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magazine FEBRUARY 2009 ISSUE 30
www.cafeculturemagazine.co.uk
TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
B R I N G I N G A LT E R N AT I V E R E S O U R C E S F O R T H E E N V I R O N M E N T
New for 2009, Solo Cup Europe introduces BareTM recycled PET tumblers, PLA coated paper hot cups and post consumer fibre paper hot cups. www.solocupeurope.co.uk
Visit our website or call 01480 459413 for a free sample pack
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NEWS
CONTENTS NEWS 4 Welcome Break’s first winner. 5 Private equity firm snaps up Whittard. 6 Melt-in-the-cup hot chocolate bar launch. 8 New TV series to offer business help.
EVENT PREVIEW 10 Café+ 2009.
FEATURES 12 Going local A look at how some cafés are making a success of local sourcing.
Welcome!
20 Curious about milk? A closer look at why milk behaves like it does.
This year, the challenges presented by a slowing economy means that the competition for custom is likely to be fiercer than ever before. For some new ideas and a chance to meet up with some of the sector’s suppliers, the new Café+ show in Birmingham (NEC, 1-3 March 2009) promises to be well worth a visit (turn to page 10 for a preview). With barista skills on the rise these days, we make no apologies for taking time out in this issue to get technical about a café essential - milk. We also focus on local sourcing – something which many cafés are doing very well, is really appreciated by customers, and which enables outlets to stand out from the competition. Clare Benfield Editor
Editor Clare Benfield, Tel: 01291 636336, Fax: 01291 630402 E-mail: clare@jandmgroup.co.uk Advertising Manager Paul Steer Tel: 01291 636333 Fax: 01291 630402 E-mail: paul@jandmgroup.co.uk Production Manager James English, Tel: 01291 636339, Fax: 01291 630402 E-mail: james@jandmgroup.co.uk Subscriptions and Customer Service Suskia Bollen, Tel: 01291 636338 Fax: 01291 630402 E-mail: suskia@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
28 Putting your faith in franchising Why franchising is such a good way to stay in, or enter, the coffee shop trade.
ARTICLES 26 The daily grind La Spaziale UK’s Steve Penk on the principles behind coffee grinding and some machine options for different sectors. 36 Green choices Solo Cup Europe UK’s Tony Waters on the materials used to make environmentally friendly food to go disposables.
REGULARS 38 Coffee Clinic Your maintenance queries answered. 39 New products. 42 Checkout. 43 Product listings.
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. © 2009 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. FEBRUARY 2009 CAFÉ CULTURE 3
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Welcome Break’s first winner Motorway service operator Welcome Break staged its first Master Barista Competition, aimed at highlighting the skills of its baristas who work in the company’s Coffee Primo outlets across its 27 UK sites. The company staged three regional heats in which 64 baristas competed. A total of eight won their way through to the final, which was held at The Cadbury Club in Bourneville, Birmingham. Each finalist had to present the judges with four espressos, four latte/cappuccinos and four of their specially designed signature drinks. The overall winner of the competition was Ricardo Soarez, who secured the title of Coffee Primo Master Barista 2009. The Portuguese-born barista has worked at Welcome Break’s Fleet Services on the M3 for the past two years.
Costa to host more Cafechurches Costa will be encouraging more local communities into its stores via the Cafechurch Network, a charitable organisation that was set up last year to connect local churches with their community, helping them to run what its web site (www.cafechurch.net) calls “a fresh expression of community”. Hosted in a high street coffee shop, a cafechurch gives an opportunity to discuss issues such as the environment, the credit crunch and parenting, aided by quizzes, talks and live music in a café atmosphere. “Here is an opportunity for coffee shops, community and the church to win,” said Rev Cid Latty, the founding director of Cafechurch Network. “Coffee shops are looking to welcome communities, the church is seeking to support communities and people generally want to be part of a community. All this converges at a cafechurch event, so everyone is a winner.” A church can begin to run a cafechurch once they have attended a Cafechurch Network training day. After this the Network links them to their local Costa and resources them to begin cafechurch events. Cafechurches also happen in Gloria Jean’s Coffees stores and other high street venues. “The success of each cafechurch is down to the ability of the church to grow community and the quality of the hospitality found in each store. It works well because the church is so good at building community,” said Rev Latty. ch r hu “We have always welcomed local community c fe y groups into our stores,” added Emma Williams, ca ver eet A e st r Costa brand manager. “A good example of this is on g h hi the work being carried out by the Cafechurch Network across the UK. Our store managers have been briefed to welcome cafechurches set up by the Cafechurch Network.” Churches who want to set up a cafechurch, or explore this opportunity further, are urged to book into an upcoming training day by emailing info@cafechurch.net or calling 0208 664 8506.
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“Ricardo was a very worthy winner of the title,” said Coffee Primo senior brand manager, Lauren Bennett. “He was so calm and collected when presenting his drinks and wowed the judges with a near perfect technical score and his use of Brazilian coffee.” Fleet Coffee Primo unit manager Abu Aziz was the runner up, and third place went to South Mimms barista Dilini Hetticrachchis. All of the finalists received a professional barista kit and a Cadburys Hamper. Left: Ricardo Soarez received a coffee experience trip to Spain, a seven day trip (with spending money) to the Mardi Gras in New Orleans, and a Cimbali Junior Espresso machine for winning Welcome Break’s Master Barista Competition.
Space Solutions helps brew success Space Solutions has transformed a former office into a unique and relaxing tea boutique called Eteaket, located on Edinburgh’s Fredrick Street. The project aims to rekindle our nation’s passion for tea and hopes to attract The Eteakat café in Edinburgh has been shoppers with a designed to be a place where people contemporary want to stop, relax and enjoy a cup of tea. retreat from the bustling city centre. Scottish work-place design consultants, Space Solutions, worked closely with Eteaket owner, Erica Moore, to create a unique and modern café and gift shop. “I am absolutely delighted with the way the shop looks now. The Space Solutions team was a great support. They really took on board my ideas to create my vision of a luxurious haven away from the everyday,” said Erica Moore. “I am offering something pretty special and unique in Edinburgh city centre and it was imperative the design reflected that. The décor is like tea itself - it is a very traditional concept but brought bang up to date with a modern and quirky edge.” Lead designer Carol Leitch added: “The place is completely unrecognisable from it’s former guise. It required a lot of forward planning during the design process to bring the facilities up to scratch for its new purpose. This included liaising with the City of Edinburgh Council to ensure that the premises could be granted the correct classification for use to enable Erica to move forward with the project.”
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NEWS
ScotHot to host final Fresh RM, organisers of ScotHot (2-4 March 2009), have announced that they will be hosting the semi-finals and final of the UK Barista Championship 2009 alongside one of the show’s newest features, Café Life Scotland. “Hosting the semi-finals and final of the UK Barista Championships is very exciting for ScotHot, and will be a great attraction for visitors keen to see the latest up-and-coming talent in this skilled art-form,” says Marie-Clare James, event manager for ScotHot 2009. “Coffee has always been an important and popular part of ScotHot and the competitions really bring this to life at the show for the hotels and restaurant visitors. Its great that now we can extend this to the sandwich and coffee shop owners and staff who will be attending Café Life Scotland.” The event will be the culmination of six regional heats which will be held in Scotland, Northern Ireland, The South West, The North, Bristol and the Midlands. Having successfully competed in regional heats across the UK, 24 baristas will battle it out in the final on 4 March, where the winner will receive an all expenses paid trip to represent the UK in the World Barista Championship. Café Life Scotland (sponsored by Delice de France, Brakes and the Healthy Living Award and in association with the British Sandwich Association) was created in response to what the Scottish hospitality industry expect to see at ScotHot – nearly 60% of visitors to ScotHot 2007 considered the biggest growth area in Scottish Hospitality to be quick service – and will feature experts and inspirational speakers, all of whom will be onhand to share their expertise in this fast-growing sector (for further information, including free registration to ScotHot, visit www.scothot.co.uk
Private equity firm snaps up Whittard he high street tea, coffee and crockery retailer, Whittard of Chelsea, submitted to the increasing financial pressure of the economic slowdown on retailers before Christmas, going into “pre-pack” administration, whereby its sale to EPIC, a private equity firm, had already been arranged. Whittard of Chelsea was established in 1886 and employs 950 people, trading from 130 stores across the UK. The businesses will continue to operate as a going concern, say Ernst & Young, who are overseeing the change in ownership, with all stores remaining open for trading as usual. The chain grew rapidly worldwide during the 1980s and 1990s, but signs of a
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decline were evident in its 2007 accounts with the firm reporting a £3.2m loss “due to fierce competition”. By October 2008, Baugur, the now troubled Icelandic investment company who bought Whittard for over £20 million back in 2005, had decided to put the chain up for sale. Whittard had no comment to make about this latest development, but Angela Swarbrick, joint administrator at Ernst & Young, said: “Whittard of Chelsea and Boaters Coffee Co have been experiencing trading difficulties because of uncertain economic conditions; this has unfortunately resulted in the companies being unable to trade outside of administration. Fortunately a deal was able to be done that sees the businesses of the Companies
able to continue to trade and the Whittard of Chelsea name, with its 122 year heritage, remain on the high street.” The close of 2008 marked the end a tough year for retailers in general with the high street stalwart, Woolworths, closing down, and other well known retailers (Next, Debenhams and Marks & Spencer) experiencing significant dips in their revenues despite having instigated early sales and heavy discounting. Market researchers, Experian, are predicting that the downturn in consumer spending will drive over 1,600 retailers out of business in 2009. According to their figures, 194 food retailers failed in 2008 (up 10.9 per cent), and Experian predict that the number will rise to around 230 in 2009.
British tea room faces German threat A large German tea manufacturer, Teekanne, is taking a small, British business to task over its use of a teapot logo. Already having to combat the credit crunch, The Tea Box - a one-year-old boutique-style, independent British Tea Room in Richmond, Surrey - says that it is not only battling against the coffee shops that dominate the high street, but on a third front, is now engaged in potentially very costly legal combat with a tea manufacturer based in Germany who claims that The Tea Box’s logo infringes its trade mark. Jemma Swallow and Mike De Souza founded The Tea Box in response to what they felt was a lack of establishments on the high street where you could buy a great cup of tea (The Tea Box serves and sells a wide range of loose leaf teas from some of the best tea gardens in the world). In an attempt to protect their intellectual property, last year they applied to the UK Intellectual Property Office to register their logo as a UK registered trade mark in classes 30 and 43 for coffee, tea and related products and for cafe services, only to find that a German company is trying to prevent their use of this British iconic image by insisting that the two companies’ logos are similar. Designed by Jemma Swallow, The Tea Box’s logo is a hand-painted, optical illusion designed to illustrate both a teapot and a teacup viewed from above with a teaspoon and square sugar cube by its side and a swirl of tea within. However, Teekanne maintain that this trade mark is confusingly similar to their own logo of a teapot
Above: Inside the Tea Box, and inset, the logo that is being challenged by Teekanne. with a red background (this was registered in Europe back in 2004 in classes 5, 16, 30, 35 and 43). Both marks can be viewed on the UK IPO’s web site (The Tea Box is trade mark number 2463936 and Teekanne is trade mark number E3038163). Whether the German company’s opposition will be sustained is currently in the hands of the UK’s Intellectual Property Office. “During discussions with lawyers, we were open to suggestions of how they thought we could alter our logo so as to avoid a dispute,” said cofounder Mike De Souza. “It was suggested we change it into a tea cup.” “We are currently locked into a legal dispute that could cost us thousands of pounds. If we lose this battle, not only may the shop go under, it will mean no other company trading in tea in the UK will be able to use an item associated with tea everywhere - the teapot - to represent its business,” added Jemma Swallow.
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Costa wins cake quality award Costa has won the cake category award in the Quality Food Awards (“The Q Awards”) for its Raspberry & Almond Bake with judges describing the cake as an “excellent, moist cake with a great raspberry hit.” The prestigious Quality Food Awards took place in November last year (the same time that Costa also topped an ethical survey for doing the most to tackle social and environmental issues as featured in The Times). As with many cafés and coffee shops, food is an intrinsic part of Costa’s business and the company says that it is constantly reviewing and trialing its offerings to reflect what its customers really want, having worked with supplier Cakehead on this particular winning product. It was launched in April 2007 and will now be highlighted with the words “award-winning” on its label. “It really demonstrates our close relationship with Costa to develop an award-winning product with the best quality ingredients as well as first class hand finishing skills to produce the best products,” said Helen Finnegan, Costa account manager at Cakehead.
Melt-in-the-cup hot chocolate bar launch An innovative, melt-in-the-cup drinking chocolate bar has been launched by the Chocolate Café in Ramsbottom, Lancashire. The café’s customers are supplied with a glass of hot milk into which they place a Zotter drinking chocolate bar. The 20g bar, made from organic and fair trade ingredients, is then left to melt for one minute before being whisked with a special Zotter whisk for a further minute, after which the completed hot chocolate is left to stand for one final minute to allow the flavours to develop. The three minute process creates a smooth, velvety hot chocolate with an unrivalled intensity of flavour, report the Chocolate Café. Flavours include Peppermint, Rum, Chilli, Fennel-Orange, Caramel, Bourbon Vanilla and HoneyCinnamon. “The Zotter drinking chocolate
bars have been a huge success,” said Chocolate Café owner, Paul Morris. “I think the novelty value of the whisk and the sensory experience of watching the chocolate melt has made having a hot chocolate more of an event for customers. We have had so much repeat business, with many customers making it a weekly ritual to call in for a Zotter hot chocolate.” The Zotter drinking chocolate costs £2.95 to drink in, or £5.95 for a pack of five bars which are available from The Chocolate Café shop. The new range is exclusively supplied by Austrian firm, Zotter, a “bean-to-bar” chocolate producer (the range will be available online from February via www.chocolate-cafe.co.uk).
Sponsor celebrates with a special offer
New salad bowl range
Douwe Egberts coffee to become more sustainable
Specialist bespoke cup supplier, QuickFire Tableware Ltd, have announced that they will be the exclusive porcelain and tableware sponsor for the 2009 UK Barista Championship via their coffeecups.co.uk brand. “In the last couple of years we have seen coffee shop start ups give greater priority to the quality and presentation of their coffee,” said QuickFire Tableware’s director, Simon Martin. “We have responded by increasing our range to incorporate products that enable outlets to prepare and present their coffee in the best possible way. Good examples of this are our Como and Iseo ranges which are designed for small sized, gourmet coffee service. Given this, it is important for us to be associated with the UK Barista Championship, as a sponsor.” To celebrate, QuickFire Tableware have launched a special offer to enable contestants to affordably purchase bespoke competition cups (details of this can be found at www.coffeecups.co.uk/news/ukbc2009/
Food packaging specialist, Tri-Star, has launched Tri-bowl - a new range of contemporary and multi functional salad bowls that offer the highest levels of presentation to food-onthe-go retailers. Tri-bowl has been cleverly designed to offer a modern, attractive exterior design that is smooth and rounded inside, and includes a spoonable bottom, allowing consumers to finish their salad with ease. Available in a family of sizes, the bowls also incorporate a stacking rim for optimal display and merchandising purposes, say Tri-Star and are ideal for serving olives, pasta, fruit and layered salads and dips. Each container has a snap on lid and they can also be heat sealed for longer life use by food processors and retailers.
