Cafe Culture Magazine - Issue 23

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TA ST I N G T H E L I F E ST Y L E O F T H E C A F É S E C TO R

NOVEMBER 2007 ISSUE TWENTY THREE

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INSIDE

CONTENTS NEWS 4 Caffè Culture announces 35% growth for 2008 show.

5 Price hike to signal coffee war?

6 Love Smoothies fight the winter lurgy!

FEATURES 12 Extra special – how to create a memorable beverage experience.

18 Pack and promote – a look at some new designs and environmentally-friendly materials.

26 A brand life – the increasing importance of branding to café culture.

Welcome!

ARTICLES

With Starbucks having now boosted the prices of some of their drinks, rumours abound that similar price increases could be seen elsewhere (turn to our news pages to read some of the latest industry comment on this development).

There’s a branded look to this issue, as we take a look at packaging and how other brand-related activity can help turn your outlet from being just plain ordinary to standing out from the crowd. The festive period, of course, is always a good opportunity to do this, and we hope that you can make use of some of the ideas put forward in our Extra Special feature.

As ever, we thank you all for your involvement and interest in our magazine over the past year, and look forward to reporting on your news next year. 2008 already looks poised to be a very exciting time for the sector! At Hotelympia (17-21 February 2008, ExCel, London) Café Culture magazine will team up again with organisers, Fresh RM, to co-ordinate a Café Culture Trail linking café-orientated businesses also exhibiting at the event (to get involved, call Paul Steer on 01291 636333).

24 Costa competes – Costa’s International Barista of the Year competition.

32 Location, location: property terminology for tenants.

REGULARS 35 New products.

37 Checkout.

38 Product listings.

Clare Benfield Editor Editor Clare Benfield, Tel: 01291 636336, Fax: 01291 630402 E-mail: clare@jandmgroup.co.uk Advertising Manager Paul Steer Tel: 01291 636333 Fax: 01291 630402 E-mail: paul@jandmgroup.co.uk Production Manager James English, Tel: 01291 636339, Fax: 01291 630402 E-mail: james@jandmgroup.co.uk Subscriptions and Customer Service Stephanie Mayo, Tel: 01291 636338 Fax: 01291 636338 E-mail: steph@jandmgroup.co.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 636338 E-mail: cafe@jandmgroup.co.uk www.cafeculturemagazine.co.uk Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2007 J&M Group Ltd Paper used in the production of this publications is sourced from sustainable managed forests and the magazine is printed by The Manson Group, Hertfordshire When you have finished with this magazine please think of the environment.

DON’T MISS YOUR COPY. SUBSCRIBE NOW! CALL 01291 636338.

NOVEMBER 2007 CAFÉ CULTURE 3

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Caffè Culture announces 35% growth for 2008 show Welcome Break rewards Coffee Primo staff Some lucky members of staff at three of Welcome Break’s Coffee Primo outlets shared a total of £6,000 prize money after coming out top in a UK-wide incentive.

The motorway service station operator recently launched its PrimoPay cards, which allow customers to load up their individual card with credit and then use it like a debit card at Coffee Primo outlets across the UK, and the incentive was based on having the highest sales of PrimoPay cards as a percentage of transactions during a ten week period.

The three winning sites were Woodall (north and south) on the M1 and Fleet on the M3.

Coffee Primo Senior Brand Manager Lauren Bennett said: “Our PrimoPay cards have proved very popular with customers across all of our sites. We wanted to reward our staff for their hard work in promoting the cards and those working at the Coffee Primo outlets at Woodall and Fleet were worthy winners.”

he organisers of Caffè Culture (21 and 22 May 2008) have announced that the show is set to grow by a further 35% in 2008 (2007 saw over 175 exhibitors and 4,377 visitors in attendance, and the event has previously won the Association of Exhibition Organiser’s Best Launch Trade Show).

The event will now grow to fill both the ground floor and gallery level at the National Hall, Olympia, and is already over 60% sold with seven months to go, say Upper Street Events.

The expansion will also see new features and further development of the extremely popular seminar and workshop programme.

“Despite only being in its third year, we took the decision to expand the event to cope with the demand from both exhibitors and visitors who have helped firmly establish it as a ‘must

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Caffè Culture - a ‘must attend’ event for the café and coffee shop sector. attend’ event within the busy hospitality show calendar,” said the show’s event director, Elliot Gard.

“The show has been a huge success to date, having been enormously well received by the industry as a whole. Very specifically targeted to meet the needs of the coffee bar and café industry, the larger Caffè

Culture will retain that focus, simply offering visitors access to an even greater variety of suppliers.

We will also see further presence from a range of high quality international exhibitors.”

To find out how you can be part of Caffè Culture 2008 call Elliot Gard or Dan Beard on 0207 288 6191 (www.caffeculture.com).

Costa crown their best barista!

Costa, the UK’s largest and fastest growing coffee shop chain, has ended its search for the finest global barista as a Dubai contestant stole the crown from six finalists at the global final of Costa’s Barista of the Year Competition.

Held at Costa’s London Roastery on 31 October 2007, the cream of Costa’s baristas from around the world battled for the prestigious title and it was Gihan Weerasinghe, representing Costa MENA (Middle East, North Africa), who convinced the panel of industry expert judges (Gennaro Pelliccia, Costa’s Master Roaster, Sunalini Menon, Chief Executive of Coffeelab PVT Ltd, Franco Schillani, and Clare Benfield,

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editor of Café Culture magazine), that he was the cream of the coffee crop!

At the start of the contest, over 800 contestants representing over 750 Costa stores globally set out with the same hope of earning a position in the Global Final. Having worked for Costa for several years, Gihan Weerasinghe is one of Costa’s ‘original’ international baristas and works in one of Costa’s first international stores.

Costa’s Barista of the Year Competition celebrated the art of the barista, with Gihan Weerasinghe building a rapport with the audience, judges and making drinks with flair and confidence. Finalists were tested on their speed and consistency,

and were also tasked with creating their very own speciality drink.

“I am delighted to have won such a prestigious competition – I’m lost for words!” said Gihan Weerasinghe on his win. “Coffee is always on the top of my agenda as several years ago I used to work behind the scenes and I dreamt of creating my own speciality drink: I never thought industry expert judges would be praising my own creation! I’m thrilled I have managed to convince the judges I have a real passion for coffee excellence.”

Gihan Weerasinghe was presented with a trip to Brazil including spending money, a custom made Costa shirt and a Barista of the Year Trophy, and

Dubai’s Gihan Weerasinghe took the top honours at Costa’s International Barista of the Year competition.

will hopefully represent Costa in the UK Barista Championships in 2008, which could see him competing in the annual World Barista Championships – the ultimate gold riband event in the coffee world!

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NEWS

Price hike to signal coffee war? ith coffee chain giant, Starbucks, having put up the price of their lattes and cappuccinos by four per cent (twice the current rate of inflation), many industry observers such as Jeffrey Young of Allegra Strategies (authors of the yearly ProjectCafé report) are now predicting that price increases at other competing chains are sure to follow, not least to take on board the rising cost of milk, something which is affecting the food and drink sector as a whole.

The cost of Starbucks’ smallest cup of latte or cappuccino, the Tall, is now over £2, costing customers £2.05. The chain’s largest cappuccino and latte (called the Venti) now cost £2.65. The increasing cost of raw materials and higher operating costs are the reasons why, say the company. “We are continually evaluating our business costs.

We’ve determined that this is an appropriate time for a price increase given the increasing cost environment in which we operate,” said the chain in a statement.

"Our research suggests that many food and beverage companies in the UK are considering price rises, not just the coffee chains,” Jeffrey Young of Allegra Strategies told Café Culture magazine. “Increasing food prices are the most important industry challenge at present. Clearly demand from China (government aims to ensure that all residents drink a glass a day), an inefficient and in my view ridiculous diversion of crops

IMAGE CO U

RTESY O F THE

SUNDAY

TELEGRA PH

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A breakdown of costs in a £2 latte.

in the US to biofuel usage is affecting livestock fodder pricing, also there have been severe droughts in Australia affecting milk supply. These are the main factors that have made the UK farmgate price of milk increase by approximately 40% in the last 6 months, with possibly more rises to follow.

"Starbucks' price increase is a bold one, possibly even a risky decision to raise its Tall beverages above £2.00, but they will have a good feel as to what their customers will bare. I believe that the others (Nero and Costa etc ) will sit back for a moment and see

how Starbucks' customers react. These players may gain some additional sales, but if they don't, and they see that Starbucks' customers have not been affected by price rises, they will probably also follow."

Costa Coffee and Caffè Nero both told Café Culture magazine that they have no plans to increase their prices. “Not in the foreseeable future,” said Costa’s head of UK marketing, Michael Lawless.

“We have no plans at the moment to increase any of our hot beverage prices. We are aware of Starbucks’ move and we have also been hit hard by the dramatic increases in the price of milk and all dairy products,” added Caffè Nero’s Paul Ettinger. “Obviously, we will keep a close eye on the market prices but we will avoid any increases as long as we can. Being a private company allows us to take a longer term view of the situation than if we were still public. We are also closely tracking the milk supply and prices in light of the very small number of national or regional milk suppliers now in the UK and will take all necessary steps to ensure we continue to buy in the most efficient manner.”

As a result of mixed weather conditions across the world milk production has gone down, yet at the same time, competition for the supplies that are available has gone up, with developing markets such as China and India in particular, increasingly embracing western-type foodstuffs, many of which utilise milk in some form.

Search is on for our next barista champion The UKBC (UK Barista Championships) has announced that it will be holding regional Barista Championships throughout this winter (2007/08).

Following James Hoffmann’s winning presentation in Tokyo, the UK now holds the World Barista Championship title, and hopes to keep it in 2008. The event, organised by the UKBC and the Speciality Coffee Association of Europe (SCAE) offers local baristi the opportunity to meet the UK’s premier baristi, try the latest equipment and share knowledge with each other.

“2008 sees a significant change to the structure of the competition. For the first time the top 24 highest scoring baristi from the regional heats will be invited to compete in two days of semi-finals, with the top six competing for the title on the final day. This will take place at the Hotelympia Show between 19 and 21 February 2008,” explains John Sherwood, executive coordinator of the UKBC. The speciality coffee industry has experienced huge growth in the past five years, with Barista Championships taking place in over 50 countries around the world in 2008. The champion barista from each of these countries will compete in

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Copenhagen in June for the chance to be crowned World Barista Champion, a much coveted title currently held by the UK’s own James Hoffmann.

To find out more about the UK Barista Championship and how to enter the forthcoming competition visit www.scaeukcom.

Regional heats will be taking place throughout the UK in November and January, in the following regions.

Region dates and venues South West 14 November 2007, Cornwall College.

Midlands

21 November 2007, Derby University at Buxton.

North

9 January 2008, Yorkshire Sculpture Park.

Bristol & S. Wales

16 January 2008, Severn Shed Bristol.

Scotland

23rd January 2008, Debating Hall, Edinburgh University.

Northern Ireland

30th January 2008, Civic Centre Lisburn.

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NEWS

illy and Coca Cola’s joint venture The Coca-Cola Company and Triestebased illycaffe SpA (www.illy.com) have announced that they have signed a memorandum of understanding to form a global joint venture focused on the premium ready-to-drink coffee market.

It is widely felt that the move will enable illy to access opportunities in the wider marketplace (the ready-to-drink coffee category is estimated to be worth just under $10 billion, having grown by some 10% over the past five years). "illy is a proven leader with an uncompromising commitment to highquality espresso coffee and a strong history of innovation with whom we are proud to partner," said Muhtar Kent president and chief operating officer of the Coca-Cola Company in a statement.

"We will be able to bring our brand building and distribution expertise together with illy’s premium brand reputation. This partnership demonstrates our commitment to meeting evolving consumer demands while creating additional value for our system, our customers and our shareowners."

