Essential Cafe - January 2014 issue

EssentialCafé MAGAZINE

A fresh approach to the industry

January 2014 issue

TASTE THE DIFFERENCE WITH MONIN SYRUPS

Tap into a hundred years of flavour experience and delight your customers with a rainbow of taste sensations courtesy of Monin Syrups

Register for your FREE ENTRY to Essential Café Live!

5th March 2014 | Sandown Park, Esher, Surrey

w w w. e s s e n t i a l c a f e l i v e . c o m

FoamMaster 800

The premuim class from Franke Coffee Systems the franke foammaster TM is the new premium class among coffee machines. is there a particular beverage you long for? the foammaster TM will easily make your wish come true – from classic coffees to warm latte specialties or cold milk foam be- verages. this all-rounder is as unbelievably versatile in its selec- tion as it is easy to operate. you can quickly and easily select your beverage program on the intuitive touchscreen menu and adjust it to your needs at any time. the modern design of the foammaster TM also leaves nothing to be desired. shiny black, shaped with elegance, it is a true visual treat that gives the finishing touch to any interior.

ATTRACTIVE DESIGN Jet black, high gloss finish and timelessly modern in design, the foammasterTM underlines not only a sense of high quality but also a feeling of unburdened ease and endless possibility. the fm800 manages to accommodate its full expertise in a single unit, and its elegant style adds the finishing touch to any interior.

INTUITIVE TOUCHSCREEN NAVIGATION in a revolutionary step forward, the fm800 introduces intuitive touchscreen technology to the

world of coffee machines. this technology makes it possible to easily, efficiently and flexibly configure the operation of the device. you can assemble your seasonal beverage selection, choose between four different operating modes and conveniently load images and advertising messages.

BEST MILK FOAM QUALITY foamed milk of “barista” quality at the touch of a button: the fm800 makes it possible. with this coffee master, you can produce different milk foam consisten- cies at temperatures

ranging from hot to cold for the same product, creating the perfect latte macchiato or Cappuccino. the milk is foamed quickly and gently – ensuring that the beverages come out just right every time.

LIMITLESS BEVERAGE OPTIONS Combined with the chocolate powder dosing unit and the flavour station, the fm800 makes it possible to prepare countless beverage creations just as you like them – from classic specialties to original creations. make the

foammasterTM your own personal favorite barista who knows all the tricks and makes your every wish come true.

EASY TO CLEAN even when it comes to cleaning and care, the fm800 is unbeatable: the proven Clean+Clever system from franke ensures impeccable and simple cleaning of the device in a short amount of time. thanks to this optimal cleaning system, the foammasterTM gives you first- class enjoyment every day whilst also ensuring haCCp conformity.

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EssentialContents

EssentialCafé MAGAZINE

A fresh approach to the industry

January 2014 issue

TASTE THE DIFFERENCE WITH MONIN SYRUPS

Tap into a hundred years of flavour experience and delight your customers with a rainbow of taste sensations courtesy of Monin Syrups

Register for your FREE ENTRY to Essential Café Live!

5th March 2014 | Sandown Park, Esher, Surrey

contents

Gourmet SyrupS from the french AlpS

January 2014

ONESIE LATTÉ

Ideal when all you need is comfort

w w w. e s s e n t i a l c a f e l i v e . c o m Monin_Cover.indd 1

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REGULARS

28-29 Essential Monin

3 Editor’s Comment

A look at the new Monin Studio in London and how it can benefit customers

Essential Café’s editor Simon King on the forthcoming Essential Café Live! Show and Awards

31 Essential Kantar

5-8 Essential News

A look into the future of the high street and how cafés can be involved

News from the industry

35-40 Essential Barista A big helping of news from the burgeoning UK barista scene

54-55 Counter Culture Essential Café talks to Leila Latif, co-owner of the Wildflower Café

57-60 Essential Products

32-33 Essential Kimbo Kimbo UK boss Angus McKenzie gives Essential Café readers an update on his company’s progress

42 Essential Yelp How to promote your business online, by making full use of social media

44-46 Essential Sweet Offerings

Eat, drink and make money with the latest releases

A look at how to provide for your sweet toothed customers

61-65 Essential Contacts

49 Essential Vittles Foods

The who’s who of the industry

FEATURES 11 Essential Sanremo Company MD, Andrew Tucker looks at the UK coffee scene in 2014

Ingredients: ◊ 1 shot of well flavoured espresso (Big Gorilla) ◊ 4oz of Milk ◊ 1 shot of Routin 1883 Triple Sec syrup ◊ 1 shot Routin 1883 Chai syrup ◊ Chocolate dusting Method 9oz glass; Add an espresso to the glass.

Steam the milk and syrup together and layer them on the espresso.

Garnish with chocolate dusting

Julie Zalesny, joint founder of Vittles Foods, is put under the spotlight as she takes on the Essential Café Q&A

51 Essential Furniture Making sustainability part of the design

12-13 Letter from America Essential Café’s editor Simon King on the buoyant US coffee market

14 Essential Melitta Essential Café Live! sponsor Melitta speaks about their new automatic coffee machine generation

16-18 Essential Tea Essential Café takes a look at the prospects for tea in 2014

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21-26 Essential Flavouring Syrups The sweet taste of success with our syrups round-up The Ancillaries store Tel: 01233 840296 Email: sales@ucd.uk.com

p14 Register for free entry to Essential Café Live! at www.essentialcafelive.com

www.theancillariesstore.co.uk

Images supplied by 1883 de Philibert Routin Essential Café 1

EssentialEditor’s Comment

CALLING ALL BUSINESSES – ENTER THE ESSENTIAL CAFÉ TRADE AWARDS 2014 TODAY It’s hard to believe that the inaugural Essential Café Live! and the Essential Café Trade Awards and gala dinner are now less than two months away.

March 4 will see the return of the Essential Café Trade awards and gala dinner and following on from the highly successful first awards, the initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, the evening before the trade show on March 5.

The newly renovated event facilities at Sandown will provide a great backdrop for the event as well as stunning night time panoramas of London to the North. Set up to reward the very best the café and coffee shop market has to offer, the Essential Café Trade Awards 2014 are part of the magazine’s avowed aim to support and expand this vibrant and exciting sector.

The Essential Café Trade Awards observe the highest standards in terms of objectivity and impartiality, as the majority of the awards are decided in closed session by an independent panel of judges, being decided entirely on the entries presented where companies are asked to quantify, explain and justify why they deserve the Award.

Believe me, the judges had their work cut out with the high quality of entries for the awards last year and I expect us to have many challenging conversations when we meet up to judge this year’s entries. My advice to all companies is quite clear – plan your entry and make sure you get it to us well in time. The deadline for entries has now been extended to February 14, but dont delay, enter today!

Meanwhile, Essential Café Live!, sponsored by Melitta will provide café, coffee shop and hospitality operators a comprehensive line up of manufacturers and service providers to keep your business at the cutting edge of this fast paced industry.

Essential Café Live! will feature a good variety of exhibitors, who are attracted to the show due to the competitive pricing, which means all types of companies can attend.

Trade shows can be very expensive, which means the return on investment is much harder to achieve. We want Essential Café Live! to be accessible to all companies, so the stand rate is just £99 per square metre.

Being much more affordable than alternative events, means not only the larger firms are able to attend, but smaller artisan producers, which make up such an important part of the hospitality sector, are also able to set up shop for this one-day extravaganza.

I look forward to seeing you at Sandown Park on March 4 and 5.

Simon King Editor, Essential Café

EDITOR IN CHIEF: Daniel Sait, dan@essentialcafe.co.uk EDITOR: Simon King, simon@essentialcafe.co.uk SALES DIRECTOR: Ian Kitchener, ian@essentialcafe.co.uk PUBLISHER: David Kitchener, david@essentialcafe.co.uk HEAD OF PRODUCTION: Sam Broad, sam@essentialcafe.co.uk GRAPHIC DESIGN: Benjamin Bristow, ben@theessentialgroup.eu ACCOUNTS: susan@theessentialgroup.eu CIRCULATION: susan@theessentialgroup.eu

Essential Café magazine, Suite 4, 6-8 Revenge Road, Lordswood, Chatham, Kent ME5 8UD. T: +44 (0)1634 673163 F: +44 (0)1634 673173 Whilst we make every effort that everything printed in Essential Café magazine is factually correct, we cannot be held responsible if factual errors occur. All articles are copyright and remain the property of Essential Café magazine.

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COFFEE & SERVICE

what is more natural?

Contact: sales@dutchmaid.co.uk Tel: 01298 77617 Fax: 01298 72039

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EssentialNews

NEWS FROM THE INDUSTRY KEEPING YOU CONNECTED

BRISTOL-BASED BAKERS LAUNCH ‘CAKESMITHS’ BRAND

Cakesmiths is aimed at small independent coffee shops and cafés

Bristol-based baker, Bar Cake, has recently launched a new brand aimed specifically to cater for small independent coffee shops, cafés and catering firms across the UK, offering a selection of home made style cakes ordered online.

The range is sold under the brand Cakesmiths and is supported by a simple online ordering system, which promises to deliver orders within 24 hours.

Cakes get delivered frozen in a specially designed cool box and can either be kept frozen till needed or thawed within one hour to be ready for consumption allowing customers to use as and when required and reduce wastage.

Bar Cake is a family owned and run bakers, which has been making award winning cakes and traybakes since 2004. Its recent move to a larger, brand new bakery in Bristol, enabled it to increase its wholesale production to the UK food service industry and launch this new brand.

Co-owner Tom Batlle said: “We have long been frustrated at not being able to service enquiries received from independent operators from outside of our distribution network and as an ex-coffee shop owner, I know how sourcing good home made style products can often be

a challenge.

“What Cakesmiths offers, is a consistent high quality product range; convenience ordering can be done at any time of day or night and peace of mind as it will be delivered within 24 hours to anywhere in the UK. We have only been launched a few weeks but already the demand has been high.”

More information: Cakesmiths +44 (0)117 9413065 www.cakesmiths.com

LINCOLN & YORK NAMED ONE OF THE ‘TOP 1,000 COMPANIES TO INSPIRE BRITAIN’

Lincoln & York celebrates its 20th anniversary in 2014

UK coffee roaster, Lincoln & York, has been listed as one of the top 1,000 Companies to Inspire Britain by the London Stock Exchange in a report published in association with The Telegraph.

The report lists Lincoln & York’s holding company, Elsham Wold Estates, as one of UK’s most exciting and dynamic small and medium-sized enterprises that are ‘the lifeblood of the UK economy’. The private label roaster is one of 65 UK companies from the food and beverage sector to make the report, and the only coffee specific business.

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James Sweeting, director of Lincoln & York, said: “We are absolutely thrilled to have been recognised as one of the UK’s most inspiring companies. As a business, we have never stood still and it’s humbling to have had our fast growth recognised by such an established organisation.

“The last few years have been a time of rapid progression, both for Lincoln & York and the coffee industry in general and this is set to carry on for years to come as we continue to develop and re-invest.”

Lincoln & York celebrates its 20th anniversary this year and has announced the opening of its second roastery in early 2014.

More information: Lincoln & York +44 (0)1652 680101 www.lincolnandyork.com

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EssentialNews

YVETTE FIELDING OPENS PROPER TEA AT MANCHESTER CATHEDRAL TV personality Yvette Fielding has chosen the Manchester Cathedral Visitors Centre to realise her ambition of creating the ultimate tea drinking experience.

Yvette, a household name thanks to her TV work including presenting Blue Peter at the age of just 18, recently opened the doors to Proper Tea. Proper Tea at Manchester Cathedral provides Northern tea fans with a twist on the traditional British pastime by its focus on quality loose-leaf teas, homemade food crafted with local produce.

Proper Tea is the brainchild of Yvette Fielding and Gary McClarnan

Yvette said: “I have been a tea fanatic for some time and wanted to give my hometown a truly unique offering. I hope the cosy yet contemporary atmosphere we’ve created at the Cathedral will appeal to the tea lovers of the north west and beyond.”

Yvette has recruited a team of well-travelled tea experts to be able to offer recommendations on over 100 tea blends, which will be brewed to enjoy on site or packed into tins for customers to take away.

The tea room has 54 covers, with further seating available outside in the warmer months.

Proper Tea at Manchester Cathedral will become the flagship store for The Proper Tea Company, a loose-leaf tea brand set to launch in Spring 2014.

The business is a joint venture by Yvette and her longterm friend, Manchester entrepreneur, Gary McClarnan. Gary is the owner of the Northern Quarter’s (Manchester) hugely successful Teacup restaurant, Bonbon Chocolate Boutique and a number of other ventures.

More information: Proper Tea +44 (0)161 8323220 www.properteadeveloper.com

DEMAND FOR QUALITY TRAINING CONTINUES TO RAISE THE BAR-ISTA As the UK’s passion for premium coffee continues to grow the need for operators to ensure the quality of their hot beverages has never been so high.

Ringtons Beverages’ barista training and development manager, John Broad predicts that 2014 will see an increase in demand for specialist barista training as the current generation of the savvy coffee drinkers looks for even more gourmet choices.

John said: “As consumers’ knowledge, and of course their expectations, of what constitutes a high quality cup of coffee increases, operators are keen to ensure their baristas not only have the best tools at their fingertips, but also the right understanding of how to produce consistently first-class coffee.

“While the demand for outstanding barista training is set to increase, so will the need for advanced equipment to reduce the risk of serving poor quality coffee. These solutions include bean-to-cup machines fitted with turbo steam wands, which give 100% consistency in milk temperature and texture, on-demand grinders that guarantee consistency of freshness and coffee dose and Perfect Grinding Systems, which continually monitor the espresso extraction while automatically recalibrating the grind size.”

Ringtons Beverages invested heavily in 2012 in the launch

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John Broad, Ringtons Beverages’ barista training and development manager

of its cutting-edge barista training facility, which features the industry’s latest range of hot beverage machines and accessories.

John said: “The state-of-the-art offering allows clients to benefit from tailored barista training, while training programmes can also be delivered onsite by the Ringtons Beverages’ team at customer premises.”

More information: Ringtons Beverages +44 (0)800 0461444 www.ringtonsbeverages.co.uk

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EssentialNews

DARLINGTON AND BOLLING TO TRADE UNDER BEWLEY’S COFFEE

Pictured at Bewley’s Coffee factory in Yorkshire are commercial director, Ian Balmforth and managing mirector, Brendan McDonnell

Following the acquisitions of Darlington’s Coffee and Bolling Coffee in 2011 and 2013 respectively, Bewley’s has announced that both companies will trade as Bewley’s Coffee Limited.

Established in 1840, Bewley’s is one of the largest coffee roasters in Ireland and the UK and is the Irish market leader in the fresh coffee foodservice and retail sectors. The company is renowned for its iconic Bewley’s Café in Dublin’s Grafton Street, which opened in 1927 and serves over one million customers annually. Bewley’s also has coffee roasting, distribution and café operations in the United States, in Sacramento and Boston.

Brendan McDonnell, who heads up Bewley’s in the UK, said: “Both Darlington’s and Bolling are successful and growing businesses, supplying the highest quality fresh coffees and service together with training and marketing support to long standing customers in the catering sector in

the UK. We’re very pleased to combine these well established brands with our own to begin the next chapter of our company’s growth.

“As a merged entity, our combined strength yields numerous opportunities for growth throughout the UK and Bewley’s has and will continue to support this effort with significant on-going investment in production capability and nationwide sales and marketing structures”.

More information: Bewleys +353 1 6727720 www.bewleys.com

DEMPSON CROOKE UNVEILS NEW WEBSITE Packaging specialist Dempson Crooke has developed a new website designed to showcase its innovative product range more effectively and provide improved functionality for the user.

Paul Laskey, Dempson Crooke’s sales and marketing director, said: “We want to be the first choice for our customers when it comes to new products and innovation. This means

our website needs to be an essential tool for our business, providing customers with a wealth of information about our products, our manufacturing capabilities, history of innovation and environmental policy, all at the click of a mouse.

“Detailed information about each of its product ranges can be found on the new website, supported by colourful photography. The site is easy to navigate from a simple dropdown menu. Product brochures, leaflets and a full catalogue are downloadable in PDF format for customers who may require more information. ” More information: Demspon Crooke +44 (0)1622 727027 www.dempson.co.uk

UNITED COFFEE ACHIEVES LATEST RAINFOREST ALLIANCE CERTIFICATION United Coffee UK & Ireland has passed the Sustainable Agricultural Network (SAN) Rainforest Alliance Chain of Custody Audit Programme.

Rahul Ghosh, director of roastery operations at United Coffee UK & Ireland, said: “The audit, conducted on behalf of the Rainforest Alliance, saw the coffee experts pass with flying colours, further cementing the company’s sustainability credentials.”

During the audit process, which took place at United Coffee’s Dartford Roastery – which roasts 8,000 tonnes of coffee a year – United Coffee had to demonstrate how its certified products are handled during the various stages of coffee production including; reception, processing, mixing, storing, packaging, delivery, transport and resale.

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By passing the audit, United Coffee has the seal of approval that its coffee is sustainable and traceable from coffee source to finalised product; through certified records, validations, training and management system records.

Rahul said: “We’re continually improving our sustainable coffee offering and the high scores we’ve gained in this latest audit enforces our commitment to quality and traceability of our raw materials. A lot of hard work has gone into achieving these standards and I would like to thank our team at the Roastery for achieving such a great result for our first SAN audit.”

More information: United Coffee +44 (0)1908 275520 www.unitedcoffeeuk.com

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EssentialNews

SOHO COFFEE CO. OPENS FIRST GARDEN CENTRE OUTLET

SOHO Coffee Co. has opened its first garden centre outlet at Highfield Garden World in Whitminster, Gloucestershire

SOHO Coffee Co. has been selected by Highfield Garden World as its branded coffee partner, as part of the garden centre’s £2.5 million expansion programme at its site in Whitminster, Gloucestershire.

With outlets across retail, leisure and travel sectors in the UK and internationally, this is another landmark for SOHO Coffee Co. in 2013, having entered the leisure centre sector, in partnership with Circadian Trust in May and the healthcare sector, in partnership with Interserve in August.

The SOHO Coffee Co. unit, which has opened in the first phase of the development, will be operated alongside Highfield’s own catering operation within the new free-flow restaurant, serving the brand’s signature 100% organic and fairtrade Arabica coffee, organic teas and range of cold frappés.

Tim Greenway, owner of Highfield Garden World, said: “Our new restaurant and retail development is a major investment for our business and good coffee is crucial.

SOHO Coffee Co. is not only producing an excellent product, they are doing it ethically. We are really pleased to be working with another independent Gloucestershire-based business that is focussed on making the customer experience as enjoyable as possible.”

SOHO Coffee Co. director, Penny Manuel added: “We’re delighted that SOHO is the branded coffee proposition for Highfield Garden World’s fantastic new restaurant facility. As an independent business ourselves, we share their ethos of quality and outstanding personal service, while delivering the innovation, expertise and operational support you would expect from a branded chain.”

More information: SOHO Coffee Co. +44 (0)1242 243999 www.sohocoffee.co.uk

ESSENTIAL PEOPLE Coffee Kids has appointed Rebecca Singer as its new executive director. Rebecca has more than a decade of experience in humanitarian assistance and development work.

A registered nurse and nursing doctorate, she is the former program director at Grounds for Health, where she implemented and managed a cervical cancer prevention program in Chirinos, Peru and provided support to programs in Nicaragua and East Africa.