Douwe Egberts has a continued commitment to achieving 100% sustainability for all their coffee products by increasing purchases of sustainable green coffee beans by more than 30% to 26,500 tonnes in 2009. From the start of its sustainability drive, Douwe Egberts has partnered with UTZ Certified because of its shared commitment to making the mainstream coffee market more sustainable. UTZ certifies coffee farmers based on the three areas of sustainability - economic, social responsibility and protecting the environment. The result is a more professional way of producing coffee and improved living conditions for farmers and their families. “I am proud that our company has been a frontrunner in making the mainstream coffee sector more sustainable and we have been able to increase our sustainable coffee volumes significantly year after year, for five years in a row,” said Paul Freeman, marketing manager for Sara Lee Coffee & Tea OOH, UK. “Through our partnership with UTZ Certfied, we can provide clear and auditable evidence of the positive impact our purchases of sustainable coffee has had on coffee farming communities. With sustainability continuing to be high on the agenda for most companies, it is increasingly important to show the proof points of this commitment, rather than just a badge. With complete transparency throughout the coffee supply chain, our customers and consumers can trace their coffee to its origins and see the positive impact their choice of coffee has made.” More information about Douwe Egberts Utz Certified coffee can be found at www.douweegbertsprofessional.co.uk.
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SHORTS Gary goes Beyond the Bean! Beyond the Bean have announced that Gary McGann (previously of Espresso Warehouse), will be joining them as their sales and marketing director from 2 February 2009. “I’m sure this will come as a surprise to many people in the industry due to the competitive nature of our business history, however we have always kept in touch and shared a few coffees at trade shows in the past,” said Jem Rogers, Beyond the Bean’s MD. Black Rock Grill deal Black Rock Grill, a UK volcanic rock cooking solution has unveiled a purpose built demo kitchen at its Basingstoke HQ for operators to experience the financial benefits of the innovative dining concept (the Café Rock system can be rented for £7 a day and the company are offering a 20% discount on all orders placed before 28 February 2009). To book your free visit to the BRG Kitchen call (01256) 359858. Catalogue 17 The new Andy Thornton catalogue will be launched in February and will have a strong focus on quality furniture and innovative lighting with many ranges exclusive to Andy Thornton in the UK. Stand out collections include the new Waves furniture and Comet lighting. To register to receive your own personal copy call (01422) 376000. Compact options The Italian commercial refrigeration brand, Friulinox, is ensuring that smaller catering outlets such as cafés won’t miss out on using the company’s products by offering compact options of their key cooling/freezing units, including a blast chiller/freezer and various counters (www.friulinoxrefrigeration.co.uk). Tea classified National Trust Books has published a new book called Tea Classified, which provides a classification of over 90 teas from around the world, as well as ‘character’ details and brewing tips. Written by tea experts, Jane Pettigrew and Bruce Richardson, the book covers teas from across Asia through to North America and Africa.
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New baking system reduces waste Bakefresh has launched a new automatic bread baking system, designed specifically for cafés and coffee shops, and available from the end of January. The BakefreshTM oven helps reduce day to day waste, whilst providing customers with fresh, just-out-of-the-oven, warm, quality breads throughout the day, say the company, and the machines are manufactured under licence by Tom Chandley. There are five different self-service models designed to suit the different product and size requirements of every café - the Bakefresh Three Lane, the Bakefresh Single Lane Major, the Bakefresh Single Lane Mini, the Bakefresh Baguette and the healthy eating option, Bakefresh Bagel in which part-baked, frozen breads can be baked as fresh in store. The stainless steel Bakefresh systems are mounted on swivel castors so they are easily manoeuvrable, and are automatic to offer reliable and safe operation. Each system is fitted with a sensor to prevent over-baking and has excellent insulation to contribute towards low running costs.
New TV series to offer business help It’s no secret that thousands of businesses have hit hard times recently and many will be looking for a fresh perspective, new ideas or simply a cash injection to overcome challenges in these turbulent months. Renowned businessman and troubleshooter Sir Gerry Robinson (pictured) specialises in helping businesses that are in difficulty, and a major new Channel 4 documentary series will be following Gerry as he tries to help some of Britain’s businesses by offering not only expert practical advice but also substantial investment to give them a new lease of life. Gerry strongly believes that ‘a bit of extra credit, a bit of careful mentoring, just some decisive action at the right time could really save these businesses and they can go on to do amazing things’. Each programme will see him working intensively with firms that could benefit from both his expertise and his investment. The programme-makers are currently looking for privately-owned businesses with an annual turnover in the region of £500k to £20m, which are struggling and think Gerry’s guidance and financial support could help them turn a corner (for more information, please contact Becky or Tessa on 020 8233 2952 or email becky@goggleboxentertainment.co.uk all enquiries will be treated in strictest confidence).
New look design The chai latte company, Drink Me Chai, has re-designed both its packaging and web site (www.drinkmechai.co.uk) to give the brand a more distinctive and prominent image. After consultation, it was clear that the essence of the brand is about taking time out to relax, de-stress and immerse yourself in a little exotic eastern luxury, and so the strap line ‘if me stressed drink me chai’ was created, say the company. “We have had the same boutique style packaging since its launch and felt that it didn’t reflect where the brand stood now,” said Amanda Hamilton, founder of Drink Me Chai. “The new packaging will still retain its quirky illustrative nature but its image will be bolder with colour coding on each product and an enhanced message to convey what the product is.” Since being established in 2005, Drink Me Chai, which produces both spiced and vanilla chai for multiples, independents and food service, has become the leading chai latte brand in the UK, now claiming a 41% market share (Mintel report 2008). In 2008, the company’s Spiced Chai won a prestigious One Star Gold at the national Great Taste Awards 2008 organised by The Guild of Fine Food. Right: Drink Me Chai’s new livery.
Sandwich, Snack & Mobile Show 2009 Back for its second year, the Sandwich, Snack and Mobile Show will again be taking over Building 21 of Elsecar Heritage Centre, near Barnsley in South Yorkshire (20-21 May 2009). Aimed primarily at the grab and go catering sector, for more information email info@cooperwhite.co.uk.
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EXHIBITION
A new addition Organised by William Reed Business Media (the company behind Food & Drink Expo and the Restaurant Show), Café+ (part of the Convenience Retailing Show to be held at the NEC, Birmingham, 1-3 March 2009) aims to be a new marketing platform for the booming café, sandwich and coffee shop market, and will undoubtedly be of interest to café owners, coffee shops, sandwich bars and lunchtime catering companies. Worth a visit At a time when trading is difficult, taking a day out away from your store might seem a bad idea. However Matthew Butler, event director for CRS 2009 – now in its fifteenth year – thinks that it’s one of the best things you could do. “We have 200 companies exhibiting at CRS 2009 and visiting the show means you can meet them face to face,” says Matthew Butler. “They will have loads of things to tell you and I bet you’ll have lots of questions to ask them. You might want information about a new piece of equipment, for example, or advice on stocking a product category that’s new to your store. “And the exhibitor might have a new product that’s just right for you, or an exclusive show offer that can save you lots of money. However, the only way you’ll find out about any of this is by visiting the Birmingham NEC in March.” This year, visitors attending CRS will be given a booklet which will detail all the exclusive show offers – including money-off promotions and special deals, and all invaluable in this competitive trading environment. A live event designed to arm you with information to help make your business more profitable should also be of interest. Called Take More, Make More, it comprises a comprehensive timetable of workshops to help businesses take more money, and make more profit, say the show’s organisers. “We realise that you need a better reason than ever to leave your stores during these tough trading times, which is why we’ve come up with these new attractions,” explains Matthew Butler. “Via the voucher booklet, exhibitors will literally be giving stock away. There will be loads of free information and advice, and with Café+ we hope to inspire retailers to grab a piece of the café culture action.”
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Café+
Café+ is the latest addition to the Convenience Retailing Show. This new, dedicated café area will enable café owners in particular to taste and smell new flavours, hear the opinions of industry experts and learn more about their rapidly developing sector. “We know from our research that owners and operators of cafés, sandwich and coffee shops are interested in one thing and one thing only – quality,” says Matthew Butler. “They are looking for quality products and quality equipment and now we are providing them with a quality national event. “To date exhibitions catering for owners of cafés, sandwich and coffee shops have been located in London however we know that 75% of these outlets are outside the Greater London area. And that is why we have chosen the Birmingham NEC as our location. We have years of experience using the NEC so we know it will work well. Café+ will dovetail nicely with CRS and IFFE as many convenience stores and forecourt stores have food-to-go offerings nowadays.”
Workshops and demonstrations Café+ will be putting owners and operators in touch with suppliers who can help them drive footfall and increase their sales. With this in mind, Café+ 2009 will include a Café+ Live area where visitors can attend workshops and see live demonstrations. Visitors will of course also be able to take advantage of all that CRS has to offer – not least the chance to meet up with suppliers of ancillary products such as soft drinks, confectionery and crisps and snacks. For Café+ Live, a comprehensive
programme of seminars, panel discussions and live demonstrations has been put together by Max Jenvey, managing director of Oxxygen Marketing Partnership, who has experience in the foodservice sector having worked with the likes of McDonald’s, and Esso with its On the Run concept. “We are covering everything from a standalone coffee machine in a store to a full service café offer and everything in between. There will be practical advice from operators in the market, comparisons of different packages and suppliers as well as panel discussions featuring experts,” says Max Jenvey. These sessions will focus on coffee, bakery and sandwiches, which are the three top products in the café and food-togo category. Top suppliers from the foodservice industry will be involved including Brakes, Coffee Nation, Subway, Yvonne Bishop-Western (Nutritionist from Foods for Life) and Shelly Steadman (a health and safety expert). Market research specialist, him!, will discuss customer needs and expectations and there will also be extensive information about delivering bakery solutions. “Everyone says there is money to be made from coffee and foodservice but there is only money there if you get it right,” says event director Matthew Butler comments. “Our aim with Café+Live is to arm operators with the practical advice and information they need to turn what they have into a more effective and profitable offer.” Café Future In addition, Café Future @ Café+ will give operators the chance to find out what’s going on via the Café Future workshop. Run by him!, the workshop will aim to help those who are already running a café or coffee shop as well as those who are still thinking of doing it (him! will present Café
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EXHIBITION
Future on Sunday, 1 March 2009). “Our aim is to help attendees exploit all the sales opportunities available and arm them with tips to enhance and grow their business,” says him! managing director, Tom Fender. “They might already have a successful café and be looking for ways to take it to the next level or they may have a convenience store and want to develop a shop-within-a-shop concession. “him! will also share some of our extensive experience. For example, we interview hundreds of consumers on a face-to-face basis each year to find out exactly what they want. We look at shopper missions, need states and what they intended to buy and spend versus what they actually bought and spent. All valuable stuff that can help operators grow their business.” Exhibitors Caffe Society Ltd Caffe Society supply commercial coffee machines and equipment to suit all sizes and types of business. For many years, they have been helping their customers plan and develop coffee shops, restaurants, bars and other similar businesses, one reason why they came up with the idea of a "one stop shop package" including front and back bar design, installation, equipment, menus, training and technical support. This is known as “Caffe in a Box” and will on show at the exhibition. In addition, the company will be relaunching their popular takeaway coffee stands which are ideal for offices, bakeries, forecourts and convenience stores. There are two standard models available and
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Caffe Society can also offer a bespoke design, building stands to suit any size, colour, with bottle fridges, ice machines and indeed with any equipment your business needs, say the company. Coffee Treats The company will be launching a new easyto-use coffee-stencilling device that comes complete with one swirl stencil. There will be a show deal of 15% off the usual price of the kit (£26+VAT). Other stencils including a cup and saucer, smiley face and seasonal designs will also be available. Handmade Cake Company The company will be showing off its cakesto-go range and launching two new varieties at the show - black cherry & almond slice and a banana cake slice. These are individually-wrapped cakes, weighing 80-85g with an RRP of £1.40-1.50. Also on display will be its popular traybake range. Pussy Drinks This company will be showcasing a natural energy drink called Pussy, comprising white grape juice from southern Italy, Mexican limes and lightly carbonated water mixed with grenadilla and lychee flavours infused with six body-boosting botanicals, milk thistle (natural detox), guarana (natural stimulant), Siberian ginseng (for building stamina), sarsaparilla (to boost physical strength), schizandra (a tonic) and ginkgo biloba (to boost memory). PepsiCo PepsiCo reports that it has created a virtual store and high street café to be showcased
at this year’s CRS Show. Designed to be interactive and engaging for visitors, the stand will demonstrate practical merchandising solutions across snacks and out of home beverages, both areas which continue to dominate convenience retailer’s plans this year, say the company. Walkers and Tropicana specialists will be on hand throughout the event to offer expert category management advice on issues such as range, space, appearance and location and offer sales support. Retailers are even being encouraged to bring layout sketches of their store so they can receive tailored merchandising advice and bespoke planograms at the stand. The objective of their stand this year, say PepsiCo, is to provide convenience retailers with the knowledge and building blocks fundamental to growing their out of home beverages and snacks business and ultimately increasing sales.
Plus:
Other exhibitors of interest to the café sector will include Bunn-o-Matic, Cakes for the Connoisseur, Coffee Nation, Jumbuck’s, Kettle Foods, Malibu Corporation, Royal Tea, Sun Valley, Tchibo and Ujuice (these companies will be found in the Convenience Retailing Show area). In addition, Subway, will be exhibiting at the co-located International Forecourt & Fuel Equipment (IFFE) show (tickets to Café+@CRS give visitors free entry into IFFE).