"We are proud to partner with the top brand name in sparkling beverages to offer the illy taste to a new range of consumers as well as those who love our traditional espresso tastes to meet new consumption moments," added Andrea Illy, chairman of illycaffe. "Our product know-how will join The CocaCola Company´s industrial and distribution infrastructure to develop a high quality ready-to-drink coffee."

Love Smoothies fight the winter lurgy! ove Smoothies, the fresh smoothie and functional food company, has announced that it has embarked on a mission to help Britons fight the winter lurgy.

Their innovative frozen fruit smoothie pouches enables outlets to make fresh smoothies by simply adding the pouch to freshly squeezed juice and blending for 30 seconds, and each smoothie contains two and a half of the recommended five daily portions of fruit/veg, offering a very easy way to ensure colds and flu don’t have an easy ride.

Now, in addition to their

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New additions to the Love Smoothies range include a UK first – a hot smoothie called Beat the Bluesli.

current range of nine smoothies, they have added three new gourmet flavours Black Fruity (an indulgent combination of winterwarming blackberries, pears

and cinnamon), Popeye’s Pick Me Up (a nutrientpacked combination of kiwi, spinach and low-fat yoghurt) and the UK’s first hot smoothie called Beat the Bluesli (which contains blueberries, honey, muesli and hot milk).

Love Smoothies currently supplies hundreds of sites across the UK, from B&Is such as Saatchi & Saatchi, Goldman Sachs, BBC and Citygroup, to health clubs including Virgin Active gyms and Champneys to tourist attractions such as NFT and Silverstone to independent cafés, bars, restaurants and hotels.

Dawn Foods celebrates 15 years at Evesham Sweet bakery and ingredients specialist, Dawn Foods, has celebrated fifteen years at its Evesham site with a grand celebration and awards presentation.

Carrie Barber, chief executive officer of Dawn Foods Inc, was the main speaker at the event, and gifts for loyalty and service were awarded by Karl Brown, director of international business services, to some of the nine members of the Evesham Dawn Foods Team celebrating 15 years with the company: Bob Canning, Chris Wells, John Wilcox, Ken Hartland, Mike Holland, Sandra Grimmet, Simon Corbett, Jan Simms and John Gelley.

Dawn Foods began in the US, 85 years ago and now has operations in North America, Mexico and Europe. The company has pioneered US-style sweet bakery products, and was the first to introduce the American muffin into the UK.

Cafe2U’s growth After starting off the first part of the year with four new franchisees, Cafe2U report that they now have a presence in Northern Ireland.

“We now have 25 franchised operations across the UK and the Channel Islands and only last month we launched our first franchisee in Northern Ireland,” said MD, Tom Acland.

“Jeff, our franchisee in Belfast, epitomises the strength and depth that we look for in new franchisees - a hunger to be successful, a desire to ensure the very best in espresso coffee, but most importantly the drive to take advantage of the fantastic business opportunity that is Cafe2U.” Cafe2U (www.cafe2u.co.uk) is a proven concept, originally from Australia, that offers franchisees the freedom to choose their working hours and location within their own exclusive territory. You do not need to have prior hospitality or coffee related experience, and can run the business on your own or with a partner, working from home with minimal overheads and guaranteed healthy returns (Cafe2U provides an extensive induction programme, exclusive Cafe2U territories, marketing support and ongoing training).

Left: Cafe2U MD, Tom Acland (left) with Jeff Peters of Cafe2U Belfast Harbour.

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NEWS

Premium Fairtrade launches Bakery products supplier, Rich Products Ltd, has launched two Fairtrade certified products which it says will enable ethically minded retailers and caterers to enhance their sweet baked goods offering with minimal effort.

Developed using cocoa and sugar sourced from Fairtrade certified producers, the premium quality chocolate chunk cookie and shortbread are both supplied in thaw and serve formats and individually wrapped, say Rich (www.richuk.com), eliminating the need for baking and ensuring that wastage is kept to a minimum.

“Consumers are now more interested than ever in the provenance of the foods they eat,” says Gail Lindsay, marketing manager at Rich Products. “In addition, demand for premium products is increasing. Rich’s new Fairtrade products satisfy all these criteria, providing retailers and caterers with a quick and easy way of boosting sales while, at the same time, helping farmers in the developing world.”

Pictured: The Fairtrade mark is an independent consumer label which appears on products as a guarantee that disadvantaged producers in developing countries are getting a better deal.

Wicked Coffee wins at Doncaster Dome he Wicked Coffee Company has celebrated the opening of its latest outlet at the Doncaster Dome with a special visit from the Doncaster Dons rugby league team who officially opened the new café and then enjoyed a selection of speciality coffees and cakes in the ‘devilish’ new surroundings.

The Wetherby-based firm, which specialises in creating bespoke cafés for its customers, has carried out a complete rebuild of the Dome’s existing catering facilities, and the £75,000 project is the latest in a string of prestigious contracts recently won by the company, including becoming a preferred supplier to UK student unions.

Doncaster Dome now attracts over a million visitors a year, so the expanded facilities have come not a moment too soon. Previously targeted at children, the new café has a modern, dynamic ambience that will appeal to all, featuring the trademark Wicked Coffee ‘flame’ décor. It will now be open seven days a week rather than just at weekends, and also before evening events, say the company.

“We aim to take the stress out of such projects for our clients by arranging everything from the bespoke design and build of the premises through to the supply of equipment,” said Fergus Walsh,

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Gavin Baldwin (left) with Carl Hall of the Doncaster Dons (right) and members of the team. director of the Wicked Coffee Company (www.wickedcoffee.co.uk). “Our full backup service includes a comprehensive guide to running the café as well as the provision of all products.”

“For us there was an overwhelming desire to respond to changing customer needs and deliver a menu that satisfied this more health conscious society,” added Gavin Baldwin, chief executive of the Doncaster Dome. “Our customers not only wanted more choice on the menu but also in atmosphere. We now not only need to provide good food but also more attractive surroundings for people to spend time in.”

Supporters’ bar gets al fresco café look As part of its refurbishment programme, the Millennium & Copthorne Hotels based at Chelsea Football Club appointed Broadview, (a manufacturer and supplier of awnings, parasols and blinds) and HG Imports, have introduced a continental-style al fresco café style facility to the former Shed Bar (the Blues Sports Bar) for its Chelsea supporter customers and hotel guests alike.

With the majority of the football season taking place throughout the winter months, it was important for the Millennium & Copthorne’s management team to introduce a comfortable undercover environment which would protect customers from adverse weather conditions, as well as provide a suitable smoking area in light of the new regulations. The installation of a large-span, five by five meter parasol in Chelsea blue has helped turn the bar area into an urban, trendy environment.

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The new al fresco area of Chelsea’s Blues Sports Bar.

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NEWS

Klix’s new web site Drinks systems provider, Klix, says that it is re-launching its web site with the aim of providing a contemporary and easy to use information source for both new and existing customers.

Klix (www.klix.com) says that it has come up with a new innovative web site tool which enables visitors to the web site to navigate around the site quickly and efficiently.

The improvements Above: Klix’s new and include a ‘quick improved web site is tour’ facility, an more interactive. engaging information gathering process, motivational pathways and new creative imagery.

“We make a point of reviewing all of the comments we receive on the web site and decided to simplify the home page in order that users could locate the information they needed more easily. We also wanted the web site to be enjoyable to use and we would encourage people to visit the site and give it a try!” said Guy Stephens, Mars Drinks Global eCRM Manager.

Food On The Move brings in the business he debut easyFairs Food on the Move show at ExCel saw over 1000 visitors, plenty of orders and high quality leads for the exhibitors, and stacks of innovation, say the event’s organisers.

Many visitors were particularly impressed with the amount of innovation on the 80 plus stands. “We came away with a number of suppliers that we can work with us to enhance our offering, and the visit was a positive experience,” said Damian Austin, head of Café Thorntons.

Stealing the record for the quickest sale, Sanden Vendo sold two Iris beanto-cup coffee vending machines in the first hour of the show and a further 10 during the two days. The show also saw the launch of the Soup O’matic - a new concept in fresh soup vending which combines a high spec’ vending machine with traditional soups made with from fresh ingredients.

There was also plenty of

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interest in the innovations on the 3663 First for Foodservice stand, including a new vending machine that dispenses frozen food with a preprogrammed microwave for dishes that require cooking. A brand new concept in iced shakes - a cup that comes complete with the flavouring and a disposable blender in the lid to produce a shake in as little as ten seconds - could also be sampled.

The demand for health as well as convenience was much in evidence, including Liquide’s new mySmoothie range (100% fruit and contains no artificial preservatives, but can be stored at ambient temperature thanks to the innovative packaging). “We were very happy with this first easyFairs show - the stand was busy and there was a huge amount of interest in the mySmoothie concept,” said Kevin McFadyen, brand manager for Liquide.

Other highlights were the Ciocchino stand, where there was a queue for a taste of the company’s continental style sipping chocolate, Belgian waffles and single serve portions of Eli’s Chicago baked cheesecake on the Funnybones Foodservice Ltd stand, complemented by a single estate Ipanema coffee.

Pasta King, meanwhile, got a good reception for the new PK2GO, a pasta meal solution that is supplied in individual frozen pots to the retail outlet and heated in a microwave at the point of purchase. There were also plenty of takers for the Aussie Jaffle pies from Jumbucks, which use premium ingredients and are typically less than 10% fat, and Cofi Cofi’s new range of instant coffee sachets with creamer and sugar included, which are available in seven flavours including hazelnut, French vanilla, and mint.

Boosting the half-cube When it came to their recipe development, Boost Juice Bars settled on the half-cube as their ideal type of ice, and have recently taken on half-cube machines from Manitowoc to help out.

“When we looked at the many manufacturers and machines available, we felt that Manitowoc halfcube machines offered the best option,” said Boost Juice’s Dawn O’Sullivan. “They had the best balance of ice quality, reliability, are economical to run and easy to clean. And they proved very quiet in operation, which was an important feature because they need to be close to the bar and the customers.”

However, crucially, she reports, the half-cubes of ice produced the optimum quality of drink, and didn’t damage the blender blades.

“If you want ice in a smoothie, frappe or other chilled blended drink, then the shape and half-cube structure is gentler for the blender to manage,” says Brandon Park of Winterhalter, who distribute Manitowoc icemakers in the UK. “It’s the ice that breaks, not the blender blade. But at the same time, it’s still a large enough shape to be useful and practical in standard soft drinks, including where people don’t want to use straws.”

The half-cube is a regular square (or ‘dice’) cube, cut in half. From one side it’s a square, from the other a rectangle. Each half-cube measures 9 x 28 x 28mm, as opposed to the conventional cube, which is 22 x 22 x 22mm (for further details, visit www.winterhalter.co.uk).

Left: It’s in the cubes - Boost Juice Bars create half-cubes for their drinks using a Manitowoc machine supplied

by Winterhalter.

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NEWS Right: A tempting alternative to a sandwich - Bakehouse’s mezzaluna.

New sandwich alternative If you want to maximise your lunchtime sandwich trade, but are tired of the same old ideas then Bakehouse, well known for their range of speciality breads, have launched a new Italian sandwich carrier and a range of gourmet sandwich ideas using the product to help caterers boost their menu offerings.

Made near Florence using a blend of Italian flours to give an authentic pizza dough crust texture and then brushed with Tuscan olive oil, Bakehouse’s Mezzaluna is an authentic Italian pizza dough, folded to make it ideal for hot or cold fillings. For cold fillings, caterers just need to defrost and fill, while for hot fillings, once

New ethically sourced coffees Best Coffee Beans are launching two new roasted coffees aimed at coffee shops and restaurants who want to serve ethical coffee to their customers without compromising on taste or quality.

