the memorable coffee experience they desire (and always deserve). Discover more at co ee.franke.com Leading automatic and semi-automatic equipment The perfect blend of Swiss craftsmanship and design 100+ UK&I engineers for smooth-running operation 24/7 digital access to monitor fleet performance
Well… if the first 2025 issue of is anything to go by, we are in for an exciting year. This was a labour of love that kept on growing, with a smorgasbord of insight, interviews, previews and advice. Thank you to everyone who contributed.
There are two words that leapt out of our sumptuous ‘Ice cream & desserts’ special: Salted caramel! It’s the flavour of the hour, challenging the more traditional consumer picks. While a younger demographic is forcing operators to think differently and become more agile around taste combos, Insta-friendly creations and menu versatility.
For the first time, we have three exclusive previews. There’s a mouth-watering debut for lunch! NORTH in Manchester, the UK Food & Drink Shows promise a wealth of networking opportunities, while the London Coffee Festival is becoming an essential staple on the industry calendar.
Packaging requirements go under the microscope with Richard Harrow’s invaluable advisory, as we also zone in on syrups & flavourings, alt-milk for tea drinkers and coffee suppliers & roasters.
Enjoy the ride!
Alex Bell - Editor
LIFESTYLE
PREVIEWS
4-17 Islands Chocolate / Vita Mojo / Hagen / Cornish Bakery / Franke / Shrooma / Richard Harrow packaging advisory
Delicious and ethical are the key watchwords for Islands Chocolate. We spoke with founder and CEO, Wilf Marriott.
Tell us about Islands Chocolate. Our chocolates are unique as our story. Growing the finest flavour cocoa on our own farms in the Caribbean’s St Vincent and sourcing directly from select, ethical farmers, we craft award-winning chocolates beloved by the UK’s top baristas, bakers and connoisseurs. By managing every step of the cocoa journey, we ensure that the atrocities of slavery, child labour and deforestation – too often the norm – are never permitted on our farms.
Our drinking chocolate range includes a selection of award-winning
couvertures (small chocolate buttons ranging from 55% Milk to 85% Dark), 55% Dark Chocolate Flakes, larger 37% White Chocolate Buttons and two Hot Chocolate Powders. We also supply a delicious Chocolate & Hazelnut Spread which was recently voted the No.1 Chocolate & Hazelnut Spread by The Sunday Times. These come in 2kg bags, with a selection also available in 200g retail tins and jars.
In 2025, we’ll expand our trade range to be used in independent and more commercial settings. Our new 32% Hot Chocolate Powder has
been developed as multi-use, for hand-crafted drinks by baristas and in automated bean-to-cup machines. We’re also launching a single origin Chocolate Syrup made with far higher cocoa content than industry standard, zero artificial flavourings and versatility in hot and cold drinks and desserts.
Can you expand on key partnerships?
Our relationships in the café/ coffee house sectors are direct with independent sites, roasters, wholesalers and larger multi-site businesses. We are
passionate about retaining the artisan origins of Islands Chocolate as we evolve, delivering exceptional drinks to independents through our wholesalers.
Larger customers range from businesses with five to 350 sites. Naturally, these will have different requirements in terms of volume, price points and customer preferences, so we work with them individually to match and create bespoke products if required.
At the end of 2024, we became the new chocolate partner for Grind cafes, with our 45% Hot Chocolate now served across their 11 London sites. Alongside this, our 32% Hot Chocolate Powder was selected for their GrindPro offering – an automated, self-serve coffee system for workplaces and organisations. With the majority of hot chocolates suitable for automation being of incredibly low cocoa content (some as little at 6%), Grind wanted to align with the quality of their coffees and our 32% was a natural fit.
GAIL’s Bakery has been serving Islands Hot Chocolate since 2020. At that point, we were predominantly supplying Michelin-starred restaurants with chocolate couverture for desserts and baking. As pioneers of sourcing and ingredient-led recipes, GAIL’s recognised our unique story and selected us a partner. So, we created our hot chocolate mini-button size to meet their speed-of-service needs. Since then, GAIL’s has been able to rotate its hot chocolate menu through our 55% Milk, 65% Dark, 75% Dark and Cocoa Powder to suit customer palates and seasonal offerings.
You’re in a hugely competitive market – how do you stay ahead?
Our cocoa farming and sourcing, the crafting of our chocolate and the conscience of our business, aligning with the values of specialty coffee.
We’re a British family business, and with our own farms in St Vincent, we sit in the exceedingly rare minority of
the chocolate industry who are both cocoa farmers and chocolate makers. We also source directly from select ethical farmers, with a focus on quality cocoa, agroforestry and regenerative farming models, sustainable practices and positive social impact.
By offering a fully controlled supply chain from farm to product, we ensure exceptional taste and ethical practices, paying living wages and adhering to zero-slavery and zero-deforestation principles, planting over one million trees directly in St Vincent to date.
For an end consumer and independent customer, it is the flavour which truly sets us apart. By farming and sourcing such high-quality cocoa, we roast lightly to extract the finest flavours possible. Our couvertures are then conched (a process which mixes, aerates and refines the chocolate) for a short amount of time to retain as much of the naturalness of the cocoa as possible. The result is a range of
chocolates bountiful in bold fruit and light acidity, perfectly balancing with milks for a revelatory experience.
For our Hot Chocolate Powders, we keep our cocoa powders natural, bypassing the practice of Dutching –which is commonplace in the sector. This is the process of washing the cacao with an alkalising solution (normally potassium carbonate), leading to a dark-coloured cocoa, reducing acidity, creating a more uniform flavour and also reducing the amount of flavanols (antioxidants). As we use such high-quality cocoa, we keep things natural and create our desired flavours through roasting. The result is a lighter coloured cocoa with a more lively flavour and a pleasant acidity, much like a good coffee!
What’s your approach to independents and chain operators? Independents set the trend in the coffee industry. Generally, they
demand a more artisanal offering and have a personal knowledge of customer tastes. We find that our couverture ranges are more popular with independents, with sites offering multiple different percentages. A variety of hot chocolate percentages on the menu opens the conversation about how they are different, where they are from and what makes them unique. Many also use our 45% Hot Chocolate Powder, which is a more familiar flavour for the UK palate, with versatility for cold drinks and flavoured recipes. Our development chef, Cat, creates seasonal recipes, distributed via newsletters and social media as inspiration for our end consumers and independent customers.
Our relationships with larger groups naturally vary depending on the size of the businesses. For some we create exclusive white label products. For others, we develop for our range to meet their demands. Amongst franchise customers and wholesalers, we were repeatedly met with demand for a bean-to-cup hot chocolate.
Are you aware of any current consumer trends that the sector should be looking out for?
It’s an exciting time to be in hot chocolate! There’s huge growth in the sector with ‘a compound annual growth rate of 3% […] expected of the UK hot chocolate market from 2020 to 2027’ (Horizon Research).
We’re seeing this year on year in
our sales, but perhaps most exciting for Islands Chocolate is the appetite for luxury. This does not refer to a ‘standard’, smothered in cream and marshmallows and flavourings, but rather a preference for higher quality, ethical cocoas, flakes and couvertures. We sell two retail hot chocolates on Ocado: our 45% Hot Chocolate Powder and 55% Chocolate Flakes. Despite sitting at a higher price point, the flakes are outselling the powder.
As well as seeing this trend at a consumer level, it’s also happening in national café chains. In 2024, we launched with M&S as their Luxury Hot Chocolate. On the menu at their 350 M&S sites, you can now pick from 55% and 65% Flakes.
Through our wholesalers, we’re seeing increased demand for automation-friendly products. The advancement or technology in beanto-cup machines from the likes of Eversys and Franke is fuelling a surge
in this market, with large independent sites opting for mechanisation, as well as chains.
We’re also seeing increased demand for flavoured milks, which is another market with huge growth predicted over the next few years. There is already success in FTG but it’s largely untapped by café and coffee house offerings. Our Chocolate Syrup, launching later this year, has been created with this in mind. Made with high cocoa content, it works seamlessly between hot and cold drinks and creates a delicious, freshly prepared chocolate milk.
How important is sustainability to your business model?
Having a positive impact at source has always been at the heart of what we do. To do this, we ensure our supply chain is socially sustainable, offering fair pay and price for cocoa so that farmers can continue to invest in their farms and have longevity.
Complete control over our St Vincent farms allows us to ensure that all farmers are paid living wages, on salary with safe working conditions, holiday pay, training and opportunities for advancement. While that is commonplace to us in the UK, it is exceptional within cocoa farming.
All our own farms, plus those we source from, are GPS mapped outside of forest boundaries, ensuring compliance with our zero-deforestation principles. On St Vincent, we utilise an agroforestry and regenerative farming model to create optimum soil health for growing our cocoa. Through these practices, we have planted over one million trees on St Vincent to date, with the combination of trees sequestering an estimated 8,510MT of CO2 per year.
Here in the UK, we focus on packaging sustainability and shipping methods. In 2023, we launched a rebrand, which saw our 2kg bags move to a Type 4 recyclable plastic. This can be recycled by individuals in large supermarkets, but we also offer the option for customers to send these back to us for recycling.
For more info, visit islandschocolate.com.
Long-term engagement
Customer
loyalty is the golden ticket to success – and as Vita Mojo can testify, the right technology is an essential step on that journey.
GETTING AHEAD
Vita Mojo is a technology partner to hospitality operators aiming to grow their business. Their blend of real-life operator experience with cutting-edge knowledge has seen them grow key partnerships across hospitality.
“Investing in technology is investing in the long-term success of your café or coffee shop,” said Nick Liddle, VP commercial, Vita Mojo. “You can enhance the customer experience, increase operational efficiency and build loyalty. Some key problem areas where we’ve offered support include:
• Reducing queuing at peak times.
This will lose you customers before they even enter – and stressed team members at POS won’t have time to upsell. Digital order channels mitigate this by allowing the placement of orders in advance, reducing waiting times. They also include an upselling feature that suggests add-ons or premium options, increasing average transaction value (ATV), even during peak hours.
• Speeding up fulfilment
Implementing a Kitchen Management System will streamline communication between the front counter and baristas, ensuring orders are fulfilled quickly and accurately. This reduces stress, allowing baristas to prepare more drinks in less time and with fewer errors. It also creates a better working environment, crucial for staff retention.
“We predict loyalty will be a huge area of focus in 2025. More and more
we’re seeing our customers, especially coffee shops, move away from paper stamp cards – which can be lost or forgotten – opting instead for a better omnichannel customer experience.
“In 2025, optimal loyalty schemes will be centralised and unified, with each ordering channel a part of your brand’s digital ecosystem and an opportunity for customers to earn and redeem points the same way. They are a powerful tool for increasing engagement and retention. A unified loyalty programme that works across all ordering channels – whether in-store, online or via a mobile app – ensures customers are rewarded consistently, regardless of how they interact with your brand.”
This type of loyalty automatically triggers higher spending but the data generated is invaluable in other ways.
“It provides insights into customer preferences and behaviour, enabling you to tailor offerings and marketing efforts more effectively, with personalisation to stand out from competitors,” continued Liddle.
GAIL FORCE
One key high-profile partnership for Vita Mojo is with GAIL’s, which began in 2021. Brought in to support growth across multiple online channels, GAIL’s transformation to digital has been careful and considerate.
“We prioritised the brand world the team had built, alongside customer satisfaction. When planning the digital strategy, we worked closely with their senior team to understand goals and
focus on what was most essential, prioritising development accordingly.
“The ultimate goal was to move from fragmented tech processes to a more centralised and simple operation. We integrated several products into GAIL’s ecosystem, including POS, stock management and CRM, along with smart solutions for managing multiple channels in one space.
“The initial stages of this project gave our team insights that would be used later in developing the loyalty app. Maintaining and reflecting the craft bakery experience was a central pillar of the design process, ensuring the new app could integrate with the existing tech ecosystem, with the GAIL’s team looking to reduce the amount of integrations their tech stack depended on.”
With the app launch in 2023, GAIL’s set a goal of reaching 10% of transactions that contain loyalty. In 2024, around one-third of customers use the app, one of the highest engagements across the industry.
GENERATIONAL IMPACT
For independents and new operators in the café sector, keeping a lid on costs
while employing the most effective operational mechanisms is essential.
“There are many ways to cut through the sheer volume of bigger chain locations. Consumers are increasingly interested in supporting independent coffee shops that serve Fairtrade brews and champion sustainability. And as Gen-Z become independent consumers, with a desire
to pay for more sustainable products, it’s crucial for brands to capture this environmentally and socially conscious generation. Make sure that if you’re going to the effort of stocking products that you think will appeal, don’t forget to shout about it too.
“Also, 2025 is the year of the coffee connoisseur. As the grab-and-go market becomes somewhat saturated, smaller brands are riding the quality-conscious ‘third-wave’ of coffee; delivering specialty options such as singlebean origins and unique cold-brews. Consumers want a more exclusive experience, while valuing health.
“Finally, don’t be afraid to adopt technology to improve operations. You don’t need to install self-service kiosks, if that’s not right for your brand. However, it could pay to be ready to offer some kind of digital touchpoint to further engage and build loyalty.
“Running a coffee shop today comes with a unique set of challenges. We’ve found in our own research that the top priorities for operators are:
• 64% said increasing profitability
• 54% suggested growing the number of customers
• 52% mentioned improving customer experience
“These are all are inextricably linked. If a customer has a great experience that leads to growing loyalty, this means increasing profit. By using the right tech, coffee shops can deliver improved, faster experiences.”
As for Vita Mojo, there is a huge opportunity for growth into coffee houses, cafes and QSR. “We have an offering built to service all of their needs – and we’re always open to new customers,” concluded Liddle.
Capital gains for Hagen
Premium espresso bar group Hagen, renowned for sustainable coffee and Danish-inspired design, has opened its 15th London site, which will operate as a next-generation ‘concept bar’ for the group. Located on North Audley Street, Mayfair, it’s the largest and most advanced espresso bar to date marking a bold step in Hagen’s mission to bring people together over a Danish Kaffe Experience by combining premium and ethically sourced coffee with a
sophisticated Scandinavian ambience. Seating is intentionally limited, with the focal point instead being a grand circular zinc counter, designed to encourage a communal atmosphere centred around the performance of their skilled baristas in a similar vein to high-end sushi and cocktail bars. The interior is the imagination of Hagen founder Tim Schroeder and design studio Munro, drawing inspiration from Denmark’s Tivoli amusement park,
Cornish Bakery makes hay in MK
Founder-led Cornish Bakery has further added to its fast-growth credentials, with the ‘runaway’ success of the new Milton Keynes bakery. The independent company’s 65th site has surpassed all expectations, taking a record breaking £40K+ within its first week of trading, and going straight to the Number one spot of all bakeries in the city.