Show times Sunday, 1 March - 10am-5pm Monday, 2 March - 10am-5pm Tuesday, 3 March - 10am-5pm
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Going local LOCAL SOURCING
Sourcing and serving locally produced food is likely to take on even greater significance in 2009. More caterers will be attempting to keep their ‘food miles’ to a minimum, and there will be greater competition for customers seeking value for money during the economic downturn. As we learn here, cafés and their suppliers are tapping into this home-grown opportunity. Regional promotion Signs that people are taking their local produce more and more seriously are everywhere - nowhere more so than in the nation’s cafés it seems. In Derbyshire for instance, some of the items served up at the Croot’s Kitchen café (main picture) are so local that they’ve literally just come a few yards. The café is attached to Croots Farm Shop in Duffield and the owners are passionate supporters of local producers. Items from more than 30 local suppliers are on sale in their farm shop, which also cures its own bacon and produces its own sausages. “Croot’s Kitchen café has been a real hit since we opened the farm shop last summer,” says owner Steve Croot. “We’re big supporters of local producers in the shop, and we’ve carried that through into the café too. Regional food with provenance is very popular with
customers, and visitors to the café like nothing more than to sit down to a traditional breakfast featuring our cured bacon and our own sausages, or Derbyshire oatcakes topped with free range scrambled eggs. “Our lunch and afternoon tea menus also feature local food, including the bread, meat, jam and cream. The fact that many of the ingredients are local is a real selling point, and I’m convinced it’s one of the reasons why the café is so popular. Obviously the food served has to be good quality too, and the service has to be good, but if you’ve got all three then you’ve got the basis of a successful café. I believe that many of our customers genuinely like supporting their local producers of food, which in turn supports the local economy,” says Steve. In nearby Lincolnshire, people are being encouraged to look out for a Tastes
of Lincolnshire quality branding mark which acts as a signpost to those businesses who source and supply local produce. Thus, wherever you see a restaurant, hotel, B&B, tea room, pub or shop displaying the Tastes of Lincolnshire sign you will be able to select and enjoy the unique flavours of the county. Tastes of Lincolnshire (www.tastesoflincolnshire.com) was started in 2002 by Lincolnshire County Council and now boasts over 300 members who will all offer a minimum of three locally produced items. To maintain the quality standards associated with the Tastes of Lincolnshire brand, a mystery shopper scheme is in operation to ensure there are visits to every member each year, with the best in each category receiving a Tastes of Lincolnshire Award. Tastes of Lincolnshire can also boast the production of its own Good Taste
At Croot’s Kitchen café in Derbyshire, customers can enjoy local produce as well as the view across the Ecclesbourne Valley.
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LOCAL SOURCING
“In my opinion, local food itself should not cost more, but there is a premium to be had from offering good customer service and high quality, home-cooked food.” Uncle Henry’s Farm shop and Café, Lincolnshire
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magazine which comes out twice a year and celebrates Lincolnshire’s fine tradition of producing delicious food and drink, featuring contact details of all the members, as well as events, recipes, country walks and a whole variety of features on Lincolnshire food and drink. Meryl and Steve Ward are the owners and current winners of Tastes of Lincolnshire Café of the Year Award. They built up their café business - Uncle Henry’s Farm Shop and Café - from scratch and not only supply local produce, but run their own farm. The café’s menu includes breakfasts served between 9.30am and 11.30am. Jacket potatoes, hot and cold baguettes, soup and pate are served all day from 9.30am until 4pm. The café is also fully licensed and runs a daily specials board between noon and 2.30pm. Their specials board changes every month, and includes dishes such as Lincoln Red Beef, Tom Woods Ale Pie or home reared gammon with Lincolnshire seasonal vegetables. “We find that customers are after good quality, value for money and homemade, fresh English style cooking,” says Meryl Ward. “It is interesting to note that despite the credit crunch we have found that people still want to go out and eat. Our most expensive main course is £10 which, when some people have been trading down from eating at a restaurant, is still very reasonable and something
people are prepared to pay for if they know it’s good quality, home-style cooking. “Our steak and ale pie is perhaps the most popular locally sourced dish on our menu, but the seasonal nature of our food is also something which people seem to appreciate. In my opinion, local food itself should not cost more, but there is a premium to be had from offering good customer service and high quality, homecooked food.” The kitchen at Uncle Henry’s Farm Shop and Café is not the preserve of a male, ‘celebrity’ style chef, then, but rather a team of five ladies. All are skilled in home cooking and between them share a wealth of knowledge, as well as good communication skills to enable them to plan their menus well. “My top tip to other cafés thinking of going down the local sourcing route is to be genuinely transparent about where your food comes from in order to offer good value,” says Meryl Ward. “Be seasonal, and offer good portion sizes as well as a good variety of dishes. Another ‘secret’ is to be flexible. All our ladies who work for us have families, and when they joined, it was we who asked them ‘what hours would you like to work?” “If cafés are struggling for a regular supply of local produce, then they should try the local food groups or go and visit a local farmers’ market,” adds Steve Ward. “These producers have a wonderful story to tell, go and find them and then use them in your premises to give your customers that local feel to your menu. Don’t be put off by perceived higher prices, and not all farmers standing behind stalls in a farmers market are grumpy old men with flat caps and straw in their mouth!”
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LOCAL SOURCING
Three Wishes café dishes
Steamed lamb, apricot and mint pudding, dauphinoise potatoes and aromatic red cabbage. Braised beef, Poacher’s Choice ale (Hall & Woodhouse real ale, Blanford Forum Dorset) and field mushroom pie. Dorset ham hock terrine, date and walnut toast, beetroot chutney and rapeseed dressing. Cornish plaice fillets, crushed peas, new potatoes, chervil cream. Dorset apple cake, Cornish clotted cream and toffee syrup. Poached pear, walnut and Dorset blue Vinney salad, honey and rapeseed oil vinaigrette. Lamb koftas, char-grilled with minted yoghurt, pita bread, rocket and red onion salad Char-grilled ciabatta, seared Mr Hiscox beef, crispy onions and local fried hen’s egg.
The Three Wishes café in Sherborne Dorset is another very good example of a café that sources local produce and serves it up on their menu. The chef there, Brett Sutton, reports that he currently sources 85% of his produce from Dorset, Somerset and a handful of producers outside of these counties but still in the West Country, and he actually manages to source game and venison from local shoots and meat, vegetables, salad crops, cream, butter, rapeseed oil and cheeses all from within a few miles of the café. “Living in Sherborne means that I have access to a fabulous larder basically the whole of the South West of England produces amazing flavours and superb quality,” says Brett Sutton. “In Dorset alone I can source cheeses, meat,
fish, vegetables, locally grown rapeseed oil, locally grown and milled flour, there really is no reason to look elsewhere when the very best is on my doorstep.” When asked if he feels that his local sourcing helps the café to draw customers away from other cafés (the high street chains and other independents, for example) Brett Sutton has no doubt. “Yes, I believe that our sourcing helps us attract more business. The provenance shines through in our menus and I think more than ever before people are interested in where their food comes from and want to support local producers. We always put as much information as possible about our local sourcing on the menus and specials board, and I think this is viewed in a very positive way by the people who choose
Café Gandolfi’s Scottish venison Cafe Gandolfi is a well established, lively and busy café in the heart of Glasgow. It first opened in 1979 in the old cheese market area of Glasgow, now the vibrant Merchant City area. It was named after the Gandolfi family of photographers and is famed not only for its renowned Scottish cuisine, but also for its stunning interior of wooden furniture designed by Glasgow School of Art graduate, Tim Stead. The café also boasts a stained glass window designed by John Clarke. Over the course of its 30 year history, the café has attracted customers from far and wide and built up an enviable reputation for unique Scottish cuisine at affordable prices, all of which has resulted in many favourable reviews and awards year after year. It was one of the first outlets in the UK to use smoked venison on its menu and became the first foodservice customer of Rannoch Smokery, a noted Scottish producer of high quality smoked meats, game and poultry, based at Rannoch Moor in the Scottish Highlands. “When the café first opened no other supplier was offering smoked meats or game. Rannoch Smokery’s range was unique and its delicious smoked venison quickly became a signature dish on the menu and remains a timeless classic to this day,” says Seumas MacInness, owner of Café Gandolfi. “Currently, we offer a dish of smoked venison with gratin dauphinoise, served with rowanberry jelly and avocado. The smoked venison has a deep, rich flavour and is served cold while the dauphinoise, made with potato, leek and Gruyere cheese, is served hot. The combination of hot and cold is an ideal partnership and the two tastes complement each other perfectly. “It is a massively popular dish and our customers come from many miles to enjoy it. We order 20kg of prime smoked venison haunch muscle every week and slice it ourselves. The volume of venison used is testimony to the enduring appeal of the dish. “At £13.00, this dish is the most expensive item on the menu, but this certainly does not detract from its appeal. Rannoch’s smoked venison is a premium priced product but it requires no cooking or time input from the chef so what we spend on the venison itself is offset by the lack of labour required to make the dish taste fantastic. “Our policy is to source locally and buy Scottish therefore Rannoch Smokery was an obvious choice both for the quality of its
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produce and its Scottish heritage. The deer at Rannoch are allowed to roam wild and I believe this makes a difference to the taste of the venison which is greatly superior to other suppliers. As soon as I tasted Rannoch’s smoked venison many years ago I knew it was something special and I put it on the menu immediately,” Seumas MacInness concludes. Rannoch Smokery venison can be hot or cold smoked, both of which take place over whisky infused wood chips to impart the distinctive Rannoch flavour. It is sourced from the finest Wild Scottish red deer and is supplied chilled to maintain quality. Rannoch uses sustainable raw materials where possible, and only necessary additional ingredients. A long natural shelf life is achieved through the curing process without the addition of chemical preservative. Product is available pre-sliced in 250g catering packs for convenient portion control and minimum wastage or unsliced prime smoked haunch muscle. Rannoch Smokery says that it can assist with recipe suggestions and pack according to customer request (orders are despatched daily Monday - Thursday for delivery next day Tuesday - Friday, and delivery is free on orders over £110, otherwise £8.00 via courier service, www.rannochsmokery.co.uk).
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LOCAL SOURCING
Local sourcing at the Three Wishes café
• Bread from Taylor’s Bakery in Wincanton. • Dorset Blue Vinney cheese from Mike Davies in Sherborne. • Salad leaves from Woodsford Leaves in Dorchester using their home grown leaves in the summer months including watercress, rocket, mizzuna, bulls blood and red chard to name but a few. • Hall & Woodhouse real ale from Blanford Forum, Dorset. • Eggs from Blanford Forum, Dorset. • Sustainably sourced fish from Jon the fish man in Torbay. • Gluten-free, wheat-free, and dairy-free cakes from Honeybuns in Sherborne. • Cream, butter, cheddar and yoghurt from Longmans in North Cadbury in South Somerset. • Dorset Down Mushrooms from Poyntington. • Ham from Wiltshire - roasted at The Three Wishes. • Vegetables where possible are bought locally, or in some cases even swapped for meals the café can provide back.
to eat with us,” he says. “Sometimes it costs a little more to buy locally but this is reflected in the quality. Also the prices are not generally passed on to the customer as some things we source locally are actually cheaper, so you have some loss leaders and some that earn a little more, which means we can balance it all out in the end. This means the customer pays a reasonable price for all the dishes on the menu.” Canny promotion Across the border in Scotland, Jan and Chris Cole are also passionate about good food, having always had a dream to open a café using and promoting local produce. They moved to the Newton Stewart area of the Dumfries and Galloway region in May 2006, and opened Café Cree there. “It is important to remember that in an area where the ‘chip is king’, and many people exist on soup, mince and tatties, and macaroni cheese, people’s choices are based on price, with provenance being right down the list of reasons for choosing a café for locals,” explains Jan Cole. “Visitors to the area are thrilled to find us, but we have had to work really hard to change the view of locals. The soups which my husband makes, and which we serve
with the most fantastic hand made organic bread, were not being ordered by locals because it was not the usual lentil or tattie soup. So, my response was to put tasters of soup and bread on the table as people arrived and the orders started to fly in! “People here are scared of change, and I have to lead them to try new experiences, such as our cauliflower and almond, carrot, sage and cashew soups, but we will also make excellent mushroom, broccoli, tomato soups.” Within just four months of opening, and after winning over the taste buds of locals, Café Cree was nominated as the best eating place in their region in the local Savour the Flavour awards and last year, following customer votes and a review by a panel of experts, they were named in the Scottish top five UKTV Food Local Food
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FEBRUARY 2009 CAFÉ CULTURE 15
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LOCAL SOURCING ea Recipe Id
Smoked Venison and Wild Mushroom Toasts Recipe devised by the specialist meat and game smoker, Rannoch Smokery. Serves 2 Ingredients Four slices of smoked venison 200g wild mushrooms, wiped and sliced if large 1tblsp olive oil 2 finely sliced shallots 1 clove garlic thinly sliced 1tsp chopped rosemary 1tblsp whisky 2tblsp mascarpone Salt and pepper 4 slices fat baguette, toasted 1. Heat the oil in a frying pan over a high heat and throw in the mushrooms, stir fry for five minutes then remove to a plate. 2. Lower the heat and add the shallot and garlic. Cook gently for five minutes until softening then add the rosemary and cook for a further minute. 3. Add the whisky and bubble to reduce. 4. Return the mushrooms to the pan, add mascarpone and a good grinding of salt and pepper and mix to combine. Remove from the heat. 5. Place the toasts on a baking tray top each with venison slices, then a spoonful of the mushroom mixture and place under a hot grill for a minute until bubbling.
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From top: Orkney Rose Kippers from Direct Seafoods, above: Salle Organics has branched out with a presence at Norwich market.
