso. Most features are controlled by a simple and easy to use LCD display mounted on the front panel. FAST ESPRESSO

t for high Velocino2 : Built to las staff turnover h hig h wit s site e volum

Velocino2 The Velocino2 is an innovative, unique ‘hybrid’ 2 group espresso machine which combines the reliability of a traditional machine with the ease of use of a fully automatic system. Launched following the success of the Velocino1, it is built to last for high volume sites with high staff turnover; there is no other machine like it on the market. Beneﬁting from our world class development technology, minimal barista training is required. Users can produce two individual drinks at the same time and a ‘Go Large’ option gives them the choice of these also being two different sizes of drink. Exceeding the expectations of high volume, high turnover coffee bars and restaurants for speed and consistency, the Velocino2 ensures consistent, fresh, premium quality drinks – no

matter how inexperienced the operator. The simplicity of the control panel includes a colour-coded system with basic instructions, tactile switches and high intensity LED indicator lights. A clear and easy to read LCD display ensures instant feedback on the status of the machine, minimal operator error and quick and effective staff training. The operator can dispense all espresso or espresso and milk based drinks straight into the cup at the press of a button. Simple technology also minimises the need for engineer support. The Velocino2 delivers everything expected of a fully automatic machine - for a fraction of the cost and without the complex technology/ maintenance expense and time-consuming procedures. A minimal simple daily cleaning process takes only a few minutes. The machine’s robust and reliable, full metal construction throughout ensures long service life – delivering an attractive business proposition and excellent return on your initial investment. Ground breaking engineering includes: • Simple and reliable 4 component milk frother system with push ﬁt assembly for quick, easy and thorough cleaning. The drinks program incorporates cleansing pulses, which purges a small amount of steam through the system – helping to keep it working hygienically and at optimum performance • An adjustable needle valve for cappuccino air intake allows the user to manually make small adjustments to the consistency of the cappuccino foam to compensate for the natural variations in milk – producing a perfect frothy cappuccino • Key lock - Timings, drinks counters and technical menus can only be accessed by using a programming key, preventing unauthorised or untrained persons from changing the settings • Milk fridge - The stand-alone 4 litres capacity fridge provides high performance cooling to ensure milk is stored at the perfect temperature for drink preparation on demand BEAN TO CUP Fracino’s Cybercino has enhanced the fully automatic bean to cup market, ensuring that cafes and bars deliver fantastic coffee, without

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ADVICE the need for expensive training – and with the contemporary styling of a traditional espresso machine

to Transforming the bean rcino cup market: the Cybe

Offering an array of control and diagnostic features, the Cybercino allows the user to adjust and ﬁne tune various features on the machine to create the perfect espresso time after time. Most of the features are controlled by a simple and easy to use LCD display mounted on the front panel. Manufactured from highly polished stainless steel and constructed using the ﬁnest quality components, the Cybercino’s paintwork can be fully customised by Fracino, and its back panel replaced to produce a unit that suits the branding requirements of any café.

MANUAL FILL MACHINES Classico Our range of espresso machines includes the contemporary, compact, manual ﬁll Classico machine - particularly relevant in venues where space is at a premium or plumbed water is unavailable. Dynamic and sleek, the latest low volume professional/semi-professional coffee machines are reliable, durable and user friendly. Ideal for venues creating between 50-70 coffees daily, the Classico can produce two espresso drinks and steam milk simultaneously. It features a high-powered element and a full sized E61 commercial group, operated by a stylish lever switch to enhance its visual presentation. GRINDERS Luxomatic grinder Perfectly suited for more intimate settings, our range of Luxo grinders, including the Luxomatic, OnDemand model, are equipped with the most sophisticated sound prooﬁng technology. Strikingly elegant looking, they will grind at just 55 decibels, resulting in consistently perfectly ground coffee, with little background noise. They offer touch screen selection for single or double espresso Grind on Demand operation. y:

prooﬁng technolog Sophisticated sound r de The Luxomatic grin

INNOVATION AND INVESTMENT Fracino’s sustained success is fuelled by innovation and new products. Our latest multi-million pound investment programme features a state-of-the-art showroom and the creation of a Technical Training Centre of Excellence to enhance our distributor sales and service development. Producing 12 new machines across 2011-2018 and scooping 18 prestigious accolades since 2013, Fracino is acknowledged as a leading brand in the UK and worldwide, exporting to over 70 countries. l

act, manua Contemporary, comp ﬁll: the Classico

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

Contact Fracino at sales@fracino.com or 0121 328 5757. www.fracino.com

Which Espresso Machine? Easy Decision ……

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.