At 200 sq metres, it is the largest opening for the independent company this year, occupying a key location at centre:mk shopping destination. It opened to unprecedented demand, providing an immediately positive challenge for the centre:mk team, as the lengthy Cornish Bakery queues were blocking the main flow of the shopping centre. Both teams worked swiftly to devise a new roped ‘airport style’ system, to ensure efficient operations for customers and staff.
Cornish Bakery managing director,
Mat Finch, said: “We all knew that Milton Keynes, with its significant scale of space, was going to be a successful opening for us. But even we weren’t
quite expecting the extreme runaway success of the first week alone. We immediately reacted to the positive challenge of too many customers, working swiftly with the centre:mk team to devise our first roped queueing system. Our first week sales were well in excess of £40,000 – yet another record-breaking result in the record breaking year that has seen us surpass sales of over £1 million per week, and enter the Top 100 of all fastgrowth retail companies in the UK.”
This comes on the back of a run of successful Cornish Bakery openings in Taunton, Chelmsford and Winchester. The company is in the final stages of the build and renovation work for the next Cornish Bakery, in Cirencester. There is a strong pipeline of locations and properties set to open in 2025, as Cornish Bakery adjusts its ambition to triple in size in the near future.
blending the red, green and terracotta hues of Tivoli’s roof tiles into a warm, Danish mid-century atmosphere.
Hagen finds the best single origin coffees from around the world to bring to their bars but its most important supplier is the Himalayan Speciality Coffee Project – it imports sustainable coffee from Eastern Nepal, and supports a community of 1000 farmers in the Taplejung district through direct trade. The rich soil and high-altitude conditions are ideal for cultivating unique profiles. The single origin arabica varietals are served as a medium-light roast with tasting notes of sugar cane and dried fruit, delivering. A first for Hagen, it is available to take home as instant coffee and capsules.
This Nepalese coffee is roasted using the first-of-its-kind Bellwether system,
the world’s lowest carbon coffee roaster, and as the North Audley Street concept evolves, developments will see the bar launching a roasting room, where customers can enjoy their own unique flavour profiles.
For milky brews, Hagen serves up its homemade almond variety, alongside rich and creamy dairy milk enriched with magnesium and sourced from a small pool of family farms.
Also new is Hagen’s own label Gløgg – a Danish-style mulled wine. Deep flavours are enhanced with almonds and raisins soaked in dark rum.
In 2023, Hagen launched the Hagen Kaffe Klub. Rather than rewarding customer loyalty, it recognises members for doing good in the local community, through initiatives such as fixing fences, painting walls and clearing gardens at local schools.
Win afternoon tea essentials to love…. with Tipiak
Win afternoon tea essentials to love…. with Tipiak
To celebrate Valentine’s Day and share the love, Tipiak is giving away a case of its new heartshaped macarons and some heart-shaped coffee cups, spoons and a platter.
To celebrate Valentine’s Day and share the love, Tipiak is giving away a case of its new heartshaped macarons and some heart-shaped coffee cups, spoons and a platter.
Gluten-free and in strawberry and chocolate flavours, the authentic macarons simply need thawing before serving.
Gluten-free and in strawberry and chocolate flavours, the authentic macarons simply need thawing before serving.
They are perfect for afternoon tea, but can also be used to decorate cakes and desserts or as toppings for shakes and smoothies.
They are perfect for afternoon tea, but can also be used to decorate cakes and desserts or as toppings for shakes and smoothies.
So simple and convenient to serve in any café or restaurant, the heart-shaped macarons just need defrosting in the refrigerator for two hours, with a further 15 minutes at room temperature.
So simple and convenient to serve in any café or restaurant, the heart-shaped macarons just need defrosting in the refrigerator for two hours, with a further 15 minutes at room temperature.
Customers will love them!
Customers will love them!
They are the latest macarons launched by French pâtissier Tipiak, which supplies a range of authentic thaw and serve sweet and savoury pâtisserie to the UK food service sector via frozen food wholesalers.
They are the latest macarons launched by French pâtissier Tipiak, which supplies a range of authentic thaw and serve sweet and savoury pâtisserie to the UK food service sector via frozen food wholesalers.
Five lucky winners each have the chance to win a case of 20 French heart-shaped macarons, as well as four heart-shaped coffee cups with saucers, four heart-shaped tea spoons and a heart-shaped serving platter.
Five lucky winners each have the chance to win a case of 20 French heart-shaped macarons, as well as four heart-shaped coffee cups with saucers, four heart-shaped tea spoons and a heart-shaped serving platter.
To enter the giveaway, simply email your name, business address, frozen food wholesaler and contact telephone number to enquiries@ centralfoods.co.uk by 30th April 2025. Please quote ‘Tipiak Café Life reader offer’ in the subject line. Five lucky winners will be drawn at random after the closing date.
To enter the giveaway, simply email your name, business address, frozen food wholesaler and contact telephone number to enquiries@ centralfoods.co.uk by 30th April 2025. Please quote ‘Tipiak Café Life reader offer’ in the subject line. Five lucky winners will be drawn at
Discover more about the heart-shaped macarons and Tipiak’s other exquisitely French products available to the UK catering sector at www.Tipiakfoodservice.co.uk
Discover more about the heart-shaped macarons and Tipiak’s other exquisitely French products available to the UK catering sector at www.Tipiakfoodservice.co.uk
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Service with
Franke Coffee Systems UK is enjoying a growing presence, delivering innovative solutions to a variety of operators.
MAXIMUM RETURNS
With the popularity of coffee showing no sign of abating, there is a higher consumer expectation for aboveaverage taste and consistent quality. This is something Franke Coffee Systems is continually focusing on, in partnership with businesses eager to maximise ROI on their offering.
“Franke Coffee Systems will continue developing and making customers aware of the follow-up support we offer,” said Liz Bull-Domican, marketing executive, Franke Coffee Systems UK.
“Franke Digital Services (IoT) allows businesses to analyse their entire fleet’s operational and financial performance in real time, with 24/7 digital access. You can monitor insights that really matter – such as drink popularity and peak times – and make key improvements for a beverage menu that truly stands out. Franke Digital Services gives businesses full visibility
of machine cleaning as well, alongside the ability to promote LTOs via menu screensavers across the entire fleet.
“Furthermore, it’s important to acknowledge the value of going above and beyond coffee in 2025. After all, it wouldn’t be a modern-day beverage menu if that was the only option! That’s why our machines have capabilities for espresso, flat white, iced coffee, cappuccino and more. Extra options like hot chocolate and hot water for tea give consumers further choice – and the businesses serving the drinks more opportunities to optimise their Franke coffee machine investment.”
Franke Coffee Systems UK partners with roasters and equipment distributors, each allocated to a national account manager to fully leverage the partnership.
trends – and, of course, an appreciation for the expertise and innovation that goes into our coffee machine solutions.
“The Franke Group, headquartered in Switzerland, has also acquired Dalla Corte in recent years. Based in the heart of Milan, with the UK subsidiary in St Albans, Dalla Corte manufactures and supplies a range of traditional Italian espresso machines. Whether partners are seeking automatic, semi-automatic or traditional equipment, Franke and Dalla Corte has a portfolio to suit.”
ABOVE & BEYOND
In terms of adapting to a changing sector, Franke machines are packed with Swiss innovation and technology.
“We are always open to collaborating with new partners with a real zest for coffee, who have an ear to the ground about emerging
”While alt-milk was originally designed for consumers with allergies and intolerances, it’s since become the top choice for many coffee-loving millennials and Gen-Zers,” continued Bull-Domican. “The SB1200 coffee machine is a leading example of Franke’s ability to swiftly act upon trends, featuring IndividualMilk
technology to avoid any crosscontamination from storage to cup.”
And for older demographics, alongside those seeking the taste without the caffeine buzz, decaf is a popular choice. It unlocks opportunities to keep business flowing through the day, attracting customers beyond the morning demand for caffeinated drinks.
“Another trend Franke continues to focus on is sugar-free syrups. Salted caramel, vanilla, strawberry… these are a fantastic way to enhance flavour and satisfy sweet-tooth cravings, without the high sugar content. Combine syrup with the Franke machine’s ability to serve hot chocolate, and you have a delicious beverage for non-coffee drinkers!”
Franke Coffee Systems enjoys many partnerships across the UK, offering equipment that drives solutions.
“Our A line machine range is modular, meaning that cafés and coffee houses only invest in exactly what they need. For businesses seeking self-served beverage equipment, our A line range can be designed for minimal staff input – such as a contactless payment unit. On the other hand, if there is a focus on staff-customer interactions within a served environment, why not add cup warmers and steam wands?
“In addition, each of our customers is allocated a Franke national account manager, who becomes the point of contact across a range of areas – from developing the beverage menu to discussing machine fleet expansion plans. All of them have strong coffee and machine equipment backgrounds, helping you take your beverage offering to the next level.
“We also recognise the consequences of downtime. So, we continually invest in our UK & Ireland network of 100+ in-house engineers, employed directly by Franke Coffee Systems, with 24-hour SLAs to keep your fleet running smoothly, avoiding the impact of missed sales.”
KEEPING IT IN-HOUSE
Cafés and coffee houses face a complex environment in 2025, with an increased need for training and solutions to enhance staff retention.
“Our professional machines aren’t designed to replace staff but rather help them streamline the day-to-day. The Swiss technology allows staff to queue multiple orders during peak hours, with automatic cleaning systems leaving them to focus on other vital tasks in the lead-up to closing. This automated support delivers more opportunities to optimise the drinks menu – not to mention increased capacity to explore avenues beyond beverages.
“While on the topic of staff turnover, it’s worth mentioning Franke’s in-house training initiative. Our team of trainers is always eager to visit customer sites and upskill staff members, covering a range of topics from daily and weekly cleaning tips to navigating the touchscreen operator panel.
“Franke’s tried-and-tested machine training programme benefits staff by preventing (the often costly) user error, alongside enhancing best practices to develop barista skills further. Whether a business has just installed its first Franke coffee machine or has recently experienced an influx of new starters,
our training programme is here to help!
“And we believe that the buzz of coffee and other hot beverages will continue into 2025 and beyond. You can see it clearly, with barista competitions being introduced and trade shows experiencing greater footfall – two key indications of growing interest.
“To thrive in the UK coffee market, it’s vital to constantly innovate and deliver solutions. A great example is Franke’s patented coffee extraction technology, iQFlow™, renowned for enhancing each roasted bean’s aroma, flavour, and body – with minimal variance from cup to cup.
“After all, Franke machines are designed to make every sip all about the moment. For businesses, customers and the continued success of the sector,” concluded Bull-Domican.
Discover more at coffee.franke.com and via the QR code.
Shrooma has it!
BRAIN FOOD
The health benefits of mushrooms are well documented but are not necessarily directly associated with the café sector – until now!
Shrooma is the first-of-its-kind mushroom wellness café in the UK, where mushrooms and coffee are ground to perfection to help boost your body and mind. Oswestry Town Council Mayor, Councillor Mike Isherwood, officially opened the site on 25 January.
Located in the heart of Oswestry in the Grade II-listed former Dorothy Perkins building, Shrooma offers a range of high-grade mushroom extract powders which can be added to any hot drink for just £1. You can sip on a warming mushroom-infused tea or coffee, helping to boost the body’s immunity and energy, as well as the brain’s focus.
In Spring 2025, fresh mushrooms, supplements and dried fungi will be available to buy in-store and online, with seasonal, organic dishes served in the café or available for takeaway. All mushrooms included on the menu are grown upstairs in the ‘urban farm’. At full capacity, Shrooma can house 7000 fruiting blocks, and produce half a tonne of mushrooms per week.
You can learn more about the process, as well as the benefits of intense Chaga, nutty Cordyceps, malty Lion’s Mane and earthy Reishi in one of Shrooma’s educational workshops.
DYNAMIC DUO
Shrooma is the passion project of Alex and Paul Murray, whose love for mushrooms and wellness has come together to create this unique
The UK’s first wellness café & urban farm has been launched, where mushrooms meet coffee.
community hub.
Thanks to a £5000 funding boost from Oswestry Town Council’s ‘Breathing New Life into Empty Properties Grant’, it helped kickstart their dream into reality.
With a background in property development, Alex and Paul have restored the historic building to former glories after it lay empty for three years.
Mushrooms are sustainably grown and managed by long-time friend and eco-expert Matthew Rowe, who has two decades of experience in environmental activism.
Alex Murray, café manager, Shrooma, said: “We’ve always wanted to create a place where people can experience the natural, healing properties of mushrooms in a fun, accessible way.”
Paul Murray said: “Growing up, I would go foraging for mushrooms with my dad and that passion has stayed with me. Now, we’re bringing that love
of mushrooms to the public, in a space where people can learn, relax and enjoy something truly unique.”
Matthew Rowe, farm manager, said: “Mushrooms and the microscopic world of mycelia is fascinating. The network, sometimes called the ‘Wood Wide Web’, orchestrates the environment, communicating, warning of danger and sharing resources. The exotic mushrooms that we will be focusing on are known as functional. This means they’re beneficial to us but without the toxicity that comes with most medicines.
“Like the forest and mycelia, we believe that we are stronger together. This is why we have created the café as a space where people can learn from the mushrooms collectively as a community.”
Shrooma was founded in Dec 2024 by husband and wife Alex and Paul Murray, with Matthew Rowe as farm manager.
Be prepared!
Business owners need to be ready to respond to new packaging legislation. Richard Harrow, former Pizza, Pasta & Italian Food Association (PAPA) chairman, offers some invaluable insight.
EVOLVING LANDSCAPE
January 1, 2025, marked the implementation of a pivotal shift in packaging regulation, with the introduction of the Extended Producer Responsibility (EPR) for waste packaging legislation.
