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SEPTEMBER/OCTOBER 2008 ISSUE 28
magazine www.cafeculturemagazine.co.uk
TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
Custom-printing is perfect for premium presentation
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www.cafeplusshow.com
NEW 2009
2009 s 1 -3 M a rc h M A H G IN N E C B IR M
Don’t miss + Café @ CRS specifically for the café market Café+, part of the Convenience Retailing Show (CRS), will take place 1st - 3rd March 2009, at the NEC Birmingham. Café+ is the ultimate national marketing platform for your business, where you can meet thousands of café and sandwich shop owners, looking to source new products and services.
Organised by
INTERESTED IN EXHIBITING?
INTERESTED IN VISITING?
There are many opportunities for suppliers to communicate with the café market at the show. To find out more about exhibiting or sponsorship opportunities at the show.
Café+ is an unmissable opportunity to engage with industry suppliers and to be informed and inspired at the live events.
Contact: Matthew Butler on 01293 867613 or email matthew.butler@william-reed.co.uk
Contact: James Barker on 01293 867621 or email james.barker@william-reed.co.uk
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INSIDE
CONTENTS NEWS 4 Celebrations of tea and coffee culture. 5 New café show for 2009. 6 Cafe2U competition supports franchisees.
EVENT PREVIEWS 10 lunch! 2008 show preview.
20 Italian style – a look at some of ISA(UK)’s design concepts.
40 European Coffee Symposium 2008.
FEATURES 12 Design lines – how good design, branding and signage can furnish independent cafés with a professional look. 28 It’s in the blend – shop roasting or branded blend?
Welcome! In this issue we take a sneak preview of a new addition to the exhibition calendar – lunch! – which is set to focus on the increasingly important ‘to go’ aspects of café life in terms of portable and profitable food and beverages. We also acknowledge how café design and branding have become vital to the success of independent operators and, along similar lines, identify some new and novel products of interest to cafés. In our coffee blends feature, we hear about the concept of shop roasting which, given the widening appreciation of coffee in the UK, could be set to offer significant opportunities for more outlets in the very near future. Clare Benfield Editor
ARTICLES
34 New and novel – new products to help differentiate your outlet.
24 In search of the ultimate cuppa – an epic, educational journey in praise of tea.
REGULARS 42 Coffee Clinic – your maintenance queries answered. 43 New products. 45 Product listings. 46 Checkout.
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. SEPTEMBER/OCTOBER 2008 CAFÉ CULTURE 3
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NEWS
Wicked Coffee’s rumble in the jungle he Wicked Coffee Company, based in Yorkshire, has teamed up with the Operation Wallacea Trust to work on a conservation project which has resulted in the creation of its newlylaunched Jungle blend of coffee. Wicked Coffee worked in conjunction with Operation Wallacea on an initiative sponsored by the World Bank and the Global Environment Facility. This involved the formation of contracts with local coffee producers whereby the Wicked Coffee Company agreed to purchase their crop directly and pay them a fair price; in return the farmers agreed to an embargo on logging and hunting in designated rainforest areas. The result was a protected environment for many rare species of indigenous wildlife. Wicked Coffee then used these local beans in the new Jungle blend, which is a full-bodied combination of both the Honduran and Indonesian coffees, together with Rainforest Alliance coffee from Colombia. The joint venture has assured the future survival of many creatures unique to these areas, including the Anoa (a rare buffalo) and a species of frog previously believed to be extinct. "We were delighted to be asked to take part in this project,” says Fergus Walsh, managing director of
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Above: Fergus Walsh at the launch of the Wicked Coffee Company's new Jungle blend. Wicked Coffee. “Wicked Coffee has always supported ethical trading through our 'Wicked But Fair' policy, which made us the ideal partner for Operation Wallacea. The opportunity to take things a stage further by helping wildlife conservation has been a real privilege for us." The launch of the Jungle coffee took place at The Union Show in Telford, a trade fair at which suppliers endorsed by the National Union of Students promote their wares to student representatives (the Wicked Coffee Company is the preferred coffee supplier of the NUS - a contract which was awarded in no small part due to the company's ethical policies and high quality Fairtrade products).
A favourite returns Nescafé and Nescafé Gold Blend have announced five new events in the return of their Britain’s Favourite Events competition which offers caterers the chance to win exclusive VIP tickets to prestigious events, and now including the Rugby International, the Annual Flower Show, Cricket Test Match, The Races and O2 Concerts in 2009. “The competition was very well received earlier this year, and we are delighted to be announcing the launch of a second phase of Britain’s Favourite Events,” said Nestlé Professional’s marketing director, Martin Lines. “As we all know, catering professionals work extremely hard and often do long hours and this gives the winners well-deserved quality time.” By simply purchasing promotional Nescafé and Nescafé Gold Blend packs, entrants have the chance to win VIP tickets to various events. There are also more chances to win with monthly draws for iPod shuffles, £25 Ticketmaster cards and £10 HMV vouchers (www.nestleprofessional.co.uk).
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Gustav Kalhammer, View from the Café Heinrichhof of the Imperial Opera, Wiener Werkstätte Postcard No. 412, c.1910 © MAK.
Celebrations of tea and coffee culture The 26 September will see the opening of a new exhibition at Dr Johnson’s House called Tea and Coffee in the Age of Dr Johnson that will run until December. Through contemporary evidence and rarely-seen artefacts, Tea and Coffee in the Age of Dr Johnson will examine the rituals, the mystique, and the social connotations of tea and coffee in Johnson's London. The curators, Stephanie Pickford and Elizabeth Emerson, have concentrated on sourcing items from small and private collections which the public will have had little opportunity to see before. Objects on display include Sir Joshua Reynolds’ beautifully preserved tea caddy set in a velvet lined box holding glass caddies with silver mountings on loan from the Royal Academy Archives and never before exhibited. Contemporary prints, essays, tea and coffee equipages and ephemera will also be on display giving a rewarding and insightful slice of the complex history of these two drinks. The 13 October will see the start of Vienna Café 1900 (www.rca.ac.uk/viennacafe), an exhibition exploring the culture and design of the Viennese coffeehouse around the turn of the last century to be held at the Royal College of Art in London. In Vienna, there were cafés for everyone: artists, intellectuals, the respectable bourgeoisie and the not-sorespectable. “It would be no exaggeration to claim that but for the Viennese coffeehouse modern life and culture would not be the same for any of us,” says Dr Simon Shaw-Miller, a senior lecturer in the history of art at Birkbeck College, University of London.
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NEWS
New café show for 2009 Café+ - a new show for those looking to source and buy products in the café, coffee shop and sandwich shop market – has been announced for 2009, and will be equally relevant to those looking to source products for their hotel, restaurant, pub, bar, club or venue, say organisers (William Reed).
GH N EC BI RM IN
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Taking place from 1 to 3 March 2009 at the NEC, Birmingham, Café+ will run alongside the Convenience Retailing Show (CRS) and International Forecourt and Fuel Equipment show (IFFE). A series of seminars and events are planned, including Café Future, The Profit Sandwich, Smoothie Live, Barista Live and Latte Art Live. Visitor registration will open on 1 November 2008 and can be done via visiting www.cafeplusshow.com. Registration is free and allows entry to CRS and IFFE (those interested in exhibiting should call William Reed on 01293 867640/614).
Costa opens first Beijing store rior to the start of this year’s Olympic Games in China, the UK coffee chain, Costa, opened its first store in Beijing with Beijing Hualian Group, a Chinese retail group with annual revenues in excess of £1.3 billion. This is Costa's second joint venture in China and extends the brand's coverage from Shanghai, where it now operates 25 stores via a second joint venture with the Yueda Group (Costa also already
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trades in 23 countries including India, Ireland and a number of territories in the Middle East). Located within Beijing’s 60,000 square foot Shang Di Shopping Mall, which serves upwards of 20,000 people a day and is in the middle of Beijing's IT business district, this latest store is the first to be opened there under a joint venture between Whitbread PLC and the Beijing Hualian Group. The joint venture has set its sights on opening 300
Costa coffee shops in Beijing and surrounding provinces in North East China over the next few years. "This is another major milestone for Costa,” said Costa's managing director, John Derkach. “Our strategy has always been to develop several different markets in China, to fully capitalise on the vast opportunity presented by China's continued economic growth and aspiring young consumers."
A WORLD OF NOVEL AND ETHICAL BEVERAGES? A recent Datamonitor Productscan new drinks review (www.productscan.com) has revealed that ethical and novel drinks are increasingly the order of the day, showing that whether carbon neutral, ethically packaged or with a charitable core, manufacturers are finding that it pays to court consumers' principles in the pursuit of increasing their market share. In the US, the Monarch Beverage Company has introduced a new drink called Acute Fruit 100% Juice Energy Drink, which is said to be carbon neutral, having been launched in partnership with the Carbonfund.org, an organisation that helps companies to offset their carbon emissions. Another 'green' beverage to be launched there by Blue Lake Citrus Products is the Noble 100% Pure All Natural Juice, said to be the first juice brand to be packaged in a bottle that is made from all-natural renewable resources, namely Ingeo and EarthFirst PLA film (both cornbased). PurBlu Beverages, also in the US, has launched Give Natural Spring Water, a bottled water that donates 10 cents to the charitable cause of the consumer's choice for every bottle sold. Give drinkers can choose which cause to support by
selecting any one of three vibrantly colored bottles (they include Life, to children in need, Hope, to women with breast cancer and Love, to the environment). In Japan, DyDo Drinco has launched an unusual looking beverage called DyDo Juso Tokushu. When three of these bottles are lined up together, the lemon flavoured bottled water presents an image of the product information that looks similar to a contents page in a magazine. Meanwhile, in Italy, Multibirra has launched the Ultrapres Liquore, which consists of coffee liqueur combined with Ultra Delice beer (the 20% ABV beverage is designed to be drunk warm with cream on it, creating a coffee with an extra ‘kick’). Finally, in the Philippines, Productscan notes that Nestlé has introduced the Nescafé Body Partner Complete Coffee Mix in three ‘flavours’ - Relax, Lingzhi and Protect (Relax is a decaffeinated coffee infused with chamomile, Lingzhi is a coffee with Ganoderma mushroom extract, and Protect is a 100% pure instant coffee that is said to have three times more antioxidants than green tea).
SEPTEMBER/OCTOBER 2008 CAFÉ CULTURE 5
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NEWS
Cafe2U competition supports franchisees afe2U franchises all over the UK took part in a national survey and competition this month, and managing director Tom Acland personally delivered a number of the hundreds of prizes, including the first prize of a massive Toshiba LCD TV. Regular customer Stephanie Oxley from Harrogate won the 37 inch TV in the competition run by the mobile gourmet coffee franchise, whose distinctive gourmet coffee van pays a daily visit to the insurance broker’s offices where she works. Stephanie was one of 25 finalists in the national competition that attracted more than 3,000 entries from as far afield as London, Scotland and Northern Ireland, and was picked for ner novel entry as part of the I Love Coffee promotion. Stephanie was the lucky winner of the £750 first prize. The runners up all received ipods, and the company also gave away hundreds of key rings as lesser prizes, all paid for by Cafe2U.co.uk centrally and at no cost to the franchisees. The company is investing heavily in marketing support for it’s rapidly growing network of more than 30 custom built coffee vans all over the country, and also provided press support for the presentation.
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Right: Stephanie Oxley and Cafe2U’s UK managing director Tom Acland toast her big win with a fresh coffee at the offices where she works in Harrogate, North Yorkshire.
BB’s promotional partnership BB’s Coffee & Muffins is partnering with Merlin Entertainment to offer its customers free ‘2 for 1’ vouchers to use in the Dungeons, Sea Life Centres and Sea Life Sanctuaries throughout the UK. The promotion will support BB’s meal deal offers and aims to boost sales to families and young adults, attracting new customers as well as providing customers with an added value proposition that is instantly redeemable. When BB’s customers buy any meal deal or food and drink combination at BB’s Coffee & Muffins between 22 September and 31 October, they will instantly receive a voucher which entitles them to two entries for the price of one (with the purchase of one full-priced adult ticket) at one of Merlin’s UK attractions listed. The promotion will be extensively publicised in store via cabinet stickers, tray liners and on staff badges and over 1.2 million leaflets will distributed at stores. “The Dungeons and Sea Life Centres and Sanctuaries are among the most wellknown of Britain’s leisure attractions and the link-up is perfect for our family customers and young adults,” commented Michele Young, BB’s retail and brands director. “Our meal deals offer customers exceptional value for money and this will be highlighted by the promotional activity and help to drive sales. We are committed to giving our customers, not only best value, but that little bit more and this promotion delivers that.” Merlin Entertainment operates the Dungeons attraction in London, York and Edinburgh and 11 Sea Life Centres and Sanctuaries in the UK, BB’s customers will be able use their vouchers at all these locations.
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GRANINI’S CONTINENTAL JUICES granini, a premium fruit juice brand that is well known in mainland Europe, has launched an exclusive new single-serve line for the out-of-home sector in the UK. granini is currently sold in more than 70 countries worldwide and is distributed in the UK by the dairy farmer co-operative, Dairy Farmers of Britain. Variants of the brand’s latest 200ml juices will include more unusual flavours such as banana, peach, pear, apricot and strawberry, as well as a more conventional range, including orange, blackcurrant, apple and tomato, say Granini. “With its stylish café-continental cues, iconic packaging and diverse range, granini is ideal for on-trade, as well as up-market cafés, delis, hotels and restaurants,” says Steve Wheatley, sales and marketing director for granini UK. “The juices are delicious on their own, as an alternative to carbonated soft drinks or water, as well as perfect mixers for long drinks and cocktails.”