Mike Ebert, president of the Coffee Kids Board, said: “We are fortunate to have found such a qualified leader in Rebecca and are very confident that she has the knowledge, passion and leadership skills to carry out Coffee Kids’ mission of cultivating the power of coffee-producing communities to determine their own terms for the future.”

Lincat has promoted food service specialist, Christian Jones to the position of national accounts manager.

Previously the company’s regional manager, Christian has joined the national accounts team in his new role, reporting to Rob Gibson, group national account manager.

His new role will involve encouraging large, national blue-chip companies to specify Lincat’s wide range of catering equipment, whilst supporting Lincat’s network of distributors as they supply equipment and provide the very best advice to end-users.

Plusfood UK has appointed Paul Hibbitt to the position of national account manager.

Starting his career in foodservice as a chef in Peterborough and Matlock, Paul has since gained a wealth of experience within foodservice sales roles, initially with fine food suppliers Winster Food and then with foodservice giant 3663.

At 3663, Paul quickly rose through the ranks to join the pubs and restaurants national accounts team, where he looked after key accounts including Punch, Enterprise Inn’s, S&N, Angus Restaurants and Hard Rock Café.

Paul’s most recent role was for sales and marketing outsourcer FusionFSM, working with clients like Burtons Biscuits, Taylors of Harrogate, Britvic and PepsiCo.

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Essential3M / Black or White

HIGH QUALITY WATER PRODUCES HIGH QUALITY DRINKS 3M says that in the highly competitive foodservice industry, speciality coffee is a business-critical part of your operation.

Customer loyalty is often formed by a consistently great cup of coffee and when 98-99% of speciality coffee is water, the better the water, the better the cup of coffee. Drink quality will vary as a result of water inconsistencies from location to location. With a SGLP2 –BL Reverse Osmosis Water Filtration System from diversified technology company 3M, operators can save thousands of pounds a year on scale-related maintenance and equipment replacement costs.

The Reverse Osmosis filtration system provides two water qualities for specialty coffee and flash steam applications, which means that only one filtration is required for all the back-of-house catering equipment typically found in a professional kitchen – from steamers and combi ovens to ice machines, bulk coffee brewers and espresso machines.

These are all expensive pieces of equipment to buy and maintain so the elimination of multiple filtration units presents significant cost and time savings.

When water is heated and converted into steam, it leaves impurities behind, such as hardness minerals. These impurities cling to the solid surfaces they come into contact with and over time, can build up and cause problems, such as increased downtime, inefficient operation causing higher energy costs and unsightly hard scale build up.

The SGLP2 Water Filtration System works by forcing raw water under pressure through microscopic pores in the synthetic membrane, while larger dissolved solids and heavy molecular weight contaminants are continually flushed away as reject water. Filtered water travels between the doublesided membrane until it reaches a centre core, which then delivers the product water to the equipment or storage tanks.

Minerals may be added into the water for recipe-quality taste, while straight reverse osmosis water can be fed to a steamer oven.

More information: 3M, +44 (0)845 6025237 www.3M.co.uk/filtration

3M’s SGLP2 –BL Reverse Osmosis Water Filtration System

BLACK OR WHITE COFFEE IS OPEN FOR BUSINESS Nicky Illingworth-Binns on the launch of Black or White Coffee.

We like to think we are one of the more passion driven companies that you will have come across in a long time, not only do we thrive on providing the best quality coffee available on the shelves at the minute, but humble ourselves with the making and development of the brand.

This is not just any coffee, this is our ‘cherished’ dream.

We originally started out being part of the Seasons group, based in West Yorkshire, headed and driven by my husband, Phil Illingworth-Binns. We provide and develop our own bespoke blends suitable for the café, bar & restaurant owners who want to provide their clientele with only the best ingredient & first class barista training.

Only for Phil, this wasn’t quite enough; he needed to share with the world his passion and dedication for good coffee, he needed a plan and needed it quick! After many a month and sleepless nights researching the possibilities of branding for his already unique award-winning coffee blends.

I already knew we were onto something. We both had the same vision and excitement, but I had a criteria a fabulous range of coffee available to retail in places such as delicatessen’s, farm shops, café bars, basically anywhere anyone had good taste and appreciate quality, something

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Black or White Coffee says its blends suit all ‘coffee’ occasions

nobody else has yet dared chance.

This product had to be quirky, like something we would buy, something friends would want, to suit all ‘coffee’ occasions, to consume at home, not confusing, something straight to the point and above all special.

More information: Black or White Coffee +44 (0)1924 485303, www.blackorwhitecoffee.co.uk

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Blending our Coffee Expertise across the UK It would be fair to say, we are very excited to have brought the people of Bolling Coffee, Grumpy Mule and Darlington’s into our Bewley’s family. Bringing these four great teams together, along with their incredible coffee expertise, allows us to accelerate the current momentum of Bewley’s and the Grumpy Mule brand in the UK. We are committed to directly sourcing, roasting and distributing some of the most exciting and interesting coffees from around the world. With roasting facilities in both the UK and Ireland and an experienced team to monitor every step of the roasting process, we are confident you will like what you see (and taste!).

Our Barista Academy is second to none. We offer comprehensive training of the highest international standards by award winning baristas. In-house marketing teams are also on hand to help provide you with all the tools you need to support and promote your business and coffee offer. We also have a dedicated nationwide team of service engineers who are only a phone call away, to maintain and repair any equipment that we supply.

And because we truly value your business, our dedicated customer care team in the UK guarantees that we get it right first time.

Bolling Coffee and Darlington’s will collectively trade as Bewley’s Coffee Ltd from 2nd January 2014.

Call us today and learn more about how Bewley’s will work with you to enhance your coffee offer.

Bewley’s Yorkshire Roastery: +44 1484 852601 Bewley’s London Office: +44 2077 35 4455

Or visit http://bewleys.com/uk-changes

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EssentialSanremo

COFFEE TRENDS IN 2014 It is always hard to predict the future with any certainty, but one thing’s for sure, the thirst for ever better and more consistent coffee continues to grow and 2014 shows no signs of being any different, says Andrew Tucker, managing director of Sanremo.

Coffee has proved to be recession resilient, one of those commodities that consumers don’t skimp on, even when times are tight. There’s something about the hot, reviving qualities of the drink, the skill and charm of the barista and the cosy coffee shop environment that continues to put a smile on people’s faces. However, the continuing popularity of coffee means that those in the coffee trade must keep developing and improving what they offer customers to keep them coming back for more.

2014 will be a bumper year for the UK coffee industry.

We will continue to see growth in coffee shop openings and consumer demand for coffee and a continued climb in appreciation of single origin coffees, more sophisticated equipment and increasingly skilled baristas.”

Precision engineering One growing trend is the importance baristas and coffee machine manufacturers are placing on brewing precision and the brew ratio. Brew ratio is the weight of ground coffee versus the weight of extracted liquid.

The large majority of machines control the volumetric measurement of water going into the coffee, but this doesn’t take into account the variable water retention during the extraction process. So baristas and designers have been working hard to come up with more precise brewing methods that will improve the process.

The new Sanremo Opera machine is a great example at the forefront of recent progress. The espresso machine controls the brew ratio rather than volumetric measurements, and it subsequently gives a new level of control to baristas. It is due to launch in spring 2014 but coffee-trade insiders are already referring to it as ‘revolutionary.’

Sanremo’s Opera Machine controls the brew ratio rather than volumetric measurements

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Bigger is better Businesses are feeling the pressure of increasing competition and therefore look for ways to strengthen the message they give customers about their coffee offer. One clear trend we can see is a growing increase in the proportion of bigger coffee machines, particularly 3 group over 2 group machines, being purchased.

If the coffee machine that is on display is big and visually appealing it really helps make an impact on customers, so I see this trend continuing in strength as competition on the high street intensifies.

British baristas leading the way Finally, 2014 looks like another bumper year for British barista talent. I am thrilled to announce my involvement in next year’s UK Barista Championships. The week-long ‘Super heat’ event in February will showcase the best of British barista talent and is shaping up to be one of the year’s biggest coffee events in the UK. “It’s the sixth year in a row that Sanremo are sponsoring the UKBC and we are all really excited to meet the next generation of coffee superstars.

The competition has discovered some wonderful talent over Andrew Tucker, managing the years including multiple director of Sanremo; and UKBC champion, John Gordon.

John Gordon, the 2013 winner of the UK Barista John now uses his skills to help Championships manufactures create even more sophisticated machines. He was a vital part of the international team of top baristas and engineers who designed the Opera machine with Sanremo.

You only have to look at the British high street to see how far we’ve come since the third wave coffee revolution took off this decade. It’s a really exciting time to be involved in coffee and I can’t wait to see what new discoveries we’ll come across next year.”

Take every opportunity to up-scale your skills and your equipment. Share the knowledge you have built up and broadcast your love for good coffee. The more we can build awareness of exceptional coffee the better. We want to see a British barista taking the title in 2014, so bring it on!

More information: Sanremo UK, +44 (0)1364 644445 www.sanremouk.com

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EssentialUS Coffee Report

AN ENGLISH COFFEE DRINKER IN NEW YORK Essential Café editor Simon King fulfils a lifelong ambition to visit New York and check out the city’s vibrant culture including its coffee house scene.

Broadway is another premium priced location

New York did not disappoint, put simply, the city that never sleeps was awesome, everything we (my wife Syran accompanied me on the trip) wanted it to be and more besides.

As we toured New York City – making the most of the sightseeing tours and doing our fair share of walking in cool temperatures – the love that New Yorkers have for coffee shops and cafés was clear to see. There were outlets, literally, on every street, and in some cases, next door to each other.

Based on my four nights and five days in the Big Apple, staff in the outlets are the new rock stars. First of all, they look the part, but even though they were dressed cooler than me – and I know that that doesn’t take much – they didn’t have cooler-than-thou attitude.

Our trip to New York coincided with the holiday season and it really was a pleasurable experience to walk into outlets that were heaving with weary shoppers seeking liquid refreshment as well as other subsistence.

Staff didn’t force themselves on a customer, but if we asked for assistance, we’d find they were not only helpful but passionate and knowledgeable and keen to recommend other choices from the menu.

In examining coffee trends in the USA, you should appreciate the fact that coffee is not only a favourite drink for many Americans, but the most consumed beverage.

According to the National Coffee Association (NCA), many consumers consider coffee an integral part of their lives.

While the majority of consumers prefer to brew their coffee at home, other drinkers get their daily fix in the workplace and in coffee shops.

Statistics indicate that US citizens consume roughly 25% of the coffee in the world market. Also 65% of consumers take coffee in the breakfast hours and of these, 35% prefer black coffee. At the moment, annual imports into the USA are now in excess of $4 billion (£2.4bn).

Overall coffee consumption jumped by five percentage points in 2013, according to the NCA’s National Coffee Drinking Trends (NCDT) market research study. With this increase, 83% of the adult population in the US now drinks coffee. At the same time, daily consumption remained strong and steady at 63%, while those who drink coffee at least once per week was up slightly to 75%.

The NCDT study has been conducted annually by the NCA since 1950. It is the longest available statistical series of consumer drinking patterns in the US. The study engaged a nationally representative sample of 2,840 people, from 18 upwards.

Robert F. Nelson, the NCA’s president and chief executive, says: “NCA research finds that American coffee consumption continues to trend upward as consumers respond to variety and convenience.

“Building on existing market enthusiasm, changing US demographics and single-cup brewing may be adding momentum to already enthusiastic consumer engagement.”

According to the NCDT study, consumption of gourmet coffee beverages remained strong and steady, with nearly one third (31%) of the population partaking each day. At the same time, consumption of traditional coffee was down by seven percentage points to 49% year-on-year.

Robert says: “Younger consumers also showed more affinity for espresso-based beverages than their elders, however, overall daily consumption of coffee by younger consumers appears to have dropped. Among those 18-24, daily overall coffee consumption fell to 41% from 50% in 2012 and for those 25-39 to 59% from 63%.

“The 2013 figures are more consistent with levels in earlier years, suggesting that this decline indicates volatility in these segments rather than softening. Conversely, overall daily consumption of coffee among those 60+ rose to 76% from 71% last year, and for those 40-59 to 69% from 65% in 2012.”

Coffee performing well, but what about rents?

Magnolia Bakery was made famous in the hit TV show Sex In The City

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Talking to staff and managers in different types of outlets, a common negative subject I had during my time in New York, rather unsurprisingly, is the city’s retail rents, which, put simply, are skyrocketing and they won’t be coming down to earth anytime soon.

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EssentialUS Coffee Report

Dave & Busters diner in Times Square

The major shopping corridors of Madison Avenue, upper 5th Avenue and Broadway in SoHo have all logged double-digit increases in asking prices since the autumn of 2012, according to data from the Real Estate Board of New York.

“There have been a lot of retail properties trading at high dollars and this is fueling the higher asking rents, says Robin Abrams, executive vice president at the Lansco Corp. “Those rents are setting the tone for other available space.”

Rents on Madison Avenue between East 52nd and East 72nd streets average $1,380 (£843) a square foot – up 42% from the autumn of 2012, while rents on Fifth Avenue have topped $3,100 (£1,893) for the first time ever. Times Square prices are also up, to $2,175 (£1,328) a square foot, for space in the prime area between West 42nd and West 47th streets and Broadway and 7th Avenue.

Just like in other sectors, the economic crunch and rising prices had a significant impact on coffee trends throughout the US. Increasing coffee prices seems to have driven consumers towards home coffee consumption. Even so, metropolitan cities such as San Francisco, New York, Seattle and Portland have set the pace for coffee consumption and trends.

New York is a shopping mecca and we came back from our short time there on a high – probably helped by some of the triple espressos I devoured in establishments in Midtown.

Despite our pre-conceived thoughts about the stereotypes we hear about brash New Yorkers, all the customer service we experienced – in coffee shops, restaurants and at our hotel – was exemplary.

New York with all its charms and its fantastic coffee

Starbucks at 291 Broadway was where I first heard about free refills

industry, makes it a must-visit place and there is no doubt that operators in the UK can learn some valuable lessons form their retail cousins over the other side of the Atlantic.

Starbucks: Can I claim my free refill please?

We were walking into a Starbucks outlet in New York, where I heard about a little-known perk for members of its rewards program: free refills on drinks, regardless of your original order.

According to a fellow customer at the Starbucks outlet at 291 Broadway, as long as you’re a rewards member at the green or gold level and you don’t exit the store after your original order, you qualify for the free refills, according to the coffee chain’s policy.

The refill drinks must be one of Starbucks’ lower-priced drinks, however, which include brewed coffee, iced coffee,

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hot tea and iced tea. Rewards members reach green level when they have accumulated five stars, which is equal to five Starbucks purchases. Gold level is achieved by accumulating 30 stars in 12 months.

Seattle attorney Melody Overton, who runs the blog StarbucksMelody.com, says the refill policy is one of Starbucks’ biggest ‘problem policies’ because baristas often don’t follow it.

“Yes, you can buy a Grande Cool Lime Refresher and ask for a Iced Passion Tea in that cup as a refill,” Melody wrote on her blog recently.

“I was at the Corson & Michigan Starbucks about a week ago and did just that. A Starbucks barista (Hannah?) said ‘yes’ without any wincing, questioning, or anything at all. It should be that way everywhere.”

Good news for the UK market Not long after we returned to the UK, the Project Café13 UK report from Allegra Strategies arrived in my inbox, showing that the UK coffee shop market is in fine fetal.

According to the report, there are an estimated 16,501 outlets here, in a market that grew 6.4% in 2013, with £6.2 billion total turnover.

The branded coffee chain segment recorded £2.6bn turnover across 5,531 outlets, delivering impressive sales growth of 9.3% and outlet growth of 5.9%, adding 306 stores in 2013.

After 15 years of considerable growth, the coffee shop sector continues to be one of the most successful in the UK economy. Costa Coffee (1,670 outlets), Starbucks Coffee Company (790) and Caffé Nero (560) remain the UK’s leading brands with 54% branded chain market outlet share. Physical expansion by leading chains remains the core driver of market growth. In particular, Costa added 118 UK outlets and 18% sales growth in 2013.

The report shows that the UK is now a nation of great coffee drinkers. One-in-five coffee shop visitors visit coffee shops every day – compared with one-in-nine in 2009 – drinking an estimated 1.7 billion cups of coffee per year in coffee shops.

Allegra forecasts the total UK coffee shop market will exceed 20,500 outlets and turnover of £8.7bn by 2018, with 4.5% annual outlet growth over the five-year period. The branded coffee shop segment is forecast to exceed £4.1bn across 7,000 outlets by 2018.

Allegra estimates that the UK has the long-term potential to comfortably host more than 9,500 branded coffee shops.

Allegra Strategies’ managing director, Jeffrey Young says: “The UK coffee shop industry is showing consistent strong growth in both sales and outlets.

“Britain is now a nation of great coffee drinkers. The UK consumer increasingly appreciates a quality cup of coffee and operators must continue to deliver innovation, fantastic quality while genuinely engaging with customers in order to stay ahead of the curve.”

The trick of course for the independent will be to pull custom away from the branded shops. Should be an interesting 2014!

Essential Café

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EssentialMelitta

MELITTA CAFINA XT6 SETS NEW STANDARDS IN MID-RANGE CLASS Lead sponsor Melitta System Service will unveil first model of a completely new automatic coffee machine generation at Essential Café Live! which takes place at Sandown Park on March 5.

Advanced high-performance technology

Melitta Service will launch the Melitta Cafina XT6 at Essential Café Live!

Under the motto ‘Coffee Perfection in Every Cup’, the Melitta Cafina XT6 has been developed for HoReCa businesses dedicated to superior coffee quality, but also seeking greater performance. The new machine can prepare up to 150 coffee specialties per hour and is expected to set new standards in the mid-range class.

Essential Café

Wide variety of top-quality milk froth

Sleek design, distinctive functional areas and high-quality aluminum housing: although clearly a true professional, this newly developed coffee machine still maintains its emotional appeal. Its front is ergonomically tilted toward the user, its lighting concept provides subtle highlights. The Melitta Cafina XT6 devotes high attention to the products themselves.

Daylight LEDs illuminate the complete dispensing area to accentuate the machine’s coffee, milk and chocolate specialties.

Drawing on the many decades of experience gained by Swiss subsidiary Cafina in the production of fully automatic coffee machines, Melitta has named its new generation ‘XT’ (for Extended Technology) – thus underlining its intention to set new standards.

A newly developed milk and frothed milk system guarantees a previously unknown level of quality and variety. Not only does the system ensure that hot, cold and frothed milk are always available, it also enables users to vary the consistency and temperature of the milk froth and program it according to product. The illuminated dispenser is height-adjustable from 70 to 185mm and can be easily and freely set for any cup or glass height.

The Cafina XT6 is fitted with two coffee bean containers, each with a capacity of 1.1kg. In addition, there are two instant product containers for 300 grams of powder each.

Any remaining powder in the mixing chamber is automatically removed and placed in the coffee grounds container, thus keeping the machine free. With its compact dimensions – 30cm wide, 71cm high, 58cm deep – and elegant aluminium housing, the Cafina XT6 fits perfectly into any surroundings.

Batch order input

Automatic cleaning

The ergonomically angled control center features a large TFT touch-screen display with LED support, which guides the user through the desired program. Up to 10 specialties can be selected directly on the first level and there is more than enough space in total for hundreds of products. The modular design allows the host to offer beverages according to size, bean variety or milk type, for example. Orders can be entered in batch form and then dispensed at the press of a button. In addition to its ‘service’ mode, the machine also has a ‘selfservice mode’ for customers preparing their own beverages at the breakfast buffet or in the work’s canteen.

