Cafe Culture Magazine - Issue 37

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magazine APRIL 2010 ISSUE 37

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

Ca Vis it ff u è St an Cu s at d ltu H2 re 0

www.cafeculturemagazine.co.uk

A must with coffee... www.cafebronte.com

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23 – 25 June 2010 | Olympia London

Caffè Culture.

The event serving the international coffee community

Invest the time to visit Caffè Culture to source the latest products and services, build contacts and open up new business opportunities.

Caffè Culture is proud to be hosting the prestigious World Barista Championships and Speciality Coffee Association of Europe’s annual event.

Register for FREE* admission today

caffeculture.com/cc

Don’t miss the most important global coffee event in 2010.

Media Partners

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Welcome!

CONTENTS

A big thank you to all those who attended the recent Café Society Awards held at the Design Museum’s Blueprint Café in London, and congratulations to all the winners. We trust that the re-launch of this event will now create plenty of interest for next year’s awards as a means of recognising and rewarding innovation in the sector (www.cafesociety.org.uk).

If you have ever considered adding to, or improving upon, the vegetarian dishes on your café’s menu, then this issue should furnish you with some top tips and tasty ideas on how to make your dishes popular with vegetarians, and no doubt nonvegetarians too! We also look at soups, franchising and look ahead to the inaugural Bath Coffee Festival that will take place in May.

Clare Benfield - Editor Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Paul Steer Tel: 01291 636342 E-mail: paul@jandmgroup.co.uk Production Manager Jayson Berry, Tel: 01291 636339, E-mail: jayson@jandmgroup.co.uk Subscriptions and Customer Service Lee Evans, Tel: 01291 636333 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 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

NEWS 4 Allegra Strategies launches UK Coffee Week™.

5 Café Society Awards winners announced.

6 In-home market full of beans.

30 The franchise formula could a franchised coffee concept be right for you?

ARTICLES 10 Translating trends - what’s happening in the rest of Europe?

EVENT REVIEW

22 Facts about foodservice Michele Young outlines the ‘seven deadly sins’ to watch out for when starting up a catering business.

11 Café Society Awards 2010 Winners.

36 A festival first - a preview of May’s Bath Coffee Festival.

7 Neapolitan espresso tradition on show.

REGULARS

FEATURES 14 The vegetarian café - how to enhance your vegetarian food offering.

34 Coffee clinic – your maintenance questions answered.

40 New products.

24 Soup selection - big brands, ‘to go’ formats and more flavours than ever before.

42 Product listings.

43 Checkout.

A must with coffee... ƪ ǡ ± ´ ǡ Ǥ Ƥ ǡ Ǧ Ǥ

Visit us at stand H20 at this year’s Caffè Culture Show

www.cafebronte.com For sales related enquiries, please contact Café Brontë on 01506 431 031

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APRIL 2010 CAFÉ CULTURE 3

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NEWS

Allegra Strategies launches UK Coffee Week™ Following a forum with more than 40 CEOs and brand directors within the branded coffee sector held towards the end of last year, Allegra Strategies has announced it will launch UK Coffee Week™ in September 2010.

Present at the CEO forum at Home House in central London were representatives from leading coffee and sandwich chains including Starbucks, Costa Coffee, Caffè Nero, Pret A Manager, Marks & Spencer and BP Wild Bean Café, as well as leading suppliers to the sector including Lavazza, Food Partners, Huhtamaki and Matthew Algie.

“We are truly overwhelmed with the support for the idea of UK Coffee Week,” said Jeffrey Young, managing director of Allegra Strategies. “The vast majority of industry leaders see this as a genuine opportunity to raise the profile of this successful and fast growing industry, while also creating a valuable platform to collectively give back to extremely worthy causes.”

UK Coffee Week™ will incorporate an in-store programme named ‘Project Waterfall’ whereby 5p would be voluntarily added by customers to coffee and other beverages at participating outlets during a one week period in June 2010. A unique departure from more traditional charity models, to ensure maximum benefits flow back to

beneficiaries, 100% of all funds donated by the public would go directly to identifiable projects.

Some outlet owners are also likely to contribute funds to the programme.

“Visiting coffee shops is now such a mainstream activity; the timing is perfect for this. With the generous support from the leading chains, independent coffee shops and, of course, the British public at large, Project Waterfall could raise more than £1 million, bringing clean drinking water and education to up to 100,000 individuals in coffee producing communities in Africa next year,” added Jeffrey Young.

UK Coffee Week™ will also provide an excellent opportunity for coffee companies to showcase their products and engage with the public, say Allegra. A key feature of UK Coffee Week™ will be to promote quality coffee and consumer education. In 2011, UK Coffee Week™ will also include a London Coffee & Tea Festival. Allegra say that they will be approaching Boris Johnson, Mayor of London, to ask for his support for the festival which aims to put London on the map as the capital of ‘Third Wave’ coffee culture in Europe. To raise awareness of the programme, Allegra is also creating a filmed documentary about the creation of UK Coffee Week™.

John Gordon is UK’s best barista The recent final of the UK Barista Championship held on 1 March proved to be an exciting affair with John Gordon, of Gorilla Tampers in London, taking the top spot.

John Gordon will now go on to represent the UK at the World Barista Championships against 60 other countries here in London at the Caffé Culture Exhibition (23 – 25 June 2010, www.caffeculture.com). He is no stranger to barista competitions as he was a finalist in last year’s UK Barista Championship, as well as being a finalist in last years World Latte Art Championship in Cologne. This year, however, he particularly impressed the judges with all of his drinks, taking the best espresso, best cappuccino and best signature drink categories. 20 semi-finalists were whittled down to the top six finalists, with the final positions as below.

“All of the baristas gave world class performances and so the prospects look good for all UK coffee lovers, and for success again at the World Finals!” said Paul Meikle-Janney, the UKBC’s PR & entrants co-ordinator.

1st John Gordon (Gorilla Tampers, London) 2nd Dale Harris (First Choice Coffee, London) 3rd Neil Le Bihan (Exchange Coffee, London) 4th Trevor Hyam (The Plan Café, Caerphilly) 5th James Phillips (Dose Espresso, London) 6th Simone Guerini-Rocco (Peros, High Wycombe)

Benders focus on paper cups With the recent divestment of the Benders napkin and table top business, Benders (www.benders.co.uk) have now re-launched the business as the Benders Paper Cup Company with a new logo and a newly consolidated position which they claim makes them Europe’s largest dedicated paper cup manufacturer, based in the UK. New staff have joined the

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business and a raft of new investments have also come on line, say the company.

“2010 is shaping up to be an exciting year for the business, as all we focus on now is paper cups. We have the resource and commitment to ensure that our customers get exactly the right product, and with one of the largest ranges of unique products in the market, we can support

the needs of every type of customer from the smallest to the very largest,” said Andy Cunliffe, managing director.

Benders make all their paper cups in the UK using ethically sourced raw materials from sustainable, managed forests, but where possible, manage the impact of their business by sourcing and supplying locally.

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NEWS

Café Society Awards winners announced The re-launch of the trade association for the UK’s café sector – the Café Society – marked the occasion by hosting a special Café Society Awards luncheon at the Design Museum’s Blueprint Café in London on the 25 February in recognition of the products, people and outlets that are helping to make the sector what it is.

Jeffrey Young, whose market research company, Allegra Strategies, has become instrumental in providing up to the minute data on the nature and progress of the coffee business here – its annual coffee sector report having become very much a ‘bible’ for many in the industry – received the prestigious Café Society Award, given to an individual or organisation judged to have been exceptionally influential in shaping the market in the UK.

National Doughnut Week Café operators registering now to take part in National Doughnut Week 2010 (8-15 May 2010) to help raise cash for the Children’s Trust will get a voucher worth £5 off either a bag of Craigmillar Doughnut Concentrate or a box of Readi-Bake Topped Ring Doughnuts from the sponsors CSM United Kingdom (formerly BakeMark UK), to help ‘fast-track’ their doughnut production and fundraising.

Operators can get a registration form delivered by their bakery wholesaler or bakery magazine, or simply register online at www.nationaldoughnutweek.org to join last year’s participants, including Birds the Confectioner in Derby, WM Stephen Bakers in Dunfirmline and Argos Bakery in Stromness.

With national TV, radio and press coverage of National Doughnut Week organised, a range of ‘donutty’ events planned, as well as extensive support from a range of high profile celebrities, businesses are sure to benefit from the massive consumer awareness the event delivers, say the event’s organisers.

Independent flair on the part of operators across the regions was also recognised with James Shapland’s South West-based and steadily growing Coffee#1 picking up the Café Chain of the Year Award, and Stockport’s Rhode Island Coffee securing the Café Design of the Year Award.

Kerry Foodservice’s V*Go Porridge won the Café Food Award, illustrating just how diverse and innovative café culture and its ‘on-the-go’ products have now become.

“

We’re delighted that V*Go has won the ‘Café Food Award’. It’s a testament to the hard work of everyone involved in creating this new product, and highlights the demand for convenient, healthy food in the café sector,” said Will Richards, commercial director for Kerry Foodservice.

Available in three ‘just add water’ variants, Kerry Foodservice’s V*Go comes in a custom-made pot so that porridge can be eaten whilst ‘on-the-go’.

”

Welcome Break’s Starbucks deal Motorway service area operator Welcome Break and Starbucks Coffee Company have completed a licensed deal to open 29 coffee shops at Welcome Break motorway service stations over a 16 month period with the first two set to open at Oxford Services (M40) and Hopwood Park (M42) before Easter this year.

“We are pleased to be adding an additional leading world brand to offer the travelling public at our motorway service areas,” said Welcome Break’s chief executive, Rod McKie. “This will complement the expansion of the Waitrose estate within Welcome Break and is part of a significant investment by the company.

“The addition of Starbucks will enable us to further satisfy the requirements of our 80 million visitors annually. We are looking forward to opening the 29 Starbucks and are confident that there is potential to open many more. Our service areas already feature a number of leading brands, including KFC, Burger King, Waitrose WH Smith and Days Inn. In August 2010 Welcome Break will be celebrating the 50th anniversary of its first site at Newport Pagnell on the M1 and we are confident of a bright future ahead.”

Starbucks UK’s managing director Darcy Willson – Rymer added: “Being

alongside some of the best quality brands in the UK makes this deal a perfect fit for us and is part of our drive to offer the best quality coffee wherever our customers are.

“Customers’ expectations are rising and they want their coffee shops to be as good on the go as they are at home. We’ll meet those expectations by setting a new standard for coffee on the UK’s motorways.”

The Starbucks outlets will open on the site of Welcome Break’s – who currently operate 24 sites across the UK and have an annual footfall of 80 million - existing Coffee Primo units.

Welcome Break’s Rod McKie welcomes the license deal with Starbucks.

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NEWS

In-home market

full of beans While the past year may have seen many household economies made, it seems there are some things in life that we Brits are simply not willing to cut back on with the latest research from market analysts, Mintel, finding sales of coffee on a high as the nation trades up to a posher cup at home.

Between 2005 and 2009 the UK market for in-home coffee grew by 17% in value, report Mintel. Although some of this growth is attributed to the hike in raw coffee and production costs, trading up has been a key feature of the market, and things are continuing to look upbeat, with sales of coffee set to steam ahead, predict Mintel (valued at £782 million in 2009, the market for coffee is forecast to grow by as much as 25% by 2014, when the market will hit the £976 million mark).

"Economic turbulence in the UK has contributed to a shift in the way that consumers drink their coffee, which has largely been to the benefit of the in-home coffee market,” said Ben Perkins, head of food and drink research at Mintel. “As coffee shops have felt the effects of consumer belt tightening, the in-home market has witnessed a good deal of trading up, as consumers endeavour to replicate the coffee shop experience at an in-home price.

“While once Brits were happy to settle with a bog standard cup of instant, today the traditional cup of coffee has become increasingly sophisticated as roast, ground, instant premium and superpremium are being sought after more frequently by core users than in previous years."

However, one area the industry is particularly concerned about is the lack of uptake amongst younger consumers.

Although the over-55s represent the biggest coffee users, and are themselves a powerful buying group, the market stands to lose a considerable proportion of drinkers if younger consumers do not develop a taste for the product going forward.

The age of 35 appears to be a major turning point for coffee drinking, say

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Mintel, with coffee consumption rising considerably among 35 to 44 year-olds and steadily thereafter. According to their figures, just 39% of 25 to 34 year olds and 17% of 16 to 24 year olds drink coffee which they make at work, compared to as many as half (50%) of those aged 35 to 44. Meanwhile, 33% of those aged 16 to 24 and 57% of those aged 25 to 34 drink coffee at home (comparing to three quarters of those aged 35 to 44 years old).

"The issue with the younger end of the market is that these consumers don't drink instant coffee, which is the largest part of the market, so the big brands need to tap into this age group. Indeed, long term growth in the market will very much depend upon how coffee brands can make coffee drinking appealing to a younger audience,” adds Ben Perkins.

Mintel report that good old "instant" (£626 million) remains the nation's favourite coffee, accounting for 80% of value sales in 2009. Total sales of instant grew by 12% between 2005 and 2009.

Meanwhile, sales of roast or ground coffee (£149 million) account for 19% of sales. Sales of this variety grew by an energising 49% over the same 5 year period. Worth just £8 million in 2009, ready-to-drink coffee accounts for the remaining 1% of the market.

"Economic turbulence in the UK has contributed to a shift in the way that consumers drink their coffee, which has largely been to the benefit of the in-home coffee market,” Ben Perkins, head of food and drink research at Mintel.

The premium freeze-dried, super-premium and speciality sectors have been responsible for driving growth within the instant sector, as shoppers of these upmarket varieties are less likely to be bulk-buying promotions than the regular category. Within the instant sector more and more consumers are trading up, switching to premium formats such as roast and ground coffee. Valued at £201 million in 2009, sales of premium (freeze dried) coffee rose 44% between 2005 and 2009, accounting for as much as 36% of instant value sales. Meanwhile, sales of regular granules have been in decline for some time. Seen as the less innovative and the value option in the market, regular granules fell a massive 36% over the same 5 year period, to just £140 million in 2009. Today, they account for just a quarter (25%) of instant coffee market sales.

With a 14% value share, sales of speciality coffee grew by 17%, while super premium (accounting for a 13% share) grew by 18%. Once all the rage with the nation's health freaks decaffeinated coffee has witnessed an 8% decline in the past year, accounting for 11% (£62 million) of instant sales in 2009. Finally, with a share of just 1%, powder is valued at just £6 million.

Finally, looking at coffee sales as a whole, Fairtrade coffee was worth £41 million in 2009, accounting for around 5% of total coffee sales. Fairtrade is becoming the norm in the coffee market as more and more of the major coffee and coffee shop brands switch their supply to Fairtrade sources.

"With competition for consumer spend being tighter than ever before, the premium attached to ethical coffee allows the consumer to more easily justify spending the extra money because it is a purchase they can feel good about.

Indeed, a good deal of innovation and launch activity over the past two years has been focused on ethics," Ben Perkins concludes.

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NEWS

Café’s chocolate pizza!

Chocolate pizza is a fabulous and decadent alternative to the traditional Easter Egg, say Ramsbottom’s Chocolate Café, who have created a pizza-style treat featuring a base of pure Belgian milk chocolate and a variety of flavoured chocolate toppings.

This delicacy was invented by Paul Morris, the café’s owner. The milk chocolate base is covered in a choice of green chocolate button ‘olives’, hundreds and thousands buttons ‘salami’, vanilla fudge ‘ham’ and other sweet treats. A six inch pizza with three toppings costs £6.95, and a nine inch pizza with three toppings costs £9.95.