Heroes. “We prepared our local platter for Gary Rhodes. He was amazed that our produce is sourced from within 20 miles of Café Cree. The bread is hand baked, the smoked salmon is from locally caught fish and even the duck eggs are laid by the side of the River Cree,” says Chris Cole. Needless to say, the film crew also enjoyed sampling the food and were particularly impressed by the sausage rolls - a good café basic, but in Café Cree’s case, made with award winning sausages sourced from their local butcher of course. Indeed, the café’s sausage rolls have become something special in their own right with customers. “It is our policy to provide everyone with the opportunity to enjoy affordable food in a relaxed and friendly atmosphere,” Chris Cole continues. “We use fresh produce and quality ingredients, sourcing locally wherever possible. For example, we make our soups vegetarian, vegan and dairy-free, so that as many people as people as possible can enjoy our food.” The café even offers a separate glutenfree menu and have been told that is a unique experience for coeliacs, so it is no
surprise to learn that the local coeliac support group meet monthly at the café to eat and swap ideas. Sources of supply Without good suppliers to hand, it would be impossible for outlets to serve up the high quality, regional fayre we have heard about here, and this means visiting markets and seeking out specialist, local suppliers, as well as going to the bigger names. Direct Seafoods, for example, are enabling caterers to offer up a taste of the Orkneys with their Orkney Rose Kippers that were recently voted the best kippers by the Observer Food Monthly. Undyed and smoked over oak chips, with no added chemicals or preservatives, they are not too salty, and ideal for health conscious customers, say the company. Unlike traditional flat-looking kippers, Orkney Rose Kippers are meaty, and the lack of chemicals and preservatives eliminates the awkward ‘repeating’ often associated with eating smoked herring, claim Direct Seafoods (0844 884 1175). For best results, the fish, which comes from sustainable herring stocks and is vacuum packed to order, can be grilled
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Above: With their thick, auburn winter coat and hard skin Duroc pigs are very hardy, enabling them to survive the cold and wet of a British winter, and with heavy muscling that is noted for producing succulent meat. skin side down for a couple of minutes before flipping over and cooking for a few more minutes the other way up. The Southover Food Company (www.southoverfoods.com) sources and distributes high quality products from local producers for high street chains and independent cafés nationwide, and says that the company is all about good local food. Now celebrating twenty years in business, not to mention twenty years’ experience in making its own multi awardwinning Southover Cooked Meats, Southover has put together an extensive product range which features high quality foods from local producers. Their range of meats includes gammons (on and off the bone), turkey, chicken, beef and pork, together with a selection of sliced meats, all of which are locally sourced and produced by hand using traditional cooking methods, say Southover. Their free range gammon won a Great Taste Award as well as the BPEX Award last year. It is a superior free-range pork because it is sourced from outdoor bred, GM-free friendly fed pigs who spend their entire life outdoors. This superior pork is then cured and cooked traditionally on site at Southover’s
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recently refurbished dedicated premises in Southwick, near Brighton. New to Southover’s line-up is range of traditional and exotic flavour soups, including Butternut Squash and Lemongrass, Chickpea and Spinach Dahl, Red Thai Chicken and Coconut and Free Range Traditional Chicken and Vegetables are just some of the mouth-watering flavours available. Other well established products in their repertoire include the popular Higgidy Pies, hand cooked potato chips and cakes from the Kate’s Cakes range. Cooper’s Coffee, primarily known as a coffee machine supplier, is also broadening its product portfolio, having been appointed as the first drinks supplier for Fodder, the Yorkshire Agricultural Society’s (YAS) new flagship shop and café, set to open in May this year. The new £5.1m Regional Agricultural Centre, based on the edge of the Great Yorkshire Showground in Harrogate, has selected Cooper’s as the sole supplier of coffee and coffee equipment for its 80seater café. Fodder says that it will be aiming to celebrate the best of Yorkshire and the Humber’s food and drink by supporting
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LOCAL SOURCING local farmers and producers - one reason why it decided to nominate a West Yorkshire company as its coffee supplier. Cooper’s will install a Dalla Corte espresso machine, and its retail collection will also be sold in Fodder, helping to make it one of the biggest local speciality retailers in the UK. The centre has already chosen Cooper’s Louie Mio (a complex blend of six coffees from five continents) as the coffee to be served in its café. “The ethos behind the project is to be at the heart of agriculture in the North of England, showcasing the best of the region’s produce, in a sustainable building. Cooper’s, with its innovative espresso machines, award-winning coffee and conscientious service, is our perfect coffee partner,” says Heather Parry, the Yorkshire Agricultural Society’s deputy chief executive. Markets, of course, have long been a traditional source of direct supply of local produce for both the general public and caterers, and Salle Organics (an organic farm near Reepham in Norfolk and producers of organic food) have recently started to trade at the market in Norwich City Centre. Open six days a week between 8.30am and 4.30pm Monday to Saturday, the stall is staffed by a farm team who sell
organic eggs, fruit and vegetables. Orders can also be taken for farm reared meat (beef and lamb), and for their organic vegetable box scheme. All produce from the farm is organic and is certified by the Soil Association. The farm runs a weekly delivery service for vegetable and fruit boxes, as well as lamb, beef, eggs and turkeys. Their organic suckler beef herd of Aberdeen Angus and Hereford stock has recently being expanded. The herd is fed with nothing but the best home produced organic feed, grown especially on the farm. Their diet typically consists of grazed grass/clover mixes and the cattle are finished over the winter on a diet of grass silage and rolled cereals with the cattle being grazed for as long as possible outside and then loose housed during the winter. “Our market store is a great turning point for us to be able to supply our customers in Norwich exactly what they want and when they want it,” says farm manager, Giles Blatchford. “We are hoping to add some cooked products to our range. We have a production kitchen on the farm that will be producing organic cakes, vegetable soup and quiches initially. As this enterprise grows we will add new products to our repertoire.”
Working with Devon’s Watergate Organics, organic soup makers Rod & Ben’s (www.rodandbens.com) have created a new creamy mushroom and tarragon soup that’s specifically aimed at the independent sector.
Recipe Idea
Wild garlic and potato soup Ramsons, or now more commonly known as wild garlic, is a member of the onion family Allium ursinum. It is common throughout the British Isles and can be found in damp woods and lanes in springtime. It can be used as flavouring for soups and stews but can also be used to enhance meats and shellfish cooked on a barbeque. One very easy recipe to try is wild garlic and potato soup. Pick half a carrier bag of fresh young ramson leaves and stalks. Wash thoroughly and chop very fine. Season well and fry slowly in a combination of butter and vegetable oil. Peel four large potatoes and cut into small bite sized pieces about half the size of a sugar cube. Put into a large saucepan and add the fried ramsons and three vegetable or chicken stock cubes. Cover completely with water and continue adding water until it is approximately one inch above the mixture. Bring to the boil, lower the heat and simmer for about 45 minutes until the ramsons are soft. Add a heaped tablespoon of double cream, mix in well and serve with crusty bread and black pepper. Left: Sourcing food does not get more local than utilising what grows readily around us in the wild! Café Culture’s own wild food and mushroom expert, Chepstow-based Henry Ashby, has the above recipe idea for that chef’s favourite – wild garlic.
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The Trade Street Café When Wales’s largest work-based learning provider, ACT, set up Trade Street Café in Cardiff in May 2006, its aim was to provide good quality food at affordable prices for its trainees and the local population. Local food The café is situated in a busy part of Cardiff, next to the city’s main train station and numerous businesses, and has become a popular choice for traders, professionals and even celebrities, such as members of the Welsh rugby team and various music celebrities. The emphasis of the café is on freshly-made ‘proper food’, ‘food as it should be’ and it is opposed to cheap ingredients which tend to be full of additives. Trade Street Café sources the vast majority of its stock from local producers. For example, its lamb comes straight from a sheep farm in Anglesey and other meat, such as its popular breakfast sausages, is purchased from a local butcher. Fruit and vegetables are bought at the local market. Cakes and desserts, when not baked inhouse, are bought from a French Michelinstarred patisserie based in Cardiff. Dry stocks for store cupboard ingredients are also purchased from a local producer. The café endeavours to keep its carbon footprint low and as a result, 90 per cent of its packaging is biodegradable. An example dish from the menu that includes locally sourced food is the Mediterranean vegetables with basil and mozzarella baguette. The bread is sourced from the local bakery, the vegetables and basil are from a local market and the cheese is also from a Welsh supplier. At a price of £3.90, and served with a salad garnish, this dish is as locally produced as it could possibly get. “We feel very passionate about good quality food. We like to make the best possible food for our customers and we do this by buying the best quality and freshest ingredients, which tends to be local and organic as it hasn’t been sitting around in a warehouse for sometime but has come straight from the local farm, “ says Trade Street Café’s manager, Symon Dovey. “I’m a big believer in good quality food and supporting our local producers. Trade Street Café has gone from strength to
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strength and we are planning to expand the café to make room for our growing cliental,” adds ACT managing director and co-owner of Trade Street Café, Andrew Cooksley. “We thought it may be hard to make any money from buying as much locally sourced food as possible, but it has been a big hit in the area. People don’t mind paying an extra 10p for better quality food, and our customers like knowing where their food comes from and that it’s the freshest ingredients because they haven’t had far to travel. Then there’s the added bonus that we are keeping independent local suppliers going – especially in the current economic climate.” Happy customers “What I love most about the Trade Street Café is the fact that you are dining in a traditional café environment but eating food comparable to that served in the best restaurants. And even better, it’s all reasonably priced,” says Martin Davies, who works for a factory in Cardiff and lives in Merthyr Tydfil is a regular customer at the café. “I was brought up on good food and therefore I’m quite fussy about where I eat. And I can safely say that every single time I’ve eaten at the Trade Street Café – and that’s pretty much every day! – I’ve always had a top quality meal and the warmest of welcomes. “What really impressed me initially about the Trade Street Café is the fact that all the food is freshly prepared on the premises and all the ingredients are purchased from local suppliers. Customers are really well looked after and food is always freshly made. You can tell a lot of love goes into their cooking!” Welsh rugby scrum-half Mike Phillips is equally complimentary. “I’ve been coming to Trade Street Café on a regular basis for about two years, ever since my brother Rob, started working around the corner. It’s a great place to catch up and serves good wholesome food.
“The café is quite tucked away which I like. It’s like a hidden gem in central Cardiff. But it’s amazing the mix of people who go there, from businessmen, to tradesmen and it’s also a bit of a celebrity hangout. You see a few famous musicians and sports people from time to time. I’d definitely recommend the café because there’s something for everyone’s tastes.”
Pricing Trade Street Café (www.tradestreetcafe.com) put its prices up in September 2008 for the first time ever. For some dishes such as sandwiches, it was a matter of a few pence and for some specialities prices rose by up to 50p. The café report that customers appreciated the price hike was in line with inflation and that running costs, such as gas and electricity, as well as food prices, had increased significantly. When Trade Street Café first started out, its managers toured local shops that had good quality food and asked who their suppliers were. Over time, they have now built up a good knowledge of excellent local producers, and have found that some things have been cheaper by going local, whereas some produce such as meat is slightly more expensive. However, with good quality ingredients comes good quality food and happy and loyal customers. Although Trade Street Café feels it hasn’t had any major difficulties it did face a few challenges when first trying to source larger quantities of quality supplies. Unfortunately just because an ingredient is local does not always mean it is the best quality. However, Trade Street Café says that it did not have to look too long before finding reputable suppliers.
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MILK
Curious about milk? Milk is so central to a café’s life that its performance is always under close scrutiny. Here, we consider the attributes of long life milk (UHT) that dairy company, Pritchitts, feel are not fully appreciated, and UK barista championship sponsors, Cravendale, share some of the findings of their ‘froth’ report. Price pressure The dairy market has come under an increasing amount of pressure for some time now, with figures from the Department for Environment, Food and Rural Affairs (DEFRA) showing that the June 2008 farm gate milk price was 38 per cent more than the average price in June 2007. Combine this with increased fuel, fertiliser and feed prices and it’s easy to see why the dairy market is looking a little gloomy. However, faced with the constricting credit crunch, foodservice operators are now keener than ever to control costs, reduce wastage, and increase the
versatility and flexibility of their menus. Dairy company, Pritchitts, feel that with caterers looking to re-engineer menus and source products that will help control costs and reduce wastage, UHT milk could help towards easing the strain of the credit crunch.
Suspicion? The wall of suspicion surrounding UHT dairy products needs to be broken down, say Pritchitts, and the real benefits associated with UHT made clearer. All pasteurised milk sold is heated in order to make it safe for consumers. The production of UHT milk, also known as
milk, it is afé essing its own From cow to ilkced, unless the individual farmesissiprngoc. Th ilk has its m g in m e inco
‘long life milk’ relies on the milk being treated to a higher temperature, allowing the product to be stored unrefrigerated with a shelf life of over six months, until opened. It also preserves the basic product, during which none of the nutrition milk naturally provides is lost. “The days of UHT milk simply being a stand by product for emergencies are no more, with an increasing
oc ve been m ral dairy for pr After cows ha taken to a cent steurised. d pa an d in e er ar nk m ta the bacteria, an and the crea collected by ilk m e th stroy most of th de bo ia d to er ct an ilk , ba m ed e ss ov harmle ating th cream rem enzymes from ated by e process of he al th he s du is si n pe re io pi at h he ris (t ug Pasteu ates or thro can harm us pl at al th et s m en n og ee path betw particular the the milk flows 0 for 15 - 20 seconds. This ilk). To do this C m e 72 th of in re tu ns ra ai rem duces to a tempe e id ts ou ion) method re e at th ris eu st Pa ow (L hot water on th e m dergoing is ture / Short Ti level. Milk un er w lo High Tempera m h uc m tion. The crea nisms to a e from produc lif the micro orga y lly at da ua us 12 a gh s lly ha ation althou ris eu st treatment usua pa of ugh a process also goes thro gher although at hi tures. ra milar process si higher tempe a rature h pe ug m ro te th ilk goes kes the m ta T) H (U Long Life milk t en tm peratures kill Ultra Heat Trea nds. Such tem co se w temperatures. fe 0 a r cks extend um of 138 C fo sterile tetra pa in ed up to a minim ck pa n ens and whe all the pathog six months from s milk to usually e th refrigeration (a the life of t the need for ou ith w n tio produc en opened). ilk has not be m e th as ng lo
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MILK number of caterers realising that UHT milk can help provide a top-quality product which offers real value for money,” says Simon Muschamp, head of marketing at Pritchitts (www.pritchitts.com). “Advanced manufacturing methods mean that long life milk products perform and taste just as well as their fresh equivalent. “However, despite this movement towards the use of UHT milk within the foodservice sector, we cannot escape the
fact that we have a long tradition of drinking fresh milk in this country. Results from Euromonitor International show that in other European countries, UHT milk makes up a considerable proportion of total dairy consumption. For example, UHT consumption in Belgium is 96.7 per cent, France 95.5 per cent, Portugal 92.9 per cent and Spain 95.7 per cent. In Italy, UHT milk is extremely common and is the raw material used to produce one of the world’s most popular hot beverages cappuccino.”
Fresh perceptions Manufacturers such as Pritchitts are now actively communicating the benefits of UHT milk which in turn is changing consumer perception. As a result, UHT has become more readily available to purchase, and the UK’s consumption of UHT milk is slowly increasing. “In this country we are so conditioned to using fresh milk because we have a
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culture of fresh milk being delivered chilled straight to the consumer at home on a milk van,” says Simon Muschamp. “As an example of how UHT milk can out perform fresh pasteurised milk, we have researched the ideal raw materials for use in cappuccinos and lattes. “It was identified that the nutritional content of milk can vary with climatic or seasonal variations and even things such as the breed of cow and its diet. The fatty acid composition of milk varies throughout summer and winter, as does the amount of protein and lactose in the milk. This will naturally affect how it performs in different products including its frothing ability in cappuccinos,” explains Simon Muschamp. “The amount of fat in the milk affects the type of foam produced in a cappuccino, however it does not affect its ability to foam. Fat-free milk will produce a fluffy airy foam, reduced fat milk will
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MILK produce a medium volume creamy foam and whole milk will produce a heavy creamy thick foam.” The foaming ability of Pritchitts’ Millac Cappuccino Milk, for example, is related to its ability to form stable air bubbles. When milk is steamed, the air bubbles are coated and stabilised by denatured whey proteins. These are globular proteins which unfold when they are denatured (heated). This allows them to coat and stabilise the air bubbles more efficiently. “Millac Cappuccino Milk is UHT treated,” adds Simon Muschamp. “Not only does this ensure that you have a product with a long shelf life which requires no refrigeration, it also increases the foaming ability of the milk. In Millac Cappuccino Milk the ultra high temperature processing means that the whey proteins are about 70% denatured as compared to 20% denatured in pasteurised milk. This means that Millac Cappuccino Milk is even better than fresh milk at producing a stable dense creamy foam. In addition we add a special blend of protein and stabilisers to ensure that the foam produced by Millac Cappuccino is consistently creamy, dense, luxurious and long lasting right down to the bottom of the cup.” The milk processed by Pritchitts is sourced from its own farms throughout Ireland, say the company. It is collected and processed within 24 hours of receipt to ensure the high quality when processing.
