Cafe Culture Magazine - Issue 26

FC Cafe culture May08:Layout 1

6/5/08

10:50

Page 1

magazine MAY 2008 ISSUE 26

www.cafeculturemagazine.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

UCD LIMITED Tel: 01233 840296 email: sales@ucd.uk.com - www.theancillariesstore.co.uk

Project2:Layout 1

28/4/08

10:06

"ARILLA?FULL?PAGE?CA % PDF

Page 2

I

, TA"AR S 0A

.EW "ARILLA 0ASTA"AR -iiÊÕÃÊ>ÌÊ >vvmÊ Õ ÌÕÀiÊ >ÞÊ Ó£EÓÓÊ" Þ « >Ê-Ì> `Ê £x° )T S NOW EASY FOR EVERYONE n WHATEVER THE SKILL LEVEL TO MAKE THE MOST OF HEALTHY PASTA MEALS WITH THE NEW "ARILLA 0ASTA"AR 7ITH OUTPUT OF UP TO PORTIONS PER HOUR THE 0ASTA"AR IS THE SOLUTION FOR BUSY CAFÏS BARS AND FOOD ON THE MOVE OPERATORS

(UK [OL ^OVSL )HYPSSH L_WLYPLUJL PZ H]HPSHISL MVY `V\ [V ILULMP[ MYVT ¶ MYVT JVZ[PUN TVKLSZ [V TLU\ WSHUULYZ

;OL 7HZ[H)HY PZ HU PU[LNYH[LK ZVS\[PVU [OH[ PUJS\KLZ OPNO X\HSP[` ZPUNSL ZLY]L WHZ[H HUK ZH\JL WVY[PVUZ H \UPX\L HUK \S[YH MHZ[ JVVRPUN WYVJLZZ [OL L_JS\ZP]L WHZ[H JVVRPUN THJOPUL [OH[ PZ OPNO ]VS\TL HUK ZPTWSL [V \ZL THYRL[PUN TH[LYPHSZ HK]PJL ZLY]PJLZ ^P[O OLSW VU TLU\ JVZ[PUN YLJPWL Z\NNLZ[PVUZ [YHPUPUN HUK [LJOUPJHS Z\WWVY[ IYHUKPUN HUK WVPU[ VM ZHSLZ JVTT\UPJH[PVUZ ;LYTZ HUK *VUKP[PVUZ (WWS`

ARILLA

"

OLW\ s 9D D X 4

R A 0ASTA"

ULHW\ s &RQYHQLHQF H

&OR MORE INFORMATION ON HOW THE "ARILLA 0ASTA"AR CAN HELP YOU MAKE THE MOST OF YOUR MENU PLEASE CALL

**4

02-13Cafe culture May08:Layout 1

2/5/08

16:08

Page 3

CONTENTS

CONTENTS NEWS 4

Milestone Capital acquires Coffee Nation.

5

Caffè Culture to be biggest and best yet!

6

Free Wi-fi with your coffee.

8

New barista trainer for Cooper’s Coffee.

CAFFÈ CULTURE 2008 14 Show preview.

Welcome!

23 Seminar and workshop programme.

FEATURES

It is pleasing to note that, these days, café culture can be seen in lots of different locations across the UK from shopping malls and garden centres to high streets and even the office car park. This issue’s look at franchising would tend to suggest that this particular business approach is one reason behind such success, and, in the current uncertain economic times, offers a ‘tried and tested’ approach for would-be coffee shop entrepreneurs.

As if you didn’t know by now, the Caffè Culture exhibition is upon us! Our extensive preview should provide you with plenty to see and do at this year’s event (21 and 22 May 2008, Olympia, London), and we look forward to meeting many of you at our magazine’s stand (A15).

30 A franchise culture – a look at why franchising is delivering strong growth to the sector.

38 Independent life – the SOHO Coffee Company’s Penny Manuel on the benefits of being an independent operator.

46 Packaging – we take a closer look at some ‘green’ and portable packaging for cafés.

ARTICLES 28 Setting up that coffee shop – we review Don Clarke’s coffee shop starter guide.

36 Opportunity knocks – it’s tough out there, but there are still opportunities, says Kara Foodservice’s Paul Doughty.

44 Choosing a traditional espresso machine – La Spaziale UK’s Steve Penk on why ‘espresso’s best’.

REGULARS 54 Coffee Clinic – your maintenance queries answered.

55 New products.

56 Product listings.

57 Checkout.

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 630402 E-mail: steph@jandmgroup.co.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 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. © 2008 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.

MAY 2008 CAFÉ CULTURE 3

02-13Cafe culture May08:Layout 1

2/5/08

16:12

Page 4

NEWS

Milestone Capital acquires Coffee Nation ilestone Capital Partners Limited has announced that it has successfully completed the secondary management buy-out of Coffee Nation, the UK self-serve gourmet coffee chain.

Coffee Nation, which was founded in 1999, says that it will use the additional investment to capitalise on its dominant position in one of the UK’s fastest growing food sectors. After an initial investment of £4 million from Primary Capital back in 2000, Coffee Nation’s self-service coffee offering has since grown to 550 points of purchase in the country across motorway, petrol forecourt and convenience stores including Welcome Break, Tesco, Esso, Moto and Somerfield. It now reports sales of over 15 million cups of coffee each year, achieving an annual turnover over in excess of £20 million.

Having secured a dominant market position and premier retail clients, the refinancing will allow Coffee Nation to accelerate its growth in existing markets and expand its offering within identified air, rail, retail and restaurant sectors, say the company, as well as fast track its innovation pipeline to introduce new self-serve products to the market.

“This is a great vote of confidence in our business,” commented Scott Martin, CEO for Coffee Nation. “We have already proven that Coffee Nation is a successful business model. This additional investment from Milestone will allow us to break into new markets and further improve the productivity from our existing 550 sites. Our ambition is to turn Coffee Nation in to one of the leading coffee brands in Europe.”

M

Starbucks to open at Holiday Inn Starbucks Coffee Company (UK) Ltd has announced a licensing agreement with Khanna Enterprises Ltd to open a coffee house within their new Holiday Inn hotel in Kenilworth.

The coffee house, which can seat up to 65 customers, will create ten new jobs for the Kenilworth area with store employees employed by Khanna Enterprises, but receiving the same training as if they were working in a Starbucks coffee house elsewhere. Starbucks will provide products such as coffee, food and merchandise as well as training, operational and marketing support so that the customer will not be able to discern any difference between this store and their high street equivalents which are wholly owned by Starbucks, say the chain.

“We are delighted to be bringing the best quality coffee and range of food to the customers of the new Holiday Inn Kenilworth, as well as those visiting area,” said Rupert Lawrie, director of business alliances at Starbucks Coffee Company (UK). “We recently announced our first UK hotel site and this announcement reflects our desire to extend this approach which has been very successful in North America.”

The introduction of Starbucks licensing to the UK in 2005 has been a significant development for the company, enabling the chain to share the Starbucks Experience with new customers in locations which previously would not have been accessible to the brand, such as hotels, transport hubs, business centres and universities. Such partnerships have run successfully in the United States since 1996 with over 3,800 Starbucks licensed stores currently in operation, report the company.

4 MAY 2008

CAFÉ CULTURE

Coffee Nation plans further expansion after recent investment.

BB’s juices up the market BB’s Coffee & Muffins, the UK and Ireland’s shopping centre coffee operator, has taken a controlling interest in juice bar, Juice Junction, which has eight stores in Ireland and two in the UK. BB’s says that it plans to incorporate the Juice Junction offer alongside its unique New Zealand Natural premium ice cream range within its cafés, and also plans store openings as a stand-alone concept (the company is targeting 20 existing stores from its total of 178 to take the new brand in 2008).

Juice Junction will also be available to franchisees as a stand alone format.

“Consumers’ interest in healthy food and drink is growing all the time,” said Michele Young, BB’s retail & brands director. “We are aware of the growing trend towards juices and smoothies and this is the perfect complement to our wide range of food and drink products.”

In the UK market retail sales of juices and smoothies increased by 7.9% to take the category value to just over £1.4 billion according to TNS, and health awareness continues to be the key driver of this growth.

BB’s believes that there is a

strong demand for made to order smoothies in the food service sector to meet consumers’ demands for a healthy drink or snack, which can also be consumed on the go to fit in with their busy lifestyles.

Current Juice Junction stores are take-away outlets offering a mix of fruit juices and smoothies, with optional vitamin ‘boosties’.

Drinks are made from a mix of fresh juice, milk and yoghurt, with a range of frozen and fresh vegetable and fruit ingredients.

Customers can select from the existing menu or make up their own drinks, all of which are freshly made to order and free from artificial preservatives and colours.

“Juice Junction’s emphasis on freshly prepared drinks fits well with the ethos of BB’s Coffee & Muffins which is built on the freshness of our muffins – prepared, mixed and baked by hand in our cafés throughout the day,” Michelle Young added.

“The combination of our two drinks ranges will help to even out effects of winter weather, when there is perhaps less demand for chilled juices and smoothies, and they will provide the cafés with a wider range of cold and iced drinks in the summer months.”

02-13Cafe culture May08:Layout 1

2/5/08

16:12

Page 5

NEWS

Starbucks drivethrough to be trialled

Caffè Culture to be biggest and best yet!

T he organisers of Caffè Culture, the UK’s main exhibition dedicated to the café and coffee bar sector, have predicted this month’s event (21- 22 May 2008, Olympia, London) will be the biggest and best show yet, as it expands further to meet the needs of a flourishing café and coffee bar market.

Bringing together an even greater numbers of major international brands, alongside small independent suppliers, the event offers a complete overview of the current market with a record 220 exhibitors due to be in attendance this year.

New exhibitors include Caffè Torelli, Rombouts, WMF, Twinings, Francino, Green & Blacks, UTZ, Lincoln & York, Franke

Coffee Machines, Caffè Vergnano and CMA (visit www.caffeculture.com for more details). New sponsorship deals have been signed with Cravendale, Huhtamaki, La Spaziale, the Speciality Coffee Association of Europe (SCAE) and Cafédirect, and the number of preregistered visitors has more than doubled compared to this time last year, say the organisers.

This year’s show will feature a seminar and workshop programme, the hosting of the SCAE UK Latte Art, Coffee in Good Spirits and Cup Tasting Championship finals, and have an even greater focus on food than in the previous two years (turn to page 14 for a show preview and page 23 for details of the seminar programme).

Starbucks has chosen Wales to pilot its first UK ‘drive-through’ coffee house, set to open this month at a site at Dunleavy Drive, Cardiff, creating more than 20 jobs and a new coffee experience for the people of the Welsh capital.

Customers can enjoy the Starbucks Experience at the drive-through in the same way as they do in any Starbucks coffee house, say the company, and will be able to choose and customise their favourite drinks. Starbucks say that they plan to seek regular feedback on this new initiative.

In keeping with other Starbucks coffee houses, the drive-through will offer seating inside and outside for customers. The new Starbucks Drive-Through will have seating for approximately 100 people and will be open similar hours to our other coffeehouses.

“We feel this is a great opportunity to deliver the Starbucks Experience in an innovative way to the people of South Wales,” said Phil Broad, managing director of Starbucks UK & Ireland. “The development of the Cardiff Bay area in recent years has made it the ideal place to pilot our first UK Starbucks DriveThrough, as well as bringing new employment opportunities to the city.”

Rarest coffee in the world?

David Cooper joined forces with De’Longhi recently to launch Caffé Raro, said to be the world’s rarest and most premium coffee at £50 a cup, with all proceeds from its sale going to Macmillan Cancer Support.

Created by David Cooper of Huddersfield-based Cooper’s Coffee, the coffee combines two of the world’s rarest coffee beans - Kopi Luwak and Jamaican Blue Mountain and initially went on sale at Peter Jones on Sloane Square, Chelsea in London before being made available through the De’Longhi web site in April, but with limited availability.

“These two incredibly rare coffees have never been blended before and the result is a very rich and full tasting espresso. These coffees have been slowly hand roasted for around 12 minutes to ensure that we maximise the potential of each coffee. The final roast colour is quite dark to ensure that the espresso is perfect for a smooth latte or cappuccino,” said David Cooper, managing director of Cooper’s Coffee, a World Barista Championship judge and board director of the World Barista Championships.

Jamaican Blue Mountain is a coffee grown in the Blue Mountains of Jamaica, between Kingston and Port Maria and is noted for its mild flavour and lack of bitterness and over the last several decades has developed a reputation as one of the most expensive and sought-after coffees in the world. Kopi Luwak is widely regarded as the most expensive individual coffee bean on the market. Produced in Indonesia, this rare bean is digested by the Palm cat, a process which creates an earthy flavour celebrated by coffee aficionados (with only 200 kilos produced each year demand for the bean is strong and prices remain high).

Café Raro – blended by David Cooper with help from De’Longhi.

MAY 2008 CAFÉ CULTURE 5

02-13Cafe culture May08:Layout 1

2/5/08

16:13

Page 6

NEWS

Free Wi-Fi with your coffee offee Republic claims that it will become the first UK coffee chain to roll out free Internet access for its customers.

As of 1 May 2008, free wireless Internet access became available for customer use across the majority of its UK coffee bar estate. The Wi-Fi service is live and available to use any time throughout the participating bars’ opening hours and can be utilised by Coffee Republic customers once they have made a purchase at the bar, at which point they will be offered a free Wi-Fi voucher (this provides them with the login code to access the Coffee Republic hotspot from their Wi-Fi enabled laptop, mobile phone or PDA).

C

Costa’s Rainforest Alliance UK first Costa says that it has become the first UK coffee shop chain to source its entire coffee supply from Rainforest Alliance Certified farms.

Marketing director, David Hutchinson, announced Costa’s plan to source all of its coffee from certified, sustainably-managed farms by 2010 at the company’s national brand conference in Birmingham.

From September 2008 at least 30% of the coffee used in Costa’s unique Mocha Italia coffee blend, which forms the base of its coffee drinks, will come from certified sources, equal to about 1000 tonnes of green coffee over the course of a year. The change will also have an international impact across Costa’s 1000 stores worldwide (the most recent overseas store opened in Moscow, Russia, at the end of March 2008).

“Costa is at the beginning of a journey towards greater sustainability in its business,” said David Hutchinson. “We know it will take time to convert our supply base to certified sustainable sources but we believe it’s an investment that is right for our business, right for the coffee industry as a whole and we believe it’s a journey our customers will want to be part of.”

In order to earn the Rainforest Alliance Certified seal farms must meet rigorous standards developed by the Rainforest Alliance, an independent, international environment organisation, and other conservation groups that comprise the Sustainable Agriculture Network. Farms must make improvements in the way the farm is managed including reducing pesticide use, improving worker safety, ensuring workers have decent housing and access to clean water, as well as education and medical care for themselves and their families. Wildlife and water, forests and soils must also be protected.

The announcement follows the successful establishment of the Costa Foundation in 2006 which aims to support coffee communities through investment in education and access to clean water and sanitation. In 2007 the Costa Foundation raised more than £300,000 which was invested in building schools, providing teacher housing and teaching materials in Colombia, Ethiopia and Uganda.

6 MAY 2008

CAFÉ CULTURE

The free service is delivered

by Commsport, a UK provider of Wi-Fi hotspots and internet kiosks, following successful trials that took place in several of Coffee Republic’s Bars.

The service will also provide advertising opportunities for businesses that are looking to reach their target audience whilst online as the Wi-Fi landing page will offer space to advertisers to promote their brands, say Coffee Republic. “In-bar technology is the way forward.

Free Wi-Fi access, will help drive footfall to our bars and ultimately push sales so our focus remains firmly in continuing to deliver these solutions to the business,” says Coffee Republic’s Ian McKelvie.

Above Left: Coffee Republic are offering free Internet access with purchases.

Hospital’s high street café experience Visitors, patients and staff at Southampton General Hospital can now enjoy a modern, high street style experience with the opening of a Ritazza Café at the front entrance to the hospital.

The café was officially launched at a special event officiated by Steve Cenci, business director of Medirest, the company that runs the Ritazza Café at the hospital.

The new Ritazza will serve fresh coffee ground on the premises, lattes, cappuccinos, espressos, a variety of teas as well as a wide selection of danish pastries and hot foods such as mezzlunas and paninis.

“We’re extremely proud to be opening our newest Ritazza Café at Southampton General Hospital,” said Steve Cenci. “This hospital is a topnotch facility that we know the local community is proud of and we are pleased we can further enhance their services by providing a quality café experience for patients, staff and visitors.”

Right: Steve Cenci, Medirest business director (left) watches on as Keith Dowell director of estates and capital development at Southampton Hospital officially opens the Ritazza café.

Project2:Layout 1

28/4/08

10:13

Page 7

02-13Cafe culture May08:Layout 1

2/5/08

16:14

Page 8

NEWS

New barista trainer for Cooper’s Coffee Cooper’s Coffee has appointed two times UK Barista Championships finalist, Danielle Hadley as its new barista trainer.

