How to Start and Run a Coffee Bar vol 5 by J & M Group Ltd.

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Editorial Address Café Life, Engine Rooms, Station Road, Chepstow, Monmouthshire, NP16 5PB Fax: 01291 630402 www.thecafelife.co.uk

This issue of the guide casts its eye over equipment decisions and the importance of beverage quality, packaging considerations and ice cream potential to name but just a few areas of café life, offering opinion and insight from those in the know in the sector along the way.

in your future endeavours!

Production Gareth Symonds, Tel: 01291 636339, E-mail: gareth@jandmgroup.co.uk

HOW TO START AND RUN A COFFEE BAR I VOLUME 5 3

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

Although starting a new business is a challenge in its own right, and never more so in hospitality in the current economic environment, the process does offer a good opportunity to think things through carefully and plan ahead in order to give your new venture the best chance of success.

After a challenging and unsettling couple of years for many in hospitality, even if cafés and coffee shops were able to rely more heavily on their takeout and delivery services, there are further challenges to face; not least rising food prices and inflation, as well as finding suitably skilled members of staff.

Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk

Welcome to the ﬁfth edition of our popular How to start and run a co ee bar guide….

Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: kevin@jandmgroup.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.

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The co ee/café market is a lucrative one, with the rise of co ee culture in the UK catapulting its market value upward from £2.7 billion in 2010 to a total estimated value of £5.0 billion in 2022 (Lumina Intelligence Market Sizing Databases).

Daily news around operators, government initiatives and market insight advice columns throughout this time supported operators and maintained a sense of community. MCA News , for example - part of the William Reed Group - delivers leading coverage of the UK’s eating and drinking out market, to keep operators, suppliers and investors informed of the latest developments in the industry. News is delivered via daily digital newsletters and breaking news alerts, a comprehensive website, monthly issue and podcasts.

The UK branded market is dominated by three key players, with Costa Co ee, Starbucks and Ca è Nero holding a combined market share of over 80% of branded co ee shop outlets in the UK (Lumina Intelligence Operator Data Index). An awareness of the performance and new initiatives of these operators - as well as insight on the behaviours and attitudes of UK consumers - can allow upcoming players and independent operators to thrive in a growing marketplace.Trackingconsumer behaviours and attitudes is hugely beneﬁcial, unleashing learnings around trends and opportunities for current growth as well as pointing to direction of travel for future success. Over the past decade, food to go and co ee in foodservice has been impacted by a revolution in consumer lifestyles and technology a ecting food trends and new product development, volume abilities, speed of service and back of house e ciency.

TRACKING TRENDS

Lumina Intelligence senior insight manager, Katherine Prowse, considers some of the trends and factors now affecting the café and coffee shop sector.

Insight into what is important to consumers seeking co ee and food on the go has helped to underpin progression in breakfast and lunch food options, speed of service and value credentials throughout the sector.

Market and consumer insight was even more important throughout the coronavirus pandemic when daily behaviours that had been supporting growth in coffee and food to go - including commuting and busy lifestyles - faced tough restrictions.

Using market and consumer insight to succeed in coffee

HOW TO START AND RUN A COFFEE BAR I VOLUME 5 5 Use our Commercial Coffee Machine Finder to discover the coffee machine that’s right for you and your Discoverbusiness. the perfect yourmachinecoffeeforbusiness Whether you are starting from scratch or continuing your research, our tool will help you profile your business needs to decide between traditional or bean-tocup, and match the best machine from our range to your needs. Ensuring you deliver the best coffee experience for your customer is our mission. At UCC Coffee, we create outstanding coffee experiences for the most dynamic businesses in foodservice, hospitality and retail – making every cup and every moment count. We supply world-class equipment, tailored insight, data-driven training and market leading maintenance – we do it all, and make it work together with you. Scan here to use our Commercial Coffee Machine Finder!Stock up on best-selling coffee brands, syrups and accessories from our roastery in Kent – use code GW-WELCOME for 5% off your first order. @ucccoffeeuk ucc-coffee-direct.co.uk

PREMIUMISATION

Some operators have launched at-home co ee o ers in recent times.

HOW TO START AND RUN A COFFEE BAR I VOLUME 5MARKET6 INSIGHT LEGACY ISSUES

Operators are tasked with balancing internal cost pressures with external market headwinds, as UK consumers look to navigate reduced household spending power. Future trends driving recovery include increased day-part coverage, digital subscription models and loyalty schemes as well as health and international cuisine-led ranges, all of which will contribute to a compound annual growth rate in the co ee shop/café market of +4.7% from 2022 (forecast) - 2025 (forecast) (Lumina Intelligence Market Sizing Databases)

One trend that operators are currently capitalising on is premiumisation. Co ee and sandwich shop operators are exploiting seasonal events to launch premium limited time only specials that carry higher price points and tempt consumers to trade up. Operators including Costa Co ee and Starbucks introduced new product lines for Valentine’s Day and Easter including ﬂavoured hot drinks and special biscuits. Seasonal biscuits and cakes were +42% more expensive on average and drinks were +19% more expensive than the average cost of the items in the channel (Lumina Intelligence Eating & Drinking Out Panel). As well as boosting spend, these items also drive brand awareness, o ering opportunities for marketing and positioning brands as dynamic and exciting.

Lumina Intelligence’s Menu Tracker Tool has been created to track branded operator food and drink menus monthly, recording options, price points and new products. This can aid operators in navigating a challenging picture, following operator trends and initiatives to overcoming cost challenges.

RECOVERY An uptick in movement and travel, as well as operator location and product development, will underpin recovery in 2022 and beyond. Channels with a specialist focus on food to go, including co ee shops/cafés have grown market share since 2016 (Lumina Intelligence Market Sizing Databases) . Recovery will be challenged by the cost of living crisis, with Lumina Intelligence’s Eating & Drinking Out Panel revealing that UK consumers buying food or drink out of home (penetration), frequency of visits in a week and average spends all declined in the latest four weeks to July 2022 (Lumina Intelligence Eating & Drinking Out Panel) .

Pandemic legacies which were underpinned by learnings and shifts in consumer behaviour throughout the coronavirus pandemic include a range of operational and strategic developments from location strategies, an expansion into retail channels and more digital and technology-led services. Operators have adapted location strategies and site formats to ensure they are aligned with current consumer needs, following the emergence of hybrid working. This largely includes the development of more drive through locations, neighbourhood sites and delivery operations. Hybrid working has also prompted the move into retail for many food-to- go specialists. Ca è Nero developed an at-home co ee o er for consumers to purchase online. It is expected that there will be a continuation of these revenue streams in the future, as consumers become accustomed to the ability to enjoy their favourite brands at home.

● What’s the narrative or story and personality behind your brand? Great marketers are the ones who always ask as many questions as possible and they constantly talk to their Michele Young is director of Foodservice Support

The co ee shop sector continues to attract entrepreneurs and business owners looking to step into new ventures and despite it being one of the sectors that felt the adverse consequences of the pandemic, the sector still o ers out new opportunities for new concepts and entrants to meet today’s evolving consumer needs, says Foodservice Support’s Michele Young.

Putting discovery before development

forBSAalsoandinprofessionalfoodgrowthcommercialinbusinessco.uk),(www.foodservicesupport.Ltdanindependentwhichshesetup2010tooercreativeandsolutionsfortobusinessesintheindustry.Anindustrywith20plusyearsthesectorbothnationallyinternationally,shehasbeen amemberoftheSammiesJudgingPanelover10years.

● Have you created or will you have a ‘ﬁrst to market’ or hero product?

● Where (geographically) do you intend, or want, to trade (city or suburban)?