Romano

The Bambino is a top quality 1 or 2 group espresso coffee machine with semi-automatic or electronic options and is exceptional value for money.

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

• A Pedigree of Award Winning Innovation and Contemporary Design • British Engineering Technology with Reliability and Simplicity as Standard • The Perfect Choice For Every Coffee Bar

For information on how Fracino can help in the success of your new venture

0121 328 5757 | sales@fracino.com | www.fracino.com

CASE STUDY

Oliver’s

On The Beach How do you go about choosing the right coffee machine for you? Southend-On-Sea upmarket café Olivers recently opted for a fully automated machine that could provide an extensive menu and meet the needs of its discerning audience

n 2015, Colin and Mary Oliver embarked on their passion for quality food and drink by opening their ﬁrst casual dining venue in Southend-On-Sea. The former kiosk turned upmarket café has become a ﬁrm favourite in the town, known for serving inventive and fresh breakfast, brunch and lunch dishes that are inspired by the seafront. The café’s friendly, cosy atmosphere and beautiful surroundings makes ‘Olivers On The Beach’ the perfect spot for a long, leisurely lunch. The founders certainly take food seriously, which is why the café’s menu is updated regularly according to the season and all dishes are freshly made to order. Having built a superb reputation for its food and drink offering, Olivers covers an average of 150 guests per day and like Colin and Mary, its customers are predominantly enthusiastic foodies that truly appreciate the freshness and taste of quality ingredients. Olivers’ coffee offering is no exception to the rule: being an alcohol-free café means that hot beverages and soft drinks play a huge part in its menu. Moreover, an important aspect of its mission has always been to produce outstanding coffee quickly and conveniently. Recognising Britain’s increasingly sophisticated coffee culture, together with a boom in breakfast and brunch occasions,

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Colin and Mary were recently seeking a new coffee solution to satisfy consumers’ call for an authentic coffee experience and harmonise with their high-quality proposition. As one of the fastest growing domestic appliance sectors, choosing the ultimate coffee machine to suit an establishment’s speciﬁc need, such as catering for its capacity, can be a complex process, as there are so many brands and types available. Swiss brand JURA is a name synonymous with superior coffee, award-winning design, and technological innovation for both domestic and commercial sectors. Its fully automated machines, which, with a touch of a button, grind, measure and deliver a range of speciality coffees, are used by many well-known and discerning restaurants, hotels and coffee shops all over the country. Existing users of its product in the UK market have largely built JURA’s success on peerto-peer reputation. As a result, when seeking a new coffee machine supplier, Colin and Mary discovered JURA via a word-of-mouth recommendation and were encouraged to try one the brand’s professional models. After looking at the arguments in the traditional versus automatic debate, JURA’s bean-to-cup offering came out on top with the lowest whole-life cost, as its coffee machines use thermo block technology to heat the water

CASE STUDY and steam the milk, therefore avoiding costly boiler inspections. Other standout beneﬁts include the machine’s use of 13-amp power, which makes them 40% cheaper to run than most traditional types. After four months of owning a bean-to-cup coffee machine by JURA, Colin and Mary have never looked back. They are extremely pleased with their choice, having experienced a ﬁrstrate service and an exceptional product, at the touch of a button, and brilliant aftercare. The Giga X3 by JURA truly suits the café’s demands and provides a convenient solution that does not compromise on quality. Thanks to its effortless one-touch operation, which saves a great deal of time, Olivers’ team can quickly serve up the perfect coffee and spend more time engaging with their customers. With UK’s growing love of gourmet coffee, Colin and Mary also required a coffee machine that had the ability to serve a wide-ranging menu of contemporary coffees. The JURA came out on top with an impressive choice of up to 31 individually programmable specialities, from the classic espresso, to the modern latte macchiato

and the nation’s new favourite: the ﬂat white. Based in a seaside town means Olivers has to be prepared for increased footfall from tourists during peak season, so it was critical that their coffee machine could also cope with producing a greater volume of quality coffee. JURA has advanced technologies which can manage this requirement, including a large bean container with a holding capacity of 1 kg and aroma preservation cover and a dual spout, which is designed to distribute two espressos simultaneously. Olivers has also been impressed with ease-of-use, as the Giga X3 is just as easy to maintain with its Intelligent Water System (I.W.S.), which provides optimum water quality by automatically preventing damaging limescale from building up in the machine. As a result, it signiﬁcantly improves every beverage by removing the harmful substances present in the water. Additionally, Olivers’ Giga X3 has recently been enhanced with the JURA Operating Experience (J.O.E.), which is a brand new app enabling wireless operation via a smart phone