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NEWS
Breakfast energy muffin
SHORTS European Coffee Symposium 2008 Allegra Strategies is organising a new event that it says will feature four hundred of the most influential top executives from across the European coffee and foodservice sector. The European Coffee Symposium 2008 will be held in London on 17 October at the Park Lane Hotel and will discuss the latest trends and key issues in the fastgrowing branded coffee chain market (www.europeancoffeesymposium.com). TEACOF Expo 2008 What is claimed will be the first Global Tea & Coffee exhibition will be held in Damascus, Syria from the 28 to 31 October 2008 at Damascus International Fairground. The event will focus on the tea and coffee industry, and the commerce that surrounds it, and also provide an opportunity to create closer ties with the vast and raw commercial market in Syria, interested in attracting manufacturers, exporters, investors and traders, say the shows organisers. Storm in a coffee cup? A dispute has arisen between Tescos and North Lincolnshire council in Scunthorpe after the supermarket revamped its site and brought in a Costa to run its café there. The council claim that the present trading conditions mean that Tescos is not allowed to have franchisees or other companies running an outlet there. Bunzl’s non-food win Bunzl Catering Supplies has won a three-year contract for the supply of nonfood consumables to Tragus Group, an independent restaurant group with more than 260 sites across the UK including Café Rouge, Strada and Bella Italia, and a brasserie division that includes additional brands such as Amalfi and Belgo. Coffee cuts cancer risk According to Japanese Health Ministry researchers, women who drink a lot of coffee have less chance of contracting cancer of the womb. The study was made of 45,000 thousand women between the ages of 40 and 69, and lasted 15 years, with those who drank more than three cups of coffee a day found to have a 60% less chance of developing tumours in the uterus compared to those who drank coffee less than twice a week.
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Frozen sweet bakery and ingredients specialist Dawn Foods has launched a Breakfast Energy Muffin for the café sector. The new muffin, a voluminous American-style sweet bakery treat, is generously filled with natural ingredients, including carrots, raisins, pumpkin seeds, dates, apricots and cranberries so as to provide a boost of extra energy for the consumer looking for breakfaston-the-go or a delicious coffee accompaniment. As well as offering a boost of energy, great taste and real indulgence, the new Breakfast Energy Muffin also provides the individual wrapping and the convenience currently demanded by today’s café consumer, say Dawn. “Out of home eating continues to increase, with breakfast on the go showing tremendous growth, and sweet bakery products like American-style muffins play a major part in that growth with consumers looking for great taste, indulgence, convenience and variety,” says Wim Ledaine, Dawn Foods’ trade marketing manager, Europe. “At breakfast time particularly, consumers are looking for an extra boost of energy and our new Breakfast Energy Muffin really delivers, with its generous filling of natural – and delicious – ingredients.”
JUICE PATROL RELAUNCHED
Starbucks in Clover? The Seattle-based Coffee Equipment Company, suppliers of the cultstatus Clover coffee machine, has confirmed that it has entered into an acquisition agreement with Starbucks. The sale comes after the CEO of Starbucks, Howard Schultz, reportedly saw a long queue outside a New York café which he attributed to the café’s use of a very expensive Clover machine that is highly rated by many coffee connoisseurs for its ability to extract flavoursome espressos that can retail for far more than the usual espresso price.
Metro Drinks says that it is re-launching its Juice Patrol range in order to comply with current school guidelines set in place by the School Food Trust. The new formula, which now permits the sale of the Juice Patrol range in schools in England, is made with 51% fruit juice and fruit puree and pure spring water, and the range is free from any kind of artificial additive (sweeteners, flavours, colours, stabilisers and preservatives), except for a little extra vitamin C. It therefore not only meets the highest possible standards set by the School Food Trust, but each bottle has more than one portion of fruit juice that can count towards the five a day plan for fruit and vegetables, say Metro Drinks. “While the debate about what constitutes a healthy drink for children continues, the School Food Trust guidelines are designed to give both schools and parents confidence in soft drinks and help them to make informed decisions for children,” said Paul Bendit, MD of Metro Dinks. “With no added sugar, not only is the range healthier for children in terms of calorie intake but the absence of artificial sweeteners, preservatives, flavours and colours ensures that children get to drink a natural product that is good for them. The pack size also makes the range appropriate for vending sales as well as retail and on-trade sales.” Right: Juice Patrol has new packaging and a new formula.
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NEWS
Coffee Republic goes contactless ollowing a successful trial across five of its London outlets, Coffee Republic has announced that it will be phasing in Barclaycard Business contactless technology, OneTouch, in all 16 of its company-owned coffee bars across the UK. In addition, Barclaycard Business (www.barclaycardbusiness.co.uk) says that it is also in discussions with Coffee Republic’s entire franchisee conglomerate to extend the rollout of OneTouch across their outlets in the coming year. “Contactless appealed to us from the outset. We were the very first coffee bar to sign up to contactless last year and since running the trial, OneTouch has helped us to remain ahead of the game amongst our competitors and serve customers as quickly as possible at the till,� said Martin Townshend, Coffee Republic’s operations director. Installation of OneTouch contactless has been very easy for Coffee Republic. OneTouch is promoted at the entrance to each bar on the door window and is very visible at point of sale which means that additional promotion by staff onsite has not been necessary.
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Rannoch Smokery fires into foodservice Rannoch Smokery, a specialist meat and game smoker located in the Scottish Highlands, unveiled a range of top quality, award-winning smoked products for the foodservice sector at the recent Speciality and Fine Food Show. Creating a major new profit opportunity for caterers, say Rannoch, their premium products comprise the company’s flagship smoked venison along with smoked pheasant, smoked lamb, smoked carpaccio, smoked goose, smoked duck and new pressed game terrine. Rannoch’s catering range comes in pre-sliced 250g skin-wrapped packs that lend themselves to portion control, ensure minimum wastage and are highly versatile. They are ready to serve and have a long natural shelf life with no additional preservatives and the company can boast some 24 Great Taste Awards to date (www.rannochsmokery.co.uk).
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Above: Contactless cards are catching on at Coffee Republic. The service allows customers to purchase items of ÂŁ10 and under without the need to enter their PIN or sign or wait long periods at the point of sale. The customer is simply required to wave their contactless card in front of the Barclaycard Business OneTouch terminal, making the system quick and effective.
Cooper’s Coffee joins forces with the Miniature Bakery Cooper’s Coffee has been chosen as the national coffee sector distributor for a new super-premium ‘fusion bakery’ company – the Miniature Bakery. The Miniature Bakery’s range of new products takes its inspiration from the best of the world of biscuits, cakes and chocolate and is hand-baked by a group of artisan bakers and chocolatiers using only the finest quality, natural organic ingredients. The Soil Association approved products include miniature Chocolate Snaps, Chocolate Meringues and Chocolate Viennese and are ideal for consumption with hot beverages. Each variety is available in small 2cup ‘grab-packs’ priced at ÂŁ1.95 each or as four-cup retail packs costing ÂŁ2.95 each. A merchandising display unit is provided for use on shop counters. The range is already proving a big hit with retailers that include Selfridges, Harvey Nichols and Harrods, and with the The help of Cooper’s, The Miniature Bakery Miniature hopes to win the UK coffee shop sector Bakery’s organic over as well. hand-baked chocolate snaps.
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lunch! SHOW PREVIEW
The ultimate
lunch! A new trade exhibition for the £3 billion quality ‘food to go’ market lunch! (www.lunchshow.co.uk) will take place at Old Billingsgate Market, Central London, on the 26 and 27 September 2008 and looks set to offer cafés plenty of food for thought. Quality and image With over 30,000 UK food to go establishments, lunch! will aim to target the increasingly image and quality orientated market of sandwich bars, juice bars, cafés and contract caterers. As well as covering food, drinks and their ingredients, the lunch! menu will also include equipment, interior design, furniture, packaging and other products needed to run a successful business. The show has been developed in close consultation with leading industry names, ranging from the biggest high street retailers to the most innovative independents, as well as suppliers of some of the best selling products available in the market. With a focus on innovation, taste and differentiation, over 100 carefully selected
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exhibitors will showcase the whole spectrum of products involved in the market. Who’ll be there? Kate’s Cakes (B210) will be showcasing their range of individually-wrapped impulse slices, loaf slices, muffins, cookies, biscotti, tray bakes, whole 8” cakes and cake slices in handy wedge packs, that are all hand crafted and baked in small batches and use only the finest of natural ingredients and free range eggs. The lower-fat snack, Crips (E514), will be revealing a glimpse of its new sharing bags which are being introduced in response to customer demand, say the firm. Their latest 140g bags in three flavours are due to launch shortly, and will complement the five new flavours of Crips unveiled in 35g packs in April 2008. Yorkshire Provender (D416)
now offer single portion fresh soup ‘grab and go’ for convenience counters. Perfect for business lunch trade town centre locations this product features a 285ml soup portion within a quality branded drinking cup made from card. The soup can be heated by the retailer, or taken back to the office. Launched nine years ago, innocent (A112) can now claim to be number one smoothie brand in the UK with a market share of 70%, and will be at the show. The company sell over two million fresh, healthy drinks each week in 11,000 outlets - everywhere from Boots to Sainsbury’s to your local deli. Another smoothie company, Frobishers (D418), will be showcasing their premium Fruit Juice and Smoothie range and giving visitors the opportunity to sample their recently launched Full Fruit Smoothies. Montezuma’s Chocolates (D408) will be launching a brand new product exclusively for the trade market. Aimed at the café, deli and hotel market their five new ‘mini bars’ will be revealed.
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fresh! naturally organic (A115), primarily known as makers of quality organic sandwiches, have won two prestigious Gold Great Taste Awards for their pies from their new range and will be showing off their Moroccan Lamb Pie and the Ratatouille and Feta Pie at the show. Ingredients company, Leathams (E503), will be present, promoting their new, additive-free Roquito® Sweet Chilli Peppers. The company is also a sponsor of the Pizza Pasta and Italian Food Association’s Pizza Designer of the Year competition, with the southern heat taking place at lunch! on September 26. Their Roquito® Sweet Chilli Peppers have a wide range of applications from sandwiches, wraps, bagels to paninis, and can be assed to dough for breads or pizza bases, as well as to dips, salads and salsas, sauces, mayonnaises, dressings and chutneys. Real Crisps (A107), a premium, quality hand-cooked crisps manufacturer, will be showing their second luxurious range of hand-cooked crisps called REAL Chips that are natural products with no artificial ingredients or additives (featuring a new flavour – Sour Cream & Cotswold Wild Garlic). Honeyrose Bakery (D410), home to hand baked and totally organic cakes, cookies, muffins, biscotti and a whole range of baked treats, including a line of wheat, gluten, and dairy-free products, will also be in attendance. Hoping to become a healthy rival to snacks such as chocolate, is Urban Fresh Fruits. They will be at the show with their range of snacking fruits. The company says that all of its fruit is ethically made and this year they are building a nursery in a rural part of Ecuador with one of our best fruit farmers. The Tea2go patented system will be on display. Concept 1 features individually packed tea bags for restaurants in a nylon tea bag that can be slid onto the rim of the mug. Concept 2 is a convenience pack for coffee, tea shops and fast food outlets,
Café Culture magazine Café Culture magazine will be represented on stand A102, alongside the British Sandwich Association.
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whereby the tea bag is integrated into the lid and steeped to an individual’s taste by simply pulling the bag which slides into the upper part of the lid. Easy Bean (E516) will be elevating the humble pulse to superfood status with their new range of One Pot Meals which are ideal for lunch on the go, or supper in a mo’, say the company. Aconbury Sprouts (E518), who have been producing sprouted seeds and pulses, together with salad greens and wheatgrass organically, for over 20 years will also be there. Primera Technology (D409), a manufacturer of speciality printing equipment such as the LX line of full colour label printers for producing individual fullcolour labels, will be printing high-quality, water-resistant labels via their latest LX400 Label Printer. Innovia Films (F604), a manufacturer of speciality films for packaging, labels and overwrap will showcase their NatureFlex™ portfolio of biodegradable and compostable films. NatureFlex™ films are biodegradable, based on renewable wood pulp sourced from managed plantations and are certified as compostable, say the company, offering natural and organic product manufacturers the ability to align their packaging message with the spirit of their product marketing. Catering products and food presentation solution supplier, Kavis Ltd (A101), who have over 25 years of experience will be presenting their extensive portfolio of high quality, disposable, catering items and washroom hygiene products appeal to both domestic and commercial customers. Other exhibitors include Ethical Addictions Coffee (G704a), L’Aquila (B208), Icelandic Water (D402), Walkers, The Handmade Cake Company (D406), Usmoothie (B212), The London Tea Company (A110), PepsiCo, Greenwich Cakes (G711), Owlet Apple Juices (H804), Doves Farm Foods (G715), Firefly Tonics (F614a), Bel UK (D401), Jeremy’s Soups (G717), Fresh! Naturally Organic (A115), Kshocolat (A117), Fairfields Farm Crisps (B218), and Mangajo (B216). Competitions The show will host the first British Smoothie Championships 2008, which will
Seminars There will also be a Working lunch! seminar programme that has been developed in close consultation with the British Sandwich Association and that will feature some top industry names, including Jim Winship, British Sandwich Association director, Simon Ambrose, editor of International Sandwich & Snack News, Jesper Toft of Sandwich International, Robert Topping from the Compass Group, Michelle Young of BB's, as well as Sophie Colquhoun (formerly with Ginsters), Neil Rankin of MYO, Amano’s Jonathan Cooper, Renato Sommella of Piada, Jill Sutherland from Taste UK, Adam Gilbert and Dan Silverston of the Soho Sandwich Company, and James McDonald, Barclaycard Business.
be one of the highlights of the show, sponsored by Usmoothie. It will take place on the first day of the show, giving baristas from all over the country the chance to pit themselves against the best in the business. The organisers of lunch! have been inviting entries from individuals or outlets making smoothies ‘to go’ (in addition to being crowned the British Smoothie Champion 2008, the winner will also receive a professional blender worth over £800, plus £350 prize money, courtesy of sponsors Usmoothie). Recognising that the ‘food to go’ market is one of the most diverse, innovative and successful parts of the UK's catering industry, the show will host the inaugural lunch! Retailer of the Year Awards, which have been set up to provide an annual celebration of some of the industry’s best and most innovative retailers. These awards fall into three categories: Independent lunch! Retailer of the Year 2008, Multiple lunch! Retailer of the Year 2008, and lunch! Contract Caterer of the Year 2008. The organisers of lunch! have been inviting entries from independents, nationwide multiple retailers, as well as contract caterers, and the winners will be announced on Friday, 26 September at the show.