If I had a top tip on where to start with opening a co ee shop and creating a new brand, it would be to first spend a significant amount of time on the discovery phase. I’d follow the rule of one of history’s greatest, Albert Einstein, who said “if I had an hour to solve a problem I’d spend 55 minutes thinking about the problem and five minutes thinking about solutions.”Why?Because, at this early stage, it’s vitally important to make sure that you really identify all the rationale for your being and to map out your goals for your business or brand.

DISCOVERY

● Who will be your target audience and what is it they really need?

● Who is likely to be your competitive set? What are their strengths and weaknesses as you see it?

● How complex will your menu be and how can you operationally execute it?

● What are the commercial objectives you want to achieve and how feasible are they?

● What will be your unique point of difference that will set you apart and make customers choose you over any other coffee shops?

● What’s your brand’s purpose in marketplace?the What do you stand for?

HOW TO START AND RUN A COFFEE BAR I VOLUME 5MARKETING8 & BRANDING

● What kind of food, drink and service proposition do you want to o er?

customers to ﬁnd the answers. So it’s vitally important to engage with your intended target audience in the discovery phase. Nowadays there are so many community groups that you could easily reach locally to ﬁnd out what their needs are and make sure your thinking is aligned to theirs.

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DEVELOPMENT

Once you’ve answered as many questions as you can think of you should have enough insights to start formulating your brand idea. Everyone likes to think that they are the next creative guru, but it’s important to engage the services of a reputable brand developer or design partner to ensure that your branding ‘has legs’. Too often people come up with store or concept names that don’t mean anything to the average consumer (eg. it’s the name of my second cousin!), or names that are too long to roll o the tongue when quoted as a meeting place, so they’re unlikely ﬁt on your average exterior store fascia in a legible format, or to stick and remain top of mind as a place to meet. Your concept’s name and your branding is equally as important as a piece of retail packaging on the shelf of a grocery store. It needs to look interesting and inviting on the outside, but it also needs to be clear in terms of what the proposition is inside. The choice of words for your brand name or associated taglines can already set expectations without you realising it. Think about the language you use to describe your shop. Co ee ‘lounge’ or Co ee ‘stop’? One could give the impression of being a more leisurely environment whilst the other more of a grab and go ﬁx… Likewise, you need to think about your food and drink proposition. Words like ‘roastery’, ‘brew’, ‘drip’ or ‘artisan’ versus ‘classic’ can all evoke a very distinct perception of what’s on o er. All this will be important in formulating the story, tone and narrative behind your brand.Youshould develop your concept idea based on

MARKETING & BRANDING

youradvantageous.ashavetouchescommunicatemarketingtooffer,areWhateverhome.thebenefitsthatyouplantoit’sthenimportantmakesurethatyourmessagesclearlythoseextraorfacilitiesyouavailableinyourspacethiscouldbehugelyForexample,communications could include the ‘free wifi’ or ‘power socket’ hooks, something that could become very attractive for those wanting to work from a more relaxed environment. Or maybe you want to be clear that your location is ‘family friendly’ with easy access for strollers, a kids’ menu and books to keep the little ones entertained? The channels you select to promote your brand and your offer will depend entirely on your target audience, but once you have defined who they are, their needs and how you can make their lives easier, you will be well on your way to formulating your marketing strategy ready for a successful launch.

CLEAR COMMUNICATION Certainly a lot has changed since 2020. More hybrid working has definitely led to a notable rise in coffee shops outside of the big cities, so offering a space where people could work remotely could be a great attraction for some who want to escape the four walls from

HOW TO START AND RUN A COFFEE BAR I VOLUME 5MARKETING10 & BRANDING the service element and beneﬁts you are o ering. Are you intending to open a shop where you encourage leisurely visits, an extensive food and drinks o er and where everyone from the local community is welcome to share this social space? Or are you o ering an extension to the home o ce where the digital generation can plug in and “set up their laptop” for a few hours whilst they slowly sip through their coconut milk frappe latte? Or is your location likely to be situated where a high number of people may pass through on their way to work or to/from their transport hub and want to grab a cup of co ee or sandwich on the go?

HOW TO START AND RUN A COFFEE BAR I VOLUME 5 11 IT’SABOUTALL the perfect stay. MOMENTTHE At Franke, we’re not just in the business of selling coffee machines. We’re in the business of creating wonderful coffee experiences for your customers. It’s all about the moment. We can help you make it wonderful. Want to know more? coffee.franke.com Contact us at Franke Coffee Systems Handley Page Way, St Albans. Herts.AL22DQ Tel: 01923 635 700, Mail: Sales@Frankecoffeesystems.co.uk Discover more

FIRST THINGS FIRST Really even before you start shopping, there are ten key questions you might want to ask yourself in order that you can build a wish list relevant to your enterprise. Let’s explore the relevance and use of these questions. We will be focusing our search on traditional style co ee machines which are typically less expensive, part of the visual cue of modern co ee shops, and still the most popular machine type on the high street. Make sure, however, that you choose an ‘electronic’, or sometimes called ‘automatic’, traditional machine that have up to five buttons for di erent drink volumes - the earlier machine and cheapest machines just have a start/stop button for espresso! How many cups might you sell on your busiest day and your busiest hour and include any sta cups too. This ‘ability’ can be shared with manufacturers to help find a model suited to your needs with growth planning built in i.e., buy something that does +50% minimum of your forecast. Also, the size of the boiler inside your machine, which can vary from 5 litres to 20 litres, should be chosen relevant to your needs. Will you serve your drinks in crockery, tall glassware or take away cups? This is important because you want all your serving ware to fit between the drip tray and the portafilter. Some models have a greater free distance to allow the largest of cups. These are often called ‘tall’ or ‘take-away’ models. What power supply will you have available? Ask your electrician. Typically, machines will require either 13 Amp (regular plug), 16 or 20 Amp (with a fixed ‘hard’ connection in the wall), or for the very largest models three phase power. Check also that you can access mains water and drainage within one metre of your desired location. There’s a machine for every scenario! How much hot water will you need for tea, Americanos etc? Consider whether your espresso machine will be required to produce all of this, or if a lower cost boiler will make a sensible addition. Don’t buy a larger machine than you need just for hot water when a stand-alone boiler could be a better option!

COFFEE MACHINES

Choosing a coffee machine wisely for your needs and budget

Many would argue the co ee machine is the heart and soul of a modern co ee shop, but it’s also the vital engine room and perhaps the singular most critical piece of equipment to ensuring a growing consumer base and thriving reputation. It has also become a confusing landscape, however, for people venturing into this arena as ﬁrst timers. Fear not, help is at hand, says Peter Atmore of British espresso machine company, Fracino.

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Water - sadly co ee water is not free You’ll need to fi lter the mains water so choose a quality water fi lter whose capacity is suited to your usage forecast and your water hardness. The same fi lter in the same busy co ee shop might last a year in Glasgow, but three months in Surrey all due to the scale. A good supplier can help you choose wisely. How advanced are your sta ? Do you really need advanced machine features that they will need to be trained on to use to the full potential, or are you better suited to a well-built high quality simpler machine with less choices and less to go wrong? Choose what’s right for you. How long do you expect your machine to last? Check out a manufacturer’s reputation by visiting chat forums on social media or trade press. A well looked after machine can last you fi ve years or more. Ask who will service your co ee machine And will they always either carry the spare parts or be able to get them dispatched next day? A beautiful exclusive foreign co ee machine might lure you in, but if it breaks and you wait two weeks for a part, you might regret the choice!

