Café Life Magazine - Issue 110 - June 2022

CAFÉ life www.thecafelife.co.uk

Tasting the lifestyle of the café sector

No.110 I June 2022

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CONTENTS

Welcome

NEWS 4 Sammies 2022 award wins for thriving coffee shop chains.

5 Permanent pavement licences will speed recovery, say trade bodies.

6 New ‘social hub’ opens in Castleford following major funding support.

8 Claire Wallace triumphs in UK Barista Championship finals.

10 Pistachio Holdings increases its stake in Creams.

From the retailing of cakes to combating food price inflation, and making sure your coffee is up to scratch, there’s plenty of informed advice on offer in this issue, as well as awareness of some of the trends and changing consumer demands that are now coming to the fore in the café and coffee shop world.

Clare Benfield - Editor

FEATURES 14 Making cakes great – trends and tips.

26 Equipment decisions – what might you need and why?

36 Coffee considerations – tastes and trends.

ARTICLES 24 How remote monitoring can transform coffee shops – the Internet of Things.

34 CBD coffee, anyone?

The CBD shot-serving Coffee Station.

44 The best serve – coffee-making advice from Cimbali’s Maxime Herbaut.

46 Operational practices to help ease food inflation – advice from allmanhall.

PROFILE 42 Cairngorm Coffee.

REGULARS 41 New products.

47 Supplier listings.

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

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NEWS

SOHO Coffee Co. set to open at Birmingham Airport SOHO Coffee Co. has announced that it will open its latest brand format in the main departure lounge at Birmingham Airport on 8 July 2022.

The brand will be bringing its fresh, handmade food to travellers and airport teams alike to enjoy, and offering an ideal option before travelling as well as for taking on board, with guests able to look forward to breakfast butties, giant spuds, sourdough toasties complete with the signature SOHO sauce, and freshly baked muffins.

SOHO’s vegan shakes and signature triple certified coffee complete the line-up.

Richard Gill, commercial director of Birmingham Airport said: “We are delighted to welcome SOHO as a catering partner to the airport. This new coffee shop will be a timely addition to the departure lounge as we see more customers flying.

Bringing SOHO Coffee Co. in as a partner complements our existing brands and ensures that our customer have choice of eateries, and takeaway options, whilst waiting for their flight.”

SOHO managing director Penny Manuel explained: “Birmingham Airport has been number one on our target list to open a Soho for some time. I am delighted that the airport shares our view that SOHO is just right for travellers looking for great food with quick service. We are a local brand well established in the West Midlands – the airport is the perfect addition to our portfolio.

“Our shared commitment to community investment and sustainability serve to strengthen our future partnership; we are looking forward to the creation of 40 plus new job opportunities and investing in the team to provide new skills and long-term career opportunities.”

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Sammies 2022 award wins for thriving coffee shop chains In recognition of their growth and positive performance during challenging times, Costa and Coffee#1 were both recognised with awards in the Café Retailer Award category at the recent British Sandwich Association Awards (“Sammies”) held at the Royal Lancaster London Hotel in London on 5 May 2022 and hosted by celebrity chef, Theo Randall.

Sponsored by Dawn Farms, the Café Retailer Award recognises the work being done by the café retailers to develop the market, with no shortlist published, but all retailers considered.

“Of the major chains in this sector, two have performed particularly well in a year that according to mealtrak data has seen the overall sector grow

by 20%,” commented BSA director, Jim Winship.

“However, there have also been some remarkable recovery stories amongst the independents and smaller chains. As a result, we decided to divide this award into two. In recognition of their drive out of the pandemic, the chain award went to Costa.

“This year, we also recognised the remarkable emergence of Coffee#1 as a small chain, now part of Caffè Nero, and which has seen its sales rise by over 150% in the last year, according to mealtrak. Like Costa, they also succeeded in increasing their NPS (Net Promoter Score) over the year, according to Lumina Intelligence.”

Dawn Farms’ Bryan Murphy, Coffee#1’s Hannah McKay and Theo Randall.

Costa Coffee’s Rob Lugton, Laura Davis and Judith Jerodiaconou, and Theo Randall.

Grind launch home compostable coffee pods In celebration of World Earth Day (22 April 2022), coffee brand, Grind, launched its new home compostable coffee pods, helping to put a stop to the 29,000 single use coffee pods that end up in landfill every minute.

Although most coffee pod brands describe themselves as ‘compostable’ or ‘recyclable’, they often require industrial compost to decompose or to be collected by a local council, point out Grind, whose new pods are certified compostable at home, meaning that they can be placed in your home compost and left to do their thing naturally.

Grind say that they have made the switch simple by replacing all of their pods with the new home compostable innovation.

NEWS

Permanent pavement licences will speed recovery, say trade bodies UKHospitality believes making pavement licences permanent will help the Covid-ravaged hospitality sector make a faster post-pandemic recovery, pointing out that outdoor drinking and dining areas have become hugely popular over the past two years, in some cases ensuring the survival of those hospitality business unable to serve customers indoors due to coronavirus restrictions.

Responding to a recent Department for Levelling Up, Housing and Communities (DLUHC) call for views on pavement licences, UKHospitality said the temporary scheme – introduced last April and due to end this September – should become permanent, and would be “low-cost, low-admin.”

UKHospitality chief executive Kate Nicholls said: “Pavement licences have been a really positive success story, and in many cases have enabled businesses to remain open, when otherwise they would have had to close or restrict their opening hours, threatening thousands of jobs.

“As well as businesses, outdoor spaces have also brought benefits to those town and city centres previously without al fresco drinking and dining opportunities, enabling them to begin the process of levelling up, and start to enjoy the sort of outdoor experiences available elsewhere. Not only that, but by helping local economies recover – and recover faster – this will undoubtedly contribute to the long-term levelling up of the regions.

The fact that the scheme has been embraced enthusiastically by a number of local authorities is hugely encouraging in itself.

“Pavement licences also revealed our sector’s ingenuity and creativity, with some truly striking outdoor spaces being created across the UK

– from pods to yurts – and significant levels of investment in features such as lighting and heating.

“It’s crucial, therefore, that we press for the pavement licence scheme to made permanent, so that pubs, bars and restaurants struggling to recover from the pandemic can get back on their feet much quicker.

“This has the potential to be a hugely beneficial, low-cost, low admin scheme, and a welcome boost for an industry facing rising costs across the board, including VAT, business rates, rents, staffing and raw goods.”

UKHospitality’s consultation response also recognises that making the scheme permanent may require changes in terms of cost and how it is administered, but calls for it to remain easy to use and cheap enough for businesses to continue using it. It has agreed with a proposed £350 cap on application fees, and suggests that any new

fee system should encourage and allow local authorities to offer subsidised – or even free – pavement licences, which some councils have already done with great success for businesses and local areas.

The British Sandwich Association has been supporting a campaign by Kensington & Chelsea councillor, Johnny Thalassites, to encourage al fresco dining in the UK during British Summer Time by extending the rules that were put in place during the pandemic.

Under the proposals, hospitality businesses would be able to apply for planning to have outdoor seating up until to late October, and the council would help facilitate this in some cases by widening pavements.

It is hoped that other councils will follow the example of Kensington & Chelsea (details of this scheme are available from BSA director, Jim Winship, by emailing jim@sandwich. org.uk).

THECAFELIFE.CO.UK | CAFÉ LIFE 5

NEWS

New ‘social hub’ opens in Castleford following major funding support

Andrew Barrow joins Evoca Evoca have appointed Andrew Barrow to the role of HoReCa sales manager, and to replace industry veteran, Stephen Parsons.

Andrew Barrow brings with him twenty years of experience, having ‘learned his trade’ with South Coast company, Concept Coffee Systems.

“It was a small company, so it was ‘hands on’ during every part of the process,” said Andrew Barrow.

“For six years, I was qualifying leads, making face-to-face sales; setting up leasing agreements, ordering machines; putting them in the back of the car and installing them – the whole thing’,” he says.

“I can even remember taking a customer’s leasing cheque to the bank! And after that, providing after-sales back up was down to me, too.”

Andrew Barrow’s connection with Evoca goes way back to his time at my Café Bar when the company was still N&W Global Vending.

While the people at Evoca say they are delighted to welcome Andrew Barrow to the team, they add that they are hugely sorry to see industry veteran Stephen Parsons depart. In his threeand-a-half-year spell at Evoca, Stephen Parsons played an enormous part in re-establishing the Gaggia brand name in the UK, successfully introducing a full suite of commercial espresso machines into the UK - from Ruby to La Reale, to Gaggia’s first ever super automatic machine, La Radiosa.

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A Featherstone-based property developer has created a new social hub featuring an artisan coffee shop and sandwich bar, as well as a highspecification hair and beauty salon, in a project that has breathed new life into a redundant site in Castleford.

The new Livelihub on Methley Road, close to the town centre, is the brainchild of local entrepreneur Craig Mitchell, owner of Carter & Co. Property Solutions. The new venture, which has created four new jobs, was brought to fruition through funding of £100,000 arranged by Reward Finance Group.

The new business aims to provide a contemporary setting for eating, drinking and socialising through its carefully selected range of high quality freshly brewed coffee, food and other drinks. The extensive redevelopment project of the former workshop and storage space, which had been derelict for twenty years, also features a salon for Luxe Professional Hairdressing, with space for five barbers.

Reward Finance Group, who was introduced to Carter & Co. by Brian Snape, owner of Mighty Oak Business and Property Finance, enabled Craig Mitchell to bring his development plans to fruition with a short-term bridging loan. This allowed the property conversion work to be completed in as short a timeframe as possible, preventing any delays in the opening of Livelihub.

Craig Mitchell, who will manage the Livelihub business as part his growing business portfolio, said: “It is fantastic to be able to realise our ambitions for this prominent site in Castleford and create a social hub unlike anything else in the town. The new salon is an exciting venture too, offering a high specification space in a superb location that immediately attracted hairdressing professionals who loved the concept of working within Livelihub.

“Being able to access £100k on a short-term basis through Reward has been really beneficial to the project.

Their approach is refreshing and one that I haven’t previously experienced from the major banks, with a great dedication to getting to know my business and understand what we need to grow and thrive.”

Karen Paige, Reward Finance Group’s associate director, added: “Craig has identified an excellent business opportunity here with Livelihub given the growth in café culture and the demand for high quality commercial premises in smaller town communities like Castleford. We are delighted to be able to support the business through our Business Finance product, which is ideal for clients like Carter & Co. who require a short-term working capital facility to be able to progress with their growth plans whatever they may be.”

(L-R) Brian Snape, owner of Mighty Oak Business and Property Finance, with Reward Finance Group’s associate director, Karen Paige, and Craig Mitchell, developer and owner of the new Livelihub social hub in Castleford.

NEWS

Claire Wallace triumphs in UK Barista Championship finals Claire Wallace from Assembly Coffee is the new Specialty Coffee Association (SCA) UK Barista Champion 2022 after achieving the top score in a highly charged championship final hosted by coffee machine sponsor La Cimbali at events@270 in Elstree on 14 May. The two-day event saw six finalists prepare four espressos, four milk and four signature beverages in fifteen minutes using the Cimbali M200 traditional espresso machine, which was used live on stage and in the practice area at each phase of the competition, from the initial heats through to the grand finale.

Competitors are scored on sensory and technical elements and Claire Wallace achieved the highest score (587 points) to clinch the title. Will Woodhouse-Banks, (572 points) from Taylors of Harrogate was runner up with third place going to Ian Kissick (526.5 points) from Formative Coffee.

Claire Wallace, who came second in the UKBC 2020, is the first woman to win this prestigious award and will represent the UK in the World title (WBC) at Melbourne in Australia, in September.

“The journey to winning the UKBC has been incredibly hard work but also incredibly rewarding, and I’m so excited to get to represent the UK at the Worlds in Melbourne,” said Claire Wallace, SCA UK Barista Champion 2022.

“I couldn’t have done it without the help of my team. I hope that we’re heading towards a future where more of the exceptional women from our industry get the opportunity to represent the UK on a global stage!”

Daniel Clarke, commercial director, La Cimbali commented: “Congratulations to Claire, an extremely worthy winner whose determination after coming second last

time round really shone through. I am sure she will go on to achieve great things in her career and we wish her all the best for Melbourne later in the year.

“It was real honour for us to host the competition which is held in such high regard within the coffee community. We enjoyed three days of exciting competition which concluded with a much-deserved victory for Claire. Excellent stuff.”

Dawn Foods launches ready to serve vegan donuts Dawn Foods has further expanded its range of vegan thaw and serve products with the launch of a vegan finished frozen donut.

Available in two classic shapes – a glazed ring donut and a jam filled ball donut - Dawn’s new Vegan Donuts feature an artisanal, handmade appearance with a light crumb structure to give a soft eat. Both donuts are covered with Dawn’s unique Non-Sticky Donut Glaze which guarantees bakers and caterers easier product handling once thawed.

This glaze also means bakers and caterers can sell the new vegan donuts in packaging without the worry of the glaze being smudged, claim Dawn.

Dawn’s new Vegan Donuts defrost in just two hours and are suited to bakers who wish to capitalise on the current boom in donut popularity, as well as the massive growth in vegan and flexitarian eating, suggest the firm. Free of artificial colours and flavours, the new launch has been developed to appeal to everyone, making them an easy solution for operators as they do not have to ‘double up’ on stock.