Both coffees - House Proud Fully Certified Espresso together with House Proud Fully Certified Medium Roast - are triple certified by the Fairtrade Foundation, the Soil Association and the Rainforest Alliance, ensuring they are good for coffee drinkers, good for coffee producers and good for the planet, say Best Coffee Beans.

“There is a growing appetite for ethically sourced coffee and businesses are increasingly becoming aware of the need to change,” says Best Coffee Beans director, Joanna Aleksic. “We support businesses to serve their customers great tasting, ethically sourced coffee that doesn’t compromise on either.”

Best Coffee Beans will be officially launching their new coffees at the BBC Good Food Show (28 November to 2 December at the NEC, Birmingham NEC). Pre-launch samples of both coffees can be requested via www.bestcoffeebeans.co.uk/launch-7-w.asp by coffee shops and food supply businesses (verification may be required).

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defrosted, the Mezzaluna can be filled and heated in a panini grill or hot oven. Served with a salad or even French fries on the side, a sandwich can be transformed into a lunchtime gourmet snack.

“Hot deli sandwiches are very popular and by using innovative breads and some simple but appealing fillings, caterers can create a more appealing offering and charge a premium price too. Over the year, a simple to prepare but exciting sandwich menu can be highly profitable,” says Nicky Cracknell, national account controller at Bakehouse.

Lunch! is launched iversified Business Communications, organisers of Natural & Organic Products Europe at Olympia, has announced the launch of a brand new trade exhibition for the £3 billion quality lunchtime “food to go” market.

The show, called Lunch!, will take place at the fashionable Old Billingsgate Market in Central London, on the 26 and 27 September 2008.

With over 30,000 UK food to go establishments, Lunch! will set out to target the increasingly image and quality orientated food to go market and is aimed at quality sandwich bars, juice bars, cafés and contract caterers.

As well as covering food and drinks, and their ingredients, the Lunch! menu will also include equipment, interior design, furniture, packaging and

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other products needed to run a successful business, say the show’s organisers.

A high profile Working Lunch! Programme will include seminars, demonstrations, competitions and more.

“Lunch! is a unique event which perfectly captures what’s happening in this dynamic sector,” says Carsten Holm, managing director of Diversified Business Communications. “The launch follows over 12 months researching the concept with key retailers and suppliers. Lunch! will engage and inspire any serious retailer involved with the quality ‘food to go’ market in a way not previously seen at a UK trade show.”

Simon Hargreaves, commercial director of Pret A Manger said of the launch: “This is such an

Look out for Lunch! - a new food to go event planned for September 2008.

exciting opportunity and will truly carry the “wow” factor. It’s impossible not to love Billingsgate. It’s a great space, ideal for an innovative, exciting event like Lunch!”

“Lunch! perfectly reflects what’s happening in this buoyant market and is the only trade show we plan to attend in 2008,” added Tim Roberts of Innocent Drinks. Further information can be found on the web site www.lunchshow.co.uk.

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NEWS

A tempting selection

SHORTS Caffè Nero expansion?

Coffee bar group, Caffè Nero, are said to be considering expansion into Turkey, the Middle East and Eastern Europe. In the year to the end of May, their profits rose 31% to £9.6 million, after revenues increased by 20% to £108.8 million.

New Typhoo decaf pack size Typhoo Decaffeinated is now available in packs of 20 string tag and envelopes developed specially for the foodservice market, and designed to complement the rest of the Typhoo alternative range including speciality teas and the London Fruit & Herb brand (www.typhoo.com).

Best Social Enterprise 2007 Fairtrade business Divine Chocolate Ltd has been announced as the Best Social Enterprise of 2007, from a shortlist of 15 social enterprises. The annual Enterprising Solutions Awards, organised by the Social Enterprise Coalition and designed to find the UK’s most dynamic and innovative businesses that trade for a social purpose, was celebrated at the Victoria and Albert Museum with the top award presented by Phil Hope MP, Minister for the Third Sector.

Mosque’s café in hygiene breach A café operator for Europe’s biggest mosque at the Islamic Cultural Centre in London was fined £35,000 by Westminster Magistrates’ Court for a breach of hygiene laws. An infestation of mice and cockroaches resulted in Maqbool Catering’s kitchen and coffee shop being closed.

Starbucks’ footie first Derby County’s Pride Park will become the first football stadium in Europe to have a Starbucks outlet that will be open seven days a week, including match days, as part of the club’s Pride Plaza project.

On-Trade Summit 2008 Marketing Week’s annual On-Trade Summit conference (22 and 23 January 2008, Hilton Olympia, London) will focus on solutions for manufacturers and retailers in the wake of the smoking ban. Organisations (including Diageo, Bacardi-Martini Limited, Fullers Inns, Britvic, Lavazza and Morning Advertiser) will discuss the innovative approaches they are introducing to maximise profit and market share, and strengthen their internal frameworks.

3G Food Service and Seafood Solutions (www.3gfoodservice.co.uk), a specialist distributor of chilled and frozen foods to the food service sector has added three new Tatins to its Starters & Buffet range in response to increasing demand by caterers for products that can be served in different ways - as a main course, light meal or buffet.

Of potential interest to cafés, the new Tatins feature Smoked Haddock & Spinach, Roasted Peppers with Goat’s Cheese and Tomato & Feta flavours, and range from £12.00 to £15.00 for a pack of 12 units.

Five new soups have also been added to the 3G

Above: Tomato and Feta tatin from 3G Food Service.

Starters & Buffet range Best Ever Chicken, Vine Ripened Tomato & Basil, Farmhouse Vegetable, Maple Roast Parsnip & Carrot and Broccoli & Davidstow Cheddar

(Scottish Smoked Salmon & Cream Cheese Parcels and Scottish Smoked Salmon Roulades filled with asparagus and cream cheese complete the new additions).

A berry Christmas!

A bite-sized chocolate and cranberry brownie sprinkled with a sweet sugar snow dusting is the latest cake to be launched by Kate’s Cakes in time for the festive season.

Called the Berry Christmas Brownie it is available in 40 slices per case, and has an ambient shelf life of 21 days ambient, Above: The festive Berry Christmas Brownie say the company (www.katescakes.com). cake launched by Kate’s Cakes.

New traditional pies for winter Brakes has launched four new varieties of pies for the winter months that can be heated quickly in the microwave and served by themselves as a snack, or with vegetables as part of a main meal, suggest the company.

Brakes Cottage Pie is made with British beef, carrots and peas in a rich gravy, topped with creamy mashed potato. For a richer flavour, there’s Brakes Steak and Merlot Pie, a fully baked pastry case filled with British steak and onions in Merlot gravy, in packs of 1x6 (380g) and for a fish choice, there’s Salmon and Smoked Haddock.

A vegetarian option - a Stilton, Peppered Mushroom and Onion Pudding, filled with mushrooms and onions in a cheesy peppered sauce - completes the new launch (www.brake.co.uk).

Right: Hearty winter meal options in the form of a new range of pies from Brakes.

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COFFEE EXTRAS

Extraspecial At this festive time, are you seeking to turn your café’s drinks offering into a more memorable beverage experience? As we shall discover here, there are a number of different ways of setting about a transformation from tempting coffee accompaniments to luxurious hot chocolate drinks and specially-designed crockery.

Coffee accompaniments Cafés keen to keep the festive celebrations going for as long as possible will be interested to hear about a new selection of chocolates from Brakes (www.brake.co.uk).

Available in large and individual pack formats, with such products, caterers have the choice of offering them as giveaway items or as add-on menu items, generating further revenue.

Brakes Premiere Belgian Chocolates includes a selection of Belgian chocolates with a balance of milk, dark and white varieties. Hand-finished for a stunning appearance and with some foil wrapped, each box comprises eight Croquant, brandy Alexander and machiato varieties, seven caramel blanche, florentine ganache, milk butter caramel, tropical passion, gianduja

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and blueberry, and ten fraise. A smaller, four pack is also available, containing one of each Croquant, brandy Alexander, fraise and gianduja packed in a mini gold Ballotin gift box.

In addition, Brakes can also offer a box of 84 creamy Premiere Belgian Flaked Chocolate Truffles enrobed in smooth milk chocolate and rolled with delicate chocolate flakes. A smaller pack containing two truffles in a mini gold Ballotin gift is also available in cases of 16.

In time for the festive season, Paterson Arran, the company behind the Café Bronte brand (www.cafebronte.com), has unveiled a new luxury limited edition gift collection of shortbread rounds and fully-enrobed soft cookies, featuring some of the world’s best single origin chocolate.

A first for Paterson Arran, the company reports that it has looked to Mexico, the spiritual and historical home of chocolate, for its first gift collection which features two fully-enrobed single origin chocolate coated cookies (including a single origin Individual boxes of chocolates, or a tempting impulse buy such as the very timely Berry Christmas Brownie from Kate’s Cakes (left) can help enhance the coffeedrinking experience.

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Left: Café Bronte’s limited edition gift collection of cookies and biscuits.

chocolate coated stem ginger soft cookie) and two shortbread round varieties (including a mixed fruit soft cookie with fruit and a hint of spice dipped in single origin dark chocolate). Clotted cream shortbread rounds (a combination of clotted cream and Café Bronte shortbread) and cranberry shortbread rounds (buttery shortbread combined with real cranberry pieces) complete the line up.

Single origin chocolate is distinctive because it is made entirely from the cocoa beans from one farm or region. Similar to the ‘terroir’ philosophy of wine and coffee, connoisseurs argue that such chocolate also has unique tastes, which depend largely upon where and how it has been grown. When chocolate is made from the beans of different areas the taste can be difficult to distinguish.

“Although we use original recipes and traditional home-baked methods, we strive to innovate in order to offer customers something different and the move to introduce single origin chocolate to the Café Bronte range was a natural choice,” says Debbie Ballach, marketing manager for the Café Bronte brand.

“Due to the limited supply of single origin chocolate and to drive consumer appeal, we will be introducing exciting new varieties of the Café Bronte gift collection featuring the very best chocolate from around the world through the year. With more and more people experimenting with their coffee choices at home, this new Café Bronte collection of cookies and shortbread is perfect for sharing with friends or indulging alone. The stylish black gift carton style packaging design also provides an ideal gift purchase and perfect alternative to a box of chocolates at Christmas.”

As with all products in the Café Bronte collection, the cookies and shortbread are baked to unique recipes using only the finest natural ingredients, are suitable for vegetarians, GM free, and made from nut free recipes. Each limited edition 500g carton will be consistent with the distinctive Café Bronte packaging design of a stylish black gift carton carrying the Café Bronte logo and luxury chocolate quality mark. In addition, each box contains a postcard detailing the selected chocolate’s origin (the RRP for the new collection is circa £6.99 with 6 x 500g cartons in a case).

Serving suggestions Hot chocolate drinks have traditionally been made extra luxurious by the addition of cream.

Dairy ingredients supplier, Pritchitts recommend using their Roselle Supreme Aerosol to add a swirl of creamy topping, while their Millac Cappuccino Milk can be used to make the drink itself.

Millac Cappuccino Milk is an innovative milk that retains the same taste, smell and goodness of fresh milk but includes extra proteins and stabilisers to ensure a consistent foam every time it’s used.

It also has an extended shelf life and is available through wholesalers and distributors in cases of 12 x 1 litre packs.

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COFFEE EXTRAS Staying hydrated

Two different ways to serve hot chocolate using Rosell Supreme and Millac from Pritchitts.

For example, a luxury hot chocolate with vanilla can be made by pouring Pritchitts Millac Cappuccino Milk into a jug and adding dark chocolate, broken into small pieces. Steam and froth the milk mixture, then stir in some drops of vanilla extract to taste and pour into a cup or mug. Then add a swirl of Roselle Aerosol, a few mini marshmallows and a dusting of grated chocolate.

Alternatively, why not add your own touch by replacing the vanilla extract with a shot of Amaretto or Tia Maria? You can even try adding a shot of espresso coffee, or dust the top of the drink with ground cinnamon.

