The Blend Food Supplement September 2017 by Eljays44

FOOD

A SUPPLEMENT TO

September 2017

t e e w S s t a e r t

CONFECTIONERY

FOOD: THE NEW WAVE

LATEST PRODUCTS

What can it add to your business?

Culinary trends

Catering equipment

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WELCOME

“IT’S NO SECRET THAT FOOD PLAYS A HUGE PART IN THE COFFEE SHOP INDUSTRY”

WELCOME

ello and welcome to The Blend’s Food supplement. It’s no secret that food plays a huge part in the coffee shop industry, and with that in mind we’ve created this 20-page special to provide you with key information on how food can benefit your business. The preparations for this issue have been enjoyed by all at The Blend HQ, and we’ve had the pleasure of sampling some of the tasty treats created by those we spoke to. We met up with Naomi Stoker from Reading’s first exclusively gluten free coffee shop, Nibsy’s, to discuss her delicious offerings, as well as some useful tips from Coeliac UK for safely adding a gluten free option. We’ve also spoken to industry experts to get their thoughts on confectionery as a secondary spend and we have the forecast for the next big food trends from leading foodservice insight provider MCA. On top of that, we’ve got the best picks for catering equipment, an interview with the Catering Equipment Standards Association and the details on who you should go and see if you’re attending the lunch! event on 21 and 22 September in London. I hope you enjoy the issue, and as always, let us know what you think on social media. Find us on Twitter and Instagram: @TheBlendMagUK

CONTENTS

CONFECTIONERY What the sweet stuff can add to your business

FOOD: THE NEW WAVE Predictions for the next big thing in the food to go market

Issue 4 Eljays44 Ltd

3 Churchill Court, 112 The Street, Rustington, West Sussex BN16 2DA Tel: 01903 777 570

Editorial Managing Editor – Joe Wilkinson joe.wilkinson@eljays44.com Features Editor – Abbie Dawson abbie.dawson@eljays44.com Editorial Assistant – Max Dodd max.dodd@eljays44.com Production Production Editor – Charlie Cook charlotte.cook@eljays44.com Subeditor – Kate Bennett kate.bennett@eljays44.com Design – Mandy Armstrong, Mark Hudson

GOING GLUTEN FREE Reading’s first gluten free café, and advice for ‘free from’ offerings

Sales Business Development Manager – Jamie Wilkinson jamie.wilkinson@eljays44.com

Brand Manager – Michelle Molloy michelle.molloy@eljays44.com

SETTING STANDARDS Advice from CESA on regulations surrounding catering equipment

GO AND SEE: LUNCH! Our pick of the companies to visit at the upcoming lunch! event

LATEST PRODUCTS The latest in food equipment

Account Manager – Dale Keenan dale.keenan@eljays44.com Management Managing Director – Jim Wilkinson jim.wilkinson@eljays44.com Editorial Director – Lisa Wilkinson lisa.wilkinson@eljays44.com Circulation & Data – Emily Maltby emily.maltby@eljays44.com @theblendmaguk Published by ©Eljays44 Ltd Printed by Pensord Press Ltd, Gwent, UK The Blend is published 10 times per year by Eljays44 Ltd. The 2017 subscription price is £95.00. Subscription records are maintained at Eljays44 Ltd, 3 Churchill Court, 112 The Street, Rustington, West Sussex BN16 3DA, UK. Articles and information contained in this publication are the copyright of Eljays44 Ltd and may not be reproduced in any form without the written permission of the publishers. The publishers cannot accept responsibility for loss of, or damage to, uncommissioned photographs or manuscripts.

Abbie Dawson Features Editor www.theblendmagazine.co.uk

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integrity of our advertisers, we accept no responsibility for any problem, complaints, or subsequent litigation arising from readers’ responses to advertisements in the magazine. We also wish to emphasise that views expressed by editorial contributors are not necessarily those of the publishers. Reproduction of any part of this magazine is strictly forbidden.

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CONFECTIONERY

WHAT CAN CONFECTIONERY ADD TO YOUR BUSINESS?

