February 2015

February 2015

www.CoffeeTalk.com Vol. XXVIII No. 2

Connect. Grow. Prosper!

Frozen Assets Fire Up Profits See Exhibitor Highlights page 26

page 8

20

Preventing Bad Online Reviews Your Reputation is On the Line

Change Service Requested

18

Social Media for Business Top Five Twitter Trends

HNCT, LLC 25525 77th Ave SW Vashon, WA 98070

The Crowd Funding Phenomena

PRSRT STD U.S. Postage PAID Permit No. 178 Salem, OR

16

CONNECT. GROW. PROSPER!

$4.75 Per Issue • Complimentary to Coffee Professionals

This Month:

Woah, not hip at all.

It’s hard to be hip spilling your coffee – fact is, it can be quite dangerous. That’s why we developed the uVu Lid, with design innovations that substantially reduce the chance of leaks, drips, spills and other potentially painful and costly hot beverage mishaps. Keep your customers hip and happy with a better lid that costs about the same as the ones you’re using now.

Visit us at Coffee Fest Atlanta - Booth 216

Call us today at (855) 468-8883 or visit uVuLids.com

Contents

The View

6

Defining Success the Power of Connections

Connect. Grow. Prosper!

8

Connecting the Dots

Frozen Assets Fire Up Profits

12

Roasters Rock

16 The Crowd Funding Phenomena

The Manufacturing of Specialty Coffee

14

Coffee Competitions

16

The Crowd Funding Phenomena

Who Really Wins

18 Social Media for Business Top Five Twitter Trends

Part 1: Raising Money the Untraditional Way

18 20 22 22

Social Media for Business Top Five Twitter Trends

Your Reputation is On the Line Preventing Bad Online Reviews

20 Preventing Bad Online Reviews

Coffee Service Corner William Boatner Reily III The Passing of an Icon

Memorial

Remembering Garth Smith

Who We are

Phone: 206.686.7378, see extensions below

24

NewsBites

26

Coffee Fest Show Listings

27

Owner

Professional Memberships

Publisher Kerri Goodman, ext 1 kerri@coffeetalk.com

Administration Laurie Veatch, ext 4 laurie@coffeetalk.com

Advertiser Index

Editorial Staff Editorial Director Libby Smith, ext 8 libby@coffeetalk.com

Design

Print Design Marcus Fellbaum, ext 5 marcus@coffeetalk.com

Copy Editor Mark Moser, ext 9 mark@coffeetalk.com Web Design Justin Goodman, ext 6 justin@coffeetalk.com

Mailing Info

Feature

Frozen Assets Fire Up Profits

Mail: HNCT, LLC, 25525 77th Ave SW Vashon, WA 98070 Phone: 206.686.7378 Fax: 866.373.0392 Web: www.coffeetalk.com Disclaimer

CoffeeTalk does not assume the responsibility for validity of claims made for advertised products and services.

We reserve the right to reject any advertising. Although we support copyrights and trademarks, we generally do not include copyright and trademark symbols in our news stories and columns.

Postmaster: Send address changes to HNCT, LLC, 25525 77th Ave SW, Vashon, WA 98070 Subscription: The cost of a subscription in the U.S. is $47.50 per year; in Canada, the cost is $72.00. Free to qualified industry professionals. Non-qualified requests may be rejected.

Publisher reserves the right to limit the number of free subscriptions. For subscription inquiries, please call 206.686.7378 x1 or subscribe online at www.CoffeeTalk.com.

Copyright Š 2015, HNCT, LLC, All Rights Reserved

4 February 2015

A Vitamix Aha: blended perfection again and again.

The Quiet One® is engineered to create smoother, quieter blends and global consistency across thousands of locations. That’s why one of the world’s largest beverage chains chose us to help them save time, save money and help grow their business. Vitamix. Engineered to change your life.

Let us help your business at vitamix.com/commercial.

The View

Kerri Goodman Defining Success - the Power of Connections

A

subsequently became an article in a partner publication... so, I'm writing to say "thanx" for the business...wonderful seeing you at your expo booth, and please know that I take immense delight in your success in the trade...”

Craig Silbert & Karen Riley, Bucks County Biscotti Co.

t just 8 years old, I remember my daughter struggling in school and hearing from her teachers that she just wasn’t a great student. I don’t think they were prepared for the response this momma gave them. I remember that very thing being told to me at that very age.

Thank goodness a few years later my 5th grade teacher, Miss. Hovander, believed in actually teaching students and helping them find the joy in learning, rather than rote memory tasks that made my (then undiagnosed) ADHD batty. She taught me to be excited about learning and, most importantly, how to thirst for information and find it.

Well that year changed my life and I went on to be Valedictorian in high school, graduate college, etc. and start my business almost 28 years ago which became CoffeeTalk. So that year I stressed to the teachers that the goal for my kids, especially at this age, was to instill a good attitude toward learning and know how to find the resources they needed. With that, they can go anywhere.

Of course my daughter too went on become a straight A student, graduate, and as of yesterday, was offered the job of her dreams in New Zealand.

The real success story here is that us “slow” kids were able to discover joy in the process of learning leading us to become outstanding problem-solvers who know how to find and utilize resources. So is owning a magazine my defining success? NO! It is yet another means to the real goal of success.

I took some time recently to define what success really looks like. Though I thought it would be far more challenging, quiet space away from the buzz of the workday (yup a brief hospital stay gives you that special time), my definition of success quickly simmered to the surface: Connections.

“I'm pleased to inform you that All the information provided by CoffeeTalk are a big help & great way to do business,” John Marza

because you know you did something important that day. And my important things are the connections I make with the people in coffee, and between the people in coffee.

When it comes right down to it, CoffeeTalk is simply a tool we all use to make connections!

Connections CoffeeTalk is a tool that retailers use to learn new ways to grow their sales, introduce new products, and promote profitability. And it's a tool that advertisers use to sell more of the products and services, a way for them to connect with their current customers and find new customers; it's a way to promote profitability.

Don’t get me wrong, basic profitability must come first. What I am talking about is success – that feeling when you go to sleep at night smiling

“I receive the emails daily and they are my first priority read when they arrive...my immediate interest is the Roaster/Retailer section...as an allied supplier to the coffee trade, this section gives me an fast first hand view of news in my sector...new shop openings, ownership changes, expansions, new and interesting twists on an old game which gives me a great opportunity to sell biscotti...I've earned the business of many shops I've "discovered" from your coverage, and was gratified to have posted a press release that

Calendar 6

“STL Coffee Fest 2014 was my first encounter with Coffee Talk. I love the informative articles as well as the vendors that advertise. It's great to see the fresh ideas for the coffee and tea industry.

Thanks for the great format.”

“The May edition of CT looks Great! Terrific colors on the front cover grabbed my attention, (considering someone in my office had it on THEIR desk)! You continue to put out an industry pub that is so superior to all others – I am glad to be a part of it!” Don Scherer “Congratulations on putting together a very noteworthy edition. You are right about one thing...no matter how long one is in this industry, there is always something new to learn. Thanks.”

Pete Tullio, CEO Gourmet Coffee Service and Chairman of the Board NAMA It is comments like these that give me that smile at the end of the evening and the energy to meet another deadline. It is knowing that I help people find the resources they need to succeed, even just one person at a time. That is my joy, my success.

Real success –what does it mean to you?

For complete and updated show information visit our online calendar: http://magazine.coffeetalk.com/industry-calendar/

February 1-4

45th ISM – the International Sweets and Biscuits Fair, Cologne, Germany

February 26March 1

India International Tea & Coffee Expo, Kolkatta, India

February 6-8

Coffee Fest Atlanta, Atlanta, GA USA

March 1-3

February 6-8

Latte Art World Chapionship Open, Atlanta, GA USA

International Restaurant and Foodservice Show, New York, NY USA

February 6-8

America's Best Coffee House Competition, Atlanta, GA USA

March 5-8

Natural Products Expo West, Anaheim, CA USA

March 9-11

Midwest Foodservice Expo, Milwaukee, WI USA

March 12-14

NCA Annual Show Charleston, SC USA

February 6-8

America's Best Espresso Competition, Atlanta, GA USA

February 2015

Give your employees the duck.