Meanwhile, Pritchitts (www.pritchitts.com) claim that their Roselle Supreme will keep its shape for at least 15 minutes without melting or falling back, which, say the company, is three times longer than fresh cream, making it the ideal topping for hot drinks and a simple way for operators to charge a price premium. Made using a blend of skimmed milk and non-milk fat, it has the same taste and texture as fresh cream, but conveniently requires no chilling and benefits from a long shelf life (Roselle Supreme is available in a 500g aerosol giving a generous 40 x 55ml servings and is suitable for vegetarians, as well as being GM and gluten free).

Nestlé FoodServices also have some creative flavour ideas for their Aero Bubbly Hot Chocolate drink - including Aero Hot Chocolate Mint Sensation,

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With the festive season often being a time of excess, many café and coffee shop customers will be expecting their local café to offer indulgent beverages as well as healthy juices and smoothies. Juice drink supplier, The Juice Doctor, can offer outlets a range of drinks aimed at maintaining good hydration.

“Christmas is a busy time for most with endless social gatherings, parties and meals leaving people feeling tired and rundown. Dehydration is the UK’s number one cause of daytime fatigue in the winter, as well as the summer. It also increases the risk of succumbing to winter coughs and colds,” acknowledges TJ Herbert, co-founder of The Juice Doctor.

“Increased levels of alcohol are consumed over the Christmas period. Alcohol is a diuretic meaning more fluid goes out than actually comes in. This can lead to dehydration which is also responsible for the nastier effects of a hangover such as a parched mouth, dizziness and a thumping headache. In response to this, a good way to stay hydrated over the festive season is with The Juice Doctor Hydration Fix range of drinks.”

Combining a naturally isotonic blend of fruit juice, spring water, vitamins and minerals, The Juice Doctor Hydration Fix drinks have been specifically formulated to improve water, vitamin and mineral uptake over drinking water alone and fight the everyday effects of dehydration, say the company. Furthermore, unlike many soft drinks on the market, The Juice Doctor Hydration Fix drinks contain no preservatives, artificial colours, sweeteners or flavourings.

“Consumers need to stay hydrated to fully enjoy the Christmas period, but many get bored of drinking water, or find it hard to get into the habit. Very few of us actually manage to drink the recommended daily amount,” adds TK Herbert. “The Juice Doctor drinks help overcome dehydration by being in balance with the body as well as containing a potassium, vitamin and mineral mix that encourages water uptake.”

The Juice Doctor Hydration Fix drinks are available in 12 x 500ml screw cap bottles in Tropical, Pomegranate, Blackcurrant and Lemon flavours. Delivered ambient, they simply require chilling before serving (for further information, visit www.thejuicedoctordrinks.com).

Velvety Smooth Aero Brandy Choc Toddy and Ice Cold Aero Frappe - helping to add an indulgent aspect to this beverage, as well as boost profits for outlets in the process.

“The most popular drinks currently bought in cafés are cappuccinos and lattes which clearly demonstrates the popularity of speciality drinks,” says Martin Lines marketing director for Nestlé FoodServices. “Yet, when it comes to hot chocolate, other than the addition of cream, very few cafés offer premium options which customers are prepared to pay more for. Our new Aero recipes are ideal for cafés looking to diversify a drinks menu and offers customers something a bit different.”

To prompt purchase, these new recipes are supported by a range of free, eye-catching POS kits, including tent cards, stickers and posters (call 0800 745 845 for details - café owners also have the opportunity to enter a prize draw to win two VIP tickets to the O2 Arena by simply emailing a photo of their café featuring an Aero POS kit to aeroposdraw@dewberryredpoint.co.uk).

Presentation Serving coffee accompaniments, particularly chocolates, or chocolatecoated biscuits placed on a saucer next to a hot coffee cup, has always risked melting the chocolate and marring presentation, but no more. John Artis, a supplier of tabletop products to the UK foodservice market, is advocating the use of stylish crockery to add value to your tabletop presentation. In particular, its ‘D’ handled cups with the option of offset saucers are ideal for serving speciality coffees.

The cups are designed with ‘D’ shaped handles for extra strength, say John Artis, and may be paired with either conventionally-centred or offset saucers.

The idea of an offset saucer means that you can then position the cup to one side, allowing space for the beverage to be served with a biscotti, speculoos, petit four or chocolate, so putting an end to melted chocolate or burnt fingers!

The current range comprises two different shapes of espresso cup - round or tall - a cappuccino cup and a larger breakfast cup. Each may be purchased

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COFFEE EXTRAS

The perfect way to compliment your coffee.

Described w as the ne sensation

Versatile hot Créme Brioche can be used with ice cream, strawberries & cream, variety of sweet fillings and why not try smoked salmon & Créme cheese.

• A new and perfect addition to any menu • No cold store required, long shelf life • no purchase of machinery just a high GP

For further information and a FREE demonstration call Amanda on 07900 243303 or 01621 783355

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NOVEMBER 2007 CAFÉ CULTURE 15

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COFFEE EXTRAS

Above left: Room for manoeuvre - John Artis have solved the problem of lack of space for an accompanying biscuit or chocolate.

Above right: Stylish and novel - mini waffle cones from Pidy. with either a conventional centred saucer or an offset one. Each individual piece is priced separately but, as an example, the cappuccino cup paired with an offset saucer together have a list price of £2.82 (www.johnartis.co.uk).

Equally as impressive in the presentation stakes are Pidy’s mini waffle cones which can give a surprise new twist to plain old coffee and biscuits. They now come with re-usable holders which can be attached to the side of a plate or saucer for ease of use.

Coffee, tea and other liquid refreshments are amongst the simplest and yet most profitable of menu items to serve but can be much enhanced, and justify a premium price, with a simple adornment, suggest Pidy (www.pidygourmet.com). The company has also created some stylish recipes,

showing how a mini cone with a simple and inexpensive filling - prepared in moments - can enhance a simple drink by turning it into a more sophisticated refreshment. And by designing an exclusive mini-cone holder, they have also has dramatically improved the presentation, giving added value and service for no extra cost.

“It looks stylish, really novel, really special,” says John Savege, sales director of Pidy UK. “The filling could just be a tiny mini-scoop of ice cream or other frozen dessert, perhaps with a few sprinkles on top. You wouldn’t even need a chef, a waiter could do that. Or it could be something altogether more inventively gourmet.”

To highlight the possibilities, Pidy has created some example recipes including an easy to make and serve Tiramisu mix,

using egg, sugar, mascarpone cheese, espresso coffee and amaretto (if you make it in advance in enough quantity to last the shift, you can simply spoon it into the mini-cone, dust the top with fine cocoa powder and rest a fleck or two of chopped fresh spearmint on top).

The special reusable holder is normally supplied separately, say the company, but to help popularise the minicone, Pidy is now also including a free pack of ten holders for every box of 112 mini-cones. In addition to the mini-cones, Pidy also offer a good range of ready-tofill pastry shapes and containers, in puff and short pastry, waffles and meringues, offering further opportunities to integrate presentation and ingredients in an imaginative way (all are available from food wholesalers in a choice of cateringsized packs).

Sales uplift at O’Briens Although well known for its sandwiches, sales of coffee at O’Briens have tripled over the past two years, report the company, with a choice of cappuccinos, espressos, café lattes and mochas. Fresh soups, snacks, pastries, crisps and a wide range of soft drinks, and more recently cakes, also make up the current product portfolio, and in the stores that have completed the upgrade to the latest O’Briens retail offer, an average of a 14% uplift in sales has been experienced across all stores, say the firm.

The new retail offer for 2007/2008 goes further than cosmetic and corporate rebranding. In addition a total reworking of in-store signage and images, O’Briens marks a strong move away from the lunchtime sandwich bar to an all-day lifestyle café concept featuring comfortable soft seating, lighting and café tables. In particular, a focused promotion around afternoon service has successfully introduced coffee and cakes, muffins and baked cookies in the afternoon boosting sales later in the day.

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RECIPE IDEAS

Velvety Smooth Aero Brandy Choc Toddy Ingredients 1 heaped scoop Nestle Aero hot chocolate add milk (or Instant) 200ml hot milk (or water) 1tbsp brandy Dark chocolate shavings Chocolate Florentines or petit fours (optional)

Method 1. Make the Aero hot chocolate with hot milk (or water) in a large cup or mug according to the tin instructions.

2. Stir in the brandy.

3. Top with a few shavings of dark chocolate and serve immediately with a chocolate Florentine on the side.

(Cost per servings approx. 35p, without chocolate Florentine)

Aero Hot Mint Sensation Ingredients 1 heaped scoop Aero Instant Hot Chocolate (or Aero Add Milk) 200 ml hot water (or hot milk if using Aero Add Milk) 3 NestlĂŠ Aero Mint Bubbles Whipped Cream

Method 1. Make the Aero Bubbly Hot Chocolate with 200ml hot water (or 200ml hot milk), according to tin instructions.

2. Drop in 2 Aero Mint Bubbles and stir until melted 3. Top with whipped cream and balance a mint Aero Bubble on top.

(Cost per servings approx. 29p)

Ice Cold Aero Frappe Ingredients 1 heaped scoop Aero Bubbly Hot Chocolate Add Milk (or Instant) 90ml (6tbsp) cold milk (or 90ml cold water if using Aero Instant) Large glass 1/2 full of ice

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Method 1. Pour the water (or milk) into a blender and add the Aero hot chocolate.

2. Blitz on a low setting until well mixed.

3. Add the ice and blitz again until well blended.

4. Pour into a tall glass and serve.

(Cost per servings approx 15p plus ice)

NOVEMBER 2007 CAFÉ CULTURE 17

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PACKAGING

Pack & promote Whether you source your outlet’s packaging from dedicated suppliers who specialise in one type, or prefer a ‘one stop shop’ approach, it’s evident that novel, brand-carrying designs and environmentally-friendly options will count with customers and help promote your business.

So much more “To most people, a cup is just a cup, but to the coffee trade, the cup is key. Without cups, there’s no coffee business!” says Solo’s MD, Tony Waters.

“So cups are the ultimate packaging for high street retail coffee chains. Paper cups have become popular in recent years and are synonymous with café culture - first in the US and now in the UK and Europe.

They have many distinct advantages - they’re lightweight, easy to stack and transport and easily facilitate ‘to go’ business.

Aesthetically they are

Packaging is a brand building opportunity.

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Right: Add some festive sparkle with the Snowiccino range.

Below: The Detpak paper cup range.

pleasant to hold and convey a quality feel that can reflect the image the brand owner wishes to portray.”

As a manufacturer of paper cups for many of the leading high street coffee shops, Solo Cup Europe believe that for future success, outlets now need to add value to their offering via taking advantage of advancements in cups.

“Recent innovation in paper cup technology means that print quality from some suppliers is better than ever, it’s more vibrant, has greater detail and improved definition.

This gives brand holders the opportunity to use imagery on cups in innovative and creative ways,” Tony Waters explains.

Traditionally cups have simply reflected the retail operating brand logos, but now, point out Solo, retailers have the ability to use cup communication more creatively with all kinds of messages and images. Outlets with an eye on

the festive season might also be interested to know that Solo will be coming out with a new printed design for the winter season, available on paper hot cups and clear plastic tumblers, called Snowiccino which will be available in three sizes of paper hot cups (8oz, 12oz and 16oz, plus a 12/14oz clear PET tumbler). They will use the same lids as standard Solo cups, say the company, so there will be no need to buy and store additional lids.

“Foodservice operators are increasingly realising that packaging is more than just a vehicle for their takeaway food products, it is a way of leveraging their brand and adding value to the consumer experience via ease-of-use and convenience,” says Greg Bond, Detpak’s regional business manager for the UK and Europe.