Danielle joins from the Ludlow Food Centre in Shropshire where she was the manager, responsible for the smooth running of the centre, as well as the roasting of coffee for the café and its retail customers. Most recently she has trained and coached staff at Rick Steins’s Seafood restaurant in Padstow, as well as at Foodeaze Barista Exeter and the Ludlow Championship Food Centre. finalist, Danielle Danielle, who takes over as Hadley, has joined Cooper’s Cooper’s barista trainer following the departure of Youri Coffee.

Vlag, will be responsible for training Cooper’s customers so they are capable of making coffee to the very highest standard, ensuring that they know how to get the best out of their machines and their coffee. Having twice competed in the UK Barista Championships finals herself, Danielle is well aware of the qualities and skills required of a top barista.

“We are delighted that Danielle is coming on board as our new barista trainer. Our whole philosophy at Cooper’s revolves around providing high quality coffee and coffee-making equipment.

Barista training is part and parcel of that service – there’s no point in buying the best ingredients and equipment if you have no knowledge of how to use it correctly,” said David Cooper on the appointment.

Esquires Coffee Houses now have an updated brand identity and online support.

Esquires launches online support offee franchise, Esquires Coffee Houses, has launched a brand new web site exclusively for the British market.

Covering a range of information, from franchise recruitment to the latest in-store offers, the web site will cater for the chain’s growing customer base as well as those looking to the company for potential business opportunities, say the company.

The site also includes an exclusive area for existing franchisees that

C

can only be accessed with secure login details, making up-to-date operations, training and reference materials more easily accessible.

“Having an online presence is increasingly important and we’re delighted to have a resource specifically designed to support our network in Britain,” said Peter Kirton, managing director of Esquires Coffee Houses UK. “Through the web site we can reach a wider audience, offering 24-7 access to our brand for anyone considering

Esquires Coffee Houses as a franchise option. It will also enable our franchisees to communicate with their customers at a local level, with tools such as store finders and an area dedicated to our ongoing charity efforts.”

The launch of the Esquires web site (www.esquirescoffee.co.uk) follows an update to the company’s brand identity.

The new look uses a refreshed take on the unique penguin logo to reflect the approachable and modern design of the chain’s 21 stores.

Café serves up the best of Cornwall Tintagel Castle's Beach Café has a smart new look and high quality menu for the new season, featuring some of the best fresh local produce, following a £200,000 refit by English Heritage.

The redesigned and refurbished café, recently acquired by English Heritage, was officially opened by local North Cornwall MP, Dan Rogerson, and will showcase some of Cornwall's best food and drink ingredients to the thousands of visitors and local people who come to see the stunning cliff top castle every year.

English Heritage national catering manager, Nick Cole, said: "Our aim is to provide tasty and freshly prepared produce which will enhance people's enjoyment of this special site. The café will receive deliveries from local farmers. Sourcing locally cuts down on carbon emissions created by food miles, helps local farmers and producers and improves quality and freshness for our customers. We will be using the local village butcher, bakery and dairy to give our visitors a real taste of Cornwall."

The £200,000 investment includes a renovated 44 seat dining area (with a further 40 outdoor seats) and refitted kitchen facilities. The café employs six people and will now be open throughout the year.

8 MAY 2008

CAFÉ CULTURE

Café in English Heritage’s Tintagel ed produce. urc -so ally Cornwall serves loc

Project2:Layout 1

28/4/08

10:14

Page 9

Caffè Culture 2008: Where business steams ahead 21st & 22nd MAY 2008 OLYMPIA LONDON Ensure your business continues to thrive with a visit to Caffè Culture 2008.

Keep abreast of the latest industry trends and innovations, source new products from over 200 international exhibitors and enjoy seminars and training workshops from the very best in the industry. Book your ticket now and watch your business steam ahead.

Register for FREE* admission today at

www.caffeculture.com *£15 on the door

Media partners:

Partners:

UK CHAPTER

Charity partner:

Organised by:

02-13Cafe culture May08:Layout 1

2/5/08

16:15

Page 10

NEWS

Cake company’s bigger premises esponding to rumours that Maidenhead’s independent baker of cakes is on the verge of some very exciting new developments, the Handmade Cake Company has announced that May 2008 will see its business take up residence in a new, much larger bakery down the road, enabling the company to meet demands in the grab and go marketplace.

“Our move to a new bakery, whilst exciting in its own right, is only the beginning of some very significant changes over the coming months,” says sales director, Simon Law. “A move into individually wrapped cakes not only enables us to appease existing customers who are itching to expand their existing handmade repertoire, but also to reach an entirely new group of premium cake enthusiasts. We know there are many ‘always on the move’ individuals out there who would really

R N&W’s latest launch – the Kobalto bean to cup machine.

N&W unveils the Kobalto N&W have extended their range of hot beverage machines, with the launch of a new bean to cup machine called the Kobalto.

“We expect the Kobalto to be hugely popular due to the attention to detail and quality performance, and feel it will appeal to a broad range of organisations from industry operators, suppliers and independent café owners to entrepreneurs entering the market for the first time,” said Angela Elder, N&W’s out of home sales manager.

Suitable for a range of locations including restaurants, cafeterias, hotels, leisure facilities, bars and cafés, features include a wide range of drink selections, modular instant canisters to optimise product capacity and customisable photographic door panels. Its range of accessories include a mini fridge, a cup warmer module, fruit juice dispenser and base unit

Above: With larger premises, the Handmade Cake Company says that it will be seeking a slice of the grab and go market. benefit from a little quality cake time in their lives.”

Looking a little further ahead, the Handmade Cake Company also says that it is only too aware that a historical leaning towards round cakes and tray bakes means that there are a lot of cake connoisseurs out there

who have enjoyed its fare, but not known the face behind the cakes. “Expect us to really raise the bar with regard to our customer identity and communications over the coming months,” adds Simon, “as we finalise our plans to well and truly put Maidenhead on the fine cake map!”

Ivory & Ledoux’s second Queen’s Award_ Café sector supplier, Ivory & Ledoux Ltd, has won the prestigious Queen’s Award for_ Enterprise and International Trade for the second time following a previous win in 2001._ The company trade in an extensive range of finished food products and raw materials_ worldwide, operating in 27 overseas markets and have recently developed sales in areas_ as widely spread as New Zealand, Kazakhstan and China._

Wicked coffee at the Belfry

Wicked Coffee’s managing director, Fergus Walsh, relaxes with a Wicked Coffee.

10 MAY 2008

CAFÉ CULTURE

The Wicked Coffee Company has landed a deal to supply one of the UK's most prestigious hotels with its very own brand of coffee.

World-renowned golf resort the Belfry, based in the West Midlands, has chosen the Wetherbybased firm to provide it with an exclusive Belfry Blend, which will be served in the hotel's bar and restaurants.

The gourmet brew – described as a medium roast blend with a full-bodied aroma and sharp, lively taste - was developed following a series of tasting sessions and Wicked Coffee will be supplying the Belfry with both bulk brew packs and espresso beans. Visitors to the resort can also purchase packs of Belfry Blend to enjoy at home.

Wicked Coffee (www.wickedcoffee.co.uk) says that it won the Belfry contract after ousting a previous incumbent of twenty years' standing. The company supplies its own coffee blends and specialist teas, plus associated equipment, to a wide range of clients all over the country and also offers a bespoke café design service with full back-up and training.

02-13Cafe culture May08:Layout 1

2/5/08

16:15

Page 11

NEWS

Sielaff launches Barista Uno uropean vending machine manufacturer, Sielaff, has announced the launch of the Barista Uno, a fully automatic, purpose-built self-service coffee bar suited to self-serve takeaway locations, particularly convenience stores, petrol forecourts and motorway service areas.

The Barista Uno is a bean-to-cup coffee machine that dispenses a menu of speciality drinks including espresso, cappuccino, lattè, hot chocolate and many other variants – all made with fresh milk.

Included in the standard specification is a 20-litre fresh milk cooler, integral cup holders with the choice of two cup sizes, coin mechanism, built-in telemetry and PC software.

Optional extras include a separate hot water tap and add-on modules for waste disposal and product storage. For the customer, the Barista Uno is simplicity itself to use, say Sielaff as guidance is given on cup size selection by means of flashing LEDs and drink selection is made using the easy-to-read product menu. The coin mechanism also gives change, so the correct money is not essential and, optionally, the unit may be fitted with a banknote reader.

E

Above: The Barista Uno’s small footprint and stylish looks are sure to appeal to operators.

Kenco adds sustainable hot chocolate The Kenco Coffee Company has announced the sourcing of its extensive range of Suchard Hot Chocolate flavour products using cocoa from Rainforest Alliance Certified™ farms from the end May 2008 in a move that will affect Kenco In-Cup, Kenco Singles, Kenco FreshSeal, Kenco Vending, Kenco Sachets and Kenco ancillary Hot Chocolate flavour products, all marketed under the brand name Suchard.

Kraft Foods, parent company of the Kenco Coffee Company, says that it believes it is the first European manufacturer of hot chocolate-flavoured drinking products to take this step, having worked with the Rainforest Alliance to open up new supplies from certified sources in West Africa since 2006. “We are delighted to offer Rainforest Alliance Certified ™ Suchard Hot Chocolate, PG tips tea and Kenco Sustainable Development coffee within the Kenco range and we are sure it will be a very motivating offer to both our customers and consumers,â€? commented Ashley Neal, director of sales at the Kenco Coffee Company.

Right: The cocoa used in the Suchard brand of hot chocolate drinks from Kenco is now sourced from Rainforest Alliance Certified farms.

$0''&& 3&16#-*$

Soya milk meets cafĂŠ demand

Soya Health Foods has extended its Sunrise soya range with the launch of Sunrise CafĂŠ Expert, a soya milk that does not curdle in tea and coffee and that has been specifically created for the food service industry, say the company.

The company, with over 24 years experience in the sector, says that is has developed a special formulation and way of processing for CafĂŠ Expert which negates the curdling issue, and which represents a real breakthrough for the sector (the milk can be stored in the chiller or ambiently, and will be available in eight x 1 litre cases).

The move comes as consumer demand grows for an alternative to dairy in hot beverages when eating out, with soya ideally placed to capitalise as it provides a healthy, low-cholesterol option for cafĂŠ and restaurant-goers alike. Their research has shown that soya milk is being increasingly requested by consumers, say Soya Health Foods (0161 924 1055).

"U $PGGFF 3FQVCMJD %FMJ™ XF PGGFS B VOJRVF CMFOE PG DPGGFF UPHFUIFS XJUI BO FYDJUJOH SBOHF PG JOOPWBUJWF OFX ESJOLT GSFTIMZ QSFQBSFE GPPE FYDFMMFOU TFSWJDF BOE B HSFBU BUNPTQIFSF 5IF OFX DPODFQU JT OPU POMZ SJHIU JU IBT CFFO USVMZ USJFE BOE UFTUFE )FSF JT ZPVS PQQPSUVOJUZ UP HFU JO BU UIF TUBSU PG UIJT OFX QFSJPE PG HSPXUI JO PVS CVTJOFTT & NBJM GSBODIJTJOH!DPGGFFSFQVCMJD DP VL 5FM XXX DPGGFFSFQVCMJD DP VL GSBODIJTJOH

4QFDJBM MJDFOTJOH EFBMT BMTP BWBJMBCMF UP UVSO ZPVS FYJTUJOH DBGF JOUP B CSBOEFE $PGGFF 3FQVCMJD %FMJ5.

MAY 2008 CAFÉ CULTURE 11

02-13Cafe culture May08:Layout 1

2/5/08

16:16

Page 12

NEWS

SHORTS Healthy living coffee Fulcrum Health Ltd have introduced a range of coffees infused with a variety of health supplements designed to improve drinkers’ clarity, flexibility, metabolism and immunity. Marketed under the brand name, Spava Coffee, the range comes from the US and Fulcrum are the exclusive holders of the license in Europe (www.fulcrumcoffee.com).

Lavazza acquires Café Terra Brasil Lavazza is acquiring Café Terra Brasil, considered as a landmark in Sao Paolo in terms of product quality and service in the away-from-home channel, and in the marketing of espresso machines. Lavazza is in the midst of three-year, EURO 30 million investment programme in Brazil to strengthen its position there by improving its production and commercial structure and controlling both the distribution division, in the vending and the away-from-home, café and restaurant segments.

Spectrum’s Costa is café of the year!

The Costa outlet at Guildford Spectrum Leisure Complex, managed

by Compass UK & Ireland, has been awarded Costa Corporate Franchise Store of the Year. The leisure complex boasts a fantastic range of facilities everything from ice skating to swimming - and caters for up to 7000 customers a day. Its café underwent the move to Costa back in February 2007 and reports that since its full refit in August 2007 results have shown sales have doubled.

TriestEspresso Expo From the 13 November until 15 November 2008, the Trieste Fair will be hosting the fourth edition of the TriestEspresso Expo, the biennial event covering all sectors of the espresso coffee industry (visit www.triestespresso.it, or email espresso@fiera.trieste.it for further details).

Costa opens 700th UK store Costa has opened its 700th store in London's Baker Street where, in addition to the regular line up of Costa coffee, customers will also be able to try the new range of ice-blended Frescato flavours, as well as savoury snacks, sandwiches and sweet products.

12 MAY 2008

CAFÉ CULTURE

First Choice’s award-winning tea irst Choice Coffee has been appointed as the exclusive distributor of Java Republic Roasting Company’s Real Leaf Speciality teas, winners of several awards including a double gold and gold medal at the Great Taste Awards 2007.

The flavours range from Breakfast to Earl Grey, but three interesting new flavours are set to be launched in 2008 – Blood Orange, White Peony and Black Liquorice – backed by point of sales materials, menus and presentation boxes.

F

Kenzai’s new packaging Kenzai, producers of organic readyto-drink iced teas are to launch new packaging to celebrate the launch of their third flavoured iced tea.

With white, green and the all new jasmine-flavoured tea, Kenzai’s three blends are made using real tea leaves and contain no additives, preservatives or colourings – with an aim to make teas that taste the way traditional tea should taste.

Malinee Woeste, founder of Kenzai Tea said: “To celebrate the launch of our third blend, the Jasmine iced tea, we are thrilled to kick start our new packaging. This will include updating all our labelling and refreshing the look of Kenzai tea while maintaining our traditional outlook on design and production.”

Feel Good’s TV first The Feel Good Drinks Company will be making its television debut to 12 million E4 viewers with a 12 week campaign to run from 2 May through to 10th July, marking a significant milestone for the independent soft drink maker which is now in its seventh year of business and listed at number 42 on the Sunday Times Fast Track 100 list.

Feel Good Drinks are stocked in 20,000 outlets in the UK including the major multiples, high street chains, independents, food service and forecourts. The TV ad’s will focus on their drinks’ fruity goodness and absence of any added sugar and other ‘nasties’, say the company.

Appletiser launches Fruitiser Appletiser is extending its UK product portfolio for 2008 with the introduction of a new range called Fruitiser.

Made from 100% fruit juice with a touch of sparkle, the new range will remain faithful to the Appletiser proposition and count as ‘one of your 5-a-day’, say the company. The range consists of three fruit juice blends Pomegranate & Raspberry, Mango & Mandarin and Apple & Dragonfruit with each lightly sparkling 275ml and 750ml bottle free from preservatives, colourants and has no added sugar.

The new range is set to build upon the success of Peartiser, which was launched in April of last year, and Appletiser which experienced an unprecedented volume growth of 17% in 2007 becoming the fastest growing Adult Special Soft Drinks brand according to AC Nielsen.

Right: Fruitiser is the latest addition to the Appletiser range.

02-13Cafe culture May08:Layout 1

28/4/08

10:18

Page 13

14-27Cafe culture May08:Layout 1

2/5/08

16:17

Page 14

SHOW PREVIEW

The current UK barista champion, Hugo Hercod, will be on the La Spaziale stand.

BIGGER and better!

The third Caffè Culture exhibition (www.caffeculture.com) will take place on the 21 and 22 May 2008 at Olympia, London. With over 200 exhibitors the event is poised to be the biggest and best show yet for a diversifying, expanding sector as the UK continues to embrace café culture.

New and established New and well established products will be on show, with many companies viewing the two days as the best opportunity of the year to network directly with the café sector at large. This year’s show promises a broader range of products from coffee machines to tableware and technology. A seminar programme, workshops and practical food preparation demonstrations will enable visitors to hear, and share, the latest views, as well as enhance their own skill sets for the running of own cafés and coffee shops.

“Caffè Culture is always a great event for us. It’s a chance to catch up with other exhibitors along with launching the new products we’ve been working on,” says Beyond the Bean’s Jem Rogers.

As the sole exhibition targeting the needs of the café industry and declared

14 MAY 2008

CAFÉ CULTURE

Best Trade Launch Show at the Association of Event Organisers (AEO) Excellence Awards 2007, companies such as Cafédirect feel that the show also represents a key opportunity to communicate the particular nature of their business models.

“Caffè Culture is the perfect platform for us to communicate our point of difference,” says Scott Coles, Cafédirect’s head of sales. “Caffè Culture is a great opportunity for us to catch up with many of our existing customers and to present the brand to those who have yet to hear of us.”