Anything else is just chicken.

A Almost 60 percent of employees wish their employers offered w v voluntary insurance1.

The question is, who will you choose?

T Y You could opt for a voluntary option from your m medical carrier, or you could offer coverage from th the number one voluntary provider2: Aflac.

T There’s no direct cost to you for offering it, and g getting started is as simple as adding a payroll d deduction.

That’s why business owners like you h have chosen Aflac for nearly 60 years. It’s also w we’re so confident Aflac is the right partner why fo your business. for Y can bet the farm on it.

You

C your local agent and visit Call aflac.com/business a

2013 Aflac WorkForces Report, a study conducted by Research Now on behalf of Aflac, January 7 – 24, 2013. 2 Eastbridge Consulting Group. U.S. W Worksite/Voluntary Sales Report. Carrier Results for 2012. Avon, CT: April 2013. Coverage is underwritten by American W Family Life Assurance Company of Columbus. In New York, coverage is underwritten by American Family Life Assurance Company of New York. Worldwide Headquarters | 1932 Wynnton Road | Columbus, GA 31999

1

Z131175

11/13

by Libby Smith

W

elcome to Connecting the Dots - CT’s new column connecting our retailer and roaster readers to products, services, and ideas to grow their profits.

With estimates of more than $9 billion dollars spent on this category in 2015, it was an easy decision where to start this new feature: Frozen/Iced Beverages.

CT surveyed 500 coffee-focused retailers about their current Frozen/Iced Beverages program and the results were enlightening: 80% of the retailers have some form of program in place and 69% have seen their sales and profits rise in this category! Even those with a program were also seeking help and ideas on how to improve their sales by adding new products and improving their marketing methods.

Frozen / Iced Beverage Program 500 Coffee-Related Retailers were surveyed on their current Frozen Beverage Program in January 2015

28% of respondents requested more info on improving their program

68% of retailers surveyed have seen their sales and profits from Frozen/Iced Beverages Increase over the last 5 Years

80% of respondents already have a Frozen/Iced Beverage program in place 37% Want more info on how to do this!

38% Want more info on how to do this!

45% Currently offer Cold-Brew or Nitro Coffee 30% Currently offer Boosts or Supplements

30% Want more info on how to do this!

28% currently use Health Benefits to market their Frozen/Iced Beverages

76% of vendors offer point of sale materials with their products 33% of the vendors surveyed offer a discounted price or leasing program on their equipment 22% of vendors surveyed offer a complete equipment and consumables package 8 February 2015

We all know everyone likes to cool down on sweltering days with a refreshing smoothie, cold-brew, or other frosty quencher, but it’s not just the hot days of summer that call for ice-cold drinks.

Frozen beverages and cold drinks are a hot trend that is only getting hotter. In fact Frozen Beverages is one of the most profitable and fastest growing drink categories and helps to build slow time clientele. The key to increasing sales for both smoothies and other frozen beverages is offering a product that the consumer perceives as too difficult or not as good if prepared at home.

Frozen Beverage Programs need not be a daunting or cost prohibitive endeavor.

Many vendors offer complete set up and staff training with the product and equipment you need to get started. Some even provide point of sales materials and marketing suggestions. Frankly the more successful you are selling your product, the more product they sell. It is a win-win!

You can choose to make it personal to your own establishment by creating signature drinks and rotating the menu to incorporate local and in season products, and you can’t go wrong with jumping on the heath craze bandwagon where smoothies and blended drinks are concerned. There are delicious and nutritious pre-made boosts and supplements in a wide variety of health benefits from enhancing vitamins and protein intake to increasing your energy or curing a hangover.

Do your research and ask your vendor what they offer, and also do your research and find out what your customers desire.

Offer samplings and take note of which were the most popular. Ask questions of your customers to see what their favorite flavors are and what health benefits they are looking for in a supplemented drink. Below are a few of the vendors who responded to our survey on their offerings. cont. on page 10

ICE BOOSTS PROFITS

The compact, drainless 7 & 15 series produce 100 lbs a day of consumer-preferred Chewblet ice. ®

follettice.com

9 cont. on page 16

Frozen Beverages

15 Series

by Follett

follettice.com | (800) 523-9361 The 15 Series is perfect for an ice coffee program. Producing 125 pounds per day of ice in only 15” of width, it fits neatly on a coffee bar and provides sanitary dispensing of ice. The drainless design also gives retailers flexibility in where to locate their ice.

The Quiet One

Costellini Smoothies

vitamix.com/Commercial/Products/BeverageBlenders/The-Quiet-One | (800) 437-4654

costellini.com | (877) 889-1866

by Vitamix

Thanks to its dramatic sound reduction capabilities, The Quiet One from Vitamix is ideal for any front-of-the-house environment.

The machine’s proven core technology ensures exceptional performance that is synonymous with Vitamix products. Six function settings and 34 optimized programs provide consistently superior beverage preparation and significantly improved speed of service.

by Costellini

New Products for Costellini’s Smoothies! New Mango Mambo, ‘Lets get movin!’ Banana, "Gets an A!" Strawberry, "Feel the shine!" Smoothies available in powder form. Delight your tastebuds year round with rich and creamy, shelf stable flavors, leaving more wiggle room for the baristas. Call for your samples today 877-889-1866.

Slushee-USA Frozen Drink Mix

by Merrill Beverage Inc

slushee-usa.com | (951) 600-7222

JoeTap

Full service frozen beverage company. We sell, buy and service Frozen Drink Equipment.

We can provide equipment to customers locally in Southern California. We also have a full line of products: Fruit Slushee, 100% Juice/No Added Sugar Slushee, Bar Mixes, Real Fruit Smoothie, and Frozen Cappuccino Mixes

by AC Beverage

joetap.com | (855) 456-3827 Until now, the only way to serve nitro coffee has been nitrogenating the keg first. The JoeTap is the only standalone delivery system that offers a plug-andplay, trouble-free solution to dispensing nitro coffee. With a 17" footprint, the JoeTap offers a 3 step "Brew, Tap, Pour" solution.

Add a Scoop Supplement-Boosts TM

Add a Scoop

by Juice Bar Solutions, Inc.

addascoop.com | (415) 382-6535 Healthy Frozen Beverages = Healthy Profits.

68% of all US adults take dietary supplements (71% of women; 65% of men).

74% of US adults 55+ take Call today to learn how Add a Scoop Supplement-Boosts dietary supplements. can help you promoteHealth wellness&and increase(and profits.

Promote Wellness your profits) by adding Add a Scoop 415.382.6535 | www.AddaScoop.com supplements to your frozen beverages.

Need a Boost?

Fruit Smoothie Mix

by Monin Gourmet Flavorings

monin.com/us-en/products/fruit-smoothie-mix | (727) 461-3033 Made with only natural ingredients, Monin Fruit Smoothie Mixes offer ripe fruit flavors to consistently and easily make the tastiest fruit smoothies. Just pour over ice and blend. Available flavors include Mango, Peach, Pina Colada, Strawberry, Strawberry Banana, and Wildberry.

KOSHER, VEGETARIAN, & GMO FREE

Blended Drink Mixes

by Frozenta

Frozenta.com | (855) 752-3165

10

Frozenta products are crafted for all frozen blended Coffee and Tea beverages to offer the perfect combination of smooth and rich flavors to take your taste buds to a “Zen” place with each sip. They are thoughtfully selected to offer convenience and awesomeness for you and your customers and are shipped directly to you for FREE!