Detpak have recently released a new range of stock print Ripple-WrapTM hot cups in

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PACKAGING

Right: Joint promotion of Caffè Nero and the Tutankhamun exhibition at the O2 Bubble. time for winter. The range consists of the traditional Classic, the stylish Café and the chic HishineTM Rouge. Of note, is the inclusion of a Hi-ShineTM stock print in the range, which was previously only available to custom print customers. The Hi-ShineTM Ripple-WrapTM, as the name suggests, has a shiny outer gloss material similar to that used in magazines to ensure that the design stands out from the crowd. “The launch of an all-encompassing range of stock print RippleWrapTM cups allows smaller businesses to afford a premium print image without committing to large minimum print-runs,” says Detpak’s Greg Bond.

Huhtamaki are now offering triple-walled paper hot cups which complement their existing single and double-wall ranges, and feature an innovative multi-layer structure to provide superior insulation.

Specifically designed to meet the needs of the modern customer, their triple-wall cups have an integrated corrugated sleeve which not only keeps drinks hotter for longer, but thanks to its insulation properties, remains easy to handle, say Huhtamaki.

Brand development “I think that in the coming months we’ll see much wider use of creative concepts on paper cups. A good example of this creativity is the cobranding Caffè Nero has undertaken with the Tutankhamun exhibition at the O2 Bubble,” says Tony Waters.

“These cups are stunning and Caffè Nero is using them not only in the O2 Bubble but also in surrounding areas to promote the show.

“Until very recently cups of this quality were the sole domain of the major brand holders because of the high

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T H E R I P P L E - W R A P™ H O T C U P B Y D E T P A K

It’s an original.

volumes required to justify bespoke printing, but not any more. With innovations like Solo Cup Europe’s BrandBuilderTM service, all operators can tap into the rich potential of using cups for innovative marketing ideas.

BrandBuilder enables smaller businesses to develop their profile by having their own design printed paper cups, in quantities of just five, 15 and 25 thousand.”

In the past, branded cups were only available in large quantities - more than an independent could store - but now, say Solo, independent outlets can compete with the larger chains, by creating an image unique to them (email brand.builder@soloeurope.co.u k for details).

Branding, of course, offers many advantages such as creating and retaining customer loyalty, giving a more professional appearance and enhancing the product experience; therefore allowing the operator to justify a premium price.

“We’re also conscious that our customers and their consumers are increasingly concerned about where the product comes from and what impact it is having on the planet,” adds Tony Waters.

“The cost of the product isn’t just its unit price but includes its environmental and social impact. We have quite deliberately excluded sourcing from emerging markets. It’s tempting on a short-term cost basis but when you consider the whole work process and product traceability the issues become very complex and for us, ethically, we feel we need to avoid these issues.

“Manufacturing product

I T ’ S O N LY A R I P P L E - W R A P ™ I F I T ’ S M A D E B Y D E T P A K

Detpak’s Ripple-Wrap™ is the original corrugated hot cup, globally supplied and manufactured to safe and consistently high standards in our ISO and HACCP accredited facilities. In addition to using food packaginggrade inks we also source only sustainable raw materials.

The best news is that this original is available from a network of key distributors throughout Europe! Look for Detpak on the cup base – it’s a sign you have the absolute best quality available, every time.

w w w. d e t p a k . c o m

E M A I L U S N O W F O R S A M P L E S , I N F O R M AT I O N A N D D I S T R I B U T O R D E TA I L S : E U R O S A L E S @ D E T PA K . C O M

NOVEMBER 2007 CAFÉ CULTURE 19

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PACKAGING locally means we can offer our customers more product options, greater flexibility and reduced transport costs - all of which represent better value for our customers. We’re also working on more product and service innovations to bring to market in the coming months.

In fact we have a continual evolution process looking at ways to better serve the community, in which we operate, at every level. The notion that a cup is just a cup is not one which survives at Solo Cup Europe!”

Packaging specialists, Huhtamaki, also share the view that packaging and disposables can be customised to offer great branding opportunities, particularly in the foodservice industry. With this in mind, say the company, they are always keen to develop the latest innovations across their range, especially for those serving customers who are keen to eat on-the-go.

Their popular Whizz range of single-use disposables, for example, has recently undergone a colourful makeover to transform products using a fresh, vibrant orange design and makes for a trendy new image. The full Whizz range comprises everything from paper cups (hot and cold) and paper plates to chip pouches and even burger trays, so there is a product to suit every requirement, and products are available in a variety of sizes.

Huhtamaki are keen to develop the latest concepts with the aim of ‘taking packaging further’, but being a global manufacturer of both paper and plastic drinking

Hot cups feature in Peros’s new biodegradable range, utilising a compostable PLA waterproof lining rather than traditional petroleum-based products.

cups and disposables, they are aware that as an industry, the packaging sector is pushed to address environmental impacts and the importance of recycling.

As we have already heard, whilst Huhtamaki products feature their own stylish designs, outlets can also use their latest technology and sixcolour printing process to custom-print their own (Odeon, the UK’s largest cinema chain, has already enlisted the help of Huhtamaki to promote some of this summer’s biggest blockbusters).

“The personalisation of products makes an ideal marketing tool. More and more customers expecting to see the brand they are consuming.

Printing shows customers information on their purchase, as well as providing a means for communicating promotional campaigns which help incentivise the purchase itself,” says Linda Salt, Huhtamaki’s marketing manager for foodservice UK & Europe.

Rapid Action Packgaing (RAP) have also recently announced the launch of a new division of its company,

aimed specifically at independent operators who are often unable to commit to large order quantities. Thus, RAP says that it has devised a range of stock products for the independents, in order to give smaller outlets access to packaging that has traditionally been the preserve of the multiples et al.

“The independent sector represents a substantial slice of the food on the go marketplace,” says Martin Beaver, RAP’s sales director.

“This sector has not previously had access to our products due to minimum volume constraints. Our new product range, selling into packaging distributors, will provide such access.”

Environmental awareness “We are keen to work with government agencies and other organisations to develop effective environmental

Colour-coded, biodegradable sandwich packs from Brakes.

Clear, film-fronted paper bags provide presentation appeal.

20 NOVEMBER 2007

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processes,” says John Young, Huhtamaki UK’s general manager. “In recognising the development of these standards, we are pleased to associate ourselves with Savea-Cup, who are currently trialling a scheme with paper collection alongside their existing plastic scheme. Paper has become such a key focus for many outlets on the high street as it offers premium presentation of the drink being served. Thanks to high quality printing processes, the branding opportunities are endless and allow for a superior service”.

Peros, the company known for its Fairtrade coffees, teas, hot chocolates and snacks, has now boosted its ethical stance by entering the packaging business, launching a comprehensive range of biodegradable catering products including cups, dinnerware and food containers. The move, say the company, will complement their Fairtrade range by offering a complete package of ethical and environmentallyfriendly products from a single supplier.

The biodegradable range includes Nature GreenTM polylactic acid (PLA) products, PLA being an environmentallyfriendly alternative to conventional, petrochemicalderived products. The lactate from which the material is produced is derived from annually renewable resources such as corn starch and other

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PACKAGING

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NOVEMBER 2007 CAFÃ&#x2030; CULTURE 21

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PACKAGING Biodegradable wrap Wraps are becoming increasingly demanded as consumers look for a healthier and less carbohydrate-based alternative to other meal takeaway options, and for outlets seeking to catch the passing ‘to go’ lunchtime, then the latest Rosso tortilla wrap pack from branded labels, food safety labels and biodegradable packaging company, Planglow, could be of interest. Sold in boxes of just 500 and suitable for 24hr usage, Planglow (www.planglow.com) say that their tucktop wrap pack is an ideal as a pre-packed healthy alternative to keep in the chillers during the lunchtime rush, helping to avoid long queues.

The Rosso Tortilla Wrap Pack is can also be used for brand building, is made from paperboard and uses PLA (a biodegradable plastic derived from cornstarch) for the window (to purchase or request samples call 0117 3178600).

The recent Food on the Move exhibition (www.easyfairs.com/fotm) at ExCel in London (16 and 17 October) showcased many of the latest packaging concepts for food and drinks.

starch rich substances like maize, sugar or wheat.

The production of PLA requires fewer fossil resources and generates fewer greenhouse gasses, in comparison to most traditional plastics. PLA looks and feels like traditional plastic packaging - it is strong and durable to protect food and retain freshness, and crystal clear to allow consumers to see the food inside.

Composting of Nature GreenTM products will lead to complete decomposition and biodegradation of the material - turning it into water and carbon dioxide. Peros’s PLA cups are available in 8, 12 and 16oz sizes with flat and domed lids.

Amidst growing environmental concerns, Brakes reports that it has introduced new Biodegradable Deep Filled Sandwich Wedges.

Manufactured from food safe board and glue, and printed with food safe inks, the whole product is biodegradable, recyclable and compostable, including the screen and the glue, say the firm.

Handily, these boxes are currently available in four colours designed to distinguish sandwich varieties - Brown Earth for meat, Khaki Leaf (green) for vegetarian, Golden Ochre for chicken, and Waterfall (blue) for fish products. As well as benefiting the environment, the sandwich

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wedges also have a premium look enabling caterers to replicate trends on the high street where the shift is very much towards high-end packaging.

Other products within Brakes packaging range include paper and plastic bags, burger wraps, pizza boxes, foil containers with lids and, ideal for keeping children entertained whilst they eat, Enchanted Fairy and Space Universe Meal Boxes, which contain four-in-one pens and a fun menu poster.

If you have your own cakes and pastries to display and package, then Brakes Film Front Bags will be of interest.

The clear film fronted paper bags provide presentation appeal by making the contents visible to customers. Food can be displayed in the bags, ready to choose, buy and takeaway (a range of film fronted bags are available from Brakes (www.brake.co.uk) in a variety of sizes and shapes for a wide selection of products).

Above: The new 100% biodegradable wrap pack from Planglow.

Variations on a theme Detpak Lunch Boxes are designed for a variety of foods including pasta, noodles, salads and sushi, say the company, and these stylish-looking boxes are also microwavable, freezer safe and leak-proof due to a thin poly-lining.

“Customers are looking for an alternative to traditional plastic containers which often do not allow for branding. Detpak Lunch Boxes, for example, which are available with and without a window, can be custom printed so that your brand has maximum exposure in the marketplace,” explains Greg Bond.

Other variations to the norm from Detpak (www.detpak.com) include Food Pails and Pail-PaksTM which are suited to a variety of foods including pasta, noodles, salads, rice, biscuits and even chocolates, say Detpak. Their Food Pails are available with an optional carry handle for convenient and easy transporting (custom printing is also available for the entire range of Food Pails and Pail-PaksTM. Extending their range still further, Detpak’s range of Retail Window Bags are ideal for all types of food such as coffee, tea, biscuits, chocolates and nuts.

These Retail Window Bags are made from premium quality natural brown or white paper and have a polylining to allow for heatsealing. In addition, there is an optional tin-tie feature to allow for convenient re-sealing.

Right: Detpak’s portable lunch boxes and handled ‘pail’ concept.

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PACKAGING

Add some sparkle with Snowiccino Whether you’re serving warming beverages such as tea, coffee or hot chocolate or a festive frappuccino this winter, it’s snow problem with Solo Cup Europe’s Snowiccino range.

Snowiccino is available in three sizes of paper hot cups; 8oz, 12oz and 16oz, plus a 12/14oz clear PET tumbler.

Snowiccino’s for winter, not just for Christmas!

For more information and samples contact us today!

Solo Cup Europe Tower Close, St. Peter’s Industrial Park Huntingdon, Cambridgeshire United Kingdom PE29 7BZ Tel: +44(0) 1480 459413 Fax: +44(0) 1480 458045 E-mail: marketing@soloeurope.co.uk

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NOVEMBER 2007 CAFÉ CULTURE 23

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COMPETITIONS The search for Costa’s best barista was completed at their “spiritual home”. On 31 October 2007, the chain’s Roastery in Lambeth, Central London played host, as Café Culture magazine witnessed, to a hotly-contested final of the coffee chain’s International Barista of the Year 2007 competition.