What to see Pasta maker, Barilla (stand L15) will debut its neat, new PastaBar System. The PastaBar is perfect for quick service locations and operators who want to make the most of their food offering, say the

Who visits?

4,377 visitors flocked to Caffè Culture 2007 to catch up with developments in the burgeoning UK café sector and to source new products for their businesses.

Almost 45% were café or coffee shop owners. Visitors included well known names such as 3663, BB’s Coffee & Muffins, Benji’s Coffee Shop, Caffè Nero, Costa Coffee, Coffee Republic, EAT, Fortnum & Mason and Fratelli deli Café.

Representatives from Marks & Spencer, Pizza Express, Ponti’s, Pret á Manger, River Café, Wild Bean Café (BP) and Whittard of Chelsea also paid a visit.

14-27Cafe culture May08:Layout 1

2/5/08

16:18

Page 15

faster than an espresso CafĂŠ Met, the chilled milk drink ZLWK FRIIHH KRXVH LQVSLUHG Ă DYRXUV KDV EHHQ JLYHQ D IUHVK QHZ look

company, allowing outlets to serve high quality, authentic Italian pasta dishes in a matter of seconds. Visitors are invited to go along and sample the range of Barilla pasta and sauces. The company will also be demonstrating the Pasta Cup – which allows ‘to go’ operators to serve fresh hot pasta to customers on the move (Barilla is available in the UK through Sagegreen).

Pipers Crisps (stand G30), who will be making it clear that they do not sell to supermarkets at the show, will be promoting their Real Flavours from Real People in Real Places approach. The same approach applies to their customers, most of which they will call directly and deliver the crisps to fresh from the factory, say the company.

Speciality Breads Ltd (stand T40) artisan bakers of speciality breads exclusively for caterers - focaccia, ciabatta and other fine breads - will be inviting people to sample their creations.

In appreciation that each cafÊ has a unique spectrum of customers – all with different hot beverage requirements – NestlÊ Professional (stand D28) will have

its Beverage Dispense Solutions team on hand to talk shop with cafĂŠ owners and managers, offering advice and support on ways to make their business more appealing and, of course, more profitable.

There will be new recipes, exclusive to Caffè Culture, using Aero Bubbly Hot Chocolate, including the Aero Millionaire’s Hot Choc made with caramel sauce and topped with fudge pieces for visitors to try.

The fully automatic NescafĂŠ Milano machine will also be on show to demonstrate just how quick and easy it can be to serve a range of hot beverages, and for those looking to offer the full roast and ground experience to customers, the stand will also feature the fully automatic Azkoyen Bean to Cup machine, plus the more traditional, sleek La Marzocco for that true, barista style experience (www.nestleprofessional.co.uk).

Beyond the Bean (stand E20) says that it will be bringing a taste of the summer to the show with their new ready to drink fruit smoothie, the latest edition to the internationally recognised Sweetbird range. Available in Orange & Mango, Pineapple & Passion fruit and Blackberry & Blueberry, the 330ml 100% fruit smoothies come in 100% recyclable PET bottles. At 30% larger than most bottled smoothies, and only requiring ambient storage, the

guaranteed

to

increase

standout. Cash in by indulging your customers with CafÊ Met’s FRQWHPSRUDU\ à DYRXUV 9LVLW XV DW the Caffe Culture show on Stand 6 WR VDPSOH &DIp 0HW DQG ÀQG out about some tempting offers Stock the range now for summer, or miss out!

FKLOO SRXU DQG VHUYH

www.cafemet.co.uk

14-27Cafe culture May08:Layout 1

2/5/08

16:28

Page 16

SHOW PREVIEW new smoothies are ideal for people who don’t have much chilled storage space, say the company. At the show, BTB will also be giving away a trip for two people to the World Barista Championship in Copenhagen!

“This is the show where we meet potential customers who are looking for bespoke own-brand soft drink offerings that tick all their boxes: unique, additiveand preservative-free, with a very high fruit content,” says Robin Sheppard, managing director of the Alfresco Drinks Company (stand A11). “Our hot-fill technology allows us to offer a long shelf life without the use of synthetic stabilisers. There are no artificial colours or sweeteners in Alfresco’s offerings, but plenty of adventure with the flavour combinations. Exactly what consumers are demanding today.”

A recent addition has been their H2Olistic range of lifestyle waters which use botanical extracts, vitamins and natural fruit flavours. Again, hot-fill technology allows a long shelf life without the use of chemicals or preservatives.

Ubuntu Cola (stand number, R43, gallery), the UK’s first Fairtrade cola brand, is set to unveil its new look range of glass and PET bottles. Since launching in 330ml cans last year, the brand has secured

listings in over 250 accounts and is now available at 40 universities across the country. Samples and further information will be available on stand or alternatively contact info@ubuntu-trading.com.

“Our new 500ml PET bottle taps into the trend for on the move refreshment and has real appeal for our core student target. It’s also ideal for office workers looking for something different to go with their lunch,” says Louise Whitaker, channel manager for the Ubuntu Trading Company. “These new formats ensure we are addressing the needs of a broader spectrum of foodservice outlets, from cafés to high end delis, and with our premium-feel 275ml glass bottle, we are targeting the On Trade with an exciting and different soft drink option.”

Fairtrade hot beverage company, Cafédirect (stand J16), will showcase its range of coffees, teas and hot chocolate drinks, and which visitors will be able to sample. Their 100% Fairtrade range includes Whole Bean, Roast & Ground, Classic Blend Premium Freeze Dried Coffees (decaffeinated and organic varieties are available), Teadirect teas and Cocodirect Drinking and Instant Hot Chocolate drinks (www.cafedirect.co.uk).

Grove Fresh (stand N38) will be launching single-serving organic smoothies

Four still flavours have recently been added to the Alfresco range of lightly carbonated high-juice content soft drinks. exclusively for the foodservice sector. The 250ml smoothies will be available from July in Strawberry & Banana and Mango & Passionfruit varieties, and the company says that it is aiming to gain a unique advantage in the rapidly expanding smoothie market (which saw value sales growth of 42 per cent in 2007 according to figures from Nielsen), by offering a product that is certified organic by the Soil Association, Europe’s leading organic body.

“Although sales of smoothies have soared in recent years, the choice available

Visit us during café culture show STAND J6 (21st - 22nd May at Olympia London)

e m o lc e w m “A war e n o y r e ” v e s t i a aw

Tel: 020 7887 0770 Fax: 020 7436 4877 Visit: www.ivory-ledoux.co.uk 16 MAY 2008

CAFÉ CULTURE

14-27Cafe culture May08:Layout 1

2/5/08

16:29

Page 17

First Choice Coffee (stand E28) say that they will help you sort out your mocha from your macchiato, with the First Choice Coffee team on hand with the latest Swiss and Italian espresso equipment, expert advice, brand new speciality teas and award-winning coffees. The new Adonis traditional espresso machine will be on display, and the company will be working alongside Java Republic to promote a premium collection of speciality teas and artisan coffees to the UK market. First Choice will also be unveiling its brand new packaging for its Grand Café range of coffees (www.firstchoicecoffee.com).

also introduced new to organic consumers has been segmentation to help caterers somewhat limited up until and consumers navigate their now,” says Mark Phillips, sales way around the range: A and marketing director for Moment of Calm, Fresh & Grove Fresh. “We are one of Fruity, Revive & Revitalise and the first companies to produce Cleanse. smoothies that are certified “Research has revealed organic and therefore health is the biggest concern guaranteed free from the with customers over the next residue of artificial fertilisers Organic smoothies six months, people are and pesticides.More and more from Grove Fresh. increasingly avoiding artificial consumers are choosing ingredients and are looking for organic products for home more natural products in a move to be consumption when they go to the personally responsible for their health and supermarket, for their health benefits and diet,” says Dave Rich, national account their superior taste, and they increasingly manager for Twinings Foodservice. expect to find the same on out-of-home Getting back to their coffee house roots, eating occasions.”

Twinings will also be showcasing for the Belvoir Fruit Farms (stand E10) are first time Twinings Coffee Blends. Using inviting visitors to come and try their soft 100% Arabica coffee beans for a smooth, drinks - gently sparkling fruit Pressés and intense flavour and aroma, the blends are Good Stuff (a refreshing blend of 50% real available in Rich, Decaff, Mellow and fruit juice and still spring water). All their Espresso. drinks are made simply from real pressed Ujuice Ltd (stand E32) are a UK importer fruits, flowers and spices blended with and supplier of freshly squeezed juicing Belvoir spring water. equipment and commercial blenders, Twinings (stand F20) will be exclusively offering national fruit delivery, technical revealing the latest addition to their service and full point of sale support, and Foodservice range with the launch of a new will be exhibiting their fruit juice concepts range of Twinings Herbal & Fruit Infusions, (www.ujuice.com).

Green and White Teas. Visitors will be able Kate’s Cakes (stand K12) will to sample this all natural range be launching new additions to its including three new products Lifestyle range which are made Cranberry & Sanguinello Orange, with dairy, gluten and wheat free Blueberry & Apple and Green Tea & ingredients, and have been Cranberry. As well as new specially developed to cater for packaging design, Twinings has

Above: Sample the Fairtrade foodservice selection on the Cafédirect stand.

MAY 2008 CAFÉ CULTURE 17

14-27Cafe culture May08:Layout 1

2/5/08

16:29

Page 18

SHOW PREVIEW

Orange and chocolate brownie – a Kate’s Cakes favourite. people suffering from food intolerances.

New products include a Choc & Nut cereal bar, a Muesli bar with all the goodness of breakfast in a dairy free bar, plus a new Fruit & Seed bar. Established Kates Cakes favourites, such as Dairy Free Rich Fruit Loaf Slice, Skinny Banana cake and Flapjacks, will also be on show.

For the first time in the UK, La Spaziale (stand P30) will showcase its latest S5, 1group traditional espresso machine. Their stand will also feature other examples from the S5 range, now available in gold, from 1-group to 4-group. Newly crowned

UK Barista Champion, Hugo Hercod, will be on hand to put all the La Spaziale machines and Mahlkönig grinders through their paces.

Mahlkönig (stand N26) will be exhibiting independently for the first time in the UK, demonstrating a number of coffee grinders and related equipment.

Their stand will feature their newlylaunched K30 Twin espresso grinder for “grind-on-demand” use, as well as a number of retail grinders, such as the Kenia, Guatemala, and K501. Offering a 30% space saving over two conventional grinders, the K30 Twin is set to become a popular choice where grind-on-demand is required for two different beans – perhaps when introducing a coffee of the week, a separate decaf option or different coffee choices for espresso and cappuccino, suggest the company.

Marco Beverage Systems (stand E40) will exhibit three new products - a new energy efficient water boiler range called the Ecoboiler, the Maxibrew Fresh Cup (a bulk filter coffee maker) and a range of Self-Service brewers (optional versions of the Company’s best selling Qwikbrew and Maxibrew bulk brewers, which permit selfservice from one side and staff service from the other).

Dalle Corte (stand E8) will be the place to sample the latest Ginger Spice syrup, part of the Torani Syrups range. Two flavours of chocolate sauce – milk and white chocolate – will also be available for tasting.

“We have been delighted with the response to Torani since we first launched the range back into the UK market earlier this year and are anticipating a great deal of interest in them at the show,” says David Cooper, managing director of Dalla Corte (UK Imports) and Cooper’s Coffee. “The syrups are a great way of extending your menu and adding value to the drinks you already offer. All of the syrups are also available as sugar free options, which is great news for the more health conscious consumers.”

b_c_j[Z [Z_j_ed Yeea_[i

WITH UNLIMITED TASTE e w { b {z [z Y { | |w w y { | w 7 Zw Y~ y Y~{ w z{ y y~ y~ y w { y { ~ y B yy { y~{ { w z w ~ | y y D

i y{z W { < i w w { | ~{ ~{w ~Cy y B w {z y{z |w z{ yw { y{z y { y w {z ~ w { w z w w D [ y { {z < z x {z x P X{ z ~{ X{w FGGM OKI IKHH Dx{ z ~{x{w Dy

X Xw Y { Y w B L X }w { i {{ B X Xw B dim HJNG W w w jP ALG H LLIO LIFF y {Vy {Dy Dw Dy {Dy Dw

18 MAY 2008

CAFÉ CULTURE

14-27Cafe culture May08:Layout 1

2/5/08

16:32

Page 19

Above: La Spaziale’s S5 range is now available in gold.

Above: Mahlkönig’s K30 Twin espresso grinder.

Left: Marco’s range of Ecoboilers, designed to achieve savings by improved insulation, a redesigned boiler configuration, and a half fill ‘Eco mode’.

Great Taste Award-winning cookie company Byron Bay Cookie Company (stand T33) will be previewing two new flavours - the muesli-inspired Orange & Ginger Crunch and a new Choc Dotty Cookie aimed at children (with the added benefit of not containing nuts, this is a rich, triple choc cookie decorated with colourful choc drops). Byron Bay, whose cookies are exclusively imported by Beyond the Bean and available from a network of regional distributors, will also showcase new point of sale and counter display stands which will hold either two or four boxes of their single wrap cookies.

14-27Cafe culture May08:Layout 1

2/5/08

16:32

Page 20

Alfresco

VISIT US AT

STAND A11

Drinks Company

at Caffe Culture

NO ARTIFICIAL

FLAVOURS, COLOURS OR SWEETENERS

Liquid Innovation. Expertly crafted additive-free soft drinks and stylish packaging solutions.

OUR BRANDS Alfresco lightly carbonated and - new for 2008 - still drinks wth high fruit content.

H2Olistic lifestyle waters with the finest botanical extracts.

YOUR BRAND We'll work with you to create something unique for your own brand offering.

Kim Hurst - General Manager | T 01242 890101 | kim@alfresco.co.uk | www.alfresco.co.uk

FA R M E R S

MADE BY

T R A D E

Henry Howard finance is an established finance and leasing provider who specialise in providing funding solutions via suppliers, or direct to business customers in the coffee and beverage industry.

We understand the ups and downs of business and with a combination of our many years of experience together with, our wide range of competitive products and services we can tailor a package to both you and your customer.

M A R K

Hand cooked in Lincolnshire

WE DO NOT SUPPLY MAJOR SUPERMARKETS

With offices in London, Bristol & Cardiff we are able to offer a truly personalised service to help you, our customer understand the benefits of leasing which include; • • • •

Flexible Terms Tax advantageous way to fund equipment Fixed repayments Enjoy the benefit of your new machine with minimal outlay

If youʼd like to know more details about the reasons why you should consider Henry Howardʼs flexible finance schemes call us on 0207 055 8100 to truly understand the benefits of working in partnership with us.

20 MAY 2008

CAFÉ CULTURE

Real Flavours, Real People, Real Places...

Pipers Crisps Ltd. Wellington House, Wellington Way, Elsham, Brigg, Lincolnshire. DN20 0SP. England. F: +44 (0)1652 686965

info@piperscrisps.com www.piperscrisps.com

T +44 (0)1652 686960

14-27Cafe culture May08:Layout 1

2/5/08

16:33

Page 21

Left: The show will see a new collaboration between vending machine suppliers N&W and coffee experts, Percol.

including the ever-popular fresh brew Koro and the recently launched Kobalto.

“This is a new sector for us and for over 20 years we have had real success in the retail sector, with our award winning fairtrade coffee,” says Katrina Allen, brand manager at Percol. “We now intend to take our product to the OOH market using Caffè Culture and as pioneers of the organic movement we have a real advantage over many of our competitors in today’s market.”

Metropolitan Coffee (stand C36) will have their integrated range of coffee solutions on show such as espresso and filter machines, as well as accompanying ingredients including its very own Integrity Fairtrade range.

Packaging to go Teknomat UK (stand F7) will be introducing the new Elegance range of traditional espresso machines. The inclusion of PID technology means that the water temperature in the boiler is now controlled digitally. A digital display provides management information, such as a reminder that the water filter needs changing and can also be used as an advertising display. In response to market demands, Teknomat will also debut a model featuring digital temperature control at the brew heads. All models in the new Elegance range are available with standard height or tall groups, enabling larger sized take-away drinks to be served.

Visitors will also be privy to a unique collaboration between Percol and N&W Global Vending (stand L27). Percol (www.percol.co.uk), the fairtrade and organic award winning brand, will be exhibiting for the first time at Caffè Culture with N&W (www.nwglobalvending.co.uk) supporting them with a range of their tabletop machines from their K range,

Packaging specialist Huhtamaki (stand F40) will be showcasing an extensive range of innovative foodservice products to enhance your catering service and will be place to go if you are after hot drinking cups, cold beverage tumblers or something to make your food offering stand out from the competition.

Detpak (stand E1) is a paper and board packaging manufacturer with over 50 years experience, having built strong relationships with major accounts including McDonald’s, Subway and KFC, in addition to coffee chains, coffee roasters and supermarket chains. Their RippleWrap™ cups, food pails, retail bags and sandwich wedges will on show.