This significant new law fundamentally alters how the costs of household packaging collection, recycling and disposal are allocated, placing the financial burden squarely on brand owners. For businesses, this represents both a challenge and an opportunity to adapt to the evolving regulatory landscape.
So, what is EPR? Basically, it mandates that businesses bear the full cost of managing the packaging they place on the market. This includes expenses associated with household collections, public waste bin management and, in Scotland and Wales, litter collection.
The financial implications of EPR are significant. Just before the end of
2024, the Department for Environment, Food & Rural Affairs (Defra) released two critical updates.
On December 20, they issued the third iteration of estimated fees per material type. For the first time, specific rates were provided, although Defra emphasised that these figures are provisional. Experts anticipate the total cost could exceed Defra’s estimate of £1.4 billion. These fees are weightbased, a system that may disadvantage heavier materials like glass compared to plastics.
Already, the drinks industry has warned of potential price increases of up to 12p per bottle. Compounding this, plastics are subject to an existing tax of £217.85 per tonne (rising to £223.69 in April 2025), unless the material contains at least 30% recycled content. Combined with EPR, this brings the total tax to £708.69 per tonne from April 2025.
On December 23, Defra published the Recyclability Assessment Methodology (RAM). This document, which outlines how modulated fees will apply
from 2026, categorises packaging materials as Green, Amber or Red. Those deemed difficult to recycle (Amber and Red) will incur additional taxes. While the specific fee structure still remains unknown, businesses should start planning now to avoid penalties. Another component of EPR involves auditing public waste bins, as industry will be responsible for covering these costs. Items most frequently discarded in these bins will attract additional taxes, likely impacting the out-of-home
Quantity of Packaging
market more than retail. While a timeline for these audits is pending, PackUK –the new EPR administrator within Defra – began operations on Jan 25, 2025. Responsibilities include publishing guidelines, running information campaigns, collecting fees and distributing payments to local authorities.
Defra has also approved the establishment of a Producer Responsibility Organisation (PRO) to support EPR’s operational aspects. However, the relationship between PackUK and PRO is yet to be clarified.
ACTIONS FOR OWNERS
EPR shifts a significant financial burden from local and central governments to industry. Businesses must act swiftly to determine their obligations.
Failing to register if obligated could result in civil penalties. Even those not directly obligated will likely face higher costs, as the tax applies to nearly all consumer-facing packaging. Branded product owners will pay the tax, which is likely to be passed down the supply chain.
If your packaging features your name or logo, you may
Small Producer (exempt)
Small Producer (exempt) Over £2m Turnover No Obligation
be directly responsible for EPR taxes. Engage with your packaging supplier to assess the impact of RAM and explore options to replace Amber and Red materials with recyclable alternatives. Additionally, prepare for increased data reporting requirements as modulated fees are introduced in 2026. Looking ahead, EPR is only beginning and uncertainties remain.
Small Producer (exempt)
Large Producer (fees)
However, one guarantee is that substantial invoices from PackUK will start arriving by Q3 2025. Businesses should act now to mitigate costs and ensure compliance. Proactive engagement with suppliers, careful analysis of packaging materials and staying informed on further developments will be key to navigating this new regulatory environment.
www.ilfchairs.com
United in MANCHESTER
The all-new lunch! NORTH debuts at Manchester Central on 11-12 March 2025, co-located with NRB25
This March, the North’s café, coffee shop and food-to-go sectors will take centre stage with the launch of lunch! NORTH, an exciting trade show showcasing the best in innovation, talent and expertise. This event is set to become the premier gathering for professionals in this fastgrowing industry.
Co-located with the well-established Northern Restaurant & Bar (NRB25), lunch! NORTH offers hospitality professionals a unique opportunity to discover the latest trends, connect with leading suppliers and gain insight from some of the most respected voices in the industry. Together, the two events will create an unrivalled platform for the entire northern hospitality community and over 350 exhibitors.
WHY SHOULD CAFÉ OPERATORS AND COFFEE HOUSES ATTEND?
From artisan coffee to grab-and-go concepts, the café and coffee house landscape is evolving across the North. Recent data from lunch! NORTH in
partnership with CGA reveals healthy growth in the sector, with 796 new venues opening across the North since 2023 – a 0.5% increase from the previous year in the region’s café and coffee shop footprint.
Whether you’re an independent, a manager of a chain or part of a foodto-go brand, this event delivers tailored content and resources to help grow your business.
With a focus on actionable insights and practical strategies, lunch! NORTH is poised to be a game-changer for industry professionals.
KEYNOTE THEATRE, PANELS & LIVE SESSIONS
A dynamic programme of keynote interviews, panel discussions, FTG research insights and live sessions are set to inspire and inform attendees.
Marta Pogroszewska, managing director of GAIL’s, will be speaking in the Keynote Theatre with an exclusive interview on 11 March. Known for her vision and leadership, Pogroszewska will share her experience in scaling GAIL’s, while maintaining its commitment to quality and sustainability.
William Gordon-Harris, executive chairman and CEO of Knoops, joins the Food-to-Go Leaders Panel on 12 March. As the driving force behind Knoops’ premium hot chocolate brand, he will discuss the importance of innovation and brand positioning.
Claudio Ribeiro, owner and managing director of Federal Café & Bar, will appear on the Coffee Shop Leaders Panel on 11 March. With Federal’s reputation for exceptional coffee and
a vibrant customer experience, Ribeiro will offer insights into building a loyal community of customers.
The programme also features panels on operations, marketing, new openings and menu innovation, each designed to provide actionable takeaways for professionals across the café, coffee shop and FTG sectors.
Exhibitors to watch professionals attending lunch! NORTH and the co-located NRB can look forward to an impressive line-up of exhibitors showcasing tailored products and solutions to elevate their business. From cutting-edge coffee equipment to eco-friendly grab-and-go packaging, the exhibitor floor offers an invaluable resource for operators eager to stay ahead.
Networking and inspiration
lunch! NORTH is the ultimate platform for café owners, coffee shop operators and FTG professionals to connect, share ideas and stay ahead of trends.
Taking place alongside NRB25, it is set to become the cornerstone event for the North’s café, coffee shop and FTG sectors.
Register now for free trade tickets and join the celebration of northern hospitality excellence. Visit lunchnorth.co.uk for more information.
KEY EXHIBITORS INCLUDE:
COFFEE ROASTERS AND DISTRIBUTORS
Illycaffè: A global leader in premium Italian coffee, renowned for its rich, authentic espresso.
Lavazza Coffee UK Ltd: Synonymous with high-quality espresso and Italian coffee traditions.
Worker Bee MCR Tea & Coffee: Celebrated for its Manchester-inspired blends and commitment to local character.
Solo Coffee: Innovators in speciality cold brew coffee, perfect for modern café menus.
Farrer’s Tea & Coffee Merchants: Experts in sourcing exceptional teas and coffees for bespoke offerings.
Majestic Coffee: Specialists in bespoke coffee blends and roasting services, tailored for discerning operators.
BAKERIES AND COMPLEMENTARY OFFERINGS
The Exploding Bakery: Suppliers of high-quality cakes, pastries and indulgent treats designed to be enjoyed with café beverages.
Cake Bake Club Limited: Innovators in plant-based snacks and baked goods, perfectly suited for the growing demand for sustainable options.
Martins Craft Bakery: With shops all over Manchester and a vast selection of bread & rolls, cakes & pastries, savoury platters, traybakes and so much more, Martins are experts in the field.
Whether you’re seeking premium coffee blends, advanced brewing technology or the perfect bakery partner, the exhibitor floor at lunch! NORTH promises to inspire and support every aspect of your café business.
FOODSERVICE EQUIPMENT
Magrini: Providers of state-of-theart coffee equipment designed for professional use.
Nespresso Professional: Offering sophisticated coffee solutions tailored for the professional setting.
& Ice cream desserts
P22 Gelato Bricks: Soft-serve supremacy
P26 Suncream: Affordable indulgence
P28 Vegware: Breaking the mould
P31 Central Foods: Ooh la la!
P32 Symphonie Pasquier: Slice of heaven
P34 KTC: Crunch time in the kitchen
SOFT-SERVE supremacy
Gelato Bricks is here to revolutionise the foodservice dessert market in the UK – and they’re making the whole process as easy as possible.
SOLUTION BASED
Open, pour, gelato! This is the simple but effective mantra of Gelato Bricks, looking to bring authentic artisan dessert flavours to your business, in a totally fuss-free way.
The brainchild of Filippo Selini, premium mixes are imported exclusively and directly from an Italian partner, ‘Gelato 4ever’. Each carton, known as a brick, is filled with sumptuous ingredients, ready to be transformed into soft-serve gelato, milkshakes, bowls or frozen cocktails – with a little help from a soft serve or ice cream machine.
Selini is perfectly placed to deliver on these promises, as a self-confessed gelato geek who hails from Milan. Another entrepreneur, Stefano Vitali, is co-owner.
“We have many years of combined experience in the hospitality industry and owning coffee shops in London,” said Selini.
“We know first-hand how important it is to have an easy and reliable solution when working in a café business: quality ingredients, streamlined processes, reliable equipment and great service – and that is exactly what we deliver with Gelato Bricks. Making soft serve and frozen beverages simply, using our premium mix and a reliable machine. Getting indulgent, artisan, Italian gelato into your customers’ hands.”
The bricks can be stored at room temperature and come in 12 flavours (including dairy and vegan options). The eco-friendly one litre packaging also keeps things sustainable.
“And if you don’t have a soft-serve machine, we
I’m biased, but I think the Italian attitude to food & drink is a great one – genuine ingredients, simple processes, exceptional flavour and taking the time to enjoy it with loved ones. “
have a selection to meet the demands of your business, no matter how small or large. We offer installation, training, product development and aroundthe-clock support, as well as great gelato.”
ALL YEAR ROUND
Of course, ice cream is something of a seasonal product but that isn’t precluding Gelato Bricks from lofty ambitions.
“We believe that great taste is for every day – and if living in the UK shows us anything, it’s not to wait for the sunshine to get on with things,” continued Selini.
“Food is so versatile – and gelato is no different. The soft serve is less cold (-7°C) and more creamy than traditional ice cream (-16°C), making it a year-round product. Serve alone or with a waffle or topping for a decadent dessert. With the
stock will last. And when demand for gelato inevitably explodes, you have a readymade solution.”
With the popularity of Italian food and drink in the UK on an upward trajectory right now, Gelato Bricks is at the heart of the zeitgeist.
“I’m biased, but I think the Italian attitude to food & drink is a great one –genuine ingredients, simple processes, exceptional flavour and taking the time to enjoy it with loved ones. It’s not called La Dolce Vita for nothing. We have carried that through our selection. Just open the brick, run the machine, then you have amazing artisan products to be enjoyed. The dairy flavours are made with 100% Italian milk from cows roaming freely in Valle Stura di
same gelato as a base, you can also prepare bowls (matcha, mango, yoghurt) and milkshakes. Combine coffee and gelato for an unforgettable affogato or soothe winter throats with a shake. A long shelf-life of 12 months means that when you are a little quieter,
Demonte, with only genuine, premium ingredients used.”
GROWING INFLUENCE
Over their many years as café owners and coffee and gelato product distributors, the Gelato Bricks team is proud of its reputation and the relationships fostered in the communities of Surrey and South West London.
“It all started in Kingston upon Thames a few years ago, serving independent cafés, restaurants and riverside pubs with our machines and powder mixes,” said Selini. “Gelato Bricks is our new venture launching this year and we are hoping to connect with independents, smaller chains and retailers.
“We believe in a personalised approach, which is why we are initially focusing on Greater London and South East England. We can therefore travel and visit owners to collaboratively
design the best solution for their businesses. We believe that having a ready-to-pour product could really add value and make artisan gelato more accessible.”
When it comes to advice for operators seeking a gelato offering, the message is that quality and authenticity are essential.
“Try to become ‘the’ place that people visit to get their gelato and frozen treats. From soft-serve cones to milkshakes and bowls – do it all with Gelato Bricks. Elevate the dessert menu using gelato as a base. The artisan taste is ready to go by just opening the carton and pouring into the machine. Also, take steps towards a zero-waste approach with sustainable packaging, longlife formula and 30 days to use once frozen.
“We’d also recommend making a visual gelato corner with menu signs, flyers, cones and cups. And position your machines in a high-visibility area. We
are all big kids at heart –who doesn’t love seeing the whippy, creaminess of gelato being prepared?”
Consumer trends include acai, matcha, mango and yoghurt, with gourmet flavours such as tiramisu and spiced pumpkin.
“They all embody the feeling of a dessert that is ‘created’ rather than ‘processed’. Gelato Brick flavours provide the softserve gelato base which is exceptional as a standalone product, or enhanced by adding toppings to create a special frozen treat.
“Another trend is the ‘at-home’ ice cream machine, from Ninja and Cuisinart, to name a few. Our brick is ideal for this and is therefore a great opportunity for Gelato Bricks to be sold at retail level – and at point-of-sale in cafés, for great gelato home and away,” concluded Selini.
There are exciting ice cream Suncream gave us the scoop! avours in town, with unconventional options gaining plenty of traction. The experts at
DIVERSE NEEDS
With original Italian family recipes since 1934, it’s pretty safe to say that Suncream Ice Cream know what they’re talking about. Producing millions of litres every year, in a variety of pack sizes from its purpose-built, BRC-rated factory, it’s an operation spanning not just the UK but the globe. Their extensive range features scoop varieties, vegan, refreshing sorbets and even dog ice cream!
When it comes to avours, one particular choice is making waves.
“Vanilla, strawberry and chocolate remain the cornerstones,” said MD, Rebecca Manfredi. “However, a strong contender for the fourth spot has been steadily gaining traction and vying for a top position alongside the classics: sea salted caramel.
“And while traditional concepts dominate, there’s a noticeable shift towards adventurous and unconventional options, especially among Gen Z consumers. This younger demographic delights in exploring
Suncream’s Gelato Lusso Pink Candy oss & Blue Bubblegum, Cookie Dough Biscotti and even Ja a Cake Chocolate Orange.”
Catering to diverse needs is also important. “Although the growth in veganism may be plateauing, the need for products catering to dietary restrictions and allergies is as crucial as ever,” continued Manfredi.
