Sandwich & Food to go news - Issue 187

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CONTENTS ACTING EDITOR CLARE BENFIELD t: 01291 636336 e: NEWS Page 04. Exit plans take shape in wake of COVID-19 pandemic shutdown. Page 06. Pret hosts sandwich seminars and launches competition. Page 07. Survey reveals sandwich and food to go sector faces uncertain future. Page 09. International investment boost for North East vegan snacks company. Page 18. A call to help feed the nation. Page 22. Noisy Snacks to expand core range. THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION Page 23. Association update. Page 24. The Sammies 2020 latest (including news of a special dinner to be held at the Royal Lancaster London Hotel on 4 November 2020).

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Page 28. Delivery and takeaway guidance.



FEATURES Page 30. Standing out from the crowd – making the most of breakfast. ARTICLES Page 38. “If you’re going through hell, keep going” – Adrian Kilby’s take on the changing landscape. Page 40. On the move – how food businesses are adapting to delivery and takeaway. Page 48. With the future in mind – Trade’s Frank Boltman has an eye on the future. PROFILE Page 50. Merriment and milestones – remembering Peter Bartlett. REGULARS Page 54. Listing index.

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Exit plans take shape in wake of

COVID-19 pandemic shutdown

While the big names in the retail side of the UK’s food business have marched on – meeting increased (often stockpiling) demand, coupled with a greater need for home deliveries to enable people to comply with the government’s “stay at home, protect the NHS, save lives” message in the process - the OOH (out of home), ‘to go’ foodservice sector that encompasses some of the country’s most well-known food brands that have become a sustaining, as well as social, part of many people’s lives, has all but been brought to a halt in recent weeks. TEMPORARY CLOSURES On 18 March, ahead of the subsequent mandatory closures that were soon to be experienced elsewhere, Abokado ‘wrote’ personally to its customers via email, informing them that they had already taken the difficult decision to temporarily close all of their stores for the safety of their staff and customers alike, at the same time reflecting on how much their menu was going to be missed over the next few weeks and months. “We’re making every effort to look after the Abokado family, to ensure you’re greeted by the same smiling faces when we all return. Stay safe, keep active and we’ll see you on the other side!” said Mark and Lindsay Lilley in their message, and echoing the sentiments of many other operators, large and small, in similar situations. In his message on 23 March, Gerry Ford, founder and group CEO of Caffè Nero, stated: “It is with a heavy heart that we have taken the decision to temporarily close all Caffè

Nero stores by the evening of Wednesday, 25 March until further notice… Customers can of course still buy our coffee online to make at home and we will review our delivery and take-away service when possible. We very much look forward to welcoming back our loyal customers when it is safe to do so.” Whether or not these closures prove to be permanent for some, or temporary – particularly for smaller, less well-resourced and resilient operators remains to be seen, as does the true level of damage done to the wider economy (estimated by some to be costing the UK £2 billion a day), and indeed to consumer behaviour itself, even with the range of economic provisions and interventions the government has been rolling out, and continues to offer, by way of support. FINANCIAL SUPPORT This has included deferring VAT and Income Tax payments, a Statutory Sick Pay relief package for small


and medium sized businesses (SMEs), a 12-month business rates holiday for all retail, hospitality, leisure and nursery businesses in England, small business grant funding of £10,000 for all business in receipt of small business rate relief or rural rate relief, and grant funding of £25,000 for retail, hospitality and leisure businesses with property with a rateable value between £15,001 and £51,000. The government has also been encouraging employers not to let go of their employees, or make them redundant, having instigated a HMRC-run scheme whereby part of the wages are paid for by them (called the Coronavirus Job Retention Scheme). This scheme means that employees in question become classified as being furloughed, whereby they no longer carry out work for their employer but are still kept on their employer’s payroll, as opposed to losing their job. In such circumstances, the scheme enables employers to apply

for a grant of up to 80% of their employees’ wages for all employment costs (up to a cap of £2,500 per month). HMRC indicated that it intended for this scheme to run initially for at least three months (from 1 March 2020). It has now been extended to the end of June. In addition, the Coronavirus Business Interruption Loan Scheme (CBILS) has been offering loans of up to £5 million for SMEs through the British Business Bank, and there is a new lending facility from the Bank of England to help support liquidity among larger firms, helping them bridge coronavirus disruption to their cash flows through loans (HMRC has also launched a Time To Pay Scheme). However, the issue of banks demanding personal guarantees for commercial loans has proved to be a problem area, with many small businesses reporting that they have been denied access to CBILS. Responding to the business secretary, Alok Sharma’s, warning to


banks that small businesses must be given access to the government’s emergency loans facility, the British Takeaway Campaign (BTC) called for lenders to act immediately and work with the spirit of the government’s Coronavirus Business Interruption Loans scheme. “Independent businesses, such as restaurants, are the lifeblood of the economy and the government’s CBILS will be crucial in ensuring that they are still standing after we’ve come together to beat back coronavirus as a country,” said Ibrahim Dogus, chair of the British Takeaway Campaign, in a statement. “That’s why it is so important that banks don’t strangle it at birth by imposing impossible conditions. The government has said banks must not act as a blockage to access support, however businesses on the brink will need more than just words if they’re to survive.” Towards the end of April, the chancellor, Rishi Sunak, announced a further, 100% state-backed loan

scheme for some of the UK’s smallest business. Available as of 4 May, this provision sets out to provide small businesses with access to loans worth 25% of their turnover (up to £50,000). FUTURE STEPS AND IMPACT Research carried out by the Institute for Social and Economic Research at the University of Essex has suggested that the UK’s coronavirus lockdown will result in the loss of 6.5 million UK jobs, with accommodation and food services set to suffer the most, they claim, with 75.1% of jobs in these sectors going and equating to 1.3 million positions. Alongside calls to the government for the clear definition and communication of an ‘exit strategy’ from such an unprecedented crisis, there have been some lights at the end of the tunnel - the out of home, food-serving business upping, or adapting to, takeaway and delivery, for instance, and greater interest

in, and demand for, locally sourced goods. However, although some of the big names have now re-opened some stores in particular areas in limited take-out and delivery formats, or have announced future plans to do so - having trained their staff and modified their stores accordingly - indications elsewhere seem to neither confirm or deny that the OOH food sector is likely to be part of the ‘first wave’ of the re-booting the economy. Some selected Pret (takeaway and delivery only), Burger King and KFC (delivery only) sites have re-opened, for example, with more set to follow, and in some instances at the request of NHS staff it was reported initially. Krispy Kreme re-opened its production site as well as a limited number of stores, including sites in Manchester and Bristol (it also provided free donuts to essential workers, including NHS staff and local unsung heroes across the country). McDonalds – in talks with some of its UK landlords about cutting rent payments, according to a BBC report - announced plans to re-open 15 stores this month with shorter opening hours and a smaller menu, and with their delivery service being provided by Uber Eats and Just Eat. Costa is opening another 29 deliveries and drive-through stores, whereas Greggs has pulled back on plans to re-open its first few sites due to crowd concerns, planning to run a ‘behind closed doors’ trial first, according to reports in MailOnline. The ability to still offer, or offer for the very first time, a takeaway and delivery service has been a lifeline for many during the pandemic, the government having also relaxed the associated planning regulations but at the same time specified safeguarding measures for both

employees and customers (such as pre-payment ahead of order collection) via Public Health England guidelines. Longer term, assuming they remain, these new safe-guarding measures are likely to have a significant impact on small, independent operator costs and revenues in terms of investment in any additional hygiene and social distancing-related infrastructure, as well as fewer customers being served at a time. At the time of going to press, and although previously planned announcements have been postponed, the government is expected to announce detailed plans for how the general public, business and industry is to exit lockdown. Initial implications and likely changes for the foodserving sector in particular can already be seen with the appearance of screens and social distancing markers in supermarkets. Reports in the mainstream press from leaked documents suggest strict hygiene procedures, rota systems for offices and the continuance of working from home where possible, but with potentially more flexibility around the two metre ‘social distancing’ rule if businesses can demonstrate that they are keeping their staff safe. Of not insignificant consideration is the fact that so effective has the “stay at home, protect the NHS, saves lives” message been, that it is feared some people, and therefore customers, may well decide to stay put within their homes, or at the very least be cautious about where they go, for a while longer. However, increased traffic on the roads and more people out and about, particularly during the recent good weather, has also suggested that others have very definitely been ‘voting with their feet’ in an attempt to regain some normality. May 2020 5


Health and fitness move up the nation’s priority list

Pret hosts sandwich seminars and launches competition DURING the lockdown, Pret has been hosting a series of sandwich seminars on Instagram; designed to go some way towards helping customers recreate the Pret experience at home, say the brand. One of their top chefs, Val - who is responsible for some of their most popular products - has been sharing some of her top tips for creating the perfect sandwich during ‘Val’s Sandwich Seminars’. With a lot of customers working from home at the moment, acknowledge Pret, they are hoping to provide their Instagram followers with some lunchtime inspiration. In addition, they have launched the Next Pret Sandwich - a competition for customers - on Instagram, asking customers to share their creations with us. The best sandwich will go on to become one of their Chef’s Specials and launch into Pret shops over the next couple of months.

THE public has become increasingly focused on health and wellness as a result of the COVID-19 crisis, with two thirds (66%) of adults saying they are now taking precautions to protect long term health, such as changing what they eat and drink and how frequently they exercise, new research from CGA reveals. A third - mainly younger city and town dwellers, and those who regularly go out to eat and drink - strongly agree with that view, the snap poll conducted by CGA, the specialist food and drink industry insight provider, found. Money worries are also weighing heavily with the public, with half (51%) of those surveyed saying they were very concerned about the long term financial implications of the COVID-19 virus. These factors may explain the apparent reluctance of many consumers to commit to returning to going back to old patterns of going to pubs, bars and restaurants post-crisis. Almost a third (32%) of adults surveyed said they would eat out less frequently than pre-COVID-19, with the majority (61%) saying they would eat out with the same frequency and just 7% saying they would eat out more. For drinking occasions, the story was similar, with 35% planning to reduce frequency of drinking out visits and 59% maintaining current visit rates, the survey found. “The results put into context the task that those pub, restaurant and bar operators that do eventually emerge the other side of the lockdown will face in getting the public back into their establishments. Cash will be tight, but the type of offer may have to change too, if those health-conscious tendencies become engrained,” said Phil Tate, group chief executive of CGA. “But what the survey also showed is that those who go out most are the ones most likely to return to old habits, and they will be undoubtedly the main focus of renewed marketing efforts.” However, CGA’s poll also showed eating and drinking out remains a vital part of the British way of life, with only visiting relatives coming above eating out, and then drinking out, as the activity that the public are missing


most during the lockdown, and ahead of going to the gym, shopping on the high street and attending small social gatherings. Also, over half (54%) of those hit hard financially, either by having lost their jobs, being furloughed, or on reduced pay, said they would continue eating out as often as before, with a similar number for drinking-out, which is only slightly less than the public average, CGA report. When asked if they had gone out for “one last occasion” before pubs and restaurants shut, 42% of population said they had, with the local pub the most popular destination. Support for local pubs and restaurants increased in the week before the shutdown, and CGA’s survey has suggested this will continue once the recovery comes. As a result of the lockdown, four in five adults have now stopped eating outof-home totally, even for a takeaway, with just 13% only doing this when ‘essential’, for example buying a grab ‘n’ go meal, CGA also found. The survey (conducted on March 28-29 2020) also asked people which out-of-home brands they would miss visiting most during the lockdown, and despite some negative publicity in the media, JD Wetherspoon came out top, followed by Nando’s, Pizza Hut, Toby, Harvester and Five Guys. However, the survey also provided mixed messages for JD Wetherspoon, as the brand that consumers had most changed their opinion about negatively (19%) – although that was balanced by those who had changed their opinion positively, observed CGA.

Questions are now being asked about the likely nature of our eating out habits postCOVID-19.


Survey reveals sandwich and food to go sector faces uncertain future BUSINESSES in the £16 billion sandwich and food to go market are struggling to survive the current coronavirus pandemic, according to a survey carried out by the British Sandwich & Food to Go Association (BSA). Out of the 221 businesses completing the survey, almost 25% did not believe that they will survive the lockdown, with over 30% saying they only had access to sufficient liquidity to last two months, and 5% for less than a month. Despite the government’s support for retail businesses through grants, rates relief and furloughing, almost 24% of those surveyed said that they had made staff redundant or laid them off. Only 23% of respondents reported that they had applied for a Government Coronavirus Business Interruption Loan (CBIL), with most reporting that they had been pushed by their banks towards commercial loans and personal guarantees rather than the scheme under which the government guarantees 80% of the loan.

While manufacturers continue to operate, they have suffered an average reduction in volume of 63%, the survey found. There is also increasing concern amongst manufacturers and suppliers over their growing debtor lists, with over 80% reporting that they were experiencing difficulties with customers not paying their bills on time. Of these, over 36% rely on invoice discounting (factoring) to support cash flow, and there are increasing worries that delays in customer payments could result in the agencies they use demanding repayment of the advances they receive. “Whilst most of the UK retail food industry is continuing to function, the sandwich and food to go sector is an exception,” said BSA director, Jim Winship. “Most sandwich shops and cafés are closed and, with people working from home or furloughed, there is little demand on the high street or in workplaces to maintain sales of packaged

products. Consequently, manufacturers have seen volumes drop by over 60%. “While manufacturers are continuing to function on a limited basis to maintain supplies to those working and to provide meals for hospital patients, the economics are challenging and it is questionable whether many will pull through this crisis, particularly if their cash flow dries up. “We urgently need the government to put pressure on businesses to meet their obligations to suppliers and to support the invoice discounting industry. While we welcome the funding support the government is providing, unless the funds filter down through the supply chain, good businesses in this sector will find themselves unable to weather this storm.” The full survey results can be found at: results/SM-QRSVN2ZM7/ (for further information, contact BSA director, Jim Winship, on 07850 104034, or email

Pret re-opens outlets near London hospitals PRET has re-opened 10 shop kitchens located near London hospitals, including Moorfields Eye Hospital, University College Hospital and St George’s, making them available for takeaway and delivery only in response to requests from a number of local NHS workers and hospitals. This has allowed them to also get their supply chain up and running to donate food to homeless charities, say the brand, who will be donating 7,000 additional products per week to their homeless charity partners. The shops are open daily from 8am-2pm and delivery is available through third party delivery partners. They will also be working with local hospitals to offer catering

bundles to NHS workers and will be offering a limited menu of some of their most popular sandwiches, salads and baguettes, as well as hot and cold drinks, baked goods, fruit and snacks. In addition, they are selling a selection of essential items in their shops, such as milk, butter, and tea and their 50% discount for NHS workers was reinstated until the end of April. These shops are being staffed by team members who have volunteered to be part of this, say Pret, who have 160 team members working across the 10 shops. All UK employees will continue to get 100% of their pay until the end of April, they point out, regardless of whether they have volunteered to work in the re-opened

shops. All volunteers have also undergone a thorough interview to ensure that they are fit to return to work, and those living with anyone vulnerable are not permitted to return. Safety and social distancing measures include a designated pick up point for delivery drivers, and separate doors will be used for deliveries and customers wherever possible, say Pret. One person in the kitchen is nominated as a ‘kitchen runner’ who will get the products needed for each Team Member doing food preparation, in order to minimise the amount of movement in the kitchen. There are also limited benches which have been spaced apart, respecting social distancing guidelines.

Restrictions have been put in place which will allow only one person in certain areas of the kitchen at any one time – for example, fridges or staff rooms and enhanced cleaning processes, including 30-minute sanitising of all hand contact surfaces, have been deployed. Protective Perspex screens are being fitted to the till counter and Pret’s team members and baristas are distanced behind the till counter, say the company. Only card payments are being allowed, with no cash accepted. Customer flow into the shop is being restricted, with no more than six customers at any one time. Customers queue outside the shop at two meters apart from each other, with clear markings for queuing. May 2020 7


Trade associations call for the continuation of critical trade TRADE associations from across the UK food and drink supply chain have come together under the Food and Drink Federation to publish a letter which is calling on all governments to ensure the continuation of critical imports and exports of food and drink at this critical time. “COVID-19 is the biggest threat this country has faced in decades, and all over the world we are seeing its devastating impact. It is therefore not surprising that this creates huge challenges for the United Kingdom. Our food and farming industries are working hand-in-hand with departments across the government on a daily basis to ensure that consumers have continued confidence that there will be adequate supplies of food and drink,” states the letter from the FDF’s chief executive, Ian Wright CBE, signed and sent in conjunction with the chief executives of many other trade associations representing the food business. “This global crisis highlights just how integral food and farming industries are to our country’s critical national infrastructure and government has rightly acknowledged the crucial role played by the more than four million hidden heroes in every community that work across the UK’s essential farm to fork supply chain. “Now more than ever, it is critical that we keep imports and exports of food and drink flowing. Essential movements of ingredients and raw materials must

continue so that we can supply consumers across the UK. “The continuation of trading through open markets will also be absolutely vital to help aid the global economic recovery and protect the economies of many supplying countries. We have seen some countries introduce trade restrictions that may have the unfortunate consequence of impeding the flow of goods between nations. While it is understandable that some may place temporary selective restrictions on exports where there is a direct threat posed to the ability of their communities to access affordable food and drink, it is incumbent on the UK and other developed nations to lead the way and reject moves towards protectionism. “UK food and drink is an international success story, exporting more than £23 billion of quality


products each year. These exports are essential to ensure UK businesses have access to working capital that means production for the UK market is viable. They provide an outlet for outstanding British products all over the world. They allow movements of ingredients and raw materials to near neighbour countries for further processing that cannot be performed in the UK, with the goods returning to the UK where they will end up on shop shelves and in our restaurants. “Our industry cannot operate in isolation if we are to continue providing world-leading quality, choice and value for money. Our farmers rely on imported feed and need access to other markets to sell their products, especially where demand in the UK is insufficient. Our manufacturers rely on exports to grow their businesses and imports

to complement their use of domestically produced ingredients and raw materials. Our restaurants and retailers need access to a full range of goods all year round to balance seasonality and meet consumer demand. “The UK food and drink industry calls on all governments to ensure trade continues to flow freely and without restriction, so that together we can come through this incredibly difficult time stronger than ever.” Trade associations represented in Food and Drink Federation’s letter included the British Frozen Food Federation, Federation of Bakers, Food and Drink Exporters Association, Food and Drink Wales Industry Board, Fresh Produce Consortium, International Meat Trade Association, Northern Ireland Food and Drink Association, Packaging Federation, Scotland Food & Drink and UKHospitality.


Bunge Loders Croklaan strengthens mitigation of 3-MCPDe Bunge Loders Croklaan, a key supplier in speciality oils and fats for the food industry, has strengthened mitigation of 3-MCPDe in its oils portfolio ahead of expected European legislation. “We are positioned to ensure food companies can transition smoothly into conformity with the regulations by January, 2021,” said David Vandermeersch, vice president of Bunge Loders Croklaan in Europe. “We also will serve companies that, irrespective of the looming regulations, are seeking the lowest levels of 3-MCPDe (3-monochloropropanediol esters) and GE (glycidyl esters) on the market. We can tailor our full portfolio of oil offerings to meet their specific needs and clean-label aspirations.” The European Commission will place new, stricter maximum limits on 3-MCPDe levels in all vegetable and fish oils incorporated into foodstuffs, such as processed cereal-based foods for toddlers, out of concern for the health of young children, especially those aged 1-3 years. These substances are potentially harmful and occur when vegetable oils are exposed to high temperatures in the refining process. New legal limits for vegetable oils in the above described product categories

will be 750µg/kg for 3-MCPDe. The new 3-MCPDe legislation is expected to become effective January 2021. Other categories of the new regulations set maximum 3-MCPDe limits for products intended for general consumers to 1,250µg/kg for named, non-virgin oils and to 2,500µg/kg for all other oils, including palm, shea, and fish oil. These new 3-MCPDe limits are complementary to existing GE levels that were already in place since 2018. Bunge Loders Croklaan reports that it has made new processing

advances and has taken expansive steps throughout its integrated supply chain that allow it to offer a full range of solutions at levels even below the newly delineated standards for 3-MCPDe and GE, having offered a fully mitigated oils and fats portfolio in Europe since 2017. “We work with a select group of mills before the raw materials are transferred to our European refineries, where the oil undergoes a gentle, lowheat refining process,” explained Renee Boerefijn, director of innovation for Bunge Loders Croklaan EMEA. “We take advantage of having the industry’s most globally integrated supply chain and can adapt and improve our supply of oils and fats all the way to the point of origin. Combined with our stateof-the art facilities and monitoring techniques, we ensure our products meet the latest food safety and quality standards.” The newly tightened food safety regulations will largely impact food companies operating in the bakery, confectionery, and infant food and formula sectors. Manufacturers will need to realign the fat formulation of their products to meet the new standards before January 2021 deadlines.

International investment boost for North East vegan snacks company Two young entrepreneurs who set up a healthy snacks business less than two years ago are celebrating after striking a significant international investment deal. Co-founders Gregory Goh and sister, Gracia, set up the Cheeky P’s ( brand with the help of Newcastle University Start Up back in 2018. Originally from Sarawak, Malaysia, the pair of Newcastle University graduates swapped spreadsheets for snacks to bring their vegan, gluten-free and high in protein roasted chickpea nibbles to the market. Their Cheeky P’s range of healthier snacks has secured deals with multiple national distributors, including NorthEast based Epicurium, to supply to health stores, convenience stores, farm shops and pubs around the UK as well as being stocked by some major retailers including Ocado and CentreParcs, and now, as the company

approaches its two-year anniversary, the business has struck an investment deal with Spanish food group Dacsa, along with a number of angel investors. Gregory Goh, 27, who is based at the NatWest Accelerator Office in Newcastle says the significant investment will enable them to extend their product portfolio, grow the team and expand to more international markets. Corporate lawyer, Amy Wanless, from leading North East commercial law firm Muckle LLP, acted for Cheeky P’s, helping to deliver the multinational investment round. Dacsa is the leading dry corn milling company in Europe and it is a distinguished rice producer in Spain and Portugal with nine production plants in six different locations across Europe. Cheeky P’s co-founder Gregory Goh said: “This investment will not only allow us to create new products,

but with Dacsa on board we will have support beyond the financial investment to help accelerate growth to the next level. “We can really focus on building our brand and expanding our product range to support the increasing appetite for healthier plant-based snacks. It is a rapidly growing market, to which our innovative products are ideally suited, and I am very excited about what the future holds for Cheeky P’s.” May 2020 9


Greencore focus on safety, feeding the nation and protection of its business In a statement published at the end of March, Greencore Group plc announced that during the prevailing Covid-19 pandemic, it is focusing on managing three objectives - keeping their people safe, feeding the UK and protecting their business. “Greencore is playing a systemically important role in a reset food industry that has become a critical component of the UK infrastructure through this pandemic. The group’s colleagues have been designated as ‘key workers’ and there is a powerful sense of commitment, skill, spirit, and purpose across the workforce in performing this role. To support colleague safety during this time, the Group carried out a wide range of precautions and enhanced safety measures, focusing in particular on implementing an extensive set of social distancing initiatives across its manufacturing and distribution network,” said the statement. “Since the UK government’s escalating measures to combat the outbreak, as announced on 24 March, consumer demand and shopper behaviours have changed rapidly. There has been a marked reduction in demand for the group’s food to go

categories in grocery retail, which has been partly offset by the sustained volume growth in the group’s other convenience categories. The group is working hard with customers as well as government agencies, including the NHS and local communities, to leverage our capability and capacity to provide high quality fresh prepared food to both consumers and frontline workers during this pandemic. “In addition, the group is taking prudent measures to protect profitability and cashflow. Firstly, the group is tightening its food to go production network and furloughing impacted colleagues, using the government’s Coronavirus Job Retention Scheme. The group is also working to eliminate non-essential operating costs. The Board and the Executive Directors have voluntarily agreed to take a 30% reduction in respective fees and base salary for a period of three months, with the wider Group Leadership Team also taking a voluntary reduction of 20% of base salary for the same period. This will be kept under review. “In this context and given the ongoing level of uncertainty around the possible duration and impact of


COVID-19, the group is suspending financial guidance for FY20 and the group’s outlook for FY20 included in our FY19 Full Year Results Statement and FY20 Q1 Trading Update should no longer be considered current. “The Group will continue to focus on balance sheet strength and liquidity. It will defer a substantial portion of previously planned capital expenditure and will not be proceeding with an interim FY20 dividend payment. Overall, the group retains substantial and increased financial headroom, with cash and undrawn committed bank facilities of approximately £265m at 27 March 2020. This includes a newly agreed additional £75m committed debt facility which matures in March 2021. “While the duration and impact of this pandemic remains uncertain, all of our stakeholders are continuing to work together to protect the business. The board is ensuring that Greencore remains a purposeful and hugely relevant business, feeding the UK right through this period, and importantly that it is also equipped with the team, strategy, reputation and balance sheet to accelerate forward when the pandemic passes.”