Jacqui Passmore marketing manager UK and Ireland at Dawn Foods commented: “Dawn’s new Vegan Donuts are the natural extension to our portfolio of vegan frozen 8 CAFÉ LIFE | THECAFELIFE.CO.UK

finished products and mixes which have seen impressive sales growth since their launch.

“The significant number of people now choosing vegan and flexitarian bakery options along with the renaissance of the donut category – from plain iced through to elaborately filled and topped donuts – made it a logical step to launch a donut in our frozen vegan range offering. Many leading donut brands have picked up on the vegan donut trend, so Dawn’s artisanal finished Vegan Donuts will enable high street bakers and caterers to follow suit.”

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NEWS

Pistachio Holdings increases its stake in Creams Creams’ majority shareholder, Pistachio Holdings, and co-investor, Salonica Maroon, have acquired a further shareholding in Creams from the brand’s founders, Adam Mani and Balal Aqil.

Creams, knowns for its flamboyant desserts, was founded in 2008 and employs more than 1,400 employees and works with a variety of franchise partners, empowering them to provide a high quality, distinctive customer proposition in fast-growing market.

Customers can enjoy a wide range of freshly prepared desserts ranging from waffles and crêpes to puddings and sundaes. All desserts, many of which can be made vegan, feature Creams’ own premium gelato which is produced daily in East London.

As part of the new move, the founders will move away from the business’s day-to-day operations to focus their experience in key strategic areas, the firm announced in a statement.

Adam Mani steps down as CEO to assume the role of chief innovation officer, having been instrumental in developing Creams as an immersive and market-leading brand (he will now put all his focus on innovation

across the Creams value proposition, from guest experience to new product development). Balal Aqil will step down form the board of directors to become an advisor.

Othman Shoukat joined Creams as managing director at the outset of the Covid-19 pandemic and has successfully managed the business since March 2020, effectively pivoting it towards delivery and driving business growth through like-for-like improvements and new store openings. He will continue to lead the business and will be supported

by Christian Chaumette, recently appointed as COO, alongside other members of the senior leadership team.

Since Pistachio Holdings and Salonica Maroon LP’s investment in December 2020, the new investors have focused on building a stronger organisational structure, enhancing ESG across the brand and promoting sustainable growth using technological tools which will be rolled out in the coming months.

Since the pandemic, Creams has opened more than 10 new restaurants and secured a pipeline of a further 15 sites opening in the next six months.

Its focus on quality and innovation

was recognised in 2021 with several awards including Best Innovation at the Best Business Awards 2021, Best Brand Partner at the Menu Innovation and Development Awards (Midas) and Best Family Restaurant at the Deliveroo Restaurant Awards in October.

“It’s exciting times ahead for Creams.

As well as further growth in the UK, we are committed to international expansion with our franchisees. We signed our first overseas partner to open 22 stores in Egypt over the next five years and are seeking partners for new territories,” said Othman Shoukat.

Adam Mani said: “Creams have always been at the forefront of guest experience and product innovation and the realignment of roles, and the strengthened leadership team, means an enhanced focus on this. Othman and the senior leadership team have done exceptionally well and will drive us closer to realising our aspiration of becoming the market-leading global dessert brand.”

200 Degrees Coffee Roasters mark opening with free coffees Nottingham based coffee roaster, 200 Degrees, opened its third shop in its hometown of Nottingham on 9 May, celebrating by giving its first 200 customers a free coffee.

It marks a significant milestone for the roaster, the opening its seventeenth shop just 10 years after setting up its roastery (located opposite the Notts County Football Stadium at Heston House).

The growing coffee roaster says that it has cemented its place in the city with the new shop located near the Victoria Centre on Milton Street, making it ideally located for people visiting the city for shopping or commuting. The new 60-seat shop comprises a stylish fit out complete with the iconic 200 Degrees fireplace and has created 15 new jobs.

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Rob Darby, CEO at 200 Degrees, said: “I am constantly blown away by the support we’ve had from the people of Nottingham. Having studied in Nottingham, going on to build a life and start a family here, the city has so many memories.

“It’s a privilege to build a thriving business and work with countless incredible people in a place that means so much to me. There seems no better way to celebrate 10 years of 200 Degrees than to open a third shop in the city where it all began.”

The popular coffee company is maintaining its extensive food and drink offering with appetising breakfast and lunch options with a menu featuring freshly prepared sandwiches, pastries

and cakes. Their coffee offering is centred around 200 Degrees’ signature Brazilian Love Affair espresso blend and is complimented by a range of soft drinks, fruit smoothies and rich milkshakes.

Rob Darby, who was recently awarded Leader of the Year at the East Midlands Leadership Awards, added: “The last two years have been full of unexpected events but our customers continue to love the brand and are as much to thank for our success as our fantastic team.”

Rob Darby and his business partner, Tom Vincent, founded the company in 2012 and have expanded the 200 Degrees footprint across the north now boasting shops in several other major cities including Manchester, Liverpool, Leeds, York and Birmingham.

NEWS

Call for a UK online sales tax In its response to the government’s consultation on the introduction to an online sales tax, UKHospitality says that due consideration must be given to property-based industries such as hospitality.

The trade body’s submission also calls for such a tax to be ear-marked to provide a targeted reduction to business rates for high street businesses. Business rates remain one of the biggest barriers to recovery for operators looking to rebuild following the pandemic, and the current system results in the hospitality industry overpaying by £2.4bn each year - an overpayment of 300% relative to its turnover, they claim.

An online sales tax must involve exemptions for services that are ordered online but involve delivery from a physical presence that delivers that service in person, for example hotel bookings and restaurant deliveries, so as to avoid a stealth ‘double-taxation’, they propose.

While UKHospitality says an online tax should also be based on revenue through relevant online sales, it also specifies that the system must be designed with an allowance below

which no tax is levied. It also calls for rates reductions to be achieved via a reduced multiplier for all relevant businesses and not focused solely on smaller businesses, as this is done through the Small Business Rate Relief.

UKHospitality chief executive, Kate Nicholls, said: “We are calling for an online sales tax to be introduced in the UK to cut business rates for highstreet venues and deliver economic regeneration across the UK. “The basis for an online sales tax must not stifle innovation and

the development of online business models but must support our British high streets. This is why government must ensure that an online sales tax avoids double taxation for businesses that deliver product on-premise, such as pubs, restaurants and hotels.

“The taxation system has lagged way behind the changes to the modern economy and while we have long known that business rates is arcane and outdated, there is also an absence of an equitable system of justifiably bringing the digital economy into taxation.”

St. Pierre launch new brioche bagels Bakery brand, St. Pierre, has launched a new brioche bagel, supporting caterers to tap into the growing bagel sector with a quality, value-adding brioche finish, say the company.

Bagel sales are up 23% in the last two years and whilst the growth is slowing in more recent times, it remains the biggest sub-category within morning goods - worth £144 million, according to Nielsen – report the company.

The new launch adds to an extensive range of St. Pierre brioche products for foodservice including Burger Buns, Seeded Burger Buns, Hot Dog Rolls, Baguettes and Sliced Loaves, supporting operators to tap into the growing trends for premiumisation and speciality breads.

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NEWS

Sharpham Park adds to its product portfolio Sharpham Park has added two premium organic drinks to its strong portfolio – Spelt Barista and Naked Oats & Spelt Drink.

Curated from organic spelt from the Sharpham Park Farm & Mill in Somerset, these drinks are set to revolutionise the market and provide the latest solution in the alternative drink market (worth an estimated £394 million in the UK according to Mintel 2021 data), claim the company.

Created by Roger Saul in 2005, following his exit from the Mulberry design label he founded in 1971, Sharpham Park was once a rundown dairy farm and is now a mixed economy organic estate with soil health at its centre, having grown to become the largest producer of organic spelt products in the UK. These latest innovations are set to appeal to consumers who are already familiar with the Sharpham Park food brand as well as those who are looking for a tasty and nutritious plant-based drink. With demand growing for Britishgrown healthy alternatives, these new products also provide the perfect

sustainable solution, being grown and produced in a 20 mile radius of Somerset, with zero air miles.

The new drinks have been tried and tested to ensure top quality, and are farmed with a third of the environmental impact of cow’s milk and 42% less water usage than other grains and grown organically to ensure there are plenty of nutrients in the soil with no need for added nasties such as pesticides, antibiotics or hormones.

Organic Spelt Drink – Barista Blend has been developed in partnership with coffee professionals and baristas to create the perfect texture and taste,

having already achieved industry recognition with two stars in the Great Taste Awards.

Organic Naked Oats and Spelt Drink brings both Sharpham grown oats and spelt super grains together in a form that is perfect for cereals, smoothies, baking or simply on its own, suggest the company. Packed full of vital vitamins and nutrients, Naked Oats contain up to 20% natural protein compared to 12% in traditional oats. They are also high in beta glucan, antioxidants and lysine, helping to lower cholesterol, avoid heart disease and build muscle.

Roger Saul commented: “We are thrilled to be launching our new organic spelt drinks to the market and expanding our existing food product range.

Consumers are increasingly turning to spelt for health and taste benefits with demand soaring in recent years.

“We remain committed to producing the finest British spelt products using regenerative organic practices from our Somerset based farm and look forward to introducing this special grain to a wider audience across the UK – we’re confident they’re going to be well received.”

Belvoir Farm brings alcohol-free passionfruit martini to the on-trade Belvoir Farm is bringing its best-selling NPD to the on-trade in time for summer and al-fresco dining.

Following the success of its 750ml Non-Alcoholic Passionfruit Martini share bottle that launched into the off-trade in 2021, a fully recyclable 250ml pack size is now available from the following wholesalers Matthew Clark, Nectar, Dayla Drinks, Small Beer, Everards, Libra Drinks Wholesale and Swallow Wholesale Drinks The brand’s Non-Alcoholic

Passionfruit Martini was the best-selling NPD in Adult Soft drinks in 2021 and won an innovation Gold award at the Casual Dining show.

“We’ve had an overwhelmingly positive response to our RTD mocktails,” said Belvoir Farm MD Pev Manners.

“With the low and no movement gathering pace and more people looking to homegrown brands offering refreshingly real taste with nothing artificial, our Passionfruit Martini is a good

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swap for this classic cocktail.

Our grocery customers have been enjoying the drink since last year and we now look forward to introducing it to the on-trade.”

Belvoir Farm NonAlcoholic Passionfruit Martini is gently sparkling, made with real tropical fruit juices and Madagascan vanilla extract and contains no artificial preservatives, flavourings, colourings or sweeteners, say the company.

NEWS

Caffè Nero joins Just Eat Just Eat and Caffè Nero have announced a new delivery partnership which sees the Just Eat platform offer the Caffè Nero menu from over 400 stores across the UK. As the UK’s largest food delivery platform, Just Eat reaches 97% of all UK postcodes, meaning the partnership will allow Caffè Nero’s delivery channel to expand significantly and allow more customers to enjoy their favourite menu items delivered to their door.

Caffè Nero first launched a delivery option to customers in April 2020 in response to the pandemic and its popularity has grown significantly over the last two years, the company report.

Sales from delivery for the first half of its current financial year June-December 2021 were up 81% year compared to the same period the previous year, and the partnership with Just Eat will greatly help Caffè Nero grow this channel further.

The partnership plans to roll out at pace, with over 400 stores available on Just Eat, as of the end of May 2022.

Customers will be able to choose from hot drinks, including Caffè Nero’s signature classico blend, iced drinks, breakfast items, pastries, sandwiches and paninis as well as sweet treats.

The new partnership with Just Eat is another significant step in expanding Caffè Nero’s ‘New Channels Strategy’, launched to create revenue outside its stores. These new channels include delivery, Coffee at Home via its own website and the wider retail partnerships with Sainsbury’s, Waitrose and Amazon.

Andrew Kenny, managing director Just Eat UK, said: “Caffè Nero is a welcome addition to the Just Eat family and is one of the most highly regarded high street food brands in the UK. As people continue to work from home, we have seen increased demand for breakfast and lunch deliveries.

“The reach and delivery capabilities from Just Eat, and the premium quality menu from Caffè Nero, means the partnership will provide customers with an excellent choice during these growing

meal delivery occasions.”

Will Stratton-Morris, CEO Caffè Nero UK, commented: “Just Eat is a fantastic and exciting partnership for us and we’re delighted to be working with them. We have seen high demand from customers for our products away from our stores, and this partnership allows us to continue to expand those channels. Alongside our resumed new store opening programme, our new channels are a hugely important part of our growth strategy post pandemic. This partnership will allow us to meet the demands of our customers and reach a significant number of people in their own home.”

The partnership signals their continual commitment, say Just Eat, to offer customers the greatest choice, whatever they’re craving. Alongside Caffè Nero, Just Eat’s 18 million UK customers can also order from high street eateries such as the Breakfast Club and Coco Di Mama, as well as order groceries from Asda and Co-op Central England.

Lotus Biscoff becomes part of Costa’s new summer menu Following the success of the Lotus Biscoff Muffin in 2019, Lotus Biscoff®, has once again partnered with the nation’s favourite coffee shop (Allegra Strategies 2021 data), Costa Coffee, to create a mouth-watering Lotus Biscoff Rocky Road.