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CASE STUDY

or tablet device. With the app, Colin and Mary have the capability of programming individual preferences – such as customising strength, volume, and temperature – and accessing maintenance status reports and usage levels. Colin Oliver, Co-founder of Olivers On The Beach, commented: “Since opening the café three years ago, we’ve seen a sharp rise in coffee consumption, along with greater knowledge for different specialities. As such, earlier this year when we were reviewing our coffee machine manufacturer, it was critical that we could offer an extensive menu that met the needs of our discerning audience –JURA ticked all the boxes. “We also looked at the arguments for having a traditional versus an automatic coffee machine and after accessing the needs of our business, found that with a JURA we were guaranteed beautiful coffee every time, with minimal staff intervention. Roger Heap, Managing Director at JURA UK, commented: “JURA coffee machines are perfectly placed to capitalise on the booming

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UK coffee market and we’re thrilled to hear such positive feedback from Olivers On The Beach. Our commercial offering is designed to offer operators the most convenient solution, in order to improve speed and efﬁciency, without compromising on quality.” Grey Simmonds are an Authorised JURA Commercial Reseller, offering everything from full kitchen design, to cooking appliances and beverage equipment. The company supplied Olivers’ Giga X3 by JURA.

PACKAGING MATTERS

Wendy Ball, Sales Director of packaging distributor Cafe Connections, gives some bite-sized advice on the subject

ackaging has an important role to play, both in terms of presentation and in the practical conveyance of food and drink if you are offering takeaway and/or delivery. Of course it needs to look good, but to really earn its keep itâ€™s important that your packaging performs well too, so that your customers enjoy your menu in the best possible condition. Taking a little time to get your packaging right really can earn dividends - in the smooth running of your operation and in repeat business from your customers. THE THORNY SUBJECT OF COST Start-ups need to be even more conscious of costs than those who are already up and running;

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but automatically buying the cheapest option isnâ€™t a recipe for success. The wrong packaging can lead to a lot of waste - food, sales, time - and tempers! Having said that, the most expensive is not necessarily the best either - what is important is choosing the right packaging for the job. HOW TO CHOOSE The internet provides you with access to a wealth of information on products and suppliers. Where reviewing is now prevalent, it is often possible to read feedback from other users which is very helpful. There are an increasing number of trade shows for you to visit and it is well worth reading industry

PACKAGING publications and websites to keep abreast of latest developments and review their supplier index. You can also speak to a distributor. They in effect monitor the market for you and their ranges include a broad selection of what is available from a large number of different manufacturers. A good distributor is a treasure-trove of knowledge and can save you an enormous amount of time when it comes to the selection process. For example you might be surprised to know just how many ways there are to package a sandwich - the ever popular wedge is far from being the only answer. Using a distributor also enables you to consolidate your purchasing as you are buying a number of different items from one source. It’s another time saver and enables you to make full use of free deliveries.

arrive as a soggy mess. Remember too what a difference those little extras like napkins, cutlery, condiments and wipes can make.

HOT FOOD-2-GO This can be a very lucrative revenue stream but one where packaging’s role is even more important if customers are to enjoy your menu in the best possible condition. Do not just assume that because something is said to be ‘suitable for hot food’ it will sit well in a hot cabinet. Different materials and coatings can drastically affect the hold achieved - even the number of perforations in a clear film bag will make the difference between a crisp or soggy pastry. HANDS ON EXPERIENCE Don’t just read sales patter, listen to advice and try to obtain samples where you can. If in any doubt only place small first orders. The proof of the pudding is most definitely whether the packaging works well on your site doing the job you want it to do. Quantity savings quickly go down the drain if you experience problems with the packaging or have to throw it away.

ENVIRONMENTAL ISSUES The waste generated by disposable packaging has been the subject of much media attention recently. Convenience food and eating on the go is however now an integral part of our daily lives and not something that is likely to change any time soon. For your own peace of mind and also to respond to pressure from your customers, it makes sense to understand the properties of the packaging you are purchasing so that you can make informed decisions. Mis-information does get peddled in the market place and important facts lost in the small print. Ask questions and expect clear answers. The industry has certainly been working hard behind the scenes and there have been signiﬁcant steps forward in regard to hot cup recycling Today a lot more packaging is compostable although the real beneﬁt of this will not be felt until there is more capacity in the controlled environments necessary for composting to take place.