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Once you’ve answered these questions, you’re ready to speak to suppliers. Try to choose a supplier affiliated to a recognised trade body like the BSA or SCA, and ask where you can visit and play with a working machine. Check that your quoted ‘bundle’ costs include VAT, delivery, installation, year Co ee machines in production at Birmingham-based Fracino.

What’s your total budget for the co ee machine? Be sure to allow around another 15% to 20% for a quality on demand grinder that measures your dose perfectly and only ever grinds fresh co ee. This is the modern standard. Will you need an annual service contract after the ﬁ rst year? Ask about these costs and use them in your ﬁ nancial planning. Some people prefer breakdown cover, just as you might do so for your car.

Lastly, as we all know energy costs are sky rocketing. Consider any energy saving features in your new coffee machine. A thick boiler will often hold heat more effectively and help energy efficiency. You’ll need to clean your machine regularly; some have a built-in cleaning programme. Some can use generic sold cleaning agents, some might need branded. Try to work out your weekly cleaning cost. Better to know upfront and have in your budget. A failure to clean won’t just cost you higher service bills, you might lose customers. Do your homework, ask the right questions, shop around, seek trusted advice and buy wisely. Good luck!

COFFEE MACHINES one parts and warranty, initial training, water filtration, grinder and knock box (if requested).Ifyouthink your volume is so great that you might need two baristas working on the machine at any one time, you might want a three-group machine, so the barista at each end has the space to work effectively. Also, for narrow spaces with small volume, narrower machines are sometimes available often known as ‘compacts’. Make sure, however, that you leave working space for baristas, milk foaming jugs etc., and often proximity to a sink can be a real plus point. Consider your workflow and visit other coffee shops to help you plan yours. Also, if there ever was a leak, can an engineer get under and behind your coffee machine quickly? Remember you’re often paying for their time by the hour!

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HOW TO START AND RUN A COFFEE BAR The standard Contempo model re ects a modern interpretation of style that makes for a stunning, yet timeless focal point in any café, bar or restaurant. Benefiting from Fracino's world class engineering skills and state of the art production methods, the stunning new Romano-R is the fusion of style and technology.touchscreen 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. Romano -R R Which Espresso Machine? Easy Decision …… •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

When you’re trying to balance the need for quality with sta ng challenges and other pressing issues, a bean to cup co ee machine can represent a sensible investment for a busy café, proposes Justin Stockwell, managing director of Ca eine Limited (co ee machines specialists distributing brands including Schaerer, Gaggia and Victoria Arduino, and also o ering a comprehensive choice of co ee service accessories).

ﬁ nding and retaining experienced sta has been an issue for many businesses over the past couple of years so even co ee shops are looking for equipment that can help them to operate with fewer, or even no, trained baristas.

The market for high quality co ee extends far beyond just co ee shops, and many businesses are looking for ways of adding it to their o Meanwhile,er.

The case for bean to cup and connectivity

HIGH EXPECTATIONS

OPINION

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These days people expect a high standard of co ee. They know what a good ﬂ at white, espresso or cappuccino should look and taste like, and are more likely to become regular customers if you can provide it to them.

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CONSISTENCY Modern bean to cup machines can produce a range of co ee drinks to an exceptionally high standard, allowing for di erent kinds of beans to be ground and even dispensing ﬂavoured syrups, further increasing the variety of drinks they can produce.

More and more equipment these days includes internet connectivity features. This is a huge bonus for any organisation with multiple machines, whether on one site or over many, as it allows them to monitor all of them centrally. They’ll know whenever a hopper needs ﬁlling or a fault develops, often before local sta do. This allows them to get a service engineer to ﬁx it before a potential fault becomes a serious issue. Ensuring you have good maintenance and service contract is another key decision in the process of buying new equipment. Choosing a supplier that also provides this helps to reduce downtime by ensuring that trained engineers will respond quickly if the worst does happen.

HOW TO START AND RUN A COFFEE BAR I VOLUME 5

CONNECTIVITY ADVANTAGE

OPINION18

It’s important to choose a machine that can not only produce your current menu but allow for future growth and change, too. Many machines can be upgraded to meet changing needs. It’s a good idea to pick equipment that can be adapted, for example, by adding larger hoppers, a fresh milk system or an additional beanGettinggrinder.the right consistency of milk for a cappuccino or latte is a key skill for baristas and a vital step in creating many co ee drinks. It’s now possible to produce a wide range of milk textures with the latest steam wand technology many modern bean to cup machines include. These allow for a greater variety of businesses to add quality co ee to their menu without requiring specialised training for sta .

As well as hot beverages, the latest machines can also make a range of cold and ﬂavoured drinks, which further expands the menu. This means you can o er drinks as varied as espresso, mocha, cold milk drinks, iced co ees, all from one machine, plus a choice of ﬂavours.

HOW TO START AND RUN A COFFEE BAR I VOLUME 5 19 From April 2022, food businesses will be required to introduce calorie information on their menus. This has been introduced by the government as part of a strategy to tackle obesity and help the public to make healthier choices when eating out. The Calorie nder supports food businesses to obtain detailed nutritional information for the dishes on their menus. We work with nutritionists and chefs to provide nutritional analysis of recipes and supply nutritional information on menus [Energy (kj/kcal) | Fat (of which saturates) | Carbohydrate (of which sugars) | Fibre | Protein | Salt]. We also support food writers and publishers to obtain the nutrition pro le of food recipes in their books before they get published. Some of our clients have told us, these data are very e ective at educating chefs and foods vendors about the nutritional quality of their foods. So we have reviewed our prices to make our service available to a wider audience in hospitality. Get in touch for a free estimate. www.thecalorie nder.com | info@thecalorie nder.com | 02039077715| 07951438089 Introducing The CalorieFinder Ltd - specialist in recipe analysis and detailed nutritional values calculations.

First, you must decide on your vision for the business. Are you a dyed in the wool co ee lover keen to serve the very best of the best, possibly challenge some taste expectations, whilst speaking to a niche market, or will your focus be on creating a café vibe that appeals to the expanding market for great co ee?

Yet, retail prices for a latte stand at anywhere between £2.80 and £4.80 so the potential for high proﬁts is clear!

Once you understand that the co ee is a very small part of the overall cost of a co ee drink, you can think di erently about the co ee you purchase. A higher quality co ee may cost a few extra pounds when purchased in kg bags, but that equates to mere pennies in the cup and raises the question as to whether it’s worth scrimping. I’d argue not.

Success, however, isn’t simply a case of ‘choosing the best co ee’.

A consideration of likely customer volumes throughout the day, the presence of a food o ering (and all that entails – washing up, table service, additional cleaning etc), and the o er of beautiful v60 pour overs, will all impact on both

SETTING ATTAINABLE GOALS

HOW TO START AND RUN A COFFEE BAR I VOLUME 5OPINION20

Creating the perfect blend

POPULAR AND PROFITABLE

Of course, a co ee shop isn’t a co ee shop without the co ee itself, so choosing the right one will be a central component of your planning and as the UK’s taste for co ee becomes more discernible, so the need to get this right increases. But ﬁrst, there’s an important point to understand and it’s one that all too often gets forgotten. Let’s be honest, co ee can be very proﬁtable – more so than many other retail businesses. The cost of a double shot, for a quality speciality co ee, stands at under 30p. Add milk, and it’s entirely feasible to create a café latte for 45p.

According to the British Co ee Association, 98 million cups of co ee were consumed here each day last year and 80% of the population visits a co ee shop at least once per week. The proliferation of co ee shops – in all guises – therefore comes as no surprise. But in such a competitive market, success is not guaranteed and creating stand-out is vital. As a specialist roaster, the team at Iron & Fire is acutely aware of just how important the quality of the co ee itself is in the quest for a successful co ee shop. It is, however, only part of the equation which is why we’ve created a comprehensive package of support that guides new co ee shop entrepreneurs on the path to success. Indeed, we’ve helped over 70 new co ee establishments create a proﬁtable business model in the past two years alone.