The new addition is part of Costa’s limited-edition summer menu which became available in stores from Thursday, 5 May. The Lotus Biscoff Rocky Road features Lotus Biscoff spread, Lotus Biscoff crumb, marshmallows, and sultanas and is drizzled with caramel and even more Lotus Biscoff crumb.

Frances Booth, category marketing manager at Lotus Bakeries said: “We are thrilled to be collaborating with the largest coffee shop brand in the UK on another delicious Lotus Biscoff treat after such a positive response to the Lotus Biscoff® muffin in 2019. The new Lotus Biscoff Rocky Road gives our fans yet another way in which they can enjoy the uniquely delicious taste of Lotus Biscoff out of home, and what better way to enjoy it than with a delicious, crafted coffee.

“The Lotus Biscoff Rocky Road has been developed by Costa Coffee’s talented development team and we’re delighted with the outcome. The way in which it combines both Lotus Biscoff spread and crumb with squidgy marshmallows, sweet sultanas, and silky-smooth caramel all in one mouthful. What’s not to love?”

Naomi Matthews, food and beverage commercial director UK & Ireland at Costa Coffee added: “We are delighted to continue our partnership with Lotus Bakeries as part of our new summer menu. Our product innovation team leapt at the chance to capture the unique caramelised flavour of Lotus Biscoff as a Rocky Road, and we are sure it will be a big hit with our customers.”

THECAFELIFE.CO.UK | CAFÉ LIFE 13

NEWS

Making cakes

great

After two years of disrupted trading, trends that are currently shaping cake and dessert demand include the desire on the part of consumers for a premium treat, as well as something that is still healthy, and if possible, that’s available in a to go format.

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CAKES FLAVOURS “Her Majesty the Queen’s Platinum Jubilee will see some clear flavour trends for cakes this summer with plenty of options for coffee shop owners to capitalise on,” says Jacqui Passmore, marketing manager at Dawn Foods UK and Ireland.

“After the last two years of restrictions, it is a time to celebrate, and the Jubilee will see red, white and blue patriotic icings, fillings and flavours as well as a focus on the teatime classics – shortbread, scones, Victoria sponge, as well as botanical and floral flavours in cakes and icings such as rose, elderflower, lemon and lavender.

“Hybrids remain big news in both flavour and format, often featuring indulgent chocolate flavours combined with fruit notes or luxury caramel flavours, such as salted caramel or golden blonde chocolate, and flavour of the moment, caramilk.

“Dessert-cake-biscuit mash ups such Lemon Meringue Muffin, Caramelised Biscuit Layer Cake or Cherry Bakewell ‘Biscake’ have been seen in the market as well. And as far as hybrid formats are concerned, many artisanal bakeries are driving the hybrid format with new ideas such as Croffles (croissant and waffles), Baissants (bagel and waffles) and Scuffins (scone and muffin) being the latest.”

“As the saying goes, we eat with our eyes, and that’s never been truer than when talking about cakes,” says Karin Janssen, bakery expert and business development manager at leading ingredients supplier Henley Bridge.

“The trend at present is for ‘loaded’, hand-finished cakes, piled high with edible décor. With so many options available, it’s an easy way for operators to put their own stamp on their products and create something that is truly unique.

“Think about chocolate cakes dripping in chocolate icing and adorned with a variety of chocolate décor, which not only looks amazing but taste amazing too! Henley Bridge offers a wide range of chocolate décor from the world’s leading manufacturers, including Dobla, Chocolatree, Hillbo, Barbara Décor and Belcolade. From rizo curls in a

wide range of colours, to rosettes, stars, roses, batons, marbled twister rolls, petals, coffee beans, the sky is the limit.

“Also consider tailoring your décor to suit the season. Pink chocolate flamingos, flowers and butterflies are picture perfect for the summer months, whilst Halloween and Christmas themed designs will give you the edge in the autumn and winter.

“Nuts are viewed favourably by health-conscious consumers looking for high protein inclusions and toppings, and we’re also seeing reduced sugar chocolates, such as Belcolade’s 30% reduced, coming to the fore, as well as demand for chocolate with ethical credentials, such as the Republica del Cacao and Chocolat Madagascar ranges.

“For vegans, Belcolade’s new milkalike chocolate is a fantastic product, which also boasts sustainability credentials via the brands Cacao-Trace programme. Branded chocolates, biscuits, mini doughnuts and sweets are equally at home atop of cakes, arranged beautifully to satisfy the most ardent Instagrammers. Moving away from chocolate, floral toppings such as Sosa’s crystallised rose petals, and crystallised fruits are an elegant way of trimming your bakes.”

“Strawberries and cream is a very classic British combination which always works well on any summer menu,” suggests Gordon Lauder, MD of frozen food distributor Central Foods, who have just unveiled their new Menuserve

Strawberry and Prosecco Meringue Roulade ready for this year’s summer of celebration.

“It’s ideal for traditional annual summer events such as Wimbledon and the Henley Regatta, and makes the perfect addition to an afternoon tea. The hand-rolled roulade is made of pink strawberry flavoured meringue, which is filled with fresh whipped dairy cream flavoured with real Prosecco, and a home-made strawberry compôte.

It’s finished with an eye-catching, velvety dusting of dried raspberry pieces to create a superb dessert that’s suitable for vegetarians and gluten-free customers too.

“Choosing frozen cakes and desserts helps to prevent unnecessary wastage and ensures that cafés always have a supply of ‘fresh’ products available.

Evidence suggests that sweet treats have become more popular during the pandemic. Data from online takeaway platform the Foodhub, for example, shows that desserts overtook traditional fast food favourites including pizza, kebabs and curry as popular takeaway items during summer 2021. This ties in with data from the NPD Group, which shows that during the pandemic consumers spent more on treating occasions than they previously had.

“With many cafés operating a more streamlined menu, it will help to avoid menu proliferation if you opt to include cakes and sweet treats that will suit a range of dietary requirements. There are some fantastic sweet products that are suitable for free-from customers and they taste so great that they are sure to go down well with all diners - our new Strawberry and Prosecco Meringue Roulade being suitable for coeliacs and vegetarians, for example.”

TO GO In launching its brand-new campaign – Everyday Inspiration To Go – Callebaut says that it is offering operators solutions on how to make the most of the takeaway and delivery market with chocolate-based desserts (as part of the campaign, the Callebaut Chocolate Academy has perfected 10 indulgent and channel-specific chocolate dessert recipes to meet this growing consumer

16 CAFÉ LIFE | THECAFELIFE.CO.UK

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CAKES demand for to go options).

The campaign is comprised of recipes that can be used across multiple outlets including cafés, pubs and QSRs. Chocolate Popcorn, Best Chocolate Tartlets, Iced White Chocolate with Strawberry Swirl and a Breakfast Granola Pot being just a few of the chocolate-based desserts that have been developed for the to go occasion.

During the pandemic, operators made a shift to adapt to delivery and takeaway. Today, this market continues to offer operators the opportunity to uplift profits. With more than 60% of consumers preferring chocolate as their number one flavour of to-go desserts,

according to Callebaut 2022 Dessert Report, CGA Data, operators should consider incorporating chocolate as an ingredient in their desserts to appeal to a mass market.

Whether this be pubs offering Callebaut’s Brownie Fingers or QSRs offering Callebaut Chocolate Cookie Ice-cream Sandwiches, operators can maximise sales by incorporating a to go dessert to their menu (in fact, £18,000 of additional turnover per year can be generated by offering to-go desserts, their Callebaut 2022 Dessert Report indicates).

Offering menu items that can tie in with an occasion is an effective strategy

T NEW BAKERY PACKAGING CONCEP 2 IRD REDUCES CO EMISSIONS BY A TH Viipurilainen Kotileipomo is a nearly 100-year-old company that produces pastries and artisan breads from local ingredients using traditional methods, and when the bakery was looking for a new solution for its cake packaging, its key criteria were to reduce the environmental footprint of the packaging, and to make assembly quick and easy.

Viipurilainen Kotileipomo and Metsä Board’s packaging design team based at Metsä Board’s Excellence Centre jointly developed a resourceefficient and 100% recyclable bakery packaging. The new eye-catching packaging reduces material requirements by 25%, and carbon dioxide emissions by 34% compared to the previous packaging, claim the two companies. At the same time, the bakery was able to reduce its use of plastic by moving away from a PE-coated board. In addition to the environmental benefits, the design of the new bakery box makes it quicker and easier to assemble.

“Packaging sustainability is important to us and our customers, and it’s great to be able to spread the word about reducing plastic and promoting recycling. The whole product development process was carried out in a structured way at the Excellence Centre and the new stylish packaging was quickly brought to market,” says Teppo Ylä-Hemmilä, bread artist and innovation director, Viipurilainen Kotileipomo.

“The new concept is an excellent example of innovative solutions made possible by joint brainstorming. In designing the packaging, we used a virtual model at our Excellence Centre to quickly and accurately visualise the material, structure and its sustainability,” says Ilkka Harju, packaging services director, EMEA and APAC, Metsä Board.

The bakery packaging is made of lightweight MetsäBoard Prime FBB EB, a dispersion coated barrier board, which can be recycled using paper or paperboard collection waste streams. The MetsäBoard Prime FBB EB board is thick and resistant to grease, which is key for food that naturally have a high fat content such as pastries and cakes.

18 CAFÉ LIFE | THECAFELIFE.CO.UK

for operators to secure a dessert order. Nearly 85% of consumers opt for dishes that can be shared, their research has revealed, and that can be consumed for celebratory occasions.

Thus, Callebaut’s Everyday Inspiration To Go campaign features options such as a Chocolate Afternoon Tea and Chocolate Pizza, which can be customised with different flavoured chocolate and toppings like fresh fruit for a seasonal twist, they propose.

Their research also shows that Millennials and Gen Z in particular base purchasing decisions around a healthy lifestyle, yet are still craving indulgence.

Recipes such as Callebaut’s Protein Balls offer a balance both as they are packed with dried fruits and nuts before being coated in delicious indulgent with rich Callebaut 811 Dark Chocolate, the company point out.

Vincenzo Mangano, sales director gourmet at Callebaut UK & Ireland comments: “At Callebaut we understand that keeping our finger on the pulse of consumer trends helps our customers grow their businesses. Chocolate remains a key dessert flavour and our latest campaign, Everyday Inspiration To

Go, offers operators chocolate dessert solutions to help them maximise their profits for the lucrative to go occasion.”

RETAILING TIPS Traiteur de Paris is an established family owned pâtissier based in northwest France. With a team of experienced pastry chefs, they use traditional artisan skills to produce pastries, cakes, desserts, canapes and vegetable side dishes for foodservice businesses around the world.

With their finest ingredients featuring pure dairy butter, free range eggs and French flour, their gourmet creations are also hand finished, giving an artisanal edge which customers appreciate. Their recipes are simple, say the company, with just a few quality ingredients, like the way you may bake at home, given the opportunity, and their range is aimed at those lucrative sweet snacking opportunities through the day, whether eaten in or on the run.

Their La Bakery range includes traditional French ‘small cakes’ (such as

Robert Preece (pictured), UK and Ireland sales director for Traiteur de Paris, has the following tips for coffee shops looking for ways to drive more profit from cakes and pastries. the new chocolate and banana cake), Madeleines (pure better, lemon and chocolate, available in two sizes) and Financiers (chocolate and hazelnut,

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THECAFELIFE.CO.UK | CAFÉ LIFE 19

CAKES almond, plus a vegan option, almond and raspberry). Their new Brioche Apple Pie contains 51% apples and is their take on a classic, say the company, but with a twist. Made from a blend of puff and brioche pastries, and topped with apple quarters to give a rustic look, this dessert can be served warm with cream, ice cream or crème fraiche. Other La Bakery lines include pancakes, macarons and a choice of mini desserts for the Café Gourmand menu.

Don’t throw your profits away The biggest drain on profits in a coffee shop is likely to be food wastage. To avoid throwing profits away – literally - it is important to have a system for managing stock based on a first in, first out basis. Stock taken out of storage should be used in rotation. Display products with an earlier sell by date at the front and move items with a later sell by date to the back of the shelf.

Replenish stock through the day moving items forward from the back of the shelf to prevent unnecessary and costly food wastage.

Defrost frozen items little and often based on anticipated demand to avoid a buildup of unsold product. Also look for products with an extended secondary shelf life of three to five days to give greater flexibility.

Visual appeal Remember that customers buy with their eyes, so keep cake and pastry displays visually appealing to help increase impulse purchases. We are really looking for the wow! factor here, so create a stunning display with bestselling lines that catch the eye.

Break up colours and mix up flavour profiles for maximum impact. The cake display should look irresistible and there really should be no reason why a customer sits down with just a coffee!

It’s the movement of air that causes food items to go stale so put perishables such as cakes, pastries and cookies under a cloche so they keep fresher for longer.

Display cabinets may be worth investing in, particularly if the site has poor natural light. There are lots of options available which not only help 20 CAFÉ LIFE | THECAFELIFE.CO.UK

customers see exactly what’s offer but they can elevate the perceived product quality too.

Research has shown that the middle of the right-hand side of a display cabinet is the ‘hot spot’ that consumers are naturally drawn to. This makes it the ideal place to display key products.

Never leave this area empty as it will have a negative impact on customers.