DELIVERY IS NOT THE SAME AS TAKEAWAY If you are going to be using one of the growing number of delivery services, ask them if they have any special requirements in regard to the packaging you use. Not only does the packaging need to be leakproof, it should stack well and help with insulation. Choosing the right size for the outer packaging (whether box or bag) is incredibly important if your delivery is not to

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PACKAGING In circumstances where for the moment only plastic will do, PET and rPET can be easily discarded by users into the recycling system. On a practical level, test degradable cutlery to ensure spoons do not degrade if the liquid is too hot and don’t go storing degradable bags next to the oven! Think about air miles too when you consider the eco-friendly product which is being flown in from the other side of the world. Finally, waste management companies can now do a lot to help you sort and recycle - by choosing wisely you can ensure that your own waste gets properly channelled and not just dumped into landfill. That’s something else that goes down well with your customers. BRANDING Most packaging can be branded and whilst some products can be printed full colour litho, a significant amount is printed flexo using spot colours. In nearly all circumstances the number of colours you print will have a significant effect on the cost - both in terms of origination (print plates) and the run price. As packaging is disposable, the art is gaining an instant effect for the lowest cost and so even if you do decide on some splashes of full colour it is important your new brand logo has impact in one or two colours as well. Talk to your designer about this. Whilst really good quality print can be achieved, bear in mind that items like pizza boxes are made from bulky material and napkins move around during the print process. It does make absolute registration difficult - it’s something else your designer needs to know. Print is subject to minimum quantities with small print runs (when available) equalling a significantly higher unit cost. Sometimes it is therefore sensible to consolidate when you first start out. Just as an

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example do you really need three sizes of carrier bag or will one medium size suit you well to begin with until you see sales patterns forming? That way it is only one set up cost and you can get the benefit of a longer print run. You can always add more later. Start by choosing the packaging that will get the most attention - your cups for example or the carrier bag that takes your name out onto the high street. Also the packaging you know you’ve got right. If you are not sure about the size of that salad box then just use a plain one until you know you’ve made the right choice - you can always add a branded label. What you don’t want to do is throw money away on origination (set up charges) to print products which you are not going to use long term. Plan in advance - print tends to have lead times of around 8 weeks but can be as long as 12-14. Whilst a few things can be printed quickly, it’s not something you can do successfully (or economically) a week before you open. BESPOKE PACKAGING With so much packaging on the market you should be able to find products that suit. You can of course change dimensions or create your own bespoke products from scratch but the tooling charges are high (particularly for plastic) and so this option is usually only practicable for established names using very high quantities. STORAGE Space is often at a real premium for most owners and so storage of packaging can be a problem. This is again where a reliable distributor can make life a great deal easier because you can buy a mix of items from them by the carton. Choose one that delivers regularly and reliably - and who can organise and store your print to enable you to operate smoothly with low stock levels Packaging may be disposable, but it has a lot to offer you during its short life and can make a real difference to the success and profitability of your business. Take a little time to get it right. Café Connections is an innovative food packaging distributor working at the heart of the food-2-go sector www.cafeconnections.co.uk With a background in catering, Wendy Ball is Cafe Connection’s Sales Director and hot food specialist.

TO ADVERTISE IN

CONTACT SAM MINTON

01291 636333 | sam@jandmgroup.co.uk

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

Small businesses really need a POS system Should you go to the expense of buying an EPoS system as a one or two unit business. The answer says Evie Cooper, is most deﬁnitely yes!

ew and small businesses often spend a lot of time doing things the hard way. Budgets and resources are limited, and this leads small businesses to make do with what they have. There are some instances in which this makes sense, but in certain cases, this puts small businesses at an overwhelming disadvantage. If you don’t have a POS system for your small business (or at least have a current and efﬁcient one), you’re missing out on a lot of opportunities to help your business grow. POS systems make so many things easier

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- they aren’t just for ushering your customers through the checkout process. You can help your business grow to be everything you’ve ever wanted with the right POS system for your needs. There are four tell-tale signs your small business really needs a POS system: YOU’RE NOTICING A LOT OF ERRORS Without a POS system, you’re likely to be dealing with a lot of paperwork and a lot of trust. You can’t automate anything, and this often leads to small mistakes.