Global representation Founded back in 1971, Costa has continually prided itself on its passion for coffee, aiming to deliver not only good coffee, but an unrivalled coffee experience for the customers who visit their outlets across the UK and around the world, for the brand is not just part of our high streets, but can be seen on motorways, within bookshops, and at train stations and airports at home and abroad.

Thus, the line up of finalists (whittled down to seven from some 800) represented not only the international aspect to Costa’s increasing global presence (with competitors from as far a field as China and Dubai), but also the range of places in which a Costa outlet can be found (including high street shops and motorway services). It was perhaps a sign of the times that a fuller international presence was not achieved, with some overseas contestants unfortunately unable to secure visas, however, this did not detract from a showcase event which served to highlight the talent of Costa’s baristas, as well as the warmth and encouragement of the Costa community itself.

The competition The morning of the final was held in Costa’s coffee shop style training area at the Roastery, and it certainly felt like the pressure was on! Initially some time was given over to practice time for the finalists, prior to them setting about making a range of core drinks for the judges to sample – namely espressos, lattes and cappuccinos – and all against the clock, with just 30 minutes to serve up one of each type of drink for each judge. Some finished on time, some didn’t, such was the organisational challenge.

To gain maximum marks for each drink, the competitors not only had to demonstrate an ability to make best use of the espresso machine and grinder, but be able to

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Costa competes

Gihan Weerasinghe has won a trip to Brazil for being crowned Costa’s top barista.

converse with the judges to provide insight into what they were doing, and why. No mean feat! If that wasn’t enough, the drinks also had to meet Costa’s brand standards; something which their baristas are trained to appreciate when they join the company.

For example, this meant that espressos needed to have that tiger skin crema on top, be of the right volume, aroma, Costa MD, John temperature and of Derkach (far right) with Costa’s top three baristas. course taste, and lingering after-taste.

Cappuccinos needed to have a silky smooth, bubble-free surface with Costa’s trade mark brown ring around the edge, and lattes needed to look as though they were capped with a layer of perfectly frothed milk.

Needless to say, in a competitive environment, latte art was also a pointscorer.

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COMPETITIONS innovative speciality drinks – some variations on well known and established themes such as chocolate and mint, but some less so, and providing a pleasant surprise and injection of creativity into the event. In each case, the competitors had to name their drinks and provide reasons for why they had chosen the ingredients and flavours they had.

Following swiftly on, and it was time for the espresso race. All entrants were set the task of seeing how many brand standard espresso coffees they could make in a minute, and it was Danielle Golding who triumphed here, able to make an impressive seven espressos that cut the mustard.

Across the day, it was evident that all of the contestants could boast admirable skills in different areas, whether it was Danielle’s speed in the espresso race, Joe Kennedy’s creativity in thinking beyond the bean and utilising the taste and aroma of rose in his speciality drink or Gihan Weerasinghe’s interaction with the audience as he spun a few yarns about making coffees in Dubai at one of Costa’s very first international coffee shop locations.

Winners and prizes

Speciality drinks The afternoon of the final was held underneath the arches (and rumbling tube trains!) at the Roastery, in front of a gathered audience of Costa employees and guests.

This part of the competition was dedicated to the creation of a range of

THE FINALISTS

The event also provided an opportunity to see inside the Costa Roastery where all of the chain’s coffee, for all of its outlets, is roasted and subject to strict quality control checks.

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Danielle Golding, UK Retail West.

Gihan Weerasinghe, MENA (Middle East and North Africa), Dubai.

Joe Kennedy, UK Retail North.

Liz Brundrit, UK Corporate Franchise.

Mike Jones, UK Retail East.

Xu Jun (Peter), China.

Stephanie James, UK Individual Franchise.

THE JUDGES Gennaro Pelliccia (master roaster, Costa, UK).

Clare Benfield, editor (Café Culture magazine, UK).

Sunalini Menon (chief executive, Coffeelab PVT Ltd, India).

Franco Schillani (Associazione Caffè Trieste, Italy).

After all the points had been totted up for all the different tasks and skills, it was Gihan Weerasinghe who won the day, not least because of his all round performance and attention to detail, his good understanding of the coffeemaking machinery and his smart appearance and customer-facing demeanour. But it was a very close run thing!

China’s Xu Jun was not far behind, putting up a strong fight, not least with his pleasant-tasting and refreshing speciality drink that featured green tea, espresso, whipped cream and lemon syrup, earning him plenty of points for his creativity, and helping to make the event one to remember.

Gihan Weerasinghe was presented with a trip to Brazil including spending money, a custom made Costa shirt and a Barista of the Year Trophy by Costa’s MD, John Derkach (Gihan will also hopefully represent Costa in the UK Barista Championships in 2008, an event which could see him competing in the annual World Barista Championships). Xu Jun won a short break for two to a Costa-nominated destination, including spending money, and Danielle Golding won £150 to spend on personal coffee equipment.

WINNERS 1st Gihan Weerasinghe, Dubai. 2nd Xu Jun, China. 3rd Danielle Golding, UK.

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BRANDING

The coffee shop sector as a whole continues to welcome branded concepts, but this doesn’t mean that independents can’t roll out some of the ideas and activities currently associated with the bigger names. Here, we find out more about the brand-related activities of several well known names.

Most developed The latest Project Café7 Europe 2007 report has revealed that over the last 18 months the coffee bar sector has grown by 17.3% to include over 7000 outlets across 20 countries in Europe. The UK is the most developed market, observe Allegra, with over 3000 outlets accounting for 42% of the total European market.

Europe is embracing café culture and in particular, the slick operations offered by international branded coffee bar chains, say Allegra Strategies in its new research.

In the next five years, branded café chains across Europe will grow by an annual rate of 9.1% to exceed 11000 outlets by 2012.

“Coffee bar chains recognise the appeal

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of international brands but appreciate that a ‘one size sits all’ model will not succeed in Europe, as every country has a unique culture, traditions and tastes,” says Jeffrey Young of Allegra Strategies.

“International brands, such as Caffè Ritazza who currently lead the European market with a presence in 18 markets, have tailored their approach in each country to ensure they offer the sophistication and expertise that comes with being a global operator, while still recognising that each country wants something different.”

Richard Barclay, director of international brands for SSP, which owns Caffè Ritazza, has the following to say about the nature of his branded chain’s methods. “Caffè Ritazza’s wide appeal and success in Europe, and in outlets across 35 countries worldwide, is down to our investment in training, the highest traditional Italian barista standards in coffee, and bespoke menus,” he asserts.

“It is crucial to know the market you are entering and our local teams work hard to tailor the menu to contain the best of each country’s food that appeals to local tastes.

The combination of our quality coffee,

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BRANDING prepared using our exclusive blends, with the delicious menu gives the consumer a fantastic overall experience.

“In addition, all our employees receive expert training. Our head baristas are taught the history and the art of coffee making in Milan, the home of the espresso, so they are knowledgeable in providing customers with great service as well as authentic coffee. We specialise in the travel sector where the quality of products and service is crucial in this particular environment.”

The fact that the UK is the most developed market with over 3,000 outlets is good news for the sector as a whole, and according to Allegra Strategies, it will continue to grow annually by eight per cent, while the branded chains concern themselves with moving rapidly into Europe (following the UK, the most established markets are Germany, the Republic of Ireland, Spain and Poland, note Allegra Strategies).

Brand importance

Look Digital’s branded barriers in use at a Harvey’s outlet.

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Branding specialists Look Digital (www.lookdigital.co.uk) - known for their sustainable branding solutions - manufacture and supply numerous branding options for the leisure, hospitality and retail industry and say that branding is an important aspect of business growth in all sectors. Their development of a number of innovative products, such as café barriers and branded parasols, are just two examples of setting about achieving that branded look.

Look Digital’s eco-friendly café barrier solutions are placed outside cafés, bars, restaurants and venues to mark outside eating and drinking areas. Since the introduction of the national smoking ban, these barriers can also create the ideal environment for smokers, if required. As a result, not only do café barrier solutions provide all of these functions, they also give businesses the perfect platform to advertise or promote their company brand, products and services on one, or both, sides of the barriers.

The Essex-based company’s latest range of café barriers come in either orb or keystone designs, and are made from polished steel to enhance the look and lifespan of the products. The weight of each base is now an improved and market-leading 13 kilograms, say Look Digital, with each cast iron weight base encased in thermoplastic to ensure that no rust marks are left in place.

The posts are supplied either pre-assembled or ready for self-assembly (the self-assembly unit taking around ten minutes to assemble). A complete café barrier set consists of one banner which includes free artwork and one pair of aluminium cross beams, and two posts. A typical area covered by such barriers would consist of an eight metre length with a two metre gap in between, suggest Look Digital, and comprise four banners and six posts.

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BRANDING

Right: 25 EAT Café sites around London are trialling a new card payment system.

Beneficial One business to benefit from Look Digital’s branding expertise is catering company Missing Ingredients after Look Digital manufactured and supplied café barriers for the Buckinghamshire-based outfit’s most recent branding project.

Missing Ingredients are contract and corporate catering professionals, who provide restaurant service, executive dining and hospitality, as well as food service design and planning. The company’s latest remit was a five-week long assignment, to transform six Home Counties Regus Café sites, creating a relaxed café environment, more conducive to meeting and greeting.

The refurbishment and re-branding project included the installation of Costa Coffee branded café barriers, which were manufactured and supplied by Look Digital.

Tony Wicking, managing director of Missing Ingredients said: “Our priority is to focus on delivering the most costeffective and striking food service design for our client and Look Digital has helped us in that aim.

“We selected Look Digital specifically for its experience in the manufacture of high quality posts and barriers, as well as its ability to deliver an exceptional service along with company branding produced to our exact requirements.”

Earlier in the year Look Digital also undertook a national roll out project to install café barriers for Harvey’s sandwich and espresso bars at 30 of its outlets.

Established 10 years ago, Harvey’s has become a leading chain of sandwich shops in South Cheshire, privately owned

by Mark and Alison Wetton. It has outlets in towns including Crewe, Macclesfield, Nantwich and Chester, with more set to open.

“The last 10 years have been a huge learning process,” said Alison Wetton.

“But we are looking forward to the next ten years of developing the business, franchising and making Harvey’s a household name.”

Part of the Harvey’s business plan

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included the high profile branding of all the company outlets, including company branded café barriers installed outside the Harvey’s sandwich and express bars.

Main considerations When thinking about investing in café barrier solutions, outlets need to consider several things. The main consideration should be the overall look that the company wants to achieve for their premises. Attention should also be given to the surrounding areas and other locals businesses, as well as the budget available.

Before installing café barriers to create designated outside eating and drinking environments, especially when erecting barriers and parasols on pavement areas, outlets need to seek planning and advertising consent.

Many town and city centres are in the process of regeneration projects and most can be very helpful and amenable to such requests. High quality café barriers and parasols provide great appeal to a venue and are a favourable addition to any locality.

Look Digital point out that their café barriers are supplied complete with D.D.A. (Disability and Discrimination Act) compliant cross beams top and bottom, ensuring the barriers meet the latest requirements for outside eating areas.

The digitally printed banners are available in PVC, PVC Mesh, as well as Impress - a high quality environmentally friendly fabric. The banners can be produced as single or double sided and

are fire retardant. PVC banners are ideal for busy town centre cafés, bars and restaurants, as they are wipe-cleanable and hard-wearing. Look Digital’s fabric banners provide a more contemporary look, and are environmentally friendly and machine washable, say the company.

Costs of such barriers vary from outlet to outlet, say the firm, and are dependant on each individual application, as well as the size of the venue, but start at £60 per post.