A pizza not destined for the oven – Paul Morris’s chocolate version.

“When I opened the Chocolate Café two years ago with my wife Emma, we wanted to sell something really different

Neapolitan espresso tradition on show Italian ingredients supplier, Casa Julia, has a new showroom featuring an espresso bar dedicated to the serving of coffee, and in particular the Neapolitan espresso tradition.

At the opening day, representatives of Italy’s second largest brand of coffee and third largest roaster – Caffè Kimbo – were present serving up espressos and various speciality coffees, as well as outlining their ambition to develop a greater appreciation and awareness of the Neapolitan tradition of the espresso in the UK. “Coffee is everywhere in the UK now,” said Angus McKenzie, managing director of Metropolitan Coffee who represent Caffe Kimbo in the UK. “The quality is increasing slowly, and our aim – by supplying the necessary top quality product, tools and Caffè Kimbo’s barista and demonstrator, John Skinner, showing how espresso coffee can also be utilised in the making of impressive desserts.

assistance – is to deliver a proper Neapolitan espresso experience here.”

Identifying three different quality ‘levels’ of coffee types (speciality coffees priced at £14-£24 per kg, fine commercial coffees priced at £9-£12 per kg and basic commercial coffee priced at £5-£8 per kg), Angus McKenzie said that Caffè Kimbo fell into the fine commercial category, therefore rivalling brands such as Segafredo, Café Direct and Matthew Algie. He also pointed out to operators that 2010 is set to be a big year for coffee in the UK, with the hosting of the World Barista Championships at this year’s Caffè Culture exhibition in June. Thus, there are likely to be new opportunities and trends for operators to tap in to.

Caffè Kimbo itself runs monthly training academies during which budding baristas can enhance their skills, and as the company sources and supplies its coffee with different consumers in mind, they say that they can help baristas cope all range of needs and expectations when it comes to coffee (they offer 100% Arabica coffee, for example). They have even recently launched a coffee tin, akin to Illy’s famous design that can often be seen alongside espresso machines.

Alert, delight, excite are the key watchwords, feels Angus McKenzie, when it comes to getting your customers interested in coffee, and Caffè Kimbo back their offering with a full range of extras such as glasses and cups, as well as recipe ideas and suggestions on how to utilise coffee in desserts.

and purely indulgent. I came up with the chocolate pizza and it’s been our consistent best seller ever since,” says Paul Morris. “We make each chocolate pizza up individually, so shop or online customers can choose what toppings they want.”

Ramsbottom's Chocolate Café also has a thriving online business, meaning visitors don't have to drive to the small Lancashire town to get their fix of chocolate pizza (www.chocolatecafe.co.uk), and Paul Morris is also the driving force behind the town’s annual Chocolate Festival. (www.ramsbottomchocolatefestival.com).

Win a holiday to Brazil!

Nescafé® has announced the launch of its new “Coffee at its brightest™” promotion with its biggest prize fund to date totalling £120,000 in a campaign that will provide caterers and foodservice operators with the chance to win one of over 1,300 prizes - including 10 trips for two to Brazil, the ‘home’ of coffee.

The lucky winners of the Brazil trips will have the opportunity to visit a coffee farm, where they will discover the history of coffee as well as the production process, say Nescafé (the site to be visited has its own plantation, mill and coffee nursery, and the farm is also a pilot for developing new types of coffee by working in close partnership with the Coffee Institute).

Running from April 1 through to October 2010, the promotion will boast a number of runner up prizes too, include a year’s supply of Nescafé® coffee, and a share of two million Foodservice Rewards points which can go towards a variety of great prizes (for a chance to win, simply visit www.npextra.co.uk, register and enter your foodservice rewards code - full terms and conditions are available online). For more information on the promotion visit www.nescafe.co.uk, or for details about the Nescafé® range, visit www.nescafe beveragesolutions.co.uk.

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NEWS

First Choice partners with Nuova Simonelli First Choice Coffee has partnered with Italian manufacturer, Nuova Simonelli, to exclusively market its range of espresso machines in the UK and Ireland.

The move comes as First Choice expands its portfolio to offer its continually growing customer base a full range of market-leading equipment from automatic bean-tocup, right through to state-of-the-art traditional espresso equipment such as Victoria Arduino (Nuova Simonelli’s premium brand).

“The range of traditional espresso machines including The Aurelia – the chosen equipment of the World Barista Championship competition – is the perfect addition to our proposition,” says Elaine Higginson, First Choice Coffee’s MD. “As Investors in Coffee, we pride ourselves on working with our customers to serve the best coffee every time, which is perfectly aligned with Nuova Simonelli’s passion for quality and excellence.”

“We are delighted to be working with First Choice Coffee,” said Maurizio Giuli, marketing director for Nuova Simonelli. “We needed a partner that would help further strengthen our penetration of the UK market and there is no doubt that First Choice Coffee has the knowledge and experience to deliver this. We both have one thing very close to our hearts; a passion for quality coffee.”

First Choice Coffee also say that they are committed to working with the existing UK Nuova Simonelli distributors, Coffeetech. As sponsors of the World Barista Championships, Nuova Simonelli and First Choice Coffee will also be instrumental in the 2010 World Barista Championship to be held in London this June. The World Barista Championships – founded by the Speciality Coffee Association of Europe and the Speciality Coffee Association of America – focuses on promoting excellence in coffee, advancing the barista profession and educating the consumer on how great coffee should taste.

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SSP launch own barista championships The food travel company, SSP UK, have launched the SSP UK Barista Championships to recognise and celebrate the quality coffee offering that is currently available within the travel environment.

The final of the SSP UK Barista Championships will be held in London on 30 March where a winner will be chosen out of eight talented barista finalists. Each finalist will produce four espressos and four cappuccinos to industry standards in front of five expert judges. They will be marked upon technical ability, presentation, consistency and taste balance and will have the chance to flaunt their natural flair for coffee by creating a signature drink from scratch. This section offers the perfect opportunity for each finalist to draw on their training and knowledge whilst displaying real creativity and passion for their art. The winner will then go onto represent SSP UK in the national UK Barista

Championships 2010.

Graziano Moroni, SSP UK’s very own National Coffee Champion, said of the competition: “Coffee is not just a drink, in some parts of the world it is a way of life. Having competed at the UK Barista Championships a few times, I understand the pressure that these contestants will be under, but what we are looking for on top of skill is a genuine passion for creating quality coffee for our customers.”

The finalists are Laura Timpany Yates’ Bar at Prestwick Airport, Marta Twardygrosz at Caffè Ritazza, Liverpool Airport, Elizabetha Bohniova at Caffe' Ritazza, Dublin Airport, Jurate Skarzauskaite at Caffè Ritazza, East Midlands Airport, Matthew Roberts at Caffè Ritazza, Huddersfield Rail Station, Mike Smith at Starbucks, Newcastle Rail Station, Beena Pinchal at Caffe' Ritazza, Euston Rail station, and Philip Hamilton at Caffè Ritazza, Waterloo Rail Station.

Colombian coffee boss visits Sheffield Cafeology, Sheffield's exclusively Fairtrade, out-of-home beverage company, welcomed the arrival of a special guest - the president of the Colombian coffee producer group which supplies the majority of its beans.

During his first visit to Europe, he saw where his coffee is sold and Cafeology customers, including Sheffield College, learnt how Fairtrade purchases are benefitting his community.

The visit by Francisco Herrera, who is president of the non profit Asoapia Growing Co-operative, was timed to coincide with the annual Fairtrade Fortnight, which started on 22 February.

The theme of this year's Fairtrade Fortnight was encouraging consumers to swap their usual brands for Fairtrade alternatives.

Francisco spent his first night at Sheffield's Beauchief Hotel and ate at the recently refurbished and opened Christian's Restaurant, which are two of Cafeology's most recent customers, to whom Cafeology supplies a full range of its Fairtrade hot beverages, branded crockery and ancillary products. During his visit Francisco met a selection of Cafeology's customers on their own grounds, both in Sheffield and across the country, from colleges and universities to caterers, businesses and restaurants.

"Everyone at Cafeology was delighted to welcome Francisco to the UK. His visit

Pictured outside Christian's Restaurant are (left to right) Anna Fielding, Matthew Mills, Christian Kent, Francisco Herrera and Bryan Unkles. was extremely exciting for the business as it enabled him to experience the wide range of our customers across the UK,” said Anna Fielding, Cafeology's national account manager. “It was especially beneficial for the customers he visited as they heard first-hand how Fairtrade benefits the Colombian producers and growers like him."

Cafeology originally sourced its Colombian coffee beans from larger cooperatives but, when its managing director, Bryan Unkles visited Colombia last year, he decided that buying directly from smaller grower organisations, such as Asoapia, was the most effective way of benefiting them directly and upholding Fairtrade principles.

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NEWS

SHORTS ■ Car-puccino!

The BBC’s Bang Goes The Theory programme has devised a car which runs on roasted coffee granules. Utilising a converted 1988 VW Scirocco, the programme’s team aim to show how different fuels other than oil can be used to power vehicles, with the car itself journeying from London to Manchester where it will go on display. Some 70kg of ground coffee are expected to be needed for the journey.

■ Focusing on sales and marketing Small businesses are hoping to beat the recession by stepping up their sales and marketing strategies, a new survey has revealed. After cutting operating costs to the bare minimum, many smaller firms are hiring sales staff, improving their web sites and boosting marketing activities. Research carried out

by Forum of Private Business (FPB) also found that business owners expect their efforts will pay off with more than half (56%) of those surveyed expecting to increase their turnover in 2010.

■ Peros scoops Bucks award The independent Fairtrade distributor, Peros, has been awarded first place in the Large Enterprise of the Year category at the Buckinghamshire Enterprise Awards 2010, and were also acknowledged in the Innovative Enterprise category where they were runners-up.

■ Pavement seating ban A pub landlord in Northamptonshire who wanted to add some café culture to his premises with the addition of some pavement seating has had his application turned down, despite the fact that the road in question is meant to be pedestrianised during the day. Vehicles could still pose a risk felt Kettering Council, who also claim they want to create more café culture in the town.

■ Longer opening hours request Longer opening hours for cafés and more music venues are two of the ideas which have been put forward by the Manx government in order to enhance the facilities for 14 to 23-year-olds there.

Government research revealed that rather than investing in brand new facilities, improvement of existing ones could be more advantageous, and in particular longer opening hours for cafés there.

■ Hollywood interest Café owners, John and Kaye Ure, had to spend Christmas apart after heavy snow prevented Kaye Ure returning to their remote Cape Wrath café after a shopping trip to the mainland to get the Christmas turkey. The predicament caught the interest of Furst Films, based in Beverley Hills, and the couple have now sold the rights to their story to the film company.

North East coffee experts toast new deals Cafés, delicatessens and restaurants around Newcastle have become among the first in the UK to offer their customers an exclusive new brand of coffee, developed by a Tees Valley-based coffee importer and distributor, Moran Beverage Services, which reports that it has spent over two years developing the new brand with expert coffee bean roasters in northern Italy.

The new blend was released to the UK market in January with the firm’s Jim Moran investing in the region of £250,000 in its launch by extending the company’s premises, warehousing and marketing. Daniela’s of Jesmond and Dean and Daniela’s in Heaton have become some of the first in the region to offer Caffe Vinci which is proving popular with customers, say the outlets. In addition, Fratelli in Ponteland have also struck a deal with Moran Beverage Services to sell Caffe Vinci

(www.caffevinci.com).

Caffe Vinci is a mix of Arabica and Robusta beans blended to provide a distinct rich, smooth, flavour and Moran Beverage Services decided the time was right to launch a new coffee to the market as demand has consistently grown since the eighties, when their first coffee launched. Caffe Vinci offers three different blends Fresco, Exclusive and a FairTrade version - which can all be used to make popular coffees such as cappuccino, latte and mocha.

“Even though we only launched Caffe Vinci at the start of the year, it is already proving incredibly popular and word is quickly spreading thanks to our customers all over the North East,” says Jim Moran. “Coffee is central to a café, bar or restaurant as it can be very profitable so owners have to get it right. That’s why we spent so long developing Caffe Vinci with our Italian coffee roasters.”

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OPINION

Translating

trends overseas For as long as he can remember, the words “UK” and “innovation” have gone hand in hand, observes David Wilson (pictured), chairman of the Green Seed Group (an international food and drink consulting network, www.greenseedgroup.com) who feels that in these times of economic doom and gloom, while acknowledging our success in supplying the café sector overseas, we should also consider what’s taking place there in more detail.

Doing something right Over the last decade or so, commentators from across industry and the media, have heaped praise on our creative skills, positioning us as being at the very heart of future development in the food and drink sector, from both an NPD and a quality point of view.

And who’s to say they’re wrong? I mean we must have been doing something right over the last decade to build a catering industry that turned over around £10 billion in 2009. The latest export figures show that our international business is booming and what better testament to the popularity of our food than orders from overseas?

Taking a look at what’s on offer in other food and drink markets across the globe I would certainly stand by the statement that we are very much one of the top territories when it comes to innovation, there’s no doubt about that. But there is plenty more that defines an industry than just its products alone, particularly in the foodservice market. In fact, having seen what’s being done elsewhere, we certainly shouldn’t rest on our laurels and just expect that we’ll always be leading the way.

International view Working for Green Seed with its network of international offices gives me a great insight into what other markets are doing to grow and develop themselves, both from a product/brand point of view and also at a food service format level.

Across all of the different territories there are many new and different initiatives, which, while they may not technically be suitable for the UK, highlight a progressive attitude, which belies their size and circumstances, and when it comes to the café culture, as always, we certainly have a lot to learn.

10 FEBRUARY 2010 CAFÉ CULTURE www.cafeculturemagazine.co.uk

Inevitably France is one country which is currently leading – and always has – led the way in this rapidly expanding market. And recently the nation once trumpeted ‘the city of waiters’ has taken this concept one step further with the launch of Chez Jean. Two of the country’s leading convenience retailers (specialising in selling newspapers, books and magazines at stations and airports etc) have joined forces to launch Chez Jean - a chain of premium convenience stores with eat-in areas.

Conveniently located on street corners, this ‘cafetier and epicier’ offers consumers a place to grab an espresso, peruse the papers and stock up on groceries. It is the convenient combination of a UK newsagent, US deli and French café packaged in a pleasingly Parisian fashion that makes this concept so appealing, and to date, successful.

Whilst chic coffee shops may not quite be the German style, there have been a number of new innovative food service formats launched on to their market that have taken off. Granted, the concept of a ‘currywurst’ café might not appeal to many in the UK, but on the continent, it has flown.

The Best Worscht in Town, for example, is a chain of snack points specialising in the best sausages available. And not only that, they come cooked to varying degrees of heat, with a signed disclaimer required for the hottest one.

Also conquering Germany is the humble pretzel. Recently, Ditsch - a bakery selling different types of dough specialities launched onto the country’s food service scene, offering consumers an alternative, and often healthier, snack choice to donuts or croissants. In a relatively short space of time, this chain has set up 200 outlets commonly located in stations and pedestrian zones.

Another concept to take the German food service market by storm in recent months has been cuisine fusion, whereby restaurants offer a variety of different cuisines and styles under one roof. This could include a traditional pub, Japanese sushi restaurant, Swiss chalet, Italian Pizzeria or Spanish tapas bar, for example.

Each area benefits from its own theme and style and offers guests a huge variety of food to choose from. Current companies already running this format successfully

include Chalet Multilounge and Urban Kitchen.