Greggs’ latest trading update reflects impact of coronavirus GREGGS’ latest trading update, issued on 23 March 2020, took into account the current and likely impacts of coronavirus, the company having planned for the closure of their shop estate as of close of business on Tuesday, 24 March 2020 in order to protect their people and customers. Whilst it was impossible to provide clarity on the outlook for the weeks and months ahead, the company acknowledged, they were able to provide information and insights in to some key areas, pointing out that they had acted quickly to follow government guidelines by helping to prevent the spread of the virus in their shops and supply chain. In addition to increased hygiene and separation measures, for example, they had converted all of their shops to provide a solely take-away service accepting card payments only, and had also been advising all customers to follow social distancing guidelines while waiting to be served. Protecting people and customers However, in order to protect their people and customers, they had gone further temporarily closing their shops completely. During this period, and with support from the government’s Coronavirus Job Retention Scheme, they say that they intend to maintain employment of colleagues at full contract hours for as long as is practicable, and whilst their shops will be closed for a period, they say that they will continue to provide support to their local communities by distributing any remaining unsold food and offering support for those in hardship through the Greggs Foundation. Sales impact Like other consumer-facing businesses, Greggs - who employ over 25,000 people – acknowledged that they had seen a sharp reduction in footfall in many of the areas where they trade. Initially, the impact was seen in transport hubs and in central London, they observed, before going on to affect other towns and city centres across the UK, with suburban areas seeing the lowest levels of decline, they observed. At their preliminary results announcement on 3 March, they disclosed that company-managed shop like-for-like sales grew by 7.5% in the nine weeks to

29 February 2020. For the two weeks that followed, company-managed shop likefor-like sales growth averaged 4.1%, and in the week to 21 March 2020 they saw a 9.9% decline. This rate of decline went on to increase each day at this time as more and more customers heeded the government advice on social distancing (something they would have expected to increase further if they had continued to trade). Financial position Greggs pointed out that they always maintain a strong balance sheet, and at the time of the update, expected to have cash at bank of £60 million, having made their normal payments to staff, suppliers and landlords (including March quarterly rent payments). In order to protect their financial position, they will be reducing cash expenditure to protect their liquidity in the short term whilst continuing with key long-term strategic programmes, they revealed. They have also re-evaluated their capital expenditure plans, and intend only to complete existing shop projects, whilst deferring new shop openings and planned refurbishments. In their supply chain, they will only spend where necessary to maintain continuing operations and will delay building work, with the exception of a major automated cold store project which is strategically important and will continue, said the company (overall, they expect to remove £45 million from this year’s planned capital expenditure programme). They will also not now pay the previously announced final dividend for 2019, they stated, which was due to be paid on 21 May 2020, and they have stopped the programme of share purchases by their Employee Benefit Trust. These two actions will avoid around £40 million of cash outgoings this year, say Greggs, who added that they welcomed the government’s swift action in suspending business rates for a year and the support for continued employment through the job retention scheme. These, feel Greggs, will be essential for any consumer-facing business at this time. Liquidity outlook There are many forward scenarios, said Greggs, but they are planning their

finances around the most severe, being that their shop operations remain closed for a prolonged period. Their weekly cash outgoings in such a situation are estimated to be £5 million, they revealed, assuming government relief for business rates and that employment support is available to maintain all of Greggs jobs. This would include rents paid monthly in advance but not those paid on quarterly in advance, which total £11 million per quarter and next fall due at the end of June. Assuming that there continues to be material disruption, Greggs said that they will be asking their landlords to accept a monthly, as opposed to quarterly, payment basis from June. This minimum level of cash outflow will only be reached once they have met their existing supplier obligations relating to recent trading and our capital investment programme, added Greggs, who have been arranging financing to cover the possibility of a closure period of anything from six weeks to three months. They start from a position of having no debt, and believe that Greggs should meet the eligibility requirements of the Covid Corporate Financing Facility (CCFF) scheme, being a UK incorporated company that makes a material contribution to economic activity in the United Kingdom. They have also approached the Bank of England for support from the CCFF and have been working with their banking partners to determine the most effective overall solution, they added in their update. Looking forward Providing forward guidance is impossible in the current environment but, in looking ahead. their board no longer expects to make year-on-year profit progress, which they stated was their expectation at the time of their preliminary results announcement on 3 March 2020, they announced, but as and when they are able to provide further information they will do so. Whilst the outlook during this crisis remains uncertain, Greggs concluded its update by stressing that it is a resilient business with strong growth credentials and that they should be confident in the company’s ability to navigate this event and return to growth when the economy recovers. May 2020 11


itsu reopens kitchens for founder and volunteers to feed London hospitals HAVING donated £15,000 worth of food to 20 NHS hospitals, including UCLH and St Thomas’, itsu has been working hard behind the scenes to reopen select kitchens exclusively for staff volunteers to create more free meals for hard working NHS staff. Many itsu staff have been stuck at home on furlough, but dozens, including founder Julian Metcalfe OBE, have been volunteering to prepare and deliver food from itsus in King’s Road and Regents Place, with itsu donating all food and paying for taxis for staff volunteers to get safely to and from its kitchens. itsu founder and CEO, Julian Metcalfe, said: “After our first big donation of

dinners to hospitals, we’ve been inundated with more requests for healthy meals from NHS staff along with requests from our own people wanting to volunteer their time. “I have volunteered along with all of our senior team who are desperate to do our bit. We’re focusing on making one delicious hot dish - our Veggie Gyoza Udon - to keep things simple and effective whilst respecting the limitations of social distancing in our kitchens. “itsu is borrowing extensively to pay staff at least 80% of their salary whilst on furlough but it is vital that the government honours its promise to reimburse businesses for these costs.”

Sandwich industry set to challenge recycling issues THE UK’s £8 billion sandwich industry is to undertake a detailed study into how it can better help consumers recycle more sandwich packs. Following a meeting in London in February, the industry agreed to set up a broad working group, including manufacturers, retailers, packaging and recycling experts, with the aim of working collectively to review current packaging systems and how these can better be delivered to waste plants capable of recycling them. Many of the retailers and manufacturers in the industry have already done a considerable amount of work in this area, in collaboration with packaging and recycling businesses. The new OPRL (On-Pack Recycling Label) rules reflect much of this work and the British Sandwich & Food to Go Association says that it understands that more than 75% of authorities are now able to recycle

lined board sandwich packaging. Nevertheless, work still needs to be done and the association says that it is keen to encourage the sharing of best practice. One of the key considerations is the important role that packaging plays in helping to maintain shelflife and avoid excessive food waste, which creates a much higher carbon footprint than the packs themselves, the association points out. The working group aims to bring retailers and producers together with packaging suppliers and recyclers to share their experiences and knowledge, and one of the first tasks will be to draw up guidelines for the industry covering packaging and waste. “Our industry has already done an enormous amount of work developing more eco-friendly packaging,” said the director of the British Sandwich & Food to Go Association, Jim Winship.


“We are totally committed to finding the best possible solutions to packaging, but we are also governed by other considerations, particularly the need to ensure that packs fully protect the foods they contain. The last thing we want is to create a bigger problem by shortening shelflife and creating more food waste, which has a higher carbon footprint than packaging. There are also moral and ethical issues about creating more food waste. “Most sandwich packs are now recyclable if they are handled correctly and get into the correct waste streams. We are keen to work with consumers to find ways to make it easier to ensure the packs get recycled.” For further information about the study, contact Jim Winship, director of the British Sandwich & Food to Go Association on 07850 104034, or email him at


Crussh joins #FeedNHS initiative to deliver 2,000 hot meals a week to NHS workers CRUSSH Fit Food & Juice Bars have joined the #FeedHNS campaign, set up by Matt Lucas, Damian Lewis, Helen McCrory and Leon Restaurants, starting with a delivery of 2,000 hot meals to the Royal Marsden Hospitals in Chelsea and Sutton. Crussh began delivering their cold press juices to NHS workers at the beginning of April, delivering 500 bottles a week to Kings College Hospital in London, and helping keeping NHS

workers hydrated and healthy. But the brand said they simply wanted to do more to help. Nick Nathan, supply chain & operations director said: “Our Cold Press juices were so well received for being refreshing and healthy, but we just felt we needed to do more. The work that Leon have done during this time is absolutely brilliant and we were really keen to get involved and show our support. We’re now making and supplying over 2,000

hot meals a week, including Crussh favourites such as our healthy Thai Green Chicken Curry, Spinach & Paneer Curry and Chicken Chill Stew with sourdough bread. It’s not only important that the NHS workers are fed, but that they’re also provided with nutritious and well balanced food, to help keep them fit and healthy; that’s definitely where we can help.” Crussh report that they are also working to further expand their home deliveries service and are now

providing fresh fruit and veg boxes and store cupboard essential boxes, and will soon be launching more items across bakery, dried good, drinks and snacks. FeedNHS is campaigning to raise as much money as possible for NHS Trusts to get hot, healthy meals to NHS teams on the front line. The initiative has started with the hardesthit London hospitals trusts Imperial, UCHL, Royal Free & St Bart’s, but want to go further and take this nationwide.

Celebration Packaging launches Packaging Food2Go website AS the food service and food delivery industries adapt to the sudden changes brought about by the Coronavirus crisis, Celebration Packaging Limited says that it has made the process of choosing and ordering the most appropriate packaging easier with the launch of its new Packaging Food2Go website (www. “The food service industry has always been quick to adapt to changes in the marketplace,” said Celebration Packaging managing director, Nick Burton. “The speed with which business have responded to the current crisis is genuinely impressive. Many food and drink outlets have used their ingenuity to remain operational during this difficult time by introducing ‘contact-free’ home delivery for those members of the public who are now working from home or need to selfisolate. “Disposable food packaging is key to ensuring

these delivery systems work. Indeed, safe, secure and hygienic food packaging will play a key role throughout the coronavirus crisis.” The new website is aimed at small and medium sized businesses, some of which may not previously have needed to order this type of packaging, point out the

company. Clear descriptions and illustrations make choosing the right packaging for each business easy, and the shopping cart is also easy to use with all items being shipped on the same day as long as the order is received before 1400, say Celebration (who are offering free shipping on all orders over £100.00).

“Businesses have so much more to worry about than usual in the current climate,” added Nick Burton. “We want to make ordering the right packaging as easy as possible, to keep food delivery businesses and take-away outlets going with their full food offering – while keeping the nation safely fed.” May 2020 13


IGD works with industry to ensure continued supply of essentials to foodbanks IGD has been working with the food and consumer goods industry, food surplus charity FareShare, and other charitable food redistributors, to safeguard a consistent supply of food to one of the most vulnerable sectors of society in the UK, in the wake of the coronavirus (COVID-19) pandemic. “With the support of Defra, we pulled organisations together from our industry to ensure the continued supply of products into foodbanks to help feed a vulnerable section of society,” said Susan Barratt (pictured), CEO of IGD. “I am delighted to say that some 40 companies have stepped forward, with more coming through every day, to offer their support by donating product and funds now and in the coming weeks. It’s a fantastic example of our industry working together to ensure that food can continue to be supplied and distributed through the FareShare, and other charitable food redistributors’ networks.

Together we are serving the needs of those who rely so heavily on foodbanks for their daily food essentials. “FareShare, and the charity food redistributors, are well set up to continue to manage the distribution of food out into the community. IGD is delighted to be able to work closely with these charities to support the coordination of donations in what is a hugely challenging environment for us all.” Lindsay Boswell, CEO of FareShare, added: “The response from the food industry working together through IGD has yet again showed its values and character in the same way it has responded to the pandemic in fields, factories, distribution warehouses and supermarkets. “The generosity of these donations and the compassion for those vulnerable and in need is a massive credit to both the food industry and the IGD. FareShare will now coordinate these

offers, not just for its own national redistribution network, but also to foodbanks and other charity food redistributors. We have seen more than 500 new charities and community groups register for food in just the last week alone. On behalf of everyone involved in reaching out to those in need in our local communities a massive thank you.”

For companies still wishing to make a pledge, please contact

Dina Foods rises to the Coronavirus challenge LONDON-based supplier Dina Foods reports that it has been seeing high order volumes from its retailer customers as the COVID-19 pandemic continues, there having been a very significant increase in orders for its staple bakery products (its convenient two-layered Paninette® flatbread particularly in demand). A spike in orders on the bakery side of the business has been offset by a drop on the foodservice side, and for savoury products, they add, with production staff having been moved from savoury production to the busier bakery production lines accordingly. Dina Foods has a stable and loyal workforce of around 150 staff, and everyone is pulling together to keep the business running smoothly, reports assistant general manager and project director, Wilda Haddad. “We are pushing full steam ahead and we would like to thank our staff for everything they are doing at this

difficult time. Many are managing different roles in new areas or covering for colleagues. We would also like to thank our suppliers,” she said. Dina Foods’ procurement teams are speaking to suppliers regularly to ensure that they are up to date with current availability and aware of any alternatives if it becomes necessary to substitute ingredients required for production of its ranges, the familyrun company taking every day as it comes in the current COVID- 19 crisis, and with the safety of its staff prioritised. While non-operational staff are working from home, the vast majority are required on the premises in order to keep production lines running smoothly, and Dina Foods says that it is safeguarding these staff with a range of measures including stepping up the rigorous hygiene procedures already in place, and ensuring all cooking, disinfection and staff hygiene


processes are being rigorously followed. They have also applied the two-metre distancing measures as far as possible and increased the PPE for staff in the production areas. They are also keeping staff up to date with the latest information from the UK government and World Health Organisation, using posters around the premises, they point out. New systems implemented include temperature checks of all staff on entry to the premises daily. The company say that they have also enhanced measures to restrict visitor access with only crucial visits from contractors allowed and have implemented a heightened programme on return to work controls. “These are difficult times for everyone, and we will continue to do all we can to ensure that we keep our systems running smoothly, thanks to the support of our staff, suppliers and our customers,” said Wilda Haddad.

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NEWS Coveris acquires Plasztik-Tranzit Kft COVERIS has announced the successful acquisition of Plasztik-Tranzit Kft - a specialist in high-quality flexible packaging solutions for the food industry - for an undisclosed sum (as part of the acquisition, Plasztik-Tranzit Kft is to be renamed Coveris Pirtó). Founded in 1985, PlasztikTranzit Kft has become one of the leading flexo printing packaging producers in Hungary. The company offers modern inhouse capabilities including extrusion, stateof-the-art flexo printing, lamination and converting in both Hungary and neighbouring markets. The acquisition of PlasztikTranzit Kft is part of the company’s new growth strategy that aims to create a hub for high-tech packaging production in Eastern Europe, alongside growing its capacity in the medical, food and films businesses, report Coveris ( Plasztik-Tranzit Kft’s state of the art technology will allow Coveris to offer high quality extrusion, flexo printing, lamination and converting services to the Central and Eastern European market. This is the second acquisition of Coveris within the past six months, during which period Coveris also strongly increased and modernized capacity throughout its existing network. Jakob A. Mosser, CEO of Coveris, said: “We are delighted that after a two-year search we have now found the perfect CEE hub that will serve all our three business units. The existing modern technology and the strong focus on high end converted products is very impressive. We are confident to grow the company within a couple of years to the current average size of Coveris’ sites that is about €50 million.”

Bakkavor respond to secretly filmed factory footage A report in the Guardian (9 April 2020) featured secretly filmed footage – believed to have been taken during the previous week - of a Bakkavor manager at its Elveden factory site in London appearing to threaten to sack staff who stayed at home during the COVID-19 pandemic, resulting in the claim that this had in turn put pressure on workers into factory shifts in an environment where social distancing was not being observed, it was also claimed in the report. At the meeting shown in the film, these employees were alleged to have been informed by Bakkavor’s head of operations at this site, Sean Madden, that if they missed work when they were not sick, they would be first in line for redundancy (against a background of them potentially having underlying health conditions to deal with, as well as the possibility of living with family members displaying COVID symptoms, it was pointed out). In their statement of response (issued on the same day as the news report’s claims), Bakkavor said: “To be clear there are no plans at this time to furlough or to make redundant factory-based colleagues at the Elveden site. Unfortunately, there are staff being furloughed in other parts of the country, a process that most UK companies are sadly going through at this time. “The operations manager (you) recorded at an employee briefing confused furloughing with redundancy and comments made about these were inappropriate. We take this very seriously and are investigating the matter. We apologise to our Elveden staff for any miscommunication or worry caused. The manager in question has been given leave and prior to his return to work, he will undertake further training around his role and responsibilities and the high standards we expect of a Bakkavor manager. In


these stressful times, we are committed to standing by all our people, working hard to protect jobs and we ask our staff to support one another. Everyone in the country is under a lot of stress at the moment and if there are instances of staff suffering from this pressure, we will of course look to support them, as we always would.” In this statement, the company went on to emphasise how important it was that any employee feeling ill should stay at home and self-isolate if necessary, at the same time drawing attention to the importance of the essential, key work being carried out by those well enough to attend work (in this instance, work that could not be undertaken at home), as well as their strong safety and hygiene controls and practices which the firm said complied fully with the updated PHE guidelines. “We have introduced further controls which include restricted visitor access, a more rigorous return to work procedure, increased hygiene of touchpoints and additional handwashing to complement our already established controls. Snoods and balaclavas have been made available to factory workers and we are imminently phasing in visors, which we have been trialled at various sites,” explained Bakkavor in their statement. “As with thousands of business across the country, Bakkavor is having to adapt to unprecedented market disruption, some areas of our business are in high demand whilst others have been hit during the isolation period, with fewer people visiting supermarkets. “We are working very hard to adapt our business, to safeguard factory jobs and the associated economic health of the communities in which we operate – and to ensure this, we are switching our focus to respond to the fresh and prepared foods that are most needed by supermarkets and households at this challenging time.”

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A call to help to feed the nation AMID the current COVID19 crisis, food availability is adapting as wholesalers move their operating focus from restaurants to homes, providing fruit and veg boxes to the door as a means of keeping their businesses afloat - the demand being there due to people staying at home and a lack of availability for supermarket deliveries and stock in the shops. The food supply chain may have altered dramatically, but the base need for food is unchanged, and as the workforce stays home and many companies have already started to collapse, farms find themselves in need of tens of thousands of workers to harvest the food the nation needs. The British Growers Association estimates the UK needs 70,000 seasonal workers this year to help get this harvest in, and without these workers, it is just not possible to get the food out of the ground and into our supply chain, potentially resulting in food shortages, they claim. Thus, there have been calls around the country for a way to connect farms with potential workers, but no network existed to rapidly deploy large numbers of workers to where they are needed. Many companies are working out how they can help during the COVID19 pandemic with stories of reusing knowledge and technology; UK-based Home Grown having quickly produced the Land Army initiative (https://homegrown. earth/land-army/), after utilising their existing mapping technology. The aim of the Land Army is to make the workforce and employers

accessible to each other within minutes, minimising disruption to production and, wherever possible, keeping people in work. Farms and workers can put themselves on a map and see where local opportunities are in a method that takes out the need for lengthy recruitment processes and centralised vetting from agencies, leaving the farms to recruit at the speed required. Home Grown is a brand new UK initiative for farmers and local communities which not only aims to reignite the pleasure of field to fork home grown produce but ensure that local production is understood, addressing concerns around availability and quality as global food security becomes a highprofile issue. Using innovative technology, Home Grown has been working with partners to bring farms and workers together in realtime – providing an easyto-register operations centre which places workforce supply and demand on the map (if you have recently found yourself out of work


and are able to join the Land Army - #landarmy on social media - then get yourself on the map, urge Home Grown). Edwina Mullins, vicechair for #ClubHectare, an online rural network, who is working with Home Grown to promote the initiative, said: “Helping our domestic sustainability is crucial. We have many people in the country out of work, especially in the hospitality, construction and retail industries. At the same time, we have farms desperate for workers. There is a need to build community relationships to create a thriving home marketplace for British farming and British workers. In these disruptive times, we all need new ways of thinking and dynamic engagement.” The chance to share how food is produced, what steps are taken to manage the countryside, and the importance of wildlife and livestock are at the forefront of the longer term Home Grown initiative, say the organisers.

James Patrick, head of service delivery at Home Grown, said: “Home Grown is a place where we can reach out beyond political divides and break through the noise of headlines to have real conversations about our countryside, our food supply, and our economy, and how it is all kept secure. We are connecting production and produce to the community in new sustainable ways. Elevating farms, farmers, and the community, and helping both to work as one unit – a land army - to feed the nation. “We’ve had a great response, with 2,000 or so people signing up and our social media presence and web presence continuing to grow. We have upgraded our website and even added a jobs section too, to make sure we are capturing all the possible opportunities which people might be interested in but which won’t necessarily appear on the map. “We did offer the service to DEFRA for free on the 1 April but they didn’t respond and recently they launched, which appears to be a link to the DWP Find A Job service. We don’t think this is good enough and have also launched a petition - change. org/homegrownfuture.” Home Grown has also embarked on a crowdfunder to help farmers communicate more effectively about their work and the challenges they face. Details of this can be found at crowdfunder. The following hashtags are also being widely used on social media to connect the nation with the farms growing their food: #FeedTheNation and #LandArmy

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Recruitment solution tackling workface crisis A nationwide recruitment campaign to help produce, manufacture and deliver food to meet increasing consumer demand amid the coronavirus pandemic has been launched by the agricultural industry. The industry has recently welcomed ‘key worker’ status, and many essential agricultural businesses are now faced with unprecedented demand. Retail demand for milk, eggs, and meat is reported to have increased by up to 30%, however, after shortfalls in

migrant labour, many businesses are anticipating a shortfall of about 80% of the required workforce. With farm groups calling on a ‘land army’ of temporary workers to support the industry and keep the nation fed, Jobs in Agriculture is aiming to offer a helping hand. If businesses are in need of temporary staff, Jobs in Agriculture are offering to list these roles for free by aiming to match domestic employees with job vacancies across all areas of

the sector (furloughed workers will be able to collect wages alongside working a second job during the outbreak, they point out, widening the recruitment pool even further). Jobs in Agriculture is powered by Farmers Guardian, which has been at the heart of agriculture for over 175 years, supporting and championing British Farming (employers - https:// recruiters.jobsinagriculture. com/. Jobseekers - https://careers.

Farmers charter flights to fly in farm workers In addition to homegrown campaigns to recruit farm workers to help with the harvesting of their crops, UK farmers have also been chartering flights to fly in extra labour from Romania in time for the start of the harvesting season. According to the Guardian, one plane was

due to land in Stansted airport on Wednesday, 15 April, with another landing the following day with 150 people onboard, and Matthew Purton, head of commercial aviation at Air Charter Services, informing the Guardian that his company had tendered for six more flights in the coming weeks.


After recent travel bans and border closures due to the COVID-19 pandemic, Romania lifted these restrictions, enabling their farm workers to be able to travel to the UK, where harvesting traditionally gets underway come the start of May. Romanian workers had also earlier been allowed to travel

to Germany to carry out similar work. “All passengers will be temperature checked, will have to fill in a questionnaire for a health declaration and will be given hand sanitiser and masks on the flight. They will also be socially distanced in the seating,” Matthew Purton told the Guardian.


Food to go, delivery and foodservice activity PURE and Crussh are continuing to expand their online offer within the M25, having added more options. Leathams has expanded its D2C offer across a much wider range of products than its initial themed food box offer, extending delivery to beyond the M25. Leon is continuing to expand coverage for its online offer (delivering to over 450 postcodes in South East England). M&S & Deliveroo’s collaboration has been extended to selected larger stores with M&S extending and

expanding its venture with Deliveroo to include around 20 of its larger city centre stores (delivery from these locations will incorporate an extended range than currently offered across BP Simply Food forecourt sites). Pret will reopen a further 20 shops in London for takeaway and delivery and says it’s also extending its 50% discount for NHS workers until 15 May 2020; also ensuring unsold food goes to more charity partners. In a major acceleration, Costa Coffee has now reopened 29 stores after previous news of its first four

re-openings (17 of these, including two at Toddington services on the M1, are open for drive-thru only, with the remainder open only for delivery, say the brand). Greggs has decided to recalibrate its reopening programme, testing the reopening of stores initially at least behind closed doors (the announcement that Greggs planned to open an initial 20 stores rippled through social media, causing fears that the crowds and volumes of people attracted to the reopened sites would make social distancing impossible).


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New flavours join family of Get Jerky branded snacks FAST-growing Welsh beef jerky snacks manufacturer, Trailhead Fine Foods (https://, has launched two new flavours. The Welshpool-based company, which has recently achieved the nationally recognised SALSA standard for its award-winning Get Jerky branded snacks, has added Devil’s Wrath and Teriyaki to its existing range of six flavours (Devil’s Wrath was created for the new Trailhead Get Jerky Devils Staircase Ultra Trail Race, which was originally planned for April 4 but has been postponed to October 3, say the company).

“The extreme heat and adventurous flavours used in the Devil’s Wrath jerky really represent an exhilarating challenge,” said Emma Morris, Trailhead Fine

Foods’ sales manager. “Are our customers ready to take on the Devil?” Each bag contains 19g of protein, with Devil’s Wrath joining ‘The Hot Ones’

Collection at Trailhead. A case of ‘The Hot Ones’ now includes four bags each of Devil’s Wrath, Spicy Chilli and Hot Smoked Chipotle flavours. The new Teriyaki flavour sees the traditional Japanese cooking style recreated in premium beef jerky for an authentic Oriental experience. The snacks are available in more than 100 stockists across the UK, including service stations, farm shops, delicatessens, convenience stores, tourist attractions, petrol stations, breweries, pubs and hotels, and sales have grown by 300% in the past year, report the firm.