Kevin Burrows (pictured), founder of the specialist roaster Iron & Fire Speciality Co ee, says that the UK’s growing love of co ee is in no doubt. Here, he shares with us some of his opinions and recommendations for those just starting out...

Broadly speaking, South American co ees such as those from Brazil and Colombia, as well as those from Central America, are a good starting point. They o er the depth of ﬂavour to meet the above requirements and, importantly, they meet the proﬁle of fast-paced co ee venues and are easy to work with.

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Footfall is king, so don’t choose premises because the rent is cheap. If you’re not in the right place, you’re not going to attract customers. Also, be realistic and honest with yourself. A best- and worst-case comparison exercise pays dividends when working out sta ng levels depending on your o ering.

Importantly, it needs to be an easy co ee to work with. It will still taste great when it’s slightly over or under extracted, providing the necessary tolerance of a fast-paced environment with varying skill levels without impacting the customer experience. With an Americano it should be clear that it’s a good co ee even if you don’t drink black co ee normally. However, as most co ee drinks in the UK are taken with milk, you should check that the co ee stands up on its own and isn’t overpowered by milk – or milk alternatives… A whole other subject of its own! Finally, and often overlooked, is the importance of a beautiful aftertaste that should invoke another sip, another cup, or a “we’ll come here again” as they leave.

sta ng numbers (arguably your largest cost) and the skills required of that sta -base so it’s important to work out what ﬁts with your vision.

THE RIGHT COFFEE So, you’ve crunched your numbers and you’re ready to choose your co ee but if you’re not certain of what’s best, or simply require some reassurance, it’s a good idea to engage someone who understands the taste preferences of your perceived customer base. The perfect co ee will work through the entire range of drinks. It’ll taste good as an espresso, stretched into a short black or Americano, and have the depth of ﬂavour to cut through milkbased drinks.

REVIEW Once you’re up and running, be open to change. Your customer base may di er to what you imagined, or your food o ering may need tweaking. Observe your customers and how they interact with your set up and signage. A change in the layout behind the counter could drive a more e cient service which will pay dividends. Remember, a subtle change can have a huge impact.Finally, don’t forget to smile! Give your customers a great co ee, perfect service and send them away feeling better about their day and you’ll have the makings of a successful business.

Another vital consideration is the interior of your co ee shop which must match your brand’s image. Are you going for a modern, sleek style, an industrial vibe, or any number of styles in between? Trying to cover too many bases will confuse customers so get a clear idea of how you want your cafe to look and aim to execute to perfection. Quirky features appeal to the social media generation who will upload photos and build your online presence. Style aside, physical layout is another component to get right. We recommend to our wholesale partners with a takeaway o ering, to locate their co ee machine close to the window or door so that customers can see how quickly they’ll be served. Doing so enables them to sell much more co ee than shops where the machine is hidden at the back. Keeping the door open is also a good idea. A closed door is o -putting and prevents the smell of your co ee and freshly baked goods enticing customers in. Customers shop with their eyes, so visible cakes, pastries and sandwiches are much more appealing when well stocked and visible. Clear menu boards are also a must, even if the customer knows what they want, they like to see it’s available which will encourage them to buy.

HOW TO START AND RUN A COFFEE BAR I VOLUME 5OPINION22 DESIGN AND BRANDING

HOW TO START AND RUN A COFFEE BAR I VOLUME 5 23 The Love and Passion for Coffee Barista Shop offers one of the largest product ranges available in the UK. Catering to both the trade purchaser and the home enthusiast we stock coffee machines, grinders, tampers and mats, knock boxes, tableware, cleaning products and all the essential coffee making accessories. www.baristashop.co.uk info@baris 079417727 stashop.co.uk 755

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In pursuit of quality and sustainability

QUALITY TREAT One of the most signiﬁcant consumer trends to have come out of the pandemic is that people are more willing to treat themselves. Months of lockdowns and Covid-19 restrictions reinforced what’s important to people and we are still seeing evidence that people are willing to pay for quality for a personal pick-me-up, even with the cost of living challenges faced by many. With this in mind, it is no surprise that speciality co ee in particular continues to drive growth in the UK co ee sector. Research by Allegra Strategies shows that the speciality co ee segment (co ees that score 80 or above on a 100 point scale) is expected to grow 13% year-on-year, outperforming the 10% growth predicted for the UK co ee market as a whole. Speciality now accounts for around 15% of all coffee served out of home, according to CBI data – representing a huge opportunity for coffee bars to add margin and increase revenues.

As a fast-growing speciality co ee roaster with a dynamic wholesale proposition and 12 café bars of its own across London, Notes Co ee is in a well-placed position to advise on how to maximise the co ee o er in a new venue. Here, sales manager, Ali Anderson, explores the importance of quality and sustainability in a competitive market.

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OPINION25Choose speciality Peoples’ tastes are more discerning than ever before and if the quality of the whole co ee o er isn’t good enough, they will remember it. Choosing speciality co ee helps to deliver that, but not all operators understand the specificSpecialitymeaning.coee is used to refer to co ee that is graded 80 points or above on a 100 point scale by a certified Specialty Co ee Association (SCA) co ee taster or by a licensed Co ee Quality Institute (CQI) Q Grader. The quality is assured by growing the co ee at the perfect altitude, at the correct time of the year, in the best soil and then picked at their peak. Explore ethical production Ethical production has long been a buzz word in co ee, but the sector has moved on from fairtrade box-ticking. Look for suppliers that go above and beyond in order to deliver an ethical product, which includes direct relationships with farmers. Our philosophy is simple. Notes co-founder and head roaster, Fabio Ferreira, travels direct to farms in Central and South America, Africa and Asia, sourcing the best beans from origin. This helps to ensure a better quality product, respecting the seasons to source fresh crops throughout the year. But it also means we can really focus on empowering our partners too. Any co ee roaster sourcing their product directly from the farm can negotiate prices directly with the producer, guaranteeing a fair price and a sustainable, repetitive commercial arrangement. It means full confidence for you and for your customers. Sustainable sourcing Sustainability is a key differential in competitive markets, not just to help meet net zero targets but to attract footfall from eco-conscious consumers too. Reducing plastic waste, conserving water and minimising energy use are all valid measures, but have you considered the impact of your supply chain too? One of the best ways to reduce your carbon impact is to make sure you are working with sustainable suppliers, who can demonstrate their own carbon reduction initiatives. Responsible coffee sourcing, for example, is not just about making sure Here are four ways to raise the quality of your coffee offer to help tap into the potential.

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OPINION26 farmers are paid fairly, it’s also about mitigating the environmental impact of coffee production. We believe as a part of the coffee industry we are responsible for our share of the carbon emissions released from farm to cup. And we’re doing what we can to help offset the impact, including the Roas-tree Club. For example, for every 20kg of Notes’ green coffee sold with the Roas-tree Club sticker, we plant a tree. And with the help of Daterra, we have secured the seeding, planting, management and care for each tree for the next ten years, after which they will be strong enough to support themselves. We’re helping our customers to drive positive change for the planet. Maximise the pulling power of organic Another key differential for quality coffee is organic certification, which continues to drive demand. One study by the Organic Trade Board has found over a third of millennials are now more likely to buy organic than before Covid-19. Certiﬁ cation of products to the Organic Food Federation standard gives co ee bars and their customers conﬁ dence that they are produced in accordance with organic standards and added reassurance in the quality, ethics and sustainability of the product.Certification is not easy. Notes has completely changed the structure of how we operate our roastery in order to comply with the accreditation requirements. During our production process, for example, organic coffee has been separated from non-organic products and systems - using dedicated green plastic buckets for organic coffee distribution. Procedures are also now fully documented during roasting, giving caterers total reassurance in terms of quality and consistency.