An Italian eatery with a twist - Vapiano is also creating a stir internationally. The restaurant is a hip, urban concept, specialising in fast casual dining. Aimed at young professionals with a love of the European lifestyle, Vapiano serves made-toorder hand tossed pizzas, fresh housemade pasta and gourmet salads. To fit with its demographic, the dining experience is chic whilst its service is second to none.

Customers use a chip card to personally order their food or drinks from the bar or food station and once the dish is ready, the alarm vibrates, directing customers back to collect it. The majority of Vapiano restaurants are located in highly centralised, sought-after spots in capital cities across the continent and the USA. Whilst international development has been rapid for the chain, growth in the UK has been somewhat limited, with just one outlet to date in London.

Future influences Identifying trends and creating food service concepts to match is one thing, but actually being ahead of the game is quite another.

There are huge opportunities for UK food service industry operators to develop their businesses abroad if they can come up with suitably creative products to match.

Conversely, the same is true for international operators looking to build their business on our very own shores. The UK is a highly developed and very centralised market, which is receptive to new ideas.

However, in this über-competitive market, it will be more essential than ever before to demonstrate that all-important point of difference. And, controversially or not, I do think there are some useful lessons that the UK can learn from its international counterparts. We really can’t sit back and rely on our reputation to guide us.

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Awards 2010

Revolutionary avant-garde recognised Awards 2010

Sponsored by Barclaycard and Bel Foodservice, the re-launch of the Café Society trade association recognised the creativity and innovation taking place in the sector with the Café Society Awards luncheon held at the Design Museum’s Blueprint Café in London on the 25 February 2010 - an event attended by many well known people from across the UK coffee business.

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CAFÉ SOCIETY AWARDS CAFÉ CULTURE Professor Jonathan Morris (director of the Cappuccino Conquests research project) presented the awards and also gave an introductory presentation, reminding guests of just how far the UK’s now burgeoning café sector has come since the early days of coffee here when Italian, Dr Pino Riservato, reported to an Italian newspaper (La Voce degli Italiani) produced for the Italian community in

Britain from 1953 that the English were forced to drink tea because the coffee served up here was in no way anything to write home about.

As a result, the middle classes would drink coffee at home, rather than venture out to do so, but by the 1990s and the evolution of Tony Blair’s ‘all middle class’ aspirations, came the rise of the coffee shop. It was good-bye to badly brewed and poorly presented coffee, and hello to

creative interiors, tempting food offerings, and of course well made espressos and cappuccinos, the promise of which all helped to create intrigue and increase dwell time in outlets and that have since all helped to shape the nature of café culture here. A history which Professor Jonathan Morris said he was happy to have been able to document, concluding by describing the award winners as today’s revolutionary avant-garde.

From left to right Joe Frankel and Dominic Marjoram of Vegware Ltd with Jonathan Morris.

Jeffrey Young, managing director of Allegra Strategies.

The Café Society Award Given to an individual or organisation considered by the judges to have been exceptionally influential in shaping the café market in the UK. Winner: Jeffrey Young, Allegra Strategies.

The Café Innovation Award To encourage innovation in the market, either by operators or suppliers.

Winner: Vegware Ltd for their compostable hot cup lids Highly Commended: Handmade Cake Company Short listed: Café2U - for their Cafe2U Concept Cup Print Ltd - for their Coffee Angel Cups

From left to right, Jonathan Morris, Will Richards of Kerry Foods and Camilla Deane of Bel UK. Sponsored by Bel UK The Café Food Award: To encourage the innovation and development of food products specifically for the café society market.

Winner: Kerry Foods for V*Go Highly Commended: Handmade Cake Company Short listed: Snowbird Foods - for their Turkey Tuckers.

Rainbow Café - for their vegetarian food

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CAFÉ SOCIETY AWARDS

From left to right Jonathan Morris with Andrew Smalley of Rhode Island Coffee.

The Café Design of the Year Award To encourage good design practices in the sector bearing in mind the importance that the atmosphere of an outlet can have on its success.

Winner: Rhode Island Coffee, Stockport Highly Commended: Waterloo Gardens Teahouse, Cardiff and Espressions Café, Belfast Airport Short listed: Eateket, Edinburgh, Caffe Gusto, Bristol, Esquires, Newcastle, Soho Coffee Company, Bristol

From left to right, Jonathan Morris with James Shapland of Coffee#1.

Café/Coffee Bar Chain of the Year In recognition of the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction.

Winner: Coffee #1 Highly Commended: Costa Short listed: Caffe Gusto, Soho Coffee Company, Esquires, Boston Tea Party, Espressions

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From left to right, Jonathan Morris with Terry Fox of Cup Print Ltd. New Product of the Year Award To encourage the development of products (including drinks and equipment but excluding food) for the market.

Winner: Cup Print Ltd for their branded short run cups.

Short listed: Merchant Europe for their Zotter Melt in the Cup Drinking Chocolate.

Vegware Ltd for their compostable hot cup lids.

From left to right, Jonathan Morris with Richard Reed of Nude Espresso.

Café/Coffee Bar Independent of the Year Given in recognition of the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars.

Winner: Nude Espresso, London.

Highly Commended: The Hive Beach Café, Bridport, Rhode Island Café, Stockport and All Saints Café, Hereford.

Short listed: Trade Street Café, Cardiff, Uncle Henry’s Farm Café, Gainsborough, Waterloo Gardens Teahouse, Cardiff, Rainbow Café, Cambridge

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VEGETARIAN CAFÉ

The

vegetarian Could cafés do more when it comes to their vegetarian offering, and are some missing out on an as yet untapped market? Here, the Goji Café’s Wendy Pauls describes her own vegetarian outlet, and VeggieVision TV’s Karin Ridgers and some of her viewers offer some insider tips on how cafés can best cater for vegetarian customers.

Goats’ Cheese and Aubergine Windmill Ingredients Makes 1 ■ 1 Jus-Rol® puff pastry 5" square, thawed ■ 1 beaten egg to glaze ■ 25-30g slice of goats cheese from a small crotin of goats’ cheese ■ 1 slice roasted aubergine ■ 1tsp pesto or tapenade Preheat oven to 220°C/425°F/Gas Mark 7 1. Place the pesto or tapenade in the centre of the pastry square, and top with the aubergine slice with the slice of cheese on top.

2. Make cuts from each corner into the centre, stopping at the filling, and brush edges with the glaze. Bring one corner into the centre, press down lightly, then repeat with every alternate corner so that you create a 'windmill' effect.

3. Glaze the top and bake for 12-14 minutes until pastry is risen and golden and the cheese just melting. Serve with in season vegetables and a small side dish of onion marmalade or pesto.

café

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VEGETARIAN CAFÉ GOJI Café, York The Goji Café in York, North Yorkshire, is a vegetarian café, part inspired by the vibrant, colourful nature of the goji berry (sometimes called the happy berry). The café’s Wendy Pauls tells us more…

How did you start, and why?

We are three! John Hopkinson, myself Wendy Pauls, and my daughter, Imogen.

John came along with an idea to invest in a place in York last spring. I had had over 30 years experience setting up and running vegetarian wholefood restaurants, bakeries, shops and delis, and although I had had many years’ break there was some unfinished business somewhere in my soul, and an urge to do it again.

Imogen has a degree in hospitality, and had worked front of house at Betty’s in York. Therefore we felt we had the right ingredients to set up a place in York. We did it because there is a severe lack of vegetarian restaurants in York and places where you can eat fresh un-microwaved food, that has been put together for vegetarians and others by a vegetarian. I know, having lived here for over 15 years.

Do you see demand for vegetarian meals increasing?

You can see that most places offer a vegetarian option. I would not go so far as to say ‘choice’. That is still a little way down the line. But hardly any offer a vegan option. So many of our customers are vegan, establishments would be wise to consider this market. However, chefs are not able to put together a vegetarian meal properly without using cheese and eggs they are simply not trained to do it, so that a vegan meal is often off the radar. The demand is there. It is simply not being met yet.

Why do you think this is?

I think that many people recognise that a vegetarian option is very often the healthier one, and that is why they choose it. It is (hopefully) full of natural products so it looks good on the plate and it can be cheaper, both to produce and to buy.

People are also inherently drawn to nature and to natural living. In the city a vegetarian meal offers an echo of the countryside.

How can cafés meet this demand, and why are cafés seen as good places for vegetarian fayre?

Cafés should send their chefs on courses to learn how to put together meals that are nutritionally balanced. There is an art to it

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which again, most people assume lies in the realm of dairy products and meat replacements. There is a difference between a place that does not do meat, or replaces a meat dish with processed products like quorn, and one that understands what products are suited to complement each other on the plate to make a complete meal. Most cafés recognise there is a market for vegetarian food and will then buy in some frozen meals to microwave. However this is not what vegetarians want. Vegetarians want meals that contain products that they eat in their daily life - pulses, grains, nuts, seeds, and dairy. They want whole foods that are largely not processed and do not contain any additives or preservatives.

They want to see something interesting done with these foods; not just another lasagne or penne pasta dish with a tomato sauce.

Cafés are good places for vegetarian fayre, as are restaurants and snack bars and takeaways. This sort of food is very versatile, and immediate. Many people consider it to be less expensive, and this is generally true. With vegetarian food the whole operation is easier in the kitchen because of not having to separate meat and fish from dairy and vegetables. It is a safer food in this respect. However, it could be considered to be more labour intensive.

What types of vegetarian meals do you find are particularly popular with your customers?

We have a couple of items on our menu that are always very popular. Soup, of course is always a winner as it is made fresh daily from organic vegetables and is suitable for vegetarians, vegans and those on gluten free diets. Hummus is in great demand and we serve it with olives and pitta bread. Another item that customers like a lot is spanakopita which we make with fresh spinach and feta cheese in filo pastry. We have vegetable kebabs on couscous and cashew nuts on the menu. A few weeks ago nobody was ordering them, but now they too are very popular.

Mushroom burgers which we serve with polenta chips

Jo & Al’s Bread & Butter Boutique “We are an entirely vegetarian café, indeed, the only one of our kind in the area!” says Louis Sherr, a partner in Jo & Al’s Bread & Butter Boutique in North Finchley, London. “We offer a mouthwatering menu full of vegan and intolerance friendly dishes.

Whether it be gluten, wheat, GM or dairy-free, we have a selection of delicious, home-made, locally sourced options available for everyone. Inexpensive and uncomplicated, you will find just wholesome, healthy and above all, nourishing, tasty food that customers can buy to eat on the move, or take a moment out of their day to relax in our cosy atmospheric café.

“Our menus change with the seasons, according to what is available from our local suppliers, but at any one time you will find a range of inspiring dishes from savoury quiches, pies, fresh sandwiches and salads to sweet delights such as homemade cakes, muffins and pastries, and we are always happy to adapt our dishes to your individual needs!” explains Louis Sherr.

The coffee they serve is their own special blend of fairtrade, organic, Columbian beans and has proved to be a hit with the locals. Due to popular demand, they now sell their home-roasted beans on the shelf so customers can enjoy it at home whenever they like. They also sell a selection of gluten free cookies, homemade jams and chutneys and organic chocolate, to name but a few.

“We pride ourselves in being at the heart of the local community, and the relaxed, rustic atmosphere reflects that. Expect, friendly, attentive service with a smile. Likewise, we offer free delivery to local offices and an advertising board for local businesses,” adds Louis Sherr. “Our café is also available for evening events which we host regularly for the community, such as yoga nights, coffee tasting and poetry readings.”

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VEGETARIAN CAFÉ are a great favourite. There is one particular casserole that customers love, and that is our butterbean, leek and mushroom casserole which we serve with toasted sunflower seeds on top, crème fraiche, and garlic bread. The vegans cannot get enough of it! Hot dogs are all the rage on Saturdays. So you can see there are many items which go down well, and all the plates seem to come back clean!

Does it cost more be a veggie café?

In terms of cost, you are not at risk of having to throw away unused cuts of expensive meats, or fish. We use organic vegetables. Yes, more expensive, but the return is there in the flavour. There is more prep to do, so there are more staff costs, but the meals are probably cheaper to produce, if you know what to put with what.

Can you offer any would-be vegetarian chefs some ‘top tips’?

The best tip is to go and work in a vegetarian establishment and learn the trade, preferably from vegetarians. It took me two years to learn how to use and how to put together all the ingredients that we use in our kitchen, so don’t expect immediate knowledge. Look at what other vegetarian cafés are doing and see what works for them. I would also say the quality and the presentation of the food is absolutely crucial. Don’t microwave anything. Experiment with flavours. Be braver than you are.

What kind of events do you run at your café?

Recently we held our Valentines evenings.

The titles of the dishes were the names of well known love songs. For example, I get a kick out of you was a dish of shredded vegetable rice wraps with a spicy chilli dip.

At the same time we played the song to the customer. It’s good to have a bit of fun with the customer, and I do believe they like to be not just fed, but entertained in subtle ways. We also have artists who show their work. Upstairs we have artists whose images I choose to reflect the season outside. After all, what use is it to create dishes with seasonal vegetables and then to look at a picture of a bright summery day in the middle of winter. It doesn’t make sense, and it does not contribute to a harmonious experience.

In terms of the meals themselves, we try to display them to their best advantage on the plate. It does make a huge difference to the well being of the customer. We want to feel we have contributed to that when they leave.

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CAFÉ CULTURE

Catering for vegetarians Karin Ridgers, founder of VeggieVision TV (www.VeggieVision.TV) There is a growing breed of people UK and worldwide who will travel for miles out of their way to be catered for. They are very loyal and will certainly carry out a great deal of promotion for you, and will tell friends, family and contacts about you for no cost once you look after their needs. On the whole they tend to be happy to splash out and simply love food and eating out.

Also their dishes are suitable for practically everyone and the ingredients can last for months in the fridge. Sounds too good to be true? Well it’s not!

The trend of vegetarians and vegans is constantly increasing and there are also people of course who have a dairy allergy or are dairy intolerant, and who need to cut down on animal products for health, loose weight, reduce cholesterol or who simply want a tasty healthier option.

Spread the word The word ‘vegan’ may not be the sexiest word we agree, but catering for a meat free plant based diet is very easy. The big tip is once you cater for vegans either by incorporating new items to your existing menu, or even planning a new vegetarian menu, is to start shouting about it! Well we would say this, because as well as running VeggieVision TV – a growing internet TV station - we run a PR company too.

It’s easy to start spreading the word for your vegan friendly menu – you can drop us a line to tell the VeggieVision viewers, contact The Vegan Society, The Vegetarian Society, Viva!, Animal Aid and PETA. These are vegetarian organisations with members who would love to know that you are now

catering for their needs – and will be happy to help you too. They will have local contacts in your area and maybe even local vegetarian and vegan groups who frequently arrange meals out.

These super people who are passionate about their veggie lifestyle will tell maybe 100’s of other local like minded people where to eat – and watch them walk past and even drive by your competition to support you in return!

First things first Make sure your vegan utensils are kept separate from the ones you use to prepare meat. A veggie sausage sandwich is not acceptable if it is cooked with the meat sausages either – make sure that there is a separate space for grilling, or a new pan for frying. Pizza Hut even use different coloured handles on their pizza servers – green for veggie pizzas and black for meat ones. This is appreciated by their veggie customers. They also have, like many other restaurant chains, a book that lists all of the ingredients in their dishes so people can easily see what they can and can’t consume.

You can get a dairy free version of everything now – cheese, margarine, yoghurt, ice cream – even hotdogs, bacon and mince. They taste great and with many of these products you can’t even tell the difference compared to animal products.

These items can be bought from the local health food store initially to test the water and will keep for months if unopened in the fridge. Long life soya milk can be kept for about a year in the cupboard. It makes a much nicer, frothier latte and is delicious in porridge too.