A great offer In terms of what makes up a great cake offer, aim to have a cross section of product categories incorporating the popular flavour profiles as well as a mix of more trend led options. Don’t underestimate customers. They love to experience something different so experiment with by offering something a little different to the ubiquitous muffins and brownies.

Price strategy One of the most important things to consider is pricing strategy and how it may affect buying decisions and the perceived value of the products on offer.

Think about the psychology of price points. In a price tag of £1.89, the one is the most important figure. We read from left to right so when we see a price of £1.89, we see the £1 first and perceive the price to be closer to £1 than £2. So, setting prices lower than a whole number can be a valuable way of encouraging customers to part with their cash.

Another interesting fact is that the way that pricing is displayed can have

an impact on how customers perceive a product. An item priced at £4.00 as opposed to £4 will appear more expensive, even though the cost is the same. This is because subconsciously the longer prices take more time to read.

Ending a price in nine is also very powerful. Something priced at 99p convinces customers they are getting a deal. If you have an item in store costing £1, reduce it to 99p and see if you notice any increase in sales. You may be pleasantly surprised.

Promotion I’m a big fan of using a sales promotion to introduce a new product line and a great option when launching a cake range is to offer a free hot drink. It might seem overly generous but the actual cost of a coffee to the operator is pence. However, the perceived value of a free coffee to the consumer is very high and will help generate goodwill and encourage brand loyalty amongst customers.

I’ve also seen some coffee shops run a ‘cake of the week’ as a way to assess a potential new product before committing to it. Adding a new product as a special for a week creates an opportunity see whether it’s likely to sell in volume, before committing to placing a volume order. It’s a way to add interest to the menu and regular customers look forward to seeing what’s on the specials board that week.

Customised cookies Back in October 2019, when Joanna Thomas’s son asked her for themed cookies as gifts for his birthday party guests, always being creative, she accepted the challenge and made them by hand. They turned out to be a big hit, and she received requests to bake more for her family and friends.

During the next year, her business (Hokey Cokey Cookies) evolved, and she opened an online shop for bespoke iced cookies where she not only sells themed cookies for birthdays, weddings, Halloween, Valentine’s Day or Christmas but also ’paint your own cookies’ sets and more recently business logo ‘corporate’ cookies.

Previously, Joanna Thomas hand drew the images on the cookies, an expensive process in terms of time and materials (it takes so long to hand draw individual images on individual cookies and edible ink pens are not as reliable as expected, as the ink dries and the pen nibs break too frequently, she reports).

In May 2021, however, she read about the Eddie Edible Ink Printer from US manufacturer Primera Technology, Inc. in various American cookie forums she is a member of, and where she learnt that unlike other 22 CAFÉ LIFE | THECAFELIFE.CO.UK

available printers on the market Eddie prints directly and in full-colour with certified ink onto cookies, candy, white chocolate, biscuits, macarons, marshmallows, smarties-like sweets and much more. Print objects can be transported to the printer either manually or automatically with the help of a carousel plate.

DTM Print designs the trays specifically for Eddie. As an international OEM and solution provider for printing systems DTM Print not only offers own printing solutions, but also works closely with well-known manufacturers like Primera Technology. The company then sells these products and services in the entire EMEA region, including the UK, through authorised resellers and distributors like Electronic Reading Systems (ERS). DTM Print also offers the service to produce trays according to customer specification.

Eddie has been designed for professional and semi-professional users and keen hobbyists who want to take their creativity to the next stage by helping to increase production and profit margins, and offering greater customisation and personalisation.

Depending on the feeding mode, different print widths and heights are

possible. If used with the included carousel feeder, for instance, Eddie can print a suitable food item with a maximum diameter of 89 mm and 20-25 mm height. The manual mode extends these parameters to a maximum of 120 x 120 mm and allows thicker items with a maximum height of 27 mm. By using the manual feed and one of the custom trays, the production of multiple items in one run is easy, precise and depending on the item faster too. Joanna Thomas uses both - several trays in combination with the manual feed for different shaped cookies as well as the carousel plate for large repetitive orders.

Since she purchased Eddie Joanna Thomas reports that her business has evolved quickly to the next level. At least once a day she uses Eddie not only to produce the ‘logo cookies’ for small local and large corporate companies in very large quantities but also to print her ‘paint your own cookies’ sets and samples of her new products. Eddie has also allowed her to accept last minute orders because they are so quick and easy to print. In total she produces 1,500 cookies per month, and this is rapidly increasing, so much so that she is now considering a second Eddie printer in her business set-up.

OPINION

How remote monitoring can transform

coffee shops The Internet of Things has incredible potential in hospitality and catering environments, and nowhere exemplifies this better than a coffee shop, feels Sam Roberts, sector director at digital transformation solution company, mpro5.

MAXIMISING RESOURCES With the rapid developments of the food industry, many businesses are struggling to optimise their operations amidst the chaos of the daily grind.

Restaurant and café management is tough work, even without the climate of the pandemic affecting all facets of the catering industry.

Businesses need to maximise the resources they have at their disposal now to stay ahead of the competition.

Implementing IoT (Internet of Things) solutions can be the first step to success. The Internet of Things, otherwise known as remote monitoring, is a fourth-gen technology that is already impacting many industries – and it can do the same for catering, quick service restaurants and cafés.

It may not have the revolutionary potential of its more futuristic and less-developed counterparts, such as AI, but it has clear potential, today, to radically improve hospitality and catering business operations.

With the correct software to manage and action the vast amounts of data it creates, IoT can streamline operations and increase productivity, allowing you to see what actions are

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most pressing, and what needs doing in real time. From this, you can see accurate patterns which allow you to plan more accurately.

WHAT IS REMOTE MONITORING? Simply put, these are remote sensors that can be connected via the internet to a network that talks to you through a digital platform.

These sensors can measure anything from the power draw of a coffee machine, or the temperature of a fridge, to the level of lighting or even noise in a room.

Individually, these sensors may appear useless, but once utilised in a holistic and linked network of IoT devices – organised by a software perfect for managing this multitude of devices – then you get the information to create lasting results.

THE IMPORTANCE OF THE HUMBLE COFFEE SHOP To many, coffee shops are the underlying support of the business and social world, the location for both productive mornings for the working business world and relaxing, social get-togethers between friends that have become galvanised by the growing coffee culture.

The UK consumes, on average, 95 million cups of coffee daily – that adds up to approximately £10 billion a year for the UK economy. With this potential for profit, it’s important that operators do whatever they can to keep a constant flow of customers; great coffee will always be a great help in attracting business, but making sure that the technology is there to support every aspect of your business goes a long way in keeping the customer experience that much more enjoyable.

FOUR WAYS IOT CAN HELP TRANSFORM COFFEE SHOPS Plug the gaps during the staffing crisis Whether due to the pandemic or ‘The Great Resignation’, much of the industrialised world is facing a staffing crisis – and hospitality, catering and service industries are one of the most impacted – hence why job vacancies in the hospitality sector have risen more than 700% in a year (according to ONS data comparing job vacancies in the sector in November 2021 with January 2022).

OPINION production and sale of food and drink.

Many of these are instrumental to keep working. One failure can completely disrupt operations for the entire day, and so minimising the damages by staying ahead of any maintenance needs should be an underlying priority.

IoT sensors on equipment can enable you to implement a system of preventive maintenance, which can either react to a prediction you’ve spotted from the patterns of use or to an alteration in the equipment’s performance. This means reducing any potential downtime and costly repairs to a minimum, and although this investment into predictive maintenance solutions can appear costly upfront, in the long-term it reduces costs by upholding productive uptimes for longer.

Although there is no technological cure for such an endemic problem, teams that learn to use their time more wisely will feel less stressed and that their work is more productive. IoT provides insight into what’s happening around you in real-time, which means you can work off what needs doing when, rather than a fixed schedule.

For example, IoT sensors fitted on toilet doors make that possible by counting visitors. So, staff can be more profitably employed selling coffee and cake instead of cleaning and restocking toilets after a quiet morning when only a handful of shoppers have wandered in. Conversely, additional staff will need to be deployed to cleaning duties during a busy afternoon. Ultimately, this means time is spent more efficiently, and therefore more productively, netting only improvements for your operations.

Assuring food safety Safety should be a top concern for a business in catering or hospitality.

However, that does not mean that it is wise to spend hours doing tasks

unnecessarily. For example, manual temperature checks on fridges with thermometers can take up to an hour a day, which really stacks up across the week.

In contrast, IoT sensors connected to good software can tell you the fridge temperature continuously, and even warn you if it goes above a maximum threshold – saving you not only time but also adding another assurance that everything is how it should be, minimising food wastage and money.

This assurance is additionally backed up by a digital ‘paperless’ trail.

Furthermore, and carrying on from the fridge example, IoT allows you to see patterns in temperature changes – which means you can accurately predict the future. For example, if temperatures consistently rise around lunchtime, this could point to inadequate training or inattentive staff who leave the fridge open in between uses.

Proactive maintenance Cafés and coffee shops are full of fragile, expensive and vital equipment – as are most businesses involved in the

Creating comfortable conditions for customers The repeatably perfect customer experience is the goal. As we all know, improving a customer’s comfort can have a direct and quantitative impact on the time spent in a premises, how much they spend and ultimately the business’s bottom line.

Sensors, connected to an IoT network, can monitor anything from open doors so you can stop a draft, to radiators and temperature levels so you can maintain a comfortable ambience.

This is especially important for customers returning after the absence of the pandemic. They are looking to reclaim a sense of prepandemic normality, and want the ideal experience that they could only longingly dream about for months to be back once more. Creating inviting, secure and smooth-running locations is a priority that cannot be overlooked at least, capitalised on at best.

Data, however, is nothing without action, and only with the right software can you access, view, and create meaningful action from the reams of data an IoT network will produce.

Adaptive, flexible, and intuitive software is the key to unlocking the productive power of remote monitoring.

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NEWS

EQUIPMENT decisions The question often asked by people wanting to start, or upgrade, a coffee shop is, “what equipment do I need?” We canvassed the views of some of the sector’s suppliers.

GETTING THE BASICS RIGHT “Your coffee shop equipment requirements will be based on your menu, which in turn is dependent on your customers. Researching and understanding your target market will help you determine the equipment needs. Additionally, the type of coffee business will determine your equipment needs. For example, if you are planning a mobile coffee kiosk or cart, your equipment will need to consider the available services – such as water and power supply,” says Fracino’s Peter Atmore.

“You would also need to consider your available budget and how you plan to fund the equipment purchase.

Finance companies are often wary of funding used equipment, for instance.

26 CAFÉ LIFE | THECAFELIFE.CO.UK

“Your espresso machine is likely to be the heart of your coffee shop venture, so you must have a quality espresso machine that will meet the highest demands of your business throughout the day.

“Depending on the level of business that you will have throughout the day, you may consider having a two group or three group espresso machine. Each espresso machine requires some type of plumbing and a certain amount of energy. This is particularly important for mobile coffee kiosks and coffee trailers or vans.

“Consult the advice of a reputable supplier for the best model and specification to suit your requirements.

Fracino manufacture their very extensive range of models here in the UK, so

technical support and spare parts are always readily available and the extensive distributor network ensures a local supplier to provide great aftersales support and expert knowledge and advice.”

Most espresso machines also provide water at, or close, to boiling point for making tea and other non-coffee hot drinks. However, if you are likely to be selling a large number of these types of beverages you should consider investing in a ‘stand-alone’ water boiler, suggest Fracino.

“This will ensure that your coffee drink production isn’t held up at peak times waiting for the espresso machine to keep up with the large volume of hot water, and ensures that your hot water is constantly available,” says Peter Atmore.

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EQUIPMENT “For example, our Atlantis range includes a standard footprint model designed for high output performance and a compact mini version for venues where space is a constraint. It also includes a unique gas-powered version for locations that have power supply constraints. Our Vesuvius model provides copious volumes of hot water and steam – for extremely busy venues who can supplement their milk heating requirements from the steamer function.”

When it comes to coffee grinders, ideally operators should have at least two grinders - one for espresso and the other for decaf or speciality coffees – propose Fracino. Professional grinders are important for several reasons, including the consistency and superior quality of your coffee, they point out.

“Invest in the best grinders you can afford; it will pay dividends in the results and service life you achieve from them,” says Peter Atmore.

“We supply an extensive range of grinders to suit different operator requirements. If the grinder is integral to the interior design of the store, our Iconic-tron range offers ‘off the wall’ styling, whilst providing nearsilent grind operation in use and a powerful, air-cooled motor, ensuring a long, reliable user life. Our powerful F series models are all produced with a heavy alloy body and stepless grind adjustment to meet the expectations of the most discerning operator.”

Many coffee shop operators use tableware, rather than disposable paperware and needless to say, this will require cleaning between use.

A commercial glass/dishwasher provides easy user operation with high quality, rapid wash cycles that can be programmed to suit the specific load.

“We supply a range of models from compact under-counter units to large, passing basket systems that will meet the requirements of every type of operator. High quality components ensure many years of reliable user operation, whilst the robust construction easily withstands the rigorous demands of daily use in the busiest venues,” says Peter Atmore.

“We believe that your coffee shop equipment is a vital part of what makes your venture a success. Never compromise on the quality of the tools you use to make your money - in this case, your coffee. Without the appropriate equipment you will struggle to deliver what your customers want and, ultimately, to be profitable.