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DESIGN
s e n i l Design
ops to cafés and coffee sh t en nd pe de in lp eir e can he , with help from th anding and signag re br , he gn ow si sh de e of w e as us d ains, an Successful field with the big ch g er rivals. in ay pl l ve le e or imicking’ their larg ‘m of b jo compete on a m od go ry a ve pendents are doing suppliers many inde
Design assistance Planglow has already become well known for its modern, contemporary label and packaging designs for the catering industry, and over the last few years the company reports that it has begun to work with its customers on larger branding projects. As this demand has grown, Planglow decided it was time to launch a new Graphic Design and Marketing division which they called Glo Creative. Glo Creative has been established specifically for developing brand identities for new catering businesses, or those looking to re-brand. Utilising the capabilities of Planglow, the re-brand can
12 SEPTEMBER/OCTOBER 2008
then be applied to all possible catering products, merchandising and literature. From signage and stationery to product labels and packaging, Glo Creative can help caterers portray a consistent and professional image. “We are really excited about our new service, there is so much competition on the high street from large corporate chains that independent businesses need to differentiate themselves and stand out in the market place. We are certain that with effective branding this can be achieved,” says Rachael Sawtell, Planglow’s marketing manager. Glo Creative has already
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had a successful start, notably within the independent market, where business start-ups are looking for a professional image but at an affordable price. “We have fully researched the need for this service at recent exhibitions and it appears to be in high demand. We have already been employed this year by eight independent businesses, either looking to refresh their current image or setting up from scratch,” adds Rachel Sawtell. One of the most recent projects Glo Creative has undertaken was for Green Bean Coffee Co. based in Brentwood, Essex. The brief
here was to develop a brand identity that would convey their mission statement Coffee with a conscience with an emphasis on fair trade and ethical products. “We chose colours that would reflect their ethical ethos and a font style that would make the coffee shop approachable to their target audience. We also developed a stand alone element that would be easily recognisable and add to the friendly, approachable feel of the place,” says Kerry Mundy, Glo Creative’s senior designer. As well as the independent sector, Planglow also has extensive experience of providing brand services to the contract caterer and
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larger producer market, which Glo Creative is keen to draw upon. “We are currently working on an exciting project with a large sandwich producer in the North West who are looking to create a professional and modern look for their new business venture,” says Rachel Sawtell (for more examples of Planglow’s current work go to:
“
We chose colours that would reflect their ethical ethos and a font style that would make the coffee shop approachable to their target audience
”
www.planglow.com/glo). New display opportunities Up until very recently, there were some fundamental shortcomings in traditional display options for cafés, restaurants, bars and other hospitality outlets, with little innovation or consistent quality. This set the challenge for sign makers and designers to provide greater variety, flexibility and durability in order to empower retailers with greater choice, reliability and the ability to respond quickly to change. One solution to this challenge has been the arrival of High Pressure Laminate (HPL) to the market. HPL is not a new material, having already been put to a variety of different uses (such as a bathroom and kitchen surface material), but the opportunities it offers the hospitality sector have only recently been explored. A Norfolk-based display solutions company, Signwaves of Great Yarmouth, is one of
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Green Bean Coffee Co.
Q&A
with Charl Chapman, owner of the Green Bean Coffee Co.
Why did you decide to open a coffee shop in Shenfield? I am a partner in a dental practice next door. The lease came up for sale and we were offered it, but we were preoccupied with the practice at the time. I was informed about a week before the previous owner was about to sell that she was selling to someone who wanted to open an Indian restaurant. So, I paid a deposit to buy a bit of time and did a quick feasibility study. I looked into franchises, and even had someone out from a franchise chain, but they felt that the location was not on the high street ‘proper’, and unlikely to provide an adequate return as it had been a small antique shop before with a little tea room in the back. However, I still thought it could fly, so we decided to go for it ourselves. What were your main objectives? To break even and prove the franchise guy wrong! Seriously though, I wanted to be successful at it, so I realised that I was going to have to go all out in presenting the shop as a real alternative to the other big brands already represented in Brentwood. I knew I had to position the shop with a unique selling point that was attractive and convincing. I also wanted it to be as ethical as possible in its ethos. Why did you choose Planglow’s new Glo Creative division? I happened across the Planglow stand at Hotelympia last year, and was looking for some attractive, biodegradable packaging. The creative side to help with our logo and branding was an added bonus. It made sense to have it all done in a ‘one stop shop’, as it were. How did you find the service you received from Planglow/Glo Creative? They were really good at producing a selection of proposed concepts that were pretty close to the feel I had in mind. The collaboration between myself and the team was great at arriving at a design that I was really happy with, and that had that “yes!” feeling about it. It took a few attempts, but that is to be expected. I knew I wanted something that was easily identifiable and recognisable. The emblem has to have the potential to be the logo in its own right, and I suspect that so-called brand loyalty is largely down to its recognisability. The design team were very patient with me, providing professional feedback on some of my ideas that was invaluable and probably kept me from
making an expensive mistake! Account manager support from Chris Filmer was also a great help. Chris liaised between myself and the design team, and was always available and even chasing me up when necessary. And the price? As far as the price was concerned, I have gone through a similar process with other business ventures in my professional capacity, and found that the price was not only reasonable but good value from my experience. How do you find the quality of the product? We have certainly been very happy with the product quality, it was what attracted me in the first place. Biodegrable products can look like the process has already started when you receive them sometimes! However, this is not the case with the Planglow’s products. What impact do you think your new brand has had on your business? It adds to the impression that you are serious about what you do. In the age we live in, people often judge on appearances, and one has to make sure every step of the retail experience for a customer instils confidence. It has also given me the confidence that the brand is one that will work when applied over a multi-outlet operation. It really pays to have a cohesive approach to your name, branding and marketing. Impressions are such a huge factor nowadays. We also use Planglow’s LabelLogic, software for printing labels. This is such a simple programme and easy to use. We had a few teething problems with our printer but Chris was really patient and stayed the extra time to train us. The printed labels look so much more professional now than when we first started up and they were hand-written. Have any customers commented? On a few occasions customers have asked where else we have units, because the look is one that a high street chain would employ. One of those asking was the company who did our sound installation!
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Above: The development of high pressure laminate and creativity in use gives cafés plenty of promotional signage opportunities. the first in the industry to make use of HPL as a chalkboard material, placing it at the heart of its newly launched Chalkboard & Hospitality range which includes wall mounted, framed, freestanding and table top products in a range of sizes and finishes and incorporates the benefits of HPL such as durability and low maintenance. Signwaves was established in 1989 by father and son team Ashley and Mark Ford. Originally founded in Lowestoft, the firm relocated to larger premises in Great Yarmouth in 1998 and employs over 80 staff at its 47,000 square foot design and manufacturing facility. The company has received regular recognition for its work, in the British POP Awards (Silver in 2001 & 2003; Gold in 2002 & 2005), the European POPAI Awards (Bronze in 2006), and three awards at the inaugural Shopfitting & Display Industry Awards 2007 (Gold for Best Freestanding Display; Gold for Innovation in Product and Silver for Grand Prix Product). Their current client portfolio includes Starbucks, DSG (Dixon’s Stores Group), Camelot (The National Lottery), Unilever (including Wall’s Ice Cream), Tesco, British Petroleum (BP), Toys ‘R’ Us, Waitrose and Adnam’s. The high quality phenolic resin-based laminate used in HPL is capable of almost limitless use and application as it can be cut to almost any size or shape. This has allowed for the development of new display formats, such as the Ecoflex and Slatted Wall Boards, which wouldn’t have been possible with traditional chalkboard materials. Signwaves (www.signwavesgroup.com) has also perfected the HPL printing process, meaning that direct to surface screen and digital printing is now available across the range for the application of permanent graphics as, for example, a header, footer or border. Its UV-stable and weather resistant surface also makes HPL an ideal solution for both internal and external use, the anti-glare finish ensuring complete message clarity, point out Signwaves. The specially formulated melamine surface layer is both impact and scratch resistant, meaning your sign stays looking new long after conventional alternatives have faded.
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SIGN & DISPLAY FORMATS Ecoflex HPL A simple but highly effective freestanding outdoor sign that is both economical and eco-friendly with a rugged PVC base unit being both recycled and recyclable. The solid, double-sided HPL panel is secured to the base without the need for tools. Slatted wall boards These ingenious designs offer unique flexibility and convenience, say Signwaves, as the six individual slats can be easily removed for writing, arranging and cleaning with fixed header and footer areas providing additional message space. Lightweight 3mm HPL ensures ease of installation, use and storage. Chain board Suitable for wall-mounting or ceiling-hanging, advise Signwaves (individual slats or whole board reversible for ultimate flexibility). Magnetic board Non-reversible magnetic slats offer ease of use, whereas whole board reversible versions are ideal for an alternative message Snapframe chalk/poster boards These multi-purpose snapframes offer new levels of chalkboard design and functionality. The poster display facility and reversible chalkboard provide multiple display options in a single unit whilst the aluminium frame makes them suitable for mounting in or outdoors. A front opening frame system allows ease of use with security by intelligence.
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JUST SETTING UP OR LOOKING TO REBRAND? THE GLO CREATIVE TEAM CAN HELP. Glo Creative specialise in creating strong and unique brand identities exclusively for catering businesses, of any size. We are a team of talented and creative Graphic Designers and Marketing Consultants with years of relevant experience.
CREATIVE
CATERING FOR YOUR DESIGN
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Glo Creative is a division of Planglow, the labelling and packaging design experts. As well as developing your brand identity we can apply it to a wide variety of catering products and merchandise, providing the perfect accompaniment to your logo.
LEFT WANTING MORE…
Contact us +44 (0) 117 317 8600 glo@planglow.com www.planglow.com/glo
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Left: Smoothielicious – a smoothie bar installation carried out by Showmore. Right: The latest Urban Style range of modular showcases that has been announced by ISA (UK), the UK subsidiary of ISA S.p.A, Italy (www.isaspa.uk.com) Cool looks The trend for stylish but functional cabinets and refrigeration equipment – essential items for cafés - continues apace. Valera’s latest range of cabinets features New York, Roma and Paris variants, and is helping to meet the needs of the modern self-service sector, whether you want to display hot, cold or ambient products, say the company. The New York can be supplied as a chilled, hot bain marie, hot ceramic or ambient display and a special order hot and ambient combination is also available on request. The New York will hold anything from three to six 1/1 Gastronorm pans, and the chilled option, ideal for salad display, has a temperature range of +2 to +7, keeping the contents fresh and crisp for maximum appeal. All versions are enhanced with an attractive glass canopy.
Their Roma unit offers the same options as the New York but can incorporate a chilled well or chilled flat deck for extra flexibility. It can also hold three to six 1/1 Gastronorm pans, depending on the model, and has a sloping glass sneeze guard front. The Paris unit offers a combined hot and ambient combination as standard, along with chilled and ambient versions in a choice of sizes. Like the Roma it also features a chilled well or chilled flat deck, as desired, and sloping sneeze guard. Models can hold between four and six pans. All three units are offered in a dark oak or natural wood finish to suit the outlet, and can be supplied with optional tray slides and drawer kits. To find out more contact Valera on 0845 270 4321. Showmore Refrigeration & Shopfitting (www.showmoreshopfitting.co.uk), based
Above: Valera’s Roma unit
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in Manchester is a more recent addition to the creative and expert shop fitting and refrigeration arena, having been founded by Barry Bradbury in March of this year. The company are currently supplying two exclusive cabinets called the Oscar Ambient and Refrigerated and Oscar Heated and have a specialist sales, conceptual and detail team who have many years of experience of working together. “To ensure retailers have complete control and the chance to discuss the work in progress, every project is expertly managed by our personnel right through from the first handshake to the final handover,” says Barry Bradbury. “We take care of every last detail, and that includes handling each and every project from concept to completion. With our expertise, it can be remarkably easy to create any amount of extra space and style for your outlet without the pain and disruption normally associated with a new installation no matter how large or small.” The Urban Style range of modular showcases from ISA S.p.A, Italy, has been designed to reduce the distance between the server and customer, increasing sensory interaction with the displayed products, say the company, and includes display cabinets for ice cream, pastries, chilled food and hot buffets. ISA (UK) also offers not only comprehensive sales and technical support but also customises, delivers, installs and commissions equipment and these services, together with maintenance programmes, are available through their extensive dealer network (to learn more about ISA’s range, turn to page 20).
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Bespoke cup design service available from Colpac
Colpac offer a range of hot cups, cold cups & insulated cups available in small order quantities Contact our Sales team on 01525 712261 www.colpac.co.uk
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A UK transition he first franchised CinnZeo outlet in the UK has been designed to be a real draw, and a real feather in the cap for shopfitting specialists, Dollar Rae, who have come up with an evocative design and interpretation for this Canadian-based food brand in the UK (the CinnZeo brand is already well represented internationally and franchised outlets have been established in Canada, USA, Asia, the Middle East, and South America). In the UK, the prototype shop has been launched at the Spindles Shopping Centre in Oldham, Lancashire, in a 55 square metre leased unit on the first floor. The aroma of freshly baked, oven-hot cinnamon rolls combined with an equally irresistible and stylishly branded environment serve to create an immediate appeal for the newly-launched bakery-cum-café venture.
T
Within the next year, there are plans to roll out a further six outlets with Dollar Rae’s fully co-ordinated design image and brand messages such as ‘The best tasting cinnamon rolls on Earth’. The Arndale Shopping Centre in Manchester and AshtonUnder-Lyme have already been earmarked as two of the locations. “Dollar Rae have done a brilliant job for me,” says Deji Adetujoye, the 40-year-old Nigerian-born mastermind behind the CinnZeo brand’s launch in the UK. The ex-Barclays Bank business development manager, who also owns three franchised Subway sandwich
TM
The new Symphony range is perfectly in tune with your menu.