Noisy Snacks to expand core range NOISY Snacks, an award winning, innovative snack brand is to launch a new range of products following substantial investment in NPD and in a brand refresh which will see the tasty, healthier snacks indulging all the senses, and releasing new flavours in a new packaging format, claim the company. Noisy Snacks will introduce convenient fully recyclable 45g pouches of toasted corn and bean snacks pre-mixed with extra additional flavouring that requires a vigorous ‘Shake it, to Wake it’ for a sensory-awakening experience. Noel Allen, founder, Noisy Snacks, said: “We have spent the last year extensively testing our new range on customers all over the UK. People love our enhanced flavours which have double the impact of regular snacks, and they also love our noisy ‘Shake it, to Wake it’ mechanic. Shaking the product ensures our bold and exciting flavours give a generous

and high in protein. The range coating around the snacks themselves. includes Noisy Corn Hot Wings “We are dedicated to creating Pouch, Noisy Corn Red Curry delicious healthier snacking and Coconut Pouch, Noisy Corn experiences that are memorable Jamaican Jerky Pouch, Noisy Bean and fun. We put taste first and our Chips Beef Brisket Pouch, 45g, Noisy knock-out flavours will tantalise the Bean Chips Pulled Pork Pouch and taste buds. Noise is our key product Noisy Bean Chips Hot Spicy Salsa differentiator, however meeting and Pouch (each with RRPs from exceeding customer expectations £1.00 - £1.29). on taste, feel, and smell are key components to our success in creating a memorable customer experience using all five senses.” Noisy Snacks is a range of guilt free indulgence with 100% recyclable packaging, and are flexitarian, vegan, gluten free, high in fibre,


Association Update SPECIAL BSA COVID-19 ACCESS With most of the sandwich and food to go industry locked down, the Association has introduced a special discounted retail information plan for smaller operators which gives them access to all the bulletins, advice and guidance it is issuing through this crisis. They will also receive digital copies of Sandwich & Food to Go News magazine. See for details. WORKING WITH THE NHS With an increasing number of people from vulnerable groups, particularly the elderly, now needing hospital care, the Association has been working closely with the supply sector and NHS

supply chain to try to ensure that the food they eat is as safe as possible. There is particular concern currently with the hospital and health care sector under immense pressure which could lead to foods taking longer than usual to get to patients. High ward temperatures increase the risk that bacteria could grow rapidly on uncooked foods, such as salads and chilled meals, if they are left out of chill for long periods. To address particular concerns over listeria, the Association has been working with manufacturing members to develop ranges using ingredients that are less susceptible to the growth of listeria monocytogenes, the bacteria that can cause severe illness in some vulnerable groups.

The Association has also produced a special COVID19 guidance document which has been circulated to those responsible for managing hospital food in England, Wales, Scotland and Northern Ireland. The guidance can be seen on the Association’s website at along with an infographic reminding hospital staff about the need to manage food carefully in these times of severe pressure. FUNDING SUPPORT With most sandwich bars and cafes closed down and manufacturing volumes in most cases cut to around a quarter of normal due to the pandemic, the Association has been involved in on-going discussions with the Government over the need for more support for the industry. As part of this, a survey is being undertaken to provide evidence to the Treasury that the industry should be treated as a special case. KEEPING MEMBERS INFORMED Since the start of the COVID-19 crisis, the Association has been issuing regular bulletins to members highlighting the support available and the actions they need to take to secure funding and other aid. With

changes happening daily to Government advice, and a huge amount of misleading data being touted around social media, the Association has sought to focus specifically on information likely to benefit the sector. BECOMING A DELIVERY AND TAKEAWAY BUSINESS With the government keen to encourage more food retailers to offer delivery and takeaway services, the Association has put together some guidance notes to help sandwich bars and cafes considering going down this route. As some enterprising operators have shown, there are still opportunities out there for delivering ready-made foods and essentials to people at home. Despite more people being at home with time on their hands, it seems demand for convenience and comfort foods lives on unabated. According to a report from GlobalData, sales of alcohol and snack foods are on the increase, suggesting that there may be some scope for satisfying this demand through delivery. The Association’s delivery guidance, which has been produced with the help of the pizza delivery sector, is available at May 2020 23

A special occasion in an extraordinary year


e know what an important event every year the Sammies is for everyone – a prestigious occasion to celebrate and recognise the achievements in our industry. The unprecedented situation we find ourselves in has led us to explore creative alternatives to the annual Sammies Awards Dinner, which this year was due to take place on 23 July 2020. As much as we’d love to see you all there, we want to safely give the full recognition deserved to our award winners, while providing the opportunity to gather when the time is appropriate and some normality has returned. We are pleased to say that judging of the awards is continuing and in June we will be 24 May 2020 SANDWICH & FOOD TO GO NEWS

announcing our winners via our website and also marking the occasion with a special awards publication to recognise our 2020 winners. We are also delighted to announce that on Wednesday, 4 November 2020 we will be holding The BSA Industry Dinner at the Royal Lancaster London Hotel. We hope to bring together many of our award winners, competition winners, sponsors and colleagues and to recognise everyone who work so hard and contributes to the industry’s success. For further awards information please contact Caron – and to book your places at the dinner please complete the booking form at

During March we held the competition heats and travelled around the country with our sponsors and experienced so many exciting and innovative recipes along the way. A fun time was had by everyone and we must say a huge thank you to our very talented chefs for taking part and give a special thank you to our host venues:Greggs Food Zone – Newcastle-upon-Tyne TMI Foods Ltd – Northampton National Catering Equipment Centre - Bristol We were unfortunately unable to hold the South East Heat but the good news is we are putting plans in place to judge those recipes and we will still be crowning our 2020 winners. May 2020 25


Wine at this year’s Awards Dinner will be provided by:




WHY CHOOSE PLANT DELI? With an increasing number of consumers looking for bigger and better meat-free options, we were inspired to create Plant Deli, a range of great tasting plant-based protein options that are big on taste and backed by the same renowned craft and expertise as our extensive range of meat products.

ELEVATED MEAT-FREE EXPERIENCES If you’re looking to cater for customers looking to eat less meat and add more diversity to their plates, our Plant Deli range really delivers.

Please email for further details.



Delivery and takeaway guidance The British Sandwich & Food to Go Association (BSA) and the Pizza, Pasta & Italian Food Association (PAPA), alongside the Café Life Association, have combined the government guidelines and some advice for operators providing takeaway or delivery food services based on the experiences of the pizza industry (all retailers are invited to take the opportunity to read this advice which has also been made freely available at The British Sandwich & Food to Go Association


dditionally, the BSA has set up an Information Access Plan which allows individuals to obtain access to all of the advice on the BSA website for a single period of six months for just £12. DELIVERY AND TAKEAWAY ENCOURAGED Under the government’s pandemic restrictions, restaurants and takeaways are encouraged to stay open to offer hot food on a delivery or collection basis. The government is going to relax planning rules to allow pubs and restaurants, currently not offering delivery or takeaway services, to be able to do so. The important factor is that those who decide to stay open need to do everything they can to safeguard their customers and staff. The following are government guidelines and some advice for operators providing takeaway or

delivery food services based on the experiences of the pizza industry. Safe distances • Takeaway customers should be required to order in advance by phone or on-line, ideally with payment made only by card at the time of order. • Customers turning up on site without pre-ordering should be turned away and asked to place their order by phone or on-line. Takeaway customers should be given staggered collection times to avoid queuing. • Customers queuing to collect takeaways should be encouraged to keep at least two metres apart from each other. • Customers should not enter the premises until their order is ready. Customers should only be allowed into the premises one at a time to collect their order.


• Physical distancing between customers and staff should be established – some food shops are using screening to separate staff and customers – others are asking staff to step back as customers pick up their purchases. • Physical distancing also needs to take place in the food preparation areas. This may involve reorganising systems and marking out areas on the floor to keep staff apart. • Takeaway customers must not be allowed to eat or drink while on site. • Wherever possible prepayment should be made at the point the order is placed but if it is necessary to take payment on the premises contactless payment should be encouraged. • If customers touch surfaces – such as card machines – they should be wiped down afterwards with a steriliser.

ADVICE Food handling • All those handling food must wash their hands thoroughly and frequently using soap and water for at least 20 seconds. • Although it is thought very unlikely that coronavirus is transmitted through food, as a matter of good hygiene practice anyone handling food should wash their hands as a matter of routine, before and after handling food, and especially after being in a public place, blowing their nose, coughing or sneezing. • Whenever a member of staff touches anything given to them by a customer they should wash their hands. Order taking • Businesses new to delivery and on-line ordering will need to consider the logistics involved in taking orders – on-line facilities will be needed for taking orders and payments. • Businesses relying on telephone ordering will need to consider the number of lines they need – a single line that is constantly engaged will deter customers. A mobile phone to take orders would be a cost-effective way of doing this. • Those taking telephone orders need to be accurate in the information they take over the telephone in terms of both delivery addresses and card payments. Delivery logistics • Businesses new to delivery should consider the equipment needed to make sure the delivered food is hot when it arrives at the customer. There are a variety of options from insulated pouches to hot boxes which are designed for this purpose (you can find suppliers of these at • Delivery distances need to be considered in relation both to the economics of each delivery and the temperatures on arrival. • Customers ordering online or by phone will want to know how long their food will take and will usually expect it within 30 minutes. Fulfilling this requires careful kitchen/order management. • Where it is practical, it will be more economic to combine deliveries but when doing this consider the extra time involved. • Consider the safety of drivers

making deliveries – there may be some areas where it is unsafe which you may want to exclude from deliveries. • Consider whether to make a charge for delivery or not – you might consider free delivery over a certain order value. • Consider who is going to do the deliveries – those new to this area are unlikely to have their own vehicles so it may be better to outsource this or recruit drivers with their own vehicles. With fewer people out and about, local taxi firms might be interested in working with you. Alternatively, you could pass delivery to one of the delivery specialists such as Deliveroo or Uber Eats. Insurance • Be aware that standard business use insurance does not cover food delivery. • It is very difficult for food businesses to get delivery insurance for their drivers and it may be necessary to get drivers to take out their own cover, which they can do just for the time they are working. Owner drivers may not be aware of this and you will need to make this clear to them. • If your business does not normally do takeaways or deliveries, make sure that your business insurers are aware that you are now doing this. Security • There have been a number of cases where delivery drivers have been assaulted either for the cash they may carry or for the food they are delivering. • Do not ask drivers to collect cash from customers (insist on prepayment) and discourage them from carrying much of their own cash. • Encourage drivers to take security measures to avoid risks as much as possible – always lock vehicles when they leave them to make a delivery – avoid darkened passageways etc. – and, if threatened, hand over the food rather than taking risks. If an incident happens, drivers should be encouraged to report it to the business and to the police. If a driver is assaulted or damage is done to a vehicle they will need a crime number for insurance purposes.

Alcohol • While the government is committed to relaxing planning laws to allow restaurants to undertake deliveries this does not include the delivery of alcohol – you will need to apply for a licence for this. Marketing • Restaurants setting up delivery/ takeaway operations will need to promote the fact to their customer base as, otherwise, they may assume they are closed. • If the business has a customer database, it may be possible to inform all customers by email that the business is open for deliveries/ takeaways but customers should be asked if they want to opt out of future emails and given the facility to do so. • If the business does not have a database it can use, it will need to consider alternative marketing tools such as leafleting to get the word out. • Another option may be to sign up with one or more of the aggregators who provide marketing support and provide on-line ordering for many takeaways and delivery operators. Be aware that they take a percentage of each order but in return they give you access to substantial databases. During the current pandemic crisis, some are offering special free sign up deals and discounted charges. Just Eat, for example, has announced a £10m support package which includes waived sign-up fees and reduced commissions. Discounting • Most pizza delivery businesses encourage consumers by offering discounts through money-off vouchers and deals, such as buy one and get one free. The pizza industry got caught up in discounting during the recession in 1990 and has never been able to get away from it since, although some more upmarket operators have succeeded. • Before making a decision about offering deals, consider the potential impact on your brand, particularly in the longer term once life returns to some normality. Like the pizza industry you could find yourself locked into it for ever more. May 2020 29

Mission Foods’ range of eye-catching ingredients.


Standing out from the crowd

Gone are the days of the traditional breakfast. Time poor, on the move customers, mean that operators need to be able to offer tasty, as well as healthy and, where possible, portable, breakfast fayre across the day parts. EXPAND AND UPDATE “The way that the UK approaches breakfast has changed,” says Anna Nafalska-Veillat, shopper, foodservice & e-commerce marketing manager at Mission Foods. “Where once you had your cereal, toast or even a Full English to ‘kick start the day’, the modern, busier world means that many of us - 38%, according to Kantar Research Express Survey data - do not have the time. So how can operators get customers through the door, when they are so time poor?” It starts with the menu, feel Mission Foods, and rather than have a menu with what are seen as traditional breakfast

fare, there needs to be something that will make customers stop and think, they advise. In short, you need to stand out from the crowd. “This means that operators need to have access to a versatile range of products and ingredients to provide consumers with a wide selection of options to choose from. Mission Foods, manufacturer of the world’s number one tortilla, supports operators who are looking to expand and update their current menus with more exciting options in a bid to stand out in a crowded marketplace,” adds Anna NafalskaVeillat.


“With an in-depth range of Plain, Bar-Marked and Flavoured Tortilla Wraps there’s a product to suit any recipe or breakfast adaptation. Why not add a spicy chorizo sausage wrap for those on the go?” Aside from wraps, Mission also offers pittas, which can elevate a breakfast dish, such as topping them with Welsh Rarebit and fried eggs, they suggest. “Customers are going to want to make time for options such as these,” says Anna NafalskaVeillat. “With a vast library of recipes and in-depth channel knowledge, along with access to our business

BREAKFASTS development chef, Kim Hartley, we support operators in getting the most from their menus and to help to create stand out breakfast and brunches, suitable for any lifestyle. “The breakfast and brunch world is a competitive place, and operators that play it safe are going to struggle. By offering alternative and exciting options on your menu you are more likely to entice those who wouldn’t normally stop for breakfast. An ambitious business will therefore require a range of solutions. From frozen to long-life ambient products, low fat and flavoured options, we feel that we have a range of breakfast solutions for those outlets seeking to rise above the competition.” Originally founded in 1949 by Don Roberto Gonzalez Barrera, Mission revolutionised how tortillas were produced across Mexico. In the 1970s, they expanded to Costa Rica and the US before entering the European foodservice market in 2000. They have since become renowned for producing premium quality tortillas and flatbreads and are the biggest tortilla manufacturer in the world, as well as the number one branded manufacturer in the UK, claim the company. POPULAR Mediterranean foods supplier, Dina Foods, reports that demand is growing for its versatile flatbreads and other authentic confectionery and savouries in the breakfast market, as operators seek to update their breakfast ranges. The modern breakfast has become

Dina Foods can also supply authentic falafel to fill its pita breads.

the most flexible of eating occasions, with sweet and savoury snacks, exotic indulgent and novelty options all occupying menu space together, the company observe. For example, Burrito style breakfast wraps are becoming increasingly popular as a convenient option, and can include fillings such as cheeses, sliced meats, omelettes, sausage or sweet options such as jams or chocolate spread. Dina Foods’ artisan wholemeal, white and seeded flatbreads, including its unique Paninette® two-layered flatbread, which can be used as a wrap, are perfect breakfast carriers, says Dina Foods’ managing director, Suheil Haddad. The flatbreads can also be filled with Dina’s authentic falafel, they suggest. The bestselling sweet potato version, the fresh beetroot falafel and the green pea falafel are all popular as customers increasingly seek out healthy vegetarian breakfast options, they report. “The versatility of our ranges means that we stand in good stead to cater for all the mealtime options, including breakfast,” says Suheil Haddad. “Many people like something sweet to tide them over at breakfast time and our baklawa, for instance, is popular as a breakfast treat alongside a coffee or tea. These authentic crunchy baklawas - traditionally offered to friends and family at times of celebration - are proving to be a big trend in the café sector in particular.” Dina Foods is also seeing growing demand for its premium Medjoul

dates. Sold in sealed trays, including its pioneering “half dip” dates in chocolate, cafés catering for breakfast snackers are retailing this product successfully, Dina Foods report. The Medjoul date, often called the King of Dates, has a rich, almost caramel-like taste and a soft, chewy texture, and is rich in fibre and nutrients, including B vitamins, magnesium, and calcium, and is said to offer many health benefits.

‘BRUNCHIFICATION’ The appetite for out of home and graband-go breakfast and brunch options continues to be big, so now may be a good time to turn to Scandinavia for some inspiration when it comes to breakfast menus, suggests Jenny Jeppsson, concept manager at Swedish flatbread company Polarbröd. “No longer just a morning option, breakfast and brunch-style meals are being served throughout the day – something that’s known as brunchification,” says Jenny Jeppsson. “We’re also seeing an increase in grazing, with snacking and smaller meals throughout the day, rather than the traditional three-meals-aday pattern. This provides a great opportunity to offer breakfast-inspired options during all day parts so why not look a bit further afield for inspiration? “Swedish breads are becoming more popular and well known in the UK now. Breakfast or brunch wraps, sandwiches and rolls using Scandi thinbreads and flatbreads would be a great way to introduce something new and different to a breakfast or brunch menu. “Rolls, sandwiches and wraps can be filled or topped with egg, bacon, cheese or salad for a tasty and May 2020 31

se r

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Polarbröd smashed avocado breakfast recipe INGREDIENTS ■

8 Polarbröd Arctic Square breads

6 avocados

1 red onion, finely diced

1 tbs finely shredded coriander

1 tbs olive oil

Juice from one lime


4 tbs vegan mayonnaise

50 g baby spinach

METHOD 1. Gently mash the avocado into chunks and mix it with the onion, coriander, olive oil and lime juice. 2. Salt to taste. 3. Spread mayonnaise on each slice of bread. 4. Spread the avocado mix evenly on four slices of bread and cover with spinach leaves. 5. Top with the remaining slices of bread. 6. Cut each sandwich diagonally and serve. prepare-and-serve breakfast or brunch item. Wraps and rolls are particularly convenient, as they can be eaten in or taken out – requiring nothing more than a paper cup, serviette or paper wrapping to carry them. “Open sandwiches topped with egg, smoked salmon or cheese are popular Swedish breakfast choices. Also try toasted or grilled Swedish flatbreads for a delicious breakfast product or how about serving a Polarbröd

flatbread alongside a traditional full English breakfast to combine Scandinavian and British influences. “Breakfast and brunch are big eating opportunities in the UK now, and offering something different, such as Scandi-style breakfasts, can make a refreshing alternative to the usual breakfast fare.” Swedish-based Polarbröd is a family run bakery that has been baking traditional Swedish bread since 1879, and claims to be Sweden’s market leader in traditional soft flatbreads and thinbreads, the unique appearance and taste of its bread being as a result of a special baking process. “We never use preservatives and other unnecessary additives. Natural ingredients and a focus on flavour and quality is our recipe,” explains Jenny Jeppsson. “Polarbröd bread is frozen directly after baking in accordance with Northern Swedish traditions and, thanks to this traditional method, we can keep the freshness without using preservatives. It’s almost like we freeze time, and this means that the bread is as fresh when it is thawed as it is when it is first baked. Polarbröd breads are very quick to thaw at room temperature. Just defrost what’s needed according to demand.” Five different Polarböd flatbreads and thinbreads are available in the UK via frozen food distributor Central Foods ( Brands/Polarbrod.aspx), and as all Polarbröd breads are vegan friendly, they are suitable for those on a plantbased diet, point out the company. PREMIUM EDGE “The key to creating the perfect breakfast is added quality,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland. “Ensuring consumers are starting their day with a great first impression is imperative as it is, after all, the most important meal of the day, and with the current circumstances remaining unpredictable, it is important for operators to adapt and evolve to suit new consumer needs as people will always enjoy and appreciate an indulgent breakfast. “For venues now offering delivery services, offer morning options that will travel well whilst still remaining just as indulgent. For example, Callebaut’s Chocolate Breakfast Bars or Callebaut’s Chocolate Chia Pot can

easily be packaged and transported from door to door, enabling customers the same indulgence from the comfort of their home.” According to Callebaut’s Dessert Report, CGA, 2019, 75% of dessert consumers order high quality chocolate beverages out of home with one in ten consumers ordering one on most visits. Premium chocolate producer, Barry Callebaut - through its brands Callebaut and Van Houten – reports that it has created a range of premium chocolate beverage products to enable them to offer operators the perfect solution for indulgent hot drink menus.

Chocolate Breakfast Bars INGREDIENTS ■ 100g Callebaut® 811 Dark Chocolate Callets or Callebaut® 823 Milk Chocolate Callets ■ 200g butter ■ 125g soft brown sugar ■ 3 tbsp honey ■ 100g nut butter (Callebaut recommend almond) ■ 400g gluten free oats ■ 75g pumpkin seeds ■ 75g sunflower seeds ■ 1 tsp cinnamon ■ 100g dried apricots, chopped ■ 100g raisins METHOD 1. Melt the butter, sugar, honey and nut butter together. 2. Stir in the oats, seeds, cinnamon and dried fruit, allow to cool. 3. Stir in the chocolate callets. 4. Press into a lined baking tin and bake at 160°C for 25 minutes. 5. Cool and cut into bars, drizzle over melted chocolate to finish.









Makes it possible


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All Missio




We create delicious, authentic and on-trend products Our hand-held product range is perfect for delivery We provide chef support to develop exciting menus Our tortillas, flatbreads and tortilla chips make the perfect canvas for inspired chefs to create brilliant menus. Ideal for a range of meal occasions - starters, sharing platters, mains and more!

Visit for more information

8784_f - Mission - SF2G FP 210x297.indd 1

16/04/2020 13:59

BREAKFASTS Operators can choose from milk, white, dark and even gold caramel chocolate to suit all preferences so as to serve something extra special. Callebaut is also loved by pastry chefs for its fine Belgian chocolate, having become well known for its full flavour, offering chocolate callets that can simply be melted into hot milk for a delicious, quality chocolate drink (non-dairy alternatives, such as oat milk, work well with the range, the brand point out). NEW LAUNCH Europe’s largest certified gluten free oat manufacturer, Glebe Farm Foods, has announced the launch of their range of gluten-free oat granolas into foodservice. The four flavours - Original, Strawberry, Chocolate, and Banana & Maple - are 100% gluten free, wheat free and dairyfree and use pure, wholegrain oats that are grown in the UK and milled at Glebe Farm’s dedicated gluten-free oat mill in Cambridgeshire. Proudly approved by Coeliac UK, say Glebe Farm Foods, the range has been carefully created using simple yet delicious ingredients, including British gluten free oats, crisped rice, fruits and honey for a hearty baked crunch. The range contains absolutely no preservatives or additives and is low in saturated fat, making them a fantastic choice for caterers looking to offer a nutritious gluten-free breakfast option, suggest Glebe. “We are proud to be introducing yet another gluten-free product to the foodservice industry. As farmers ourselves, we grow the gluten-free wholegrain oats for our granolas with total control from seed to shelf. We then mill, mix and bake these delicious cereals to guarantee complete gluten-free purity,”

says Rebecca Rayner, managing director of Glebe Farm Foods on the launch of the four-strong range into foodservice. “Containing naturally occurring vitamins, minerals and fibre, which are often lacking in a gluten-free diet, our granolas are a fantastic choice for caterers looking to offer a gluten free option that doesn’t skimp on nutritional benefits.” The granolas can be enjoyed simply with a splash of milk, sprinkled on top of yoghurt or baked into granola bars as a breakfast option for consumers of all ages, and are available in cases of 6x325g. Glebe Farm is an arable farm near Huntingdon, Cambridgeshire UK. Rebecca and brother Philip Rayner run the farm which is the only one in the UK growing and processing gluten free oats into porridge flakes, oat flour and oat drink. BREAKFAST TEA According to the Tetley Tea Report 2018, 7.1 million UK consumers like to try new or different hot beverages out of home, report the popular tea brand, so the need to have a wider range or variety available is vital for operators, especially around the breakfast occasion, they advise. “Breakfast and mid-morning are without doubt the most important day parts for hot beverage consumption, for tea especially. Consumers are more likely to drink tea with breakfast than any other hot beverage, our Tetley Tea Report 2018 revealed, making tea a key source of revenue for operators,” says Michelle Jee, Tetley senior brand manager – out of home. “Not only is having a wide hot beverage selection vital to operators, it’s important to have a suitable food menu to match, which can be achieved by offering a nutritional and filling breakfast. “According to Mintel’s UK Breakfast Eating Habits Market Report, customers want an energy boost from their breakfast, so by providing a wide range of nutritious food options for breakfast, customers will be able to have a productive day whether socialising or working.” With an increased focus on exciting and innovating breakfast dishes, Tetley ( launched its Breakfast Guide - an inspirational tea and food guide aimed at five key sectors including cafés and the workplace. This guide offers insight into the breakfast market and advice from leading sector professionals, and also provides delicious menu ideas such as the


For a breakfast treat, their Mint Fusion tea pairs well with a Middle Eastern Shakshuka Skillet, say Tetley.

Shakshuka Skillet. Originating from the Middle East, this hearty warm dish can be paired with Mint Fusion tea to offer a delicious kickstart to any consumer’s day, suggest Tetley (download the Tetley Breakfast Guide from http:// Breakfast_Guide.pdf). Tea menus, especially during breakfast, now have to offer variety, premium options and a range of blends in order to keep up with consumer demand, feel Tetley. According to Allegra’s Project Tea out of Home 2018 Report, 90% of operators who refreshed their tea menus in the last three years experienced an increase in sales, demonstrating the need to have a variety of up to date tea blends on hot beverage menus. Tetley’s Tea Report 2018 research also shows that people are becoming more health conscious with 65% proactively trying to live a healthy lifestyle, observe the company. The growing health trend is increasing sales with consumers opting for food and drink that has functional benefits at all times of the day, including breakfast. With the health and wellness trend in mind, Tetley recently launched its latest decaffeinated solution - Decaf Envelopes 200’s – which is exclusively available to foodservice operators. Now available in string and tag envelope format, this award-winning blend presents itself in a self–merchandising branded counter-top unit, complementing the existing decaf solutions available from the nations favourite tea brand (namely, Tetley Decaf 25 Envelope Tea Bags and Tetley One Cup Decaf 440’s). Tetley’s Decaf Committed to sourcing only the best ingredient, to create the finest blends. Free postage and packing. Samples available on request.

Taste the north

PolarbrÜd – the genuine original with roots in the pristine landscape of northern Sweden. A delicious tradition made with the finest of ingredients. A unique bread baked by five generations of dedicated artisans. Because practice bakes perfect.