Sip & Dip Chocolate

by Frozen Bean Corp

thefrozenbean.com | (855) 837-6936 Frozen Bean, the food service industry's leading manufacturer of specialty desserts and beverages, offers a wide range professional quality beverages, frozen desserts, and equipment programs at a lower cost including free product. Our blended beverages include a line of premium European style Sipping hot chocolate, served hot or cold.

February 2015

Stealth

Zuma

blendtec.com/commercial | (800) 253-6383

joevangogh.com and zuma-beverages.com | (919) 644-0111

by Zuma Beverages

by Blendtec

“To drive business back in the afternoon, we focused on frozen coffee drinks requiring a blender. With pre-programmed cycles and one-touch system, the Blendtec® sets us apart and helps us keep our promise to customers to serve a quality beverage every time.” - Wayne Bone, District Manager at Peet’s Coffee

Quality is important when developing a frozen beverage menu, which is why we have partnered with Zuma as a US master distributor. In the same way we approach our coffee, with the highest standards on taste and quality, Zuma has developed frappe mixes free from unnecessary artificial ingredients and GMOs.

Zodiac Frozen Beverage Mix

by National Fruit Flavor Co., Inc. nationalfruitflavor.com | (800) 966-1123

With 94 years in the business of manufacturing beverage flavors, syrups, and mixes we offer a wide variety of flavors and packaging for your frozen beverage program.

Dr. Smoothie Organic Smoothies

by Dr. Smoothie Brands

drsmoothie.com | (888) 466-9941 Dr. Smoothies Organic Smoothies are the only USDA organic certified smoothies available in the specialty coffee category. Advantages include 100% Fruit, No GMO, No pesticide residue, No artificial colors, flavors or sweeteners, No preservatives, Gluten free, Shelf stable and Sustainably farmed. Available in 6 delicious flavors.

Frappe Mixes

by Cappuccine

cappuccine.net | (800) 511-3127 Cappuccine was the first to invent an all-in-one powdered frappe mix nearly 20 years ago and now offers over 30 unique flavors. Our award-winning frappe mixes can be used as stand-alone flavors or base mixes to blend the richest, most delicious frappe drinks.

Kidz Kreamz® Frappe Mixes

by Big Train®

bigtrain.com/kidz-kreamz.aspx | (800) 244-8724

Frozen Beverage Dispenser - Model A118

by Stoelting Foodservice stoeltingfoodservice.com| (920) 894-5626

Adults aren’t the only ones looking for frozen beverages. Many cafes forget about craveable kids-creations with on-trend flavors such as Cotton Candy or Bubble Gum, said Levi Andersen, beverage product specialist at Kerry. Big Train makes it easy to menu these nostalgic drinks with their line of Kidz Kreamz frappes.

The latest in the Stoelting Frozen Beverage Line, the A118, will be unveiled at NAFEM. This dispenser has a modern feel and small footprint, which saves valuable counter space while looking good. Additionally, it produces minimum noise and offers a push/pull handle, both adding to the convenience of this product.

Summer Ice Base

by PreGel AMERICA

pregelamerica.com | (866) 977-3435 PreGel Summer Ice Base is a powdered neutral mix that only requires the addition of water to create a slushy base for granite, slushes and other frozen beverages.

DaVinci Gourmet Natural Smoothie Mixes

by DaVinci Gourmet

mydrinkworks.com/natural-smoothie-mixes.aspx | (800) 640-6779 The DaVinci Gourmet Natural Smoothie mixes provide baristas an easy way to meet the consumer demand for healthy beverages on the go, said Levi Andersen, beverage product specialist at Kerry. Add your café’s signature touch by incorporating fresh ingredients such as rolled oats, mint, cilantro, peppers or yogurt.

Since space does not allow all the vendors in this category, remember you can view a complete listing of vendors with their categories, phone numbers, and websites at yellowpages.coffeetalk.com

11

Roasters Rock

The Manufacturing of Specialty Coffee

A

fter travelling to origin you will return home with a new perspective on the industry. What you think you know will likely be challenged.

Many of us only have romantic notions about what life is like and the difference we can make in the lives of producers. The producers get a different perspective about us as well. We can all learn from real interaction.

We say things like “If the farmer will just pick the red ripe cherries he will be able to sell his coffee for so much more”. At the same time producers think that roasters are just rolling in money because they mark up the product so much. Both ends of the supply chain tend to demonize the exporters or other ‘middlemen’ for stealing all the profits and taking advantage of grower and roaster alike.

A deeper reality has to be appreciated by all in the supply chain.

Many myths are just that; things said often enough that they must be true. Let’s see if we can test conventional wisdom and start to acknowledge that all members in the coffee chain from farmer to barista must work together to manufacture this thing we call specialty coffee. Value is added at every level. By the same token, value can be taken away at every level.

Myth 1: If the farmer will just pick the red ripe cherries he can ask for a premium for his coffee.

If this were true, farmers would just pick the red ripe cherries!

Why then would they forego this financial windfall and keep doing it the ‘wrong’ way?

Because in order to pick just the red cherries, they need to be able to pay their workers, and have someone actually agree to pay them more. Often the farmer is several people removed from those that would reward quality. The chain does not always have a way to reward quality. Small holders in Sumatra, for instance sell their cherries or pulped coffee to intermediaries and they are resold as many as five times on their way to market. To change the imbedded system will be difficult. It would require the exporter to rework the system and move processing patios out closer to the growing areas, or would require the smallholder to put in washing stations and drying patios on the farm. Just picking the red cherries sounds easy, but if you can’t ‘manufacture’ the pulped coffee into something that is worth more, it will lose its value and the extra effort will be wasted.

12

Myth 2: Middlemen just take advantage of the farmer and should be bypassed.

Using our example of the Sumatra farmer above, the middlemen are the only way to get the farmers coffee to market. They own the trucks and have established a chain of vendors that will move the coffee the 100+ miles from the farm to the export company. The small holder otherwise would need to take the days harvest every day on his own to sell it. He would use more in gas than he would make on the coffee.

There are stories of corrupt ‘coyotes’ that take advantage of the farmers, but without them the farmers would have no market at all. These middlemen also add a service of pre-drying the coffee so it won’t ferment on the way to the export company. The export company buys the parchment coffee and manufactures it into a finished green product that can be exported.

Rocky Rhodes

As long as this delivery system is in place, it would be impossible to reward the farmer for just picking the red ripe cherries. A new delivery system must exist to bring manufacturing closer to the farmer.

If the exporters did build drying patios and processing plants out in the growing areas, they would be abler to buy directly from the farmer, reward them, and create high quality, traceable lots. The expense to do this means adding many different operational units around the growing area and replicating their processing plant several times. Until there is a good business model to do this the exporter will not take the financial risk.

Myth 3: Roasters and retailers add exorbitant margin and the farmer deserves a piece of it.

This would be true if rent, healthcare, salaries, marketing and other operating expenses did not exist, but they do! Also, to state the obvious to anyone that has run a business, bills are paid with margin dollars, not margin percentages.

While the markup in coffee may be high, a cup of coffee is still just a couple of dollars and you have to sell A LOT of cups to pay the expenses. Although it is possible to make a living, there are not a lot of independent coffeehouse owners living in mansions. Almost no shop could survive selling coffee alone. There needs to be other food products and hardware items to create enough revenue to pay all the bills.

Wise retailers have figured out that if they can do a portion of their business as a high-end, hand crafted offering like pour over, or roasted-onsite coffee they can charge a nice quality premium. They in turn can then pay more for a higher quality bean.

The supply chain reality therefore looks like this: Retailers manufacture value through handcrafting, but need high quality green beans to start with.

Exporters or mills manufacture value through labor-intensive patio drying and defect sorting. They still need high quality cherries in order to get cup quality.

Growers just pick red, ripe cherries and find a partner that will reward the effort. If the partner does not exist, then he will continue to just strip-pick whatever cherries are there. He can choose to manufacture quality or not.