Thinking of adding to your confectionery offering? While as a nation we’re involved in an ongoing fight against sugar consumption, people will always seek quick and convenient sugar boosts – so what does this mean for coffee shops? The Blend hears from Divine Chocolatiers, The Magic Bean Emporium and Kerching Retail to discover how the market is changing, and how offering confectionery can benefit your business ➝

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C0NFECTIONERY

Adding confectionery can benefit your business and leave you with happier customers, says Corin Birchall, managing director of Kerching Retail

e would typically suggest that a business should first explore add-ons, attachment purchases and secondary spend when looking to grow its turnover. Customers in your coffee shop clearly trust you enough to be spending, so they are the easiest source of additional revenue. Secondary spend is a nobrainer for business owners. Why would you let a customer walk out and buy a product from someone else? When a coffee shop has a range of secondary spend offers, the customer can decide whether a break will satisfy them for one hour, two hours or all morning. For parents and grandparents seeking to negotiate with children, a range of secondary spend opportunities – particularly confectionery – can be make or break. The paradox of choice Confectionary lends itself to being displayed as an impulse purchase close to the cash register, particularly if the coffee shop stocks recognised brands. The familiarity of these brands will aid quick decision-making – you don’t want people browsing through 99p chocolate bars when people are waiting to pay behind them. A coffee shop may also consider presenting confectionery as part of a meal deal, in chillers or selfserve display cases. Meal deals, which are a key revenue stream for the likes of Boots, city centre supermarkets and petrol stations, have yet to permeate the coffee shop sector. This would seem to be a simple way to increase average spend. Too many confectionery options can lead to paralysis in decision making – the ‘paradox of choice’. After a certain number of options, the amount of choice actually reduces customer satisfaction levels. Offer a broad selection, but limit the number of options within each category to three or four, depending on your store’s format. As confectionery is generally an impulse buy, fewer options will help to speed up the decision. Additionally, it’s preferable for customers to focus on items such as cakes, cookies and paninis before they are caught up in the confectionery, given the increased profit margin opportunities in this area.

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“OFFER A BROAD SELECTION, BUT LIMIT THE NUMBER OF OPTIONS WITHIN EACH CATEGORY TO THREE OR FOUR”

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CONFECTIONERY

Jay Butcher, food service account manager at Divine Chocolatiers, on the importance of ethical confectionery, and his top selling tips

dding a confectionery offer to a coffee shop is a great way to give customers more choice, on top of any hot food or cakes you may be offering. Customers often go to a coffee shop for a treat, and confectionery is an indulgence that they wouldn’t necessarily have at home with coffee. A confectionery offering really adds to the whole experience, and is also an opportunity to add incremental sales by tempting customers into impulse purchases. Focus on Fairtrade There is a real focus on providing Fairtrade coffee nowadays, but Fairtrade confectionery is too often overlooked; it’s a bit of a forgotten hero. People should think about confectionery supply chains as well as coffee supply chains, which is why choosing a Fairtrade brand is important – especially for those establishments that pride themselves on selling Fairtrade coffee. For maximum sales potential, we recommend that confectionery is accessible and easy to reach, placed near a till point. A full and well-maintained display is more appealing than a half empty display, and the range should be kept to three or four lines so that there isn’t too much choice, making it easy for the shopper.

“PEOPLE SHOULD THINK ABOUT CONFECTIONERY SUPPLY CHAINS AS WELL AS COFFEE SUPPLY CHAINS”

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Michella Dos Santos, founder and owner of The Magic Bean Emporium, explores how confectionery plays a key part in her business

onfectionery was an important part of the original idea for The Magic Bean Emporium – it goes with the fantasy elements of the shop. I knew from the beginning that the shop would have many different things to draw in customers, and introduced old-fashioned sweets in jars, as well as cakes and ice cream. To meet ever-changing customer demand, the oldfashioned sweets are being replaced with something more easily accessible. The jars look good, but however beautiful your display is, customers won’t go for it if it isn’t functional. We need more ‘grab and go’ options; the whole retail industry is heading that way. Customers are used to internet shopping, which is quick, efficient, and offers multiple things in one place; they are increasingly looking to find those same qualities in store. Impulsive behaviour Many customers come in for the confectionery alone, in addition to those who come in for a coffee and decide to have something sweet when they see our offer. With sweets, customers tend to grab them on the way out, whereas with cakes and other treats they might come in for a coffee and then decide to have something extra. Most of my takings come from cakes; we’re well-known for them because we have a big range of vegan and gluten-free options. I’d certainly recommend having a vegan offering among your confectionery. I think vegan diets are going to increase as people become more concerned about what they’re putting into their bodies.