Planglow (stand H6) will be showcasing its new Natural Collection – a range of biodegradable packaging and labels, and Solo Cup Europe (stand M30) will have their latest Retropolitan cup on display.

26 MAY 2008 ISSUE

magazine k emagazine.co.u www.cafecultur

THE CAFÉ LIFESTYLE OF TASTING THE

UCD LIMITED

Tel: 01233 840296

ncillariesstore.co.uk .uk.com - www.thea email: sales@ucd

SECTOR

Café Culture magazine Café Culture magazine (stand A15) will once again be exhibiting at show, distributing the latest issue and café literature. We have teamed up with Bottlegreen Drinks to offer non-subscribers the chance to subscribe to Café Culture and receive two free 750ml bottles of Bottlegreen Presse (rrp£3.98) in the process. The editorial and marketing team will be manning the stand, so if you want to discuss your business with us, we will be pleased to meet you!

14-27Cafe culture May08:Layout 1

2/5/08

16:34

Page 22

t sa 8 tu 0 si 20 vi r e 0 & ltu E1 e d m Cu an Co ffe st Ca o n

IF YOU DELIVER SANDWICHES, HOT SNACKS, PIES AND DRINKS...

Belvoir Presses are made with a lightly bubbling, wholly refreshing blend of pressed fruit juice and Belvoir spring water. ...YOU NEED A JIFFY TRUCK FOR MORE INFORMATION CALL 01274 596000 OR VISIT WWW.JIFFYTRUCKS.CO.UK

Belvoir Good Stuff is five refreshingly fruity drinks made simply with 50% pressed fruit juice and natural spring water and no added sugar.

N ALLOWS IO S N A P X E ID P A R BUCK THE FRESH ERIC’S TO END! PRICE RISE TR We hand-bake the best cakes, tarts and puddings using all natural ingredients.

Because our products taste so good, our business has grown by 500% since 2005.

Because we’re growing fast, we are generating economies of scale.

Which means we can proudly boast that we have been able to absorb recent increases in ingredient prices.

All our drinks are 100% natural, no fake colours, preservatives or flavourings, which gives them real homemade taste www.belvoirfruitfarms.co.uk

Or in other words: WE ARE STILL OFFERING 2005 PRICES ON OUR CAKES

Treat your customer to the best, and help us hold our prices for another year. Move your cake business to Fresh Eric’s Cakes today!

tel: 0208 761 7318 fax: 0208 761 8037 e:info@freshericscakes.co.uk

22 MAY 2008

CAFÉ CULTURE

14-27Cafe culture May08:Layout 1

2/5/08

16:35

Page 23

advert - chcolate cookie.eps

Caffè Business Programme Caffè Business Programme (Wednesday, 21 May 2008) TIME

BUSINESS SEMINAR TITLE & SPEAKER

11.30 - 12.00

Where next for the coffee bar market? An insight to the latest trends in the UK and Europe. (Jeffrey Young from Allegra Strategies)

12.30 - 13.00 How to make money from coffee when it's not your core business.

(A panel discussion hosted by Hugh Gilmartin, Specialist Beverages) 13.30 - 14.00 Savour the difference - how to gain a competitive advantage through local sourcing. (A panel discussion hosted by Clare Benfield, Café Culture magazine) 14.30 - 14.00

How to grow a successful business - survive and thrive in a competitive market. (Professor Russell Smith - author of How to Start a Successful Business)

15.30 - 16.00

Are your management skills up to the job? Have you got the right techniques to succeed? A panel discussion. (Hosted by Philippe Rossiter from the Institute of Hospitality)

Caffè Business Programme (Thursday, 22 May 2008) TIME

BUSINESS SEMINAR TITLE & SPEAKER

NEWS

11.30 - 12.00 Are your staff working for you? How to get the best from your business by getting the best from your staff. (Chris Sheppardson from the Chess Partnership) 12.30 - 13.00 Can your business be truly green and ethical? A complete guide to running a sustainable coffee bar. (Paul Allen - author of Your Ethical Business) 13.30 - 14.00 An insight into franchising - all your questions answered. A panel discussion.

(Hosted by franchising expert Brian Duckett) 14.30 - 15.00 How to grow a successful business - survive and thrive in a competitive market. (Professor Russell Smith - author of How to Start a Successful Business) 15.30 - 16.00 A start up success story - how doing it differently has ensured success for icafe. (Umer Ashraf - Founder of icafe)

Caffè Theatre Programme (Wed, 21st & Thurs, 22 May 2008) TIME

BUSINESS SEMINAR TITLE & SPEAKER

11.00 - 11.30

Seasonal soups - fresh and exciting recipes made from seasonal ingredients. (Alexandra Wigg)

12.00 - 12.30

Simply good taste - simple and successful menu design. (Peter Sidwell)

14.00 - 14.30

Fun food for kids - that parents will love too. Recipe ideas to attract families. (Alexandra Wigg)

15.00 - 15.30

Embrace your surroundings - recipes utilising locally sourced produce.

(Peter Sidwell)

21/04/08

16:53:42

14-27Cafe culture May08:Layout 1

2/5/08

16:35

Page 24

SHOW PREVIEW

Workshop Programme SCAE WORKSHOPS The SCAE workshops will provide anyone with a professional interest in coffee with essential information on how to offer a better quality product to their customers.

Workshop 1 is based around the UK Barista Guild and comprises of basic and advanced barista techniques. It addresses the issues of espresso machine maintenance, confident barista leadership and latte art techniques.

Workshop 2 provides steps towards starting up a coffee bar business, from the planning and design stage, through to the staffing, equipment choices and sourcing suppliers. Menu design, marketing your business and operational systems are also addressed.

Workshop 3 is designed to develop advanced barista skills; the science behind filter brewing, the roasting process and cupping to international standards.

There is a strict limit of 30 seats per workshop.

Wednesday 21st May - UK Barista Guild Workshop Workshop 1 TIME

SCAE UK Championships The Latte Art Competition sponsored by Cravendale requires the preparation of three sets of drinks, comprising café lattes or cappuccinos, two warm espresso-macciatos and two more warm or cold milk and coffee-based beverages of choice using any tool or decoration ingredient for the surface of the beverage. Entrants will have just eight minutes to prepare and serve all six drinks.

Wednesday 21st May – Session 1 12.00 - 13.30 – Session 2 14.30 - 16.00 The Coffee in Good Spirits Competition requires the preparation of two sets of drinks, comprising warm Irish coffees, based on whiskey, coffee, cream and sugar, and two warm coffee and alcohol beverages. Again, entrants will have just eight minutes in which to prepare and serve all four drinks.

Thursday 22nd May – 14:00 - 16:30 The World Cup Tasting Competition will appeal to those with good sensory skills. It requires entrants to identify the odd one out in eight sets of three cups of filter coffee. It’s the cupper’s ability to differentiate between different coffees, not their ability to identify them that is being tested.

Thursday 22nd May – 10:30 - 13:00 Each of the competitions are open to baristas and coffee tasters who hold a UK passport and can prove two years continuous work in the UK Coffee trade. Entrants can apply for more than one competition and entry is now open.

24 MAY 2008

CAFÉ CULTURE

CLASS & WORKSHOP OUTLINE

10.00 - Fundamental Barista - Introduction to the basic 11.30 craft of the barista and a look at the key skills required.

11.45 - Espresso Machine Maintenance - Simple 12.45 maintenance techniques for front end servicing and prolonging your machine's lifespan.

PRICE

£40

£30

13.15 - Advance Barista - More advanced techniques for 14.45 espresso preparation, milk texturing and latte art pouring. £40 15.00 - Why a great Barista will make a difference 16.00 How to lead confidently from the front, share your knowledge and reap the benefits. £30 16.15 - Latte Art, improving your technique - Milk is such 17.45 an important part of our coffee culture. Learn how to improve your standard of latte art. £40 Wednesday 21st May - 10 steps to starting a Coffee Bar Business Workshop 2 Each 'workshop 2 session costs £40 or attend all 4 for £140 (you may wish to split this over 2 days) TIME

CLASS & WORKSHOP OUTLINE

PRICE

10.00 - Planning & design - Create a sound business plan, 11.30 find a location, layout and design. £40 11.50 - Menu Offer - Choosing the right equipment, 13.20 suppliers & menu design.

£40

13.40 - Staffing - Employee recruitment and training, 15.10 customer service and leadership.

£40

15.30 - Operating and Marketing - Marketing your 17.00 business operational systems.

£40

14-27Cafe culture May08:Layout 1

2/5/08

16:36

Page 25

NEWS

Marco Beverage Systems Ltd Shire House, Strixton Manor Strixton, Wellingborough, Northants, NN29 7PA.

See us at Caffè Culture Stand E40 May 21st /22nd

Telephone: 01933 666 488 Fax: 01933 666 968 email: sales@marco-bev.co.uk www.marco-bev.co.uk

MAY 2008 CAFÉ CULTURE 25

14-27Cafe culture May08:Layout 1

2/5/08

16:37

Page 26

SHOW PREVIEW Wednesday 21st May - Advance Skills Workshop Workshop 3 TIME

CLASS & WORKSHOP OUTLINE

Thursday 22nd May - 10 Steps to starting a Coffee Bar Business Workshop 2 PRICE

10.00 - Filter Brewing - This advanced workshop explores 12.00 the science behind brewing and highlights the 6 factors to control. £50 12.30 - Advanced Roasting - Exploring the science 14.30 behind the roasting process and an examination of the roasting cycle. £50

TIME

CLASS & WORKSHOP OUTLINE

10.00 - Planning & Design - Create a sound business plan, 11.30 location, layout and design. £40 11.50 - Menu Offer - Choosing the right equipment, 13.20 suppliers and menu design.

15.00 - Advanced Cupping - Cupping a table of some of 17.00 the world's finest coffees using international Cup of Excellence standards. £50

13.40 15.10 15.30 17.00

Thursday 22nd May - UK Barista Guild Workshop Workshop 1

Thursday 22nd May - Advance skills Workshop Workshop 3

TIME

CLASS & WORKSHOP OUTLINE

10.00 - Fundamental Barista - Introduction to the basic 11.30 craft of the barista and a look at the key skills required.

PRICE

£40

11.45 - Advance Barista - More advance techniques for 12.45 espresso preparation, milk texturing and latte art pouring. £40 13.15 - Why a great barista will make a difference 14.45 How to lead confidently from the front, share your knowledge and reap the benefits. £30 15.00 - Latte Art, improving your technique - Milk is such 16.00 an important part of our coffee Culture. Learn how to improve your standard of latte art. £40

26 MAY 2008

CAFÉ CULTURE

PRICE

TIME

£40

Staffing - Employee recruitment, training, customer service and leadership. £40 Operating and Marketing - Marketing your business operational systems. £40

CLASS & WORKSHOP OUTLINE

PRICE

10.00 - Filter Brewing - This advance workshop explores 12.00 the science behind brewing and highlights the 6 factors to control. £50 12.30 - Advance Roasting - Exploring the science behind 14.30 the roasting process and an examination of the roasting cycle. £50 15.00 - Advance cupping - Cupping a table of some of the 17.00 world's finest coffees using international Cup of Excellence standards. £50

Project1:Layout 1

29/4/08

12:24

Page 27

GR WTH LIKE OTHER COFFEE BRANDS, WE CARE ABOUT GROWTH. IN FACT LAST YEAR OUR OUT OF HOME SALES INCREASED BY 33%*.

Unlike other coffee brands, in the past 3 years we’ve re-invested an average of 60% of profits into our growers, developing direct long term partnerships with them, to ensure you get the best quality tea, coffee and chocolate drinks. So it’s not surprising we were ranked as the No.1 recommended brand in the Millward Brown 2007 consumer survey. It’s a unique way of working and it just goes to show, fair trade is good for trade.

For more information on the UK’s leading Fairtrade hot drinks company, see us at the Cafédirect stand (J16) at Caffè Culture. Or call Peros on 01494 436426 quoting reference CC-MAY.

*CAFÉDIRECT FIGURES SEPTEMBER 07

28-37Cafe culture May08:Layout 1

2/5/08

17:19

Page 28

BOOK REVIEW

Setting up that coffee shop…

There’s big money in coffee, we’re told, and many people dream of opening their very own coffee shop, but do they really know what’s required and have they done their sums when it comes to investment and profitability? As Café Culture found out, Don Clarke’s book - How to set up a coffee shop – enables such people to take those all important reality checks before doing exactly that.

Step by step Don Clarke’s practical and illustrated book takes a no-nonsense, “if you don’t start right, you won’t finish right” approach to starting a coffee shop. Split into eight, structured and easy to read chapters, this book enables budding coffee shop entrepreneurs to read as little, or as much, as they want in one in one sitting, as well as refer back and forth, should they already be up to speed on a particular area.

Readers will also find themselves privy to terminology, research methods and tactics deployed by the big chains, such as footfall and how to go about determining the potential footfall for your own premises. Right from the start there’s an emphasis on determining how many customers you will actually need to run a profitable business (a location with seating

28 MAY 2008

CAFÉ CULTURE

for at least 60 people, is recommended, for example).

The information relayed is detailed and comprehensive, and words are not wasted.

You are told exactly what you need to know in a concise, organised and businesslike manner - such as the wise advice not to spend a single penny on a property until you have all your permissions (licences, health and safety checks etc) in place, and yes, the book does tell you how to set about all that too.

The first chapter looks at location, the second finance and customer volume (two vital aspects which the novice operator might not fully appreciate are inextricably linked). Chapter three is all about interior design with chapter four moving on to cover equipment and suppliers. In chapter five there is some informative reading on the topic of recruiting and training staff.

Chapter six addresses marketing. Chapter seven deals with day to day operations and activities, confirming – as if you were in any doubt! - that running a successful café is a hands-on, all day affair for senior staff.

Chapter eight looks towards future expansion, including the potential for franchising.

Each chapter has a summary table of action points. Mention of useful web sites and information resources is made along the way and tips abound (such as not putting sugar in bowls on tables for hygiene reasons, and a suggestion that it is in your interest to make all your customers pass by any food displays, whether they have come in for just a coffee, or not!)

Tap in As Don himself started out as a shop fitter and interior designer before opening and running a series of fast food outlets and coffee shops, he shares with the reader the benefit of his experience (with no previous experience in catering, he reports that he was turning over half a million pound a year before he retired).

Thus, whether you are already in the business or not, this book enables you to pick the brains of someone who has already been down the path you are considering.

For those who might be mesmerised by what aspect of their coffee business start-up needs tackling first, crucially, the book’s structure keeps you on the straight and narrow in terms of what to do first, how and why. The costs and figures quoted can be expected to alter with time, but no doubt Don’s e-mail consultancy service he offers for his electronic book will issue updates.

Don Clarke’s book is currently available as an actual printed book for £77 and a downloadable ‘electronic’ book (£57, or £97 if you opt for the ongoing email consultancy support from Don via www.howtosetupacoffeeshop.co.uk).

28-37Cafe culture May08:Layout 1

29/4/08

13:28

Page 29

28-37Cafe culture May08:Layout 1

2/5/08

16:39

Page 30

FRANCHISING

A franchise culture Brian Duckett, chairman of the Howarth Franchising Group, a consultancy providing advice and guidance to those in franchised businesses, looks at the nature of franchising, revealing why it has become a vital growth mechanism for the café sector (www.howarthfranchising.com).

Brian Duckett has worked in the franchising sector since 1976, first as a franchisee, then as a franchisor, and now as a business advisor.

He sits on the board of the British Franchise Association, and has also written a book – How to turn your business into the next global brand.

A growing business The coffee bar market is growing apace, creating a generation of café lovers in the UK. As such, our enjoyment of the high street café experience shows no sign of abating and, in 2009, the estimated annual turnover of branded coffee chains is expected to reach almost £1.7 billion (Allegra, 2007).

This trend driving the success of café businesses is being led by more discerning tastes in coffees, tasty light refreshments, the trendy café atmosphere and the relaxing social environment that attracts a wide audience, including couples, families and young professionals. Café culture is quickly expanding and has resulted in a number of international brands entering the UK marketplace over the past decade.

The café sector is extremely crowded with strong brand names such as Starbucks, Caffè Nero, Costa and Caffè Ritazza making it difficult for independent outlets to break into the sector. However, it is still possible to establish market share or expand in this sector and franchising is one of the safest options to do this.

Whether you want to franchise your existing outlet to different geographic

30 MAY 2008

CAFÉ CULTURE

areas, or wish to enter the market as a franchisee, franchising is a carefully formulated method which can bring success. So what is needed to follow in the footsteps of other successful franchises in the café sector?

Opportunity Timing is not essential when it comes to franchising. There is no right or wrong time to act, as it is one of the safest ways to develop. Some would say, in periods of economic instability, like any means of business growth, franchising, is not advisable. But they are missing the point.

Even during the difficult times - when the economy appears fragile, and the nation could be on the brink of a recession - franchising can offer opportunities for success like no other. Whether a franchisor, or a franchisee, being on the front foot when the market returns to normal will mean that your business is better positioned to take advantage of a sudden upturn in fortunes.