“While you may not need a shiny new refrigerator or a brand new prep table and sink unit, you will need the best grinders you can afford, and a new espresso machine, from a quality manufacturer, will be a sound investment.”

LESS IS MORE “One of the most common constraints when it comes to purchasing equipment is available space; particularly for cafés that are looking for front of house units that not only tick the box from a space point of view, but also from a capacity and quality perspective,” says David Glover, UK & Ireland country manager.

“However, thanks to recent developments in catering equipment, operators are now able to purchase space-savvy units that neither compromise on capacity or quality. For example, Wexiödisk’s undercounter dishwasher unit, the WD-4S, boasts a sleek, compact design which is ideal for slotting into a front of house café area, particularly for venues where space is at a premium. What’s more, the WD-4S is available with a smart eco-flow recovery system which not only eradicates the discomfort of steam in the user’s face, but also saves significant energy by recovering energy from the previous wash cycle to reuse in the next.”

“The requirements of a café can vary, with each operation having their own individual requirements. One shared requirement, however, is the need for space-saving equipment that can easily be placed front of house,” agrees Steve Morris, sales director at Jestic Foodservice Equipment.

“In particular, countertop models are ideal for slotting front of house.

For example, for cafés wanting to tap into the thriving dessert market, then an Icetro soft serve machine such as our award-winning slim-line countertop model the 161 is ideal. As one of the most compact soft ice cream machines available on the market - measuring just 30cm wide – its super-sleek nature means that it can fit in almost anywhere. It also has the benefit of being whisper quiet and easy to use.

“On the hot side, a café can create an entire hot food offering with a single high-speed oven such as the Xpresschef 3i™.

Measuring just 358mm W x 743mm D (including the handle), this ventless model fits well onto a standard countertop, allowing cafés to cook up delicious snacks and meals by the touch of a screen from any area that has a 13 Amp connection.”

WATER TYPE With coffee-serving operators relying heavily on their beverage-making equipment to be able to serve drinks of a consistent quality, regional water type has the potential to affect machine performance and life expectancy, and so needs due consideration when investing in catering equipment.

Recently, BRITA Professional announced that their extensive research has given them more insight into water types than ever before, enabling the water filtration specialist to reveal which regions are exposed to some of the most extreme water types, with the highest levels of hard, soft, gypsum and aggressive water.

28 CAFÉ LIFE | THECAFELIFE.CO.UK

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Want to know more? Contact us at Franke Coffee Systems Ltd, Handley Page Way, St Albans, Herts AL22DQ. Tel : 01923.635700, coffee.franke.com

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EQUIPMENT

The north of Scotland has the softest water in the UK, due to the minimal chalk content in the geology, say Brita. Very high chalk content in Norfolk means this region has the hardest water in the UK, they add. Derbyshire, Nottinghamshire Cambridgeshire, and parts of Suffolk, are regions with high levels of calcium sulphate, giving them the highest levels of gypsum water in the UK, the company reveal. Coastal areas in the East take the top spot for the most aggressive water in the UK due to high concentrations of salts in the area, say Brita.

Therefore, no matter where you are based in the UK, regional variance in water has a major impact on catering and hot beverage equipment if left

30 CAFÉ LIFE | THECAFELIFE.CO.UK

unprotected, warn the company, with unfiltered water significantly affecting the consistency and quality of food and beverages served, as well as causing premature breakdowns due to the build-up of limescale and other impurities.

As a result of its research, BRITA Professional claims that it has a developed an industry first - a digital water map that provides regional information on water quality from water hardness, and the exact type of water, to the risk of corrosion.

The launch of this new tool also coincides with the development of two new water filters which have been created to help all hot beverage and catering operators around the UK optimise their water supply for

consistently great tasting food and drink and efficient equipment that won’t break down prematurely, no matter how niche their water makeup.

Their new Purity C1100 XtraSafe provides a dual defence against corrosive water, creating ideal water for delicious coffee and perfectly steamed cuisine, claim the company.

It’s been specifically designed for water high in salts and gypsum, with two ion exchangers that protect equipment against sulphates, chlorides and gypsum that could lead to corrosion and deposits. Its filtration bypass settings can be tailored to combi ovens and coffee machines and prevents the damage that would require the premature replacement of parts.

Additionally, their Purity C500 MinUp has been designed specifically for coffee machines, offering innovative mineralisation for regions with very soft water, say Brita. The filter enables better extraction of flavour compounds from coffee during the brewing process for a full aroma and balanced taste.

It also increases the total dissolved solids to ensure a machine’s waterlevel sensors work effectively.

Activated carbon technology reduces substances such as chlorine that impact the taste and aroma of hot beverages, and there’s consistent mineralisation across the entire life of the filter for reliably high-quality results.

Steve Buckmaster, sales director at BRITA Professional adds: “With such drastic regional variances in water across the UK, the first step for hot beverage outlets and caterers is to understand the particular characteristics of their water supply.

“Using the correct water filter will protect their equipment from damage, regardless of where in the country they are based. This is something our experts at BRITA Professional can help with.

“Plus, our Filter Service App uses data on local water conditions to calculate user-specific recommendations, giving operators confidence that they’re installing the right filter for their water supply. It also

WHITE ROSE COFFEE ROASTERS USE TOPER 5KG AND 30KG COFFEE ROASTERS, you can design your own blends and even visit us to see your coffee being roasted - for more information get in touch e-mail: freshcoffee@ whiterosecoffeeroasters.co.uk or telephone 01422 347734 website https:// whiterosecoffeeroasters.co.uk where you can view our range of 20 single origins and six coffee blends.

IF YOU ARE LOOKING INTO ROASTING COFFEE YOURSELF, we can help too as agents for Toper coffee roasters in the UK we can demonstrate roasting on the 5kg or 30kg roasters, and help you choose your roaster - which can be painted in any colour, have copper, brass or chrome trim and you can have your own company logo displayed on the drum sides.

Get in touch e-mail sales@pennineltd.co.uk to book a roaster demonstration today or telephone 0800 2985211 website https://topercoffeeroasters.co.uk

EQUIPMENT ensures accurate filter exchanges to ensure total machine protection and provides installation guides and videos at their fingertips.”

FOOD SAFETY Maintaining the highest standards of food safety is critical for every café and restaurant operator and central to this is ensuring that foods are stored at the correct temperature.

“The MonikaPrime Equipment Management System helps ensure that foods displayed in refrigerators and chilled counter displays are kept at the correct food-safe temperature. The temperatures of the actual product are simulated, rather than just the surrounding air in the appliance, providing greater accuracy and peace of mind,” says Keith Hopewell - director of operations, Monika UK & Europe.

“The Equipment Management System replaces the need for manual temperature records - saving staff time and importantly guaranteeing 24/7 monitoring and logging with auditable reporting. Staff can be nominated to receive alerts should food temperatures move out of range, so valuable stock can be relocated before it becomes unsafe – saving money and potential risk to customers. The performance of equipment is also monitored, enabling problems to be identified and fixed before it fails - helping to prevent the damaging impact a broken refrigeration unit will have on a business.

“Discreet battery, or wired, sensors and a hub collect the temperature data from the refrigeration appliance and send it to the Monika Cloud, where it is securely stored. Operators can retrieve and review data using a live intelligent dashboard and reports, whether they are on site or not, with the added benefit of email alerts should a problem occur out of hours.

32 CAFÉ LIFE | THECAFELIFE.CO.UK

“With the Team Management Module of MonikaPrime, our hygienic BioCote™ treated handheld PA reduces staff time and paperwork by automating procedures such as temperature probing and cleaning tasks, then recording what was done, when and by whom for a complete audit trail. Audible and visual reminders can be set for when a hygiene task is due so staff can be in no doubt that the job is due and are therefore more likely to complete it on time.”

Since opening its first UK store in 2020 during the Coronavirus pandemic, healthy fast food and casual dining chain, Kauai, reports that it has served over 200,000 customers at their Edinburgh store, and despite such significant customer footfall, not one of their staff has caught Covid during this time.

This is not however, purely down to luck, they feel, but, according to a recent tweet, the investment that they made in HyGenikx – a wall mounted air and surface sanitisation system from supplier, Mechline, which has helped to protect staff, despite serving 200,000 plus customers.

“It’s great to hear that HyGenikx is helping to protect and reassure staff and customers 24/7 at leading operators like Kauai - and it is essential to the whole economy that we keep the doors of business open. Unfortunately, physically keeping the doors and windows open is not so great when it comes to customer comfort and sustainability in the colder winter months,” says Nick Falco, product & technical director at Mechline.

“Indoor air quality is a primary driver when it comes to the transmission of Coronavirus. As a tried and tested technology, HyGenikx has a huge role to play in controlling infections - in fact, we believe HyGenikx is the most rigorously tested unit of its type on the market. Affordable and easy to install, HyGenikx is a plug and play solution for a challenging world.”

EQUIPMENT The Kauai team installed nine HyGenikx units throughout the Edinburgh store where James Wilson, managing director at Kauai UK believes its absentee record and food shelf-life bears witness to the effectiveness of HyGenikx.

“We have four HyGenikx units front of house, two in the kitchen and one in each toilet, to help protect all areas, staff and customers, and so far, our staff have reported no viral illnesses. Our air is permanently cleansed, and, without question, HyGenikx has helped us maintain a healthy work environment,” says James Wilson.

“We have also noticed that ingredients are lasting longer.

Front of house we have a display kitchen where fresh food is made from scratch and people can watch it being made.

Our ingredients are certainly keeping for longer than you would expect, and I believe it is down to the fact we have the HyGenikx machine.”

The Kauai endorsement for HyGenikx also follows independent laboratory trials conducted by Campden BRI, which confirmed that HyGenikx is effective at removing airborne Coronaviruses, including SARS-CoV-2 which causes Covid-19 (the results of the trials indicating that HyGenikx removed up to 99.99% of an airborne Covid-19 surrogate).

Nationwide Coverage

Local Service

Expert Knowledge www.coffeesafe.com 01274 979920

THECAFELIFE.CO.UK | CAFÉ LIFE 33

CBD

coffee, anyone?

A chain of cafés across London and Essex has become one of the first in the country to offer a shot of CBD with their hot and cold drinks in some of their locations.

GROWING INTEREST The growing Coffee Station group has 20 cafés situated at stations where they primarily serve commuters but also, where possible, passers-by and locals.

The cafés offer quick service and serve handcrafted coffee and snacks.

CBD is an on-trend health supplement which is growing in popularity. Well established as a food supplement which can help to maintain a healthy lifestyle, the benefits of CBD are being enjoyed by increasing numbers of people.

Queen’s Park Coffee Station took the innovative step of introducing the CBD shots just before Christmas. The product was so successful they are now trialling it in two other locations, Pinner and Royal Victoria.

“The CBD shots took off straight away in our Queen’s Park branch which serves both Kilburn and Maida Vale,” says Coffee Station’s Christo Manunta. “It became a talking point with our customers, some of whom 34 CAFÉ LIFE | THECAFELIFE.CO.UK

were knowledgeable about CBD and others who were curious about it. Many were keen to give it a go, and now we have plenty of customers who have a daily shot in their coffee of choice. The obvious next step is to trial it in our other branches, and we are looking forward to seeing this take-off across the chain.”

The CBD is delivered a shot at a time from a pump, and has been introduced by CBD One, a UK-based wellness company dedicated to the supply of high quality, 100% legal CBD products. A family company owned and run by brothers, Alex and Nick Tofalos, it was launched after they became acquainted with the possibilities that CBD and cannabis offered during their brother Deno’s battle with Multiple Sclerosis, the duo spending many years researching and sourcing the very best hemp for therapeutic purposes (CBD One has ISO 22000 manufacturing accreditation, whilst all products have Validated Applications with the Novel Foods certification where required).

SPECIALLY FORMULATED Unlike traditional CBD oil that doesn’t mix with other liquids, claim CBD One, their ‘One Shot’ product is a unique, specially formulated, water-soluble emulsion that can be added to both hot and cold beverages to turn a standard drink into a CBD beverage.

It presents the CBD in an ‘active’ state which means that it can be far easier absorbed into the bloodstream making it more effective than placing oil under the tongue.

“Our customers particularly enjoy a CBD shot in the morning to set them up for the day, but we take orders throughout the day,” says Christo Manunta. “People just choose their usual favourite coffee or other drink, and we add a shot to it. It’s as simple as that. It’s certainly a point of difference and brings customers through the door as we are offering something really original.”

PROFILE

Q&A with CBD One’s co-founder, Nick Tofalos Alongside founding the company, Nick Tofalos has been a qualified osteopath for nearly 20 years.

What exactly is CBD? CBD is an abbreviation of the word ‘cannabidiol’, a substance derived from the cannabis plant, also known as hemp. It’s worth saying at this point that hemp and cannabis are completely interchangeable words that just refer back to the same plant. Not many people realise that the human body actually produces its own cannabinoids, which are important for health, well-being, mood and sleep patterns.