“At Suncream, we’ve embraced this with our Love Vegan ice cream, designed to t around those following a vegan diet and with allergies. Proudly manufactured in a nut-free facility, it is free from ALL 14 declarable allergens. We saw little point in creating something that didn’t address these concerns fully.”
FURRY
FRIENDS
Post-Covid, the UK witnessed a remarkable increase in pet ownership between 2021 and 2024, with a 9% rise overall from 29 million to 32 million [globalpetindustry.com], with dog numbers spiking by 13%.
indulgence
“Naturally, they became integral parts of the family, so when the kids get a treat, the dogs deserved one too! That’s why we developed Suncream’s Gelato Woof ice cream for dogs. This plant-based product is avoured with vanilla and enriched with real carrot and apple puree, while being forti ed with added calcium to support healthy bones, heart and muscles. And Gelato Woof has proven immensely popular.”
Being able to spot trends and adapt menus is a priority for café operators, especially those looking to bring ice cream into the business.
“Ice cream is undeniably a versatile and pro table addition to any food establishment. Here’s a breakdown of why it makes an excellent o ering and how to maximise potential:
1. Minimal skill, high reward: It requires little preparation, making it easy for sta to handle while maintaining e ciency during busy times, alleviating kitchen pressure.
2. Exceptional margins of 200-300%: A substantial ROI, contributing
signi cantly to your bottom line.
3. Visual appeal: A vibrant ice cream display, like Suncream’s Gelato Lusso’s artisan range, is a great centre piece for any establishment.
MAXIMISING POTENTIAL
1. Creative pairings:
• Serve with warm desserts like wa es, brownies, or pies.
• Incorporate ice cream into signature sundaes, layering avours, toppings and sauces for an indulgent treat.
2 Milkshake o erings:
• Transform your ice cream into milkshakes, especially during cooler weather, to expand menu appeal and extend seasonal relevance.
3. Incorporate across the menu:
• Use it as a base for dessert specials.
• O er as a side or topping for cakes and puddings.
“Suncream’s Gelato Lusso brings an artisan feel with its luxury ingredients and homemade-style presentation. This not only enhances the perceived
value of your menu but also aligns with the growing demand for premium, handcrafted products.”
VALUABLE DIFFERENTIATOR
Standing out from competitors in such a tough market is key for Suncream, whose primary USP is as a nut-free site.
“With allergens becoming more prevalent, we feel this is a valuable di erentiator. This assurance not only builds trust with customers who have nut allergies but also appeals to families and groups seeking safe, inclusive options.
“We also deliver a broad range of products at competitive pricing – our Summertime range for milkshakes; vegan, sorbets, dairy ice creams for back of house; and scooping, frozen yoghurt, liquid mix ice cream for soft serve machines, lower-sugar ice cream and a selection for dogs.”
Suncream’s customer base is also broad. “It ranges from cafés, restaurants and ice cream parlours to leisure sites.
ICE CREAM & DESSERTS
Building strong relationships is at the heart of what we do, which is why we prioritise regular contact. There is ongoing support to help customers maximise sales. This can be via training on the best techniques for displaying or scooping, serving suggestions, or creating personalised point-of-sale materials such as menu boards, cards, ags and pavement signs. It’s not just about supply; it’s about becoming a true partner in their success.
“And the sector has shifted signi cantly since Covid, with café operators much more cautious about investments. Coupled with government changes that have increased costs, many operators face tough decisions.
“At Suncream, we take pride in allowing businesses to maintain strong margins, without overburdening customers. During di cult times, ice cream remains an a ordable indulgence that can bring joy, even when budgets are tight,” concluded Manfredi.
Breaking the mould
Vegware’s packaging is a combination of environmentally friendly practicality and sleek design.
DIVERSE NEEDS
In terms of product development around the café sector, Vegware is constantly innovating to create functional, compostable packaging solutions. Its latest developments focus on expanding the range with exciting new ideas and the improvement of existing ones.
“We’ve recently introduced the Nourish™ range that addresses one of the industry’s most pressing challenges: eliminating added PFAS,” said Kelly Falconer, Vegware head of marketing.
“It consists of moulded bre products designed to meet the diverse needs of the foodservice industry. From sturdy plates and bowls to takeaway containers,
each item in the Nourish range is designed to be leak-proof and grease resistant.
AHEAD OF THE CURVE
“Our products are designed to be robust and leak-proof, while o ering excellent food presentation. This ensures a positive customer experience and minimises any operational challenges.”
Our compostable pots o er a high-quality solution that meet the needs of both businesses and consumers.”
For many operators, decisions around ice cream packaging are
While Vegware delivers a wide range of compostable packaging solutions, ice cream is certainly a key focus.
“The current demand, especially for plant-based options, is steadily increasing,” continued Falconer. “We see a signi cant opportunity to provide alternatives to traditional ice cream packaging.
more complex than ever before, thanks to inconsistent government messaging and increased consumer expectations.
When investing in ice cream packaging, Vegware says businesses should consider:
• Sustainability: Prioritise compostable and plant-based to reduce environmental impact.
• Functionality: Choose packaging that is leak-proof, robust and easy to use, both for sta and customers.
• Brand image: Select packaging that aligns with the brand’s values and enhances customer experience. Consider options with attractive designs or the ability to customise.
• Cost-e ectiveness: Evaluate the overall cost of packaging, considering factors like purchase price, disposal costs and potential for composting.
• Consumer appeal: Consider the preferences of your target audience. Many consumers are increasingly seeking out sustainable options.
When it comes to new legislation, Vegware advises the following:
• Stay informed: Keep abreast of latest regulations and the implications for your business.
• Choose compliant solutions: Select packaging solutions that comply
with current and future legislation.
• Plan ahead: Proactively plan for changes to avoid disruptions.
• Partner with sustainable suppliers: Companies like Vegware can provide guidance and support in navigating legislatory complexities.
Interior & exterior, case studies, refurbs, furniture.
Ooh la la!
Frozen food distributor Central Foods has revealed that if all the meringue roulades it sold last year were laid end to end, they would be the equivalent of 100 times the height of the Ei el Tower!
The Menuserve meringue roulades, – available in a range of avours for foodservice – are one of the most popular desserts sold by Central Foods.
Ideal as a sweet treat in any café or co ees shop, the meringue roulades are vegetarian and gluten free.
Oli Sampson, MD of frozen food distributor Central Foods, said: “Our Menuserve meringue roulades are a great addition to any dessert menu. Hand rolled and lled with real whipped dairy cream, the meringue roulades have an appealing artisan look about them.
“We have a wide range of avours to suit all occasions and seasons. We even have a strawberry and Prosecco option, which is perfect for celebrations.
“Choose from Black Forest, bano ee, lemon, strawberry and Prosecco, raspberry and hazelnut, or raspberry and white chocolate. Delicate and light, these desserts provide an irresistible
display in any chilled cabinet or dessert trolley and are a delight to eat.”
Each meringue roulade contains 10 portions and takes four hours to defrost at four degrees. There are two meringue roulades in each pack which, once defrosted, can be stored in the fridge and served for up to 48 hours to help reduce wastage.
The Menuserve meringue roulades are sold exclusively via Central Foods through wholesalers across the UK. Central Foods is a leading frozen food distributor, o ering a range of sweet and savoury products to the foodservice industry.
Check out centralfoods.co.uk.
of heaven Slice
With a tempting trio of meringuées, Symphonie Pasquier is going all out to enhance its café and foodservice presence.
FINE FILLINGS
Symphonie Pasquier has launched two variants on a British favourite – the Tartelette Citron Meringuée.
The Tartelette Fruits Rouges Meringuée ‘À I’italienne’ and Tartelette Passion Meringuée ‘À L’italienne’ have been created exclusively for foodservice. Featuring tangy redberry jelly and cream encased in an all-butter shortcrust pastry with Symphonie Pasquier’s signature Italian meringue topping, the frozen Fruit Rouges requires only four hours in a fridge to defrost ready for service.
The Passion Meringuée ‘À L’italienne’ comprises a tart passionfruit jelly with cream in a shortcrust sweet pastry, balanced with the signature Italian meringue topping and again, only needs four hours in a fridge.
Matt Grenter, foodservice sales manager, said: “Our Tartelette Citron Meringuée is bestselling and awardwinning, so we have taken this success and built a range of different meringue fillings. People want a little indulgence when they eat out. The way our pâtissiers create this dessert, with the complex Italian meringue recipe, means it freezes and then defrosts to perfection. This type of meringue has been specifically chosen for our desserts due to the stability it
affords our products, and is made to a traditional recipe of egg whites, water and sugar. No matter the level of skill in the kitchen, anyone can defrost them and serve the individual portions with a small garnish on the plate or even a scoop of ice cream.
“As the adage goes, we eat with our eyes. So, for a café, offering beautiful desserts will tempt customers to purchase. Cafés are all about informality and relaxation, whether you are popping in for a break while shopping or meeting with a friend for lunch or tea. Sweet choices are often displayed on the counter, so the appearance needs to be exceptionally attractive and tempting.
“Our meringue tartelettes are the perfect size for an individual serving and can be decorated to match the time of day. Offered with a hot drink for mid-morning or dressed up a little and served as part of a lunch, ideal for the 3pm slump, and they even work as a takeaway option. The operator benefits from a quality, on-trend product that cuts both expenditure on ingredients and high levels of waste, while saving on time and expertise in the kitchen.”
PRECISE & CRISP
We are seeing consumer demand for out-of-home dining shift to the
daytime, as the cost-of-living crisis continues to bite. It’s certainly a trend Symphonie Pasquier wants to take advantage of.
“With disposable income shrinking in many households, those looking for a mood-boosting treat do tend to turn to a cake or sweet option to give them that moment of indulgence without breaking the budget. Cafés and coffee shops are perfectly positioned to adapt, with a range of cakes and desserts like our new tartelettes – or our macarons.
ICE CREAM & DESSERTS
“French pâtisserie remains one of the most fashionable sweet choices for the year ahead. This precise, crisp, sophisticated form of pastry lends itself to the desire for lighter desserts, delivering style and finesse in way that is more elegant and less stodgy than many traditional British options.
“Macarons are the ideal small bite to enjoy with tea or coffee, as well as being a lighter option for dessert. Symphonie Pasquier frozen macarons are made in France, and their secret recipe means that when defrosted, they have a perfectly crisp crunch. Free from preservatives and artificial colours, suitable for vegetarians and with a taste like no other, they really are authentically French.”
With a practical need to re-engineer and evolve dishes, this Symphonie Pasquier range offers choice, with no kitchen skill required to make or serve.
“Cafés and coffee shops spend a lot of time on menu development and a lot of this goes into the drinks menu, to ensure seasonal trends such as pumpkin spice are catered for or the likes of non-dairy milks. A selection of bought-in pâtisserie regularly delivers something new, keeping the counter selection of tarts, tartelettes, macarons, and petits fours, etc, looking delicious.
“Choosing to serve frozen desserts is a great way to help manage staff, time and supply shortages. Quality can be assured if a supplier is carefully chosen. All our products are vegetarian, with fruits, eggs and wholesome, natural French ingredients like butter and flour. They are made to traditional recipes by our expert team.
“We see the café/coffee shop sectors as really important, as it’s a burgeoning area of business for us. Our products are stocked in leading wholesalers, making it as easy as possible for independents and groups to source our authentic French pâtisserie. With costs of running a business increasing and finding staff becoming more difficult, we believe our range of frozen French pâtisserie is ideally placed to help,” concluded Grenter.
Symphonie Pasquier will be at HRC, 17-19 March, Excel London, stand H330.
Crunch time in the kitchen
Gary Lewis is sales director at KTC and president of The National Edible Oil Distributors Association (NEODA). Here, he offers valuable insight into the rising importance of a sustainable approach.
You’ve been in sustainability for over 50 years. How has it developed in terms of ice cream in foodservice? Historically, very little. The main trends have been price and functionality with very little thought for sustainability – just look at the attitude towards hydrogenated fats. Trans fats have long been used as they extend product shelf life, reduce spoilage and lower manufacturing costs, despite the health implications. Hydrogenated palm kernel (HPKO) has been used for many years as a low-cost product, and although low in trans fats, it is still preferred to non-hydro alternatives. Naturally, the ice cream market has been dairy dominated, with resistance to supporting vegetable fats, but that’s starting to change with the rise of vegan and vegetarian options. Added to that, with dairy prices so high over the past year, that shift is becoming more noticeable.
There are increasing signs that sustainability is becoming a more mainstream business driver but the adoption of key practices has been slow, although we are beginning to see progress driven by consumer demand for more eco-friendly and ethically
produced products. We’re feeding that by making the right decisions when it comes to sourcing ingredients, including our history with sustainable palm oil, soya and coconut.
Who do you work with – and what ambitions do you have?
Our relationships across the UK ice cream and dessert sector span a diverse range, from major food companies to small independent manufacturers. We supply key ingredients such as coconut, non-hydro blends and cream fats, which are in demand year-round, ensuring consistent partnerships with larger industry players.
At the same time, we highly value our work with independents, many of whom operate seasonally.
This allows us to remain adaptable and responsive to trends and weather impacts, which continue to have a significant influence.
Looking ahead, we aim to strengthen relationships with big chains, while continuing to collaborate closely with innovative indie brands.
Sustainability can be something of a maze. What’s your advice? It can feel like that but the key is to focus on honesty and transparency, while staying ahead of industry regulations. For the café sector, this means ensuring your supply chain is sustainable, traceable and compliant with current and future legislation.
Take palm oil as an example. Once heavily criticised for its environmental impact, companies like KTC Edibles have shown that sustainability is achievable. By offering only 100% RSPO-certified, sustainable, segregated palm oil, we’ve set a new standard for responsible sourcing. Similarly, with soya oil, proactive steps like securing EUDR-compliant, traceable soya demonstrate that meeting complex regulations and forming sustainable supply chains is possible, while building on consumer trust.
The evolving landscape of regulations like the EUDR and UKDR highlights the need to invest in sustainable practices now. This not only ensures compliance but also positions your business to thrive.
What does the ice cream/desserts industry look like to you in 2025? It faces a lot of questions and uncertainties. One of the main concerns is the weather – will we get a good summer, especially after last year’s washout?
Also, the economic conditions will play a significant role in determining disposable income. If consumers continue to feel the pinch, they may choose to chase the sun abroad, potentially reducing local demand.