Contact your Solo distributor or for more information please call +44 (0) 1480 459143
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bar outlets, adds: “For the Oldham shop, based on the spec that I gave them, I was hoping that Dollar Rae would be able to capture 90 per cent of the brand image. But they have exceeded that. They have created something that surpasses even what I saw of a number of the CinnZeo outlets already established in Canada where the brand was first established.” Dollar Rae’s distinctive, contemporary design for the prototype UK outlet at Oldham includes streamlined custom fixtures such as the central counter with a suspended soffit, specialist Natrium lighting, and graphics, signage and artwork. The clean, simple design with its open sightlines and easily navigated space forms an attractive and inviting retail environment. A wide-open shopfront entrance – six metres across beckons shoppers and passersby to come inside and treat themselves to a CinnaRoll smothered in cream cheese frosting and a latte or perhaps to buy a box of the scrumptious products selected from the self service display counter to take home for the whole family to enjoy.
A special attraction for customers at the Oldham shop is being able to see the staff at work performing the various tasks involved in the whole 30-minute process of rolling the fresh dough and baking the line-up of tasty products. Emphasising the CinnZeo brand identity are a palette of burgundy and cream colours, modern furnishings, streamlined fixtures made from high-quality materials and with attractive finishes, staff uniforms in the corporate colours, interlinked ‘C’ and ‘Z’ letters on the face of the main counter, a themed mural, an area of fixed burgundy fabric enclosing the seating area outside, and an illuminated external fascia with the company logo standing out in a powder-coated aluminium cutout. Among the 26 covers, seating options include a mix of coffee bar high stools and wooden tables and burgundy upholstered chairs. ‘Smashed’ tile splashbacks made from pieces of green, yellow and burgundy ceramic tiles complement the granite and laminate surface countertop and worktops. “It is a very attractive shop,” says Mr Adetujoye. “It appeals to the customers. The shopping centre landlords are excited about it. It has got people talking about it. And since this is our first shop, that is very important. It opens up opportunities for us to actually get into the bigger shopping malls.”
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DESIGN
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Italian style Terry Murphy (pictured), project sales manager for the shopfitting and refrigerated equipment supplier ISA (UK) (www.isaspa.uk.com), outlines the design thinking behind some of this Italian brand’s latest products, arguing that good design and sensible equipment choice are the keys to success for independent operators competing against national chains. Ambience and efficiency In the last few years the larger national and international coffee shop chains have altered trading conditions for small and independent operators throughout the UK. In one sense the increased competition, bringing with it uniformity of quality, improved perceived hygiene and greater convenience, has accelerated the demise of the less agile independent operators. However, the overall growth in the sector has created a larger market-place for all coffee outlets and, in particular, created new opportunities for those offering customers something a little different. Good design and sensible equipment choice are the keys to success for independent operators competing against national chains. Good design, in a visual sense, creates the all-important ambience for customers, and sends messages about the type of outlet they can expect. A hotchpotch design, where equipment and counters do not match, could lead customers to expect a poorer product. Customers, familiar with the polished interior designs of the larger chains, will no longer put up with poor design in even the smallest outlets. Additionally, good design ensures that
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the outlet runs efficiently. This leads directly to improved customer satisfaction through faster coffee making, reduced waiting times and greater throughput. It is important that experienced design input is received at the planning stage to ensure that chilled serve-over units, displays, counters, preparation areas and tills are integrated to maximise efficient working. Also, this integrated design for efficient working invariably leads to hygienic working. Raised expectations It is clear that the larger chains and multiple operators have raised perception levels of hygiene in outlets where food and drinks are prepared, and it is important that independent operators meet or exceed these expectations. Cleaning regimes can be made easier through good design, where suitable
materials are combined effectively. But hygiene is not only about cleanliness – proper refrigerated food storage and display is equally important. Recent years have seen the introduction of ever more stringent environmental health guidelines on the storage and display of chilled and fresh foods. The choice of refrigeration equipment is therefore critical in meeting the guidelines, so product selection must be made very carefully, ensuring that product temperature is maintained within tolerance. Additionally, from an aesthetic sense, the chilled display unit and serveover should look part of the overall design, rather than a separate entity. Certainly design cohesion – giving an integrated look throughout the bar, counter and refrigerated sections – is an increasing trend and minimum requirement for smaller operators trying to compete with the larger chains. It is a ‘look’ which is becoming more readily
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between the server and customer, increasing sensory interaction with the displayed products. The Urban Style offers designers a versatile product to enhance any contemporary interior. Display cabinets for ice cream, pastries, chilled food and hot buffets co-ordinate with matching service or bar counters to complete a dramatic display – perfect for bars, cafés, restaurants, ice cream parlours, sandwich shops and foodservice operations. This design also provides a continuity of style across display cases, counters and serving areas ensuring a clear view of the food at all times which promotes impulse buying. The inclined surfaces of the units and the integration of glass, steel and wood assist with both visibility and serving, whilst creating a strong and unique visual impact. The system can be used to create practical and ergonomic working areas which conform to the highest standards of hygiene and cleanliness. Practicality and daily efficiency can be achieved without compromising the elegant, minimalist look. With an extensive range of complementary backfittings and a wide choice of module sizes, the Urban allows full flexibility of design. For example, the behind-counter benches are easy to use and offer increased display space, providing alternative or additional product promotion areas. The suspended cabinets, available in refrigerated or ambient versions, can be arranged independently of the aesthetics of the counter for eye-catching impact.
available from Europe’s leading manufacturers, particularly those pioneering design-led products. ISA S.p.A., with over 40 years experience in the design and manufacture of bar systems and refrigerated display units, continue to make their mark throughout Europe. Colours, materials and finishes always reflect current trends and, combined with integrated and certified refrigeration equipment, ensure that systems are as aesthetically pleasing as they are efficient and practical. Environmental concerns are also addressed. Thanks to its Ecology Project all ISA’s new products are 100% HCFC-free, using eco-friendly gases in their refrigeration systems and HCFC-free polyurethane for insulation. An example of this trend-setting can be seen in ISA’s brand-new Urban Style range of modular showcases, which has been designed to reduce the distance
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Below: ISA’s latest Urban Style range of modular showcases.
Design statements ISA’s recently launched Tam Tam is an example of design-led innovation. The focus of the design is the drum - an ingenious multi-purpose element which allows an infinite choice of corner angles
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Above: For those wishing to make the boldest design statement ISA offers the I Ghiacci. Right: ISA’s novel Frame system which has been designed by Simone Micheli.
to be created in counter runs and back bars which revolutionises traditional fixed patterns of design. This creates a high quality, customised look and feel from versatile standard elements. It also allows the layout to constantly evolve, to meet the ever changing needs of the outlet. Similarly, ISA’s novel Frame system from has been designed by Simone Micheli to display products in a stunning and unique arrangement – yet still based on a simple and versatile modular structure. The system is extremely adaptable and flexible, and allows product lighting to be both energy saving and yet highly inventive. For those wishing to make the boldest design statement ISA offers the I Ghiacci. Created by world-renowned architect and designer Claudio Silvestrin, the I Ghiacci combines eye-catching refrigerated areas with integrated bar, counter and back-bar options. It offers end-users a unique, high visual-impact display solution - ideal for coffee bars, ice cream parlours and patisseries in high-footfall applications such as food halls, airport terminals, stations, exhibition or gallery concourses and commercial centres. Claudio Silvestrin designed the I Ghiacci bar system to be innovative, futuristic and, above all, eye-catching. Strong, assertive and dynamic lines
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‘
The overall design concept is not only dramatic, but also surprisingly practical to live with seamlessly blend the stainless steel framework with clear and vividly coloured curvaceous panoramic panels. Carefully concealed lighting and a low front enhances the visibility of product displays. The harmonising design of the back-bar features a matching coloured curved surround, combining glass shelves with stainless steel base units and worktop. The overall design concept is not only dramatic, but also surprisingly practical to live with. Whole sections of curved front can simply be slid forward for easy cleaning. The extensive use of stainless steel not only looks good, but is also hygienic and easy to clean. The chilled sections feature ISA’s well-established refrigeration technology, offering energy
’
efficiency, reliability and low running costs. Generally, modular systems are a quick and easy way to create a bar/counter area, and are offered by numerous manufacturers at a range of price levels. However, these systems still require careful design and planning to ensure that modules are used to create an effective and efficient layout. It is therefore vital to select a supplier that has extensive experience in the market place and works closely with clients throughout the design process. This should include initial discussions regarding the customer service objectives of the outlet to ensure that these can be met through the finished design.
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TEA
A taxi has already made the epic journey, but tuk-tuks are the current mode of transport.
In pursuit of the ultimate cuppa How far would you go for the perfect cup of tea? Across the street? To the end of the block? How about 15,000 miles? If not, don’t worry. Over the coming months you can sit back in the comfort of your own home or office and watch, read or listen as an eccentric adventure unfolds. Here, Sophie Ibbotson and Max Lovell-Hoare of Tracing Tea outline their progress so far and future plans. Tea trail Tracing Tea is a journey that is following the humble tea leaf from Darjeeling’s Makaibari Estate, through 18 tea drinking nations to Britain, the home of afternoon tea and the world’s most voracious tea drinkers. Our journey has already been undertaken once in a London cab to assess its viability, but started again this July. Four students and our accompanying film crew are travelling the route by Indian autorickshaws (tuk-tuks) in order to chart the significant role of tea and trade in shaping the histories and cultures of Europe and Asia over the past five millennia. An eight-part documentary will be broadcast internationally at the end of 2009, backed by a photographic travelogue, a series of lectures, a travelling tea exhibition, and the project’s web site www.tracingtea.com. Education The Tracing Tea concept was born in Cambridge, England, two years ago and it is underpinned by two main aims, firstly a desire to educate consumers about tea. We are aiming to encourage consumers to think about the product and where it comes from, and also to be more
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discerning and adventurous in their consumer choices. The second goal also refers to education of the public, but in a wider sense. By telling the stories of ordinary people in extraordinary but little-known places, Tracing Tea plans to get behind the sensationalist headlines of the conventional media and actually introduce us all to our global neighbours. Examining different cultures with a focus on something we all share in common – the enjoyment of tea – Tracing Tea will promote inter-cultural understanding and expand our global horizons. India The adventure began with the tea plant itself on the Makaibari Estate in Darjeeling, the world’s oldest single-owner garden. Built in 1859, Makaibari has a rich history but also looks to the future, finding creative ways to improve its tea, the environment and the lives of its workers. Makaibari was the first tea garden to introduce bio gas schemes (1971) and to be certified as fully biodynamic. The estate management has also pioneered ways of preventing soil erosion, conserving forestry on the estate and
including women in the management of village bodies and the plantation itself. It is this forward thinking and recognition of the interdependence of people and the natural environment that caught the attention of Tracing Tea and made us select Makaibari as the starting point of our journey. Next, in Kolkata, the focus of the team was on the work of the Indian Tea Board and J. Thomas & Co., the largest tea auctioneers in the world. The modern work of these august institutions, in particular the expansion of the Indian tea market into Australia, Russia and Dubai and the promotion of geographical indicators for Assam, Darjeeling and Nilgiri teas, is interwoven with the history of the city. Capital of British India until 1911 and possibly the greatest port in the British Empire, Kolkata has played an integral role in the export of Indian tea for nearly 180
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TEA Left: Tea growing in greenhouses at the Institute of Tea Research in Pakistan. years. The city’s more dubious role in the illegal trade of Bengali opium for Chinese bullion and tea in the 1830s was also a point of interest! Pakistan Moving swiftly onwards, Tracing Tea will travel to Pakistan, the first politically controversial country along the route. The Karakorum Highway, a dramatic corridor through the Himalayas between Kashmir and Afghanistan, and the highest international roadway in the world, follows the path of much older trading routes and it is likely that Buddhism travelled from India to China through this area in the second or third century AD. Inspired by the ancient Buddhist petroglyphs and wall paintings that survive high up in the mountain passes, Tracing Tea will discuss the important role Buddhism, and in particular the Buddhist monasteries, played in cultivating and popularising tea across Asia. A light-hearted break from the toils of travel and filming will enable Tracing Tea to organise the world’s highest tea party on the Khunjerab Pass, which lies on the border between Pakistan and China. This pass is 15,397 feet above sea level and the name ‘Khunjerab’ means ‘Valley of Blood’ in a local language. The tea party will include pots of loose leaf tea with milk and sugar, various cut sandwiches, and scones with jam and cream. Everything will be served in porcelain ware on tables with starched white cloths – with the exception of the unusual location it will conform in every way to the English tradition of afternoon tea! The record attempt has already caught press and corporate attention in the UK, Some young came l drivers in India.
and
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both journalists and project sponsors have been invited to participate in the event. China Tracing Tea will not be travelling through the main tea producing areas of China. This decision was taken for logistical reasons – the tea estates lie well over 2000 miles from our entry point into the country. Instead, our focus will be on the overland tea trade from China to Tibet, Mongolia, Russia and Central Asia along the legendary Silk Roads. The city of Kashgar has since 76 BC been one of the most important commercial centres in western China. The weekly animal market is still one of the largest in the world and the horses and camels bought in Kashgar would once have comprised the pack animals in the mercantile caravans. Horses and camels carried compressed tea bricks as, unlike loose leaf tea, they were easy to pack and were not adversely affected by the climate. The bricks themselves were used as an edible currency until the early twentieth century; each brick was scored so that it could be broken down into ‘change’ and the further away from Beijing the tea bricks travelled the more they were worth. Brick tea is just one of the novelty tea products that has started making an appearance in specialist tea shops in the West and will be further promoted in the Tracing Tea documentary. Kyrgyzstan and Central Asia From China, Tracing Tea will cross into Kyrgyzstan, one of the little-known republics of Central Asia that gained independence after the fall of the Soviet Union. Filming in Kyrgyzstan, Kazakhstan, Uzbekistan and Turkmenistan, Tracing Tea will spend time with the nomads of the steppe land, attempting to understand if not appreciate their penchant for tea boiled with butter or fermented mares’ milk. This appetising broth, to which salt or grain can also be added, is a central part of the nomads’ diet as it is high in calories and the tea provides essential minerals that cannot be gained from their other staples of meat and dairy products. Although the nomads may seem to be part of a bygone age, the Central Asian republics are developing at a great pace thanks to their large and accessible reserves of oil and gas. This new money, evident in ostentatious displays in the larger cities, is fuelling demand for luxury products, boutiques and cafés. Consumers are increasingly well-travelled and discerning, making it a prime future market for specialist tea and coffee outlets and café chains. SEPTEMBER/OCTOBER 2008 CAFÉ CULTURE 25
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Above: Sacks of tea in Pakistan. Right: Tea drinking in Kyrgyzstan. Iran Iran will be the next stop on the Tracing Tea journey, a country which often seems to make the news on a regular basis but almost always for the wrong reasons. Populated by some of the most sophisticated civilisations in the world for well over 5000 years and responsible throughout that time for remarkable advances in art and architecture, technology, mathematics and medicine, we tend to now only hear of religious and political excesses and the country’s nuclear threat. The city of Rasht in Iran’s Gilan province, which borders the Caspian Sea, tells a far more positive story of the Iranian people and their lives. The area has a humid climate and good rainfall, making it ideal for tea production. The cooler temperatures and lush green hills are a far cry from the dry and oppressive heat of Tehran and so Gilan has become a popular tourism destination for wealthy Tehranis. Families come to picnic on the tea estates, go to the beach and, perhaps most incredibly of all, let their hair down and party. Tracing Tea will be partaking in the revelry and showing audiences a far more relaxed view of what it means to be Iranian. Turkey Across the border in Turkey, as in much of Eastern Europe, April 26 1986 will always be remembered as a black day. A reactor explosion in the Chernobyl Nuclear Power Plant in Ukraine and the ensuing nuclear fallout irradiated crops and, although 60% of the radioactive fallout fell on Belarus, the environmental impact of the disaster was felt as far away as the east coast of America. Turkey, on the opposite shore of the Black Sea to Ukraine, was among the worst hit and almost all of the 1986 crop of Turkish tea had to be destroyed due to its unsafe radiation levels. Tracing Tea will be
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looking at the ongoing impact of Chernobyl on the Turkish tea industry and also working closely with the Tea Research Institute in Rize, explaining the commercial applications of their work on the mineral content of tea and the potential for cloning tea plants.
stimulated European factories to discover new techniques and make porcelain manufacturing commercially viable. Tea pots, cups, saucers and other paraphernalia could then be produced cheaply for the ever-growing number of tea drinkers.