Millac Cappuccino milk and Viva 200ml UHT Semi-Skimmed Milk - part of the Pritchitts range of UHT milks.
THE BENEFITS “To help demonstrate just how far Pritchitts has developed the taste profile of its long life milk, we took the initiative to commission independent research,” reveals Simon Muschamp. “A panel of professional testers compared fresh milk, Millac Maid and two leading brands of UHT milk portions in tea to test appearance, flavour, aroma and taste, and the results concluded that Millac Maid and fresh milk had a very similar taste profile. “There are also some obvious environmental benefits too attached to using UHT milk, such as reducing the need for refrigeration and keeping costs down through reduced energy use. However, long life can also offer caterers a number of advantages over fresh milk such as the convenience of a long shelf life as well as ambient storage, leaving valuable refrigeration space for other perishables. “When it comes to packaging, it not only preserves, but also communicates, protects and sells. The benefits of UHT milk and its typical packaging enables it to reach far beyond the convenience typically associated with the product. Firstly, the heat used in the production process preserves the product; ensuring nutrition is not lost whilst successfully killing the bacteria that can potentially lead to food poisoning. Secondly, the packaging safeguards the product, keeping it protected from oxygen, light and odour - all elements which can cause the product to deteriorate or decompose. Lastly, with an extended shelf life it also ensures less waste whilst allowing for easier stock management,” concludes Simon Muschamp. Of increasing importance these days is the fact that the packaging of UHT milk invariably also boasts various green credentials compared to the dairy milk plastic bottle. The typical packaging is easy to store, compress and recycle, and uses little energy during manufacturing, filling, storage and distribution. The message here would seem to be that the UHT process has dramatically improved in recent years, with the artificial taste typically associated with it no longer there. While fresh, pasteurised milk will always remain the most popular form of milk consumed in the UK, there is no doubt there is an increasing place for UHT milk in the foodservice sector.
What’s best? Paul Meikle-Janney (managing director of Coffee Community Ltd, www.coffeecommunity.co.uk) has been training baristas for nearly the last ten years, and says that one of the enduring questions has always been “What milk is best for foaming?” When he was approached by Arla, who were keen to combine their scientific knowledge of milk with a barista’s point of view, he got an opportunity to investigate further in the form of Cravendale’s Foaming Study (2008). “Arla, who sponsor the UK Barista Championship with their Cravendale brand, were receiving compliments from the competitors using it and wanted to fully understand why,” says Paul Meikle-Janney. “To this aim we devised a series of experiments to more fully understand how milk foams and perhaps more importantly, why sometimes it doesn’t!”
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Filtered milk Cravendale milk when pasteurised, follows a slightly different path as it is Pure Filtered. After the milk and the cream are separated the milk is passed through fine ceramic filter. The microscopic holes in the filters take out most of the bacteria and micro flora that can accelerate milks deterioration in the future. The cream is not passed through the filters as the fat globules are too large. Both the milk and cream are pasteurised before the desired amount of cream is added back into the milk (approximately 1.7% for semi skimmed milk and 3.5% for whole milk). The pure filter process extends the shelf life of the milk to 25 days, say Cravendale. Most milk is now homogenised, where the fat is evenly distributed throughout the milk (which is why we don’t get the cream on the top of the milk these days). The cream is pumped through a small hole breaking the fat globules into such small particles that they are easily dispensed throughout the milk. “Some of the research we carried out discovered that the finer the fat globule created by homogenisation the more successful it is for foaming,” says Paul Meikle-Janney.
Foaming When foaming milk, air is being trapped in the milk via the proteins wrapping around it forming the bubbles surface. The air is introduced into the milk by creating a whipping motion in the same way we whip eggs for meringues. This motion is created by positioning the steam wand just under the surface of the milk, creating the wave like motion that incorporates the air and the familiar chirping sound. “As well as adding air to create foam we are also heating the milk at the same
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time,” explains Paul Meikle-Janney. “High heating (above 90°C) for a prolonged period of time causes a change in the milks flavour due to the Maillard Reaction (the milk sugar reacting with the proteins) creating a ‘caramel’ taste. This reaction will be familiar to roasters, as it is the reaction that affects the beans when we are roasting them from green to brown, but is not desirable in fresh milk so we usually seek to take the milk to a maximum of 70°C.”
Don’t compromise
Experiments Stage one Using an automated steam wand (as well as cross referencing by foaming by traditional methods), various milks were foamed - Fresh Standard, Fresh Cravendale and Long Life (whole, semi-skimmed and skimmed milk, Lacto Free semi-skimmed and Lacto Free semi-skimmed long life at various stages of their life - one, three, six, nine, and 24 days from their production date). The milk was kept at 3°C during the life of the milk. In total, over 130 samples of milk were foamed and foaming performance and other attributes noted. Stage two The milk samples used in Stage One were kept in near perfect conditions (this would not be the case in your average café, where milk would more likely be stored at higher temperatures once it had been distributed and often left un-refrigerated when in use in a café, so this was emulated by keeping the milk at 3°C for the first three days after production and then 8°C thereafter). These experiments were then repeated for a range of different milks that had been kept for six, nine, and twelve days from the date of production. These times represented the range that a café would practically be using the milk. We carried
Stage One: Foam Height at 2 Minutes 200
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Mililitres
180 160
Fresh Skimmed
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Fresh Semi Skimmed
120
Fresh Whole Milk
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Cravendale Skimmed
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Cravendale Semi Skimmed
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Cravendale Whole Milk
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Days from production
Stage one: Results on foam height in Cravendale and standard fresh milk.
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Visit us at the Café+ show at stand H81 to learn more. FEBRUARYfrom 2009 CAFÉ CULTURE 23 Available major wholesalers and cash and carries. Call 0845 6006688
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MILK out one set of experiments in the morning using the milk kept at 8°C and the same experiments in the afternoon having left the milk un-refrigerated for half the day.
Below: Proteolysis - milk splitting into curds and whey when foamed.
100
% Shine
90 80
Fresh Skimmed
70
Fresh Semi Skimmed
60
Fresh Whole Milk
50 40 30 20 10 0
1
3
340
PM Trial: Total Milk & Foam Height at 2 minutes
330 320
Fresh Skimmed
310
Cravendale Skimmed
400
Fresh Whole
390
Cravendale Whole
380 370 360 350 6
9 Days after production
12
Stage 2: Total height of milk and foam of milk kept un-refrigerated all morning.
less ideal temperatures experienced this reduction in quality sooner. This was particularly evident in some afternoon experiments using milk that had been out of refrigeration for three hours (the fresh whole milk had become un-useable and coagulated causing a skin on top of the milk during foaming, Paul Meikle-Janney noted). The overall deduction was that all milks deteriorate to an eventual point were they become unusable and this is down to two main factors - proteolysis and lipolysis.
Over time the bacteria enzymes (proteases) in milk will break down the protein structure. This breakdown of the protein into peptides and amino acids, not only gives a off note in the milk (‘cardboard’ like flavour), but also increases the risk of separation (casein
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Stage one: Results on milk ‘shine’.
Proteolysis
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6
Days from production
Mililitres
Results Foam quantity, but more importantly foam quality (firmness and shine), was found to deteriorate over the life of the milk, and the process of deterioration can be accelerated by poor holding conditions for the milk. The main hypothesis going into Arla’s research was that as the milk aged, the deterioration in the fats and proteins would give diminishing quantities of foam. This did happen to a certain extent, says Paul Meikle-Janney, but not to the degree they had expected. “For all the milks the general trend for the foam height was a slight reduction with age although this was very marginal, and anomalies existed where foam height seemed to increase,” says Paul MeikleJanney. “Generally the height of the foam did not alter greatly as the milk got older until the end of the milks life, when either the proteins or the fats in the milk broke down and the milk was un-useable. “What we did see was deterioration in the foam quality. As the milk got older the foam got softer and softer (i.e. it did not hold firm peaks as it had done before), and the bright shine given from the young milks reduced to a satin sheen and finally dull looking foam. In short, although the foam quantity had not diminished as much as we had expected, how useable it had become in making a great cappuccino had!” The results from Arla’s second stage of experiments showed that the milk kept at
% Shine: Fresh Milk
curd and whey) when heating the milk. “We noticed this reaction when we foamed some of the well-kept milks well passed their use by dates. As the milk was foaming the heat caused the reaction to speed up and we created curds and whey in the jug,” says Paul Meikle-Janney.
Lipolysis This is the splitting of the fats (triglyceride molecules) into free fatty acids and glycerol. This is what gives us the strong foul flavour that we would associate with milk being “off” (rancid). Bacteria either naturally occurring in milk (although most are destroyed during pasteurization), or more commonly introduced through poor handling of the milk in our cafés, causes this split, by generating lipase (fat attacking enzymes) that work as a catalyst in splitting the fat. Pure Filter processes (such as used for
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MILK Cravendale and in UHT treatment) can drastically extend the time that milk can still be foamed effectively, helping to reduce the bacteria that can cause proteolysis and lipolysis. “Both the Cravendale and the long life milks tested still demonstrated good foam height a full 24 days after production, when the fresh milks had long passed their sell by dates and become unuseable,” observed Paul Meikle-Janney.
Sun trap In addition, the research also acknowledged that sunlight can affect the flavour of milk. Leaving milk in the light (sunlight, and even fridge light) can affect milk’s quality. The milk may develop a ‘cardboardy’ or metallic flavour. The light can cause a reaction with the protein where oxygen is added into the protein cell and riboflavin and amino acids are produced. This process is called oxidation, which many baristas will be familiar with due to the detrimental effect it can have on coffee beans.
So which milk foams best? “As far as our results show this is skimmed milk, which gives a higher foam level and
firmer brighter foam,” says Paul Meikle-Janney. “That said the foam levels were only 11% higher than whole milk at their most extreme and usually less than that. “The difference between the foam heights of semi skimmed milk against whole milk was even more negligible. At most they differed by about 7% (semi skimmed being the higher) but were often much closer. “In conclusion, most milks foam to reasonably similar levels, so let your customers choose which they prefer the taste of. When they have decided, use the freshest milk possible and keep it well refrigerated and away from sunlight. If you cannot get regular deliveries of milk, choose pure filtered or long life milk which will extend its foaming life.” Right: The Pure Filter process deployed in the production of milks such as Cravendale and some UHT milks can extend the time that it can still be foamed effectively in.
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FEBRUARY 2009 CAFÉ CULTURE 25
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GRINDING
Thedailygrind Here, Steve Penk, business development director of espresso machine manufacturer La Spaziale UK, vice-chair of the WBC and heavily involved in the Speciality Coffee Association of Europe, looks at the principles behind coffee grinding and outlines some machine options for different sectors. In search of excellence The enthusiastic coffee connoisseur will take great care and pride in every production element that affects the taste and appearance of the final cup. Whether creating coffee for their own consumption or for others, they will be interested in continually improving their beverage through better techniques, improved knowledge, superior machinery and the quality of their ingredients. This is equally
Below: The Mahlkönig K30 ES can deliver the coffee straight from the burrs to the portafilter.
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true whether cafetière, filter or espresso methods are used. The process of grinding the coffee bean plays an all-important part in the quality of the final drink and this article looks at ways of enhancing this quality through good practice and the correct use of suitable machinery.
Starting with the bean Despite its hard, woody appearance the roasted coffee bean is a fresh, organic product that has a clock ticking from the moment it drops from the roaster as oxygen begins to adversely affect the flavour. Every effort should be made to get the roasted beans to the point of use as quickly and as freshly as the packaging process allows. Generally roasted coffee needs time to allow gases, created during roasting, to escape from the beans before packing. The peak flavour of the bean lies between a day after roasting to about three weeks after roasting, unless bags with a one-way aroma valve are used. This is where smaller shop-roasters have a huge advantage over larger, often national roasters. If they are using the beans themselves, there is no need to stock large quantities of roasted beans, as roasting can be carried out in smaller, more frequent batches, 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. This not only improves flavour but also reduces ‘food-miles’ and maintains good provenance. Once the beans are at the point of use the natural qualities and flavours need to be preserved until the moment just before grinding. Correct storage and stock rotation is vital and, if using a grinder with a hopper, it is important to gauge carefully how much coffee is kept in the hopper. A good rule of thumb is to put in the hopper only the amount of coffee required over the following couple of hours. The rest of the coffee should be kept in its bag, with
Right: New to the market is the Mahlkönig Vario ‘grindon-demand’ machine which gives freshly ground portion control.
The appliance of science
The grinding process opens the beans, exposing all their flavours and allowing them to be brought to the cup. However, once the beans are broken open carbon dioxide, created within the beans during roasting, is released. Until this point the carbon dioxide has protected the coffee and its flavours but, once exposed, two things begin to happen. The most obvious one is the release of the aromas - unfortunately the more of these volatile aromas that end up in the air, the less can be brought into the cup. Alongside this, a complex chain of reactions occurs as the coffee begins to react with the oxygen creating staling flavours, accelerated because a much higher surface area is now exposed to the air. This all happens very quickly, and within just 30 minutes unwanted changes in taste can be detected. Ground coffee must therefore be used as soon as possible. the top rolled down and secured with an elastic band. The bag should then be placed in an air-tight container to maintain freshness.
The science of appliance The quality of the grinder will also have a major impact on the quality of flavours that are brought out of the roasted bean. Grinders work by having coffee fall
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GRINDING Left: Rows of hoppers contain a tempting variety of highly-visible, freshly-roasted coffee beans which customers can grind themselves.
between two spinning cutting discs (or burrs) - one disc is fixed and the other rotated by a motor. Most grinders use two flat burrs, and on each burr there are different sized teeth for different mechanical aspects of crushing the bean. Coffee can only escape the burrs once it has reached a certain particle size, which means that the coffee produced is of a consistent size. Cheaper grinders have motors that spin faster in order to achieve the necessary force required to break the coffee beans. The downside to this is overheating - the faster the burrs spin, the more heat they generate – because heat accelerates the staling process and more aromas are lost. A grinder with a slower speed is often more expensive as it requires a motor capable of producing suitable torque at low speeds. One solution to this is to use burrs with a larger contact area that can produce a higher volume of ground coffee at lower rpm and cooler temperatures. This type of grinder is essential for high-volume operations where flat burrs would be overheating. It is always worth checking, by touch, whether burrs are overheating – if so, coffee quality could be compromised. So ideally a high-quality, ‘grind on demand’ machine will be used. This will ensure that the burrs run cool and that only the exact amount of coffee for immediate use is ground. For espresso use, machines such as the Mahlkönig K30 ES deliver the coffee straight from the burrs to the portafilter. Previously this had never been practical, because the dose could not be kept constant, leading to poor consistency in the espresso. Now the weight of coffee delivered for either a single or double handle can be programmed and delivered to within 0.1g every time. This grinder is ideal for a busy
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operation, in the hands of a skilled barista keen to get the very best out of their coffee time after time.