Today, however, many of us are now deficient in these cannabinoids. This could be due to a number of factors including stress, and poor diets but particularly as cannabinoids are no longer present in the food chain. Once upon a time hemp was grown widely because it’s such a useful crop which can be used for things like textiles, paper, food. Because of this you’d get some of that passing into the food chain, and CBD ending up in diets. This is exactly why exogenous cannabinoids – in other words, ones that come from outside the body i.e CBD – can be a great way to top up these deficiencies.

If it comes from cannabis plants, won’t I get high?

In short, no. There are over 100 compounds in cannabis plants. Two of the best known are CBD and THC. THC, or tetrahydrocannabinol is the component which makes people feel intoxicated or ‘high’. CBD by itself has no psychoactive properties. Sorry to disappoint!

Why do people use CBD? One of the big things we hear lots is that people say “I’m not sure what it’s done, but I feel better”. You name it.

We’ve had customers with arthritis, mental health problems, digestive problems, chronic pain, who all claim it makes them feel good. When you’re taking vitamin C you don’t expect a sudden result, you don’t just take it one time. You take it because you know it does you good.

How often should CBD be taken, and is it dangerous to take too much?

I take it a few times a week. Some people I know take it daily, while others take it if they have an upcoming crisis or stressful event looming. You can take it any way that suits you really. Doctors estimate a person would need to smoke around 1.5 tons of cannabis in 20 minutes before it would have fatal consequences, due to the incredibly low toxicity levels in the plant. CBD has even lower toxicity levels.

Obviously, you can take too much. If you drank a whole bottle you might end up with an upset stomach and bowels.

So be sensible. But you’re more at risk of a ton and a half of cannabis dropping on your head than a severe reaction to using too much CBD.

What sets CBD One apart from other CBD companies?

Aside from having medical expertise at its foundation, combined with a genuine desire to help people, CBD One benefits from working with third generation specialist cannabis farmers, who grow hemp for the exclusive purpose of optimum cannabinoid levels. Many brands out there produce CBD products from hemp farmed mainly for industrial purposes – so the finished items are by-products made from plants grown with another purpose in mind – such as for their fibres in textiles.

Advice for re-sellers?

In the past, much of the public’s interest around cannabis was centred on the effects of THC, or tetrahydrocannabinol, for its psychoactive properties.

However, consumer focus has shifted to the ever increasingly popular CBD component of cannabis (CBD, or cannabidiol, is set to be worth a whopping $16.3 billion in the US alone by 2026 according to Big Commerce, thanks to evidence pointing to its therapeutic potential).

More and more businesses are starting to capitalise on CBD’s non-psychoactive properties, however advertising the benefits of CBD remains a grey area due to the illegal nature of parts of the cannabis plant so you need to know how to ‘good word’ without putting yourself or your business in a predicament.

The key is you cannot advertise that it comes with all manner of health benefits. Putting that on a poster in your window is asking for trouble. However, in a one-to-one with your customers you’re able to have a very open and honest conversation about personal experiences or what other customers have said about the product.

I strongly encourage resellers to simply offer CBD to customers. This can open up a conversation where customers are able to ask what it is and what it does.

As long as you make reference to your own experience, or another customer’s experience, there can be no legal implications. Reassuring customers that CBD has no psychoactive effects, and that they will not be able to overdose on it can also help put them at ease. The simplest reply to people asking if CBD can help a certain condition is “I don’t know, but there’s no harm in trying.

So, try it’.”

It can also help to explain to customers that the human body naturally produces its own cannabinoids, and they are compounds which help regulate health, wellbeing, sleep schedule and mood. As said, many people are now deficient, due to stress and poor diets, and taking CBD could be compared to taking vitamins to top up this deficiency. This can also explain why a customer might not notice an immediate effect.

THECAFELIFE.CO.UK | CAFÉ LIFE 35

Coffee

considerations In meeting changing customer expectations, café and coffee shop operators are now required to keep a range of factors in mind from taste to beverage style and sustainability credentials when selecting types of coffee to serve.

36 CAFÉ LIFE | THECAFELIFE.CO.UK

COFFEE offerings are likely to be more artisanal, focusing on a lighter roasted serve.

In more rural areas, coffee tastes are slightly more traditional, and you may want to choose a coffee that is a darker roasted and more comfortable flavour profile. Milk-based drinks, such as lattes, are the number one best-selling drink on coffee menus according to Allegra Café Project UK data, so it is important for businesses to choose a coffee that takes milk or plant-based milk well.”

EMERGING TRENDS “In the UK, coffee has moved away from classic strong, bitter flavours which used to polarise consumers to a more diverse range of coffee flavour profiles, attracting a wider consumer audience and resulting in increased coffee consumption. The younger generation of coffee drinkers are now looking for 100% Arabica, lighter roasted coffee, with lighter and fruiter notes,” reports Lavazza brand ambassador and head of training, David Cutler.

“Another emerging trend in coffee is experience. Specifically, baristas are offering their customers new, exciting and often elaborate serving suggestions to help create a unique coffee experience. This has resulted in a rise in coffee pairings, cocktails or simply new recipes to enlarge the experience beyond a more traditional offer.

“Social media has also played a significant role, bringing a plethora of coffee trends to the fore, such as Dalgona coffee, which consumers are recreating at home. In turn, coffee shops and bars are also looking to put their own spin on these trends which attracts this younger generation.”

Needless to say, Lavazza would always recommend freshly brewed coffee and trained baristas where possible. However, some businesses need to look at alternative ways to produce great quality coffee, they acknowledge - particularly as it is becoming increasingly difficult to find trained baristas at an affordable cost for small businesses. Some businesses, for instance, are now looking to mitigate

quality and costs associated with this through technology, such as capsule systems, which enable production of a quality cappuccino at the touch of a button.

“We are also living in an era of conscious living, where people tend to associate with brands who share the same values,” David Cutler continues.

“Consumers are looking for products that go beyond looking, or tasting, good and want products that do good as well. Coffee resonates with this new wave of conscious consumers.

For example, Lavazza’s La Reserva de ¡Tierra! range reflects the brand’s active commitment to sustainability through the Lavazza Foundation, which supports local communities in coffee countries, including training in sustainable agriculture and promoting gender equality within families and communities “Coffee businesses also need to keep in mind the area in which the business is set up. For example, in main cities coffee

A MORE INFORMED CONSUMER “The variety of the coffee should be a key consideration when café and coffee shop owners are looking at their sourcing options. Increasingly, people are becoming more informed on the different types of coffee and more aware of their personal preferences – such as dark roasts versus milder, lighter roasts – and they expect those preferences to be catered for,” says Ross Schofield, commercial director at Lincoln & York.

“As a private label coffee roaster, at Lincoln & York we take a customercentric approach and are able to offer more than 600 different blend options.

What’s more, coffee knowledge is the foundation of our business, and we have our two in-house Q-Graders on-hand to provide guidance and advice to create the perfect blend.

“By adding just one or two additional coffee options, for example, businesses can stand out against competitors by offering tailored drinks based on consumer preference, tapping into a wider customer base than before. Thanks to our state-of-the-art

38 CAFÉ LIFE | THECAFELIFE.CO.UK

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COFFEE manufacturing facilities, and our flexible approach with roasters ranging from 30kg to 600kg, we can cater to a variety of customers making it possible for café and coffee shop owners to try guest roasts or new blends, in turn offering variety to their customers.”

Café and coffee shop owners also need to be able to keep up with changing trends in the coffee industry itself, advise Lincoln & York, such as the rise of cold brew coffee, which was the second-quickest growing beverage product in the UK at 34% (Allegra Insights, Project Café 2019) and shows little signs of slowing.

With hot beverage sales dipping on average 12% over the summer months, the ability to adapt an offering is key to maintaining coffee sales for coffee shops and cafés. Cold brew coffee, for instance, has a longer steeping process, the result of which is often a better quality, smooth, low acidity drink compared hot brew served ‘iced’.

“At Lincoln & York we want to enable our customers to stay on top of the latest trends, which is why we specially developed Black Eye Cold Brew. Available in a ready to drink 10 litre or three litre format, it allows café and coffee shop owners to offer a new product line without the need for expensive or complex equipment to stay competitive. Never wanting to compromise on quality, the coffee inside is brewed for 14 hours to maximise flavour and can be served black, with milk, plant-based milk, or upgraded to nitro cold brew,” says Ross Schofield.

Recent research has also found that 52% of us choose to make purchase decisions based on a brand’s eco– credentials – with 21% actively not purchasing a specific product over environmental concerns (YouGov, Eco Credentials Impact Purchase Choice, 21 July 2021). During the pandemic, consumers became even more environmentally conscious, which in turn saw more businesses adapting to produce environmentally friendly products. For café and coffee shop owners, this means tapping into the ecoconscious consumer psyche and being confident in sustainability credentials should be easier than ever before, 40 CAFÉ LIFE | THECAFELIFE.CO.UK

propose Lincoln & York.

“At Lincoln & York, sustainability is a core business value and we are constantly reviewing our business practices to ensure we stay true to this.

Our award-winning packaging helps coffee shop owners on their mission to meet the needs of eco conscious consumers due to the ease in which it can be recycled. Furthermore, we are committed to recognising and reducing the impact our business has on the environment and are committed to becoming carbon neutral by 2024,” adds Ross Schofield.

“Additionally, over 80% of our coffee is certified either fairtrade, organic or Rainforest Alliance, providing sustainable and ethical options to our customers.

We are committed to behaving ethically, using sustainable resources and working with customers and suppliers to comply with good, fair-trading practices. This has been true both before and after the pandemic.

“We also, whenever possible, travel the world to engage with our growers and learn first-hand directly from farmers and see how our company can further support and engage with their community. Moreover, for each visit, Lincoln & York donates £100 per person who visited a farm - with a minimum of £500 per farm visited - as a direct thank you to the people working the land.”

REWARDING LOYALTY Coffee subscription services are becoming a way for outlets to access new and niche coffees, as well as a way for them to bolster customer loyalty, such as the one launched recently by Ello Group (formally known the Dining Club Group, customer loyalty specialists behind tastecard and Gourmet Society).

Coffee Club, which is free for coffee houses to join, uses the technology and engagement tactics seen in Ello’s other brands to provide strategic support for customer engagement to drive incremental footfall. Over 2,000 coffee houses have already signed

up to the service including over 1,400 independents and the likes of Caffè Nero and Black Sheep Coffee.

The app-based service has been designed to support not only the consumer in offering financial savings, but also operators who choose to join the programme. Members are able to save 25% on handcrafted coffee and drinks at participating coffee shops for a £2.99 monthly subscription or £24.99 annual subscription. In return, members of Ello’s new coffee community have access to millions of engaged consumers.

The sector is currently in a state of repair following multiple lockdowns over the past two years and is expected to be further impacted by wider socioeconomic factors such as the rising cost of living and the recent rise in VAT back to 20%. However, promising recent data from Ello shows that almost two in five (39%) Brits have said their spend on out of home hot drinks has increased in the last six months, with annual spend currently at an average of £700 per person (a survey of 2,000 UK adults carried out by the Leadership Factor on behalf of Ello Group). Strong discount and loyalty offerings will be crucial in capitalising on this demand and ensuring returning custom.

“We’re excited to be joining the Coffee Club community and to be able to offer a loyalty reward to subscribers on all handcrafted, barista-made hot drinks on our menu,” says Marcus Denison-Smith, marketing director at Caffè Nero UK. “Despite the challenges the pandemic brought, we have seen huge loyalty from our customers and demand for our brand, and as we emerge from the pandemic that loyalty is very evident in the footfall we are seeing in our stores. Joining the Coffee Club Community is another way we are able to say thank you and reward customers who are not only enjoying being back in our stores but have also hugely embraced our new channels including click and collect, retail coffee at home, and delivery.”

NEW PRODUCT

Herald launches kraft hot container range Quality disposables manufacturer and supplier, Herald, has launched a selection of premium, eco-friendly, kraft containers aimed at specialist food stores, restaurants and high-end, takeaway outlets. The rectangular, disposable, hot food containers are aimed at those who are keen to offer the highest quality packaging to complement their produce.

Sitting alongside Herald’s kraft salad bowls, which are available in a selection of sizes, including 500cc, 750cc and 1000cc, and come with PET lids, the hot food containers have paper lids and are designed to enhance the product offering, presenting the contents in the most optimum light.

Managing director of Herald, Yogesh Patel is delighted to expand the company’s successful product line and said: “Since the new wave of food delivery services, customers are experimenting with their food choices and more and more restaurants are offering a take out option so that their menus can be enjoyed at home.

“These establishments want to use packaging and disposables that reflect and complement the quality of the food they are offering to protect their brand and retain credibility. As a result, we have experienced a

surge in demand for our kraft products, which signal quality and good user experience, while supporting green credentials and protecting any hot content.”

Call 0208 507 7900 or email sales@heraldplastic.com to order a copy of the catalogue.

Smoothies,Milkshakes,Frappe,Hot chocolates,Chai,Syrups, Hot & Cold Take-Away Cups, Lids & Straws, Blenders & More!

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01992 677 505 / 07544 638 329 THECAFELIFE.CO.UK | CAFÉ LIFE 41

PROFILE

Cairngorm

Coffee Having pivoted its business in recent times, Scottish coffee brand – Cairngorm Coffee – has appointed a new director and unveiled new packaging as part of its mission to convince everyone in the country to make sure they are drinking good, ethically sourced, coffee.