It all starts by choosing the right ingredients. Of course, outlets such as Coffee Republic know how to make a good coffee and O’Briens Sandwich Bars sell great sandwiches, but success is not just down to the amount of milk in a customer’s coffee, or the number of tomatoes in a BLT. It is the strategicallyused business models which lie behind the concepts which have brought unprecedented success.

The sky is the limit As a tried and tested method of doing business, franchising continues to gain popularity around the world. Brody Sweeney, founder of O’Brien’s Irish Sandwich Bars sold his first franchise in 1994, when he had just three stores in Ireland. There are now more than 300

28-37Cafe culture May08:Layout 1

2/5/08

16:39

Page 31

stores in over 13 countries across Europe, Australia and Africa. Franchising his business took Sweeney from being a moderately successful businessman to being a multi-millionaire. By the end of 2008, Brody Sweeney says that he plans to have opened 1,000 franchises worldwide.

The franchising business model, which Sweeney firmly believes in, has to work for both parties – the franchisee has to be happy and making money, and the franchisor has to be happy and making money. So the first stage of any project is to produce detailed financial models within the Franchise Development Plan, which will include key ratios, such as premises costs, food costs, labour costs and wastage rates.

The trick is to get the balance of what “happy” and “making money” means for everyone concerned. Many franchisees are happy, compared to when they were employed, because they perceive themselves to be their own boss and believe they have a better lifestyle. They may even be earning less money, and working longer hours, but they are happy.

Others get into franchising to build their fortune and then go on to bigger and better things. The franchisor must know, and be honest about, which type of franchisee he can satisfy, and indeed which of them he wants in his network.

Above: Customers enjoying a coffee courtesy of Bikecaffe and Metropolitan Coffee.

Left: The franchise approach of O’Brien’s sandwich bars is also fuelling the growth of many coffee-focused businesses.

Diversifying into franchising Whilst franchising in its best-known form involves opening new branches, there are a number of other options to consider. For example, franchising can be used to convert managed outlets to franchises by turning staff into franchisees. This approach has often proven to reduce overheads and increase efficiency because the ‘manager’ has an increased personal incentive to provide a better service and make the business more profitable.

Another form of conversion franchising involves turning competitor cafés into franchisees. By doing this, the franchisee reaps the rewards of the franchisor’s name and system, and the franchisor can enter a new geographical area by identifying a site and an operator, as well as eliminating a competitor – all at once.

Existing businesses can also grow by diversifying and becoming franchisees, either by opening outlets of an existing franchised network or acquiring the exclusive rights to operate an overseas system in their home market. For example, a car dealer could choose to become a coffee shop franchisee, opening and operating the units themselves.

Becoming a master franchisee, which

“

Comment

Despite the current tough trading conditions and associated economic pressures, many in the sector feel that franchising represents an ‘all weather’ business opportunity.

“We have not seen any decline in interest in taking up a franchise because of the economic climate. Long term visionaries and business people can see that the coffee market is still attractive to consumers and still very much growing,” says Michele Young, retail and brands director for the café franchise, BB’s Coffee & Muffins.

“Because BB’s has a mid-market positioning we have very broad appeal to a wide range of demographic types. We offer good value not only in terms of our customer offer, but also in terms of the investment requirement to start a BB’s franchise.

Compared to many other competitors our retail pricing is attractive for customers when money is tight and for a business venture the return on investment can potentially be very fast.

“In the same way, we believe that entrepreneurs who may have wanted to set up their own brand, will now prefer to consider franchising as they will benefit from reducing all their start up costs for an entirely new business,” she explains. “Those considering franchising will save on investing in brand image development, searching for suppliers and have ready made brand recognition. For those needing to source finance, we believe that banks look more favourably on a well-established franchise business as their money is less at risk than for a start-up venture. As BB’s take the headleases for properties, landlords are more likely to deal with us rather than an unknown business, meaning we can acquire well positioned sites.

“We have also created a mobile van operation which is an interesting opportunity for franchisees wanting to develop a workplace supply business. We have a customised van which has the facility to make espresso-based coffees, and supply freshly baked muffins and handmade sandwiches which are made in the nearby ‘main’ café.”

”

MAY 2008 CAFÉ CULTURE 31

28-37Cafe culture May08:Layout 1

2/5/08

16:40

Page 32

FRANCHISING means piloting and proving a system, can also successfully transfer to a new market.

Sub-franchising the operation of outlets to others, is another way to diversify into franchising and the way in which Coffee Republic has grown its outlet network. The UK coffee chain granted a Turkish master franchise, to Ada Kahve Gida Sanayi ve Ticaret Limited Sirketi, which will establish a flagship store in Istanbul in July, and subfranchise delis across the country.

Blueprint for success Being profitable is hugely important. A proven track record of financial stability is essential, because you cannot franchise a business in order to get out of trouble.

Franchising will not save a failing café, although under-performing outlets can sometimes be transformed by turning the managers into franchisees.

The format needs to be documented in detail in an operations manual and as many as possible of the intellectual property constituents of the system must be protected by legal means, for example trade marks, store designs, bespoke software, unique colours, and the manual itself. The franchisor needs to own the rights to these items as otherwise, he cannot licence the franchisee to use them and cannot stop anyone copying them to compete with his franchisees. It may even be possible to protect the design of the café – its colours, layout, and even the names and content of some of the items on the menu.

The easier it is to find sites for additional outlets, the easier it will be to develop a franchised network. The majority of small businesses are relatively

Franchising cultur

e

Franchised networks need to develop a cu lture of mutual trust everyone is working and support, where together towards a co mmon goal. That is wh franchisor-franchisee y understanding the relationship is importa nt from an early stage The best way to expla . in the franchising cultu re is to consider what an area manager of a happens when large corporate organ isation visits one of the perception is that if the ir branches. The y tell the manager to jump, the manager wil Compare that to a fra l ask: “How high?” nchisor’s field support executive visiting one outlets. All they can of his franchised do is ask the franchis ee to jump, whereup ask: “Why?” on the franchisee wil l The potential for growt h in the café sector is huge and Coffee Repu O’Briens are just two blic and of the many café franc hises that have been successful over the ye immensely ars. By using a carefu lly constructed franchis Republic has grown fro e plan, Coffee m humble beginnings into one of the best-kn independent espresso own and largest bar brands in the UK .

Franchising is becomi ng a popular method of growing a café busin national or internation ess, albeit to a al level. The success of a franchise is relati determination and ha ve to the level of rd work a franchisor is willing to put in, bu place, franchising is the t with a solid plan in perfect way to become the next international branded café.

easy to duplicate. All the franchisee has to do is find an appropriate site then adapt it accordingly to the franchisor’s standard designs. Sometimes the franchisee may already be in the café trade, so they must simply convert their existing premises to the new brand to attract more customers and adopt the franchisor’s system in order to deliver better customer service.

If it is simple for someone to learn how to operate or manage the business, finding the appropriate franchisees will be quicker. And the more swiftly they get into action, the quicker they will start recouping their investment, and paying franchise fees. Most cafés, and just about all successful franchises, are fairly easily learned – that is the beauty of the concept.

Indeed, a franchisor will continue to spend years making it even simpler because that is how both parties increase efficiency and profitability.

Tried, tested and growing The Cafe2U concept is proof that franchising offers a viable way of working for yourself while having the experience and assurance of a responsible franchisor.

Cafe2U started in Australia as recently as 2000 and in the early years wanted a system that would allow it to continue growing, but also provide a structured system for those who joined the business.

Franchising was the best way forward and seen as the most responsible way to grow (last month the British Franchise Association in association with Natwest released their annual survey showing that businesses within the franchise industry were growing five times quicker than those outside of franchising).

Cafe2U is a mobile espresso coffee franchise. It launched in the UK at the end of 2005 and the business has franchisees

Below: A queue soon forms for a Cafe2U coffee.

32 MAY 2008

CAFÉ CULTURE

28-37Cafe culture May08:Layout 1

2/5/08

16:40

Page 33

“Cafe2U, the brand, is seen as an ambassador of great coffee, great standards, and as such our reputation is growing, resulting in higher sales of coffee and other products on a weekly basis,” in England, Scotland, Northern Ireland and the Channel Islands. Now the company says that it has more than 30 operating franchise partners in the UK. They opened their first franchise in Belfast in September 2007, and already have three operations trading successfully there.

Coffee sales are up per franchise on last year, as are overall sales, report the company, with the venture even having been filmed and broadcast on a business news programme for BBC2 (see www.cafe2u.co.uk for more details).

Several franchisees have opened second outlets, and more are planned.

“Cafe2U, the brand, is seen as an ambassador of great coffee, great standards, and as such our reputation is growing, resulting in higher sales of coffee and other products on a weekly basis,” says Alex Dawson, Cafe2U’s commercial manager. “This has been reflected in a sharp rise in enquiries into the office from event organisers, and from companies wanting help with PR or marketing their own events.

“Cafe2U aims for excellence, in fact as our tag line suggests Cafe2U is about being supreme in every way. From choosing the right beans, the right vans, the right branding, and the right franchisees. We strive to provide the best training and franchise support, and have a continual improvement process in place for this. Our franchisees are our partners, and together we have got the brand to the position it is in, and together we will continue to move it forward, and improve on the standards we have.”

Viable option Although Cafe2U is a successful, internationally franchised system it says that it does not ‘pigeon hole’ its franchisees to working a strict company line. Cafe2U franchisees have been able to personalise their business to suit their lifestyle and salary expectations. As you might expect, generally the harder they work the more they are rewarded. The franchise system protects both them and the franchisor alike.

As the majority of Cafe2U’s are the owners and ‘face’ of the business the effort and customer focus that comes through is reflected in the relationships they are able to build. Franchisees are ultimately responsible for the cleanliness

www.cafeculturemagazine.co.uk

of the van, the quality of the coffee, the level of customer satisfaction and the bottom line profit, so whereas a multi national high street chain ‘hides’ behind managers and minimum wage staff, Cafe2U is keen to point out that is fronted by entrepreneurial individuals who are prepared to work hard and continue to grow the Cafe2U name.

Thus, there is no typical Cafe2U franchisee, as such. Indeed, they are not predominantly from hospitality backgrounds, and currently include a printer, nurse, health and safety officer, and teachers, to name but a few past professions.

Coffee on a trike!

The independent coffee company, Metropolitan Coffee, says that it is now refreshing parts of the market other coffee companies can’t reach, having teamed up with Bikecaffe for the launch of its coffee trike franchise package.

The eco-friendly pedal-powered Dutch cargo trikes, the brainchild of entrepreneur William Shakesheff, will be serving Metropolitan’s Segafredo Zanetti and Integrity Fairtrade coffee in high footfall pedestrianised areas inaccessible to conventional motorised vehicles. Serving customers on ‘the hoof’, they will no longer have to wait in long queues in faceless chains, but can instead can enjoy a satisfying, personal and friendly alfresco coffee experience.

“Customers now expect more from their coffee experience and are looking to their local independent coffee suppliers to provide a more personal service,” says William Shakesheff. “The interest has been so strong since launching the Bikecaffe concept that it was vital to the success of the franchise package that we work with a coffee supplier who shared our passion for coffee. Metropolitan Coffee met our expectations, while its high quality ingredients ensure we are serving the finest Italian coffees.”

New locations A World Heritage site in Liverpool and a large shopping centre in Manchester are the first customers to take delivery of the Bikecaffe franchise packages. A further 100 franchises are expected to be opened by the end of the year, with another 20 outlets run directly by the Bikecaffe team

Have you thought about working for yourself?

• Have you dreamt of owning your own café?

Have the costs scared you off?

• Do you want to control the hours and days you work?

Do you want to be the one rewarded for working hard?

• Are you looking for the next big thing?

If you have answered yes to any of these then you should join……….

A proven business model We are now seeking talented individuals to join our growing franchise network Exclusive territories, extensive training and ongoing support.

For more information please contact Cafe2U: 08456 444 708 franchises@cafe2u.co.uk

www.cafe2u.co.uk

28-37Cafe culture May08:Layout 1

2/5/08

16:40

Page 34

FRANCHISING Right: William Shakesheff (seated) and Steve Wreford – both directors of Bikecaffe.

in and around the company’s home county of Warwickshire.

The hand-made trikes, which are cycled on to site each day, have the capacity to serve 500 coffees a day via a machine run entirely on gas. As well as the choice between Metropolitan’s Segafredo Zanetti and Integrity coffee, customers can purchase a range of chais, syrups, cakes and biscotti, in addition to ‘signature’ coffees.

“Bikecaffe is a unique proposition in the food and beverage market,” adds Metropolitan’s managing director, Angus McKenzie. “We’re proud to be associated with Bikecaffe and see that its innovative approach provides fresh opportunities for coffee drinkers to taste the great range of coffees from both Segafredo and Integrity.”

As well as generating regular income from licensed sites in towns and cities, Bikecaffe trikes can be set up at fairs, concerts, fetes, shows and parties. Both traditional and contemporary trikes are

“We’re proud to be associated with Bikecaffe and see that its innovative approach provides fresh opportunities for coffee drinkers to taste the great range of coffees from both Segafredo and Integrity.” available to suit different markets and with nearly all the materials used being recyclable, the only impact Bikecaffe makes is on its happy customers, say the company.

With low start up costs (franchise packages are available from £12,995 + VAT), and with potential breakeven within

the first six months, exclusive territories are going fast as customers realise the massive growth opportunities of this proven business model, say Bikecaffe (for further information regarding this latest franchise opportunity, and to reserve your local postcode area, call 07887 617456 or e-mail bikecaffe@mobileemail.vodafone.net).

Clear thinking ‘Increase your sales with the new ‘Brilliant’ range of drop-in display cases’ • Optimum sales space coupled with high quality Refrigeration

• Combination of display and storage

• Unlimited and variable design

• Ideal for the sandwich and coffee retail industries

• Quick access, clearly arranged

• excellent sales visual & space utility

For further details contact us on: 0870-850-1140

34 MAY 2008

CAFÉ CULTURE

Visit us on stand K16 at the Caffe Culture Show

e-mail: jch@capitalref.com

www.capitalref.com

28-37Cafe culture May08:Layout 1

2/5/08

16:42

Page 35

ZZZ [WUDFV FRP

,7·6 1,&( 287 :LWK LWV GLJLWDOO\ SULQWHG EDQQHUV WKH %UDQGOLQH FDIp EDUULHU IURP ;WUDFV JRHV RQ ZRUNLQJ IRU \RX ZKDWHYHU WKH ZHDWKHU $QG EHFDXVH LW LV PDGH IURP SROLVKHG

DOXPLQLXP WKHUH·V QR UXVWLQJ VR LW VWD\V QLFH RXW 6HH RXU ZHEVLWH IRU D ZKROH UDQJH RI QLFH TXHXH PDQDJHPHQW SURGXFWV į /RRN RXW IRU XV RQ VWDQG (

UHWUDFWDEOH EDUULHUV

DW WKH &DIIp &XOWXUH 6KRZ

³

FDIp EDUULHUV LQ TXHXH PHUFKDQGLVLQJ SRVWV DQG URSH

Â&#x2021; Â&#x2021; Â&#x2021;

28-37Cafe culture May08:Layout 1

2/5/08

16:41

Page 36

OPINION Paul Doughty is managing director of Kara Foodservice – a £35 million bakery and speciality breads supplier to the UK Foodservice market with production plants in London, Manchester, Barnsley and Sheffield.

Price hikes and shortages We all know about the massive upstream price pressure on wheat, dairy and all the other basic ingredients of café life. The scale of this has meant that this time price increases can’t all be absorbed by producers, suppliers and café outlets.

The café sector supply chain is already lean. We’ll continue to work on it, but we’ve all down-sized, right-sized, automated, computerised, multi-tasked, processmapped, interweb-enabled, self-served and portion-controlled just about everything we can.

Global shortages of staple foods and ingredients have already caused riots in some hard-pressed countries around the world leading to governments taking action. The Eastern economies of China and India, which make up over a third of the world’s population, are switching to Western tastes meaning demand in these global commodities is out-stripping supply.

For example, the fabled European butter mountain is now as flat as Holland. The stockpile disappeared while we were all out buying brollies last summer and butter prices have since increased by over 100%.

So how do we convince our ultimate customer, the consumer, to come back for more? Well, we just need to give them what they want and make them feel good about it. Simple, eh? Even when the pennies are tight we all feel the need to treat ourselves – if nothing more than to escape the latest inflation rate announcement.

And guess what? It’s not going to come as a surprise. The foodservice sector is currently growing around 2.4% year-onyear. Only 20% of that increase last year was down to increased customer traffic.

The other 80% was down to increased spend showing customers will shell out, and stay loyal, where they readily perceive added value.

They’ve also got used to the cost of true value. No doubt some of you will remember the early 1980s recession when instant coffee cost a penny a cup and retailed at 40 pence. Forward-thinking outlets then offered ground coffee, which may have cost four times as much, but which they could retail for £1. The product

36 MAY 2008

CAFÉ CULTURE

Opportunity

knocks

Sky-high fuel prices, housing market in a deep freeze, raw materials costing more. Is there any good news?