‘New Europe’ Eastern Europe, or ‘New Europe’ as it is often now called, has thrown off its Soviet mantle and low-grade Georgian tea, and its emerging tea market is expected to become a core area for green tea sales. The countries’ hot beverage markets are currently dominated by herbal and fruit teas and infusions, and a number of Europe’s blending houses are also located in Hungary and the Czech Republic, giving Tracing Tea plenty of food for thought. We will almost be at journey’s end at this point, and Tracing Tea will be travelling through Germany and the Netherlands, countries better known for their coffee consumption. However, without the Dutch East India Company opening maritime trading routes to China, Japan and Java in the early 1600s, none of us would be likely to be drinking tea at all. Tea became fashionable for the society figures present at the Dutch court of Orange, and the arrival of Chinese porcelains along with the tea chests
Back to Blightie Nearly seven months after leaving Darjeeling, Tracing Tea will cross the English Channel and return home to London. A leading London hotel (as yet undisclosed) plans to showcase the careful preparation of afternoon tea whilst explaining its history, and our team will attempt to compete with the experts serving tea to the most demanding of customers! Tracing Tea will also tackle the fascinating role that tea consumption played in enabling the Industrial Revolution to take place. Leading authority in the field, Professor Alan MacFarlane of Kings College, Cambridge will explain with the aid of engravings, old photographs and a walking tour of the City, the impact that tea had on urban mortality rates, population density and early factory workers. A tea plant, brought all the way from Makaibari, will also be planted at Cambridge University to mark both the start and the end of Tracing Tea.
Left: The City of London will be journey’s end for the Tracing Tea project.
If you would like to find out more about the Tracing Tea project, visit www.tracingtea.com (if you have any questions or would be interested in becoming a corporate or individual sponsor of Tracing Tea, please contact sophie@tracingtea.com).
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TEA
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COFFEE
It’s in the
d n e bl
Although many would argue that it’s the skill of the barista which ultimately ensures great tasting coffee, creating or sourcing the right blend is just as critical. Here we consider two options that can help outlets with this task - shop roasting and retailing a pre-blended brand.
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A hot opportunity Across Scandinavia, the USA, Canada and certain areas of mainland Europe, the concept of shop roasting, or microroasting, is by no means uncommon. Operators have become involved with coffee roasting not just because they are passionate about their own coffee, but also because they have identified a growing local demand amongst like-minded customers and have seized the business opportunity this has created. These operations have often grown out of small local coffee shops, cafés or delicatessens that have roasted beans for their own use or sale, into operations that supply other cafés, restaurants and hotels within the local area with freshly-roasted, frequentlydelivered, gourmet coffee beans produced to customers’ exact requirements. The UK is ideally suited to take up this opportunity – the demand for coffee has never been higher and customers are increasingly concerned about the provenance of the food and drink they consume. Additionally, they are looking for better or different tastes in their coffee, as well as trying to distance themselves from the standardisation and globalisation of the major coffee outlets. These combine to
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COFFEE
create real opportunities for shop roasting. The espresso machine company, La Spaziale UK, have now added the highly regarded Probat shop roasting equipment to their portfolio exclusively in the UK, and La Spaziale’s Steve Penk strongly believes that shop roasting offers opportunities for coffee connoisseurs to enhance quality and taste, and for entrepreneurs to create new revenue streams.
“
Shop roasting allows the operator to take full control of their own coffee making process, or to create that opportunity for others to take control of theirs
”
The benefits “Shop roasting allows the operator to take full control of their own coffee making process, or to create that opportunity for others to take control of theirs. Even an experienced barista, with skilled grinding and preparation, will still be relying on the quality and freshness of the roasted beans to translate into the excellence of the finished espresso,” explains Steve Penk. “The shop roaster can create a real difference by controlling that quality and freshness, through skilful sourcing of green beans, the roasting process itself, the frequency of roasting and the bagging and distribution of the freshly roasted beans.” A shop roaster has the world of coffee to choose from, and specialist suppliers throughout the UK now offer a huge selection of green beans. Like wine, coffee is one of life’s gastronomic pleasures whose taste is determined by a whole series of variables – including variety, country of origin, post-harvest preparation and freshness. These are all variables that the shop roaster can juggle when creating their own, bespoke tastes. The roasting process itself allows the roaster to create the greatest variation in flavours. Also important in the process, however, is the time immediately after roasting, and the storage period before use which is critical to maintaining quality. The peak flavour of a coffee lies between a day from roasting to about three weeks after roasting, unless bags with a one-way aroma valve are used. From the moment the beans are roasted oxygen begins to adversely affect the flavour, so the quicker the roasted beans
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Above: Probat’s Probatone 5 coffee roasting machine and right, beans cooling in a tray.
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COFFEE
can be delivered to their point of use the better. “This is where shop roasters have a huge advantage over larger, often national roasters,” adds Steve Penk. “If they are using the beans themselves, there is no need to stock large quantities of roasted beans, as roasted batches are smaller and more frequent, maximising taste and freshness in their own offering. If they are supplying others, delivery is likely to be frequent and local, so delivery times are likely to be quicker and journeys shorter. Similarly, the shop roasters’ customers gain the benefits of unique flavours, roasted consistently to their exact specifications, delivered frequently to reduce stocking and enhance freshness, supplied locally to reduce ‘food-miles’ and maintain good provenance.” Roasting Roasting is at the heart of the coffee making process. It is when the green beans are endowed with the aroma and flavour basics – the raw materials from which the final cup is created. Shop roasting is a blend of art and science. “Myth would say that it is a black art, practiced successfully only by those with a long apprenticeship and decades of experience,” says Steve Penk. “However, the truth is that there are many thousands of successful roasters across the world, who are currently running profitable microroasteries based on little more than a passion for excellent coffee, an investment in the right equipment and some welldelivered, basic training.” The roasting process itself has several phases. During the first phase the green beans are dried. The original moisture content of between 9% and 13% helps to draw heat into the centre of the bean. As the temperature rises, water evaporates, and when it is above 100°C it vaporises. The bean temperature continues to rise and the colour starts to change from green to yellow – the aroma at this stage is something between the smell of baking bread and roasting nuts. The volume of the bean also increases due to the internal pressure of the evaporating water, and the bean will begin to crack under this pressure. This stage is audible, and is known as the ‘first-crack’. The temperature within the bean continues to rise and carbon dioxide and carbon monoxide and other organic gases are produced within the bean – this remains within the bean until it is later ground, which accounts for the fact that whole beans keep better than ground beans. After the first crack, the full aroma development
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“
Myth would say that it is a black art, practiced successfully only by those with a long apprenticeship and decades of experience
”
begins. Oils and volatile acids are reacting at this stage, having a huge impact on the final flavour of the coffee. Later a ‘secondcrack’ can occur as pressures continue to build-up, but a lighter roast may not reach this stage. After the second crack the beans will start to carbonise, may show some smoke, and oils will migrate to the surface giving a shiny surface. “Judgement will determine the exact stage at which the beans are ready. Roasting needs to finish with a cooling phase in order to stop further uncontrolled roasting which could destroy the subtle flavours developed in earlier stages,” adds Steve Penk. “Most professional roasting machines have capability to combine roasting and cooling phases, so that a second batch can be roasting while the first batch is cooling. A typical roast in a drum roaster will take about 12-16 minutes from start to finish, and the beans will lose about 18-21% of their weight whilst gaining up to 100% in volume.” Needless to say, roasted beans should be bagged and despatched to their point of use within four to six hours after roasting, although they should be allowed to rest for about 24 hours before being drunk to allow the flavours to fully develop, advises Steve Penk. Ideally de-gassing bags should be used. These feature a one-way valve which
allows the beans to release gasses formed during roasting, but prevents harmful oxygen reaching the beans. Coffee roasting is a satisfying process which involves all the senses – touch, smell, sight, hearing and, ultimately, taste. A roaster will quickly develop these senses, with the help of suitable training, and be able to build up roasting profiles for different beans and different customers. The roaster will be able to bring the same passion and attention to detail to this process as they do to every other part of their business. A business opportunity Modern shop roasting equipment is ideal for creating an additional business opportunity for a wide variety of existing operations – cafés, coffee shops, delicatessens – or as the basis for a new, stand-alone micro-roastery. Probat-Werke of Germany has been developing and manufacturing coffee roasting machines of all sizes since 1868, and is well known throughout the world. Their shop roasting machines are now available exclusively in the UK through Probat UK SR and include the Probatino, a table-top model suitable for batches between 800g and 1.2kg, and the Probatone range with models for batch sizes of 5, 12 and 25 kgs. The mediumsized Probatone 12 is capable of roasting four batches of 12 kg per hour which, given a suitable customer base, will produce a substantial and regular revenue stream. Financial investment in such machinery can be eased through leasing arrangements, whilst the profitable sales of high-quality, gourmet roast coffee beans
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Green Beans can start immediately. Probat UK SR offers a full consultancy service for individuals considering moving into roasting, and this includes concept appraisal, site surveys and financial planning. On-site training is also offered in addition to classes and seminars held regularly at a new, dedicated area at Probat UK SR’s headquarters in Chesterfield (these include demonstrations and tutorials given by leading roasters). “shop roasting allows passionate coffee connoisseurs to take control of the most important stage in creating the flavour of the final beverage,” concludes Steve Penk. “Given the correct local environment and similar like-minded outlets, it also offers huge business potential for ambitious entrepreneurs, bringing opportunities to a new customer base and opening fresh revenue streams. The vision of a microroastery in every UK town, helping to enhance the quality of coffee served locally by similarly-passionate individuals, may yet become a reality.” A branded blend With consumers looking to tighten their spending ahead of a possible recession, Metropolitan Coffee Company says that it is to focus its attention on its core UK brands - the Fairtrade offering Integrity and its latest addition to the portfolio, Caffe Amada. “Analysts are predicting a challenging time ahead and in times of economic downturn consumers have a limited elasticity – that is they have a limit as to what they are willing to spend. By Right: The latest Caffé Amada range which is available in a variety of formats including espresso pods and beans.
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concentrating our efforts on our own brands we are able to offer best value for money to our customers who, in turn, can pass that on to theirs. This will hopefully go some way to retaining a coffee market that is buoyant, competitive and dynamic,” explains Angus McKenzie, managing director. “We have an extensive knowledge of the UK coffee market having worked with OOH operators for many years now and, as such, our products have been developed specifically for the UK palette. What’s more, because these are our own brands we can always protect the quality, we can guarantee excellent customer service and provide a full range of point of sale. All in all we feel this move is the best way to guarantee authentic coffee while offering value for money.” Integrity is a premium quality 100% arabica blend that boasts a rich, full flavour but retains lighter, subtle nuances for an earthy, nutty brew, symbolic of the Brazilian roots of the beans. Caffe Amada, meanwhile, is described as ‘an artisan espresso coffee’, authentically produced by a fourth generation of Italian family roasters without too much bitterness or acidity to specifically appeal to UK tastes. It is being aimed at the out of home operator who is looking for an affordable, quality coffee with outstanding flavour and heritage supported by high levels of service, style and value, say Metropolitan. “Caffe Amada is a true life story of a passion for excellence from a real Italian family consumed and obsessed with delivering great coffee around the world,” says Angus McKenzie, Metropolitan’s managing director. “They have been specialists in espresso since just after the Second World War and insist on using only the finest beans in their blends.” As a matter of course, the Metropolitan
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COFFEE Coffee Company says that it works with the roasters to develop flavours that specifically appeal to UK tastes. Premium quality beans are chosen to roast well together in the same roast batch, and which lock in the perfect marriage of characteristics that develop during roasting. This, feel Metropolitan, can be lost when roasters simply mix together pre-roasted origin coffees. The Caffe Amada blend has been slow-roasted and features arabica beans (about 65% of the blend) from Brazil, Guatemala and Costa Rica. The arabica beans provide smooth flavours with hints of sweetness and chocolate. The robusta beans (around 35% of the blend) are quite unique – they are high grown beans from Java which are larger than usual, plus Indian washed robusta beans. This process gives a milder lighter note to the main body of the coffee and the Java beans deliver a richly thick crema. By slow roasting the beans using traditional methods, the beans develop an even flavour which delivers sweet, delicate tones and rich creamy espresso. “Consumers want to learn about the provenance of their coffee blends and are looking for a connection with the products they consume. Knowing why coffee tastes as it does and learning about different roasting techniques enhances their coffee experience,” adds Angus McKenzie. Caffe Amada is available in 8 x 1 kilo bags, 3 kilo grinder top tins and individual espresso pods. The pods are also available in decaffeinated form (www.metropolitancoffee.co.uk).