The good news for the industry is this: There is a growing mass of ‘third wave’ shops requiring the highest-end coffee and the supply of that coffee is limited. This increases demand and price. That drives the changes necessary to manufacture more specialty coffee. Everyone that wants to add value can then get rewarded.

Rocky Rhodes is an 18 year coffee veteran, roaster, and Q-Grader Instructor, and his mission now is to transform the coffee supply chain and make sweeping differences in the lives of those that produce the green coffee. Rocky can be reached at rocky@INTLcoffeeConsulting.com February 2015

Photo by Trish Rothgeb

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INTRODUCING OUR NEW ITEMS FOR SPRING 2015!

VESSELDRINKWARE.COM | INFO@VESSELDRINKWARE.COM | 855.883.7735

13

Coffee Competitions Who Really Wins

by Clark Le Compte

C

onsider coffee competitions a one-of-a-kind opportunity: A way to distinguish your company and showcase your investment in quality of product and staff. Throwing your hat into the ring has positive, real world benefits both for the internal team culture and the public's perception.

The internal company dynamic will change A pending coffee championship is an opportunity to take the training program to new heights by giving it larger purpose. Revamp the company training program by putting special emphasis on latte art and creating signature beverages. These two skills are quick ways to build a sense of accomplishment and team pride early on. For Dawn Shanks, veteran competitor and competition judge at Washington D.C.’s Peregrine Espresso, “barista competitions have fueled two things integral to my personality and values: competitiveness and a sense of community." Having new Espresso based drinks, specifically designed by baristas, gives a sense of personal ownership to the team while creating unique menu offerings. Encouraging staff to attend TNTs (Thursday night throwdowns) is a sure-fire way to develop skills. TNTs provide a sense of community and a comfort with producing under pressure.

I believe it's important for the barista community to work together,” says Andrew Cash, owner of Jubala Coffee, in Durham, NC “it establishes a culture where we care greatly about the customer service experience. We are constantly helping one another with routines and tasting one another's drinks. I think we share common goals, make great coffee and offer a great customer service.“ If there aren't TNTs in you area, refer to the Barista Guild of America to start one up. Not everyone is competitive; judging also builds critical analysis skills, essential for managers and shift leads. Beyond coffee competitions, this type of internal training lays a positive foundation that encourages staff engagement, exploration beyond daily shift requirements, and contributing original ideas. Dawn states that she is “moved when I see peers do great work.

I think the competitions are a way we all gently nudge each other towards becoming better and better."

It takes a team to put forth a competitor. Not everyone is competitive but as Andrew points out “I do want all my employees to find value in their work and understand that their job can lead to enriching careers. This increased engagement builds kinship and refreshes the company spirit.

Competing takes a certain personality, it takes a certain obsession and these members often become your team superstars. Support their efforts and they may become long-term employees, because their passion is appreciated.

Furthermore, this passion, once supported, will overflow to others. This year, Dawn says of her first time competitor teammates, "Watching them become inspired was inspiring in and of itself."

14

Knowing there are coffee competitions instills a larger perspective in baristas.

It is a step to understanding that a side job or a fascination can evolve into a career or a passion.

Public perception will improve The very fact that there are competitions for coffee is bizarre for most people unfamiliar with our industry. To generate discussion with clients, think beyond the brick and mortar, engage through the social media outlets; publicize all the team’s preparation efforts. Show the passion for coffee at your company by posting vine videos of brew practice or create YouTube tutorials. Tweet new ideas daily and post filtered instagram images of beautiful espresso shots.

At Jubala Coffee they go an extra step, “We always live-stream the competitions in the shop so customers can watch.” says Andrew.

Consider inviting regulars to watch mock run-throughs. This is a great way to work out the kinks in the competitors' presentation while providing a unique experience for cafe clientele.

Internally, having baristas compete year-to-year helps motivate the rest of the team to make better coffee and establish goals for themselves. I've seen my staff grow in ways of not only making better coffee, but also thinking of ways to make the customer experience better. To have a team-member competing means that your company is attracting the kinds of talents who are dedicated to their craft.

Consider the perception of your company beyond the local area.

Demonstrate to the industry your high level of commitment to quality and professionalism by competing. It's one thing to profess your quality standards and barista talent; it's quite another to compete. Investing in a competitor says to the industry that you, as a business owner, have an unshakable dedication to quality, professionalism.

A coffee competitor becomes a spokesperson for your company. This becomes truer as your competitors move forward and earn higher rankings, and become more publicized and more valuable.

Competitions are a multi-year investment, which starts within the cafe and grows to the industry at large. Andrew supports the Jubala crew “When an employee shows desire and passion within their job, it's important to support them and lead them in the direction that will make them a better employee.

We all want to be recognized and trusted for our hard work and supporting competitors is a great way to show them that you appreciate the value they bring to your business.”

Clark Le Compte is Head Roaster for Toby's Estate Coffee and the South East Regional Brewers Cup Champion. He is competing for the national title this month. Reach out with any question or wish him luck at clarklecompte@gmail.com February 2015

from crop to cup.

from field to table.

Coffee beans come from plants. So should your sweetener.

Serve America’s best-selling natural zero-calorie sweetener* Available in 8 SKUs to fit your needs. Discover more at truvia.com/foodservice, contact your Cargill Truvia® foodservice representative, or call 1.855.855.2362 for more information. ©2014 Cargill, Incorporated.

All Rights Reserved. Truvia® and honestly sweet® are registered trademarks of the Truvia Company LLC.

*Source: AC Nielsen All Outlets, 52 weeks ending 10 May 2014

15

The Crowd Funding Phenomena — Part One Part 1: Raising Money the Untraditional Way

by Brian Wiklem

I

t’s hard to not stumble across an article, Facebook post, or news story discussing the latest crowd-funding campaign.

Whether it’s a cool icechest that does it all; a new video game console; or even turning a television character into a motion picture, crowd-funding is a way for entrepreneurs, designers, inventors, and artists to get their idea or work from concept/prototype to market.

The process is quite simple: you have a great idea and maybe even a prototype, a plan of what you need to make it a reality including the financial needs, and then launch an often timed (1-60 days maximum) fund-raising campaign aimed at people who share your vision. No equity is exchanged with venture capitalists, no costly loans or paperwork to fill out with a bank, it’s a pretty straightforward concept to raise money for a project of almost any type. Offer reward levels to encourage funding that generally include (with the higher dollar amounts sought) the product you’re raising funds for, and if others share your idea and you’re not seeking an unreachable goal, your project could be funded. Its no-strings attached angel funding, but with the expectation that products offered in the rewards category are in fact delivered.

There are a multitude of crowd-sourced funding sites worldwide, with Kickstarter and Indiegogo being two of the largest in the U.S., and new sites coming online as well. Some of these new sites will actually connect investors to entrepreneurs where equity for cash is exchanged. But for now, this article is focused specifically on crowd funding, and Kickstarter in general as one of the most popular sites with budding entrepreneurs.

As a backer of a couple of projects, not to mention someone who also initiated a Kickstarter project of my own (it wasn’t successful), Kickstarter has certainly morphed from people who back projects they believe in and are helping to come to fruition, to more of a virtual “pre-order” store. But wait, Kickstarter doesn’t sell items. Correct as that may be, Kickstarter has grown and so have the clientele who aren’t approaching Kickstarter for what it was originally conceived for: a way for people to back projects they believe in.

Whether it was the creation of an album by an unknown band, to someone who just professes to create the greatest potato salad ever, there’s a myriad of projects on Kickstarter as well as other crowd-funding websites. And the backers are pledging money with 100% expectation that the project will deliver in the end.

Kickstarter has grown considerably over the six years since its inception. To date, it has connected over 7 million backers and raised over $1billion in financial pledges. Kickstarter receives 5% of the pledges from each successful project backed (over $50m to date), and Amazon takes another 3-5% as well for processing payments from supporters. This is clearly a new way to connect the little guy with like-minded individuals that wish to support a variety of projects as a result.

of angry and vocal supporters.