Well maybe there is. Maybe there’s a whole heap of opportunities waiting in the wings, says Kara Foodservice’s Paul Doughty. cost more, but consumers loved it, and doubling the cash margin came in very handy for the operator.

These days consumers have got used to big brand coffee at over £3 a cup and every café outlet worth its salt has installed an espresso machine the size of Guatemala.

No way is today’s generation going to sup rancid dishwater - no matter how cheap you make it.

Different approaches No, what’s needed are some different approaches from everyone in the sector.

The first is facing up to the fact that raw material costs are going to have to feed through to the end customer. It’s simply impossible to absorb costs and maintain the price of a croissant or cake when global wheat prices have doubled.

And as a Wall Street pundit put it last month, we’ve had an easy credit, low inflation party for over a decade so the

hangover isn’t likely to be over in a day.

So here’s the plan. Let's make any price hikes more palatable for end consumers by creating great products to ensure that even if footfall isn't growing, outlets maintain good margins from every sale.

How do we do this? In my view it’s all about making the end customer feel comfortable about reaching deeper into their purse or wallet. Giving them permission, if you like, to spend a little more because they can see a little more effort has gone in.

Take the humble choc chip muffin for example. A standard muffin will weigh in at around 80-100g and retail at around £1 yet a premium muffin will weigh in at 110-120g and retail at around £1.50 – customers can see and taste the difference and the price differential isn’t sufficient to kill the sale.

Like the instant coffee days of yore, while the cost from the supplier is a little extra, the margin potential is a great deal more.

28-37Cafe culture May08:Layout 1

2/5/08

17:21

Page 37

OPINION At Kara we’ve taken the added value concept even further – making it visible through a tulip petal-style paper muffin wrap that not only enhances presentation but transforms into a crumb-catching napkin. The customer is happy about spending on a great quality product and there’s no messy marks on their business suit!

Research Our new product lines result from an independent study we commissioned into the UK foodservice sector taking in the big brand coffee chains, independent cafés and coffee and café outlets of all shapes and sizes.

The results showed that some of the big boys have been quietly (and sometimes not so quietly) stealing a march on both rivals and the independents through the choice of products they offer and the on-site infrastructure they’ve put in place to handle them. So what can we do to even the playing field? Again, ensuring value is key.

For example, Kara’s research showed high-margin muffins, croissants and pastries are offered by all the big coffee shop chains as an integral part of café culture - but there’s relatively low take up in independents. Only around 24% of foodservice outlets regularly offered

muffins and only around 16% bothered with croissants.

Deeper digging unearthed concerns about on-site over or under baking of pastries with many smaller café outlets short of the necessary equipment, staff time and training, so leaving an open goal for the chains. In addition, lack of exposure to croissants and pastries was down to ingrained habits of obtaining bread products from small local bakeries, many of whom don't offer croissants or Viennoisserie.

Accepting that croissants and pastries are rather French, currently much of the UK supply is shipped over via Le Chunnel and Les Trucks. Even if the food miles and carbon cost don’t shake your tree maybe the strength of the Euro in recent months has hindered this source.

And it needn’t be a hassle. It’s these kind of findings which prompted Kara to produce quick and simple thaw and serve Viennoisserie in the UK - sealing in bakery freshness and allowing even the most junior staff to serve up consistently perfect, warm and tasty pastries in a jiffy without investing in more kit or people.

So let’s not sacrifice quality for price.

Lets work together as a sector to lift the gloom and all think about ways to offer a little extra joy to the end customer in return for their extra pennies. Isn’t your business worth it?

Far left and above: Muffins in a petal-style, ‘napkin’ wrapper and mini muffins in their own portable tub – just two of Kara Foodservice’s innovations.

38-43Cafe culture May08:Layout 1

2/5/08

16:44

Page 38

INDEPENDENTS

Does size matter... in the coffee shop market?

With coffee giants like Starbucks, Caffè Nero and Costa dominating the high street, many small independents are struggling to survive. However, SOHO Coffee Co. director, Penny Manuel (pictured right), believes that smaller chains can compete by offering customers a unique and superior experience.

Flexibility SOHO Coffee Co. is a relatively small, independent coffee shop chain. From a humble position, SOHO has grown to a network of seven shops and four airport franchises, spanning the South West, Wales and West Midlands. While SOHO’s strategy does include further expansion, ex-Compass director Penny Manuel believes that there are huge advantages to running a small-scale operation.

For Penny, the best thing about being a small chain is the scope to be flexible.

“Flexibility means we’re able to make decisions very quickly and tailor these decisions to individual stores. For example, the franchise in Dublin Airport has started selling organic beer to compete with surrounding beverage outlets,” she explains.

“We are also developing a SOHO breakfast to meet the needs of another franchise unit. The point is, we can introduce this very quickly to meet demand. You just couldn’t make these decisions quickly in a big chain, the systems

38 MAY 2008

CAFÉ CULTURE

couldn’t cope.”

Small-sized operations also have flexibility in their approach to buying ingredients, and SOHO is dedicated to using local produce wherever possible and adding regional flair is a strong part of this ethos.

“The Cardiff stores sell Welsh cakes made

“All our coffee beans are blended and roasted in the Forest of Dean in Gloucestershire, specifically for SOHO” in a local bakery,” says Penny. “All our coffee beans are blended and roasted in the Forest of Dean in Gloucestershire, specifically for SOHO. We use a local butcher, and source all our flour from a local mill to make bread for our sandwiches. Remaining local is something we’re very passionate about.”

Variety Local influences are very important to SOHO and represent a clear differentiator between independents and coffee’s big players.

The nature of large chains means that they are less likely to be able offer local choices throughout their stores. Economically it is more difficult to justify, and implementation would be complicated, whereas small chains provide the opportunity for management to recognise and acknowledge varying demographic requirements. For example, SOHO’s Worcester store is in a price- sensitive area. Here SOHO was able to offer specific meal deals that may not have proved successful or been appropriate in other regions.

Adapting to environmental factors is an obvious advantage that flexibility brings, and the summer 2007 floods illustrated this point to the extreme. The floods brought about a subsequent, and ironic, water shortage in Cheltenham. Most high street shops, including SOHO’s larger rivals, were wiped out

38-43Cafe culture May08:Layout 1

2/5/08

16:45

Page 39

38-43Cafe culture May08:Layout 1

2/5/08

16:46

Page 40

INDEPENDENTS

for the duration of the shortage. SOHO customers though were not affected, as Penny recalls: “Thankfully, a member of staff’s father owns a fruit farm with large stores of water. Staff members drove to this farm everyday to fill a 50000-litre container to service all the affected stores and keep them open. All the water was boiled before it was used, meeting Health & Safety requirements and allowing us to carry on as usual. Not only does this show our staff dedication to customer service but also highlights our freedom to choose and to make the best decisions, very quickly.”

Foods, a relatively small, specialist supplier that creates luxurious handmade cakes that have proved very popular with customers.

Unlike the high street giants, SOHO does not have to answer to shareholders, which in turn means that they can guarantee high quality standards and independently set pricing levels.

“The opportunity and freedom to choose craft suppliers’ products is something a large chain sometimes does not have the luxury of; because of their size and therefore demand for volume. I feel very happy that although we’re growing, we can still offer our

“If a customer buys a baguette or muffin from one of our stores, we can guarantee that it was freshly made that day,” Freshness As well as carefully selecting regional variations, local supply means that small independents can also offer remarkably fresh food.

SOHO prepares its food every day in a central kitchen and delivers to all stores before opening each morning. Many larger chains cannot compete with this level of freshness. Without local facilities, they cannot work cost-effectively on a local level like SOHO can.

“If a customer buys a baguette or muffin from one of our stores, we can guarantee that it was freshly made that day,” says Penny.

“Everybody has a favourite coffee shop and that has a lot to do with the taste of the coffee, as well as the ambience of the particular store. When it comes to food, though, we find that people prefer the idea of local food that’s fresh, as opposed to buying mass produced items.”

Small chains also have the opportunity to take care in selecting the best suppliers, without worrying about their capacity to service huge quantity demands. SOHO says that it uses regional suppliers such as More

40 MAY 2008

CAFÉ CULTURE

customers the very best products,” says Penny.

Personality Small chains have a huge opportunity to engage directly with their customers.

Personal service is something that larger chains have difficulty competing on, because customers may perceive them as more corporate and less personal. SOHO says that it strives to engage with every customer, and personalise the experience. Even in SOHO at Cribbs Causeway – a large shopping centre – the shop has a band of regular customers.

The repeat business from customers happens across all SOHO stores and is the result of making customers feel valued, say the company – an aspect which all independents should strive for and pride themselves on, advises Penny.

Consequently, SOHO receives very few complaints. On those rare occasions, a personal response from the manager is called for. A direct call to the customer is the favoured method of response as making contact in this way ensures ongoing customer loyalty, something a triggered generic

response (such as those received from corporate customer services departments) will not do. “We think this type of direct engagement with customers is extremely important, particularly for younger managers who can then get an understanding of how their customer perceives the service they are giving,” Penny adds.

In order to achieve this, small chains must make sure that all staff take responsibility for their actions and feel part of the team. SOHO appreciates that staff members need to feel valued. Everyone who works at SOHO is given a voice. They know their opinions matter.

Penny comments, “It’s astounding how much pride the store managers and staff have.

Because we’re small, staff can express their views, we’re not bound by the likes of corporate suggestion schemes, and our staff certainly don’t hold back when they think we could be doing something differently and better!”

Individuality Any coffee shop brand is extremely important and helps to express company ethos and differentiate from the competition. However, whereas large corporate chains must be slaves to their brand in order to preserve continuity on a global scale, small chains have more flexibility. SOHO’s brand encompasses everything that the business stands for, across all applications, but promotions and variations can be quickly introduced, without wading through corporate red tape.

Penny is proud of the strength of SOHO Coffee’s brand. “The logo, the design - people think they know us. It’s quirky and warm. The external branding on the cups, the windows and posters is attention grabbing, while the inside remains very casual and warm,” she explains. “Having said this, trust is built on the product and service rather than the name or the visual appearance, but it’s all part of the package.”

Any chain that makes the transition from single premises to multiple outlets must

38-43Cafe culture May08:Layout 1

2/5/08

16:46

Page 41

“Helping to make your business a piece of cake”

Quality Cakes and Tray Bakes Freezer Stable • Long Shelf Life Value for Money • Pre Cut Tray Bakes Suitable for Vegetarians

The Old Bakehouse, Bakers Yard, Ardington, Oxon. OX12 8PS Telephone 01235 835 194 Facsimile. 01235 862 212 www.sugarandspicebakery.co.uk

www.cafeculturemagazine.co.uk

MAY 2008 CAFÉ CULTURE 41

38-43Cafe culture May08:Layout 1

2/5/08

16:47

Page 42

INDEPENDENTS encounter ethical considerations and make business decisions. It is important to strike a balance between preserving company ethos and fostering continued business growth. SOHO Coffee Co. is itself undergoing change. As a growing chain, it is encountering challenges as well as opportunities. The challenge for SOHO will be to maintain its individuality and flexibility as it grows.

Penny Manuel says that she is determined to hang on to the core values that SOHO holds dear, regardless of the company size, and one way of achieving this is by accepting that top-level management doesn’t need to be in control of everything. So Penny says that she will continue to give store managers parameters to work to, while extending some autonomy, showing they’re valued and allowing stores to express some individuality and personality.

A new move

Aspirations There is no doubt that the SOHO example is an inspiring one for any independent coffee chain with aspirations to grow and thrive. The lessons are clear. Although it’s impossible to compete like-for-like with the global chains, it is possible to carve out a healthy portion of the market.

Customers will always exist for chains that choose to present themselves as individual, personal and ethical.

Small chains must maximise the advantages of scale by responding quickly to customer needs, respecting environmental and regional variation and maintaining high standards of quality and customer care. If these ingredients are right, says Penny Manuel, the customer base will continue to grow.

Further information about SOHO Coffee Co. can be found at www.sohocoffee.co.uk.

®

Freshly squeezed juicing machines and fruit

®

Smooth profits from real fruit

• Citrus Juicers,

• Freshly frozen single

Blenders and

pre-portioned fruit

Extractors

mix sachets

• Official Zumex, Blendtec, FMC and Nutrifaster distributor • In-house service engineers and parts • Oranges, grapefruits & lemons delivered • Cups, bottles, straws and POS material • Free on loan, purchase

100% Fruit

• No wastage, no mess, no need for cutting • Seven different varieties of 100% fruit mixes • 30 seconds for a perfect smoothie • The cool way to a healthy profit

and leases available

Tel: 08700 420200 www.Ujuice.com

42 MAY 2008

CAFÉ CULTURE

Tel: 08700 420700 www.Usmoothie.com

The growth in café culture over the past decade has been turned into a growing business opportunity by Colchester-based Perry Haralambous, who closed the door on a career in fashion retailing to launch his own mobile coffee van at a prime retail location in the town.

With industry research showing a growth in fresh and speciality coffee drinking, driven by a growth of more than 200 per cent in the number of branded coffee outlets over the period from 1997 to 2005 according to IGD Consumer research, Perry says that he saw his business opportunity last year when watching BBC TV’s The Apprentice.

“Alan Sugar’s would-be recruits were given a task to optimise sales from a mobile coffee vehicle, and after the show I tracked down Towability, the company responsible for creating the unit featured,” explains Perry. “They suggested that I choose a Mega Multitruck chassis cab vehicle as the basis for the conversion, and Gruppo Izzo - a speciality coffee roasting business that provides a range of coffee blends as well as fully automatic, semi automatic and lever-operated commercial espresso machines.”

Towability managing director Marcel Binley had no doubts about Perry’s ambition. “Perry is very serious about coffee, and about the quality of the experience that he wants to provide, and so everything had to come together well. As vehicle converters we find that the Mega vehicle is a good choice for this kind of street selling operation in practical terms, because it has a lowlevel chassis, which means that the product can be made and served at a similar height to that of the customer standing on the pavement.

“Megas are compact and very light in weight, which gives street traders more opportunities in terms of location, because local authorities which turn down street trading applications from users of larger Mega vehicle. e new Café Izzo Th vehicles often take a more flexible view of these. The size and quirky appearance are a talking point in themselves, and give traders a head start when it comes to promoting their business and getting it talked about.”

The external vending vehicle conversion, called Café Izzo and complete with an eye-catching coffee cup model on its roof, has been located six days a week in Colchester town centre for nearly a year. The quality of the product and the service has created a regular clientele as well as brisk passing trade, reports Perry who has just traded in his first vehicle for a new Mega chassis cab (this time with an internal vending conversion that will offer ice cream as well as coffee, ready to make the most of the summer trade!)

Mega vehicles are manufactured from ABS acrylic and mounted on to a rigid aluminium chassis, making them virtually corrosion-free and almost 100% recyclable at the end of their working life. For more information on Mega vehicles visit www.mega-electric.co.uk (for more on vehicle conversions visit www.towability.co.uk).

38-43Cafe culture May08:Layout 1

2/5/08

16:47

Page 43

expresso:Layout 1

2/5/08

17:22

Page 44

ESPRESSO MACHINES

Choosing a traditional espresso machine Steve Penk, business development director for espresso machine manufacturer La Spaziale UK, and heavily involved in the Speciality Coffee Association of Europe (as SCAE board director and UK co-ordinator) looks at the key factors determining the choice of traditional machine for different types of outlet.

Assess demand Just as every outlet will have its own, unique requirements, so there is a wide variation in the types and specifications of traditional machine to meet those requirements.

One of the first considerations will be to estimate the peak demand the machine will have to cope with. A skilled barista should be able to produce 240 espresso shots per hour from a two-group machine, although that figure should be seen as a maximum to meet peak demand because the continuous physical demands on the barista could not be maintained throughout a shift.

In an alternative arrangement, two baristas could work together on a two-group machine sharing tasks such as

foaming milk or producing hot chocolate.

When higher output figures are demanded, three- or fourgroup machines can be specified. However, if space is not limited, output could be further enhanced by specifying a second two-group machine, rather than a four-group. Not only does this offer the benefit of up to 4 steam wands, but also locating the two machines separately gives each barista more room to work, allows flexibility of layout and allows production to be continuous when one machine is undergoing regular, planned cleaning and maintenance.

Additionally, the overall power rating can be minimised by specifying two machines rather than one larger machine.

For many outlets, counter

space is at a premium, so a machine with a small footprint is essential. However, small machines are still expected to meet the same high standards in both quantity and quality of output and, as we shall see, such machines are readily available.

Coffee outlets specialising in take-away custom will need to offer beverages in suitable take-away cups. Most traditional machines will not allow an espresso shot to be poured directly into a tall takeaway cup, having insufficient height under the portafilter.

This means the espresso has to be poured into a shot glass and transferred into the takeaway cup, leading to reduction of crema, loss of heat and unnecessary additional labour.