Equally, staffing remains a challenge, with higher wages and recruitment difficulties. This could lead to shorter operating hours, reduced offerings or limited service times, even during peak ‘summer’ periods.
On the supply side, rising costs of raw materials are a growing concern. Dairy prices have remained high for
over a year, and sharp increases in vegetable fat prices – partly due to crop issues and the shift away from cocoa butter caused by EUDR regulations –are compounding pressures. Both dairy and non-dairy options are becoming more expensive, squeezing profit margins. In 2025, adaptability and forward planning is crucial.
Do you think the government is doing enough to ensure sustainable practices in foodservice?
In a word, no. There’s a total lack of clarity regarding our longterm approach to sustainability and deforestation regulations. While businesses are being asked to demonstrate their efforts, the government isn’t providing the necessary support to help them achieve these goals.
At present, UK businesses like ours must comply with existing EU regulations, and while there’s hope the UK will align with these standards, there’s no indication of a push for secondary regulation to strengthen or expand sustainability initiatives. For now, meeting EU regulations remains the priority but greater clarity and action from government is needed to truly drive practices.
What trends are you seeing in terms of consumer demand?
Sustainability, price sensitivity and evolving dietary preferences.
ICE CREAM & DESSERTS
Vegan and plant-based diets continue to drive ice cream demand. Non-dairy alternatives present a significant opportunity for growth, even as traditional dairy-based products remain a preference for many.
Price is a critical factor; while consumers may occasionally indulge in premium ice cream, they are buying it less frequently, opting for cheaper brands for at-home consumption.
Rising costs for materials and operations are also making it challenging for manufacturers and operators to remain competitive. Businesses need to balance quality, sustainable products with meeting the price and value expectations of costconscious consumers.
One of the biggest challenges has been the rising cost of ingredients but there’s not much that can be done to control this. To a large extent, we’re at the mercy of commodity markets.
Raw material costs have increased significantly, with 2025 figures showing a 10-15% spike. As the season picks up and smaller operators come on board, these pressures are likely to persist. Beyond ingredients, the UK Budget and economic situation have added additional expenses, including minimum wage increases, higher packaging costs and indirect taxation.
Founded in 1972, KTC Edibles supplies more than 250m litres of cooking oils each year. Visit ktcfoodgroup.co.uk.
impressi menu
A dedicated co ee zone and greater focus on foodservice and hospitality are just two of the many reasons for café operators to visit the UK Food & Drink Shows in April.
Around 30,000 visitors and 1500 exhibitors will be coming together for the event, which enables businesses from across the industry to network, see the latest innovations and gain invaluable insights.
Taking place at the NEC Birmingham from 7-9 April, UK Food & Drink Shows comprises four shows that each target a sector of the food & drink industry:
• Food & Drink Expo provides buyers from retail, hospitality, wholesale, foodservice and manufacturing with information and product sourcing opportunities. This year’s Expo will incorporate The Restaurant Show and have an even stronger focus on the foodservice and hospitality sectors.
• Farm Shop & Deli Show brings together hundreds of suppliers to showcase the best of British produce to specialist retailers and buyers.
• National Convenience Show provides a platform for the convenience retailing sector to come together, from suppliers and wholesalers through to retailers.
• Foodex Manufacturing Solutions is the UK’s leading trade event for the food and drink processing, packaging and logistics industries.
Visitors will have the chance to sample the latest food and drink and examine business solutions, including services and equipment. Once again, UK Food & Drink Shows will feature a programme of expert speakers, insightful panels and inspiring demonstrations on topics and trends. The evolution and innovation of the UK Food & Drink Shows is one of the reasons it was last year crowned ‘Best UK Tradeshow more than 8,000 sq m’ in the Association of Event Organisers Excellence Awards. This year, there is the introduction of new themed areas:
• Co ee Zone has been launched in partnership with The London Co ee Festival and will play host to the latest innovations in the co ee industry, from top roasters, alternative milks and the most sustainable cups.
UK Food & Drink Shows
Comprising: Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show, Foodex Manufacturing Solutions
Monday 7 to Wednesday 9 April 2025
NEC Birmingham ukfoodanddrinkshows.co.uk
Panels and presentations
MONDAY 7 APRIL
Women in hospitality: The female leaders shaping the future
11.45am Restaurant Stage
Find out more about inspiring female leaders that are driving change across the UK hospitality industry.
Food to go trends in 2025: Foodservice vs Retail
1:30pm The Grocer Stage
Lumina Intelligence identi es where consumers are going for food-to-go, what they are buying, how much they are spending, how frequently they are visiting and plenty more.
Lovingly Artisan: The key to building an award-winning store
2:15pm Farm Shop & Deli Stage
Farm Shop & Deli Retailer of the Year 2024, Aidan Monks of Lovingly Artisan Bakery delivers his views on the future of the industry.
Loyalty in hospitality: Driving frequency through apps 2:30pm Restaurant Stage
Leading operators and experts discuss the rise of loyalty programmes, the impact they can have on businesses and the key to getting them right.
TUESDAY 8 APRIL
UK eating out market: Consumer and market trends to watch 12:30pm Restaurant Stage
Identify the who, what, where, when, why and how of the UK out-of-home market and make informed decisions.
A Labour government: What does this mean for hospitality? 3:15pm Restaurant Stage
Leading trade organisations discuss the last 12 months and what a Labour government could mean for hospitality going forward.
WEDNESDAY 9 APRIL
Hospitality menus: What’s hot and what’s not?
11:45am Restaurant Stage
What ingredients are becoming seen more – or less – on menus? Is ‘premium’ making a comeback or is ‘value’ more important?
• Future Food Zone will highlight on-trend categories such as keto, kombucha, fermented foods and CBD to re ect growing consumer demand for healthier, more sustainable options.
• Packaging Zone is a one-stop shop for businesses seeking solutions to packaging and plastic challenges, with an emphasis on sustainability.
• The Business Advice Hub o ers a dedicated area, providing exhibitors and show visitors access to free business advice and services.
Also new for this year is two dedicated street food areas serving a wide selection of dishes and snacks.
Competitions are again a big part of the show line-up, with judging for the popular Britain’s Best Loaf and Britain’s Best Cake contests taking place live at the event.
To ensure visitors make the most of the shows, an online digital companion o ers a comprehensive event guide, interactive oorplan, seamless indoor navigation and real-time noti cations.
UK Food & Drink Shows is organised by market-leading business information provider William Reed.
Registration for free tickets to UK Food & Drink Shows is now open and can be booked via the website: foodanddrinkexpo.co.uk.
Where the UK food & drink industry meets
Join us at Food & Drink Expo, featuring the Coffee Zone, from 7-9 April 2025 at the NEC, Birmingham, along with thousands of food and drink professionals from retail, wholesale, foodservice, hospitality and manufacturing.
• Meet innovative suppliers from across the sector
• Source and sample the latest products and services
• Gain valuable market insights from leading industry experts
Food & Drink Expo is part of the awardwinning UK Food & Drink Shows 2025, which also encompasses Farm Shop & Deli Show, National Convenience Show and Foodex Manufacturing Solutions.
Natural selection
Plant-based milk challenger brand Glebe Farm Foods is on a mission to drive the category forward. Founder and MD, Philip Rayner, explains how.
COLOUR & STABILITY
We’re establishing an environmentally friendly product offering, catering to all diets and lifestyles, which is a crucial point of difference when compared to more established brands.
Our game-changing NPD, PureOaty Tea-rrific – an oat drink designed especially for use in tea – is proven to deliver on taste. Following a blind Tea-rrific taste test, 79% of 120 consumers planned to purchase a carton for themselves, and it’s a first for the UK market. Just an example of how we’re looking to shake up the category and meet a specific consumer need, enhancing tea for non-dairy drinkers the nation over.
Despite tea being the leading use of milk in the UK, there’s a distinct lack of oat-based alternatives to enjoy in a cuppa. While other oat brands have had laser focus on innovating
around coffee – a smaller consumption occasion for milk when compared to tea at 28% vs 48%1 – Glebe Farm Foods has created the perfect oat-based accompaniment for what us Brits enjoy drinking the most.
Research shows a wider adoption of milk alternatives in tea is hindered by fear of affecting the taste and colour, with concerns around splitting, all of which detract from the experience.
Now, PureOaty ‘Tea-rrific’ has burst onto the plant-based beverage scene to fill this significant gap in the market.
After extensive development, the ‘oat experts’ at Glebe Farm Foods have perfected the gluten-free recipe, addressing taste, colour and stability, ensuring that it does not split to deliver a perfect cuppa every time.
Being completely British, made and produced on-site, PureOaty Tea-rrific, like all PureOaty products, also boasts the lowest carbon footprint score of any oat drink on the UK market. At 0.268KG CO2e per litre, it’s 54% lower than competitor brands on average2
Unlike those who chose to relabel rather than reformulate (and spent lots on advertising the fact following the launch of our Tea-rrific), we engaged our experts to craft an oat drink that does more than just ‘work’ in tea. Through using 100% pure British oats
and avoiding syrup concentrate or nasty ingredients, Tea-rrific has made a splash on the dairy alternatives scene – a delicious, gluten-free oat drink that is the ideal accompaniment for the nation’s favourite beverage.
Looking ahead, PureOaty is strongly positioned. As the UK plant-based market grows, with oat-based products gaining momentum, the gluten-free foods sector is also anticipated to witness a compound annual growth rate of 8.7% from 2023 to 20303. With PureOaty being the only certified gluten-free oat drink on the UK market, it ticks all the boxes in the fight for shelf space, as allergens and intolerances are not going away.
FUTURE IS ‘OAT’
There has been a decline in plantbased alternatives like soya and almond milks – but we see oat drink
Over the past decade, Glebe Farm Foods has invested almost £30 million into production, including more than £12 million into an oat drink plant with a Tetra Pak aseptic packaging line.
as a maturing category. Research shows consumers are still looking to the plant-based category to help them cut down on meat and dairy. This is
led by the younger demographic; it’s predicted that over half of 18- to 24-year-olds could be eating meat-free by 2025. Demand for certain products, such as alt-milks, is also showing no signs of slowing – the average volume per capita in the UK ‘Milk Substitutes’ category of the food market is set to continuously increase by +43% between 2024 and 2029⁴.
Our award-winning PureOaty is going from strength to strength. The product is now stocked on all British Airways long-haul flights from Heathrow, alongside stadia and event venues across the country through Levy, the sports and entertainment arm of Compass Group UK & Ireland. We deliver a sustainable product with proven low carbon footprint emissions
that help businesses reach sustainability targets. We’re even looking at paper packaging for porridge oats.
These wins can be further attributed to PureOaty’s delicious taste but also the peace of mind it offers catering operators and retailers thanks to its 100% gluten-free certification. We’re the only UK oat drink to carry the Coeliac UK Crossed Grain symbol. We also have a great provenance story, being made from the 100% purest British oats and processed and packed on a Cambridgeshire farm.
Oat milks deliver against the consumer need for great tasting dairy milk alternatives. It’s often creamier and richer than other plantbased milks, making our Glebe Farm
PureOaty Barista an excellent option for decadent, dairy-free lattes that replicate coffee shop favourites. We know that the consumption of products that elevate the at-home coffee/latte experience is increasing – for example, total at-home coffee machine purchases are up 3.5% YOY⁵.
SUSTAINABILITY CHAMPIONS
From a sustainability perspective, provenance and low environmental impact are key purchase drivers. However, a study we commissioned in 2022 found that, despite 70% stating the importance of knowing where their food & drink comes from, 34% were unaware of the provenance of their plant-based milk and were
disappointed to learn several leading oat milk brands used imported oats. Thanks to our commitment to 100% pure, British oats, grown on farms within 70 miles of our site, Glebe Farm boasts one of the smallest carbon footprints on the market, as analysed by environmental impact assessment organisation My Emissions. PureOaty Barista’s carbon footprint is now around half of the average UK oat milk (0.576kgCO2e/litre), as well as being 78% lower than traditional dairy milk (1.201kgCO2e/litre).
Over the past decade, Glebe Farm Foods has invested almost £30 million into production, including more than £12 million into an oat drink plant with a Tetra Pak aseptic packaging line. We also built a biomass boiler for our oat mill, using oat husk residues to generate steam, so we don’t use fossil fuel heat for the flaking of oats.
This has all led to a listing with train station café chain, Gourmet Coffee Bar, giving commuters a dairy and gluten-free option. PureOaty Creamy and Enriched will be available in outlets across the country, in stations servicing networks including South Western Railway and Avanti West Coast.
Demand for delicious yet dairyfree milk alternatives is growing – oat is now the third-favourite milk in coffee shops, less than 1% behind whole milk⁶. By placing PureOaty on the menu, Gourmet Coffee caters to this increasing demand, and with Glebe Farm oats made to less than <5ppm gluten (four times purer than the industry gluten-free standard), customers are guaranteed a rich and creamy experience that’s inclusive of free-from diets and preferences.
Gourmet Coffee and Glebe Farm Foods also share an ethos of sustainability. The coffee chain is partnered with Decent Packaging to reduce the environmental impact of its cups, and sources beans from responsible Brazilian growers.
1 UK Tea & Infusions Assoc 2022, Tea Census.
2 My Emissions Results – PureOaty Carbon Footprint scores.
3 Reed, The evolution of plant-based and GF products in UK, D. Watts, Sep 2023.
4 Statista Market Insights, Oct 2024.
5 Allegra, Machine sales, MAT to May 2023 vs LY, May 2023.
6 Mintel UK Co ee Market Report 2024.
Indulge yourself
PLANNING AHEAD
including matcha and turmeric, iced
We’ve exciting plans for 2025 as ever, very much related to ongoing insightled innovation across Sweetbird, Zuma, Bristol Syrup Company and Blendtec blenders, widening appeal to all demographics and the international markets we serve.
Offering products across all drinks categories – syrups, smoothies, frappes, hot chocolate, chai, plant powders
teas and lemonades – Beyond the Bean customers benefit from a full-service solution. As well as selling stock, we can help with menu development. We have also just launched our Spring/Summer Trends & Insight Report, sharing where we see the industry heading in 2025. It’s downloadable from our website. We have a big product launch coming up in a couple of months and
Following on from their Spring/Summer Trends & Insight Report, the Beyond the Bean team elaborates on the need to appeal to all demographics.
news about Zuma later in the year –follow us on social and our newsletter to be the first to hear!