HOW TO START AND RUN A COFFEE

The home of innovative baked treats for over130 years Get in touch: 023 8026 queenslandbakery.comhello@queenslandbakery.com9926

The best place to start for preventative care is to create a robust and regular service and maintenance schedule as soon as your business is up and running – and stick to it. Not only does this validate a warranty but it will also ensure any potential issues or faults are picked up before they become a more severe (and costly) problem. If any issues do arise, be sure to use genuine original equipment manufacturing (OEM) spare parts, consumables, and accessories. These workhorse machines need to be operating at optimal safety for everyone handling them, so OEM parts will fit correctly and function as intended.

PRIORITIES There’s no doubt that new café operators have had a lot to grapple in the current industry climate. Higher running costs, di culties in sta ng and the impact of reduced footfall could cause concern. Add in the challenge of setting sustainability goals and it’s hard to know what to prioritise when setting up shop. With tightening belts on the industry’s mind, there has never been a better time to consider how to avoid unnecessary expenditure in the long run by looking at ways to prolong the life of vital equipment from the very moment a café launches. Breakdown of equipment not only immediately impacts revenue, but investment into replacements can take its toll on a café’s Accordingincome.toournew

Time to tackle the throwaway culture

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Made to Matter research, 90% of hospitality owners agree that breakdowns of equipment such as co ee machines, glass washers and combi ovens would be detrimental to their business. As revenues continue to be impacted across the board, now’s the time to start investing in longevity by prioritising regular equipment maintenance. When breakdowns account for nearly half (47%) of new equipment purchases made by hospitality businesses – and reliability issues also cited as a major factor for 28% of machine replacements – we know that equipment waste can be reduced if we can avoid these situations altogether.

Steve Buckmaster (pictured), sales director at BRITA Professional, examines the ﬁndings of BRITA’s new Made to Matter report and discusses the impact that cafés can achieve by focusing on equipment maintenance as a top priority from the very moment they launch.

HOW TO KEEP EQUIPMENT GOING

By should–maintenancepreventativeearoundknowledgewithequippedbeingtherightectivewhichbeginfrom the moment a café opens its doors and turns on its equipment for the very ﬁrst time – the industry can strive towards sustainability goals all while saving money, avoiding disruptions to service, and keeping revenues stable.

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the number one enemy of catering equipment – limescale build-up – is crucial. Limescale not only impacts the taste and aroma of drinks made using co ee machines, but it leads to higher energy costs and breakdowns. Installing a water ﬁ ltration system at the beginning of a machine’s life, and then making sure this, in turn, is also properly serviced, maintained, and exchanged on time by a specialist, can e ectively combat limescale no matter what water type the café is working with.

TACKLING OUR THROWAWAY CULTURE

If we look beyond immediate cost-cutting concerns and general good practice surrounding machine maintenance, it becomes obvious that attitudes towards faulty equipment is also damaging the industry’s sustainability credentials. As our Made to Matter research has revealed, throwaway culture is somewhat tolerated within the sector, with two-thirds of those in hospitality agreeing that this acceptance of a disposable approach has had an impact on how long they expect their professional equipment to last. Yet, if there was more of a focus on extending the longevity of machines from the get-go, the sector could rapidly reduce waste and boost its sustainability credentials. A goal that becomes even more important if recruiting sta for a new café, when you consider 99% of the hospitality industry state that working for a company with sustainable credentials is important to them (research throughout is from 3GEM conducted with 600 decision makers within hospitality, catering and foodservice businesses, July 2021).

While employees are being encouraged back into workplaces, high streets are once again bustling with shoppers and students are crammed into cafeterias, cafés are likely to continue juggling sta absences, rising costs, and calls for improved sustainability e orts for some time to come.

Properly training all staff from the very beginning who clean and operate coffee machines and catering equipment should always be a priority. Keeping the machines properly serviced – more than once a year if they undergo heavy use – is essential to avoid minor inconveniences growing into majorAnd,breakdowns.ofcourse,avoiding

Though extending the lifespan of equipment isn’t a golden ticket to solving all these issues, it can be quickly and e ectively actioned to start making a real di erence to bottom lines and sustainability goals. Arming yourself with the right knowledge for e ective preventative maintenance that is executed from the moment your café begins operating is a great ﬁrst step.

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INDULGENT AND AFFORDABLE “One area that always booms during hard times is ice cream,” says Rebecca Manfredi from Suncream Dairies. “When consumers tighten their belts and start to re-evaluate their budgets, we see a move from indulgent treats to a ordable treats, and this is where ice cream can play a key role for establishments.”

WHAT DOES A COFFEE SHOP NEED TO DO TO INCORPORATE ICE CREAM INTO ITS MENU OFFERING? “Integrating an ice cream o ering into your co ee shop needs to be carefully considered if you wish to reap the beneﬁts, but done correctly establishments can certainly maximise on their ice cream sales, achieving margins in the region of 50–60%,” says Rebecca Manfredi, who o ers the following advice. Displaying your ice cream If space isn’t of a premium, co ee shops should consider getting their ice cream on display. Anything is possible. We have establishments that have ice cream in the most weird and wonderful places with one customer managing to get a display freezer installed on a barge! Consider positioning of your freezer in a prime focal point to attract customers. This can drive a new revenue outlet for your business o ering a ‘grab and go’ takeaway option, enabling tables to be kept for dine in customers. Having a display of ice cream is a thing of beauty, not only relieving storage pressure on your back of house freezers but also keeps your ice cream stored at the perfect scoopable temperature, -18 degrees. Customers will buy with their eyes as they are tempted by your beautiful ice cream display. Our Gelato Lusso ice cream range, for example, can be put on display as a collection of rich, indulgent gelateria-style scooping ice creams, robot-ﬁlled to sit proud in six litre Napolis and hand dressed individually to make your display stand out from the crowd. Such displays can help add a touch of ‘homemade’ artisanal magic to your ice cream display and give you a point of di erence and certainly the wow factor.

As consumers feel the pinch on their purse strings, now could be the opportune time for co ee shops starting out, or reassessing their current o ering, to look at their menu and adapt accordingly, and one way of doing this is to look at a ordable treats.

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Ice cream advice

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Catering to varying diets and demographics Catering for customers with allergens or speciﬁc dietary requirements is key too, with the rise in popularity of veganism, this dietary element is something that co ee shop owners need to consider catering for. If these options are able to cater for other dietary needs (soya, gluten or nut intolerances with the same product this will help with sales).

Branding and POS We o er a great range of POS and freezer deals, with beautifully branded accessories to support your business. From pavement signs to ﬂags, magnetic menu boards to ice cream display freezer, such items and support can really help to maximise your visibility and help drive your sales. Social media Finally, consider your social media options to promote your o erings and to communicate to a wider audience with pictures of your amazing display and desserts.