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FOOD TO GO

FOOD:

THE NEW WAV I

n terms of ‘food to go’, which is anything eaten away from home or off the premises of purchase, what we’re seeing is four key drivers: more consumers, a greater working population, more commuting, and longer hours. Consumers are seeking something fresh, fast and hot to accommodate their increasingly busy lifestyles without sacrificing enjoyment. Getting ahead It’s important that coffee shop owners prepare for the impact of market changes. As business owners, you should be working to switch up and match your products and services to market needs – we have a new range of consumers who are expecting more. The market is highly competitive, so the range of products you offer needs to excite your shoppers and inspire them to spend. For coffee shop owners, this can be a difficult balancing act. Customers often expect to come in for a cake or a cookie, for example, and they might not associate other great food offerings with a café or coffee shop. Contemporary consumers seeking fast and fashionable food are fuelling the food market growth, and while you shouldn’t push the growing food trends too hard, you should work to ensure that the latest trends are being incorporated into a tweaked food offering. What you’re trying to do is bring your existing

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“WHAT YOU’RE TRYING TO DO IS BRING EXISTING CUSTOMERS ALONG ON YOUR JOURNEY OF MENU IMPROVEMENT, BUT AT THE SAME TIME APPEAL TO A NEWER, YOUNGER CONSUMER”

customers along on your journey of menu improvement, but at the same time appeal to a newer, younger consumer. Trends In order to get ahead of the game, you should seek to take on any opportunities that arise from exploding mega trends – one example is the growth of street food. Street food is supplying consumers with more options, offering hot food on the move as well as new tastes and flavours. The consumer now expects more than a sandwich, because they know they can get a fantastic burrito or a bowl of ramen just as quickly. Interesting cuisines such as Mexican and Asian are coming through, enticing consumers with something different and giving them more options – so the boring sandwich is dwindling in its appeal. Selling tactics Average spend is on the increase because things are getting more expensive; however, this means customers do it less often. It’s a highly competitive, fragmented market, so you should aim to develop effective selling tactics and offer promotions in order to maintain interest and a regular clientele. Something that coffee shops can excel at is the service element – ensuring customers are served actively and effectively and aren’t

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FOOD TO GO

AVE

The ‘food to go’ market is evolving, and the Food to Go Report 2017, from foodservice insight provider MCA, expects it to grow by 3.8% in 2017. This means it will outpace the ‘eating out’ market, which is predicted to increase by only 1.7%. Simon Stenning, executive director at MCA, explains…

waiting around, whether they stay in or take away. Another thing we’re seeing is a change in the way food is displayed. Food that is out and on display is immediately more enticing and appealing, because customers know it’s fresh rather than something that’s been sitting in its packaging in a refrigerator. It’s important to display food in an accessible and inviting way, for speed and effectiveness. The next wave In terms of trends for 2018, we’re seeing growth in certain areas, including American, barbecue, Mexican and Latin American – and those trends are only going to get bigger. We’re also seeing a trend for more specific Asian cuisines, such as Korean and Vietnamese. Consumers are becoming more aware of these, and how they should look and taste. Traditional Indian and Chinese food as we know it is facing challenges, while there is more effort going into contemporary Indian and Chinese cuisines. Contemporary Indian food is one to watch out for; we have an affinity with curry, but we want it to be better. We’re seeing a rise in Californian and Australian lifestyle trends, with healthier eating and a rise in plant-based diets. We’ll see a lot more plant-based and vegetarian foods that fit in not only with vegetarianism, but people with ‘flexitarian’ diets, too.