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Bloc! Owner puts head on the Four years ago, lawyer turned café owner David Jones switched all the hot beverages in his Brazilian themed coffee shops to Fairtrade, a decision that saw him partner up with the independent coffee company, Metropolitan Coffee. David opened his third coffee shop under the Bloc name in Wallingford in early September, adding to his existing branches in High Wycombe and Henley-onThames. “Having been in the business for some time I began to notice that not only had the quality of Fairtrade coffee improved significantly, but also that there were a lot more companies out there that were achieving that quality level, which, in turn, meant it was becoming easier to source,” he says. “With consumers growing more consciously aware of the issues surrounding Fairtrade, and the coffee costing just a few pence more, it seemed silly not to go down this route.” It was then that David approached the Metropolitan Coffee Company. “I had been aware of Metropolitan Coffee for a while and the fact that it was an independent company, like myself, instantly appealed as I was not only able to get the quality I demanded, but also a product that I could develop as my own,” David continues. Ever since, Bloc Brazilian has been selling Metropolitan Coffee’s own label Integrity Fairtrade espresso beans, a decision that David is yet to look back on. “Sourced from Brazil, Integrity fits our Brazilian theme perfectly, while the 100 per cent arabica blend offers exceptional quality, consistency, taste, aroma and body all combined with full traceability. We couldn’t really ask for more. Plus, our customers like the fact that when they come to us, they know they are getting Fairtrade coffee, where as in a majority of the larger chains it’s something they have to ask for,” David adds. “We serve about 250 people a day in each site, many of whom are regulars and who appreciate a good coffee – that’s why they come back to us. Where we differ from the large chains is that we try and stay true to the coffee. We don’t offer bucket sizes, just 12oz and 8oz so that the milk doesn’t drown the coffee and the taste comes through. We try to offer a size that gives a European style coffee taste - it’s all about getting back to the Continental style coffee enjoyed in Italy rather than the giant US sized coffees. This is an area where Integrity really comes into its own as it has a strong, rich, full flavour which cuts through even the milkiest of coffees.” With the coffee culture showing no signs of letting up, David Jones is positive about the future growth of his business. “Coffee culture is definitely getting more popular. It’s no longer just a certain type of person that drinks espresso – it appeals to everyone whether they are a student, an office worker, a mum or an old age pensioner. Having a coffee has become part of people’s daily relaxation routine and gives them that feel good factor,” he concludes.
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PROFILE
Good Business is Good for Business Directors, Joanna Aleksic and Paul Siddall started Best Coffee Beans two years ago with the single aim to prove that Fairtrade Coffee could be the best tasting coffee. Now, supplying much more than just coffee they are proud of their diverse customers, Joanna tells us ‘the fact we supply our products to small delis, coffee shops, RSPB visitor centres and
Rail Operators has to prove that ethical sourcing and good taste matters. We also strive to be an ethical company and closer to home we also contribute to the replanting of trees in the Forest of Avon. We think good business is good for business’
Best Coffee Beans Limited 7 Clarence Parade Cheltenham GL50 3NY T: 0844 44 80 620 www.BestCoffeeBeans.co.uk
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Ethical Blending
he ethical coffee company, Best Coffee Beans signature coffee is their uniquely blended ‘House Proud Espresso’ which being triple certified as Fairtrade, Organic and Rainforest Alliance carries the highest ethical standard. However, Paul Siddall, Managing Director of Best Coffee Beans argues that this is not the most important factor. ‘What makes this coffee a success is its taste. Those sweet caramel and butterscotch tones which develop when you add milk to make your latte or cappuccino. It’s blended for our British climate to bring cheer to our gloomy outlook!. What some producers of ethical lines don’t understand is that if its rubbish, it won’t sell and that
T
doesn’t benefit anybody.’ ‘We also realised that you could have the best espresso blend, but if it’s made poorly, you still don’t end up with a good cup of coffee’. Best Coffee Beans offer regular professional barista training courses at their training centre and offer free onsite training when they install coffee machines. Best Coffee Beans are approved national suppliers of Jura Bean to Cup Machines and La Spaziale traditional espresso machines. Paul says ‘we chose these two manufactures in particular because they build high quality, reliable machines, with good maintenance backup and offer very good value for money. We are not going to let
the equipment we supply let our coffee down’ In addition to the wide range of ethical coffees and equipment, Best Coffee Beans also offer an extensive range of other ethical products which they believe offer the best in taste. ‘Our most successful partnership has been with English Garden Teas. We looked far and wide for a great tasting ethical tea says Paul before finding English Garden, who have managed to produce a truly fantastic single estate Fairtrade tea which is ideal for both retail and food service’. ‘It is especially packed to order for us, meaning our customers get the best quality product which includes English Breakfast, Earl Grey and Infusion Teas.
What’s Next? Best Coffee Beans are currently moving their distribution to a larger warehouse in Gloucester where they already have a demonstration, tasting and training facility. Paul told us ‘this move will help us to deliver a wider range of products on a next day service’. Best Coffee Beans are also starting a dedicated delivery service to their local customers in the Gloucestershire area, which will particularly benefit their smaller customers.
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INNOVATION
The economic slowdown means that consumers are thinking longer and harder about how and where to spend their disposable income. For cafés, this means that dealing with the competition and standing out from the crowd has never been more important. Whether via your coffee machine, food or beverage listings, new products have the potential to offer your outlet a point of difference.
&
New novel
New twists When it comes to bringing fresh creativity to a café’s menu, several foodservice companies have taken staple favourites and given them a twist. For example, Frozen food manufacturer, McCain Foods, has developed its Signatures Starters & Sides range to provide caterers with a contemporary and versatile product range that can be used as a starter, side, or as topping solutions for a variety of eating occasions. Their easy-to-cook range features a number of novel new products such as Potato Scoops, Herby Onion Scoops Hot and Spicy Baby Corn and Mozzarella Cheese Sticks, all serving to provide an alternative, or variation on a theme to the traditional British chip and helping cafés to compete with other OOH venues, as well as stand out from the crowd (for more details, visit www.mccain.co.uk). This range has been developed after extensive research into how caterers can harness the potential of this market and drive profits, say McCain, who point out that with out of home dining growing at an astonishing rate, caterers can no longer ignore their food offering and that a point of differentiation is critical to success. Their Potato Scoops, for example, are supplied frozen in case sizes of 4 x 2kg, but these can be split down if required (the list price for a 2kg bag to an outlet will be about £5.85 – equivalent to about 13 portions, say McCain) and are described as half pipe-shaped. Sliced down the centre they take the form of curvedshaped strips of potato with a soft centre and crispy outer. As they are slightly hollowed out, they are also ideal for use in dipping and scooping up sauces and dips. Demonstrating a continued commitment to product innovation, the
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Herby onion scoops.
earlier part of the year saw Westlers exclusively launch Kono Pizza – authentic Italian pizza in a cone - to the UK foodservice market, and in particular the food to go sector. Pitched as ‘the launch’ of the year in the UK, Kono Pizza has been around a while now, but up until now the concept seems to have experienced problems getting backing in the UK. Kono Pizza was created in 2002 by Romano Boscolo and officially launched at the Triennial Exhibition in Milan in April 2004, having since proved highly successful, and enjoying rapid
growth through Italy and Europe. It takes the ever popular taste of classic Italian pizza, but presents it in an effective, handheld format, making it of interest to numerous catering operations of all types and sizes. It is supplied pre-filled and frozen, and after defrosting, simply requires to be baked. It can be cooked for 10 minutes positioned in a special Kono Pizza holder in a conventional, warm oven at 1900C, avoiding the requirement for specialist equipment. After leaving to stand for two minutes, it is ready to be served. “One of the big decisions we had to
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Suggested menus McCain Starters & Sides Herby Onion Scoops: McCain Herby Onion Scoops @ £1.01 Sweet chilli dip @ 10p Selling price £2.95 (creating £1.84 profit for the caterer*) McCain Starters & Sides Potato Scoops: 150g serving of McCain Potato Scoops @ 57p 150g of Scampi @ £1.08 Mayonnaise @ 10p Selling price £5.85 (creating £4.10 - 70% POR* - profit for the caterer) (Note: Cost per portion is based on estimated purchase price from delivered wholesaler and should be used as a guide only (all pricing is estimated).
make in bringing this product to the UK market, was which flavours – namely the pizza toppings - would best suit the taste profile of UK consumers,” says Robert Burns, marketing controller at Westlers. “To ensure that we got the choice of flavours right, we went out into the marketplace and consulted the three, top out of home pizza chains, who confirmed our suspicions that a margherita, pepperoni and chicken flavour pizza would cater for most tastes.” In fact, during their research, Westlers report that they found that the top three flavours were margherita, pepperoni and quattro formaggi (four cheeses). However, the decision was made that the four cheese combination was too similar to margherita, and so a chicken variety was introduced instead. The nature of Kono Pizza lends itself to a broad range of toppings and as such Westlers say that they are developing a range of new varieties to take the brand forward. Robert concludes: “Kono Pizza is a concept that we are extremely excited to have within the Westlers portfolio. It is a concept that we have big plans for, and Westlers are committed to the continued expansion of the product, which we will
Kono Pizza pricing Estimated average cost to operator RRP Sell just 50 per day Week Month Year
£1.35 £2.99 £82 gross cash margin £574 £2,296 £27,552
Created in Italy, the ingenious Kono Pizza is supplied in the UK by Westlers.
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INNOVATION believe will continue to revolutionise the market for hot snacks that can be eaten on the go.” Consumers are increasingly making food and drink pit stops, observed Westlers at their Kono Pizza launch event earlier in the year. The company feel that the familiar ‘cash rich, time poor’ drive for convenience is here to stay, so there is a need for quick and filling meal solutions. In addition, add the company, there are expectations for snacks to be more indulgent, fun, entertaining, sensual, adventurous and exotic. These factors are giving rise to the trend of experimental products, and Kono Pizza with its cone shape certainly offers consumers a novel kind of pizza. Bringing a sweet take on a classic pastry case, Jus-Rol’s (www.jusrolfoodservice.co.uk) new Sweet Ideas recipes are the latest selection of mouth watering ideas from the pastry experts, representing additions to dessert menus and afternoon tea accompaniments for cafés. Sweet Ideas miniature pastry treats take minutes to create and provide a real point of difference for your business, say Jus-Rol. Their Medium Pastry Cases are made using the traditional French puff pastry method and can be baked off in eight to 10 minutes prior to adding your own filling. Ideas include strawberries and cream, indulgent chocolate and crème fraîche
ripple and refreshing tangy lemon, but can be easily varied depending on the occasion or the seasons. For instance try berry fruits for September, mincemeat at Christmas, strawberries in the summer, or for utter indulgence white chocolate and raspberries or dark chocolate & cherries. You could even let customers choose their own fillings from a menu, giving them complete control over their platter.
Exclusive Cruller Donut reader offer! In today’s grab and go society more consumers are snacking on the move, seeking reward through indulgence. To meet this growing demand for more premium offerings, and help create that sought after point-of-difference, Moy Park has launched their new Vanilla Glazed Cruller. A light, cake-style donut swirl, generously iced with a vanilla glaze, and produced using the finest quality ingredients, Vanilla Glazed Crullers are ready to eat in just 30 to 45 minutes, straight from the freezer. With a shelf life of between 12 to 24 hours, operators can defrost exactly what they need with very little notice, keeping waste to a minimum, say the company. To celebrate the launch, Moy Park Foodservice is offering 10 lucky Café Culture readers the chance to sample the Glazed Cruller Donuts by giving away one free case each to the first 10 readers to contact to Café Culture. All you have to do is send in a postcard/sealed envelope to Paul Steer, Vanilla Glazed Crullers Offer, Café Culture, Association House, 18c Moor Street, Chepstow, NP16 6PW detailing your name, outlet address, and contact number. To be valid, all entries must be received by 31 October 2008. Terms and conditions apply and are available from elke@jellybeancreative.co.uk (to find out more about the full range of Moy Park Foodservice products and all their profit making tools, visit www.moyparkfoodservice.com or call the Prime Line on 0800 085 2749).