But funding campaigns on crowd-funding websites aren’t always successful.

Often times campaigns fail to generate the target amount set by the creator. A project either hits the target and is funded 100% (even beyond the original amount specified), or it doesn’t fund at all. That’s right, it’s an allor-nothing deal. The second way projects aren’t always successful is when they do fund, but then fail to deliver for a variety of reasons. It’s often overambitious projects or broad inexperience with the necessary process to bring a project to fruition, even after funding. And what you have is a large (and usually growing) group

Crowd funding sites aren’t going away, and in fact are growing substantially every year. It has become a new business model for the reasons cited above, but it’s also bringing in more people who don’t fully understand that crowd funding sites are neither a store nor a guarantee for successful completion of the projects money is being raised for. And projects relating to coffee have been increasing yearly, with 2014 being one of the largest years for coffee related projects.

These projects range from offering coffee from farm directly to consumer, to raising money to open coffee shops, as well as new ways to brew coffee.

It’s the last category that has seen the most funding across crowd-funded websites raising nearly $3m USD over the past 2 years just for coffee related machines/brewers/grinders, with $2.4m being raised by one coffee company alone (Bonaverde). This is how far coffee enthusiasts will go in the quest for the perfect cup of java, funding projects that are often invented by entrepreneurs with little to no experience in the coffee industry, let alone any kind of manufacturing experience.

What isn’t included in that number is the number of other coffee related projects that don’t achieve funding goals, projects such as starting a coffee shop (both mobile and brick-and-mortar) or some form of coffee product.

But that isn’t to say only coffee brewers can be successful. One successful project raised $22,000 to give a variety of tours (pending funding level) and teach coffee enthusiasts how to harvest, grind and brew coffee properly at a Brazilian coffee farm. And supporters still had to pay for their flights to Brazil (the funds were ultimately used to open up a café in Brazil connected to the farm of the same owners).

Coffee is one of the hottest categories in which to raise crowd funded capital, with the most successful projects being brewing related, and least successful being traditional brick-and-mortar shops. Do you have a coffee related venture that needs funding? Is crowd funding for you? The next part of this article will focus on Bonaverde and their foray into crowd funding, and where they’re at currently. The final part of this article will be advice on how to run a successful crowd funding project, and avoid angering your backers, especially financial backers who haven’t had their coffee.

16 February 2015

17

Social Media for Business Top Five Twitter Trends

S

ocial media is beginning to reach its potential as a marketing tool.

Businesses are finding they can use social media channels to sell their products or services while maintaining an authentic voice that social media is famous for. With 2015 now in full swing, we predict that companies that make the most of social media -like Twitter- to help grow their customer base will take advantage of these top trends this year, including better aim, integration, predictive analytics (and a bit of good, clean fun.)

Targeting audiences: Instead of trying to reach the masses to find a handful of customers, the idea is to specifically target several small, tailored groups of people via the social media channel that your business is most likely to reach them on. That way, you can reach more people who are relevant to your business and more likely to become customers. Learning about your target audience will help in fine-tuning the types of content you will share with your followers. Think about your ideal customer and which types of content trigger the most engagement. Images and videos perform exceptionally well on social media, followed by links to interesting, informational blog posts. On Twitter, your company can target specific audiences by using the @ reply to engage customers one-on-one, or Tweetto-Tweet, allowing you to tailor your message, send a direct response and create better grounds for established customer relationships.

Promoted Tweets (see next section) are a paid way for companies to promote their content to a specific audience, extending their reach.

Blending paid and owned content: As marketers have perfected their social media strategies, they have found that blending their paid and owned media together lets them get their content out to more people while keeping costs down and still maintaining an authentic voice. Some good uses of paid content on Twitter are developing Promoted Tweets to drive traffic to a downloadable piece of content, a company blog post or to increase awareness about a new product.

One thing to avoid with Promoted Tweets is overly self-serving content as it’s likely to be rejected by the very audience you’re trying to reach. Any good marketing campaign should include organic interaction with customers and potential customers as well as paid content. Examples of owned content include Tweets from your company’s Twitter account that shares your latest blog post, provides an exclusive offer via a digital coupon or retweets of content that complements your business. Working together, paid and owned content can build engaged audiences who interact with content and influence their friends to do the same. Striving to find the perfect blend of paid and owned media will be the challenge in 2015.

Enlisting employees to help share: Employees want to advocate and be the voice of your brand, but often businesses are hesitant because they’re fearful of social media. However, when employees are sharing their company’s

by Bernard Perrine

social media content on their own channels, businesses cash in with a higher organic reach and engaged employees who feel passionately about the company. Most businesses know or can find out who their potential spokespeople are – those most active on social media and who understand the rules of engagement. How should a business organize this effort? Start by making sure your employees feel good about your company’s values and the goods or services it offers. That way, customers recognize that your employees are happy, and they’ll feel good about buying from you. Provide training to help employees identify opportunities to advocate the company brand and encourage customers to interact with your company on your social media pages.

Understanding customers better: Until now, cost and complexity have limited small businesses from benefitting from predictive analytics and machine learning. Using social media software with predictive analytics can help you find Tweets that are relevant to your business. By observing Tweets a business owner replies to (finds relevant) and applying a variety of machine learning algorithms to those Tweets, a Twitter marketing tool, like SocialCentiv, predicts which Tweets are most likely relevant to that customer, saving time and money versus manual searches.

Laughing it up!: Social media marketers have found that one of the best ways to resonate with their followers – many of which are Millennials – is to be silly and give them a good laugh. Businesses can achieve this through pictures, videos, contents or even corny jokes.

That being said, humor has boundaries – make sure that jokes are within good taste, tied to the business and relevant. And be sure that you choose those people within your group who are best qualified to communicate humor within those boundaries. One such example of humor done well is BarkBox’s humorous Pawliday contest.

On social media, like Twitter, is not just about gaining more followers, but engaging those most relevant customers and potential customers.

Capitalizing on these top five trends early on, and continuing to use them throughout the year, can make a huge difference in taking your social media marketing – and your customer engagement – to the next level.

Bernard Perrine is CEO and cofounder of social marketing application SocialCentiv, patented software technology that helps businesses find new customers on Twitter. You can reach him at bernard@socialcentiv.com.

18 February 2015

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Your Reputation is On the Line Preventing Bad Online Reviews

by Andy Karuza

L

et’s face it: as a retail coffee shop business manager, every time a customer leaves the venue, you wonder if they enjoyed their experience and you wonder what they will tell others. You are not alone, because you probably already know that most customers – 72 percent of them - trust online reviews to be correct. Good reviews can make or break your business, without your knowledge of the reviews. Don’t just leave it up to chance; be proactive if you want to protect the online reputation for your business. With that said, here are a few tips for avoiding bad online reviews while also encouraging happy customers to share their experience with others: 1) Prepare your staff The entire customer experience starts from the front of the house, as first impressions set the tone for the entire experience. Yes, it is important for your baristas to make a good coffee, but it is more important for whoever is communicating directly with the customer to understand how that customer is enjoying the experience. They need to be taught the signs of an unhappy customer and they need to have a formalized policy for how to deal with it.

Typically, prompt action is required to replace their drink with something that is suitable. One of my favorite methods is to verbally tell customers if they have a problem to “come to me” and I will take care of it. Say this before the first sip. As a manager, one of your most important investments is training and rewarding your employees. Train them well and you will have a welloiled customer pleasing machine, and positive online reviews to show for it.

2) You have to give a little to get a little Coffee shop service is very hectic, and issues will arise from time to time.

As mentioned before, investing in team training can help avoid this, but it is not foolproof. Hopefully you have told customers to come to you with any issues. If not, they might directly tell you that they are unsatisfied or show it through their body language. Deal with this immediately by apologizing, but maintaining the confidence in your product or service by offering them a replacement drink or food item.