EPOS These small mistakes can quickly accumulate into the equivalent of a big mistake - especially where money is concerned. Losing invoices or receipts, improperly ﬁlling them out, or making miscalculations can come back to bite you in the end. Without a POS system, you might even be more vulnerable to theft. A disgruntled employee could take a few pounds here and there without anyone noticing because of the inevitable margin of error that comes with doing everything by hand. A POS system will know if it’s short a few pounds. It will also know who used it, and who can be asked about any missing money or errors. It’s good to know, even if they were honest accidents or a miscalculation of a few pennies. YOU CAN’T SERVE CUSTOMERS QUICKLY Think about how much time you spend doing things the hard way. When things get busy, you likely need multiple people to complete transactions. It takes a while, and you need to be very careful and thorough to keep your information accurate. Before you know it, the queue is backed up, and people are getting impatient. You don’t want anyone to get impatient enough to leave. Long lines damage customer experience. They get impatient and they have places to be. It might put such a damper on the experience that they don’t come back, even if they love your products or service. If they see you operating without a POS system and taking a long time to do so, they might even see this as a sign of unprofessionalism. You might still have long lines with a POS system, but you’ll be able to clear the queue a lost faster. YOU ALWAYS FEEL UNDERPREPARED A POS system does a lot more than process payments and ring up services or merchandise. It also collects valuable information that can be used to automate a lot of aspects of your business. It can tell you what your bestselling products are, what you sell more of during certain times of the year, who is ringing up the most merchandise, and how well you fare during a sale versus other times of the year. The data you receive from a POS can help you create a better future for your business. You’ll

know how often you need to reorder products or materials. You’ll know which of your employees are worth their weight in gold. You’ll be extra prepared the next time a sale rolls around. Since Epos Now utilises cloud-based technology, you can access that information from anywhere. You can be making predictions and analysing your ﬁndings while employees are using the machine. YOUR CURRENT SYSTEM IS SLOW If you already have a POS system, you might not realise that you’re in desperate need of a new one. Outdated machines take forever to load. They’re prone to crashing and errors. They might take a few minutes to process payments, leaving customers worried that their card might be declined. If a stormy day causes the power to ﬂicker, it might take half an hour for your POS system to reboot. Slow systems are more than inconvenient they’re unreliable and possibly even dangerous. The more out of date your POS system is, the more vulnerable it could be to malware or other security threats. Point of sale malware is a real concern among consumers. With data breaches and information theft being a prevalent part of our everyday lives, many customers don’t want to risk sliding their card at a POS system that could be compromised. A great new POS system can drastically simplify both your life and your small business. It may be costly upfront, but for what it does, it will pay for itself in no time. If you want your small business to grow, you simply can’t afford to be without a great POS system. Evie Cooper is a project manager working on online databases like UkAreaCode. co.uk and Postcode-Checker.co.uk.

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Quality coffee begins with Quality water The chances are that you will need a ﬁlter of some description to regulate the water quality in your new café business

he ability to deliver a consistent in cup quality across the speciality drinks menu has never been more important. Consumers are engaged and knowledgeable. And they can be very ﬁckle. Competition is ﬁerce on the high street and if your coffee or tea offer just doesn’t cut it, your customers will have no hesitation in going elsewhere. From the choice of teas, the coffee blends, plant and dairy milks and even the beverage making equipment, sourcing the best quality products you can afford makes sound commercial sense if you wish to remain competitive. THE ‘CHALLENGE’ OF HARD WATER Tap water is collected from over and underground sources and depending on where you live in the UK, it contains varying amounts of dissolved minerals. It’s the volume of calcium and magnesium that in the main determines the hard or softness of the water supply. Abbeychart offers a comprehensive refurbishment service for beverage equipment including water boilers and pumps and has

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therefore experienced the impact of hard water ﬁrst hand. “Given that water makes up around 97% of a cup of coffee, it surprises me that raw water is so often overlooked in the overall mix of delivering a premium drinks menu. The reality is that the quality of the water is just as important as the choice of beverage machine,” says Mark Taylor, managing director. “Hard water doesn’t just negatively affect the taste and aroma of the beverage, it causes problems in water boilers as the calcium and magnesium deposits form a solid mass around the heating elements that slows boiling times and increases energy consumption. Around 70% of beverage machine breakdowns are caused by scale build up and even small deposits can cause a headache.” For this reason, Mark recommends that “every operator serving hot beverages needs to have the water tested to see what they are up against. The chances are that a ﬁlter of some description will be needed to regulate the water quality.”