Whether cappuccino, latté macchiato, espresso, chocolate or cold milk froth mix: as easy as these tasty coffee, milk and chocolate specialties are to prepare via the touch-screen display, the Melitta Cafina XT6 can be cleaned just as easily and thoroughly at the end of the day. Simply insert the combined cleaning tablet for the coffee and milk system to start the program. The rest is handled automatically by the machine according to strict – and HACCP tested – hygienic standards.

Spotlight on the Melitta Cafina XT6

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Inside the Melitta Cafina XT6, advanced high-performance technology promotes perfect beverage quality in every cup.

A new, self-developed grinder with 70mm grinding disks made from specially polished, durable tool steel is even more effective than its predecessors. It reduces grinding time and protects the bean’s aroma as the disks hardly produce any heat. Consistently high quality is ensured by the Automatic Coffee Quality System (ACS), which continually monitors and regulates all relevant parameters, such as the coffee grind, dosage, brewing time and water temperature. With increasing wear, the grinding disks are automatically adjusted so that the optimum coffee grind is always guaranteed.

More information: Melitta System Service UK +44 (0)1628 829888, www.melittasystemservice.co.uk

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ENGLISH BREAKFAST

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17/01/2014 12:39

EssentialTea

MONEY BAGS Just as the coffee market has burgeoned, so has the demand for tea out of home. Essential Café reports on latest developments in this key category.

Tetley claims it leads the market with the support it provides to cafés through its Tea Academy and further enables operators to drive profits with a wide range of blends.

Dorothy Sieber, Tetley’s marketing director, says: “The Tetley Tea Academy was launched to help cafés respond to consumer demand for higher standards in tea served out of home. It is helping operators stay ahead of the latest trends in the market with a website packed with expert tips and a monthly newsletter. At the heart of the Academy’s advice is the suggestion to tailor service to the customer, by asking how strong they would like their tea brewed and whether they take milk or sugar. This simple question encourages repeat purchases and counts towards making a café a location where a customer feels at home.”

Dorothy adds: “Tetley Tea Academy is working with operators to generate repeat purchases with materials to launch their own loyalty scheme. Branded loyalty cards and stamps are available for use in conjunction with POS, to enable cafés to partner with a much-loved and recognised brand, demonstrating to their customers that they deliver a high quality cup of tea every time.”

“In an expanding market, Tetley recognises that the potential for operators to profit from tea is enormous.

Customers are increasingly exploratory in their tastes and so Tetley is helping them respond by stocking a range of blends designed for out of home operators, each taste tested eight times by Tetley’s expert blenders to ensure quality and branded with the reassuring Tetley logo.

Considering that almost nine in 10 people in the UK drink

Tetley says its Camomile Tea suits Wild Mushroom Risotto

tea and that tea accounts for seven out of 10 hot drinks served out of home, the profit potential of a proper brew on menus cannot be underestimated, says Taylors of Harrogate.

John Sutcliffe, out of home and convenience controller at Taylors of Harrogate, says: “Unlike coffee – viewed primarily as a morning drink, a mid-afternoon pick-me up or a postdessert drink – the popularity of tea and the sheer range of blends available enable it to support all-day dining menus.

Whether you are looking at full sit-down breakfasts, lunches or a simple tea-and-cake snack offer, there is a tea to suit

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the occasion.

“The key to making tea profitable is to make sure your customers know it is on the menu. Shout about your tea offering on menus, blackboards and windows and other POS – classy display cabinets will add a premium touch and Taylors of Harrogate can supply tea stands and tea cases that will stand out on any counter.”

Since 2003, The London Tea Company has developed a reputation for ethical foodservice tea options for cafés that are looking to standout from the crowd. The company is now revealing its all new look and Taylors of Harrogate says that blend options for 2014.

Yorkshire Tea can provide a One of the biggest choice of blends to satisfy the unique needs of every individual changes has been the catering site move towards an all Fairtrade certified tea offering across all blends and formats, meaning the brand’s complete foodservice offering is now fully Fairtrade certified. The fully Fairtade range encompasses traditional string and tag tea bags, silken tea pyramids and loose leaf tea. With a plethora of blends including traditional London Breakfast, Earl Grey and Green Tea, to the more unusual White Tea Pear Tatin, Peach & Rhubarb and Raspberry Inferno; there is something for every taste, the company says.

Matthew Wilson, The London Tea Company’s UK national account manager, says: “We have taken the time to listen to what both retailers and consumers wanted, our new and improved range offers what we feel is the best on the market.

Offering something for every foodservice retailer; with 12 blends in our envelope range (in either boxes of 20 or bulk grab boxes of 250), 16 blends in our exclusive to foodservice

The London Tea Company has revealed its all new look and blend options for 2014

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EssentialTea pyramid range and an ideal range for foodservice including string & tag, loose leaf teas and one cup bulk bag tea.”

The London Tea Company is also offering free sampler sets to show businesses the quality which the new ethical range offers when compared to incumbent brands.

READER OFFER Essential Café has teamed up with The London Tea Company to offer six lucky readers the chance to win a fully stocked display stand of The London Tea Company’s new Fairtrade tea range. Just email your name and business address to media@londontea.co.uk with ‘Love Fairtrade Tea’ in the subject line.

Peros says that to make the most of the huge tea market – it’s estimated that 66% of the British population drinks tea every day, adding up to around 60 billion cups per year or 165 million daily – businesses need to add value to their tea offering in order to be able to charge more for it.

James Roberts, joint managing director at Peros, says: “This can be done in a number of ways; by making and serving it properly; by creating a sense of theatre; by offering a variety of gourmet teas; by understanding and showing enthusiasm for tea; by communicating the health benefits of tea; and by making sure the ethical credentials of your tea are first-class.”

“The choice of tea is critical to the quality of your overall offering and today there are some great ranges supplied in bags, pyramids and pouches – in fact loose tea accounts for less than 5% of sales in the UK. There are many styles and blends, of gourmet tea on the market and it’s important to carry a core range as well as some more ‘exotic’ flavours and blends which could be added from time to time to add variety. English Breakfast, decaf, Earl Grey and a Green Tea should be part of your core range. After this, the choice is endless – favourites from our ranges are Peppermint, Camomile, Lemongrass, Red Berry and Vanilla Chai.”

Peros has launched a new look for its Eros Tea brand.

The Eros range of Fairtrade and Organic gourmet teas now boasts new packaging. James says the new designs have been introduced to give the Eros Tea brand a more contemporary feel, greater ‘stand-out’ when on display and a higher perceived value.

Peros has unveiled a new look for its Eros Tea brand

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Numi Organic Tea’s Chamomile Lemon, Jasmine Green and Moroccan Mint

Numi Organic Tea, which includes flavours such as Moroccan Mint, Jasmine Green, Aged Earl Grey and Breakfast Blend, are available from United Coffee.

Ahmed Rahim, chief executive of Numi Organic Tea, says: “Numi’s ethos is simple: to deliver the finest flavours through its handpicked teas so consumers can enjoy the purest, best tasting cup of organic tea. And, unlike any other tea producer, it only uses real ingredients – for example the Aged Earl Grey is infused with real bergamot fruit – which means the truest flavour can develop without the bitterness that comes from artificial flavours.

“The entire range is sourced sustainably and is the only tea in the UK with Organic certification, Fairtrade accreditation and is completely GMO free including the tea bag material. Developed by Numi’s team of tea alchemists, the range delivers unrivalled taste and will allow operators to provide the very best tea experience.”

READER OFFER Numi Organic Tea is helping operators to create a premium tea offer by giving Essential Café readers the chance to win their own foodservice tea starter set, with eight flavours and display rack, valued at over £170.

For your chance to win email your name, company and job title to harriet@williammurray.co.uk quoting “Essential Numi offer”.

Tea Huggers is a new independent tea brand specialising in high quality loose-leaf tea and herbs, sold in silken pyramid bags. The launch range is seven wellbeing blends specifically targeted at lifestyle needs.

Esther Thompson, owner and founder of Tea Huggers, says: “I’m thrilled to be bringing these gorgeous tasting teas to the market. Each tea has been lovingly blended so that every mouthful is packed full of flavour. The seven wellbeing blends are tasty, delicious and refreshing and I’m excited to be bringing them to the market for tea lovers to enjoy.” teapigs launched matcha into the UK market in 2008.

This super-power green tea is now its best-selling tea.

Matcha is 100% natural ground green tea leaves from Japan; where it has been drunk for centuries as part of the tea ceremony. The company reports that it is big in foodservice in

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teapigs says that matcha is versatile and can be consumed in a number of formats

Japan, US and Canada and that it has created a storm in the UK with this very special green tea.

Louise Allen, managing director of teapigs, says: “The great thing about matcha is how healthy it is! Because you ingest the whole leaf when drinking matcha you get 100% of the green tea goodness. It’s known to contain lots of antioxidants and nutrients and to give a slow release of energy. Our matcha has also won an award for best slimming and fitness product so it’s a great product to serve and retail if you’re a café or deli owner.”

Café du Monde has announced the addition of three new Newby teabag varieties to its already extensive range – Moroccan Nights; Black Tea and Thyme and Winter Dream.

David Latchem, Café du Monde’s managing director,

Café du Monde’s three new varieties offer some exotic and exciting flavours

Novus Tea says a premiumised tea offering increases sales and improves profitability and revenue

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says: “Moroccan Nights combines the finest green tea leaves with sweet, spring peppermint; Black Tea and Thyme is very fragrant with a bright, malty cup and rich aroma – best served and enjoyed without milk; and Winter Dream combines Newby’s finest black tea with an invigorating punch of ginger and a sweet, lemony aftertaste.”

David says: “We are delighted to distribute Newby teas on an exclusive basis to the hotel and restaurant trade.

They never fail to impress us with their innovation and fresh thinking. These new varieties are very different and well worth trying.”

Allan Pirret, sales director at Novus Tea, says that for operators wanting to take advantage of an expected surge in demand for tea and infusions, it’s important that they align themselves with a market-leading, premium brand capable of delivering the quality, taste and support their customers will expect.

Allan says: “When switching from a ‘dust’ tea menu offer, there is always an initial bias in sales towards English Breakfast tea and often at a comparatively small

volumes when compared to coffee. However, when premium leaf teas are offered this situation changes rapidly, as does the sales mix. Sales in volume will be made right across the menu as customers discover the quality on offer outside the traditional norm a quality that simply doesn’t exist with a dust tea menu. Generally, sales will no longer be biased towards English Breakfast but four or five top-sellers will emerge.”

Allan says that traditional favourites are still the best sellers.

English Breakfast is the top selling black tea and Earl Grey is the leading flavoured tea and these two options should always be the first two names on a well-chosen premium tea menu, Allan says.

Allan continues: “However, Dragonwell Green tea and Egyptian Mint often outsell Earl Grey and come close to English Breakfast volumes, whilst other flavours such as Persian Pomegranate, Chai and Citrus Chamomile often make up a significant percentage of sales. This often gives operators the confidence to extend menu options and shout loud about their menu and options available.

“Premium Tea has an increasingly cool image. Young people aged 25-34 are the biggest users of whole leaf teas – this group is driving the dynamic of the fast growing premium tea sector.”

More information: Café du Monde +44 (0)1322 284804 www.cafedumonde.co.uk The London Tea Company +44 (0)207 8023250 www.londontea.co.uk Novus Tea +44 (0)1621 776179, www.novustea.co.uk Peros +44 (0)1494 436426, www.peros.co.uk Taylors of Harrogate +44 (0)1423 814006 www.taylorsoutofhome.co.uk teapigs +44 (0)208 8473980, www.teapigs.co.uk Tea Huggers +44 (0)203 2863684, www.teahuggers.co.uk Tetley Tea +44 (0)845 606 6328 www.tetleyforcaterers.co.uk United Coffee +44 (0)1908 275520 www.unitedcoffeeuk.com

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EC advert January 2014.pdf 1 10/01/2014 09:42:35

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EssentialFlavouring Syrups

FLAVOUR OF THE MONTH We could waffle on for pages about gingerbread lattés and hazelnut mochas, but Essential Café readers more than likely already know how great syrups can be for a business in terms of bumping up a menu. But what else is new? How can café owners keep syrups at the front of people’s minds for the extra profit?

Syrup – which, we feel, makes everything taste better, but is particularly amazing in a Zuma White Hot Chocolate.”

Elisa M. Kelly, development director at Coffee Kids, says: “This is Sweetbird’s second seasonal syrup that has generated much needed funds for coffee farming families.

By donating a percentage of profits from their sales of this winter’s must have Peanut Butter Syrup, Sweetbird is helping Coffee Kids to deliver real and lasting change to communities at coffee’s origin by funding projects in food security, education, capacity building and more.”

Beyond the Bean’s Sweetbird brand is supporting Coffee Kids with the limited edition Peanut Butter Syrup

Helen Ostle, brand manager at Beyond the Bean, says that Porridge has seen a massive resurgence in the last couple of years, with many cafés now offering this hunger busting bowlful as part of their breakfast menu.

Helen says: “Yes, you can add fruit, yes; you can sprinkle with cinnamon, but how about a splash of Sweetbird Caramel syrup to add a touch of sweetness to your morning?

Even more delicious than sugar and approved for your vegan customers. How about using coconut, cherry, or even strawberry? The possibilities, as they say, are endless.

“If porridge is not your breakfast of choice, how about looking Stateside and going for the waffle option, with a triple shot of syrups for dipping. Yep, that’s right, dipping syrups, served in shot glasses with one big freshly baked waffle. Our favourites are Salted Caramel, Toasted Marshmallow and French Vanilla. Also a great alternative to afternoon tea and cake!”

Helen admits that one idea that has taken Beyond the Bean a little by surprise is the popularity of wine cocktails, using Sweetbird Syrups.

Helen says: “These were a massive hit at the International Wine Fair in Hong Kong – one of the most popular recipes was: four shots of Strawberry Syrup, one shot Mint Syrup, 50ml White Wine and 150g ice – maybe one to save for the Summer. Also sampled was 100ml Sweetbird Smoothie Mix (pretty much any flavour, but we liked using the Raspberry Blackcurrant), 80-100ml Red Wine and 250g Ice.” Helen says that Beyond the Bean has introduced two new flavours to the Sweetbird range: “Salted Caramel, which, unlike Sweetbird himself, is flying off the shelves and also, in support of Coffee Kids, a limited edition of Peanut Butter

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Helen says: “There is no point in having syrups on your menu if no one knows about them, so Sweetbird offers a whole range of point of sale, available all year round, and also as part of the quarterly Seasonal Syrup Boxes they offer.

“It can be tricky to know which syrups to add to your menu, and also how to use them, above and beyond the core flavours such as vanilla, hazelnut and caramel. These boxes really answer that problem. For each season you get two bottles of three flavours, plus point of sale to tell your customers all about them and recipe cards to let your staff know how to make that seasons drinks. We like to think we have done the hard work for you.”

Sally Sadler, commercial director at UCD, says: “Syrups are fun – it is as simple as that; they add an easily obtainable treat to our days, are not messy to consume and perfect whether you are sitting relaxing or on the go. They are the modern ideal ‘a drinkable dessert on the go’.

Sally says that while there will always be coffee connoisseurs, syrups have massively increased the market tempting in dessert lovers who want convenience.

UCD handles the 1883 de Philibert Routin range.

Sally says: “Syrups don’t have to be overpowering in

UCD highlights that syrups are not just fun, but highly profitable

Essential Café

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EssentialFlavouring Syrups aroma or sweetness if you pick the right brand. Routin has developed an extensive range of high quality flavours that deliver on every level, the concentration is double that of the average syrup this has several advantages; firstly the drink is less sweet (in fact the sweetness is the same as sugar in the average drink most other syrups of a lower concentration require double the volume and are double the sweetness.

“Secondly because the flavour is more intense it balances correctly with the original beverage, rather than overwhelming it and works perfectly in cold drinks than most syrups drown out with sweetness! Thirdly the high concentration of the 1883 de Philibert Routin Gourmet syrups rather unusually offers a far better price per measure than you realise, with the potential for over 125 hot drink servings per one-litre bottle (8ml = one pump = one flavoured hot drink served in an 8floz cup), this is halved for cold drinks.”

Sally says: “Don’t compare the one-litre price to others on the market, compare what you actually use (after all you sell per measure). Even with Routin’s closest rival in concentration in blind taste tests Routin comes out top simply because the aroma, sweetness, flavour during drinking and the after taste are all perfectly balanced, with drinkers often commenting that the experience evokes pleasant memories (especially with Gingerbread and Roasted Hazelnut).

“In fact the concentration and flavour balance means Routin is highly effective in a huge range of applications flavouring coffee being the top use, but this has now expanded greatly into other uses such as, flavoured milk and milk shakes, frappés, iced teas, hot chocolate, cocktails; including flavouring vodka, sparkling wines or beers, mocktails (for the finest non alcoholic beverages) and the latest uses are in flavouring foods and desserts.

“With over 100 flavours and growing you are sure to find the variety needed to keep customers happy.”

Sally adds: “For wondrous drinks we suggest you consider what is popular in the market in desserts and confectionary. As an example, for Chocolate Orange use 1883 triple sec; for Turkish Delight add 1883 Rose.

“For a cold drink alternative use with Kool Kup, which was developed specifically for use with 1883 de Philibert Routin syrups and thicken drinks. Kool Kup works with milk or water and makes the best coffee frappés ever tasted!”

Monin UK has launched a state-of-the-art studio in the heart of Shoreditch, enabling bartenders and baristas from across the country to try the entire product range. Olivier Monin, president and owner of the global company, paid a visit to the UK to officially open the Studio.

Visitors to the Studio can make every drink imaginable using Monin’s range of premium syrups, sauces and frappé powders from cocktails and coffees to smoothies, milkshakes, frappés and more.

Olivier says: “The Monin Studio London is the perfect showcase for the flexibility of our product range. Baristas and bartenders are our greatest ambassadors and I always admire their creativity and passion for our brand. Now they have a dedicated space to experiment and develop their drinks menus in one of the cocktail capitals of the world.”

Olivier Monin (right) toasts the opening of the Monin Studio London with William Opie managing director of Bennett Opie, Monin’s UK distributor

James Coston, Monin UK’s brand ambassador

Olivier Monin cuts the ribbon to officially open the Monin Studio London, with William Opie, MD of UK distributor Bennett Opie Ltd, to his right.

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Vedrenne Gourmet French Syrups

SOME SYRUPS ARE JUST BETTER With an exceptional variety of flavours, Vedrenne are the first choice for expert baristas around the world.

EXCLUSIVE UK DISTRIBUTOR:

EUROFOODBRANDS FOR MORE INFORMATION ON THE FULL RANGE OF VEDRENNE SYRUPS CONTACT:

T: +44 (0) 1604 821 234 food.service@eurofoodbrands.co.uk www.eurofoodbrands.co.uk

EssentialFlavouring Syrups William Opie, managing director of Bennett Opie, Monin’s sole UK distributor, says: “As well as a hub of innovation and creativity, the Monin Studio London is intended to be a valuable resource for our customers to use. We’ve already hosted a number of seminars and workshops for various commercial partners and we’re looking forward to welcoming even more visitors to the Studio in the future.”

Steph Goldie, brand manager for DaVinci Gourmet, says that with correct foresight and planning, cafés can capitalise on the New Year with appealing hot drinks that suit this

change in consumer habits.