To advertise call Paul Annons england_86x247_20191018.indd 2

Steer on 01291 636342 May 20202019-10-23 35


BREAKFASTS Envelope 200s are ideal for those seeking out a caffeine free breakfast beverage that still provides the rich, full flavoured and refreshing taste of Tetley tea, suggest the brand. Operators can also promote availability using Tetley’s POS which provides key signposting for consumers, particularly for those in a rush who can’t always stop to look at the selection. Seeing recognisable brand names out of home creates a sense of familiarity and comfort for customers when purchasing their breakfast and throughout the day, feel the tea company, and introducing established brands such as their own instantly provides reassurance to customers by providing a cup of tea with a taste many are already familiar with. BREAKFAST TO HELP BRITISH FOODSERVICE OPERATORS ON PATH TO RECOVERY? Global information company the NPD Group says firm growth in breakfasts in Britain’s quick-service restaurant (QSR) channel prior to the COVID-19 outbreak

might be a business area some foodservice operators can leverage when lockdown restrictions are eventually amended. The NPD Group says breakfast QSR visits grew by 4.5% in the year ending (YE) December 2019 versus 2018. This was the fastest increase for the last five years and accounted for about 50% of total QSR growth. In comparison, remaining daypart visits in QSR only grew by 0.6% and even the total QSR market only managed visit growth of 1.1%. NPD says growing frequency was the biggest driver of the increase in breakfast trips in 2019, driving two-thirds of additional trips in Q4 2019 versus Q4 2018. New buyers have also entered the breakfast market with close to onequarter (23%) of the growth in breakfast trips coming from this source. There is room to grow breakfast penetration and frequency. The 61% penetration (% of British consumers aged 16 to 64 buying in YE Dec 2019) for QSR breakfast was over 20 percentage points below QSR lunch (84%) and over 10 percentage points below QSR dinner (72%). In addition, the 10.4 frequency (average trips per buyer in YE Dec 2019) for QSR breakfast was only two-thirds of the frequency for QSR lunch (15.2)

“The COVID-19 outbreak has resulted in widespread foodservice closures and travel restrictions, creating unprecedented and overwhelming business challenges for the sector. We know many foodservice operators are looking ahead to when the business environment changes, and we want to focus their attention on areas we believe could be set for growth,” said Dominic Allport, insights director (foodservice), the NPD Group. “Breakfast is one of those and our data shows that, pre-COVID-19, more people were choosing to get their first meal or beverage of the day out of home. If this trend re-establishes itself, all operators can potentially benefit from this in the future. For smaller players, think about growing your local offer, and where possible, highlighting what you did during COVID-19 to help your staff and local community. Whatever your size, be ready to support visitors with pre-ordering and/or delivery and, of course, be clear on measures like social distancing, cleaning routines and offering hand-sanitiser stations in your venues. The future will be different for every sector and foodservice is no different. Now is the time to be planning how your offer will adapt to new times.”

First impressions count “As the first meal of the day, it’s important to deliver a memorable breakfast offering in order for foodservice outlets to delight customers and ensure repeat visits in what is a fiercely competitive day part,” says Heloise Le Norcy-Trott, group category and marketing director, Lactalis Professional. “With a multitude of operators vying for a share of this highly profitable eating out occasion, it can be easy to forget about the foundation blocks of an unforgettable breakfast service, and the benefits of taking it back to basics. For example, using a high-quality butter, whether as an ingredient or a spread, can be just as important as achieving that perfectly poached egg.” Since 1968, Président, the number one dairy brand in France and a leading Continental dairy brand both in the UK and globally, has been providing operators with a range of high-quality, authentic French dairy solutions. Part

of the Lactalis Professional favourite brands, Président Professional offers caterers a butter range ideally suited for the breakfast occasion, feel Lactalis Professional ( For example, Président Professional Unsalted Butter Spreadable 250g offers a velvety soft texture and is made up of specially selected and churned creams using no vegetable oil. The butter delivers a distinguished flavour as a result of it being 100% dairy, its thin and smooth texture making it easy to incorporate into any tasty breakfast dish (it was voted as ‘Excellent’ by the Craft Guild of Chef’s in 2018). But spreadable is not the only format Président Professional has to offer, point out Lactalis. Président Professional Unsalted Butter Block 250g is made in Normandy, a region renowned for its dairy heritage. Using 100% French milk, its rounded texture can help boost breakfast favourites, from scrambled


eggs to Hollandaise sauce and beyond, they suggest, and was a gold winner at the International Cheese & Dairy Awards Nantwich 2019. Président Professional Unsalted Butter 8g Portion is suitable for adding indulgence to a morning pastry such as a delicate croissant, suggest Lactalis Professional. With no preservatives, this format is ideal for hotels, restaurants and cafés during breakfast or afternoon tea occasions, as well being ideally suited to travel channels and any outlet offering food-to-go, such as soups and rolls, they add. Président Professional also offers caterers a range of salted butters in spreadable and block formats (Président Professional Slightly Salted Butter 250g was rated 2 star at the Great Taste Awards in 2019).

Ready to Roll! Jacksons, baking Great Bread for the sandwich industry. #enjoybread


“If you’re going through HELL, keep going” As we approach the 75th anniversary of the end of the last truly global catastrophe and Boris channels his inner Churchill, Adrian Kilby, creative director of the Formation Creative Consultants - himself a seasoned veteran of 35 years of numerous international crises and challenges - takes a broad look at our changing socio-economic landscape and the potential opportunities that the current ‘hostile invasion’ will undoubtably create.


inston and his wartime ministries knew a thing or two about preparing for a crisis; surviving it, then coming out the other side. In our current situation, we can learn a lot from analysing those philosophies and approaches through our own 20/20 lens. COLLABORATE For the first time since 1945, the world is facing the same crisis together at the same time. In the responsible majority, this engenders feelings of anxiety, but also a realisation for the need for, and the reassurance created through, collaboration. This started with the nations pulling together to implement social distancing and has extended to a myriad of shared initiatives, resulting in everything from communal balcony singing, virtual dinner parties and club nights, through to sophisticated business conferencing, online fitness and DIY craft skills, to completely revolutionary thinking on existing and new retail concepts. This is an ideal time to really interrogate your business model.

Is it too rigid? Is it imbalanced? Could it become more fluid and flexible – a consortium or co-operative, responding quicker and more proactively, rather than the traditional, more rigid structure? It is also the time for consultants such as ourselves, to work closely with our clients on mutually benefitial terms, to help navigate a new path together. TAKE RESPONSIBILITY It is crucial that, as a company and employer, you do the right thing and are seen to do it. Brands are being judged on their behaviour during this period and how responsibly and compassionately they respond. This crisis will act as a huge filter, with many business and brands unfortunately going to the wall. Those that survive will be operating in a very different, incredibly volatile retail landscape, and will have only their ongoing reputations to support them. Unfortunately, for every good example, such as Pret and IHG, there are the likes of Sports Direct and Virgin Atlantic. Take responsibility and be honest. Communicate regularly and clearly. Be honourable and realistic.


KEEP COMMUNICATING Without the tangible, sensory experience of visiting your restaurant or café, enjoying the products and interacting with your staff, your brand is in danger of becoming abstract and irrelevant. You must work much harder and become more proactive and inventive in reaching out and engaging with your customers. Develop and expand deliveries where possible and maintain a compelling, organic online presence that encourages interaction and dialogue with both your staff and customers. Try things out: how about DIY recipes (with interactive video), so they can replicate their

OPINION favourite dish/sandwich at home. Develop regular competitions, live chats, and podcasts, for example. Virtual lock down means a prevailing captive audience with large amounts of time and a desire to be informed, entertained and ultimately, reassured. Our clients across the globe have realised this and together we are developing and implementing proactive and engaging creative strategies. USE YOUR RESOURCES With mass retail closure and responsible social isolation, businesses and individuals are being forced to look long and hard at their individual circumstances, dig deep into both their financial and mental resources and adapt to a ‘new normal.’ This is by no means a bad thing. Plenty of highly successful entrepreneurs learnt far more through adversity than from their successes. THINK DIFFERENTLY As I am writing this, the only thing that is definite is that this crisis is upon us and is not going away any time soon. How we deal with it as individuals and companies and the opportunities we identify are all yet to be determined.

With more time, but less capital, so many new options in food retail can be explored: Flexible home working and the generation of multiple revenue streams. The catalyst to start a low cost, low risk online business or think through the strategy of your current business with your partners, employees and other professionals has never been more accessible. As a consultancy, we are working with all our clients to help them discover ways of streamlining their business and developing it in directions that would never have been revealed to them in more normal, predictable trading times.

PREPARE FOR THE FUTURE A Brave New World? No one can say with any degree of confidence what the UK (let alone the world) retail landscape will look like post COVID-19, other than it will be very different. Again, now is the time to explore these scenarios and possibly identify directions, opportunities and potential new markets that may emerge. There has been a lot of talk about how this crisis could act as some form of revelatory reawakening: The world will have learnt its lesson and we will all act far more responsibly, desire less and retain a sense of communal philanthropy. I am less than convinced. You only need to look at the irresponsible behaviour of many of the world’s citizens, or the queues

outside Chanel in China when their ban was lifted. I don’t recall reading of too many people in Britain mourning the end of rationing in 1954. Desire to spend We may be severely shaken up and a lot of conventional marketing and consumption will change, but I feel we will inevitably return to type. Whether it will be ‘buy less, but buy better’, or indiscriminate ‘revenge spending’ remains to be seen. Desire to travel Tourism isn’t predicted to pick up until at least the fourth quarter of 2020. With ongoing restrictions and the crisis in the aviation industry, coupled with a natural reticence to expose oneself to possible re-contamination, international travel will take its time to re-emerge. Local and UK based leisure and holiday activity is likely to massively increase, so opportunities at home may well present themselves. But before any of this can happen, we need to make it through to the other side. So, it is apposite to end this article with another quote from perhaps our greatest Briton, but re-attributed to all members of the NHS and the emergency services: “Never... was so much owed by so many to so few.” Adrian Kilby is the founder and creative director of the Formation Creative Consultants (www. A multi award-winning international brand creation agency founded in 1994, it has weathered many a storm. May 2020 39

On the

move Although pressure for a post-virus ‘exit’ strategy is mounting (alongside gloomier predictions of food outlets being the last to be allowed to re-open), the majority of food-serving operators who had to close their premises temporarily in order to comply with strict government regulations and unprecedented restrictions on the freedom of movement of their customers, remain closed. However, in the meantime, many have been adapting their operations to increase, or start offering for the very first time, takeaway and delivery options. NEW REQUIREMENTS In 2018, the global information company, the NPD Group, observed from their data that over the past decade the UK’s takeaway delivery market had grown from £2.4 billion to a burgeoning channel worth £4.2 billion as of February 2018 (a 73% increase). Aggregators such as Deliveroo, Just Eat, hungryhouse and UberEATS had been the catalyst for this growth, they noted, levelling the playing field by allowing smaller independents to

be able to compete more effectively with the bigger foodservice chains. At the time, the NPD Group went on to add that it believed takeaway delivery would grow a further 17% in value over the next two years (at which point it could be worth as much as £5 billion, they claimed). In response to the pandemic, it was on 23 March 2020 when the government specified which businesses should close (with the caveat of a review to come in several weeks’ time) - namely, restaurants and public houses, wine bars, other drinking


establishments, and other food and drink establishments including within hotels and members’ clubs, as well as cafés and canteens. However, takeaway and delivery services have been allowed to remain open and operational, meaning that people (including delivery drivers who are now designated as key workers) can continue to enter premises to access takeaway services, the government announced. Indeed, businesses are being encouraged to take orders online or by telephone, the government

DELIVERIES & TAKEAWAYS advise, having also stipulated that food businesses should not provide seating areas (indoors or outdoors), for customers to consume food and drink on. Going further, the government have also said that ordering in advance is strongly encouraged so as to avoid waiting in a communal area (as per Public Health England guidelines). In reality, for operators, this means utilising ordering software applications, having the right packaging and delivery equipment to hand, and the right staff, as well as simply staying in touch with customers and collaborating with other, like-minded businesses. Additionally at this time, planning regulation has been changed to enable restaurants, cafés and alike which do not currently offer delivery and hot or cold food takeaway to now do so if they so wish to (the legislation can be accessed online at http://www. contents/made). People must not consume food or drinks on site at restaurants, cafés or pubs whilst waiting for takeaway food, the government have stated, and those venues offering takeaway or delivery services must not include alcoholic beverages in this list if their licence does not already permit its sale. Employers such as delivery and takeaway food businesses who have people on site should also ensure that their employees are able to follow Public Health England guidelines (which can be found at publications/guidance-to-employersand-businesses-about-covid-19/ guidance-for-employers-and-businesseson-coronavirus-covid-19), including, where possible, maintaining a two metre distance from others, and washing their hands with soap and water often (for at least 20 seconds), or using hand sanitiser gel if soap and water is not available. BAKING ON Ayr-based, Bhaile Craft Bakery is proud of its reputation for hand making, daily and from scratch, real, honest, wholesome bread, with the business’s small team of bakers, supervised by their master-baker patron, who can usually be found elbow-deep in the dough, working hard through the current crisis. “In the difficult times we are all facing, it was really important for

to us to keep the bakery open, so we continue to distribute love and bread in the best possible conditions and we thank all of our customers for their loyalty and trust,” says manager, David Cannell. “But times of crisis can bring out the best in businesses as well as people. When the pandemic started we, along with other local suppliers, started to offer a delivery service for those in isolation. We already had a small bakery van that dealt with our wholesale orders that meant we could deliver produce to local customers two days a week when the van was out anyway. “At that point some businesses were still open, but under government guidelines all places of businesses had to close, which meant we were about to lose 80% of our customers and faced the real risk of being forced to close ourselves. “Not letting that defeat us - as we are fortunate enough to be classed as key workers - we asked ourselves the question how do we keep going? We have a van! We have flour! So we contacted other local suppliers to see if we could work together and offer a home delivery service, but not only with our current products, we enlisted the quality of Grants fruit and veg and Mossgiel Farm milk, as well as local free range eggs. “We have adapted like never before. We upgraded our current ordering system to cope with the huge demand. We now have a steady stream of orders coming in and in the first two weeks we had a waiting list for our Bhaile Boxes - a mixed box of goodies to cater for every household. This was a quick learning curve, and yes in the first week we made some mistakes, but they were quickly rectified and now the proper systems are in place for us to continue to adapt and overcome. “Now that we have a better handle on things, we thought it was time for us to launch a new initiative that will allow us, with the help of our customers, to offer free bread to our local NHS staff. So, we are asking, via our website, that our customers pay £1 per loaf and we will then match that with our time and ingredients and provide however many loaves on a weekly basis to our local hospital and other NHS departments around our area. There are loads of incentives in place all over the country to thank our NHS workers, but we would like

to take this opportunity to provide something that we already offer to say thanks in the only way we know how to, by being elbow deep in dough.” DRINKS BOOST Crussh Fit Food & Juice Bars have been bringing a range of their cold press juices, booster shots, nourishing soups and snacks to homes across London. Food and drink packages are available via their website and delivered anywhere within the M25. Current packages include a week’s supply of cold press juices & booster shots, featuring Crussh favourite the Immunity+ booster shot, and containing lemon, ginger, turmeric root, cayenne pepper, as well as a nourishing juice and soup package, featuring another Crussh favourite, chicken chilli soup. Orders can be placed via their website by 4pm for delivery 48 hours later, say the brand, with deliveries taking place Tuesday to Saturday (there are plans to further increase the range of packages available, helping bring healthy food to people’s homes). Crussh have also started deliveries of their cold press juices to NHS workers, with more deliveries of juices taking place across London hospitals in the coming weeks to help keep NHS workers hydrated and healthy. “We really want to do what we can to support those in need during this time and we know staying fit and healthy is really important to everybody right now. Starting with the NHS workers, who are in need of May 2020 41


quick, healthy fixes to help keep them nourished. Through to our regular customers, lots of whom have been getting in touch asking how they can get our juices and booster shots. We’ve partnered with a number of our local suppliers to get home deliveries out across London and hope to add more ranges over the coming weeks,” said Helen Harrison, Crussh’s brand director. Customers can also still buy a range of Crussh wraps and Healthpots in 300 Sainsbury’s stores across the UK, the company point out. ONLINE AND IN TOUCH Shop and business owners in Knutsford High Street in Cheshire say that they are leading the way in ‘virtual shopping’, keeping their community safe in lockdown, but ensuring they have access to everything they need. Brainchild of Janna Caley, owner of local marketing agency Boxed Red Marketing, the initiative has already seen over 70 local businesses coming together on the www. website,

in conjunction with Knutsford Town Council, to bring the high street shops into local residents’ homes. Built with the community at the forefront, the virtual high street is not only an invaluable source of the most up to date information on local businesses in the area, but has been purposely designed to be easily accessible and inclusive to all, especially to those who are more vulnerable and need services such as home delivery and door drop. The engaging new website, which attracted over 2,000 hits in its first week, features information on the services and delivery options of local businesses in and around Knutsford, including fresh, locally grown fruit and veg, independent restaurants delivering food and drink, and several independent retail boutiques. “At Boxed Red Marketing we saw the opportunity to support both the local community and the local businesses. In these unprecedented times, whatever our day to day businesses are, we all need to pull together for each other, and that is exactly what we doing with www.,” says Janna


Caley. “With the support of Knutsford Town Council, we have been able to get the website up and running quickly so that we can really make a difference right now.” Sandra Curties, the Town Centre and marketing officer for Knutsford Town Council said: “When Boxed Red Marketing contacted us to work alongside us (without charge) to produce this website we knew it was something we had to do. We’ve been working closely with all businesses during these difficult times and to be able to offer a website that both supports businesses and puts in ‘one place’ what is on offer for residents is an excellent idea.” SOFTWARE SOLUTIONS “Setting up a delivery service provides an essential way for operators to maintain an income during the Covid19 crisis, offering an opportunity to engage with existing customers and spark interest with new ones,” says Mohammed Essa, commercial director, Aviko UK & Ireland. “There are many different ways operators can set up an independent delivery service. For example, you could build your own web site. And for operators with one or two restaurants, building your own web site might be the best option for you. Why not ask your employees if any of them have any relevant website / technical knowledge to assist you? “There are plenty of web site builders with online ordering capabilities. Most are intuitive to use and feature drag and drop template builders that don’t require any technical expertise. These tend to come with a monthly fee depending on the package you choose. It’s worth Googling ‘top 10 web site builders’ to look for impartial reviews of the services to work out which one suits your needs.

DELIVERIES & TAKEAWAYS “If you run a chain of outlets, then WordPress could be the option to quickly implement online ordering across all of your sites. The beauty of WordPress is that via a plugin called Multisite, you can have multiple versions of your online shop, so each restaurant can take orders separately, but you can still manage the menu and pricing centrally.” To assist operators in setting up their delivery and collection service, Aviko reports that it has partnered with online ordering system, Flipdish, to provide an exclusive offer to get your online ordering set up in as little as two days. Flipdish is an online ordering system tailored for restaurants, cafés, fast food operators and pubs, and via three levels of service it says that it can provide operators with an online ordering platform to help guide them through the current situation and keep helping you when normal service returns. Along with a discount on transaction fees, Aviko and Flipdish’s exclusive offer provides operators with a free web site and app enabled with online ordering that can be standalone or integrated into your current web site (operators can visit news/flipdish-special-offer to find out more), say the two companies. “When it comes to your food delivery menu, important factors to consider are offering dishes that can withstand delivery, provide consistent quality every time and importantly can be easy and quick to cook in rush hour,” adds Mohammed Essa. A new food delivery start-up called Munchrunners - who were planning a launch later in 2020 – says that it has made the decision to push updates live months ahead of schedule and open their platform to enable any food retailer from takeaways to butchers, farm shops and fishmongers to organise online food orders on preplanned deliveries. Originally conceived as an idea to help offices organise their lunchtime sandwiches, Munchrunners were intending to launch a new concept in food delivery in June/July 2020; pre-planned delivery runs where runners pickup and deliver from multiple vendors and drop at multiple customers, and in some ways the ‘holy grail’ of food deliveries, they point out, with pizza and Chinese potentially on the same food order, all at the same

time for a single delivery charge. However, just as their development plan was being completed, along came COVID-19 and the country goes into lock down. However, Munchrunners says that it realised that with a little extra work they had something that could help. “We realised very quickly that online ordering and getting food delivered to your home was not just essential but a facility that most independent food retailers simply did not have,” says Philip Price, Munchrunners’ founder. “Added to that, the big boys were the only ones who had the technology and infrastructure to cope and they were getting so busy that delivery slots were only available weeks in advance. “So, after a little soul searching, and asking ourselves the obvious question (would this be seen as profiteering?), we decided that the need was too big and we should go ahead. We’d keep the costs as low as we can and see how things go. It was something we knew did not exist anywhere else and everyone both retailer and customer needed it as soon as possible.” So now the team at Munchrunners report that they have modified their platform to enable food retailers to say: “Hello, I’m delivering in your area next Tuesday. Do you want to place an order?” and initiate pre-planned, organised and controlled deliveries. Munchrunners (www. say that they are encouraging any independent food business to follow their “Use Our Platform” link on their web site to learn more.

Mobile ordering technology provider, wi-Q Technologies, has responded to the effects of the virus pandemic by offering free access to its newly developed wi-Q Lite. This purpose-built software is being offered with no deployment fees, no transaction commissions, no contracts and free of charge for the first three months with a further cut in price by 50% for the remainder of 2020, say the company. Whilst UK planning rules have been relaxed to enable businesses to make the move to take away without a planning application, restaurants and operators are still faced with the challenge of quickly adapting to new processes and systems to facilitate a takeaway offering, they point out. However, as multi-award-winning provider of mobile ordering technology to world-leading hospitality brands, wi-Q says that it has access to an expert team of developers who have stepped in to offer support. Launched ahead of schedule to help ease the impact of closure for small independent hospitality venues, wi-Q Lite is the little brother of their awardwinning wi-Q platform used by large hospitality brands across the world. With the same functionality and a self-serve management dashboard that is simple to configure and manage, wi-Q Lite will enable venues to instantly make the switch to operate as a takeaway outlet, say the firm. With no app to download, wi-Q Lite customers can simply access a venue’s menu via a URL link or QR code, place their order and pay by card. The universal interface is easily May 2020 43

DELIVERIES & TAKEAWAYS brand-customisable and offers product search as well as filtering for dietary and allergen requirements, they add. Speaking about the decision to deliver wi-Q Lite through a costsaving model, Graham Cornhill, co-founder and managing director of wi-Q Technologies, said: “The hospitality sector is facing unprecedented challenges as a result of Covid-19 and we have watched in disbelief as so many hardworking people have had to close the doors on businesses they have given everything they have to build up. More than anything, we simply wanted to help. Our team of developers has been working around the clock to bring forward the launch of wi-Q Lite, and to make it as accessible as possible. We are very proud of the result and excited to launch it to market. “Technology can’t solve a lot of our current challenges, but it has the potential to transform others. If our solution can help venues to set up a simple and secure platform to continue delivering foodservice safely to their customers throughout the pandemic, we are happy to remove set up fees, contracts and commissions and waive the SaaS fee for the first three months to help them get started.” Whilst larger chains, such as McDonald’s, Nandos and Greggs, put a temporary stop to services altogether in the UK, for smaller quick-service restaurants, this may not be the best option currently, point out wi-Q. Indeed, the communities secretary, Rt Hon Robert Jenrick MP, was quick to announce that planning rules were to be relaxed to enable such businesses to operate as hot food takeaways without a planning application, and many are doing so already (more information about wi-Q Lite can be found at Mobile commerce technology company, VenueNext, reports that it has launched into the European market after announcing its first product offering, OrderNext (VenueNext being a platform operator that partners with businesses to create a unique application that services its customer base). VenueNext offer multi-faceted platforms, with its offering and is being implemented across a wide range of industries, from sport stadiums to corporate campuses including Levi’s

Stadium, Yankee Stadium and the Orlando Magic, to name a few. VenueNext is introducing digital ordering through OrderNext, a web ordering tool that can develop or supplement an e-commerce business by allowing digital payment and pick up facilities via a unique QR code. OrderNext says that it is leveraging its technology to assist business owners within the food service and holiday park sectors to provide their customers with continued service. In this time of uncertainty, OrderNext (http://www. is offering restaurants and hospitals the opportunity to set up their own mobile ordering pickup service free of charge, for four months. All onboarded clients will be provided a unique QR code that will navigate customers to a website for their purchases. Orders will then be collected from a designated location that is chosen by the service provider, eliminating human interaction in order to abide by social distancing measures. This process ensures that all health and safety regulations are met whilst offering an alternate method of operation for business owners, point out the company. “The hospitality industry is undergoing unprecedented changes due to COVID-19. In this time of crisis, we are proud to be helping local businesses by giving them the opportunity to continue providing for their communities,” said Avery Felks, MD of VenueNext.


“Our user-friendly product makes the set-up process a seamless experience, with the ‘Grab and Go’ element giving businesses the opportunity to adhere to government social distancing guidelines, whilst still offering customers their muchloved meals. There are many people who rely heavily on their local food service providers, which is why it was pertinent to us to offer this service free of charge at this time. “Whilst this may be an uncertain time, we envision an appetite for VenueNext and OrderNext in the European market. We have promising partnerships in the pipeline and want to introduce the product in this time period, ensuring that the food service industry still has the ability to operate.” With the hospitality industry’s landscape changing dramatically in the last month, Matthew Clark has announced that it is offering their customers a way to adapt and to keep going, without expensive set up fees. Their Local app allows operators to take orders from customers for either delivery or “click and collect” with zero set-up costs or up-front charges, claim the company. Businesses just need a logo, menu, contact details and Stripe Connect account to set themselves up on the app, say Matthew Clark, and consumers can then place orders on the web through their mobiles or over the phone (they can find their local delivery area simply by entering their postcode or visiting the locations page).