WATER SO WHY SHOULD I USE A WATER FILTER WITH MY COFFEE MACHINE / WATER BOILER? There is no doubt that using a water filter will increase the lifespan of the machine and improve the flavor, aroma and clarity of the beverage. “Given that a coffee machine is one of the most expensive investments an operator can make, which is capable of turning a great profit as long as downtime is kept to a minimum, spending a modest amount on a filtration system is basic common sense,” said Mark. There is however a huge and often confusing choice of products on the market so here’s a checklist to help you choose a water filter system that’s best suited to your coffee shop. WHERE WILL IT GO? Space is often at a premium so identifying where your filter will go, over or under counter for example, may affect some of your options. Do you need an engineer to fit it for you or can you install it yourself? Will you use copper or speed fit plastic piping to plumb it in? What’s best for you and your skill level and budget? HOW WILL I KNOW HOW LONG IT LASTS? An inline water gauge that counts the litres passing through the system can be fitted as that’s the best way to manage the filter exchange. These gauges can be mechanical or digital and some use Bluetooth or Wi-Fi. Apps are also available from some manufacturers. HOW WILL I CHANGE THE FILTER? Some filters need to be exchanged by an engineer. Others are easy to self-change. It’s a question of what’s best for you. HOW DOES RECYCLING WORK? How is your filter recycled? Is it up to you to return it to your supplier? Is the postage your cost or theirs? Do they collect? WHAT DO I NEED? Now this is the big question! A lot will depend on your ‘raw’ water quality and the standard of water you are seeking. Fundamentally you need to ensure the treated water will be fresh and pure in taste with no discernible odour. It should be mineral-rich, yet have a balanced mineral content. The water should be neither too hard or too soft with a balanced pH.

THE BASIC OPTIONS The unpleasant tastes, foul odours and chlorine are removed using a carbon filter and will give the desired fresh taste. Carbon filters are only part of the solution when heating water, to tackle the whole problem they will need to be used in combination with something else. Scale inhibition (phosphate dosing) filters are a low cost, high capacity option which dose the water with phosphates to slow the build-up of scale. They do not affect the mineral content of the water so cannot enhance the end product. In hard water areas they will do very little to protect your machine and their effectiveness is greatly reduced at high temperatures. In some soft water areas they may be the appropriate solution but in practice for most of us they will lead to machine breakdowns. Scale removal (ion exchange) filters are a popular choice amongst beverage service engineers. An inner filling of resin beads attracts the calcium and magnesium ions from incoming raw water that form as scale in boilers and blocks valves. When installed correctly, and changed on time, they will protect the machine from scale related breakdowns and ensure the mineral content is at the right level for the perfect hot beverage. There is also a high end solution that is popular with leading artisan coffee shops: Reverse Osmosis Systems are very complex but gaining popularity despite the waste water they generate. In simple terms, this technology involves a pump that forces raw water through a super fine membrane and removes up to 99% of dissolved solids resulting in super pure water. This is then mixed or ‘blended’ with raw water (that has passed through a carbon filter) to produce designer water that maximises extraction and flavour in beverages. “There is no doubt that improving the quality of the water you use in your business will have a positive impact on the finished drink. For that reason alone it’s worth the investment,” said Mark. Contact Abbeychart for advice on water filtration, available products and solutions (Abbeychart stock a wide range of water filters including eco options from leading manufacturers including Brita, 3M, Everpure, Omnipure and EWC) or more details about specific applications www.abbeychart.co.uk.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

ADVICE

Your sugar presentation: Think BRAND… not bland Approximately half of your coffee drinking customers will take sugar and that means a decision needs to be made on what to buy, as a prospective or new owner. For some it’s the ‘I go to the cash & carry - job done’ approach. But this negative mindset is thinking bland and not BRAND and does not contribute to the customer experience, says Personalised Sugar’s Barry O’Dwyer