Easy steps could be to make sure that one of your soups is always meat and dairy free – no meat stock or butter.

Always have soya milk in the fridge. Check ingredients of pasta – dried pasta is usually egg free and therefore vegan friendly. And think of other ingredients that you have that could add some pizzazz to a plain salad – avocado, apple, raisins, pineapple, sweet potatoes, asparagus, raw onions, raw mushrooms, sweetcorn. I could go on.

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TM

London’s Premier Catering Consultancy Business Analysis Graphic Design Marketing and PR Concept Development T: 0870 315 5772

M: 07017 036255

www.dinesociety.com UK | UAE

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APRIL 2010 CAFÉ CULTURE 17

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VEGETARIAN CAFÉ

Vegetarian alternatives butter - switch to vegan dairy-free margarines such as Pure. milk - try soya milk, rice milk or oat milk in any way that you’d use dairy milk. Soya milk comes in sweet and unsweetened varieties. Experiment with brands and see which you like best. ice cream - delicious dairy-free alternatives include Tofutti, Beanies rice milk ice-cream and Swedish Glace ice cream. cheese - check health food shops for vegan cheese. Buy a melting variety for pizza or cheese on toast. You can also make a great ‘creamy’ sauce with nutritional yeast flakes and/or vegan cheese. cream - Soyatoo’s squirty cream and Granovita’s whipping cream can be bought at www.veganstore.co.uk, and at some independent health food shops. eggs - use commercial egg replacers in baked goods. For breakfast, scramble tofu with onions, mushrooms and turmeric.

Dessert opportunity Dessert is an area that has yet to be worked out properly vegan wise by the catering trade – why I have no idea! You will be a huge winner to your potential new loyal clients if you work this one out!

Again there is a dairy free version of cream, yoghurt and ice cream. Cakes, flapjacks and more can be made or even bought in – you can even have them posted to you if you find good suppliers over the internet and can easily be frozen and kept for when needed. Offering fruit salad – unless there is a big twist - is a vegan’s worst nightmare. Can some of the fruit be served warm or even fried? Will cinnamon, mint or even a dash of something alcoholic work for you?

Something small can make a huge difference to a vegan friendly dessert.

A clever restaurant we went to had their regular menu with everything on it – veggie, vegan and meat dishes. They had a veggie menu that had the veggie and vegan dishes and a vegan menu that had of course the vegan dishes. Very clever. So many of their clients would eat from the full menu and not even realise that they were enjoying a vegan friendly starter or main – they didn’t need too. The veggies and vegans travel from miles around and were very grateful to see their own menus.

Once you decide to stand out from the others and cater for us loyal customers, put a sign in your window, flyers on the

18 APRIL 2010

CAFÉ CULTURE

mayonnaise - Plamil’s vegan mayonnaise is available from most health food shops. Other brands can be found in the ‘free-from’ sections of supermarkets. yoghurt - experiment with the several brands of soya yogurt. jelly - look for agar-agar and kosher ‘gelatine’. chocolate - you’ll find many vegan brands of chocolate in your local health food shop. Organica’s rice-milk chocolate is excellent for those of you who love the taste of milk chocolate and the vegan white chocolate is tasty too! honey - use golden syrup, agave syrup or maple syrup. burgers/sausages - veggieburgers and veggie sausages are available from health food shops and supermarkets. soya mince - many varieties of soya mince are suitable for vegans and can be used to make bolognaise, chilli and vegan moussaka. bacon - ‘vegetarian rashers’ are available from health food shops and some supermarkets. counter, contact the local media, maybe even work with some of the veggie and vegan local contacts and have an open evening for them. You must let people know that you are catering for their needs.

Veggie views A few of my VeggieVision TV viewers also have some points of view to share.

“I guess one easy way for places to be veggie friendly is to use veggie friendly ingredients such as vegetable oil, vegetable margarine, bread and things that non-veggies wouldn't notice,” says Glen Hickman, a VeggieVision TV viewer from Essex. “Another step would be to have items on the menu and cooked in a veggie friendly way. Depending on the cafe's basic menu and food type, all sorts of veggie friendly items are available. Less focus on veggie specific items but more focus on items that are naturally veggie.

“I think having ingredients that have a long shelf life is important as this becomes more commercially viable - back to what is suitable for all, I guess. There are so many vegan recipes and having one or two on a menu would be easy by some standards but having recipes that are adaptable for all would be better for the cafés, I think.”

“Catering for veggies and vegans can be really easy and highly profitable, as they make loyal customers and will often bring their non vegan friends and family

with them if they know they will be well catered for,” adds John Garside, vegan class winner at Le Salon Culinaire de Londres. “Making a vegan and vegetarian customer's visit as hassle free as possible is really important as most of them don't want a big fuss, so clearly marking vegan and veggie options on the menu is key.

“A clearly marked menu also invites veggie and vegan customers and gives them confidence to enter - try walking down the road reading menus in windows and imagine you are vegan, which restaurants would you go inside? Where possible, design the veggie dishes so that they can easily be converted to vegan and mark ‘vegan option available’ on the menu. For example, if you batch make a dish with cheese on the top, leave the cheese off until the dish is served, this will keep the menu and your life as simple as possible whilst excelling in customer service,” he suggests.

“If you order veggie meat alternatives such as sausages and burgers, again, ask your supplier for vegan ones, so you can serve the same ones to veggies and vegans, Frys do an excellent range of top quality sausages and burgers. If you serve pasta, always ensure you have some good quality egg free pasta in the cupboard, and one last detail on this, check your vegetable stock for dairy ingredients. With these simple steps you can make life easy for yourself whilst maximizing on veggie and vegan footfall and repeat custom.”

“I think that the most common problem in veggie options is a lack of protein!” feels Laura Johnson a VeggieVision TV viewer from London. “It's always pasta, bread or cereals and rarely do I see lentils, Twisted Corner Baskets made using pastry from Jus-Rol Professional®.

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VEGETARIAN CAFÉ beans or tofu. One doesn't always want cheese as it's not very healthy to have all the time. Tofu can go in a stir-fry, pulses in curries, soups and casseroles (they are not filling without these) and beany burgers, bolognaises and chillis. DO NOT offer pasta and tomato sauce - chefs ought to be shot for that unimaginative option!”

“They might want to start looking at what they already make and think about how to veganize it by making certain substitutions,” adds US-based VeggieVision viewer, Tessa Katherine Eldridge.

“Vegetable stock and herbs and spices exchanged for chicken/beef/fish stock; vegan butter like earth balance or vegetable oils instead of animal fats and regular milk or milk-butter based butters; use pastas not made with eggs verses pastas that are made with eggs; fry everything in vegetable oil but separate fried vegan products (french fries for instance) in one oil bath and fried animal products (chicken) in a different oil bath etc,” she suggests.

“The main trick in making sure these things are implemented is to be certain that your staff are on board on making these changes because if they are not there is a problem. I would personally challenge cafés to consider making food that is vegan and appeals to everyone especially after they personalise it to there tastes. For instance they could make dishes where meat, eggs, and dairy are optional in that they can be added for some extra £’s.

“Think of a pasta dish for instance where someone can ask for different sauces, meats, vegetables, nuts, etc.

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READER OFFER

Healthy indulgences from Cranberry!

Specialist manufacturer of dried and roasted nuts and fruit snack foods, Cranberry Enterprise, has launched a range of pre-pack snack products for the foodservice market which it describes as “healthy indulgences”. The ‘grab bag’ range is a crossover between confectionery and healthy snacks. It includes healthy options like mixed raw nuts and whole cranberries or more indulgent treats such as yogurt-coated banana chips. There are ten products in the range, each packed in convenient ‘grab bags’ with a resale price of £2.25, with pack weights varying between 125gm and 175gm depending on the product, and Cranberry is offering a free sample to each of the first 30 readers to respond by email to

Doing some of the things above can also ensure certain allergens are taking care of and can even appeal to religious dietary needs (kosher=Jewish and halal=Muslim).”

“As a Vegan, the sort of catering that I am most happy with is a plate of chopped fresh fruit, raw vegetable in bite size pieces, vegetables (or mushroom and silken tofu sauce) wrapped in filo pastry, served with Vegan coleslaw/potato salad etc. Pasta dishes (for example, fusili coated in humous with salad garnish, or vegan pesto, or a variety of other Vegan sauces),” says Eleisha C Newman of the Vegan Society, local contact for Lewes/East Sussex, and Vegan Christians.

“For first courses, butter beans in a vegan salad cream and tomato juice (lemon juice and seasoning) sauce is a good replacement for prawn cocktail.

“Although I have been cheered by amazing recipes which I have taken on trust to be vegan, it is more comfortable to be able to see that the food is vegan as it is eaten. Therefore, my absolute favourite is to be presented with a few plates of fruit and nuts/seeds to replenish me during a busy day until I can return home to my own kitchen. When presented with vegan pitta breads, I have discovered myself to be quite hungry and capable of eating quite a few. Soya and plant milks can make a vegan's business lunch really special.”

sales@cranberryenterprise.co.uk, giving their name, position, business address and which product they would like to sample (more details are available on www.cranberryenterprise.co.uk).

Pastry partner For café operators looking to open up their vegetarian menu, Jus-Rol Professional® says that the versatility of its pastry makes it a great partner in creating new and exciting vegetarian dishes in just a few minutes.

The Twisted Corner Basket, for example, is a pre-cut and scored puff pastry sheet that enables café operators to create a stylish, ready to bake diamond case in seconds with just two simple folds. Jus-Rol Professional’s Twisted Corner Basket works well as a light bite or dessert (try serving with Garlic Portobello Mushroom and Mascarpone for a delicious vegetarian lunch).

“Customers eat with their eyes and so the Twisted Corner Basket was developed for busy café operators who are looking for fresh ideas with minimum preparation and maximum impact! It’s the perfect basis for your dishes and will bring something truly different to vegetarian menus,” says John McKears, foodservice sales manager for Jus-Rol Professional, The Twisted Corner Basket is made using Jus-Rol Professional’s celebrated traditional French method Puff Pastry, defrosting in just a few minutes the shape comes with easy to follow on-pack instructions for perfect pastry results (visit www.jusrolprofessional.co.uk/

APRIL 2010 CAFÉ CULTURE 19

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VEGETARIAN CAFÉ menu-inspiration for a selection of vegetarian recipe ideas from easy Spicy Pizza Puffs, Mini Cheese & Onion Pasties, and Goats Cheese & Aubergine Windmills to Portobello Mushroom & Mascarpone Twisted Corner Baskets; and Courgette, Tomato & Cheese Slices).

Spring on the menu at New Covent Garden market With Spring in the air and thoughts turning to new menus, where better to look for seasonal inspiration than London’s premier wholesale market for fresh fruit and vegetables, New Covent Garden Market?

With first crops of watercress, asparagus, sorrel, garlic and purple sprouting broccoli all arriving at the market from March and into April, and the UK’s best cabbage, carrots, cauliflower, leeks, mushrooms, onions, potatoes, parsnips and swede also available, plus fresh Navel oranges, papaya and Alphonse mangos, a visit to the market should provide a wealth of menu inspiration for any London-based café.

In celebration of National Garlic Day on 19th April, traders will also be selling the best UK grown garlic from the Isle of Wight to add flavour to dishes. Special offers and recipe ideas will provide further inspiration.

New Covent Garden Market (NCGM) can claim to be the largest fresh produce market in the UK. It plays a vital role in supplying London's hospitality and food service sectors with fresh fruit, vegetables and flowers. Over 40% of the fresh produce on the plate outside the home in London has been supplied through NCGM.

Not just for meat eaters!

In the catering equipment world, grills are often traditionally associated with meat dishes, but the Black Rock Grill company is keen to point out that its grill is also suited for grilling fruit, vegetables and Haloumi, great for creating light bites, mains or sharing platters.

"Lighter, fuss-free options that will appeal equally to non-vegetarians especially during the summer months are easing and simple to prepare,” says Peter Hatter, director of Black Rock Grill, an innovative hot volcanic rock cooking system concept. “Ingredients are more in abundance than any other season, and most need very little preparation.

Vegetarian cooking is all about using fresh fruit and vegetables, herbs, spices and marinades to create spectacular mouth watering dishes.”

20 APRIL 2010

CAFÉ CULTURE

Offering some suggestions for the warmer months, Peter Hatter suggests: “Courgettes, for example, are at their best from June to October. Go for smaller, younger courgettes, which have more flavour and look out for firm, heavy-feeling ones with unblemished bright and glossy skins. Peppers, too, are a great summer vegetable and will add vibrant colours to your dish. Red and yellow bell peppers are much sweeter than green ones. Why not grill courgettes and peppers together on a Black Rock Grill with a side of cous-cous – a great colourful centerpiece? Or simply offer a starter of mixed grilled vegetables on skewers by combining with other great summer staples like aubergines – at their best, not to mention cheapest, from July to September.”

Peter recommends: “As well as being a quicker and easier way of cooking, grilling is often the preferred method of cooking for chefs during the summer as it helps keep the temperature of the kitchen down. The great thing with cooking using the Black Rock Grill concept is that the customer is in charge of the cooking experience so all the grilling is done outside of the kitchen.

Even the oven, which heats the volcanic rocks, can be located outside as it

doesn’t need ventilation – a welcome advantage to the kitchen staff during the hotter months!”

The Black Rock Grill is available in 30 Rock, 60 Rock and 100 Rock ovens as well as the newly introduced Café Rock.

With just 16 rocks, it has been specially designed to meet the needs of smaller operators. Each package includes rocks (FDA approved), oven, porcelain platters, accessories and marketing and maintenance support. Menu-planning, branded staff uniforms, banners and POS are also available (email info@blackrockgrill.com).

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APRIL 2010 CAFÉ CULTURE 21

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FOODSERVICE

Facts about foodservice As Michele Young outlines here, there are ‘seven deadly sins’ to watch out for when starting up, or growing, a foodservice business.

After spells as marketing director for Greggs and retail and brands’ director with the coffee chain BB’s Coffee & Muffins, she has now launched her own company – Foodservice Support Ltd - which is setting out to offer practical help and advice to budding food business operators.

ROSE-TINTED GLASSES? Good news! Despite the recent economic doom and gloom, it seems that the romance of running one’s own business – whether it be a coffee shop, a tea room, a sandwich bar or bakery – is still very much alive.

However, it also appears that some would-be entrepreneurs may be looking at the world through rose-tinted glasses with the dream very soon clouding over if things aren’t going exactly to plan.

Within catering and hospitality we all know that there is a high chance of failure if your foodservice business doesn’t tick all the relevant boxes – namely, friendly service, product quality, consistency, cleanliness, good atmosphere, oh and let’s not forget “location, location, location”. Yet, despite the hundreds and thousands of profitable independently owned food businesses, in reality it is a sad fact that there are others less fortunate who are either struggling to make ends meet or simply just not maximizing their true trading potential.

I have seen some of the same issues being repeated

22 MARCH 2010

CAFÉ CULTURE

which, are not necessarily influenced by operational competence or ability levels, but unfortunately more related to lack of experience or knowing what questions to ask when a fledgling operator falls under the spell of running his or her own business. Carried away by the excitement of becoming the boss and the dreams of future success, the romance can be all too shortlived when reality kicks in.

The savvy amongst you will recognise these factors as the key traits required for a successful business, yet working with operators across different sectors, they are all too often the typical mistakes being found in today’s foodservice retail industry.

MONEY So, let’s start with the “root of all evil”. Money! Why is it that for some reason money can be almost an afterthought in a new business venture? Having invested in the launch of the new unit and ploughed all available savings into the build or kitting out with equipment and furnishings, some novice business owners then forget to take into consideration that

they actually need a cash reserve for paying the bills and overheads in the first quarter!