Don’t worry about the small cost, think more about the lifetime value of a customer - one that may shop with you regularly or tell others about your business. A happy one will buy many more drinks and refer many more people your way; that is how you build a customer base.

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3) Make it easy for happy customers to review The keyword is “happy”. I see many coffee shops readily broadcasting to customers that they are on Yelp, Tripadvisor, etc. But you are broadcasting this idea to both your happy customers and unhappy customers. While a really persistent unhappy customer will still find you online and leave a bad review, you don’t want to give them the idea in the first place. The goal is to list that you are on these websites in a few places, but do not overly broadcast it.

Secondly, train your staff or social media manager (for online interactions) on how to identify happy customers. For instance, these are likely your regulars. If you kindly ask them if they would leave an online review for you, many of them will. It helps to add an incentive, but many times all you have to do is ask.

4) Gather feedback from each and every customer The process of gathering and understanding customer feedback is critical to your business. Many coffee shops do this through comment cards or direct one-on-one interactions with the company. I’m personally so passionate about this subject that a few friends and I started a company called SpotSurvey, which has the sole mission of simplifying on-the-spot customer feedback, while helping build customer communication and preventing bad reviews.

Too many businesses fail from either bad feedback collection or the failure to take action on the feedback provided. The best forms of feedback for a retail store are anything you can get on-the-spot that’s anonymous. Remember, you do not want all the feedback going online, unless it is positive. If there are bad experiences being had by customers, you will want that anonymous feedback directly from them so you can take the necessary steps mentioned in step 2 to make them happy. You are not hiding bad experiences, you are taking action on resolving them in a manageable and responsible way, before it spreads all over the internet and you are forever labeled and judged. I have seen many great businesses fail from not managing their online reputation and customer relationships effectively.

5) Take action while being transparent and genuine in your efforts As I mentioned before, you can never run a perfect business. You can’t please every customer, but most negative experiences are easily corrected if addressed immediately in a transparent and genuine way. In fact, how you respond to a negative experience is an opportunity to shine and win an evangelist for your business. Most customers (85% of them) don’t want to talk bad about your business; they just want to be listened to and understood. This is why it’s important to take every opportunity you can to listen to your customers and to take action right away. This response is even more transparent online, so don’t be afraid to respond to negative tweets or Facebook page comments about your business online in a non-combative way. Many more customers will see your genuine approach and respect your business because of it.

So there you have it: the world of online reviews is actually a great thing for your business as long as you can manage it in a responsible way. Plan ahead, be observant, and take action right away to keep the customer experience great. Get the feedback you need to make your business successful. The absolute worst thing you can do is bury your head in the sand at the sight of bad online reviews. My personal motto is: “It’s not just about how many customers you can get, but rather how many you keep.”

February 2015

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Coffee Service Corner William Boatner Reily III The Passing of an Icon

Ken Shea

T

While we only engaged no more than a half dozen times per quarter, every encounter was memorable. I recall one event in particular. After I had stepped a bit past my area of responsibility and usurped negotiations with a Reily Food’s commodity supplier, (which ultimately resulted in a cost reduction for my division), Mr. Reily materialized in my office. He had noticed the reduction in cost of goods to my division on the products in question. While he had not made a total rush to judgment, he most likely suspected that I simply hammered someone at Reily Foods for the lower cost. I explained how I achieved the reduction. He realized that the end result benefitted both divisions. He then stood up and shook my hand while firmly declaring, “Masterfully done!”

he coffee and food service industries as well as the City of New Orleans, family, and so many friends and associates have lost a legend.

On Monday, January 5, 2015, the night before Twelfth Night, which is the official start of Carnival, Boatner Reily passed away. Friends at the New Orleans Time Picayune were kind enough to share this image of Mr. Reily, resplendent in his Mardi Gras tux, which truly captures his spirit. For decades he was involved in Mardi Gras, even presiding as Rex, King of Carnival in 1982.

Boatner, as he was known throughout his life, was a third generation leader and chairman of Reily Foods, a well-respected and successful food service distribution company, coffee roaster and tea blender, which includes the popular Luzianne Tea brand.

I had the pleasure of working for Mr. Reily on two occasions spanning a period of 15 years at Standard Coffee Service Company. And before joining the company, I ran a distribution business that served them.

While there are many publications now reflecting and reporting on his business acumen, philanthropy and civic leadership, my memories of Boatner Reily are the many qualities that defined him as a man and leader. He was a brilliant, prompt and thorough communicator, never failing to convey and lead from a position of strength but at the same time displaying appropriate measures of support and kind-spiritedness.

Standard Coffee Service was sold by the Reily’s in 2012. While personally disappointed with pending change, I understood the rationale. Ultimately, having DS Services incorporate Coffee Service into their much larger Water Service route footprint has proven to be a logical fit. Reily Foods is now enhancing focus on their core competencies.

Reily Foods continues to be a great supplier to our new business. I am pleased to have maintained contact with old friends at Reily Foods, especially William B. Reily IV (Bo as we know him).

As we look now at Reily Foods, the Reily family and the legend of Boatner Reily, these words come to mind……

Masterfully done!

Memorial Remembering Garth Smith

G

arth William Smith of Vancouver, Washington left his family and friends to a new life in heaven on January 11, 2015 at the age of 68 after a battle with cancer. For all who knew Garth, we believe that God is now enjoying a great cup of organic coffee.

coffee, as well as his other passion, his wife Gay. In 1990, the visionary founded his own organic coffee-import company, Organic Products Trading Company (OPTCO). Though organic coffee was not readily available for sale in stores, Garth worked for the next 22 years to develop organic coffee projects around the world, helping small coffee producers through training in improved cultivation and coffee processing. He and his wife founded the Café Femenino Foundation, along with a women’s coffee program in 2004. His work with the Café Femenino Foundation and the women coffee producers went even further in his mission to help coffee families by helping women achieve their rights and to change cultural value systems and reduce the abuse of women. Garth and his wife sold their company in 2010 and retired in 2012. He will be remembered for his trailblazing work and for the significant contribution he made to all of the lives of thousands of coffee families around the world that he helped, as well as coffee drinkers who now enjoy the great organic coffees he developed and brought to market.

Garth was born December 30, 1946 in Hillsboro, OR. He was the son of Hubert and LaVerna Smith of Mountaindale, OR. He is preceded in death by his mother, father, and brother, Earl Smith, and nephew Steven Smith. He is survived by his wife Gay, daughter Dawnell and son-in-law Jeff Linstead, daughter Misty and son-in-law Byron Myers. He is also survived by his grandchildren, Kristopher Munizich, Sean Lemmon and Rebecca Myers, as well as his niece Karen Lowes, nephew David Smith, and cousin Sharon McMahon.

Garth worked for many years in the logging industry but made a life change in 1985 when he went to work for a Portland coffee-roasting company. At Coffee Bean International, Garth found his life’s passion,

22 February 2015

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NewsBites Custom Workshops and a Blackboard Machine at Dalla Corte’s ‘Factory-Booth’ After its success at Hostelco 2014, the evo2 espresso machine is now available in a Blackboard version with a body that is specially treated to be used as a chalkboard.

It is available in multiple sizes and boasts an excellent thermal stability due to its independent brewing groups and steam boiler. evo2 can also dialogue with dc one coffee grinder and adjust coffee grind and dose automatically, guaranteeing the production of constantly perfect espressos.