Better in this case to specify a

machine specifically designed to accept taller cups, allowing the espresso beverage to be produced directly in the finished cup.

Cleaning, servicing and maintenance Most traditional espresso machines are capable of consistently producing high quality speciality coffee beverages over many years usage. However the quality of coffee can be enhanced, and the life of the machine extended, by the careful cleaning, maintenance and servicing of the machine.

Regular, daily cleaning should be carried out by the barista, whose passion for great coffee should ensure that this is done meticulously for the best results in the cup. Ongoing

Comparing specific machines a Spaziale, for reasons we have explored and in common with other manufacturers, make a wide range of machines to suit different applications. For example, ideally suited to the smaller outlet, where space is at a premium, is the S5 Compact machine. This is a fullyspecified, traditional two-group machine with two steam wands and a single hot water outlet in a footprint just 580mm wide - up to 200mm narrower than some standard two-group machines. The smaller footprint is enabled by limiting the boiler size to 5 litres, which is still large enough to facilitate an output of 240 espressos per hour. Another benefit of having the smaller boiler is that the element size is only 3kW, enabling the machine to run comfortably from a single 13 Amp socket.

It should be noted that the boiler is a critical part of La Spazialeâ&#x20AC;&#x2122;s machine technology. At the heart of every La Spaziale espresso machine, including the S5 Compact, is their unique patented heat exchange system for heating the water for coffee delivery. Steam from the main boiler is used to indirectly heat the brew water in each group, ensuring constant temperature of the water as it reaches the coffee - essential for producing consistent, high-quality espresso regardless of the number of drinks produced. The system also helps to reduce lime-scale deposits within the machine and reduces energy costs.

Featuring the same unique patented heat exchange system, the La Spazialeâ&#x20AC;&#x2122;s EK TA has been specifically designed with the take-away sector in mind. Available in two-or three-group format, each with two steam wands and a hot water outlet, the taller design allows 15 or 20 oz beverage cups to be placed directly under the portafilter. Fitted with a larger, 10 litre boiler, heated with a 3.5kW element as standard, the EK TA provides sufficient hot water for a substantial throughput - but even this can be upgraded with a larger element for particularly busy sites such as railway stations and airports.

44 May 2008

CAFĂ&#x2030; CULTURE

expresso:Layout 1

2/5/08

16:50

Page 45

NEW FO R TH E FOODS E RVICE PROF E SS IONAL

Non-Curdle Formula Smooth and creamy For the perfect Soya Latte

Above: La Spazialeâ&#x20AC;&#x2122;s EK TA has been specifically designed with the take-away sector in mind, the taller design allowing 15 or 20 oz beverage cups to be placed directly under the portafilter. staff training should ensure that these cleaning tasks become second nature.

After the initial commissioning of a machine, a long-term programme should be set up to provide for preventative maintenance, ideally at six-monthly intervals, and annual servicing. This schedule should be implemented by a reputable servicing organisation, employing competent and experienced engineers. La Spaziale UK has recently launched just such an operation, known as Simply Service, providing service and maintenance for any coffee machine - not just La Spaziale machines - throughout the UK mainland. A team of engineers is not only available 24/7 to respond immediately to equipment breakdown, but

also to carry out preventative on-site maintenance and provide off-site, planned servicing in comprehensive workshop facilities.

Simply Service understands the role played by correctly setup and maintained espresso machines in providing consistently high quality coffee. Simply Service can tailor appropriate contract packages to reflect the ongoing needs of businesses offering espresso-based coffee. These packages, including planned maintenance, water treatment and machine set-up, can add substantially to the quality and consistency of the coffee produced, returning real value for money. Also, planned service can reduce the chances of unexpected, disruptive and potentially costly machine breakdowns. In addition, correct maintenance and cleaning will lengthen the life of an espresso machine, significantly reducing lifetime costs.

Left: Ideally suited to the smaller outlet, where space is at a premium, is the La Spazialeâ&#x20AC;&#x2122;s S5 Compact machine. With a footprint just 580mm wide it is up to 200mm narrower than some standard two-group machines.

www.cafeculturemagazine.co.uk

Soya Health Foods Ltd t. 0161 924 1050 e. info@soya-group.com Sunrise is a Registered Trademark of Soya Health Foods Ltd

46-53Cafe culture May08:Layout 1

2/5/08

16:51

Page 46

ethical sourcing green carb biodegradable eco-friendly sustai Packaging green carbon footprint recyc possibilities sustainable ethical ethical sou footprint recycle biodegrad ethical ethical sourcing green carbon footprint recycle biodegradable PACKAGING

With the role of biodegradable PLA (polyactic acid) being challenged, it’s not always easy being ‘green’, but in the ‘to go’ world of cafés and coffee shops, with so many packaging innovations and recycling schemes on offer, there’s really no excuse for not being able to do your bit for the wider environment.

Disposable and degradable The requirements of the EU Landfill Directive mean that the government has an obligation to reduce the amount of biodegradable waste going to landfill. By 2010 the level has to reduce to 75% of that produced in 1995. This aim will impact upon Local Authorities and commercial waste management companies and in turn, catering operators, who will all have to respond by finding ways to make segregation of waste for recycling or degradation easier.

With the aim of ‘taking packaging further’, and as a global manufacturer of both paper and plastic

drinking cups and disposables, packaging company, Huhtamaki says that it is aware that as an industry, the packaging sector is being pushed to address environmental impacts and the importance of recycling. “We are keen to work with government agencies and other organisations to develop effective environmental processes,” says John Young, UK general manager – foodservice for Huhtamaki UK. “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.”

Manufactured from paper cup cuttings recovered from Huhtamaki’s own facilities, the company’s Chinet range of ‘crockery’ products are made using materials from sustainably managed forests and have the Forestry Stewardship Council’s (FSC) chain of custody certification.

Chinet is also certified for compostability and biodegradability under the European standard EN13432.

Bio-coated paper cups are the latest addition to Huhtamaki’s existing BioWare range of single-use cups, plates, containers and cutlery, and are suitable for hot, cold and vended drinks, say the company. As with all BioWare products, the new cups are completely compostable and are certified in accordance with EN13432 – the European

‘norm’ for compostability of packaging.

W K Thomas (www.wkthomas.com), a distributor of packaging, disposables and other nonfood products to the airline, airline catering and HoReCa (hotels, restaurants and cafés) sectors in the UK are also tackling the need to recycle. Disposable tableware items are essential foodservice products in today’s grazing society, but they are coming

ethical ethical sourcing green carbon Left: Costa outlets nationwide this summer will be serving the new range of Frescato ice blended drinks in Huhtamaki’s Polarity tumblers (manufactured from a mixture of APET and RPET materials) Right: Huhtamaki’s latest completely compostable BioWare cups.

Below: Part of the WK Thomas range.

46 MAY 2008

CAFÉ CULTURE

46-53Cafe culture May08:Layout 1

2/5/08

16:53

Page 47

arbon footprint recycle stainable ethical ethical sourcin cycle biodegradable eco-friendly sourcing green carbon radable eco-friendly sustainabl PACKAGING

under increasing pressure to be more ‘green’. It was this challenge to caterers to reevaluate their disposable purchases, say the company, which led them to devise their Green Collection catalogue which features a wide range of essential items that are disposable solutions with minimal impact on the environment.

PLA Each product in their Green Collection contributes to the

protection of the environment by using renewable resources, recycled materials or reducing waste due to over-specification, say WK Thomas. Some interesting examples include food containers that are made from sugar cane fibre which are fully biodegradable and compostable, PLA (polyactic acid) clear drinks tumblers derived from glucose from root crops such as corn, wheat, beetroot and potatoes.

PLA is a polymer derived from plants rich in starch, such as corn, wheat and beetroot.

The starch is broken down into natural sugars which, after fermentation and other processes, creates a natural, clear resin which can be extruded into various grades for use in the production of clear food containers, tumblers and protective wrappings. As a result, their sugar cane container range is half the bulk of similar sized foam material products, providing a significant saving in storage, say WK Thomas. It is impervious to liquid up to 100°C, oil resistant up to 120°C and will withstand temperatures as low as -25°C. W K Thomas also sell disposable cutlery made from 100% GM-free cornstarch or beech wood from managed forests and paper plates and bowls made from postindustrial waste from poly-coated milk carton production (only reject cartons discarded at source, which have never had milk in them, are used). In addition, there is a range of recycled napkins and something called Snackers and Snacksticks - two shapes of wooden chopsticks, exclusive to W

K Thomas. A new range of BioWare paper hot cups will also be stocked shortly.

Consumer awareness As consumers become increasingly aware and concerned about the environment it is influencing their purchasing behaviour and choices, both in and away from home. Consequently, foodservice operators require products that cause less damage to the environment.

For example, a recent NOP (National Opinion Polls) survey, commissioned by Scottish Power, has shown that householders in the UK have changed their buying habits as a result of a genuine concern for the environment; 74% of respondents said they would buy greener goods because of a concern for future generations and the majority of respondents said that they would prefer to buy from companies which recycled waste materials and supported

eco-friendly

green energy so catering operators cannot afford to disregard this highly topical issue.

Café sector supplier, Beyond the Bean (www.beyondthebean.com) say that they recognise that when it comes to the business of takeaway in the UK, the facility to separate rubbish for recycling is rarely available as it is throughout the rest of Europe. Although some disposables can be recycled, it’s not always possible, unless customers take them home with them. That’s why, say the company, they have brought in three new products that are all completely biodegrade in between 50 days and two years – an Eco-cup, Eco-sleeve (the only sleeve certified by the Environmental Choice programme and made from MemoryTech™ technology) and Eco-straws.

Their Eco-cup is 100% compostable with a crystal clear, slanted rib design and a smooth rolled rim, made

sustainable

footprint recycle MAY 2008 CAFÉ CULTURE 47

46-53Cafe culture May08:Layout 1

2/5/08

16:54

Page 48

PACKAGING Right: Pasta King’s new eco-friendly pot is the latest environmental initiative in a long term plan the company has implemented (for further details check out the best practice case study at http://www.envirowise.gov.uk/cs619).

Inset: Tri-Star’s rPET bagel container. entirely from natural corn starches and therefore renewable annually through harvests. Within 50 days of disposal, there will be nothing left of the cup.

Foodservice supplier, Pasta King, has introduced a new, eco-friendly container for its pasta and noodle meals aimed at helping the company to reduce its carbon footprint. The alternative packaging has been designed and produced exclusively for Pasta King customers and will change from an oil-based container to a paper-based biodegradable product made from sustainable sources.

Two years in development, the new eco-friendly pot is made from triple walled cardboard and will keep the food hot whilst remaining safe and easy to handle, say the

48 MAY 2008

CAFÉ CULTURE

company. The pots, which will also have recyclable lids, are lightweight and easily stackable. If deposited in landfill sites, these paperbased pots will break down in a matter of months compared to the 500 years that oil-based materials take to decompose.

“At Pasta King, we are acutely aware of our responsibility to the environment and as a company are always striving to reduce our carbon footprint,” says Pasta King’s Paul Haigney. “We will continue to develop the packaging of our products and look into responsible ways of reducing waste to help create a greener, more sustainable environment.

The government funded programme, Envirowise, has been advising us on how to implement greener business

46-53Cafe culture May08:Layout 1

2/5/08

16:56

Page 49

PACKAGING procedures and it has calculated that by changing over to the new pots, we will reduce our carbon footprint by up to 200 tonnes per year, which I believe is an impressive achievement.”

Sustainable Disposable food packaging provider, Tri-Star, says that it

can now help cafés meet their corporate social responsibility objectives by supplying the first comprehensive range of recycled and recyclable polyethylene terephthalate (rPET) food packaging to the UK bakery market.

“Converted by a leading UK thermoformer, rPET is simply recycled PET that is sourced from a growing supply of post consumer waste such as drinks bottles,” says Tri-Star’s Kevin Curran. “Therefore, it is a sustainable proven material in

DISCOVER DETPAK’S EX TENSIVE RANGE OF QUALIT Y PRODUCTS

We offer more.

Visit us at Stand E1 at Caffe Culture

Is PLA the way?

The well known packaging supplier, Sovereign, reports that it is constantly being asked by customers how they can ensure the packaging they use is environmentally friendly. The answer, say the company, is recycling by keeping packaging away from landfill, and composting paper and board packaging where possible, as recycling conserves our resources, reduces our reliance on oil to create virgin packaging and makes us all feel we are doing our bit for the planet.

However, the company are concerned that the biodegradable plastic, PLA (polylactic acid) might not be the ‘miracle cure’ it seems to be, as a only a small amount of plastic packaging (less than 1%) is currently made from this, claim the company. They also claim that for these products to biodegrade efficiently after use, they need to be sent to a special plant which treats the material at very high temperatures. Few of these plants exist at the moment, say Sovereign, who feel that most of this biodegradable packaging is actually ending up in standard landfill sites where it can still take several decades to decompose properly.

PLA is also very expensive to produce, say Sovereign, and the resultant packaging tends to be very thin and unattractive.

They go further, suggesting that users of PLA are also contributing to recent pricing issues in the food chain as farmers are switching land to grow produce suitable for plastics – and biofuel – production as they get a higher financial return on their land.

Thus, PLA, once thought to be an ideal solution, is no longer regarded as such by all in the packaging business.

Indeed, many of the well known chains have not gone down this route. The solution? For operators who want to be ‘green’, the best solution is to recycle, say Sovereign, by making use of recycling schemes.

The triangles with numbers inside on the bases of some plastic packaging give recycling information. The lower the number, the more recycle-friendly the material. PET (polyethylene terephthalate), for example, always has the # 1.

High quality soft clear plastic packaging, such as drinks bottles and the cups used for juice and frappaccinos, is now being successfully recycled into food grade flakes in the UK (www.closedlooprecycling.co.uk) which are sold back to the manufacturers to make new bottles, salad containers, clear cups etc. PE-coated paper cups are also being recycled in the UK (www.save-a-cup.co.uk), meaning that there is not necessarily a need to be paying a high premium to have a compostable cup just because you want to be kinder to the environment, claim Sovereign.

S P E C I A L T Y

P A C K A G I N G

S O L U T I O N S

So you’ve already discovered the original Ripple-Wrap™ Hot Cup by Detpak - now discover more. Detpak offer an extensive range of quality paper and board products including Pails, Pail-Paks™, Sandwich Wedges, Retail Bags, Carry Bags and Lunch Boxes to suit your packaging needs. As a long established manufacturer Detpak offer innovative products that are functional and reliable, and can be as individual as you are with endless custom print possibilities. And it doesn’t end there, with customer service second to none Detpak really do offer more!

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

MAY 2008 CAFÉ CULTURE 49

46-53Cafe culture May08:Layout 1

2/5/08

16:56

Page 50

PACKAGING the food packaging industry and is fast becoming the new standard for an environmentally responsible packaging future.”

Competitively priced, high quality containers for sandwiches, salads, cakes, wraps and bagels will all be available in Tri-Star’s rPET range, giving, retailers, sandwich or salad producers, retail coffee shops, bakeries and contract caterers the opportunity to choose the environmentally and economically sustainable products whilst not compromising on quality or presentation.

“Being environmentally sustainable, rPET will replace virgin PET and stop the need to send large quantities of post consumer waste drinks bottles to landfill or offshore sites,” adds Kevin Curran. “A collection, sorting and reprocessing infrastructure is already in place, unlike some other ‘sustainable’ packaging.”

Multi-tasking packaging In partnership with Portabrand, Dempson, a UK supplier of printed bags, have recently launched Portabag to the coffee and sandwich bar market and other food-on-thego retailers.

The cleverly designed, environmentally friendly Portabag incorporates a cup holder which has been made from pure kraft from sustainable forests. The bags also have a strong recyclable containerboard insert at the bottom of the bag, allowing customers to carry a drink and meal securely alongside each other.

“I believe the Portabag is sure to impress and win over food retailers who are looking for a quality, high performance paper carrier bag that can multi- task,” says Jon Katzauer, Dempson’s managing director.

“The Portabag also conveniently folds flat and will eliminate the need for pulp cup trays, which can be quite bulky

100%

K^\r\e^] K^\r\eZ[e^ <hfihlmZ[e^

IZi^k ;hZk] IZ\dZ`bg` _khf M^e3 )10) )/) ,+-/ ?Zq3 )10) )/) ,+-0 lZe^l9^&+`h'g^m ppp'^&+`h'g^m

50 MAY 2008

CAFÉ CULTURE

and take up valuable space in store.”

Designed and manufactured

by Dempson, the Portabags will be available nationally from Dempson or via its UK distributors Tri-Star Packaging and WK Thomas. Bespoke printing and all the usual advertising benefits are available, say Dempson, and the bags also come in two sizes (220x100x350mm/ 410x120x410mm) to suit customer specific requirements.

Labelling lessons We are always being encouraged to 'read the labels' on our food, but when it comes to what consumers actually want to see on their labels, the latest research from Mintel (their Food Labelling report) has found that recycling details are now giving nutritional and dietary information a run for their money.