With regards to syrups, it’s time to think beyond the vanilla latte and look at iced teas, lemonades and hundreds of ways to easily add new drinks to menus. In the World Coffee Portal: Cakes, Shakes and Bakes 2024 report, 69% of people answered ‘always or sometimes to adding syrup to iced
drinks’. Iced coffees are massively increasing in popularity, particularly with Gen Z who love some sweetness.
A selection of flavoured iced coffees on menus is a quick way to jump on this trend with very little investment. One bottle of Sweetbird syrup flavours 62 12oz iced coffees. Choose Salted Caramel, for example, that can be used across multiple drinks: hot and cold coffee, hot chocolate, mochas, milkshakes and frappes. You’ll get through one bottle in no time.
Whatever you do with syrups, our key advice is to forget ‘add a shot of syrup’ at the bottom of a menu. Remember, you’re selling drinks, not syrup! Entice customers with a delicious-sounding finished drink – a Cinnamon Bun Iced Latte sells much better.
PICTURE PERFECT
Operators need to cater for all-day (and evening) occasions, ensuring they have an offering that gives guests no reason to leave. It is essential to appeal to everyone from baby boomers to Gen Alpha, while delivering innovative, ‘Instagramable’ and nostalgic drinks catering to both the indulgent and health conscious.
Stand out from the crowd and update menus every couple of months. On average, 70% of beverage options are non-coffee – take this on board and give those drinks attention to help boost profits. This doesn’t have to be a huge amount of work.
And the younger generation is having a huge impact, with the growth in iced coffees in summer 2024 being led by Gen Z. The appeal of customisation is one of the key drivers.
A few points from our Trends Report:
• Category growth: Milkshakes, frappés and iced beverages are seeing year-round popularity, with under-35s leading the shift towards adventurous, indulgent drinks.
• Sustainability matters: Ethical sourcing, waste reduction and plant-based alternatives resonate strongly with environmentally conscious consumers.
• Consumer insights: Customisation and Instagram-worthy offerings
are key to attracting both younger generations and loyal café-goers.
Ultimately, simplicity is key. Seasonal variance ensures a perceived freshness, however a spring/summer and autumn/winter menu should suffice
with specials, such as Christmas. Operators can use the same ingredients in multiple formats (i.e. iced, blended, hot), which offer variation yet ensure products are working as efficiently as possible. We recommend promoting the ‘end drink’ specials with images to drive intrigue, supported by a proactive social media campaign.
As the official UK distributor for Blendtec Commercial blenders, Beyond the Bean offers more than just products – it provides expertise to help operators revolutionise menus. This opens up a whole world of drinks – smoothies, frappes, shakes and now silky-smooth cold foam in 18 seconds! There are various models and we can advise on which is best.
Trendfindings:Report
From 2023 to 2024, café customer price consciousness and economic uncertainty notably improved, according to industry professionals.
Speciality coffee and social media influence are the two trends that have grown in importance.
The growth of speciality coffee is considered the most important consumer trend this year. It can be expected that expectations for unique and highquality drinks also transfers to the cold beverage category.
Scan this QR code to access the report.
We have product launches throughout the year which can easily be added to menus for a point of difference. We’ve just launched a collection of Botanical syrups, including Mojito Mint – perfect for low-and-no recipes popular with younger audiences and non-licensed businesses.
SMART THINKING
We’re really proud to be a family owned business. Jem and Nikki, who started the company back in 1997, are still running the show, with their son Ben
joining the sales team. We hire those who have worked in the industry and know the challenges customers face. Strong, long-term relationships mean we get to know businesses and listen to what they need. We also look outside the industry for inspiration and grow into new categories – we launched Bristol Syrup Company in 2017 and are hugely successful in the bar market too (with every syrup having won at least one award), so we really offer a dawn-til-dusk solution.
Independents need to think smart
with menus – if you’re adding syrup, choose flavours that can work across multiple drinks. Caramel could be in a hot chocolate, hot and iced coffee, frappes and milkshakes. The drinks don’t all have to be ‘Caramel XX’ –you could call it a Millionaire’s Hot Chocolate, for example.
Create all-day experiences. And don’t underestimate the importance of decaf coffee and premium, handcrafted adult soft drinks – coolers, lemonades and iced tea. Take learnings from national businesses who champion this, such as Lounges and Bill’s.
Times are hard and changes to NI are going to hit smaller businesses, which many of our customers are. But consumers still love a treat at a coffee shop – focus on upselling and food pairings, offers on coffee and cake, etc.
We feel optimistic as more coffee shops open every day and consumers look for places to spend time away from home. Give them reason to visit your business over a chain.
For more info, visit beyondthebean.com. Beyond the Bean will be attending lunch NORTH! (See our exclusive preview on pages 18-20). Find them at Stand ND80.
Boost your beverages
VAST OFFERING
Keeping menus fresh and engaging doesn’t have to mean expensive overhauls. Introduce high-margin, operationally easy beverages that drive customer interest while maintaining efficiency. It’s a clever way of fulfilling demand, at reasonable prices. Ideas include:
1. Seasonal or limited-time o ers: This creates urgency and excitement for customers. Cold beverages are one of the fastestgrowing categories, alongside Simply Coolers & Iced Teas.
2. Reimagining existing drinks: Enhance well-established products by offering creative variations at minimal added cost. This includes unique toppings such as freezedried raspberries on frappes, additional flavoured syrups for hybrid flavours or alt-milk options. Utilise existing product lines, while maintaining a streamlined inventory.
3. Customisation: Consumers always like the possibility of creating ‘their’ beverage. This could be via popping boba, additional toppings, protein powder, alternative flavours or milk. Our coolers and iced tea flavoured syrups are perfect for quick-serve iced drinks in spring and summer. Their versatility means you can blend with ice for a flavoured slushie, serve with freeze dried or fresh fruit, or combine with Simply Popping Boba for the ultimate Gen Z hangout drink. With two new flavours launching this spring – Raspberry and Pineapple, plus Tropical Cooler, which combines mango, passion fruit & guava – there
The team at IBC Simply has been ahead of the curve on versatile, flavoursome drink options. Here’s their take on how operators can profit, without having to rewrite the menu.
are lots of way to mix up your menu.
Lines like our Blood Orange and Fig Winter Warmer can carry through to spring by turning into a spritz, topping up with soda over ice rather than hot water. These combinations alongside our Dragon Fruit & Mango, Pink Lemonade and ever-popular Peach Iced Tea, are great ways to boost margins while delivering customisable options.
NEW MARKETS
We’re constantly working on NPD across the SIMPLY range, aligning with trends. Our popping boba range was introduced before it hit the major chains and while bubble tea was on the rise, keeping us ahead of the curve.
As part of Delightful Food Group, with our sister company March Foods, we deliver a 360-degree solution from NPD through to production. Our syrups are versatile and work across coffees and cocktails, frappes, milkshakes and other iced drinks, like coolers and matcha. Our barista-friendly design includes simple-to-use bottles with pumps for practical and portioned serving, ensuring consistency.
In addition, our award-winning customer service and dependable supply chain solutions demonstrate our dedication to ensuring our customers are put first in everything we do. This is highlighted by our resource library, which supplies recipe ideas, marketing materials and in-store displays.
Customers want distinctive and decadent experiences. When it comes to out-of-home, they’re seeking value for money. Whether that’s a fully loaded hot chocolate, fully garnished iced
drink or drinks aesthetically presented through colour, layers or garnishes, it all plays into consumer appeal.
IMMERSIVE EXPERIENCE
The rise of iced lattes and matcha is a significant shift, and a huge appeal to Gen Z. Iced drinks are now a staple menu item all year round, and nearly always include a flavoured variation. You’ve only got to look at how many flavoured matchas are on menus to see how syrups are impacting this market – from blueberry to Blank Street’s infamous Banana Bread Matcha.
Pistachio has been the other hot topic in terms of taste, the growth in sales on both our syrup and sauce has been significant in the past two years, with over 200% growth.
Also, the market for coffee syrup has changed significantly over the past 25 years due to evolving consumer preferences, improvements in the beverage industry and broader cultural and economic shifts.
Coffee culture has transformed from a simple, utilitarian beverage with few variations to an immersive experience, characterised by the rise of the café, driven by independents and corporations like Starbucks.
These days, consumers desire highend drinks, with a range of tastes and customisation. The rise of flavoured syrups has gone from core flavours –like vanilla, caramel and hazelnut – to unusual choices like dragon fruit and even panettone. There are so many new markets for hospitality use.
Contact sales@ibcsimply.com.
A brewed revolution
Managing director of Simpsons Beverages, Caleb Simpson, discusses trend navigation, supporting the café sector and pushing boundaries.
Tell us about your product ranges for 2025 – anything that will excite the café/co ee house sector?
Absolutely! This year, we’ve expanded our range of co ee syrups. Cafés and co ee houses are looking for ways to o er unique, premium experiences, and our syrups are the solution.
We’re diving into indulgent, retro dessert-inspired avours like Banana Cream Pie and Black Forest, which tap into nostalgia while delivering an elevated co ee experience. We are also working on savoury-sweet hybrids such as Salted Rosemary Caramel and Smoked Maple – ideal for artisan-style café chains looking to stand out.
In the ever-evolving world of co ee and beverages, 2025 is poised to be a banner year for innovation. From health-conscious options to adventurous avours, the landscape is brimming with possibilities.
You’re in a very competitive market. How do you stand out?
We o er a unique blend of quality, innovation and partnerships. First and
foremost, all our products are bespoke, made to order and tailored to the speci c needs of our customers. We work closely with them to develop exclusive avours or meet consumer demands such as reduced sugar.
We also invest heavily in trend forecasting. Our Market Insights team closely monitors UK and global avour and consumer trends, ensuring our o erings are not only current but ahead of the curve.
What trends are you seeing, in terms of taste evolution but also demographics? Is it fair to say that the clientele is getting younger? The market is evolving rapidly, driven by younger consumers who are more experimental and health conscious. They’re seeking unique avour experiences, whether it’s tropical, globally inspired notes like cardamom or chai, or nostalgic twists like Tiramisu. Demographically, under-35s are key players when it comes to conversations around co ee. This group is far more inclined to experiment. According to
Mintel, 75% of younger co ee drinkers are interested in syrups with added functional bene ts, such as guarana or vitamins for energy and focus.
We’re also seeing signi cant growth in iced and cold co ee, especially among Gen Z and millennials. Flavours like White Chocolate Mocha or seasonal hits like Pumpkin Spice are increasingly popular in this segment.
It’s not an easy time for operators. How can you help with costs, while maintaining quality?
You’re absolutely right. The key is exibility. At Simpsons, we o er cost-engineering services to help customers nd the balance between quality and a ordability
We o er our syrups in 1-litre PET bottles with a premium design, o ering a more cost-e ective option to glass, perfect for both high-volume cafés and smaller independent chains.
Another area where we help is with versatility. Our syrups aren’t limited to co ee – they work just as well in mocktails, milkshakes and even desserts. This multi-application
approach helps cafés diversify their menus without additional investment.
Can you expand on relationships you have in the sector?
Partnerships are at the heart of what we do. On the high street, we collaborate with some of the biggest names, delivering exclusive avour ranges and assisting with new product development. Con dentiality is of paramount importance to us, and all our customers are assured that we will never disclose their details.
Health and wellness are signi cant drivers in the co ee market. How is Simpsons responding to this trend? We have certainly seen a growing demand for these types of products. Consumers are increasingly looking at ‘better-for-you’ options – and as hot co ee with added health claims is not yet mainstream, this area o ers signi cant potential for premiumisation and added value innovation. Our functional syrups include ingredients like ginseng, matcha and adaptogenic mushrooms, which align with trends in mental clarity and energy boosting. We’re also focused on reducing sugar without compromising avour. Our sugar-free syrups replicate the rich mouthfeel of traditional versions using advanced formulations, ideal for health-conscious customers.
Another key area is forti cation. Younger consumers, in particular, are keen on products with added nutritional bene ts, so we’re exploring syrups forti ed with vitamins and minerals.
What excites you most about the future of co ee?
The sheer creativity and potential is incredible. Co ee has evolved from a simple beverage into a platform for innovation. Whether it’s indulgent, dessert-style lattes, globally inspired avour combinations or health-focused functional drinks, there’s so much room to explore.
As younger consumers continue to drive demand for unique, experiential beverages, cafés and brands that embrace creativity will thrive. At Simpsons, we’re thrilled to be part of this journey, helping to shape the future of co ee one syrup at a time.
Simpsons Beverages is not just keeping pace with the dynamic co ee market – it’s setting the stage for what’s next. Whether it’s innovative avours, health-focused solutions or bespoke partnerships, we are committed to making 2025 an exciting year for co ee lovers everywhere.
Check out their range or get in touch to discuss your next project at simpsonsbeverages.com.
Seize the daypart!
As Louis Dobson from SHOTT Beverages reveals, there’s a golden profit opportunity in the coffee shop sector just waiting to be unlocked.
HIGH INTEREST
For the benefit of anyone new to the industry, dayparts refer to specific times – traditionally breakfast, lunch and dinner. Through research, we have identified gaps in this framework where beverages as a profit opportunity are underutilised, particularly between the hours of 1pm to 5.30pm.
Enticing customers by offering interesting beverage options, attractively presented and delivered to a consistent standard, encourages them to increase overall spend. When combined with menu tailoring to suit the ‘need states’ of specific dayparts, this can really help drive sales.
For example, iced, low-caffeine and blended beverages provide exciting options alongside a more traditional
afternoon menu, helping to attract business or retain existing customers.
SHOTT recommends mixing things up, either incorporating innovative recipes with interesting flavour pairings such as Cranberry & Lime and Black Tea & Peach – or adding drink categories not previously considered, including coolers or iced matcha.
QUESTION OF CONSISTENCY
Serving hand-crafted drinks with the same level of taste and quality can pose a challenge, especially with multiple options on the menu, each with a different recipe. It can be impossible to remember all styles and deliver them to impatient customers.
So, at SHOTT we like to keep things simple. We have combined our serve
station system with interchangeable concentrates that are all formulated to the same 9:1 concentration.