The parts of evo2 that come into contact with water are made of a new material that does not release heavy substances, in compliance with the new criteria established by the U.S. F.D.A. Gillies Coffee Co Turns 175 Gillies Coffee Co, established in old New York in 1840, has been a leader among wholesale specialty coffee companies and a direct from-the-roaster source for delicious fresh specialty coffee, green coffee, and tea for 175 years. Located in Brooklyn, where it has been honored as Brooklyn’s Best Wholesale Coffee & Tea for 4 consecutive years, little Gillies continues to be a primary resource for fresh coffees of unrivaled value direct from the source. You will find Certified Organic, Fair Trade, Free Trade, Direct Trade, and Rainforest alliance coffees at gilliescoffee.com, or call Donald Schoenholt 800.344.5526 7th Edition of the International Coffee & Tea Festival in Dubai The International Coffee & Tea Festival (ICTF), organized by International Conferences & Exhibitions (IC&E) returns from 11 to 13 November 2015. It is the only dedicated trade event for the coffee and tea industry in the Middle East, supported by the Specialty Coffee Association of America (SCAA) and World Coffee Events (WCE). Last year, over 7,100 visitors attended. Visitors to the show ranged from qualified buyers and industry professionals to existing and aspiring café owners, HORECA and hospitality professionals, F&B buyers and specifiers as well as general consumers.

The Festival included a Coffee & Tea B2B Exhibition, the Espresso + Brew Bar, SCAA Certified Coffee Training Workshops, NationalLevel UAE Coffee Championships and the World Barista Championship (WBC) ALL STARS.

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Hawaiian Coffee on The Eastside: Seattle A Taste of Aloha! Kameha's Cup Coffee is a family owned and ran local business on the Eastside in Kirkland, WA. We source all our coffee from Hawaii, buying directly from the farmers themselves! All our coffee is roasted in Seattle and bagged in Kirkland by hand. We are located in South Juanita area between Juanita Bay Park and Juanita Beach, next to Michaels Craft Store. We have plenty of parking, free WiFi for those seeking a place to study, work, or read! We

provide pastries fresh from Macrina Bakery in Seattle. We are currently selling only Hawaiian coffee with two varieties of Kona, our Dakine Espresso Blend, Ohana (House) Espresso, Kauai Yellow Catuai, Maui Red Catuai, Maui Mokka, and Maui Yellow Caturra. Bagged coffee is available for purchase online at: squareup.com/ market/kamehas-cup Follow us on Twitter and Facebook! Aloha!

Loring Smart Roast Introduces the D35 and D70 Destoners The Loring™ destoners, models D35 and D70, have been designed to integrate seamlessly with the S35 Kestrel™ and S70 Peregrine™ roasters and have a rated batch capacity of 35 and 70 kg respectively. The new destoners have a rugged stainless steel frame, chute and hopper with a self-modulating feed that will not clog or jam and can process the rated batch in about 2-3 minutes.

The variable speed control in the operator panel can be adjusted to optimize lift for the bean size and density. The models also feature a built-in cyclone dust filtration system and easy access to the stone collection drawer. Full technical details can be found on the Loring website at loring.com/ destoners.

NEW SlimLine™ Dispenser Allows More Toppings In Less Space The new SlimLine™ dry food dispenser from Server Products dispenses precise portions of up to four dry toppings in less than 13 inches of wall space. Color-coded portion trays deliver accurate portions from .5 fl. oz. to 1.5 fl. oz. The SlimLine dispenser is NSF listed, BPA-Free, made in the U.S.A. and backed by a two-year warranty. For more information, visit SlimLine-Dry-Dispensers. com or call 800.558.8722.

First Quality Enterprises, Inc. Announces Exclusive Agreement with uVu Technologies, LLC First Quality Enterprises, Inc. announced the entry of an exclusive licensing agreement with uVu Technologies LLC, an innovator of patented technology in the field of lid closure systems. A First Quality’s spokesman expressed excitement about the acquisition of the uVu packaging technology, stating, “this new lid technology will enable our group to further differentiate and expand its premium line of product offerings in 2015. The uVu technology will offer the marketplace a critical and necessary level of safety for Baristas and consumers in handling on-the-go hot beverages.”

Frozenta Offers Smooth and Rich Flavors Frozenta products are crafted for all frozen blended Coffee and Tea beverages to offer the perfect combination of smooth and rich flavors to take your taste buds to a “Zen” place with each sip. They are thoughtfully selected to offer convenience and awesomeness for you and your customers and are shipped directly to you for FREE! For more information contact Frozenta at 855-752-3165 or at www.Frozenta.com February 2015

Selbysoft SP-1 for Coffee POS System to be Used in America's Best Coffeehouse Competition The popular SelbySoft SP-1 for Coffee Point of Sale system will once again be the Official Point of Sale system used at the America's Best Coffeehouse competition.

Eight competitors will battle it out at Coffee Fest Atlanta for the regional title of America's Best Coffeehouse. While competing, they will take orders on the Zero Training SelbySoft POS and print judging receipts. The winners of this competition will compete against other regional winners for the national title next year. "America's Best Coffeehouse represents all aspects of running a successful specialty coffee business. We feel that our Zero Training interface allows the competitors to quickly get up to speed during the competition,” says Mike Spence, President of SelbySoft, Inc. Visit SelbySoft at booth 405 in Atlanta Georgia. Zero Training Coffee POS. Call 800-454-4434 for FREE demo.

15 Series Was Named One of the Top Ten "Cool New Products" by NACS Follett Corporation’s new 15 Series ice and water dispenser, a product line extension to the popular 7 Series ice and water dispensers, was named one of the top ten “Cool New Products” at the recent Association for Convenience and Fuel Retailing, or NACS, show in Las Vegas. The compact 15 Series complements a small to midsize ice coffee program. Storing 15 pounds and producing up to 125 pounds per day of ice in only 15” of width, it fits neatly on a coffee bar or island to provide sanitary dispensing of ice. The 15 Series dispensers feature Follett's proprietary Chewblet® ice, a chewable nugget that consumers prefer by over 2:1 compared to cube-type ice.

For more information, contact Follett Corporation at 800-523-9361 or info@follettice. com. Information on Follett's complete product line is available at www.follettice.com.

ShopKeep Pocket Mobile App Launches with Powerful Reporting Features ShopKeep, the cloud-based technology provider with more than 16,000 registers in use, announced the launch of its new iOS mobile application, ShopKeep PocketTM. ShopKeep Pocket is a bestin-class mobile reporting application that enables merchants to quickly access their business data in real-time, wherever they are. ShopKeep Pocket will also offer benefits to businesses of all sizes. It provides small business owners with the peace of mind to oversee operations while away from the physical business, and grants those with multiple storefronts the ability to track the operations of all locations within one user-friendly interface.

Additional features include: Real-time reporting for Key performance indicators including: total number of customers, hourly sales data, top selling items, and previous daily sales figures.

ShopKeep Pocket is available for free. To learn more about ShopKeep Pocket, visit itunes.apple.com.

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Coffee Shop Manager 317 (800) 750-3947 coffeeshopmanager.com Coffee Shop Manager Point-of-Sale is designed specifically for coffee shops. Great features including tablets, integrated online and mobile ordering, selfserve kiosks, and no-fee pre-paid cards and loyalty make CSM the perfect business partner for your shop.

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Frozenta 603 (855) 752-3165 Frozenta.com Frozenta products are crafted for all frozen blended Coffee and Tea beverages to offer the perfect combination of smooth and rich flavors..

See our ad on page 25

Kaffe Magnum Opus, Inc. (800) 652-5282

624 kmocoffee.com

Kaffe Magnum Opus, specialty coffee roaster since 1991. Our talented artisan roasters are committed to achieving excellence - every order, every day.

100% Customer Satisfaction. Guaranteed.

Did you know coffee is a superfood?

Welcome to our ongoing series on the health benefits of coffee. It’s not enough that we as coffee professionals know how beneficial coffee is to health, as an industry we must spread the word and educate consumers. Be sure to download this page from our website so you can print and share in your cafes.

Coffee wakes you up This is the number one reason why we drink coffee in the morning. Coffee contains caffeine, which is absorbed into the bloodstream and travels to the brain. Caffeine blocks an inhibitory neurotransmitter, which leads to a stimulant effect.

Coffee improves your focus Caffeine is a stimulant that can also make you feel more alert and focused, so it provides you the boost that you need when feeling unfocused.