Steph says: “According to the NPD Group, coffee is becoming more varied and sophisticated, with fruity and seasonal favourites as the most popular syrup choices.

Consumers are more discerning about their hot beverages; they’re no longer satisfied with a Caramel Latté being the only speciality drink on menus, they expect to see an array of flavoured options.

“DaVinci Gourmet syrups and sauces can be used to create a variety of indulgent and luxury lattés, and mochas that invoke warm and comforting feelings. DaVinci Gourmet

DaVinci Gourmet’s sugar-free syrup line-up adds an extra option

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Sugar Free flavoured syrups have the same world-class taste as DaVinci Gourmet Classic syrups, but without the calories. Flavours include Caramel, Hazelnut and Vanilla and are perfect options for the health-conscious consumer in the New Year. These syrups have been created to hold up under heat and mix evenly within the drink – making sure the customer’s last sip tastes as great as the first.”

Steph says that seasonality is a great way to refresh beverage offerings especially after Christmas.

“DaVinci Gourmet syrups and sauces can excite customers and with show-stopping seasonal menus, cafés can entice them to try new options whilst boosting sales and keeping them interested all year round,” Steph says.

“In an ever-expanding marketplace it has never been more essential to stay ahead of the competition. There is a need for continuous innovation by operators in order to keep up with the high expectations of customers. An increasing trend in personalisation of beverages is also evident amongst consumers; with 48% of coffee drinkers willing to pay extra to change their beverage to suit their personal tastes according to Kantar Media’s TGI survey. By combining two or three syrups, operators can create unique flavours that appeal to a variety of customers.”

Steph says: “With the majority of DaVinci Gourmet recipes costing less than 70p per 12oz drink to make, operators can be happy in the knowledge they are providing quality hot beverages to consumers, while enjoying generous profit margins.

“Cafés should take advantage of the DaVinci Gourmet POS materials available, for example DaVinci Gourmet chalkboards and table talkers are easy and effective ways to let customers know about new items on the menu. The brand also has a seasonal Liquid Assets Calendar, containing recipe suggestions throughout the year to inspire operators.”

Marimba World Chocolate launched a range of flavour syrups that have been designed to complement its single origin white, milk and dark hot chocolate varieties. Following a testing phase last summer, five flavours have so far been launched with more to follow in due course. The flavours are: Hazelnut Praline, Chilli, Natural Mint, Salted Caramel and Cerisette Cherry.

As part of the testing process, Marimba says it was able to refine flavours where required, based on the customer feedback received, resulting in intense yet natural-tasting flavours. The syrups have been created using spring water and natural ingredients, flavours and colours. To balance the sweetness of the Hot Chocolate Melts, the syrups have also been formulated using less sugar than traditional syrups.

Brad Wright, operations manager at Marimba World Chocolate, says: “Prior to fully launching the Marimba Syrups to the market, we undertook customers taste testings as we were keen to ensure that the flavours provided the right balance of flavour, strength and sweetness. This meant we were able to refine each flavour before full production was commenced, which happened in the autumn last year.

“At the outset, the whole intention of the Marimba Syrups was to create an experience like you have when you visit a chocolate shop: you can choose dark, white or milk chocolates, in addition to flavoured truffles. The syrups now provide the same choice for customers drinking a Hot Chocolate Melt. They can choose their preferred flavour of

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EssentialFlavouring Syrups Recipe suggestions from DaVinci Gourmet: Sugar Free Hazelnut Latte Ingredients: One pump DaVinci Gourmet Sugar Free Hazelnut syrup One shot espresso 325ml steamed skimmed milk Method: Pour syrup into a cup before adding a freshly pulled espresso shot; Swirl to mix and pour in steamed skimmed milk.

Guilt Free Vanilla Caramel Latte Ingredients: One pump DaVinci Gourmet Sugar Free Vanilla syrup One pump DaVinci Gourmet Sugar Free Caramel syrup Two shots espresso 280ml skimmed milk

Marimba’s syrups have been launched to complement its single origin white, milk and dark hot chocolate varieties

Hot Chocolate Melt and now have the option of adding a flavoured syrup shot to create a completely different drink.”

Brad says: “The Marimba Syrups help café owners add completely new options to their drinks menus. Rather than just offer one flavour of Hot Chocolate with an option of added cream, café owners can now have a completely separate menu if they wish just for drinking chocolate.

This creates a point of difference for cafés and offers their customers something completely new to pick from.

“Today, consumers are looking for a more indulgent, real chocolate drink when visiting a coffee shop or café; something better than they could make at home. They like the fact that a drink made from real chocolate creates a drinking experience that is superior to powdered or flavoured alternatives and now with blended syrups, it means they can try a different hot chocolate each time they visit, depending on their mood.”

Brad says: “Cafés can either charge per ‘shot’ of the syrup, which customers can add themselves, or alternatively a drinking chocolate menu can be devised, which not only offer the choice of chocolates but the range of syrup shots.

Accompaniments can then be added, such as extra cream, sprinkles or similar. This creates something completely different for customers to experience – something memorable that chocolate lovers will return for.”

Looking forward, Brad says: “With the introduction of syrups, we are anticipating seasonal trends regarding flavours. So for example, at the beginning of winter, people will be drawn to comforting flavours such as Hazelnut Praline or Salted Caramel, which are currently two of our most popular syrups. In January and February when the cold bites, we expect the Chilli flavour to fly off the shelves.”

Method: Add syrups in bottom of cup and pour espresso on top, Top with textured hot milk.

DaVinci Gourmet’s sugar-free hazelnut latté

More information: Bennett Opie +44 (0)1795 476154, www. b-opie.com Beyond the Bean +44 (0)117 953 3522 www.beyondthebean.com DaVinci Gourmet +44 (0)1784 430777 www.davinci-gourmet.com Marimba World Chocolate +44 (0)1279 714527 www.marimbaworld.com UCD +44 (0)1233 840296 www.theancillariesstore.co.uk

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UNRIVALLED K

fLAVOUR DaVinci Gourmet’s range allows you to create a boundless menu of tempting speciality beverages for all seasons.

Our expertise in flavour delivers a unique sensory experience, from the first sip to the very last.

theTHEATRE o GREAT TASTES at www.davinci-gourmet.com or call +44 (0) 1784 430777

EssentialMonin

DEVELOP YOUR DRINKS MENU AT THE MONIN STUDIO LONDON A look at the new Monin Studio in London and how it can benefit customers.

“With a global network of Monin beverage directors to tap into, we’re in a unique position within the industry where we’re able to share information on upcoming trends and help you stay one step ahead. We want as many operators as possible to benefit from the Monin Studio London, so get in touch and book your visit now.”

Key tips for success serving flavoured coffees As consumers become savvier and more particular about their coffee, they expect ever higher levels of quality, choice and presentation. Now, premium syrup brand Monin can help baristas develop their skills and experiment with new flavours and techniques.

Following its official launch in November, the Monin Studio London is now up and running, having already hosted a range of seminars, tastings and other partner events. Based in East London’s buzzing Hoxton Square, the premium flavoured syrups brand’s state-of-the-art facility is open to anyone in the coffee trade.

Whether you’re from an independent outlet or a national chain, the Monin Studio London is the ideal venue to learn new techniques and try out the entire Monin product range.

It has been designed with baristas in mind, with a sleek bar and barista station boasting an Astoria espresso machine courtesy of Food Solutions Ltd and a range of Hamilton Beach appliances; not to mention the full range of Monin syrups, liqueurs, sauces, frappé powders and fruit purées.

James says: “We want to share our knowledge of the coffee industry and give baristas the chance to experiment with new ideas in a stylish, well-equipped environment. It is a bespoke, professionally-designed facility where we can help people develop their skills and identify the correct beverage solution for their business.

» Monin’s flavoured syrups offer cafés, coffee shops and other hospitality businesses the opportunity to grow margins by creating their own signature coffees. » Using Monin flavoured syrups, it is easy to develop a stylish selection that is unique to you, simple to prepare and does not take up too much staff time. » A 20ml serving of Monin syrup costs about 17p and a speciality coffee can easily be sold for an additional 50p on the price of a standard coffee, yielding a decent profit with little fuss. » Always try to promote the drink as a whole rather than as a standard product with add-on. A named, specifically-designed drink carries more value in the perception of the customer. » Tying in monthly or seasonal specials with local events, anniversaries and festivals is a nice touch; it creates a sense of community and is good way of attracting new customers during busy periods. » It is important to promote your flavoured coffees effectively both inside and outside the trading area, using blackboards, posters, tent cards and A-boards. » If you have a presence on any social media platforms such as Facebook or Twitter, make sure your user name and or web address are displayed around the site.

Social media is a great way to engage with your existing customers and to attract new ones and can also be used to advertise your latest flavours quickly and cheaply.

Monin says that rich flavours, such as its Amaretto, Black Forest and Chocolate Cookie syrups, work well in both coffee and hot chocolates

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EssentialMonin » Flavoured coffees can be matched with snacks and treats. It’s a great way to upsell on coffee, especially if you promote the combination at a special price. Suggested matches include macaroons with a Monin Macaroon Latté, or a warm, fresh croissant with an Almond Cappuccino.

A century of flavours With 100 years of experience, Monin has become the brand of choice of the gourmet flavour business with over 100 flavours available in more than 100 countries, including premium syrups, exclusive liqueurs, gourmet sauces, frappe powders, fruit smoothies and cocktail mixes.

James says: “Monin has been making authentic, natural syrups at its Bourges headquarters since 1912, and has racked up several international quality awards. Distributed in the UK by Bennett Opie, Monin syrups are used throughout the catering industry in coffee houses, hotels, restaurants, bakeries and bars to create cocktails, speciality coffees, hot chocolates and milkshakes.

There are thousands of recipes online at www.monin.com or download the free Monin Ultimate Cocktails App for Android and iPhone.

Sweets for your Sweet

Monin says the Studio London is the ideal venue to learn new techniques and try out the entire product range

James Coston, Monin’s UK brand ambassador, says: “Putting on a themed drinks menu is a great way to get people to spend that little bit extra over a special occasion – and Valentine’s Day is no exception.

“Monin syrups allow you to offer your customers a coffee that perfectly encapsulates their view of Valentine’s Day – be it romantic, cheeky, or passionate. Rich flavours such as Monin Black Forest, Amaretto and Chocolate Cookie work really well in both coffees and hot chocolates and are perfect for adding a touch of luxury to the most romantic day of the year.”

James adds: “As well as using syrups to flavour your drinks, there are many other ways to get your customers in the Valentine’s spirit. For example, why not use Monin’s Caramel or Chocolate sauce to draw a heart or romantic message on the top of a hot chocolate, or use themed templates to shake cocoa powder on your cappuccinos? These subtle touches always go down well and often inspire customers to share photos of their drinks on social media sites such as Facebook and Twitter, growing awareness of your business with other consumers.

“Another way to maximise profits is to offer luxury optional extras such as whipped cream, chocolate flakes and sprinkles. If you can get your hands on some heart-shaped marshmallows, so much the better.”

RECIPES TO GET YOUR CUSTOMERS IN THE MOOD FOR LOVE: Lightly Whipped Ingredients: - 30ml Monin Chocolate Hazelnut sauce - 150ml hot and foamy milk - One espresso

Method: Pour Monin Hazelnut sauce in a latte glass or a cup Add milk and top gently with the espresso.

Garnish with whipped cream drizzled with sauce in a heart shape.

Nuts about You Ingredients: - 15ml Monin Chestnut syrup - 15ml Monin Toffee Nut syrup - Two shots of espresso - 120ml hot cocoa

Method: Pour Monin syrups and espresso in a cup Top with hot cocoa

Cherry Cocoa Delight Ingredients: - 30ml Cherry syrup - 10ml Monin Vanilla syrup - 150ml hot cocoa - whipped cream - Opies cherries

Method: Pour Monin syrups into a preheated mug Fill up with hot cocoa and stir Top with whipped cream and sprinkle with chopped Opies cherries

More information: Bennett Opie +44 (0)1795 476154 www.b-opie.com

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The best spread of food, drink and hospitality trade shows across the South West ...

Exeter 5 - 6 February 2014

www.thesourcetradeshow.co.uk

Wadebridge 4 - 6 March 2014

www.expowestcornwall.co.uk

Cheltenham 24 - 25 February 2014

www.thefoodanddrinktradeshow.co.uk

Organised by

Free to trade buyers.

Ticket hotline 01934 733456 Stand bookings 01934 733433.

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EssentialKantar

HOW CAN CAFÉS AND RESTAURANTS HELP SAVE OUR HIGH STREETS? Richard Jones, vice president of national accounts at Groupon UK and Ireland, looks at the future of UK high streets.

The future of Britain’s high streets has been a hot topic of conversation ever since the recession hit. Amidst claims that e-commerce and out of town shopping centres are killing the local high street, attempts have been made to revive it. Mary Portas led a government-backed initiative to revitalise selected towns and cities in the UK, while retail veteran Bill Grimsey has been championing variety. He believes that developing local communities with varied leisure, residential and hospitality facilities will increase footfall rather than simply providing more shops.

To do this, a significant change to business rates, parking charges and bank lending would be required problems that resonate with many of today’s businesses. But, what is it that consumers actually want to see change and how does this impact the independent café and restaurant owner?

Groupon has just launched a report with Kantar Retail asking shoppers what would bring them to their local high street more often. Overwhelmingly, we found that 71% wanted greater choice of independent businesses, in particular more artisan food and drink shops (30%), bakeries (17%) and restaurants, cafés and bars (15%), suggesting that owners within this sector have a big opportunity to boost local commerce.

An important aspect to consider is technology, which has changed the retail experience in many ways. Look at the rise of self-service machines in the last few years. Whether you love them or hate them, consumers are looking for a more personalised experience - knowing who they are and what they want.

Rise to the high street challenge From the findings, it is clear that a multi-channel approach that combines old with new on the high street will resonate well with today’s consumers. However, it can be hard to strike the right balance. From our experience of working with and advising restaurants and cafés on this very matter, here are some top tips for success:

Groupon said that hospitality SMEs must consider how to make their offer stand out both on and offline

Get to know you customers Take the time to understand your customers better by finding out their needs and preferences. By speaking with them regularly and gaining feedback (from more traditional phone

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conversations and feedback surveys to emails and social media interactions) you can use this valuable insight to make sure you’re delivering what they want via their preferred channel. Frequently interacting with them will encourage repeat custom, enhance loyalty and ultimately, bring more people to the high street.

Offer value for money The majority of consumers are still hungry for a good deal with 57% wanting more discounts and promotions, as this is what almost three quarters (73%) of British consumers spend their time looking for. Think about the kinds of promotions that will attract your customer base and consider how you can make your offer different and unique to beat the competition.

Implement the right technology Cafés and restaurants need to think about the kinds of technology they provide. For example, having tablets within your outlet might enable customers to browse the menu more easily and having a strong online presence with a website including menus and offers will encourage people to visit. To get it right, you really have to think about the groups of customers you are targeting and whether such tools will support or alienate them.

Integrate with the local community Finally, you should make an effort to support and actively get involved with the local community, as this helps generate local awareness of your business and boost customer numbers. Demonstrate your expertise by teaching at local events – you could try catering or running cooking demonstrations at local fetes and markets around the high street. You can also host or sponsor events and invite customers to attend.

Despite the rise in online shopping and retail technology that is impacting the wider retail and hospitality industry, it seems that the back to basics approach of having physical stores and specialist staff on hand is critical. They also want more bang for their buck, so hospitality SMEs must consider how to make their offer stand out both on and offline to deliver better value, quality and customer service. By acting on what customers want, they can boost footfall and local commerce – we are helping small businesses do just this, so that they thrive on the high street.

More information: Groupon +44 (0)203 5100444 www.groupon.co.uk

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EssentialKimbo

KIMBO: FIFTY YEARS ON AND STILL GOING STRONG A brand of fifty years standing, Kimbo entered the UK market just five years ago, but has already established a strong reputation. Angus McKenzie, managing director of Kimbo UK, gives Essential Café an update on the company’s progress.

Kimbo in the UK Kimbo activity in the United Kingdom began in 2009 and since then has been constantly growing.

As Kimbo was planning to expand and reinforce its presence in the UK market, it decided to acquire a British company engaged in the distribution of beverages via the Hotel, Restaurant and Café or Ho.Re.Ca. channel. In 2011, through Kimbo UK, the Neapolitan coffee brand opened its offices in London. The brand’s visibility is progressively growing in the United Kingdom: after Italy and France, the UK is currently the company’s third strategic market.

Kimbo in the World

In the UK, Kimbo distribution is mainly focused on the Ho.Re.Ca channel

Kimbo S.p.A. represents one of Italy’s most well-known and popular coffee brands, which embodies the Neapolitan tradition of espresso coffee.

Founded in 1963, Kimbo is an exemplar story of ‘Made in Italy’ entrepreneurial success. Starting in Naples, which has always been known as the world capital of espresso, then establishing itself in Italy and the rest of the world, Kimbo’s success is primarily thanks to the authenticity and quality of its products.

Kimbo’s Mission Bringing Italian coffee to the world and maintaining the values of the specific features of Neapolitan espresso are just two aspects of the company’s basic mission, as well as the distribution (both in Italy’s domestic marketplace and abroad) of a truly Italian quality product.

The excellence of Kimbo’s products is ensured by a careful selection of raw materials, a constant and accurate control and full traceability of all production stages. Our green coffee buying business, Interkom, travels the globe finding quality and developing grower relationships that result in an unrivalled source of the finest beans.

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One of Kimbo’s commitments is exporting the great pleasure of espresso coffee to the world. For this reason, Kimbo is developing a strong export distribution network (generating the 15% of total turnover), which targets not only Europe (including its strategic markets: France, UK and Germany) but also USA, Canada, Australia and South Africa.

Following its desire to export an excellent product made in Italy, Kimbo created ‘Kimbo Espresso Italiano’, a brand that specifically targets foreign markets and that registered a growth of 24% in 2011, a trend likely to continue.

Teamworks and Partnerships in the UK In the UK, Kimbo can count numerous collaborations with restaurants, bars and clubs for every occasion. Among these are Novikov, the Real Eating Company, Harry’s Bar, Cannizaro House and Baroosh bars, just to name a few.

In 2013, Kimbo started a collaboration with Euphorium Bakery; a chain of coffee shops that offers to its clients hand-baked pastries, breads, sandwiches and cakes made with genuine and high-quality ingredients, as well as hot drinks brewed with Kimbo coffee.

Last October, Euphorium Bakery opened a new site on Threadneedle Street, in the beating heart of the City. Here, on its mezzanine floor, it is possible to find a gourmet coffee bar and an entire space dedicated to Kimbo coffee.

Focused Distribution In the UK, Kimbo distribution is mainly focused on the Ho.Re. Ca channel. Over the last few years, the company has reinforced its presence, not only in the city of London, but also in other regions, such as Scotland, Ireland, the South

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EssentialKimbo West of England, South East, Northern and Midlands territories.

Kimbo is also present in the retail and OCS sectors. For these markets, the company chose a more modern and customised approach; the wide range of products are easily purchasable by private customers on Kimbo’s UK website.

Considered Production A close working relationship with the producers, a rigorous selection of raw materials directly at the source and an accurate control of the entire production process ensure the highest quality of Kimbo products.

In order to guarantee the quality of raw materials coming from South America and Asia, all the organoleptic analyses are conducted on site and all suppliers are subjected to strict controls to verify their conformity with order specifications.