Contactless payment We all know there is no such thing as a free lunch, but perhaps the days of paying for our latte and wrap with actual cash are nearly over? Commonsense EPOS Ltd (01442 260586) have been retained to install ‘contactless’ payment readers into selected EAT Café sites throughout London.

The customer friendly and convenient contactless system has been specifically designed for high volume, small transaction business, and is a concept that could appeal to independents seeking to foster consumer loyalty for their business, as well as potentially being able to keep track of their purchasing habits.

Via the system, customers spending less than £10 can pay for their goods by simply waving their enabled debit or credit card in front of a secure reader; in most cases without the need to even key in their pin number.

EAT are installing the cashless system in 25 of their London outlets, with the aim of making life easier for outlet and customer, as well as increasing the

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BRANDING

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Branding offers many advantages such as creating and retaining customer loyalty, giving a more professional appearance and enhancing the product itself and therefore improving profits!

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NOVEMBER 2007 CAFÉ CULTURE 29

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BRANDING

throughput of customers at peak times.

There are no extra costs for the user, point out Commonsense EPOS, and no annual fee, and the terminals are the same size as normal credit card terminals.

“For everyday purchases, such as coffee, newspapers, sandwiches etc, it seems cash may soon become a thing of the past,” says Bill Pratt, technical director of Commonsense Epos Ltd. “Contactless technology is spreading from specialised applications such as London’s Oyster Card out into the mass market and the potential is huge.”

Guy Harvey, finance director of EAT Café is also appreciative of the benefits.

“By using contactless, our staff will need less time to cash up in the evenings because we will take fewer transactions during the day,” he says. “It will also help eliminate some of the frustrations for our customers such as queues at our busiest times. We have worked with Commonsense very effectively for many years; consequently they were a natural partner for this exciting venture.”

Above: John Quinn of O’Briens in Glasgow has tapped into his local business market via offering online ordering and a meeting room facility.

Web aware Businesses are being catered for in more ways than one by O’Briens Sandwich Bars. Its flagship Scottish outlet at Bothwell Street, Glasgow, has launched a range of new services aimed at the large business community in the city, and is the first in the O’Briens’ branded stable of more than 300 hand-cut sandwich and gourmet coffee bars throughout the world to introduce online ordering, say the chain.

“Our hassle-free system has been developed by Easyorders to provide us with a quick and simple solution allowing our catering customers to order online,” says John Quinn, franchisee owner of the O’Briens store in question.

“Not only are we the first O’Briens to adopt the new technology, we are also one of only a few catering businesses in the country to introduce the system that will help us develop our customer base by streamlining the whole ordering process and further enhancing our marketing.”

A wide variety of platters including breakfasts, lunches and snacks, can be ordered in just a few simple clicks online at www.obriensglasgow-bothwellst.co.uk, for delivery direct to the door. Orders are automatically verified by an email invoice that confirms the order, delivery date, time and place, and there is a simple reordering button for regular customers (for more information on Easyorders, visit www.easyorders.co.uk).

The Bothwell Street store, located in

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the heart of Glasgow’s thriving business district, is also leading the way by being the first O’Briens branded outlet to offer dedicated Wi-Fi access. The easy to use system is provided by the UK Wi-Fi supplier, CommsPort, and allows customers to log on to the net or catch up with their emails from £1 per hour. To round off the tailoring of this particular O’Briens to its particular customer base, private meeting facilities for its business customers have also been added at the store.

“While meetings have been quite the norm for the store since we opened in January this year, our new fully equipped conference room can now be booked for confidential meetings or interviews, providing a more cost effective alternative to city centre hotels,” explains John Quinn. “This comes at a time when we have also increased our seating to more than 100 to accommodate the growth in customers using the location for informal meetings, or those wanting to take time out and relax.

“When it comes to personal time, we find that busy business people have less than ever to enjoy their lunch or coffee breaks - in fact statistics show that time for lunch is down on previous years to around only 20 minutes. That’s why our dedicated express service for those with little time to stop, is also proving very popular.”

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BRANDING

wishes all our readers a

Merry Christmas

To Advertise call Paul Steer on 01291 636339 or email paul@jandmgroup.co.uk

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NOVEMBER 2007 CAFÃ&#x2030; CULTURE 31

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PROPERTY

Here, Geoffrey Cotterill, a senior commercial property lawyer, with the Commercial Team at Brethertons LLP solicitors, demystifies some of the terminology that lawyers use when dealing with leases of commercial property.

Location, location...

Property terminology for tenants The terminology Every industry has its own words and phrases: technical language that is used as a shortcut when practitioners communicate. Property transactions are no different. This article is designed to be a helpful explanation of some of the more common terms that you may come across when dealing with commercial property, their contracts and leases.

AGA Otherwise known as an Authorised Guarantee Agreement, and nothing to do with a cooking appliance manufacturer. In modern leases (ie. anything granted after 1995), on an assignment, an outgoing tenant usually has to give an AGA to the Landlord guaranteeing that the incoming tenant will pay the rent and observe the covenants given by the Tenant under the lease. Supposedly optional, most Landlords will insist that these be given even if the outgoing tenant is worthless.

Alienation The ability of the Tenant to dispose of the lease if they no longer want it. The main methods of disposal are: Assignment – completely getting rid of a lease to a third party. In practice, easier said than done especially if the Landlord

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doesn’t like your choice of buyer.

Sub or underlease – You continue to be liable under your lease but have let a third party occupy in exchange for picking up your obligations under the lease. You maintain control but at the end of the sublease, the responsibility comes back to you again.

Both of these generally need the landlord’s consent assuming that you are permitted to do them at all. If you are not permitted to alienate the lease then, and you don’t have a break clause, you are liable for however long the Term is. This is not a good idea if the lease is for 99 years.

Break clauses The ability for one or both parties to end the lease early if they want to do so, usually on the service of notice. Lots of break clauses are hedged about with conditions that may be surprisingly difficult to comply with. Landlords seem very keen on littering break clauses with traps for the unwary.

Covenants The promises that one party to a lease makes to the other. They cover everything from the promise to pay the rent to a promise to clean the windows. You break any of these promises at your peril.

Deposits Also known as a rent bond. If the landlord doesn’t think you have sufficient financial standing to meet your obligations under the lease, it may ask for you to pay a deposit which it holds on to until your liability ends. Then if you’re lucky and the landlord can’t actually come up with any reason to hold onto it, you might get it back. The landlord will probably try to keep the interest it’s earned on it at the bank. The government has recently introduced lots of restrictions on Landlords holding deposits – none of which apply to commercial property.

Dilapidations A list showing all the ways in which a tenant has failed to comply with its covenant to keep the Property in repair. The landlord’s list is almost always much longer than the tenant’s list.

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PROPERTY

Exceptions and reservations All the bits which the landlord isn’t giving to you but keeping back for himself that would otherwise form part of the property. These are often very obscure things such as the right to light or air and are all right as long as you don’t want to sunbathe.

Cafés are springing up everywhere, but not all can avail themselves of prime, shopping centre locations such as Café Thorntons and Caffè Grazia in the new Westfield Centre, Derby.

Freehold What the landlord owns - unless the landlord is itself a tenant, in which case, its landlord owns the freehold unless that landlord also is a tenant in which case…

Licence A right to occupy premises that is somewhat less than a lease. Although it grants less rights than a lease, it can be somewhat difficult to grant one. Do not assume that just because you don’t have anything in writing that this means that you have a licence.

Premises > See property.

Guarantee An agreement whereby someone can be made to pay the Tenant’s debts or carry out its duties if the Tenant doesn’t do so.

Guarantor or surety A person who gives a guarantee.

Head and superior landlord The person who is landlord to your Landlord (see Freehold).

Landlord The person who granted you the lease or who now has the right to enforce the terms of the lease. Sometimes called “lessor”.

Land Registry A government organisation which seeks to have all major interests in land registered centrally. All leases of more than 7 years have to be registered at the Land Registry and therefore have to comply with a set of detailed rules as to what goes in them. The Land Registry system is designed for residential properties and therefore copes poorly with many commercial transactions.

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Lease a) What the tenant owns b) The document that sets out all your rights and duties in respect of the property you have leased. Under no circumstances should you lose this!

Premium Most Property that is leased is designed to provide income by charging rent.

Sometimes, however, the value in the land can be paid upfront as a capital payment or premium. The bigger the premium you pay, the less rent you should pay and vice versa.

Property What you are renting.

Rent The amount you pay regularly to use the Property. The more rent you pay, the less Premium you should pay. Rent should not be confused with service charge, insurance premiums, outgoings or tax, all of which are charged on top of the rent unless you specifically agree that the rent is “inclusive”.

Rent review An opportunity after a period of time (often 5 years) to vary the rent. Traditionally, rent moves upwards only at the will of the

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PROPERTY Landlord. The Government keeps on saying this is unfair and wants rents also to move downwards at the will of the Tenant.

Strangely, Landlords think that this is a bad idea – as does anyone with a pension invested in a property-owning pension provider (which is most of them).

Repair Tenants must keep the property they are leasing in repair. There is a lot of legal argument on what is the exact difference between “in repair”, “in good repair”, “in substantial repair” or “in good and substantial repair” but in practice, they all mean that if something in the property is broken, you must mend it. The obligations to repair can be limited by references to a schedule of dilapidations or fair wear and tear and sometimes the law prevents the Landlord from enforcing the covenant even if the property is not “in repair”.

Security of tenure Commercial leases generally attract rights to renew the lease when they end.

However, it is also easy to agree that the relevant legislation will not apply. Almost all sub-tenants have to agree that they will not be entitled to any security of tenure.

Service charge Generally, any amounts you pay to the Landlord or his representative for managing the premises, or anything you share with other tenants.

Sub-tenant If your landlord is not the Freeholder, then you have been granted a sub-lease and you are a sub-tenant. This will often mean that you have two landlords to keep happy and not just one.

Tenancy agreement > See Lease Tenant The person who rents the Property from the Landlord. Also known as “Lessee” or even “Leaseholder”.

Term Also known as “Lease Period”. How long you rent the property for. The industry standard used to be 25 years but the maximum is now in the region of 15 years and even then only if the lease contains break clauses. Leases are often for much shorter periods.

Of course, whilst this list does not cover all aspects of commercial property

terminology, I hope it is a good starter for ten. It’s probably a very useful list to those people wishing to demonstrate some knowledge when it comes to signing those all-important lease contracts.

If any readers have a legal question they would like answered in future issues then email them to clare@jandmgroup.co.uk.

Geoffrey Cotterill, senior Commercial Property Lawyer Brethertons LLP, can be contacted on (01295) 270999, geoffreycotterill@brethertons.co.uk (www.brethertons.co.uk).

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Please provide the following information: Type of business (please tick as appropriate) Café/coffee bar Equipment supplier Coffee supplier Coffee wholesaler Food supplier Agency/PR Other (please state)..................................................................................

I enclose a cheque for £25 (£45 outside the UK) Cheques should be payable to Café Society and returned to: Café Culture, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Stephanie Mayo on 01291 636338 or email on cafe@jandmgroup.co.uk Alternatively, if you wish to pay by Credit Card, please enter your details below.

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34 MARCH 2007

CAFÉ CULTURE

34 NOVEMBER 2007

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PROPERTY

New Products Planglow extend eco-friendly packaging range Sold in boxes of just 500 and suitable for 24 hour usage, Planglow’s tuck-top Rosso Tortilla wrap pack is an ideal pre-packed healthy alternative to keep in the chillers during the lunchtime rush, helping to avoid long queues.

The Rosso Tortilla Wrap Pack is also great for brand building especially when used in conjunction with the other Rosso products. Like the other products in the collection, the Rosso Tortilla Wrap Pack is made from paperboard and uses PLA (a biodegradable plastic derived from cornstarch) for the window. You can even have your very own design bio wrap pack on quantities from as little as 25,000.

To purchase or request samples call 0117 317 8600 (or for more information visit www.planglow.com).