SHOTT syrups provide a flavour base and work across lemonade, smoothies, iced tea or cocktails. Plus, our recipes remain the same for all drink categories, irrespective of which flavour is being used.
Creating a simplified serve system drives up quality because it makes it easy for operators to serve delicious, hand-prepared drinks. This, in turn, elevates the whole customer experience, encouraging return visits.
SHOTT syrups are ‘super concentrates’, providing the ideal level of concentration for use across all hot and cold drink types at a rate of 10% syrup, 90% other liquid. Unlike other manufacturers, we use a purely mechanical, heat-free process to produce syrups for maximum flavour and nutritional value.
Sun-ripened raw fruit, harvested in peak season, is cold pressed over an eight-hour period to extract the most flavoursome juice possible. The result is nutrient-rich syrup containing 50% real fruit concentrate, with deep flavours
and colours, free from any artificial or GMO-modified ingredients and always delivering authentic flavour before sweetness, whatever the application.
In terms of recipe development, SHOTT offers over 60 syrups which add a pop of flavour to mocktails, lemonades, iced coffee or milkshakes. Choose from popular options such as Salted Caramel, Vanilla and Gingerbread or a more unusual pairing like Blueberry & Green Tea, Blackcurrant & Honey & Lemon and Ginger & Honey.
With ambient storage and 33 servings in every litre bottle, SHOTT syrups will quickly become your go-to back bar essential when serving hot & cold beverages.
NEW RANGE
SHOTT has infused Yerba Maté into cold-pressed fruit blends to create a new caffeine concentrates range –SHOTT ENERGY. A hassle-free way to serve the modern energy consumer with a refreshing beverage with the functionality of caffeine.
In just one pump, the neutral flavoured ENERGY BOOST instantly energises any beverage with natural, active ingredients. While flavoured
WHAT IS YERBA MATÉ?
FIVE
REAL FRUIT FLAVOURS:
• ENERGY Apple & Tahitian Lime – sweet and crisp apple balanced with tart Tahitian lime, delivering a flavour base for the complex and slightly savoury taste of Yerba Maté. With the zing of citrus and tannin notes, this fruit concentrate has layers of flavour, not just sweetness.
It’s a herbal tea made from the leaves of the maté plant, native to South America. With several active compounds, including caffeine, Yerba Maté is a natural stimulant and provides an energy boost, increasing alertness and focus – that’s why footballers love drinking it before and after a match!
ENERGY caffeine concentrates transform a simple soda water into a high-margin, made-to-order energy drink loaded with authentic fruit flavour.
Each flavour is infused with caffeine-rich natural ingredients –Yerba Maté, Guarana and Green Coffee Bean Extract – delivering a perfectly balanced flavour profile with 60mg of caffeine per serve.
SHOTT in the arm
Stuart Hansord is founder and manager at Midgar Coffee in Bury St Edmunds.
Louis Dobson from SHOTT really opened our eyes on how to switch up the menu with exciting drink categories that we hadn’t thought about before. We are all about premium products delivering a quality experience at a reasonable cost. So, the all-natural SHOTT syrups really suited our business ethos.
We learned how to combine syrups to create something new. Innovative pairings that draw
customers in – particularly younger ones who may not want tea or coffee. Adding fresh fruit garnishes and using contemporary glassware all help elevate the serve and justify the price point.
Last summer, we added a range of SHOTT coolers and they went down a storm. Bestsellers were Mango, Passion Fruit and Lime (most popular by far), Strawberry and Tahitian Lime and Tahitian Lime and Wild Mint.
• Blackcurrant & Tahitian Lime – a unique blend of fresh blackcurrants, zingy Tahitian limes and slightly bitter Yerba Maté for balance. Yerba Maté adds a level of complexity, with its tannin-rich properties.
• Gold Kiwifruit – sweet nectar creates a refreshing fruit base. It is known for its sweet flesh with light acidity, creating layers of unique flavour when paired with the tea-like properties of Yerba Maté.
• Peach & Mango – a taste of the tropics with this mix of fresh peaches, mangoes and Yerba Maté.
• Watermelon & Tahitian Lime – sweet and juicy watermelon is elevated with a citrus flavour pop from the limes.
• Neutral flavoured ENERGY BOOST completes the range, with any type of beverage, adding 40mg of caffeine per 10ml serve.
We charge £4 for a cooler and can make 33 drinks from a bottle of syrup with no wastage. Last summer, we sold 1617 coolers, with each bottle of syrup costing around £10. That’s a lot of profit from one category in just a few months.
Once we committed to the syrups we went all in and added SHOTT
CASE STUDY
milkshakes and frappes. In winter, Pumpkin Spiced Latte with SHOTT Spiced Pumpkin syrup, milk of choice with vegan whipped cream and a dusting of nutmeg sold well. As did SHOTT Mince Pie syrup, used as a festive upsell across our hot drink range, charging 40p per shot.
We tend to have 10 core syrups, then add seasonal specials. Right now, we are offering Rose Matcha, a Valentine’s recipe featuring SHOTT Rose syrup, Glebe Coconut Milk and The Tea People Gold Matcha finished with rose petals.
All eyes on the capital
It’s a four-day feast of engagement, expertise, networking, innovation and some of the most exciting creativity on the planet. Welcome back to the London Coffee Festival.
RETURNING HIGHLIGHTS
The highly anticipated London Coffee Festival (LCF) is back for its 2025 edition, from 15-18 May at The Truman Brewery in Shoreditch. With two dedicated industry days and a full weekend of coffee celebration, LCF has something for everyone. It features over 260 artisan coffee and food brands, tastings and demonstrations from world-class baristas, interactive workshops, street food, coffee-based cocktails, music, art, an educational Lab programme and so much more.
The festival will once again host Coffee Masters, a fast-paced knockout competition where some of the world’s best baristas battle it out across multiple disciplines for the coveted title. Attendees can also look forward to Brew School – a hands-on workshop where participants can learn brewing techniques from the best in the business and take their coffee-making skills to the next level.
NEW FOR 2025
The London Coffee Festival Awards are a celebration of the vibrant and
thriving independent, specialty coffee scene across London and the people that work within it.
Through a combination of an independent, expert judging panel and consumer and trade voting, the LCF Awards recognise and reward the very best coffee shops and influencers across a range of different categories, culminating in the main award, Independent Coffee Shop of the Year.
Winners are also selected by those that matter the most, coffee consumers! Everything will be revealed at LCF 2025.
Matcha Masterclass
Discover the art of matcha with Katherine Swift, founder of OMGTea. This immersive session will teach attendees how to prepare the perfect cup of matcha, while exploring the health benefits and unique qualities of high-grade organic matcha from Japan.
Book Signings
Meet some of the leading voices in coffee literature during these sessions:
• Maxwell Dashwood – The Business of Specialty Coffee.
• Celeste Wong – Coffee Creations: 90 Delicious Recipes for the Perfect Cup.
Coffee Signings
Meet Jake Heenan, founder of Burra Bristol and professional rugby player for the Bristol Bears, as he shares his passion for coffee and community.
Latte Art Live Get ready for the return, where creativity meets competition. This year’s highlight is the LCF x WPM Latte Art Throwdown. Competitors showcase their latte art skills through an online selection process, culminating in a thrilling head-to-head showdown at the festival. The top two from each heat advance to Friday’s final for a chance to be crowned LCF Latte Art Champion 2025.
Join the Coffee Celebration!
With an incredible line-up of events, speakers and experiences, The London
Coffee Festival 2025 is set to be bigger and better than ever. Whether you’re a coffee industry professional or a passionate enthusiast, there is something for everyone.
Tickets are on sale now at londoncoffeefestival.com. Follow on social media at Instagram: @londoncofffeefestival and Facebook.
THE L B
This year’s Lab will feature a dynamic line-up of panels, masterclasses and signings, providing attendees with insights from industry leaders and hands-on learning experiences. They include:
The world of co ee: Trends from across Europe
From South America to Asia, US to Europe, the coffee scene is vast and varied. Experts from across the world discuss global trends impacting the sector. Understand how the trends in other countries differ to the UK, what the UK could learn and what is on the horizon.
Female Leaders Panel
Featuring some of the most influential women in coffee, discussing leadership, innovation and the future, including:
• Jane Aldridge, managing director, Coffee – Nestlé UK & IE
• Freda Yuan, director of coffee, Origin
• Caroline Ottoy, managing director, WatchHouse
• Emma Loisel, chairwoman, Full Steam Espresso
Co ee Leaders Panel
Explore the challenges and opportunities facing the coffee industry with this thought-provoking conversation:
• Jess Wright, sales and marketing director, Caravan Coffee Roasters
• Nicole Ferris, managing director, Climpson & Sons
• Lizzie Gurr, CEO, Ozone Coffee
• Josh Brown, head of coffee, WatchHouse
Co ee through the eyes of the consumer
Consumer habits have changed considerably over recent years, particularly in the midst of the cost-of-living crisis. But how does this translate to the coffee scene? Join food and drink insight experts, Lumina Intelligence, to understand the detail behind your consumers.
Co ee shop menus: then and now
Hot & cold food, desserts, booze, premium drinks – the evolution of the coffee shop has been vast. Operators are under pressure to diversify and generate footfall.
Co ee leaders: The future of specialty co ee
What does the future of speciality coffee in the UK look like, through the lens of industry leaders. In this panel discussion, experts from across the industry dissect the sector, the opportunities and challenges on the horizon, and the changing needs of consumers.
A fresh approach
The heartbeat of Andronicas is owner Andrew Knight, who is blessed with a wealth of coffee experience. Here’s his take on what promises to be a vibrant year.
What does Andronicas offer?
We’re about a real experience with both coffee and espresso machines. Andronicas has been part of the UK transformation from a nation of tea drinkers to coffee drinkers. Of course, the latest craze is important but the fundamentals haven’t changed. Today, people are paying £4+ for a cup of coffee. It needs to be good every time, plus the experience must complement that. If the key is freshness, that also needs to reflect in the supporting food offer. That is what sets independents
apart from mass-market branches, where the pastries were delivered today but baked yesterday.
We have always seen coffee retail within hospitality as an opportunity. The Novoroast machines we operated at Harrods were the trigger for their ambition to roast all their own. Today, we give away a cup of coffee with any retail pack sold. The retail pack, of course, is zero-rated and the VAT on a £4 cup is 70p. So, think about retail as an added opportunity, much like roasting your own coffee beans. It is
fascinating to see, creates a marvellous aroma and ensures you really are using and selling fresh beans.
Historically, Andronicas roasted an enormous selection of origins and blends, including the supply to Café Rouge as they grew from one brasserie to 120 sites. Today, I sell an exotic selection of retail packs retail to the likes of East India Company but only one blend of kilo beans for hospitality. Our Signature blend is 100% Arabica, designed to produce a full body, rich crema and clean finish. Perfect for espresso and strong enough to work in bigger milk-based drinks – a proven winner. We also sell the largest range of espresso machines from manufacturers Astoria & Barista Attitude, who make the Storm and Pilot models. All hospitality business needs are covered.
Can you expand on your personal career journey?
After catering college and stints in hotels, I found coffee a fascinating product – back then, most people
couldn’t spell espresso and were not sure what it was.
In the early 1970s, I was a salesman for Rombouts coffee, when Pour Over machines and three-pint jugs were the industry norm. My job was to open accounts selling to pubs but I took the one cup disposable filter to Selfridges – and they loved it. Moving the price point up 50% in one go was seen as pretty remarkable. The justification was freshness and a better cup of coffee.
As we embraced espresso and cappuccino, it was the same principle benefit: freshly made at point of sale. I recall a visit to the Dorchester Hotel and had to be there at 4am. Why? Because that was when they made the breakfast coffee. What a long way we have come.
What trends do you see for 2025?
Coffee as the healthy option and cold versions. And independents need to prioritise points of difference, freshly prepared drinks, responsiveness to a question, a warm welcome, but always a great product in all varieties.
What are the key differences between high street operators and independents?
The success of the major brands is recognition and understanding of what to expect. Independents are a risk that may be a good or disappointing experience. Because coffee is a ritual habit, getting it right brings loyalty; getting it wrong simply delivers the customer back to Costa or Starbucks. Smaller operators must focus on high-quality and exceptional customer service, while high-street
A key recent change is the acceptance that coffee is actually good for your health. “ ”
chains may lean towards consistency and convenience. Also, something different (unique blends, local pastries or themed experiences) can help. Stay flexible and adapt to preferences quickly. Whether it’s implementing technology, offering diverse menu options or embracing trends like plantbased milk, being responsive is key. Building a strong, local customer
base through loyalty programmes, events or collaborations with nearby businesses can help create a sense of community that big chains can’t replicate. And as operating costs rise, it’s crucial for independents to find ways of managing expenses. Selling at a premium can only be maintained if you produce exceptional coffee every time, with a degree of charm in a wellmaintained environment.
Coffee consumption is on a high. Do you see that continuing? Yes. A key recent change is the acceptance that coffee is actually good for your health. It has always been thought of as good for the spirit – but actually increasing your welfare and longevity is something new. As a legally available drug, I don’t see anything else to touch it.
How impressed are you with modern machinery and technology?
Very… but the more sophisticated it gets, the more vulnerable to failure it becomes, and the more expert engineers need to be. However, automation improves consistency and speed, which is crucial in a busy environment. High-tech espresso machines allow for precise control over temperature and pressure, giving baristas the ability to extract the best flavours. Those that track usage
EMERGING TRENDS
Andrew zones in on evolving consumer preferences and implications for operators.
1 Specialty coffee & craftsmanship: An increasing shift towards artisan, high-quality coffee beans. Think single origin and a wider variety of brewing methods. And cold brew and nitro coffee.
2 Sustainability and coffee: a growing synergy
Sourcing: Operators are adopting Fairtrade and organic sourcing to ensure their coffee beans are grown and harvested in environmentally friendly ways. This not only supports farmers but appeals to eco-conscious consumers. Eco-friendly packaging: The shift towards biodegradable or recyclable packaging is gaining momentum.
Community engagement: Many operators are building connections with local communities through initiatives like reforestation or supporting local coffee farmers, enhancing the brand appeal and fostering loyalty.
3 Flavour exploration and personalisation
Customisable menus: A range of coffee options that cater to different preferences – such as decaf, flavoured or various preparation methods – allows customers to create their ideal drink. Seasonal or limited-time offerings keep the menu fresh and exciting.