After reaching Nola interport, the coffee is housed in new and efficient storerooms using high-tech handling and storage systems. It is then transported to Kimbo’s plant situated in Melito, where it is blended, roasted and packaged.

The entire production process is designed and carried out with respect to the environment. Thanks to the adoption of energy saving policies and an integrated system of waste disposal, the global environmental impact of Kimbo’s activities is extremely low. This result allowed the company to obtain the ISO 14001: 2004 environmental certification.

From Melito, the products, now ready for market distribution, are transported again to Nola, where they are shipped to all domestic and international destinations. Every day 120-140 tonnes of raw material are delivered, while 100-120 tonnes of coffee are processed and finally leave the plant.

In addition to an in-depth control of all production stages, ranging from raw material qualitative analysis to finished products organoleptic controls, the Quality Control

Centre is also involved in personnel training and in new recipes development.

Effective Communication A truly distinctive link with tradition has underpinned Kimbo’s communication activities, resulting in an advertising campaign and the creation of a new logo, specifically designed for foreign markets, that emphasises the Italian art of roasting and blending coffee.

‘Kimbo Espresso Italiano’ and Kimbo’s advertising campaigns, showing a red Vespa in the foreground or the shape of Italy formed in a cup of coffee, have been designed to underline the bond between Kimbo and the Italian tradition of turning simple coffee beans into a superlative drink.

A Family of Products The great art of coffee expressed by Kimbo is conveyed to the public through a wide range of products in order to meet all customers’ needs and offer them the chance to enjoy the excellent taste of its blends at any time, even when not at home.

Ho.Re.Ca. Kimbo focuses primarily on the Ho.Re.Ca. channel, to which it offers its widest range of products. Kimbo is able to supply bar and restaurants with 11 different top-quality blends (Limited Edition, 100% Arabica Top Selection, Gran Gourmet, Prestige, Extreme, Premium, Superior, just to name a few) and a wide range of professional machines that make a creamy, sweet and rich espresso.

Within its range of blends, it is also possible to find Kimbo Decaffeinato, an excellent decaffeinated coffee that preserves all the qualities of a classic espresso, and Kimbo Espresso Integrity, a unique espresso made of 100% Arabica beans, produced in support of a Rainforest Alliance’s global initiative.

To the Ho.Re.Ca channel, Kimbo also offers its uniquely designed merchandising crockery, glassware, displays and take away cups as well as coffee syrups and cocktail recipes: everything to make coffee time away from home special and delicious.

Barista Training The founder of Kimbo, the Rubino brothers

Kimbo knows that a good coffee is made-up of many elements: not only high-quality raw materials but also skilful preparation. For this reason, Kimbo offers a full range of comprehensive training courses covering all levels.

Level one focuses on the basics of creating coffee based drinks, through understanding the raw materials and equipment involved in producing barista hand made coffee shop drinks.

Level two goes into more depth; taking milk foaming skills to a new level with latté art, calibrating the grinder and deep cleaning procedures for the machines.

The final level three course goes further - students learn about all aspects of coffee as well as machine and grinder maintenance. Kimbo is proud to share its knowledge in their company’s training centre in Chiswick, London, which is approved and certified by the City and Guilds and the BSA to deliver barista training.

More information: Kimbo +44 (0)208 9879070 www.kimbo.co.uk

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EssentialBarista The essential guide to the exciting world of the professional barista

January 2014

WORLD OF COFFEE 2014 SET FOR ITALIAN RIVIERA SEE INSIDE FOR NEWS FROM THE SPECIALITY COFFEE ASSOCIATION OF EUROPE; FRACINO PLACES IMPORTANCE ON TRAINING AND RINGTONS LOOKS AT THE HERBAL AND FRUIT INFUSION MARKET

Brought to you by Essential Café Magazine

TRAINING IS AT THE

HEART

OF WHAT WE DO

Data: 23 MARZO 2012

Prodotto: KIMBO ESPRESSO ITALIANO FLAG

Formato:

Supporto:

Stampa:

Colori:

Lavorazioni speciali:

Copia al: 100%

RED KIMBO

CYAN

MAGENTA

YELLOW

BLACK

Gli esecutivi prima di procedere alla stampa, sono da elaborare da parte del fotolitista a seconda dell'esigenza dello stampatore, verificandone le fustelle, gli abbondaggi, le sovvrastampe e i relativi codici.

Per i colori attenersi alla copia colore allegata

CORRESPONDS TO THE PANTONE 485 C 2X (2X STANDS FOR DOUBLE IMPRESSION).

THIS TO OBTAIN A RICH AND FULL RED COLOUR (IF YOU DO NOT FOLLOW THIS ADVICE, YOU WILL NOT OBTAIN THE RIGHT KIMBO RED COLOUR).

ESPRESSO ITALIANO Font: Shannon Book VERSIONE PER STAMPA SU METALLIZZATO RED KIMBO

CYAN: 10 MAGENTA: 100 YELLOW: 100 BLACK: 0

PANTONE 4975 C

CYAN: 37 MAGENTA: 85 YELLOW: 60 BLACK: 90

PANTONE 347 C

CYAN: 0 MAGENTA: 100 YELLOW: 100 BLACK: 0

PANTONE 1355 C TRASPARENTE

CYAN: 0 MAGENTA: 20 YELLOW: 56 BLACK: 0

BIANCO

BIANCO

SOLO SU METALLIZZATO “ESPRESSO ITALIANO” VA PANT_1355 C SENZA BIANCO SOTTO

RED KIMBO

PANTONE 4975 C

CYAN: 0 MAGENTA: 100 YELLOW: 100 BLACK: 0

PANTONE 347 C

CYAN: 32 MAGENTA: 40 YELLOW: 100 BLACK: 0

PANTONE 872 C

E S P R E S S O I TA L I A N O

CYAN: 10 MAGENTA: 100 YELLOW: 100 BLACK: 0

CYAN: 37 MAGENTA: 85 YELLOW: 60 BLACK: 90

RED KIMBO

CYAN: 10 MAGENTA: 100 YELLOW: 100 BLACK: 0

PANTONE 347 C

CYAN: 0 MAGENTA: 100 YELLOW: 100 BLACK: 0

PANTONE 872 C

CYAN: 32 MAGENTA: 40 YELLOW: 100 BLACK: 0

BLACK

CYAN: 0 MAGENTA: 0 YELLOW: 0 BLACK: 100

We supply you with the finest Italian coffee blends, provide full training, technical and marketing support to make sure you get the most out of your coffee.

COFFEE - BARISTA TRAINING ESPRESSO MACHINES POINTS OF SALE - BARISTA GEAR TECHNICAL SUPPORT - TEA ONLINE SHOP - MERCHANDISING SYRUPS - HOT CHOCOLATE

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RIMINI GETS READY FOR GLOBAL COFFEE SHOWCASE The greatest baristas on the planet will congregate in Rimini in June when World Coffee Events (WCE) hosts the prestigious World Barista Championship.

Hisako Yoshikawa from Ogawa Coffee Coin Japan was the winner of the World Latté Art competition at World of Coffee Nice 2013

The flagship competition will take top billing at World of Coffee 2014, a three-day coffee extravaganza which is set to attract more than 5,000 leading international coffee professionals and suppliers to the Italian city from June 10-12.

Organised by the Speciality Coffee Association of Europe, World of Coffee is Europe’s largest speciality coffee showcase, incorporating three world coffee competitions (World Barista Championship, World Brewers Cup and World Coffee Roasting Championship) and the annual SCAE

business summit.

Over 200 coffee industry suppliers will also promote their products and services at World of Coffee, which will be held in the Rimini Fiera Trade Fair Centre (www.riminifiera.it). Suppliers’ innovation and quality will be recognised and honoured by the SCAE through its New Product of the Show Awards and the SCAE Awards for Coffee Excellence, while coffee enthusiasts can learn all about the latest trends and developments in micro-roasting and producing in the dedicated village at the event.

David Veal, executive director at SCAE, says: “We are thrilled to bring this exciting event to the home of the espresso and the renowned Rimini Riviera will provide a perfect setting for the three days of the show. I am delighted that Rimini Fiera agreed to partner with us in 2014. With 35 years of experience hosting SIGEP, the world’s most important artisan confectionery exhibition, the team’s knowledge of the food and beverage industry and expertise in exhibition management will provide an invaluable boost to the event.”

More information: SCAE +44 (0)1245 426060 www.worldofcoffee-rimini.com

MITCHELL & COOPER ON CONSUMER TRENDS Guy Cooper, managing director at Mitchell & Cooper, says that research into consumer trends has shown that the brand experience can be considered the most influential factor in the buying process.

The Pro Fondi from Bonzer is designed to fit onto a work surface where waste can be hidden underneath

This is something that’s more commonly considered within other sectors, though it’s advised that venues serving hot beverages could be missing a trick if they don’t consider it, too.

Guy says: “In the coffee retailing industry, it’s thought that the implementation of the best quality coffee machine will ensure a better beverage, therefore adding value to the customer’s visit; however, this won’t tackle the issues associated with a more sensory setting in which to create the brand experience. For example, using a traditional knock box is often loud and will regularly result in an untidy, unappealing environment, therefore disturbing the chilled-out atmosphere that hot beverage drinkers crave while demonstrating an unclean front of house area.

“Sight and sounds should reflect the ethos of the brand’s chosen retail space, so a quieter alternative will work better. The Pro Fondi from Bonzer is a unique electronic portafilter cleaning device, which works quickly and quietly and is designed to fit onto a work surface where waste can be hidden underneath.

With a higher capacity for used grounds than competing market alternatives, it

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The Bonzer Hexdome

eliminates the associated mess, whilst maintaining a calm atmosphere.”

Guy says that using the Bonzer Pro Fondi removes gritty residues found at the end of a drink too as a result of its cleaning capabilities, therefore adding value by way of taste and texture – all without having to replace your coffee machine.

Guy says: “Saving space will also improve the sensory qualities of a café atmosphere and allow extra room for staff to work in. During peak times in particular, this is vital to ensure maximum productivity. For cafés offering a take-out service, cup

dispensers from Bonzer are a stylish way of preventing clutter; choose from the Elevator Series, which is recessed into the counter for ease of use, or for the ultimate in space-saving equipment, the wall-mounted Gravity Series.

“And for venues looking to shout about their brand whilst keeping tidy, the modular design of the Bonzer Hexdome is the ideal choice, where its completely customisable structure with room for stirring sticks and lids as well as cups – means that almost every surface can be branded. Super versatile, the Cup Dispensers and Hexdome are equally suitable for a multitude of establishment sizes.”

Guy adds: “With front of house acting as the basis of first impressions, these additions are not only functional but also extremely attractive, increasing customer loyalty and boosting profits significantly.”

More information: Mitchell & Cooper +44 (0)1825 765-511 www.bonzer.co.uk

IN A SPIN AT YOUR BIKE SHED – WHERE CAFÉ AND BIKE CULTURE COLLIDE It was whilst traveling through Asia that Adele Procter and Martin Harman came up with the concept of running a cycle café and repair workshop under one roof.

Martin Harman and Adele Procter, the directors of Your Bike Shed in York

The pair had come across the hugely successful Velodome whilst in Bangkok and knew it would be perfect for the York market. Ten months and £200,000 later, Your Bike Shed in York opened to a very excited audience.

This unusual concept where cycle and café culture collide, is housed in a beautiful Georgian Grade 2 listed building located on Micklegate Bar just inside the historic City Walls of York. Two adjoining premises provide space for 100 covers in a 1000 square foot café spread over two floors, with a cycle repair workshop next door.

Adele, who manages the café, says: “It’s about being able to get your bike fixed or serviced, order some spare parts, or hang out with likeminded people whilst enjoying a fantastic cup of coffee and great food.”

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Martin, a keen cyclist himself and triathlete looks after the bike side of the business.

Adele says: “Our customers include serious road cyclists who stop by to refuel and enjoy an energy boost with a speciality espresso and a cake mid race. With flat screens for showing races and events, urban wall art, bike frames and other cycling gear, the quiet seating area in our basement gallery has become a hub for riders to chill and relax pre and post race.”

Your Bike Shed also caters for the new breed of urban cyclist, a fast growing demographic which includes commuters who have turned to two wheels to avoid public transport costs and to do their bit to reduce environmental pollution.

In terms of the food offer, York is an affluent area and customers are quite sophisticated in their tastes.

Adele says: “We have a team of 12 including a chef and two cooks and all our food is hand made on the premises using locally sourced ingredients wherever possible.” With fresh cakes, soups, quiches, salads, jacket potatoes, sandwiches and toasties available daily, just two months in and Your Bike Shed has already developed a bit of a reputation amongst the city’s non biking foodies.

“Of course it is not all about bikes,” Adele says. “Mums love our healthy, nutritious food and older singles appreciate the all inclusive atmosphere that we foster here.”

As far as the coffee is concerned, Your Bike Shed uses

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Your Bike Shed has a Cimbali PGS, a traditional M39 espresso machine and Bluetooth on-demand grinder

Cimbali equipment, which Adele describes as ‘the Porsche of the coffee machine world.’

Although Adele and Martin have run several successful businesses over the years, Your Bike Shed is their first foray into operating a coffee shop.

Adele says: “We knew how important it would be to get the coffee just right and wanted something that we could count on to deliver the perfect coffee every time. We are not trying to compete with the branded chains and we are on a par with the market in terms of pricing across the speciality coffee menu.

“We have our own unique espresso blend and only offer an 8oz and 12oz cup. We wanted to serve great coffee in the way it should be served, full bodied and with masses of flavour.

Although we do stock a limited range of flavoured syrups, it seems our customers appreciate our coffee in its natural form and we sell very few. Consistency and quality is very important.

Your Bike Shed has a Cimbali PGS, a traditional M39 espresso machine and Bluetooth on-demand grinder.

Adele says: “I can rest assured that whoever is making the coffee that day, it will always be excellent quality.”

The M39 machine and Bluetooth grinder ‘communicate with each other’ and the grind will adjust as required throughout the working day to guarantee a pre-determined in cup quality.

Adele says: “We all have our own way of making coffee and in our environment, where customer expectations are very high it is crucial to maintain a consistently high quality. We know that the M39 can produce a delicious, fresh cup of coffee.

The machine is configured precisely to produce a fantastic

result from our house blend. It is one less thing for me to have to worry about and takes the guess work out of the whole process.”

More information: Your Bike Shed +44 (0)1904 633777 www.yourbikeshed.co.uk

Beautiful, Sophisticated and a Winner

For more information visit www.cimbaliuk.com or call 02476 854199

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A HEALTHY START TO THE NEW YEAR Stephen Drysdale, head of Ringtons Beverages, the business-to-business division of British tea and coffee merchants Ringtons, says that January is the time most of us start to look at what we’re eating and drinking to see where improvements can be made.

Ringtons says that caffeine-free camomile is an ideal January addition as it’s light, soft and soothing

At first this may seem like a challenge for the café industry which, let’s face it, is renowned by many for delicious cakes and biscuits and creamy coffees! However, there are some simple tweaks to a menu that can be made to offer healthier options for those looking to start 2014 on a high.

One area that is growing in custom year-on-year is the herbal and fruit infusion market – figures from June 2013 show that sales in this market are up 18% on the previous year as British consumers are increasingly looking for something different.

Although traditional black tea and coffee will always be a café and cupboard essential, consumers are also swapping their usual cuppa for herbal options at different points of the day. For instance many are choosing a calming, caffeine-free camomile drink rather than their usual tea or coffee at night to help them sleep.

Herbal and fruit blends can also be used in recipes and cocktails for those wanting to get even more out of their herbal infusions!

Most people have tried green tea at some point so it makes a great new, yet reassuringly familiar addition to a menu. Green tea has been used in traditional Chinese medicine for centuries and it is high in antioxidants. The calorie free beverage is also mild and mellow in taste making it refreshing and easy-to-drink which will appeal to a large range of customers.

For those who like their green tea with something extra, a blend like green tea with citrus is perfect as the natural citrus oil flavouring provides an invigorating hot drink. Just like green tea, a green tea with citrus blend has high levels of antioxidants and hydrating properties.

A lemon, ginger and ginseng infusion is also a popular choice, which uses only natural ingredients. It is caffeine free, lively, warm and rejuvenating. Ginseng is considered revitalising, lemon is associated with immunity and aiding weight loss, while ginger has been linked to alleviating nausea

and stomach pain so it is an ideal drink for a New Year health kick.

Light, soft and soothing, camomile is a firm favourite from the infusions family of teas. Caffeine free camomile is an ideal January addition as it’s light, soft and soothing with a naturally sweet, honey-like flavour. It is known for its relaxing qualities, which are ideal just before bedtime so could work well for cafés which are open into the evening.

Peppermint is renowned for its digestive qualities so is also a firm favourite amongst a health-conscious audience. The light, minty and refreshing beverage is a little different to the normal hot beverage offerings, rejuvenating and naturally caffeine free.

For something a little fruity, why not consider a fruit infusion, such as blackcurrant which is revitalising and creates an energising and versatile drink – as well as being served hot it can even be used in cocktails, ice teas, lollypops and mixed with lemonade and topped with ice create a refreshing drink.

Although herbal and fruit infusions are one way to add something new to your menu, you could also consider adding decaffeinated options of your existing traditional offerings or highlighting them further in January under a New Year health kick promotion. For instance a decaf black tea will offer a caffeine free alternative whilst still providing a taste that customers are happy and familiar with. Similarly decaffeinated coffee provides the same taste and can be used in different coffee offerings. Ringtons’ decaffeinated Espresso coffee is made from dark and smooth roasted Arabica coffee beans and can be bought in sticks, or ground or bean for machinery.

For a sweet treat with lower saturated fat why not add some biscotti biscuits to your menu? Still delicious but the low saturated fat content makes them a little bit better for you!

More information: Ringtons Beverages, +44 (0)800 0461444 www.ringtonsbeverages.co.uk

Stephen says blackcurrant is revitalising and creates an energising and versatile drink

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SPECIAL EVENT

www.worldofcoffee-rimini.com

10/12 June 2014 Rimini, Italy

EssentialYelp

BUILDING YOUR ONLINE PRESENCE AND GIVING YOUR CUSTOMERS A VOICE Elliot Adams, communications manager at Yelp, says that when it comes to running a successful business, it’s of the utmost importance to make your customers feel their opinions are being heard.

They need a window into your business, a way of communicating with you, whether it’s to praise you or tell you something needs working on. A business with an effective online presence is far more likely to get customers through the door. In turn, a business which allows its customers a voice will get them through the door and ensure they return time and time again.

Create a visible, customer-friendly platform It’s crucial for a business to be visible online. It’s important to make it easy for customers to talk to you by making yourself known on review sites, such as Yelp. In an increasingly online sphere, people are keen to talk about your business on the web, whether in a positive or negative light. Strategically, it is far better to acknowledge this and open the floor to allow them to talk to you, rather than only about you.

Creating an online profile allows you to be in control and ensure potential customers have the correct information and know all the best things about your business. Giving them the power to have their opinions heard ensures they feel listened

to and valued, which will make them want to come back.

Even a bad first impression can be salvaged by taking the time to respond and apologise, then complainers could (and do) end up loyal customers.

Tell a story People like to know about other people. Tell your potential customers where you’re from and who you are, in order to really connect with them. If you talk to them, they are far more likely to want to talk to you and ultimately make that all-important purchase decision.

Businesses can create an online journey for their customers before they’ve even reached the door, without having to spend vast amounts of money on more traditional marketing methods. Creating a full website may not always be right for every business, but maximising social media and review sites really goes the distance in building an online presence with a personality.