Hand washing re-invented by Teal Teal say that they have re-invented hand washing with the launch of the Hygienius – a new product that allows individuals to wash their hands without touching a tap.

Just placing hands in the bowl triggers a sensor which instantly heats water and then delivers a ten second wash at the optimum temperature (40 to 45oC). The Hygienius also has the added advantage of requiring no plumbing so that it is completely portable and free standing, requiring just a 13 Amp socket for operation. An illuminated sign prompts “Now wash your hands”.

Moulded in tough, high impact polyethylene with an acrylic capped ABS bowl, the Hygienius is fully automatic with no switches, buttons or settings to be adjusted (call 0121 770 0593, or visit www.tealwash.com).

Beef dish celebrates £3.4m “kitchen” opening A dish to celebrate the opening of its new £3.4m artisanal prepared foods kitchen has been specially selected by Laila’s Fine Foods.

The Blackpool company has chosen local Lakes and Dales beef as the key ingredient in a generous, 340g single serving of Beef in Red Wine & Stilton Sauce.

Targeted at the profit sector in foodservice, the fully cooked, food safe dish can be microwaved from frozen within minutes of order.

Tender chunks of local beef have been hand prepared in Laila’s Kitchen, with fresh button mushrooms and baby onions in a rich, red wine sauce and blue Stilton gravy.

Enhancing the flavour, the Kitchen team have added salt, cracked black pepper, oregano, rosemary and thyme.

Laila’s recommend Beef in Red Wine & Stilton Sauce should be served with fluffy mashed potato or long grain rice.

Packed in units of 12, caterers can expect to pay up to £2.20p for a meal centre which can be plated and sold for up to £9.50p, depending on location.

Tel. 01253 594342

Snowbird’s Balls win Bronze Celebrating a bronze award for Pork Meat Balls is Snowbird Foods’ managing director Phil Paul.

The award was made by Bpex (the British Pig Executive) in its competition for the Best Innovative Pork Product.

Fully cooked to a golden brown at the factory stage, the delicately seasoned 20g balls can quickly be heated in a microwave or bain marie and have proved a huge hit with caterers, ready meals manufacturers and the hand-held snacks industry.

With a special recipe for every occasion, Snowbird has the balls to supply solutions in the hand held sector where they are used with top cut buns, pitta bread and wraps.

Ready meals manufacturers have found them ideal when served with pasta and traditional British fare and these uses have been mirrored by the catering sector.

Tel: 020 8805 9222.

www.cafeculturemagazine.co.uk

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NEW PRODUCTS

No plumbing, no problem Burco’s Mobile Handwash Unit, a complete solution for hand hygiene where plumbing is not possible, is back in stock after calls for its reintroduction from the industry, as compliance with hygiene and health and safety regulations becomes increasingly important.

The unit can heat ten litres of clean water to an optimum temperature of around 45oC, providing hot running water for up to 85 hand washes. The unit is controlled by a foot operated infra-red system, allowing hands-free operation for maximum hygiene. Clean and dirty water are stored in separate compartments, with waste water collecting in a container with a secure lid. The unit can be transported around any outdoor site on its own sturdy wheels for safety (call 01709 577120 or visit www.burco.co.uk).

Look to MARS to save the earth Commercial refrigeration specialist Capital Cooling Ltd has launched its MARS range of integral, refrigerated multi-deck cabinets with considerable energy savings compared with other integral multi-deck cases, says the company.

The 2.6m model, for example, uses up to 50% less energy than a similarly merchandised cabinet incorporating conventional hermetic compressors, reducing carbon emissions.

The range has been accredited to Bristol University’s Carbon Trust’s Enhanced Capital Allowance (ECA) scheme, which recognises products for “energy efficiency, performance and capacity”.

It includes cabinets with nominal lengths of 1m, 1.35m, 2m and 2.6m, with each cabinet length available with a standard depth of 924mm or a narrow depth of 770mm.

Each of the eight models requires only a 13 Amp power supply, eliminating the need for additional electrical installation work. Tel: 01506 859000

New catalogue available now

岼 020 8896 7618

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Manufacturers of high quality products to the catering and hospitality industry

Find yourself wanting more? Then click on to our new web site for a top up!

www.cafeculturemagazine.co.uk Visit NOW to find special offers and all the latest news

36 NOVEMBER 2007

CAFÉ CULTURE

New range of ivory colour concentric rims vitrified porcelain available now

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CHECKOUT

The Bakemaster convection potato baking oven 60x8oz potatoes baked every hour, with a warm hold for 60 baked and ready to serve. Also ideal for pasties, pastries and pies.

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To advertise in Café Culture magazine or on our web site phone Paul Steer on 01291 636333 or email paul@jandmgroup.co.uk

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INDEX

For enquiries about the Café Society telephone Steph on: 01291 636338 or E-mail steph@jandmgroup.co.uk SUPPLIER MEMBERS Rapido Coffee Service The Garden House, Eccleshall, Stafford ST21 6NF Contact: Mr David Wiggins Tel 01785 851348 Fax 01785 859388 rapidocoffee@btconnect.com www.cappuccino-rapido.com

Seda UK Ltd. Hawtin Park, Gellihaf Blackwood, Gwent NP12 2EU Contact: Mr John O’Brien Tel: 01443 811888 Fax: 01443 811899 john_obrien@sedagroup.org www.sedagroup.org

INDPENDANT RETAIL MEMBERS Bellini’s Limited Heanor Road, Ilkeston, Derbyshire, DE7 8TG Contact: Peter Bellini Tel: 0115 932 0033 Fax: 0115 944 6760 Bon Viveur Central Business Exchange 460 Midsummer Boulevard Buckinghamshire,MK9 2EA Contact: Dominic Willmott Tel: 01908 673 900 Fax: 01908 673 800 bloodygoodcoffee@aol.com www.bon-viveur.com

Brazil Coffee Company 91, Marguerites Way, St Fagans, Cardiff, CF5 4QW Contact: Mr S Siskos Tel: 07901 915 356 Fax: 02920 598 784 info@brazilcoffeeco.com Crown Coffee 1 Church Street, Wye, Ashford, Kent TN25 5BN Contact: Lorraine Stevens Tel: 01233 812 798 Fax: 01795 890 459 crowncoffee@btinternet.com www.crowncoffeeandgifts.com

Cuppa-Cino 1 Boyle Farm Road, Thames Ditton, Surrey KT1 0TS Contact: Andrew Roberts Tel: 0208 540 3142 cuppa.cino@virgin.net

D Café Dixons Shopping Centre, Reepham Road, Hellesden, Norwich, Norfolk, NR6 5PA Contact: Elizabeth Raven Tel: 01603 414 951 cafedixons@hotmail.com

Esquires Coffee Houses Unit 1.1 2-6 Northburgh Street, London EC1V 0AY Contact: Peter Kirton Tel: 0207 251 5166 Fax: 0207 251 5177 peter@esquirescoffee.co.uk

Java the Hut 12 Plomer Green Lane High Wycombe Buckinghamshire HP13 5TN Conatct: Georgina Hooker Tel: 01494 527 341 javasoxy@yahoo.co.uk Maids of Honour Ltd 33 Burrard Street, St Helier, Jersey Channel Islands, JE2 4WS Contact: Mr M.M Ahmed Tel: 01534 617 849 Fax: 01534 629 376 maidsofhonour@jerseymail.co.uk

Maramalades 18/19 Royal Arcade Norwich, Norfolk NR2 1NQ Contact: Edd Mooney Tel: 01603 767 047 Fax: 01603 633546 eddmooney@euphony.net Robertsons Limited 234 Brook Street Broughty Ferry Dundee DD5 2AH Contact: David Craig Tel: 01382 739 277 Fax: 01382 480 477 david.craig@btconnect.com www.robertsonsbutchers.co.uk

Sante Fe Coffee Company Unit 1a-1b Wolsey Place Shopping Centre Cowsey Way, Woking, Surrey GU21 6UX Contact: Gordon Henderson Tel: 01483 757 580 Fax: 01483 237 141 santafecoffeeco@tiscali.co.uk

Solomon Grundy’s Unit 64-65 Tower Centre, Ballymena, N.Ireland BT43 6AF Contact: Jack Hutchinson Tel: 028 256 59602 Fax: 028 256 59606 Jack.hutchinson@btconnect.com www.solomongrundys.com

Yummy Mummy’s Coffee Shops 10 Queen Street, Southwell Nottinghamshire, NG25 0AA Conatct: Charlotte Bond Tel: 01636 815597 lottebond@hotmail.com www.yummymummyscoffeeshops.com

MULTIPLE RETAIL MEMBERS Compass Group Mulliner House Flanders Road Turnham Green London, W4 1NN

Independents 11a Café - Liverpool Andrews – Somerset Aroma Beverage Systems – S.Ireland BB’s Coffee & Muffins Ltd Bellini’s Limited - Ilkeston, Derbyshire Bens – Ballymena, N.Ireland Bewleys - Ireland Bizzy Lizzy’s Coffee Shop Basingstoke Blades - Northleach Bleen - Purley Blue Onion Limited Wiltshire Bon Cuisine - Essex Bon Viveur - Milton Keynes Boswells Coffee Co. - Oxon Café 67 - Norwich Café Blue - Essex Café Cayenne - Reading Café Chino - Manchester Café Connections Buckingham Café Java - Ireland

Café Nero - London Café Roma UK – Essex Café Su - Glasgow Café Twocann - Swansea Cisco’s - Stirling Charter Coffee Houses Ltd Essex Chat Coffee House – N.Ireland Chocolate Falls Middlesborough Cinnamon Café - Windsor Cinnamon Square - Herts Coffix - Leicestershire Costa Coffee Ltd Dunstable Crown Coffee - Kent Cuppa-Cino - London Deans Pizzeria & Sandwich Bar - Coventry Dominique – W. Yorkshire Esquires Coffee House Galway Esquires Coffee House Lisbun, Co Antrim Esquires Coffee House London Flavour - Cardiff Fresco’s - Bedford Fruitcakes - Northleach Garden Coffee & Sandwich Ltd - London Goodness to go - Woking Java The Hut - High Wycombe, Buckinghamshire Koo Coffee - Derbyshire Let’s be Fair Café Northshields Lightbody - Hamilton Lunch - Truro Maids of Honour - St Helier, Jersey Mambocino - Middlesex Marmalades - Norwich Mrs Bumbles - Kent Murray’s Catering Altricham Nails & Veils Ltd - Wiltshire Pepperpot – West Midlands Pickwicks Café - Somerset Premier Coffee - Surrey Proactive Communications Warwickshire Restaurant Sorrento – Ballymena, N.Ireland Riverview Restaurant Coleraine, N.Ireland Robertson’s - Dundee Ruth’s Café - Essex Saint Caffé - Hampshire Santa Fe Coffee Company Woking Surrey Select Service Partner London

Shop on The Corner – Herts Soho Coffee Shops Ltd Cheltenham Starvin Jacks - Swansea TFI Lunch – Brighton The Coffee Compass - West Sussex The Pantry - Peterborough Thyme Coffee Shop – N.Yorkshire Tiffins IOW Ltd – Isle of Wight The Deli Bar - London The Flying Coffee Company – Cambridge The Grill - Dorset The Hive Café - Dorset The Streat - Belfast UCD - Birmingham Urban Coffee - London Urban Coffee - Accrington Urban Fusions Wolverhampton Val d’Isere Rental Co. Suffolk Venetia’s - London Yoma - Southampton Yummy Mummy’s Coffee Shops - Nottinghamshire

INDEX Accessories Huhtamaki (UK) Ltd. Coffee Beans Rapido Coffee Service Coffee Roasting Rapido Coffee Service Espresso Carts Huhtamaki (UK) Packaging Huhtamaki (UK) Seda UK Table Top Disposables Huhtamaki van Leer

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