hen your sugar is personalised it completely transforms how this tactile item is then perceived. It becomes part of your overall presentation, contributing to your brand awareness and conveys the impression of an established brand. Make sure your designer creates a single colour version of your artwork as most sugar wrappers are printed Flexographic and a printing plate is required per colour used. This is why most wrappers are printed in a single colour. Your choice of sugar presentation whether it be sticks, sachets or sugar cubes is purely a matter of personal preference. When choosing, consider the shape of your logo combined with any strap line. I am often asked to supply sugar in sticks but then suggest that sachets would be better as the logo has to be reduced to approx.12mm deep to fit the width of a sugar stick. You may also wish to consider the actual fill. White sugar or brown sugar? A standard fill of 2.5g often leads to handfuls of sticks being picked up, so consider a continental fill of 4g where only one or two sticks or sachets are required. Are you up to speed with the options available now to you for Sachets? Why follow the crowd with standard rectangular sachets? Consider square sachets which look different and more upmarket. If you wish to create a talking point, you could have heart-shaped sachets that contain 5g of white or brown sugar which we produced for the Grand Pacific, a classy colonial style bar and restaurant in Manchester. ‘House’ shaped sachets are also available.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

If you have ever sat outside a Parisian Café watching the world go by, you would have noticed the closely wrapped sugar cubes that are served with your coffee. You too can have your name or logo printed on this hygienic presentation that we offer in both white and brown sugar, with single or double cubes. Avoid presenting loose sugar cubes in pots or little kilner jars where staff handle the cubes and kids can lick them. Flies love them too! To view our full range of sugar packaging options visit Personalisedsugar.com contact Barry O’Dwyer 0845 2300 134

Personalise your sugar and be perceived as an established brand!

From dealing with issues on legislation to providing advice and help to support members, The Café Society is an exclusively retail body which aims to encourage and promote excellence across the café/coffee bar sector.

To view the range of sticks, sachets and sugar cubes that you can have personalised, visit personalisedsugar.com

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

Tel: 01291 636333 QUOTE: CC57

CAF É Association REA AD IT ONLINE www.cafeculturemagazine.co.uk

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

Smooth O P E R A T O R Fruit-based drinks, the preferred alternative to most soft and ﬁzzy drinks, are an essential option on any beverage menu. Ricky Flax, general manager, the Italian Beverage Company, checks out the options

f you have recently opened a café or are thinking about setting up one then you are in good company. Food and drink is currently one of the hottest start up sectors in the UK with running a café, sandwich bar, cake shop or bakery being ﬁrm favourites amongst foodie entrepreneurs. The market is still expanding and with over 2.3 billion cups of coffee being drunk in coffee shops annually in the UK, there is a lot of opportunity our there for the taking.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

Running a coffee shop is a long held dream for many people and with the passion and enthusiasm that comes with that it is sometimes easy to lose sight of the fact that the business is just a vehicle for making money. There’s lots to think about, plan for and organise. From payroll and marketing to HR, food and beverage suppliers, every aspect of the café will need to be reviewed on a regular basis to control costs and proﬁtability.

FRUIT-BASED DRINKS One area of the business that is worth investing time and effort in is the beverage menu, in particular, soft drinks, because it has the potential to turn a great profit. FRUITY OPTIONS Consumers will actively seek out healthier food and drink options and for that reason fruit based drinks, which are the preferred alternative to most soft and fizzy drinks, are an essential option on any beverage menu. Some operators choose to make smoothies and juices using fresh ingredients but this generally slows service and limits the range of options on offer to the customer. Plus buying in fresh fruit which is left unsold is a drain on profits. As a more cost effective alternative look out for ‘blendable’ fruit based smoothie concentrates which are available in a whole range of innovative flavours including the more unusual combos of cherry and passionfruit, pomegranate and blackcurrant and blueberry and blackberry. These give consumers the fresh fruity flavours that they are looking for in a convenient, ready to go format. There’s no wastage, no prepping in advance, no storing of fresh fruit and no skill required. Just mix with ice, blend until smooth and serve! Another point worth making is that counter top space is often at a premium in start ups and smaller cafes and buying in expensive blenders to make up cold drinks is therefore just not an option. Aside of the space issue, the cost can be prohibitive too. Look out for IBC’s extenisve range of delicious beverage options includng the best selling ‘no blender’ frappes. No need for milk, or a blender. Just add ice and serve. RINGING THE CHANGES Using a smoothie concentrate allows you to instantly update the menu with a delicious range of unusual drinks which are perfect for anytime of the year, particularly the spring and summer months when consumers may be looking for light and fruity thirst quenchers. Don’t underestimate your customers! They will happily try something new and mixing up the menu with new beverages and seasonal