Bring your business to life with images Your online profile is the first thing potential customers will see, so it’s vital to really bring it to life and give it a personality.

Images are a fantastic way to really showcase your business and some research we carried out at Yelp indicates that users stay over 2.5 times longer on business pages that have photos on them compared to those that don’t.

Pick photos that are colourful and vibrant, and make sure there are enough of them to really peak customers’ interest.

It’s also imperative to keep these photos up to date, so if you’ve had a revamp or rebrand, be sure to pop up some photos so customers new and old know exactly what to expect.

Include as much information as possible

Yelp has developed a free Revenue Estimator tool, to give business owners an indication of how much revenue is generated by having an online business listing

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Even if a product or service sounds like the best thing since sliced bread, if a customer can’t contact you because of an out-of-date phone number, they’ll quickly think again. Any online profile for your business must include updated contact details at the very least. Additionally, include information on other aspects such as pricing, business hours and nearest public transport links. Make sure all details are easy to find and that your profile is easy to navigate. Ultimately, ensure you never leave your customers needing more information on your services.

More information: Yelp www.yelp.co.uk

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EssentialSweet Offerings

THE SWEETEST THING

Cookies, cakes and muffins make up a considerable proportion of sales in today’s coffee shops and cafés, so it’s important for operators to keep up-to-date with the latest trends. Essential Café takes a look at some of the latest tempting treats.

The Carrot Cake Tulip Muffin, from Dawn Foods, has an injected cream cheese filling, shredded carrot and raisins and is topped with granola and pumpkin seeds

Dawn Foods says that limited edition treats tailored around seasonal occasions – such as Valentine’s Day – are increasingly popular

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Jacqui Passmore, marketing manager at Dawn Foods, says: “Consumers today love indulgent sweet treats and enjoy them both on-the-go and as an eat-in treat with a hot drink. For busy coffee shops and cafés, however, baking from scratch just isn’t a viable option.

As a solution, Dawn’s ready to serve muffins, doughnuts and American style cookies take away the hassle and help operators easily enhance their range of sweet baked goods to tempt consumers and keep them coming back for more.

“In 2013 we witnessed the growing trend for sweet treats to be more bespoke and full of multiple textures and flavours.

A great example of this was the rise in popularity of hybrid products such as the ‘cronut’ and the ‘yumdough’. This continued demand for something more distinctive is due to consumers’ busy lifestyles that spark a need for a nostalgic, yet original, purchase that is emotionally and comfort-driven.”

Jacqui says: “Dawn’s appetising filled Tulip Muffins cater for this demand. Our Orange & Cranberry Tulip Muffin includes dried cranberries and an orange filling whilst our Carrot Cake Tulip Muffin has an injected cream cheese filling, shredded carrot and raisins and is topped with granola and pumpkin seeds. These muffins allow operators to offer consumers a traditional product with an unconventional twist and come wrapped in distinctive petal-shaped packaging that create impressive displays. Along with Dawn’s premium Salted Caramel Muffin, ready to serve snacks such as these enable operators to offer consumers a tempting sweet baked treat, with little preparation time and lots of variety.

“With a number of eating opportunities available throughout the day, we know that early morning commuters are now starting to buy both their breakfast and lunch snacks in one visit. We also know consumers buy with their eyes so it’s important for sweet baked treats to look great, as well as taste great. The best way to appeal to your customers’ senses is by icing or frosting, filling and adding toppings and decorations that instantly draw attention and add a luxurious, personalised quality. This can easily be achieved with Dawn’s

muffins, cookies and doughnuts.”

For example, Jacqui says that Dawn’s ready-to-serve doughnuts take away the hassle of frying and can be dipped, iced or filled to make them even more indulgent. Similarly, Dawn’s frozen Sheet Cakes and Cupcake Bases come ready-baked and simply need thawing.

Jacqui says that in 2014, Dawn Foods predicts that small food will be popular with consumers who are looking for a full taste of indulgence from a smaller portion size.

Lantmännen Unibake UK’s Portuguese Custard Tart contains less than 175 calories per tart

Rachel Shoosmith, product marketing manager at Lantmännen Unibake UK, says: “Tasty and affordable sweet offerings out of home are high on the list of demands for consumers living busy, on-the-go lifestyles in tougher economic times who want to treat themselves to something satisfying and affordable. As such, sweet offerings present a strong revenue opportunity for caterers looking to boost their menu offerings in cafés and coffee shops. To cash in, caterers need to understand the market, where the opportunities lie and the solutions available to help meet customer demand.

Rachel says that in the recent Lantmännen Unibake Bread Barometer survey, 61% of consumers stress the importance of easy-to-handle bakery products. The Bread Barometer survey also found that 87% of consumers believe the taste of bakery products is more important than health, proving that there is still great demand for sweet treats.

Rachel says: “Our Portuguese Custard Tart is the ideal small treat, which has a light, crisp pastry case with a sweet egg custard filling and a lightly toasted sugar coating. Not only are they authentically made in Portugal, but they contain less than 175 calories per tart.

“In terms of opportunities to raise awareness of their sweet offerings, caterers should consider promoting food and drink pairings with effective point of sale material. For example, encouraging customers to purchase a sweet treat with a hot drink will help to increase the value per transaction.

Staff should also be trained on the pairings so they can recommend them to customers. This will help to influence purchases at the point of sale and positively influence the bottom line.”

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EssentialSweet Offerings James Roberts, joint managing director of Peros, points out that the UK ‘cakes and cake bars’ market is a well-established snacking sector worth more than £1 billion in 2012.

James says: “Cakes continue to be a very popular choice of snack, with an increasing number of consumers eating them. Seasonal biscuits, special treats and children’s biscuits are the fastest growing categories in the biscuits market. So it’s clear from these market statistics that with a carefully promoted, varied product range the sector represents a great opportunity for operators to profit from these fast-selling sweet offerings.

“It’s important to offer a varied range of high quality impulse lines so that customers can be tempted to try new tastes and flavours depending on their mood and for regular customers to have a different choice on each visit.

The variety will also entice different customers at different times of the day – perhaps for a chocolate brownie in the morning with an espresso, or for a fruit flapjack with a cup of Earl Grey in the afternoon. Look for a range that includes children’s products, because keeping the littleones happy is also a sure-fire way of satisfying the adults.”

James says the secret in all cases is to ensure the highest quality of cake or biscuit. Customers are increasingly looking for great value in their purchases and only by offering the very best indulgent treats can you be certain that their needs are being met. These steps will ensure they’ll keep coming back for more.

Peros has introduced three new Cookies into its popular Fairtrade One World impulse bakery range. The three new Giant Cookies – Stem Ginger, Spotty and Oat & Raisin – join the two existing American Chewy Cookies in the single-pack range. Each Cookie in the range is suitable for vegetarians and they all achieve Fairtrade accreditation through their high proportion of Fairtrade ingredients.

Three new Cookies have been added to Peros’s Fairtrade One World impulse bakery range

Pidy has added colour to its fruity cups

Pidy says it was inspired to add colour to its fruity cups following the successful launches of its coloured cones two years ago, as well as the trend in the use of bright colours seen in popular patisserie products such as macaroons and cup cakes.

Robert Whittle, general manager at Pidy UK, says: “The fruity cups are natural, fresh and tasty with a very unique shape, allowing the user to create an array of exciting sweet canapés that can be served as a pre dessert, afternoon tea or part of a petit four selection. Also included in the latest sweet range is Pidy sweet crumbles, which come in seven exciting assortments including meringue drops, meringue crumbles, strawberry meringue crumbles, short crust crumble, American cookies crumble, gingersnap crumble and a three chocolate coated meringue crumbles.

“The sweet crumbles are incredibly versatile and add an extra dimension to any dessert, whether they are used as a topping on a sweet tart or folded in to a sweet pastry or sprinkled on top of a soufflé, brownie or cake the uses are endless.”

Robert says that Zen shaped, flat walled edged pastry tarts have become very fashionable in hospitality and bakery offerings.

Robert says: “There has been an increase in experimentation with ingredients, cakes and individual sweet tarts in the wake of popular TV programmes such as the Great British Bake Off. I predict that the future of desserts will go back to the traditional based puddings, cakes and patisserie but with a modern twist such as unique presentation, interesting ethnic flavours or unusual concepts and props such as a pipette to inject a certain Heston Blumenthal interest into the dessert.”

Pidy says its sweet crumbles are incredibly versatile

The Peros One World range boasts Fairtrade credentials where possible

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Vittles Foods advises operators to display cakes with ‘a bit of panache’

“With home baking up 59% in four years there has never been an easier time to generate extra revenue from the cake menu,” says Julie Zalesny, founder and managing director of premium cakes and desserts company Vittles Foods.

Julie says: “If you are buying in cakes, choose the best that your budget will allow, taking into account an acceptable price point for your clientéle. Customers will expect at least as good as they can make themselves or they will feel cheated. Mix classic options such as a Victoria sponge, a fruit slice, scones and tray bakes with a couple of more unusual statement cakes to add the wow factor.

“For example, our Bundt cakes, especially the Rocky Road or new Blueberry and Raspberry are real eye catchers.

Display the cakes with a bit of panache. Use interesting plateware of different shapes and sizes and use tiered stands to add height.”

Julie says that clean domed glass covers are great and much better than plastic ones which can scratch easily and that presentation is critical.

Julie says: “Dress the cakes with fresh fruit, coulis, cream etc and serve on quality china ware. Vintage styles which can be mismatched to great effect are very popular right now, as is slate.

“Any cakes left unsold should be stored overnight

according to the manufacturer’s instructions (which usually means wrapping with cling film and storing in the fridge to stop the cake drying out). Refresh before display the following day. Buying pre-cut frozen cakes minimises waste and maximises profits –just thaw and serve a slice at a time as needed.”

Frances Booth, category marketing manager at Lotus Bakeries, says: “In today’s consumer culture we are inundated by purchasing possibilities and advertising messages and as a result, customers continue to demand more from the brands that they buy into. Similarly, serving a good cup of coffee is no longer enough for a café to win potential custom over the leading high street coffee chains, meaning that cafés and coffee shops need to deliver on – if not, exceed – expectations more and more.

“It would appear that there’s a chink in the high street coffee retailing chain; a somewhat artisan authenticity that can only be found in continental coffee shops. This needs to be exploited, and can allow smaller establishments to flourish. Whilst coffee giants offer cakes, cookies and muffins as standard, their smaller European counterparts have been offering complementary sweet treats for some time now.

Hot beverages alone just won’t cut it for today’s increasingly demanding customers, so replicating this idea is an excellent way of adding value.”

Frances says that the Lotus Biscoff biscuit, for one, has been adding a little something extra to hot beverages for quite some time now, mirroring the principles of continental coffee shops.

Frances says: “Its unique recipe has been specially created to complement the flavour of coffee and as each individually-wrapped biscuit costs mere pence, their inclusion can be included in the overall price of the coffee, thus making them self-funding. It can be said that the Lotus Biscoff biscuit is a little gesture that will go a long way.”

Lotus Bakeries says its biscuits are self funded when included in the overall price of the coffee

More information: Dawn Foods +44 (0)1386 760843, www.dawnfoods.co.uk Lantmännen Unibake UK +44 (0)1276 850500 www.lantmannen-unibake.co.uk Lotus Bakeries +44 (0)800 834050, www.lotusbakeries.com Peros +44 (0)1494 436426, www.peros.co.uk Pidy +44(0)1604 705666, www.pidy.com Vittles Foods says buying pre-cut frozen cakes minimises waste and maximises profit

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Vittles Foods +44 (0)116 2461951, www.vittlesfoods.co.uk

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Essential Cafe Jan 2014.pdf

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08/01/2014

14:48

Promising you a sweet start to 2014 With Dawn products, it’s easy to offer your customers the latest

For full product information

sweet treat trends to start the year.

and technical advice,

As well as fully finished thaw and serve muffins, like our new Salted

talk to us:

Caramel flavour muffin, plus cookies, donuts and cakes we also provide

01386 760843

ready to bake products to create sweet bakery snacks of any size,

www.dawnfoods.co.uk

quickly and easily.

info.UK@dawnfoods.com

Our Scoop & Bake frozen batters and doughs are available in many varieties including Wholegrain, Milk Chocolate & Orange and Double Chocolate, so satisfy health or cost conscious consumers by baking a ‘mini’ range of their favourites.

Deliciously easy, irresistibly good…

Creating happiness ™

EssentialVittles

WHEN JULIE COMES AROUND Julie Zalesny, joint founder and managing director of premium cakes and desserts company Vittles Foods, is put under the spotlight as she takes on the Essential Café Q&A. What are you up to today?

“I am on the road visiting customers and today I am off to Herts to talk about menu ideas for 2014. We offer bespoke solutions as well as a standard range, so product development plays a big part in what we do. I have a meeting this afternoon with the development team to discuss a new range of individual desserts for a specific customer.”

Why did you pursue a career in the food service industry?

“Prior to Vittles, I enjoyed a successful career in retail which included senior positions with Next, Punch and Kaleidoscope. The turning point came when I met Martin, an ex Roux Brothers trained chef and the idea for Vittles was borne.”

How did the business begin?

“Vittles was started in 1993 from a tiny two up two down Victorian terrace property in Leicester, which was also home for me and my husband Martin. Martin used to work through the night cooking cakes whilst I would be up at 4am organising the deliveries. I can look back on those days now and laugh, but at the time it was relentless, just sheer hard work.”

What is your all-time favourite treat to go with a tea or coffee?

“I have spent the last 25 years making cakes for a living. So I have to say a slice of cake – I’m not really a chocoholic, my cake of choice is generally a lighter option such as a carrot, orange and poppy seed cake or our new Raspberry and Blueberry Bundt cake. I guess I usually choose what’s new or current at the moment.”

What is your favourite tea or coffee beverage?

“I am a real tea drinker and I am loving the gourmet speciality teas that are so popular right now. I recently came across the London Tea Company and their pyramid bags create a wonderful full flavoured cuppa. I’m especially impressed with their White Tea, Elderflower and Apricot, which is packed full of healthy anti-oxidants.”

Tell us about some of your most popular lines (food and drink) “I guess what we are known for best is the Bundt – a cake traditionally made in a fluted ring shaped tin with a hole in the middle. We make this in all sorts of flavour combinations everything from a rich, indulgent rocky road to a light and fruit raspberry and blueberry option. Our best selling line for the past 25 years has been our Tart au Citron, which is made to the traditional French recipe with fresh butter, eggs, cream and zesty Spanish lemons. It’s a classic which will never go out of fashion and is a Great Taste Gold award winner.”

Do you have a favourite café?

“There is a fantastic authentic Italian café in Fish Street, Northampton called Caffe D’Italia. It makes the most amazing traditional Italian coffee, or a hot choc with rum in if it’s a chilly day. The cabinet is always full of gorgeous Italian treats, both sweet and savoury. I often pop in there for a cappuccino and toasted Panini if I am in town.”

What’s the next big thing in the coffee house/café/ hospitality sector?

“Consumers have gone home baking crazy at the moment, thanks to all the recent TV programmes. We are seeing a revival of the traditional afternoon tea but it has become very upmarket – operators need to impress customers with statement cakes with a real wow factor – that’s where we come in.”

What is the single biggest advantage independent cafés have over chains?

“Independents are flexible and don’t have to follow the crowds. If they want to stock a line they can do it overnight, no questions asked and they can drop an item that is not selling just as quickly. It allows them to maximise a profit opportunity and minimise a possible loss, that’s a real advantage in the current climate.”

What is most challenging and most rewarding about what you do?

“As a working mum, the daily challenge is managing to juggle home and work life whilst remaining calm and patient. The most rewarding aspect is customers being appreciative of the lengths we go to on a regular basis to keep them happy.”

More information: Vittles Foods +44 (0)116 2461951 www.vittlesfoods.co.uk

Julie says that Vittles Foods is best known for its Bundt cake, which is traditionally made in a fluted ring shaped tin with a hole in the middle

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EssentialFurniture Sustainability

MAKING SUSTAINABILITY PART OF THE DESIGN Sally Huband, a director of furniture supplier Hotel Stuff, says that in the busy world of cafés, hotels and hospitality, moves are afoot towards embracing ethical buying when considering operators’ furniture options.

After all, increasing numbers of your existing and prospective customers are now more than ever, likely to be ethical buyers who are discerning in what they buy and the environment in which they spend their time.

Hotel Stuff is a leading supplier of new custom sustainable and recycled furniture to the café, hotel and hospitality industry and are in the maelstrom of growing interest from customers grasping the concept of sustainable furniture.

Breathing new life into recycled products from cafés and hospitality environments when they refurbish, Hotel Stuff is able to offer a huge range of quality recycled furniture. The high quality finish and end result is achieved through careful refurbishment and attention to changing trends in the café and hospitality market reflected in a wide choice of fabrics, soft furnishings and furniture styles. This has come about not only because of the bite of the recession of recent years where upcycling proves a cost effective approach, but it is environmentally friendly too. What could be better than calling a halt to waste units filled with discarded, perfectly good furniture?

Complementing huge stocks of recycled contract furniture, Hotel Stuff also commission new lines of custom built furniture made from soft rubberwood derived from latex producing trees. Latex is of course used to produce all rubber-based products that can be found around the globe.

Once the latex has been drained from the tree, after a usage of around 26-30 years, the tree is considered to be waste and is felled with a new tree planted in its place. This therefore presents an opportunity to create new durable furniture using wood that will not deplete vital resources and

Pub Stuff’s stylish ‘Button Top Stools’

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whose sole existence is not only to produce furniture.

Hence the concept of sustainability is well used by re-using something that would have otherwise gone to waste.

Rubber wood (or Hevea Brasiliensis) is a member of the maple family and is ideally suited to this purpose, as it is a stable and close grain wood, which means that it contains a low water content of between 8-10%. During the kiln drying process it is easily controlled Rubber wood is a member and has very little shrinkage. of the maple family This ensures minimal movement either during the manufacturing and assembly stage or as a finished product situated in a centrally heated environment or directly adjacent to a radiator. It is not indigenous to the UK and given the demand for latex to create rubber products supplies are readily available to cope with demand.

As part of this sustainable strategy, through Hotel Stuff’s sister company, Pub Stuff, a range of environmentally friendly sanitisers have been produced without the incorporation of ION 5, a chemical agent that is not only harmful to the environment, but also gradually destroys the veneer and finish of the tables they are used upon. They are often described as ‘hard surface’ cleaners but most owner/managers won’t realise the extent of their destructive impact on varnish.

Prolonged reliance on this as a method of cleaning results in the varnish beginning to soften and break down easily identifiable by the ‘white bloom’ or flaking or sticky varnish on the furniture.

So for cafés, hotels, and hospitality venues, for whom sustainability is both an important part of their business culture as well as being important to their customers, making it a fundamental aspect of the design of the business can be achieved easily and to great effect.

More information: Hotel Stuff +44 (0)1295 758536 www.hotelstuff.co.uk

Essential Café

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EssentialCounter Culture

TAKE A WALK ON THE WILD SIDE Leila Latif, together with her two siblings, opened the Wildflower café in London’s fashionable Notting Hill in November last year. Essential Café takes a look at this family affair.

Give us a brief history of the business to date?