Ready-to-drink innovations: The RTD coffee market is expanding, with experimentation around flavours and blends. Convenient options that don’t compromise on taste or quality.
Occasion-based o erings: Tailoring experiences to different occasions (e.g. morning boosts, afternoon pick-me-ups or evening relaxation) can enhance satisfaction and encourage repeat visits.
4 Technological integration for quality
Connected equipment: Smart coffee machines that synchronise with inventory and customer preferences help ensure that each cup meets high standards. This is particularly beneficial for chains that need to maintain consistency across multiple locations.
Data analytics: Using data to monitor preferences and consumption patterns allows operators to adapt offerings in real-time, leading to better inventory management, reduced waste and tailored marketing strategies. Enhanced customer engagement: Mobile apps and loyalty programmes facilitate personalised experiences, allowing order customisation and rewards, further enhancing loyalty. Expect digital ordering and cashless transactions, making it easier for orders to be placed on the go.
5 Multi-course menus
Tasting menus: Inspired by the culinary world, multi-course coffee tastings can include various preparations – from espresso to cold brews and coffee cocktails. This approach not only showcases the versatility of coffee but also creates a memorable dining adventure.
Pairings: Experiment with pairing coffee with food items, similar to wine pairings. This will attract enthusiasts looking for a much more refined and immersive experience.
data and provide maintenance alerts are also game-changers, reducing downtime and ensuring longevity.
Our machines have to be an art form as well as efficient, reliable workhorses. They enhance the appearance of a site and make a statement of intent.
How important is AI/automation, with staff shortages so prevalent?
Of course, AI will become a benefit but all hospitality is about the experience, as well as the menu. I still feel the human contact, albeit brief, is a key part of the offer, whether it’s the welcome or interaction. Human exchange is either an enhancing experience or a disappointment – as ever, recruiting determines the difference.
Given staff shortages and the push for efficiency, automation and AI will play a larger role. From automated barista machines to AI-driven customer service (e.g. ordering kiosks or chatbots), operators can manage workflows more effectively, allowing staff to focus on customer service while machines handle repetitive tasks like brewing or grinding. However, there will always be a need for skilled human baristas, especially for specialty coffee and customer interaction.
The key challenge is finding the balance between using technology for efficiency and maintaining the personal touch that independent cafés thrive on. Automation will be a tool, not a replacement for the hospitality aspect.
Ultimately, I believe on-site roasting will become standard practice for operators dedicated to providing the best coffee. It’s a distinguishing factor that sets serious businesses apart from those that may not fully appreciate the value it brings. Access to green, or raw, beans is now easier than ever. With our Novoroast machines, you can tailor the roasting process to your specific preferences, ensuring consistency and freshness with every batch.
The equipment is self-financing and the incredible aroma speaks volumes – showing customers that you’re knowledgeable and committed to an exceptional experience. I encourage everyone to at least explore the possibilities it can offer.
Enhance your coffee experience with Andronicas
Since 1979, Andronicas has been revolutionising the coffee world, from sourcing premium beans to roasting for iconic brands like Harrods. Now, we’re empowering cafés and coffee shops with a carefully curated range of coffee machines, grinders, and roasters, tailored to your business and creating exceptional coffee experiences.
With Andronicas, you’re not just serving coffee — you’re delivering a sensory journey that keeps customers coming back for more.
Discover our machines
Pilot Barista Attitude
● State-of-the-art design for unparalleled coffee craftsmanship.
● Priced at only £7,000, this machine is a must-have for highend establishments looking to elevate their coffee artistry.
Astoria AB200
● Combines Italian elegance with robust functionality.
● Features a touch screen, energy-saving modes, and customisable settings.
● Available in three versions to suit your café’s needs.
● Built for high-demand environments, delivering exceptional espresso with reliability and efficiency.
Faro Grinder
Transforms grinding into an art form, allowing baristas to showcase their creativity.
HLF 2700
Bean-to-Cup Machine
Produces authentic Italian espresso and silky milk foam with ease.
Perfect for any environment, especially offices and workplaces, requiring no barista expertise.
Novoroaster
● Compact roaster featuring patented hot-air technology for even roasts.
● Create your own blends with programmable recipes via a touch panel.
● Fills your space with the enticing aroma of freshly roasted beans.
Hands-on Approach
Don’t just invest in equipment that looks shiny and pretty on the counter – be practical, says Peter Atmore, head of global sales & marketing at Fracino.
THINKING AHEAD
It’s important to understand the challenges of breaking profit in the foodservice world. In the words of a recent interview on Bloomberg by Michelin-starred chef, Jason Atherton, the four 25s have changed. 25% food & beverage costs, 25% staff costs, 25% overheads and 25% profit. Now, profit is squeezed to 11 or 12% if you’re lucky! Customers, particularly younger ones, want to go out more and spend less, so operators that adapt to these changes are enjoying success.
Let’s drill down into one of these areas that you can focus on – your overheads, equipment bought on lease
or loan, along with servicing costs, can play a large part after rent payments. Choosing the right equipment is hugely important and requires more of an accountant’s head than a barista’s flat cap. Buy for the balance sheet and operation, not just for looks.
Factors such as ongoing service and repair costs are an important consideration – and the more complex the equipment, the more expensive and frequent the bills for maintenance!
Performance, reliability, capability with growth capacity, ease of repair, access to parts and affordability on required service should all be considered. Do you really need PDI
COFFEE SUPPLIERS
or multi-boiler options? Ask yourself honestly, will any complicated features make you money?
Modern equipment should be able to demonstrate a working life of at least five years and the cost of servicing within that period should not be prohibitive. Just like you might assess a new car’s insurance, service costs, replacement tyres, road tax and MOT, you should apply a similar, holistic, allencompassing approach to costings. While the fancy 4x4 might be a no-no on the high tax, your ever-so-pretty, Italian-badged coffee machine might have parts and service expenses that prohibit it as a sound investment. Concentrate on the pennies to make your costings accurate.
REDUCE THE BITE
Equipment has to be looked after. Machines need filter exchanges, shower plates changed and back flushing, while grinders require burrs to be changed. Also, check the cost of recommended daily cleaning
materials – this can vary from 30p to £2! Investing in planned maintenance reduces the bite of unplanned bills.
Establish with your manufacturer/ distributor the likely needs for your machine over a three to five-year period, appropriate to your level of volume. Always choose a machine that will accommodate 50% uplift in your sales during its life, otherwise you may be upgrading early at great cost.
Don’t forget the legally required annual steam boiler testing, aka PSSR testing. It’s often cost-effective to have this done at the time of a service, as the machine will have less downtime and you’re not paying twice for an engineer. Alternate smaller ‘frontend’ services with fuller ones – once again like a car. When you’ve these numbers nailed, add together the total equipment cost over five years. This will give you a fixed monthly figure, which is great for planning. Also, if service costs exceed purchase price, think hard about the value you are getting.
We all want a smart machine but
there are ways to customise it to your taste that bring it closer to budget. Consider upgrade options like unique colour or material finishes. Explore wooden knobs/levers and portafilters. Ask about the possibility to upgrade elements to larger power options, if you can facilitate. Do you need milk foaming automatic wands to support your less trained staff? Often by selecting the right options, you can build your dream machine within a sensible budget.
CONSOLIDATION BONUS
Who can deliver a service? If you’re limited to a small number of engineers with technical know-how and parts access, you are less likely to be able to get open market best value. If your machine is more mechanical than electronic, then it’s likely that the same engineer can attend to your machine, water boiler, grinder and maybe even ice machine, thus consolidating your technical requirements and gaining better value for money.
COFFEE SUPPLIERS & ROASTERS
Parts that will wear are solenoid valves, portafilters, group seals, gaskets, steam valves and levers, etc. Why not ask your supplier to tell you their parts and replacement costs for typical items, or if they have it, the ‘fixed’ cost service options including parts?
Are the parts all in a UK warehouse or, even better, already on the engineer’s van? If they need to come from further away, each day without coffee might cost your business money. Additionally, how long does it take the engineer to open and get into your espresso machine for maintenance?
Fracino’s secret advantage is that all models can be accessed in under 60 seconds because we know time is money and want callouts to be kept to a minimum. Also, check your supply chain – manufacturers often run service as a support line where profit is secondary to customer satisfaction. Standalone service businesses can be excellent but expensive in the long run. You hold all the cards when buying a machine – it’s your chance to agree and haggle on ‘whole life’ costs. If you buy wisely and negotiate a bundle of service, then everyone wins!
Equipment Solutions For Coffee Bar Operators
Equipment Solutions For Coffee Bar Operators
An extensive range of Grinders to suit every venue and user preference.....
An extensive range of Grinders to suit every venue and user preference.....
Stylish Design? Quiet Operation? Easy To Use? Touch Control? On Demand or Dispenser? There's a model for you here!
Stylish Design? Quiet Operation? Easy To Use? Touch Control? On Demand or Dispenser? There's a model for you here!
Stylish Design? Quiet Operation? Easy To Use? Touch Control? On Demand or Dispenser? There's a model for you here!
MACHINES
Powerful, reliable and compact, they surpass at performing the menial tasks they're produced for - year in, year out! An
The new touch panel Romano-R model with real wood handles and led edge lighting reflects a modern interpretation of style that makes for a stunning, yet timeless focal point in any coffee bar or restaurant. The highly polished
The with real wood handles and led edge lighting reflects a modern interpretation of style that makes for a stunning, yet timeless focal point in any coffee bar or restaurant. The highly polished stainless steel finish looks awesome from every angle!
The new touch panel Romano-R model with real wood handles and led edge lighting reflects a modern interpretation of style that makes for a stunning, yet timeless focal point in any coffee bar or restaurant. The highly polished stainless steel finish looks awesome from every angle!
Our range of Glass & Dish Wash Equipment and Under Counter Ice Makers are designed to fulfill the demands of all coffee bars - large and small.
Our range of Glass & Dish Wash Equipment and Under Counter Ice Makers are designed to fulfill the demands of all coffee bars - large and small.
Our range of Glass & Dish Wash Equipment and Under Counter Ice Makers are designed to fulfill the demands of all coffee bars - large and small.
Powerful, reliable and compact, they surpass at performing the menial tasks they're produced for - year in, year out!
Powerful, reliable and compact, they surpass at performing the menial tasks they're produced for - year in, year out!
Passion project
DEVON SENT
Voyager Co ee has built its reputation on sourcing from sustainable farms and hand roasting every batch on the edge of Dartmoor. Its latest venture is the single origin co ee, San Mateo Yoloxochitlán in Mexico – highlighting the country’s growing traditions, while shining a light on important challenges.
“We have sourced through Raw Material Co ee, an organisation making a remarkable impact on co ee communities at origin,” said MD of Voyager Co ee, Emma Davis.
With notes of crisp white wine and muscovado sugar, San Mateo delivers a medium roast with a syrupy body, balanced acidity and a touch of cacao to give it a full mouthfeel. The steep terrain and misty forests create the
With a new single origin launch from Mexico, Voyager Co ee’s global ambitions for sustainability and quality continue to evolve.
perfect environment for growing exceptional co ee.
Despite having to deal with low yields and limited resources, the smallholder farmers behind San Mateo continue to grow co ees with unmatched complexity and depth.
“While we haven’t developed a direct relationship with the small producers, partnering with Raw Material allows us to support their important work in Oaxaca, Mexico,” continued Davis. “They focus on improving pro tability and sustainability of co ee farming by paying above market rates and o ering quality-based bonuses, signi cantly increasing producer incomes.
“This is the third single origin we’ve sourced through Raw Material and it’s a testament to the potential of the Mazateca region. By working with these organisations, we’re proud to showcase unique co ees while supporting communities that grow them.”
And Voyager ambitions remain clear: to source and roast exceptional
co ee, support wholesale customers in brewing their best, and continue growing retail presence so people can enjoy café-quality co ee at home. At every stage, the business is committed to quality, community and innovation.
EXPANSION GOALS
The Voyager journey over the past 10 years has seen it become a trusted supplier of specialty co ee across the
South West of England.
“Starting as a wholesale-focused business, we’ve had the pleasure of providing co ee to a diverse range of cafés, restaurants and operators. We have recently expanded into the home retail sector, o ering co ee lovers the chance to enjoy our award-winning blends and seasonal single origins in their own kitchens.
“We have always been guided
by a passion for great co ee and exceptional service. From our Dartmoor roastery, we’ve worked hard to build a community, with a focus on sustainability, education and a genuine love for what we do.
“It is our belief that what sets us apart is our focus on unrivalled customer service and exceptional co ee. Whether it’s through personalised training, technical support or the highest product standards, we’re committed to giving our customers everything they need to thrive.”
OUTSIDE THE BOX
In terms of ambitions for 2025, Voyager is seeing a growing interest in singleorigin and specialty co ee, with consumers increasingly curious about where products come from. “Stories of origin, processing methods and sustainability are now as important as avour pro le. This has brought more people into the world of specialty co ee, eager to explore and learn.”
And in terms of sustainability, it’s ongoing. “It’s a journey and we have been working hard to reduce our impact for the past ve years. This includes rethinking packaging, sourcing co ee with lower environmental footprints and constantly reviewing practices.
“Last year, we sourced co ee transported via sailship, drastically reducing carbon emissions associated with shipping. While we’re proud of these steps, we know sustainability is a moving target and we remain committed to improving wherever possible.”
Building meaningful partnerships is central to the Voyager process.
“For example, we’ve developed a close relationship with Otavio Reis, a fth-generation co ee producer at Fazenda do Salto in Brazil. This farm produces one of the key components of our house blend, Native. Our head roaster, Gabe, went there in September. Seeing co ee at origin allows us to deepen our understanding of the challenges and triumphs of production, ensuring that what we roast has a meaningful connection to its source.
“We also value our partnerships with
wholesale customers – supporting them with everything from training to tech support is integral to our success. Through the Voyager Training Academy, we ensure their teams are equipped with the skills to serve exceptional co ee every day.
“From the farms in Brazil to the cafés in the South West, Voyager Co ee is built on a foundation of connection between co ee, people and the planet. As we look to the future, we’re excited to continue growing, learning and sharing exceptional co ee with our community,” concluded Davis.
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