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DELIVERIES & TAKEAWAYS This information can be found on FEM’s blog at, and looks at the various options available for safe home delivery, including information on FEM’s own comprehensive range of relevant products that are currently available. For example, delivery bags such as the Cambro GoBags are suitable for all types of delivery service since they are light enough to carry on foot or bike, yet use high density insulation to ensure food stays hot, point out the company (and look for ones made of a nylon fabric that’s machine washable,

All the costs of developing Local and fees for every site that joins are covered by the wholesaler, bar a simple 2% transaction fee on every order, say Matthew Clark. Local is available to download from both the Google and Apple App stores (more information about the app can be found at www. DELIVERY As more high street foodservice operators focus on takeaway and delivered meals, there’s an increasing need for advice on the equipment and methods required to keep food safely, both when holding it and during transportation, point out equipment supplier, FEM, who have considerable expertise in these areas, and have put together some basic information for operators who are making the switch.

making hygiene easier, they suggest). Insulated boxes can keep food hotter for longer, and they don’t need to be expensive, FEM emphasise. There are several ranges on the market made from EPP (Expanded Polypropylene) which is a highly effective insulating foam that’s also eco-friendly. For example, FEM’s Cambro GoBoxes are ultra-lightweight yet can keep food hot (or chilled) for hours at a time, they claim (a 16.9 litre top-loading GoBox, designed to hold ½ GN pans, has a list price of just under £35).

Customers to reject ordering kiosks after lockdown ends? New research carried out by mobile order and pay provider, Wi5, suggests that nearly two thirds of UK adults (61%) will avoid using touch-screen kiosks to order food and drink in hospitality venues once the lockdown measures are lifted. Touch-screen kiosks have become hugely popular in fast-food outlets such as McDonald’s and Burger King in recent years, but fears over sharing the screens with other customers is now likely to hugely impact their usage, feel the company. Instead, 59% of respondents to their survey agreed they would now be more likely “to use my own mobile to order and pay from a table” than before the crisis took hold. Of those who said they’d avoid using a touchscreen, the number one reason was “not liking the thought of touching a screen used by so many other people before touching my food.” The research also found that over half of respondents said they were likely to return to fast food (59%) and casual dining restaurants (51%), pubs and bars (51%) and cafés (58%) within weeks of venues reopening. These findings provide hospitality operators with some clear guidance on what customers will be looking for in order to entice them back to venues reopening their doors, claim Wi5. When asked what would make them more likely to visit a restaurant, bar or café after the lockdown, most want to know


there are clear hygiene measures in place, with 58% saying they would want to know the venue is being regularly cleaned, and 54% wanting to see provision of handsanitiser throughout the venue, they discovered. The next most important issues relate to social distancing, with 48% wanting to see limits to the numbers of customers in each store, and 36% saying they would be swayed positively by seeing floor markers for social distancing. Gavin Peters, chief marketing & strategy officer for Wi5 said “These results clearly show how customer behaviour in hospitality will change after the lockdown ends, with ordering kiosks likely to be seen as too much of a hygiene risk for most customers. Helping customers use their own devices for ordering, making some simple operational changes to limit any perceived unnecessary hygiene risks and, crucially, communicating those changes well to customers will be key to helping rebuild consumer confidence and ensuring the sector recovers as fast as possible.” Wi5 is a mobile Order & Pay solution for the hospitality industry that allows customers to place and pay for orders directly from their mobiles without needing to download an app. Their survey was a nationally representative online survey amongst 500 UK adults, with fieldwork undertaken by Savanta (fieldwork was undertaken from 18–21 April 2020).


With the

future in mind

As if it wasn’t hard enough already - any connection with the hospitality industry reflects independent operator, Frank Boltman (pictured), a director of award-winning, London-based Trade ( As he outlines here, it’s a complicated, labour intensive and expensive business to be in, and now, after over a month of being shut, with no revenue coming in, and waiting for hand-outs from Her Majesty’s Government, it’s become a grief-filled process too, but that doesn’t mean you shouldn’t have an eye on the future. THE NOT KNOWING WHEN, OR THE HOW Just recently, we received our first grant from the council for one of our three stores. We have also been told that the furlough money going back to March should be coming through sometime. I do believe that if the banks play ball and give us loans on terms we can live with and not be greedy with their belt, braces, and any other claims they make on us personally, we will get through. Looking at the BSA web site, you can find up to date information about what is available from Her Majesty’s Government, as well as how to access it, but you will need to be

relentless in your pursuit of any money you can get from the system. DON’T ACCEPT “NO” FOR AN ANSWER Push back just to make sure; after all, you have nothing to lose. When the big day comes, our businesses will have taken on a new face. It won’t be business as usual. Chances are that we will have to limit the seating capacity, as well as the way customers place their orders. CUSTOMER CONSIDERATION We will need to take the same money, or more, as we were taking before the outbreak. Only now, we


will very likely be serving fewer customers. There will be those who just carry on working from home because they can, those who return to the office to work three days a week in the office and two days at home - or any other variation to cut time in the office. And there will be those who have lost their jobs, unfortunately. There will also be those who have a feeling of how safe will I be inside this café with all those people, even if there is a system in place to limit entry at any one time? The outcome will be the same, there will be less people to serve, therefore it will be harder to generate the top line

sales that we need to pay our bills. There is a very strong opportunity to encourage our customers to have their meetings in our venue. We can welcome them, wait on them in warm friendly surroundings and be their ‘kitchen away from home’. START THINKING NOW We will very likely all need to invest in a more obvious screen protection system for the food along with a safer payment method that protects the staff and the customer. You will need to start now thinking about how you are going to improve the overall way you actually serve your customer. You will have to,

OPINION Service Customers remember outstanding service. Cheapest thing is a smiling greeting from behind the counter, thanking them when they leave, remembering their names, and remembering the likes and dislike. It’s important to hire the smiling ones for front counter, then train them. Include all your staff in the briefing and tell them it’s what you will be expecting from the team.

- the cost savings you’ve missed – so work hard on this and all of the above. You have a lot to save if you want to eat and protect your investment. It’s time to be tenacious and smart and look hard at your business. Do nothing, and you can kiss it all goodbye… THINK Q, S AND C Quality Improve your standards. Buy better quality, and it stands out a mile; you can taste the difference and you can charge a little more, and most importantly your customers will thank you, as well as talk about the change in the office, in turn encouraging your business to grow.












Cleanliness Now more than ever, make sure that the cleaning rota is posted in the kitchen and toilets. Be tough, and make sure it’s followed You will need to be brave, for the times, they are a changing…















because you won’t need as many staff; if the footfall goes down, so should your wage bill. Look at the many till systems companies out there who are now all working hard to come up with ways to improve on the previous ways we handled payment - orderon- line, order and payment stations in the store, customer collects from the counter. Or you could just cut staff and make the customer wait longer. And all in a line with two metre gaps which will go out the door and not be practical in bad weather… So look around and see what the multiples are doing, see what you can do to adapt a similar strategy.









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Merriment and

milestones remembering Peter Bartlett

Peter Bartlett, who passed away in April, is remembered by those who knew and worked with him in the sandwich world with great affection. He founded Breadwinner Foods with his brother, John, in 1979, before selling the company to Hazlewood Foods in 1998 and it subsequently being acquired by Greencore.

Jim Winship

director, British Sandwich & Food to Go Association Peter was involved in the early years of the British Sandwich Association, as it was then known, and helped to shape the organisation as he recognised that the industry needed to be organised and to establish good standards if it was to achieve its potential. He was also keen to share his experiences and ideas with others in the industry. While Peter was forever the joker, he was also a clever and thoughtful entrepreneur with the drive and ambition to build a strong brand and business. His Breadwinner brand became renowned for its zany marketing – from creating extreme sandwich fillings to launching a range of party-political sandwiches for an election and using their sales as a polling barometer. The media loved him, and his clever marketing helped to establish his Breadwinner brand into a business success. Peter did nothing by half measures. Once he decided to do something it was full speed ahead and it was difficult to hold him back, whether

that was in driving his business forward or playing in his local band. However, he was also a thoughtful and skilful engineer which, combined with his creativity, gave him an exceptional ability to see round corners. Forever the prankster, I recall sitting in a bar in Cologne with Peter during the Anuga exhibition and trying to discourage him from shining a red laser dot on the hearts and foreheads of some burly Germans, who were not looking amused, particularly when he refocused on their girlfriends… Like many successful entrepreneurs, Peter was also prepared to take chances in pursuit of his dream and he always seemed to land on his feet. The eventual sale of Breadwinner to Hazlewood was a master class in how to achieve the maximum return for a factory which was, at the time, still only half built! Sadly, shortly after selling up, Peter was diagnosed with Parkinson’s, yet,

despite the ravages of the disease, he continued to live life in the fast lane. Peter was one of those exceptional people who are able to combine the foresight and skill needed to build a successful business with the character to make it fun and win the hearts and minds of those around him. Those who knew him will remember him fondly forever.

Nellie Nichols food consultant

My world collided with Peter’s in the late 90’s in the early days of Breadwinner Foods and consequently it became far richer overnight. I remember thinking he was very cool,

mainly because his number plate on his snazzy blue sports car was BLT1 which sometimes I was given a lift in. He had the incredible ability to make almost anyone laugh endlessly like a small child at his incessant childish jokes and pranks, and I don’t think I ever stopped laughing whenever I was with him. He was a complete joy to work with so I made the decision I would for as long as I humanly could before I ended up going back to Pret for the second time after five years. He and his brother decided to build the ultimate sandwich factory, and day by day it rose spectacularly and majestically from the ground next to the canal in Park Royal, London. With their design and vision, it became so sought after that a successful company called Hazlewood Foods came along and paid a king’s ransom of £14m for it before it was even finished in 1998. I remember Peter calling me at home one evening with great excitement to tell me how much they had paid for it. No one could actually believe it, least of all him. Of course, there were endless snagging issues with it in the final stages of the build and I recall a very heated meeting where the Hazlewood board of directors complained bitterly about minutiae only for Peter to quietly point out the factory “couldn’t be given back you know, it’s not something you bought from Marks & Spencer.” He and I spent all day inventing ridiculous sandwich fillings and he was forever coming up with dream marketing ploys. His Valentine sandwich was made on chocolate bread and filled with mascarpone cheese and sliced strawberries. It came with a red rose and a single Rolo chocolate with the line we all remember about loving someone enough to give them your last Rolo… Then there was the Kangaroo sandwich, and the Alligator one, the Asian Fusion Chicken with Mizuna leaves no one had ever heard of. Peter would have said we were on a roll, using the weird and the wonderful and the most innovative newest ingredients we could possibly unearth. Every day was a joy working with him, and work was simply the most fun it could possibly be anywhere on earth.

Peter was adored by anyone who worked with him and everyone who had the good fortune to meet him. He was nothing short of completely intoxicating. A modern-day Peter Pan, the Pied Piper, the Willie Wonka of the sandwich world. Never one to be serious, he would in meetings, say or do, something just to get a reaction and a laugh, often without most of the attendees even noticing which only went to make it twice as funny! In the pub, we would meet with other sandwich stalwarts and in no time would be crying with laughter with Peter in the middle of us all telling some unbelievable and ridiculous story. It could often take quite some time to get to the end, the laughter would just always take over. He was the only person I ever knew who could actually make sitting on a whoopee cushion side splittingly amusing, even though we’d all seen it a thousand times before. It just got funnier every time. A visionary inventor, Peter never stopped coming up with brilliant ideas; an automated buttering machine for sandwiches used extensively throughout the industry to this day, mushrooms grown in a lab. A lover of gadgets, there was always something he had to show you in his pocket. You were the ultimate judge as to whether it was going to be serious or a brilliant joke seconds before it appeared. Peter loved life and laughter possibly more than anyone else I can think of. He was the most loyal, kindest and thoughtful person I am blessed to have been able to call my friend. Time might have passed between calls or meetings over the years but we always just picked up where we left off and found something to laugh about again. He made you feel it was only yesterday since we had been in touch. I will miss him dreadfully. I don’t think anyone will get me laughing again like Peter always could. But if I shut my eyes I can hear his voice as clear as day when he would call with hardly any notice to casually suggest an impromptu get together on the boat tomorrow? As if the sun had suddenly come out for the first time ever and we all just needed to get out and see it whilst enjoying a couple of beers. Peter, you are without doubt the only person I would have ever given that last Rolo to.

Edward Gibson I first met Peter in the early 90’s, when with his brother, John, he attended the first awards ceremony of the BSA to receive the Sandwich Manufacturer of the Year Award (they also won the British Sandwich Industry Award in 1999). They had, by then, rightly earned the reputation as one of the leading lights of the fast-growing sandwich industry and also one of its main innovators. He had real flair and matched this with enthusiasm for everything he did. I remember in particular his genius for PR, from the ‘Never Knowingly Out-sandwiched’ logo displayed on the company’s vehicles, to the ‘Electoral Roll’ promotion. This was launched during a general election with different cheeses for

the main parties. The inclusion of a cheese with nuts to represent the Monster Raving Loony Party led to his picture in the national press with Screaming Lord Sutch taken on Tower Bridge! We met regularly at various BSA events. Peter was always happy to share information and was always a good sounding board for ideas. We worked together on a number of supply contracts. He became a trusted friend, one I valued greatly and regarded with the highest respect, not just for his achievements but also for the person he was. Allied to all the above was his lively sense of fun. To be in his company was always to expect to be entertained, and one was never let down. The interactions with him

Phil Brown

Freddie Spence

founder, Philpotts Peter was the most popular man in the industry. Wedded to his stripy blazer and straw hat, he was always coming up with new ideas – he was very good at this. I used to rib him mercilessly about the cone-shaped sandwich – the conewich, which sadly was a flop in the end. One idea he had was the ‘surprise sandwich’, where you didn’t know what was in it. When asked, he’d say that he could tell you what was in last week’s, but not this, it was a surprise! He also coined the phrase

were among some of the happiest times I had during my business life. After the sale of Breadwinner, he maintained his contact with the industry, with his involvement with AFT Equipment. Again, he brought his energy and enthusiasm to bear, and also his innovative ideas. I last saw Peter just over a year ago. His illness was taking its toll physically, but he retained the old sparkle and enthusiasm. He loved to talk about the old times, and arrived with a large collection of old Sandwich and Snack News magazines. We pored through them, remembering characters and events from the early days of the Association. Peter was definitely one of life’s characters. His achievements in the industry stand as a testimony to his abilities. The many friends he made as a testimony to his character. Truly a ‘Man for all Seasons’.

sales director, Adelie Foods “never knowingly outsandwiched” and liked tinkering with machines - seeing if he could make the automated process quicker. After experiencing problems with a buttering machine that clogged up with crumbs, he sought to solve this. I remember that he had these ridiculously small calling/business cards, less than half the size of a postage stamp, or so it seemed. He was a dear man, generous, and had great flare. A very likeable person, and I enjoyed working with him.

Peter was a great character with a mischievous sense of humour. Hugely innovative, he had a marketing approach to life and pushed boundaries. He did a lot of good for the wider industry in terms of standards, machines, development and automation, as well as in the running of his own companies. He was a close competitor, but always a good friend. I recall that he had a ‘proper job’ before he went into the sandwich business at an early stage of its development, but he was very successful in building good companies and factories, and not least the Park Royal factory site.



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Sam Browne Foods




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Dawn Farms UK

Cutting & Slicing Equipment


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Stephen’s Fresh Foods Ltd.

Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods OILS

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Grote Company

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Snowbird foods

Smithfield Foods Ltd.

Planglow Ltd. Mobile Catering Vehicles


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Labelling Systems & Barcoding

Mayonnaise Caterers Choice


Dew Valley Foods

Sandwich Making Machinery


Insurance Protector Group

Millitec Food Systems Ltd.

Jiffy Trucks Ltd.

Futura Foods UK Ltd.

Sam Browne Foods

Freshcut Foods Ltd

Deighton Manufacturing

Pauwels UK


Moy Park Ltd.

Caterers Choice






Buttering Machinery



H Smith Food Group plc








Dawn Farms UK



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H Smith Food Group plc

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Harvey & Brockless



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Sam Browne Foods Canned Meat Freshfayre

Freshfayre ORGANIC PRODUCTS Fridays

Galliance UK Ltd. Leathams Pauwels UK

Moy Park Ltd.


Smithfield Foods Ltd.



Colpac Ltd.

2 Sisters Food Group

Coveris Flexibles (St Neots) UK Ltd. RAP Ltd.

Fresh-Pak Chilled Foods


Cargill Protein Europe

Harvey & Brockless


Dawn Farms UK



Bunzl Catering Supplies

Pauwels UK Piquant Zafron Foods Ltd.

Freshfayre Royal Greenland Ltd. Prawns

Harvey & Brockless





H Smith Food Group plc

Norseland Ltd.

Pauwels UK

Royal Greenland Ltd.

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Zafron Foods Ltd.

Zafron Foods Ltd.


Galliance UK Ltd. H Smith Food Group plc Leathams

Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd.

Moy Park Ltd.

Tri-Star Packaging Supplies Ltd.

Sam Browne Foods

Food wraps

Seara Meats BV

RAP Ltd.

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Tri-Star Packaging Supplies Ltd.

BSA Manufacturers & Distributors Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. PASTA

Caterers Choice Ltd. Freshfayre Leathams Pasta Foods SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group SOUPS

Freshfayre Leathams VEGETABLES & HERBS Canned Vegetables Caterers Choice Ltd. Freshfayre

ADELIE FOODS GROUP LTD. – REDMOOR Wimblington Drive, Redmoor, Milton Keynes, Buckinghamshire MK6 4AH Contact: Tamara Redding Tel: 020 8571 1967

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Mark Harman Tel: 0116 2361100 Fax: 0116 2361101

ADELIE FOODS GROUP LTD. – SOUTHALL Unit 17-19 Armstrong Way. Great Western Industrial Park, Southall Middlesex UB2 4SD Contact: Tamara Redding Tel: 020 8571 1967

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807

ADELIE FOODS GROUP LTD. – WEMBLEY Lords House, 656 North Circular Road London NW2 7AX Contact: Tamara Redding Tel: 020 8571 1967

Chargrilled Vegetables Leathams Moy Park Ltd. Jalapenos Caterers Choice Ltd. Freshfayre SALAD Fresh Agrial Fresh Produce Ltd. Freshfayre

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Tel: 0283 0262333

Salad (prepared) Agrial Fresh Produce Ltd. Sundried Tomatoes Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Caterers Choice Freshfayre Tomatoes Caterers Choice Freshfayre

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636 Fax: 01753 573 125

GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101

GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Ray-Odekeye Tel: 0208 629 8600

IMPRESS SANDWICHES Units 6-7 Orbital Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889

REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 SAMWORTH BROTHERS MANTON WOOD Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Justyna Nowicka Tel: 01909 511800

Justyna, STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166

TIFFIN SANDWICHES Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338 May 2020 55


2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Sam Bennett Tel: 07873 301954


1 Longbow Close, Pennine Business Park Bradley, Huddersfield


Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Orla McDonagh Tel: 01604 583421 Fax: 01604 587392 Accreditation body: BSA



Bradford, West Yorkshire

Unit 5 Walthew House Lane,


Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942


Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW

Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214


Wrexham Technology Park,

Benenden Rd, Cranbrook,

Contact: Paul Jones

Chequer Tree Farm, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512

Wrexham LL13 7YP Tel: 01978 362243 Fax: 01978 362255 Accreditation body: BSA FOOD ATTRACTION LTD. Langham Court, 21

Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@

Accreditation body: BSA

Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205



Cheddar Business Park,


Holycross Road, Thurles,

Wedmore Road, Cheddar,


County Tipperary, Ireland

Somerset BS27 3EB

Sands Mill,

Contact: Christina Murphy

Contact: James Simpson

Huddersfield Road

Tel: 00353 504 46110

Tel: 01934 745600

Fax: 00353 504 23405

Fax: 01934 745631

Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731

COUNTRY CHOICE FOODS Swan House, New Mill Road, PANTONE 1585 U


C 0% M 60% Y 65% K 0% WEB #FF854F

C 0% M 0% Y 0% K 85% WEB #4B4846

St Paul’s Cray, Orpington, Kent BR5 3QD

Phone: 00 353 14536960 /07741 639006

EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james

Unit 10, Severn Way, Hunslet

Tel: 0113 277 3001

7 Howard Road, Eaton

Socon, St Neots,

DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah

The Priory, Long Street, INSURANCE PROTECTOR

Tel: 01666 890500 Fax: 01666 890522

Tel: 01226 344850

40 Derringham Street, Kingston upon Hull HU3 1EW Phone: 01482 301146

1 Waterside Park, Valley

Contact: Mike Roberts


Contact: Commercial Team


S73 0BB

Contact: Jo Carter


Way, Wombwell, Barnsley

GL11 4HR


Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010


Dursley, Gloucestershire

Fax: 01226 344880

Tel: 0207 7000044

Tel: 01708 878888

Tel: 0800 488 0013 FUTURA FOODS UK LTD.

Tel: 01480 476161

Contact: Chris Smith

Brierley Hill DY5 1XH

Contact: Sales Department

Essex RM13 9BP

Waterfront, Level Street, FRESHFAYRE

Contact: Caroline Bartrop

Cambridgeshire PE19 8ET

Ferry Lane South, Rainham,

B1 Custom House, The


24 Easter Industrial Park,


Industrial Estate, Hunslet,

Fax: 01480 471989 CARGILL PROTEIN

Tel: 01689 301203

Whitestown Road, Tallaght, Contact: Barnaby Barber

Contact: Neil Lindsell

BLENDERS Dublin 24 DV24 VY75, Ireland


26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs

BSA Suppliers Index PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands

LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS

WS3 2XN NEW YORK BAKERY CO. 4 Heathrow Boulevard,

Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500

Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240

Somerset BA22 8JL Contact: Millie Deane


Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639


Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256

RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA


566 Chiswick High Road,

Norwich NR5 0JH Contact: Stuart Mills

Tel: 0208 069 0700

Tel: 01493 416200

Contact: Emma Hallam Tel: +44 (0) 28 3835 2233


Street, Feltham, Middlesex TW13 4AU

Gateway House, Styal Road, Wythenshawe, Manchester

Contact: Andrew Breeze

M22 5WY

Tel: 0208 818 7617

Contact: Solenne Labarere

Fax: 0203 187 0071

Tel: 0161 4904246

Middlesex EN3 7NL Contact: Alex Noake Fax: 0208 4439101

ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Contact: Jack Kenny

Contact: Valeri Zhekov

Tel: 0844 847 5116

Tel: 0044 2035358857

48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252454

Fax: 0844 847 5117



Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD

Fax: 0208 804 9303


1st Floor, Axiom House, High

Mollison Avenue, Enfield,

Mitcham, Surrey CR4 4UY


Unit 4, The Arena,


Tri-Star House,



BT63 5QE

Maxwell Road,

Tel: 0208 805 9222

Tel: 0203 6752220

Craigavon, County Armagh

Imperial Place,

Contact: Helen Swan

Contact: Craig Dillon

39 Seagoe Industrial Estate,

2nd Floor, Building 1,

Contact: Martin Beaver

London W4 5XS



Norfolk Tower,

Tel: 01531 631300


Tel: 0208 4439100


Contact: Alan Mackie

Chiswick Park,

Herefordshire HR8 2JQ

2nd Floor Building 10,

Dymock Road, Ledbury,

Fax: 02476 676660


Tel: 01377 241238


Fax: 01935 842801

Business Park,

YO25 9DJ.

Somerton Road, Ilchester,

Tel: 01332 320400

Renown Avenue, Coventry

East Yorkshire,


The Quorum,


Ind.Estate, Driffield,


Tel: 01935 842800


Accreditation body: BSA

Contact: Richard Ledger



Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson

These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.

Tel: 01483766777 Fax: 01483751991

Classifieds International Sandwich Manufacturers SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 SUBWAY Chaston House, Mill Court,Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 Contact: Frederic Teichmann

Product Listing


Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

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The British Sandwich and Food To Go Association aims to ensure the best market conditions for our industry. From lobbying Government to organising British Sandwich Week, we aim to provide the best environment for you to trade in, plus a wide range of benefits. This all comes with membership: Facing the Brexit staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going. Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free! Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them. KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time. Assured Guidance – Members following our Assured Advice are protected from enforcement challenges. Free Advice – From legal to technical advice, our members have free access to experts. Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates. Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members with advice on everything from business rates to raising finance. Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card. London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.



Plus you get free password access to

our online magazine and guidance


Or Call Sandra on

01291 636348

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ARTICLES 20 Prepare for the worst, plan for the best – Anya Marco shares her views. 21 Marketing through the COVID crisis – the importance of staying in touch. 24 Supporting customers through COVID-19 – insight from La Cimbali UK’s Daniel Clarke.

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Editor Clare Benfield, Tel: 01291 636336, E-mail:


Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: Production Jayson Berry, Tel: 01291 636339, E-mail: Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2020 J&M Group Ltd

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Fairtrade Foundation board member to give evidence to inquiry

Wicked Coffee now available direct to consumers UK coffee producer, the Wicked Coffee Company (, have launched on online shop selling their coffee blends direct to consumers for the first time in the company’s history. The coffee produced by the Peterborough based company has been served in cafés, museums, and UK attractions for years but now people can enjoy the same Wicked Coffee in the comfort of their own homes. The new shop went live in April, selling a range of Wicked Coffee’s most popular blends available as beans, ground coffee, coffee bags and Nespresso compatible capsules (consumers can order and pay online, and their order will be delivered direct to their home in a contact free transaction). Ian Harrison of Wicked Coffee said: “We have been busy building our online shop for a while but decided to launch it early to help people who can’t get to the shops or for people who are missing their coffee shop fix. Our coffee is already served across the country, but this is the first time we have made it available for consumers to buy direct from us. “It’s an incredibly tough time for businesses in the catering and hospitality sector at the moment so we would urge people to support local UK businesses wherever they can. We know from our customers that people really enjoy Wicked Coffee, so by launching our online shop we hope more people than ever will be able to experience it for themselves. We are passionate about creating great tasting coffee and we are confident that If you love coffee, you will love Wicked Coffee.”