Or maybe they were easily seduced into financing deals on top notch, state of the art equipment or other items, and so any available profit they do make goes immediately back into paying off loans and interest.

Managing cash flow is crucial for smaller operating businesses and requires the business owner to fully understand the financial performance model of the type of business they have chosen to run. It isn’t just about checking the monthly business bank statement to ensure that the overdraft facility hasn’t been breached, it’s about the simple process of projecting income and expenditure throughout the course of doing business and putting something aside for dealing with the unexpected. It’s surprising how many smaller business owners have never even put together a profit and loss statement, let alone understood what it meant.

“I thought it was much easier than this” is often a response I have heard. “I didn’t realise there was so much

Michele Young founded Foodservice Support Ltd with the main aim to assist growing businesses – either independents or regionals – to learn from the same level of expertise that bigger multi-national brands enjoy. In particular, noting that smaller businesses sometimes lack the tools, guidance or knowledge required to identify areas for growth, the philosophy of Foodservice Support is to provide hands-on support in sharing the experiences and success formulas of bigger companies, and help to bring about structured growth and success (www.foodservicesupport.co.uk).

legislation to get my head around when running a food business” is another. Yes, as we all know, fulfilling the dream of running a foodservice retail business is hard work and requires 24/7 dedication, passion, commitment as well as an understanding of the rules. The other dream of retiring to the Maldives (or even nipping off to the Maldives after your first year of trading) is not often a reality in this game and should be left aside.

Yet it is a sad fact that some new business owners, still under the influence of achieving that dream, invest huge sums of money only to leave their business in the

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FOODSERVICE hands of an inexperienced or un-managed team and then wonder why the sales and profit targets are not being achieved.

And running your own business can put a huge strain on personal relationships – as much as having a new addition to the family, this will require your undivided attention, so it is important that any new operator has the full support of his or her immediate family and close relations.

RESEARCH Lack of research is another common mistake with too many new operators excitedly jumping into an opportunity without really doing their homework. Yet this should be a key part of the decision making process before any location is finalized. Once a lease deal is entered into, it is too late to then come to the conclusion that your concept won’t work in a particular area or that the footfall is not sufficient, your competition is too aggressive, or that the local demographic doesn’t suit your product offer.

You wouldn’t buy a new home without doing a search, a survey and figuring out the basics of how long it will take you to reach your place of work (in peak hour and non-peak hour!) or exploring the surrounding area, would you?

ANALYSE Conversely, business owners commonly start up without a thorough trading area or competition analysis, customer demographic understanding or written business plan for their concept, which can only lead to problems further down the retail road.

There are also situations I have experienced where the commercial lease or terms have not been fully taken into consideration when doing the maths. For example, looking at seasonality influences and periods when the sales levels are likely to be lower and overheads proportionately higher. Is it time to apply some

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creative commercial solutions, or simply call it a day? Some simply opt for the easy way out.

PRODUCT AVAILABILITY Right product, right place, right time. This is one of the first lessons we all learn in retail. I mean, we’re in the food business, right? So that means selling food. How many times do we walk into a coffee bar or a bakery shop at 3.00pm (just when that sugar-craving strikes!) to find the cake display bare, empty and unappealing?

If you’re a glass half-empty type of person then that could translate as “I don’t sell it in the afternoon, so I don’t put it out!”

WASTE CONTROL And this is all due to another root of all evil in the consumables world - waste control. The biggest mistake inexperienced operators continually make is to manage their business through waste control, which effectively starts the downward spiral and leads to missed sales opportunities.

Understanding the peaks and troughs of your business is one thing, but proactively managing to build the peaks and fill in the troughs is more of a complex science, which means you need to understand where your sales, margins and profits are coming from, which are your best sellers and how can you sell more of them, more often throughout the day.

NEXT BEST PRODUCT Keeping your eye on the market and knowing what the next best product is, is a challenge for independents and smaller operators who are busy focused on their day to day tasks. Many of them receive endless sales calls and mailouts from wholesalers and suppliers and it’s difficult to really extract the trends and “must-stock” items. So some smaller business owners frequently disregard the need for change and innovation, and as a result their product range

becomes boring or less relevant, their sales stagnate and gradually their once-loyal customers move on.

The old Einstein adage that insanity equals doing the same thing over and over again and expecting different results could not ring so true elsewhere. The industry we work in is one of the most dynamic, changing and innovative, and customers relate to it like they do the latest fashion trends. All operators, big or small, need to continually innovate. So if you’re a supplier or a service provider, spare a thought for the smaller regional groups or independent operators. Often disadvantaged when it comes to price as they just “don’t have the volume”, these are the operators who need your support the most. Some simply end up missing new opportunities, or worse, trying to take cost out of the business by cutting corners, which can lead to poor standards and inconsistencies.

MARKETING So finally that brings us on to marketing – which more often that not operators will view as a problem-fixer for their issues rather than a sales building mechanic.

Marketing can either be a waste of money, or it can be a very profitable tool for a business.But there is a big difference between investing in strategic marketing efforts which are centred around telling everyone all the brand and product benefits, or well targeted, tactical marketing which reaches your audience spot-on, bringing you the rewards and the desired end result of either building loyalty, increasing footfall, sales and profit.

However, the basic rule of thumb so often overlooked, is there is absolutely no point investing in any form of marketing until all operational standards are in place, as you will only disappoint your customers.

New Café Society Website The Café Society is an organisation dedicated to promoting the development of the café environment in the UK and to encouraging high standards in all aspects of the business – from coffee and tea making to service.

The Society not only aims to bring this diverse industry more closely together, but also encourages good practice and provides representation for the industry as well as collective marketing opportunities for members.

It can offer your business major benefits in today’s competitive marketplace.

Visit www.cafesociety.org.uk to find out more.

MARCH 2010 CAFÉ CULTURE 23

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Soup

selection

To hungry, time-pressed consumers, big brand soups can offer anything from a tasty snack to a hearty meal in a bowl, and the current product innovation on the part of the foodservice suppliers means not only are there plenty of tempting, seasonal flavours for cafés to put on their menus across the year, they can also tap into the ‘to go’ trend too.

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SOUPS Ideal for cafés “Soup is a simple and versatile solution for café owners so it is unsurprising it remains a menu staple,” says Neil Stephens, managing director, Nestlé Professional®, the company behind the Maggi (www.Maggi.co.uk) range of soups. “For cafés seeking to please their ever more discerning customers offering healthier options is key. In fact, 48% of consumers are now concerned about salt levels in food – an increase of 8% since last June. Soup is the perfect healthier menu choice and to help, Nestlé Professional® has a number of soup products within the Maggi® range which are low in sodium, saturated fat and sugar.

“Café owners can keep their soup menus fresh and interesting by providing soup choices using seasonal favourites. For example during winter, cafés can cash in on the high demand for warming, substantial soup or broth offerings, using noodles and root vegetables such as parsnips and carrots,” he suggests. “However, in warmer months, providing lighter soup options and utilising vegetables, such as watercress or asparagus, will be popular choices. Alternatively, why not try a refreshing, chilled soup such as a cooling Celery & Cucumber recipe, perfect for the height of summer?

“For a quick and profitable turnaround, busy café owners can utilise the Maggi® range of dehydrated soups. These tasty soups come in an array of flavours – from popular classics, such as Leek & Potato and Tomato, through to seasonal favourites, such as Asparagus or Celery – we provide an option for every menu.”

The Maggi ® range, with a 12 month shelf life, includes flavours such as asparagus, celery, chicken, French Onion, Leek & Potato, Minestrone, wild mushroom, oxtail, Scotch broth, spring vegetable, thick country vegetable, and tomato soup.

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Profitable advantages You’d have to travel a pretty mile to find a café that didn’t serve soup and make a healthy profit from it, according to the Redemption Food Company’s managing director and former chef, Mark Crow.

“It’s a hugely popular choice for consumers and businesses,” he says. “There isn’t a lot of labour involved and chilled fresh soup is easy to use, offering sustaining hot food that utilises little equipment. There are high margins on sale and consumers consider it a healthy meal, a biggie in today’s health conscious climate.”

The advantages of soup on the menu go even further.

“Soup gives you variety, not only in terms of having many different flavours at your fingertips, but the choice of whether you have a light snack or a chunky substantial meal,” adds Mark Crow. “What caterers must ensure is that the soup they serve is not substandard, watery or flavourless, and that they opt for soups made with a good quality stock and high quality ingredients.

“Chilled, readymade soups are great for cafés as they are so straight forward to serve and taste great. They just need to be warmed up, no mixing as with powders, no defrosting, no coagulation of ingredients as with some dry soups, and most importantly, they have an incredibly fresh and clean homemade taste.”

While presentation costs very little in monetary terms, it can add great aesthetic value to a soup dish, feels Mark.

“Add some croutons, crème fraiche or herbs as a garnish,” he advises. “Even better, provide a good description of ingredients that go into making such a fantastic soup.”

More unusual Mediterranean Tomato and Smoked Bacon has been introduced for summer 2010 menus by the Redemption

Food Company, joining Healthy Vegetable, Tomato & Basil, Creamy Potato & Double Gloucester, Lentil & Bacon, Leek & Potato, Chickpea & Spinach, Red Thai Chicken, Boston Chicken Chowder and Wild Mushroom. Whilst these are the most popular, unusual flavours are also making their way onto customers’ wish list, say the company.

“Consumers are now looking to enjoy flavours from all over the world and soup is an excellent way to bring new and exotic flavours to your menu,” says Mark Crow. “They provide something different to traditional soup flavours. Our winter warmers, Red Thai Chicken, Wild Mushroom and Chickpea & Spinach Dhal were such a hit, for example, they won a coveted Great Taste Award from the Guild of Fine Food.”

According to Redemption Food Company, however, cafés should have four distinct types of soup up their sleeve to satisfy every customer and occasion, with the secret to soup success being an understanding of the character of different soup types and then building this into a menu.

“Learning how to make soup is one of the first tasks a rookie chef has to master, and it’s only then you realise how complex and wide ranging this simple dish actually is,” says Mark Crow. “At Redemption, we believe we have got the balance right for caterers looking to draw up appetising menus with real variety, with a massive 21 flavours to choose from across light, hearty, funky and chunky soup types.”

Something for all occasions The Redemption Food Company’s soups are split into four distinct ranges - Simple (a range of traditional flavours e.g. Burns Scotch Broth, House (staples on every menu for different flavours all week e.g. Broccoli & Leek), Special (something a bit different to add excitement to menu e.g.

Smokin’ Chicken) and Robust (thick, chunky soups as a complete meal offer e.g.

Chipottle Meatball).

Bottom, Redemption’s Minted Garden Pea soup and top, Redemption’s Healthy Vegetable soup.

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SOUPS “There are enough flavours in our four ranges to have two different flavours on each day of the week, all of which give a consistently good flavour and quality. We would normally recommend having a vegetarian and a meat option and try to have different soups from the previous day. It may sound self explanatory, but many caterers don’t do this,” says Mark Crow.

Redemption cater for vegetarian and gluten free customers with vegetarian options including Creamy Potato & Double Gloucester, Minted Garden Pea, Healthy Vegetable and Tomato & Basil, while gluten free soups include Carrot & Coriander, Chickpea & Spinach and Leek & Potato.

The Redemption Food Company’s soups are cooked by hand in small batches to better control the taste and flavour. “We source our ingredients as locally as we can, using 1,000 litres of fresh cream every week from a local Durham dairy, Stilton from a cheese farm in Derbyshire and sausages from Scotland for our Bangers & Mash soup,” explains Mark Crow.

One of the most comprehensive range of freshly made soups on the market, Redemption makes 4,000 litres every day, handmade in small batches in its County Durham kitchens.

Food ‘on-the-go’ stockists include

Thornton’s cafés, as well as a growing number of independent sandwich outlets, from London to Scotland, and the Redemption Food Company also make sauces, risottos, potato fillings, and fruit compotes for sandwich bars, pubs, restaurants, hotel chains and contract caterers (www.redemptionfood.co.uk).

Big brand popularity It may be a dish that began its journey thousands of years ago, but soup is as popular today as ever before, with the UK soup market valued at £480 million in 2008 according to Mintel’s Sandwiches and Other Lunchtime Foods (March 2009) report, and 52% of customers choosing soup over any other dish at lunchtime (a 3% increase on its popularity four years ago).

As one of the most famous soup brands, Heinz says that it is passionate about delivering the right soups and can also claim to be the market leader according Mintel’s research, having long dominated in the canned sector and on supermarket shelves. In January this year, during the coldest winter for decades, an unprecedented 57.3 million Heinz soup cans were sold – approximately one for everyone in the UK – with soup sales highest in London and Heinz Cream of Tomato the fastest selling variety, report the company.

TNS data revealed that such strong sales prompted 1.8 million new households to buy into the Heinz Classic soups range, which includes

To celebrate the launch of their It Has To Be Heinz campaign, Heinz is offering two giveaways to help boost café menus.

RE OF ADER FER

Giveaway 1 The first five caterers drawn will each win a hot-off-thepress point of sale kit, complete with five 800g cans of Heinz Soup, cups with branded sleeves and a branded soup kettle with ‘comfort and satisfaction’ written all over it.

Giveaway 2 The first reader drawn will win a £500 voucher for Classic Cottages, specialist in comforting coast and countryside sabbaticals in Cornwall, Devon, Somerset and Dorset.

For the chance to win either giveaway, email Heinz@proactivecompetitions.co.uk, quoting ‘It Has To Be Heinz Soup – point of sale kit giveaway’ or ‘It Has To Be Heinz Soup – Classic Cottages giveaway’ in the subject box (call 0800 575755 or visit www.heinzsight.co.uk for more details).

Cream of Mushroom, Vegetable and Chicken, whilst consumer loyalty for Heinz soup increased by 12.3 percentage points from 59.3 % to 71.6 %, Heinz observed.

This continued success has seen Heinz become an even bigger player in the foodservice soup market, with an estimated value of £49.2 million, with the simple, hearty dish behind one in five starters ordered, according to AC Nielsen data.

The popularity of Heinz soups such as Heinz Tomato Soup in the retail sector has guided Heinz Foodservice on what flavours to offer the catering arena.

Has to be Heinz According to a 2009 opinion poll, Heinz Classic Tomato Soup (number one in the UK’s top 10 savoury dishes), triggers an instant and pleasurable memory of previous enjoyment, while its colour creates a sense of psychological warmth. Thus, Heinz soup is one of seven iconic brands now starring in ‘It Has To Be Heinz’, a combined retail and foodservice campaign from Heinz, building on the deep connection the brand holds with consumers and the fact some things ‘have to be’, claim the company.

“Our new research shows Heinz Classic Soups, especially our tomato variety, have a particularly special place in consumers’ hearts when eating out of home and therefore play a starring role in this campaign,” says brand manager for Heinz Foodservice, Emily Frank.

“According to consumers, the ‘comfort and satisfaction’ platform we identified is typified by a soothing bowl of Heinz Classic Tomato Soup at lunchtime or after a hard day at work, making it a national institution alongside the likes of Heinz Tomato Ketchup and Heinz Beanz. There are also three different ranges to choose from, tailored for caterers’ individual needs.”

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Café Culture Café Culture magazine can now be accessed on-line at

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Notice to Subscribers/Members

magazine APRIL 2010 ISSUE 37

E TASTING THE LIFESTYL

OF THE CAFÉ SECTOR

Ca Visi ff t St è C us a an u d ltu t H2 re 0

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A

You will alsoffsh ...tly eeor must with co to le ab be .com www.cafebronteac cess back issues on-line.