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GLUTEN FREE

GOING

GLUTEN FREE

Nibsy’s is Reading’s first exclusively gluten free café, founded by Naomi Stoker in 2014. Naomi is intolerant to gluten, and wanted to create a place where those who have coeliac disease, gluten allergies or a gluten intolerance could eat without fear of reaction. Naomi shares her top tips for incorporating gluten-free offerings, and talks about the importance of not alienating anybody

ibsy’s has always been gluten free, and while Naomi admits that this is a risk in terms of potentially alienating the rest of the population, the benefit is that those who do follow a gluten free diet are happy to eat and drink there, safe in the knowledge that there is zero risk of contamination. “We have no gluten on site so there’s no danger of contamination, and it means our cooking processes are much easier,” she tells us. “We can experiment – we don’t have to worry about contamination when we’re trying something new and getting flour everywhere. “It can be difficult for a lot of businesses to make fresh, gluten free food on site. Coffee shops often offer gluten free products, but they’re normally items that are packaged and have been brought in from outside, because they don’t want to open up the risk of contamination.” From a business perspective, coffee and food are equally important to Naomi, but she says that coffee is the initial ‘hook’ that gets people into the shop. She was unsure how her venture would turn out in terms of profit, but it’s already exceeding expectations. “I was careful with the marketing and branding because I didn’t want to push the gluten free aspect too much, and I really wanted to combine it with my passion for coffee. I think that’s why people haven’t been put off coming in. People who aren’t coeliac or gluten intolerant often come in for a coffee and have something to go with it – and enjoy it so much that they come back.” Nibsy’s sells a lot of food for a small coffee shop, but its coffee and other hot drinks are much more profitable. Naomi conducted a ➝

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GLUTEN FREE

“PEOPLE WHO AREN’T COELIAC OR GLUTENINTOLERANT OFTEN COME IN FOR A COFFEE AND HAVE SOMETHING TO GO WITH IT – AND ENJOY IT SO MUCH THAT THEY COME BACK”

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GLUTEN FREE

lot of research before opening, discovering among other things that 40% of drinks transactions in the larger coffee shop chains included a food item. At Nibsy’s, the figure is much higher. As well as being gluten free, Nibsy’s can cater for a number of other special dietary requirements, including for those who follow vegan and dairy free diets. Customers can choose from almond, soya and lactose free milks for their beverages. “I didn’t realise how many people would want dairy free and vegan foods, and so we’ve grown our range significantly since opening,” Naomi says. “If we can make something taste great without the need for dairy or eggs, then wherever possible we will. Our vegan doughnuts always sell out before we can restock them. It gets to the point where we’ll make 48 doughnuts and they can go within two hours – people will come in and buy 10.”

NAOMI’S TOP TIPS FOR GLUTEN FREE OFFERINGS: 1

If you want to make your gluten free customers feel truly safe, you can become Coeliac Society accredited.

If you don’t want to become accredited, do make sure you source a local supplier who can provide a packaged gluten free product that isn’t contaminated.

It’s important not to jeopardize the flavour. Not all recipes will work without gluten – and that’s fine!

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GLUTEN FREE: THE FACTS

When eating out at a coffee shop, people with coeliac disease need safe gluten free options they can trust, says Kathryn Miller, head of food policy at Coeliac UK Coeliac UK offers accreditation to organisations that want to highlight that they safely cater for gluten free diets. By adhering to their standards, you can promote your gluten free offerings with the trusted GF symbol, for use on menus, websites, brochures and other marketing materials. Why get accredited? The Coeliac UK GF symbol is recognised and trusted by those requiring a gluten free diet. There is a law surrounding the term ‘gluten free’, and if you are compliant with Coeliac UK’s standards, you will be able to cater for people following a gluten free diet. What’s involved in accreditation? Coeliac UK will meet you to discuss processes in your kitchen when preparing and serving gluten free food. It will go over staff training, communication with other staff and gluten free customers, supply chain controls, storage, preparation and cooking, and hygiene. Recommendations are made, and an audit is scheduled to ensure standards are being met. Facts about coeliac disease • Coeliac disease affects at least one in 100 people in Europe; however, only about 24% of those with the condition are currently clinically diagnosed. • Gluten is a protein found in wheat, rye and barley. Some people with coeliac disease are also sensitive to oats. • Obvious sources of gluten include foods that contain traditional flour, such as breads, pasta, cereals, cakes and biscuits. • Gluten is also found in many popular foods, such as fish fingers, sausages, gravies, sauces, stock cubes, soy sauce and even some chocolate. • Gluten free food can be contaminated by food that contains gluten during preparation. Sources of contamination include breadcrumbs in toasters and on bread boards, utensils used for spreading and spooning condiments onto bread, and from cooking oil and water. www.coeliac.org.uk