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New looks, new technologies Each year sees the launch of new drinks machine concepts and dedicated coffee machines, as well as modifications to existing models. If you are updating, or about to replace, your outlet’s workhorse, then before simply choosing the same again, it can be worthwhile checking if there’s any new technology on the scene that could enable you to give your beverage offering an edge. The coffee chain giant, Starbucks, who have been taking some high profile steps to re-engage with the needs and requirements of their customer base, have recently announced the introduction of a new state-of-theart espresso machine that has been specifically designed to enhance
Fracino’s Cybercino
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Left: The Mastrena™ Espresso Machine is the latest coffee machine to be deployed at Starbucks outlets. Above: The stylish Sublima machine from Brasilla. their baristas’ ability to deliver customers beverages exactly how they want them. Developed exclusively in Switzerland for Starbucks, the Mastrena™ Espresso Machine is the culmination of five years of development and collaboration between Starbucks and espresso machine manufacturer, Thermoplan AG. The latest machine grinds every shot to order and, together with other features, results in superior consistency of espresso shots, greater options for milk steaming and customisation, say Starbucks. The Mastrena™ was even developed with a reduced height so that Starbucks baristas can now connect visually with customers for more personal, immediate interaction and service. The machine is also easier for Starbucks baristas to use, say the company, with a stylish look that Starbucks feels its customers now expect. Thus, say Starbucks, as part of its relentless commitment to quality, all new stores in the UK and Ireland will have a Mastrena™ installed, and by the end of 2008, more than 30 per cent of their US company-operated stores will have the new machine, with 75 per cent having the Mastrena™ by the end of 2010. “Starbucks partners aim to provide the best possible service and most positive coffeehouse experience, by being welcoming, considerate and knowledgeable. The Mastrena™ is a central part of our promise to customers to provide their
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favourite drink perfect every time,” says Brian Waring, marketing director for Starbucks UK and Ireland. “We believe that our baristas can hand-make any espresso beverage perfectly. This commitment to excellence is known as the Starbucks Promise – our customers’ drinks should be perfect, every time. If not, let us know and we’ll make it right. By providing our baristas with the best training and tools, including the Mastrena™, we will continue to define the industry standard for top quality service.” The award-winning UK espresso manufacturer, Fracino (www.fracino.com), has also been busy designing a new machine, having challenged the bean-tocup market with Cybercino - a machine that combines retro styling with the latest engineering and technology based on the firm’s five decades in the espresso machine business. The company reports that it has designed the Cybercino to meet many of the common challenges associated with bean-to-cup technology, not least reliability, design and producing consistently good coffee. “This is a major step for Fracino. We have designed and manufactured a fully automatic machine that addresses many of the issues that have been associated with similar products,” says managing director, Adrian Maxwell. “As a starting point the machine has a solid brass, thermo-syphonic brew block heating system that ensures a stable temperature without the need for thermostats. With pre-infusion, the Cybercino extracts espresso in the same way as a traditional espresso machine. The grinder adjustment is also very simple and located above the cup tray for ease of use, preventing the need to open the machine to change the grinder settings.” In part, Fracino’s engineers have realised their goal by ensuring maximum extraction from the coffee is achieved via an innovative horizontal screw which compacts coffee in the group head, and holding it under constant pressure whilst hot water is infused in order to deliver the best possible crema (a feature normally missing from bean to cup coffee machines, feel Fracino). “We have also designed solutions to the problems of blocked coffee grinder chutes and frother air valves – adding a brush to the grinder chute which sweeps it after every brew and completely separating the air valve from the frother to avoid the
flat milk which results from a blocked valve,” explains Adrian Maxwell. Alongside taste, consistent cup size is also a vital element of any fully-automated machine, point out the company. Again Fracino’s team has examined the major causes of irregular cup sizes and engineered the Cybercino to solve them, so the milk tube features a pinch valve so that milk is immediately available for each new drink, and ensuring that the same amount of frothed or foamed milk is added to each coffee. However, it is perhaps the Cybercino’s design that will really catch the eye in the bean-to-cup market. “We have designed the Cyberino to produce a great cup of coffee at the touch of a button, and to be durable and requiring little servicing,” adds Adrian Maxwell. “Bean-to-cup machines normally look like vending machines, and consumers tend to associate bad coffee with vending machines and consequently have a poor preconception of bean-to-cup machines.” Caffè Society, the UK sole importer of Brasilia coffee machines, have traded for over 10 years in the commercial coffee market and Brasilia S.p.a. is widely accepted as being an innovator in the field of coffee making, having been manufacturing high quality, precision built espresso machines in Retorbido, Italy for over 35 years. Following on from its world debut at Host in Milan, and its UK preview at Caffè Culture 2008, Brasilia’s new state of the art brewing system Sublima (which is fitted to their main stream traditional machine, the Opus) has been drawing interest. Sublima is the only system to produce an espresso at 14 bar of pressure, claim the company, thanks to its extraction performance (called the Presureplus Brewing Cycle). In addition, Sublima also features Brasilia’s Tempdrive Temperature Balancing System which has been designed to give full digital temperature control over individual group heads by providing high
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INNOVATION thermal stability (only ± 0.50C). The two main features of the Sublima system to note are its efficient extraction of the espresso (giving up to 50% more crema, say Brasilia), and 30% faster frothing/steaming of milk thanks to the 14 bar pressure in the boiler. Experiment Virtu, an expanding retailer of natural flavoured syrups for food and drink, are to soon have flavours available in Ben and Jerry’s ice cream parlours throughout Europe and the UK for use in and on ice cream and as a flavouring for milkshakes, and are encouraging outlets to experiment more. Their range can also now be sampled in National Trust cafés and shops across the country. The syrups are also about to be used by the Vodka Revolution bars as an exclusive flavouring for their Vodka shots. If that’s not enough, Virtu has recently opened a coffee training school providing workshops guiding people how to create the perfect coffee for the ultimate coffee culture experience. Flavours to experiment with include Irish cream, chocolate, praline, gingerbread and almond alongside a bespoke flavouring service, as well as caramel, hazelnut and vanilla. There is also a soon to be released range of 100% natural low calorie milkshake syrups, Virtu reveal, including Watermelon, Blackcurrant, Mango, Bubblegum, Kola Kube, Pear Drops, Strawberry, Peach and many, many more. Their syrups are ideal for hot and cold food and drinks such as coffee, milkshake and ice cream, say Virtu and are made entirely in the UK. Free from artificial colourings, preservatives and flavourings, and using fruit extracts instead of artificial
sweeteners, Virtu’s range is sure to appeal to health-conscious consumers. Virtu bottles are available at a retail price of £6.24 for a 500ml bottle which provides 50 servings (www.virtu-world.com). Grand Marnier, the iconic cognac and orange liqueur, has announced that it will be targeting after dinner coffee drinkers with a campaign to drive awareness of its Grand Marnier cognac base and the liqueur’s appeal when added to coffee. This autumn will see Grand Marnier launch a consumer and trade programme focusing attention on the Grand Café - a 25 ml serving of the orange-flavoured liqueur added to coffee and topped with a cream float In order to drive on-trade sales, Grand Marnier is seeking to create sampling and listings partnerships with hundreds of national licensed mainstream gastro bars and restaurants. The on-trade programme will be supported with point-of-sale and bar tools for serving the Grand Café, and a trade account incentive. Grand Marnier is distributed in the UK by Cellar Trends, and priced at around £20 a bottle (www.cellartends.co.uk). The company’s research among spirits drinkers shows that awareness of drinks such as Irish coffee is very high, with nearly 25% of them had drunk Irish coffee in the last three months. Thus, the launch of Grand Café is a continuation of the strategy to de-seasonalise the Grand Marnier brand from its focus on Christmas when nearly 40% of brand sales take place (a past summer campaign for the Grand Esprit cocktail sampled more than 100,000 consumers and produced a remarkable sales take-up, report Grand Marnier). “Liqueur coffees are a massive market in the UK which Grand Marnier has yet to tap into,” says Nicki Daw, Grand Marnier’s
Premium tartlet makers – Dunkleys of Northamptonshire – have launched four new additions to their range (Spinach & Artichoke with a Parmesan Crust, Roast Mediterranean Vegetables in Chipotle Red Pesto topped with Goats Cheese, Gruyere, Bacon and Potato and Chorizo & Roasted Red Peppers in a Chilli Cream Sauce) and will work with their customers to devise the right flavours.
marketing manager. “In the context of our strategy, it updates the brand image. While the Grand Esprit is our summer drink, the Grand Café is our winter drink.” New to the UK Georgia-Pacific has launched a range of innovative beverage cups and cutlery dispensers to the UK market. A well-known name in the US catering industry for over 100 years, Dixie® Smart Serving Solutions (www.dixieonthego.eu) will be bringing
Tangy Lemon
Chocolate Hazelnut Ripple
18 Jus Rol Medium Puff Pastry Cases Beaten egg to glaze 250g tub mascarpone cheese Grated zest of a lemon plus 2-3 tsp. juice 4tbsp lemon curd Mint leaves and icing sugar to garnish
18 Jus Rol Medium Puff Pastry Cases Beaten egg to glaze 250ml crème fraîche 2tbsp chocolate hazelnut spread Icing sugar for dusting plus a few raspberries for garnish – optional
2200C
0C
1 Preheat oven to (200 for fan assisted ovens) 4250F/ Gas Mark 7. 2 Bake off pastry cases as directed on pack, allow to cool. 3 Combine the cheese with the zest, juice and lemon curd and use to fill the cooled cases. 4 Decorate with mint leaves and dust with icing sugar before serving.
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1 Preheat oven to 2200C (200 0C for fan assisted ovens) 4250F/ Gas Mark 7. 2 Bake off pastry cases as directed on pack, allow to cool. 3 Place the crème fraiche in a bowl and then fold the chocolate hazelnut spread through using a dessert sized spoon. NB Do not work it too much as it will lose the ‘ripple’ effect. 4 Divide between the pastry cases and serve dusted with icing sugar and a few raspberries if desired.
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Christmas list
their Insulair® triple-wall insulated cups, PerfecTouch® non-slip cups, and SmartStock® individual cutlery dispensers to the UK market. “Our complete family of products now supports the entire catering spectrum, from improving back-room processes to enhancing the service and dining experience for eat-in and take-away customers,” says Emma Nourry, GeorgiaPacific’s trade marketing manager. The Insulair® cup offers multiple efficiencies to operators, practical benefits to consumers and a positive contribution to environmental sustainability through its innovative three-layer construction designed for built-in thermal insulation, say the company. A built-in sleeve also eliminates the need for a separate cup sleeve or extra protection, reducing wastage and the mess of ‘double-cupping’. PerfecTouch® are non-slip cups which offer high quality and comfort via a
specially textured outer wall surface which offers superior sturdiness for a firm grip. Superior sidewall strength minimises the risk of crushing or breaking when consumers press too hard or exert excessive force when squeezing the cup, point out Georgia-Pacific. SmartStock® features individual cutlery dispensers to offer each customer a hygienically presented, individually served piece of cutlery. Each dispenser releases one knife, fork or spoon at a time, thereby discouraging customers from taking more cutlery than they need. The cutlery is stacked vertically in the SmartStock® tower, leaving more counter space. SmartStock® is also fast and easy to restock as it features pre-counted and preassembled refills that contain up to 40 prenested, pre-bound utensils.
Christmas is coming, and the colder months will provide ample opportunity to start retailing indulgent treats for your customers. Kate’s Cakes (www.katescakes.com) two limitededition cakes will be putting in an appearance - the Berry Christmas Brownie (a combination of chocolate and cranberry in a brownie) and the Kate’s Cakes Christmas Slice (a richly indulgent slice packed with moist fruit, rich cherries and sultanas, and topped with seasonal marzipan and icing). Alveston Kitchens, part of the Heinz Foodservice family (www.heinzsight.co.uk), will be launching a new range of desserts in time for Christmas, all laden with festive favourite ingredients such as zesty cranberry, rich cream and indulgent chocolate. The line up will include Cranberry and Orange Brulee Cheesecake (a seasonal variation on the classic crème brulee), Nougat Roulade with Brandy Cream (inspired by the soft French nougat of Montelimar), Black Forest Meringue Roulade (described as a ‘retro favourite with a noughtie makeover’), and Chocolate and Orange Trifle (an orange syrup soaked Alabama sponge drizzled with chocolate sauce).
With increasing demand from customers for clearer product information at counters in sandwich bars and cafés, Planglow has devised pre-laminated tickets which require no cutting and can be easily overprinted, and due to a special laminate coating, the Deli Tickets can be used time and time again (www.planglow.com)
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PREVIEW
European Coffee Symposium 2008 Allegra Strategies, the market research company known for its coffee shop market reports, will be hosting a European Coffee Symposium in October (Park Lane Hotel, London, 17 October 2008). A new event Aimed at branded coffee operators, major coffee roasters, equipment The UK has by far the most developed suppliers, food and beverage branded coffee shop market in Europe with suppliers and industry service approximately 3,000 outlets (42% of the total providers, Allegra say that four hundred of the most influential top European market) and the trends observed in executives from across the European Speaker - Rod McKie the UK are now filtering into Europe coffee and foodservice sector will (Welcome Break Group) gather at the inaugural event to discuss the latest trends and key issues in the fast-growing branded Networking opportunity on the European branded coffee shop coffee chain market. Following the symposium, networking market. In the traditional spirit opportunities will continue into the “The UK has by far the most developed of a symposium, the evening with a black tie dinner and branded coffee shop market in Europe emphasis will be on awards night which will recognise the with approximately 3,000 outlets (42% of debate, inspiration and Most Significant Contributor to the the total European market) and the trends sharing of ideas to the industry across Europe, as well as the observed in the UK are now filtering into benefit of the industry as Independent UK Coffee Shop of the Year Europe,” says Jeffrey Young, managing a whole. Speakers will 2008. director of Allegra Strategies. “It is include representatives For those wishing to explore the latest therefore not surprising that vibrant from Starbucks, Caffè coffee shop trends in the flagship UK London, location of the most exciting Speaker - Viki Fuller Nero, SSP Group, market, a study tour of the latest concept innovations and developments in the Lavazza, McCafé, Nestlé stores will be hosted on the day preceding sector, was selected as the destination of Professional, First the symposium (for full details of the choice for the first edition of this highChoice Coffee, day’s events, visit profile gathering.” Fairtrade Foundation, www.europeancoffeesymposium.com) Kraft Foods, Welcome Break Group, and Solo Cup Europe. Allegra Strategies themselves say that Café Culture is pleased to report that Café Culture readers attending the they will also be European Coffee Symposium 2008 event will be entitled to a 10% discount on revealing the latest delegate fees which range from £495 to £395, according to group size. Speaker - Paul Ettinger results of their most extensive research
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40 SEPTEMBER/OCTOBER 2008
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CAFÉ CULTURE is published six times a year and currently distributed at the promotional subscription price of £28 per annum (£45 outside the UK). Name:.................................................................................
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MAINTENANCE
The Coffee Clinic 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.
K-Ching K-Ching ££££!
Q
I have a coffee machine that’s 18 months old. We sell 300 to 400 cups a day. We are based in London and recently we've started having trouble with leaks from the valves and leaks from our boiler. A colleague has suggested that it's scale-related. Is this correct? When we bought the machine we didn't take up the option to buy a water softener, was this a bad move?