PANDEMIC PIVOT The Edinburgh business, founded

by Robi Lambie (right, main picture) back in 2014, has become a popular and respected coffee brand, having opened two successful coffee shops in Edinburgh’s city centre. However, when the pandemic hit, the firm’s Melville Place and Frederick Street coffee shops suffered a 72.5% loss in 2020 as regular customers and tourists stayed at home.

This prompted Robi Lambie to focus Cairngorm’s efforts online to save the business, resulting in a 1,100% growth in online orders of clothing and coffee in 2021. In fact, the business is now on track to turnover £1m for the first time in 2022, they report.

Now, with both shops operating smoothly as Covid restrictions come to an end, Cairngorm says that it has kicked off its plans to futureproof the 42 CAFÉ LIFE | THECAFELIFE.CO.UK

PROFILE expertise. The business he has built is absolutely incredible and I am so proud to now be a part of it,” says Harris Grant.

“I’ve kept a close eye on Cairngorm since the beginning, and I’ve always thought the potential is huge. Robi’s standards - from sourcing to the final taste – are exceptional, and he is so naturally talented as a marketer and a storyteller. What he has already built is outstanding and I’m very excited to work with him to take Cairngorm to the next level.”

business as it begins a sales drive to recruit wholesale customers across Scotland and beyond, and launch a new direct to consumer subscription service.

FUTURE PLANS In one of his first orders of business, Harris Grant appeared alongside Robi in a viral spoof Apple-style video to launch Cairngorm’s eye-catching new coffee packaging.

Robi Lambie himself is a former musician who learned to roast at the famous Ralia Café in the heart of the Cairngorms. “The pandemic made me think differently,” he says.

“Our main focus had always been the shops, and it’s not an exaggeration to say I was in a state of severe panic when lockdown hit - we went from being on track for £1m turnover to near disaster. However, looking back, it was the best thing that ever happened to the business. It made me expand my horizons and it opened my mind to what’s possible.

“What seemed like the worst thing that ever happened has in many ways been a good thing. It has caused me to completely re-evaluate everything – from how our coffee is packaged to how we reach customers who live outside of Edinburgh to whether I wanted to go it alone as a solo business owner.

“While I’m so relieved to be serving our loyal customers in Edinburgh again at both shops, I’m very excited to now have the potential to reach far more people through our subscription service and wholesale customers. I’m excited about a new beginning for the business alongside a friend who has improved every area of Cairngorm from the moment he joined.”

The pair say that they now plan to begin a recruitment drive to add even more top coffee talent to their team.

They also reveal that they are now on the hunt for a new roastery.

“Scotland’s coffee scene has transformed in the years since we began, we’ve got to keep moving forward all the time. There are so many great roasters in Scotland that it feels like we’re part of a movement,” adds Robi Lambie. “But too many people still accept poorly roasted unethically sourced coffee.

Together, I hope we can change that!”

NEW APPOINTMENT Robi Lambie has called upon an old friend from his childhood in Duffus, Moray – Harris Grant (left, main picture) - to help out.

Harris Grant is co-founder of the Edinburgh-based Scottish Edgewinning vegan fashion retailer Treen, and has now joined Cairngorm Coffee as a co-owner and operations director.

A trained accountant, he spent almost five years working for KPMG in Hong Kong before returning to his native Scotland where he launched Treen alongside his partner, Cat Anderson.

“Good coffee is all about balance, and I feel I bring some organisational acumen to act as a foil to Robi’s creative flair and unparalleled coffee THECAFELIFE.CO.UK | CAFÉ LIFE 43

NEWS

The

best

serve

Maxime Herbaut, national sales manager at La Cimbali, spends a lot of his time sharing knowledge and expertise to help customers deliver the best coffee experience possible.

TOP TIPS “Whether I’m visiting a small independent coffee shop or a large, branded chain, the challenges that customers encounter on a daily basis are pretty much the same,” says Maxime Herbaut.

“Here are the top six issues which come up time and time again with simple solutions to help operators serve the best coffee going.”

Why does my coffee taste bitter?

If you start to notice bitter tasting espresso it might be because the extraction or pour time is too long, or that your equipment hasn’t been maintained properly.

Aim for a pour time of between 25–35 seconds depending on the coffee profile and equipment, and watch the coffee as it comes through ensuring it doesn’t over extract.

Ensure all equipment has been cleaned as per manufacturer recommendation to prevent stale coffee residue mixing in with the fresh coffee as this can impart a bitter taste.

Regular servicing by a professional is also key to ensure the equipment works as it should and extracts the coffee as needed.

The daily grind…

Using consistently sized coffee grounds is very important to overall drink quality - larger sized grounds cause under extraction which creates a weak and watery coffee with a sour taste.

Smaller grounds can cause the coffee to be over-extracted which can add bitterness.

Uneven grounds are usually caused by wear to the burrs and so they should be checked and adjusted/replaced on a regular basis.

Sharper burrs will grind the coffee with more consistency and precision

44 CAFÉ LIFE | THECAFELIFE.CO.UK

ADVICE

and there will be a big improvement in flavour, balance and consistency.

A regular clean of the grinder to remove oils and micro-grounds will also benefit the overall coffee quality.

Overheated milk One area that customers are always keen to learn more about is the correct temperature for prepping milk.

Because the temperature of the steamed milk will affect the flavour of the finished drink it is important to get it right.

Milk starts to boil around 71°C and anything over 70°C can burn the tongue and is therefore to be avoided. The best milk temperature for milk-based espressos is between 60 and 70°C. A good way to reach the preferred milk temperature is to use a good, calibrated thermometer. There is a little delay with a thermometer which means that the steam should be turned off just a few degrees below the desired temperature.

When working with non-dairy milks, remember they have a ‘splitting point’ which can be as low as 60°C. Play it safe by pre-heating the serving cup to a higher temperature and then only steam your milk to around 60°C. As long as your timing is ok, the drink should then maintain a higher temperature by the time it is ready to serve, even though you have decreased the milk temperature a little.

areas, then the problem of scale build up is intensified. The chances are a filter of some sort will be needed to regulate the water quality.

Because there are so many different types of water filters available, best advice is to ask the experts before purchase to ensure you choose the correct system for your business.

In addition to fitting a water filter, regular machine servicing from a coffee professional is also recommended.

Staff training In an industry known for part time workers, casual staff, staff shortages and high turnover rates, keeping a fully trained barista team is always going to be a challenge.

Larger chains have the benefit of fully budgeted training cycles; smaller independent businesses don’t have that luxury.

Many of the businesses we work with appoint a barista trainer who takes responsibility for the entire team, filling knowledge and skills gaps and ensuring that everyone is trained to a level of competency supported by ongoing refresher training.

Other customers rely on our expertise and we provide coffee training to help staff develop their knowledge, grow sales and most importantly, reduce maintenance costs.

This seems to work extremely well, introducing a level of professionalism and helping staff develop to their full potential.

Maintenance It might surprise you to learn that around 65% of coffee machine breakdowns are due to poor maintenance - i.e. the breakdown could have been avoided if the machine had been maintained according to the manufacturer’s instructions.

Getting into the habit of cleaning the machine every day after closing is essential to prevent the machine remaining dirty overnight (we still see this often). It should take less than 10 minutes from start to finish and will pay dividends in terms of coffee quality and lifespan of the machine.

Training sessions at Cimbali are focused on maintenance of the machine as this is one of the most efficient ways to reduce equipment breakdowns (any machine downtime will inevitably lead to a loss of sales).

In addition, many manufacturers offer service and maintenance contracts which should be considered an essential part of buying new equipment.

The annual charges can be budgeted for – there’s plenty of margin available for this if the operator has the correct machine type for the business needs.

Limescale build up Coffee machines with steam boilers are inherently vulnerable to scale build up. As well as causing breakdowns, limescale and mineral deposits can have a negative impact on beverage flavour, aroma and clarity.

If your business is in the South East, Midlands, North East or East Anglia which are known to be hard water THECAFELIFE.CO.UK | CAFÉ LIFE 45

ADVICE

Operational practices to help ease

food inflation

With rising food costs, Rachael Venditti, business development manager at independent food procurement specialist, allmanhall, looks at how caterers can become more efficient in their operational practices to ease the pressure of food inflation.

PRACTICES AND PROCESSES Firstly, consider revisiting your existing operational practices with a real focus on their financial benefit. During the pandemic kitchens had to adapt to an ever-changing environment that was outside of their control and devised systems that could cope with the guidelines laid down by the government.

Many of these changes have remained following the relaxing of rules, but now would be good time to revisit these changes to see if further improvements can be made to enable a more cost effective and efficient operation.

Kitchen practices can be enhanced and made more efficient by reviewing, and where possible improving, your team’s skills, through upskilling. For example, a talented chef who is skilled and motivated in the kitchen will be more cost effective than bringing in prepackaged products.

Consider reviewing how your teams are approaching stock management to see if there are opportunities to minimise holding stock and reduce wastage. Food waste can be a big unnecessary expense, along with being an environmental issue, whether this is kitchen waste or waste from meals, so review and improve how wastage is recorded and managed.

Give consideration to your long-term capital investment strategy with regard to equipment. Using modern equipment can really drive cost efficiencies. New technologies may seem like a big cost upfront but will ultimately generate a return on investment as they use less energy, cook more efficiently and support waste reduction and help your catering team to optimise yield.

46 CAFÉ LIFE | THECAFELIFE.CO.UK

RECIPES AND MENUS Real impact on food costs can be made through smart and effective recipe engineering, with restricted menus.

Now more than ever, it is time to make adjustments that have no negative impact on quality or taste but can shave off unnecessary costs. Recipes are an important way of managing costs, improving quality, managing dietary requirements, ensuring consistency and reducing wastage.

Consider reviewing the product specifications of the products you use without reducing the quality of a finished dish. For example, are class 1 vegetables really needed if they are being chopped up and put into a dish or could wonky vegetables be used instead? High spend categories such as meat can be reduced or substituted, replacing 95vl mince with 90vl, and vegetarian dishes offered as an alternative. Review the need for luxury items and use own brand rather than branded goods. Consider asking your suppliers for alternatives for sampling and test your options.

By undergoing a recipe review you can challenge your recipes and assess whether ingredients be reduced or removed without compromising the dish.

Start to think about your menu cycles with the food cost for each dish taken into consideration. You will quickly identify those high cost dishes and whether they can be adapted to reduce overall menu costs. Understanding changes in product pricing helps to influence your recipes and menus.

For example, eggs and poultry are a particular risk area at present. Ensure you stay abreast of these things and adapt your menu accordingly.

Communicating and sharing the challenges associated with rising food costs with your team and, importantly, your customers, is really important. This will help to provide further understanding and will support any menu changes or required tariff increases you are compelled to introduce as food inflation steadily rises and impacts your costs.

Another alternative is to outsource to a procurement provider, who manage suppliers, undergoing analysis and insight updates throughout the year on food pricing, and can deliver dietetic advice and menu design.

Food inflation is a reality for this year. Coping strategies, addressing the things you can control, are therefore going to be key. Re-assessing operations and menus may help your catering budgets and food purchases go as far as possible.

Established in 2006, allmanhall is an independent, family owned and managed business providing expert food procurement and supply chain management, combined with hands-on catering and nutrition advice.

International Suppliers Index Product Listing

Sandwich Manufacturers

BAKERY INSERTS Sigma Bakeries Ltd

SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

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

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

TO ADVERTISE IN

CONTACT SAM MINTON .uk 01291 636333 | sam@jandmgroup.co

THECAFELIFE.CO.UK | CAFÉ LIFE 47

Café Product Index ADVISORY, BUSINESS &

Yoghurt

DRINKS

Prawns

CONSULTANCY SERVICES

Freshfayre

Juices

CP Foods UK Ltd.

Bernard Matthews (Sunderland) Ltd.

Bespoke Software

Futura Foods UK Ltd

Freshfayre

H Smith Food Group PLC

Cargrill Protein Europe

Kelsius

Sour Cream

Royal Greenland Ltd.

Mezze

Freshfayre

Leathams EGGS & EGG PRODUCTS

Freshfayre

Eggs (hard boiled)

Zafron Foods Ltd.

Freshfayre

Salmon

Business Systems

Chicken

CP Foods UK Ltd. Dawn Farms UK Freshfayre

Kelsius

CHUTNEYS & RELISHES

Mezze

Chutneys

Nutritics

Freshfayre

Fresh-Pak Chilled Foods

Freshfayre

Consultants

Leathams

Egg Products

Leathams

The Wordbox

Mizkan Euro Ltd.

Freshfayre

Seafood/Shellfish

Smithfield Foods Ltd.

E Commerce

The Ingredients Factory

Fresh-Pak Chilled Foods

H Smith Food Group PLC

Continental

Mezze

Zafron Foods Ltd.

Futura Foods UK Ltd.

Royal Greenland Ltd.

Freshfayre

Factory

Relishes

Tuna

Leathams

Grote Company

Blenders

Freshfayre

Smithfield Foods Ltd.

Kelsius

Freshfayre

H Smith Food Group plc

Duck

Millitec Food Systems Ltd.

Harvey & Brockless

Moy Park Ltd.

Bernard Matthews (Sunderland) Ltd.

Zafron Foods Ltd

CP Foods UK Ltd.

Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Kelsius Nutritics BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Bread Making Ingredients Harvey & Brockless

Leathams Stonegate Farmers Zafron Foods Ltd.

Leathams Mizkan Euro Ltd.

EQUIPMENT & VEHICLES

The Ingredients Factory

Buttering Machinery

Zafron Foods Ltd.

Deighton Manufacturing

Pickles

Grote Company

Freshfayre

H Smith Food Group plc Leathams Moy Park Ltd. Seara Meats BV

Freshfayre FOOD WHOLESALERS Country Choice Foods

H Smith Food Group PLC Ham Freshfayre Gierlinger Holding GmbH

Millitec Food Systems Ltd.

FRUIT

Coffee Machinery

General

Fracino

Smithfield Foods Ltd.

The Ingredients Factory

Lamb

Franke

Guacamole

Freshfayre

Blenders

Coffee Safe

Leathams

H Smith Foodgroup PLC

Freshfayre

Pumphreys Coffee

Zafron Foods Ltd.

Conveyors

INSURANCE

Snowbird foods

Deighton Manufacturing

Insurance Protector Group

Pork

Geeta’s Foods Ltd. Leathams The Ingredients Factory Salsa

DRESSINGS, SAUCES AND MAYONNAISE

Meatballs

Dawn Farms UK

Grote Company Millitec Food Systems Ltd.

LABELS

Cutting & Slicing Equipment

Nutritics

Grote Company

Planglow Ltd.

Fresh-Pak Chilled Foods

Millitec Food Systems Ltd.

Reflex Labels

The Ingredients Factory

Depositing Machinery

Zafron Foods Ltd.

Grote Company

Dressings

Millitec Food Systems Ltd.

Dips Blenders Freshfayre

Blenders Mayonnaise Blenders

Kitchen Equipment Water and Filtration Labelling Systems & Barcoding

MEAT PRODUCTS

H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. Sausages Freshfayre Gierlinger Holding GmbH

Dawn Farms UK

Leathams

Freshfayre

Moy Park Ltd.

H Smith Food Group plc

Smithfield Foods Ltd.

Gierlinger Holding GmbH

Snowbird foods

Leathams

Turkey

Moy Park Ltd.

Bernard Matthews (Sunderland) Ltd.

Butter

Fresh-Pak Chilled Foods

Freshfayre

Harvey & Brockless

Spreads

Piquant

Reflex Labels

Freshfayre

Zafron Foods Ltd.

Mobile Catering Vehicles

Spreads (olive)

Mustards

Jiffy Trucks Ltd.

Freshfayre

Blenders

Sandwich Making Machinery

Leathams

Zafron Foods Ltd.

Deighton Manufacturing

Leathams

Grote Company

Moy Park Ltd.

Millitec Food Systems Ltd.

Newsholme Food Group

Sauces & Ketchups

Gierlinger Holding GmbH

Bawnbua Foods NI

Freshfayre

Planglow Ltd.

Freshfayre

Bacon

BUTTER & SPREADS

Nutritics

Leathams

Smithfield Foods Ltd. Beef Freshfayre

Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd.

CHEESE & DAIRY PRODUCTS

Blenders

Cheese

Freshfayre

Freshfayre

Piquant

Futura Foods UK Ltd.

The Ingredients Factory

FISH PRODUCTS

Freshfayre

Harvey & Brockless

Zafron Foods Ltd.

Crayfish

Moy Park Ltd.

ORGANIC PRODUCTS

Leathams

Spreads

Freshfayre

Princes Foods Ltd.

Fridays

Norseland Ltd.

Blenders

Royal Greenland Ltd.

Smithfield Foods Ltd.

Leathams

48 CAFÉ LIFE | THECAFELIFE.CO.UK

Canned Meat

OILS Freshfayre

Café Manufacturers & Distributors PACKAGING

GREENCORE

Cardboard

FOOD TO GO LTD –

Colpac Ltd.

MANTON WOOD

Coveris Flexibles UK Ltd. (St Neots) Pro-Ampac RAP Disposable Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Nutritcs Pro-Ampac RAP Reflex Labels Food wraps Pro-Ampac RAP

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Tel: 0283 0262333 E-mail :philip@aroundnoon.com www.aroundnoon.com BRC Rating – AA

Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com

Sandwich Packs

BRC Rating – AA

Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Pro-Ampac RAP PASTA Freshfayre Leathams Pasta Foods SALAD Fresh Agrial Fresh Produce Ltd. Freshfayre

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636 infoANL@aroundnoon.com www.aroundnoon.com BRC Rating – AA

FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000

Sweetcorn

commercialftg@samworthbrothers.co.uk

LTD. – ATHERSTONE

Freshfayre

BRC RATING – AA

Unit 7,

Agrial Fresh Produce Ltd. Sundried Tomatoes Freshfayre

www.greencore.com BRC RATING – AA

GREENCORE FOOD TO GO

Tomatoes

Carlyon Road

Freshfayre

Industrial Estate, Atherstone,

SANDWICH FILLINGS

Warwickshire

(READY PREPARED) Fresh Fillings Bernard Matthews (Sunderland) Ltd. Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Zafron Foods Ltd. Frozen Fillings Bernard Matthews (Sunderland) Ltd.

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com BRC RATING – AA

CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com BRC Rating – AA+

GREENCORE FOOD TO GO SOUPS Freshfayre Leathams VEGETABLES & HERBS Canned Vegetables Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd.

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk BRC Rating – AA

sales@greencore.com

Leathams Plc

Salad (prepared)

BRC RATING – A

Fax: 0207 536 0790

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

GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com BRC Rating – AA

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net STS Audited REAL WRAP COMPANY LTD. Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk STS Audited

LTD. – HEATHROW Unit 366 Stockley Close,

alex.mclaren@greencore.com

SAMWORTH BROTHERS MANTON WOOD Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 Fax: 01536 409 050

www.greencore.com

commercialftg@samworthbrothers.co.uk

West Drayton, London UB7 9BL Contact: Alex McLaren Tel: 0208 629 8600

BRC Rating – AA

SANDWICH KING Enfield Street, Leeds LS7 1RF Tel: 0113 2426031 Stacey@sandwichkinguk.com www.sandwichkinguk.com STS Audited

commercialftg@samworthbrothers.co.uk

Contact: Sales

Jalapenos Freshfayre

GREENCORE

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401

BRC Rating – AA+

SIMPLY LUNCH LTD. Unit 2, ZK Park, 23 Commerce Way Croydon CR0 4ZS Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk BRC Rating – AA STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk BRC Rating – AA

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk STS Audited

TIFFIN SANDWICHES LTD. Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939 paul.thornton@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk BRC Rating – A

THECAFELIFE.CO.UK | CAFÉ LIFE 49

Café Suppliers Index

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk

ALS LABORATORIES (UK) LTD Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk

ARISTO FOODS Unit 12 South Cambridge Business Park, Babraham Road, Sawston, Cambridge CB22 3JH Contact: Jason Baldwin Mobile: 0772 007 8193 jason@aristofoods.co.uk www.aristofoods.co.uk BAWNBUA FOODS NI 67 Crowhill Road, Bleary County Armagh BT66 7AT Contact: Joanne Grant Tel: 028 38 344224 joanne.grant@bawnbua.com www.bawnbua.com

BERNARD MATTHEWS (SUNDERLAND) LTD. Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Marie Marandola Tel: 07873 301954 sunderlandsales@2sfg.com Marie.Marandola@2sfg.com www.2fsg.com

BLENDERS Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland Contact: Barnaby Barber Phone: 00 353 14536960/ 07741 639006 barnaby.barber@blenders.ie www.blenders.ie

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Claire Thomas Tel: 0121 725 3476 Claire_Thomas@cargill.com www.cargill.co.uk

COFFEE SAFE The Chapel, 288 Halifax Road, Liversedge WF15 6NP Tel: 01274 979920 info@coffeesafe.com www.coffeesafe.com

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk PANTONE 1585 U

PANTONE NEUTRAL BLACK U

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

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

COVERIS Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 UKfoodservice@coveris.com www.coveris.com

50 CAFÉ LIFE | THECAFELIFE.CO.UK

FRANKE COFFEE SYSTEMS UK DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Bryan Murphy Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk bmurphy@dawnfarmfoods.co.uk www.tmifoods.co.uk Accreditation body: BSA DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

LTD. 6a Handley Page Way, Old Parkbury Lane, Colney Street, St Albans, Hertfordshire AL2 2DQ Tel: 01923.635700 sales@Frankecoffeesystems.co.uk www.Franke.com

FRESHFAYRE A trading division of Fresh Direct Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop

GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@harveyandbrockless.co.uk

www.harveyandbrockless.co.uk Accreditation body: BSA

Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk

FLEXESERVE The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road Hinckley, Leicestershire LE10 3BZ Warwick Wakefield 01455 638300 info@flexeserve.com www.flexeserve.com FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

FRACINO Birch Road East, Birmingham B6 7DB Contact: Peter Atmore Tel: 0121 328 5757 sales@fracino.com www.fracino.com

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

www.fresh-pak.co.uk

INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com

GIERLINGER HOLDING GMBH Weingartenstraße 14, A-4100, Ottensheim, Austria Contact: Harry Prutton Tel: 07747 621586 hp@gierlinger-holding.com www.gierlinger-holding.com

JACKSONS 40 Derringham Street, Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146/ 07747 612527 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

Café Suppliers Index

Tel: +353 (0)7491 62982

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

Contact: Mario Kelly

www.mizkan.co.uk

KELSIUS Unit 2 Ballyconnell Industrial Estate, Falcarragh, Co. Donegal F92 AF8N

info@kelsius.com

PASTA FOODS Forest Way,Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com

REVOLVER WORLD 152 Goldthorn Hill, Wolverhampton WV2 3JA Contact: Hannah Birch Tel: 01902 345345 coffee@revolver.coop www.revolverworld.com

www.pastafoods.com

https://bit.ly/3jEOiu0 PIQUANT LTD Willenhall Lane, Bloxwich, MOY PARK LTD.

Walsall, W.Midlands

39 Seagoe Industrial Estate,

WS3 2XN

Craigavon,

Contact: Julie Smith

LEATHAMS LTD

County Armagh

Tel: 01922 711116

227-255 Ilderton Road,

BT63 5QE

Fax: 01922 473240

London

Contact: Mark Ainsbury

salesinfo@piquant.co.uk

SE15 1NS

Tel: +44 (0) 28 3835 2233

www.piquant.co.uk

Contact: Des Hillier

mark.ainsbury@moypark.com

Accreditation body: BSA

Tel: 0207 635 4000

www.moypark.com

ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@ snowbirdfoods.co.uk www.snowbirdfoods.co.uk STONEGATE FARMERS The Old Sidings, Corsham Road, Lacock Chippenham, Wiltshire SN15 2LZ Contact: Sara Harling Tel: 01249 730700 Sara.Harling@stonegate.co.uk www.stonegate.co.uk THE INGREDIENTS FACTORY Unit 2-3, Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk PLANGLOW LTD MEZZE

The Quorum, Bond Street,

12 Colston Yard, Bristol BS1 5BD

Bristol BS1 3AE

Contact: Hugo Walker Tel: 0117 379 0309 hugo.walker@mezze.io www.mezze.io MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger

NEW YORK BAKERY CO. Swinton Meadows Industrial Estate, Swinton, Mexborough S64 8AB Contact: Angela Young

Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk

RAP LTD.

Tel: 01332 320400

Mansel Court, 2A Mansel Road,

Contact: Richard Ledger

Wimbledon, London SW19 4AA

Tel: 01664 820032

Contact: Martin Beaver

sales@millitec.com www.millitec.com

SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS) 106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL Contact: Sales Tel: 01473 350045 sales@hubbardsystems.co.uk www.scotsman-ice.co.uk

NSF FOODS LTD. Sutton Farm, Claverley, Shropshire WV5 7DD

Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com

Contact: Steve Money Tel: 01902 925330

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

steve.money@nsffoods.com www.nsffoods.com

THE WORDBOX PR and Marketing for Food, Drink and Hospitality PM House, Riverway Industrial Estate, Guildford GU3 1LZ Contact: Jane Newick Tel. 0330 043 1951 / 07907 566773 jane@thewordbox.com www.thewordbox.com ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk

MISSION FOODS EUROPE LTD Renown Avenue,

NUTRITICS

REFLEX PACK PLUS

Coventry Business Park,

22c Town Centre Mall

Moat Way, Barwell

Coventry CV5 6UJ

Main Street, Swords, Co Dublin

Leicestershire LE9 8EY

Contact: James Brown

Ireland

Contact: Melissa Aplin

Tel: 07725 496799

Tel: 020 3769 5265

melissaa@reflexlabels.co.uk

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252400

Jbrown@missionfoods.com

Email: info@nutritics.com

Tel: 01455 852400

customerservices@smithfieldfoods.co.uk

www.missionfoodservice.co.uk

www.nutritics.com

www.reflexlabels.co.uk

www.smithfieldfoods.co.uk

LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration 11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226 admin@laca.co.uk

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FRESH COFFEE, DIRECT FROM THE ROASTERY

At UCC Coffee, we pride ourselves on providing exceptional fresh coffee at great prices, without compromising on quality. Now introducing UCC Coffee Direct; your gateway to access our best-selling coffee brands and machines; geared specifically to the independent sector.

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Go online today to set up your account.

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