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REGULATIONS

SETTING

STANDARDS What benefits does CESA membership offer? Our proposition is focused on information, involvement and influence. Our members are at the forefront of product development because CESA sends them technical and policy information. This information surrounds all types of catering equipment that can be used in a coffee shop, including refrigeration units, espresso machines and bar equipment. CESA keeps track of the latest trends and innovations in the catering market, providing members with information so that they can develop relevant products centred around our findings. This often focuses on energy efficiency and waste management, which are both crucial in terms of business profitability. Reducing operational costs and waste is a key issue that is prominent across the industry, with our members at the vanguard of this.

How does CESA obtain its information on the latest market trends and developments? We have an interface with the UK government and regulators, as well as other experts in this sector. I am the chair of the European Federation Technical Committee, which is the policy driver of the European regulation that affects food service equipment. What assurance does CESA certification offer to coffee shops? We spend a great amount of our time ensuring that the equipment coffee shops are purchasing meets all statutory requirements. Typically, this means checking that the products have a ‘C’ mark, where relevant. We work with governments and regulators to bring their attention to companies that are producing equipment without this

“OUR GUIDANCE IS CALCULATED FROM THE AMOUNT OF PRODUCT A CAFÉ WILL PRODUCE, TO WHAT STANDARD, AND IN WHAT TIME FRAME. THIS ENSURES THAT MACHINERY IS SUITED TO THAT COFFEE SHOP’S SPECIFIC NEEDS”

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certification, and establish that our members can provide good after-sales support and customer assistance. This helps to give our members an all-round positive reputation. We provide a series of buying guides on our website to make sure coffee shop owners are making informed decisions when purchasing catering equipment. Our guidance is calculated from the amount of product a café will produce, to what standard, and in what time frame. This ensures that machinery is suited to that coffee shop’s specific needs. Have there been any new regulations introduced that affect the catering equipment industry in a profound way? Last year an eco-design regulation was introduced, affecting commercial refrigeration units. All units must now reach a minimum energy performance standard, or they cannot be sold on the European market. This means that legal units will carry a label of certification to show this. There is ongoing work regarding a new espresso machine regulation, carried out by the European Federation of Catering Equipment Manufacturers, which is analysing the efficiency of these machines. This is being run by the German National Association of Equipment Manufacturers and could become a new benchmark for espresso machines to reach in the near future.

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REGULATIONS

Secondary spend on food has become a crucial source of income for coffee shops, leading to substantial investment in new products that improve efficiency and quality. The Blend speaks to Keith Warren, director of the Catering Equipment Standard Association (CESA), to find out about its work with governing bodies to ensure its members reach a high standard

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GO & SEE

LUNCH! PREVIEW

The lunch! food-to-go trade show is back at ExCeL London for its 10th edition

The lunch! show will be celebrating its 10th anniversary as it returns to the ExCeL, London on 21-22 September. The show has grown year on year, and the 2017 show is set to be the largest yet. More than 350 exhibitors will be in attendance, and the show will also feature two theatres of education, where seminars will be running across the two days. Lunch! is the place to be for coffee shop owners who are looking to expand their offering of secondary sale items, from food and soft drinks to equipment – and everything in between. To top it all off, lunch! will also play host to the prestigious Innovation Challenge Awards, which showcases 70 of the most innovative new products in the food-to-go sector. The best products will be voted on by attendees; those with the most votes will be presented to the judging panel on the show’s second day, with bronze, silver and gold medals awarded. In addition to showcasing the success of suppliers in the industry, lunch! will also be supporting the Café Life Awards 2017, which take place on 21 September at The Grange City Hotel, hosted by celebrity chef Theo Randall. This is a celebration of the leading operators in the coffee shop industry, heralding the most pioneering and market leading cafés. The Blend has rounded up 10 of the show’s top exhibitors for 2017, filling you in on what they will be showcasing and why their stands are worth a visit.