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Fairtrade Foundation board member, professor Bob Doherty, will give evidence to the International Trade Committee inquiry on the COVID-19 pandemic and international trade. The Fairtrade Foundation is warning that farmers and agricultural workers in developing countries are at high risk of losing their jobs and their livelihoods, and of the devastating impact on health that the spread of COVID-19 will have on some of the world’s poorest communities, many of whom are already living with inadequate health care, a lack of safe water and sanitation, and are at risk of hunger and malnutrition. It highlights how the COVID-19 pandemic has revealed the fragility behind international supply chains and the importance of protecting farmers and workers during the crisis and in recovery. This will be vital to ensure UK food security and the continued flow of goods from developing countries, as well as ensuring sustainable, resilient supply chains that are able to withstand future shocks. Ahead of the inquiry, professor Bob Doherty, professor of marketing and chair in Agrifood at the York Management School, University of York, said: “10-15% of the UK overseas food supply comes from developing economies, including important produce such as bananas and citrus fruits. We are now starting to see the impacts of COVID-19 in these supply chains. This is impacting on the movement of goods. Due to vital measures

of social distancing, protective clothing and the use of disinfectants, we are also starting to see a slow-down in production and rising costs for producers. “At this time, it is important to support smallholder farmers. An exemplar example is the Fairtrade system, which is using its economic premiums to support the healthcare of farmers, raise awareness of COVID-19 safety measures and pay farmers a decent price, which helps their communities face the COVID-19 crisis with greater resilience.” Lockdowns in importing countries, whilst necessary for public safety, are resulting in the rapid and severe drop in orders and cancellations of existing contracts in some supply chains, leading to further heavy job losses, and movement restrictions are also leading to transport delays and export challenges, report Fairtrade. The pandemic is also putting the most vulnerable at increased risk of human rights violations, both because job losses and increased poverty lead to distress strategies, and because movement restrictions lead to a lack of independent observation or inspection. Fairtrade in the UK is part of a global Fairtrade system which supports 1.71 million Fairtrade workers in 73 countries around the world. Their vision is to make trade fair and secure a better deal for farmers and workers, contributing to the UK’s wider international development efforts and achievement of the Sustainable Development Goals (SDGs).

Nelson adds new hand sanitiser to its portfolio Nelson has announced the addition of a highly effective, alcohol free, hand and surface sanitiser – called Supernova - to its cleaning chemical portfolio. Supernova has now been proven effective against the new Covid-19 virus as well as many other previously recognised viruses, bacteria and fungi including Ebola, MRSA, Clostridium difficile, Swine Flu and Norovirus, report the company, and comes in hand wipes, hand sanitiser with dispenser, surface spray and sanitising solution formats. It has been tested to, and passed, 11 European standards of effectiveness against all pathogens and five specifically against viruses, including SARS-CoV-2 (Covid-19). The tests were conducted by a number of authorised independent laboratories to the recognised European standards. Supernova also has very long-lasting properties whether used as a hand sanitiser or surface sanitiser

for hard surfaces, claim the company. On hands it stays active for up to two hours in dry conditions (ongoing contact with water will reduce this time unless appropriate gloves are worn) and as a surface sanitiser when wiped or sprayed on to surfaces, it can stay effective for up to two weeks by forming a continuously active, long-lasting coating with a thickness of one molecule, say Nelson.

Supernova is available from Nelson’s new online shop


Higher quality, smarter technology and human hospitality beckon a bright future Despite current adversity due to coronavirus, the long-term outlook for UK coffee shops remains bright, claim coffee sector analysts Allegra, having launched their Future of Coffee UK 2020 report recently. The coffee shop segment will undergo profound change due to coronavirus but remains one of the UK economy’s most resilient, observe Allegra, who add that over the last two decades the UK coffee shop segment has grown from high street phenomenon to an ingrained part of daily lifestyles. Allegra’s Future of Coffee UK 2020 report outlines current forward-thinking insight, market dynamics, new technology, product innovation and consumer trends shaping the next era of UK coffee shops. It features over 100 consultations with leading industry personnel and 2,000 online surveys with UK coffee shop visitors conducted in February 2020. Coffee shops have responded to growing consumer sophistication with a widening array of premium products, such as single origin coffee, cold brew and artisan food, Allegra report, with 57% of consumers surveyed indicating their coffee quality expectations have risen in the last year, meeting and exceeding those expectations mattering more than ever.

According to industry leaders, drone delivery will remain science fiction in the near-term (just 12% of consumers surveyed believe the technology will be widely available in the UK within five years, Allegra found).

Coffee shops are introducing more diverse food ranges than ever before, they also observe, but with 39% of UK consumers surveyed viewing coffee shop lunch options unfavourably, operators should heed the collapse of the UK’s midrange restaurant segment over the last 18 months, they warn. Future prosperity will rely on a relentless, transparent and bona fide approach to delivering quality, innovation and consistency, they propose. Technology is radically reshaping the UK coffee shop segment, they acknowledge, with a growing number of card paymentonly cafés signalling the imminent transition to a cashless society and 5G increasing the scope for data capture, customisation and Internet of Things (IoT) integration, they add.

The emergence of third-party delivery services, such as Deliveroo, Uber Eats and Just Eat has led to rapid growth in UK food and beverage delivery, especially among foodfocused cafés, with industry leaders surveyed citing keeping beverages hot, high delivery costs, and lack of consumer demand as the primary operational challenges for delivery, Allegra report. Many hospitality businesses have introduced contingency delivery services in response to coronavirus, and Allegra forecast that a substantial number of these temporary services will become permanent after the crisis and provide valuable additional revenue. Commenting on the Future of Coffee UK 2020 findings, Allegra Group Founder & CEO, Jeffrey Young said: “UK hospitality businesses are grappling with unprecedented challenges presented by coronavirus. Short-term concerns, such as loss of revenue, paying staff and property rent, are creating very real hardship for businesses up and down the country. “Nevertheless, the long-term future for coffee shops remains bright, as consumer demand for quality coffee and café experiences shows no signs of disappearing. Digital technology will play a deepening role in the coming decade as coffee shops devise new, innovative ways to serve customers and forge lasting human connectivity.”

Dawn Foods offers caterers free social distancing graphics Dawn Foods is offering specially designed point of sale and signposting for caterers for use during the current coronavirus pandemic. All digital artwork files are free at www. for all bakers and caterers, not just Dawn customers, to send to their local printers and use in-store. Developed for foodservice businesses such as cafés who are offering a takeaway service, Dawn’s attractive and colourful ‘social distancing’ graphics are available in three themes - donuts, cupcakes or general bakery items. Each kit contains posters, counter signs and floor decals to promote the bakery offering and encourage the importance of social distancing among customers. The ready to print artwork files can simply be downloaded from the Dawn website

and sent electronically to a local printing company. Dawn Foods has also included information on its website to support bakers and caterers during the current market conditions including how they can set up and build a takeaway business, strategies for maximising product usage and ranges and how they can use social media to help promote their business (free downloadable images for caterers to use on their own social media platforms are also available on the Dawn Foods website). Jacqui Passmore, marketing manager at Dawn Food UK and Ireland at Dawn Foods said: “Dawn Foods was built on supporting our customers and this support has never been more important as we all face the impact that the Coronavirus is having on the food industry. Many of our customers

are operating in a limited way, diversifying into takeaway. Communication is key to letting consumers know they can still order from you or visit your shop but we all now appreciate that social distancing measures will be in place for some time. We have developed these in-store signage kits for everyone’s safety and to help caterers.”



Guild of Fine Food research reveals COVID19 trends for independent retail community Research conducted by the Guild of Fine Food recently has identified some key trends emerging in independent food and drink as a result of the COVID-19 crisis, with producers and retailers reporting contrasting results. Having surveyed over 200 fine food businesses, 53% of retailers witnessed a year-on-year sales increase of at least 10% during March, while nearly half of producers saw a loss of 26% or more during the same period. While highlighting this striking divide in fortunes between independent retailers and the producers who supply them, the research also provides an indication of morale levels within the industry at large, the Guild reporting that 95% believe they can survive the current pandemic. With many adapting fast to nimbly adapt their offerings in response to unrelenting pressure on national delivery services and ongoing product shortages, these delis, farm shops, cheesemongers and producers are displaying great resilience as they continue to provide a vital lifeline to people in their local communities. As retailers and producers attempt to navigate their businesses through this unprecedented economic and social environment, the Guild of Fine Food’s research has also indicated limited use of government support across the sector, with

many reporting difficultly in accessing this assistance. The £330bn loan pledge was rated as “not at all useful” by 62% of respondents, while only around one in ten (87%) have applied for the Coronavirus Business Interruption Loan Scheme (CBILS) via their bank and 80% have not claimed on their business interruption insurance. However, the data did reveal that 35% of producers and 62% of retailers have or intend to furlough employees. John Farrand, managing director of the Guild of Fine Food, commented: “The key metric for me is that two in three retailers are seeing an increase in new customers. While it’s easy to focus on the more troubling, and perhaps anticipated, statistics to have come through, I’m greatly encouraged by the ongoing optimism and resilience of our industry. As it’s widely reported that independent food shops are seeing healthy levels of trade from new shoppers, this should in turn give our producers a lift as they re-stock. What we all need to work on in the next couple of months is how to keep these new customers coming back, throughout the lockdown and beyond.”

The full results of the Guild of Fine Food’s business benchmarking survey can be found at

Alpro pledges £325,000 to help independent coffee shops As of the end of April, Alpro is offering help to independent coffee shops across the UK with a £125,000 support package, and an additional £200,000 of financial aid to follow. The plant-based product company is introducing a free stock initiative to help businesses get back up and running when they reopen, as well as engaging in a social media campaign with baristas to keep the coffee conversation going during lockdown. Coffee shop owners can contact Alpro to request a supply of its ‘For Professionals’ plant-based drinks, which will be delivered in partnership with wholesalers once businesses reopen. “Our independent coffee shops are facing unprecedented uncertainty right now as a result of Covid-19, and many are dealing with significant financial challenges,” said David Jiscoot, marketing director at Alpro UK & Ireland.

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“We want to do all we can to alleviate these pressures once we are through the other side of this, and we hope that setting up a free supply of our plantbased drinks range will take some of the pressure off cash flow – and help small businesses that are most in need to get back up and running as quickly as possible.” Alpro will also be commissioning 100 baristas around the UK to create engaging, plant-based inspired posts for coffee lovers missing their usual coffee shop fix. “We’re teaming up with baristas to give people coffee-related content to enjoy from home while they’re waiting for their favourite local coffee shop to reopen,” David Jiscoot explained. “Our independent coffee shops may be closed right now, but we’re keen to keep excitement in barista-made coffees high, and ensure people look forward to the next time they can enjoy their favourite

serve from their favourite local barista once businesses are allowed to open their doors.” In addition to the free stock initiative and barista campaign, Alpro is also developing an ‘In It Together’ fund to offer immediate financial aid to independent coffee shops who are facing severe hardship amidst the UK’s current lockdown. “We know that coffee shops are in need of our help right now and we want to do whatever we can to help businesses get through this period of lockdown. So we’ve also enlisted the help of UK Coffee Week to see how we can get funds directly to coffee shops as they need it most,” added David Jiscoot. Applications for the free stock initiative can be made via the Alpro website and requests will be fulfilled on a first-come, first-served basis (for any questions about the initiative, contact


Free real estate helpdesk to support London’s independents Colliers International has launched a free helpdesk to provide London’s independent restaurant, retail, and leisure companies with specialist real estate advice during the COVID19 pandemic, particularly those who may not have easy access to the high level professional advice available to the bigger firms. The helpdesk will also offer guidance to landlords, and is due to be rolled out nationwide at a later stage, say Colliers. Josh Leon, head of Central London Restaurants at Colliers International, commented: “Many of London’s defining and most loved businesses are small independents run by brave, passionate and driven entrepreneurs and many of these are now at great risk. These businesses do not have big cash reserves and the financial support on offer is proving hard to access. It is a daily struggle for them. Their landlords are facing difficult decisions too. “We must do all we can to help this sector or the true cost to London is hard to imagine. We hope that by offering to be on the end of the phone with some free professional guidance on some of these issues it might at least be helpful to some. The future of London’s global appeal and the speed with

which we collectively bounce back as a city will depend on the steps entrepreneurs and landlords take now.” Colliers say that their panel of property experts will be on hand daily to provide support to occupiers and landlords, helping them to look at their options and offer property-related guidance where possible, and including areas such as general property strategy, lease and rent renegotiations, insolvency and restructuring, business rates, deferring or cancelling payments and debt advice and government assistance schemes. Colliers’ co-head of retail, Paul Souber added: “With the enforced (non-essential) shop closures the retail industry is facing an unprecedented challenge, unlike any other in living memory. “Customers are the oxygen of a store and without them, retailers can’t survive so it’s vital that we protect this industry to prevent the collapse of the sector altogether. Swift and drastic action to support the whole eco system of suppliers, retailers and landlords, is required.” Further information about Colliers’ helpdesk can be found at https://bit. ly/2yrBGBV.

200 Degrees Coffee donates materials for the protection of QMC workers 200 Degrees Coffee and members of the public have donated acetate to the Queens Medical Centre hospital (QMC) in Nottingham, to help alleviate the shortage of protective visors for NHS staff working on the front-line of the COVID-19 pandemic. Specialist medical designers in the Orthotics department at QMC turned their attentions from insole production for foot conditions to the production of vital protective equipment (acetate forms a large part of the visors which are worn by NHS staff as part of their PPE). 200 Degrees Coffee initially bought 1,000 acetate sheets and put out a plea to the public for further donations. The people of Nottingham and Nottinghamshire stepped up, bringing the total to approximately 10,000 acetate sheets which were collated at 200 Degrees’ roast house on Meadow Lane, before delivery to the QMC. Co-founder of 200 Degrees Coffee, Rob Darby, said: “In the current COVID-19 crisis the NHS are working at the coalface and

all efforts are being made to limit the spread, and to help support our NHS and the capacity at its hospitals. “The NHS is doing an incredible job of looking after us all during this pandemic and when we heard that they had limited resources on PPE, we wanted to help. The team at our local hospital, QMC, are doing an amazing job to create these visors in-house and we hope our donation can make a real difference in the effort to save lives. “A big thank you to all those who supported us and donated acetate sheets, it was brilliant to see such a huge response from other people who just want to help anyway they can.” The specialist coffee roasters and self-proclaimed coffee geeks also delivered 50 cafetieres each with a kilo of freshly ground coffee - to the Nottingham Hospitals Charity, which are now being distributed between NHS staff rooms at QMC and City Hospital in Nottingham.

teapigs add peach and mango to their cold brew range Following the success of their cold brew teas last summer, teapigs have announced the introduction of a brand new member to the range - peach & mango. Specially designed to brew quickly in cold water, teapigs cold brew is a simple, all-natural way to pep up your water this summer and make glugging your way through two litres a day an absolute breeze, claim the company. Simply pop one in your water bottle or glass and that’s it. To make it even easier to track your water goals, teapigs have teamed up with Joseph Joseph to create a brand-new cold brew starter kit, complete with a water bottle that tracks what you’re drinking. This is the ideal range to retail in the spring, feel Teapigs, when consumers are increasingly looking for low calorie, healthy drinks and the trend for reaching water goals is on the rise. “With lots of us at home at the moment – as well as getting through lots of cups of tea - people are trying to keep their water intake up. It can be a struggle to get your two litres a day and people quite often want to avoid flavoured or sugary drinks” says teapigs’ co-founder and taster, Louise Cheadle. “Our cold brew teas are an easy way to make water tastier and more interesting – you just drop a tea temple in your water bottle or glass of water and leave it for as long as you like. I quite often top my bottle up throughout the day with the same tea temple – the taste is still there” teapigs cold brew all-natural flavours feature peach & mango, lychee & rose, cucumber & apple, have no added sugar and less than three calories per 500ml serving.




Lavazza’s new joint venture in China International Comunicaffe have reported that Yum China Holdings, Inc. and the Lavazza Group have announced that they have entered into a joint venture to explore and develop the Lavazza coffee shop concept in China. The first step will see a new Lavazza Flagship Store in Shanghai - their first outside of Italy open its doors to customers. Insight shared Pimento, a UK independent agency network, teamed up with leading brands including InterContinental Hotels Group (IHG) and Caffè Nero recently, to provide advice, ideas and inspiration for those tackling lockdown-related challenges within the creative sector. COVID-19 has presented a raft of challenges for UK high-street brands, and coffee chain Caffè Nero has been no exception with CEO, Will Stratton-Morris, sharing insight into how the retail firm was coping. Starbucks’ comparable sales and profits down In an announcement, Starbucks have reported that its comparable sales and profits tumbled in the first quarter of the year due to the impact of the COVID-19 crisis. The Seattle-based coffee chain said conditions will likely worsen in the current quarter before moderating in the company’s fiscal fourth quarter. They reported fiscal second-quarter net income of $328.4 million, or 28 cents a share (compared with a net income of $663.2 million, or 53 cents a share, for the period a year ago).

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Picture credit - Saulius Žiūra

HIGA launch web site The Hospitality Insurance Group Action (HIGA) web site - www. - has been launched and will offer a facility where hospitality sector policyholders can register their details on the HIGA website if they would like Mishcon to conduct a review of their business interruption policies. The review will be free of charge and HIGA say that they will then be able to ascertain which policyholders have coverage in principle to assess the viability of a group action against insurers.

Vilnius set to become one giant outdoor café! Have you ever seen an outdoor café sprawled across an entire city? You just might see one in Vilnius, especially with the city declaring that it’s taking a step further in helping the cafés and restaurants, which have been allowed to reopen at the end of April as part of Lithuania’s gradual exit from coronavirus lockdown. Vilnius, the capital of Lithuania, has experienced a gastronomic boom in recent years while also trending as an intriguing travel destination for foodies hungry for something new. Culinary experiences like food halls and markets, street food stalls and food trucks, craft beer bars and high-end restaurants have become part of the city’s identity for locals and visitors alike. Therefore, helping this industry in difficult times is among the city’s priorities amid relaxed lockdown rules. According to Lithuania’s Health Ministry, cafés and restaurants that choose to recommence operations must follow strict physical distancing rules and safety measures. Seating is only allowed outdoors, and clients seated at different tables must be at least two metres apart. Strict safety requirements, combined with the narrow streets of Vilnius’ UNESCOlisted Old Town – which can often only host a couple of tables per establishment – have made restaurant, café and bar owners pessimistic about the prospects of reopening.

However, Vilnius mayor, Remigijus Šimašius, responded to these doubts directly with a support package from the city. “Plazas, squares, and streets – nearby cafés will be able to set up outdoor tables free of charge this season and thus conduct their activities during quarantine. Just open up, work, retain jobs and keep Vilnius alive,” he said on 24 April, the day after the government announced the easing of quarantine restrictions. “Of course, the top priority remains safety for all,” he added. Vilnius’s public spaces – which until now have rarely been used for outdoor eating, such as the city‘s iconic Cathedral Square – are now open for this activity to support the city’s restaurants going through difficult times. Currently, 18 public spaces have been put on offer, with the possibility to add more in the near future. The announcement was met with enthusiasm, both from café owners and citizens of Vilnius, who are longing to return to their favourite cafés after weeks of lockdown. “Vilnius’s offer to help our cafés and restaurants came just in time,” says Evada Šiškauskienė, head of the Lithuanian Association of Hotels and Restaurants. “This additional space will help them accommodate more visitors and bring life back to the city streets without violating security requirements.” So far, more than 162 cafés, bars and restaurants have applied to inhabit the city’s public spaces with outdoor seating.


Taking a tea break can boost your mental wellbeing There is no question that as a nation, Britain is full of tea lovers (it’s estimated that Brits consume over 100 million cups of tea daily, according to, and now at a current time of uncertainty, new independent research by BRITA Professional (conducted by 3GEM conducted with 1,000 tea drinkers and 500 tea operators in the hot beverage industry in January 2020) has revealed the potential wellbeing benefits a tea ‘break’ can bring, especially relevant with so many of us working from home, feel the company. The research, which was conducted amongst 1,000 tea drinkers, found that twothirds (64%) believe taking time to have a cup of tea has a positive effect on their mental health, admitting it helps them to feel relaxed. Almost half (41%) agree that it helps them calm down and reduce stress levels. As well as being beneficial to consumers’ mental health, the research also found that

a tea break can increase our productivity with nearly half (41%) agreeing that they are able to concentrate more on their work after a cup of tea and over a third (38%) are able to perform better or to a higher level. Commenting on the research, Jane Pettigrew from the UK Tea Academy said: “As we all continue to settle into the ‘new normal’ and spend more time at home, it’s more important than ever to look after our mental wellbeing. The research by BRITA Professional really shows that there’s nothing quite like a reassuring cup of tea. I would encourage all of those who are busy in their households to take regular breaks throughout the day and where possible, connect with others over a relaxing hot drink.” BRITA’s full research results are available in a new toolkit from the company called Life is Better Filtered: Business Vitali-Tea, in which they also consider other aspects of the tea-serving experience

for operators, including water quality (to download a copy of the Life is Better Filtered: Business Vitali-Tea

toolkit, visit https://issuu. com/britaprofessional/docs/ brita_vitalitea_toolkit_single_ pages_final).

Brits cut down on meat consumption during COVID-19 pandemic A survey conducted by the Vegan Society has found that one in five Brits have cut down on meat consumption during the COVID-19 pandemic, with 15% having reduced their dairy/egg intake over the lockdown period too. These figures highlight how pressures on supermarkets and consumers alike are changing buying behaviour towards a more ethical, compassionate alternative, say the Vegan Society. Out of those who have reduced their meat or dairy consumption, 41% did so due to their preferred product not being available on the supermarket shelves, while 43% chose to reduce their meat consumption out of concern for health, environmental or animal rights reasons. The cost of meat products was also noted by respondents, with 15% opting for alternatives due to the price of meat in the supermarkets, highlighting how creeping financial pressures are contributing towards a shift to plantbased alternatives.

Brits who are reducing their meat and dairy consumption during the COVID-19 pandemic have been sampling alternatives that they wouldn’t usually buy on their regular shop, the most popular being almond milk (42%), meat alternatives such as vegan sausages and burgers (38%), soya milk (36%) and pulses such as lentils and chickpeas (34%), the Vegan Society report. Interestingly, many of the one in five Brits are fans of the new alternatives they’ve tried and have committed to continue buying them in the future, it was revealed, with half of those who have tried vegan meat alternatives such as vegan burgers and sausages saying they will keep on purchasing them after the COVID-19 lockdown. Meanwhile, plant milk is also proving to be popular, with 54% and 42% of those who have tried soy milk and almond milk respectively

saying they will make them a regular purchase once the lockdown has been lifted. Matt Turner, spokesperson for the Vegan Society, said: “After the unprecedented success of Veganuary and the swathes of new vegan products hitting the shelves in recent months, it’s no surprise that many consumers have made the switch to plant-based alternatives during the COVID-19 pandemic, whether that be for convenience, cost, or concern for their own wellbeing, the environment and the rights of animals. “Many Brits are trying these alternatives for the first time and enjoying them so much that they intend on keeping them in their shopping basket when we return to normal times. They are purchasing items that they wouldn’t have given a second look a few months ago, but are now seeing these brilliant vegan alternatives as the new normal.”


Dawn Foods’ cookie cake



When it comes to cakes, the versatility of products on offer to café and coffee shop operators means that an impressive range can be created to meet the continuing demand for sweet treats, as well the dietary requirements of consumers.


CAKES TRENDS “In the swirl of daily tasks faced by the café owner, staying abreast of consumer trends is one that can sometimes end up ‘on the back boiler’, but understanding what makes your customers tick can make a direct impact on elevating your business and driving sales,” says Jacqui Passmore, marketing manager UK and Ireland for Dawn Foods (www. “2020 will go down in history as one of the most challenging in living memory and inevitably consumer behaviour will change as a result. Keeping your finger on the pulse of what’s new, particularly regarding cakes and bakes - one of the key revenue builders for cafés - means operators can keep up with consumer demand, develop new products and as a result, shape their business, even in the toughest of climates.

Dawn Foods’ vegan chocolate and cherry muffins.

“Trends evolve as consumer tastes change and no doubt current market situations will have an impact on the way in which consumers enjoy their sweet bakery goods in the future. We are seeing that indulgence, destination, discovery and ethics are very much shaping consumers’ food buying and eating patterns.”

VEGAN AND ETHICAL “The enormous growth in the popularity of vegan foods is one that we believe is set to continue with more vegan cakes available,” says Jacqui Passmore. “Consumers are keen to discover new tastes and experiences, with non-vegans keen to try new bakes that are outside their comfort zone.