Adapting menus Ice cream can be an easy dessert o ering and can certainly take the pressure o the kitchen. Consider adding ice cream to as many desserts as possible. This o ers low cost added value to your menu and keeps your ice cream moving, with its excellent shelf life and minimal wastage, making it a cost-e ective dessert option. Ice cream also opens up other dessert options and can step up your dessert o ering with a simple twist of ﬂavour, a chocolate brownie served with a scoop of salted caramel ice cream or a sticky to ee pudding with a scoop of Bourbon Vanilla is divine. As summer fades consider the seasonality of your ice creams by incorporating less refreshing and fruity ﬂavours and more comforting options, for example adapting the Lemon and Lime for Halloween as a ghoulish shake will look fab and tastes amazing. Lots of co ee shop owners use their ice cream in milkshakes or frappes as these will give your ice cream selling season longevity. When the sun disappears customers will continue with milkshakes when an ice cream scoop may be considered too chilly! You can certainly go to town with milkshakes o ering premium options loaded with a cake or doughnut for a full on sugar hit! Always remember to cater to your audience, it is pointless o ering vegan options if this is not a demographic for you and likewise bubblegum, say, if your average age is over 16!

HOW TO STARTICE34 CREAM Flavour range Co ee shops need to ensure that their display of flavours is eye catching too. Ensuring that the range o ered displays a captivating array of colours will make your display pop! Our Gelato Lusso Range o ers 14 flavours to choose from, with some beautifully coloured flavours too, consider adding our Lemon & Lime for a vibrant pop of Therecolour.areflavours out there to suit everyone, but never underestimate the popularity of Vanilla, Strawberry and Chocolate. These are your staple flavours. Then add in some more unusual options, and you will immediately step up your o ering to captivate your audience.

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launchNew

Their recently launched 161T GSP is Carpigiani’s smallest counter-top soft serve machine and its self-pasteurising function allows for a 42 day clean, creating savings in both labour, water and mix wastage, they point out. It only needs a space of W32cm x D63.5cm and a plug, making it perfect for front of house as with its new direct drive it runs quieter than ever before, they claim.

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O ering a quality dessert, soft serve or milk shake in a time pressurised environment may well calls for a soft serve machine, suggest Carpigiani, whose patented technology has been devised to help deliver sales and proﬁt from a small space that’s invariably to be found in a co ee shop.

“The Carpigiani 161 has been perfect for our needs,” Fay Bland reports.

Founded in 2006 in a prime position on Exeter’s trendy Quayside, Mango’s Café & Bar has been one of the city’s go to destinations for a delicious lunch, co ee and cake or even a drink with friends for over a decade. Owned and managed by Fay Bland for the past two years, Mango’s Café & Bar has undergone a series of developments in recent times. “It’s able to maintain demand during our busy periods, particularly when the sun comes out, yet its compact size means it’s not in the way when it’s not being used. From a usability point of view, it’s outstanding. I received full training from Carpigiani during installation and since then, I have confidently been able to train my team on how to operate, clean and maintain it, something that is vital to me as a business owner. “We were looking for a machine that was able to deliver the quality and consistency of frozen yoghurt that our customers expect for a while, but simply could not find anything that would fit into the café. However, I would have no hesitation in recommending the 161 and Carpigiani as a manufacturer to anyone looking to explore the possibilities and potential that a frozen dessert o ering can bring to their business.”

MANGO’S CAFÉ

Find us onstand L379(opposite the VIP Lounge) INTRODUCING OUR LATEST INNOVATION, SMALL IN SIZE BUT BIG IN BITE! Jazzing up bakery counters, adding value to impulse and spreading joy amongst consumers.

GO FOR A SUPPLIER WHO CAN OFFER A WIDE CHOICE

A supplier with a wide and varied catalogue will likely have a strong supply chain and be able to access best prices. Besides o ering you more to choose from, your choice won’t be restricted by budget to the same extent as it would if you engage a supplier with a smaller catalogue. There’s also an advantage to going with a

When it comes to the practicalities of packaging speciﬁcation, national sales manager for quality disposables manufacturer and supplier, Herald, David Martin, has some valuable dos and don’ts…

Top tips on sourcing disposable cups and packaging

With prices of raw materials and shipping charges rising dramatically in recent months, you need a supplier that you can trust to be transparent about what they can deliver (and when) and any extra costs they have to impose. Good communication is vital and you need to know that you can get access to the disposable products you require without delay. If products are in short supply, or price rises mean that certain selected items aren’t viable in the short-term, you want to be partnered with a supplier who can advise and steer you towards suitable alternatives.

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It may be best for you to have a supplier who can deliver in smaller amounts if storage is an issue. Suppliers who have their own warehouse space are more likely to hold the goods so that you can order as suits you and your business, rather than be forced to buy in bulk. They are also more likely to carry the stock when you require it, which means there’s no danger of being subjected to a long wait for high demand items.

CONSIDER YOUR STORAGE RESTRICTIONS

CHOOSE A KNOWEDGEABLE AND TRANSPARENT SUPPLIER

Find out how Herald can heat up your choices... 0208 507 www.heraldplastic.comsales@heraldplastic.com7900 The Heat Is On… Herald introduces its microwaveable, bio meal box range Popular, UK, versatile, food packaging supplier, Herald is proud to bring a selection of bio, microwaveable meal boxes to the market, completing its environmentally-friendly choice. Included as part of the company’s eco selection, the bio meal boxes come in a choice of sizes and can be used for hot or cold foods. Made from mineralbased PP material and water, instead of oil, the boxes are fully recyclable - ideal for buyers looking for a greener, microwaveable, meal box option. HIGHER QUALITY , G R ELBASOPSIDRENEE S •

PACKAGING40 supplier who can address all your disposable needs, from stirrers, cups and lids to salad containers, microwaveable boxes, noodle boxes and soup containers. Bigger discounts can likely be negotiated and the supplier will have a better understanding of your business and its packaging needs.

QUALITY COUNTS

REMEMBER TO SHOP AROUND

RECOGNISE THE MARKETING OPPORTUNITY Cups and packaging provide a prime opportunity for a bit of free advertising. Those customers who are eating and drinking on the go are promoting your brand and doing your advertising for you. Source packaging and disposable cups that can be printed onto or that can have labels easily attached so you can make the most of your chance to ﬂaunt your brand.

This is the most important one! Packaging is part of the whole purchase experience for your customer and is integral to whatever food or drink you’re serving. It’s a false economy to provide customers with anything but stock of a substantial weight as you run the risk of a ecting the ﬁnal food o ering and jeopardising the opportunity for repeat business.Forexample, if you’re providing hot food to consume on the go and the containers you use aren’t heavy enough, the heat of the food will break the packaging down, running the risk of accidents and spillages and spoiling the overall enjoyment of the meal. It’s the same with cups. If your cups aren’t substantial enough they will be uncomfortable to carry and could risk burning the customer. The preferred option should always be to go with quality in order to give the end-user the best experience.

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BE LED BY YOUR CUSTOMER

The line decrying that the customer is king never gets old. Awareness surrounding environmental issues is at an all-time high and consumers are more educated about the environment and considered about their choices than ever before. If your customers are eco-conscious –and most are – they will expect sustainable packaging and this should drive your purchase selection.Weare nearing a point where all disposable options will have to qualify as sustainable in order to justify their useage. Inevitably, green products cost more. Look for a supplier who can o er a full range of sustainable choices, while retaining a competitive pricing structure. KEEP TO THE GREEN AGENDA Try and ﬁnd a supplier who is able to demonstrate that they can match your own sustainability values. What do they demand from their own suppliers? There is an invisible thread when it comes to ecofriendly options. Try to ﬁnd a partner supplier that doesn’t break it.

It doesn’t matter how good an o er seems, always shop around. It’s a competitive market out there. Get a few quotes then, when you ﬁnd the supplier you think might be the right ﬁt, check out any online reviews and comments. Start small with your order, make sure there are no problems with delivery and that their customer service is up to spec, then go ahead and build that relationship.