MR T.G. PULLIN’S BAKERY – STAND F33 For four generations, Mr T.G. Pullin’s Bakery has been making awardwinning products by hand, using the finest ingredients. It will be showcasing a number of innovative products, including a two-pack of British sponge slices that features a light fruit cake and a sliver of lemon drizzle, brushed with lemon icing. www.pullinsbakers.co.uk RUDE HEALTH – STAND B38 Rude Health will be making coffees with a selection of plant-based drinks, such as its almond and soya varieties. A four-time national latte art champion will also feature at the stand, showcasing the pouring capabilities of the company’s milk alternatives. rudehealth.com

DALSTON’S COLA CO. – STAND C89 Craft soda brand Dalston’s will be showcasing its newly launched range of premium canned sodas, available in Orangeade, Lemonade and Cola. Made in the UK, the drinks stay true to the brand’s ethos of avoiding artificial sweeteners in favour of real ingredients. This results in a premium-tasting adult soft drink that contains minimal sugar. www.dalstoncola.co.uk

MALLOW & MARSH – STAND A33 Mallow & Marsh make premium marshmallows using natural ingredients, featuring no artificial colours or flavours. The company will be showing its range of bars – which include Raspberry & Dark Chocolate and Vanilla & Milk Chocolate – as well as its new sharing bags of marshmallow cubes. www.mallowandmarsh.com

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GO & SEE

PROPERCORN – STAND E51

WILLIE’S CACAO – STAND E47 Launching in September, Willie’s Cacao will be showcasing its Praline Truffles, which combine nutty single estate Sur del Lago chocolate with the finest hazelnuts; a pinch of Cornish sea salt brings them to life. These hazelnut praline truffles have no added fats or soya lecithin, and are available in both Single Estate Milk and Dark Chocolate with Sea Salt. www.williescacao.com

Propercorn pops and packs every bag on British soil, and its six flavours are all gluten-free and suitable for vegetarians. Propercorn will be showcasing its latest flavour, Peanut Butter & Almond, which removes 88% of the fat found in roasted peanuts – providing all the indulgent flavour of peanut butter with just a fraction of the fat and calories. propercorn.com

OMBAR – STAND H89 Ombar will be exhibiting its raw cacao chocolate bars – available in 11 flavours – as well as its two varieties of chocolate buttons. Its products work well as impulse purchases in the coffee shop market, with the raw chocolate made using all natural and organic ingredients to retain nutrient levels – as well as the beautiful flavour that nature intended. www.ombar.co.uk

EAT GRUB – STAND B87

JOE & SEPHS – STAND J38 Joe & Seph’s is excited to be exhibiting back at Lunch! trade show once again this year. This time around it will be launching its brand new Gourmet Popcorn impulse range, as well as its new Caramel Sauce catering bottles. www.joeandsephs.co.uk

GREAT BRITISH BISCOTTI CO – STAND A83

Eat Grub is a boundary-breaking sustainable food brand that makes natural energy bars with an extra special ingredient: cricket powder. The bars are high in protein, minerals and amino acids, and use less resources to farm than other energy bars. They come in a fruity Cranberry & Orange flavour and wholesome Coconut & Cacao. Designed for a sustained energy release. www.eatgrub.co.uk

Great British Biscotti Co will be showcasing its four flavours of sweet biscotti in its twin packs. The savoury flavours are ideal as canapé bases, as croutons for soups and salads or as cheese biscuits. There are six exciting flavours to choose from, including Wild Garlic, Sundried Tomato & Olive and Jalapeno & Cheddar. www.greatbritishbiscotti.co.uk

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CATERING EQUIPMENT