Home grinding For the enthusiastic home coffee connoisseur there are also high quality grinder options available. New to the market is the Mahlkönig Vario ‘grind-on-demand’ machine which gives freshly ground portion control. The portioning is variably programmed using a combination of the electronically controlled timer and more than 150 grind settings between fine and coarse. Operation can be carefully adjusted when in manual mode programmed via the LCD display, or used automatically with 3 individual pre-settings for espresso, filter of cafetière (French press) use. There is a ‘handsfree’ facility when grinding directly into a portafilter. To ensure lowtemperature running and long-lasting sharpness ceramic burrs are used, whilst a belt-drive motor gives high torque and quiet operation. This machine is a professional and practical solution for the keen amateur.
Shop grinding For home users and very small outlets it may be necessary to rely on
the services of a local shop roasting/grinding operation. This is likely to offer the benefits of a wide choice of specialist coffees, carefully and frequently roasted on-site in small batches, possibly to a personalised specification. And, because freshness after grinding is paramount to these customers, what better for the shop operator than to allow them to grind their own roasted beans in the shop? Shop roasters, delicatessens and speciality food outlets across Scandinavia, the USA, Canada, certain areas of mainland Europe and increasingly in Great Britain, are waking up to the business opportunities this type of operation offers. Good merchandising and self-service are the keys to success. A display unit holds rows of hoppers containing a tempting variety of highlyvisible, freshly-roasted coffee beans. The customer draws their choice of beans from the gravity-fed hopper and places them directly into a grinding machine which is located close to the coffee display. A highquality shop-grinding machine such as the Mahlkönig Tanzania has been specifically designed for this application and is clearly marked with pre-set grinds, one of which the customer chooses. The coffee is then freshly ground directly into a shop-branded bag or tin for the customer to purchase and take away. Such an operation is easy to set up in an existing retail or shoproasting outlet giving an additional, diverse income stream. The space required is minimal and preconfigured display units, including hoppers and a grinding machine, are available for rental or lease. Left: The Mahlkönig Tanzania has been specifically designed for shop grinding and is clearly marked with pre-set grinds.
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FRANCHISING
Putting your faith in franchising With the economy looking gloomy and existing, as well as new, businesses struggling with their finances, franchising looks like a very appealing way to stay in, or enter, the coffee shop trade. Here we identify the reasons why this is the case, and Costa, who are not always readily associated by many with franchising, reveal more about their own franchise model. Franchising explained The franchising industry can sometimes be seen as one of mystery to many. It is a term misused on a regular Tom Endean basis, and one that Marketing manager, many therefore British Franchise misunderstand. So Association what is really meant by franchising, what does it mean to the cafĂŠ industry and what does it mean to you as either a potential franchise owner or consumer? The formation of the British Franchise Association (bfa) in 1977 marked a significant leap forward in the industry and its approach and responsibly to provide a professional, ethical and subsequently very successful industry. Set up to accredit and promote excellence in franchising, the bfa accredits franchisors based on a code of business practice and the European Code
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of Ethics for Franchising. As a result, franchising now encompasses a multitude of business types and consumer markets and has established itself as a respected and highly regarded business model. So what defines a business as a franchise? Business format franchising can be explained as the granting of a license by one person (the franchisor) to another (the franchisee), which entitles the franchisee to trade under the trade mark/trade name of the franchisor and to make use of an entire package, comprising all the elements necessary to establish a previously untrained person in the business and to run it with continual assistance on a predetermined basis. Support The provision of ongoing support is a vital element. Whilst the franchisee is the owner of the business, it is important to bear in mind that it is the franchisor’s system and brand that the franchisee is
operating under. An ongoing dialogue between franchisor and franchisee is crucial therefore in contributing to the success of each individual franchise unit and consequently, the franchise network as a whole. Time and again, franchising has greatly out-performed other start-up businesses. Its formula of a locally owned and run enterprise, driven by a small business owner, with branding, economies of scale and support from the wider network, gives the consumer the best of both worlds and the business a far better chance of success. Over 2008, whilst many businesses struggled with the economic downturn, many franchise businesses were finding that they had an increase in the number of enquiries to buy into their brands. The reason was that as a proven business model, and one that weathers well in economic difficulty, increased numbers of people were turning to franchising as an attractive new career. The ability to be your own boss, but retain the security of
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Franchise time? “In a recession, franchising offers the franchisee two major benefits - the security of being within a larger organisation with its greater purchasing power and marketing expertise and the likelihood of financial institutions being more favourable inclined to lend the capital needed to start,” says Michele Young, retail & brands director, BB’s Coffee & Muffins (pictured). “Franchising could be a good option for a sole proprietor who does not want to leave the industry but is finding it hard to go it alone with one or two cafés. Joining a bigger brand network, such as BB’s, means still running your business and having strong relationships with your local customers but with all the backing and support of a much larger organisation and infrastructure. The franchisee benefits from being part of a recognised national chain with established positive consumer perceptions.” BB’s provides over 80 franchisees with business and operational training, do all the national marketing, brand and product development, supply and distribution co-ordination and more. A major franchisor can attract high profile third parties for promotional activity and list top products in the cafés. This means that all the franchisee has to concentrate on is running his or her café, providing great service and top standards and marketing their business locally. “BB’s is positioned mass-market, offering quality at value for
the larger network, is one that seems like the perfect combination. In many ways, the combination is very beneficial, but it is doesn’t necessarily make it an easy option. It still requires hard work, dedication, professionalism and a long term commitment. For the café industry there are two main effects that this success could have. One is the growth of existing franchised brands through new franchisees buying into the networks and the other is the opportunity for well established and proven businesses to look at franchising as a potential business model for expansion and future success. Whether buying into a franchise, or looking to expand your business, using franchising, you need to be aware of all that is involved. First of all don’t underestimate the cost, time and commitment needed to make it work. This is not a quick decision, as you need to consider franchise agreements, training, marketing, locations, management and many more specific issues. Just to start you would need to contact bfa accredited professional advisors that understand the market and can provide expert advice, whether that be the accredited banks, solicitors, accountants or media. This cost of time, money and effort means that the café and coffee shop franchises that are now established under the bfa’s recommended processes,
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money prices with an emphasis on freshly made foods, the majority of which are made each day in the café,” explains Michele Young. “Through a range of value tactics or promotional deals, such as a “sandwich for £1 when you buy a coffee”, or discounts when you buy a soup and sandwich etc., our customers are staying loyal when the recession bites. We can also work with suppliers to make sure that commodity price increases impact as little as possible on the business and negotiate group rates for utilities and other services.” BB’s also report that they are finding that banks look more favourably on requests for financing when it is for a franchise arrangement as they are more willing to loan when there is an established successful partner behind the scenes. The franchisor can provide a good track record and a credible plan to exploit the potential of the business. “Being in business on your own can be a lonely experience when the going gets tough,” adds Michele Young. “As a franchisee you belong to a community of like-minded people and can share best practice and discuss business challenges and solutions. “So far we have not seen a great surge in people who have been made redundant enquiring about franchises, although this is often the stimulus for people to decide to set up in business for the first time. We welcome any budding entrepreneurs who are prepared to put in the hard work required in running a café and have the people skills to deliver great service.” Anyone interested in discussing a BB’s franchise opportunity should visit their web site www.bbscoffeeandmuffins or email franchise@bbscoffeeandmuffins.com.
have had to make considerable investments into their businesses and therefore, will want them to succeed on a long term basis. The stability and growth that this brings to the market, provides a stronger platform for the culture of using coffee shops and cafés to remain within the UK. This robust business model, fuelled by dedicated individuals, encompasses many different skills and backgrounds. It has opened up the opportunity for many people to become their own boss, but under the safety and security of a proven model, with national support structures to help overcome many of the business hurdles that can floor many new business start-ups. This has meant that today, despite the difficulties in the economy, there are still opportunities for enterprising and determined people to become the owner of their own coffee shop or café, gaining training, advice and support to help them succeed. Is there a catch? So what’s the catch? With all of this sounding so wonderful, there must be a catch, there must be something that I’ve missed. Well it all depends on what you want. It is true that you will need to pay an ongoing fee in some form to the franchisors. Remember, it is their brand and system and they need to keep this brand value up, so investment is needed.
You will also have to work to the code of practice and systems that the franchisor sets out. However, you’ve invested into the brand because it’s been proven to work, so why would you want to change it? In addition you need to consider the actions of others. If a franchisee elsewhere in the network does something wrong, will it have a negative affect on you? These are the reasons for the strict systems (and consequences for breaking them) in place; to protect the brand and your business. There is one other consideration, which is that you may not be accepted to buy the franchise in the first place. As you can imagine, the franchisor needs to protect the entire network, not just for their brand, but for the protection of all the businesses that make up the network. This means that they are only going to want franchisees that are going to protect and strengthen the business. If they feel that someone would negatively affect the brand in any way, then they won’t be allowed to buy into it. Key areas to consider Membership of the bfa The bfa accredits franchisors using a stringent set of criteria based on a code of business practice and the European Code of Ethics for Franchising. All members are then listed on the bfa’s web site at www.thebfa.org to allow potential
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FRANCHISING
Comment Brian Duckett, Managing Director, Howarth Franchising I have been in the franchising game long enough now to have seen it all. As the nation prepares for the first recession of the 21st century, business owners are carefully monitoring the uncertain economic state and, for many, dreams of expansion are being housed and companies are considering options to remain stable in the current downturn. However, as with all negatives there are positives, and those on the front foot when the market returns to normal will be better positioned to take advantage of a sudden upturn in fortunes. Generally speaking, those who take risks are usually the ones who succeed. The majority of successful café-business owners did not sit back and wait for success to come knocking on their door. These shrewd entrepreneurs have built up lucrative enterprises by operating differently to the rest of the crowd. In business, timing is everything, so identifying the right moment to act is crucial - when the economy is uncertain, starting a business or expanding an existing company when others are being more cautious could bring great benefits. In my opinion, the credit crunch and bearish outlook for 2009 has, if anything, led to an increase in the numbers of people interested in adopting franchising. For instance, as the financial industry continues to implode, there are a number of individuals looking to invest their redundancy packages to ensure they have an income. As a more secure, proven investment, franchising has already become a hugely popular option for many newly unemployed individuals who are looking to start up their own business by purchasing a franchise. Nowhere more so than in the UK has the café sector grown exponentially over the last few years, creating this generation of café lovers. Despite the current economic conditions, the trendy café atmosphere and the relaxing social environment still attracts a wide audience, including couples, families and young professionals - making it a great investment opportunity for both franchisees and franchisors.
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franchisees to check which brands have chosen to be measured by and have passed these checks. Investment level Levels of investment can vary, but to buy into something that requires property is likely to need a bank loan. There are three major banks that the bfa accredits as specialists in understanding franchising and providing specific teams to work with franchise business loans. Lifestyle Franchising is not a hobby. You will need to make sure that you are happy with the commitments needed for this new business. You will also need to consider the support and understanding of those around you such as your family and friends. Research All franchise businesses are different, so do your homework. Speak to existing franchisees, make sure you understand all the business operations and ensure that you fully understand the investment costs. Professional advice There are a host of professional advisors accredited by the bfa that specialise in franchising, including consultants, accountants, solicitors, banks and even media. They are invaluable in making sure that you’re taking the right steps and don’t miss any vital information (if you are looking into franchising as your next step, the bfa’s web site at www.thebfa.org offers objective advice and access to numerous educational and advisory resources).
Costa’s model Costa currently has in the region of 130 franchise stores and 40 franchisees who have each entered into an arrangement to open a group of five or more Costa stores within five years. The Costa business model is based around maximising the returns from a group of stores rather than a single standalone site. A typical Costa franchisee needs to have around £200k in personal funds before borrowing (the average Costa store costs between £200-250k to set up - build costs, legal costs and such like). “Aspirationally, we prefer our partners to be able to have sufficient funds to be able to open their first three stores without being dependent on store performance,” says Clair Preston Beer, Costa’s regional operations director, UK
franchising. “In addition to our initial development fees, Costa’s royalties are 6% and a marketing levy of up to 2%. “In return, a franchisee receives a full training programme for its first store opening. This includes the training of a store manager and four team members. Our franchise partners are loaned a set of Costa manuals and training system and have access to Costa’s online resource centre for further support materials. They are also supplied with all of the promotional materials, menu boards, price labels etc. “The advantage of being a Costa franchisee rather than an independent is being part of a strong global brand, which has a hugely successful track record. There is a reduced risk for prospective franchisees because banks are more willing to lend to support to a venture with a successful brand. In addition, franchisees can benefit from the system that Costa has developed over the past 20 years and therefore have training and support materials, which they can use instantly.”