There’s some real innovation going on in this market both in terms of finished product and creative recipe ideas. Dawn has recently appointed two student ambassadors from University College Birmingham who will be working with our application chef to develop new recipe ideas throughout the year, some of which will feature vegan bakes. “Being able to use one mix to create sweet bakes that will appeal to all kinds of consumers – vegetarians, vegans and flexitarians – is a real cost and time saver for café operators as there’s no need to buy in separate ingredients. A classic recipe can be easily transformed into a delicious vegan friendly cake or dessert, suitable for various diets. “In line with Transparency 360, one of the key megatrends we have identified, consumers also want to feel better about products they purchase and choose brands sharing their

MEGAtrends At the beginning of 2020, Dawn Foods identified eight over-arching consumer ‘megatrends’ which it feels are set to drive bakery innovation. Blissful indulgence To pause their stressful lives and boost their moods, consumers yearn for a fleeting escape to the bliss of a decadent treat. And they expect this luxurious reward tucked into eye-catching packages that remind them they deserve pampering. Tip: Consumers want to make every bite count, so consider creating luxurious treats bursting with premium ingredients that wow their taste buds. #Eatertainment Food plays the universal denominator of visual experiences, with people worldwide transforming eating into a more immersive experience that can be dubbed as “eatertainment.” From ambience and decor to food and special events, consumers want a dining destination beyond today’s ‘special’. Tip: Caterers and bakers can create new culinary sensory encounters with experiential demonstrations in-store, creating innovative flavour pairing and on-demand customisation. 25/7 People seek to adapt to the daily hustle, tapping into technology for quicker ordering and food delivery. They shift eating patterns by grazing throughout the day and shave time off food prep with meal-kit delivery services and new gadgets and concepts. Tip: Bakeries and cafes can simplify their

customers’ lives—and save them time—by offering innovative bakery goods both in-store and in a food to go format My food ID Consumers’ identity intertwines with the food and backstory of their favourite bakery. When they connect with a coffee shop, they may make an outward expression of personal identity by sharing the outlet’s social media posts or carrying a paperbag with its logo. Tip: Coffee shops and bakeries can tap into what makes their business unique and provide products and services that offer memorable and shareable consumer experiences. Just for me Consumers are fatigued with mass-produced products where they feel nameless, feel Dawn, but businesses can use technology to forge authentic relationships by treating interactions as the channel for building close, personal connections. As artificial intelligence seeps into everyday lives, consumers expect companies to “know them.” Tip: Nurture existing relationships and build new ones that demand loyalty by getting smart with technology and creating an experience that shapes personal relationships with customers. Transparency 360 To feel better about products they purchase, consumers want to buy local and choose brands

sharing their beliefs and values. Consumers seek transparency from the companies they support and brands these choose, expecting honesty and integrity. Tip: Coffee shops may benefit from adopting a holistic approach to their business, aligning their values with sustainable practices and business stewardship so consumers feel good about buying from them. Enlightened eating Today’s hyper informed consumers demand food with benefits—healthier options fueling their bodies and pleasing their palates. They opt for products with added nutrients such as fruits, veggies and ancient grains—and without allergens, animal products and artificial ingredients. Tip: Replace undesirable ingredients with healthier alternatives and incorporate good-for you options to transform traditional products into offerings that also power the body Mashup adventure To bust out of daily routines, people yearn for new experiences, and food offers an easy, low-risk path. Inspired by global influences, bakeries can push boundaries with sensory experiences mingling new flavours and aromas for surprising twists. Tip: Quench consumers’ thirst for out-of-thebox experiences with a fusion of food textures, forms and flavours offering a fresh take on the traditional.


CAKES beliefs and values. Consumers seek transparency from the companies they support and brands they choose, expecting honesty and integrity and we believe that this trend will be key in the months ahead. “Dawn’s vegan crème cake mixes, for example, in chocolate and plain flavours not only give a delicious moist cake that compares well with cakes made with Dawn’s regular crème cake mix but feature sustainable ingredients too; the chocolate vegan mix is made with UTZ certified cocoa and they also do not contain palm oil. The products carry the V-Label, the internationally recognised symbol from the European Vegetarian Union for labelling vegan products and ingredients.” CAKE TASTE TRENDS “Natural flavours and colours have never been as important as consumers become more interested in the origin of their food as well as health concerns about fat and sugar content. Consumers are prepared to experiment with flavour too,” adds Jacqui Passmore. “Fresh citrus flavours are increasingly popular as an inclusion or topping on baked products and like other fruit fillings, high fruit content and origin fruit are also in demand. Consumers are looking for something a little different though – clementine flavour is much in demand rather than simple orange and the yuzu flavour as a more complex citrus option to lemon. “It is part of a trend for more natural products and those with a perceived health benefit. Citrus flavours add a ‘sweet and sour’ combination to bakes and appeal to the palate of today’s consumer, which has become more tuned into less sugary notes. “Now that Matcha and Green Tea are accepted flavours, more delicate Asian flavours such as Jasmine and White Tea are gaining popularity. The boom in Japanese food, particularly with millennials has also seen experimentation with Japanese flavours such as pandan, yuzu and cherry blossom.

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Our Mashup Adventure trend shows that people yearn for new experiences, inspired by global influences. Cakes are a great way to push boundaries with sensory experiences with a fusion of textures, forms and flavours, offering a fresh take on the traditional. The simplicity of Japanese cuisine taps into overall consumer interest in simple natural ingredients and we are likely to see more of these ‘edgy’ flavours in cakes. “As we move into the summer months, tropical flavours are still on the horizon as consumers look for lighter refreshing beverages and foods. There is real cross over between flavours found in beverages with cakes. Dawn recently launched a naturally vegan Lime & Mint Compound made with real lime juice concentrate and a hint of spearmint that can be added to mousses, non-dairy creams, ice creams, fillings and frostings to give a delicious Mojito-inspired summery flavour.” PERSONALISATION “Busy café operators might like to choose cakes, bakes and desserts that allow for a certain amount of personalisation, which means they can offer their customers something unique,” suggests Gordon Lauder, managing director of frozen food distributor Central Foods ( “Opting for sweet products that can be topped or garnished in lots of different ways provides versatility - a blank canvas on which food service professionals can be as creative as they like or as time allows. It also gives operators the chance to tweak their creations depending on the seasons or to reflect special times of the year, as well as to provide personalised cakes and bakes for their guests’ occasions such as baby showers or hen parties. “Our Menuserve New York Style Baked Cheesecake, for example, is perfect for this. It’s vegan and gluten free but will appeal to all customers, not just those looking for freefrom options. Pre-portioned into 14, the Menuserve New York Style Baked Cheesecake

has a crunchy gluten-free biscuit base, and is deliciously creamy, even though it is vegan friendly. Try topping and decorating with fruit and a coulis if short of time or dress to impress for one of the annual occasions such as Halloween or Easter. “Thinking ahead to later in the year, Central Foods also has a pre-prepared cheesecake that’s ideal for autumn and winter café menus. The Menuserve pumpkin cheesecake is also vegan and gluten free, and fits with the trend of adding savoury flavours to sweet products.” Pre-portioned into 14 and already meeting Public Health England’s 2020 Sugar Guidelines, point out Central Foods, this new cheesecake is made with rich and creamy vegan cream cheese blended with 15% pumpkin purée, gently spiced with cinnamon and nutmeg on a crunchy glutenfree biscuit base, all topped with a crown of dark muscovado sugar and biscuit crumb. It is part of the growing range of gluten-free and vegan desserts and sweet treats offered by

Central Foods, one of the UK’s leading frozen food distributors to the foodservice sector. “Changing dessert menus with the seasons is a great way to keep customers excited; loyal customers will be inspired to try limited-time offerings and new guests will be drawn to new offerings,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland. “Chefs can also continue to indulge customers by delivering delicious desserts straight to their door and explore the motivating factors which encourage dessert purchase by downloading The Callebaut Dessert Report.” Top tips for delivery include offering boxed chocolate dipping sauces as extras to increase indulgence, updating menu descriptions to encourage customers to order from home, and creating offers and deals i.e. ‘Friday 2 for 1 on all desserts’ or ‘Buy a main and a dessert for £11.99’, suggest the company (to download The Callebaut Dessert Report and to check out more serving suggestions online, visit www.

Menuserve Pumpkin Cheesecake from Central Foods.


MULTI-PURPOSE IBC Simply flavoured syrups have become a popular addition to favourite hot beverages, soft drinks, cocktails and mocktails, but did you know this versatile product range can also be used as a baking ingredient? Simply Syrups add a pop of flavour to best-selling cakes, flapjacks, brownies, granola, cookies and other sweet treats, and are presented in a convenient, ready to use format (simply stir through the mixture before baking, swapping out some of the sugar to taste, as required). “With over 70 flavours, all vegan, plus organic and sugar options, there’s a real opportunity for bakers to get creative with recipe ideas,” says Ricky Flax, director, IBC Simply. “Customers enjoy pairing some of the classic flavours such as a Simply Salted Caramel or Raspberry syrup in brownies or muffins, or making use of our more unusual flavours such as Birthday Cake, Candy Floss or Rhubarb to create a range of unique, signature bakes, as a way to impress customers with something a little different.” Simply Strawberry and Raspberry Freeze-Dried Fruits offer a convenient format for adding further flavour, colour and texture to cake mixes too, suggest IBC. Another useful ingredient is the IBC’s Simply Topping sauce range, suggest IBC. Choose from 12 authentic flavours, including a vegan chocolate option to dress cookies and brownies and load with any combo of Simply sugar strands, non-pareils, biscuit crumbs, chocolate beans and sprinkles to create a real show stopper that will draw the crowds, remembering that ‘customers buy with their eyes.’

HELPING HAND With many bakeries currently suffering staff or skill shortages, or preparing for this in the coming weeks, global bakery ingredients supplier, Puratos UK, points out that mixes and other baking products can help out. Easy to prepare, mixes which require minimal additional ingredients are a great choice for less skilled bakers and those short on time. Opt for mixes which require the addition of a few ingredients such as egg, oil and water, and which can be counted on to create consistent, quality products each time, suggest Puratos. Mixes can often be used to prepare a wide variety of products. For example, a cake mix can be used to create cookies, cakes, muffins and biscuits simply by adjusting the additional ingredient levels or a ciabatta mix can create not only ciabatta but focaccia, rolls, pizza dough etc allowing bakers to use minimal storage space for raw materials and will help reduce wastage. Mixes also deliver products with a good shelf life and products that are freeze and thaw stable will also help further ensure nothing goes to waste. Selecting a mix which is vegan, yet does not compromise on taste or texture, is a great way to ensure you will have product options suitable for all customers, suggest Puratos. Bread improvers are a quick and easy way to ensure fresh and great tasting baked goods, say Puratos. Versatile, improvers can be used on any type of bread from soft or crusty, to brown or white and with bread of any shape, whether rolls or large loaves. They will also help to make dough more tolerant for a consistent bake and ensure products freeze well.

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CAKES Shelf life enhancers are another easy way help products stay fresher for longer, they point out. Whether you are baking savoury or sweet goods they can help improve the taste and texture of products of all shapes and sizes, and there are many options available made using enzymes and emulsifiers or clean label versions. DESSERT DESTINATION Dessert parlours are bucking the trend of vanishing outlets on the UK’s high streets, their popularity boosted by catering for a new generation of customers looking for indulgence – beyond a pub or coffee shop – with eye-catching quality puddings and ice creams that are difficult to recreate at home, according to confectioner and inclusions specialist Pecan

Deluxe Candy (Europe) (www. Retail outlets are offering different ways to socialise, particularly among a younger generation who are snubbing alcohol, with a plethora of exciting desserts and tasty treats, including cookie dough varieties. Dough is being used as a main portion dessert served

GOLD CHOCOLATE CHEESECAKE Serves 8 – 12 Ingredients 200g Callebaut® Gold Chocolate Callets 340g cream cheese 120g caster sugar 130ml double cream 150g digestive biscuits 50g butter (melted) Method Whip the cream until smooth. Mix the caster sugar and cream cheese together. Melt the chocolate and then add into the cream cheese mix. Fold in the cream. For the base, melt the butter and blitz the biscuits, then fold the biscuits through the butter mixture. Press the biscuit crumbs into the base of an 8” tin. Pipe the cheesecake mix onto the biscuit base and refrigerate or freeze. TOP TIP: Use gluten free biscuits for a gluten-free dessert

hot as a giant soft cookie with ice cream on top. Pecan Deluxe has been meeting this growing market with endless sweet creations including ready-to-heat hot cookie dough, which has a massive advantage for dessert parlours in that the dough doesn’t need to be defrosted beforehand – it’s simply a matter of scooping the frozen chunks into a dish and baking, rather than having to plan ahead and defrosting the right quantity of dough overnight, say the company. An additional advantage of Pecan Deluxe’s dough is that, unlike its competitors, claim the company, it can be eaten raw too. For example, used for blending into milkshakes and adding to gelato, as well as its multiple baking applications. Available from Pecan Deluxe in chocolate chip and vanilla flavours, the size of the dough pieces makes them easy to both handle and process, such as when baking into skillet cookie and hot cookie dough desserts, which should go down a treat with consumers, especially on cold winter days. To make the perfect hot and gooey pudding, place a scoopful of cookie chunks in an individual oven proof dessert dish, bake from frozen at around 180oC for about 12-15 minutes, remove from the oven, then serve with favourite toppings and you have a super trendy, hot cookie dough dessert, say Pecan Deluxe. Customers have been hooked on cookie dough in ice cream since it originated in the United States around 1984, report Pecan Deluxe, and since then it has been introduced

to consumers all over the world and as an ingredient in ice cream has become one of the top five flavour variants globally. In response, the food tailor has trebled its cookie dough production capacity in Europe as part of a multi-million pound investment programme, demonstrating its commitment to the sector and its confidence that cookie doughs will continue to lead the march across multiple applications. “The versatility of cookie dough means it is gaining momentum in an increasing number of indulgent food items across the spectrum. It’s available in bakery, snacking and confectionery products, including chocolate bars, biscuits and bite-size pieces, and as a baked skillet dessert in many restaurants and fast food chains worldwide,” says Liz Jones, commercial and Development Director at the food tailor. “Pecan Deluxe has plugged into the buzz surrounding dessert bars and ice cream parlours. Our dedicated R&D department anticipates market trends and develops inventive products tailor-made to meet consumer demand, working hand in hand with food manufacturers. Cookie dough has been popular for decades and, thanks to innovative developments, there’s no reason to imagine that this trend will change any time soon.” All Pecan Deluxe products, including traditionally made fudge, moulded chocolate shapes, brownie pieces, cookie dough and praline nuts, are made using natural colours and flavourings in strict allergen controlled, BRC A grade facilities.

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With the current circumstances remaining unpredictable, it is important for operators to adapt and evolve to suit new consumer needs as people will always enjoy and appreciate a sweet treat. Callebaut® chocolate enables chefs to deliver a Lasting Impression straight to customers’ doors FOR SERVING INSPIRATION VISIT


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Callebaut Chocolate

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The path to becoming a sustainable business can, on the face of it, appear to be a challenging goal for many, but with small steps and innovations, businesses large and small within the café and coffee shop sector supply chain are making their collective contribution.

ADAPTATION “The café and coffee market is adapting to meet consumer demands for more ethical and sustainable products – something which is aided by continual innovation, evolution and increased awareness,” says Chris Tough, marketing manager at Lincoln and York. As one of the UK’s leading coffee roasters, Lincoln & York says that it wants to actively lead sustainability in the coffee industry, and following on from a strong financial year, report that they are investing in new technologies and offering products that go above and beyond both legal and consumer expectations. “Plastic has resolved a lot of inconveniences for brands and manufacturers. Its transparency reveals the colours, textures and appealing elements of the products, which predominantly help them to sell. However, as consumer understanding of the damaging impact of plastics on the environment becomes more common, this could spell the beginning of the end for plastic being used a means to attract customers,” adds Chris Tough. “By 2024, we have committed to


removing all plastic from our packaging. To do this, we looked at various options for our packaging, including compostable versus recycling. Initially exploring compostable packing, we identified a lack of consumer and customer understanding in where this could be composted and what ‘industrially compostable’ means. The Global Web Index Report identified 64% of consumers felt recyclable packaging was important to them (versus 39% for compostable).

“This led us to explore recyclable packaging, and in particular lowdensity polyethylene (LDPE) further. LDPE plastics can be upcycled into numerous new types of products and is a key factor as to why we have chosen it for our packaging moving forward. LDPE can also be recycled with other plastics in most facilities. The LDPE film for coffee also allows us to offer the same twelve-month shelf life across the range as traditional plastics. “Reductions of plastic consumption has seen encouraging progress across the coffee community. Initiatives have focused upon reducing the 2.5 billion disposable coffee cups thrown away each year in the UK with most major high-street chains now offering re-usable cup discounts and several smaller chains have outright banned single-use cups. “We are most excited and encouraged to know we’re moving forward with better, more sustainable packaging and hopefully inspiring others to follow.” Speciality coffee company, Lost Sheep Coffee, has recently announced that it will be supplying all its food service, hospitality and retail customers with whole and ground coffee beans in fully recyclable bags and boxes.

SUSTAINABILITY “Like everyone in the industry, the closure of our coffee shops has hit us hard over the past month,” says founder and managing director, Stuart Wilson. “It’s not been an easy time. However, we have used this time to speed up our plan to improve our trade and retail offering immeasurably. We have proudly completely redesigned all our coffee bean packaging to ensure that it is as environmentally friendly as possible whilst maintaining the freshness of our coffee.” In fact, Lost Sheep Coffee says that it is going to extraordinary lengths to ensure that all its entire product range – capsules, beans and coffees-to-go - is as environmentally friendly as possible. “We believe that we are one of the first to have moved all our packaging to eco-friendly alternatives to benefit all our customers,” adds Stuart Wilson. “What is really important to us is the whole life cycle of our ranges. Our capsules, which are available in bags of 100 to our trade customers, are made from a waste product form the paper making industry. We take this waste product that would normally be destined for incineration and repurpose it into our coffee capsules; they can be completely composted in the food waste bin within 12 weeks. We have a lot of hotel accounts whose guests love the experience of being green whilst enjoying their stay. “We have eco targets we are working towards and ensuring our packaging is as eco-friendly as possible has been a huge key step.” Lost Sheep Coffee has become well known for its accessible, high quality hand roasted speciality coffee, selling a large range of single estate coffees and blends, and now all the beans, both whole and ground, are available in fully recyclable packaging. The coffee bag and box allows retailers and wholesalers alike to contribute to a greener coffee offering without raising their costs. Lost Sheep Coffee’s plastic free 100% compostable Nespresso compatible coffee pod range is now also available in new spacesaving double-stack boxes which have been designed to be instantly recognisable and stand out on the shelf, say the company. To match the green credentials of the compostable capsules the outer packaging is also environmentally friendly too, using

vegetable inks and 100% recyclable, with the eye-catching shape, design and branding encouraging buyers to interact with the brand. SINGLE USE REDUCTION Hawkshead Relish (www.hawksheadrelish. com) launched their new relish pots at Fine Food North, held at the Yorkshire Event Centre, Harrogate, back in March. These new pots have been designed to provide catering and hospitality businesses with reusable, on table condiment storage solutions for foodservice products, say the firm, and play a part in helping businesses meet new legislation to combat the proliferation of single-use plastics. The new rules which come into force shortly, ban the use of the most frequently littered plastic products for which alternatives exist. Single-use plastic products are typically intended to be used just once or for a short period of time before they are thrown away, and one of the main purposes of this new legislation is to reduce the amount of plastic waste which they create, says Hawkshead. In response to this, the team at Relish worked to reintroduce on table condiment sets. Their relish pots are made of glass, a material that can be recycled in closed loop over and over again if broken. Unlike single use plastics, relish pots are fully reusable, and because the surface is non-porous it doesn’t absorb food and germs and can be safely washed at high temperatures in a dishwasher and can be used again and again, the company point out.

Introducing reusable products to their customers forms part of Hawkshead Relish’s ambition to help meet United Nations’ Sustainable Development Goal 12 - designed to foster eco-friendly production, reduce waste and boost recycling by 2030. An eco-conscious alternative to single serve and standard on table plastic containers, the pots are also striking in their design - perfect for those catering and hospitality businesses seeking to stand out from the crowd, appeal to the ever increasing numbers of environmentally conscious consumers and respond to the desire for high quality artisan locally made products. To further encourage the reduction of on table single use plastics and tidy up tables the company have also introduced bespoke Hawkshead Relish condiment holders, which are handily designed to hold either two or four bottles from their range of sauces and ketchups. ‘’As a company, we take our environmental responsibility seriously,” says Maria Whitehead, co-owner of Hawkshead Relish. “Over the years we have put a number of measures in place to reduce our overall impact as a business. Relish Pots and condiment holders is just a further demonstration of our commitment of helping to maintain the integrity of the environment on which we all depend. We are constantly striving to reduce the use of single use plastics in our business model where practicably possible, and we want to encourage other like-minded business to follow suit.’’ END OF THE SINGLE-USE PLASTIC BOTTLE Along similar lines, EcoPure Waters is helping operators to move away from bought-in bottled water that is typically packaged in plastic, reducing waste, shrinking costs and improving sustainability in the process. “Sustainability and waste reduction, in all its forms, needs to be at the top of the agenda for caterers,” says Paul Proctor, EcoPure Waters’ (www.ecopurewaters. com) managing director, who proposes that


SUSTAINABILITY operators can reduce their environmental impact by introducing filtered water systems. “Not just because it’s good for the planet, but also because it’s good for business. Customers are increasingly looking to support businesses that put sustainability at the heart of their operations. “A good starting point is to eliminate plastic bottles from your operations, by replacing bought-in water in single-use plastic bottles with in-house filtered water served in reusable glass bottles.” This, say EcoPure, can be achieved by using a mains water filtration system which helps to reduce waste in several ways. • It avoids the energy associated with manufacturing, transporting, storing and recycling bought-in water bottles, so your carbon footprint is greatly reduced. • If the system replaces water in plastic bottles, then it also addresses the imperative to reduce plastic packaging. • Drinking water is created on demand, so the waste associated with over-ordering or out of date stock is completely avoided, claim EcoPure. • Not having to buy in and store expensive bottled water reduces input costs, saves administration time and minimises the amount of valuable space taken up with storage. How does it work? “A mains water filtration system produces chilled still and sparkling water on demand for serving in your own-brand glass bottles,” explains Paul Proctor. “Customers enjoy delicious drinking water, freshly served with unrivalled purity and taste. In all cases, with your logo on the bottle and perhaps a sustainability message, your brand name stays in front of your guests at all times. Whatever the size of your operation and demand for water, there’s a suitable system for you.” What are the benefits of in-house mains water filtration? Reduced waste and the ability to offer a premium, consistent chilled drinking water, both still and sparkling, on EcoPure Waters’ new BluBar.

demand, with enhanced company branding. At the same time, operators can save money and the system is easy to use, claim EcoPure (especially when fitted with the new pushbutton auto-fill font). This high volume, portion-control facility allows the fast and accurate filling of bottles, saving energy and labour time, point out EcoPure. “Margin-wise, a filtration system benefits your organisation because the cost per litre is much less than buying in bottled water,” adds Paul Proctor. “Standalone systems are now available costing just £3.70 per day. So, if you spend more than this on bought-in bottled water around five to six litres daily - then you’ll be saving money from the outset. “A higher volume built-in system can be designed and fully installed, with free bottles, dishwasher trays and carry-crates, for less than £4.50 a day (including regular servicing and full parts replacement cover). On-site system and hygiene training is provided as standard, as well as start-up cleaning products, to ensure the most stringent EHO requirements are met.” CLOSED LOOP Just in time for Global Recycling Day (18 March 2020), Vegware ( – a global specialist of plant-based compostable packaging – shared news of their continuous growth, including how they have helped Scottish clients boost recycling. This comes alongside booming sales growth, expansion of their office space and increased composting collection routes to deliver more zero-waste solutions to clients, report the company. From its start in June 2017 to the end of 2019, Vegware’s Close the Loop composting collection service has composted the equivalent weight of 16.8 million disposable coffee cups. Additionally, the sales of this Edinburgh-based exporting SME have doubled in the last two years, with exports now accounting for a third of their sales. This exceptional growth is due to the public’s continuing preference for plant-based alternatives to conventional plastics, claim the company. Vegware’s range of over 350 plantbased catering disposables offers the full solution to any site looking to join the circular economy. Vegware’s Waste Management Consultants work with the UK waste sector to provide composting collection services for clients. This includes their own awardwinning Close the Loop service, that offers a zero-waste solution to Scottish businesses for catering disposables. Started in 2017, in their home turf, the Close the Loop service collects used Vegware disposables and food waste from business across Scotland, taking it to industrial composting. In under 12 weeks, used

Vegware turns into soil improver for Scottish fields, to feed the next generation of plants. “We believe that every foodservice business should have access to composting. With Vegware’s Close the Loop service, our clients get piece of mind, knowing that their waste is being processed correctly. It’s a win-win,” explains Annalise Matthews, Vegware’s waste management consultant. Dynamic Earth, Edinburgh’s 5-star visitor centre, is among businesses already benefiting from the Scottish service. Within their first five months on the Close the Loop service, Dynamic Earth recycled 1.38 tonnes of used Vegware and food scraps – the equivalent of over 106,000 8oz coffee cups. “I was keen on Vegware from the start,” says their café manager, Susan Paton. “The plant-based products were presented as a practical solution; the wide and versatile product range could support Dynamic Earth for the long-term.” In addition to their Close the Loop service, Vegware works with the waste sector to actively grow trade waste collection routes around the UK. Now, there are Vegwareapproved trade composting collections for 70% of the populated areas within the UK, including Oxford, Cambridge, Reading, Guildford, Basingstoke, Birmingham, Leeds, Sheffield, York, Nottingham, Shropshire, the Isle of Man, most of Northern Ireland, and a pilot scheme in London. To keep up with product demand, Vegware Edinburgh headquarters has grown and expanded into the building next door - a 4,000sq ft property on Edinburgh’s illustrious Melville Street, and avenue for business and development in the West End (Vegware moved to their first Melville Street property in February 2018 when their staff numbers outgrew their previous premises in neighbouring Polwarth). This space expansion joins their three warehouses situated in mainland Europe, the UK and the US, with these hubs servicing Vegware clients in 70 countries worldwide.