A study published in the research journal, Psychopharmacology, aimed to establish that even at a low dose, coffee can keep drivers more alert and awake during prolonged highway driving. One cup of coffee with 80mg of caffeine

The study was conducted with simulated highway driving and was based on driving performance by those who drank caffeinated and decaffeinated drinks. The results showed better performance and found that sleepiness was reduced among those who drank caffeinated coffee.

So if you’re embarking on a road trip or doing some night driving, drink up before heading out!

Coffee makes you smarter Coffee is currently the most widely consumed psychoactive substance in the world.

Psychoactive substances have an effect on one’s mind and behavior. Some have a negative effect, while some - like coffee - have a positive effect.

According to a study, the caffeine in coffee can block the effects of the inhibitory neurotransmitter, adenosine, and thereby increase neuronal firing in the brain, release neurotransmitters (e.g., dopamine and norepinephrine), and improve cognitive functions.

Thanks to Michael York of Espresso Perfecto michael@espressoperfecto.com for sharing these fun facts.

See our ad on page 17

North Atlantic Specialty Bag 223 (773) 504-2593 northatlanticbags.com

North Atlantic Specialty bag is a division of Diversified Packaging Concepts inc. Our main focus has been and will always be to give the same attention to detail to all our customers big and small.

See our ad on page 19

PBFY Flexible Packaging (877) 224-7496

730 www.pbfypkg.com

PBFY supplies a wide range of packaging products geared to better promote coffee, tea, & other specialty items. Increase brand awareness without breaking the budget with our hot stamp service!

See our ad on page 25 SelbySoft (800) 454-4434

405 www.selbysoft.com

Let SelbySoft help you with our Zero Training POS. Features like free gift & loyalty, employee timekeeping, reporting and more will help you make more money.

See our ad on page 19 uVu Lids (855) 468-8883

The uVu Lid provides a safer and more secure customer coffee drinking experience than any other lid in the market today.

216 uVuLids.com

Coffee fest AtlAntA February 6-8, 2015 • Cobb Galleria Centre

CF Atlanta is THE ONLY trade specific Coffee EXPO in the Eastern US in 2015 Discover New Products • Explore Current Trends • Network 200 Exhibition Booths • 75 Classes & Workshops Best Espresso, Coffeehouse & Latte Art Competitions

Register Today: www.coffeefest.com 800-232-0083

See our ad on page 2

Walker Coffee Trading Co. (713) 780-7050

26

525 walkercoffee.com

Shop around for your beans! Visit www. walkercoffee.com to see our green coffee offering lists. Our reputation stands out for our great quality of beans and excellent customer service.

Mark Your Calendars!

Coffee Fest Chicago: June 5-7, 2015 Coffee Fest Portland: Oct. 23-25, 2015

See our ad on page 21

February 2015

Advertisers Index

Company...........................................................Phone...................................... Web..........................................Page........ Coffee Fest Booth Add A Scoop.............................................................(415) 382-6535...........................addascoop.com......................... 25 Aflac..............................................................................See Web.......................................aflac.com/business.................. 7 Asean/Stalkmarket..................................................(503) 295-4977.........................stalkmarketproducts.com...... 25 Bloomfield Industries..............................................(314) 678-6336..........................bloomfieldworldwide.com..... 21..............................................623 Buhler Inc....................................................................(905) 754-8389.........................buhlergroup.com....................... 25 Burke Brands / Cafe Don Pablo.........................(305) 249-5628.........................cafedonpablo.com.................... 25 Cablevey Conveyors................................................(641) 673-8451...........................cablevey.com.............................. 23 Cargill Inc / Truvia....................................................(855) 855-2362..........................truvia.com/foodservice.......... 15 Coffee Fest.................................................................(800) 232-0083........................coffeefest.com........................... 26............................................. 710 Coffee Shop Manager.............................................(800) 750-3947.........................coffeeshopmanager.com....... 25..............................................317 Costellini's...................................................................(877) 889-1866...........................costellinis.com............................ 23, 27 Daterra Coffee...........................................................+551937288010..........................daterracoffee.com.br............... 23 Espresso Me Service...............................................(360) 213-0715...........................espressomeservice.com......... 27 Follett Corporation..................................................(800) 523-9361..........................follettice.com.............................. 9 Fres-co System USA, Inc.......................................(215) 721-4600...........................fresco.com................................... 21 Frozenta.......................................................................(855) 752-3165...........................Frozenta.com.............................. 25............................................ 603 Garden to Cup Organics LTD..............................(604) 781-7686..........................gardentocup.com..................... 21 International Coffee Consulting Group............(818) 347-1378............................intlcoffeeconsulting.com....... 19 Java Jacket.................................................................(800) 208-4128.........................javajacket.com........................... 13, 27 JoeTap..........................................................................(855) 456-3827..........................www.joetap.com....................... 15 Kaffe Magnum Opus, Inc.......................................(800) 652-5282.........................kmocoffee.com.......................... 17............................................. 624 Lbp Manufacturing Inc...........................................(800) 545-6200........................upshotsolution.com................. 19 LMI Packaging Solutions.......................................(262) 947-3300.........................lmipackaging.com.................... 19 Mother Parker's Tea & Coffee Inc.......................(800) 387-9398.........................realcup.com................................. 17 North Atlantic Specialty Bag...............................(773) 504-2593.........................northatlanticbags.com............ 19..............................................223 PBFY Flexible Packaging......................................(877) 224-7496..........................www.pbfypkg.com................... 25............................................ 730 Perka.............................................................................(503) 427-1377...........................getperka.com............................. 3 Pod Pack International, Ltd..................................(225) 752-1160............................podpack.com.............................. 23 Primera Technology, Inc........................................(800) 797-2772..........................primeralabel.com...................... 25 Selbysoft, Inc.............................................................(800) 454-4434........................selbysoft.com............................. 19............................................. 405 Shore Measuring Systems.....................................(217) 892-2544...........................moisturetesters.com................ 25 Texpak / Scolari Engineering S.p.a....................(856) 988-5533.........................scolarieng.com........................... 28 The Coffee Trust.......................................................(505) 670-9783.........................thecoffeetrust.org..................... 25 Tightpac America Inc.............................................(888) 428-4448.........................tightvac.com............................... 27 Toby's Estate Coffees.............................................(917) 355-0942..........................tobysestate.com........................ 27 uVu Lids.......................................................................(855) 468-8883.........................uVuLids.com............................... 2................................................216 Vessel Drinkware......................................................(855) 883-7735..........................vesseldrinkware.com............... 13 Vita-Mix Corporation..............................................(800) 437-4654........................vitamix.com................................. 5 Walker Coffee Trading Co.....................................(713) 780-7050..........................walkercoffee.com...................... 21..............................................525

AllStar Tools Coffee Education

Vacuum Container

Smoothies

Sleeves

ESPRESSO MACHINES

Costellini's 877.889.1866

Java Jacket 800.208.4128

Espresso Me Service 877.215.0715 360.213.0715

Toby's Estate Coffee 347.457.6160

Tightvac 888.42.TIGHT www.tightvac.com

www.costellinis.com

www.javajacket.com

Join us for Public Cuppings

Tightvacs are the ultimate Coffee & Tea container!

Our unique patented Tightvac closure system allows the gasses from the beans to escape – without letting oxygen back into the container.

Tightvacs guarantee the smooth flavor your customers pay for.

Manufacturers of fine powders and sauces.

Quality unsurpassed.

Java Jacket provides the best insulation of all sleeves on the market.

Protects customers from hot or cold to-go beverages, and provides a more grippable surface than other coffee sleeves.

www.tobysestate.com

www.espressomeservice.com

and Private Classes at our Brooklyn and West Village Brew Schools.

Email brewschool@tobysestate.com

Our goal is quite simple...

To provide consistent premium products always, and at competitive prices.

Espresso Me Service is your one stop for sales and service. We offer service on many types of commercial espresso machines and brewing equipment in Washington and Oregon.

Free samples.

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