In future you will receive an email alert as soon as each issue is finished and goes on-line – this means that you will be able to view the magazine on-line days before you receive your hard copy in the post.

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SOUPS

Soup containers to go Solo Cup Europe reports that it is now printing its heavy duty soup containers in the UK, reducing lead times so that caterers have an assured, fast supply during the winter months, and to ease inventory pressure, especially for smaller operators, Solo Cup Europe have also introduced container and lid combi packs.

Solo Cup Europe says that it always recommends providing

According to Brand Tracking (2007) an overwhelming 19 of the top 20 selling soups are from the Heinz’s Classic Soups range (featuring Cream of Tomato Soup, Cream of Chicken Soup, Cream of Mushroom Soup and Country Vegetable Soup), making them ideal for smaller outlets or all day menus as they can simply be heated and served, offering flexibility to serve single portions with no wastage. In addition, Heinz Condensed Soups can offer operators good value for money with caterers simply needing to add an equal amount of water, then heat and serve (these soups can also be used as an ingredient for other dishes and give caterers opportunity to double soup volume with half the storage capacity - nine servings per can).

Select soups Heinz Select range of soups are convenient standing, easy to open pouches and have a chunky, home made appearance, and add a healthier twist to menus. They are available in Chunky Farmhouse Vegetable, Rustic Minestrone, Hearty Mushroom, Tangy Tomato & Basil and Sweet Carrot & Coriander, again based on top retail varieties. Available in boxes of six easy to open, one litre, standing pouches with a freshness and premium feel, the range is free from MSG, artificial colours and preservatives, and complies with the Food Standards

28 APRIL 2010

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a lid for soup, not only to reduce the risk of spills but also to enable safe and hygienic transportation, and to maintain temperature. Two lids are available for its Symphony range - a double vented paper lid to allow steam to escape, and a transparent PP lid, allowing operators to identify contents at the checkout (useful where varieties of soup have different

Agency’s salt guidelines, say Heinz.

Caterers are also able to leverage Heinz’s strong brand equity through complete point of sale material, including cups with branded sleeves and a branded soup kettle, which hold five litres of soup (approximately three made-up cans of Heinz Condensed Soup) and come with a full 12 month manufacturer’s warranty.

Meal in a bowl “With figures showing that sales of soup are up 7.7% in QSR (quick service restaurants) over the last year according to the FSA’s Public Attitudes to Food, January 2009 survey, soup is clearly a popular choice for a quick and filling snack, and with a position on the menu throughout the year, soup has proven that it can weather all seasons,” says Claire Sullivan, marketing director for Unilever Foodsolutions.

“For operators that don’t have time to make soup from scratch, the Knorr 100% range of ready-to-use soups is ideal.

Offering an authentic look and taste, these hearty soups are similar to homemade style recipes – all caterers need do is simply heat through in a microwave or pan and serve.

The Knorr 100% range is also great for small kitchen areas, as one serve pouches can be used as and when demanded.”

The Knorr 100% soup range consists of premium-textured, ambient soups in 16 flavours

price points).

The Symphony range of rigid wall soup and hot food containers is also able to cope with thicker hot soups – an important factor as ‘food on the move’ containers need to retain rigidity during transportation (for further information about Solo Cup Europe’s soup solutions, contact 01480 459413 or visit www.solocupeurope.co.uk).

including traditional classics and more contemporary favourites. It provides operators with a quick and easy method of offering customers hearty soup choices, with all the taste and appeal of homemade style recipes, just requiring heating through and serving. The Sweet Pumpkin & Parsnip, Carrot & Coriander and Mexican-style varieties contain at least one portion of fruit and vegetables per 250ml serving, point out Knorr, which should please those consumers looking for healthier food out of home. Knorr 100% Mexicanstyle soup is the latest addition to the company’s range. Made from classic Mexican-inspired ingredients - including peppers, onions, corn, tomatoes, meat and beans - it is a chunky ‘meal-in-a-bowl’.

Maximising the offering “The secret to maximising the soup section on any menu is to keep it fresh and different,” advises Claire Sullivan comments. “With the right presentation and accompaniment, soup can be a very profitable dish. For example, by simply changing ‘Tomato Soup’ to ‘Fresh Prepared Cream of Tomato Soup with Fresh Basil Pesto and Warm Garlic Foccacia’, you have automatically traded up your customers’ expectations of the dish.

“Eating on-the-go has become a way of life for many consumers, and offering soup throughout the day could

enable operators to capture this growing market. The Knorr Soup2Go cups, for instance, provide operators with a means to serve the KNORR 100% Soup range to customers who want a grab and go option. To increase spend, operators can consider offering freshly baked rolls and toasted ciabatta bread as accompaniments. Loyalty cards offering customers a free Knorr Soup2Go after a set number have been purchased - a great way of ensuring repeat purchase whilst satisfying the 47% of consumers that research tells us list value for money as a top consideration when eating out of home.”

In addition to the Knorr 100% Soup range, Knorr also have a range of Classic RouxBased Soups together with a range of Standard Dehydrated Soups – ensuring there is something for everyone (for further information on the range, contact the Unilever Foodsolutions careline on 0800 783 3728 or visit www.unileverfoodsolutions.co.uk).

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APRIL 2010 CAFÉ CULTURE 29

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FRANCHISING

The franchise

formula With the economic downturn still dominating the headlines, youâ&#x20AC;&#x2122;d be forgiven for feeling a little cautious about starting a business in 2010.

However, despite the credit crunch and its repercussions, there are opportunities to be had in the current market, with franchising offering many a formula for success.

Surviving and succeeding As more businesses have entered into the food industry in recent years, the competition in the cafĂŠ sector has increased dramatically. This has meant that to succeed, or essentially to survive, in this industry, a sound and competitive structure and strategy needs to be used.

Some businesses will gain custom simply by being the closest to their consumers, some by being the cheapest.

However, to gain loyalty, repeat business and even referrals, the business needs to establish its brand as a reliable quality service that provides good value for money.

As we have seen in recent times, the market pressure on businesses has been high. This has meant that more than ever, businesses need to have a robust structure and strategy behind them. As a result, those that have a well structured business, with effective marketing, management and operations, give themselves a much better chance of success. Franchising provides this approach and adds that essential structure of support, management, quality and cost saving.

outperform a corporately owned and run equivalent, under the same brand.

Franchising also brings in a new dimension to the outlets; local business ownership. To have an outlet owned and managed by a person in that area, allows the business to better understand its customers and the opportunities to integrate the business further into the community. By further understanding the local culture and community, the business develops stronger roots and a more robust operation.

The food industry has an added advantage in being suitable for franchising; which is that it is already prepared and accustomed to working under the guidance of strict rules and regulations. For a franchise to work successfully, the franchisees (the outlet owners), need to be able to run the business according to the detailed business model and agreement put in place by the franchisor, who owns the brand and methods. With the nature of food and catering being an industry that has to already work to strict rules and regulations, the industry does not see this as a restrictive or alien concept.

A blueprint for success A franchise business model allows a successful business to replicate itself by bringing in new franchise owners to run new outlets, under licence and agreement.

Not only does this allow for the business to expand much quicker than other growth methods, but it also brings in new drive and determination for the new outlet owners. Each new franchised outlet is being run by a business owner, who wants and needs that business to succeed. In many cases a franchised outlet will clearly

Raised expectations So how has all of this changed the world of coffee? Well, as franchising continues to be a growing market, as a result of its higher success rate than other business start-ups, the consumer has more access to franchised outlets. With a combination of local business integrity, supported by a national network, the consumer can support the local business economy, but still retain the consistency, assurances and price of the larger corporate brands.

This large support network approach

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has also opened up new levels of service that not all independent small businesses may be able to offer, at the same level.

More advanced technology and internet based services are one example where some larger businesses have been able to provide an added level of service.

However, for those looking to become a franchisee and buy into a franchise network, you still need consider everything

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FRANCHISING that’s involved. An established franchise business can be extremely successful and provide a very secure income for you and your family, but to get it to an established franchise business, there are many steps to take.

way and make money. You need to recognise the systems and brand of the franchisor and how the business must work. You also need to be very willing to learn these systems properly and support the network as a whole.

Is franchising right for you?

Franchising is not a quick win, nor is it a licence to print money. It takes hard work, dedication and the ability to carefully follow the methods and systems set out by the franchisor. If you’re unable to do this, then maybe franchising isn’t for you.

Do you have the commitment?

Investing into a franchise business is like starting your own business from scratch.

You need to get established, gain a customer base and look at the business as a long-term investment. You need to be patient and committed from the outset otherwise you may become despondent when you don’t become rich in your first year.

Do you have the finance?

To set up a franchise coffee business is not a cheap process. You have to consider the cost of stock, property, training, equipment, not to mention all the other associate costs of building the established brand. These all need to be covered, so you will need to be able to raise a certain level of finance to invest. This may vary drastically, so make sure you have all the details checked by a qualified franchise solicitor and speak to one of the British Franchise Association’s (bfa) accredited banks, who specialise in franchising.

Do you have the attitude?

As with the first point, you can’t go into franchising expecting to do things your

Do you have the support?

Your friends and family around you need to be supportive. Not only in regards to understanding your time commitments, but also your financial commitments. If you co-own your house, you better make sure that the other person is supportive if you’re going to use it as collateral to start the business.

Do you have the knowledge?

Knowledge is king. Not only do you need to understand the business that you are buying into from the perspective of what work is involved, but also the area, the

competition and real expectations of trade, turnover and profit. You should also fully understand all the details of the business from the agreement and contractual side.

The bfa have a list of approved professionals that can help you make your decision. Whether that be writing your business plan or checking the details of a contract. Money spent here could save you a fortune further down the line.

Final selection If you have done all of your homework, you have decided that this is the brand for you, and you’re ready to commit, the franchisor will also need to make sure that you are right for the business. With all franchise businesses, there is a recruitment and interview process. This is for your protection, as you will want the network to only bring on those people that will support and strengthen the network, rather than damage it.

If successful with the franchisor’s interview process, you will start the process of getting everything in place.

Assuming that you have got everything organised on your side with regards to finances, you will still need to go through training, to fully understand the business.

As this is the kind of business that also needs to operate out of a specific type of premises, you will also need to go through the process of gaining property. The franchisor will be involved with (or completely manage) this, as they will need to ensure that the property is suitable.

Once property is found and subsequently fitted out, staff will then need to be found, if required, and the business needs to be marketed. As you can imagine, all of this can take time, so you need to be patient with the process.

The alternative to this is that you may be buying into an existing outlet, which has become available for various reasons, such as the retirement of the previous franchise owner. Although this can sometimes seem a rather lengthy approach to business, you need to consider how much resource, time and effort it takes to start a business anyway.

This approach provides a structure and guidance throughout the whole process and enables you to start day one, with an already proven business model.

Although hard work, franchising continues to remain a successful and well respected approach to business. For more information about franchising, visit the bfa’s (British Franchise Association) web site - www.thebfa.org.

With a franchised outlet, customers know what they are getting, making outlets such as Esquires busy and successful.

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FRANCHISING Esquires Coffee House The Esquires Coffee House franchised coffee shop chain arrived in the UK, from Canada, back in 1999. Today, the chain has grown to over 30 stores in the UK alone and the company recently posted an average year on year sales uplift of 2%, an increase it looks set to improve on this year, report the company.

“Since the beginning of the downturn we have certainly noticed an increase in interest in the franchise sector and the number of enquiries we’re receiving is rising,” says Peter Kirton, managing director of Esquires Coffee House UK. “Franchising, with the right company, can provide many benefits to those looking to start a business. When you buy into a

franchise brand you’re buying into support, experience and a tried and tested business model.

“These factors can be particularly useful when applying for funding. It is true that the banks are more cautious about lending nowadays, but they are still lending. You simply need to be more strategic and vigilant in your planning and presentations.

“If you can approach a lender with a business plan that includes sales projections that are based on actual experience, they are far more likely to invest in you. It’s here that a franchise can help.

“At Esquires Coffee Houses, we offer each franchisee proven sales scenarios for them to use within their presentations.

This information is based on other success stories from around the group and forms an important part of the presentation.

However, whilst we’re happy to provide these details, we do insist that franchisees create the majority of their business plan on their own. This ensures that they have a complete understanding of their business and how it will progress into the future.”

Interesting locations - Esquires has an outlet in the Coventry Transport museum with 23 year-old Steven Prime at the helm.

All backgrounds The Esquires UK network currently has 25 franchisees, many of whom have progressed within the company to open a second, or even a third, store. For many of the franchisees, Esquires has provided a route into the catering market and for some their very first experience of running their own business.

“With our training and support it really doesn’t matter what industry you have come from as long as you are committed to success, financially sound and you have good customer service skills,” adds Peter Kirton. “We’ve welcomed franchisees from varying professions into the Esquires team and each and every one of them has brought something new to the table.”

Steven Prime, for example, joined the Esquires network back in 2008 as one of the company’s youngest ever franchisees.

Today, Steven owns one of the chain’s top performing stores, based in the Coventry Transport Museum, and his business has gone from strength to strength.

“I wanted the opportunity to develop my skills in a real, hands-on business environment but, at just 23 years old, I didn’t have enough experience to start a company from scratch,” says Steven Prime. “Franchising was the ideal option for me. I was able to stamp my own identity on a business and work for myself, all with the added support and expertise provided by the franchise network.

“I’d definitely recommend franchising to anyone who’s willing to work hard for their success, especially in the current climate. It’s a very active role but extremely rewarding and, by buying into a proven format, you can limit the risks to your business.”

Challenges and opportunities According to Peter Kirton, today’s market certainly presents several challenges for businesses old and new, but with what the company feel is a pioneering approach and dedication to quality, the Esquires MD is confident that Esquires Coffee Houses will only continue to grow.

“Esquires Coffee Houses operate within a very crowded sector against some ubiquitous, global brands,” says Peter Kirton about the challenges and opportunities facing Esquires. “For us, the availability of quality locations has proven quite a challenge during the downturn. Finding the right spot for a store is hard at the best of times but it’s certainly more competitive now than ever before.

“We search far and wide to find the right sites for our stores and we’re not

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FRANCHISING willing to sacrifice quality for quantity when it comes to our store network.

Therefore, our searches have become more intense.”

“Opportunities to stand out from the crowd are available if you create a brand with distinct values. Our customers know that Esquires Coffee Houses stand for quality and community and in return we have built a very loyal and supportive customer base.

“We pride ourselves in keeping ahead of the market through our work with charities and the exciting new products we launch, which include fully Fairtrade menus and our new SUKI TEA™ range, for example.

“By constantly looking for new opportunities, we’re able to distinguish ourselves in the eyes of the consumer and offer them an experience that’s unique to Esquires.

“When a franchisee joins a brand like Esquires Coffee Houses they automatically inherit these development opportunities not to mention the support and guidance offered by the rest of the network. It’s not surprising that so many budding entrepreneurs are turning to franchising to help them take their careers forward,” Peter Kirton concludes.

2010 will see Esquires Coffee Houses celebrate its eleventh year of trading in the UK. The brand has also grown at an international level and it currently operates from numerous countries such as New Zealand, China, Fiji, Ireland and Canada (anyone wanting to know more about Esquires Coffee Houses should visit www.esquirescoffee.co.uk or call 020 7251 5166).

Stylish new opportunity Anhelo Caffè, a coffee business concept from Italy that’s will be seeking to make a name for itself in the UK this year - they already supply some high end coffee bars, restaurants and design hotels in the UK such as Blakes Hotel in London, It Forno restaurant in Liverpool, OneBar in Inverness and Emporio Sao Paulo in London - say that they are working on a turnkey franchising project that will be launched at this year’s Caffè Culture show in June.