Q&A With Clair Preston Beer, Costa’s regional operations director, UK franchising Why did Costa decide to franchise the brand? In 2003, a decision was reached to enable Costa Coffee to expand at a much faster pace into smaller more rural locations, which could be run and managed more cost effectively by a franchisee. It also enabled Costa to concentrate its capital
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partners and work with them to jointly agree a cluster of towns, which they are then contracted to open a Costa Coffee. We also support our franchise partners, by providing a financial model which allows them to add in a specific rent level, labour costs and stock costs which automatically generates the sales level requirement to make a site profitable. What do you want to do differently form everyone else? The Costa Franchise Model is designed to allow small businesses to flourish. Within the model, we encourage franchise partners to agree property leases directly with landlords and agree supplier contracts directly with our nominated suppliers. Our franchise partners have real responsibility and are accountable in every way for their limited companies.
expenditure on larger high street locations. Who in your opinion is suited to running a coffee shop, what experience do you believe is needed, and is it a good idea to go into business with a partner / friends/ family? The ideal Costa franchise partner is someone who is able to devote considerable time and effort into setting up the business and is not distracted by multiple business interests. They do not have to have specific experience of running a franchise brand, but a variety of experience within blue-chip companies or running their own business - typically around 10 years experience - is preferred. We have many successful franchise partnerships which involve a husband and wife team or close family members. However, we have learnt that a business with multiple business partners (more than three) is too complex a set up. Have a look at www.coffeesnobs.co.uk/index2.html How do you decide your market, i.e. who your customers are, and how do you research the market and test your concept, and when it comes to location, how do you choose the right one? At Costa we use demographic data to identify towns which we believe have the right size population and demographic mix. Having opened over 850 stores in the UK, we have a refined and clear population index and sales data that we use to understand if we believe a Costa will be successful in a specific location. We share this data with our franchise
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How do you decide your prices? How did you choose your suppliers? How did you choose your menu? How did you select and purchase your machinery/coffeemaking equipment At Costa, the menu range and pricing strategy is set centrally so that our customers have the same experience in our high street stores. Our franchise partners have to use a list of nominated suppliers or have to submit a supplier to us for approval before they can use them. In terms of coffee machinery, any franchise partner who enters into a franchise agreement with us is required to utilise the machinery that we specify and this is supplied in our agreements. All coffee is produced and supplied by Costa directly to all franchise partners. How does your franchise operation work, roll out and how do you keep brand identity with so many franchisees? We have a clear set of core operating standards, which all franchise partners are required to deliver. These are explained in a series of manuals and training materials, which are supplied to all franchise partners. Our Barista Maestro programme is a compulsory programme for every store manager in the UK to attend. It ensures that every store manager in the UK is trained and accredited to our core coffee brand standard. These brand standards are then frequently audited by the Costa central team throughout the year and any remedial action is taken by franchise partners. Costa has the right to terminate a franchise agreement if a franchise partner is consistently in breach of our brand standards. We supply a store design manual to all franchise partners, which outlines the specifications of all building materials,
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FRANCHISING equipment, furniture etc. A list of nominated suppliers is provided which franchise partners can use. Finally Costa has a list of approved project managers and building contractors which franchise partners are required to use. Alternatively, if a franchise partner has a separate building contractor, which he/she wishes to use, there is an approval process, which can be followed. All franchise partners are required to submit a store layout plan, which is drawn by a professional architect and then amended following comments and approval by our Store Development Team. This ensures that all franchise partners can benefit from Costa’s knowledge e.g. what makes a successful store in terms of layout, mix of seating, furniture etc. How do you deal with pest control, security and the back office? Our franchise partners are accountable for ensuring that they comply with all UK legislation and are free to implement whatever security, pest control, health and safety processes they desire, provided that it complies with Costa’s minimum standards. At Costa, our approach is to share some best practise templates, which our franchise partners can utilise but they are not obliged to do so. What’s the busiest time of year? The busiest time of year for the majority of our stores is the winter from September until March. However in general there is a steady flow of business, particularly as we have worked hard to develop our range of iced blended drinks, Frescatos, so we have an all year round beverage range. What is the best piece of advice to give to a potential coffee shop entrepreneur? You must be prepared to be passionate about the product and really want to immerse yourself into the detail particularly in the beginning. To truly maximise the return from a Costa store, our franchise partners need to get behind some of the operational detail. This enables them to maximise sales and manage the businesses as efficiently as possible. Do you have insurance in the shop? All of our franchise partners are required to have the necessary level of public liability insurance. Do you need to have licensing permission to run a coffee shop? No - only if you intend to trade after 11pm at night or if you intend to sell alcohol. As
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a franchise partner at Costa, you are not permitted to sell alcohol, as it is not part of the core range. How do you ensure excellent levels of hygiene? Costa’s brand standards define the standards that all of our franchise partners are required to follow. Costa has devised a food safety system, which is shared as a best practise system with our franchise partners, which they can adopt if they wish to. How do you train as a barista? The store team members and managers follow a framework of training modules that train them in all aspects of the role. Day one is their induction day where they are given a full briefing on the company history, goals and expectation of the role that they have been recruited for. This is then further supported with on the job and one to one training in a number of areas including food safety and service excellence. Due to the specialist nature of the role
of a barista in Costa, a separate set of modules has been designed that concentrates on delivering the perfect cup of coffee. A barista is trained, not only on how to make coffee but on all areas surrounding the equipment that they use to ensure that the quality is not lost. This programme of training really supports and releases the passion that our team members have in the coffee that they hand make. For team members that would like to further their career through expanding their knowledge of coffee and the Costa business they are then able to attend the Barista Maestro Programme. This again is a blended learning approach with an off site programme and a number of activities to complete on site. Barista Maestro takes the coffee excellence skills of a team member to the next level, whilst also giving them the skills to train other members in coffee making skills. All Barista Maestros are trained by a dedicated team of Coffee Skill Trainers who work from one of two (soon to be three) Academies. The Barista
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Specification RU150: 240v Single phase 5 kw 3 gal/13 ltr capacity
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FRANCHISING Maestro workshop lasts for a single day where they are assessed and examined to measure their abilities. Once their training as a Barista Meastro is complete they will then be responsible for training standards and coffee excellence to other members of the team and will also support the management team when needed in running the store. Annually, all franchise team members in Costa are given the opportunity to enter our prestigious “Barista of the Year” competition. This encompasses both our team members in the UK and internationally. They are tested on their knowledge of coffee and their coffee
making skills at an area, regional and national level. A celebratory final is then held at our Roastery in London where the best Barista finalists from around the world come together to compete in front of external panel of judges. The competition measures skills in making our core drinks, general knowledge of making and roasting coffee and technical knowledge of the equipment we use. Each competitior also gets the opportunity to design their own signature drink and present it to the judging panel. The winner of the competition wins a holiday to a coffee growing region for themselves and a partner as well as the accolade of being
Success story
Cafe2U franchisees, Bryony and Laurie Lee.
In the last British Franchise Association and Natwest franchise survey it was identified that business within the franchise industry was growing five times quicker than the general UK economy. Cafe2U reports that it has the same belief for 2009 that its business will continue to grow and says that it is looking for like minded people who want to share in the success of this already great business. An Australian in the UK, Laurie Lee, decided that he wanted to work for himself and also decided that Cafe2U looked like a great opportunity in a country that had only just started understanding what real espresso coffee was all about. It didn’t take long and by the summer of 2006 Laurie began trading in Scotland in the South Gyle/Edinburgh Park area and says that he hasn’t had time to catch his breath since! Laurie is an archetypal Australian - hard working and laid back at the same time! Originally from the sunny climbs of Warrnambool in Victoria, Laurie had seen a similar concept in Australia and upon his return to the UK decided to see if there was something similar in this country as he felt there was a gap in the UK market for this type of business. He ended up in Edinburgh selling espresso coffee after meeting his Scottish wife Bryony in Australia when they were both exploring the country. In Australia, café culture is a way of life, and they both knew there was still scope over here in the ever growing espresso based coffee market. “The great thing about Cafe2U is the ‘life - work’ balance that we have been able to achieve,” says Laurie. “We certainly knew it was
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the best global Barista in Costa. How do you recruit staff? Our franchise partners are free to utilise whichever methods work for them agencies, local advertising, PR etc. They are supplied with a recruitment toolkit which includes posters, advertisements etc which our franchise partners use to as an aid. Do you hire out the coffee shop? Many of our franchise partners have meeting room space, which they hire out and many also hire out the coffee shops in the evenings for church group meetings, reading groups or mother and baby sessions etc.
not going to be easy, and we have worked hard to build a stable business. Choosing Cafe2U was the first step in getting this platform right. I see the kids first thing in the morning, get the van on the road by 8.30am and have the van clean and restocked by 3.00pm. I can then help pick the kids up after school and spend vital family time with them.” Laurie also does various event work some weekends and demand has meant that he has also had to add a second van to the existing territory. “The business has continued to grow and I am also thinking about other options to continue growing my business even in the current climate,” he says. “By joining Cafe2U we were utilising a proven business model. There is a network of franchisees as well as the Cafe2U team. If I have a question, a problem or just want to have a chat with a hospitality business minded person I can always pick up the phone for a chat. I don’t have the stress that I associated with working for myself and certainly see franchising as a great way of working for yourself.” At the last annual Cafe2U awards Laurie was presented with Cafe2U Barista of the Year which reflected the hard work that he puts into his business, especially the quality of the coffee he produces. Laurie Lee can be found Monday - Friday in Livingston 8.45am - 2.15pm. The rest of the time he will be with his family enjoying the important things in life. Laurie’s second van is trading successfully in Edinburgh Park.
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FEBRUARY 2009 CAFÉ CULTURE 35
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PACKAGING
Green choices Here, Tony Waters, managing director of Solo Cup Europe takes a look at the new materials for environmentally friendly food to go disposables and how to make the right choice for your business wash’ their environmental credentials. We also have more savvy consumers, aware of ‘pointless packaging’ and seeking out environmentally friendly solutions. The Closed Loop Office Recycling Scheme, launched last autumn shows just how far retailers have come in response to this demand, with Marks and Spencer majoring on this scheme to recycle food packaging materials, typically lunch items like sandwich packaging and paper hot cups, at the point of consumption (back in the office) as part of its Plan A strategy. Solo Cup Europe is also a proud sponsor of this scheme, which sees collection facilities in place for used food and drink packaging, including both paper and PET.
Going green ‘Going green’ is something that we heard much about in 2008 and café owners and operators have been bombarded with new products claiming to be recyclable, recycled, compostable, sustainable, ethical and much more. The choice has grown and the topic moved on a long way from the simplistic ‘plastic versus paper’ arguments of the last decade or so, to the extent that some companies might even be tempted to ‘green
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What to look for? So if you’re running a café, what should you be looking for? Of course there’s no simple answer – it depends on your type of operation, location and company values. But if you understand the issues, then you’ll be able to make the right choice. The first fundamental is that coffee is nothing without the cup! If you run a coffee to go operation, you can’t offer china mugs, and if you run a mixed operation you will have to decide if you can cope with treating mixed materials – have you got room for both a dishwasher and collection or recycling bins for example? To make the right choice for take-away cups and food to go containers for sandwiches, sal-
ads and meals to go, there are a number of considerations. Let’s have a look at the ethics first. CSR and environmental policies If your business has a corporate social responsibility (CSR) programme, you’ll want to make sure that you take this into consideration when selecting your single-use products supplier. CSR policies are not just for large companies either - even if you are a small independent, you can still have principles. For example, if your business is committed to reducing its carbon footprint, do you want disposables that are sourced and made locally in the UK, or imported from abroad? If your business is committed to environmental policies you’ll need to ensure that the right collection/recycling facilities exist in your area for treating the chosen materials responsibly. There has been a recent high profile stand-off in Toronto Canada, with the City Fathers threatening to ban paper cups unless the lids were recyclable too. The issue isn’t resolved yet and more thinking is required: change the cup lids or revise the city’s recycling facilities to accommodate the lids or change the cups totally? We’re unlikely to come across such an issue here but many municipal authorities have become Fair Trade designated, so we can’t rule out the possibility that councils may regulate for or against specific types of materials.
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Single use disposables: material and terms explained PLA – a PET substitute for clear plastic packaging, drinks cups and tumblers
Polylactic acid – a plastic-like material derived from starch based plants such as maize, sugar beet and rice
PCF – for paper cups, plates and rigid containers
Post consumer fibre – paperboard made from recovered high grade waste materials such as office paper
rPET – for clear drinks cups and tumblers, salad bowls and cold/ambient containers
Recycled PET – PET is the world’s most recycled plastic. Used PET water bottles and food containers are reprocessed into high grade re-usable materials. PET can be recycled up to 7 times.
Compostable – can be PLA, fibre-board, potato starch or sugar board
Will decompose in compostable facilities under the right conditions,
Recycled
Made from materials that have been recycled
Recyclable
The potential exists for this material to be recycled
Check the end game The Paper Cup Recovery and Recycling Group recently completed and reported on a successful post consumer paper cup recycling trial in which virtually all the fibre from standard Polyethylene (PE) coated paper cups was successfully extracted and converted into high quality fibre for use in products such as kitchen towels and toilet tissue. Solo Cup Europe is a founder member of this Group. This successful trial has demonstrated that, where appropriate facilities exist, the standard paper cup is now 95% recyclable and recycling can take place in the UK. This is a positive step forward but will rely on consistency and quality of supply for the recovered paper cups, whilst ensuring that facilities are in place for collecting used paper cups. A suitable recycling bin by the door or just outside your café would provide an opportunity for the majority of cups to be recovered. To make the right decision you’ll also need to have an understanding of the various materials on offer and their implications. Rightly, there has been an explosion of new materials as manufacturers like Solo Cup Europe have innovated to find new ways of overcoming the historic final resting place for disposable cups - precious landfill.
The chart above illustrates the most common formats now available. With this choice, there is likely to be more than one solution that’s right for your business. Compostable products are a great solution, but they need to be disposed of properly. PLA products also have great potential and applications. They are made from renewal resources and are compostable and can be used on composite solutions, such as PLA coated paper cups. PCF makes good sense too, using recovered clean waste paper to create new products that themselves can be recycled. This principle also applies to the new generation of rPET, food grade packaging made from recovered and recycled PET. The UK has recently made a huge step forward in this with the opening of the Closed Loop Recycling facility in London and more of its recycling plants that can provide food contact approved materials are in development around the UK. Solo Cup Europe is a major partner with Closed Loop, taking 20% of its rPET production for use in our Huntingdon plant to make rPET cups and tumblers. By doing so we’re reducing the volume of new materials brought into the food packaging chain and in addition using a local supplier and minimising its own carbon
footprint. We particularly like this model and are excited at the possibilities it opens up for us. Find a supplier Armed with this understanding you can start to make the right choices for your café. You need to look for a supplier who can offer you a range of products – we believe that the new Bare™ range from Solo Cup Europe ™, for example, is the industry’s most extensive range of single-use products made from alternative resources. The Bare™ philosophy brings together the most sustainable and environmentally friendly solutions including recycled, compostable and post-consumer materials. The new Bare™ range includes PLA coated paper hot cups, PCF paper hot cups, rPET tumblers, and rPET deli containers. The Bare™ range will be added to as the best solutions are developed or sourced and the range is positioned as constantly evolving. A full range of cup and container sizes is offered for all items in the Bare™ range. Make the choice If you and your customers are committed to a sustainable future and care about the planet, then it’s time you switched your food and beverage to go containers to a genuine ‘environmentally’ friendly option. You’ll also need to make sure your supplier can offer consistent quality and supply and the right quantities and formats for your business. The supplier’s environmental credentials are important too – do they have the IS 14001 accreditation for their manufacturing process? This gives you the assurance that the supplier is taking the environment seriously. We achieved ISO 14001 recognition last year and it has impacted every area of opera-
tion within Solo Cup Europe and our Huntingdon-based factory. We see this as the beginning of a journey during which we will continually strive to improve environmental performance through working practices, explore the application of new materials and formats, minimise energy consumption and reduce all types of waste. Taking all these factors into consideration, you’ll be able to make a commitment, knowing you’ve made the right choice. More information on Solo Cup Europe’s environmental and sustainability policies can be found on the company’s web site at www.solocupeurope.co.uk. Solo Cup Europe is an active member of the Sustainable Packaging Coalition and the Foodservice Packaging Association.
FEBRUARY 2009 CAFÉ CULTURE 37
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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.