Mintel’s research was based on a sample of 1,000 internet users aged 16+, and found that 84% of all adults now looking for packaging's recycling credentials (in particular, information on whether the packaging is biodegradable or compostable). Indeed, Brits are

just as interested in this as they are in the product's fat content. What is more, Mintel found, recycling details are now actually considered more important than salt (80%), sugar (79%) and calorie content (70%).

"The popularity of recycling is testament to the success of the green lobby in getting consumers to think about the packaging our food comes in.

Initiatives like colour-coded bins from local councils and fortnightly waste collection have also raised awareness of recycling. With legislation such as 'Pay as you throw' being mooted for the future, it would seem that people's interest in recyclable packaging is only set increase," comments David Bird, senior consumer analyst at Mintel.

"But one of the major issues here is that consumers are currently bombarded with a host of different recycling labels on food packaging. To encourage more consumers to recycle more often, it needs to be as simple as possible for everyone to sort out what packaging can be recycled and what can't," he adds.

46-53Cafe culture May08:Layout 1

2/5/08

16:57

Page 51

46-53Cafe culture May08:Layout 1

2/5/08

16:59

Page 52

PACKAGING Packing it in Today's consumers are hungry for information. The rising interest in the food we eat, as well as growing numbers of health, environmental and ethical concerns means that the amount of information we Brits want from food labels is increasing. Yet at the same time, environmental awareness about excessive packaging means that the space available for information is only likely to get smaller.

"To give consumers everything they want, manufacturers need to look at some creative alternatives to standard food labels. They

SUSTAINABLE PACKAGING FOR THE FOOD INDUSTRY CONFERENCE This two-day conference at CCFRA Chipping Campden (11-12 June 2008) will address the key issues surrounding the selection of more sustainable food packaging options, considering legal, environmental and commercial implications.

For further information and to register online visit www.campden.co.uk/training/fmt25.htm.

It’s stylish.

It’s retro.

It’s cosmopolitan.

It’s Retropolitan

Solo Cup Europe brings a retro revival with these striking 1970s wallpaper style design cups.

The Retropolitan print is available on 8oz, 12oz and 16oz paper hot cups and a 12/14oz clear tumbler.

For more information visit www.solocupeurope.co.uk or call 01480 459413

52 MAY 2008

CAFÉ CULTURE

could consider providing further details on web sites or shoppers could be encouraged to scan labels on screens in store to pull up further nutritional, health and ethical information about the product," suggests David Bird.

(Can't) read the small print Mintel's exclusive consumer research also revealed that many Brits still struggle to get to grips with food labels. Their survey found that 55% of adults find the print on food labels too small, and just under half (48%) feel that the packaging is often too cluttered. Meanwhile, the information is completely lost on some, with almost three in ten (28%) saying that they were unable to find what they are looking for, and around one in five (17%) not trusting the information anyway.

Amongst the older generations the problems were found to be even more pronounced, with 84% feeling that the print is too small, and three in five (62%) reporting

that labels are too cluttered.

"Food manufacturers today face the ongoing dilemma of providing the level and variety of information that shoppers want in a limited amount of space. And given the UK's ageing population, the issues of the print size on labels and packaging being too cluttered are only likely to become increasingly important in the future," added David Bird.

It is not surprising then, that given the current diet-aware environment and potential for information overload, that the government has been keen to introduce a single system of front-of-pack nutritional labelling to avoid confusion.

However there are currently two systems (Traffic Light and the Guideline Daily Amounts) in use, which are dividing retailers, manufacturers and consumers.

To make matters worse, some manufacturers and retailers have tried to compromise by developing their own hybrid systems, which has only served to increase confusion.

46-53Cafe culture May08:Layout 1

2/5/08

17:00

Page 53

New 'Dimple' ™ ‘Insulcup’ The Innovative Difference!™

• Advanced ‘Dimple’™ thermal technology allows lower heat transference to the hand, enabling the cup to be held for longer with greater comfort.

• Sturdy construction allows the cup to remain rigid when full, avoiding any unnecessary spillages.

• Attractive to gourmet coffee outlets and coffee connoisseurs as it allows beverages to be served at optimum temperatures for full enjoyment.

• Snug fitting Castaway™ travel lids available to eliminate unnecessary spills by on-the-go consumers.

• ‘Dimple’™ finish provides a non slip surface for safer handling.

Packaging Brands Ltd | PO Box 55954, London W11 2UE M. +44 (0)7825 418610 | F +44 (0)5602 049152 W. www.packagingbrands.co.uk

PACKAGING BRANDS is proud to announce the UK launch of the 'Castaway'™ range of disposable packaging products at Caffe Culture 2008.

Please visit us at Stand B15

54-60Cafe culture May08:Layout 1

2/5/08

17:02

Page 54

MAINTENANCE

The Coffee Clinic Here, Glenn James of maintenance company Coffix (www.coffix.com), responds to some of your frequently asked questions and concerns about the day to day use and smooth running of coffee machines by offering some practical advice and guidance.

Q

I have just opened a café in Lincolnshire, and I'm having a few troubles with my machine. We brought it off ebay from a seller who said it was used until just before its sale. Since we have put it in our café, we have had a fairly consistent flow of coffee grounds in our cups, what can cause this? The machine also smells a little of a sour smell. What could this be? Could you please help us out.

Joanne B, Lincolnshire

A

`ebay` - the answer to all our problems? Not! Coffix has received so many phone calls from unfortunate buyers of machines from ebay that now I tell customers to steer clear from anything that hasn't got a full warranty, or that you can’t check out before you buy the machine.

The reason they’re on ebay is normally because they’re either scaled up completely, broken, unreliable, or contaminated.

Unfortunately, from the sounds of your machine you've got a scaled up and contaminated machine. The sour smell will be milk residue in your boiler. Sometimes you can be lucky. By running loads of water through the boiler you may flush out the milk residue, but unfortunately if a machine is scaled and the machine has sat unused for sometime the milk embeds itself into the scale creating a nightmare repair. A full descale is the only way to completely get your machine back to correct working order but this is a major repair and isn’t a cheap repair either.

Your other concern is a simple repair. All you need to do is get a group head service on your machine as the group head gaskets are dried up and cracked. This is the most common fault with machines as these gaskets are used every time you use the machine.

With regard to cleaning, the easiest way to keep your group seals from cracking or drying out is to maintain them by back flushing your machine each night with a specialist espresso cleaner (Puly Caf, for example), as this will keep the seals soft which in turn will seal them against the group handles.

If you have a coffee machine-related question that you would like answered, then why not email clare@jandmgroup.co.uk or write in with details of the name, location of your café and question to Café Culture, Association House, 18c Moor Street, Chepstow, NP16 5DB and Café Culture magazine will endeavour to source an answer for you!

54 MAY 2008

CAFÉ CULTURE

…

Me Tarzan, you Trudi

Q

We are just about to open a takeaway homemade ice cream, juice bar, baguettes and coffee outlet in a small, beautiful fishing village in west Wales. On looking for a suitable espresso machine we have entered the jungle! We have found a vast price range of equipment promising all. As we are in a backwater, after sales back-up is our primary concern (after a reliable machine), and of course they all say they have engineers all over the UK. Is reliability reflected in the price or does one pay for a name? Also do you have a yard stick by way of choosing a coffee to suit the general customers taste as once again the choice and criteria is vast. Any suggestions would be much appreciated.

Trudi Thomas, Creme Pen Cei, New Quay.

A

It’s more than just a jungle, it’s a dangerous jungle as the number of monkeys and snakes out there is growing. Trudi, this is the biggest, but most difficult question we get around the purchase of a machine. Does a £999 machine off the Internet do the same job as a £8000 machine from a specialist machine supplier? This question in my opinion is like comparing chalk and cheese. The simple answer is NO. I have found that the Italian made espresso machines are still the most reliable machines on the market, so look for those as a starter.

My advice for you would be to ask around to other

restaurants, cafés or pubs who have coffee machines in your area, especially if you know them personally. Even though your neck of the woods sounds a tad remote, these other businesses will also have gone through what you're going through.

My experience is that you do get what you pay for in a machine in a lot of ways, but where this falls down is their after sales backup. So look for a machine supplier that specialises in machines and repairs (these companies don’t necessarily sell coffee as they specialise in the supply and repair of machines).

There are very some very good coffee suppliers that do supply an excellent back up service. Some machine manufacturers don’t sell direct to the public, but deal through a distributors’ network. They also sub-contract out the engineering service side to specialist companies, these companies usually distribute for the manufacturer as well, so if you could contact one of these companies you should be on to a winner. Sometimes these companies are slightly more expensive, but your access to an engineer is direct and a lot of the time problems can be sorted over the phone.

As for your coffee dilemma my suggestion, as it is to all of our customers, is to get your machine in place and get as many friends around for a tasting.

Most coffee companies are happy to supply a few tester packs of their coffee.

SCAE Workshop Glenn James from Coffix will be running a maintanence workshop at Caffè Culture this year in association with the Speciality Coffee Association of Europe. It will be run on both days from 11.45am till 12.45pm. Whether you decide to attend a workshop or not, Glenn will be happy to respond to any question that you may need help with (you can register for the workshop in advance on the Caffe Culture 2008 web site).

54-60Cafe culture May08:Layout 1

2/5/08

17:02

Page 55

NEW PRODUCTS

Napkins manufactured from 100% post consumer waste Bunzl Catering Supplies supply a Kraft napkin and dispenser, which are manufactured from 100% post consumer waste. As featured on Bunzl’s stand at Hotelympia 2008, the napkin and dispenser are printed with the ‘recycle now’ logo from WRAP, the government recycling campaign for England, to illustrate that they are recycled and to encourage customers to recycle the napkin again.

“For many years, tissue napkins have contained a variable percentage of recycled material. The 100% recycled napkin and dispenser is an exciting development, especially with the ‘recycle now’ message printed on the product, which helps communicate directly to the consumer that the foodservice operator is taking steps to reduce the impact on the environment,” says Paul Willcocks, commercial director at Bunzl Catering Supplies.

For more information, call (01372) 736300, or visit www.bunzlcatering.co.uk

The future of convenience retailing Commercial refrigeration specialist, Capital Cooling, has launched a new range of remote, refrigerated, multi-deck display cabinets for the forecourt and convenience retailing sectors.

Operating between -10C and +70C, the Saturn range is available in five cabinet lengths that may be easily multiplexed to create wall runs. The cabinets feature fully adjustable, five tier, 500mm deep, flat or sloping shelves and a low profile front to provide a large merchandising envelope and high visibility of product.

As standard, the cupboards are supplied with full mirrored end walls with panoramic glazed end walls are available as an option. Additional standard features include an energy saving night blind, digital temperature display and EPOS ticket strips (call 01506 859000 or visit www.capitalcooling.com).

New products

The milky bars are on Melitta New options for Melitta’s latest bean to cup machine, the stylish yet simple to use Bar, are now available to UK customers – a choice of two, high performance, integrated milk coolers with three litre capacities (a compact module with heated cup storage that attaches to the side of the machine, and a simple, unobtrusive under mounted unit).

Bar is just 560w x 500 d x 460h and is capable of delivering up to 150 espressos or 90 cappuccinos per hour.

There are 18 speciality settings alongside two bean containers to maximise choice, plus a special chute for decaffeinated coffee and a hot water outlet for tea. An integrated automatic milk frother delivers creamy froth in seconds. For an element of drama, an extra nozzle is available for manual frothing. See them at Caffè Culture (stand J32). Call 01638 829888 or visit www.melitta.de/mss.

www.cafeculturemagazine.co.uk

MAY 2008 CAFÉ CULTURE 55

54-60Cafe culture May08:Layout 1

2/5/08

17:02

Page 56

INDEX

Index of members of the Café Society For enquiries about the Café Society telephone Steph on: 01291 636338 or E-mail steph@jandmgroup.co.uk

SUPPLIER MEMBERS 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 INDEPENDENT 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 Cuppa-Cino 1 Boyle Farm Road, Thames Ditton, Surrey KT1 0TS Contact: Andrew Roberts Tel: 07801 749 122 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

56 APRIL 2008

CAFÉ CULTURE

Java the Hut 12 Plomer Green Lane High Wycombe Buckinghamshire HP13 5TN Conatct: Georgina Hooker Tel: 01494 527 341 javasoxy@yahoo.co.uk 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.co m 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.yummymummyscoffees hops.com

INDEPENDENTS 11a Café - Liverpool An Chovi – N.Yorkshire 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 Brunchmasters - Essex 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 Caffe Chico - Redditch Cisco’s - Stirling Charter Coffee Houses Ltd Essex Chat Coffee House – N.Ireland Chocolate Falls Middlesborough Cinnamon Café - Windsor Cinnamon Square - Herts Costa Coffee Ltd - Dunstable Crown Coffee - Kent Cuppa-Cino - London Deans Pizzeria & Sandwich Bar - Coventry Delimakers Oy - Finland Dominique – W. Yorkshire Doneata’s Café - Staffordshire 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 Restaurant Sorrento – Ballymena, N.Ireland Riverview Restaurant Coleraine, N.Ireland Robertson’s - Dundee Rosanto Coffee Bar Hertfordshire Ruth’s Café - Essex Saint Caffè - Birmingham Santa Fe Coffee Company Woking Surrey Select Service Partner London Shop on The Corner – Herts Soho Coffee Shops Ltd Cheltenham So Juicy - Glasgow 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 Urban Coffee - London Urban Coffee - Accrington Urban Espresso - Bath Urban Espresso - Bristol Urban Fusions Wolverhampton Venetia’s - London Yoma - Southampton Yummy Mummy’s Coffee Shops - Nottinghamshire

54-60Cafe culture May08:Layout 1

2/5/08

17:03

Page 57

CHECKOUT

Bean there Fixed that

Repairs Servicing Sales

Installation Delivery Training

E: info@coffix.com Tel: 0845 257 4316 Mob: 07790 402144

W: www.coffix.com

New 'Dimple' â&#x201E;¢ â&#x20AC;&#x2DC;Insulcupâ&#x20AC;&#x2122; The Innovative Difference!â&#x201E;¢

Contact Daily Grind Imports: Tel: 01621 776177 Email: sales@dailygrindimports.com www.novustea.co.uk

www.packagingbrands.co.uk

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

ADS X9 Bean to Cup The taste and quality of a traditional group machine at your finger tips

CALL NOW

Slush and Fruit Smoothie machines

ADS 2 Group Mega

0800 442299 FREEPHONE

The fastest growing product in this sector EXCELLENT PROFIT MARGINS

Call now for futher offers

This is a just a small selection of the ADS Range Allied Drinks Systems offer a full range of lease rental/cash purchase and card payments. Most major cards accepted. Terms and conditions apply.

www.cafeculturemagazine.co.uk

CC 08

MAY 2008 CAFÃ&#x2030; CULTURE 57

54-60Cafe culture May08:Layout 1

2/5/08

17:03

Page 58

CHECKOUT

Promote Your Brand

Personalize Your Sugar Sticks and Paper Cups

4

PackkU

Contact Us

www.pack4u-uk.com

Pack4U Offers the Best Quality & Price

PACK4U Ltd 18 Maple Industrial Estate, Maple Way, Feltham, Middlesex, TW13 7AW London – United Kingdom, Tel: 020 88904965, fax: 05601168623

THE ULTIMATE WAREWASHING RANGE

SPEEDWASH

DISHWASHERS

& SPEEDCLEAN

GLASSWASHERS

Call advic TODAY f e an d sit or FREE e su rvey

from NELSON established over 30 years! energy-saving machines established over 30 years nationwide service support finance options full guarantee unrivalled speed & reliability

OO KERS T

ICE MA

www.nelsonwash.com call free 0800 592 833

Are you keeping up with the growth market?

Potato baking ovens froLtmd Victorian Baking Ovens

60x8oz potatoes baked every hour, with a warm hold for 60 baked and ready to serve.

Also ideal for pasties, pastries and pies.

01902 351477

sales@victorianovens.co.uk www.victorianbakingovens.co.uk

58 MAY 2008

CAFÉ CULTURE

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

Project1:Layout 1

1/5/08

16:18

Page 59

Old Billingsgate Market, London – venue for lunch!

Deliciously Different

lunch!

The contemporary food to go show

26-27 September 2008 Old Billingsgate | London

lunch! is a brand new type of trade show, which has been carefully researched to meet the unique needs of the UK’s massive £5 billion quality “food to go” market.

Developed without compromise, lunch! is unique in every respect, from the timing and the venue, to the carefully tailored seminar programme and innovative marketing campaign. lunch! is set to become the ‘must-attend’ event of the year for independent sandwich bar operators, multiples, contract caterers and anyone else who is serious about the quality food to go business.

lunch! is the proud host of:

For more details, contact John Clifton today on 01273 645 123, or visit us online at www.lunchshow.co.uk Organised by

diversified B U S I N E S S C O M M U N I C AT I O N S

In association with

I

UK

The British Sandwich Association

Supported by

Project1:Layout 1

1/5/08

16:14

Page 60

Likes his fruit to be in good shape

www.sweetbirdsyrups.com