“We had the idea for two years but we were very hesitant to make that first step. My sister, brother and I spent a long time discussing all the ideas, going on courses on floristry, business and food so we were all on an even footing when it came to discussing how the business would and could work. What we completely underestimated was how long it would take to find a site. We cast the net rather wide and assumed something would come up in a couple of months but in the end it took us almost a year to find the Chepstow Road site. The process of moving in was also something we totally underestimated, we assumed a few weeks but it took a few months! Once we were in we were very lucky to have a wonderful shopfitter, Michael Pich, with a wonderful team so I was able to focus on the impending opening.”

Tell us about the café.

“The café opened on November 9, for brunch, reassuringly on our first brunch we had a queue out the door. Since then a lot has changed and we are still learning every day. For example, we discovered that though we pride ourselves on being female and waistline conscious it was important to always have items on the menu that were a little heartier. Our floristry has changed significantly as well. We now focus on beautifully planted arrangements rather than cut bouquets.

That element works better in terms of our environmental philosophy as well and we all love hunting out antique vases to plant up. It’s far nicer to sell something that will last and flourish for months rather than days.”

What did your business plan consist of?

“Mostly it consisted of hours of being frustrated at Microsoft Excel. Why we are not all taught a GCSE in Excel is beyond me. In all seriousness, the business plan was very difficult. I spent days examining the practices of businesses that were in any way similar to ours and asking for feedback from people with more experience than I had. I sat for a total of 27 hours outside the site in my car counting the number of

Wildflower Café opened for business in London’s fashionable Notting Hill on November 9 last year

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Essential Café

Matt is regularly challenged to ‘free pour’ difficult designs

people who walked by at different times on different days.

Projections were definitely the most difficult. I ended up creating five scenarios, projection wise, ranging from best case scenario to the worst.”

Tells us about the team, who works with you?

“The first person to come on board was Nico. We went to Leiths together and had worked on a few private catering jobs together since then and he always produced the most wonderful food. I remember him telling me off once on a job for not having identical numbers of caviar eggs atop a row of canapés and though I was annoyed by being told off, I really admired how much he cared about the little things. We had stayed in touch so as soon as I had the site secured I arranged to have supper with him and offered him the job there and then. The search for everyone else was far less straight forward, but we had a lot of help and guidance from our alma mater Leiths and our kitchen is almost entirely staffed by Leiths alumni. Front of housers come from far and wide and are a charming bunch, but in particular we were incredibly lucky to find Matt, who manages the café alongside me. A man of many talents he has also built our website, his coffee skills have created a game amongst the staff where we challenge him to ‘free pour’ us difficult designs. So far he has succeeded with ducks, swans, lotuses and squirrels.”

How is business currently?

“Business is good, we just had our busiest weekend yet with 120 brunches and 40 suppers. It can be frustrating at times as after a month a lot of people are still not aware of our evening menu, but hopefully that will become increasingly apparent.”

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EssentialCounter Culture Why did you decide to mix the food and drink offering with flowers?

“We grew up on a farm and we only consumed food or had flowers that we grew on the farm so the combination always seemed very natural to us.”

Tell us about some of your best sellers (food & drink including the coffee you serve) “At brunch we still definitely mostly do full English breakfasts but we were surprised and delighted to see that (our favourite) kedgeree is always hot on its heels. During the week we sell a lot of our steak sandwiches and falafel wraps and the green leaf and edible flower salad is a very popular side.

Drinks wise it seems that everyone loves a flat white and on the weekend the blood orange bucks fizz has proved a big seller. Also we found ourselves selling more hot chocolates that we expected so we upped our game and now do a lightly spiced rich hot chocolate using 70% valhorona chocolate.”

You only use ingredients in season, what advantages/challenges does this offer?

“The advantage of using ingredients in season is that (aside from the environmental impact) they actually taste of something. The downside is that because of the nature of food in the supermarkets, people can sometimes be unaware of the seasons of produce and therefore not really understand why we don’t have strawberries in our Eton mess in November. However, I do think people are becoming more aware of this and hopefully using exclusively seasonal produce will become the norm for everyone.”

Do you have a very mixed customer base or a more targeted visitor profile?

“Our customer profile is very mixed but looking around the area before we moved in we really wanted to provide a place that was very woman friendly. That seems to have paid off as we get a large number of women, both by themselves and in groups.”

As the name of the establishment suggests, flowers play a large part in the interior design

How do you see the UK coffee/café scene developing in the coming years in particular for independents with a strong identity like your business?

“It’s a struggle, because people like familiarity and chains provide low risk for customers.

However, we have found that in Notting Hill people do recognise the merits of independent cafés. Though that is not to say all independent cafés are wonderful. I recently ate at one and was given a Nescafé coffee and a quiche with cut up hot dogs in it. However, when you really work to make sure everything you do, from the fishermen catching your fish, the sourcing of your

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coffee beans and the chairs that your customers sit it in is top notch, the Internet allows that information to be passed on fast and so the rewards of really caring can be reaped.”

If you could sum up the philosophy behind your business in one paragraph what would it be?

“I think it’s quite simple. We care about every detail and want to create something that everyone working here is proud of but this isn’t our restaurant, it’s our customer’s restaurant.”

Do you use social media platforms to communicate with your customers?

“We have done. I’ve been very inspired

by The Dolphin and Mangal 2 on Twitter.

Though we could never hope to be as hilarious as they are and, unlike them, we do use social media to let people know our menus. I’ve tried to include a little wit as well.”

Do you get involved in local events and promotional opportunities?

“We’ve really enjoyed helping out at local events. We’ve hosted wine tastings for local producers and provided canapés for community parties, which has been great fun. Getting to know our neighbours is undoubtedly the best part of the process.”

What is most challenging and what is most rewarding about what you do?

“The most rewarding thing is when, after only a few weeks, we find ourselves with regulars.

There is nothing better than seeing someone for lunch very day, knowing their favourite dishes and having a friendship develop between them and the staff. The most challenging is changing our supper menu every day. Continually devising dishes in collaboration with our suppliers is a lot of work but I think it’s worth it. I’m a trained chef and so I spend a lot of time brainstorming dishes with the kitchen team but it’s always great fun.”

What is it like having three siblings on the team?

“It’s amazing. My brother and sister are my best friends and we are always 100% honest with one another, which in a work environment makes things much easier. Obviously we disagree from time to time, but the best part about siblings is that we don’t hold grudges and move on instantly.

More information: Wildflower Café +44 (0)207 7929594 www.wildflowercafe.co.uk

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PRODUCT NEWS

FOR THE LATEST INDUSTRY DEVELOPMENTS BRODERICK’S UNVEILS INDULGENT MIXED CUPCAKES

Broderick’s cupcakes are hand-finished with pieces of Broderick’s bars

Irish artisan baker, Broderick’s has launched a mixed box of Broderick’s indulgent chunky cupcakes, all of which are based on its legendary Broderick’s bars. Each box has 16 cupcakes, including Belgian chocolate brownie cupcakes, white chocolate & roasted peanut cupcakes, Rocky Road cupcakes and Tiffin cupcakes.

Aimed at the foodservice sector, the ‘thaw and serve’ cupcakes are hand-finished with pieces of Broderick’s bars.

They are all hand-made from scratch, using real Irish butter, Belgian chocolate and Broderick’s closely guarded caramel recipe.

Barry Broderick, co-founder of the Broderick’s brand, says: “Our premium quality, hand-made cupcake treats are available in mixed boxes so that customers can enjoy maximum choice. We don’t know of any other quality cupcake supplier offering mixed boxes. The advantage to our independent café clients is that they don’t have to commit to purchasing diverse cases of individual cupcakes as they all come in one box.”

Broderick’s has seen a 40% increase in sales within the UK foodservice sector over the past two years.

Barry and Bernard Broderick, the brothers behind the brand, put their success to date down to quality and an ability to respond to market needs. ”The quality of the ingredients is everything, as is our ethos of hand-making all of our products,” says Barry.

More information: Broderick’s +353 (0)1 4604011 www.brodericks.com

FRECCO: ICE, ICE BABY

Frecco is described as an exciting way of delivering hot and cold beverages

An exciting new way of delivering hot and cold beverages is being introduced for foodservice and hospitality operators, which offers an all-natural and intensely flavoured alternative to fruit teas and cordials in a convenient and no waste format.

Sian Ellingworth, business development director at Frecco Food & Beverage says a Frecco is an individually frozen taste explosion of fruit, herbs and spices that is set to revolutionise how hotels, cafés and even bars serve drinks.

Sian says: “Offering a premium yet affordable alternative for both the hot and cold beverage menu, they are made from all natural ingredients, carefully crushed and blended to form intensely flavoured purées. Each Frecco is then frozen in single serve portions to lock in the flavour and natural goodness and each contains a real fruit inclusion to add visual appeal.

“By just adding water, the burst of flavours and aromas released are like nothing else on the market. Served hot, they can be a credible alternative to fruit infusions and teas, which often disappoint on taste, while served cold with ice, they are a refreshing and less sweet option to cordials or other soft drinks. Extremely versatile, they can also be used for mocktails or as a base for cocktails, especially when it is not practical to use expensive fresh fruit juices, such as at outdoor events or festivals.”

Sian adds: “With over 12 in the range, you can choose from Wild Berry, Cranberry, Ginger & Lemon, Spiced Apple or Traditional Mulled Wine to serve hot, while flavours such

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as Iced Coffee, Mocha, Traditional Cloudy Lemonade and Strawberry Lemonade are a refreshing alternative, perfect served cold over crushed ice.”

All drinks are available in two formats for ultimate convenience and to minimise wastage. Where individual drinks are required such as behind a bar, in a café environment, or even on an out of hours room service menu, then individually wrapped single serve portions are the perfect option. Naked Freccos, or unwrapped versions, are also available and are ideal when you want to be able to quickly take as many Freccos as required, without the need for unwrapping.

More information: Frecco Food & Beverage +44 (0)238 0010916, www.frecco.com

Essential Café

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PLUSFOOD’S NEW TAKE ON CHICKEN BURGERS

Plusfood suggests operators try different buns, or such lines as bagels

Plusfood UK has unveiled a range of chicken products that are ideal as burgers and which are perfect to customise and really make a menu statement with.

Plusfood’s development chefs have some ideas to start operators off and get their creative juices flowing.

Looking to America, the home of the burger, for inspiration why not serve Plusfood’s southern fried fillets with American mustard mayo, crispy praline bacon, hash brown and a fried egg to top a great brunch/lunch treat, served with tossed salad and coleslaw for example? Or for a slightly more conventional approach serve the American battered fillets topped with buffalo sauce, mixed greens, tomatoes and chilli jack cheese finished with onion rings and fries.

Other American trends like sliders are growing in popularity on mainstream menus. How about testing new ideas in a slider tasting menu, giving the consumer the choice to try a selection of different flavours and textures

before you add it to the main menu? Use the Plusfood Mississippi Chicken Strips with their crispy coating flavoured with pepper, fennel, oregano and thyme as a slider offering topped with three different sauces; a chipotle mayo, spicy bbq and soothing sour cream, all served with a side of toasted corn & black bean salad and house slaw.

Or for simpler changes instead of iceberg, why not try peppery roquette or some micro leaves mixed through some baby leaf salad, or trade in that slice of cheddar for a punchy slice of chilli cheese, alternatively a nutty Spanish Manchego?

Swap sliced raw onion for fried shoestring onions in tempura batter, or instead of dill pickles use Kimchee.

Trying different buns, from a pretzel to a brioche, or even a savoury doughnut or a bagel, would deliver a tasty twist you couldn’t resist. Three Plusfood Mississippi strips as a large burger with pulled pork bound in a smoky hot bbq sauce, shoe string onions and a brioche bun served with house coleslaw and skinny fries would be an incredible combination.

More information: Plusfood +44 (0)1908 685008 www.plusfood.co.uk

DEMPSON CROOKE HAS IT IN THE BAG

Dempson Crooke’s two-ply paper bag offer convenience and environmental credential

Dempson Crooke says its two-ply paper bag is an environmentally-friendly option for packaging hot, takeaway food. This bag-in-bag technology has its roots in the fish & chips market but clearly has wider applications in the hot food-to-go market and the latest format is suited to a broad selection of hot, take-away food.

Functional packaging is essential for the booming foodto-go sector, but criticism is often levelled at operators for using excessive packaging from materials that are destined to end their life in a landfill. Many bags used for hot takeaway food fall into this category because they combine paper with a layer of aluminium foil or polythene making them difficult to recycle and non-biodegradable. This is not the case with the two-ply paper bag. Not only does Dempson Crooke source its paper from sustainable sources, but, as a 100% paper bag it is both recyclable and biodegradable.

The stock line two-ply bags from Dempson Crooke combine a white kraft paper outer ply with a greaseproof paper inner ply, which essentially forms a bag within a bag.

This design provides insulation to keep food hot, created as the two layers of paper trap an air gap between them. It also provides grease resistance and as a result of the two-ply construction, the bags can also carry heavier food products more easily.

As standard, the bags are available in SOS or block bottom style in sizes of 175mm x 65mm x 230mm and 260mm x 70mm x 230mm as well as ‘Flat’ and ‘Satchel’ styles in a variety of sizes. Dempson Crooke can also offer the option of a brown kraft outer play and bespoke print from two to six colours including process colour print, depending on the size and style of the bag required.

More information: Dempson Crooke +44 (0)1622 727027 www.dempson.co.uk

NEW POPPING CANDY FROM CREAM SUPPLIES

Crackle Crystals, from Cream Supplies is available in eight flavours and two tub sizes

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Essential Café

Cream Supplies has added a new range of popping candy to its portfolio. Crackle Crystals come in a variety of flavours, including plain. The small pieces of candy contain carbonated gas – the same as in soda water – which is released when it comes into contact with the diner’s mouth.

To allow more creative control in using the candy, all the pieces are coated in flavourless cocoa butter (and also milk chocolate in the chocolate option) which helps to seal the gas in the sugar during preparation

and prevent it being released too soon.

It’s a fun ingredient that can be incorporated into children’s puddings, sophisticated desserts, cakes, chocolates, fresh fruit or lining the rim of a cocktail glass.

Cream supplies’ crackle crystals are available in plain, lemon, strawberry, chocolate, orange, apple, tutti frutti and Cola. The flavours used are natural and are packed in 100g and 500g options.

All are available for next day delivery from Cream Supplies’ online shop.

More information: Cream Supplies +44 (0)845 2263024 www.creamsupplies.co.uk

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PEROS INTRODUCES EROS RETAIL PACKS

Peros has launched retail style packaging for its Eros range

Fairtrade hot beverage specialist Peros has introduced a range of its most popular Eros coffees in retail style packaging, creating the opportunity for an additional revenue stream for foodservice operators.

James Roberts, joint managing director of Peros, says: “If your customers enjoy your coffee while they’re out of home they will probably want to have the same taste experience at home. So why not consider selling them retail packs of the coffee you buy in bulk from your supplier? This creates a profitable revenue stream for your business, keeps customers loyal to your taste and helps get your brand talked about outside your premises.

“Also, the retail bags present an excellent display opportunity for your counter area, giving your brand further exposure.”

The Fairtrade Eros range now boasts 227g ‘retail’ quad packs of five varieties of coffee beans, six styles of ground coffee for filter use and one cafetière line. The range includes decaffeinated options.

More information: Peros +44 (0)1494 436426 www.peros.co.uk

VIMTO TARGETS OUT OF HOME CHANNEL

Vimto’s new 250ml no added sugar still sportscap mini

Vimto Soft Drinks has launched a new product for the out-of-home channel to tap into growing sales within the family dining occasion.

The Vimto 250ml No Added Sugar Still Sportscap Mini offers outlets a healthier soft drink option for kids from a well-known brand experiencing tremendous growth.

Designed to meet the needs of younger drinkers, the No Added Sugar format gives parents peace of mind while the Sportscap bottle appeals to children and prevents spills.

The brand is aiming to grow its presence in the On-trade and drive value of the channel’s overall packaged soft drinks

category, which is worth over £1.3 billion.

Vimto brand manager Clare Pritchard says: “Vimto is a credible and well-supported brand to stock and the new 250ml Sportscap Mini is a good alternative for outlets that want to offer choice for the family market. Since changing our 500ml Still bottle from a wide neck to a Sportscap format demand and sales have risen, proving that the 250ml bottle will tick all the right boxes for customers.

“Vimto also has a unique flavour that provides something different compared to the usual orange, cola and lemonade products on the market.”

More information: Vimto Soft Drinks +44 (0)1925 220122 www.vimto.co.uk

RINGTONS DEBUTS SIGNATURE RANGE Ringtons has launched an exclusive Signature range as it looks to reach new audiences through its business-tobusiness clients and consumer-focused ecommerce website.

The Signature range boasts a new unifying and stylish packaging design and encompasses the company’s extensive loose tea range, fruit and herbal infusions and bean and ground coffee collections.

Ringtons’ Beverage division will also be offering the range to clients to sell on to their own customer-base who wish to enjoy the same tea or coffee in their own homes.

Swell Café in Robin Hood’s Bay, Whitby has already signed up to stock the Signature range in the converted chapel which operates as a café bar, concert hall, wedding

Jason Brine, owner of Swell Café in Whitby; and John Broad, Ringtons Beverages’ barista training and development manager

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venue and gift shop. The venue currently serves Ringtons tea and coffee as a take away option in its café and stocks Signature range products to meet market demand from customers.

Stephen Drysdale, head of Ringtons Beverages, says: “Our clients are always being asked by their customers which tea or coffee they are drinking in-store so they can buy it themselves, the launch of the Signature range means our clients are now able to offer their customers the opportunity to buy the products from them directly.

Stephen adds: “We are excited about the potential of the Signature collection and we are delighted the Swell Café has signed up to offer our new range to its loyal customer base.

Swell Café has always been great supporters of ours and shares our values of heritage, first class customer service and providing the highest quality products, so selling our new Signature range is a natural progression for both parties.”

Jason Brine, the owner of the Swell Café, says: “We have been working with Ringtons for nearly two years now and we get great feedback from our customers about our tea and coffee.”

More information: Ringtons Beverages, +44 (0)800 0461444 www.ringtonsbeverages.co.uk

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EssentialProducts

in association with

www.rainforest-alliance.org.uk

BLACK VANILLA TARGETS FOODSERVICE SECTOR

Black Vanilla is the brainchild of Susan Stretch, a former barrister

South-East London gelato producer Black Vanilla has launched a range of gelato and sorbetto tubs for foodservice buyers and the hospitality and leisure industry.

Available in new 500ml and 125ml tubs are five flavours – Himalayan Salted Caramel, Venezuelan Chocolate, Wild Strawberries and Cream Gelato, Alphonso Mango and Sicilian Lemon Sorbetto. A further 32 flavours are available in five-litre trays as well as a range of seasonal varieties.

A customised bespoke service is available for brands looking to develop its own range of flavours to perfectly complement its positioning or menu.

The brainchild of former barrister Susan Stretch, Black Vanilla has been making gelato, frozen yoghurt and sorbetto, using traditional techniques and practices, since 2010. In 2012 Black Vanilla won three Gold Great Taste Awards and a further two in 2013 for its Fortnum and Mason Green Tea Sorbetto and Vanilla Gelato with Bourbon Salted Caramel.

Susan says: “We are delighted to be bringing our awardwinning products to the retail market and outside of our gelaterias. We aim to deliver high quality, innovative products which will be a welcome addition to any menu or food offering.”

Products, both trays and individual pots, can be ordered online at www.black-vanilla.com and will be delivered within 48 hours. Discussions with a national wholesaler are ongoing but have yet to be finalised, Susan says.

The gelato is made daily using a high milk to cream ratio; the balance that gives it its authentic Italian gelato label. All products are made without any need for eggs, gluten or gelatin.