Q
Recently we have had a service carried out on our coffee machine and the engineer mentioned that the type of water softener we were using was illegal to use on a coffee machine. It is the same type that we use in our dishwasher, and we fill it with salt each week. Can you please help us with an answer (Miss G. Nicholades, Coventry)
salt softened water but nobody can give a clear answer as to whether it has disadvantages or advantages. (the allowed allowance for salt filled softeners is 200mg/L. To explain how to test this is a nightmare, but my best advice would be to contact your water supplier and ask about the hardness of your water and then start doing some calculations. Good luck…
A
Get those handcuffs off you’re NOT off to jail just yet! After a lot of researching and talking to softener companies, water companies, machine manufacturers and insurance companies no one could specifically provide me a defiant law to say you are breaking the law. BUT here’s where it gets a bit cloudy. When you add the salt, you have to completely flush your system due to the fact that if you do leave any chemical (i.e salt) in the softener untreated you ARE breaking the law. You can check this online if you look for WATER SUPPLY (WATER FITTINGS) REGULATIONS 1999 (these are provided by D.E.F.R.A.). This will lift your sodium levels above the allowed standard thus making your water to be breaking health regulations. Coffix and many machine manufacturers advise against the use of these softeners due to the difficulty in analysing the water quality and the repeated filling and maintaining of these type of filters. I have come across businesses that have been sold these type of filters (these filters are far cheaper initially) which have been included in a machine purchase package only to be told that they need changing every 12 months and don’t need refilling. Wrong! To tell these salt filled filters apart other types (Ex Calcium Treatment Unit C.T.U.), it’s quite easy. They are a stainless steel cylinder with a lid on top that you remove by loosening a screw on the top. There is a lot of information regarding the health effects of drinking
Question We have in the past had a few problems with our machines group heads clogging causing a restriction to the flow of the water. This has been fixed by our coffee supplier sending out some mesh plates that we have replaced and fixed the problem. Recently we were told that we should be using a cleaning detergent every time we clean our group heads which we have done, but now our machine has the same problem again? Is there a special cleaner available, or are we okay to use a small amount of washing liquid as this is what we have been using? (Steve H, Kent)
A
Fairy Godmother! STOP! First of all your coffee company should be ashamed that you are asking us this question, as it’s in their benefit to get the best coffee out of yours and all their other customers’ machines, and to do that they should have gone through the cleaning procedure with you. especially as you have had problems in the past. You will be clogging up the mesh filters inside the group heads (you didn't say what type of machine it was) at least. Hopefully you haven't completely contaminated the boiler with the detergent (check when you steam if the steam smells strange). The only way to get this sorted is for an engineer to visit and for them to remove all the filters and in my opinion change them with new filters. As for the machine cleaner, there are quite a few types available such as Puly Caf, Joe Glo, Cafiza, Urnex and most machine manufacturers have a group head cleaner as well. As for a cleaning procedure for your machine, ask your coffee company for one, and if they can't supply you with a procedure please feel free to contact Coffix and we will gladly send you one out.
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!
38 FEBRUARY 2009
CAFÉ CULTURE
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NEW PRODUCTS
The bake is fresher with Bakefresh™ from Tom Chandley Bakefresh has launched a new automatic bread baking system, designed specifically for bakeries. The Bakefresh™ oven helps reduce day to day waste, whilst providing customers with fresh, just-out-of-the-oven, warm, quality breads throughout the day. The machines are manufactured under licence by Tom Chandley and there are five different self-service models in the Bakefresh™ family, designed to suit the different product and size requirements of every bakery (the Bakefresh Three Lane, the Bakefresh Single Lane Major, the Bakefresh Single Lane Mini, the Bakefresh Baguette and the healthy eating option, Bakefresh Bagel) with outputs from 70 up to 540 units per hour. For more information, please call 0161 336 5444 or email e-mail info@chandleyovens.co.uk.
Newproducts Lincat introduce FilterFlow automatic water boilers with built-in filtration Lincat has introduced an innovative range of FilterFlow automatic water boilers, with convenient and cost effective built-in water filtration. Designed to provide a continuous supply of high quality, filtered water to improve the taste and quality of hot beverages. “Great tasting tea can be sold at a premium and a good hot drinks offer will drive food sales. So it’s important to understand that the key ingredient for a really good cup of tea is freshly filtered water, which is free from taint and odour and heated to the correct temperature. Our new range of FilterFlow water boilers, with in-built water filtration and adjustable temperature control, has been developed to deliver just that”, says Nick McDonald, Marketing Director of Lincat Ltd (call 01522 875500 or email nick.mcdonald@lincat.co.uk)
Capital Cooling to exhibit retail display equipment at Convenience Retailing Show Commercial refrigeration specialist, Capital Cooling, is exhibiting a representative selection of retail refrigeration products from its comprehensive range, on stand K60, at the Convenience Retailing Show, NEC in Birmingham (1 – 3 March). The company’s Neptune serve over counters and Jupiter slim line multideck cabinets will be included amongst the equipment on display. Neptune serve over counters have a high impact stainless steel finish and an attractive curved or flat glass profile, are available in two lengths, and may be supplied as chilled, hot or ambient models for the complementary merchandising of a wide variety of sandwiches, snacks and savouries. The Jupiter slim line range of multi-deck cabinets has been developed for convenience stores, forecourt operations and snacking outlets (call 01506 859000 or visit www.capitalcooling.com).
Porcelain lined urns unique to Melitta’s bulk brewer
Melitta's modular 600 Series bulk brew filter coffee machine range features unique porcelain lined urns meaning that coffee flavour is pure and not compromised by contact with metal. Furthermore, the unique, patented Melitta pyramid filter system traps all roasting deposits and bitter residues so that only pure filter coffee passes through. The 600 Series can be programmed to turn on, warm up and begin its filter programme at a required time (say, for breakfast service) at the touch of a button, meaning that an operator does not have to be present. In addition, the programming facility allows for any quantity between five and 40 litres to be pre-selected. Depending on the configuration selected, up to 640 cups of coffee can be produced per hour (call 01628 829888).
www.cafeculturemagazine.co.uk
FEBRUARY 2009 CAFÉ CULTURE 39
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NEW PRODUCTS
Pantheon winter three for two offer
Pantheon’s new ST is toast of the town
To help caterers maintain standards during the credit crunch, light equipment manufacturer, Pantheon, is running a three for the price of two promotion across its entire product range which includes baking ovens, pie warmers, fryers, grills, toasters, contact grills, soup kettles, coffee machines, water boilers and blenders. The cheapest of any three items will be completely free of charge but will still benefit from Pantheon’s usual one year guarantee. “I hope this will encourage caterers to understand that renewing old equipment or adding essential new kit is an important aspect to staying ahead of the competition. A single item of equipment could enable you to significantly extend an existing menu or add a whole new aspect to your food,” says Nick Pendlebury, Pantheon’s managing director (call 0870 990 5790 or visit www.pantheonce.co.uk).
Pantheon’s new ST toaster is available in both a four and six slot version. Made entirely from high grade stainless steel, it is both durable and stylish and would be just as appropriate for front of house use as in the kitchen. The heating elements reach temperature quickly and a five minute timer ensures perfect results across a range of bread products. As an energy saving feature, users can select only half the slots during quiet periods if required. A removable crumb tray ensures that worktops are always kept clean. Currently on sale from just £99.00, Pantheon’s all encompassing 12 months parts and labour warranty applies (call 0870 990 5790 or visit www.pantheonce.co.uk).
Adults acclaim hot Chilli Meat Balls
Paragon has designs on quality Fast growing Doncaster based beef burger and doner kebab manufacturer Paragon Quality Foods has appointed a marketing designer to support its company marketing in promoting its excellent quality products. Russ Harmer brings to the task experience of working on national and international brands like Manchester United, the National Health Service, Hard Rock Café, Riley’s Snooker Clubs, B&Q and Wickes. Reporting to managing director Metin Pekin, Mr. Harmer is tasked with ensuring all packaging, point of sale, advertising and other design elements clearly reflect the premium quality of the burgers, doners and marinated chicken produced by the company (call 01302 834141, or visit www.paragonqualityfoods.com)
40 FEBRUARY 2009
CAFÉ CULTURE
Chilli Meat Balls is the latest product from Snowbird foods. Best known for its fully cooked sausages, Snowbird has developed a wide range of fully cooked meat balls for meal centres, bun and wrap fillings and even pizza toppings. Designed to appeal to sophisticated adult palates, Chilli Meat Balls have a beef content of 70% and the blend of seasonings includes black pepper, oregano, coriander, cumin, chilli, paprika and garlic. In food service test markets 15 and 20g have proved the most popular sizes although balls can be made in sizes up to 50g. “Chilli Meat Balls have proved popular with adults although they are definitely not for the faint hearted!” says Snowbird sales director, Roy Anderson (call 020 8805 9222 or visit www.snowbirdfoods.co.uk).
Top that! Victor had added to its successful Deli Topper range for food-to-go with a bain marie version, tailored specifically for the lucrative food-to-go market. The bain marie unit is available with a dry heat well, sized to take Gastronorm containers or tiled/glass inserts and can also be supplied with an inclined cradle for holding tempting ‘food on the move’ offerings. All Deli Toppers offer a choice of curved glass enclosed or open sneeze screens. Fluorescent lighting is controlled by a rocker
switch located to the rear of the hood on the refrigerated and ambient models. A choice of heights and lengths are available to suit. Prices range from £1160. All models are manufactured with stainless steel bases and are supplied with fused 13 amp plugs. For more information call 01274 722125, or visit www.victoronline.co.uk.
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NEW PRODUCT
Recession proof menu an instant hit MKG Food’s response to the credit crunch recession has been to launch a price-busting range of hot meals that can be bought with small change! The idea has already been test marketed in selected pubs where the sixstrong range has been an instant hit. Top of the popularity stakes is Fish & Chips. A battered fillet of 140-170g panga is sold by MKG for 70 pence. Add chips and the meal is sold for £1.99p, giving the customer a 70% return. Three meals beat the £1.50 barrier. Bangers (three x pork & beef 8s) plus mash is on the menu for £1.49p. Both Burger in a Bun with chips and Meatballs with Mash enjoy the same price point and even cheaper are Chicken Baguettes (sell for £1) plus Pie & Chips (sell for 99p). Call 01922 459787 or visit www.mkgfoods.co.uk.
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INDEX
Index of members of the CafĂŠ Society INDEPENDENTS
For enquiries about the CafĂŠ Society telephone Steph on: 01291 636338 or E-mail steph@jandmgroup.co.uk INDEPENDENT RETAIL MEMBERS 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 CafĂŠ 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 Robertsons Limited 234 Brook Street, Broughty Ferry Dundee DD5 2AH Contact: David Craig Tel: 01382 739 277 Fax: 01382 480 477 david.craig@btconnect.com www.robertsonsbutchers.co.uk Sante Fe Coffee Company Unit 1a-1b Wolsey Place Shopping Centre Cowsey Way, Woking, Surrey GU21 6UX Contact: Gordon Henderson Tel: 01483 757 580 Fax: 01483 237 141 santafecoffeeco@tiscali.co.uk Solomon Grundyâ&#x20AC;&#x2122;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
11a CafĂŠ - Liverpool An Chovi â&#x20AC;&#x201C; N.Yorkshire Aroma Beverage Systems â&#x20AC;&#x201C; S.Ireland BBâ&#x20AC;&#x2122;s Coffee & Muffins Ltd Belliniâ&#x20AC;&#x2122;s Limited - Ilkeston, Derbyshire Bens â&#x20AC;&#x201C; Ballymena, N.Ireland Bevans Coffee Shop - Somerset Bewleys - Ireland Bizzy Lizzyâ&#x20AC;&#x2122;s Coffee Shop - Basingstoke Blades - Northleach Bleen - Purley Blue Onion Limited - Wiltshire Bon Viveur - Milton Keynes Boswells Coffee Co. - Oxon Brunchmasters - Essex CafĂŠ 67 - Norwich CafĂŠ Blue - Essex CafĂŠ Cars - Cardiff CafĂŠ Chino - Manchester CafĂŠ Connections - Buckingham CafĂŠ Java - Ireland CafĂŠ Nero - London CafĂŠ Roma UK â&#x20AC;&#x201C; Essex CafĂŠ Su - Glasgow CafĂŠ Twocann - Swansea Caffe Chico - Redditch Cafde Latino - Sheffield Ciscoâ&#x20AC;&#x2122;s - Stirling Chat Coffee House â&#x20AC;&#x201C; N.Ireland Cinnamon CafĂŠ - Windsor Cinnamon Square - Herts CJâ&#x20AC;&#x2122;s â&#x20AC;&#x201C; Snaith, East Yorkshire Coffee Mocha - Salisbury Coffee Square Ltd - Bedford Costa Coffee Ltd - Dunstable Crossover CafĂŠ - Birmingham Crown Coffee - Kent Cuppa-Cino - London Deans Pizzeria & Sandwich Bar - Coventry Delimakers Oy - Finland Doneataâ&#x20AC;&#x2122;s CafĂŠ - Staffordshire Esquires Coffee House - Galway Esquires Coffee House - Lisbun, Co Antrim Esquires Coffee House - London Ferndale Garden Centre - Dronfield Fernz (CafĂŠ) - Worthing Flavour - Cardiff Fruitcakes - Northleach Greggs Plc â&#x20AC;&#x201C; Newcastle-upon-Tyne Homes4u - Lancashire Java Brothers Ltd - Leeds Java The Hut - High Wycombe, Buckinghamshire Josiahâ&#x20AC;&#x2122;s Lounge - London Koo Coffee - Derbyshire Lightbody - Hamilton Love Shack Coffee - Essex Maids of Honour - St Helier, Jersey Mambocino - Middlesex Marmalades - Norwich
McLeish Brothers- Dundee Mister Woods CafĂŠ - Northshields Murrayâ&#x20AC;&#x2122;s Catering - Altricham Nourish CafĂŠ and Deli - Torquay Pickwicks CafĂŠ - Somerset Plush - Liverpool Premier Coffee - Surrey Restaurant Sorrento â&#x20AC;&#x201C; Ballymena, N.Ireland Riverview Restaurant - Coleraine, N.Ireland Ruthâ&#x20AC;&#x2122;s CafĂŠ - Essex Saint Caffè - Birmingham Santa Fe Coffee Company - Woking Surrey Select Service Partner - London Slice - Essex Soho Coffee Shops Ltd - Cheltenham So Juicy - Glasgow Starvin Jacks - Swansea Strand Coffee Ltd - Derby Sugar Qube - Glasgow TFI Lunch â&#x20AC;&#x201C; Brighton The Coffee Compass - West Sussex Thyme Coffee Shop â&#x20AC;&#x201C; N.Yorkshire Tiffins IOW Ltd â&#x20AC;&#x201C; Isle of Wight The Flying Coffee Company â&#x20AC;&#x201C; Cambridge The Hive CafĂŠ - Dorset The Little cup Cake Co. Ltd - Huntingdon The Streat - Belfast Toutpreâ&#x20AC;&#x2122;s Tout Preâ&#x20AC;&#x2122;t - Brussels Urban Coffee - London Urban Coffee - Accrington Urban Espresso - Bath Urban Espresso - Bristol Venetiaâ&#x20AC;&#x2122;s - London Vita - Exeter Whiteleyâ&#x20AC;&#x2122;s Garden Centre Coffee Shop June Yoma - Southampton Yummy Mummyâ&#x20AC;&#x2122;s Coffee Shops Nottinghamshire Zucchero - Bristol
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