Anhelo coffee itself is described as a high quality, refined blend of coffee made from Arabica beans sourced from Brazil and the high plains of Central America, and has been suited to the Neapolitan espresso tradition due to its blend balance and accurate roasting, say the company, the coffee having now been in existence since 1930. It is supplied in 1kg roasted bean bags and 250g ground coffee cans, as well as single dose

www.cafeculturemagazine.co.uk

capsules and instant coffee single dose bags, and a wide variety of accessories are also available to help enhance the coffee drinking experience – professional coffee machines, mugs, spoons and espresso coffee cups, for example.

“We intend to offer different options from a basic cafeteria that seats a minimum of 45 people to one that can also serve food, but our marketing strategy and credo will remain the same and centre around high quality products, strict selection of partners and regular staff training programmes,” says the company’s Luca Ferrari. “We are not interested in having lots of franchisees, but the right ones. It is the same philosophy we use when we simply

supply coffee: we do not sell to everybody.”

An Anhelo franchisee will not be expected to pay a fee or annual royalty, but will be expected to restructure their store by themselves according to Anhelo’s requirements, respecting the instructions of the firm’s architects and designers in the use of certain materials and colours. Thus, they cannot necessarily indicate a cost, as it will depend on the size and location of the outlet and its conditions. They will supply furniture and machinery at a cost and will, of course, insist upon a lot of design details, but at a reasonable price, say the company.

They will supply coffee and other products such as cups, sugar etc. Anhelo Caffè is not only a bar, but also a shop where is possible to sell many different products and accessories linked to coffee and tea (coffee machines, teapots, cans of ground coffee or coffee beans, blends of tea, cups, spoons etc), so they will also supply these items in order to offer their franchisee the chance to have a very good ‘ho.re.ca’ price without the need to invest a lot of money, or be forced into buying huge amounts of pieces.

“Our franchisee will use our name and will buy our products for a minimum period of three years,” adds Luca Ferrari.

“What we require from our franchisee is a great location and good bank references.

The investment is not expensive, but we want be sure they do not close the caffè during the first three ‘start-up’ years. And, of course, a lot of passion. It is not necessary that they have experience in this activity because we will train them before the opening and will assist afterwards.”

APRIL 2010 CAFÉ CULTURE 33

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C

FE OF E

C

The Coffee Clinic

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

IC LIN

We are presently setting up a new venture in Norwich and after talking to quite a few coffee and machine companies we have decided on what we need for the restaurant, but we are uncertain as to whether or not to take out a warranty with the machine as previously everything that has gone wrong with other equipment is never normally covered by warranty. Are these warranties worth it?

Steve Tyler (Norwich)

Q

Mirror, mirror on the wall, is this warranty worth anything at all? Generally, no. First of all, as it sounds as though you are buying a new machine, there should always be at least a parts warranty included in the price and these are normally a minimum of two years. Also if the company has any faith in the equipment that they are selling they could easily offer a labour warranty for a one year period without much hassle at all.

You will find that most sales/engineering companies will offer at least one year’s complete package then you can top up the labour side each year after the first year.

A

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!

We have a Futurmat Rimini Two Group coffee machine and after returning from holidays we have started it up but it keeps tripping our main fuse board. What could be the fault?

Ahmad (Leicester)

Q

It sounds as if you have blown an element in your machine. You will require an engineer to come out and look it over.

(Postscript: Coffix attended site to find the machine hadn't filled up with water due to the water pipes being frozen and therefore burning out the element. We replaced the element and gasket then tested the machine and all worked well)

A

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COFFIX’S NEW RECRUIT Coffix has announced that it is expanding its engineer numbers with the appointment of Phil King who will be covering the West Midlands, Staffordshire, through to Worcestershire.

Phil has expertise in N&W machines (being an ex- technical support manager), as well as bean to cup and traditional machines.

Secondly, always find out what is covered in the warranty as unfortunately the two biggest causes of breakdowns are cleaning issues and scale related faults. Both of these are not covered by almost all warranties handed out today.

The biggest factor for breakdowns up your way is scale due to the hard water that Norfolk suffers from. So, when buying your new machine package, always fit a CTU (water softener) as a matter of urgency, as these will prevent scale building up in your machine.

My suggestion would be to fit a water meter on the CTU so you can see on the gauge when it needs to be changed. The engineer on installation can check the hardness of the water and advise you as to when to change the filter.

Another thing to check with warranties is whether or not they include a service during the contract or at least an inspection, these are really valuable to you as they pick up most things before it becomes a real fault. As you haven't mentioned what type of machine your buying I'll just say that bean to cup machines are definitely as bad for scale, and if you don't clean these down each night most calls will not be covered by a warranty.

If after all this you are still thinking of taking out a warranty a ball park figure would be around a £1 per day. Some companies charge stupid money so please check beforehand.

My personal opinion is to skip the warranty and clean your machine correctly each night, and purchase a very good CTU and replace it when it’s due. This will save you money (hopefully) in the long run. Good luck!

POORLY TRAINED STAFF Recently we have seen an increase in call outs to preventable faults being caused by the person making the coffee (sorry, I couldn't call them baristas as it wouldn't be right).

Please, please – PLEASE! - train your staff to clean the machine and to look after it.

We've had staff making 250 cups a day and never cleaning the groups, always leaving a full basket of used coffee in the basket, never back flushing the groups. All these things must be carried out to keep the quality of your coffee up to scratch but as

well as to keep the machine working correctly.

Each night clean your group heads with a brush and make sure you clean the seals in the group head this helps prolong their life by keeping them from going dry. Do not leave old coffee in the handles as this clogs up your shower plates with old stale burnt coffee that your fresh water has to come through. A good barista always wants the best out of their machine, so treat it with some respect and it will return the favour with great coffee.

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COFFEE FESTIVAL

A festival first Support is continuing to grow for the UK’s first coffee festival which will be held in Bath (15-16 May 2010). The two day event will give the industry the chance to showcase their products, as well as educate consumers about the fine art of coffee making.

Coffee’s popular Coffee is arguably the world’s most popular drink, with millions of cups of the beverage consumed every day. This multimillion dollar industry is already celebrated around the world with successful annual coffee festivals, in places like New York, Sydney and New Zealand, yet the UK has shied away from celebrating its coffee heritage in such a public way. The first Bath Coffee Festival being held in May aims to make amends for lost time.

Taking place on the Recreation Ground (home of premiership rugby team Bath Rugby), the festival has drawn support from major retailer brands to specialist coffee roasters. Taylors of Harrogate and Malmesbury Syrups are both headline sponsors. Other exhibitors include Martin Carwardine & Co, the Cooperative, Whittard of Chelsea, Lavazza and Illy. And it’s not just coffee companies at the event, with teapigs and Marshfield Bakery both included.

The Recreation Ground is a fitting venue given that the festival organisers have pledged that the Bath Rugby Community Foundation will be one of two community charities that will benefit directly from the profits of the festival.

On stage To add interest to the festival the organisers have created a main stage area where industry professionals will give consumers insights into the ‘trade secrets’ of their coffee techniques.

Jose Melim - the South West winner of the UK Barista Championships - will produce his competition-winning signature drink at two demonstrations over the weekend. Daisy Rollo from Coffee Arabica will be running a latte art workshop. Also on the main stage, the Bath Priory’s head chef, Sam Moody, will be giving a demonstration on how coffee makes an ideal ingredient for adding interest to desserts and petit fours.

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COFFEE FESTIVAL

Above: Latte arte workshops will be run

by Coffee Arabica’s Daisy Rollo.

Right: Bryony Judd (Bath Coffee Festival) with Brian Thompson of mobile coffee retailing business, Carpuccino, who will also be in attendance.

The events programme also includes coffee artist, Derek Stansfield, who will be encouraging coffee fans to get creative.

Traditionally Derek is a watercolour painter, however demand has now grown for his coffee artworks and the lessons that he leads in both the UK and in America.

Exhibitors are, naturally, very excited about being involved in the UK’s first coffee festival.

“It’s fantastic that Bath has been inspired to host the first festival of coffee in the UK,” says Kevin Sinfield, brand manager for headline sponsor Taylors of Harrogate. “As a well known ground coffee brand in the UK, we are really proud to be a key sponsor of the event. The Festival presents the perfect opportunity for our family business to meet our customers and to share with them more of our exciting range of high quality coffees.”

John Taylerson of fellow sponsor, Malmesbury Syrups, adds: “Coffee is increasingly being flavoured to make it more fun. The festival will be a great opportunity to learn about coffee, and it will also be an opportunity for people to try coffee differently too.”

Apprentice scheme The festival runs for two days, yet the momentum has been building for months.

Organisers have been working with the Metropolitan Kimbo Coffee Company and Smart Training & Recruitment to offer an apprenticeship programme for six jobseekers from in and around Bath. By May the young people will be fully trained baristas and most will have been found employment in coffee shops.

“Suitably qualified candidates can have very fulfilling careers in the coffee industry.

Despite the difficult economic conditions we’ve faced, consumers are not forgoing their daily caffeine fix,” says Angus McKenzie of the Metropolitan Kimbo Coffee Company which is committed to

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supporting the catering industry to produce perfect Neapolitan espresso. “We are pleased to be supporting a great initiative that gives six young people a head start in the trade.”

Hilary Faulkner, of Smart Training & Recruitment agrees. “It’s a win-win situation for employers because they benefit from new team members working towards nationally recognised qualifications and with some initial practical training under their belts,” she says. “This can only help businesses improve their productivity, staff retention and the service they offer to customers.

We hope that the scheme will raise awareness of the government funding available that small businesses can benefit from by taking on apprentices.”

Education Another aspect of the festival is a highly successful education programme which is being supported by local Bath primary and secondary schools. In the run up to the May event, coffee experts ranging from roasters to coffee artists are running special workshops in coffee themed lessons. Each school will create an artwork communicating the essence of each project. The completed projects will be displayed to visitors in the main exhibition area.

“Youngsters are fascinated in seeing what can be achieved by painting with coffee,” says coffee artist, Derek Stansfield, who will also be running demonstrations on the main stage at the festival and is keen to get involved in the education programme. “Although the principals of art are the same as those you would employ for creating a watercolour, an acrylic or an oil painting the results are absolutely striking. Pupils have a lot of fun in my workshops, but there is a serious

side in providing a rich understanding in different cultural aspects of coffee as well as the basic principles of painting.”

Why Bath?

But why Bath for the UK’s first coffee festival? That decision was quite easy, as festival organiser Linda Donaldson explains. “Bath is a beautiful World Heritage City that is famed for its café culture and high end coffee shops,” she points out. “Most importantly, it attracts a high volume of tourists through the year and by May the place will be buzzing with visitors. Bath also has plenty of nice places to stay and we know that many coffee fans will book themselves into a hotel and make a weekend of it.”

Bath’s beautiful Georgian buildings will also help provide the backdrop for a carnival procession from the city centre through the main shopping streets and finishing at the festival on the Recreation Ground. This will mark the start of the event on Saturday, 15 May and after the procession, the Bath Coffee Festival will be open until 5pm on the Saturday, and then run between 11am and 4pm on the Sunday.

“The carnival procession is an exciting way to launch the UK’s first coffee festival,” adds Linda Donaldson. “It is another way of making the weekend event something that all of the family can enjoy. For the carnival, we are encouraging people of all ages to make colourful costumes, bring musical instruments and join in the fun. It’s this inclusiveness that is making the festival very attractive for visitors and exhibitors from right across the UK.” To get involved with the festival, and for further details on the programme, visit www.bathcoffeefestival.co.uk, or call 0117 929 1900. You can also get the latest from the Coffee Festival twitter at twitter.com/bathcoffee.

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A clear route through HACCP Jonathan France (pictured) is principal environmental health officer at Exova Food & Consumer Products. Here, he gives an overview of how to design an effective HACCP for your own food business.

A good investment HACCP stands for Hazard Analysis of Critical Control Points and since 2006 all food businesses need to have it in place in order to track the different stages that food goes through from production, either in the factory or kitchen to the consumer’s table.

Since the introduction of HACCP, Scores on the Doors (www.scoresonthedoors.org.uk) - a national public information service where consumers can find the official local authority hygiene ratings for food businesses - has also been launched and is adhered to by most local councils.

Food hygiene inspectors risk rate all food businesses and the better the business’s risk rate, the less frequently they

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are inspected. Compliance with HACCP legislation is a key factor in the rating that the food business receives. As the ratings are now in the public domain, customers can make informed choices on the hygiene rating of the food business when deciding where to eat.

As a result, ensuring that you have a correct HACCP plan in place and that your business adheres to it is not only a legal requirement but also a selling point to customers.

HACCP can seem difficult at first, with many steps and decision trees to try and understand. However, it is important to recognise that although you need to fulfil your legal obligations to put in place food safety procedures based on HACCP, you don’t need to over complicate things.

Where to begin?

First of all, decide upon who is going to be involved in developing the HACCP. It is very tempting for the manager or owner to take all of the responsibility, but, if they have one, outlets should also involve at least one of their chefs, and preferably the head chef. This will give them ‘ownership’ of the system, and their food expertise will also be invaluable in making sure the system works effectively.

Training is important and it is worth investing in a day’s training in the principles of HACCP for all team members. If this is too expensive for your business or it’s difficult to have all the team members away for a whole day, you can organise a basic HACCP briefing on the basics to take place at your premises.

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Rome wasn’t built in a day, so do not attempt to undertake a HACCP plan for each dish on the menu. Instead, look at the menu and group foods together. For example, fresh cooked to order and prepared and reheated to order food could be one group. Choose the group you feel will be easiest to create a plan for, or start with the group you sell the most dishes of. Once you have completed the HACCP for one group do the same for the next.

Step by step Once you have chosen your group - let’s take pizza as an example - the next thing is to split the process of making the dish into steps. For example, delivery of ingredients, storage, mixing the dough, assembling and cooking.

At each step you need to ask yourself “what could go wrong?” In other words, does a hazard exist at this step? Is there the potential for cross contamination from raw meat and ready to eat foods, for example?

For the things that could go wrong (hazards), you need to have measures in place to prevent them from happening (preventative measures). It may be that you can ensure that your suppliers deliver goods refrigerated. This means you must have temperature controlled storage at the correct temperature (refrigerator <8ºC freezer <-18ºC), raw meats are separated from cooked, food is cooked and / or reheated to 75ºC and hot food is cooled within 90 minutes. Food used in the preparation of other items should be prepared in small amounts and kept under refrigerated conditions.

Identifying CCPs It is then important to assess each step to identify if the preventative measure is critical for food safety. This is called a Critical Control Point (CCP). Many people struggle with what is, or is not, a CCP, and although there are diagrams available to help, these can confuse further. As a general rule, ask yourself if this step goes wrong will it cause the customer an injury to their health? If so, can I do anything else in preparing this dish that would prevent it? If not, then that step in preparing the dish is a CCP. Anything that could go wrong in food safety terms needs to be prevented, but it is critical that CCPs are always under control. Once you have established a CCP, you then need to set some safety limits. Each step is different, but the law establishes the following: 1. Cold food must be stored at 8ºC or less (cold food can be above 8ºC for a maximum of 4 hours for sale, transfer or preparation).

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2. Food should be cooked so it reaches 75ºC in the middle.

3. Reheated food should reach 75ºC (82 ºC in Scotland).

4. Hot food must be held above 63ºC. 5. Hot food can be less than 63ºC for up to two hours for transfer (for example, delivery) and sale.