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IN T RODUCING OU R N E W R E C Y C L A B L E PA C K A G I N G We recognise our responsibility to set a sustainability agenda, which is why we’ve announced our new recyclable packaging with the same twelve months shelf life.

Available in three different colours: black, white and kraft. L E T ’ S TA L K S U S TA I N A B L E P A C K A G I N G Email us now at L I N C O L N A N DYO R K . C O M

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Prepare for the worst,

plan for the best Industry consultant, Anya Marco, outlines what she feels independent café and coffee shop operators should be focusing on right now during these challenging and uncertain times. WORST CASE SCENARIO Imagine you had to close your coffee shop indefinitely. You had no idea when you were going to re-open and whether or not your customers would come back. If I had said this to you six months ago, you would have laughed, and yet here we all are, some of us behind closed doors, non-key workers, urged to stay at home and we are living that exact situation. It is well publicised that coffee shops and hospitality overall have been the hardest hit. The first to be forced to close (initially without government instruction just based on consumers being told not to socialise anymore) and therefore businesses that have been without support for the longest. What will happen when coffee shops are allowed to re-open? Should they be the first to re-open as some reports are urging? The challenge with exiting lockdown isn’t just the unknowns and uncertainty, there is also the concern that businesses will have to significantly change how they are run in order to accommodate the inevitable social distancing protocols that will be in place until a widespread vaccine is available. This may mean screens at tills, fewer tables inside which may mean lower footfall, and yet they will have the same rents, staff costs and other overheads as before, with possibly 25% lower turnover. PREPARING FOR THE UNKNOWN How can a business prepare for something that is unknown? The most important thing you can do right now during this time is to prepare for the worst and plan for the best. Here are a few suggestions to consider. Benchmark your business to the rest of the industry. Knowing how you performed compared with others, and how you anticipate your performance compared with others, makes it easier for you to plan, make changes where needed, and will also reassure you that you are doing ok (at, you can find more information, as well as a free benchmarking report).

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Investigate other ways to increase turnover such as order and pay apps (which will aid social distancing and potentially increase sales). Consider how to rearrange store layouts to make the best use of seating while allowing people to have enough distance between them to pick up pre-ordered beverages and/ or order at the till. Talk to other people in the industry and find out what they plan to do. Talk to nearby businesses. It might be that you can join forces and potentially reduce costs without compromising on service and quality. Think outside of the box. It will still be hard for many consumers to get basics from grocery shopping, so can you add certain For more ideas on how to prepare for exiting lockdown, and to find out more about how other businesses have reacted and adapted to the current situation, why not tune in to Anya Marco’s Lockdown Coffee Youtube Channel?

things to your store to supplement sales? Make sure you are in touch with your customers. Involve yourself in local Facebook groups, be active on your social media and make sure they know when you re-open what you are doing to make sure they are kept safe. Be a place they can trust so that they make you one of their must visit places as soon as they are allowed out of the door! Streamline costs now, in readiness for re-opening. Look at where you can reduce outgoings and start the process before you go back in – can you source lower cost supplies without affecting the quality? Have you had bad experiences with any suppliers during the lockdown? Now might be the time to find alternatives and save money. Talk to existing suppliers and landlords, find out where they can help you – you might be surprised! Consider streamlining areas that have the highest costs associated due to wastage such as food and seasonal beverages for the short term. Can you reduce your food offer so that it is simpler and more cost-effective without compromising your brand and values?

Marketing through the


Jane Newick (pictured), managing director of the Wordbox – a specialist food and drink PR and marketing agency – provides her top tips on marketing through the COVID crisis. MAKE THE MOST OF THE FREE TIME Our industry is currently experiencing the worst economic crisis in memory. At the time of writing, many coffee shops are closed with no clear sign of when they can re-open. Some have been quick to add a takeout or home delivered service to their offer, but many are struggling to survive, whilst waiting for government support to kick in. However difficult the current situation may be, it does present an opportunity for operators to take stock and reset the business, ready for when things return to normal, although at this stage we have no idea what the new ‘normal’ might be. Clearly, we would all prefer usual trading conditions to resume as soon as possible. But using the intervening period wisely will pay dividends. Take time to review some of the key areas such as food and beverage menus - profit margins, dietary requirements, signage, POS materials etc - as these usually benefit from a bit of fine tuning and are often overlooked when times are busy. Now might also be the perfect time to hunker down and learn new skills that would be of use

later on. Furloughed staff are still able to undertake training and there are endless free resources online ranging from barista skills to food hygiene, marketing and social media and these would be useful for any business post COVID-19. It’s also worth digging out those larger projects that have been gathering dust for a while. Maybe it’s a website refresh, a community project or re-brand that is long overdue. Perhaps now you have the time to give them the attention they deserve? KEEPING IN TOUCH For most coffee shops, this is a time for focusing on existing customers and keeping in touch with them through the pandemic in order to encourage them back in once the business re-opens. Regular communication is essential, even if it’s just to let customers know you are still around! Making your voice heard will help keep your business front of mind and put you in a much stronger position when we do emerge from COVID. One thing’s for sure, anyone who is off work, home working, home schooling or self-isolating is going to be spending a record amount of time in front of their

Your coffee shop might be closed right now, but social media can assist in making sure your customers are kept in touch.

screen. This is good news for coffee shops, as efforts can be focused on social media such as Facebook and Instagram, webinars, podcasts, videos and other online space or social networking sites such as Google Hangout or Zoom which is a very cost-effective option and something that can usually be managed in house. It’s all about building and maintaining a dialogue with customers. So, whether the business is forced to close temporarily or not, using social media to communicate with customers and stakeholders with a steady stream of relevant content will help keep the people who are important to you engaged and informed. Look at things from a customer perspective and make yourself visible and accessible to those who need your support. What are the issues they are facing? What information do they need from you? How can you help them or get involved?

in the gaps in the calendar with more reactive material and news updates. Navigate the landscape with a sensitive tone in a timely and tactful manner, choosing words wisely so as not to offend anyone going through a particularly stressful time. Plan for light-hearted content too as customers who are selfisolating or furloughed will also be looking to be entertained. Quizzes, competitions and polls are always popular and rewarding engaged customers with discounts will encourage loyalty once you re-open. Lots of coffee shops are engaging with local community groups as a way to support others through the difficult times and this can have the added bonus of building brand awareness for their own business too. Setting up Facebook groups is a great way to share content such as recipes, live cookery demos or home barista skills etc and is another way to help stay on the radar.

FORWARD PLANNING The key to successful social media is planning in advance and making use of one of the specialist scheduling tools such as Buffer will be of great help. As a small business, there is no need to post new content every day, but aim for a consistent presence using quality rather than quantity as a guide. Build your content around themes or topics that are important, or of interest to your customers, bearing in mind their possible new home dynamic e.g. home alone, with family, with partner/kids as this is likely to influence your choice of material. Try to plan ahead with some evergreen content, filling

IT’S ALL ABOUT THE CONTENT Good quality imagery is vital and it’s easy to pull together fresh, new content making use of the free stock images and video footage that is readily available. It’s possible to download, edit and publish branded clips and images, without the need for any special skills or technology which means there is endless scope for creating interesting visuals without spending any additional cash. Now is the perfect time to get to grips with social media and there is no reason why you cannot make professional quality content with ease that will see you through the current crisis and beyond.



Style, flavour

and budget

Gaggia Milano’s La Reale.

When considering a new coffee machine, there’s quite a selection to choose from these days. However, making your decision comes down to three main factors, feel sector supplier, Gaggia Milano. Namely, the style and location of your coffee shop, the coffee flavour that you wish to serve and your budget. Gaggia Milano is one of the key brands of the Evoca Group ( – a global manufacturer of out of home coffee machines with offices throughout the world. Part of the Evoca Group, Evoca UK are based in Kingswinford in the West Midlands, having moved to purpose-built premises in late 2019 to streamline their sales and distribution services. “If you run an independent café or coffee shop on the high street, competing against the big chains, then you need a robust machine that will help you to create excellent tasting coffee with a service and ambience to match,” says Craig Jukes, sales director, Evoca UK. The Gaggia Milano professional range of machines has recently made a return to the UK in a move marked by the availability of a range of traditional machines that build on over 80 years of heritage and experience in Italian coffee making, and with plenty of options now available, say the company. “Their La Reale, for example, is a machine that offers Dynamic Flow Control among its features, and enabling parameters such as the pre-infusion time, rate of rise level and flow control to be adjusted to create a flavour profile that is completely tailored to the barista’s personal tastes,” explains Craig Jukes. Across the full range, there is no shortage of Italian design flair on show too, with sleek lines, metallic finishes and a range of colours from dark and brooding to bright and light,


and meaning that there is no obstacle to finding a machine to fit in with an outlet’s décor, feel the company. “The footprint of any machine is a key consideration when incorporating it into your premises,” adds Craig Jukes. “Ensuring that it will fit into the available space, while also offering the capacity to meet your peak demand and serve the number of drinks is a key consideration. “With the Gaggia range, there is no trade off. Between La Reale, La Giusta and La Decisa, there are a range of sizes to choose from, but all are available in two or three group handle versions, and in standard or tall cup variants.” But what about cafés in other locations such as museums or garden centres, for example? “Here your choice of machine will also be influenced by whether you employ fully trained baristas,” says Craig Jukes. “Even if you don’t, then you can still serve excellent tasting, coffee shop style coffee. Today’s super automatic coffee machines, such as Gaggia Milano’s La Radiosa, or the Kalea Plus by Necta, might be the simplest machines to operate, but this in no way detracts from the flavour of the coffee, as they grind the beans on demand, and La Radiosa’s in-built milk-foaming technology can smoothly and flawlessly froth the milk to create the perfect cappuccino or flat white.” The café and coffee shop market has seen unprecedented challenges in 2020,

and budgets are under enormous pressure. Gaggia coffee machines may be renowned for their style and sophistication, and this is all achievable for a lower price tag than you might imagine, feel Evoca. “As we move into a world where hygiene considerations are more than likely to be at the top of everyone’s priority list, then sophisticated design also brings significant advantages in being able to keep the machine clean,” says Craig Jukes. “Elegant styling means that there are fewer areas that can trap dirt or germs. Capacitive glass key pads on the Gaggia Traditional range, and tablet style interfaces on the super automatic machines mean that they are really simple to keep hygienic by simply spraying with any professional antibacterial cleaning product, as well as being tough and hard-wearing.” Gaggia Professional’s La Radiosa.

COFFEE MACHINES La Cimbali’s new M100 Attiva.


GENERATION La Cimbali’s next generation M100 the new M100 Attiva - offers design refinements and technology upgrades which help the barista to exploit the nuances of speciality coffee blends when switching up pressure profiles, brew temperatures and drink recipes through the brewing cycle. With three models in the range, each incorporating a different thermal system, the Attiva will appeal to professional baristas with varying skill levels working across all applications and offers endless scope for customisation, in terms of technology, and aesthetic appeal, feel La Cimbali ( The M100 Attiva HDA features La Cimbali’s patented HD system which sets a personalised pressure profile for each group, thereby optimising the sensory profile of the extracted coffee. Using multi boiler technology, each group also benefits from individual temperature control which gives further scope for creative recipe development, point out La Cimbali. “The ability to control the brew temperature for each group, combined with pressure profiling capabilities allows

the barista to create unique, signature recipes and flavour profiles from the same coffee blend,” explains Daniel Clarke, La Cimbali UK’s managing director. “A creative barista can really experiment with different coffees, bringing out subtleties in flavour, taste and aroma worthy of a speciality menu and present something that customers can get excited about.” La Cimbali’s Attiva GTA also offers scope on water temperature but adds an option to regulate the volume of water flow at the infusion stage, ensuring an optimum flavour profile for both espresso and longer drinks such as lattes and mochas. At entry level, the Attiva TDA uses La Cimbali’s Thermodrive technology which features an enhanced calibration system to control the temperature of each individual drink selection, and this extends to the infusion stage of the brew cycle for greater flexibility. The M100 Attiva also features a light and modern die-cast aluminium cover and is available in a standard matt black, matt grey and glossy white colourways, in addition to custom finishes. A further refinement is a lower profile design

to encourage interaction between the barista and customer, whilst preparing the drink order, elevating the whole coffee experience for customers and employees. “Consumers are looking for great tasting coffee, whether drinking in or on the run, and routinely expect a full menu of speciality drinks delivered at speed,” adds Daniel Clarke. “Our new Attiva range, featuring award winning, patented technology ensures that even the most inexperienced barista team can deliver the level of quality that consumers have come to expect, with ease.” The Attiva is available with either push button or OLED touch screen controls and optional extras include an Acaia Lunar scale kit which enables the barista to incorporate exact gravimetric extraction seamlessly into their workflow.



Supporting customers through

COVID-19 Daniel Clarke (pictured), managing director, Cimbali UK ( outlines how the company are supporting their customers during these challenging times, and also offers some guidance concerning coffee machine recommissioning in preparation for re-opening. KEEPING IN TOUCH As the COVID-19 crisis started to unfold around the world, our initial priority has been to understand how the pandemic would impact Cimbali UK customers, employees and other stakeholders from an operational, commercial and emotional perspective. This is unchartered territory for all of us. Working in conjunction with our trusted advisors, MAKE UK - the collective voice of manufacturing in the UK - our focus has been to talk to as many customers as possible to understand the challenges they are facing and seeing what measures we can put in place to help ease the situation for them. Our actions so far have included implementing safe working practices to

keep employees, customers and the wider public safe and healthy, and our initiatives extend from maintaining the highest level of hygiene on site visits to the use of protective clothing, self-isolation, and the adoption of home working where appropriate. We are also in regular communication with all customers and stakeholders to provide guidance and support through the machine shutdown process and beyond, with updates and practical information available on our website and social media channels. We remain open for business as usual and our service desk and field engineers continue to provide expert advice and guidance to our community in the best way we can.

Coffee machines which might have been dormant for five weeks or more in recent times will require their safety valves to be checked.

24 CAFÉ LIFE | MAY 2020

CUSTOMER SERVICE TEAM As the central hub of our operation, the service team continue to provide the first point of contact to all our customers. Our goal, as always, is to exceed expectations. We are remote working with reduced staff numbers but nonetheless, we are committed to supporting all customers who remain trading in these difficult times. By screening calls we aim to resolve all issues without the need for a site visit in order to minimise disruption for the customer. Where an engineer does need to attend site, we call ahead to ensure all health and safety requirements such as safe working and social distancing measures can be met. Health and safety issues are a priority at this time and will be prioritised above all other work. We continue to undertake PSSR (Pressure Systems Safety Regulations 2000) examinations to ensure all equipment is safe and meets required guidelines. Planned Preventative Maintenance (PPM) and water treatment management continue as and when required and agreed. The crisis has forced us to adapt multiple processes within the business to ensure that operations still run as smoothly as possible. Our focus in developing these changes has been to ensure that we are always available to help customers via direct contact through telephone, conference calls or by email. TECHNICAL SERVICE TEAM Under the guidance of Gary Diggett, La Cimbali’s technical director, the technical team continue to provide expert advice on all aspects of machine operations, particularly to those customers who have chosen to use the lockdown period to undertake routine maintenance.

CUSTOMER SUPPORT We have created comprehensive shut down and recommissioning guides for customers and these offer invaluable ‘hands on’ information for every Cimbali machine model. These step by step guides include best practice health and safety advice in line with current regulations and will ensure the machine is maintained according to the manufacturer’s instructions and may help eliminate potential damage or avoidable costs in the future. Our technical team have also been working with our third-party equipment suppliers such as Bunn, Marco, Brita and BWT to ensure we are able to provide support across those product areas too. At the time of writing, there is currently no definitive end in sight for lockdown. However, we continue to work closely with our customers to plan how equipment can be recommissioned in the most costefficient way because that information will be required at some point in the hopefully, not too distant, future. Ensuring clean, efficient and safe recommission of equipment Post lockdown, meeting the legal requirements of the Pressure Systems Safety Regulations 2000 (PSSR) will be a priority.

The rules state that anyone who is operating a commercial coffee machine that uses a pressurised vessel is obligated to undertake a ‘Written Scheme of Examination’, which includes regular safety checks in accordance with that scheme. Manufacturers of pressure valves state that where the boiler remains unused for five weeks or more, the safety valve must be checked by a ‘competent person’ before use to ensure the machine is safe to use. The responsibility for this assessment lies with the operator. Therefore, we continue to work closely with our customers to plan how equipment can be recommissioned in the most costeffective ways, taking into consideration Manufacturer Guidelines and PSSR regulations for equipment with pressure valves. Our extensive experience in PSSR has allowed us to create specific guides enabling customers to conduct certain processes themselves to meet with both manufacturer guidelines and PSSR regulations (for those who are unable to undertake these works due to time restraints, Cimbali are able to conduct the works on their behalf).

HEALTH AND HYGIENE A further point to note, in preparation for re-opening, is the importance of deep cleaning and sanitising the machine before use. There are numerous cleaning solutions and powders available for coffee machines with specialist options for milk lines and the removal of limescale and tannin build up. Health and hygiene is uppermost in everyone’s mind, so also look out for sanitisers which eliminate bacteria from internal and external surfaces for added peace of mind. Operating a system of end of day and regular deep cleaning will prolong the lifespan of the machine and help avoid breakdowns as well as improving the taste of the coffee. Most manufacturers supply their own range of cleaning products and there are also many generic brands available too so there really is no excuse for a dirty machine! We are uncertain what lies ahead for the industry, but one thing we can be clear about is that Cimbali will remain prepared for any challenges that may arise and will continue to work with our customers to ensure that sales, service and support remain a top priority.


CONTACT SAM MINTON .uk 01291 636333 |


Café Product Index ADVISORY, BUSINESS &

Sour Cream






CP Foods UK Ltd.

Bespoke Software


Pauwels UK

Bunzl Catering Supplies



Datatherapy Ltd.


Business Systems Datatherapy Ltd.


Italian Beverage Company



Marimba World Chocolate

The Wordbox



E Commerce


Rombouts Coffee GB Ltd.

Datatherapy Ltd.

Mizkan Euro Ltd.

Cold Drinks & Mixers


The Ingredients Factory

Italian Beverage Company

Grote Company

Zafron Foods Ltd.



Millitec Food Systems Ltd.


Zafron Foods Ltd.


Food Safety

Harvey & Brockless

ALS Food & Pharmaceutical



Mizkan Euro Ltd.


The Ingredients Factory Zafron Foods Ltd.





Moy Park Ltd.

Geeta’s Foods Ltd.

Morning Goods


New York Bakery Co. Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Bread Making Ingredients Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Spreads Freshfayre

The Ingredients Factory Salsa Blenders Freshfayre Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Blenders Freshfayre Fresh-Pak Chilled Foods Pauwels UK The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK

Juices Caterers Choice Freshfayre Italian Beverage Company Leathams Smoothies Italian Beverage Company

Royal Greenland Ltd. Freshfayre Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. Tuna Caterers Choice Freshfayre H Smith Food Group plc


Moy Park Ltd.

Eggs (hard boiled)

Zafron Foods Ltd

Freshfayre Fresh-Pak Chilled Foods



Country Choice Foods

Egg Products



Canned Fruit

Fresh-Pak Chilled Foods

Caterers Choice Ltd.



Futura Foods UK Ltd.

The Ingredients Factory



Zafron Foods Ltd.

Leathams Pineapple


Caterers Choice

Buttering Machinery

Food Network

Deighton Manufacturing

Freshcut Foods Ltd

Grote Company Millitec Food Systems Ltd.


Coffee Machinery

Insurance Protector Group

Pumphreys Coffee Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd.


Cutting & Slicing Equipment


Grote Company

Caterers Choice

Millitec Food Systems Ltd.


Depositing Machinery

Fresh-Pak Chilled Foods

Spreads (olive)

Grote Company

Harvey & Brockless


Millitec Food Systems Ltd.

Pauwels UK


Kitchen Equipment


Water and Filtration

The Cheese Cellar

H Smith Food Group PLC

LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS Bacon Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd.


Labelling Systems & Barcoding



Planglow Ltd.




Mobile Catering Vehicles

Pauwels UK

Jiffy Trucks Ltd.


Futura Foods UK Ltd.

Zafron Foods Ltd.

Sandwich Making Machinery


Smithfield Foods Ltd.

Harvey & Brockless

Sauces & Ketchups

Deighton Manufacturing

Moy Park Ltd.



Grote Company

Newsholme Food Group

Norseland Ltd.

Caterers Choice

Millitec Food Systems Ltd.

Sam Browne Foods

Ornua Ingredients Europe



Pauwels UK






Moy Park Ltd.

Futura Foods UK Ltd

The Ingredients Factory


Princes Foods Ltd.

Ornua Ingredients Europe

Zafron Foods Ltd.

Royal Greenland Ltd.

Smithfield Foods Ltd.

26 CAFÉ LIFE | MAY 2020

Canned Meat

Chicken 2 Sisters Food Group Cargrill Protein Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre Galliance UK Ltd. H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Continental Freshfayre Leathams Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre Galliance UK Ltd. H Smith Food Group PLC Sam Browne Foods Ham Freshfayre Leathams Smithfield Foods Ltd. Lamb Freshfayre H Smith Foodgroup PLC Sam Browne Foods Meatballs Snowbird foods Pork Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Sausages Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. OILS Freshfayre ORGANIC PRODUCTS Fridays Galliance UK Ltd. Leathams Pauwels UK PACKAGING Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd.

Café Manufacturers & Distributors Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. PASTA Caterers Choice Ltd. Freshfayre Leathams Pasta Foods SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group CP Foods UK Ltd. Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & BrocklessZafron Foods Ltd. Frozen Fillings 2 Sisters Food Group CP Foods UK Ltd. SOUPS Freshfayre Leathams Southover Food Company Ltd SPECIALITY Chocolate Marimba World Chocolate VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd. Jalapenos Caterers Choice Ltd. Freshfayre Salad Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Sundried Tomatoes Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Caterers Choice Freshfayre Tomatoes Caterers Choice Freshfayre

ADELIE FOODS GROUP LTD. – REDMOOR Wimblington Drive, Redmoor, Milton Keynes, Buckinghamshire MK6 4AH Contact: Tamara Redding Tel: 020 8571 1967 ADELIE FOODS GROUP LTD. – SOUTHALL Unit 17-19 Armstrong Way Great Western Industrial Park, Southall Middlesex UB2 4SD Contact: Tamara Redding Tel: 020 8571 1967 ADELIE FOODS GROUP LTD. – WEMBLEY Lords House, 656 North Circular Road London NW2 7AX Contact: Tamara Redding Tel: 020 8571 1967

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Tel: 0283 0262333 E-mail

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636 BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts,S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Tel: 0208 629 8600

SAMWORTH BROTHERS MANTON WOOD Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Justyna Nowicka Tel: 01909 511800 Fax: 01536 409 050 IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex UB7 8JL Tel: 01895 440123 Fax: 01895 441123 MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401 ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020

Justyna, STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166

TIFFIN SANDWICHES LTD. Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939 paul.thornton@


Café Suppliers Index 2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Sam Bennett Tel: 07873 301954

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 BLENDERS Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland Contact: Barnaby Barber Phone: 00 353 14536960/ 07741 639006 CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205

COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 PANTONE 1585 U


C 0% M 60% Y 65% K 0% WEB #FF854F

C 0% M 0% Y 0% K 85% WEB #4B4846

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 7000044

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Orla McDonagh Tel: 01604 583421 Fax: 01604 587392 Accreditation body: BSA

28 CAFÉ LIFE | MAY 2020

DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880

FRIDAYS Chequer Tree Farm, Benenden Rd, C ranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 Accreditation body: BSA

FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522

GALLIANCE UK LTD Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010

GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Accreditation body: BSA

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013

ITALIAN BEVERAGE COMPANY Brent House, Travellers Lane Welham Green, Hertfordshire AL9 7HF

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146/ 07747 612527 JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs

JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap

Café Suppliers Index LEATHAMS LTD 227-255 Ilderton Road, London SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017

MARIMBA WORLD CHOCOLATE 6 Borehamgate, Sudbury, Suffolk CO10 2EG Contact: Brad Wright Tel: 01279 714527 default.html MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 Contact: Richard Ledger Tel: 01664 820032

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660

MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 Accreditation body: BSA

NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639

NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801

ORNUA INGREDIENTS EUROPE Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300

PASTA FOODS Forest Way,Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200

PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071

RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Kathy Sowersby Tel: 01377 241238

SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS) 106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL Contact: Sales Tel: 01473 350045

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252454 SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@ THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson

THE WORDBOX PR and Marketing for Food, Drink and Hospitality PM House, Riverway Industrial Estate, Guildford GU3 1LZ Contact: Jane Newick Tel. 0330 043 1951 / 07907 566773

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101 ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117

LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration, Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991


International Product Listing

Sandwich Manufacturers

BAKERY INSERTS Sigma Bakeries Ltd

SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann

SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820

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

Checkouts Reach thousands of potential customers from as little as £115 Marimba 60mm x 88mm Advert.qxp_Layout 1 06/02/2020 16:10 Page 1

Hot Chocolate Melts From flakes of real single

origin chocolate. Ecuador Dark, Venezuela Milk, Colombia White, dark Sugar Free and Ruby. Free point-of-sale materials and retail chocolate range.

Request a free sample pack

Tel: (01279) 714527

30 CAFÉ LIFE | MAY 2020

To Advertise Call

Sam Minton

01291 636333 email:

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

CAFÉ Association 01291 636335

lunch_ad_A4.qxp_A4 210x297 16/04/2020 14:46 Page 1

We’re pleased to support the only trade show dedicated to the best, most innovative sector in the food industry.” GUY MEAKIN, FOOD & COFFEE DIRECTOR, PRET A MANGER

VISITOR REGISTRATION NOW OPEN! Book your free trade ticket at | Quote LU3