A
K-Ching K-Ching ££££! Scale is the cause of most of our call outs. We try, and try, to convince all our customers to install water softeners (calcium treatment units) as the initial cost will be offset over time as the frequency of repairs will normally be reduced. If we sell a machine we include a softener as a standard in any sale. Getting back to your question, yes, it is scale. London is a hard water area so a
softener is essential. An engineer will have to assess how bad your scale problem is on site then they can give you an idea of the cost. This will vary anywhere up to £400 or so if a full de-scale is needed. I suggest you add a new water softener to the cost as this will help prevent the same situation re-occuring. Water softeners (CTUs) normally cost from around £150 up to £400 depending on the size of the actual bottre required. These softeners need to be changed every 12 months on average so it's best to get a service carried out at the same time. My advice? Normally a five litre CTU is needed for a one group machine, or a low usage two group, a 10 litre CTU on a standard two group and an 18 litre CTU on a three or four group machine.
Question
The solenoids at the back of the splash plate near the group handles on my espresso machine have been spraying water. What's wrong?
A
Scale, scale, scale… Once again it's a scale related issue more than likely. The solenoids are more then likely scaling up which is caused by hard water causing deposits on the seals causing the water to leak pass the rubber seals. The other cause it could be is that if you aren't back flushing your group heads in a nightly cleaning procedure the solenoids could easily be getting clogged with coffee oils causing the internal section not to work correctly.
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!
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Auto froth and the auto block!
Q
Auto frothers are promoted as an 'idiot-proof' way of frothing milk, but are they potentially more trouble than they're worth in terms of cleaning and maintenance?
A
Auto froth and the auto block! These are the new rave accessories to get everyone to be a barista champion without the training or experience. I will agree that these can be great additions to an espresso machine, but they can also be a costly accessory if you do not clean these thoroughly after each use. Purging the steam arm before and after each use is essential for these to work correctly time after time. Auto frothers work on the fact that a probe senses the temperature of the milk and allows hot steam through to heat and froth the milk until the pre-set temperature has been reached before automatically turning off. My main concern with these is the lack of access to clean some of the auto frothers on the market. If you do not religiously clean all the parts thoroughly each night and purge the arms after each use, they can block very easily. Our experience with auto frothers is to make sure you ask your supplier if you can strip them down to clean them otherwise a very costly replacement frothing unit may well be required if you do forget to purge or clean the frother and this wouldn't be covered under warranty as it was a cleaning error. Many companies are now changing to auto frothers that you can strip down, so please be sure to ask about these.
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NEW PRODUCTS Lifetime anti-chip warranty from Foodcare Dining
New Remus range from Capital Cooling Commercial refrigeration specialist, Capital Cooling, has launched a new range of integral, refrigerated, multi-deck display cabinets. The competitively priced and energy efficient Remus range provides flexible merchandising opportunities and is particularly suitable for convenience retailing, forecourt stores and promotional sales. With an operating temperature of –1 to +5oC, the cabinets provide versatile solutions for the display of dairy, produce, convenience meals, sandwiches, snacks, beers, wines and soft drinks. Remus cabinets incorporate highly efficient and low noise horizontal scroll compressor technology, which helps improve the environment within the store. The cabinets require only a 13A power supply, eliminating the need for additional electrical installation work often associated with the 20A supplies often required for 2m lengths and greater (call 01506 859000 or visit www.capitalcooling.com).
Going to university has never been so cool! Whether you’re looking to start a new business venture or simply want to add another string to your culinary bow, the Carpigiani Gelato University is a must-visit for those wanting to learn the art of traditional ice cream making! Run by Carpigiani, the world’s largest fresh ice cream equipment manufacturer, the University is an internationally recognised centre of excellence and caterers for all levels of experience – from those just starting out to the most accomplished chefs. As well as practical demonstrations and tastings, the course covers subjects such as market trends, innovation, what is needed for ice cream and ice cream ingredients. In the UK, the free, day-long course takes place in Hereford, Reading or Glasgow. Call 01432 346018 or visit www.carpigiani.co.uk.
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Fantastic news! Foodcare Dining has introduced a lifetime antichip warranty on their Tuxton range, the first time a supplier has made such a commitment to the catering industry. Why? Well, kilned to very high temperatures, Tuxton’s modern manufacturing process prevents chipping and crazing, making the range ideally suited for use in the microwave, as well as being totally dishwasher proof, ovenproof and freezer proof. Already well proven within the NHS, the Tuxton range brings even more confidence to buyers and users, say Foodcare, especially in institutions where the last thing a caterer wants is added costs to replace chipped crockery. For further information on the Foodcare Dining product portfolio, visit www.foodcaredining.com or call (01553) 770444.
Newproducts Greens Total Outdoor Concepts Greens the Signmakers have announced the launch of a new service to the café culture and al fresco dining scene - Greens Total Outdoor Concepts – a ‘one stop’ source of outdoor furniture, parasols, awnings, pavement screening and signage all aimed specifically at café and coffee shop owners. From humble beginnings, over 45 years ago, Greens have been manufacturing signage for some of the best known retailers and brands on the high street. Their leisure and catering style clients’ constant requests for outdoor furnishings and awnings led them to create the Greens Total Outdoor Concept range, which also includes a full design and visualising service from a team of dedicated and talented in house designers. The company’s web site (www.gtoc.co.uk) lists the complete services and products available, allowing clients to browse and buy a great selections of chairs, tables and screens. Call (01482) 327371.
Kavis introduce the new wave in
microwave food technology There have been many attempts to try to improve the way that microwave ovens cooks. Now available in the UK is the TicTob pack which provides the catering trade with a multi purpose paper, storage, cooking and serving solution that has real benefits for the supplier and end user, say its UK supplier, Kavis. The secret of the product, and what makes it different, say Kavis, is the employment of advanced microwave cooking technology. Through its unique design this packaging innovation combines steam with microwave energy in the cooking process and the food inside is cooked by the combination of the two. It heats food faster and the taste is improved. The TicTob pack is available in a range of sizes and can also be supplied with compartments to allow a variety of different foods to share one box. Its sister product is the Souper Bowl which is also paper-based and designed for liquids (call 0870 360 3123 or visit www.kavis.com).
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NEW PRODUCTS
New range of contact grills from Pantheon Pantheon helps caterers soup up their menus The new PSK soup kettle from Pantheon heats up to 10 litres of soup, sauces, casseroles, curries or other, liquid based foods and then holds them at the optimum serving temperature. The unit is exceptionally easy to use. A neon light indicates that it is switched on and the operator simply selects a high position on the temperature dial to heat food and then lowers it to maintain the required temperature – depending on the food. The striking visual appeal of the soup kettle makes it ideal for all types of cafés and coffee shops, including use as a counter top mulled wine holder during the festive season. 10 labels are included and Pantheon’s all encompassing 12 months parts and labour warranty applies (call 0870 990 5790 or visit www.pantheonce.co.uk).
The new range of 10 heavy duty contact grills from Pantheon Catering Equipment have stainless steel exteriors with solid cast iron grill plates to withstand constant use. They all feature adjustable grilling temperatures of between 50°C and 300°C, temperature indicator lights, energy efficient elements, counter balancing top plates for even results, generous, removable, oil collection drawers and rubber feet to ensure stability. Priced from £260, sizes comprise single (230 x 230mm cooking area), large single (340 x 230mm cooking area), double with dual temperature controls (470 x 230mm cooking area) and large double with dual temperature controls (2 by 340 x 230mm cooking areas).Call 0870 990 5790 or visit www.pantheonce.co.uk.
Greater efficiency, greener results
Healthy sausages from Snowbird Snowbird foods has launched a healthy, high fibre range of sausages which are reduced fat, low salt and both dextrose and gluten-free. Based on the company’s Gourmet Plus frozen, fully cooked sausages which have a minimum meat content of 85%, the new Cumberland and Lincolnshire variants have already been successfully test marketed through a pub chain and in retail ready meals. In addition to Cumberland and Lincolnshire, the new formulation has been found to work particularly well with pork and leek and other flavours. Natural starches were used to partially offset the loss of both taste and texture resulting from the removal of fat and salt, and a variety of honey was selected to deliver the necessary sweetness and familiar golden brown appearance (call 0208 805 9222, or visit www.snowbirdfoods.co.uk).
44 SEPTEMBER/OCTOBER 2008
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Victor ’s Synergy ‘drop-ins’, the working component units for foodservice counters, now boast greater energy efficiency and conform to the more exacting standards of EN ISO 23953-2, providing M1 cabinet class in climate class 3 environment of 25OC in 60% humidity. Both refrigerated and heated models deliver energy efficient benefits, by reducing energy usage. Installation and siting flexibility all benefit from the recent enhancements – an integral telescopic baffling arrangement allows for all venting configurations, without call to pre-specify; the modular design of the refrigeration system together with the use of expansion valves enables Synergy refrigerated units to be easily installed within remote systems. The most popular models are available from stock, others within a 20 day lead time (call 01274 722125 or visit www.victoronline.co.uk).
Fat-free sorbets Sorbets with zero fat and a fruit content of at least 25 per cent have been launched by Midlands frozen food wholesaler, MKG. Their high fruit content means they count towards the “five a day” fruit and vegetable target. From Italian gelato (ice cream) producer, Joe Delucci, the sorbet is supplied in 2.5 litre tubs. Varieties include Pear, Lemon, Mandarin, Strawberry, Forest Fruits, Passion Fruit, Raspberry and Pink Grapefruit with Asti. Made with milk or water rather than cream, the low fat ices have a thick and creamy texture and deliver a more intense and longer lasting flavour as they can be served warmer than traditional ice cream, says the company. Tel. 01922 453131
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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
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 Java the Hut 17 Crendon Street High Wycombe Buckinghamshire HP13 6LJ Conatct: Georgina Hooker Tel: 01494 527 341 javasoxy@yahoo.co.uk Robertsons Limited www.cafeculturemagazine.co.uk
234 Brook Street Broughty Ferry Dundee DD5 2AH Contact: David Craig Tel: 01382 739 277 Fax: 01382 480 477 david.craig@btconnect.com www.robertsonsbutchers.co.uk Sante Fe Coffee Company Unit 1a-1b Wolsey Place Shopping Centre Cowsey Way, Woking, Surrey GU21 6UX Contact: Gordon Henderson Tel: 01483 757 580 Fax: 01483 237 141 santafecoffeeco@tiscali.co.uk Solomon Grundy’s Unit 64-65 Tower Centre, Ballymena, N.Ireland BT43 6AF Contact: Jack Hutchinson Tel: 028 256 59602 Fax: 028 256 59606 Jack.hutchinson@btconnect.com www.solomongrundys.com Yummy Mummy’s Coffee Shops 10 Queen Street, Southwell Nottinghamshire, NG25 0AA Conatct: Charlotte Bond Tel: 01636 815597 lottebond@hotmail.com www.yummymummyscoffeeshops.com
INDEPENDENTS 11a Café - Liverpool An Chovi – N.Yorkshire Aroma Beverage Systems – S.Ireland BB’s Coffee & Muffins Ltd Bellini’s Limited - Ilkeston, Derbyshire Bens – Ballymena, N.Ireland Bevans Coffee Shop - Somerset Bewleys - Ireland Bizzy Lizzy’s Coffee Shop Basingstoke Blades - Northleach Bleen - Purley Blue Onion Limited - Wiltshire Bon Viveur - Milton Keynes Boswells Coffee Co. - Oxon Brunchmasters - Essex Café 67 - Norwich Café Blue - Essex 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 Cafde Latino - Sheffield Cisco’s - Stirling Charter Coffee Houses Ltd - Essex Chat Coffee House – N.Ireland Chocolate Falls - Middlesborough Cinnamon Café - Windsor Cinnamon Square - Herts Coffee Mocha - Salisbury Coffee Square Ltd - Bedford Costa Coffee Ltd - Dunstable Crossover Café - Birmingham Crown Coffee - Kent Cuppa-Cino - London Deans Pizzeria & Sandwich Bar Coventry Delimakers Oy - Finland Doneata’s Café - Staffordshire Esquires Coffee House - Galway Esquires Coffee House - Lisbun, Co Antrim Esquires Coffee House - London Ferndale Garden Centre Dronfield Flavour - Cardiff Fruitcakes - Northleach Greggs Plc – Newcastle-uponTyne Java Brothers Ltd - Leeds Java The Hut - High Wycombe, Buckinghamshire Koo Coffee - Derbyshire Lightbody - Hamilton
Maids of Honour - St Helier, Jersey Mambocino - Middlesex Marmalades - Norwich McLeish Brothers- Dundee Mister Woods Café - Northshields Mrs Bumbles - Kent Murray’s Catering - Altricham Nails & Veils Ltd - Wiltshire Pickwicks Café - Somerset Premier Coffee - Surrey Restaurant Sorrento – Ballymena, N.Ireland Riverview Restaurant - Coleraine, N.Ireland 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 Slice - Essex Soho Coffee Shops Ltd Cheltenham So Juicy - Glasgow Starvin Jacks - Swansea Strand Coffee Ltd - Derby Sugar Qube - Glasgow 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 Little cup Cake Co. Ltd Huntingdon The Streat - Belfast Toutpre’s Tout Pre’t - Brussels Urban Coffee - London Urban Coffee - Accrington Urban Espresso - Bath Urban Espresso - Bristol Urban Fusions - Wolverhampton Venetia’s - London Vita - Exeter Whiteley’s Garden Centre Coffee Shop - June Yoma - Southampton Yummy Mummy’s Coffee Shops Nottinghamshire Zucchero - Bristol
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CHECKOUT
Bean there Fixed that Repairs Servicing Sales Installation Delivery Training To advertise in Café Culture magazine or on our web site phone Paul Steer on 01291 636333 or email paul@jandmgroup.co.uk
www.cafeculturemagazine.co.uk
E: info@coffix.com Tel: 0845 257 4316 Mob: 07790 402144
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To advertise call Paul Steer on 01291 636333
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46 SEPTEMBER/OCTOBER 2008
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To advertise in Café Culture magazine or on our web site phone Paul Steer on 01291 636333 or email paul@jandmgroup.co.uk
www.cafeculturemagazine.co.uk
Sales and Repairs
To advertise in Café Culture magazine or on our web site phone Paul Steer on 01291 636333 or email paul@jandmgroup.co.uk
CHECKOUT
Contact Daily Grind Imports: Tel: 01621 776177 Email: sales@dailygrindimports.com www.novustea.co.uk
www.cafeculturemagazine.co.uk
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