6. Food should be cooled and placed in the refrigerator or freezer within two hours of cooking.

In order to ensure that CCPs are under control, they must be monitored. If the control is temperature based (eg whether food has reached the right temperature), then the use of an accurate temperature probe is required. I would recommend a probe that has an infra-red function in addition to a metal probe. This allows temperatures to be taken quickly in the refrigerator and into the middle of hot food.

Monitoring Monitoring needs to be frequent, to ensure that any potential problems are dealt with immediately. You do not want to find out that something is not right when it is too late and the customer is affected.

When cooking pizzas, for example, it would not be necessary to temperature check them if the meat topping is precooked and the top is bubbling. However, it would be necessary to temperature probe a lasagne – although not every one - if cooking to set times and temperatures so as to verify that the oven or microwave is working correctly. Systems need to be set so that you can easily check that everything is working smoothly, even on the busiest of nights in the kitchen.

If you find that things are not as they should be, and that safety limits have been broken, then you need to have a ‘corrective action’ in place. It should be a pre-planned action to take if something goes wrong. A corrective action should do at least two things - make the food safe (for example, cook it for longer) or stop it going to the customer.

Once you believe that you have the above all in place, you then need to ensure that your staff are fully trained on the procedures and why they have been implemented.

Cleaning One area that can be overlooked in a HACCP programme is cleaning. Good standards of hygiene and prevention of cross contamination from unclean surfaces is of the utmost importance.

Antibacterial sprays and clean cloths are a must. All too often dirty cloths and towels are used to clean surfaces. Throw dirty cloths away or place them in disinfectant. Cloths can even be put through the dishwasher.

Record and display By law, all of the steps outlined above must be recorded and displayed in the kitchen or food preparation area. The simplest way is on a chart identifying the step, hazards, preventative measures. If the step is a CCP, how will it be monitored and what is the corrective action required?

In addition to the above chart, you must have records for all of the preventative measures in place such as cleaning schedules, temperature records and date checks.

To assist caterers in complying with HACCP requirements, the Food Standards Agency has developed Safer food, Better Business (SFBB) as an innovative and practical approach to food safety management. It has been developed to help small businesses put in place food safety management procedures and comply with food hygiene regulations. There are a number of SFBB packs available that are designed to meet the specific needs of different food businesses. There are packs for small catering businesses, small retail businesses, and restaurants and takeaways that serve different cuisines (for more information on HACCP consultancy, inspection and training telephone 0121 206 4100, or visit www.exova.com).

APRIL 2010 CAFÉ CULTURE 39

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NEW PRODUCTS

Hi-tech hygiene system gets uk rollout Food hygiene is set for a radical overhaul with the UK launch of a sanitisation system already in use in clinics and hospitals worldwide.

Hailed as “the most cost-effective and safest way to destroy bacteria”, the Biotek Ozone system kills virtually all germs and reverts to pure drinking water. Ozone is the world’s most powerful antimicrobial agent. Tests show ozonated water kills 99.999% of bacteria within five seconds of contact.

Dissolved ozone is 3000 times stronger than chlorine and reverts to oxygen after disinfection.

Biotek systems pay for themselves quickly by eliminating the need for costly, regular chemical purchasing and, once installed, are virtually maintenance free. Biotek systems can sanitise work areas during food production hours.

Contact: Colin McArthur Tel 07540 788317 Email:colin@biotek-ozoneuk.com

Newproducts Wenlock Spring launch new PET bottle range Wenlock Spring water has launched an attractive new range of still and sparkling waters in glass-clear plastic PET bottles to compliment its already successful award-winning glass bottled range.

Wenlock Spring has recently won three awards from the British Bottlers Institute for the outstanding taste and presentation of its glass bottled water range and was selected as the ‘water of choice’ at many prestigious national

catering events during 2009.

The Wenlock Spring PET recyclable plastic bottle range of still and sparkling waters are available in 500ml (with a screw cap or easy-open sports cap), one litre, 1.5 litre and two litre sizes as well as the existing recyclable glass bottles in 330ml, 750ml and one litre sizes. Call 01694 781277, or email bottles@wenlockspring.co. uk for further details or a free trial pack.

Unparalleled success for Pantheon Pantheon’s top selling products in 2009 were planetary mixers, slicers and vegetable preparation machines – reflective, perhaps, of more caterers bringing their preparation work inhouse now rather than relying on expensive, bought in goods, suggest the company.

“We don’t compromise on quality, yet keep our prices way under comparable equipment. We regard spare parts as an essential service to customers so sell them at close to cost price, making them far cheaper than our competitors, and we understand that fast delivery is vital for many customers so we keep a vast stock to make sure everything is available at all times,” says CEO, Nick Pendlebury.

Thus, despite 2009 being a year of economic gloom for many companies, Pantheon Catering Equipment reported a staggering quadrupling of turnover during that time and expects at least to double this during 2010.

Pantheon’s warehousing facility was also increased by some 6,000 square feet during 2009 to accommodate an extra £600,000 worth of equipment and parts (call 0800 046 1570, or visit www.pantheonce.co.uk).

Straight down the middle – new Synergy option from Victor Victor’s versatile Synergy drop in units for foodservice counters, available in heated and refrigerated format, are now available with flat glass gantry screens - offered in full height, fully enclosed screen type or sneeze version.

The Synergy range - the working component of a foodservice counter provides an economical alternative to bespoke counters, helping the smaller

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CAFÉ CULTURE

operator build up counter run at a pace to suit them. The new gantries are in addition to the popular curved screens, both of which are available in toughened glass with bevelled edges, and offered in a range of sizes. A range of five different models, in up to five sizes and prices begin at £2555 for a refrigerated unit, and £1600 for a heated unit (call on 01274 722125 or visit www.victoronline.co.uk).

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NEW PRODUCTS

Profit with pizza ovens from Pantheon

Next generation mobile ordering system from UbooGo UbooGo is a brand new mobile based application available on smart phones and 3G devices such as the iPhone, Blackberry and Nokia, allowing consumers all across the UK to exclusively locate their nearest coffee house live and on the go, scroll through the latest menus, place orders, securely pay and receive instant confirmations.

UbooGo’s unique mobile food, beverage and merchandising ordering system will open your doors to a whole new high street full of UbooGo customers as its places menus in the hands of thousands of consumers on the move. Customers who download the UbooGo client for their iPhone, iTouch, iPad and Blackberry are able to view latest menus and daily specials, receive exclusive promotions and order securely from their mobile device, resulting in extra sales and extra profits for the retail business. For more details contact Michelle Siddy, European sales director, on +447808 479132 or email michelle@uboogo.co.uk (www.uboogo.co.uk).

Pizza is generating healthy sales during the current gloomy financial climate and Pantheon’s latest include the PO4 single deck model (the ideal solution for pubs, clubs, takeaways and restaurants wanting to offer well cooked pizzas without having to make a large investment) and for where pizzas are a mainstay of the menu, a two deck option, the PO4+4.

Each deck holds 4 x 12” pizzas and features a 60cm x 60cm refractory brick base that ensures perfect heat distribution and promotes rapid cooking. Pizzas can be cooked directly on the brick base to achieve a perfect crispy finish or, if preferred, can be placed in a

baking tray first. The units can be supplied ready for either 32amp single phase or three phase electricity and Pantheon’s all encompassing 12 months parts and labour warranty applies (call 0800 046 1570 or visit www.pantheonce.co.uk).

Jiffy’s “Panino” packs a profitable punch The Jiffy Panino is a new introduction for 2010, designed to appeal to new entrants and smaller business in mobile retail catering.

Priced competitively at £22,995+ VAT, it competes keenly on price with other similar vehicles and beats other manufacturers on build quality, says the company.

New design features maximise space and accessibility, including the warming cabinet and chiller cabinet, which both benefit from new doubleglazed units, increasing thermal efficiency.

The Panino is based on a Citroen Berlingo chassis, with a driving position more akin to a car rather than a commercial van, which appeals to many drivers and conforms to

European Type Approval.

It also offers a cost-effective, reliable backup option for companies who operate a fleet of trucks and who may need further resources to canvass new business or support their existing vehicles when needed.

The new Jiffy Panino was on show at Food and Drink Expo stand P210, 21st – 24th March, Birmingham NEC. Tel: 01274 596000 www.jiffytrucks.co.uk

Custard and jam taste treats for Wild Bean Café customers this Spring Wild Bean Café has launched custard and jam iced finger buns, traditional yeast raised sweet dough products, with a topping of sweet fondant icing and traditional piped icing decoration.

They include a generous injection of either raspberry jam or vanilla custard – going into four points along the bun.

Martin Smith, UK Wild Bean Café Manager, said: “The buns are injected to give our customers a real homely comfort eat and take them back to the good times in their lives.

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“We wanted to take a traditional product that everyone knows and loves, and really pack it with flavour and make it a real treat.”

Other new arrivals at Wild Bean Café this spring are: Twin pack Belgians - A lemon and fruited Belgian dough swirl, topped with a generous load of fondant icing and a half cherry. Made in a bite version for easy on the go consumption, and sold in a twin pack because one is just never enough. Cinnabun - An American style dough swirl with a

cinnamon pate filling, topped with a cream cheese icing and dusted with more cinnamon.

Tel: 01908 853828.

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INDEX

Index of members of the Café Society For enquiries about the Café Society telephone Suskia on: 01291 636338 or E-mail suskia@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 Colpac Ltd Enterprise Way, Maulden Road Flitwick, Bedfordshire MK45 5BW Contact Ms Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 Rebecca.beattie@colpac.co.uk www.colpac.co.uk Cuppa-Cino Limited 1 Boyle Farm Road, Thames Ditton, Surrey KT7 0TS Contact: Andrew Roberts Tel: 07801 749 122 cuppa.cino@btinternet.com D Café Dixons Shopping Centre, Reepham Road, Hellesden, Norwich, Norfolk, NR6 5PA Contact: Elizabeth Raven Tel: 01603 414 951 cafedixons@hotmail.com Esquires Coffee Houses Unit 1.1 2-6 Northburgh Street, London EC1V 0AY Contact: Peter Kirton Tel: 0207 251 5166 Fax: 0207 251 5177 peter@esquirescoffee.co.uk Fresha 23 Bittern Road Sowton Industrial Estate Exeter, EX2 7XQ Contact: Ms Jo Hill Tel: 01392 447701 Fax: 01392 447702 Email: kitchen@fresha.org Homes4u Manchester Technology Centre Oxford Road, Manchester M1 7ED Tel: 0161 236 0202 Fax: 0161 236 8202 Email: city.sales@homes4u.co.uk

iCafe 223 Great Western Road Glasgow G4 9EB Contact: Mr Umer Ashraf Tel: 01727 733258 info@icafe.uk.com Orient Express 24 Bridge Street Bradford-on-Avon BA15 1BY Contact: Saisunee Pettitt Tel: 01225 867333 mail@thaibarn.co.uk Springhead Park Cafe Ltd Oulton Lane, Rothwell, Leeds LS26 0DY Contact: Mr John Philbin Tel: 0113 2822948 Fax: 0113 2823038 Email john@fuzz.wannadoo.co.uk Yummy Mummy's Coffee Shops 10 Queen Street, Southwell, Nottinghamshire NG25 0AA Contact: Ms Charlotte Bond Tel 01636 815597

INDEPENDENTS 2 Monkeys – Leicestershire 5M Coffee - Stanmore An Chovi – N.Yorkshire Anhelo Caffe – Napoli, Italy Aramark – Chadwell Heath Aroma Beverage Systems – S.Ireland Autobar UK Ltd - Leicestershire BCP Fluted Packages Blackburn B.C.W. Limited – Bedford Bean For Coffee – Wakefield Bean Here – Beds Bean Loved - Skipton Bewleys – Ireland Bite Café - Devon Bizzy Lizzy’s Coffee Shop – Basingstoke Blackmhor Ltd - Glasgow Blades - Northleach Blue Onion Limited - Wiltshire Bon Viveur - Milton Keynes Boswells Coffee Co. – Oxon Brand Reminders - Wiltshire B Sacarello - Gilbrator Café 4U - Co. Antrim Café 67 – Norfolk Café Amore - Bristol Café Cars - Cardiff

Café Chino - Manchester Café Connections – Buckingham Café Gabrielle - Co. Durham Café Java - Ireland Café Twocann - Swansea Caffe Latino – Sheffield Calcutt Café – Swansea Carpuccino – Bath Carrs Foods Ltd - Manchester Case Works - Hull Cisco’s - Stirling Chat Coffee House – N.Ireland Chives Café & Deli - Somerset Cinnamon Café – Windsor CJ’s – Snaith, East Yorkshire Coffee 2 – West Midlands Coffee Mocha - Salisbury Coffee Square Ltd – Bedford Coffix - Leicester Condor Ferries – Dorset Mr Steven Cossey Costs Coffee Crossover Café - Birmingham D P E Enterprise Ltd - Worcester Dean’s Pizzeria & Sandwich Bar - Coventry Delimakers Oy – Finland Domenic Casuscelli – Ireland Double Shot Coffee - Essex Ms W Ellison – West Sussex Esquires Coffee House - Galway Esquires Coffee House - Lisbun, Co Antrim Esquires Coffee House - London Ferndale Garden Centre Dronfield Fernz (Café) – Worthing First Choice Coffee Ltd – Milton Keynes Flavour – Cardiff Flying Egg Café - Middlesex Gold & Silver Workshop Guernsey Glebe Street - East Dunbartonshire Glynn Hopkins – Brislington Steve Gannon - Kent Grain D’Orr - Lincolnshire Java Brothers Ltd - Leeds Java The Hut - High Wycombe, Buckinghamshire Josiah’s Lounge – London Christopher Kimble – Glasgow Kates Cakes - London Koo Coffee – Derbyshire Lavazza Coffee UK - Middlesex Lightbody - Hamilton Maids of Honour - St Helier, Jersey Mr Abdul Majid - Birmingham Mackillops Homemade – Derbyshire Mambocino – Middlesex Marimba World Chocolate Ltd Suffolk

Mister Woods Café – Northshields Monty’s Bakehouse – Mulmar Food Service Hertfordshire Murray’s Catering - Altrincham Presswatch Media – London Rapid Retail - Gloucestershire SCA Hygiene Products Bedfordshire S M Coffee - Stanmore Saint Caffè - Birmingham Slice - Essex Soho Coffee Shops Ltd Cheltenham Starvin Jacks - Swansea Sugar Qube – Glasgow Martin Talbot – West Midlands Tamra – London Tastes Catering - London The Knitted Café – North Yorkshire TFI Lunch – Brighton The Coffee Compass - West Sussex The Conservatory - W Yorkshire The Flying Coffee Company – Cambridge The Hive Café - Dorset The Little Cup Cake Co. Ltd – Huntingdon The Olive Grove – N. Ireland The Streat – Belfast Tiffins IOW Ltd – Isle of Wight Natalie Tirimo - London Toutpre’s Tout Pre’t - Brussels Urban Coffee - London Urban Coffee - Accrington Urban Espresso - Bath Vendability Limited – Co Meath Venetia’s - London Mr N Warren - Derby Whiteley’s Garden Centre Coffee Shop Woolf Limited - Essex Xpress Coffee UK Buckinghamshire Yummy Mummy’s Coffee Shops - Nottinghamshire Zucchero - Bristol Urban Coffee - London Urban Coffee - Accrington Urban Espresso - Bath Vendability Limited – Co Meath Venetia’s - London Mr N Warren - Derby Whiteley’s Garden Centre Coffee Shop Woolf Limited - Essex Xpress Coffee UK Buckinghamshire Yummy Mummy’s Coffee Shops - Nottinghamshire Zucchero - Bristol

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