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Michalis Dimitrakopoulos is a brand ambassador for Scotsman and was runner up in the WBC 2019 and World Champion in the WCIGS 2016.

Co ee Inspirations has plenty of information about specialist co ees as well as an extended section with recipes featuring co ee-based cocktails (the booklet is available to download for free from the downloads section of the Hubbard website at scotsman-ice.co.uk).

Cold co ee-based drinks have been an increasingly important part of the café menu in recent years, but which type of ice is best for co ee shops? The truth is it depends on what you are making. Di erent ice types will be better for blended drinks, iced espresso drinks and the increasingly popular cold brew co ee. Scotsman and the brand’s UK distributor, Hubbard Systems, have been working with top barista, Michalis Dimitrakopoulos, to investigate the best ice types for di erent recipes and co ees and have published a booklet, called Co ee Inspirations. It looks at the di erent varieties of cold co ee beverages and suggests which ice would be best for di erent sites. The big three ice types for co ee are gourmet cubes, nugget ice and dice cubes. Gourmet is best for cold brew, espresso brew variations and cold drip. It’s hard, pure and long lasting, so it doesn’t dilute the drink. The slow-melt properties improve flavour distribution, preserving the drink’s body and aroma. The purity of the ice, with low mineral salt content, maintains the integrity of theNuggetflavour.gives the best drinks displacement in blended drinks and mixed beverages. Dice ice is a great all-rounder and is the preferred option for many chains. A key benefit is that it’s great in blenders, minimising blending time and delivering an exceptional drink texture.

Cold coffee inspirations

RECIPE IDEAS

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ICE TYPES

David Rees of Hubbard Systems, distributors of the Scotsman range of ice machines who have been working with former barista champion, Michalis Dimitrakopoulos (pictured), o ers some ideas and recipes for creating cold co ee menus.

HOW TO START AND RUN A COFFEE BAR I VOLUME 5 43 RECIPE IDEAS I-CEE COCONUTS ❉ 50ml cold brew co ee ❉ 100ml coconut water ❉ Fresh mint leaves ❉ Fresh lemon ❉ Gourmet ice Put the mint leaves into a 200ml bottle, full of gourmet ice. Squeeze fresh lemon juice into a cup, add coconut water and co ee, then add to the bottle, mix and pour. DOUBLE CHOCO TROUBLE ❉ 80ml milk ❉ 1 single espresso ❉ 3 pumps chocolate syrup ❉ 2 scoops vanilla frappe powder ❉ Dice ice cubes Place all the ingredients in a blender and blend until you have your texture and pour into a glass. Garnish with whipped cream, chocolate chips and cocoa powder. GOURMET ICE WWW.SCOTSMAN-ICE.CO.UKGOURMETFORICEDCOFFEE01473350045

“Co ee is a social glue. It brings people together and encourages conversation. Aesthetics are important to us, the design, the way we look and feel in the co ee shop is everything,” says Matt Keech.

ESPRESSO MACHINE

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Wellbilt, a well-known supplier to the UK hospitality sector, shares some of the insight from its end-users utilising catering equipment with many features and options designed to help cope with small spaces, di ering skillsets and the need for quick service.

“The machine that we use now, the EX3 allows us to express ourselves. The smile on the customers’ faces when they come in and see a beautiful machine front and centre on the counter, sets their day o perfectly. The EX3 is the star of the show, but it needs a co-star and the Pulse High Speed, on demand grinder is perfect. It’s intuitive design and ease of use make it perfect for myself and my sta to use on a daily basis for great results.”

“An espresso machine is the foundation of a co ee shop and selecting the correct machine for your operation is important. More and more, customisable, compact and branded machines are becoming popular as operators want their equipment to take up as little space as possible, ﬁt into their branding and décor and make the best espresso. Customer impact is also important as the espresso machine usually takes up residence on the front counter so is very visible to customers,” adds Steve Hemsil, sales director UK & Ireland, Welbilt.

Equipment in use

“We feel that our Crem EX3 espresso machine o ers good personalisation from selecting the colour, ﬁnish and type of barista lights, right through to the various customisable technical aspects of this model such as electronics and number of boilers and groups. Ergonomics and user experience have been key to the development of the EX3, which features pioneering Crem TechTM technology for superior in cup quality that a barista can be proud of and comes with a cool touch wand for added safety.”

When it came to their espresso machine, Matt Keech, owner of Hej Co ee shops and roastery in London chose the Crem EX3 (main picture) for his shops due to its performance, but also the customisable design it o ered, he reports.

Introducing the new EX2 within Crem’s espresso range EX LINE

Versatile, and well equipped to deliver fastpaced and consistent results with every order, the Merrychef eikon e1s opens up a world of new menu opportunities to independent businesses, feel Welbit, thanks to its combination of three heat technologies - convection, tuned impingement and microwave - which allows for cooking times up to 10x faster than conventional ovens, claim theFeaturingcompany.easyTouch® technology with an icon driven touch screen, the Merrychef eikon e1s has been designed to be simple to operate, allowing sta of any skill level to produce professional food results without the need for excessive training, overcoming any language barriers and limiting operating errors and potential food wastage. Arriving partly preprogrammed, the Merrychef eikon e1s allows operators to cook a wide variety of popular menu items at the touch of an icon, and for further menu ﬂexibility, operators can utilise the Merrychef Ready Recipes portal (a downloadable resource found at culinary_calculator/).culinary.merrychef.com/http://

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OVEN When it came to their oven selection, Zoran’s went for the Merrychef eikon® e1s, and say that it has helped them stabilise food sales and maximise customer retention and satisfaction. Zoran’s is a busy independent delicatessen based in the heart of Twickenham, west London, and has been o ering fresh continental style wraps, pastries, pasta to customers for the past 18 years. However, it wasn’t until the Merrychef eikon e1s was installed that they were able to take their hot food provision to the next level as owner and manager, Zoran Jokic, reports. “The Merrychef eikon e1s is an unbelievable machine. It’s the best product that I’ve ever had the pleasure of using in Zoran’s entire 18 year existence!” enthuses Zoran Jokic. Things haven’t always been this way, however, reveal the outlet. “Prior to installing the Merrychef eikon e1s, we used a basic panini press and salamander. Now we no longer need to use these appliances as the Merrychef e1s is able to produce all of our dishes in a much quicker time. In fact, since using the Merrychef eikon e1s, we have been able to shave around 90% of the time that it used to take to produce our dishes,” explains Zoran“TheJokic.most important part of my business is being able to deliver consistent food, fast. Now with the Merrychef eikon e1s, I can cook the same dish over and over again knowing that the quality will always be the same. I feel that the Merrychef has helped me stabilise my sales, knowing customers will come back every day as well as helping me grow my business.”

“Many cafés may think that they don’t have space for a drink dispenser, or that it’s too hard to set up, but we feel that the Multiplex albi helps answer those issues and can deliver healthier soft drinks that are highly proﬁtable, and all from a small countertop machine,” says Steve Hemsil.

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“For café owners who may have part-time or temporary sta , a machine that can be operated easily is crucial to a smooth-running operation. With low maintenance cleaning and a quick and easy installation, the Multiplex albi o ers cafés the option of a range of chilled still or sparkling drinks ranging from traditional ﬂavours to bespoke o ers that will enable a café to o er something di erent and stand out in the marketplace. “The small footprint and standard connectors and ﬁttings help make for speedy installation – just mains power and water (plus CO2 for carbonated drinks), and its small footprint means it’s perfect for a counter top. The Multiplex albi also delivers lower energy bills with up to 30% reduction versus packaged goods chillers (based on a single door chiller).”