With the typical fat content for gelato coming in at four to eight percent, compared to ice cream’s 25% and sorbetto containing no fat or dairy, Black Vanilla offers a healthier dessert alternative or accompaniment, Susan says.

More information: Black Vanilla +44 (0)20 88583283 www.black-vanilla.com

BURCO PROMOTES VERSATILE CONVEYOR TOASTER

Burco’s Conveyor Toaster offers high capacity and reliability

Glen Dimplex Professional Appliances (GDPA) says that operators looking for a truly versatile toaster that is not only able to maintain a high output during busy periods but is also designed to be energy efficient and suitable for both front and back of house service, should look no further than the Conveyor Toaster from Burco.

With an hourly output of up to 400 slices, suitable for a range of bread products and baked goods including bagels, slices, muffins and crumpets and fitted as standard with an economy mode for enhanced energy efficiency, Diane Ho, GDPA’s commercial product manager, says the Burco Conveyor Toaster has been designed with capacity, versatility and sustainability in mind.

Simple to operate, the appliance features an element selection dial, allowing the operator to choose between

single and double side toasting as well as a variable shade selection/speed control to create the perfect piece of toast by simply adjusting the dial. A tamper-resistant cover is provided for front of house use, allowing the caterer to select the optimum toasting setting and before re-covering to maintain throughout the service.

Diane says: “Preserving energy and saving on associated costs, the Conveyor Toaster utilises an economy mode, capable of reducing power by 50% during those quieter periods. In addition to this, an internal cooling fan prevents external surfaces from overheating, ensuring safety in front of house set-ups while also minimising on wasted energy.

More information: Glen Dimplex Professional Appliances +44 (0)844 815 3742, www.gdpacatering.com

SNOWBIRD PROMOTES ‘INNOVATIVE’ OPPORTUNITY

Snowbird’s Gourmet Range includes Olde English Pork Sausages

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Snowbird foods claims that an innovative and no-waste opportunity to significantly expand the hot savouries section of the menu has been made available to café sector operators – the company fully cooks and freezes its sausages, meatballs and meat bites at the factory stage so they can be microwaved from frozen in seconds.

Roy Anderson, Snowbird’s sales director, says: “That means the products can be heated to order, cutting out the need for oven baking in advance, or deep frying and thus avoiding the danger of waste. Beneficially, microwaving is an oil and fat free process that banishes the cooking odours associated with traditional frying methods.”

Roy says that in other market sectors fully cooked products, particularly sausages, have played a part in the growth of breakfasts as a profitable catering opportunity and in a new analysis of the foodservice industry the NPD group has reported that breakfasts saw a growth of 2.2% in the year to September.

Roy says: “Fully cooked meat products deliver

consistency, thus benefiting both quality control and customer retention. Staff training is easier, food safety issues associated with raw meat are eliminated, as are cooking odours and preparing food to order means there is no waste.”

Snowbird’s Gourmet Range of sausages is made with pork drawn from a single, Red Tractor approved source, which supplies meat from a carefully selected breed of pig.

All varieties in the Gourmet Range have a minimum meat content of 74% and the standard pork, plus Cumberland and Lincolnshire variants, together with specialist flavours like Pork and Apple and Pork and Spiced Chorizo, have between them collected 19 quality awards in recent years.

Roy says: “As more and more caterers become aware of the convenience of fully cooked comminuted meat products so have their businesses and ours profitably grown together.”

More information: Snowbird foods +44 (0)20 88059222 www.snowbirdfoods.co.uk

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Essential Contacts

ESSENTIAL CAFÉ

CONTACT DIRECTORY ALL WEATHER FURNITURE

BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES (CONT)

Hallrose Contract Furniture Ltd

WMF United Kingdom Limited

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com

31 Riverside Way, Uxbridge, Middlesex, UB8 2YF T: +44 (0)1895 816100 email: sales@wmf.uk.com web: www.wmf.uk.com

Fracino

ANCILLARIES

18-22 Birch Road East, Birmingham, B6 7DB T: +44 (0)121 3285757 F: +44 (0)121 3273333 email: sales@fracino.com web: www.fracino.com www.fracino4u.com

UCD (United Coffee Distributors Ltd) Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PN T: +44 (0)1233 840296 F: +44 (0)1233 840113 email:sales@ucd.uk.com web: www.theancillariesstore.co.uk

Jura Products Ltd

Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW T: +44 (0)1282 868266 F: +44 (0)1282 863411 email: sakes@uk.jura.com web: www.jurauk.com

ASSOCIATION

British Coffee Association

PO Box 5, Chipping Norton D.O, OX7 5UD T: +44 (0)1608 644995 F: +44 (0)1608 644996 email: info@britishcoffeeassociation.org web: www.britishcoffeeassociation.org

BRANDED TEA

Pukka Herbs

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

Beverage Standards Association

PO BOX 6244, Reading, RG19 9HR T: +44 (0)1364 645761 email: info@beveragestandardsassociation.co.uk web: www.beveragestandardsassociation.co.uk BARISTA TOOLS & ACCESSORIES

Espresso Products

Unit 23, Bellevue Enterprise CentreIvy Road, Aldershot, Hampshire, GU12 4QW T: +44 (0)1252 330542 F: +44 (0)1252 334708 email: info@espresso-products.co.uk web: www.espresso-products.co.uk BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES

Bean Coffee London

43 Leicester Road, London EN5 5EW T: +44 (0)208 4417643 email: info@wearecoffee.co.uk web: www.wearecoffee.co.uk

Glen Dimplex Professional Appliances

Stoney Lane, Prescot, Merseyside, L35 2XW T: +44 (0)844 8153742 email: sales@gdpa.co.uk web: www.gdpa.co.uk

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BRANDING

Strada Cafe Barriers

38 Norton Street, Jewellery Quarter, Hockley, Birmingham, B18 5RE T: +44 (0)121 5154565 web: www.stradacafebarriers.co.uk

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk BRANDED ADVERTISING SIGNS

Tullford Point of Sale Ltd 37 Europa Way, Martineau Lane, Norwich, NR1 2EN T: +44 (0)1603 629649 F: +44 (0)1603 630186 email: adrian@tullford.co.uk web: www.tullford.co.uk

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Essential Contacts BUY OR SELL A BUSINESS

COFFEE BAGS

Hilton Smythe

The Bag Broker UK

Evans Business Centre, Manchester Road Bolton, BL3 2NZ T: +44 (0)845 519 8809 F: +44 (0)1204 547011 email: enquiries@hiltonsmythe.com web: www.hiltonsmythe.com BRANDED DISPOSABLE CUPS

Floor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SB T: 033 0323 0163 F: 033 0323 0164 email: bags@thebagbroker.co.uk web: www.thebagbroker.co.uk CORDIALS

Scyphus Ltd

Belvoir Fruit Farms Ltd

Unit 1, 5 Meadow Lane, Little Houghton, Northampton, NN7 1AH T: +44 (0)844 5785000 F: +44 (0)844 578 8080 web: www.scyphus.co.uk

Belvoir, Grantham, Lincolnshire, NG32 1PB T: +44 (0)1476 870286 email: info@belvoirfruitfarms.co.uk web: www.belvoirfruitfarms.co.uk DRINKING CHOCOLATE

CHAIRS, STOOLS AND SOFAS

Euro Food Brands

Hallrose Contract Furniture Ltd

1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XB T: +44 (0)1604 821234 F: +44 (0)1604 844165 email: food.service@eurofoodbrands.co.uk website: www.eurofoodbrands.co.uk

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com CHINAWARE

DISPLAY EQUIPMENT

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

Pentagram Shopfitting

T: +44 (0)800 6889550 email: sales@pentagramshopfitting.co.uk website: www.pentagramshopfitting.co.uk EPOS SYSTEMS

Cash Control JustTouch

COFFEE AND SERVICE

193 Findon Road, Worthing, West Sussex, BN14 0EP T: +44 (0)845 6025260 email: sales@justtouch.co.uk web: www.justtouch.co.uk

Bean Coffee London

43 Leicester Road, London, EN5 5EW T: +44 (0)208 4417643 email: info@wearecoffee.co.uk web: www.wearecoffee.co.uk

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

Caffe Vinci

13 Newcomen Road, Skipper’s Lane Industrial Estate, Middlesbrough, TS6 6PS T: +44 (0)1642 455145 email: info@caffevinci.co.uk web: www.caffevinci.com

ETHICAL AND SUSTAINABLE BEVERAGES

AIEE

Pukka Herbs

Association of Independent Espresso Engineers web: aiee.org.uk

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

Euro Food Brands

1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XB T: +44 (0)1604 821234 F: +44 (0)1604 844165 email:food.service@eurofoodbrands.co.uk website: www.eurofoodbrands.co.uk

Tata Global Beverages

325 Oldfield Lane North, Greenford, Middlesex, London, UB6 0AZ T: +44 (0)845 6066328 email: enquiry@tetleyforcaterers.co.uk web: www.tetleyforcaterers.co.uk

Xpress Coffee

17 & 20 The Granary Lodge Farm Business Centre Milton Keynes, MK19 7ES T: +44 (0)871 2081717 F: +44 (0)871 2081616 email: info@sales@xpresscc.co.uk

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EQUIPMENT

3M United Kingdom Plc

3M Centre, Cain Road, Bracknell, RG12 8HT T: +44 (0)845 6025237 email: purification.uk@3m.com web: www.3M.co.uk/filtration

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Essential Contacts ORGANIC TEA

EQUIPMENT (CONT)

Pukka Herbs

BRITA Professional

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

BRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942 email: clientservices@brita.co.uk web: www.brita.co.uk/professional.co.uk

FFS Brands Ltd

Unit 1, Headley Park 9, Headley Road, East Woodley, Reading, Berkshire, RGS 4SQ T: +44 (0)118 9441100 F: +44 (0)118 9441080 email: sales@ffsbrands.co.uk web: www.ffsbrands.co.uk FINGER FOOD PRESENTATION

Belix

Food Packaging Resource, 118 Hellesdon Park IndustrialEstate, Hellesdon Park Road, Norwich NR6 5DR T: +44 (0)1603 486672 email: info@foodpackagingresource.co.uk web: www.foodpackagingresource.co.uk FURNITURE

Hallrose Contract Furniture Ltd

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com

PACKAGING

Detpak Europe B.V.

Regional Head Office: ECI 5, 6041 MA Roermond, Netherlands T: +31 (0)475 316164 F: +31 (0)475 316349 email: eurosales@detpak.com web: www.detpak.com

Polypouch UK

1 Station Approach, Watford, Herts, WD18 7FR T: +44 (0)203 4753456 email: sales@polypouch.co.uk web: www.polypouch.co.uk

International Paper Foodservice Europe Ltd Units 10 & 11 Navigation Park Road One Winsford Industrial Estate, Winsford Cheshire, CW7 3RL T: +44 (0)1606 552537 email: mike.gardner1@ipaper.com web: www.ipfoodservice.co.uk

Kavis

HIGH SPEED GRILL

Electrolux

T: +44 (0)844 3753444 web: www.electrolux-professional.co.uk ICED TEAS

Unit 14 Pop-In Business Centre, South Way, Wembley, Middlesex, HA9 0HB T: +44 (0)844 8080123 F: +44 (0)844 8080124 email: info@kavis.com

Maxabel International Bennett Opie Ltd

Chalkwell Road, Sittingbourne, Kent T: +44 (0)1795 476154 email: sales@b-opie.com web: www.b-opie.com LABELLING

4 Windlemere House, Westwood Road, Windlesham, Surrey, GU20 6NB T: +44 (0)1344 876588 F: +44 (0)1344 876599 email: sales@maxabel.co.uk web: www.maxabel.co.uk

Planglow Planglow

The Quorum, Bond Street South, Bristol, BS1 3AE T: +44 (0)117 3178600 F: +44 (0)117 3178639 email: contactus@planglow.com web: www.planglow.com LOGO CHINA

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

NATIONAL SERVICING AND SPARE PARTS

GVS Assist

T: +44 (0)845 5040480 F: +44 (0)845 5040488 email: sales@gvs.co.uk web: www.gvs.co.uk

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The Quorum, Bond Street South, Bristol, BS1 3AE T: +44 (0)117 3178600 F: +44 (0)117 3178639 email: contactus@planglow.com web: www.planglow.com

The Bag Broker UK

Floor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SB T: 033 0323 0163 F: 033 0323 0164 email: bags@thebagbroker.co.uk web: www.thebagbroker.co.uk PACKAGING DISTRIBUTOR

Café Connections Ltd

1E Uniongate, The Ridgeway, Iver, Bucks SL0 9JQ T: +44 (0)845 1232994 F: +44 (0)845 1232996 email: info@cafeconnections.co.uk web: www.cafeconnections.co.uk

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Essential Contacts POINT OF SALE DISPLAY

SYRUPS

Tullford Point of Sale Ltd

Bennett Opie Ltd

37 Europa Way, Martineau Lane, Norwich, NR12EN T: +44 (0)1603 629649 F: +44 (0)1603 630186 email: adrian@tullford.co.uk web: www.tullford.co.uk

Chalkwell Road, Sittingbourne, Kent T: +44 (0)1795 476154 email: sales@b-opie.com website: www.b-opie.com

Euro Food Brands

1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XB T: +44 (0)1604 821234 F: +44 (0)1604 844165 email: food.service@eurofoodbrands.co.uk website: www.eurofoodbrands.co.uk

PREVENTION AND MAINTENANCE

3M United Kingdom Plc

3M Centre, Cain Road, Bracknell, RG12 8HT T: +44 (0)845 6025237 email: purification.uk@3m.com web: www.3M.co.uk/filtration

Malmesbury Syrups

Park Farm, The Green, Oaksey, Malmesbury, Wiltshire, SN16 9SD T: +44 (0)1666 577379 email: sales@malmesburysyrups.co.uk web: www.malmesburysyrups.co.uk

BRITA Professional

BRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942 email: clientservices@brita.co.uk web: www.brita.co.uk/professional.co.uk

UCD (United Coffee Distributors Limited)

REFURBISHMENT AND RE-UPHOLSTERY

Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PN T: +44 (0)1233 840296 F: +44 (0)1233 840113 email:sales@ucd.uk.com web: www.theancillariesstore.co.uk

Hallrose Contract Furniture Ltd

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com

TABLE TENTS AND MENU CARDS

SANDWICH, SALAD AND BAKERY PACKAGING

Tullford Point of Sale Ltd 37 Europa Way, Martineau Lane, Norwich, NR1 2EN T: +44 (0)1603 629649 F: +44 (0)1603 630186 email: adrian@tullford.co.uk web: www.tullford.co.uk

Hotform

Food Packaging Resource, 118 Hellesdon Park Industrial Estate, Hellesdon Park Road, Norwich, NR6 5DR T: +(0)1603 486672 email: info@foodpackagingresource.co.uk web: www.foodpackagingresource.co.uk

TABLEWARE

SERVICE

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

AIEE

Association of Independent Espresso Engineers web: aiee.org.uk

Espresso Products

Universal Espresso Care Unit 21, Bellevue Enterprise Centre, Ivy Road, Aldershot, Hampshire, GU12 4QW T: +44 (0)1252 758648 / +44 (0)7966 809448 F: +44 (0)1252 334708 email: uniescare@aol.com web: www.universalespressocare.co.uk

Xpress Service

T: +44 (0)845 8802393 F: +44 (0)871 2081616 email: service@xpresscc.co.uk SHOPFITTING

Pentagram Shopfitting

T: +44 (0)800 6889550 email: sales@pentagramshopfitting.co.uk website: www.pentagramshopfitting.co.uk

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Essential Café

TEA

Pukka Herbs

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com TRADITIONAL MACHINES

Bean Coffee London

43 Leicester Road, London, EN5 5EW T: +44 (0)208 4417643 email: info@wearecoffee.co.uk web: www.wearecoffee.co.uk

Fracino

18-22 Birch Road East, Birmingham, B6 7DB T: +44 (0)121 3285757 F: +44 (0)121 3273333 email: sales@fracino.com web: www.fracino.com www.fracino4u.com

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Essential Contacts TRAINING

WATER FILTRATION (CONT)

London School of Coffee

2 Princeton Mews, London, KT2 6PT T: +44 (0)208 4397981 email: info@londonschoolofcoffee.com web: www.londonschoolofcoffee.com TV & ENTERTAINMENT

Aqua Cure Ltd

Aqua Cure House, Hall Street, Southport, Merseyside, PR9 0SE T: +44 (0)1704 516916 F: +44 (0)1704 544916 email: sales@aquacure.co.uk web: www.aquacure.co.uk

BSkyB (Sky Business)

BRITA Professional

Glen Dimplex Professional Appliances

European WaterCare

T: +44 (0)844 2410629 web: www.sky.com/business (click Retail) WATER BOILER

Stoney Lane, Prescot, Merseyside, L35 2XW T: +44 (0)844 8153742 email: sales@gdpa.co.uk web: www.gdpa.co.uk

BRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942 email: clientservices@brita.co.uk web: www.brita.co.uk/professional.co.uk

Regal House, South Road, Harlow, Essex. CM20 2BL T: +44 (0)1279 780250 web: www.watercare.co.uk

Everpure

WATER FILTRATION

3M United Kingdom Plc

3M Centre, Cain Road, Bracknell, RG12 8HT T: +44 (0)845 6025237 email: purification.uk@3m.com web: www.3M.co.uk/filtration

Allpure Filters Ltd

Unit 2 The Royston Centre, Lynchford Lane, Ash Vale, Hampshire, GU12 5PQ T: +44 (0)1252 519955 T: +44 (0)1252 519137 email: darren.bradford@allpurefilters.com web: www.allpurefilters.com

Abbeychart Ltd

Unit 1b, White Horse Business Park, Standford in the Vale, Faringdon, Oxon, SN7 8NY T: +44 (0)1367 711900 email: sales@abbeychart.co.uk web: www.abbeychart.co.uk

email: sales@everpure-europe.com web: www.everpure-europe.com

H2O Direct

Rauter House, 1 Sybron Way, Millbrook Ind. Est, Crowborough, East Sussex, TN6 3DZ T: +44 (0)1892 669628 F: +44 (0)1892 662410 email: info@h20direct.co.uk web: www.h20direct.co.uk UNIFORMS AND WORKWEAR

Kylemark Workwear

Newton Mill, 45 Green Street, Ayr, KA8 8BQ T: +44 (0)800 7560837 F: +44 (0)1292 618322 email: mail@kylemark.co.uk web: www.workwearandlogo.com

Features in February’s issue of Essential Café

Essential Café Live!

Preview

Annual Machine Guide

Confectionary

Essential Barista

For more information regarding any of the above features please contact: Editorial: Simon King - simon@essentialcafe.co.uk | +44 (0)7973 386724 Advertising: Ian Kitchener - ian@essentialcafe.co.uk | +44 (0)1634 673163 www.essentialcafelive.com Register for free entry to Essential Café Live! at www.essentialcafelive.com

Essential Café

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ECLive Reg BCV2HQ.pdf

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SANDOWN

PARK

in association with

5TH MARCH

EssentialCafé C

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Essential

Café

TRADE AWARDS

4TH MARCH

Essential Café Live! will be held at Sandown Park in Esher, Surrey on 5 March 2014 (9:30am - 5pm) Entry is free, register online at www.essentialcafelive.com now!

Any further information, please contact the team on +44 (0)1634 673163

2014

This year also hosts the return of the Essential Café Trade Awards