recipes might just be the one thing that sets you apart from the competition. It’s easy enough to plan a whole year of recipes based on consumer trends, calendar events, special foodie days and seasonal ingredients. Bear in mind that old adage, ‘don’t tell, won’t sell.’ Once you have devised your new seasonal menu, use a few affordable marketing tactics to help spread the word such as social media channels, free samples at local events or mini tasters delivered to local businesses etc. TEA TRENDS Keeping in touch with consumer trends is important if you wish to claim a larger slice of the market. For example, fruit teas grew 2.5% last year and they are especially popular amongst the under 45s. Also experiment with iced teas as there are some really innovative options available including peach, passionfruit and lemon, and jasmine and lime and they are great alternative to everyday tea blends that your customers will just love. Try mixing it up by adding flavoured syrup to the tea for an added twist of flavour. BOOSTING SALES Apparently 82% of purchase decisions are actually made on impulse inside a store. The good news is that you have the power to influence the decision to buy. Keep areas near the till, counter and queuing area clear for those carefully selected all important impulse lines. Wrapped items such as biscuits are perfect because they are great with a beverage or can be slipped into a bag or pocket to be enjoyed later. Anything that consumers can buy without thinking too much about the price, i.e. under the £1.20 mark, works particularly well. Another interesting fact is that 16% of those impulse purchases are driven by an in store display. Partner up with suppliers that offer free of charge material to help drive sales such as posters, shelf talkers, postcards, promotional leaflets etc. and making use of these will not only add a focal point for your coffee shop, but will help boost sales too.

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

FRUIT-BASED DRINKS

We have delved into our recipe books and come up with a few recipes you might like to try: Mulled Wine Winter Warmer A delicious seasonal drink with lots of profit potential and so very simple to make: Just mix 4 x pumps of IBC Simply Spiced Apple Winter Warmer with hot water and 70ml of red wine and serve! For a non-alcoholic version, just omit the red wine. Candyfloss Frappe • Into a blender add: • 200ml of fresh milk • 2 scoops of IBC Simply Vanilla Frappe • 2 pumps of IBC Simply Candy Floss Syrup (new flavour) • A 12oz cup of ice 1. Blend for 30 seconds 2. In the meantime drizzle the cup with Simply Caramel or Strawberry Sauce for an extra burst of flavour 3. Pour the mix into the dressed cup and top with a handful of candy floss

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

13 NEW syrup flavours including sugar free!

YOUR COMPLETE BEVERAGE MENU - SORTED!

Syrups

Iced Tea

Winter warmers

Sauces

Frappe

Smoothies

Milkshakes

Chai

Biscotti

Hot Chocolate

Coffee

Granita

Lemonade

Wafers

Toppings

@italianbev

/ItalianBeverageCompany

C AL L 0 80 0 6 8 9 51 2 8 OR VI S I T

IT A L IA N B E V .C O .U K

FRUIT-BASED DRINKS

Guilt free Gingerbread Latte Just stir 1 pump x IBC Simply Sugar Free Gingerbread syrup (zero calories) through the latte before serving for an added pop of luxurious guilt free flavour. Black Forest Cappuccino Here’s something for you to try with a real 70’s vibe using one of our new syrups, IBC Simply Black Forest. You have probably heard of a black forest gateaux but a black forest cappuccino? Think dark chocolate and Morello cherry flavours in a freshly brewed artisan cappuccino… 1. Pull a single shot of espresso in the cup 2. Add one pump of IBC Simply Black Forest Syrup into the cup 3. Top up the cup with steamed/foamed milk as required then serve IBC are known as the industry innovators – it was founder and managing director, Sheldon Flax, who discovered flavoured syrups whilst on a hunt for new products in the USA and subsequently introduced them to the UK coffee shop sector. Since then the company has evolved with a full range of Simply branded

HOW TO START AND RUN A COFFEE BAR I VOLUME 3

top quality drinks including ﬂavoured syrups, smoothies, ‘no blender’ Frappe liquids, hot chocolates and so much more. With over 20 years of industry experience and know-how to draw on, IBC has become the ‘go to’ partner for any operator who wishes to maximise year round sales from the beverage menu.

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Call us on 01530 242800 or email info@coffix.com 35 Hill Lane Close, Markfield, Leicestershire LE67 9PY

www.coffix.com

TO ADVERTISE IN

CONTACT SAM MINTON

01291 636333 | sam@jandmgroup.co.uk

HOW TO START AND RUN A COFFEE BAR I VOLUME 3