The Multiplex team worked with Ollie Birchall when he was starting up his healthy food and drink concept, Nutri Bar. The idea behind this brand is feel good fast food and drink for those wanting to choose healthier options on their way to work or the gym. The first store opened in 2015, quickly followed by a second in 2017 and a successful network since. Ollie Birchall says that he wanted to o er a range of healthy drinks and a choice of flavours as well as have more control over the profitability of the beverages on o er. “Albi has allowed us to provide more variety of drinks and experiment with di erent flavours. We have really improved our margin without the need for too much outlay or space,” Ollie Birchall reports.

“We don’t have a lot of space, so the albi saves on bottle storage and refrigeration. It gives us a bit more uniqueness from just serving drinks that people can buy anywhere, and it looks great on display. Installation was straightforward, there wasn’t much interruption to service, just ‘in and out’ before we opened.”

Get in touch wholesale.bridgecoffee0800coffee@wholesale.bridgecoffeeroasters.co.uk0928992roasters.co.uk Wholesale | White Label | Retail Total Coffee Shop solutions since 1985

● Temperature – the right temperature is critical with any dedicated warewasher –glasses need to be rinsed at a di erent temperature to dishes and so on. With plastic, the ideal tank temperature is 70°C.

● Drying – anyone who has washed plastic cups in a dishwasher knows they take an age to dry. What’s required is rinse aid specially formulated to make water run o the plastic, so it dries quickly (such as is the case with Winterhalter’s B170 XD rinse aid).

Winterhalter have devised a four-point plan for getting the best results when it comes to washing the increasingly popular reusable plastic cups.

● The rack – washing plastic cups in a normal rack will lead to them ﬂipping over and ﬁlling up with washwater.

HOW TO START AND RUN A COFFEE BAR I VOLUME 5

● Staining – if plastic is left to dry using ordinary rinse aid, the water will probably leave stains. Again, a rinse aid that’s specially formulated for plastics should stop this.

“Some manufacturers, including Winterhalter, have published software updates for their undercounter models that includes a reusable plastic cup washing programme with parameters set to achieve the best possible results,” says Paul Crowley. “Underlining the growing importance of reusable plastic cups, at last year’s COP26 this type of washing system was installed at SEC Glasgow. Obviously, a conference dedicated to saving the world needed to avoid disposable cups. With an expected throughput of 26,000 cups per day, it was critical that the system provided a dry and hygienically clean product at the end of the“Thewash.same applies to co ee shops, albeit on a smaller scale! For plastic cups, it’s all about washing parameters plus chemicals plus the rack. Once those elements are right, operators will ﬁnd their dishwasher or glass washer will deliver the same levels of performance as they get with non-plastics.”

What’s required is a dedicated rack that is designed to hold the cups in place (for example, with Winterhalter’s special rack the cups are held in place by a bracket, so they can’t ﬂip and there’s a separate insert to hold and clean lids, too).

TAILORED PROGRAMME

-theplasticReusablecupswashingissue

WAREWASHING50

PARTICULAR ATTENTION “More and more co ee shops are using reusable plastic cups for their beverage service, due to their eco credentials and practical advantages,” points out Paul Crowley, marketing development manager at Winterhalter UK. “However, there’s an issue - washing them. The way they perform and react are radically di erent from the crocks, glassware and cutlery that operators are used to washing in their dishwashers and glass washers. “And with the Covid-19 pandemic requiring the highest standards of hygiene in order to stop the transmission of the virus, there’s a critical need for washing systems that enable operators to clean reusable plastic cups easily, hygienically and e ectively. As a result, Winterhalter put together some guidance covering the four key points that operators need to consider.”

www.winterhalter.com/uk-en/reusable-plastic-cups-washing

The world has to stop throwing away cups. Trouble is, washing plastic cups isn’t easy. For one thing, they flip over in the warewasher. For another, they take an age to dry.

THE WINTERHALTER PLASTICREUSABLECUPWASHINGSYSTEM sustainability to the max More information at:

Now Winterhalter has the solution. A special rack, a special software program and special chemicals. The result? Hygienically clean, fast-drying plastic cups.

HOW TO START AND RUN A COFFEE BAR I VOLUME 5

The demand for grab and go is a ected by a number of factors, including the increasing pressures on time and money felt by consumers, along with the growth in eating ‘al desko’. Traditionally, the vast majority of grab and go sales occur at breakfast and lunch, so being able to display a range of food in an enticing merchandisingefﬁcient

IN DEMAND

While the traditional grab and go products like sandwiches, salads, quiches etc. remain a vital mainstay, modern consumers are demanding more variety, as well as options for an increasing range of dietary requirements. The reliable sarnie isn’t going anywhere, but its contents are almost certainly more adventurous than the cheese or ham of yesteryear.

MERCHANDISING52

Malcolm Harling (pictured below), sales and marketing director at commercial refrigeration company, Williams Refrigeration, who supply gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers, discusses merchandising your food to go items.

Energy

The demand for food to go has experienced enormous sustained growth in recent years, with over half of visits to foodservice outlets in the UK seeing customers take their purchases elsewhere. More businesses are looking to capitalise on this trend, with some of the largest fast food restaurant chains experimenting with grab and go variations of their o ers to further speed up service to customers. In many co ee shops, grab and go is central to the business.

HOW TO START AND RUN A COFFEE BAR I VOLUME 5 53 TO ADVERTISE IN CONTACT SAM MINTON 01291 636333 | sam@jandmgroup.co.uk

MERCHANDISING way while guaranteeing it remains in peak condition is a vital way to serve these markets.

There’s also the option of remote refrigeration and the ability to multiplex the units to create an attention-grabbing display. Some manufacturers, including ourselves, o er their merchandisers in a wide selection of colour combinations, matching décor and helping catch the customer’s eye.

SAFE DISPLAY A good quality merchandiser, such as those in Williams’ range of Gem Multidecks, for example, can be a key piece of kit for café and co ee shop operators seeking to meet the to go demand. And it’s essential that the merchandiser doesn’t only look good, but also keeps food safe, so temperature control, either refrigerated or hot, is critical. One key issue with merchandisers is energy e ciency. Open-fronted merchandisers are ideal for grab and go, since they give easy access for customers, encouraging sales. With chilled units, a curtain of air, cascading down the front, provides a protective barrier keeping food at its safe temperature. The problem is leakage of cold air into the aisle, which can waste energy and make it chilly for customers walkingManufacturersby. have been working on this problem and have come up with a variety of solutions to keep the cold air in the cabinet, and thus reduce energy consumption. They include reshaped bottom air curtain inlets, which also improve temperature control of the lower shelves, and heat exchangers that enhance the performance of the refrigeration system. Some o er a top air discharge with a honeycomb proﬁle, which further improves the air curtain’s protective function by keeping the cold air within the display. A key feature to consider when specifying a merchandiser is how much they can be tailored to suit your site and application. Typical optional extras available include LED strip lights, which use little energy and generate minimal heat. Other options include night blinds, security shutters, front doors, which can be sliding or hinged, rear loading doors for easy restocking of goods, impulse snack selection baskets for added merchandising potential, food tray slides, glass shelves and mirrored panels.

For more information please visit www.multiplexbeverage.com The industry leading supplier of beverage cooling and dispensing equipment. The most compact, post mix chilled drinks dispenser. Improve your chilled beverage menu, whilst maximising your profits Refreshing The Experience • Countertop post mix drinks dispenser • Offers up to 4 chilled flavoured drinks • Still, carbonated drinks or a combination of both • Plus carbonated and still water selection • Saves energy, chills on demand using natural refrigerants • Reduces plastic packaging